Jul 22, 2021Watermelon Rind JamMy second foray into using watermelon rind as an ingredient went well. I really enjoyed trying Watermelon Rind Chutney, so decided to see...
Jul 20, 2021Fenugreek PancakesLooking into fenugreek a while back, I came across a description of it comparing fenugreek's taste to that of maple and the fact that...
Jun 29, 2021Lemon Syllabub and Blueberries with Lemon CupcakesI wanted to try out an idea my sister had had recently in using syllabub - an 18th century cream and wine based dessert - instead of...
Jun 27, 2021Rhubarb and Goat's Cheese RisottoMy dad brought by some rhubarb from his garden the other day. They are the biggest and longest rhubarb stalks I have ever seen. As well...
Jun 25, 2021Watermelon Rind ChutneyI heard that watermelon rind is edible and that it makes nice jam or chutney so I wanted to give it a try. I celebrated our first...
Jun 20, 2021Barley Flour and Chocolate Shortbread After making my Yellow Carrot Tart with the barley flour crust, I started thinking. That crust base was unique, with a bit more bite and...
Jun 17, 2021Home-Made GranolaI love my morning porridge, and the Baked Porridge we've been having recently has been very tasty, but once in a while it's nice to...
Jun 15, 2021Sweet Potato Tattie SconesTattie scones are an essential part of a full Scottish breakfast. Browned on the outside, soft on the inside and warm enough to melt the...
Jun 13, 2021Yellow Carrot Tart with Nettle and Dandelion Pesto, and Ricotta with Wild FlowersFor World Environment Day on June 5th I was invited to take part in a collaboration making plant based, sustainable meals, and this is...
Jun 10, 2021Chickpea Spring Salad and Ricotta Salata, attempt 1Or something... I am not sure what to call it, but it was easy, delightful and based only on pantry ingredients, so Hubby insisted I...
