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Celebrating British food and Culture

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My books

‘The Downton Abbey Christmas Cookbook’ my new book

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

Figgy Pudding for my ‘National Trust Book of Puddings’

My Books: Belgian Café Culture

My Books: Pride and Pudding

RECIPES

Sweet

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

Mini Chelsea Bun Crowns

Jaune Mange

Figgy Pudding for my ‘National Trust Book of Puddings’

Persimmon roll cake

Hot Cross Buns – The Tale Of English Buns # 2

Digestive Biscuits

Swedish Saint Lucia Buns on the darkest day of the year

Latvian Rye Trifle and a visit to Riga

Kanelbullar, Swedish style cinnamon buns

Sticky toffee pudding with prunes

Summer Pudding

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Historical recipes

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

Jaune Mange

Figgy Pudding for my ‘National Trust Book of Puddings’

When it comes to Mincemeat, you have to plan ahead

Hot Cross Buns – The Tale Of English Buns # 2

Sticky toffee pudding with prunes

Summer Pudding

Jumbles on the battlefield

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Food & Social history

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…

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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…

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Buns for Saint Hubert: Mastellen from Ghent

The city of Ghent ’s most famous bake is called ‘Mastel’ and it is a soft bun flavoured with cinnamon shaped into a round with a dimple in the middle made by pressing down four fingers in the dough. The name Mastel comes from ‘masteluin’ a bread mixture made with wheat and rye flour, it…

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Travel Journals

A weekend in Malmö

Ghent, the rock ‘n’ roll alternative to Bruges in Belgium

Latvian Rye Trifle and a visit to Riga

It all starts with fire. How Pure Food Camp in Sweden opened up my eyes to nature

Borough Market – not just a food market

Three Acres Creative Gathering – New dates and a Recap

Prague – Reliving my early childhood travels

The Pig near Bath

A winter visit to Bath

Smithfield Meat Market – a history and a nomination for the Pink Lady Food photography award!

The last of the herring men

A Visit to the Peak District

More Travel Posts

Main dishes

Mussels with Belgian fries for Food Revolution day

Sussex Stewed Steak on a wet winters day

Poverty and oysters … Beef, stout and oyster pie

Watercress and Trout Pie – Fit for a Watercress Queen

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Preserving

Sea Buckthorn Berries and Various ways with them in the Kitchen

Bitter Seville Orange Marmalade – A Potted History and How to Make it

How to make Quince Cheese

Cherry brandy… the first step towards winter

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Drinks

I had my mind set on Sloe Gin

Nourishing Stout and Oat Drink

Hopping down in Kent – Hop brandy

To make Ypocras

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Breakfast

Home made butter, the best

Soda bread, time to bake.

Kedgeree and… my first video!

Of Simon, Nell and Simnel cakes

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Topics

about me apple autumn baking beef Best of British books bread breakfast British food buns cake cherries cookies dessert Drinks foodandtravel Food history food issues FoodRevolution food traditions Kent London main meat Medieval my work preserves Pride and Pudding pudding recipes Renaissance savoury pie Social history spring summer sweet sweet pie sweets tart travel Travel Britain Victorian winter workshop

All posts

My first Podcast episode on ‘Regula Culinaria’: Fat Tuesday

Kitchen renovation with ecological aspect

‘The Downton Abbey Christmas Cookbook’ my new book

Burleigh Pottery x Regula Ysewijn Competition

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

Mini Chelsea Bun Crowns

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

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

Jaune Mange

Figgy Pudding for my ‘National Trust Book of Puddings’

A remedy for a dry throat: Papo Secos and Port

Copper pudding pot in collaboration with Netherton Foundry

When it comes to Mincemeat, you have to plan ahead

Pork Pies van mijn nieuwste ‘Brits Bakboek’

The Great Prison Bake Off

Victoria’s sandwich finger cakes for Marie Curie

A weekend in Malmö

Persimmon roll cake

Sea Buckthorn Berries and Various ways with them in the Kitchen

Buns for Saint Hubert: Mastellen from Ghent

Ghent, the rock ‘n’ roll alternative to Bruges in Belgium

Hot Cross Buns – The Tale Of English Buns # 2

Bitter Seville Orange Marmalade – A Potted History and How to Make it

Digestive Biscuits

Best Wishes for 2018!

