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Elizabeth's Kitchen Diary

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Visiting Bergen on a Budget

February 25, 2017 by Elizabeth 36 Comments

About Elizabeth

Mum, daydream adventurer, ex-pat Canadian & quite possibly Britain's most northerly award-winning food blogger. Calls Shetland home. Read More…

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tangoraindrop

Mum, daydream adventurer, ex-pat Canadian & quite possibly Britain's most northerly award-winning food blogger. Calls Shetland home.

Instagram post 2180766704211195540_694267923

#ad This autumn, why not make a warming pull apart tear and share bread to serve with a bowl of soup. Simply slice your favourite loaf of bread (I've used a locally made tattie bread) into two-inch squares, taking care not to cut all the way through. Brush with melted butter mixed with a little garlic and parsley, then fill the gaps with the contents of one Seriously Cheddar Melting Pot, sprinkle with chopped, cooked crispy bacon and heat in the oven for 15 minutes. Made with Seriously Extra Mature Cheddar, Seriously Melting Pots make for the perfect, indulgent tear & bread; it's easy to spread into the cuts of your favourite loaf, and it melts quickly into the most delicious warming snack. @seriouslycheddar '#meltingcheese #seriouslymeltingpot #indulgentfood #cheese #cheesedip #bonfire #hygge #comfortfood #winterwarmer #familytime #cherishthesemoments #recipe #easyrecipe #fdblogger

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Good friends: may we have them and be them. A huge shoutout to all the people who have been there for their friends recently. Keep on being your awesome you because even a little bit of kindness can make a huge difference in someone’s life. #inspiredbyshetland #shetlandphotography #cliff #sea #friends #friendship #getoutside #adventurethatislife #exploremore #lovewhereyoulive #whatshetlandmeanstome #greatoutdoors #greatnorthcollective #visualsofearth #roamtheplanet #discoverearth #wildernessculture #allaboutadventures #roam #stayandwander #optoutside #freshairandfreedom

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#ad It's sprouts season! Are you in the love them or hate them camp? Me, I love them, especially if they're roasted with maple syrup and a generous helping of... jerky!. Did you know that jerky can be a versatile recipe ingredient? Chop it up and sprinkle it on salads, soups, in chilli or roast it with your Brussels sprouts. .
To make this recipe, halve 500 grams of Brussels sprouts and finely chop 70 grams of Peperami Jerky. Heat 2 tbsp of butter in a saute pan and saute a couple of finely chopped garlic cloves for a minute or so, then add the sprouts and Peperami Jerky. Cook for a few more minutes, then pour in 100 ml maple syrup. Season well and transfer to a baking tin. Bake in a preheated 180C/350F oven for 15-20 minutes, until the sprouts have softened and have browned at the edges. .
@Peperami has recently launched its new range of jerky in original and hot flavours. Look out for it in most supermarkets. How do you like your jerky? #sprouts #roastedveggies #roastedsprouts #brusselsprouts #peperami #jerky #meat #meateater #recipe #easyrecipe #fdblogger #sidedish #instarecipe

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Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.

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