Crumbs on the Table

Stories about food

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Summer fruits: a decadent chocolate-raspberry brownie with white chocolate, and a lighter way with Pavlova

July 1, 2017 laura Leave a Comment

[This article was published in the July 2017 edition of Cambridge magazine). Summer fruits are irresistible.  Who can look at all that colour and not want to come away with a little of this, a little of that, simply because it all looks so … [Read more...]

Articles, Blackcurrants, Blueberries, Cream, Creme fraiche, Edible flowers, Eggs, Ingredients, Mint, Pineberries, Places, Posts, Producers, Raspberries, Recipes, Seasonal, Strawberries, Summer, Sweet

Fruit-focussed Pavlova

April 23, 2016 laura Leave a Comment

The problem with fruit desserts is often the fruit.  Even in season it’s not easy to find varieties grown for flavour, or specimens picked when ripe enough to taste of something. There's cause for rejoicing therefore when one does find fruit that … [Read more...]

Almonds, Blackcurrants, Blueberries, Cream, Creme fraiche, Edible flowers, Eggs, Ingredients, Mint, Pineberries, Seasonal, Spring, Strawberries, Summer, Sweet bilberry powder, fruit desserts, meringues

Rose geranium sponge cake

October 14, 2015 laura Leave a Comment

If you are a fan of the edible rose geranium, as I am, this is a beautiful cake with a herbal, floral note, supported by Cognac and the flavour of good butter and eggs.  The leaves of this scented pelargonium add prettiness and a complex flavour. … [Read more...]

Autumn, Edible flowers, Ingredients, Pineberries, Places, Posts, Recipes, Rose, Seasonal, Spring, Strawberries, Summer, Sweet cake recipes, Chez Panisse, Lindsey Shere, pineberries, scented pelargonium

What you will find here

Crumbs on the Table  is a food blog with tested recipes, and stories about food.  I aim to share the best recipes I know, and something of their context: the places they come from, … More

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Finalist
Guild of Food Writers
Food Blog of the Year 2019

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Finalist
Guild of Food Writers
Food Blog of the Year 2018

Best Food Writing Book

Published in
Best Food Writing 2016

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Finalist
Guild of Food Writers
Food Blog of the Year 2015

Pink Lady Food Photographer of the year 2019 - Highly Commended
Pink Lady Food Photographer of the year 2018 - Commended
Pink Lady Food Photographer of the year 2015 - Commended
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Recent Posts

  • Wholesome carrot breakfast-muffins, and a finely textured carrot cake
  • Chicken breasts with black olive tapenade, roasted red peppers & prunes in puff pastry — and other ideas for a different Christmas
  • Caramel cake distraction bake
  • Tamale pie
  • Sicilian pasta ‘ncasciata: pasta bake with aubergine
  • Rose and violet shortbread biscuits

Featured recipes

Napoli bream with pink peppercorns, coriander seeds and rosemary

Tuscan-style grape and walnut harvest bread

South African malva pudding with coconut and rum

Citrus jelly with passionfruit

Sweet potato quesadillas

Rhubarb sponge crumble

Asparagus and pea ravioli

Coffee crème caramel 

Apricot pie

Garlic soufflé

Fish with grilled cucumber

Baked gooseberry caramel pudding

Chocolate rose cake

Sicilian vanilla gelato

Celery, stilton and sage tart

Fresh coconut cake and cream pie

Duck legs braised with beans and herbs

Roasted tomato soupRoasted tomato soup with coconut milk

Chez Panisse almond tart

Dobosh torteDobosh torte step-by-step

IMG_9245Baked chicken with potato, tomato and parmesan

Chocolate pots de crème

Peach and prosciutto panzanella

banana chocolate chip barBanana chocolate chip bars

Roast potato, chicken and bacon salad

Norwegian waffles

MK's Profiterole PontresinaProfiteroles Pontresina

Bong's chicken with artichokes

Books and Blogs

I share with you here some of the cookbooks, blogs, food memoirs, and other culinary writings I have found most delicious, intriguing, and helpful over the years.  This … More

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Food writer and cook. Finalist, Guild of Food Writers Food Blog of the Year 2019, 2018 and 2015. In Best Food Writing 2016, Da Capo Press

