Recetas de Veronica

Italian wholemeal and honey rolls

Mince pies with frangipane topping

I find mince pies can easily be too heavy on the pastry. So I was pleased to find a recipe for mince pies with…

Brandy snaps

Romesco sauce

This is a truly classic Catalan sauce. Pounded nuts, usually almonds, are a strong feature of Catalan cooking, used to thicken sauces, whether…

Vintage Feasts: Food for Pleasure

As I mentioned in my last post, Food for Pleasure was published in 1950, when Britain was still subject to…

Gâteau aux abricots et au miel

This is that old French favourite, yoghurt cake. Good for cooking with children or Americans because no scales are required — you just use the…

Jane Grigson’s Vegetable Book: Curried Parsnip Soup

Following my last post about neglected cookbooks, I’m feeling a bit daunted by my reserve collection — I’ve…

Pot-roasted wild boar

A neighbour kindly gave me a leg of young wild boar recently. I find the traditional method of cooking boar here (marinating for 2-3 days in robust…

Luscious lemon drizzle cake

I love lemon drizzle cake, a true Women’s Institute cake-stall staple. But I’ve never been satisfied with the ones I’ve made, no matter how highly…

Tarte aux myrtilles, or bilberry tart

This is a patisserie staple in France. I love the look of these tarts, so dark purple they are almost black,…