Festive Rice Pudding for a Fairy Tale Feast

I think one of these will be popped in t’oven today.

Gabriel & Hare

Sunday morning and I haven’t made a rice pudding yet. I have been mulling over the ingredients, starting with searching out various recipes around the world. Yes, rice pudding is global!

We often dismiss this dessert as a humble dish, but certain ingredients will make a pudding incredibly more-ish.

My mother’s version was simply to simmer it on the hob in full fat milk, then add sugar if needed, at the table. Nanna would bake hers, including knobs of butter – everyone seems to agree that the skin is best!

Today I will make a Festive Rice Pudding for a Fairy Tale Feast with

 unsweetened almond milk – 6 cups to 1 cup of rice

chopped dates, dried figs would be nice too – no need for sugar

vanilla extract, cinnamon, nutmeg, orange zest

butter

A dash of Chambord black raspberry liqueur

It will be baked for two hours…

View original post 184 more words

Layers

More on the art of filo and pita.

Gabriel & Hare

Lazy rolls of thunder, sheets of silver and pounding water on sills late at night finally burst the brief heat bubble. Everyone was out. The bus which goes every ten minutes between two old wool towns was full, stopping at every sign, we eventually reached our destination.

The difference between the two towns and their approach to regeneration is apparent. One is achieving the other is flailing. How so, when they share a common history, heritage. What does it say about visionaries in town planning and investment. Both have relied heavily on grants, with some mill owners investing in their own properties to enhance new uses of vast mills, both towns have such places.

Färben mit Pflanzen via pinterest

But vision isn’t about money, it’s about love. I can’t help but compare to cities of Italy. Small is beautiful. The artisan is appreciated, local produce desired, and from such visions…

View original post 101 more words

Polenta, cornmeal and a lovely pita with tikva

As the Autumn Equinox is arriving, it’s time to turn to this pita, although I don’t add salt anymore or use feta because of its salt content. But feel free to go for it!

Gabriel & Hare

I have been asked many times for cornmeal recipes and what to do with what has been made!

I love polenta (cicvera) and was treated to  the very comforting and tasty salt cod and polenta dish,  Baccala from Venice whilst there, last week. It was something I would often have as a child during fasting periods and have a need for it in the early months of a new year, even now. I use the cornmeal  to coat the fish – be it cod or sprats and bake.

I am no expert in the making of  polenta. It requires patience, stirring and wishful thinking, that, after all the time and effort and a sore elbow – you have an end product you can eat. Over the years I have tried, failed and at times, thrown not just the sturdy yellow mixture in the bin, but also the pan it…

View original post 281 more words