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Autum Windfall Jelly TartBritishModernBreads, Cakes and PastriesMiscellaneous
Autumn PuddingBritishTraditionalDessertMiscellaneous
Crabapple and Sloe JellyBritishTraditionalSauces and JamsMiscellaneous
Gin SlingBritainTraditionalDrinksMiscellaneous
Hedgerow JamBritishTraditionalSauces and JamsMiscellaneous
Sloe BrandyUkraineTraditionalDrinksMiscellaneous
Sloe GinBritainTraditionalDrinksMiscellaneous
Sloe Gin Martini CocktailTraditional CocktailTraditionalCocktailsMiscellaneous
Sloe JellyBritishTraditionalSauces and JamsMiscellaneous
Sloe MeadBritishModernMeadsBrewing
Sloe SyrupBritishTraditionalDrinksMiscellaneous
Sloe Syrup BavaroisBritishTraditionalDessertMiscellaneous
Sloe Syrup ParfaitBritishTraditionalDessertMiscellaneous
Sloe WineBritishTraditionalWinesBrewing
Sloe Wine IIBritishTraditionalWinesBrewing
Venison Chops with a Sloe Gin and Horn of Plenty Mushroom SauceBritishTraditionalMeatMiscellaneous

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Tishreeb Hummus (Chickpea Casserole)

This classic Middle East recipe for Tishreeb Hummus (Chickpea Casserole) is made from olive oil, chickpeas, onions, lamb shanks, Oman lemons or limes, aubergine, passata, water, salt, pitta bread with: chickpeas and lamb as main constituent(s). This is a: Meat dish.

Fakes (Lentil Soup)

This classic Greece recipe for Fakes (Lentil Soup) is made from lentils, onions, garlic, bayleaf, passata, olive oil, salt and black pepper with: beans and vegetables as main constituent(s). This is a: Starters dish.

Tatale (Plantain Cakes)

This classic Ghana recipe for Tatale (Plantain Cakes) is made from plantains, onion, self-raising flour, red palm oil, salt and black pepper, oil with: plantains and onions as main constituent(s). This is a: Snacks dish.

Batinjaan Zalud (Aubergine Salad)

This classic Morocco recipe for Batinjaan Zalud (Aubergine Salad) is made from aubergines, eggplants, olive oil, onion, garlic, lemon juice, salt, black pepper, sugar with: aubergines and onions as main constituent(s). This is a: Accompaniments to Main Courses dish.

Fifty-fifty Martini Cocktail

This classic Traditional Cocktail recipe for Fifty-fifty Martini Cocktail is made from gin, dry vermouth, cocktail olive or lemon peel with: gin and vermouth as main constituent(s). This is a: Cocktails dish.

Grantham Gingerbread

This classic England recipe for Grantham Gingerbread is made from plain flour, caster sugar, butter, eggs, bicarbonate of soda, ginger with: flour and butter as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Macarra with Citi (Chicken with Peanuts and Palm Oil)

This classic Guinea-Bissau recipe for Macarra with Citi (Chicken with Peanuts and Palm Oil) is made from chicken, onion, tomatoes, peanuts, palm oil, salt, red chillies with: chicken and peanuts as main constituent(s). This is a: Meat dish.

Wild Greens Soup

This classic British recipe for Wild Greens Soup is made from nettles, fat hen, chickweed, good king henry, butter, onions, carrot, celery, chicken or vegetable stock, chives, garlic, bayleaves, salt and black pepper, nutmeg, creme fraiche with: greens and vegetables as main constituent(s). This is a: Starters dish.

Beer Cakes

This classic Ancient recipe for Beer Cakes is made from barley flour, stone-ground bread flour, butter, sea salt, beer (to mix) with: barley flour and beer as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Veal-stuffed Parasol Mushrooms

This classic British recipe for Veal-stuffed Parasol Mushrooms is made from parasol mushrooms, veal forcemeat, bacon fat, olive oil with: veal and mushrooms as main constituent(s). This is a: Starters dish.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.


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