New recipes

Honeyed Chestnut Corn Bread

Honeyed Chestnut Corn Bread

Ingredients

  • 1 cup unbleached all purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 tablespoons (packed) golden brown sugar
  • 1 cup vacuum-packed whole roasted chestnuts,* coarsely chopped
  • 1 tablespoon chopped fresh thyme

Recipe Preparation

  • Preheat oven to 350°F. Butter and flour 9-inch round cake pan with 2-inch-high sides. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter, honey, and sugar in large bowl until pale. Add yolks 1 at a time, beating well after each addition. Mix in chestnuts and thyme. Mix in dry ingredients, alternating with buttermilk, in 3 additions each. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium-stiff peaks. Fold whites into batter.

  • Pour batter into prepared pan. Bake until top is golden and slightly puffed, about 50 minutes. Cool corn bread in pan on rack 10 minutes. Serve warm or at room temperature. DO AHEAD Can be made 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.

Reviews Section

Restaurants That Serve The Best Free Bread

Bread. It is the Gwyneth Paltrow of the food world, as maligned as it is revered. Sometimes a side dish, sometimes a main meal, and the original muse to the Earl of Sandwich, who (allegedly) first discovered that slapping two slices together and stuffing things in between allowed him more mobile meals. Whether the main star of your Tuscan panzanella or the crusty complement to your Gorgonzola and chianti, its gluten-y goodness cannot be denied. We break it to symbolize a meaningful social interaction and tear it to sop up the white wine cream sauce of our moules marinières. Sometimes we use it to feed our local park's duck population. (Don't do that anymore it messes with their insides.)

As the saying goes, the best things in life are free and the following free breads served at popular restaurants seem to fully support this happy adage.


How to make Roman bread: a Roman bread recipe

Roman bread varied in quality depending on the quality of the flour used which varied greatly depending on the kind of grain used, on the way the millstones of the Roman mills were set and on the fineness of the sieves. Flour could contain lots of dust and bits thereby making the bread rather coarse. Over time, Roman bread often wore down people's teeth as Romans had to chew the bits of grains contained in it! Wealthy Romans usually ate bread made of the best quality wheat flour (fine flour) whereas poorer Romans ate bread made of bran only (bran is the hard outer layers of grain). There was also bread made from groat grain, rye, acorn and millet.

Romans enjoyed several kinds of bread and bread recipes were just as diverse as they are today. Lentaculum was made of emmer and a little bit of salt, and had flat and round loaves. Artolaganus was a kind of fatty cake bread that was made of meal which was like a coarse unsifted powder ground from the seeds of wheat grain. Speusticus (from the Greek word: σπευστικός) was a hastily made bread. The Parthian bread was kneaded and soaked in water before being baked giving it a light soft texture. There were also honey and wine soaked breads such as picennum which was a sweet bread baked with nuts and honey in clay molds. The molds had to be craked before the bread could be eaten. There were many other kinds of breads such as bread eaten only with oysters or "water bread" which was light and full of holes, just like a sponge according to Pliny.

Bread was baked at home or purchased at the bakery. There were many bakers throughout the city of Rome. There were also expert bakers specialized in local and foreign versions of bread. In Pompeii, over 30 bakeries and a large number of rotary mills to grind grains were found thereby proving that Romans consumed a lot of bread!

Roman bread recipe

"Recipe for kneaded bread: wash both your hands and a bowl thoroughly. Pour flour into the bowl, add water gradually and knead well. When it is well kneaded, roll it out and bake it under an earthenware lid." Cato, De Agri Cultura, 74.

Cato recommended baking the bread under an earthenware lid. We believe that it made the bread softer and gave it a better taste. It is worth noting that spelt bread is increasingly being sold in health shops and some bakeries.

  • get 500 grams (circa 1 pound) of spelt flour (triticum spelta)
  • 350 ml (1 1/2 cup) of water
  • a little salt
  • 1 1/2 tablespoon of olive oil

Preheat an oven to 180 o C (350 F).

In a large bowl, add the spelt flour along with a little salt.

