Celebrating British food and Culture
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…
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…
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…
