Things I love to eat.
I have a couple of recipes that use only a spoon or two of ricotta, and so I’m always looking for other ways to use up the rest of the pot. It’s a cheese that turns very quickly, so having a few recipes on hand will help avoid the guilt of tossing a half-used pot… Continue reading Ricotta pancakes
A fruit compote can come together in minutes and transform a plate of pancakes, a bowl of thick greek yoghurt, a slice of pound cake, or a pot of rice pudding. Make the most of the abundant fresh soft fruits in summer, and in the winter, keep some frozen on hand so you can continue… Continue reading Strawberry & blueberry compote
For me, there is a brief moment when a banana is at the perfect ripeness for eating, and more often than not, I miss it. That’s when I leave them in the fruit bowl to get deeply overripe, the skins blackening, and the fruit inside slowly melting into a fragrant mush. Perfect for making banana… Continue reading Banana & hazelnut loaf
Back when I lived alone and worked more than is healthy, feeding myself became such an effort. If a recipe took longer than 15 minutes to cook and used more than one pan, I wasn’t making it. One of the easiest things I used to make was some combination of vegetables, roasted with garlic and… Continue reading Roasted veg & eggs
Baking is a serious sport in Scotland. It’s not elegant or refined, but we know how to put butter, eggs, sugar, and flour to good use. The climate doesn’t give us a lot to play with—a solid summer’s day might see a high of 16°C in the Highlands—so food is hearty. It’s made to warm… Continue reading Drop scones