Biscuits for all seasons

One of the nicests things at this time of year is some home baking. You want to keep it simple though.

My brother in law is a baker and gave my husband and myself this wonderful recipe. So very basic but you can add anything to it to make it more seasonal.

400g soft white plain flour, or self raising
225g soft butter
120g sugar (caster is fine)
20ml water (depending on flour you may need a little more water)

Preheat oven to 380-400f/190-200 C/ Gas 5-6.

Mix together into a crumbly consistency - almost like plastecine (play dough) but not quite as sticky.

You can either roll this out now or roll into a tube shape, wrap in cling film and refrigerate until required. If rolling now, do this really quite thin.

Cut out biscuit shape (we just use a glass to do this).

Place on grease proof paper on tray and put in oven for approximately 6-8 minutes, until golden.

You can ice or jam it while hot.

This is the basic recipe. You can add cinnamon/nutmeg or other spices to it at the mixing stage - just under a tsp of whatever you like. You can add any kind of topping you like. It comes out a little like thin shortbread, really tasty. If you have put it away for later, simply slice it off the tude shape when ready but do remember to make them thin.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Chicken (or veg) in Brandy Sauce

We had this last night for dinner. A lovely winter warmer. You can make this as a veggie option by substituting the chicken with some vegetables, such as carrot, turnip, green beans and puy lentils.

Serves 2
Brown off 2 chicken chopped breasts, or your veg/puy lentils, in a small amount of oil.
Put aside and add 1 medium onion, chopped to the pan and 2 large button/chestnut mushrooms (sliced). Cook off for 2-3 mins, until onion transparent.
Add 2 tsps Dijon mustard.
Add 1/2 tsp white pepper. Black pepper will do if you don't have white.
Return chicken to pan.
Add 2 capfuls brandy.
Add 1/4 stock cube with 1/4 pint hot water.
Allow to cook until chicken cooked through.
Add 2 dsps Creme fraiche.
Heat through and serve with potatoes, veg of your choice or rice. This particular meal goes very well with a slice of black pudding (if you are not vegetarian).

This really is a lovely winter warmer and if taken with th black pudding, it is a serious protein and iron kick!.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Heaty winter vegetarian soup

One of the best things to eat during the cold winter months is a lovely bowl of homemade soup.

A great health boost is to have barley in that soup but many of us aren't a fan of broth, so how do we get the hearty grain into a soup we enjoy.

The answer is simpler than you might think. Make a tasty soup of your choice (I love fennel, celery, onion and potato, mixed with stock and blitzed together. While it was cooking, I had the barley bioling away. Once its ready, add to the blitzed soup and you have a healthy, hearty winter warmer.

You can do this with any soup you like but liquidise before adding the barley. Barley is good for lowering cholesterol, high blood pressure, balancing sugar levels and a whole host of other health issues. It really is a super grain.

For a birthday treat last week, I was taken out to a hotel in mid Argyll - the Kilmartin Hotel. I and my family had a lovely meal there, with reasonably priced dishes and the main I had, Chicken with garlic butter and lemon was simply wonderful and packed with flavour. I can happily recommend this place for a decent meal.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Classics - Coq au Vin & Soup

Coq au Vin is much less daunting than most people think initially. I was a little disappointed when I was looking up recipes myself for amounts (I tend to just throw stuff in), when it came up purely with red wine recipes. Coq au Vin is Vin, it can be whatever type of wine you happen to have but I do love Vin blanc (white).

I made this at the weekend for my husband, who loved it. We, alas, only had champagne in the house, a present from last Xmas! It was very good champagne too, Champagne Greno. However, any good white or red wine will do for this recipe.

Chicken breasts (2 for 2 people and so on) (you can use thighs as well - if they are small thighs, maybe 1 1/2 per person), cut into pieces (if breast).
1 onion (or shallot), chopped
1 clove garlic (or equivalent in garlic granules/powder)
1/2 bottle wine of choice
1 pint stock (chicken)
enough plain flour to coat chicken - 1-2 tblsp usually
6 mushrooms of good size, or 8 button
bouquet garnier (or herbs de province if youdon't have a selection of herbs)
1 bay leaf
olive oil
pepper to taste

Stick cut up chicken in a bag with the flour and mix until chicken coated.
Heat approximately 1 tblsp oil in pot. Add chicken and fry off until golden. Remove from pot and set aside.
To the pot add a little more oil and then add the onion, garlic, mushroom and bacon. cook until onions are translucent.
Return chicken to pot and add wint, stock, bay leaf, herbs and pepper.
Bring almost to boil, then reduce heat to a low temperature and simmer for around 45 minutes.
Leave lid off for last 5-10 minutes to ensure it is not watery but flour usually thickens it up anyway.

