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Emiko Davies emikodavies

  • Spotted these early hyacinth bulbs at the market and I think I might distract myself with a bit of pickling. Pickled lampascioni sott'olio, which look a bit like cocktail onions but taste entirely different -- pleasantly but decidely bitter -- are a favourite antipasto in Puglia.
    Spotted these early hyacinth bulbs at the market and I think I might distract myself with a bit of pickling. Pickled lampascioni sott'olio, which look a bit like cocktail onions but taste entirely different -- pleasantly but decidely bitter -- are a favourite antipasto in Puglia.
    2017-01-21 09:07:16

    Comments (16)
    Emiko Davies:
    @caroleclarkeceramics @themooney these are known as "grape hyacinths" (the "muscari" genus) and grow wild in many places (apparently these are the best), and there are a few other hyacinths you can supposedly eat, but the bulb of the more common hyacinth like the ones you'll see in florists is apparently so toxic you should wear gloves when handling it!


    Emiko Davies:
    @theheirloomchronicle haha 😉 I know they're often fried or cooked in frittata as well.


    Vanessa:
    Synchronicity. @donna_urquhart


    Donna:
    @chenillerose I see you know what I'm talking about now! You won't be able to get them out of your mind now!



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    Leslie Kobrin



    JohannaAdriana



    lyla allen <3



    😗





  • Look at what the clever team at <a href=/user/mktextileatelier>@mktextileatelier</a> in Florence have made -- beautiful linen, hand-painted with my line drawings of fish, mushrooms and wild boars that appear in  <a  href=/tag/acquacottathecookbook>#acquacottathecookbook</a>. The linen is inspired by Japanese furoshiki, which can be used to wrap or carry objects, but they also make pretty tea towels or small tablecloths. I'll be bringing some of these, along with some hand-painted aprons, with me on my book tour. More details to come soon! Thank you to <a href=/user/ciarafiona>@ciarafiona</a> and Margherita <a href=/user/mktextileatelier>@mktextileatelier</a> for this beautiful work!  <a  href=/tag/madeinflorence>#madeinflorence</a>
    Look at what the clever team at @mktextileatelier in Florence have made -- beautiful linen, hand-painted with my line drawings of fish, mushrooms and wild boars that appear in #acquacottathecookbook. The linen is inspired by Japanese furoshiki, which can be used to wrap or carry objects, but they also make pretty tea towels or small tablecloths. I'll be bringing some of these, along with some hand-painted aprons, with me on my book tour. More details to come soon! Thank you to @ciarafiona and Margherita @mktextileatelier for this beautiful work! #madeinflorence
    2017-01-20 10:03:36

    Comments (36)
    Flavia Scalzitti:
    Love this.


    Liberty | Homespun Capers:
    How beautiful!


    Wishversilia:
    Wow! 😄


    Elvira Zilli:
    You are truly talented 360• 💛



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    SuzanneSchilawski



    Giovanni Borsari since 1976



    hana davies



    donginshin





  • So very excited to announce that I'll be teaming up with lovely Sophie Hansen <a href=/user/locallovely>@locallovely</a> to do a food photography and styling workshop on February 24 at the beautiful Old Convent in Orange, NSW! We'll pick fruit from the orchard and cook out of my new cookbook, Acquacotta, and eat and shoot and chat and learn. I cannot wait! Sophie has all the details on her profile and website but I've just woken up to the news that all the tickets have sold out overnight!! Amazing! If you missed out, see emikodavies.com/events for the links to other classes and talks I'll be holding!  <a  href=/tag/acquacottathecookbook>#acquacottathecookbook</a>  <a  href=/tag/localislovely>#localislovely</a>
    So very excited to announce that I'll be teaming up with lovely Sophie Hansen @locallovely to do a food photography and styling workshop on February 24 at the beautiful Old Convent in Orange, NSW! We'll pick fruit from the orchard and cook out of my new cookbook, Acquacotta, and eat and shoot and chat and learn. I cannot wait! Sophie has all the details on her profile and website but I've just woken up to the news that all the tickets have sold out overnight!! Amazing! If you missed out, see emikodavies.com/events for the links to other classes and talks I'll be holding! #acquacottathecookbook #localislovely
    2017-01-20 05:23:33

    Comments (12)
    Bec Cuzzillo:
    Oh wow! So quick! I was just looking at this workshop this morning. Hoping to get along to your Canberra event! And congrats on another gorgeous cookbook!