Pour the olive oil in the bowl.

Gradually add the water and continue mixing until you get a dough that isn't too sticky or floury.

Knead the dough and make it into a circular shape. Make marks on the top of the dough with a knife dividing it into 8.

Bake for 45 mns in the oven. If you can cover it with a lid.

Your Roman bread is ready to be served. Please note that since no yeast is being used, the bread won't have risen much if at all.

Another Roman bread recipe

This is a simple recipe that would have been used by an ancient Roman baker or by soldiers in the Roman army.


Recipes

Starters and Noshies
Caramel Corn with Peanuts, Chocolate, and Candied Bacon
Melanzane Sott’Olio (Pickled Eggplant)
Rabbit-Venison Rillettes
Salad with Herring, Apples, and Beets
Sliders with Chipotle Mayo
Stuffed Mushrooms
Tofu “Fries”
Tzatziki (Greek Yogurt-Cucumber Dip)

Eggs and Brunch
Apple Matzo Kugel
Crepes
Deviled Eggs with Pine Nuts
Eggs Veracruz
Flambeed Omelet
Healthy Southwestern Oatmeal
Pickled Grapes Benedict
Popovers Stuffed with Bacon and Brussels Sprouts
Sausage-and-Egg Ramekins
Triple Berry Kuchen
Waffles with Spiced Maple-Honey Syrup

Soups & Stews
Cream of Giblet Soup New England Style
German Beer Soup
Lentil Chestnut Stew
Liver Dumpling Soup
Quinoa Chowder with Potatoes and Queso Fresco

Pasta, Noodles, and Grains
Bulgar Pilaf
California Rice Salad
Coconut Rice with Black Eyed Peas
Mint Agnolotti with Cantaloupe Sauce and Prosciutto
Szechuan-Style Shirataki Noodles

DIY (Canning, etc.)
Baharat Spice Mix
Biltong (South African Beef Jerky)
Candied Flowers
Cream Cheese
Cured Salmon
Dill Pickles
Melanzane Sott’Olio (Pickled Eggplant)
Nectarine-Tomato Chutney
Pear-Ginger Conserves
Pickled Beets
Pickled Grapes
Pickled Peppers
Sweet and Savory Rhubarb Jam
Whole Grain Mustard

Drinks
Between the Sheets Cocktail
The Big Sleep Cocktail
Dirty Pickle Martini
Hot Whiskey Flip
Hot Whiskey Toddy
Snakebite
Tea Punch


Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.

Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.

Remove from the heat and mix in the eggs and flour.

Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.

Cool slightly in the tin before turning out onto a wire rack.

While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.


[WIP] Adventure Bar Story Recipe Guide

This post contains super, mega spoilers for those who rather figure it out on their own. Anyways, this is a recipe list for the iphone game, Adventure Bar Story. Like the title implies, this is an incomplete list. I will be adding more recipes as they are confirmed. Of course, if you know any that I haven’t added, feel free to comment below. Without further ado, here’s what I have so far.

Edit: Need ingredients? Check out my WIP Ingredient Guide.

Apple Juice – Apple + Blender

Apple Pie – Pie Dough + Apple + Egg + Oven

Bacon – Pork + Salt + Smoke Wood + Bare Hands

Bean Soup – Bean + Stock + Salt + Black Pepper + Pot

Beef Carpaccio – Beef + Mayonnaise + Cheese + Olive Oil + Bowl

Beef Creme – Beef + Creme Sauce + Carrot + Pot

Beef Croquette – Potato + Bread Crumbs + G. Beef + Lard + Fryer

Beer – Wheat + Barrel + Fermenter

Black Pasta – Pasta + Squid + Olive Oil + Frying Pan

Bolognese – Pasta + Onion + Tomato + G. Beef + Frying Pan

Bourbon Whiskey – Corn + Barrel + Fermenter

Bread – Flour + Salt + Oven

Bread Crumbs – Bread + Blender

Butter – Milk + Salt + Blender

Butter Rice – Rice + Butter + Frying Pan

Butter Potato – Potato + Butter + Oven (Thank you, Aaron)

