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rolls

All posts tagged rolls

The Great Beetroot Massacre

by Sam Bilton, September 16, 2013

There is a suspicious looking pool of liquid slowly congealing on the worktop. It also...

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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.

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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?

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  • Ribiselkuchen (red currant ‘cake’) Does anyone feel the irresistible urge to throw a meringue pie in the nearest person’s face when they see one (a la phantom fan flinger)? Pleased to announce nobody received a face full of meringue this afternoon. This Austrian recipe is from Jane Grigson’s Fruit Book. And very nice it was too! #tart #redcurrants #janegrigson #alfrescodining #summercooking
  • FEAST! Yesterday we welcomed our niece’s son Jayden into the world (11 days old). It’s been a while since I’ve cooked for more than the 4 of us. Slow cooked lamb form @cottenhams_craft_butcher and @ottolenghi chicken with sumac, za’atar & lemon were on the menu. Served along side were baba ghanoush, pepperonata, @deliaonline marinated courgettes (from the garden!) & @ruthnieman Freekeh salad with pistachios & labane dressing. Plus a red currant meringue pie & brownies (my niece’s favourite) for dessert. So lovely to spend time with family but especially the latest addition who slept through most of it. #feast #family
  • I went to Malaga and bought some raisins. Which historical recipe should I use them in? #raisins #malaga #spain
  • Almondigas de Carnero & saffron roasted potatoes. A throw back to Saturday’s dinner. The meatballs are based on an 18th century Juan Altamiras recipe adapted by Vicky Hayward & feature a hazelnut thickened sauce. The potatoes are from @angela_clutton The Vinegar Cupboard. Both contain saffron (naturally!). #saffron #meatballs #potatoes #18thcentury #juanaltamiras #foodhistory
  • Given that saffron is the world’s most expensive spice it is understandable that people sought alternatives in past. Dried Marigold petals were sometimes passed off as genuine saffron. So too were the petals of the Sow Thistle and the Safflower (known as bastard saffron) and even dried meat fibres. #saffron #adulteration #foodhistory #foolsgoldbook #mrsbilton
  • This morning’s pickings represent a victory over the dastardly squirrels who have (not yet) discovered how to access the plums and blueberries. It has to be said that the pest patrol (2nd pic) is taking a somewhat laissez faire attitude to their duties so I am anticipating a squirrel raid imminently. #growyourown #summerfruit #plums #blueberries #catsofinstagram #mrsbilton #harvest
  • Busy bees, make honey which gets transformed into mead. Mead is an ancient drink that is being revived in a refreshing sparkling form. With thanks to @gosnellsmead for sending me some of their sparkling mead to enjoy on a warm summer’s evening. #mead #honey #bees #summerdrinks
  • Proud to be invited back to this podcast by @dr_neil_buttery to talk about one of my favourite spices, saffron. Posted @withregram • @dr_neil_buttery Hey folks. Exciting times! My little podcasting station is all set up ready for Season 4 of
  • Utterly beguiled by this book today. What’s keeping you busy? #research
  • Fun day yesterday at @boroughmarket with @timbercottage stocking up for a picnic to take on the train to Lyon tomorrow. Obviously the ice cream isn’t going to France but I needed something to sustain me. #picnic #travels #londonlife #londonfood #market
  • According to German physician Johann Hertodt some people had died from laughing as a result of eating too much saffron.​​​​​​​​ ​​​​​​​​ It certainly makes me feel happy (thankfully, not lethally so!). How about you? ​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Sounds like a fab course (@ruthnieman book on Freekeh is excellent!) Posted @withregram • @ruthnieman Really excited for this workshop... To book your place at the stunning @thegrainstorelewes go to... https://thegrainstorelewes.com/store/workshop-with-author-cook-ruth-nieman
  • Food on the move Our little picnic en route to Lyon (mostly courtesy of my shopping trip to @boroughmarket ). Includes a taste of home in the form of a courgette tian (veg grown by moi). (Especially for you @barbarasegall !) #picnic #traintravel #lyon #vivalafrance @gingerpigltd
  • Quenelles de Brochet Just one of the courses we enjoyed at a local bouchon in Lyon last night. Still stuffed this morning. #lyon #bouchon #quenelle #gastronomic
  • Some rocket fuel to help power us through our exploration of Les Halles de Paul Bocuse this morning. #gastronomy #pilgrimage #paulbocuse #lyon
  • Last night’s cocktails in a ‘speak easy’ underneath the @bonnatcrozet Chocolate shop in Vieux Lyon. I had the Francois 1er and Neil had the Gisele (much to the amusement of the barman). I’m going to miss this town. #cocktails #speakeasy #vieuxlyon
  • 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

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)

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