Japanese Roscón Milk Bread

28 japanese roscón milk bread

A new year and a new recipe…….. one whose title has no doubt left a few of you wondering what on earth has he come up with this time! Today I have for you a soft sweet-bread, with Spanish Roscón flavours made using the Japanese “Tangzhong” technique:

  • The Tangzhong method involves cooking a small amount of the flour and liquid so that the resultant dough can absorb more water, so giving a moister bread.
  • The Spanish Roscón is a cream filled dough ring typically eaten on the 6th of January. It is flavoured with citrus fruits and orange blossom water. To see my recipe please click here

As I said at the top of the article, another year has just ended and another is just beginning. It is a reminder of the passage of one year to the next, but also of the passage of time. This year I had another reason to dwell on time’s inexorable flow, when I read about the Chinese moon lander’s successful journey to the dark side of the moon. The article reminded me that man had last landed on the moon in 1972, some 47 years ago.

To read the rest of the article and to view the recipe please click here.


2019 Lincoln W. Betteridge


A Year in Review IV

2018 imageAnother year and another end of year review. It has been a year of enjoyable culinary treasures, many of which I have shared with you all. I hope you have enjoyed reading the recipes and my monological brain-dumps. I have also enjoyed receiving feedback from some of you via the comments sections. If there is one thing I would ask of you, the reader, it would be that you take the time to let me know what you like, and of course what you don’t!

So I feel it has been a good year, but what do the statistics say?


To read the rest of the article please click here.


2019 Lincoln W. Betteridge

Gelée de Lapin au Cidre / Rabbit and Cider Terrine

26 Gelée de Lapin au Cidre : Rabbit and Cider Terrine

Anyone who has been following this blog for a while will know of my admiration for French food. The quality of French cuisine is known worldwide, and rightly so. One can walk into any humble restaurant, in almost any French town, and be served a dish that has been made with love and care.

What I also like about French food is how they can make a marvellous dish out of just a few ingredients and some simple cooking techniques. In an age where complexity of technique and obscurity of ingredients are all the fashion, I find it quite refreshing to eat a “simple” French dish.

It was therefore with great interest that I tuned into a famous series of French cookery programmes, called “Le Tour de France Gourmand”, on local Spanish television. My glee rapidly turned to disappointment however when I realised it was over dubbed. Over dubbing is a phrase of my own making to describe a technique whereby the original audio is left in place, and a Spanish commentary is added on top. Basically you have two people talking at the same time.

01 Book Cover

Some people are good at multi-tasking, and I like languages, but listening to two people talking at the same time in two different languages is just too much for my simple brain. Why do they do it?…….. I can only guess that it is cheaper or easier! I do wish they would just put subtitles at the bottom.

To read the rest of the article and to view the recipe please click here.


2018 Lincoln W. Betteridge

Marinated Feta Cheese

16 Marinated Feta Cheese

I was sorting through some old photographs a few weeks back and came across some pictures from a place called the “Santuario de Sancho Abarca”. It is a place we used to visit often some years ago, as we used to live relatively close. It  was also a place I used to cycle to when I was a member of the local cycling club. Looking at the photographs again brought back some great memories and my wife and I decided to go back there when we could. A few days back we got the chance.

2018 12 13 Santuario de Sancho Abarca

The views hadn’t changed of course, nor had the inn’s original dining rooms, wood fired oven and fire pit for cooking on. The bar and reception area were all new to me though. I learnt that the renovations were from 2012, which made me realise it was some time indeed since I had last been there. In fact, on reflection, the last time I remember being there was in 1997. On the 31st of August to be precise.

Now anyone that knows me well, will tell you that I am lousy with dates. The past is such a blur to me. I can remember places well enough, and am actually very good at remembering routes, I only have to go to a place once to remember how to get there again. But for me to recall when an event in my past actually happened, is nigh on impossible. Of course certain events in our lives, or indeed in the lives of others, can indelibly fix a moment in time.

To read the rest of the article and to view the recipe please click here.


