Blog Archives

Apple Cake

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A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.

Parmesan Cake (8)

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This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.

Torta Caprese (8)

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A rich and intensely chocolatey cake originating from the island of Capri but made and appreciated across Italy and beyond. This version is from ” Organic” by Sophie Grigson and William Black. Serve on its own or preferably topped with a dollop of mascarpone, creme fraiche or thick greek yoghurt.

Tortilla Valenciana (2)

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This spinach omelette is very popular in Valencia. Its good served warm or cool, cut into quarters, with some piping hot chips fried in olive oil and a tomato and onion salad. It’s from ” The Cooking of Spain” by Elizabeth Luard.

Bacon and Chive Cornbread (8)

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This cornbread is best served still warm from the oven, with or without butter dribbling over it, but also good cold. It can be served as a simple lunch, or with soup, and makes a great base for a chicken stuffing. As an alternative to the bacon , or to complement, you can jazz it up with a selection from chopped sun dried tomatoes, spring onions, parma ham, cubes of Cheddar or Parmesan , chilli and herbs if wished . This is from ” Sophie Grigson’s Country Kitchen”.

Le Cake aux Herbes (8)

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A herb heavy savoury cake from France to nibble while sipping wine or serve warm from the oven with a tomato and olive salad as a starter. I first came across this while on a walking holiday in Corsica and determined to find a recipe it was so good!The herbs can be varied, but balance more dominant herbs with plenty of softer ones such as parsley and chives. This is from ” Sophie Grigson’s Country Kitchen”.