Time to talk of other things ...

  Traditional English Breakfast The full English breakfast, a veritable national institution, consists of fried eggs, sausages, back bacon, tomatoes, mushrooms, fried bread and often a slice of white or black pudding (oats and pig blood).  It is accompanied by tea or coffee and hot, buttered toast. These days, it may also include other items such as baked beans and hash browns. The tradition of breakfast dates back to the Middle Ages, when there were usually only two meals a day; breakfast and dinner. Breakfast was served mid or late morning, and usually consisted of just ale and bread, with perhaps some cheese, cold meat or dripping.  By Georgian and Victorian times, breakfast had become an important part of a shooting party, weekend house party or hunt and was served a little earlier. The gentry loved to entertain lavishly and that included breakfast. Breakfasts were unhurried, leisurely affairs with plenty of silver and glassware on show to impress the host’s guests. The breakfast t

The quaint English tradition of afternoon tea   The custom of drinking tea was popularized in England during the 1660s by King Charles II and his wife the Portuguese Infanta Catherine de Braganza, but it was not until the mid 19th century that the concept of ‘ afternoon tea ’ first appeared. According to legend, Anna Maria Russell, Duchess of Bedford, a lifelong friend of Queen Victoria, would get hungry around 4 PM. It was a long time to wait for dinner after an early lunch. So, she would ask for some tea and sandwiches (invented earlier by the English politician John Montagu, a.k.a. the 4th Earl of Sandwich ). Soon, that became her small ritual, and she started to ask her friends to join her at  her little tea parties  - starting the tradition of afternoon tea. Traditional afternoon tea consists of a selection of dainty sandwiches (our selection included Severn & Wye smoked salmon with brown shrimp and rock samphire on rye bread; Cucumber, dill and horseradish on white bread; Roa

 Our visit to Downtown Abbey aka Highclere Castle Highclere Castle Seven generations of the 1st Earl of Carnarvon have lived at Highclere since 1793 when King Charles I rewarded Henry Herbert with the earldom in recognition of his support in quelling a civil rebellion.  Lancelot ‘Capabilities’ Brown The pastoral grounds highlighting the undulating natural scenery were designed by the famed landscaper Lancelot Brown , nicknamed "Capabilities Brown" because of his fondness for saying that a place had “capabilities.” Old structure clad with a facade to give it new look from 3 sides The original structure modestly named Highclere Place House was built in 1679 by the politician and future attorney general Sir Robert Sawyer , an ancestor of the Earl of Carnarvon, and stands on the foundation of a palace owned by Bishop William of Wykeham built in 749 AD.  Winged Wyverns (a legendary winged serpent-like creature with two legs) stand guard at the entrances.  " Ung je Serviray

Homemade Raspberry Liqueur Introduction: To make raspberry liqueur, you'll need to macerate the raspberries in vodka, then strain out the berries. It's a simple process of fermentation where the vodka transforms the sugars (including those naturally in the berries) to create a beautiful red liqueur with the taste of sweet raspberries. The flavor is further enhanced by adding the zest of an orange and a few tablespoons of orange liqueur. I replaced the red wine with Sangria and the resulting concoction was wicked good. Ingredients: 24 oz (700g) of fresh garden raspberries (two small baskets) 1/2 cup Vodka 1/2 cup Sangria wine 75g brown sugar Zest of 1 tree ripened orange 3 Tbsp orange liqueur Instructions 1. Freeze raspberries for 2 hours then mash gently  in a glass container. Freezing helps break the tissues to release the juices. 2. Add the Vodka.  3. Add the zest of the orange and mix well.  4. Cover with a lid and let it macerate for 3 days in the fridge. 5. Strain through

  Blackberry liqueur Crème de mûre aka Blackberry liqueur This summer was especially good for blackberries. It made perfect sense to try something new and exciting - Crème de mûre aka Blackberry liqueur. It's a pretty straightforward recipe which I'd like to share with you. À votre santé! Summary: Makes about 1 litre Preparation:20 mins Cooking:10 mins 2 days macerating Ingredients 600g blackberries, fresh of course! 750ml bottle of good-quality red wine 300g white granulated sugar (add more if you like it sweeter) 300ml vodka (or gin) Method STEP 1 Pick over the blackberries and remove any stalks or leaves. Tip into a large ceramic or glass bowl and pour over the wine. Use a potato masher to crush the fruit into the wine. Cover with a tea towel and leave to macerate in a cool place for 2 days, mashing occasionally. STEP 2 Pour the mixture through a plastic sieve, then pass again through the sieve or a colander lined with a square of muslin to remove any bits.  STEP 3  Tip the

  Virtual gastronomic tour of Peru This edition is dedicated to the foodies … as we wind down our exhilarating three week trip to Peru join me on a virtual gastronomical tour of delightful Peruvian foods and beverages.   Although the first thing that comes to mind when you think of Peru is the world famous Machu Picchu, the true treasure is its rich culinary heritage. While Peruvian cuisine is often characterised by the country's native aji chilies (often puréed into sauces), over 3800 varieties of potatoes and  150 varieties of corn , any gastronome will tell you Peruvian cuisine has distinct influences not only from their Andean roots but also from Europe (mainly Andalusia), Japan (there is a vast Japanese ex-pat community) and China (apparently from workers imported to work on the rail infrastructure).  The national dish and one of the most popular foods in Peru is Ceviche : essentially cold-cooked fish traditionally marinated for a few minutes in lime juice, onion, salt,