Cabbage Juice + Cabbage + Blender

Cabonara – Pasta + Egg + Bacon + Cheese + Frying Pan

Carrot Bread – Carrot + Flour + Salt + Oven

Carrot Cake – Carrot + Flour + Sugar + Fresh Creme + Oven

Carrot Soup – Carrot + Milk + Butter + Salt + Pot

Caviar – Shark + Salt + Jar + Bare Hands

Cheese – Milk + Lemon + Pot

Cheese & Tomato – Cheese + Olive Oil + Tomato + Oven

Cherry Juice – Cherry + Blender

Cherry Pie – Pie Dough + Cherry + Egg + Oven

Chestnut Parfait – Chestnut + Fresh Creme + Honey + Bowl

Chestnut Risoto – Rice + Chestnut + Milk + Pot

Chicken Creme – Chicken + Creme Sauce + Carrot + Pot

Chicken Salad – Chicken + Lettuce + Vinegar + Olive Oil + Bowl

Cider – Apple + Barrel + Fermenter

Clam Chowder – Clam + Fresh Creme + Potato + Water + Pot

Coffee Beans – Bean + Frying Pan

Cookies – Flour + Butter + Egg + Sugar + Oven

Corn Croquette – Corn + Bread Crumbs + Creme Sauce + Lard + Fryer

Corn Soup – Corn + Milk + Butter + Salt + Pot

Crab Croquette – Crab + Bread Crumbs + Creme Sauce + Lard + Fryer

Creme Caramel – Egg + Milk + Sugar + Oven

Creme Pasta – Pasta + Creme Sauce + Bacon + Frying Pan

Creme Sauce – Flour + Milk + Butter + Pot

Crispy Bacon – Bacon + Frying Pan

Cucumber Stick – Cucumber + Mayonnaise + Knife

Daikon Salad – Daikon + Salt + Vinegar + Olive Oil + Bowl

Eggsalad Sandwich – Bread + Egg + Mayonnaise + Butter + Knife

Egg Drop Udon – Udon + Sea Broth + Soy Sauce + Egg + Pot

Eggplant Tempura – Eggplant + Egg + Flour + Fryer

Flatfisth Meuni. – Flatfish + Flour + Butter + Frying Pan

Flour – Wheat + Blender

Fresh Creme – Milk + Sugar + Blender

Fried Beef – G. Beef + Onion + Bread Crumbs + Egg + Fryer

Fried Herring – Herring + Bread Crumbs + Egg + Lard + Fryer

Fried Pork – G. Pork + Onion + Bread Crumbs + Egg + Fryer

Fried Rice – Rice + Salt + Black Pepper + Egg + Frying Pan

Fried Scallop – Scallop + Bread Crumbs + Egg + Lard + Fryer

Fried Shrimp – Shrimp + Bread Crumbs + Egg + Lard + Fryer

G. Beef – Beef + Blender

G. Chicken – Chicken + Blender

G. Pork – Pork + Blender

Gelatin – Pork + Pot

German Potato – Potato + Bacon + Black Pepper + Onion + Frying Pan

Grape Jelly – Grape + Gelatin + Sugar + Pot

Grape Juice – Grape + Blender

Grilled Ham – Ham + Frying Pan

Grilled Sausage – Sausage + Frying Pan

Ham – Pork + Salt + Bare Hands

Ham & Cheese Sandwich – Bread + Ham + Cheese + Butter + Knife

Ham Sandwich – Bread + Ham + Lettuce + Butter + Knife

Honeyed Lemon – Honey + Lemon + Bare Hands

Hot Milk – Milk + Sugar + Pot

Iced Tomatoes – Tomatoes + Ice + Knife

Ketchup – Tomato + Sugar + Salt + Vinegar + Pot

Lettuce Juice – Lettuce + Blender

Lettuce Salad – Lettuce + Salt + Vinegar + Olive Oil + Bowl

Maki (Crab) – Crab + Rice + Vinegar + Nori + Bare Hands

Maki (Cucumber) – Cucumber + Rice + Vinegar + Nori + Bare Hands

Maki (Tuna) – Tuna + Rice + Vinegar + Nori + Bare Hands

Marinate Shrimp – Shrimp + Onion + Vinegar + Olive Oil + Bowl

Mayonnaise – Egg + Vinegar + Olive Oil + Blender

Melon Juice – Melon + Blender

Melon Parfait – Melon + Fresh Creme + Honey + Bowl

Minestrone – Tomato + Onion + Carrot + Herb + Pot

Miso – Bean + Salt + Barrel + Fermenter

Miso Soup 1 – Miso + Tofu + Sealeaf + Sea Broth + Pot

Mushroom Creme – Mushroom + Creme Sauce + Carrot + Pot

Mushroom Rice 1 – Rice + Mushroom + Sea Broth + Pot

Mushroom Salad – Mushroom + Salt + Vinegar + Olive Oil + Bowl

Napolitan – Pasta + Ketchup + Sausage + Green Pepper + Frying Pan

Onion Tempura – Onion + Corn + Egg + Flour + Fryer

Orange Jelly – Orange + Gelatin + Sugar + Pot

Orange Juice – Orange + Blender

Pasta – Flour + Salt + Egg + Bowl

Peach Jelly – Peach + Gelatin + Sugar + Pot

Peach Juice – Peach + Blender

Pescatore – Pasta + Tomato + Seafood Mix + Frying Pan

Pickles – Cucumber + Vinegar + Bare Hands

Pickled Beets – Beet – Vinegar + Bare Hands

Pie Dough – Flour + Butter + Bowl

Pizza – Pizza Dough + Cheese + Tomato + Green Pepper + Oven

Pizza Dough – Flour + Olive Oil + Bowl

Plain Udon – Udon + Sea Broth + Soy Sauce + Pot

Pork Croquette – Potato + Bread Crumbs + G. Pork + Lard + Fryer

Pork Miso Soup – Pork + Miso + Onion + Sea Broth + Pot

Potato Salad – Potato + Cucumber + Egg + Mayonnaise + Bowl

Potato Tempura – Potato + Egg + Flour + Fryer

Pot-au-feu – Sausage + Carrot + Onion + Water + Pot

Roast Chicken – Chicken + Salt + Black Pepper + Herb + Oven

Sake – Rice + Barrel + Fermenter

Salted Beets – Beet + Salt + Bare Hands

Salted Cabbage – Cabbage + Salt + Bare Hands

Salted Cucumber – Cucumber + Salt + Bare Hands

Sashimi (Mack.) – Mackerel + Soy Sauce + Knife

Sausage – Pork + Herb + Smoke Wood + Bare Hands

Scrambled Egg 1 – Egg + Salt + Frying Pan

Sea Broth – Seaweed + Water + Pot

Seafood Mix – Shrimp + Clam + Squid + Bowl

Sealeaf Rice – Rice + Sealeaf + Sea Broth + Pot

Sealeaf Salad – Sealeaf + Salt + Vinegar + Olive Oil + Bowl

Seaweed Riceball – Rice + Seaweed + Bare Hands

Sliced Apple – Apple + Knife

Sliced Sausage – Sausage + Knife

Smoked Egg – Egg + Smoke Wood + Pot

Soy Brothers – Tofu + Soy Sauce + Knife

Strawberry Jam – Strawberry + Sugar + Pot

Strawberry Jelly – Strawberry + Gelatin + Sugar + Pot

Strawberry Juice – Strawberry + Blender

Stock – Chicken + Water + Pot

Sushi (Flatfish) – Flatfish + Rice + Vinegar + Green Spice + Bare Hands

Sushi (Herring) 1 – Herring + Rice + Vinegar + Green Spice + Bare Hands

Sushi (Mackerel) 1 – Mackerel + Rice + Vinegar + Green Spice + Bare Hands

Sushi (Octopus) 1 – Octopus + Rice + Vinegar + Green Spice + Bare Hands

