Magonolia flowers are firm favourites in our house and when my daughter turns up with pockets full of magnolia flowers, I know spring has truly sprung. We use them for magnolia pickles, magnolia cakes and to dip in chocolate. The trees we have access to all have a distinct ginger-flavour, and sometimes we’ll find the …
Permanent link to this article: https://www.keeperofthekitchen.com/2025/03/22/crystallised-magnolia-flowers/
I love Alexanders – smyrnium olusatrum. They are one of my favourite spring foragables. Driving around the countryside here on the Isle of Wight they suddenly pop up, lining the streets of parts of the Island from early March. We use the thin stems for a sautéed snack or side, the thicker stems for candying, …
Permanent link to this article: https://www.keeperofthekitchen.com/2023/04/24/candied-alexander-stems/
I’m on a bit of a Magnolia Flower binge at the moment – it’s understandable, they’re only buds for a short time and our weather is so changeable right now, you’ve got to ‘gather your rosebuds magnolias while you may’! Today’s foodie choice is magnolia flower pickle, which means we can enjoy them well into …
Permanent link to this article: https://www.keeperofthekitchen.com/2023/03/13/magnolia-flower-pickle/
In our part of the world, Magnolia flowers are among the first signs of spring. Tightly wrapped in their ‘blankets’ – the sepal – they’re just waiting for the warmer weather to open up and show their cheery faces to the sun. There are many different types of magnolia trees, and while all magnolias are …
Permanent link to this article: https://www.keeperofthekitchen.com/2023/03/10/chocolate-dipped-magnolia-flowers/
I’m always really excited when I find a fig tree – like something in me forgets that I live in England now, and I’ve yet to pick a ripe fig from a tree – even here in the very South of England. Fortunately a South African friend of mine invited me round to her house …
Permanent link to this article: https://www.keeperofthekitchen.com/2022/06/05/green-fig-preserve/
It sounds a bit odd – making cheese on the campfire. You probably want to manage your expectations on this one – you’re not making a fine camembert, but it’s still a brilliant activity and a tasty spreading cheese to have on crackers or toast. Campfire cheese uses a basic chemistry concept: irreversable changes. You …
Permanent link to this article: https://www.keeperofthekitchen.com/2022/04/10/campfire-cheese-foraged-herbs/
Nougat is one of my Christmas favourites. I’ll always add it to a gift hamper if I can, and I certainly enjoy having it in the snack box for the festive season. The Thermomix nougat is different to a shop bought one – it is a bit softer than a commercially made one (because this …
Permanent link to this article: https://www.keeperofthekitchen.com/2021/12/22/thermomix-christmas-nougat/
When it’s warm enough to roll down the windows as I drive around the island and I smell the feint hint of garlic in the air, I know it’s wild garlic season and time for wild garlic capers. We’re pretty lucky to have a huge amount of wild garlic on the Island, so we can …
Permanent link to this article: https://www.keeperofthekitchen.com/2021/04/28/wild-garlic-capers-antics/
Permanent link to this article: https://www.keeperofthekitchen.com/2021/04/28/cleaver-juice-recipe/
Permanent link to this article: https://www.keeperofthekitchen.com/2021/03/15/keto-low-carb-three-cornered-leek-cheese-scones/
