- Food & Drink
The height of summer is here and courgettes march upon us like vegetable agents of the devil. If you grow them, then you’ll know how it feels to scrape up the last spoonful of a big cheesy gratin and think: “I’ve finished the last of the courgettes – I […]Continue Reading →
On July 17, 2010 By ginandcrumpets
Week 11. The penultimate week; our last full week in the kitchens and what, after 54 days of intensive cookery tuition, am I doing? I’m splitting the soup again.
Day 71 (Monday) began so well. At 8am I was mixing a brown soda bread. At 8.30am I was feeding lumps of butter into a saturated fat-hungry […]Continue Reading →
Thursday (day 39, 20th day cooking) was an important day. Nearly 2 weeks before I’d given birth to a sourdough baby, in the sense that I’d mixed 2oz organic strong flour with 2fl oz water, put it in a tub and left it to pick up […]Continue Reading →
Apparently, I am now taking requests.
At the end of March Alistair got in touch with a tale of savoury muffin woe. He’d been on holiday to the Antipodes and had enjoyed the fine cafe culture they have down there. But returning to the UK he was faced with […]Continue Reading →
Easter nests can’t be the first thing I ever learnt to make; school terms dictate that should have been mincemeat pinwheels for Christmas. But they are the first thing I remember learning to make in the child height kitchen at my primary school. Children in aprons that […]Continue Reading →
Sometimes you do things in the kitchen that you realise afterwards were utterly stupid, like adding whisky to a hot pan and creating a brief but terrifying column of fire (sorry about your kitchen Leonard).
For a long time, every yeasted bun and loaf I made came […]Continue Reading →
On March 28, 2010 By ginandcrumpets
I served the Szechuan peppercorn ice cream I wrote about yesterday with these crunchy, golden biscuits. They are essentially langue du chat but rather than pipe them, I placed tiny, 1/2-a-teaspoon rounds of the mixture well spaced apart on baking trays. They spread a lot and any […]Continue Reading →
In exactly 1 month from today I will get up at early o’clock, try to shower as quietly as possible and then debate whether vanity or not waking up other people is more important when it comes to blow drying my hair. Wearing a hat, I will then get into a […]Continue Reading →
Most years I bake a simnel cake for Mothering Sunday and most years it’s eaten by my dad, slice by slice over a week or two. Really, I should start a tradition of baking a tower of Mothering Sunday profiteroles. Ma G&C would appreciate those a lot more.
[…]Continue Reading →
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
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