Hello my fellow foodies and welcome to February’s edition of The Listing. This month I thought I might share with you a recipe for Valentine day biscuits. I like to think of these as the romantic “Jammie Dodger” of the biscuit world. These are very easy to make, and with it being half term you […]
From Tallulah’s Kitchen: Valentine Day Biscuits Read More »
Hello my fellow foodies and welcome to not only to a brand new month but to a bright and shiny new year! I hope you all enjoyed the festivities with your nearest and dearest and are looking forward to all the possibilities 2020 may bring you. This month I would like to share with you
From Tallulah’s Kitchen: Orange Cake Read More »
Hello my fellow foodies and welcome to not only to a brand new month but to a bright and shiny new year! I hope you all enjoyed the festivities with your nearest and dearest and are looking forward to all the possibilities 2020 may bring you. This month I would like to share with you
From Tallulah’s Kitchen: Orange Cake Read More »
Hello my fellow foodies! This month I would like to share with you a recipe for Christmas Muffins. They have all the flavours of Christmas cake yet take a fraction of the time to make, and if I am honest, they seem to be welcomed at the tea table as soon as earliest hints of
From Tallulah’s Kitchen: Christmas Muffins Read More »
Hello my fellow foodies! This month I would like to share with you a traditional recipe for Parkin. Traditionally made of the first Sunday of November and enjoyed mainly through the winter months – such is the warming effect of the fiery ginger! There is one thing to note before you embark on a Parkin
From Tallulah’s Kitchen: Traditional Parkin Read More »
Hello my fellow foodies… This month I would like to share with you possibly the quickest recipe for chocolate chip cookies ever! These cookies are the soft and slightly “gooey” type style bordering on a brownie like texture… just the thing to go with a cup of tea on a cold, damp, autumnal afternoon, or
From Tallulah’s Kitchen: Chunky Chocolate & Orange Cookies Read More »
Hello my fellow foodies and welcome to another recipe! This month I thought I would share wilth you something to celebrate our American neighbour’s Independence Day. I was torn between a proper baked cheesecake and Pecan Pie, so after much debate I though “why not the best of both?” I hope you enjoy it! For
From Tallulah’s Kitchen: All American Baked Cheesecake With Pecan Pie Topping Read More »
Hello my fellow foodies and welcome to another recipe This month I am hoping for a glut of soft fruit from the garden. In particular I have my eye on the gooseberries bushes and I have my finger crossed for a good harvest this year. In years past crumbles, compote and chutneys have all be
From Tallulah’s Kitchen: Gooseberry Fool Read More »
Hello my fellow foodie and welcome to another recipe. I hope you all had a lovely break for Easter.This month, with the promise of some good weather, two bank holiday weekends and a distinct probability of the first Le Fey barbecue of the year, my thoughts turned to a dessert, that is not only a
From Tallulah’s Kitchen: Tiramasu Read More »
Hello my fellow foodies and welcome to another recipe. This month I would like to share with you a fresh and zingy lemon cake it is the perfect antidote to all those Chocolate Easter Eggs – if it is indeed possible to have too much chocolate? Coincidentally, this cake happens to be gluten free so
From Tallulah’s Kitchen: Lemon Polenta Cake Read More »
American Style Pancakes Hello my fellow foodies…and welcome to another bright and shiny edition of The Listing. As Easter falls late this year Shrove Tuesday falls in March so I thought I would share with you a slightly different version of a pancake recipe. This one is not only simple and easy to make but
Tallulah Le Fey: American Pancakes Read More »
Hello my fellow foodies and welcome to another recipe. This month I would like to share with you a recipe for Biscotti. These twice-baked, crispy teatime treats originate from Italy and traditionally are made with Almonds. Originally these were twice (or even thrice) baked to dry them out to ensure they kept for longer, which
From Tallulah’s Kitchen: Biscotti Read More »
