‘Figs and cinnamon: Doesn’t that just call out “fall’s here!” to you’, exclaims Michael Dietsch in his book ‘Shrubs: An Old-Fashioned Drink for Modern Times’ where this recipe comes from.
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Michael Dietsch shares this recipe in his book Shrubs: An Old-Fashioned Drink for Modern Times. It is an all-year round drink but is especially lovely to serve at Christmas.
‘I can usually smell lavender before I see it’, says Michael Dietsch, the author of Shrubs: An Old-Fashioned Drink for Modern Times where this recipe comes from.
‘A dish must be popular if you can find whole restaurants devoted to it in every corner of the world’. says Brian Yarvin in his book A World of Noodles. ‘Pho, Vietnamese beef noodle soup, meets this criteria with ease.’
‘Sometimes called Singapore Fried Noodles, this dish, like so many things in Singapore, combines elements from East and West to make something unique; says Brian Yarvin in his book From A World of Noodles.
‘This dish started life in the Shandong region of China, where it was called “fried sauce noodles’ according to Brian Yarvin, author of A World of Noodles. ‘Then it jumped across to Korea, where Chinese migrants started cooking it. Since then, it’s achieved near-national-dish status. In fact, its one hundredth anniversary in Korea was celebrated in 2005’.
The aroma of festive baking is a memory from my childhood that will always stay with me’ says chef Edward Hayden in his book Food for Friends. ‘Now years later when I find myself emulating my mother’s annual tasks, it is my delight to fill our home with these most fragrant aromas. While you can buy commercial mincemeat now, there is nothing to compare to the homemade variety.’
People tend to have a fear of choux pastry and so rarely or never make it’, says chef Edward Hayden. ‘It is, in fact, one of the easiest pastries to make providing you follow the very simple rules.’ From Food for Friends by Edward Hayden.
Dundee cake is a famous Scottish fruit cake. If you don’t like a very rich and moist Christmas cake this makes for a wonderful option as it is lighter and crumblier in consistency. From Food for Friends by Edward Hayden.
The combination of the rich sauce with the moist, spiced ginger pudding is delicious and is a very indulgent dessert to complete an elaborate dinner party. The roasted pears just add a sense of extravagance. Despite the impressive visual element of this dish it is surprisingly simple to make, which just adds to the appeal! From ‘Food for Friends’ by Edward Hayden.