    :
    Booklove


    Germana Frino Crocamo:
    Can't wait to get your new book!!


    Kate Bradley / Kenkō Kitchen:
    Amazing! Which I could be there!



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    olivia rossetti



    Claire Dawson



    Emma



    Jolie Row





  • Another wonderful lunch inside an old theatre (made all the better with the company of <a href=/user/michelletarno>@michelletarno</a> and <a href=/user/vicolodeifuggiti>@vicolodeifuggiti</a>). One of my favourite spots in Florence (have a blog post about it in the archives).
    Another wonderful lunch inside an old theatre (made all the better with the company of @michelletarno and @vicolodeifuggiti). One of my favourite spots in Florence (have a blog post about it in the archives).
    2017-01-19 09:56:26

    Comments (17)
    Michelle Tarnopolsky:
    @vicolodeifuggiti 'traveling bookstore babes' I love it 📚👯‍♂️


    Chloe Weekes:
    Oh my, this is gorgeous. Those chairs, that light! 💫


    Georgette Jupe:
    Love it too 💕


    Contented Life:
    Beautiful photography Emiko..it all sounds wonderful



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    Sharon Daley



    Essential Ingredient Canberra



    Rachi Perera



    Georgia McDermott





  • Le polpette di Nonna Anna. The meatball's of my daughter's great-great-grandmother, a noblewoman born in Taranto, Puglia, in the 1860s, are legendary in our Tuscan family and practically all of the women (aunts, sisters, cousins) know how to make it exactly as she did. It gets reproduced for very special occasions, particularly when guests outside the family come over -- as it's a treat for Tuscans to taste this recipe plucked out of nineteenth century southern Italy!
    Le polpette di Nonna Anna. The meatball's of my daughter's great-great-grandmother, a noblewoman born in Taranto, Puglia, in the 1860s, are legendary in our Tuscan family and practically all of the women (aunts, sisters, cousins) know how to make it exactly as she did. It gets reproduced for very special occasions, particularly when guests outside the family come over -- as it's a treat for Tuscans to taste this recipe plucked out of nineteenth century southern Italy!
    2017-01-18 07:15:53

    Comments (31)
    Emiko Davies:
    @flavias_flavors it's amazing isn't it? I am fascinated by it, and even how much further back it must go!


    Emiko Davies:
    @jnap99 classic! And a lot of "quanto basta" 😉


    Jane Otto:
    How can we marry into this family @sarahkoplowitz ? 😋


    Belinda Jeffery:
    How very special to have such traditional family recipes, Emiko. xx



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    Kate Bird 🌻



    🌻



    LiviniaP



    Bec Cuzzillo





  • Who says it's too cold for gelato?! (Mandarin and pistachio in case you're wondering)☃
    Who says it's too cold for gelato?! (Mandarin and pistachio in case you're wondering)☃
    2017-01-17 11:39:29

    Comments (15)
    »Liz«:
    @digitupton dei Neri!!!


    Christine Pobke:
    Never too cold!!!! :)


    Lilli 🎈:
    😋


    Deborah Johnson:
    Nope! Mai!! :)



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    Zita Nagy



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  • Ortolano, a painting of a vegetable seller by a 15 year old Primo Conti, a Florentine painter born in 1900. Two years after painting this he met Marinetti, the founder of the Futurist movement (and proud antipasta/antipassatista writer of the intriguing  Futurist Cookbook), and joined the Futurists. I could easily spend my whole day immersed in the Futurists and their crazy dinner party suggestions and have already spent a good part of the morning looking back at the beautiful works of art displayed in Conti's former home, the beautiful villa le Coste in Fiesole (worth a visit, even just to take in the views!). All thanks to <a href=/user/vicolodeifuggiti>@vicolodeifuggiti</a> for introducing me to this gem of a museum so close to home.  <a  href=/tag/theotherflorence>#theotherflorence</a>
    Ortolano, a painting of a vegetable seller by a 15 year old Primo Conti, a Florentine painter born in 1900. Two years after painting this he met Marinetti, the founder of the Futurist movement (and proud antipasta/antipassatista writer of the intriguing Futurist Cookbook), and joined the Futurists. I could easily spend my whole day immersed in the Futurists and their crazy dinner party suggestions and have already spent a good part of the morning looking back at the beautiful works of art displayed in Conti's former home, the beautiful villa le Coste in Fiesole (worth a visit, even just to take in the views!). All thanks to @vicolodeifuggiti for introducing me to this gem of a museum so close to home. #theotherflorence
    2017-01-17 04:47:45

