The Bakewell Tart, or indeed Pudding comes from the town of Bakewell in Derbyshire, England. There is some argument as to just who and when the first one was created. It has probably been around though since the first half of the 19th Century.
My recipe comes from my Great Aunt. I fondly remember going to my Great Aunts as a child at Christmas. The extended family would be there and she would put on a magnificent spread. After lunch we kids would be left in the front room to play with our toys and to pester Uncle Alan who often tried to take his repose in the same room. The rest of the adults would clear the large dining table and get down to some serious card playing.
The original recipe uses raspberry jam so it stands out as a separate red layer in the tart. Using lemon curd one can’t see the jam layer quite so well, so perhaps it is not as visually appealing….. but it does taste fantastic.
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I tend to harvest all the peppers that are red, or mostly red, and roast them on an open fire. They are easy to store, simple to re-heat and excellent in any number of dishes. Just fry a couple up to go with pork fillets, slice up a couple to go on top of a pizza or you can add colour and warmth to a sauce or dip by simply blending in.
This is a traditional recipe. It was taught to me by the villagers where I now live. The peppers are normally roasted over an open fire. I would recommend you firing up the barbecue for this recipe, but they can just as easily be done directly over a low flame on a gas hob or under a hot grill.
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They say the way to a man’s heart is through his stomach, I can definitely say that it works for at least some women too. I am sure that the girl who later became my wife was at least partially won over by the jar of lemon curd I gave her. She had come back from a visit to a local garden centre and had bought a jar of lemon curd. I convinced her I could do better…… I must have been right! …………..
In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. ………
To view the rest of the post and the recipe for Lemon Curd please click here.
I was going to share a recipe that is ancient to say the least, but time has caught up with me. As I strongly believe in eating seasonal food and taking full advantage of all nature provides I have decided to dedicate this post to peppers.
It is still nice and warm where I live, but the time has come to harvest my bell peppers. I can hear the cranes overhead as they migrate south, the sun no longer has the strength it had and the peppers are unlikely to ripen further. Although I have been
Stuffed bell peppers
eating them all summer, I still have quite a few left. Today I thought I would start with the un-ripe green peppers.
The following recipe is for stuffed bell peppers. It is a basic recipe and I change it depending upon what I have available. For example I have lots of carrots at the moment too so I put some into the mix. I also put lots of basil in as peppers remind me of summer, as does basil. Again just put in whatever herbs you like.
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