thegingergourmand.blogspot.com

The Ginger Gourmand

Wednesday, 24 September 2014. Plum and Cobnut Tart. This one is autumn in tart form. Plums. Cobnuts. Perhaps served with a big spoonful of clotted cream. I can't quite believe that I had never tasted, let alone cooked with, a cobnut until a couple of weeks ago. All those years missing out on what is a very tasty nut. Still, I'm on the case now (just as the season starts to draw to a close.). 100g fresh cobnuts, shelled weight. 125g golden caster sugar. 1 tbsp plain flour. 2 tbsp golden caster sugar.

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The Ginger Gourmand | thegingergourmand.blogspot.com Reviews

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Wednesday, 24 September 2014. Plum and Cobnut Tart. This one is autumn in tart form. Plums. Cobnuts. Perhaps served with a big spoonful of clotted cream. I can't quite believe that I had never tasted, let alone cooked with, a cobnut until a couple of weeks ago. All those years missing out on what is a very tasty nut. Still, I'm on the case now (just as the season starts to draw to a close.). 100g fresh cobnuts, shelled weight. 125g golden caster sugar. 1 tbsp plain flour. 2 tbsp golden caster sugar.

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1 skip to main

2 skip to sidebar

3 the ginger gourmand

4 ingredients

5 for the pastry

6 125g plain flour

7 25g icing sugar

8 75g unsalted butter

9 pinch of salt

10 1 egg yolk

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The Ginger Gourmand | thegingergourmand.blogspot.com Reviews

https://thegingergourmand.blogspot.com

Wednesday, 24 September 2014. Plum and Cobnut Tart. This one is autumn in tart form. Plums. Cobnuts. Perhaps served with a big spoonful of clotted cream. I can't quite believe that I had never tasted, let alone cooked with, a cobnut until a couple of weeks ago. All those years missing out on what is a very tasty nut. Still, I'm on the case now (just as the season starts to draw to a close.). 100g fresh cobnuts, shelled weight. 125g golden caster sugar. 1 tbsp plain flour. 2 tbsp golden caster sugar.

INTERNAL PAGES

thegingergourmand.blogspot.com

1

The Ginger Gourmand: December 2011

http://thegingergourmand.blogspot.com/2011_12_01_archive.html

Wednesday, 21 December 2011. I like the fact that there aren't twenty odd stalls all selling the same produce, that the stallholders always have time for a natter and that I barely notice that I've easily whiled away a couple of hours browsing this tiny gem. First stop is always Dark Fluid Coffee. More often than not I trundle home laden with Kentish apples and pears from Perry Court Farm. Along with kale, leeks, cauliflowers and whatever else is in season to supplement my weekly Local Greens. Every Satu...

2

The Ginger Gourmand: May 2013

http://thegingergourmand.blogspot.com/2013_05_01_archive.html

Friday, 31 May 2013. Chocolate and Orange Maya Gold Layer Cake. I recently became ever so slightly obsessed with making a gargantuan and slightly bonkers chocolate 1st birthday cake for the Band of Bakers. Three deep layers of chocolate and muscovado sponge, one layer of hazelnut wafer and one layer of hazelnut meringue all sandwiched together with treacle chocolate fudge frosting and vanilla meringue buttercream, topped off with lots of mini hazelnut meringues. For the orange confit:. 1 tsp vanilla extr...

3

The Ginger Gourmand: Stilton, Potato & Caramelised Onion Tart

http://thegingergourmand.blogspot.com/2013/07/stilton-potato-caramelised-onion-tart.html

Monday, 1 July 2013. Stilton, Potato and Caramelised Onion Tart. Whenever we go into a cheese shop the first thing my 2 year old son will do is ask for stilton. Usually at the top of his voice, much to the amusement of anyone in earshot. He's well known at both of our local cheese haunts - The Cheese Block and Mootown. Whose Bermondsey Spa he is also quite partial too, especially when eaten straight off the knife) - for his adventures in strong, mature and stinky cheese. This tart, packed with new potato...

4

The Ginger Gourmand: August 2011

http://thegingergourmand.blogspot.com/2011_08_01_archive.html

Tuesday, 9 August 2011. Off to market we go. This Thursday, 11th August 2011, I will have a stall on the Covent Garden Real Food Market. In aid of the East Africa Appeal. I would love it if you are in the area and could come down to support this worthy cause (and keep me company if only for a minute or two.). On the menu will be:. Leek and Cheddar Tartlets. Asparagus, Pea and Goat's Cheese Tartlets. Slow Roasted Tomato, Camembert and Thyme Tartlets. Blueberry and Almond Tart. Subscribe to: Posts (Atom).

5

The Ginger Gourmand: February 2012

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Thursday, 2 February 2012. Roasted Cauliflower and Squash with Spiced Bulgur. Cauliflower is one of those vegetables that has always failed to inspire me. I'm not talking about the fractal beauty that is the romanesco cauliflower. But the common or garden white variety. In my kitchen they usually find their way into cauliflower cheese or curry (there's something about cauliflower and spices that works so well), but overrun with them as I was just before Christmas I decided to try something new. Serve the...

