There is no doubt about it, Italians are proud of their food heritage and they have every right to be so. With its fresh flavours, vibrant colours and simplicity, Italian cuisine ranks as one of the world’s best and is one of my personal favourites. It’s had a massive influence on British food. Where would we be without our pizza, spaghetti Bolognese, lasagne, risotto and more recently the panini? But there is far more to it than these familiar dishes.
If you haven’t heard of the baking challenge Alpha Bakes, you may have had less of a headache than I did this month. A random letter is generated each month and we have to find something to bake where a main ingredient or name begins with that letter. When it happens to be C there is no problem for me – everything I bake has chocolate in it, but when it’s something a little more obscure such as Z, it becomes difficult. This month’s letter is K. Although kiwi fruit came to mind initially and when I looked in my recipe books I found a few obscurely named recipes beginning with K, I ended up going with kale. Despite the pigeons, kale is one of the few crops we’ve managed to grow this year and having initially dismissed this as an ingredient, I decided I really wanted to use some in a bake. Once I’d decided that, it was easy. I resorted to my trusty savoury brunch muffin recipe and adapted it to suit.
We’ve been blessed with a good summer this year and my how we needed it after seven months of solid rain. Along with the good weather comes the picnic season. Eating outside with simple food that hasn’t meant hours spent in the kitchen is what many of us are after – I know I am.
Street food in the UK, I’m very glad to say, is on the up and up. Hot dogs and burgers made with cheap and often unhealthy ingredients are making way for fresher and more vibrant fare. With this in mind Cauldron Foods are challenging bloggers to create a street food recipe using one of their vegetarian products. Cauldron Cumberland sausages have long been a favourite of mine, but I am less familiar with their tofu. Sausages, I thought would be too easy, so I opted for the tofu.
It’s not only National Vegetarian Week, but it’s National Yogurt Week too. Being both vegetarian and passionate about yogurt, I couldn’t let this go without a post. Nayna over at simply food recently mentioned making a caramelised onion and yogurt dip at an event. I was immediately struck by this excellent idea and thought I’d try and create my own version – with a chocolate twist, of course.
Occasionally, CT likes to explore his Welsh heritage. When we woke up this morning, he announced, “it’s the 1st of March, St David’s Day. Why don’t we have leeks?”. Well why not indeed. With Shrove Tuesday fast approaching, pancakes were on my mind and I’d been planning to make some for breakfast, so why not make them savoury. In fact, why not go one step further and make Welsh pancakes.