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Jerusalem Artichokes are a member of the sunflower family and originate in North America, not Jerusalem.  They are also known as Sunchokes in the USA.  They are easy to grow and are very knobbly, potato-like tubers, with the nickname "fartichoke" for a good reason!They are delicious at this time of year and make a wonderful winter soup.  Here is a recipe for Jerusalem Artichoke and Carrot Soup

Saturday, 29 December 2012 23:43

Love food Hate waste

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More food is wasted at Christmas than at any other time of the year.  An estimated 74 million mince pies and two million turkeys will be carted off by the dustmen. If you would like some ideas for using up leftovers, meal planning and shopping accordingly take a look at the lovefoodhatewastewebsite. This is my turkey and ham pie made from this weeks'  leftovers.

turkeypie

Saturday, 01 December 2012 15:19

Marmalade

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I have run out of my Seville orange marmalade so have made myself a small batch of easy four fruit marmalade until the new seasons Sevilles arrive.

I used clementines, limes, grapefruit and lemons for my Christmas special! Just subsitute what ever citrus fruit you fancy and use this recipe

marmalade

Saturday, 06 October 2012 14:00

Fried Green Tomatoes at the Whistle Stop Cafe

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A delicious treat and the perfect way to use up those unripe tomatoes.  Vegetarian too!

Ingredients:

  • 4 to 6 green tomatoes
  • salt and pepper
  • beaten egg
  • cornmeal
  • vegetable oil for frying

Preparation:

Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in the beaten egg and then the corn meal. Fry in hot oil for about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

Monday, 01 October 2012 16:47

Mulberry Jam

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Yesterday I picked the last of the mulberry crop from the suffolkfoodie ancestral home.. The old mulberry tree blew over in the great storm of 1987 but being from a farming family, daddy suffolkfoodie pulled the tree upright with his tractor and tied it back into position. It survived!  I have picked over 20kgs of fruit and made some into jam. Here is the recipe. I used jam sugar with added pectin as mulberries are low in pectin.  I added plenty of red, unripe fruits to improve the setting, as the red fruit have higher pectin levels.

1kg Mulberries and 1kg of Jam Sugar

Rinse the mulberries carefully and quickly so as not to lose too much juice. Put into a large saucepan and simmer until soft. Stir in the sugar ensuring that it all dissolves.  Boil hard until setting point is reached.  (Setting point can be tested by dropping some cooked jam onto a saucer which has been chilled in the freezer, a skin will form on top of the jam when setting point is achieved)

Warm some clean jars in the oven, bottle and store.

mulberry jam

Tuesday, 03 July 2012 12:18

Yee Ha - it's nearly the 4th of July

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On Sunday we smoked some chicken outside over hickory wood chippings to get in the mood for our 4th of July visit to USAF Lakenheath for their barbecue - as we did last year - see our featured post from then. Our chicken was so good we forgot to take pictures but here's a link to BBQ Guy's food blog in America to get you in the mood. And the fire was perfect to do a slab of hot smoked salmon afterwards.
Tuesday, 26 June 2012 11:57

Crab Linguine

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A quick and easy crab recipe which serves eight as a starter, or four as a large main course.

Ingredients

2 dressed crabs ( I use brown and white meat, some prefer just the white meat)

600g linguine
10 tbsp very good olive oil
2 cloves garlic, finely chopped
½ tsp finely chopped fresh red chilli
75ml dry white wine
3 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped basil
Juice and grated zest of ½ lemon
Salt and freshly ground black pepper

Method

Bring a large pan of salted water to the boil and cook the linguine for 9-11 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and chilli.

Fry lightly without colouring for about one minute.

Stir in the crabmeat and heat through for another minute.

Add the wine to the pan and let it bubble and reduce a little.

Drain the linguine and add to the crab mixture.

Stir in the parsley and basil and toss everything together to coat evenly.

Finish with the lemon juice and grated zest.

Season to taste and serve immediately

Friday, 18 May 2012 12:18

Claire's E Claires

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How about these if you came to my house for tea last Sunday?

Saturday, 14 April 2012 19:53

Daydream Believer

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Daydream Believer at The Framlingham Country Show today was Laura Cotton of Daydream in Cupcakes with some original and beautifully packaged home baked goodies. Laura started her business this year and is keeping up with the current trends in cakes.  The cookiepop was delicious. I want to see whoopie pies and cakepops next time Laura!

Friday, 06 April 2012 11:57

Hot Cross Buns

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Allow three hours to make these hot cross buns include rising time. Makes 12 buns so well worth doubling up if like me, you'll eat four as soon as they come out of the oven.

 

 

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