Crumbs on the Table

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Ingredients

This page indexes all articles and recipes on this blog by primary ingredient/s.  (Each post also has ‘categories’ at the end, which you can click to see a thumbnail photo and brief description of all recipes that have that ingredient.)

(See also alphabetical index of all recipes, and listings of all recipes by savoury or sweet.)

  • Akavit:
    • Buttery seed cake with akavit (“Seed cake and story”)
    • “Scandinavian smørrebrød”
  • Ale, beer and stout
    • Chocolate Guinness cake
    • Venison braised in ale with pickled walnuts
  • Aleppo pepper:
    • Winter squash soda bread
  • Almond:
    • Chez Panisse almond tart
    • Cranberry orange streusel cake
    • Fruit-focussed Pavlova
    • Raspberry dacquoise
    • Rhubarb sponge crumble
    • Rose and violet shortbread biscuits
    • Sicilian caponata
    • Toscakaka (Scandinavian caramelised almond cake)
  • Anchovy:
    • Baked hake with potato, tomato and tapenade
    • Roasted red peppers with olives, capers and anchovy
    • Tuna, anchovy and caper sauce for pasta
  • Anise hyssop:
    • Anise hyssop gelato
  • Aniseed:
    • Ciambelline al vino (red wine and aniseed biscuits)
  • Apple:
    • Apple butter
    • Apple butter with ginger cake (gingerbread) and whipped cream
    • Celeriac and apple soup with Stilton
    • Chicken braised in cider with buttered apples
    • Custardy apple cake with toffee sauce
    • “Mohawk apples”
    • “October in Cambridge: apples and squashes”
    • Wholesome carrot breakfast muffins with apple, dried fruits nuts and seeds
  • Apricot:
    • “Apricots, les abricots” (apricot jam)
    • Apricot pie
    • East Asian style chicken thighs with apricots
    • “Last-minute fruit cake with rum and vanilla” (and apricots and figs)
  • Artichoke:
    • Bong’s chicken (chicken with roasted garlic, lemon and artichokes)
    • Steamed artichoke with herb dipping sauce
    • Artichoke tart with parmesan short-crust
    • Artichoke tart with puff-pastry
  • Asparagus:
    • “Asparagus now!”
      • asparagus rosti with bacon and hollandaise
      • roasted asparagus
    • “Cambridge in March: English asparagus and rhubarb”
      • slow roasted side of salmon with asparagus and spring-green mayonnaise
    • “Grilled lamb chops and asparagus with mint and parsley pesto”
    • Asparagus and pea ravioli
    • Salad of new potatoes with wild garlic, spring vegetables and ham hock (includes asparagus)
    • “Stalking the wild asparagus”
      • asparagus and quail egg salad
      • preparing and blanching asparagus
    • “White asparagus time”
      • White asparagus with lobster-tail butter
      • Preparing white asparagus
  • Aubergine:
    • Aubergine rolls (“Late-summer recipes”)
    • 20-minute aubergine parmesan (melanzane all parmigiana)
    • Sicilian caponata
    • Sicilian pasta ‘ncasciata:  pasta bake with sausage and aubergine
  • Avocado:
    • Sweet potato quesadillas with beetroot lime pickle, guacamole, and tomato coriander salsa
  • Bacon:
    • Asparagus with potato rosti, bacon and hollandaise
    • Mimosa salad (bacon, egg and frisée with vinegar-bacon dressing)
    • Roast potato, chicken and bacon salad
  • Banana:
    • Mikey’s mom’s banana chocolate chip bars
    • Moist and sticky banana bread
  • Basil:
    • Sicilian caponata
    • Essence of tomato
    • Fresh tomato sauce
    • Sicilian lemon spaghetti
    • 20-minute Melanzane alla Parmigiana
    • Pea, mint and basil ice cream
    • Tomato prosciutto tart
  • Beansprouts:
    • East Asian chicken salad
  • Beef:
    • Enchiladas with chili, cheese and onion
    • Tamale pie (beef or venison)
    • Texas-style chili con carne (beef or venison)
  • Beetroot:
    • Sweet potato quesadillas with beetroot lime pickle, guacamole, and tomato coriander salsa
  • Blackberry:
    • Autumn berries with sabayon and cobnuts
  • Blackcurrant:
    • Blackcurrant streusel cake
  • Blueberry:
    • Pavlova with blueberries and powdered bilberries
    • Southern blueberry pie
    • Wild blueberry jam
