This was written in 1915 before rationing became official in 1917. However, using up the scraps was very much part of life, with the price of food having risen, and submarine warfare reducing the amount of produce successfully arriving on our shores from Canada and America. If I had to have this every week, or even …
Gradually working my way through my great great Granny’s recipes and adapting as I go, I was so excited to discover these buns. From “Still Room Cookery (1905)” Article.
The rolls in the nearer part of the photograph which are not glossy have not been brushed with milk. The shinier at the back of the photograph …
Absence explained – the snow of the Alps beckoned, followed by my daughter’s 6th birthday and now the allure of a sabbatical style year in the midi-Pyrenees – unfortunately the children and I are the only ones who really want to do this!
I think we have eaten more garlic snails in the last week than …
This is totally yummy toasted, untoasted, for breakfast – especially good with honey and a cup of tea – and if you make Gravlax – justice is done.
350g strong wholemeal flour
150g strong white bread flour
7g sachet dried yeast
1 egg (not essential)
250mls or more, or warm water
1. Place all the ingredients except the water in …