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DISHY THINGS IN ENGLAND
Browse: Home » Revitalise
Cook: Pound Cake revisited - Crunchy Butter Cake

Cook: Pound Cake revisited – Crunchy Butter Cake

September 2, 2015 · by Karen R · in : Cook, Country and Schoolroom Teas, English Breakfasts, Gluten Free, Revitalise

A comfort standard. Perfect for a chilly spring day with an under-the-weather child. My daughter is at home today and we wanted to tempt her with dishy things healing and yummy. Rice paper rolls filled with egg crepe, lettuce, grated…

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: 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…

Cook: To Fry Sprats. Omega 3 breakfast richness.

Cook: To Fry Sprats. Omega 3 breakfast richness.

December 3, 2013 · by Karen R · in : Cook, English Breakfasts, Fish, Luncheon, Dinners and Dishy Suppers, Revitalise, Savouries, Specialities

These omega 3 rich, fatty fish are, according to a dear Mrs. Loftus from Southwold, a delicious and naturally nutritious breakfast. Start your day with a boost for your brain, with oils from real, sustainably caught fish, rather than a…

Cook: To Roast Goose in the English Fashion

Cook: To Roast Goose in the English Fashion

November 27, 2013 · by Karen R · in : Cook, Gluten Free, Luncheon, Dinners and Dishy Suppers, Revitalise, Specialities

The Roast Meat of Old England I was tempted to cook Moor Fowl, Jugged Pigeon, Ortolan or Roast Cygnet with you. But of course, and probably for the best, I’m not able to source any of these birds. The Cygnet…

Cook: Orange Jelly and Apricot Jellied Oranges

Cook: Orange Jelly and Apricot Jellied Oranges

November 25, 2013 · by Karen R · in : Cook, Revitalise, Sweet Dishes

“Christmas wouldn’t be Christmas without Orange Jelly”, writes a friend of Florence White’s from Yorkshire. Oranges were introduced to England from Spain as early as 1290, but became a more prominent part of English food after Sir Walter Raleigh re-introduced…

Cook: Marrow Bone. Simple Ways fit for Her Majesty.

Cook: Marrow Bone. Simple Ways fit for Her Majesty.

November 14, 2013 · by Karen R · in : Cook, Luncheon, Dinners and Dishy Suppers, Revitalise, Savouries

Florence White devotes a few short entries to Marrow Bones. I admit right up front, that bone marrow is my secret pleasure. Osso Bucco is an enduring favourite dish not least for the somewhat messy picking of the bones at…

Cook and Travel: Sea Vegetables & Welsh Laverbread

Cook and Travel: Sea Vegetables & Welsh Laverbread

November 12, 2013 · by Karen R · in : Cook, : Travel, Revitalise, Specialities, Uncategorized

It may seem odd to the British Readers, that I first heard about Laverbread only in February this year. We had travelled to this charming, unpretentious gastropub near Abergavenny for a weekend in Wales – it’s where my son wanted…

Cook:  Scottish Fare Part II;  Two and a Half Shellfish Receipts:  'Potted Shrimp for an Australian Yuletide Table' & 'A Pot of Warm Langoustines'

Cook: Scottish Fare Part II; Two and a Half Shellfish Receipts: ‘Potted Shrimp for an Australian Yuletide Table’ & ‘A Pot of Warm Langoustines’

November 7, 2013 · by Karen R · in : Cook, Fish, Gluten Free, Luncheon, Dinners and Dishy Suppers, Revitalise, Savouries

Potted Shrimps, writes Florence White in Good Things In England, are delicious as an appetiser with wholemeal bread and butter. The Shrimps recipe is “From a Cookery Book belonging to Miss Hope, dated 1797”. Her brief ingredients list requires a…

Travel: Food Alchemy? Inviting you and Florence White to the 21st Century…

Travel: Food Alchemy? Inviting you and Florence White to the 21st Century…

October 25, 2013 · by Karen R · in : Travel, Gluten Free, References and Inspiration, Revitalise, Uncategorized

Discover food sensations from Ms Florence White’s thus far indomitable collection of GOOD THINGS IN ENGLAND, as I create new, allergy-friendly, preservative-free, 21st Century, positively dishy takes on her fascinating receipts. You’ll have the original recipe including traditional ingredients like…

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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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Latest Receipts

  • Cook: Banana Bread for Poor Knights of Windsor
  • Cook: Pound Cake revisited – Crunchy Butter Cake
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  • Cook: Pir Gam. That is, Pear Jam. Failsafe

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