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.…
Dubrovnik is an extremely busy place, huge cruise ships arrive day in day out in the summer. In the walled city, tourists throng through the streets which are all pedestrianised. Visitors soon find that they need very strong legs to walk up and down the steep steps to where many…
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.
To me, the scent of Christmas is fir needles, saffron and spiced wine. The Swedish version of mulled wine is a little sweeter and more highly spiced than the British version, but equally yummy. It is served in small cups or glasses as an aperitif, or après ski, with chopped almonds…
I first came across Pasta with Love at the Stockbridge Farmer’s Market in the summer. I was hungry and looking for lunch, they were there selling fresh pasta to take home, as well as cooking portions and serving them with puttanesca, one of my favourite sauces. I bought a portion…
I’ve discovered a new store cupboard ingredient. One of those useful things to have when you need something to brighten up a dish and when you’ve run out of fresh ingredients. You might be surprised when I tell you it’s pickled onions, or pickled shallots. I was inspired to try…
It’s rainy out there. Rainy, dark and windy. When it gets cold outside, I want to be warm inside. Queue an increased tea consumption and comfort food. Comfort food, to me, is starchy and walks a fine line between soothingly bland and heartily savoury. Looking through The Silver Spoon, I…
The inspiration for this recipe came from Lovecrumbs chocolate brownies and also a sample I received from Sopexa who are promoting French glacé cherries. There’s a recipe leaflet you can download that’s really aimed at the catering industry as it assumes you have a Thermomix! Being a sucker for beautifully wrapped gifts (the cherries came…