    Comments (9)
    Molly McIlwrath:
    I knew this place would steal your heart! Let's meet sometime for a Marinetti I inspired "Tourist Meal" with "Strawberry juice to be drunk on pancakes fried in oil"! And be sure to invite @rachelaliceroddy @alicekiandra.adams @carla_tomasi, please!


    carla:
    @vicolodeifuggiti Sounds like a lovely place Molly


    Alice Kiandra Adams:
    A Firenze we will go @vicolodeifuggiti @carla_tomasi @rachelaliceroddy


    Alice Kiandra Adams:
    Missed you the one who started the conversation dear @emikodavies



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    Janet Chong



    Katy



    _agg








  • Once, when I was about 19 or 20, I came across a horoscope that associated my star sign with baking. Ok, it may have not been in these exact words, but to me it basically said, You are a natural born bread baker. I took my horoscope’s word for it. I knew I already loved baking pastries, cookies and cakes. I had yet to attempt to bake bread, but somehow these words gave me a sense of confidence, like how I knew I’d end up moving in with the Virgo boyfriend but that things wouldn’t work out quite so well with charming but quirky Aquarius. Now that I've grown out if my astrology phase (much to the delight of my husband), I am more realistic about both matchmaking and baking. I'm what I'd call an occasional bread baker, I am no expert but I absolutely love it, I dabble in it and find it always satisfying. I mean what other activity can you do that simultaneously keeps the winter kitchen warm, has part of dinner and the next day's lunch sorted plus keeps the 4 year old entertained for an entire afternoon? The rest of these ramblings plus the recipe for these olive oil buns are now on the blog (link in profile)! 🌠 🦂🍞
    Once, when I was about 19 or 20, I came across a horoscope that associated my star sign with baking. Ok, it may have not been in these exact words, but to me it basically said, You are a natural born bread baker. I took my horoscope’s word for it. I knew I already loved baking pastries, cookies and cakes. I had yet to attempt to bake bread, but somehow these words gave me a sense of confidence, like how I knew I’d end up moving in with the Virgo boyfriend but that things wouldn’t work out quite so well with charming but quirky Aquarius. Now that I've grown out if my astrology phase (much to the delight of my husband), I am more realistic about both matchmaking and baking. I'm what I'd call an occasional bread baker, I am no expert but I absolutely love it, I dabble in it and find it always satisfying. I mean what other activity can you do that simultaneously keeps the winter kitchen warm, has part of dinner and the next day's lunch sorted plus keeps the 4 year old entertained for an entire afternoon? The rest of these ramblings plus the recipe for these olive oil buns are now on the blog (link in profile)! 🌠 🦂🍞
    2017-01-16 12:27:22

    Comments (17)
    Annabelle Hickson:
    Oh Emiko these buns


    Belinda Jeffery:
    I love your ramblings, Emiko...they're a pleasure to read. x


    Gina Woodward:
    Great back story


    :
    Well I think your horoscope was correct by the looks of this!



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    Calligraphy * Design ✨ &Co



    Misty-Morgan Belz



    Jorgina Catala



    South West || Australia





  • When I'm not in the kitchen I'm... still in the kitchen but over here, in the corner next to the window, on my stone-topped sewing table (which is the perfect size for a laptop and a few books), surrounded by pictures of my two favourite people. Lately it's been hard to concentrate on writing as I am counting down the days until we leave for Australia next week for some long-awaited family/holiday time and then my book launch! Looking forward to seeing some of you and sharing the stories and recipes behind  <a  href=/tag/acquacottathecookbook>#acquacottathecookbook</a> in Canberra, Sydney, Melbourne and Orange.
    When I'm not in the kitchen I'm... still in the kitchen but over here, in the corner next to the window, on my stone-topped sewing table (which is the perfect size for a laptop and a few books), surrounded by pictures of my two favourite people. Lately it's been hard to concentrate on writing as I am counting down the days until we leave for Australia next week for some long-awaited family/holiday time and then my book launch! Looking forward to seeing some of you and sharing the stories and recipes behind #acquacottathecookbook in Canberra, Sydney, Melbourne and Orange.
    2017-01-16 04:39:54

    Comments (46)
    debkaloper:
    Can't wait to see you in Australia at the launch! @emikodavies ❤️


    Belinda Jeffery:
    Such a lovely, simple space to write, Emiko. x


    Flavia Scalzitti:
    Congratulations on the book launch Emiko! Safe travels!💗😊


    Zeba Talkhani:
    This is perfect!



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    ⓓⓐⓡⓘⓐ



    Bomba Tapas Bar & Rooftop



    autrestemps



    Genevieve





  • Ricotta filled pastries. Super quick to whip up if you've got store bought puff pastry (but I've got a recipe for homemade pasta sfoglia/puff pastry in  <a  href=/tag/florentinethecookbook>#florentinethecookbook</a> if you're looking for a Sunday baking project!). The recipe for these fazzoletti dolci coming soon to <a href=/user/food52>@food52</a>!
    Ricotta filled pastries. Super quick to whip up if you've got store bought puff pastry (but I've got a recipe for homemade pasta sfoglia/puff pastry in #florentinethecookbook if you're looking for a Sunday baking project!). The recipe for these fazzoletti dolci coming soon to @food52!
    2017-01-15 06:15:51

    Comments (20)
    Pancakes & Biscotti:
    Lovely! Can't wait for the recipe


    Andrew Ferencevic:
    👌


    Emiko Davies:
    @slightlyfocused it's definitely worth trying and is not as time consuming as it sounds. It's also good for when you need a shape/size that the prepackaged ones don't come in!


    Emiko Davies:
    @belindajefferyfood there's a touch of rum, range zest and candied orange in there too!



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    C A R L Y T E N I L L E






    Platdupoche



    Katherine





  • Winter looking pretty.  <a  href=/tag/theotherflorence>#theotherflorence</a>
    Winter looking pretty. #theotherflorence
    2017-01-14 07:17:21

  • I baked another pantramvai, the jwm-packed Milanese raisin bread that Carol Field's calls outrageously delicious (it is). Several <a href=/user/food52>@food52</a> readers had issues with the flour-water ratio of this rather sticky dough, so I have slightly reduced the water and added more description in the recipe method for dealing with a soft, wet dough. The behaviour of your dough also depends entirely on the flour you use and how it absorbs liquid. The one in the recipe that I posted on <a href=/user/food52>@food52</a> is an organic Italian stoneground type 1 flour and can take double the amount of liquid and still be firm enough to be kneaded. The one here is a finer Italian spelt flour and was wetter even when I used half the liquid. Both came out equally delicious and looking very similar. Don't be afraid of sticky/wet doughs, it mght be that they remind me of joyfully playing with mudpies as a child but I personally love them! Happy breadmaking! 🙌
    I baked another pantramvai, the jwm-packed Milanese raisin bread that Carol Field's calls outrageously delicious (it is). Several @food52 readers had issues with the flour-water ratio of this rather sticky dough, so I have slightly reduced the water and added more description in the recipe method for dealing with a soft, wet dough. The behaviour of your dough also depends entirely on the flour you use and how it absorbs liquid. The one in the recipe that I posted on @food52 is an organic Italian stoneground type 1 flour and can take double the amount of liquid and still be firm enough to be kneaded. The one here is a finer Italian spelt flour and was wetter even when I used half the liquid. Both came out equally delicious and looking very similar. Don't be afraid of sticky/wet doughs, it mght be that they remind me of joyfully playing with mudpies as a child but I personally love them! Happy breadmaking! 🙌
    2017-01-13 06:53:03

    Comments (22)
    Eva:
    Beautiful!


    Paola Bacchia:
    Love the chopping board too


    Paola Bacchia:
    And I am fascinated by pantramvai - must try making it


    Wishversilia:
    👍



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    Lottie



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  • The namesake dish from my upcoming cookbook, Acquacotta. There's a different version in each town, but it's usually a vegetable soup with a poached egg on top. This one is from Capalbio on the Tuscan border and has lots of onions, celery and tomatoes. Spoon it over a slice of grilled bread and sprinkle over some grated pecorino.  <a  href=/tag/acquacottathecookbook>#acquacottathecookbook</a>  <a  href=/tag/maremma>#maremma</a>  <a  href=/tag/cucinamaremmana>#cucinamaremmana</a>
    The namesake dish from my upcoming cookbook, Acquacotta. There's a different version in each town, but it's usually a vegetable soup with a poached egg on top. This one is from Capalbio on the Tuscan border and has lots of onions, celery and tomatoes. Spoon it over a slice of grilled bread and sprinkle over some grated pecorino. #acquacottathecookbook #maremma #cucinamaremmana
    2017-01-12 09:57:35

    Comments (26)
    Emiko Davies:
    @cherubinfirenze thank you!


