Miss Foodwise

‘The Downton Abbey Christmas Cookbook’ my new book

26th October 2020 By Regula 1 Comment

I’m happy to announce the publication of my new book: ‘The Official Downton Abbey Christmas Cookbook’!<
(Scroll down for the reference list which wasn’t printed in the book because of the page count limit)

For this book I jumped into my collection of cookery books of not only the early 20th century in which Downton is set but also the Victorian era when our most beloved cook Mrs Patmore was training as a chef. I made a little excursion into the oldest cookery book in the English language for the first festive recipe for goose and witnessed the curiosity for continental cooking around the late 1920’s….

Burleigh Pottery x Regula Ysewijn Competition

I am a huge Burleigh Pottery fan, as you will know if you have been following me on this website and my Instagram. I have used almost exclusively British pottery in my cookbooks Pride and Pudding and Oats in the North, Wheat in the South and a lot of that is Burleigh ware. That’s why…

War & Peace Pudding with Mock Apricot Jam – for the 75th anniversary of ‘Victory in Europe Day’ A Recipe from Pride and Pudding

Today 8 may I’ll be showing two war-time recipes over at London’s Borough Market for the 75th anniversary of ‘Victory in Europe Day’ or the end of WWII. While world wars and lockdown are very different, both have led to difficulties obtaining certain ingredients. We’ll be looking at two war-time recipes that were actually promoted by the…

Mini Chelsea Bun Crowns

I’ve been sharing videos and easy baking ideas on my Instagram @Missfoodwise during these strange times, some will be handy to make things easier for you for when you want to get some thing beautiful and delicious on the table quick. I’ve posted a few recipes from my new book Oats in the North Wheat…

Brighton Rock Cakes – from Oats in the North, my new book

Recipe and extract from Oats in the North, Wheat from the South, published with Murdoch Books and available here > Usually these buns appear as ‘Rock cakes’ or ‘Rock buns’ in old cookery books, but in 1854 two recipes for Brighton rock cakes appeared in George Read’s The Complete Biscuit and Gingerbread Baker’s Assistant. Read…

Oats in the North, Wheat from the South – Introducing my new baking book

In my new book ’Oats in the North, Wheat from the South’ I’m showing the reader how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity with it. Imports of spices, sugar, treacle, fortified wines and citrus added flavour, colour and warmth to…

Jaune Mange

Jaune Mange jelly is the yellow sister to the ancient delicacy called Blanc Mange which means ‘white food’. It is one of the most international early dishes of European cuisine. From the Middle Ages onwards the name of this dish in its various forms – blanc mange, blanc manger, blamange, manjar branco, biancomangiare – can…

Figgy Pudding for my ‘National Trust Book of Puddings’

Today is Stir-up sunday and the most important day on the pudding calendar. Today is the day to prepare the Christmas pudding, or plum pudding. Why this should be done a month before Christmas is something I’ve written about in a previous posting here and in my book Pride and Pudding. But this year I…

A remedy for a dry throat: Papo Secos and Port

Not long ago I travelled to the incredible Douro Valley in Portugal where I was a guest of the Symington family, a family business who owns several port and wine vineyards or ‘quinta’ in the region. Our focus this time was on Graham’s port, for whom I also hosted an event in my house this…

Copper pudding pot in collaboration with Netherton Foundry

Win this specially designed copper pudding basin and my book Pride and Pudding! I’m very excited to share with you that I’ve designed a copper pudding basin in collaboration with Netherton Foundry. If you don’t know Netherton Foundry yet, they are an artisan maker of extraordinary spun iron, cast iron and copper cookware from Shropshire,…

When it comes to Mincemeat, you have to plan ahead

Mincemeat is an ancient recipe that gives you a taste of Medieval times gone by when the usage of this mixture was widely common for sweet as well as savoury dishes. That is if you were well off, dishes with these rich ingredients were the privilege of the very rich and one of the first…

Pork Pies van mijn nieuwste ‘Brits Bakboek’

Vanavond was de technische proef op Bake Off Vlaanderen ‘Pork Pies’ uit mijn nieuwste boek ‘Brits Bakboek’! Een Britse klassieker die vaak in de pubs geserveerd worden, maar ook voor een picknick is het ideaal. Je maakt het op voorhand en laat het afkoelen. Die pies kan je ook vrij goed invriezen voor toekomstige feestjes…

The Great Prison Bake Off

When in Bruges… (scroll down for Dutch) A usual trip to Bruges would mean a walk by the romantic canals and then a beer and a plate of endives wrapped in ham in one of Belgium’s oldest traditional cafés. But not on Tuesday, Tuesday my co-judge Herman Van Dender and our host Wim Opbrouck from…

Victoria’s sandwich finger cakes for Marie Curie

This week was Queen Victoria’s 200th birthday and in honour of her and to raise funds for charity, major kitchen brand Franke has asked me to create a cake for their Blooming Great Tea Party. The charity Marie Curie offers vital support to people suffering with cancer and Franke want to support the work they…

A weekend in Malmö

**In payed collaboration with Malmö town. The city of Malmö kindly invited my husband and me to come and explore the town for 2,5 days. I had visited before because I have friends in town who persuaded me to come over to Parabere Forum, a conference for women in gastronomy whose aim it is to fight…

Persimmon roll cake

Turns out I’ve never experienced a persimmon in its prime. Doubtful about the overly ripe state of my bunch I was assured that this is how a persimmon should be eaten. Carefully cutting into the skin and scooping out the jammy flesh. A whole new world of persimmon opened… how on earth have I never…