I’ve been running up and down the stairs a lot this afternoon–I’m making dulce de leche for the first time and am trying to watch the pot and the computer screen at the same time.
This is not only pure, dulce de leche (milk, sugar, baking soda, recipe to follow) without the corn syrup that is [...]
After posting about how we should embrace the red currant, I went downstairs and made some red currant mousse. It turned out to be quite pink and quite good–a very unusual taste of tartness and tang, sweet and perfumy.
Here’s what I did:
I cooked the red currants with some sugar for about 15 minutes. When they [...]
It wasn’t long ago it seems that rhubarb was considered to be not much more than a weed. Certainly not worth the buck-and-a-bit-more it’s selling for at my local health food emporium. And never, ever, would it have been called organic.
At least that’s how I remember it.
Rhubard was something my grandmother grew in her backyard, [...]