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Britain in our kitchen

Thursday, 2 February 2012. The Weird and Wonderful - Adventures with the Jerusalem Artichoke. The wonky Jerusalem Artichoke waiting to be peeled. The 'Britain in our Kitchen' Bible ( Grown in Britain. Told us specifically that it was the end of the season of the Jerusalem Artichoke. What? We did not even see a pack in the aisles of our local supermarket, where are they hiding? Our best recipe yet is the celeriac and Jerusalem gratin. Like a Gratin Dauphinois, but using one layer of Celeriac slices and on...

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Britain in our kitchen | britaininourkitchen.blogspot.com Reviews
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Thursday, 2 February 2012. The Weird and Wonderful - Adventures with the Jerusalem Artichoke. The wonky Jerusalem Artichoke waiting to be peeled. The 'Britain in our Kitchen' Bible ( Grown in Britain. Told us specifically that it was the end of the season of the Jerusalem Artichoke. What? We did not even see a pack in the aisles of our local supermarket, where are they hiding? Our best recipe yet is the celeriac and Jerusalem gratin. Like a Gratin Dauphinois, but using one layer of Celeriac slices and on...
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Britain in our kitchen | britaininourkitchen.blogspot.com Reviews

https://britaininourkitchen.blogspot.com

Thursday, 2 February 2012. The Weird and Wonderful - Adventures with the Jerusalem Artichoke. The wonky Jerusalem Artichoke waiting to be peeled. The 'Britain in our Kitchen' Bible ( Grown in Britain. Told us specifically that it was the end of the season of the Jerusalem Artichoke. What? We did not even see a pack in the aisles of our local supermarket, where are they hiding? Our best recipe yet is the celeriac and Jerusalem gratin. Like a Gratin Dauphinois, but using one layer of Celeriac slices and on...

INTERNAL PAGES

britaininourkitchen.blogspot.com britaininourkitchen.blogspot.com
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Britain in our kitchen: The Weird and Wonderful - Adventures with the Jerusalem Artichoke

http://www.britaininourkitchen.blogspot.com/2012/02/weird-and-wonderful-adventures-with.html

Thursday, 2 February 2012. The Weird and Wonderful - Adventures with the Jerusalem Artichoke. The wonky Jerusalem Artichoke waiting to be peeled. The 'Britain in our Kitchen' Bible ( Grown in Britain. Told us specifically that it was the end of the season of the Jerusalem Artichoke. What? We did not even see a pack in the aisles of our local supermarket, where are they hiding? Our best recipe yet is the celeriac and Jerusalem gratin. Like a Gratin Dauphinois, but using one layer of Celeriac slices and on...

2

Britain in our kitchen: Les basiques - Crackers for Cheese Eaters

http://www.britaininourkitchen.blogspot.com/2012/01/les-basiques-crackers-for-cheese-eaters.html

Friday, 27 January 2012. Les basiques - Crackers for Cheese Eaters. Cheese is important to us, the stronger the better. We could have stuck to bread and cheese - and ended up with an overdose of carbs. But what we really wanted were crackers. The recipe is our fourth (and best) variation on the BBC Good Food Sea Salt Water Biscuits recipe. To make 55 (using pasta maker). 150g Plain Flour (Sainsbury's own brand). 50g Rye Flour (Dove Farms). Tsp baking powder (Dove Farms). 50g butter (Sainsbury's own brand).

3

Britain in our kitchen: Rapeseed Oil, the new Olive Oil?

http://www.britaininourkitchen.blogspot.com/2012/01/rapeseed-oil-new-olive-oil.html

Wednesday, 25 January 2012. Rapeseed Oil, the new Olive Oil? The “ Mellow Yellow. 8220; from Farrington Oils Ltd. Is the first “Seed to Bottle” cold pressed rapeseed oil in the UK (we bought ours in Sainsbury’s, but we saw it at Tesco and Waitrose). All the rapeseed is grown on Bottom Farm and then pressed and bottled on site by a local team. All Farrington Oils are made from the highest grade rapeseed which is GM free. 25 January 2012 at 08:26. Well, first, what a brilliant idea! I look forward to readi...

4

Britain in our kitchen: February 2012

http://www.britaininourkitchen.blogspot.com/2012_02_01_archive.html

Thursday, 2 February 2012. The Weird and Wonderful - Adventures with the Jerusalem Artichoke. The wonky Jerusalem Artichoke waiting to be peeled. The 'Britain in our Kitchen' Bible ( Grown in Britain. Told us specifically that it was the end of the season of the Jerusalem Artichoke. What? We did not even see a pack in the aisles of our local supermarket, where are they hiding? Our best recipe yet is the celeriac and Jerusalem gratin. Like a Gratin Dauphinois, but using one layer of Celeriac slices and on...

5

Britain in our kitchen: Who needs risotto rice?

http://www.britaininourkitchen.blogspot.com/2012/02/who-needs-risotto-rice.html

Wednesday, 1 February 2012. Who needs risotto rice? So 2 'risottos' later (leek and bacon - delicious) using pearl barley in risottos is definitely a great substitute. Of course now that we googled it everyone has been talking about it, and there are many very good recipe online. We cook it like risotto rice, by adding gradually vegetable stock. And it reacts much like Risotto Rice and absorbs all the liquid. 1 February 2012 at 10:28. I do love risotto and would definitely experiment with pearl barley.

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britaininourkitchen.blogspot.com britaininourkitchen.blogspot.com

Britain in our kitchen

Thursday, 2 February 2012. The Weird and Wonderful - Adventures with the Jerusalem Artichoke. The wonky Jerusalem Artichoke waiting to be peeled. The 'Britain in our Kitchen' Bible ( Grown in Britain. Told us specifically that it was the end of the season of the Jerusalem Artichoke. What? We did not even see a pack in the aisles of our local supermarket, where are they hiding? Our best recipe yet is the celeriac and Jerusalem gratin. Like a Gratin Dauphinois, but using one layer of Celeriac slices and on...

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