Serve with potatoes or rice. I don't add extra salt in this as the stock usually has salt in it.

The other recipe I want to share can be cooked any time of year and takes around 10 minutes to make. It's delicious and quick. Recipe for 1 person, great if you want something fast when you come in from work. It is vegetarian and really simple, no chopping required.

Approx 200g frozen peas
1 pint stock (veg)
A small glug garlic powder/granules, not too much
smaller glug white pepper (black if you don't have white)
1 tsp dijon mustard.

Add everything to a pan and bring to boil.
Simmer for 7-8 minutes
Blend together and serve.

It really is that simple. And no added fat!

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Morrisons - lacking customer care

Again I have to report a negative with one of my former favourite supermarkets. Morrisons has always had good fruit/veg and meats. If you remember several months ago I noted that they had gone back to caged hen eggs and I stopped shopping there for a couple of months.

I felt thaqt I would give them another chance, simply never buying eggs from them again. So we went shopping a couple of months ago in the Inverness store. We bought, among other things, an apple strudel.

That night, half way through eating it, I found a fly in the strudel. This is one of the worst things that could happen. You don't know whether you have eaten another one or not. I felt very sick and we sent the fly and packaging back to Morrisons. A month later we got a reply.

The reply basically said they couldn't see anything untowards in the piece we returned and that it was likely to have been a herb that made its way into the strudel.

Now we took photo's and sent them as well and they clearly show a fly. Whomever examined the sample (if it was ever looked at) was clearly blind. Not only is is obviously not a herb, you can make out wings and legs.

We were sent, as way of compensation, a £5 shopping voucher, a mere token gesture.

Now I would like to stress that I have never, ever sent anything off before, I never complain about things but I had been left feeling so ill after this, I wanted an apology.

We did not get an apology. £5 is quite frankly a slap in the face. This is not how you keep customers, it is not how you treat customers.

I am utterly disgusted by their behaviour and will never, ever go back. They have lost someone who spent over £200 a month in their shop in Inverness.

So much for customer care!

Asda and on the few occasions I can get out to Nairn to go to Sainsbury's, will receive my custom from now on.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Scottish Hampers and Chocolate

Today I want to segway a little from doing classic meals and talk about possible gifts for Christmas/Birthdays.

Scottish Hampers are a wonderful gift if you have some money to spendmoney on/want to buy something lovely for a dear one.

I have tried several and my favourite 3 are:

Cockles Hampers, from Cockles in Lochgilphead

Loch Fyne Hampers

Loch Awe Hampers

Please note that the latter 2 emphasise smoked salmon, whiskey and cheeses but the first can be vegetarian (or anything else, they also sell smoked salmon/cheese etc).

Each company prduces a wonderful hamper ranges and I can personally recommend each of them. I do feel that the widest range is offered by Cockles, as they will put whatever you want together but the quality of produce from all 3 are extremely high.

The other topic I wished to discuss today was that of chocolate. The best chocolate I have ever tasted (if you like dark chocolate, but they do milk as well), is from the Oban Chocolate Co. These wonderful chocolate makers have a shop/cafe in Oban but many of their ranges, and I can personally recommend the berries and honey one, it is exceptional, are not avaiabel in the shop itself, but from stockists.

I have linked these two topics together because my first taste of these divine chocolates was in a hamper from Loch Fyne. My second as a gift pack from Cockles (alas, I don't think Loch Awe offer these chocolates in their hampers, but please check this).

I include here a link for the stockists for these delicioius chocolates: List

Oban chocolates offer a wonderful range of delicacies and I highly recommend them as gifts for those you love this Christmas, or as an alternative birthday treat xx

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Classic Spag Bol.

Sometimes we want to revert back to good old classics. However, many of us don't have great recipes for those classics.

Today I want to offer up my wonderful spaghetti bolognaise recipe. Now this can be converted to a vegetarian option - I've done it veggie many a time - it is the kind of recipe where you simple use veg instead of meat, and a veg stock cube instead of chicken.

