New Year, New You... a phrase so often spoken in January. But amidst a month of trying new things and making resolutions we have found comfort in falling back into well worn and perfectly developed old traditions. From what to do with your festive leftovers to traditional Burns night recipes we ...
I am sure it's happened to many of you before. Some meat roast (chicken, turkey, pork...), potatoes, broccoli, brussels sprouts have been left from Sunday lunch and you don't know what to do. As much as it's tempting to pick at them as a snack during the evening, why not us ...
This month, our guest blogger is Frances Barron of The Handmade Cheesecake Company! For me, and many millions of people across the globe, cheesecake is an all-time favourite dessert. I’m surrounded by it now, but this wasn’t always the case. I grew up in a mining village with a very ...
Just about to pack my bag for my holidays in Italy where the Summer awaits me! However, I must confess I love British summer... ok, in Edinburgh we did not see much of it, but still, my shared garden has been producing broad beans by the ton and the strawberries ...
What does one do when its supposed to be mid summer and you're confined to the house to watch the rain pour down the windows and the lawn turn into a meadow while the barbeque sits in the garage and the temperature sits somewhere around a miserable 14? Start by eating ...
June is winding down to an end, but my shared garden still has lots of treasures for me, and so does my kitchen cupboard. I am on my way to check my vegetables--the broad bean plants have a lot of promising pods growing, which bodes well! :-) but I thought ...
Well, holidays are well and truly over... I am back in Edinburgh in the sunshine and showers and immersed back in work. My fortnight in Rome, lecturing and spending time with family was great though. Taking advantage of my lunch break I thought I would share the story of my ...
I am always blown away when the minimum of ingredients can come together to make something pretty special. I mention the wonders of flour, yeast and water often enough so I thought I would take a break this month and focus on something else pretty magical; fruit and sugar. Fruit & ...
I have made Panna Cotta many times. Let's face it, it's not rocket science; cream, milk, sugar, vanilla, heat, gelatine, done. But I have often anguished over the correct proportions for each ingredient, especially the gelatine. Another vexing problem is how to get vanilla seeds evenly distributed throughout. The first time I tried to ...
Experimenting with food for me usually means putting ingredients where you wouldn’t expect to find them. So when I heard that the latest craze sweeping Australia was lemonade scones I knew that it was time to get in the kitchen and get experimenting. I have experimented with fizzy drinks before: my ...