2018 Lincoln W. Betteridge

Deer and Wild Mushroom Stew

18 Deer and Wild Mushroom Stew

It is the hunting season and the wild mushroom season in the mountains where I live. So what better way to celebrate it than with a good, slow cooked deer and wild mushroom stew! Not only does the recipe make good use of these seasonal products, it also allows me to cook on the wood-fired stove we have. For me it is such a relaxing way to cook a dish, the wood slowly burns and a bunch of raw ingredients turns into a delicious, rich, flavoursome meal.

I can of course understand the vegetarians or vegans who are against hunting, but many meat eaters seem to have their reservations too. People seem to consider certain animals differently. Some might say shooting an animal is unethical, a hunter might say caging an animal for slaughter its entire life is far worse. Some might feel no emotional connection to a pig and readily eat pork, yet feel that eating a horse or indeed a dog is wrong. I would suggest a pig would believe that they have the same right to live as man’s best friend. A life should be a life, whatever the animal’s physical appearance or charisma.

2016 11 09 Botanical Route of Almonacid

Autumn in the Sierra

I personally believe that overall, a wild animal has a better life than a caged one. I also believe that eating wild animals is one of the few ways we can have unadulterated chemical-free meat these days.

To read the rest of the article and to view the recipe please click here.


2018 Lincoln W. Betteridge

Zwiebelkuche (Onion Cake)

26 Zwiebelkuchen (Onion Cake)

I enjoy German food, indeed I like most types of foods and styles, be they national or international in origin. Not everyone is of the same opinion as me of course, and there is nothing wrong with that. If we all liked the same things it would be a very dull, variety sparse world. On the other hand I feel pathos for those people who are unwilling to try something new, something different. I, rightly or wrongly, feel they are missing out. At this point it would be unfair of me not to admit that I used to be one of those people.

As a youth I would eat potatoes and meat, any sort of meat, pies, pasties, burgers or sausages, but very little else. Fish and chips was fine from the local chippy, or fish fingers, but I don’t recall eating much else.

Luckily by my early twenties my taste buds had come alive and I started to eat a much larger variety of foods. By my late twenties I had moved to Spain and was thoroughly enjoying the food of my new country of residence. It was a good thing too, as over the next thirty years I would travel extensively with my job, working in around 30 different countries. Germany was one of the countries I most visited, particularly the area of Rüsselsheim am Main.

02 Adam Opel AG - Exterior

Adam Opel AG

I worked for a company that delivered IT systems to Adam Opel A.G., whose headquarters and biggest manufacturing plant is there. Around the year 2000 I spent many months there implementing some large key systems. It was a golden opportunity to improve my German, meet some interesting people and eat some great German food. Not all of my English co-workers were of a similar mind however.

To read the rest of the article and to view the recipe please click here.


2018 Lincoln W. Betteridge

Crunchie Cheesecake Sundae

20 Crunchie Cheesecake Sundae

The good news is that the recipe I have for you this week is truly delicious. It is a rich, creamy, chocolaty, cheesecake based pudding. It looks great and tastes even better! It also has no added sugar…..and now the bad news. It is made from condensed milk, cream cheese, cream and chocolate. But you can’t make an omelette without breaking eggs right? Well not everyone would seem to to be in agreement……..

Hardly a week goes by without pressure groups demanding that some food or other be banned. Today was a call for a ban on “Freakshakes” by the campaign group “Action on Sugar”. Although I see their point, is this really the right way to go? Is it right to ban me from having the occasional sugary treat just because others would sate themselves on them? Of course the primary function of eating is to power our bodies, but we should never forget that food is a pleasure for many and a great way to relax and socialise.  Occasionally getting lost in a rich, decadent pudding is one of the best ways I know to unwind! Why should this be denied us?

98 Freakshakes


In Britain we have had a number of years now of government intervention. From well meaning, well thought out campaigns to encourage people to eat more fruit and vegetables, to heavily taxing “unhealthy” products and forcing companies to reduce fat and sugar content per portion. But has it actually worked?

To read the rest of the article and to view the recipe please click here.


2018 Lincoln W. Betteridge