Pack minced beef - lean. Whatever size you want. Pop this in pot and brown off - then drain off excess fat.

Add 1 dessert spoon of plain floor. Mix in.

Add 2 tablespoons tomato puree. mix in.

Add 1 large onion (chopped) and a stock cube (chicken or veg). Stir.

Next add 1 tin chopped tomatoes. Stir all in and add about 1 pint hot water. Mix well, bring to boil (making sure stock cube dissolves).

Add Oregano, Marjoram, basil, a bay leaf and simmer for anything from 40 mins (minimum) to 2 hours (max).

NB - just a pinch of dried herbs go a long way, so just a little of each. If using fresh herbs, add at end of cooking.

I use this as the base for lasange as well. When I layer it up, I use a mild cheese sauce rather than a bchemel.

This is the time of year that comfort food comes into its own and this meal really is comforting. Don't forget to remove the bay leaf before serving, as they are not to be eaten.

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Controversy on Organic v non-organic foods rises

The controversy over organic foods versus non-organic foods rises as new Stanford Univesrsity study shows organic food is no more nutritious than non-organic foods.

However, this study was not hands on but using meta-analysis of information. Another point to note is that most people do not believe organic foods are more nutritious - rather they believe, rightly so, that there are less dangers eating organic produce, over chemically sprayed produce.

Link to article from New York Times: http://www.nytimes.com/2012/10/16/science/stanford-organic-food-study-and-vagaries-of-meta-analyses.html


In the end it is up to the consumer which type of foods they wish to choose. The article talks about the unnecessary costs of organic foods but anyone who knows anything about how foods obtain organic status know that payments must be made to the correct associations for testing the foods and so on. This costs is added on to the cost of the foods.

Personally, I do not feel that the organic food produced for us is a waste of money - I think it is better to be safe tahn sorry.


On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Seasonal in October

October is a very abundant time of the year and while most people turn to pumpkins for the festivities, why not have a look at some other flavoursome vegetables, such as celeriac, wild mushrooms and cabbage?

Celeriac is the root base of a celery plant. It is unlike the celery stalk is many ways, from flaour, texture to scent. Personally, I can't eat celery but I love celeriac. Mixed in with potatoes as a mash or as a bed on which you cook your sea bass/duck etc. Have a go at this roast celeriac with marsala recipe.

Wild mushrooms are especially abundant this year and are packed with nutty goodness. How about this sauted wild mushrooms recipe?

Cabbage is exceptionally good for you. It can also be wonderfully tasty. It is inexpensive and very easy to cook, is highly versatile and really adds another dimension to a meal. One of my favourite meals is Bubble n Squeak.

Fruits this month include apples and sloe, and there is an abundance of game for a truly hearty variety in October.

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Food choices

I'd like to have a quick post on food choices. No, this is not about carnivore or vegetarian. That is an individual choice. No, this is about choices with regard to where we buy our food and about the choices we make.

I'm speaking about whether people think about what they are buyin and where they are buying.

More and more, I am disgusted by large supermarkets aand their tactics. Minimum pay to farmers and other producers and just cutting under the prices of local retailers. This is becoming more and more of an issue. The more power supermarkets have, the more they can control prices and also supply. They can dictate what we eat when. Now to me, this is an unnatural state of affairs. Food should be eaten seasonally. We should have a good variety of choice but I do believe in small businesses. Many of you will be in similar situations. Local high streets barren due to the lieks of Tesco moving in and undercutting the local businesses, then putting the prices up when the local shops are forced to close.

As consumers, I think we should make a stand and prevent this from continuing. Too many of us think 'I'm jsut one person, I can't do anything'. This is simply not true. Firstly, all consumers make a difference. Instead of shopping in your local supermarket, why not try your local butcher/grocer/baker instead. I know, I know, supermarkets have it all under 1 roof and offer convenience. But is convenience really worth losing competition, local shops and ruining local communities (local shops closing = unemplyment). We do have power and we need to act. In the UK, as well as many other countries around the world we are all feeling the pinch. the economy is shrinking. This is (while not a solution) a good direction to take.

SO why not have a look in your local stores/shops and see what they have on offer.

