Elizabeth's Kitchen Diary
cooking up a storm at the edge of the world
Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race! Haggis, whisky and poetry are the three essentials of a Burns Night Supper. In this round-up we’ve gathered together 38 of the finest Scots inspired Burns Night recipe ideas to help create your show-stopping menu.
Helping to prevent food waste one recipe at a time. Happy New Year! May I take this opportunity to wish all of my readers and fellow bloggers all the best for 2017. May it be the best year yet for you all! Now that the Christmas decorations have all been cleared, and the fridge looks …
Issue 13 of our weekly bite sized review series. This week we’re sharing the opportunity to personalise a jar of Marmite with your own text, we’ve got a brand new cast iron casserole dish, a personalised mixing bowl, chalk markers (with an exclusive discount code) and a children’s advent calendar craft kit plus a Christmas …
An epic bikepacking adventure through Scotland to the summit of Ben Nevis: Part 1. In June of this year I embarked on the most grand adventure I have ever been on (so far). The reason? I’m turning 40 soon and I wanted to make my 40th year something memorable; something I could look back on …
Envision a hearty beef goulash, where succulent beef chunks blend with aromatic sweet paprika and caraway seeds, creating a rustic and satisfying stew. As it simmers, the delicious aroma fills your home, promising warmth and comfort with every spoonful, perfect for those cosy nights in. Prep Time: 15 minutes Cooking Time: 2 hours Difficulty: Easy …
A Redmond Multicooker recipe – only 225 calories per serving! I love a good curry, me. I’ve been making variations of this particular curry recipe for some time now – it began with using sweet potato and adding handfuls of kale or spinach at the end, but, like many people, I’ve been on a sensible …
The Ptarmigan – Scotland’s highest restaurant at 1090 metres. Situated in the top station on Cairn Gorm Mountain, in the most unexpected of places, you’ll find Scotland’s highest restaurant – The Ptarmigan. At 1090 metres/ 3500 feet above sea level it’s no problem to access thanks to Scotland’s only Funicular Railway – a train carriage …
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 …
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 …
A Redmond Multicooker Recipe. I’m a deep dish apple crumble kind of gal. I like a nice thick layer of fresh fruit, scented with cinnamon and nutmeg, piled high with an oaty, nutty crumble topping. I also like a little bit of bite and texture in my fruit – no mushy tinned apple pie filling …
Hams of Muckle Roe: old Norse for havens (or harbours) of the big red island. I lost the entire month of July to working full time and then August seems to have flown by. The winter weather is going to be starting up again soon, confining us indoors again. This last week has given us …
A delicious creamy green soup showcasing the humble broad bean! The first time I’d ever tried broad beans was in a Moroccan inspired chicken tagine recipe some years ago. The only broad beans I could find at the time were frozen ones – and they were awful; tough, rubbery, inedible. These supermarket brand frozen broad …
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 …
A commissioned recipe for Redmond. Slow cookers are awesome. That’s a given. You plonk your food in, go away and do your thing for the next few hours, and then return to a delicious home cooked meal. The thing is with a slow cooker is that when cooking meat, you often need to sear the …
A recipe commissioned by Redmond. As a food blogger I am regularly approached by a wide variety of food related companies looking for honest opinions about their products or services. I love these challenges – trying out new things is something I really enjoy, so when Redmond contacted me last year asking if I’d …
Remember, remember the 5th of November. I may lament about the scaled down UK Halloween and lack of trick or treaters (we only had two this year – they left with loads of sweeties) compared to my rural Canadian upbringing, but do you know what? Bonfire night totally makes up for it. I hadn’t even …
I am a meat eater and I am not afraid to admit it. The media is filled with horror stories of animals being loaded, terrified and ill-treated, onto trucks and hurried through the abattoir process to meet targets. Animals are dying in crates before even making their destination, and lets not even begin to talk …
In this deliciously fragrant vegetarian campfire dish, a homemade sub-ah b’har seven-spice mix is used to season onions, chickpeas and seasonal greens. Perfect as a side, or even as a light main meal. There is something wonderfully primal about cooking over an open fire. The smell of the wood smoke, getting the fire lit and …
I’ve recently read the fantastic début novel Vanilla Salt by top Catalan chef Ada Parellada. You can read my review of the novel (and a giveaway if you fancy winning a copy for yourself!) by > clicking here <. Briefly, the book is about a disgruntled Catalan chef whose world is turned upside down with …
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 …
