Tarts are thought to have evolved as a manner of layering food on a crust. Short crust pastry (as compared to pie pastry) is thought to have been first commonly used in the 16 century. This method of preparation was popular with nobility, viewed as superior than pies consumed by … [Read more...] about Quick and Easy Apple Tart
Upstairs with the Crawleys
Lovely Light Lemon Yoghurt Loaf
Cake and tea are a natural combination. Pound cakes in particular always seem to make it to the tea tray, and date back to the 1700s. They were so named because of the quantity of ingredients:one pound of each of butter, sugar, eggs, and flour. It made quite a few loafs, but … [Read more...] about Lovely Light Lemon Yoghurt Loaf
Glorious Fish En Papillote
Impress your guests by serving En papillote-- a fancy french term which means “in parchment.” The process involves roasting food, more often fish, in parchment paper, along with aromatics, often including white wine and julliened vegetables. The best part is that there are no … [Read more...] about Glorious Fish En Papillote
Apple Dumplings Fit for a King
Apple dumplings were a popular dessert in post WWI Britain. King George V was especially fond of this delicious sweet treat, and would have them at court whenever he could. Apple Dumplings Fit for a King Apple dumplings were a popular dessert in post WWI … [Read more...] about Apple Dumplings Fit for a King
The Royal Family’s Crab Rémoulade
Ever wonder what the royals eat? Here is a simple elegant crab dish served at Buckingham Palace, perfect for garden parties. Rémoulade is a condiment invented in France that is usually or mayonnaise-based. Although similar to tartar sauce, it tends to be more savoury than the … [Read more...] about The Royal Family’s Crab Rémoulade
