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tart

All posts tagged tart

Strawberry & Saffron Tarts

Strawberry & Saffron Tarts

by Sam Bilton, July 10, 2022

Here’s a sneak preview of one of the recipes in my next book, Fool’s...

Seville Orange and Chocolate Tart

Seville Orange and Chocolate Tart

by Sam Bilton, January 15, 2021

Serves 8-10 We all know that Seville oranges make fabulous marmalade but how about...

Pumpkin & Onion Tourte

Pumpkin & Onion Tourte

by Sam Bilton, October 28, 2020

Inspired by a recipe from Bartolomeo Scappi’s Opera (1577) Like many recipes of this...

The Red Currant Conundrum

The Red Currant Conundrum

by Sam Bilton, August 12, 2020

We had another bumper crop of red currants this year but what are you...

Old Fashioned Treacle Tart with Coconut & Lime

Old Fashioned Treacle Tart with Coconut & Lime

by Sam Bilton, December 15, 2018

Treacle is a bit of a Marmite confection. Made from the syrup that remains...

Pumpkin, Apple & Hazelnut Crumble Tart

Pumpkin, Apple & Hazelnut Crumble Tart

by Sam Bilton, September 22, 2017

Robert May’s Pompion Pie (The Accomplisht Cook c.1660) Take a pound of pumpkin and...

Leek & Brie Flan

Leek & Brie Flan

by Sam Bilton, January 18, 2016

I love a cheese board but always tend to go overboard when I buy...

Caramelised Spiced Onion & Olive Tart

Caramelised Spiced Onion & Olive Tart

by Sam Bilton, May 19, 2015

Makes 8 slices This tart has a dough base rather than a pastry case...

Blood Orange Tart

Blood Orange Tart

by Sam Bilton, February 25, 2015

Serves 8 – 10  As featured in the March 2015 issue of Sussex Style...

Review of Spoonfuls of Honey by Hattie Ellis (Pavilion Books)

Review of Spoonfuls of Honey by Hattie Ellis (Pavilion Books)

by Sam Bilton, February 8, 2015

I’ve be contemplating becoming a bee keeper for some time now. I recently read...

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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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  • 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

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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