As December garners pace, I'm keeping stride in the kitchen. It's my very favourite place to be, so I muster all the excuses I can to play with seasonal ingredients & gather family & friends to feast.
So lovely to have you here Jayne and what a brilliant memory you have! We still regularly feast on those delicious marmalade & Worcestershire sauce chipolata sausages, they are every bit as tasty as memory serves. I enjoyed many wonderful years in the kitchen & cafe at Jack Rabbits and I’m slowly penning my stories and recipes gathered across those years. I hope life is treating you well and thank you for getting in touch here :) x
Thank you for a wonderful read Amelia, you’ve set me up for the festivities and I thank you for that 😊
The mention of marmalade reminded me of an Aga demo you once did in Derby, you made marmalade sausages , my husband loved them so much , he kept asking me to make them for months after !! 😂 … oh and your Jack Rabbits , such lovely food we had from you … memories 🤗
This sounds like an extraordinary feast. I’d love to try to make a trifle one day. I recall my Scottish mother attempting it. The quiche and coleslaw also take my breath away. If you cook as you write, those lucky enough to dine at your table are truly among the chosen.
Thanks Ruth, I am partial to these traditions of an English buffet table from yesteryear. You should turn your hand to a trifle, they are the stuff of dreams when done right! The trick is a heavy hand with the sherry, homemade custard from farm fresh eggs and vanilla bean, a really good quality raspberry jam (or better still a homemade version) and ensuring time is on side so it can steep in the booze for a good 6-12 hours before serving. I’ll be sharing the recipe for the leek & comte quiche here in the next few day, so look out for it landing in your inbox :) lovely to have you here.
Wonderful, Amelia! I will definite have to try making a trifle. It will be a fun challenge. And I look forward to the recipe for the leek and comte quiche. Thanks for the inspiration!
So lovely to have you here Jayne and what a brilliant memory you have! We still regularly feast on those delicious marmalade & Worcestershire sauce chipolata sausages, they are every bit as tasty as memory serves. I enjoyed many wonderful years in the kitchen & cafe at Jack Rabbits and I’m slowly penning my stories and recipes gathered across those years. I hope life is treating you well and thank you for getting in touch here :) x
Thank you for a wonderful read Amelia, you’ve set me up for the festivities and I thank you for that 😊
The mention of marmalade reminded me of an Aga demo you once did in Derby, you made marmalade sausages , my husband loved them so much , he kept asking me to make them for months after !! 😂 … oh and your Jack Rabbits , such lovely food we had from you … memories 🤗
This sounds like an extraordinary feast. I’d love to try to make a trifle one day. I recall my Scottish mother attempting it. The quiche and coleslaw also take my breath away. If you cook as you write, those lucky enough to dine at your table are truly among the chosen.
Thanks Ruth, I am partial to these traditions of an English buffet table from yesteryear. You should turn your hand to a trifle, they are the stuff of dreams when done right! The trick is a heavy hand with the sherry, homemade custard from farm fresh eggs and vanilla bean, a really good quality raspberry jam (or better still a homemade version) and ensuring time is on side so it can steep in the booze for a good 6-12 hours before serving. I’ll be sharing the recipe for the leek & comte quiche here in the next few day, so look out for it landing in your inbox :) lovely to have you here.
Wonderful, Amelia! I will definite have to try making a trifle. It will be a fun challenge. And I look forward to the recipe for the leek and comte quiche. Thanks for the inspiration!