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 …
I recently had the pleasure of attending a Cheesemaking Day at the premises of the most northerly UK cheese producer – Shetland Cheese Ltd. on the west side of Shetland. It was a thoroughly enjoyable experience which you can read all about on my Taste of Shetland post.
Transform leftover stale bread into crispy, buttery croutons to top your favourite soup or salad. All you need is a few simple ingredients and half an hour of your time. Prep Time: 15 minutes Cook Time: 10 – 15 minutes Difficulty: Easy The easiest homemade crispy croutons recipe I don’t know about you, but I …
A compilation of delicious BBQ recipes for all diets to help you plan the ultimate bbq menu. Includes 170+ colour coded appetisers, sides, mains, drinks & desserts for meat-eaters, vegans, vegetarians and gluten-free diets. With BBQ season in full swing, we’ve gathered together some of the best food blogger recipes we could find to help …
In collaboration with Breville. I have such a weakness for garlic, especially roasted garlic. I absolutely love the stuff! One of my favourite midweek meals is to roast a tray of chicken thighs and vegetables (beetroot and sweet potato, especially) along with a few whole bulbs of garlic. The whole thing gets drizzled with olive …
An exclusive giveaway in collaboration with Fine Italy. Roman cuisine has evolved through centuries of social, cultural, and political changes. Hundreds of years ago it became a major gastronomical centre with cuisine that was highly influenced by Ancient Greek culture. The Roman empire’s enormous expansion exposed them to many new culinary habits and cooking techniques …
In collaboration with the Garda Trentino S.p.A. Tourism Board. I watched the landscape change while on the train from Milan to Lake Garda a few months ago, during my first ever visit to the Italian mainland. I found the apartment buildings on the outskirts of Milan hugely fascinating, their tall, earthy hued walls dotted with …
One recipe for every week in the year! In collaboration with Avis. A Brief History of the Origins of Brunch The word brunch, as we all know, is a portmanteau of the words breakfast and lunch. Did you know what a portmanteau was? I didn’t either until I was researching this topic so I just …
Our weekly bite-sized review series. This week in our kitchen we’ve been trying some rather fantastic gravy granules, smoked cheese, a four course Italian meal and I bought myself a new piece of hand crafted pottery. Oh, there’s also a link to a new marketplace platform for social influencers to check out!
A quick and easy soup made with courgettes, fresh basil and a hint of Parmesan. Prep Time: 10 minutes Cooking Time: 20 minutes Difficulty: Easy I’ve got a stinking cold. I should have anticipated this and batch-cooked some comfort food in advance. When the kids go back to school after every single holiday break, they …
In collaboration with Villa Plus. I do believe spring is officially upon us, here in Shetland. The days are growing longer, and my eldest and I noticed that the sky was still bright to the west come 10:30 pm recently as we were driving back from our sea kayaking lessons in the local pool (we’re …
The pursuit of unique and memorable eating and drinking experiences, both near and far. The term ‘culinary tourism’ was first coined by Lucy Long in 1999 and was used to describe the increasing use of food as “a subject and medium, destination and vehicle, for tourism. It is about individuals exploring foods new to them …
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 …