The other note was on choices of foods. Some items (Like coconut milk) come from half way around the world. Is there anything a little closer to home you can buy? This is a global issue with flying foods around the world. Why get honey from the UK when you live in the US and you can get as good a product there?

rant(ish) over :D

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Three things foodie

Firstly, it is with great sadness that I note that The WIld Elephant in Edinburgh has closed down. I was absolutely saddened to see the restaurant closed on Saturday evening when I was in Edinburgh.

Instead, friends took us to another Thai restaurant, Lemongrass, in Bruntsfield. I am also saddened to say that this place pales in comparison. My friends enjoyed their meals but mine was a second to the Green curry of the Wild Elephant. However, I must note that the service in this reataurant was very poor. We were given a table straight away and not told that a party was coming in at 8pm. We had just finished our main course and asked for the dessert menu, when the manager came over and said we should just have drinks, as the table was required.

We had not been informed of the time of the reservation, we saw several other tables of 4 being seated after us, not reserved and one of my friends did not hear this, so ordered a dessert, as did another friend. This was poor organisationa dn management and resulted in a scene with the people who were waiting more than half an hour for their table and the manager, who tried, I believe, to blame us for this delay. i heard the woman who booked the table stating 'No, this is your fault!'. It was not a good advert for this restaurant.

Secondly, my trip to mid Argyll saw me in a wonderful shop called Cockles, in Lochgilphead. I have family there and this shop is simply delightful. It is a fish mongers as well as a whole foods shop and the owner, Kay Hunter, is as friendly and as helpful as you could ask. They sell the best fish I have tasted in a while, less common flours and vingears, oils and more condiments than you could ever need. Cheese is another staple of this shop and their range is impressive given the compactness of the shop.

I noticed that they are recommended by Gourmet Britain, the Real Food Guide and Rick Stein, as well as Delia Smith :D They have a website: http://www.cocklesfinefoods.com/ I cannot recommend this highly enough.

Thirdly, while is the aforementioned shop, I spotted a wonderful product. It is hemp milk! I had never heard of this before and was surprised to find something this bizarre here. I am lactose intolerant and so gave it a try! Much tastier than soya milk, it was lovely without the pastey/powdery after taste. This particular product, called Good Hemp from Braham and Murray. 1 glass is 50% of the RDA of Omega 3. It is completely dairy/lactose free and contains natural omega 3, calcium and Vitamin D. It is also low in saturated fat! Wat a wonderful find in a wonderful shop. It is also easy to grow and is good at capturing carbon as well!

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Review of The Three Chimneys

On Monday I had the privilege of being taken to The Three Chimneys Restaurant at Colbost, on the Isle of Skye.

This is a 3 Rosette awarded restaurant and it is quite obvious why this has been awarded such a high standard.

The restaurant sits opposite a stunning view across Loch Dunvegan and is elegantly but simply dressed. The atmosphere is of warmth and professionalism, cosiness and efficiency, an impressive combination. The staff are welcoming and very well practiced.

As to the food, it is out of this world. I find it very hard to understand why this chef, Michael Smith, has not yet received a Michelin star.

An esteemed New York food critic named this restaurant in his top 5 places to eat in the world!

Mr Smith and his staff produce seasonal, sumptuous delicacies which are quite simply divine!

Currently, a 2 course lunch will cost £28.50 and a 3 course lunch will cost you £37.00.

Some people may find this excessive but as a treat, this is well worth the cost.

I had a wonderful ham and haddie terrine, with orange, nisturtium, beetroot and quails eggs. This was perhaps the best thing I have ever eaten! This was followed by tongue (which I had never eaten before) and shin of beef with mushrooms, celeriac and rosti. It was quite simply divine. Adding to this, complimentary bread was offered. I tried a taste of buttermilk bread and also a rosemary and sea salt roll. Utterly wonderful. I did not know bread could taste this vibrant!

I highly recommend this wonderful restaurant.

Cooking Tips from Gordon Ramsay

Gordon Ramsay’s Ultimate Cookery Course is on channel 4 at 5pm. It began on Monday, 10th September and is packed with recipes and tips. This is not an introduction to cooking, it's based on the fact that you know how to turn on a cooker etc but he does show you how to cut veg/meat and a whole host of other stuf.

What I really love is that he talks to you, not at you. There's nothing patronising about this show.

Mondays tip's included:

Using a peeler to thinly slice cheese, vegetables and even chocolate.

