Elizabeth's Kitchen Diary
cooking up a storm at the edge of the world
Recipe from Kerstin Rodgers’ cookery book V is for Vegan. . I have had this breakfast three times in the last week. True story. Back in January this year I had the pleasure of meeting the wonderfully charming Kerstin Rodgers, the author behind the popular London food and travel blog Ms. Marmite Lover and several …
In collaboration with Bake Box. Silicone baking moulds have to be one of the best inventions to hit the baking world, ever. Yet they scare me. Especially elaborate silicone bundt moulds with all sorts of little nooks and crannies for cake to get stuck into, entirely ruining the look of a bake. I confess that …
A high protein breakfast recipe ready in under 10 minutes. Yay for Spring! With the clocks springing forward our longer days have returned, which means I can take more food photographs and share more recipes! I have a tendency to create and photograph recipes in real time, meaning that these beautiful low fat and high …
In collaboration with Gracewell Healthcare. Smoothies are a great way to get quite a few of your five a day into you in a delicious and nutritious way. I’ve been making smoothies for my family for years, and now that I own an Optimum 9400 high speed blender it means I can be a bit …
In collaboration with Schwartz. That’s a recipe title and a half, isn’t it! I’m not going to lie. I actually think this is the best burger recipe I have ever, ever created. Ever. And I’ve made a lot of burgers in my time. I believe a decent beef burger starts with a good quality beef …
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 …
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 …
Looking for a quick and easy party dip? Try this three-ingredient smoky bacon dip made with cream cheese, mayo, and crispy bacon. Ready in just five minutes, it’s a game-changer when last-minute guests arrive. Prep Time: 5 minutes Cooking Time: 0 minutes Difficulty: Easy Here’s a simple three-ingredient smoky bacon dip made with full-fat Philadelphia …
In collaboration with The White Company. It’s this time of year when I start clearing out the contents of my freezer. The worst of the gales is over (although there will be a few more to come!) and so the worst of the winter ferry transport disruptions to my remote North Sea island home are …
These melt-in-your-mouth beremeal shortbread biscuits combine stone ground beremeal with a sprinkling of Scottish seaweed. Beremeal is a low-gluten, heritage six-row barley grain brought to our remote islands by the Vikings in the 8th century. Prep Time: 5 minutes Cooking Time: 15 minutes Difficulty: Easy There’s a bakery in our neighbouring island, Orkney, that makes …
A 3 layer ice cream cake with an Oreo cookie base. When I was a little girl growing up in rural East Coast Canada (a tiny village on Cape Breton Island, to be slightly more specific) we lived a 45-minute drive away from the nearest supermarket. This meant that we did our big shopping trip …
In collaboration with Bertolli – A Taste of the Mediterranean. Pasta has got to be one of those ultimate comfort foods, wouldn’t you agree? It’s a remarkably versatile ingredient, inexpensive and quick to cook too, so you’re never more than a few minutes from a steaming hot bowl of indulgent carbohydrates. I find it fascinating how …
In collaboration with Delicious Alchemy: Gluten Free Magic. One of the most common food intolerances in the UK, and in fact much of the Western world, is that of gluten – a protein found in many cereal grains, especially wheat, which gives bread its characteristic elasticity. More and more people are becoming intolerant to this …
For when you’ve got those chocolate cravings and don’t want to break the healthy eating plan! I’m not on a diet. I don’t even like the word diet. It implies that you are denying yourself something, a restriction of enjoyment, a temporary solution to a problem. Fad diets aren’t sustainable, and they’re not a healthy …
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 …
My husband is an ectomorph, bless his 69% merino wool Smartwool socks. This means that it doesn’t matter what or how much he eats he just doesn’t put on weight. Sometimes I stare at him from the other side of the dinner table, nibbling on yet another low calorie salad, glaring at him while he, …
I’m always looking for speedy supper ideas. As much as I love spending time over the cooker, some nights I really can not be bothered. Those nights tend to be the three nights in the week I’m working in our village co-operative – my ‘getting out of the house’ job where I work a few …
Scones were one of the first recipes I learned how to make as a child. Baking powder biscuits, they were called, back in the rural Cape Breton of my childhood. They were served warm with plenty of butter and, bizarrely enough, lashing of blackstrap molasses. Oh my goodness gracious me what fond memories I have …
An Optimum ThermoCook recipe. It’s our wedding anniversary this coming weekend. Two years ago in gale-force winds my husband and I got married. It was a small ceremony with close family and friends with an overnight stay in a hotel and a lovely meal afterwards. Nothing too extravagant. It was a steampunk wedding though. (You …
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 …
