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All posts tagged fasting

New Art of Cookery by Juan Altamiras – Vicky Hayward (Book Review)

New Art of Cookery by Juan Altamiras – Vicky Hayward (Book Review)

by Sam Bilton, September 15, 2017

What is the essence of the book? The New Art of Cookery was originally...

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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.

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  • ‘...we’ve had it drummed into us as children that “vegetables are good for us”. And so we eat them, if at all, as a kind of duty to our physical well being.’ (Peter Pirbright, ‘Off The Beeton Track’, 1946) . The message may be the same 75 years on but I hope most of eat veg now because we enjoy them (I certainly do). . Love these illustrations in this little book. . @thegfw #thegfw2021 #thegfw22 #vegetable #postwarcookbooks #offthebeetontrack #mrsbilton #foodhistory #instagramchallenge
  • Winter veg ‘fritto misto’ inspired by ‘Leaves From A Tuscan Kitchen’ by Janet Ross (1899) . I know I’ve already posted today for the @thegfw #instagramchallenge but I couldn’t resist sharing this. I dipped some of the veg received from @chefs_farms (broccoli, cauliflower, carrots and celeriac) in a light batter then fried them in veg oil. Served alongside is a bowl of #janegrigson Maltese mayonnaise made with blood orange. . #thegfw22 #thegfw2021 #lunch #tellingtales #frittomisto #bloodorange #mrsbilton #foodhistory
  • I did my best to encourage everyone to eat gingerbread rather than banana bread before Christmas so this is my compromise - banana gingerbread and butter pudding. . Loosely based on a @marcuswareing recipe I used slices of pain d’epice (instead of brioche), bananas and a rum spiked custard. Baked in a loaf tin it’s easy to slice when cold and only takes a few minutes to reheat in the oven (a sprinkling of Demerara sugar adds a pleasant crunch). . @thegfw #thegfw2021 #thegfw23 #bananabread #bananabreadday #forgetbananabread #eatgingerbread #paindepice #breadandbutterpudding #bananas
  • I’m afraid I really detest having my picture taken so here is me channeling my inner Giuseppe Arcimboldo for today’s @thegfw #instagramchallenge . The ‘channeling’ may need some work... . #selfportrait #thegfw24 #thegfw2021
  • Posted @withregram • @hattie.e Medium eggs good; large eggs bad. A useful Guild of Food Writers workshop on the chicken and the egg. Hens are given calcium-rich feed to make them lay larger eggs but it’s a welfare issue (you can imagine ladies -oooufff!). The yolk is the same size in both and most recipes will work with either - if in doubt add one more egg (for a sponge I weigh the eggs and use equal sugar, butter and flour). The best standard egg has an 0 (organic) on the shell for more space, smaller flocks and better feed.
  • Twice baked soufflés are much better lunch companions than their freshly baked cousins (if a little more unkempt). They are less apt to lose enthusiasm for the main event remaining puffy and pert as opposed to morose and deflated. . This is a celeriac variety made with @sussexcharmer and @hallgatefarm eggs topped off with a mustardy sauce. . #tellingtales #sussexproduce #sussexfood #localfood
  • I think bread would have to be one of my hero ingredients. It’s so versatile and even stale it has its uses. I made some brown bread ice cream (a Victorian favourite) today with the remnants of the @sodtbakery rye & wheat loaf I had. . Toast 75-100g ‘fresh’ brown bread crumbs at 180C for 10-15 minutes, turning every now and then, until crisp. . Make a custard using 4 egg yolks (any size eggs will do), 100g soft light brown sugar, 1 tsp vanilla bean paste and 300ml whole milk. Allow to cool then refrigerate. (These 2 stages are
  • Here are my lovely egg laying ladies (L-R): Leia, Crystal and Nigella (guess which one I named?!) . I much prefer chicken leg meat over breast (not that we’ll be eating these girls, obvs). It has far more flavour in my opinion. I’m looking forward to my delivery of chicken thighs from @cottenhams_craft_butcher later today destined for an 18th century pea topped pie. . @thegfw #thegfw2021 #thegfw26 #legs #chickens #hens #poultrypose

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

  • The Biscuit by Lizzie Collingham (Book Review)
  • Seville Orange and Chocolate Tart
  • Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review)

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