  • Bream (sea bream):
    • Mina’s Napoli sea bream with pink peppercorns, coriander seeds and rosemary
  • Capers:
    • Sicilian caponata
    • Baked hake with potato, tomato and tapenade
    • Roasted red peppers with olives, capers and anchovy
    • Tuna, anchovy and caper sauce for pasta
  • Carrot:
    • East Asian chicken salad
    • Wholesome carrot breakfast muffins with apple, dried fruits, nuts and seeds
    • Finely textured carrot layer cake with cream cheese icing
    • Carrot cupcakes with cream cheese icing and butter cookie decorations
  • Celeriac:
    • Celeriac and apple soup with stilton
  • Celery:
    • Sicilian caponata
    • Celery, stilton and sage tart
  • Cherry:
    •  “Cherries sweet, cherries sour”
    • Cherry clafouti
    • Chocolate roulade with fresh sweet cherries
    • Morello cherry sauce for ice cream
  • Cheese:
    • Asparagus and pea ravioli
    • Aubergine rolls (“Late-summer recipes”)
    • 20-minute aubergine parmesan (melanzane all parmigiana)
    • Moist and sticky banana bread with cream cheese
    • Baked chicken with potato, tomato and parmesan
    • Jarlsberg and sweet pepper Smørrebrød (Danish open-faced sandwich)
    • Prawns/Shrimp with tomato and feta
    • Sicilian lemon spaghetti
    • Sicilian pasta ‘ncasciata:  pasta bake with sausage and aubergine
    • Umbrian baked rigatoni with sausage and peas
    • Baked winter squash with tomato, onion and Camembert
  • Chestnut:
    • Cornbread stuffing with chestnuts
  • Chicken:
    • Baked chicken with potato, tomato and parmesan
    • Bong’s chicken with roasted garlic, lemon and artichoke
    • Chicken braised in cider with buttered apples
    • Chicken breasts with black olive tapenade, roasted red peppers and prunes, in puff pastry
    • East Asian style chicken thighs with apricots
    • East Asian chicken salad
    • Roast potato, chicken and bacon salad
  • Chickpeas:
    • Umbrian chickpea and pasta soup
  • Chilies:
    • East Asian chicken salad
    • Lamb curry with fresh mint
  • Chinese cabbage:
    • East Asian chicken salad
  • Chocolate:
    • Mikey’s mom’s banana chocolate chip bars
    • Chocolate Guinness cake with cream cheese icing
    • Chocolate marbleised cheesecake with summer fruits
    • (Piggery) chocolate mousse
    • Chocolate pots de crème
    • Chocolate rose cake
    • Dobosh torte
    • Madeleine Kamman’s profiteroles pontresina
    • Easy chocolate sorbet
    • Chocolate roulade with fresh cherries
    • Strawberries in melted white chocolate
    • Strawberry tart with crème pâtissière and white chocolate
    • World peace cookies
    • Gluten-free chocolate Yule log with ginger cream, meringue mushrooms and chocolate leaves
  • Chorizo:
    • Baked eggs with chorizo, potato, spinach and tomato
  • Cinnamon:
    • Cinnamon rolls, twists and wreaths
    • “Favourite cookies: Snickerdoodles”
  • Citrus:
    • “Cambridge in January: fruits less ordinary”
    • Claudia Roden’s orange flan (dairy-free)
    • Fresh orange jelly with passionfruit and banana
    • Hassled chicken with citrus
    • January’s citrus rituals I”: Joy’s Seville orange marmalade
    • January’s citrus rituals II: Spremuti
    • Lemon curd
    • Lemon curd cake with poppyseed buttercream
    • Lemon posset with honey and mint
    • Lemon tart (tart au citron)
    • Olive oil and sweet wine cake
    • Sweet potato quesadillas with beetroot lime pickle, guacamole, and tomato coriander salsa
    • Valentine’s salad of fennel and grapefruit
  • Cobnuts:
    • Autumn berries with sabayon and cobnuts
  • Coconut:
    • Dairy-free coconut, pineapple and banana ice cream
    • Fresh coconut cake with toasted-coconut-custard filling and whipped cream
    • Fresh coconut cream pie
    • “Roasted tomato soup with coconut milk”
    • South African Malva pudding with coconut and rum
  • Coffee:
    • Affogato (Sicilian vanilla gelato with espresso)
    • Coffee creme caramel
  • Coriander: fresh and seeds
    • Mina’s Napoli sea bream with pink peppercorns, coriander seeds and rosemary
    • East Asian chicken salad
    • Lamb curry with fresh mint
