Follow your favorite blogs!

Bloglovin' helps you follow the blogs you read by letting you know when they update.

Sign up »
Nutmegs, seven
www.nutmegsseven.co.uk
10
The ramblings of a literature student whose eyes are on the page but whose head is in the kitchen.
#126943 in All

Caramelised pear, pecan and cranberry upside-down cake

So, dear readers, as we breeze inexorably into the month of June and the blossom is in full swing on the trees and the hayfever is at full saturation point in the air and the hosepipes are at full pr...

6 days ago

Smoked duck, goat cheese, pear and walnut salad with chocolate & vanilla balsamic

I think I may have been a salamander in a previous life, because I just love smoke.Smoked anything. Anything, for me, is better if its smoked. Buying bacon? I always go for smoked, even if a recipe s...

20 may 12

Strawberry French toast with basil sugar

I was recently invited by Allinson (the bread and flour company) to take part in a recipe challenge. Harking back to founder Thomas Allinson, who in the nineteenth century encouraged healthy eating b...

17 may 12

Five things I love this week #5

1. Tracklements Caramelised Red Onion Relish. Its National Sandwich Week this week, and so Tracklements were kind enough to send me a selection of their top sandwich-enhancing products. I tried their...

15 may 12

Daring Cooks: Boeuf Bourguignon

Our May 2012 Daring Cooks’ hostess was Fabi of fabsfood. Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.This months Daring Cooks ch...

14 may 12

Lamb, rhubarb and cardamom khoresh

This was almost a culinary disaster. Well, as close to a culinary disaster as I ever really get. Ive never dropped anything on the floor rendering it totally ruined. Ive never burnt anything. Iv...

11 may 12

Venturing into viticulture: my weekend in Chablis

Avid readers of this blog may remember that back in March I was invited to take part in the Chablis blogger challenge, which involved suggesting dishes to pair with two bottles of Chablis I was sent ...

08 may 12

Vanilla and blood orange torta di riso

I dont like rice pudding. Not at all. And Im not just talking about the weird gloopy stuff you buy in cans or pots, the kind that my boyfriend loves to devour after dinner topped with some tinned pin...

01 may 12

Mexican spiced chicken salad for Cinco de Mayo

In honour of the Mexican holiday Cinco de Mayo (the 5th of May) this Saturday - from what I gather from reading various US-based food blogs, across the pond its basically known as an excuse to gorge ...

30 apr 12

Tuscan temptation and Romagnan revelry: my Italian Easter holiday

Theres a famous saying about Parma. A Parma si mangia due volte. Prima si mangia, poi si parla. In Parma one eats twice: first you eat, then you talk. What is this blog, if not an opportunity to...

26 apr 12

Five things I love this week #4

1. Tracklements Pear & Perry chutney. If youre feeling a bit jaded by the world of condiments, this is one for you. Its much lighter tasting than a traditional chutney, which I often feel can be ...

25 apr 12

Homemade sourdough bread

Its impossible to deny the rush you get from pulling a loaf of homemade bread out of the oven. Its the result of a potent combination of the seductive scent of toasted flour, the sudden burst of stea...

23 apr 12

Rhubarb, blueberry and almond baked oatmeal

(...or, "look, crumble for breakfast - but its healthy!")Sometimes I think that recipes shouldnt be allowed to tell you how many people theyre supposed to serve. I wonder who those portion-co...

16 apr 12

Quail in rose petal sauce with toasted pistachio couscous

"Tita wasnt there, even though her body was sitting up quite properly in her chair; there wasnt the slightest sign of life in her eyes. It was as if a strange alchemical process had dissolved her...

12 apr 12

Cardamom treacle tart with poached rhubarb

Now, Im a firm believer in not messing around with the classics. The saddest thing I have ever eaten was a deconstructed rhubarb cheesecake. I had actually awaited it with great anticipation. Quite n...

06 apr 12

Smoked duck, mozzarella and baby fig salad

How utterly gorgeous are these little baby figs? I found them in M&S months ago, but dismissed them as the kind of gimmicky, ludicrous, overpriced fruit that I generally tend to avoid, preferring...

01 apr 12

For my mother: the mother of all chocolate cakes

Three layers of dense, dark, cocoa-rich chocolate cake. Interlaced with layers of silky, creamy dark chocolate ganache. The entire thing smothered in more ganache, lovingly applied and smoothed with ...

20 mar 12

Blackberry & rosemary glazed pigeon with mushroom and chestnut risotto

Look at those pigeon breasts. Dont they look like something youd pick up in a neat vacuum pack from the butcher? Already filleted and trimmed and arranged so all you have to do is chuck them in a pan...

16 mar 12

Mini Simnel cakes

“I’ll go to thee a Simnel bring, ‘Gainst thou’ go’st a Mothering, So that when she blesseth thee, Half that blessing thou’lt give to me.” ~ Robert Herrick, 1648Simnel cake is one of those things bear...

12 mar 12

Pairing food with Chablis: a four-course tasting menu

Iwas recently invited to take part in the Chablis blogger challenge, aninitiative designed to get food bloggers who are not wine experts thinkingabout food and wine pairing; specifically, creating di...

09 mar 12

Bacon, pecan and maple syrup muffins

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon ~ Doug Larson, 1924 Olympic gold medal winnerNo, dont worry. This is still me. This blog hasnt been taken o...

04 mar 12

Spiced dried fruit and blood orange compote

I have a curious fascination with dried fruit. Perhaps that associates me with socks-and-sandals-wearing health freak weirdos, but I dont care; I love the stuff. Not just your run-of-the-mill raisins...

02 mar 12

Daring Bakers: persimmon and walnut spice bread

The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes...

27 feb 12 1 person likes this

Blood orange, olive oil and cardamom syrup cake

A couple of days ago, a man came to our house selling olive oil. Not just any olive oil - extra virgin, cold-milled, mechanically pressed, low-acidity, award-winning, Calabrian olive oil. This oil ha...

24 feb 12

Crêpes with goats cheese, walnuts and caramelised russet apples

Pancakes were, I think, the first dinner I ever made for my family. Im not sure what set me off on the idea, but somewhere during my childhood I was shown how to turn a simple mixture of milk, flour ...

21 feb 12

Roast mallard with Seville orange sauce

Mallard is an underrated bird. It has several advantages over its farmed counterpart, duck. First of all, it takes a fraction of the time to cook. Roasting a duck will take you at least an hour or ma...

19 feb 12

Wild rabbit and barley salad with caramelised russet apples

One of the downsides of working so close to a rather foodie area of town (well, for Cambridge, that is - so basically anywhere that doesnt have a Pizza Express, Nandos and Starbucks right next to eac...

15 feb 12

Spelt and seed bagels

Ah, the bagel. On a par with Starbucks for its ability to exude a highly contrived air of Manhattan-style chic and sophistication, the bagel is perhaps, after pizza and baguettes, the worlds most ico...

13 feb 12

Oxtail with prunes, orange and star anise

Sometimes you forget just how good certain things are. After a few days of snow and ice, you forget how wonderful it is to be able to walk freely along the pavement without risking life and limb...

08 feb 12

Banana oatmeal waffles

Last night, it started snowing. Feather-light flakes were falling from the sky as my boyfriend and I left the house to walk to town for dinner. We lingered over dim sum - gorgeous cloud-like cha siu ...

05 feb 12 1 person likes this

You are no longer following . Undo?