Items

• Bookmark

  A Good Scotch Haggies - only for gourmet

  Make the haggis-bag perfectly clean, parboil the draught ; boil the liver very well, so as it will grate ; dry the meal before the fire ; mince the draught and a pretty large piece of beef very small ; grate about half of the liver ; mince plenty of the suet and some onions small ; mix all these ...

  Marcello Cividini added 32 hours ago

  • SHARE 
    1. Share with another Twine
    2. Share via Email
    3. Tweet This
  • VIEW COMMENTS 0
  • VIEW WEB PAGE
• Bookmark

  The Art and Mystery of Food: Medlar fruit and Jelly

  Medlar fruit and Jelly However, Shakespeare also makes use of other botanical comparisons in the play which are not so clear: Now will he sit under a medlar tree, And wish his mistress were that kind of fruit As maids call medlars, when they laugh alone. O Romeo, that she ...

  Marcello Cividini added 32 hours ago

  • SHARE 
    1. Share with another Twine
    2. Share via Email
    3. Tweet This
  • VIEW COMMENTS 0
  • VIEW WEB PAGE
• Bookmark

  Persimmon Bread Recipe: Simple Baking, Extra Tasty

  Unlike the Fuju persimmon, the Hachiya persimmon needs to ripen until it's almost like a soft sack of pulpy juice. Even those who think they don't like this squishy fruit are prone to like it in this nut bread recipe. Makes 2 large loaves, or 4 small.

  Marcello Cividini added 3 days ago

  • SHARE 
    1. Share with another Twine
    2. Share via Email
    3. Tweet This
  • VIEW COMMENTS 0
  • VIEW WEB PAGE
• Bookmark

  Persimmon Pudding Cake

  This is a yummy way to use Persimmons. It is moist and caramelly - a bit like carrot cake. Pete proofed the persimmon pudding recipe and Harry decorated the cake. (He always takes the cake!)

  Marcello Cividini added 3 days ago

  • SHARE 
    1. Share with another Twine
    2. Share via Email
    3. Tweet This
  • VIEW COMMENTS 0
  • VIEW WEB PAGE
• Bookmark

  Persimmon Tart Recipe

  When I was in France a few weeks ago I was struck by all the persimmons on display at the market. They were piled up at nearly every fruit-seller's stand, bright orange and tempting. They are called "kaki" in French; I actually had a very good kaki gelato while in Nice. I was also inspired by ...

  Marcello Cividini added 3 days ago

  • SHARE 
    1. Share with another Twine
    2. Share via Email
    3. Tweet This
  • VIEW COMMENTS 0
  • VIEW WEB PAGE