International cuisine 6/6

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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

MAJORCA

What a wonderful place to visit for a few weeks, the weather is great, the scenery spectacular, and the historic buildings amazing. As I...

AFTERNOON TEA

Well here we are at the end of a super week, I decided to mention on the day we are leaving that one of the best afternoon teas I have...

Guernsey cider cake - Gâche à cidre

Ingredients: For the cake: 180g sultanas 150ml dry cider 250g soft brown sugar 180g unsalted butter Zest of one lemon (optional, I...

Gache Melee - Guernsey Apple Dessert

"Gâche Mélée is a traditional Guernsey apple dessert and is a favourite with locals. It’s great eaten hot or cold and with a dollop of...

Guernsey Biscuits

ingredients makes 40 4 1/2 cups (450 g) 1 lb plain flour (All purpose) 15 g (1/2 oz) salt 4 oz (100 g) margarine or lard 25 g (1 oz)...

Potato Peel Pie

I found The Potato Peel Pie recipe by Marguerite Paul’s It seemed to me that it had the nicest ingredients recipe serves 4 750 grams old...

GUERNSEY BEAN JAR

Guernsey Bean Jar has been part of island life for centuries. It is said that in the past the bakers of Guernsey used to let islanders...

SUNDAY LUNCH - MAYBE

The great Guernsey dish, The Guernseyman has been eating ormers for as long as anyone can remember. But what makes this rather ugly,...

GUERNSEY GACHE

As promised here is the first recipe out of seven traditional Guernsey foods I have selected. Gache (pronounced 'gosh') is a traditional...

GUERNSEY FOR A WEEK

Today is the day I am off for a week to Guernsey, its a place that all my family love, from when my parents first took a family holiday...

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COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.

A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes