Monthly Archives: October 2016

How to make friends fast- Learn to make Sticky Toffee Pudding

sticky toffee pudding

The ultimate comfort food – Sticky toffee pudding and thick delicious cream.

 

Sticky Toffee Pudding is the ultimate Lake District treat. Warm sponge cake steeped in dark buttery caramel. The original recipe was created by Francis Coulson at Sharrow Bay in the 1970s where it is still on offer every day in the restaurant. Cartmel Village Shop makes and sells their own extremely delicious version too. However, it is very easy to make at home and a bit more economical if you are cooking for large numbers.

Just to prove how easy – at Stirring Stuff  Cookery School, sticky toffee pudding was on the menu for the first of our two Men in the Kitchen classes . It was also a definite hit on the Back to Uni course – how to make friends fast – learn to cook a sticky toffee pudding! Continue reading

Treat yourself and ‘take the ginger’.

Ginger Tea ae with fresh ginger

Keep the cold at bay with a warming cup of fresh ginger.

 

‘All that’s good is found in Ginger’, according to an old Indian Proverb, and this is especially true  during autumn and winter ‘cold and flue season’. Ginger claims a myriad of healing benefits one of which is its  anti viral  properties.   It is also revered for its  anti inflammatory ‘gingerols, which reputedly help to  sooth stiff and sore joints. Ginger gently warms and calms, yet is at the same time energising.  These two simple hot ginger infusions  are perfect winter warmers. The first, Thai Ginger Tea, is gentle and calming, the second, ‘Ginger Coffee’, is  punchy and invigorating.  Both are easy to prepare, and you can make enough to last the entire day. Continue reading

A Tuscan Superfood Salad

 

Cavalo Nero

Fresh Cavalo Nero

Last week I was lucky enough to have a cookery session with Giulia Scarpaleggia at her fabulous Tuscan Cookery School, Jule’s Kitchen (www.juleskitchen.com).   On the menu, amongst other mouth-watering traditional Tuscan dishes was a Cavalo Nero salad. Now I confess to being a little intimidated by this elegant nutritious brassica with its long slender dusky dark green leaves, having learned from experience that you need to know how to prepare it for a good result.   Continue reading