Nothing beats the scent of freshly cooked bacon on a Saturday morning with a side of pancakes and syrup. I repaired upstairs to play with the hen and preheat the oven. A__ brought me a handful of lemon thyme from the herb mattress and I minced that up with the winter savory to sprinkle over the chicken. First, I made a base of purple onion, left over from the salsa preparations, and peeled, cored and sliced quince layered in a classic Copco gratin dish A__ found at a yard sale. I juiced a number of lemons for the salad dressing and stuffed the hen with the hulls and the tops of the green onions.
The history of this dish is more than a little bit confusing. Is it French (as most think) or is it German? The actual reply is both. They started making quiche in Lothringen around 900-1100 A.D. …
Turkish Delight is a delicious sweet that’s fabricated from cornflour, flavourings and sugary syrup that can be typically filled with dried fruit, honey and nuts. It is also known as Lokum in Turkey, and it is believed that the phrase Lokum derives from the Arabic ‘rahat-al-hulkum’ that means contentment of the throat. This candy has a comfortable, jelly-like consistency, and is usually served in cubes which might be powdered with icing sugar.