Swedish Saint Lucia Buns on the darkest day of the year

In memoriam: Leza van café ‘In de Welkom’ in Dworp

Latvian Rye Trifle and a visit to Riga

Kanelbullar, Swedish style cinnamon buns

It all starts with fire. How Pure Food Camp in Sweden opened up my eyes to nature

Sticky toffee pudding with prunes

Summer Pudding

Renaissance Tarts – Cooking Class & Talk

Big companies are buying organic, but are they selling the real thing

Borough Market – not just a food market

Jumbles on the battlefield

Francatelli’s Queen Victoria and Albert Pudding

Three Acres Creative Gathering – April 2017

Three Acres Creative Gathering – New dates and a Recap

Prague – Reliving my early childhood travels

Galette Des Rois and other food celebrations

Quince tart and our workshop in Dorset

How to make Quince Cheese

Stir-up Sunday, History and Plum pudding

My Books: Belgian Café Culture

A day at All Hallows in Dorset 25 november

Bakewell puddings and Bakewell tarts

Great British Bake Off – the batter of the century and a recipe for 17th century Snake Fritters

Creative Gathering: Tuscany 28-30 October

Cherry brandy… the first step towards winter

Batter pudding, a Dutch baby and the scent of a ripening nectarine

Queen cakes – 18th century dainty bakes

Five years ago today, in a little town in England. Wedding bells, balloons, and beer.

Cabinet Pudding – Or what to do with stale cake and booze

Pride and Pudding – London Book launch

The Rise of Rice Pudding – a History and a 14th century recipe

Bath buns – or the tale of English buns #1

Pride and Pudding – the process of creating the Pudding Bowl + pre-order

Florentine

Ox heart stuffed with kale, bacon and mushrooms

The Pig near Bath

Alan Davidson’s Library

Winter feasting

A winter visit to Bath

The death of a kettle

Quince Ratafia

My Books: Pride and Pudding

About my work: Hemelse soepen, the Magic soup book in Dutch

The perfect scone is a joyeus thing

How free range is your bacon?

Cherry tart and prostitution

Summer reading 2015

A surcharge on sugary drinks versus IKEA fruit water

18th century Sweet Lamb Pie

Food Revolution Day – Food education back on the menu

Smithfield Meat Market – a history and a nomination for the Pink Lady Food photography award!

The Irish Midlands

Alexis Soyer’s Oxtail Soup with simple suet dumplings

Rich Tea Biscuits – proven the best dunker

About my work: Magic Soup – Book Photography

Treacle tarts and Treacle Miners

We shall drink Lambswool on the Twelfth Night

The last of the herring men

Medieval Chicken Compost

The Best Books on Food

About my work: The Taste of Belgium – Book Photography

Bonfire, bangers and riots

Weekend Blogawards in Belgium

Workshop ‘Krachtvoer’ in Antwerp

The white loaf that will make you proud

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My Books: Pride and Pudding

My Books: Pride and Pudding

The Official Downton Abbey Christmas Cookbook

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Oats in the North, Wheat from the South

Oats in the North, Wheat from the South

The National Trust Book of Puddings

The National Trust Book of Puddings

Brits Bakboek (British Baking)

Brits Bakboek (British Baking)

Belgian Cafe Culture

Belgian Cafe Culture

Check out my husband’s ART

Check out my husband’s ART

Meet Regula

Meet Regula

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Regula Ysewijn is a food writer, stylist and photographer, with a particular interest in historical recipes. he is a Great Taste Awards judge and a member of The Guild of Food Writers, as well as one of the two judges on 'Bake Off Vlaanderen', the Belgian version of 'The Great British Bake-Off'. A self-confessed Anglophile, she collects old British cookbooks and culinary equipment in order to help with her research. She is the author of 5 books: Pride and Pudding the history of British puddings savoury and sweet, Belgian Café Culture, the National Trust Book of Puddings, Brits Bakboek and Oats in the North, Wheat from the South. Read More…

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