Don’t you love a carrot cake? Good old-fashione Don’t you love a carrot cake?  Good old-fashioned greedy pleasure.  This one is finely textured, and sometimes plays a three-layer stunner, and sometimes whimsical cupcakes decorated with little carrot cookies.  My family in the States loves these and I so wish I could bake for them right now.  So I asked a kind chef near them to make them for my loved ones there using this recipe, and the response was just what I’d hoped it would be:  a lift of the spirits on both sides of the ocean. : - )  win win.  Sometimes something delicious really helps!  Recipe here: https://www.crumbsonthetable.co.uk/wholesome-carrot-breakfast-muffins-and-a-finely-textured-carrot-cake/#more-3101
The brilliant palette of colour and flavours for a The brilliant palette of colour and flavours for an exotic fruit salad to go with vegan coconut, pineapple and banana ice cream.  Recipe: https://www.crumbsonthetable.co.uk/sweet-potato-quesadillas-with-all-the-fixings-and-dairy-free-coconut-pineapple-and-banana-ice-cream/
A bright plate of exotic fruits with a coconut, pi A bright plate of exotic fruits with a coconut, pineapple and banana ice cream that happens to be vegan.  Tastes so refreshing and cheering right now.  I love the beautiful Bermuda-blue plate, made by my very talented sister Kitty.  Makes me feel I’m diving into a beautiful sea whenever I use it.  Recipe here for the fruity pud:  https://www.crumbsonthetable.co.uk/sweet-potato-quesadillas-with-all-the-fixings-and-dairy-free-coconut-pineapple-and-banana-ice-cream/
I love the colour and freshness of all these veget I love the colour and freshness of all these vegetables, which make the do-ahead quesadillas.  Instead of sweet potato, I’ve also used grated butternut and other winter squashes, available locally.  Recipe: https://www.crumbsonthetable.co.uk/sweet-potato-quesadillas-with-all-the-fixings-and-dairy-free-coconut-pineapple-and-banana-ice-cream/
As well as trying to jazz up breakfast during lock As well as trying to jazz up breakfast during lockdown, I also like to put together a do-it-yourself healthy quesadilla kit we can assemble through the week for lunch.  This is one of my favourites:  spicy sweet potato, beetroot lime relish, avocado guacamole, some fresh spinach leaves, and tomato coriander salsa.  Keep everything in pots in the fridge along with some grated cheese and the tortillas, and when it’s time, everyone can assemble and toast through their quesadilla how and when they like it.  Handy, healthy, colourful and cheering.  Recipes on Crumbs on the Table: https://www.crumbsonthetable.co.uk/sweet-potato-quesadillas-with-all-the-fixings-and-dairy-free-coconut-pineapple-and-banana-ice-cream/
Wholesome muffins to combat lockdown breakfast rut Wholesome muffins to combat lockdown breakfast ruts and make it easier to get going right now.  Carrots, apples, raisins, nuts and mixed seeds aplenty — and they can be vegan as well.  Not too much added sugar, and lots of fibre and flavour.  Recipe on Crumbs on the Table: https://www.crumbsonthetable.co.uk/wholesome-carrot-breakfast-muffins-and-a-finely-textured-carrot-cake/#more-3101
A favourite autumn lunch or dinner of the moment: A favourite autumn lunch or dinner of the moment:  baked winter squash, in this case a small red kuri pumpkin, stuffed full with yellow tomatoes, thinly sliced onion, a few sage leaves and plenty of seasoning, and topped with gruyere or other good melting cheese.  Bake at 200C/400F until the squash is tender and the cheese is beautifully brown and oozy.  Takes about an hour for smaller squashes, so I add the cheese about 20-30 minutes in.  So easy and so good.  Works with all kinds of squashes, and with fresh toms of any colour — or with tinned tomatoes, juice and all, which is jolly handy right now.
It’s apple season! One of my favourite times of It’s apple season!  One of my favourite times of the year.  APPLE BUTTER is the first thing I start making when the crop rolls in.  So delicious with ginger cake, on toast, or with yogurt for breakfast.  It keeps beautifully, makes a sweet gift, and fills the kitchen with autumn smells as it cooks.  It’s easy to make a small batch:

Ingredients to make about 850ml (2 1/2 to 3 cups):

—700g (about 1½ pounds) peeled and cored  apple, cut into chunks (start with about 1 kilo, or just over 2 pounds)
—250ml (1 cup) water
—Juice of 1 lemon
—200g (1 cup packed) light Muscovado or other brown sugar
—Optional: ½ teaspoon ground cinnamon

Directions:

1. Cook the apples with the water in a medium-large saucepan with the lid on until the apples are completely soft. Cool slightly and then use a stick-blender, a blender or a food-processor, to purée the cooked apple to a uniformly smooth consistency.
2.  Return the smooth purée to the saucepan and add the sugar, lemon juice, and cinnamon if using, and cook over medium heat until it reaches a gentle boil, stirring constantly and scraping the sides and bottom of the pan to prevent scorching (a silicone spatula is ideal for this). 
3. Continue to simmer gently until the purée is thick enough to fall from the spatula in a sheet – about 5-10 minutes. You will know it’s nearly there when the bottom of the pan starts to show for a second or two when you scrape it with a spatula. To test whether the apple butter is thick enough, spoon a bit onto a small plate.  If it retains a mound shape and oozes no liquid, it’s done. The apple butter will continue to thicken as it cools.
4.  Ladle into sterilized jars and seal as you would for jam if you want to store the apple butter, or simply cool it and refrigerate if you plan to use it right away.  It will last for a couple of weeks in the fridge. 

See the full recipe for using apple butter in ginger cake on Crumbs on the Table: https://www.crumbsonthetable.co.uk/apple-butter-and-ginger-cake/
#twisphotoproject_gfw @gfw_april25 African pengui #twisphotoproject_gfw @gfw_april25  African penguin, taken last year about this time at Betty’s Bay, South Africa.  Sigh.
Toscakaka — caramelised almond cake — a Scandi Toscakaka — caramelised almond cake — a Scandinavian favourite in our house at this time of year. So festive and so very delicious.  Recipe on the blog: https://www.crumbsonthetable.co.uk/toscakaka-scandinavian-caramelised-almond-cake/
Time still for a batch of gingerbread? Lovely sof Time still for a batch of gingerbread?  Lovely soft biscuit that works for old-fashioned moulds as well as cookie cutters, with a simply, shiny glaze.  The spice balance is divine.  Recipe on Crumbs on the Table:  https://www.crumbsonthetable.co.uk/cambridge-in-december-festive-partridge-and-pear/
Happy Thanksgiving, friends and family in North Am Happy Thanksgiving, friends and family in North America.  We’re making Mom’s famous cornbread stuffing recipe with chestnuts in honour of this day of gratitude and feasting.  Recipe on Crumbs on the Table: https://www.crumbsonthetable.co.uk/thanksgiving-cornbread-stuffing/
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