cooking up a storm at the edge of the world
Following on from my confession in the Rhubarb Ripple Ice Cream with Hazelnut Oat Clusters blog post, my love of all things ice cream and cookie continues to be strong. But who says the cookies have to be cooked? Everyone loves cookie dough, no?
The 21st of June is Shetland Flag Day. Designed in 1969 to commemorate the 500th anniversary of the transfer of Shetland from Norway to Scotland the Shetland Flag was not officially recognised until 2005 by the heraldic authority in Scotland.
When I woke yesterday it was cold, windy, raining and dreary day in Shetland. Warming comfort food would be required for the evening meal, so I popped a shoulder of locally reared Shetland lamb into the slow cooker with some Moroccan style seasonings.
I am still a child at heart. I really am, and as a child I was absolutely in love with jelly, especially red jelly. I was positively mad for it, if my mother is to be believed.
I have a terrible weakness for cookies… and cakes, and ice cream, and all things sweet… but mostly cookies.
In February of this year Vanesther at Bangers & Mash started a new food blogging challenge ‘Recipes for Life’ to help out a charity that operates just down the road from her.
Some years I discovered the magic that is banana ‘ice cream’.
The first time I was ever introduced to flatbreads was through an employer of mine back in Canada.
I love fresh bread. I have fond childhood memories of visiting my friend’s house when her mother had her bread-baking days. She’d spend a whole day making the bread for the month and the table and oven would be filled with loaves and trays of rolls, glistening with the melted butter brushed over the top.
We live out in the country where there are no takeaways. If we were to get a takeaway we’d have to drive for at least half an hour to town and back
I simply adore garlic, onions and roast chicken and this French-inspired recipe is a most delicious way to combine all three ingredients.
Be warned. This recipe is far too tasty. It’s so good that I’m not going to check the calorie content because I don’t want to be put off making/eating it!
Springtime means rhubarb! When those little tender ruby stalks force themselves out of the cold winter earth you know the weather has finally turned and Spring has arrived.
Chocolate and black pepper work marvellously well together.
This is my Canadian grandmother’s sweet and sour meatballs recipe. She used to make a big batch of these for us for Christmas Eve dinner back in the 80s and 90s and I don’t believe there were ever any leftovers.
There’s nothing better than a hearty, warming vegetable soup when the wind is howling outside.
It’s the beginning of a new month. This means that all the new themes for food blogging challenges are announced. I love this time of month; I find it inspiring. What am I going to be challenged to make this month? Is it something new?
For breakfast I usually love my plain, natural yogurt with fruit and homemade granola, but sometimes I like something different.
Bere (pronounced ‘bear’) is a form of six-row barley which has been grown in Orkney for thousands of years.
