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DISHY THINGS IN ENGLAND
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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: 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: 11.12.13 Plum Pudding Without Eggs from 1852; Gluten Free!

Cook: 11.12.13 Plum Pudding Without Eggs from 1852; Gluten Free!

December 11, 2013 · by Karen R · in : Cook, Gluten Free, Sweet Dishes

I wonder if Mrs Frome was making her Christmas pudding this late in the day! 11th December! This had better be my last Christmas Pudding for the year…unless I’m planning to save it for 25.12.14. That date doesn’t quite have…

Cook: Tropical Pudding for Christmas

Cook: Tropical Pudding for Christmas

December 2, 2013 · by Karen R · in : Cook, Gluten Free, Specialities, Sweet Dishes

Lord Barrington’s Plum Pudding. Gluten Free. Dairy-Free. No added Animal Fat. I’ve swapped the Suet for sweetly nourishing Coconut Oil, whose benefits include “antimicrobial properties; absorption directly for quick energy; and contribution to the health of the immune system.” according to my…

Cook: Delicious Home-made Bread 'made with Yeast'. Gluten Free. Two Ways

Cook: Delicious Home-made Bread ‘made with Yeast’. Gluten Free. Two Ways

November 25, 2013 · by Karen R · in : Cook, Bread, Huffkins, Wiggs, Oatcakes, Gluten Free, Uncategorized

Miss Veronica Cook provided this recipe in 1931. ‘Home-made and made with Yeast’ Florence White is full of wonderful tips for baking breads – both different yeasted breads and soda breads. She tells us that many of the old recipes…

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 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…

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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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