Yearly Archives: 2011
I’ve made various stollens over the years but always come back to this recipe as it’s the stollen I recognise. I spent some of my childhood growing up in Berlin and remember the Christmases there with fond memories. Nothing compares to their Weihnachtsmarkts of which there is over 50 spread all over the city. The smell of the glühwein, gingerbread, bratwurts and kartoffelpuffer intermingled with the crisp, cold winter air and, if you were lucky, the odd fleck of snow.
There are two ways of making stollen; with yeast or without yeast. This version doesn’t contain yeast and is the type I prefer. Read the rest of this entry
As you can imagine food is quite important to us over the festive season. Some of these foods have traditional or nostalgic connections and some are just because they taste so good. Many of these suggestions below will be great on your festive dinner table or will make equally good gifts. To see what I recommended last year see this blog post.
With only *whispers* 2 weeks left until Christmas. It’s fair to say Christmas is a hectic time of year for me and the business. Today is my first day off in two weeks and from tomorrow will not be stopping until Christmas Eve. Hubs’ & parent’s presents are sorted, as for everyone elses? Thank for the lord for the internet and Derby Westfield opening late in the run up to Christmas.
I will admit I’m a cookbookaholic, but it takes a lot to impress me with a cookbook. If you’re looking for a great Christmas gift this year here are my top cookbooks of the year. Go here to see last year’s selection.
The halls are beginning to get decked, the high streets are adorned with lights that are switched on by minor celebrities and tomorrow is the first Sunday in advent. Every household has its own traditions over the festive season, we have many. One being that I make a wreath to hang on the door during Christmas. Over the years they have evolved from a quite traditional wreath to last year’s alternative, yet still festive, creation. Read the rest of this entry
Seasoned is a Midlands based cookery school run by Clare Tetley. Not only does she run a business providing fabulous day courses throughout Derbyshire & Shropshire she has a brownie recipe to die for. I met Clare back in September 2010 when I started my business and we have worked on various projects over the last year. As Hubs has dabbled with smoking food in the past, he helped Clare road test a food smoking course that is now available through Seasoned. Both Hubs & I believe smoking has the amazing ability to transform a food. I certainly believe a bacon sarnie tastes even better if the bacon is smoked.
Essentially there are two ways of smoking food. Smoking food at home doesn’t require lots of expensive equipment. Read the rest of this entry