Sushi (Salmon) – Salmon + Rice + Vinegar + Green Spice + Bare Hands

Sushi (Scallop) 1 – Scallop + Rice + Vinegar + Green Spice + Bare Hands

Sushi (Shrimp) – Shrimp + Rice + Vinegar + Green Spice + Bare Hands

Sushi (Squid) 1 – Squid + Rice + Vinegar + Green Spice + Bare Hands

Sushi (Tuna) 1 – Tuna + Rice + Vinegar + Green Spice + Bare Hands

Sushi Egg – Egg + Rice + Vinegar + Bare Hands

Tom Yum – Shrimp + Red Spice + Herb + Water + Pot

Truffle Salad – Blackshroom + Salt + Vinegar + Olive Oil + Bowl

Veggie Juice – Carrot + Tomato + Green Pepper + Apple + Blender

Veggie Salad – Bread + Lettuce + Cucumber + Butter + Knife

Veggie Stir Fry – Cabbage + Green Pepper + Onion + Carrot + Frying Pan

Wine – Grape + Barrel + Fermenter

Yogurt – Grape + Barrel + Fermenter

The following is a list of hint recipes that I haven’t confirmed yet. Feel free to fill me in on the blanks! Ingredients listed in (Parenthesis) are my guesses. Once they have been confirmed, I will remove it from this list and add it to the confirmed list.

Dried Herring – Herring + . + Knife

Edamame – Bean + . + .

French Fries – Potato + . + .

Fried Beef – . (Beef) + . (Flour) + Bread Crumbs + Egg + Fryer

Fried Chicken – Chicken + . + Salt + . + . (Fryer)

Fried Tender – . + Bread Crumbs + Egg + . + Fryer

Grilled Herring – Herring + . + Frying Pan

Grilled Mackerel – Mackerel + . + Frying Pan

Grilled Okonomi – Squid + Egg + . + . + . (Frying Pan)

Grilled Squid – Squid + . + . (Frying Pan)

Grilled Tung – . (Tung) + . + Frying Pan

Kimchi – . + Red Spice + Garlic + .

Kumis – Milk + . + .

Japanese Pasta – Pasta + . + Butter + . + Frying Pan

Meat Bait – Chicken/Beef/Pork + Barrel + .

Melon Bread – . + Flour + Salt + Oven

Miso Soup 2 – Miso + . + . + . + Pot

Miso Soup 3 – Miso + . + . + . + Pot

Mocha Parfait – . + . + Honey + Bowl

Mushroom & Soy – Mushroom + . + Frying Pan

Mushroom Rice 2 – Mushroom + . (Rice) + . + Pot

Onion Rings – Onion + . + . + Lard + Fryer

Onion Soup – Onion + . + Salt + Black Pepper + Pot

Oven Apple – Apple + . + . + Oven

Pepper Steak – . (Beef) + . (Green Pepper) + Salt + Frying Pan

Plum Wine – Plum + . + . (Fermenter)

Pork Creme – Pork + . + . + Pot

Pork Lard – Pork + . + .

Pork Patty – G. Pork + . + . + Frying Pan

Pork Potato – Pork + Potato + . + . + .

Riceball – . (Rice) + . + Bare Hands

Roast Beef – Beef + Salt + . + . + .

Sauteed Clams – Clams + . + . (Frying Pan)

Sauteed Scallop – Scallop + . + . (Frying Pan)

Seafood Pizza – Pizza Dough + . (Seafood Mix) + Tomato + . (Cheese) + Oven

Sealeaf Soup – . (Sealeaf) + . + Salt + Black Pepper + Pot

Squid Okonomi – Squid + Egg + . + . + .

Squid Risotto – Rice + Squid + . + Pot

Steamed Chicken – Egg + . + . + Pineshroom + .

Stuffed Cabbage – Cabbage + . + .

