Jessica's food experiences from there and back.

Posts tagged with recipe

floral baking

Lavender infused cupcakes created by Lily and I. The only way this activity could have been more floral was if it had taken place within the grounds of Kew Gardens or at a WI competition. British summertime has a real delicacy; the unpredictable weather; the freshly mown lawns and the gentle floral aromas wafting in the breeze. These cupcakes encapsulate this fragile elegance of British summertime. To be a bit less poetic, taste a bit like a herbal tea in a cup(cake). 
 
 

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Tartelettes à la Marion

Marion is now back in France (weep & sniffle). I have many amazing memories of the times we spent together (mainly food and wine related tbh). Out of all the things I liked about her living here, these bejewelled beauties are in my top five. Created one evening before our weekly fix of Glee, the recipe was so satisfyingly simple and delicious that we shortly repeated the recipe, again and again. Did I mention ‘and again’? The combination of puff pastry, red fruits and pâte d’amande (frangipane) makes these tartlets addictive whilst consecutively duping the eater into thinking that as it contains fruit, it’s probably pretty good for you. (I still, to this day, hold this opinion…it’s up there with chocolate mousse…(how can egg whites and dark chocolate be bad for you?!).  So here is this recipe, in tribute to our amazing house mate Marion, tu nous manque toujours…bises. 

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gooseberry & crème fraiche tart

Gooseberries epitomise the iconic summer fling. Like Danny and Sandy before them, they had you at hello.  But then it ends, almost as soon as it began, and you are left with bittersweet memories of elation, regret and yearning. Gooseberry season: it happened so fast. 

In memorandum to this summer fling (don’t worry, the new term will roll around soon enough)… I have celebrated the gooseberry in the best way I know how: Delia’s magnificent gooseberry & crème fraiche tart. This recipe, like every Delia, is consistent in outcome and tastes like heaven. The crème fraiche compliments the tartness of the gooseberries,  accentuating their flavour.  

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beetroot beef burgers

The Ultimate Burger Competition. A much discussed and little implemented topic of discussion in the Cowlishaw Road household. Last Saturday I took matters into my own hands and got the ball rolling with this colourful number. Whilst musing with Laura on a drive back from Manchester, she divulged how in NZ, beetroot is served with burgers. From my flavour thesaurus I had already tried roast beef and beetroot, but this idea of beetroot and beef burger combined got me thinking….

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simple summer supper

If my stomach spoke (in another language aside Rumble) it would thank @Riverford for creating a recipe book from which the inspiration for this supper came. Occasionally there are times in life when things just fall together: people, time and situations. This ended up being one of those long summer evenings where everyone is miraculously in the house at the same time, sharing exciting foodie times.  Bootiful.

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Bristol: chocolate birthday cake

On a scale of moistness, 1 being the Sahara and 10 being Monsoon season, this cake would receive an 8, not only for it’s initial fudgy moistness, but for holding its moisture for several days after. Good job cake. So here is the cake that was create to celebrate the birthday of Dave. Dave is now 25 and lives in Bristol and his name is often preceeded by the adjective dangerous. So, dodgy match.com-esque profiles aside, here the recipe for this little beaut….

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This little number is from my friend Lucie’s blog, expat gourmet. I’m highly excited to see how this rhubarb chutney turns out  (especially when placed on a cracker with cheese…mmm nom nom)! Watch this space (and hers)! 

This little number is from my friend Lucie’s blog, expat gourmet. I’m highly excited to see how this rhubarb chutney turns out  (especially when placed on a cracker with cheese…mmm nom nom)! Watch this space (and hers)! 

Cherry & Vanilla Cupcakes

Cherries are special because they are the only fruit you can use as make believe jewellery.  I love cherries… and not just because I pranced around as a little girl with ruby red cherries for earrings, which I did. Lots. Cherries are also ace as once you have consumed the delciousness, you have a ready made game of spitting pips waiting for you! So here is my altered P&B recipe for your delectation… 

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Dual Citizenship Brownies

If you want to be popular, bring brownie. It’s pretty much a staple favourite with every human on the earth*. This brownie is from my new staple: the Peyton and Byrne British Baking book. So although originally American, Brownies can now apparently be classified as British according to P&B. I just don’t exactly know what makes them British, apart from this batch being born in the UK. So let’s go for dual citizenship. It may not be able to be elected for President, but it retains some essential United States qualities about it. 

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rhubarb & crème fraîche tart

Having a full time job whilst studying for a masters has its disadvantages. These are notably during weekends when one would like to be engaged in other, less essay orientated activities. However, this weekend, a ray of sunshine reached me in the form of a bunch of  ’eat today’ rhubarb, purchased from our local veg shop, The Sharrow Marrow for £1. Bargain! As is common with most procrastination, my thoughts quickly diverted from introjected motivation to rhubarb recipes….

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linguine alla bolognese

A yummy dinner made by Lily. Thanks must also be given to The Silver Spoon (ummm no, not the one which stirred the pot…)

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American Pudding

During  my time as a teaching assistant in France, Rosangela, Vilmarie and I often held dinner parties in a luxury apartment that overlooked the concrete expanse that was the school. As is tradition at stingy dinner parties, I asked the other American assistants to bring along a pudding. By about the 4th meal I realised something was not quite right. I enjoy a wobbly dessert as much as the next person, but our guests had continually brought yoghurt style desserts to dinner. Odd indeed. Or maybe just a favourite with our cousins over the pond?

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artichokes as nature intended

Most people know artichokes through their hearts. Although these are undoubtedly delicious (especially marinated!), I find it sad that the rest of the artichoke is unloved. I love the whole artichoke, it has so much to give. It reminds me of camping holidays is France, picking away at the artichoke leaves and nibbling the bottoms of the leaves which eventually uncovers the furry centre which you have to remove to reveal the heart itself.

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Monday Feast

The British Summer Time has finally arrived! Huzzah. The United Kingdom seems to suffer from some kind of innate ancient Sun God ritual, probably inherited from our cave days. Literally, as soon as the sun comes out, the inhabitants of the British Isles remove almost all their clothes and elongate themselves across flat surfaces. This semi naked worship of the Sun God is coupled with the lighting of fires and the roasting of meat.   But now the weekend has passed and Monday has brought on a new phase of the Sun God worship: the display of random red patches on your body*.  Thank you, oh Sun God. 

 

However, what is not accounted for during these heady weekend jaunts is the surplus meat left over from the roasting celebrations. So, this is my further tribute to the Sun God: using up all the left overs in a Greek/Turkish/Spanish feast. Let’s hope it’s not a tragedy. Buh-bum.

 

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mmmmousse au chocolat

Chocolate.

In general, I don’t have very large sweet teeth, and I’m not typically catergorised as a chocolate crazed lady (sorry for degrading our sex Mary Wollstonecraft). However this chocolate mousse would have me considered sectionable.

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