Author: ifwgadmin

Caraway Seeds in Abundance

By Marion Maxwell. They have been found by archaeologists at the bottom of  Swiss lakes and in Egyptian tombs. In Germany they were  placed under the beds of  restless children…

Cooking With Flavours

By Petra Carter. Take a spoonful of sugar. Take two. Or even three. Nice? Not really. But combine the sugar with something bitter (say coffee) and its sweetness is transformed…

Spiced Beef for Christmas

By Honor Moore. Traditional Spiced Beef was made at Christmas. A piece or brisket was used as  the fat in these cuts of beef fat held the flavour of the…

Game

By Biddy White-Lennon. We are fond of game whether furred or feathered in our household. We live in an area rich in game and once the season starts Camolin Woods…

19 ways to eat yourself healthy

Healthy eating is not just about shedding pounds. The food you eat will govern the condition of your skin, eyes, hair and bones and is pivotal in protecting your body…

Blackberry and apple crumble

By Charlotte Coleman-Smith. Blackberry and apple crumble was one of the first things I ever cooked. Let’s be honest – I was a mere spectator, but with the arrogance of…

Asparagus

By Nuala Cullen. Asparagus, surprisingly, is a member of the lily family, and like so many interesting vegetables, came originally from the Mediterranean, though it has been it has been 'native'…

Biohackers

By Ross Golden-Bannon. People concerned about the infiltration of the organic food supply with GMO seeds blown on to pristine, organic crops might want to consider a new hobby which…

Bringing Home the Bacon

By Georgina Campbell. St Patrick’s Day brings culinary thoughts around to traditional cooking, and March is a good time to remember the pig. It was probably the first domestic animal…