October 5, 2012 at 9:04 am
Love it, extremely yummy, enticing pic, made me want to dive into my lap top screen! 😉 X
November 8, 2012 at 2:32 pm
Year 2 at Knighton House say we would love to try the chocolate pasta that we know you make.
It is nice to see your photo so we can see who does the cooking.
November 9, 2012 at 1:02 pm
Thank you Mrs Allen, Olivia, Ludo, Ben, Tilly, Cerise, Maria and Lucy! I think your lovely red dungarees might be ruined by chocolate pasta and butterscotch sauce if I bought some in!
November 8, 2012 at 10:50 pm
Beautiful pictures and very seductive.
November 9, 2012 at 2:58 am
Love the chatty recipes and can’t wait to try some out. Photography is super. We will try to adjust some of the ingredient tips to Canadian shopping here in Lanark, Ontario – any suggestions for doing something interesting with maple syrup as we seem to have an abundance? Do miss our Northumberland blackberries though.
Anne & Barry Roxburgh
November 9, 2012 at 12:58 pm
My first thought is if you add maple syrup to the muesli in place of the agave syrup. That would be delicious actually – thanks the tip! Just an idea – in the absence of blackberries in the venison steak recipe, you could try not too ripe blueberries, perhaps adding a little lemon juice or a couple of drops of white balsamic vinegar or red wine vinegar to the blueberries before adding to the sauce in order to replace the zing you get from blackberries.
November 13, 2012 at 9:34 am
Wonderful blog, Vicky! Wish I lived in Dorset so I could come along to your demonstrations, but I’ll have to try making all your recipes instead, maybe try them out on your Mum!
November 24, 2012 at 12:23 pm
Vicky – you are an inspiration! Brilliant recipes and you have given me renewed impetus to venture into the kitchen and create! Easy to follow recipes with method and many great tips, especially for a cautious cook in the kitchen like me! This website should go viral. 🙂
You bring back wonderful memories of “Som tam” (spicy papaya salad) in Thailand and “Roti” in Kuching. Remember the satay too and the wonderful peanuty sauce.
Look forward to reading more. Thank you for sharing and so lovely to see the photos.
July 12, 2014 at 6:04 pm
Have just been reading the article on the mail re: mrs Peel cookery book and remembered I have a copy on my bookshelf, fourth edition dated 1920.it made
me take look at it again after a long time,and I realised how interesting a read it is.
July 15, 2014 at 8:23 am
It is fun recreating part of the past. Let me know if you have a favourite recipe from the book!
December 2, 2014 at 4:31 pm
I love this website. Old recipes are gold.
December 3, 2014 at 12:02 pm
Thank you – not sure you will feel that way with all of the rationing recipes though!
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