    • Sweet potato quesadillas with beetroot lime pickle, guacamole, and tomato coriander salsa
  • Corn (sweetcorn/maize):
    • Tamale pie
  • Cornmeal:
    • Cornbread stuffing with chestnuts
    • Tamale pie (venison or beef)
    • Fried green tomatoes
  • Courgette:
    • Courgette fritters
  • Crab:
    • Crab tartlets with parmesan and chive short-crust
    • Cromer crab finger sandwiches
  • Cranberry:
    • Cranberry and orange streusel cake
  • Cream:
    • Chez Panisse almond tart
    • Blueberry and dried bilberry pavlova
    • Cream scones
    • Fresh coconut cake with toasted-coconut-custard filling and whipped cream
    • Fresh coconut cream pie
    • Coffee creme caramel
    • Damson fool
    • Chez Panisse garlic soufflé
    • Rhubarb Mess
    • Strawberry and pineberry pavlova with mint
    • Vanilla bean panna cotta (“A Progression of rhubarb”)
    • Sicilian vanilla gelato
  • Cream cheese:
    • Chocolate Guinness cake with cream cheese icing
    • Chocolate marbleised cheesecake with summer fruits
    • Salted caramel coeur à la crème with raspberry caramel sauce
    • Finely textured carrot layer cake with cream cheese icing
    • Carrot cupcakes with cream cheese icing and butter cookie decorations
  • Crème fraîche:
    • Fruit-focussed Pavlova
  • Cucumber:
    • Fish fillets with grilled cucumber and beurre blanc
    • Grilled cucumber
    • Cucumber sorbet with mixed summer fruits
  • Dill:
    • Do-ahead salmon-egg gratin
    • Slow-roasted side of salmon with spring green mayonnaise
    • “Roasted tomato soup with coconut milk”
  • Dragonfruit:
    • Dairy-free coconut, pineapple and banana ice cream with exotic fruits garnish
  • Dried fruit:
    • “Last-minute fruit cake with rum and vanilla”
    • Wholesome carrot breakfast muffins with apple, dried fruits, nuts and seeds
  • Duck:
    • Duck legs braised in red wine
    • Duck legs braised in wine with beans and herbs
  • Edible flowers:
    • Chocolate rose cake
    • Crème renversée with primroses (“Primula vulgaris: a common treasure”)
    • “Edible equinox: early spring on a plate”
    • Fried elderblossom (elderflower fritters)
    • Elderflower rose cooler
    • Elderflower rose long gin cocktail
    • Lemon curd cake with poppyseed buttercream
    • Lemon posset with honey and mint
    • Peach and proscuitto panzanella
    • Rose geranium sponge cake
    • Rose and violet shortbread biscuits
    • Strawberry rose jam
  • Eggs:
    • “A big story for a simple food”
    • Another way to boil an egg
    • Baked eggs with chorizo, potato, spinach and tomato
    • Claudia Roden’s orange flan (dairy-free)
    • Fresh coconut cake with toasted-coconut-custard filling and whipped cream
    • Fresh coconut cream pie
    • Coffee creme caramel
    • Crème renversée with primroses (“Primula vulgaris: a common treasure”)
    • Easter-egg bread-roll nests (pane di Pasqua)
    • Egg salad sandwiches
    • French toast
    • Chez Panisse garlic soufflé
    • Lemon curd
    • Classic lemon tart (tarte au citron)
    • Mimosa salad (bacon, egg and frisée with vinegar-bacon dressing)
    • Do-ahead salmon-egg gratin
    • “Scandinavian smørrebrød”
    • Special pancake (David Eyre’s pancake)
    • Spring-green mayonnaise
  • Elderflower:
    • Fried elderblossom (elderflower fritters)
    • Elderflower champagne
    • Elderflower cordial
    • Elderflower rose cooler
    • Elderflower rose long gin cocktail
    • Lemon drizzle cake with elderflower icing
  • Fennel seed:
    • Ciambelline al vino (red wine and aniseed biscuits)
  • Fig:
    • “Last-minute fruit cake with rum and vanilla” (and dried apricots and figs)”
  • Fish:
    • Mina’s Napoli sea bream with pink peppercorns, coriander seeds and rosemary
    • Fish fillets with grilled cucumber and beurre blanc
    • Baked hake with potato, tomato and tapenade
    • Do-ahead salmon-egg gratin
    • Slow-roast side of salmon with asparagus and spring-green mayonnaise
  • Garlic:
    • Chez Panisse garlic soufflé
    • Sicilian caponata
  • Gin:
    • “A Midsummer Night’s Eve Potion” (Elderflower rose long gin cocktail)
