*Living in Scotland, a place known for its love – nay, worship – of homey baked goods, fresh fruit scones are not common. Actually, in all the twenty-something years that I have lived here, I have yet to encounter one. I’m assuming someone here makes them, maybe sells them. But I don’t get out much. Maybe in Glasgow you can hardly get down the pavement without tripping over fresh fruit scones. Continue reading
Because this is a rather detailed recipe I will keep my usual rambling preamble brief-ish. But take heart, it is only long because I have lavishly described the ins and outs of the gnocchi-making process, and given three ways to roll it out. In fact, I think it may take longer to read this post than it will to make this dish. If you heroically read through to the end of the recipe you will see that gnocchi is quite a playful, fun thing to prepare. Not at all daunting, unlike a souffle or creme brulee, or any one of a number of dishes we foodies/gourmands/greedy guts feel we should tackle in our lifetime. Once you get the rolling out down-pat the whole process shouldn’t take much longer than 20 minutes, not including an optional timeout (the dough, not you) in the fridge. It’s just that my ramblings only make it seem like the War and Peace of recipes, rather than the Very Hungry Caterpillar recipe that it is. Continue reading
We aren’t really biscuit eaters here at food to glow. Don’t get me wrong, we aren’t averse to them. A Hobnob biscuit and a cup of tea is a simple pleasure that I wouldn’t say no to, if offered (hint, hint). Let’s just say we don’t have a biscuit barrel full of the things. Or indeed usually any packets of them lurking in cupboards. Mainly this is because none of us has a big sweet-tooth but also because most bought biscuits are full of things we could all do well with avoiding – trans-fats, bleached flours, multiple incarnations of sugar (including the recently-notorious-but-now-just-another-sugar high fructose corn syrup), too much salt. And then there are the so-called ‘flavourings.’ We are not saints – I would happily arm wrestle you for a bag of salt and pepper Popchips – but biscuits just aren’t our thing. Usually. 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
The past week has seen a lot of spring related posts and articles popping into my inbox: recipes flaunting tender young vegetables, some pastel-tastic decorating ideas. Even a white (!) tarmac-scraping trouser suit stared back at my disbelieving face. But I really shook my fake fur hat-wearing head at this one, allegedly taken in Stockholm – a city not really known for its floaty miniskirt-friendly weather. Yes, I am wearing a hat indoors.
I think you will have surmised by now that it is snowing here in Edinburgh. March ruddy 19th and we have horizontal snow and sleet. 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
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
It can’t have escaped your notice that Valentine’s Day is fast approaching. Florists, candy manufacturers, card, lingerie and condom makers (!) are gearing up for one of their biggest days of the sales year. Even the most tasteful of shops will have at least one display teetering under the weight of pink and red swathed cardboard boxes. Most of it containing chocolate. 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
Some folk are just too cool for words. Although not seeming to actively pursue perfection – that would be incredibly UNcool, their every move thrums with beta-test brilliance. Pile of pre-Man Booker/Pulitzer prize short-listers: check . Tickets to the next big thing in live music: check. The predicted must-paint colour: check (emerald green, apparently). All of this effortless, osmosified, probably genetic.
I was never that girl. And truthfully it doesn’t bother me. I’ve always, unfathomably, been comfortable in my own skin. Still am. I blame my parents But I secretly hate to be left sitting on the curb when it comes to food and food trends. Just not for the reasons you may think. Continue reading