In winter many of us are happy to take a bit more time preparing meals – chopping stuff to pop into the slow cooker to enjoy later; cooking down a sulfurous pile of onions to a sweet tangle of deliciousness. But Spring, well it is the shape of things to come, with gardens to be pottered in, hills to be climbed, miles to be run (the first only for me!). After a cooped up winter we just want to be outside, not inside reducing a heavy sauce or tending to a stovetop stew. So even though the temperature is not yet playing ball, I am just going to pretend it is warm, willing on the thermometer with spring-fresh meals like this. Continue reading
A few months back I eavesdropped on a Twitter conversation. This is unusual for me as I’m not normally prone to eavesdropping. Unlike in real life, where I am shy and retiring (cough), on Twitter I have no qualms about twanging a conversation thread with an unasked-for opinion or observation. Most people are pretty polite, as long as you don’t insult them. But in this case I wanted to know more. And I didn’t want to look foolish about my lack of experience.
Before you jump to all kinds of inappropriate conclusions, I was in fact eavesdropping on a conversation about chestnut flour. I know, how exciting is that? Other folk are meeting friends for drinks, or trading bonds and whatnot and I’m lurking on Twitter following a convo about flour. Continue reading
I love breakfast. No, make that I LOVE BREAKFAST. It is without question my favourite meal. As you can tell from this blog I love other meals too. A lot. But breakfast is sine qua non to my daily happiness. Although it is rarely elaborate, and often involving no equipment other than a knife and hot overhead grill – or bowl and spoon – any sustenance is gratefully received. If ever I have to skip breakfast (I can’t remember when that last happened) I get seriously grumpy. Dropped pacifier, burst football, home team lost kind of grumpy. Stay the heck away if that happens is all I can say. Continue reading
Until yesterday this post was going to be the usual recipe with some nutrition facts thrown in. But today’s BBC headline story, “Processed Meat Early Death Link,” has rather shifted my focus. I won’t dwell too long on this issue (by my definition at least), but as many of you – including myself – eat some meat, the most recent large-scale research findings may prick up your ears. Continue reading
As an ex-pat American living in Scotland, peanut butter and jelly is something I occasionally have a hankering for. It must be in my DNA. I can’t say I give into that craving very often, but when I do I have to say that it is not on nice seeded whole meal bread, or using posh jam. If for whatever reason I need to buy white bread – for Christmas stuffing, or bread and butter pudding – I always nick a piece. I then proceed to smear it with a good quarter inch of peanut butter, top with a crimson dod of Lidl morello cherry jam, and fold in half. Then I proceed to shove it in my gob with two hands, like a ravenous toddler. Again, a childhood/DNA thing. With today’s recipe I think I may have grown up. A bit. Continue reading
If you don’t know what a shawarma is, this recipe will not particularly surprise. But, if you know shawarma, you could be forgiven for uttering a popular acronymed Anglo-Saxon epithet beginning with W and ending with F. If you are from the Levant, you will no doubt be thinking an equivalent in Arabic or Turkish. Just perhaps not as rude. Continue reading
January 2014 Update: If you are here by way of Morrison’s magazine, thanks so much for stopping by Food to Glow, and you are very welcome. This is an older post so please feel free to look around or click on the Home button (above) and find out what’s new around here. PS the recipe is further down. Please do scroll past the preamble if you are in a hurry. I’ll never know…
By all rights we should be getting well and truly tired of sups. In fact, I have a good friend who swears off the stuff after St Patrick’s Day, opting for salads and wraps even if the mercury is mired in single digits and sleety rain. But I’m not quite ready to abandon my comfort blanket of warmed and blended vegetables, pulses and herbs just yet. How about you?
Have you got your romantic meal planned? Asparagus? Oysters? Caviar? Perhaps Spaghetti Bolognese a la Lady and the Tramp? Or, are you being whisked off for a slap up meal, after having sipped Champagne in a rose petal bath? Well, if you are like me and not particularly romantic, forward planning, or fond of lolling in baths, this quick and easy recipe is a cheat’s way of getting in the spirit of Valentine’s Day. Continue reading
I can’t really remember the first time I had hummus. Being raised in a Deep South commuter town, whose main highway was hemmed in with strip malls, Burger Kings and Dairy Queens, I seriously doubt it was there. We did have - and it is still there today – a lone Greek restaurant, but I only ever remember the ubiquitous but very pleasant Greek salad, with its starchy ‘garnish’ of yogurty potato salad as a sop to American tastes. But hummus? I don’t think so. This was the era of aerobics and low fat after all. If I had been more adventurous, and less figure-conscious, I would no doubt have found the hummus and been hooked from the get go. Restaurant hummus is always far superior to that we can make at home. Or, so I thought. Continue reading
Got some leftover rice from last night? Or some in the freezer? Well you could do a lot worse than using it as the basis for this completely inauthentic, but insanely delicious, dish. Continue reading