By Rachel Davies As we drove into Kerikeri, a town near the Bay of Islands in New Zealand, we were greeted by a chocolate factory called Makana, and a sign offering free tastings. What could go wrong? So we turned into the car park and, while inhaling the smell of chocolate and... Read More
By Rachel Davies I was asked to run a few sessions for Gefiltefest this year, and Diana Lipton, my tutor at University, suggested that I make Tortas de Aceite while she speaks about the launch of her new project for charity, linking biblical commentary and food to benefit a soup... Read More
By Rachel Davies I treated myself to an ice cream maker recently. I don’t like to feel limited by my equipment in the kitchen. If a recipe calls for a sugar thermometer, I’ve got one in the drawer. You need a rice cooker, or a superfine zester, a long pallet knife, or a... Read More
By Rachel Davies St George’s Day was celebrated with sunshine and plenty of delicious food this year, and I was delighted to be giving two cookery demonstrations at the Feast Of St George in Trafalgar Square, organised by the Mayor of London. Inspired by all things sugary, I made Bread and... Read More
By Rachel Davies When I was invited to teach a class at the Chocolate Festival on London’s Southbank, my mind raced. What was I going to teach chocolate lovers that was a bit different to the other classes on offer, but still absolutely delicious? The answer, as you might have guessed,... Read More
By Rachel Davies Homemade gifts of food are one of my favourite things to give to friends and family around this time of year, displayed in a nice glass jars or cellophane packaging and tied with a festive ribbon. These cantucci biscuits will keep for about a month if they don’t... Read More
By Rachel Davies The origin of Jewish families can be divided roughly between Ashkenazim and Sephardim. Ashkenazim come originally from Central and Eastern Europe, and their food traditions tend to be ‘kosher style’ food, including gefilte fish, chopped liver, kneidlach dumplings in chicken soup, chopped herring, bagels and lokshen pudding.... Read More
Making mincemeat may seem like an unnecessary effort when you can buy such good quality version in shops these days but as with most things, making it yourself really does make a difference. As a food that has been part of British eating for at least four centuries it... Read More
By Rachel Davies As much as we love Christmas, and all the foodie delights it brings, here at Rachel’s Kitchen the fact that there are now only four Saturday’s before the big day is a slightly worrying prospect. The foodie themed lights on Oxford Street are little comfort after a day... Read More
By Rachel Davies Halloween’s coming, Halloween’s coming, skeletons will be after you; witches, cats and big black bats, ghosts and goblins too… It’s that time of year again when fancy dress, trick-or-treating and pumpkins are everywhere, and fake blood and cobwebs come into their own. I thought I’d share these Halloween biscuits,... Read More
