Rustic Food

The term rustic food is one that you will often run across when visiting a high end restaurant for the first time. This term is used in reference to food that is rough or crushed in texture.

It makes use of corse ingredients and prepares them in a way that way seem outside of the box for some. However, this is generally an attempt to connect the way that you are eating today with the way that people have consumed their foods in the past.

When food is cooked in this way, the dishes make an all around better use of each ingredient that is included in the meal. Typically, mashed potatoes would be peeled and buttered before making it onto your plate at a restaurant. However, this is something that is a result of adaptations that people have made over time.

When you are eating Rustic food, it does a great job of peeling away this evolution and holding onto the things that originally made the food so important to a widespread population.

Rustic food would typically be potatoes that are mashed and have the skin left on, this is how things were done many years ago. Having the skin left in makes better use of the entire ingredient and provides additional texture that many people find to be an enjoyable element of the day. Having another layer of presentation is something that would be key to getting so many people interested in this type of food.

Thick cut bread with butter and cheese would often be included in a rustic meal, this is a throwback to the old world. Experiencing a different style of cooking that is focused on quality and slow preparation would be the key to forever changing the way that you sit down at a dinner table.

We All Love Cupcakes!

Everyone loves cupcakes!

It may seem that the widespread popularity of cupcakes is a recent trend but the history of this treat is quite interesting.
The History Of Cupcakes

The first known reference to cupcakes is dated 1796.  Cupcakes were included in the first American cookbook.  The book, titled American Cookery, was written by Amelia Simmons.  Cupcake recipes were later included in a cookbook by Eliza Leslie, published in 1828.

Mass-produced cupcakes began in 1919.  This chocolate cupcake was sold by the Hostess company.  A customer could buy two cupcakes for five cents.  The Hostess company soon began offering cupcakes in other flavors, with flavored icings.  However, there were no fillings in Hostess cupcakes until 1950.

Duncan Hines was the first company to offer packaged cake mixes.  This gave homemakers in the 1950s the opportunity to make cupcakes in their own kitchens.  The Duncan Hines brand expanded to include a wide variety of flavors.

New York City’s Magnolia Bakery is credited with the concept of expensive, designer cupcakes.  Available in a variety of gourmet flavors, the cupcakes sold by the Magnolia Bakery in 1996 cost more than three dollars each.

Giant-sized cupcakes were developed in 2003 by a bakery named Crumbs.  In 2009, Baked By Melissa created bite-sized cupcakes.  In 2005, one of Magnolia Bakery’s customers took the idea to Beverly Hills and opened the Sprinkles Cupcakes bakery.  Sprinkles cupcakes are available in many flavors, and do not contain artificial ingredients or preservatives.

Heavy pottery cups were originally used to bake cupcakes.  Today, ovenproof cups and muffin tins are used.  Some metal tins have non-stick surfaces, while others are meant to be used with paper liners.  Cupcakes can also be made in pans of silicone rubber or stoneware.

Types Of Cupcakes

While the original cupcakes were plain, cupcakes can now be found in a wide variety of flavors and frostings, filled and unfilled, decorated and undecorated.  There are also numerous versions of cupcakes.

One popular variant is the “cake in a mug” cupcake.  A person can create one individual cupcake by mixing the ingredients in a mug.  The cupcake is cooked in a microwave oven.

A second variant is a butterfly cake.  Its top is cut to resemble wings.  A butterfly cake is often filled with jam, whipped cream, or buttercream frosting.

A third type is the cake ball.  They are round, with chocolate frosting.   The usual method of making cake balls is mixing frosting with crumbled cake.

The Popularity Of Cupcakes In England

There has been a significant increase in homemade cupcakes, home baking shops, and bakeries in recent years.  Some of its popularity is due to cupcakes appearing on television programs.

The popularity of cupcakes combines the joy of childhood favorites with newer, more modern approaches.  People love to enjoy the treats they had when they were children, and also enjoy trying something new.

Both fairy cakes and traditional cupcakes are popular in England.  Children’s birthday parties and family treats are only two occasions for cupcakes.  People of all ages love this popular dessert.

The most popular flavors are chocolate, vanilla, French vanilla, carrot cake, and red velvet.  Some of the most popular cupcake frostings include cream cheese, chocolate cream cheese, salted caramel, and strawberry.

From the original cupcakes made with few ingredients to the filled, frosted cupcakes most people prefer today, the cupcake has been a special treat that has been enjoyed for generations.  As long as there are adults and children who like sweet desserts, cupcakes will continue to be one of the favorites.  There are so many different flavors and types from which to choose that everyone can have the cupcake he likes the most.

Peach Tarte Tatin Recipe

I’ve been lucky enough to travel to Barcelona and Lisbon this year and loved the peach jam that was available for breakfast each day. Lately I’ve noticed peaches coming into season so I wanted to do something special with them. I have taken a classic French recipe and given it a twist.  Give it a try and have your own Great British bake off…the Peach Tarte Tatin recipe.


  • 1 packet of ready rolled puff pastry
  • 10 peaches – peeled, pitted and halved
  • 60g butter
  • 100g sugar
  • 1 vanilla pod
  • 1 lemon
  • A little bit of milk


Melt the butter with the sugar, a tablespoon of lemon juice, and the vanilla pod in an oven-proof frying pan. When the sugar starts to bubble and look almost caramel in colour. Pop the peaches into the pan cut side down, cook for 10 minutes then turn each one over, and cook for a further 8 minutes.

Now cut the pastry to fit the pan and cover the peaches, tuck it in around the edges with a knife. Be very careful as the sugar is red hot and can burn you.

Brush the pastry with some milk and pop into the oven for 25 minutes at 180 Celsius (350 Fahrenheit). The pastry will be brown and crunchy. Turn the tart out onto a big plate. Wait for 20-40 minutes before serving, it will be really hot straight from the oven.

Serve your peach tarte tatin  with some yummy vanilla ice cream.The peach tarte tatin recipe is perfect for a nice dinner party or tea time treat.