  • Ginger:
    • Gingercake (Gingerbread) with apple butter and whipped cream
    • Gluten-free chocolate Yule log with ginger cream, meringue mushrooms and chocolate leaves
    • Old-fashioned gingerbread biscuits (cookies)
    • “Roasted tomato soup with coconut milk”
  • Goat cheese:
    • Chez Panisse leek and goat cheese tart
  • Gooseberries:
    • Baked gooseberry caramel pudding
  • Grand Marnier liqueur:
    • Chez Panisse almond tart
  • Hake:
    • Baked hake with potato, tomato and tapenade
  • Ham (and ham hock):
    • Lamb and gammon broth with vegetables and herb dumplings
    • Salad of new potatoes with wild garlic, spring vegetables and ham hock
  • Hazelnut:
    • Madeleine Kamman’s Profiteroles Pontresina
    • Dobosh torte
  • Honey:
    • Lemon possett with honey and mint
  • Kirsch:
    • Tarte Flambe (Flammkuche)
    • Chez Panisse almond tart
  • Lamb:
    • Grilled lamb chops and asparagus with mint and parsley pesto
    • Lamb curry with fresh mint
    • Lamb and gammon broth with vegetables and herb dumplings
    • Shepherd’s pie (lamb with vegetables and mashed potato topping)
  • Leek:
    • Lamb and gammon broth with vegetables and herb dumplings
    • Chez Panisse leek and goat cheese tart
  • Lemon:
    • Asparagus and pea ravioli
    • Lemon curd
    • Lemon curd cake with poppyseed buttercream
    • Lemon drizzle cake with elderflower icing
    • Lemon posset with honey and mint
    • Sicilian lemon spaghetti
    • Classic lemon tart (tarte au citron)
  • Lettuces and salad leaves:
    • A way to make a leafy salad, in “Autumn leaves”
    • Lettuce and lovage soup
    • Mimosa salad
    • Tips for making pretty salads with edible flowers
    • Valentine’s salad of fennel and grapefruit
    • Salad of new potatoes with wild garlic, spring vegetables and ham hock (includes watercress)
  • Lime:
    • Dairy-free coconut, pineapple and banana ice cream
    • East Asian chicken salad
    • Guacamole
    • Raw beet and onion salsa
  • Lobster:
    • White asparagus with lobster-tail butter
  • Lovage:
    • Lettuce and lovage soup
  • Milk:
    • Sicilian vanilla gelato
    • Umbrian baked rigatoni with sausage and peas (made with béchamel sauce)
  • Mint:
    • East Asian chicken salad
    • Grilled Lamb chops and asparagus with mint and parsley pesto
    • Lamb curry with fresh mint
    • Lemon posset with honey and mint
    • Pea, basil and mint ice cream
    • Shepherd’s pie (lamb with vegetables and mashed potato topping)
    • Mint sorbet
    • Strawberry and pineberry pavlova with mint
  • Mushroom:
    • Mixed mushrooms on garlic toasts
    • Mushrooms on toast
  • Nuts (general):
    • Chez Panisse almond tart
    • Autumn berries with sabayon and cobnuts
    • Cornbread stuffing with chestnuts
    • Cranberry orange streusel cake
    • Dobosh torte
    • East Asian chicken salad
    • Fruit-focussed Pavlova
    • Peanut butter oat cookies
    • Pear, walnut and bitter chocolate crumble
    • Madeleine Kamman’s Profiteroles Pontresina
    • Raspberry dacquoise
    • Rhubarb sponge crumble
    • Rose and violet shortbread biscuits
    • Sicilian caponata
    • Toscakaka (Scandinavian caramelised almond cake)
    • Venison braised in ale with pickled walnuts
    • Wholesome carrot breakfast muffins with apple, dried fruits, nuts and seeds
  • Oats:
    • Peanut butter oat cookies
    • Pear, walnut and bitter chocolate crumble
  • Olive oil:
    • Mina’s Napoli sea bream with pink peppercorns, coriander seeds and rosemary
    • Sicilian caponata
    • Ciambelline (red wine and aniseed biscuits/cookies)
    • Olive oil and sweet wine cake
  • Olives (and olive tapenade):
    • Sicilian caponata
    • Chicken breasts with black olive tapenade, roasted red peppers and prunes, in puff pastry
    • Baked hake with potato, tomato and tapenade
    • Greek-style prawns with tomato and feta
    • Tamale pie
  • Onion:
    • Baked winter squash with tomatoes, onions and camembert
    • Tarte Flambé (Flammkuche)
    • Toulouse Lautrec’s baked pumpkin with tomatoes and onion
