Sam Bilton
  • HOME
  • ABOUT
    • ABOUT SAM BILTON
    • FOOD WRITER
    • COOK & RECIPE DEVELOPER
    • COOKERY DEMONSTRATOR & TUTOR
    • TELEVISION & RADIO
  • BOOKS
  • REPAST
    • ABOUT REPAST
    • SUPPERS & LUNCHEONS
    • MRS. BILTON’S COOKERY COURSES & TALKS
  • COMFORTABLY HUNGRY
  • TESTIMONIALS
  • CONTACT

baking

All posts tagged baking

Lost and Found

Lost and Found

by Sam Bilton, March 19, 2021

Losing or misplacing stuff is a daily occurrence in my house. For me it’s...

Oats in the North, Wheat from the South by Regula Ysewijn

Oats in the North, Wheat from the South by Regula Ysewijn

by Sam Bilton, August 7, 2020

Some of the happiest years of my childhood were spent in the small Aberdeenshire...

Golden Pumpkin Cake

Golden Pumpkin Cake

by Sam Bilton, November 2, 2019

‘Sturdy’ is not a terribly complimentary adjective when applied to a person’s figure or...

Nan’s Almond Tarts

Nan’s Almond Tarts

by Sam Bilton, March 10, 2019

This post has been more difficult to write than I imagined. The past few...

Sticky Fig Cake

Sticky Fig Cake

by Sam Bilton, March 8, 2018

There is something about figs even in this day and age that causes people...

Parsnip Cake with Mascarpone Maple Icing

Parsnip Cake with Mascarpone Maple Icing

by Sam Bilton, February 17, 2017

A lovely, moist alternative to the ubiquitous carrot cake with a creamy maple syrup...

Born Again Baker

Born Again Baker

by Sam Bilton, September 25, 2015

Faith is a funny thing. There are those who unswervingly follow their chosen religion,...

Sweet Little Mystery

Sweet Little Mystery

by Sam Bilton, May 23, 2014

Hurrah! The weekend is here! This means I can indulge myself with a bit...

Ewe’s Cheese & Wild Garlic Scones with Beetroot Jam

by Sam Bilton, May 24, 2013

Makes around 8 scones and 1 500g jar beetroot jam This is not as...

Leith’s Seaweed Bread

Leith’s Seaweed Bread

by Sam Bilton, September 17, 2012

Makes 1 450g loaf  I’ve adapted this recipe from Leith’s Fish Bible. It’s a...

Next Page »

SEARCH THE BLOG

ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

FOLLOW ME

CATEGORIES

  • Baking
  • Book Review
  • Bread
  • Breakfast
  • Cakes
  • Culinary musings
  • Dairy Free
  • Dessert
  • Drink
  • Eggs
  • Events
  • Fish
  • Fish
  • Food
  • Fruit
  • Gingerbread
  • Lunch
  • Main
  • Meat
  • Preserving
  • Recipes
  • Restaurant Reviews
  • Side
  • Soup
  • Starter
  • Travel
  • Vegan
  • Vegetarian
  • Wine

RECENT POSTS

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)
  • A Dark History of Sugar by Neil Buttery (Book Review)
  • Jubilee Madness?

Instagram Slider

  • Great idea (@theregencycook I’m looking at you! We need to see you in print) Posted @withregram • @mark_diacono Ever fancied writing a book, but didn’t know how to go about it? Or perhaps you are nosy to see how someone goes about it? This may be for you I’m going share the writing of a book, live. From scribbling the first sentence that crystallises a fleeting thought into an idea, to getting it under a publisher’s nose, and hopefully onto the shelves. I’ll do this as it happens - creative cul-de-sacs, looking into the logistics, research, drafting a proposal, talking
  • I was pleased to see that the plums I picked before my trip to France were still good. I made a plum sauce to go with roasted meat (not pictured) and a plum & almond jalousie that you see here. Jalousie - it’s a lovely word isn’t it? #plum #jalousie #harvest #summerfruit #mrsbilton
  • Posted @withregram • @dr_neil_buttery Here we go, folks, just in tome for your commute home: Season 4 of
  • You know me, I’m a sucker for a second hand bookshop. Probably just as well this one was closed for the holidays! I was also enchanted by the literary mural close to our hotel. #lyon #france #bookshop #travel
  • You all know how much I love gingerbread so it shouldn’t come as a surprise that I had to include a recipe for this confection in Fool’s Gold.​​​​​​​​ ​​​​​​​​ One of the earliest culinary recipes for gingerbread from 15th century contained saffron, cinnamon and pepper but no ginger whatsoever. I used these flavourings and the honey that features in this recipe to create these ‘fairings’.​​​​​​​​ ​​​​​​​​ #gingerbread ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Morning! #nendaz #switzerland
  • Mussels with Leeks & Almond Milk​​​​​​​​ ​​​​​​​​ I think I would have fared OK during the times when regular fasting was a ‘thing’. I love seafood and vegetables so wouldn’t have missed the meat or dairy (OK, maybe the dairy).​​​​​​​​ ​​​​​​​​ It’s easy to see how a dash of saffron would visually perk up a dish during the dark days of Advent or Lent. ​​​​​​​​ ​​​​​​​​ This recipe was originally published in Harvest by @marmaladeandkindness but can also be found in the book.​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Why is saffron so expensive?​​​​​​​​ ​​​​​​​​ It takes the threads from around 150-200 flowers to make just 1g of saffron and they HAVE to be picked by hand, a process that hasn’t changed in thousands of years.​​​​​​​​ ​​​​​​​​ So yes, it is expensive but remember a little goes a long way. ​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks

ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

RECENT POSTS

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)

SUBSCRIBE

I am committed to protecting and respecting your privacy. Please read our Privacy Policy in full here.

Copyright Repast 2018 | Privacy Policy