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I really enjoyed making these (and eating them too) and prepped a whole bunch last week as Christmas

I thought I might try out a homemade version of Rivella. I might play around with the orange flavouring in future, and maybe cut the sugar and add cloves to it

It worked well but was missing something, so we added a bit of tomato to the leftovers the next night Sweet and hot with just the right touch of acidity to balance it, and the deeper flavour notes from the

Here's another winter warmer for those cold nights! out of the house for the evening (We had a reception to go to, and they got an auntie and nephew date night mine and keep them in the freezer until I'm ready to use them) Book pairing: With cold dark, snowy nights

different to the Orange Date Cookies in taste and texture, they are nevertheless very good in their own right To make them a little firmer and have them spread less, I might try adding an extra 1/4 c of flour next

walked into the kitchen and declared that it smelled like Cuban food, so I must have done something right It was tasty on its own the first night as a side for the turkey, heated up well for leftovers, and went

Stir and heat gently until warm, almost at a simmer and remove from the heat. 2) Leave to infuse over night Stir and heat gently until warm, almost at a simmer and remove from the heat. 2) Leave to infuse over night EDIT: We had this again the other night with baked apples and a little cinnamon. Well worth it!

I mean, citric acid comes from citrus fruits, right? It worked. Sort of. It tastes right though!

to find a recipe to start me off, but there didn't seem to be anything even in cookbooks I thought might have a cracker recipe (the Tolkein cookbook, as I thought homemade crackers might do for a Lembas reference Barley has a lower gluten content and is a bit sweeter, so I thought it might help make the crackers I would like to try them again like that, but it might be in a little while...

I have a bit of a hard time judging the right level of moistness in a white lasagna sauce. It was just right on the second go when we reheated it though!