The edible part of an artichoke is actually the bud of the plant before flowering and it is native to the Mediterranean area where it has been cultivated since the time of the ancient Greeks and Romans. The part of the bud that we eat is the fleshy lower portion of the petals and the “heart” at the base of the bud. The choke, which … Continue reading Italian Stuffed Artichokes
Our giant mulberry tree is groaning under the weight of a bumper crop of berries this year. It is a focus for the whole neighbourhood to come and share in in the bounty and eat the glossy, sweet black berries straight from the tree. This recipe includes mulberries and some rhubarb in a delicious citrus cake with a crusty cinnamon sugar topping. If there are … Continue reading Mulberry and Rhubarb Tea Cake
Ann has shared with us the recipe for her delicious date and pecan loaf. It is nutritious and so easy to make. It is low in sugar, has no eggs or milk and yet is still moist. For the lactose intolerant, just substitute olive oil for the butter as listed in the ingredients of the recipe. By preparing the ingredients ahead of time, this loaf … Continue reading Ann’s Date and Pecan Loaf
Champagne pastry has a light cake like texture due to the addition of self raising flour and cornflour. The spiced apples and champagne pastry make a wonderful light slice for afternoon tea. Spiced Apple Slice with Champagne Pastry Ingredients: Apple Filling: 4 large Granny Smith apples, cored and sliced thinly 285 mls water (10 fl oz) 1 Tsp ground cinnamon 4 whole cloves 1/4 cup … Continue reading Spiced Apple Slice with Champagne Pastry
The Grantham Gardener 