No long articles, no pretty pictures, just old fashioned recipes from Matt’s Nan, Gran or (possibly) great-great-gran. Most have one or more archaic ingredient, or directions steps which need translating for a modern readership. For cakes, see Gran’s Cakes. Coconut Pyramids Of the memories I have of cooking with Nan, making coconut pyramids is one … Read more
When baked, one batter transforms into magic lemon custard cake with a light and fluffy top, a rich creamy middle, and a solid custard base. They’re rich, creamy and tart, and melt in your mouth like magic.
When the cold evenings get you thinking about a warming supper, but there’s still farm fresh corn in the market, corn chowder is our favorite way to ease into autumn. This version combines sweet corn and smoky bacon in a creamy broth, dotted with lightly poached shrimp and sliced jalapeños to soothe the end-of-summer blues.
There’s nothing wrong with the bottles of tonic you find in any grocery store, but once you make homemade tonic, it’s hard to go back. It has so much more flavor! Bursting with citrus, spices, and herbs, it’s the perfect balance of sour, sweet, bitter, herbal and floral.
No longer just the darling of 1970s dinner parties, deviled eggs are a delightful addition to any gathering. And they’re a cinch to whip up! Our version has tender whites, and a creamy, almost whipped center bursting with flavor.
No matter what the time of year, we could all use a bright citrusy boost every now and again. Enter these extra-lemony lemon bars – packed with gumption and vitamin C to ward off all that scurvy, me hearties.