Oct 262011
 Posted by at 20:28
Oct 242011

Pizzoccheri layered up

I just love pizzoccheri. The dish is robust & earthy in taste & feel: a true peasant meal. It’s made with buckwheat pasta which is very easy to make or you can buy dried from Italian food stockists.

It’s a traditional recipe of the Valtellina in Lombardy, Northern Italy. Classically it’s made with the buckwheat pasta layered with chard or savoy cabbage, potatoes and cheese all dressed with a garlic & sage butter.

One of the joys of the dish is its flexibility. You can make it all year round with whatever veg is to hand. It’s ideal for using the bits and bobs you might pick from the garden or have in a veg box. This is my interpretation of this classic using a mix of seasonal vegetables from my garden. and I show you how easy it is to make the buckwheat pasta.

Fancy having a go? Read on… Continue reading »

 Posted by at 16:40
Oct 242011

Chocolate & almond fudge cake

This is a chocolate & almond fudge cake that Debs made from Dan Lepard’s fantastic new book Short & Sweet for the Short and Tweet Challenge.

It’s beautifully light and moist and yet richly chocolatey. A sophisticated tasting cake that would be an ideal dinner party stunner. It’s also great as a treat for a wet & windy day with a cup of tea.

Buy the book: make the cake.


 Posted by at 15:27
Oct 172011

Fridge Jam

This is the third part of the Sloe Trilogy where you use the same batch of sloes to make wine, vodka and fridge jam.

Sloes in a glass

This jam has the great sloe taste. I was surprised, to be honest, because I thought that the flavour transfer to the wine and vodka would mean it carried less punch. That’s not the case at all and you’ll enjoy the earthy/fruity flavour of sloes.

I’ll confess that the first time I made a sloe fridge jam it was out of laziness.  I had fresh sloes and I didn’t want the faff of stoning or putting through a jelly bag. So I thought about making the jam with stones and all, and then sieving out the stones. And it worked.

This recipe is no harder. In fact, it’s easier because I’ve changed the order of things around a little.

You’ll need some granulated sugar and some sterilised jam jars or other containers for your finished jam.

This jam has a lower sugar content than normal jams at only 50% of the weight of the fruit. It will keep OK outside the fridge until opened. Once open, keep it in the fridge. Want to have a go? Read on… Continue reading »

 Posted by at 11:00
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