Flummery as a dessert sounds like a bit of an old fashioned concept doesn’t it? That’s because it is. First mentioned in Gervaise Markham’s ‘Countrey Contentments’ or ‘English Huswife’ book of 1623 it was a peasant dish of oatmeal steeped in water and boiled to thicken it and served with butter. Over time, the dish evolved with… Read more
Hi - I'm Fiona. Little food, big food, cooking, eating adventures, travels far & wide. A Brisbane food & travel fan writes about what she enjoys (and doesn’t).
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An Ottolenghi Weekend - Tahini Cookies I have a confession to make. I love cooking. I'm great with savoury and I'm OK with desserts. I'm so so with baking and I'm ...
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The Ultimate Cheese Board Accompaniment - ... After I'd made the marmalade, the cake, the jug of juice, the ice cubes and eaten my weight in segments, I had yet more of Redbelly ...
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Gem Scones - perfect for a ... I've always been curious about Gem Scones. Ever since I saw a recipe for Gem Scones dipped in jelly and rolled in coconut in one ...
