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DISHY THINGS IN ENGLAND
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Cook: Mayonnaise & Tartare Sauce..."He little knows of England

Cook: Mayonnaise & Tartare Sauce…”He little knows of England

December 24, 2013 · by Karen R · in : Cook, Gluten Free, Luncheon, Dinners and Dishy Suppers, References and Inspiration, Sauce, Savouries, Uncategorized

who only England knows.” Charles Esme Francatelli was an Englishman born and bred, and prided himself on that fact, but he had inherited a gift for cooking from his Italian forebears and also had the advantage of being a pupil…

Cook: Honey Brandy Butter - or Florence White's "American Sauce"

Cook: Honey Brandy Butter – or Florence White’s “American Sauce”

November 17, 2013 · by Karen R · in : Cook, Sauce, Sweet Dishes

We can’t have a pudding receipt without Brandy Butter to accompany it. No refined sugar please. Every recipe out there seems to have more icing sugar added than it contains butter! It’s just not necessary and such sweetness leaves an…

Cook: Pudding in a Hurry? Sir Charles Rowley's 1857 Plum Pudding gets the Gluten Free treatment

Cook: Pudding in a Hurry? Sir Charles Rowley’s 1857 Plum Pudding gets the Gluten Free treatment

November 17, 2013 · by Karen R · in : Cook, Gluten Free, Specialities, Sweet Dishes

My grandma’s Plum Pudding was always the highlight of our Christmas. When I was just a girl who didn’t even like Christmas Pudding, seeing the Christmas pudding bowl come out, accompanied by its Brandy Butter, epitomised the yuletide spirit and…

Cook: Sourdough, Gluten Free. A far cry from Bath and Sally Lunn's Buns

Cook: Sourdough, Gluten Free. A far cry from Bath and Sally Lunn’s Buns

November 14, 2013 · by Karen R · in : Cook, Bread, Huffkins, Wiggs, Oatcakes, Gluten Free

Sourdough. Bread. This is a book in itself. We went to Bath on the weekend. Sally Lunn’s is a Bath institution and her buns do not escape Florence White’s attention. They are eggy, creamy, and contain small beer yeast as…

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 & Cook: Autumnal Scottish Fare Part I - Your Gratin, Miss Barrowman's Custard?

Travel & Cook: Autumnal Scottish Fare Part I – Your Gratin, Miss Barrowman’s Custard?

November 6, 2013 · by Karen R · in : Cook, : Travel, Fish, Gluten Free, Luncheon, Dinners and Dishy Suppers

Toasty Gratin of Haddock with Creamy Scotch Goat’s Cheese The tangled bine-stems scored the sky Like strings of broken lyres, And all mankind that haunted nigh Had sought their household fires.*   This dish is bold in its simplicity. Its…

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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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