With the Mexican Dia de los Muertos (Day of the Dead) last week, there’s been a Mexican theme to my drinking and dining choices recently. Ever since Thomasina Miers won Masterchef, way back in 2005, I’ve been intrigued by Mexican food but it’s only recently that I’ve become a convert…
Now some might think the title of this post is a bit of an oxymoron, but I really was hugely impressed with the cook-in sauces from Vinni and Bal. I have been caught in the past trying out other Indian sauces available in a jar from the supermarket, but they…
After the excesses of Christmas and the New Year festivities, it’s at this time of year that most people succumb to those New Year resolutions, which are often broken by the end of first week. Whilst I’ve never been one for diets (most of my family would probably rudely say…
I used to think that oatcakes were a dry, dusty, bland, biscuit-esque disappointment. An oral punishment that sapped moisture from your tongue and left behind a claggy, crusty detritus. For a long time I did my best to avoid them. I only came into regular contact once I started working…
You’ll know that I am passionate about baking bread. But it is quite a challenge to bake a good gluten free loaf. If you don’t bake like my tester R, you’re always looking for a good tasty gluten free product. But it’s not simply bread. There are times when you…
Sometimes things happen and you have to change your eating habits. Since C. was ill earlier this year, we’ve tried to purge his diet of egg and dairy. It’s sad to see the cheese go, but since we’re already almost dairy free, it’s not been the hardship you might imagine.…
Nairn’s oaty heritage dates back to 1888. Over recent years it has quietly established itself as the champion of those seeking a gluten free or wheat free diet. We’re rather fond of their oatcakes, and in particular the lovely Oaty bites (so very moreish) so we were very happy to…
The box of quinoa proudly announces that the United Nations has declared 2013 the Year of Quinoa (pronounced keen wah). This is intriguing, why would this grain be elevated to this status? Before cooking with it, I thought I’d find out more. It’s an adaptable crop even in places where…
The growing demand for Union of Genius soups has prompted the plans for a commercial kitchen where they can increased the amount of soup made whilst at the same time being able to maintain the quality and the personal touch.
Not so long ago jams and chutneys seemed to form the bulk of products you’d find at such a food fair. At the Speciality Food Fair in Glasgow, there were plenty of sauces and chutneys on display in such a range and variety! Caroline and I enjoyed our discovering the…
