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Taste Bud Travels Blog
A personal adventure through food and travel. Lots of recipes and stories.
It's A Bit Of An Animal
2012-11-23 16:37
I was watching Dara O'Brian's Science Club on television the other night where they covered the topic of lab-grown meat. This is not news to me as it is a subject that had been circulatin… Read More
2012-10-22 10:31
It is very true to say that food feeds the soul as well as the body and I can vouch for the positive effects that the involvement with food can have on mental well being. I began this blog s… Read More
Run Run, As Fast As You Can…
2012-08-10 14:48
…You can't catch me, I'm the gingerbread man! Well this time, the sly old fox was me, that got to eat the gingerbread man! A recent trip took me to Ashbourne in Derbyshire, home to t… Read More
Wild Garlic And How To Get It
2012-06-22 13:26
I don't get out much. I am not a hermit though and I do enjoy going out, providing the circumstances are right. A day of fresh air and countryside is preferable to traipsing around the shop… Read More
Welsh Cakes
2012-02-29 16:32
Photo: © childsdesign There's been a slight crisis in my kitchen for the past week. My oven has decided to become non-operational, that is, the gas will light but it won't stay on. This… Read More
Cranberry Sauce
2011-12-20 15:35
Bright red and shiny, cranberries are the very essence of Christmas. Not only do they look festive but they are the perfect accompaniment to turkey and many other meats eaten at this time… Read More
Getting More Juice From Your Lemon
2011-12-14 15:11
Put your lemon in the microwave. Just 30 seconds on 'high' will soften the fruit's internal membranes, releasing more juice as it's easier to squeeze. If you don't have a microwave, five mi… Read More
Ginger & Apricot Tiffin
2011-12-03 14:56
Photo: © childsdesign Tiffin is a sweet treat that requires no baking and is quick and easy to make. It is often made with digestive biscuits but as I like to experiment with flavours… Read More
Panch Phoran
2011-10-01 17:20
I have always kept a well stocked spice cupboard because I really enjoy making curries from scratch. I try to keep whole spices and grind them myself as they last longer and the flavour is m… Read More

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