Peameal bacon is wet-cured pork loin from the back of the hog that has been trimmed of fat. These days it is rolled in cornmeal, creating a yellow crust, but it originally was rolled in crushed yellow peas which gave it its name. Peameal was developed in Toronto, Canada by … [Read more...] about Comforting Easy Baked Peameal Roast
Low Fat
One Pan Chicken Breasts With Tomatoes
Gardening is a wonderful activity for the summer, particularly when you set aside some space for a kitchen garden. It takes us back in time when families grew their own food and grand country houses like Downton Abbey grew enough produce to feed the family and servants. The … [Read more...] about One Pan Chicken Breasts With Tomatoes
Versatile Zucchini Spread
This is a great recipe for gardeners who have a large bounty of zucchini. Works well as a toast spread, crudité dip, side dish, and additive to other savoury dishes. It has ato mild flavour which you can kick up a notch to make it your own. Versatile Zucchini Spread This … [Read more...] about Versatile Zucchini Spread
Banana Chocolate Chip Muffins: The Victorian Fruit That Earned Its Place in the Muffin Tin
When bananas arrived in British shops in the late 1800s, no one quite knew what to do with them. They were exotic, expensive, and eaten with a knife and fork by people who wanted to signal they knew what they were doing. Cookbooks of the era largely ignored them. Mrs. Beeton had … [Read more...] about Banana Chocolate Chip Muffins: The Victorian Fruit That Earned Its Place in the Muffin Tin
Versatile Rhubarb Chutney
Rhubarb chutney is a perfect appetizer on toast with your favourite cheese or on a hearty salad. It’s sweet, tangy and savoury all in one. Versatile Rhubarb Chutney Rhubarb chutney is a perfect appetizer on toast with your favourite cheese or on a hearty salad. It’s … [Read more...] about Versatile Rhubarb Chutney
