Lots of chocolatey goodness in this month’s We Should Cocoa. As we had a nice easy holiday theme of Anything Goes, there’s even more of a diversity of entries than usual. The one thing that unifies them is their delectable demeanour and desirability. As this wasn’t a specific challenge, I was a bit more relaxed about the rules this time and I’m doing the round-up a little differently.
Fruit vinegars make a wonderful addition to many dishes. Vinegar captures the essence of the fruit beautifully reminding us of the season in which it was harvested. This blackcurrant vinegar gives a flavoursome tang to sauces, salads and desserts. It goes particularly well with beetroot. A little poured over simple vanilla ice-cream gives a real wow factor and mixed with water, it makes a refreshing drink.
It’s been a while since I showcased some of the products that have made it into the Tin and Thyme kitchen in recent weeks. This post is all about the gadgets.
Last year I asked CT what he would like for his birthday. A trifle was his response. OK. I duly made a trifle and very nice it was too, but this year I didn’t ask. I know he’s very fond of tiffin, otherwise known as biscuit cake or refrigerator cake. If Prince William can have one for his wedding, I couldn’t see any reason why CT shouldn’t have one for his birthday.
Once upon a time, many years ago, back in the 1960s in fact, or possibly the 1970s, reports are a bit vague, the Mayor stopped handing out the Liskeard Bun. This was an annual event when the newly invested mayor of Liskeard would hand out buns wrapped in brown paper bags to the local children. What a lovely tradition. Read on to find out about the Great Cornish Bake Off and how it was rediscovered along with a vegan recipe for Cornish saffron buns.
Making your own bread can be infinitely satisfying and I’ve been doing it since I was a teenager. I’ve not been hugely creative and tend to stick to tried and tested recipes. At least I did until I got my KitchenAid earlier this year. I’d never used a mixer to make bread before, so it seemed like a good time to do something different. This malted wholemeal and rye loaf was a good start.
After all that Black Forest Gateau, something healthy was definitely in order. It was time to use one of the mangos that CT had picked up at a knock down price. This fruity, veg filled, colourful mango carrot smoothie was the result.
Why, I’m now wondering, have I never made Black Forest gateau before? It’s a fabulous bake; not only is it very tasty but it’s also relatively simple to make.
Just because it’s summer, it doesn’t mean I don’t want soup, especially when that soup is packed with summer produce. With a house full of newly dug potatoes, courgettes and broad beans, I took inspiration from a Nigella recipe for Summer Minestrone in the September 2004 issue of Delicious.
On our last trip to the New Forest to visit CT’s mother, I was given a family heirloom to take home with me: a vintage glass jelly mould. Well, I have to confess I’m not much of a jelly maker and the mould has been sitting in the cupboard in a rather unloved way. But when I got my hands on a mass of cheap strawberries last month, it occurred to me to try making a vegetarian strawberry blancmange.