    Emiko Davies:
    @smctabc thank you so much! 😊


    Truly Madly Tuscan:
    @emikodavies exciting! Do let me know when they're here in Tuscany


    Wishversilia:
    Awww



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    Haley Matakis



    megandeangelo





  • Hands up who likes raisin bread? 🙌 Let me introduce you to pantramvai (tramway bread) the ultimate raisin bread, it comes from Monza, just outside of Milan and is packed full of raisins (it's actually half flour, half raisins)! Thought of as the panettone of the poor, it is really easy to make at home and stays soft and delicious for days (though, honestly, it is usually all eaten before anyone finds that out). I used Carol Field's wonderful recipe from The Italian Baker (one of my favourite cookbooks), you'll find it along with the cute back story now on <a href=/user/food52>@food52</a>!
    Hands up who likes raisin bread? 🙌 Let me introduce you to pantramvai (tramway bread) the ultimate raisin bread, it comes from Monza, just outside of Milan and is packed full of raisins (it's actually half flour, half raisins)! Thought of as the panettone of the poor, it is really easy to make at home and stays soft and delicious for days (though, honestly, it is usually all eaten before anyone finds that out). I used Carol Field's wonderful recipe from The Italian Baker (one of my favourite cookbooks), you'll find it along with the cute back story now on @food52!
    2017-01-11 05:19:48

    Comments (24)
    Christine Berardi:
    My first thought was "That's crazily raisiny!" which is a tongue twister even when you just think it 😂


    Decorative Touch Furniture:
    @juniperspring11 ❤


    chika:
    this sounds so interesting!! must try ❤


    Wishversilia:
    Awww



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    mariantoro



    Claudia Rinaldi



    Jane Lyons



    Foodscape Finds





  • Nothing like walking off lunch on a crisp winter day -- an ancient track that stonecutters like Michelangelo used to take to get from town to the quarries -- especially when this is a 10 minute walk from home!  <a  href=/tag/settignano>#settignano</a>  <a  href=/tag/theotherflorence>#theotherflorence</a>
    Nothing like walking off lunch on a crisp winter day -- an ancient track that stonecutters like Michelangelo used to take to get from town to the quarries -- especially when this is a 10 minute walk from home! #settignano #theotherflorence
    2017-01-10 12:00:00

    Comments (7)
    Georgette Jupe:
    Thank you so much, today was just what we all needed


    Molly McIlwrath:
    Such a gorgeous day! Not cold with all the walking!! ❤️


    Anonymes-Paris #stripes:
    joli


    Emiko Davies:
    @girlinflorence me too! So glad we didn't pick a rainy day! 😉 @vicolodeifuggiti



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    gochloego



    The Curious Pear



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  • Castella. My first attempt at making this old favourite, by all accounts a sponge cake but this one is a Japanese cake with Portuguese origins. Brought to Japan in the 16th century, it's made much like Italian 'pan di spagna' but is characterised by a few things: there's a touch of honey, it's pillow light inside, has a deep, rich brown crust on the outside, and it's usually sold in a long, thin box producing these rectangular slices.
    Castella. My first attempt at making this old favourite, by all accounts a sponge cake but this one is a Japanese cake with Portuguese origins. Brought to Japan in the 16th century, it's made much like Italian 'pan di spagna' but is characterised by a few things: there's a touch of honey, it's pillow light inside, has a deep, rich brown crust on the outside, and it's usually sold in a long, thin box producing these rectangular slices.
    2017-01-10 06:27:08

    Comments (33)
    notrtd:
    @emikodavies that's...cheating 😬😬😬


    Belinda Jeffery:
    It looks as though you've done a brilliant job, Emiko. xx


    :
    👌


    麗 奈:
    Love castella!! 😍



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    Caroline Samantha Blankfort



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    mGm





  • Why visiting San Gimignano on a drizzly, foggy winter's day is the most magical time to see it (warming up with bowls of hearty Tuscany soup and glasses of wine are involved too) -- now on the blog, with lots and lots of photographs! {Thank you to San Gimignano local, my lovely friend <a href=/user/sarahfioroni>@sarahfioroni</a> for showing off her hometown!}
    Why visiting San Gimignano on a drizzly, foggy winter's day is the most magical time to see it (warming up with bowls of hearty Tuscany soup and glasses of wine are involved too) -- now on the blog, with lots and lots of photographs! {Thank you to San Gimignano local, my lovely friend @sarahfioroni for showing off her hometown!}
    2017-01-09 07:09:37

    Comments (20)
    Emiko Davies:
    @monikazd isn't it spectacular?


