Make Your Own... Creamed Corn — by Jessica on

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During my final year of school I survived mostly on jaffles. Golden toasted bread with oozing melted cheese, tomatoes and plenty of tinned c...

This Week's Recipe: Onion Bread — by Jessica on

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Why Onion Bread? Baking bread at home is not as tricky as most think. People relish in the art of baking cakes, cup cakes, slices and biscui...

Make your own... Roast Tomato Passata — by Jessica on

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Enjoy the sweetness of tomatoes all year round. This beautifully rich tomato sauce is great on pastas, pizzas or in stews - bringing a litt...

This Week's Recipe: Moroccan Apricot and Almond Couscous — by Jessica on

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Why Apricot and Almond Couscous? My first memories of couscous were not promising. However it is these memories that made me realise that co...

Make Your Own... Potato Rösti — by Jessica on

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Made from grated potato that is formed into rounds and fried, potato röstis are the Swiss version of the hash brown. Traditionally eaten for...

This Week's Recipe: New Coleslaw — by Jessica on

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Why Coleslaw? When you hear coleslaw what comes to mind? For me it is left over bowls of raw shredded cabbage and carrots and sad looking ra...

Make Your Own... Praline — by Jessica on

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Praline is a sweet made from caramelised sugar mixed with nuts. Traditionally praline in Europe is made with almonds or hazelnuts and is use...