Author Archives for Belinda

Muscovado Pavlova with maple cream, poached plums, fresh figs and blackberries, topped with maple caramelized pecans

IMG_4504 Muscovado Pavlova with Poached and Fresh Fruits.

Comfort, generosity and togetherness are the themes for Christmas 2017. Encapsulating these ideas perfectly , this sumptuous dessert is a joy to behold and to eat.  Warmth of flavour is its storyline, provided by the two varieties of muscovado sugar in the soft mallowy meringue; the vanilla, winter spices and bay leaves in the red wine poaching syrup; and the addition of maple syrup to the sweetened cream topping. Continue reading

Launch Day -At Home in Cumbria – A Recipe Book

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‘At Home in Cumbria, A Recipe Book’, is written as a fundraiser for Hospice at Home Carlisle and North Lakeland who this year celebrate twenty years of caring for people with life limiting illnesses in their own homes.  Over 125 delicious recipes each inspired by the flavours of Cumbria and often using traditional ideas with a modern twist, ‘At Home in Cumbria’, celebrates Cumbrian food at its best.  In between the recipes are food stories from twenty Seven artisan and award wining Cumbrian food producers from the region.    Continue reading

Love at First Bite: memories of an inspiring trip to Myanmar

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I arrived in Yangon, Myanmar for the second time in over a week, in late February, just as the weather was shifting from bearable to intolerably hot. I was there to accompany the team from Addenbrooke’s Abroad who work with local health care providers to support and improve care in Trauma care in Yangon General Hospital. I had won the week at an auction at The Addenbrooke’s Centenary Dinner in September last year, and as an Addenbrooke’s trained Nurse in a past life I was tremendously excited about the week ahead. The previous I had spent traveling on the usual tourist trails in the South of the – country – it truly is a beautiful and interesting place and I feel hugely saddened by current events. Continue reading

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