This recipe is a long-time favourite from Elizabeth Romer's "The Tuscan Year", and attributed to her friend (and subject of the book) Silvana. It takes a bit of preparation and time but not a lot of effort - it's a good one for the weekend.BaccalaIt always feels slightly ridiculous to pay more for baccala than for most kinds of fresh fish but it should be no great surprise. After all, prior to refrigeration a lot more effort was required to make sure fish could be kept for the innumerable Catholic fasting days (which, for Fridays at least, are ...
Archives for “Cook”
I know, I know... It's a been a bloody long time since the last post. This week, however, we've got two kidlets in new schools and time to burn. Ecce homo, ergo elk, it's lots of time for cooking and for eating. Let's start with quail.... Mmmmmmmmm......
Why do craft markets have food stalls ... to keep the crafters fed and happy of course! When we started to plan this market, the first thing people asked was "will you have cupcakes there ..."Tell us about what you sell ...A variety of baked goods, olive & herb bread, haloumi & herb bread, fruit muffins, gingerbread men, variety of cupcakes, sesame & nut bars and the occasional savoury delites as well.What inspires you? Food wise I love tastespotting for a variety of food blogs and of course recipes.A lot of blogs inspire me as well with their wit, commitment ...
