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By French Tart on August 9, 2008
"Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress..."
Ingredients: creme fraiche, double cream...
Prep Time: 15 mins
Total Time: 50 mins
By French Tart on March 19, 2008
"This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes,..."
Ingredients: fresh coarse ground black pepper, fresh white breadcrumbs...
Prep Time: 45 mins
Total Time: 1 hrs 25 mins
By breezermom on October 3, 2012
By French Tart on September 26, 2007
"A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with..."
Prep Time: 10 mins
Total Time: 40 mins