cooking up a storm at the edge of the world
A replica Middle Ages peasant horsebread recipe made with heritage wheat and legumes inspired by Ken Follett’s novel Pillars of the Earth. I have a very active imagination. A significant portion of my day is spent daydreaming of things other than what I am supposed to be doing. I can be a bit like the …
When I was growing up one of my favourite dishes was something my called “Goulash”. This Americanised version of the traditional Hungarian dish was simple, involving elbow macaroni, browned beef mince and a tin of tomato soup.
I’m not a very big fan of leftovers. With so many wonderful recipes out there to try the thought of eating the same old thing three days in a row really doesn’t appeal to me.
At the end of this summer I was presented with the opportunity to guest review a jam recipe book, which I accepted with delight.
I go ballroom dancing every week. I’ve been dancing on and off now for around ten years and I love it very, very much. It’s such a wonderful feeling to be gliding across the floor in a swirly dress dancing the Glen Roy foxtrot.
My children have been nagging me for ages to make them packed lunches. I admit it, I’m pretty lazy and if I can get away with not doing something I will.
One of my favourite meals growing up was spaghetti with a jar of Ragu sauce poured over the top. I could never get enough of it. To me that dish represents the ultimate in comfort food, and I am known still, as an adult, to eat it on occasion.
A perfect, creamy heritage potato accompaniment for roast Shetland lamb. September in Shetland, my remote archipelago home in the North Sea, means the return of many things. The winter gales, for starters, blowing away any remnants of summer one might have forgotten in the garden.
It’s that time of year again (if we’re really lucky!) – it’s picnic and barbecue time!
My regular readers may recall me saying on a previous bread post that I’m in a bread phase right now. I’m making and enjoying all sorts of different breads recently and this often forms the main carbohydrate component of a meal.
I go through bread phases. Sometimes I can’t get enough of it and then I go months before I make it again. I’m in a bread phase right now and I’m making (and blogging!) a lot of bread. Fresh bread straight from the oven can’t be beat.
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
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?
Bere (pronounced ‘bear’) is a form of six-row barley which has been grown in Orkney for thousands of years.
I was fortunate enough to have been gifted a brand new swish Panasonic bread machine for Christmas (thank you Bestemor!) and I’ve been trying out some of the recipes in the booklet that came with it. One of the recipes is for a chocolate brioche.
This recipe was given to me years ago by a dear friend and mother of 4 who is well experienced with feeding a large family on a budget. It makes a perfect side dish for a summer barbecue and is a handy dish to bring along to a gathering of friends when you know there …
Pasta is remarkably versatile; it is amazing how much you can do with some flour and eggs. This is another of my favourite pasta recipes.
Liven up your homemade pesto with the addition of coarsely ground dried seaweed. Seaweed is known to have a multitude of health benefits and it contains a wide variety of trace minerals and nutrients.
