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DISHY THINGS IN ENGLAND
Browse: Home » 2014 » January
Cook: Seaweed and Scallion Taro Cakes. Gluten Free, Grain Free

Cook: Seaweed and Scallion Taro Cakes. Gluten Free, Grain Free

January 29, 2014 · by Karen R · in : Cook, Gluten Free, Revitalise, Savouries

This is another stretch – towards the Asian flavours I adore and that I miss so much. It’s incredibly difficult in London to find Asian restaurants without added MSG. So when the cravings hit, for those tangy, oily, sweetly acidic…

Cook: Parsnips and Yams for Crispy Gluten-Free Biscuit Treats?

Cook: Parsnips and Yams for Crispy Gluten-Free Biscuit Treats?

January 24, 2014 · by Karen R · in : Cook, Country and Schoolroom Teas, Gluten Free, Vegetables

Parsnips. Delicious. Definitely one of my favourite vegetables, yet I hardly ever buy them. This gluten and grain-free biscuit recipe was again inspired by Adam’s Luxury and Eve’s Cookery in the British Library. It contains several truly delicious parsnip recipes….

Cook: Sweetpea Pie. Gluten Free. Pretty. Green. Pie. 1744

Cook: Sweetpea Pie. Gluten Free. Pretty. Green. Pie. 1744

January 20, 2014 · by Karen R · in : Cook, Gluten Free, Luncheon, Dinners and Dishy Suppers, Sweet Dishes, Vegetables

This week’s recipe uses green peas. I came up with this unusual, mind-bending, gluten and dairy free dish in a roundabout way. Definitely thanks to Florence White, but not directly from her book. In researching her source for many vegetable…

Cook: Celery Fritters – gluten free (and FAILSAFE); a recipe from 1744

Cook: Celery Fritters – gluten free (and FAILSAFE); a recipe from 1744

January 17, 2014 · by Karen R · in : Cook, Gluten Free, Luncheon, Dinners and Dishy Suppers, Revitalise, Vegetables

Florence White’s recipe for frying celery is taken from a Kitchen Garden book from 1744, called Adam’s Luxury and Eve’s Cookery. I found the book at the British Library and was eager to see why Florence had picked this recipe…

Isinglass

January 17, 2014 · by Karen R · in References and Inspiration

Did you know, according to Elizabeth Serrell of Wells in Her Receipts and Remedies, 1747, Islinglass is a form of gelatine, made either from bones or hides – or the air bladders of the sturgeon. I have been so lucky…

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Heritage Cookery Refreshed

Dishy Things In England recreates traditional English Cookery with modern, whole food ingredients - as good as the raw materials would have been back then, before processing and packaging compromised our food chain.

The recipes I'm reinventing; gluten free; cow's dairy-free; sulfites free, are all from early 20thC "receipts book" GOOD THINGS IN ENGLAND.

I love to be aimless in adventure, as I am now, an Australian perched in Hoxton, London, but I am rudderless without a kitchen.

It is the centre of our family, from where so many joyful ambles begin.

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