Friday, 6 March 2015

Saints Perpetua & Felicity

The 6th of March is the feast day of Saints Perpetua and Felicity who were martyred together in Carthage  in the 3rd Century.  Felicity was actually Perpetua's slave!  Perpetua was only 22 when she was killed.

Food on Friday: Pot luck dinner party


For this Food on Friday we are imagining that we are going to a big pot luck party.  Bring along an appetizer, an entrĂ©e/main or a dessert.

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box.

I'll be pinning the dishes to this Pinboard.

Have fun – and enjoy the pot luck party.

Thursday, 5 March 2015

Queen Elizabeth I by Marcus Gheeraerts the Younger

I chose to show you this painting because I am pretty keen on Elizabeth the First.  I had never heard of this artist before – it did make me wonder whether some artists didn't get well known because they have difficult names to spell!  If they had adopted 'stage names' like pop stars do, it might have made all the difference!

This painting was done in 1592 – the Queen was quite old then – not that you can tell from the painting.  You get the feeling that the painting is mostly about displaying the fabulous dress.

The artist has depicted the Queen as standing on top of a map of the world and as standing between a storm and clear skies.

Need Some Inspiration? Try Apples!

Rhubarb and Apple Sago Parfait

Food on Friday: Apples was, indeed, inspirational.  I have selected a number of dishes that caught my eye.  I hope you like them too.

The first dish at the top of the post is Rhubarb and Apple Sago Parfait by Gormandize

Raw Turnip, Apple & Carrot Slaw by Cooking Weekends

Pork Normandy by My Carolina Kitchen

Coconut Apple Tarts by The Cook's Pyjamas

Carrot, Apple & Ginger Smoothie by Eat Like You Love Yourself

Caramel Apple Tartlets by Will Cook For Friends

Apple Fritters by Kara's Favourite Recipes

Salted Caramel Apple Cupcakes by Farmersgirl Kitchen

Wednesday, 4 March 2015

Getting the most from your citrus

One little tip – when you are going to juice any citrus for a dish, take the zest off it before you juice it.  I use a microplane to do this but any fine grater would do it.

I tap the zest out on to a sheet of baking paper and leave it for a few hours to dry (protecting it from pesky flies etc) and then pop it into little glass jars to use as a little pep in lots of dishes.  If it is properly dry the zest will keep for months.