Love this infographic from Great British Chefs. There’s plenty of recipes and inspiration on their site here. Now get cooking! Want to learn how to make more delicious food? Sign up to Rachel’s classes. You might also like: Halloween Cookies – use these techniques for all occasions! Tasty Sri Lankan Soup Or Ginger Crunch 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 Typically made for Easter, hot cross buns actually pre-date the Christian celebration, as the Saxons ate something similar to celebrate the goddess Eostre – the origin of the word Easter. Get into the mood by baking up a batch of hot, spiced buns, and enjoy then with butter... Read More
By Rachel Davies My husband gave me a day course at Billingsgate Seafood Training School as a present recently, so after an early start, I arrived at Billingsgate bleary eyed, before the sun had risen at 6.15am. The market was in full swing; fishmongers pushing carts of fish, seafood of varying... 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 I have a question for you – do you have cookbooks on your bookshelf that you’ve never opened? You might not be surprised to hear that I have an extensive collection of cookbooks that is quickly taking over my bookshelves (this photo is only a selection!). I’m seduced... 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
Our last class for 2012: Flavours of Christmas 7.00-10.00pm, Wednesday 19th December Central Street, London EC1V With December just round the corner it’s time to get started on the Christmas cooking. Nothing beats a home-made mince pie, fresh from the oven, so here is our favourite. (Almost totally) Home-made Mince Pies Makes around 20 Ingredients 250g plain flour 200g... 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
