cooking up a storm at the edge of the world
Step into my whimsical world with these steampunk-inspired chocolate and vanilla swirl cupcakes. They feature a chocolate and vanilla swirl cake base topped with a tower of bourbon vanilla buttercream frosting. To finish, dark chocolate steampunk cogs and gears; perfect for any steampunk gathering. Prep & Decorating Time: 1 hour Cooking Time: 25 minutes Difficulty: …
Tarn Hows is a small mountain lake in the heart of the Lake District. There is a very well-maintained 1.5-mile path around the perimeter of the tarn, and it is one of the most popular tourist destinations in the Lake District. While listening to BBC Radio 2 over my morning cup(s) of coffee I am …
I’m not a boxed dry cereal with milk for breakfast kind of gal. I used to be. When I was a child I loved my Alphabits, Froot Loops and Cornflakes (sprinkled liberally with sugar – ah the things we did in the 80s!), but as an adult… I’m not. I’m not sure when that transition …
In collaboration with Merchant Gourmet #EatWellLiveWell. “Shetland to avoid scurvy epidemic as boat brings fruit and veg”, reads the latest headline from Shetland’s spoof news website, Da Bonxie. They’re not kidding. After a spell of poor weather and cancelled ferry sailings, it’s been slim pickings in the fresh fruit and veg departments at our local …
Happy New Year! I hope you have had a lovely festive period and that the New Year was greeted with a bang. Have you made any resolutions? One of mine was to be more active outdoors. The weather lately has been absolutely atrocious. On the mainland, they’ve been calling it Storm Frank (has that finished …
The idea for these raw chocolate and clementine mini cheesecakes with a chocolate hazelnut crust has been bumping around inside my head for quite some time now, ever since I tried The Rawtarian’s raw cheesecake recipe a few months ago and was really impressed with how light and creamy the cashew based filling was after blending …
In collaboration with Expedia and their #WorldonaPlate Challenge. It’s funny how our tastes change as we grow up. My childhood diet was quite limited – baked meat and mashed potatoes being the staple, supplemented with seasonal wild fruits harvested ourselves (one wild strawberry for the basket, three for me!). I was very reluctant to try …
This white chocolate and clementine bombe with real gold flakes is a decadent dessert featuring a smooth, creamy white chocolate ice cream encasing a vibrant, zesty clementine sorbet centre. This delightful combination perfectly balances sweetness and citrus, making it a luxurious treat for your Christmas dinner table. Prep Time: 10 minutes Cooking Time: 15 minutes …
This week saw another birthday come and go. It was also my blog’s 4th birthday. I haven’t quite reached the big 4-0 yet, but 39 is too darn close for comfort. I don’t know how this has turned into A Thing for me, but it has. It’s been playing on my mind for awhile, so …
I might have said this a few times, but there are very few trees in Shetland. We live on a wind-swept, saltwater-battered rock in the middle of the North Sea. There are a few little groups of trees here and there and one deciduous area which gives a tiny taste of what it feels like …
Comfort food at its best: this venison bourguignon is indulgent, warming and packed with robust seasonal flavours. Featuring succulent venison, red wine gravy, and subtle notes of pure maple syrup from Canada. A recipe from the Federation of Québec Maple Syrup Producers and We Love Maple, reproduced with permission. Prep Time: 30 minutes Cooking Time: …
Cullen skink is a traditional Scottish soup made from smoked haddock, potatoes, and onions. Originating from the town of Cullen in Moray, Scotland, the dish’s distinct flavour comes from the use of smoked haddock, which imparts a rich, smoky taste to the creamy soup. It’s popular in Scottish cuisine, particularly in the colder months. Prep …
I miss trees. Where I grew up in rural Cape Breton, on the east coast of Canada, we had more trees than you could imagine. Most of my childhood was spent in them, falling out of them, getting lost in them, and on many an occasion, eating from them. There were so many wild apple …
This recipe for braised red cabbage with apples and star anise offers a tender and flavourful side dish. Sweet red cabbage is enriched with the warm, aromatic essence of star anise, cinnamon and other herbs, complemented by red wine vinegar and dark muscovado sugar. Prep Time: 10 minutes Cooking Time: 70 minutes Difficulty: Easy This …
Discover the deliciousness of Brussels sprouts tops in this unique recipe with maple syrup and pork; it’s a combination you won’t forget! Prep Time: 15 minutes Cooking Time: 10 minutes Difficulty: Easy I’ve been steaming and halving Brussels sprouts, sauteing them with butter and some bacon, and serving them as a side to a roast …
As Storm Abigail bashes and batters the outside of our house on this windy, wet, cold Shetland winter’s day, and the flickering lights mean the electricity is still holding on, I am daydreaming of warmer temperatures and the family adventures of times gone by.
A recipe, review and giveaway in collaboration with Cole & Mason. Once you start cooking with whole freshly toasted and ground spices you can never go back to the ready ground variety. The difference it makes to the flavour of a dish is astounding. As soon as you grind spices they begin to lose their …
These cupcakes came into existence because my husband buys too many pears. I’m pretty sure no one eats pears in our house, and there’s been a bag of pears lurking in the fridge for well over a month now and lo, a few days ago yet another bag of fresh pears somehow appeared in the …
The best of Korean and Egyptian Cuisines by Amina Elshafei. Amina Elshafei was born in Saudi Arabia from a Korean mother and an Egyptian father, so the cultural influences behind her cooking are rather inventive and unique. She moved to Australia at the age of four, and in 2012 she was selected out of 7,500 …
Fried sage and white truffle-infused olive oil transform this soup into something really special. I’m not a big fan of dried sage. There’s something stale and unpalatable about the herb, I feel, so I tend not to cook with it. That was until fresh sage leaves began appearing in my veg box and I discovered …