Stuffed Greens – Green Pepper + . + Olive Oil + Frying Pan

Sushi (Squid) – . (Squid) + . (Rice) + . + Bare Hands

Sushi (Herring) 2 – . + . + . + Bare Hands

Sushi (Mackerel) 2 – . + . + . + Bare Hands

Sushi (Octopus) 2 – . + . + . + Bare Hands

Sushi (Seabream) – . + Rice + Vinegar + Green Spice + Bare Hands


Recipe Summary

  • 1 (10 pound) whole turkey - thawed, neck and giblets removed
  • 1 lemon, cut in half
  • salt and black pepper to taste
  • 1 small apple, peeled
  • 1 small onion, peeled
  • 1 small potato, peeled
  • 3 ounces butter
  • 6 ounces honey
  • 1 cup chicken stock (Optional)

Pat the turkey dry inside and out with paper towels. Rub the cut lemon halves lightly over the skin of the turkey. Season inside and out with salt and pepper to taste. Place the lemon halves, apple, onion, and potato into the cavity of the turkey. Place into a close-fitting roasting pan.

Stir the butter and honey together in a small saucepan over medium-low heat until the butter has melted and the mixture is evenly blended. Spoon the honey mixture over the turkey, coating the entire outer surface. Allow to stand 30 minutes, reapplying the honey mixture several times.

Preheat an oven to 400 degrees F (200 degrees C).

Bake the turkey in the preheated oven for 30 minutes, basting two or three times with the drippings and honey mixture. Reduce the temperature to 350 degrees F (175 degrees C), and cook 30 minutes more, basting frequently. If needed, use a cup of chicken stock to keep the pan juices from drying out.

Cover the turkey with aluminum foil, and continue roasting until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the foil during the last 15 minutes and baste one last time. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 15 minutes before slicing.


Vegetarian dinner party recipes

Impress guests with a selection of meat-free dishes. Serve up a seasonal veg tart, creamy risotto, elegant salads, showstopping wellington and plenty more.

Grilled aubergine stacks

Planning a Christmas party? You needn’t compromise on healthy eating with these tasty aubergine canapés which you can make with two different toppings

Spicy vegetable stew with coconut

This tasty veggie dinner truly has it all – five of your 5-a-day, folate, fibre, vitamin C and iron. Serve with coconut yogurt and brown basmati rice.

Potted cheddar with ale & mustard

Make this potted cheddar as a Christmas gift, or serve with drinks, crackers and crusty bread after dinner. Ideal for using up cheeseboard leftovers

Baked cheese bread flower

This fabulous cheesy pull-apart sharing bread is perfect for the party season. No one can resist melty camembert and golden dough balls

Beetroot hummus party platter

This one-platter-serves-all beetroot hummus will be a big hit, and doesn’t require any cooking

Cumin-spiced halloumi with corn & tomato slaw

Tuck into a super-healthy veggie dinner that's packed with flavour and freshness. We've topped a creamy, zesty coleslaw with pan-fried golden halloumi slices

Egyptian courgettes with dukkah sprinkle

Get four of your 5-a-day in one vegan dinner! This easy recipe is healthy and gluten-free, and provides calcium, folate, fibre, vitamin C and iron

Vegetable samosas

Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.

Long-stem broccoli bread bake

…because green food can be indulgent too. This long-stem broccoli bread bake is perfect for a weeknight dinner – inexpensive, quick and cheesy

Vegan beetroot & quinoa burgers

Enjoy these vegan beetroot and quinoa burgers with rocket salad for a healthy yet hearty midweek meal

Tomato & coconut curry

Celebrate tomatoes – even better if they're homegrown – with this juicy coconut curry, that brings plenty of colour and flavour to your plate

Easy vegan wellington

Wow family and friends with this mushroom and sweet potato wellington with cranberries. It makes an impressive centrepiece dish in a vegetarian or vegan Christmas spread.

