Elizabeth's Kitchen Diary
cooking up a storm at the edge of the world
Teaming up with My Protein – Europe’s #1 Sports Nutrition Brand Online! I do love playing with my food. I have also upped my fitness and strength training efforts this year. I’m really rather pleased with my progress – I’m at a weight I am happy with and I have never felt stronger or more …
A recipe from the Federation of Québec Maple Syrup Producers and We Love Maple. When I was 14 our class went on a skiing trip to Montreal, Québec. It was a rather grand adventure for me, and it was the longest road-trip, at that time, that I’d ever taken – a drive all the way …
Fresh strawberries and home grown rhubarb can be very versatile! Well you’ve gone and done it. You’ve used up a glut of strawberries (known, these days, as buying a whole lot of them at the supermarket on special offer because they’re on their best before date), and you’ve ransacked the freezer for the remains of …
Rosemary-infused olive oil lends a savory note to this Mediterranean inspired bundt cake. A few months ago I mentioned on Facebook that I needed to get out of the house more. Full time blogging can be a lonely occupation with hours and hours spent by oneself experimenting with food in the kitchen, and even more …
In collaboration with Alpen Swiss Muesli. Are you a breakfast skipper? I am. I try not to be. I know I shouldn’t be, what with breakfast being the most important meal of the day, but I just can’t bear to eat anything for the first few hours after getting up. I’m just not hungry! Saying …
A gluten-free Autumnal skillet breakfast crumble. I have a confession to make. I love cold fruit crumble for breakfast in the morning. When the days begin to grow colder I start craving warm puddings like saucy hot fudge pudding, sticky toffee pudding or fruit crumbles. I will often scoff any leftover fruit crumble, cold, straight …
Some days require raw chocolate chip cookie dough. A day during the summer holidays when a month’s rain falls in one go is most certainly a raw chocolate chip cookie dough day, and not just any ordinary chocolate chip cookie dough – it’s got to be a triple chocolate chip cookie dough day. Chunks of white and …
I’ve always been a big fan of rhubarb. We had a giant rhubarb patch in our garden growing up and my great-grandmother used to grow a miniature variety which I used to eat raw. I loved it so very much. I’ve been fortunate that nearly every house I’ve lived in as an adult has come …
Breakfast Club: Because breakfast should be more interesting than tea & toast or coffee & cereal!
Springtime means rhubarb! When those little tender ruby stalks force themselves out of the cold winter earth you know the weather has finally turned and Spring has arrived.
For breakfast I usually love my plain, natural yogurt with fruit and homemade granola, but sometimes I like something different.
