This cherry pound cake recipe comes all the way from Cape Breton Island in Canada. Mrs. Pyke submitted it to a recipe collection printed in a little booklet by the folk who attend the Glenview Campground in the summer months.
One of the biggest things I miss from living on the East Coast of Canada is the garlic fingers. You can order these at any pizza shop (the best, I recall, being available at Pizza Corner in Halifax, Nova Scotia!) with donair sauce to dip.
These delightful Norwegian gingersnaps are incredibly moreish and always remind the OH of his grandmother while growing up in Norway. They also make perfect little gifts for friends and neighbours, instead of sending out Christmas cards (I never really understood the point of Christmas cards – I’d much prefer a visit and food instead!). Please note: 1 …
Shetland Black potatoes are an heirloom variety of potato from Shetland (little island, 60 degrees North, middle of the North Sea, check it out on your map!). They have a gorgeous dark purple skin, yellow flesh and a distinctive purple ring inside and they make wicked roast potatoes.
I love Polish pierogi. When I lived in Canada I used to be able to buy packages of ready-made ones in the freezer section of the supermarket, but alas, now that I live in rural Scotland there is a decided lack of premade pierogi, so every now and then I make my own.
I came up with this interesting take on the Black Forest Cake for our weekly Wednesday Pudding Night. My children are so hard done by they usually only get pudding once a week – but Wednesday’s Pudding Night is something they really look forward to.
Some time ago I had an assortment of ingredients in the fridge needing used up and quite fancied making a lasagna. This new lasagna recipe was an experiment created by myself and it went down really, really well with the family.
We’ve never had trout before. I used to go fishing off the end of the pier in the summer and ice fishing in the winter as a child and I could out fish the boys (much to their frustration!), but we never ate what we caught. We just threw it back because no one knew …
Semit is an Arabic recipe I first learned about in Claudia Roden’s A New Book of Middle Eastern Food.
The sun came out yesterday. It was gloriously bright and warm as the wind had died down for awhile. At 9 am I was hanging out washing on the line and the temperature measured 15.6 C in the shade and 26.3 C in the full sun! (I stayed in the sun). 🙂 Sun and no …
It’s officially Spring, and what a better Spring-time lunch is there than a lovely tomato, red onion and goats cheese salad?