I was going to give you a super-easy and healthy-ish, ice cream recipe, inspired by my recent trip to Spain. Miss R even had a crackin’ tune all planned out, a real belter. But the sloppy slap of rain against the conservatory roof put me in a baking mood. Not a cake baking mood but …
Gosh, it feels like ages since I last put fingers to keyboard. All thumbs here. As I am feeling somewhat rusty this might be a bit brief.’ Yay!’ I hear you cry. But not because I have nothing to say. Oh no.
I hope that title hasn’t freaked you out too much. Please stay! I know what you may be thinking, “I recognise the egg bit but what the devil is the rest doing in a breakfast?” For the most part we will be quite normal here, thanks to you all: muffins, smoothies, porridge, pikelets, that kind …
That’s quite a lot of ingredients in a title, isn’t it: Green tea, lime, passion fruit AND polenta. What I didn’t mention was the olive oil, lime leaves and the almonds. No kitchen sink though. It’s just that I couldn’t decide what ingredient to emphasise so I typed them all down; I hope that doesn’t …
Yay! We’ve reached March! Despite the fact that – at least in the UK – March can actually be more miserable than February (more wind, more rain), it does have one huge advantage – promise. With every newly-hatched chartreuse bud, with every daffodil held tight in its green jacket, with every brave nosing through of …
After an unfeasibly long absence, hello! I’ve been in Florida the past couple of weeks visiting my lovely Dad and younger sister, getting a bit of sun/Vitamin D and eating in some of Tampa Bay’s great new local-food restaurants. I won’t take over a whole post with restaurant reviews but I must say that even …
As many of you know, I am originally from Florida. Lived there 24 years in fact. Twenty-four largely sun-soaked, carefree years. But now I call Edinburgh, the beautiful capital of Scotland, home. Although I miss my family and friends, the year-round, bathwater-temperature climate, and the cheap and abundant seafood, I truly love my adopted city. I …
“Oh, thrice and four times happy those who plant cabbages.” Francois Rabelais, 16th century French writer M. Rabelais might now be in the minority with that opinion, but from a health standpoint, he’s spot on. Cabbages have been cultivated for at least 6000 years, probably originating from wild, non-head forming greens (acephala), of which modern …
After promising from the little box on the right-hand side that I would post this recipe, at last it is here. Just in the nick of time, before the British seasonal courgettes are finished. I know you haven’t been waiting with bated breath, but I can’t believe I have waited so long to post this …
The basis of of this delicious autumnal jackpot of a recipe is thanks to the estimable Martha Rose Shulman, food editor at The New York Times. I saw a link to her recipe on Twitter, and as I just happened to have a wee bag of the hairy little guys, I thought I’d have a …