    • Venison stew with ale and pickled walnuts
  • Orange:
    • Cranberry and orange streusel cake
    • Claudia Roden’s orange flan (dairy-free)
    • Fresh orange jelly with passionfruit and banana
    • Hassled chicken with citrus
    • January’s citrus rituals I”: Joy’s Seville orange marmalade
    • January’s citrus rituals II: Spremuti
  • Parmesan:
    • Asparagus and pea ravioli
    • Baked chicken with potato, tomato and parmesan
    • Crab tartlets with parmesan and chive short-crust
    • Chez Panisse garlic soufflé
  • Parsley:
    • Grilled lamb chops and asparagus with mint and parsley pesto
  • Parsnip:
    • Partridge in a pear salad with parsnips and pomegranate
  • Partridge:
    • Partridge in a pear salad with parsnips and pomegranate
  • Passionfruit:
    • Fresh orange jelly with passionfruit and banana
  • Peach:
    • Batter-style peach cobbler
    • Classic peach cobbler
    • Peach and prosciutto panzanella
    • White peach sorbet with summer fruits
  • Peanuts:
    • East Asian chicken salad
  • Peanut butter:
    • Peanut butter oat cookies
  • Pear:
    • Partridge in a pear salad with parsnips and pomegranate
    • Pear, walnut and bitter chocolate crumble
    • Pears poached in red wine
    • Pear sorbet
  • Peas:
    • Fresh pea croustades
    • Pea, basil and mint ice cream
    • Asparagus and pea ravioli
    • Umbrian baked rigatoni with sausage and peas
    • Spring salad of new potatoes with wild garlic, spring vegetables and ham hock (includes peas)
  • Pecans:
    • Madeleine Kamman’s Profiteroles Pontresina
    • Moist and sticky banana bread
    • Wholesome carrot breakfast muffins with apple, dried fruits, nuts and seeds
  • Peppers (sweet):
    • Chicken breasts with black olive tapenade, roasted red peppers and prunes, in puff pastry
    • Roasted red peppers with olives, capers and anchovy
    • Sicilian caponata
  • Pineapple:
    • Dairy-free coconut, pineapple and banana ice cream with exotic fruits garnish
  • Pineberries:
    • Rose geranium sponge cake
    • Strawberry and pineberry pavlova with mint
  • Pink peppercorns:
    • Mina’s Napoli sea bream with pink peppercorns, coriander seeds and rosemary
  • Plum:
    • Batter-style plum cobbler
    • Damson compote
    • Damson fool
    • “Late-summer recipes”
    • “The Pleasures of the plum: a season in review”
  • Pomegranate:
    • Partridge in a pear salad with parsnips and pomegranate
  • Poppyseeds:
    • Three-layer lemon curd cake with poppyseed buttercream
  • Potato:
    • Baked eggs with chorizo, potato, spinach and tomato
    • “Early spring magic: wild garlic, radishes and the common primrose” (on Jersey Royals)
    • Potato rosti (with asparagus, bacon and hollandaise)
    • Thinly sliced oven-baked potato (with hake and tapenade)
    • Roast chicken with potato, tomato and parmesan
    • Salad of new potatoes with wild garlic, spring vegetables and ham hock
  • Prawn/Shrimp:
    • Greek-style prawns with tomato and feta
  • Prosciutto:
    • Peach and prosciutto panzanella
    • Fresh tomato and prosciutto tart
  • Prunes:
    • Chicken breasts with black olive tapenade, roasted red peppers and prunes, in puff pastry
  • Puff pastry:
    • Chez Panisse leek and goat cheese tart
    • Chicken breasts with black olive tapenade, roasted red peppers and prunes, in puff pastry
    • Tomato prosciutto tart
  • Radish:
    • East Asian chicken salad
    • “Early spring magic: wild garlic, radishes and the common primrose”
    • “Edible equinox: early spring on a plate”
    • Salad of new potatoes with wild garlic, spring vegetables and ham hock
  • Raspberry:
    • Autumn berries with sabayon and cobnuts
    • Salted caramel coeur à la crème with raspberry caramel sauce
    • Raspberry dacquoise
  • Redcurrant:
    • Rødgrød med fløde (Danish red fruit pudding)
  • Red wine:
    • Ciambelline al vino (red wine and aniseed biscuits/cookies)
  • Rhubarb:
    • “A Progression of rhubarb”
    • Poached rhubarb and strawberries with vanilla bean panna cotta
    • Rhubarb mess (meringues, rhubarb compote and cream)
    • Rhubarb crumble muffins