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Savarin: Hough it up...*

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Monday, 22 August 2011. Hough it up.*. Mmmm pig" - H.Simpson. Image borrowed from: http:/ warehouse.carlh.com/article 157). Sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter! Frugal food at its best. Cider Braised Ham Hock and Black Pudding Terrine. 1 ltr dry cider. 1 ltr apple juice. 1 bunch parsley (leaves chopped, reserve stalks). Sorry, couldn't resist. Subscribe to: Post Comments (Atom).

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Girl who ate the world. Friday, 24 October 2014. Support Sheffield Independents #1 - Filthy Gorgeous. Whenever I have a friend visiting Sheffield, I can't wait to show them the hidden gems of my home town. From quirky bookshop cafés to Chinese grocery stores where you can buy fresh live lobster or tiny and potent bottles of ginseng. Our city is full of independent shops, bars, cafés and restaurants that stand out. Why go to those when you can save money in a local independent establishment? I tasted the ...

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Savarin: Hand dived scallops

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Monday, 2 April 2012. Hand Dived Scallops with Satay, Crispy Cod Cheeks, Coriander and Pickled Ginger. I have used them at various hotels and restaurants for years and have never encountered any better than these guys. If you are interested in the sustainable nature of scallops or other sustainable fish or shellfish check out the following sites which are an invaluable tool for all fish lovers and available as an app or a downloadable pocket fish guide http:/ www.goodfishguide.co.uk/. Anyway enough of my...

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Savarin: August 2011

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Monday, 22 August 2011. Hough it up.*. Mmmm pig" - H.Simpson. Image borrowed from: http:/ warehouse.carlh.com/article 157). Sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter! Frugal food at its best. Cider Braised Ham Hock and Black Pudding Terrine. 1 ltr dry cider. 1 ltr apple juice. 1 bunch parsley (leaves chopped, reserve stalks). Sorry, couldn't resist. Links to this post. For me the bet...

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Savarin: (Game) Seasons Greetings

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Thursday, 24 November 2011. Avoiding the dreaded ‘C word’ around this time of year is getting harder and harder. Turkey recipes are popping up everywhere and we even did our first turkey dinner function at the hotel last week (its bloody November for crying out loud! The red cabbage recipe below is a version of one that we have used in the past in the restaurant, there it is cooked with the addition of a rich Jus and so ends up truly dark, sticky and shiny. While this is beautiful, I simply don&#8217...

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The Princess and the Recipe: July 2009

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Wednesday, July 1, 2009. How to spatchcock a chicken. I've always been a bit scared of spatchcocking, there's something rather violent about the way the word sounds. It makes me think of kneecapping, or knuckledusting. This Saturday though, I steeled my nerves and set about my chicken with new abandon. And I was relieved to find it wasn't even that difficult. All you need is a chicken and a pair of kitchen scissors. 1 Put the chicken onto a board breast side down, with the head end towards you. Subscribe...

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The Princess and the Recipe: March 2010

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Tuesday, March 2, 2010. Yes folks, this is the last post on the Princess and the Recipe. After two years, I just don't have the time any more, and have decided to focus on other projects. Got together for Dine with Dos Hermanos. Posted by Alex English. Links to this post. Subscribe to: Posts (Atom). Become a fan of the Princess and the Recipe. The Princess and the Recipe on Facebook. I write picture books and fiction for children. View my complete profile. A Whisk and a Spoon. Eat Like a Girl.

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The Princess and the Recipe: August 2009

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Wednesday, August 19, 2009. Peppers with feta and pesto. This is a super-easy vegetarian dish that could work as a starter or as a main if you served it with a heap of brown rice or cous cous. It's healthy and tasty too, I love the combination of sweet pepper, salty feta and tangy pesto. Peppers with feta and pesto - serves 4 as a starter. 2 red peppers, halved and de-seeded. 1 block of feta cheese, cubed. 1) Preheat the oven to 180c. 2) Divide the feta between the pepper halves. Posted by Alex English.

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The Princess and the Recipe: Cupcake decorating at Bea's of Bloomsbury

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Wednesday, October 28, 2009. Cupcake decorating at Bea's of Bloomsbury. What makes a great cupcake? Pink glitter and spangles or great-tasting all-natural ingredients? If you ask Bea, she'd say the latter. Bea's of Bloomsbury. Is built around the principle of taste over looks, although the cupcakes (just one of the many delicious treats Bea sells in her coffee and cake place near Chancery Lane) look pretty good to me. Frosting mastered, we moved on to sugarpaste flowers. Even though Bea prefers fruit...

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Wednesday, 24 September 2014. Plum and Cobnut Tart. This one is autumn in tart form. Plums. Cobnuts. Perhaps served with a big spoonful of clotted cream. I can't quite believe that I had never tasted, let alone cooked with, a cobnut until a couple of weeks ago. All those years missing out on what is a very tasty nut. Still, I'm on the case now (just as the season starts to draw to a close.). 100g fresh cobnuts, shelled weight. 125g golden caster sugar. 1 tbsp plain flour. 2 tbsp golden caster sugar.

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