Squash & blue cheese Wellington

Having one of these vegetarian pastry rolls in the freezer is ideal for entertaining at the last minute, or as a vegetarian Christmas main

Caramelised squash & spinach lasagne

Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper

Honeyed squash & nut roast cake

Wow guests with this stunning honeyed squash and nut roast cake. It makes a crowd-pleasing veggie centrepiece for a celebration - perfect for Christmas

Easy vegan nut roast

Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it's filled with festive flavours

Spring vegetable orzo with broad beans, peas, artichokes & ricotta

Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise

Jersey Royal, wild garlic & watercress tart with pink pickled onions

Celebrate spring with this seasonal potato, wild garlic and watercress tart. The pink pickled onions are the perfect accompaniment

Charred courgette, lemon & goat’s cheese galette

Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat’s cheese topping

Italian-style roast cabbage wedges with tomato lentils

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes


Two Loves Studio

Avocado & Jalapeño Dip
Basil Oil & Gruyère Mash
Beet Chips with chilli, paprika & dill
Blood Orange Salsa
Blue Swimmer Crab with Lemon Soy Dressing
Fig Salad with Danish Feta & Balsamic Vinegar
Handmade Gluten Free Gnocchi
Heirloom Cherry Tomato Tart
Kiwi & Pear Salad with an Orange Dijon Vinaigrette
Lettuce Cups with Spiced Corn, Danish Feta & Hard Boiled Eggs
Mango & Pomegranate Salad with a Dijon Pomegranate Vinaigrette
New Zealand Red Snapper with Lime, Chilli and Fresh Herbs
Olive Oli, lemon & parmesan asparagus
Radish Pickle
Pear & Prosciutto Bruschetta with Honeyed Ricotta
Portobello Mushroom Burgers with Chipotle Mayannaise & Basil Pesto
Tasting Plate

Asian Dishes

Chicken & Bamboo Dumplings with Ginger
Prawn & Garlic Chive Dumplings
Pork, Shittake Mushroom & Water Chestnut Dumplings
Five Spiced Salt ‘n’ Sichuan Pepper Chicken with Lotus Root Chips
Hot & Sour Soup

Sauces & Oils

Basil Pesto
Trio of Mayo – Aioli, Chipotle, Wasabi
Basil Oil

Sweet

Blood Orange Granita
Blueberry & Orange Icy Pops
Double Chocolate Stout Upside Down Cup Cakes
Forget-Me-Not Mini Cupcakes
Free-from Summer Fruit Tart with Sour Cream Pastry & Honey Cream
Hazelnut & Dark Chocolate Croissants
Layered Summer Gelée
Lychee & Chardonnay Granita
Meringues with Roasted Strawberry Sauce & Pistachios
Mother’s Day Citrus Tart
Roasted Strawberry, Coconut & Lime Icy Pops
Spiced Dark Chocolate Beet Cake with Cardamom Infused Cream
Strawberry Tartlets with Homemade Pâte Sucrée and Chantilly Crème
Sugar Free Chai Date Truffles
White Chocolate Thins

Ice Cream

Christmas Ice Cream
Goats Cheese Ice Cream with Roasted Red Cherries
Pink Chocolate Flecked Ice Cream
Queen City Ice Cream
Salty Caramel Ice Cream

Talia’s Baking Corner

Easter Egg Cupcakes
Ginger Beer Cupcakes in Cinnamon Sugar
Vanilla Cupcakes with Whipped Cream and Blueberry Drizzle
White Butter Cake

Drinks

Blood Orange Margarita
Dutch Hot Chocolate
Forget-Me-Not Cocktail
Lemon, Ginger and Honey Infused Hot Water
Lychee, Raspberry & Rosewater Fizz
Moscato Mojitos
Pink Passionfruit Iced Tea
Pomegranate Heart Ice Cubes
Ruby Red Rosehip Tea


130 buckwheat honey Recipes

Buckwheat-Honey Pancakes

Buckwheat-Honey Pancakes

Honeyed Date-Nut Muffins with Orange-Honey Butter (Emeril Lagasse)

Honeyed Date-Nut Muffins with Orange-Honey Butter (Emeril Lagasse)

Honey Walnut Pumpkin Bread

Honey Walnut Pumpkin Bread

Honey Barbecued Chicken Breasts

Honey Barbecued Chicken Breasts

Grilled Honey-Orange Figs with Mascarpone and Pistachios (Bobby Flay)