    • Rhubarb smoothie
    • Rhubarb sponge crumble
  • Ricotta:
    • Asparagus and pea ravioli
  • Rigatoni:
    • Umbrian baked rigatoni with sausage and peas
  • Rose:
    • Chocolate rose cake
    • Elderflower rose cooler
    • Elderflower rose long gin cocktail
    • Rose geranium sponge cake
    • Rose and violet shortbread biscuits
    • Strawberry rose jam
  • Rosemary:
    • Mina’s Napoli sea bream with pink peppercorns, coriander seeds and rosemary
    • Umbrian chickpea and pasta soup
  • Rum:
    • “Last minute fruit cake with rum and vanilla”
    • South African Malva pudding with coconut and rum
    • Strawberry daiquiri
  • Salmon:
    • Do-ahead salmon-egg gratin
    • “Scandinavian smørrebrød”
    • Slow-roast side of salmon with asparagus and spring-green mayonnaise
    • “Planning an afternoon tea menu”
  • Sausage:
    • Sicilian pasta ‘ncasciata: pasta bake with sausage and aubergine
    • Umbrian baked rigatoni with sausage and peas
  • Sea salt:
    • “World Peace Cookies taken with a pinch of salt”
  • Seeds (mixed)
    • Buttery seed cake with akavit (“Seed cake and story”)
    • Ciambelline al vino (red wine and aniseed biscuits)
    • Wholesome carrot breakfast muffins with apple, dried fruits, nuts and seeds
  • Seville orange:
    • Hassled chicken
    • Pressure-cooker Seville orange marmalade
  • Sour cream:
    • Sour cream pancakes
  • Spinach:
    • Baked eggs with chorizo, potato, spinach and tomato
  • Squash (winter):
    • Baked winter squash with tomato, onion and Camembert
    • Toulouse-Lautrec’s pumpkin gratin
    • Winter squash soda bread
  • Strawberry:
    • “Bullet ice cream and other strawberry tales”
    • Fraisier (strawberry custard cake)
    • Strawberry daiquiri
    • Strawberry and pineberry pavlova with mint
    • Strawberry rose jam
    • Strawberry sorbet
    • Strawberries in melted white chocolate
  • Sweet potato:
    • Sweet potato quesadillas with beetroot and red onion pickle, guacamole, and tomato coriander salsa
  • Tomato:
    • Baked eggs with chorizo, potato, spinach and tomato
    • Baked chicken with potato, tomato and parmesan
    • Easy summer tomato salsa
    • “Essence of tomato”
    • Fried green tomatoes
    • Fresh tomato sauce
    • Tomato and prosciutto tart
    • “Roasted tomato soup with coconut milk”
    • Sicilian pasta ‘ncasciata:  pasta bake with sausage and aubergine
    • Sweet potato quesadillas with beetroot lime pickle, guacamole, and tomato coriander salsa
  • Tuna:
    • Tuna, anchovy and caper sauce for pasta
  • Turnip:
    • Lamb and gammon broth with vegetables and herb dumplings
  • Vanilla bean:
    • Crème renversée with primroses (“Primula vulgaris: a common treasure”)
    • Sicilian vanilla gelato
    • Vanilla bean panna cotta (“A progression of rhubarb”)
  • Venison:
    • Braised venison casserole with ale and pickled walnuts
    • Texas-style chili con carne (venison or beef)
    • Enchiladas with chili, cheese and onion
    • Tamale pie (venison or beef)
  • Violet:
    • Chocolate Guinness cake with cream cheese frosting and violets
    • Rose and violet shortbread biscuits
  • Walnut:
    • Maple walnut biscuits
    • Venison braised in ale with pickled walnuts
    • Wholesome carrot breakfast muffins with apple, dried fruits, nuts and seeds
  • Wild garlic:
    • “Early spring magic: wild garlic, radishes and the common primrose”
    • Wild garlic preserved in oil
    • Salad of new potatoes with wild garlic, spring vegetables and ham hock
  • Wine:
    • Ciambelline al vino (red wine and aniseed biscuits)
    • Olive oil and sweet wine cake
    • Sicilian pasta ‘ncasciata:  pasta bake with sausage and aubergine

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 2018

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Guild of Food Writers
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Pink Lady Food Photographer of the year 2019 - Highly Commended
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  • 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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