I like the time when you gradually switch from fresh ingredients and light meals of summer into autumnal menu. Barbecuing is starting to feel like a distant memory and is replaced by roasted dishes. I do not mind it though. It brings a change, excitement of cooking something different than a month ago. At the time when days are drawing shorter and good weather seems a luxury I want to enjoy as much time outdoors as possible. Then when I…
The summer is coming to an end. Rhubarb season is practically over. Last week a nice bunch of rhubarb stalks landed in my hands. Probably last this season. I wanted to celebrate the last of this wonderful ingredient. We planned to go away for the weekend so I had to cook it mid week. Preferable in a way that is not too time consuming in prep time. The answer was to cook a classic – rhubarb crumble. We all love…
There are only couple of months in a year when blackcurrants are in season July and August. Unfortunately most of these little berries are harvested to be processed into squash and juices. So if you have a chance to get some fresh blackcurrants please do. They are truly amazing. With distinctive flavour and noticeable sharpness can stand up to sugar and retain their own character. That’s why they make such a great ingredient for preserves. Also blackcurrants are really good…
Have you ever wondered what to do with those over ripe bananas? When their skin turns black and flesh is very sweet but starting to get mushy? Well, in my kitchen I turn them into a banana cake. You need a bit of a background story to explain why I made this dessert. Last week Becky and I decided that we need to replace our old fridge. It served us well but it was about to give ghost. We ordered…
As we are now at the peak of rhubarb season I recently bought a bunch of lovely rhubarb stalks and I was thinking on ways of using it. Since I had surplus of milk in the fridge I decided to modify a classic dish from Brittany: Far Breton. I replaced prunes from the original recipe with rhubarb. All I can say is that it worked perfectly. Sharp rhubarb flavour combines nicely with the sweet and creamy baked Far. The recipe…