Grilled Honey-Orange Figs with Mascarpone and Pistachios (Bobby Flay)

Medoviya Prianiki (Russian Honey Rye Cookies)

Medoviya Prianiki (Russian Honey Rye Cookies)

Buckwheat Potato Bread

Buckwheat Potato Bread

Honeyed Buckwheat Pancakes or Waffles

Stellar Recipes

Back when I lived in Philadelphia, my aunt learned that I liked Susanna Foo’s restaurant and gave me two of her cookbooks for Christmas. More than two years later, I still had not attempted a recipe from the books—in my inexperienced, cautious state, attempting to replicate the offerings of a high-end Chinese restaurant simply seemed like too intimidating a challenge. Finally this past spring, after building confidence by allowing the America’s Test Kitchen’s chefs to hold my hand through the preparation of a series of three-course meals, I felt ready to attempt a Susanna Foo dinner.

After reading Susanna’s glowing feature on raw fresh water chestnuts, I decided to tackle this salad first. Indeed, the water chestnuts made the dish—they really are something special. If you’ve never tried them, go to a Chinese grocery store and look for small, hard brown fruits covered in dirt. Avoid any that have soft spots, as it means that they are bruised and going bad. Wash them and then peel with a paring knife. They can be stored, peeled, in a bowl of water in the fridge for 1-2 weeks.

The “honeyed” walnuts in this recipe are disproportionately labor intensive. They have a light, crispy texture and unique flavor, and they definitely add to the total package, but you could make a respectable salad with plain old toasted walnuts and save yourself a lot of time.

  • 1 pound shelled walnut halves
  • 1 ½ cup sugar
  • About 1 ½ cups water
  • 2 tablespoons corn oil (vegetable oil works fine)
  • Wash the walnuts in lots of running water. Soak them for 10 to 15 minutes in water to cover drain well.

Bring the sugar and 1 ½ cups water to boil in a medium pot over medium-high heat, stirring to dissolve the sugar. Add the walnuts, reduce the heat to low and stir well with a wooden spoon. Simmer the nuts in the syrup for about 15 minutes, stirring often, until they are well-coated with the syrup. Add ¼ cup hot water if the syrup becomes too sticky. Turn off the heat and let the nuts cool in the syrup for another 10 minutes.

Preheat the oven to 350 degrees F. Strain off the excess syrup and toss the nuts with the oil. Spread the nuts on a large nonstick baking sheet. Bake for 30 to 35 minutes, stirring occasionally, or until they are crisp and dry. If they are not yet crisp, bake them a little longer.

The nuts can be stored in a tightly closed container at room temperature for 1 to 2 days or frozen in a sealed plastic bag for up to 3 months.

Water Chestnut, Arugula, and Endive Salad

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon peeled, minced gingerroot
  • 1 teaspoon coarse or kosher salt
  • Freshly ground pepper
  • 1 pound fresh water chestnuts, peeled and washed
  • 2 Belgian endives
  • ¼ pound tender baby arugula, stems removed, washed and dried
  • ½ cup “Honeyed” Walnuts (optional the above recipe will make much more than this)
  • 1 tablespoon minced fresh chervil leaves, for garnish (optional)

Cut each water chestnut into thin slices and set aside in a bowl of cold water until needed, to keep them from turning brown.

Cut off the stem end of the Belgian endives. Remove the large outer leaves (you will need 12 of them). Cut each leaf in half lengthwise and place in a large bowl filled with ice water to crisp the leaves. Julienne the remaining smaller inner leaves and immerse them in another bowl of ice water.

Just before serving, drain and dry the water chestnuts and the julienned endive. Place them in a bowl, add the vinaigrette, and mix well.

Place 4 of the halved endive leaves around the perimeter of each of 6 salad plates. Mound some arugula in the center of each plate. Spoon the water chestnut mixture over the top and garnish with the walnuts, if using. Decorate with the chervil leaves, if using.

Yield: 6 servings
Estimated Start-to-Finish Time: Not given
Actual Start-to-Finish Time: 1 hour 45 minutes