Categories
Baking Biscuits Italian Vegetarian

Florentines

Dried Fruit Florentines

As their name suggests, Florentines are an Italian “biscuit” that originally hail from Florence, Tuscany. In their most basic form they are essentially a group of nut and cherries set in caramel and coated on one side with dark chocolate. However, as with most concepts, there are a million-and-one variations on the classic (check out Wuthering Bites’ sterling recipe). As you can see, these are a little less fancy than her’s – mine are strictly flower free – though they remain mightily delicious. Though I must admit that the infamous Katherine should take full credit for these biscuits – she made them!

Categories
Me

Crumbs’ Frugal Interview

frugal feeding

Now, I don’t usually go in for this sort of thing on frugal feeding – it’s very much a realm of recipes and not much else. However, a little while ago a magazine based in the South West of England, Crumbs, asked if I would give them an interview. So I did. Crumbs is a fairly new food magazine that shares my love of local, ethical produce. It’s very well produced and if ever you chance across it, read it.

Categories
Baking British Recipes

Chicken and Leek Pasties

Chicken and Leek Pasty Recipe

Pasties are the classic British portable lunch – much like calzoni in Italy – the most famous variety of which is almost certainly the Cornish pasty. They are eaten all over the UK and sold in every bakery from Land’s End to John o’Groats – the two points farthest from one another on our great island (876 miles). Considered Cornwall’s “national” dish and geographically protected – much like champagne – the pasty is thought to have been taken up outside of England’s western most county following the emigration of Cornish miners in the late nineteenth century, along with Rugby Union. As good as this spread of British culinary tradition to the diaspora is for receiving countries, I can’t help but feel the South Pacific countries have become a little too good at rugby.