Asparagus, broad beans and globe artichokes form a trinity of special vegetables that come together in spring. Pre-cooked and refreshed they simply need a bit of love in butter to make a delicious warm spring salad. If you like, add the crunch of a tempura-battered baby zucchini and its blossom. The tarragon aioli glistens as…
Makes: 10 – 12 Ingredients: Plain flour – 200g Baking powder – 1 teaspoon Bicarbonate of soda – 1 teaspoon Buttermilk – 450ml Butter – 1 tablespoon, melted Eggs, free-range – 2 large Milk – 100ml Blueberries – 100g Vegetable oil – up to 150ml Preparation: Using a sifter or fine sieve, sift flour with…
Muffins are quick to make and the batter should be mixed as lightly and as little as possible. Buttermilk or yoghurt helps to keep the mixture light. Savoury muffins are a good way to use up those few carrots, zucchini or leaves of spinach you might have left in the bottom of your fridge. Diced…
Russians have always been mad about mushrooming, and their literature is full of stories of mushrooming parties. Mushroom season was eagerly anticipated every year, my parents and their friends returning from mushroom-gathering expeditions with boot loads of boxes laden with slippery jacks and pine mushrooms. The tiny ones were most in demand, the chore of…