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A Brief History: Cake via WritingInTheKitchen.Com ~ @WritingInTheKitchen

A Brief History: Cakes

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Cakes have not always looked the way they do today; they were originally more like bread, and were sweetened with honey. Nuts and dried fruits were added, depending on whether the baker had them (they were rather precious ingredients and were not always easily available). Although the word cake is derived from the old Norse word ‘kaka’, the first culture…

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Fab Friday: 17th via WritingInTheKitchen.Com - @WritingInTheKitchen

Fab Friday: 17th

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It’s cold. Well, it’s probably not cold for people living in temperate climes, but it’s cold for me. I’m a child of the tropics, and although I wax lyrical about the cold weather, I tend to feel cold quickly, and I layer on the layers when I’m abroad and other people are walking around in short sleeves. So yes, you’ve…

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Ultimate List of Fantasy Books That Are Not Harry Potter via WritingInTheKitchen.Com - @WritingInTheKitchen

Ultimate List of Fantasy Books That Are Not Harry Potter

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I grew up pre-Harry Potter; the first Harry Potter book appeared just as I finished university. It didn’t stop me from reading it, of course. Like countless adults all over the world, I have read and reread the Harry Potter books, watched the movies, and had endless enjoyable conversations with friends about the mechanics of the books, the world that…

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Layer Cake by Frankie Magazine via Fab Friday - WritingInTheKitchen.Com - @WritingInTheKitchen

Fab Friday: 3rd

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I know, I know. It’s Saturday, not Friday. I would have posted this yesterday if I could, but I have been dealing with some awful internet issues; hopefully they’ve been sorted now, so here I am! Yesterday I was enjoying a pizza lunch at Little Italy Pizzeria with my mum during our monthly catch up, and it was great. Here’s…

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Fab Friday: 27th - A Celebration Of Autumn {writinginthekitchen.com} @WritingInTheKitchen

Fab Friday: 27th

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Autumn is here and my soul is happy, although my entire person would be infinitely happier if I were actually experiencing autumn right now. There is no autumn in Chennai, alas. We seem to shift seamlessly from nine months of summer to monsoon and right back to summer again. As I write this there have been some predictions of rain…

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Fab Friday: 20th

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On the 22nd it will be one whole year since my first published piece came out on Modern Salt, and I’m still thrilled with it. I’ve come such a long way with my food writing, and I have so many more bylines to conquer, but I must say I’m pretty pleased with myself. You can read all about it here.…

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A Brief History: Makroud El Louse

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Makroud El Louse is a delicious almond cookie from Algeria – a delightful almond-flavoured cookie coated with powdered sugar – and they have a tendency to melt in the mouth. They also happen to be one of my favourite cookies! Oh, and they’re also flourless, so they’re perfect for anyone who is on a gluten-free diet. Algerian history is a…

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Fab Friday: 13th

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Welcome to my first Fab Friday column! Every Friday from now on I’ll be picking five of my favourite things from this week and sharing them here with you. Every week I seem to find so many gorgeous little things on the web, and it seems such a shame to keep them to myself! This week has been no exception.…

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Pastila: The Forgotten Russian Candy - Food History - Via WritingInTheKitchen.Com - @WritingInTheKitchen

A Brief History: Pastila, Russia’s Forgotten Candy

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Pastila is the Russian version of pâte de fruits; it was developed in Kolomna as a way to preserve apples through the hard, cold Russian winters, and there are over fifty recipes. It was made in the 15th century as a “medieval preserve” – after it was dried it could be stored for long periods of time without spoiling or…

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Who Really Invented Pavlova? - Food History - Via WritingInTheKitchen.Com - @WritingInTheKitchen

A Brief History: Who Really Invented Pavlova?

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Pavlova is a meringue-based dessert that is usually topped with fresh fruit and lashings of whipped cream. It is a delightful dessert but its history is mired in a bit of controversy. You see, Anna Pavlova, the ballerina for whom the dessert was invented – and named – visited both Australia and New Zealand in the 1920s. The two neighbouring…

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