    Emiko Davies:
    @vicolodeifuggiti let's do it! Love the idea of a winter series 😊


    Emiko Davies:
    @trulymadlytuscan even more so with the drizzle, a touch of fog and the wintry sky!


    Karin Stienemeier:
    love that village in winter or summer 💕



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    Dee



    Laur



    J E S S I C A



    Rhonda Silvestro





  • Best way to make your house smell *amazing*: boil a kilo of lemons for a couple of hours and turn them into marmalade (and no fiddly chopping, just blend it all, the Sicilian way). Recipe coming soon to <a href=/user/food52>@food52</a> 🍋🍋🍋
    Best way to make your house smell *amazing*: boil a kilo of lemons for a couple of hours and turn them into marmalade (and no fiddly chopping, just blend it all, the Sicilian way). Recipe coming soon to @food52 🍋🍋🍋
    2017-01-08 07:28:10

    Comments (19)
    galeriarocco:
    Yum!#


    Tammi - Wholefood made easy:
    Yum!! I love marmalade and would totally make a blended version.


    julia spiess:
    The Sicilian way ... always 🍋🍊


    Travel Italy Unfiltered:
    would love to see recipe when its ready! I want essence of lemon in my home!



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    Larder & Spade



    Over the Mooms



    Margie Ryan



    Antoinette





  • Baking just as an excuse to keep the oven on and the kitchen warm (it's maximum 2°C today!) -- schiacciata or focaccia (basic recipe in my cookbook, Florentine) with gorgonzola and walnuts on top. Best eaten warm, fresh out of the oven!  <a  href=/tag/florentinethecookbook>#florentinethecookbook</a>
    Baking just as an excuse to keep the oven on and the kitchen warm (it's maximum 2°C today!) -- schiacciata or focaccia (basic recipe in my cookbook, Florentine) with gorgonzola and walnuts on top. Best eaten warm, fresh out of the oven! #florentinethecookbook
    2017-01-07 06:31:52

    Comments (20)
    sumie davies:
    Devine! Soon you will be enjoying the gorgeous summer with us. 35 degrees today! ❤


    BTL SVC:
    👌


    Pancakes & Biscotti:
    Yummmm!


    Federica Saluzzo:
    @emikodavies la schiacciata è buonissima in tutte le varianti e ottima x il freddo 😉



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    Hedy Savcenko





  • Feeling a little nostalgic for home so I pulled out Stephanie Alexander's (<a href=/user/growcookeat>@growcookeat</a>) beautiful new cookbook The Cook's Table and made a classic date and walnut loaf - a most wonderful cake, made with what seems like nothing (no eggs, a tablespoon of butter, a few spoons of brown sugar, some flour, treacle and milk as the base) but so deliciously decadent with dates and walnuts. Lathered with soft butter, they taste just like afternoon tea at my nanna's in Sydney. {And since the oven is on I'm baking a schiacciata too, see the process in stories!}
    Feeling a little nostalgic for home so I pulled out Stephanie Alexander's (@growcookeat) beautiful new cookbook The Cook's Table and made a classic date and walnut loaf - a most wonderful cake, made with what seems like nothing (no eggs, a tablespoon of butter, a few spoons of brown sugar, some flour, treacle and milk as the base) but so deliciously decadent with dates and walnuts. Lathered with soft butter, they taste just like afternoon tea at my nanna's in Sydney. {And since the oven is on I'm baking a schiacciata too, see the process in stories!}
    2017-01-06 07:23:09

    Comments (30)
    melwilliamson:
    Thinking some venison would be good @emikodavies 😋


    Emiko Davies:
    @carolines_food_stuff I KNOW!! I read it in the acknowledgements page. She was very lucky to have had you on board! 😙


    Caroline Griffiths (Jones):
    @emikodavies I was the lucky one 😆x


    Cucina Calabria:
    an oldie but a goodie ....yum



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    Caroline Griffiths (Jones)



    Anthony D'Anna









Spotted these early hyacinth bulbs at the market and I think I might distract myself with a bit of pickling. Pickled lampascioni sott'olio, which look a bit like cocktail onions but taste entirely different -- pleasantly but decidely bitter -- are a favourite antipasto in Puglia.
source:www.instagram/emikodavies