I wrote about my initial experiments with the SousVide Supreme Demi in September. That time, I looked at a number of different dishes including salmon, vegetables and vodka. As the weather’s getting colder and the nights are closing in, I’ve developed a hankering for warm desserts. Luckily, the SousVide Supreme Demi…
I guess we’ve all been there. We’ve bought something from a well known kitchen store that claims to solve that problem you didn’t really know you had. After a few uses, it sits in the drawer and you forget about it. Having been in France for a few months, I’ve…
Cauldron asked me if I wanted to take their recipe challenge: making one of their recipes and trying it out. I did! Cauldron have a range of vegetarian products, from tofu, which we eat a lot – the plain in cooking and the marinated tofu pieces are a popular Friday night…
On a sunny Sunday morning, I turned up at Locanda de Gusti to learn how to make pasta with chef Rosario Sartore. In two hours, he showed me how to make and shape three types of dough: Egg pasta – a denser dough used to pick up heavier sauces. Standard, or egg-free pasta…
There is something deeply satisfying about preserving summer fruits, squirreling them away to add colour and lift the spirits in the dark days of winter. When soft fruits and berries are still in season it’s comforting to spend an afternoon stocking the shelves, cupboards and freezer with what’s available from…
Whilst I have been in France, I’ve been to the market each week and have drooled over the produce. But there’s only so much one person can eat. What could I make to encapsulate summer in a jar? Something I could take back to Scotland to enjoy later? Jam of…
Nothing says summertime quite like the classic seasonal dessert that is Summer Pudding. This mountain of juicy ripe fruit and sweet syrup looks spectacular yet is quite simple to make. No unusual ingredients are required, simply white bread, fruit and sugar but the end result is far greater than the…
Rapeseed oil is a great alternative to other cooking oils. It has a gentle nutty flavour and a lovely rich yellow colour. We use it in our recipes as well as other oils and like it for mayo, cakes and dressings. But there’s more to rapeseed oil than the plain version.…
Chef Michael Cains has been working with Uniform Dating to develop an app, Uniform Foodies, full of recipes for people working in uniform. He issued a challenge to food bloggers: create a lunch recipe fit for a uniform that was healthy, hearty and affordable. When asked, the five uniformed groups…
Isn’t it odd that we associate eating seaweed with Asian cuisine? After all, we have actually used it in this country for centuries, in fact since prehistoric times. It’s time to change that. When you need a savoury, salty touch use seaweed! I’ve been trying out some samples from Mara Seaweed…