Placing a damp cloth/kitchen towels or tea towel under a chopping board to stop it wobbling.

Being able to change the type of ground pepper from a pepper mill was an exceptional tip. I just thought you tightened the peppermill and ground it fairly fine, however, having it:
Tightly closed at top = fine ground pepper
Slightly loose = medium ground pepper
Loose at top = coarsely ground pepper!

This was definitely new to me.

I also knew how to peel a garlic clove – bash with back of knife to take off easily. However, I did not know that to peel an entire bulb, crush/ bash with hand, place all in a casserole dish or something else with a lid then put lid on and shake for 10 seconds – pick out your peeled garlic :D

He talks about what knives to buy, how to tell if fish is fresh and a whole host of other foody ideas. Plus he has some stunning recipes!

I won’t go through the week’s tips for you – no point. You can do this for yourself on the channel 4 website – www.channel4.com/gordon


On another note, my second book, The Island of the Mist, is now available in Kindle and on paperback:
UK: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

and US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

First book, The Stone in the Sword - UK: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

and US: http://www.amazon.com/Stone-Sword-Kingslayer-Series-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1338752368&sr=1-3

Bread Making

I use a breadmaker when making bread because no one has ever shown me how to do it by hand. The breadmaker is an old model and its ok but it's just not the same as hand made bread.

I am, alas, one of these people who needs to be physically shown how to do something like this - much like knitting and crochet, it's v difficult to learn from a book or video (and my dongle internet connection doesn't allow me to watch videos).

So I decided to have a look at one day courses/workshops on bread making. OH my! These school charge a fortune! Don't get me wrong, they look and sound amazing but who has a spare £130= for a single day course? Not I! I typed breadmaking courses, Scotland into Bing and got quite a few results. Here are a couple of lovely looking ones, although they are out of my price-range.

http://www.entcs.co.uk/bread-making
http://www.lesleyskitchen.com/

If, unlike me, you can used a recipe and know how to make bread, here are some stunning recipes that I really want to try myself :D

One thing I will warn you about. I know the difference between unleavened and leavened bread (yeast, basically). Naan is an unleavened bread but for some reason there are recipes out there telling you to put yeast in it. This is not real naan bread, I have to say. Good naan recipe:

http://www.bbc.co.uk/food/recipes/naan_86626


Basics:
http://www.bbc.co.uk/food/bread

Something special:
http://www.bbc.co.uk/food/recipes/sundriedtomatoandoli_66043

http://www.bbc.co.uk/food/recipes/cheesegalettebreadwi_83503

and for something less common in the UK - Corn Bread:
http://uktv.co.uk/food/recipe/aid/514368

For something a little more desserty or as a tea time treat:
http://uktv.co.uk/food/recipe/aid/634893

Thats all for now. these sound amazing and I really will try to find someone to show me how to do this. Darn my practical learning skills!

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Autumn Foods

Autumn is here, and the colours abound! It is, as mentioned before, a time of plenty and a time of wonderful flavours.

Berries are still out - you can see them in the hedgerows.

A wonderful lunch meal is portobello mushrooms, stuffed with halloumi and black olives. It keepos the summer Italian/Greek feel alive into the autumn months.

Soup is perfect at this time of year as well, and thankfully, its also the time of year for squashes and sweet potatoes. stock, spices and a hand blender/liquidiser is all you need.

Another great thing to do at this time of year is bake. Baking bread is such a wonderful, cosy activity and there are a multitude of videos out there - look on the BBC/Food website or GoodFood website. Both show tutorials on a variety of things from how to spatchcock a hen, to baking bread.

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

It is with sadness that I have to report that Morrisons have gone back on their word to Compassion in World Farming and have begun to sell caged hen eggs once again.
This is disgusting on so many levels and should be boycotted where possible. To this end, I have decided that (given that the nearest Sainsbury’s in 90+ miles away, I will be shopping at Asda for a while.

I think it is abhorrent that supermarkets think they can make a pledge and then, if sales aren’t as high as they hoped, go back on their word. I am sick of big business lying to us.

I recommend that if you agree with this boycott, you pass on the news. I would NOT recommend shopping in Tesco’s – almost anywhere is better than that amoral market. However, that is entirely your choice.

I try to support local farmers when it comes to eggs but I do buy them from supermarkets occasionally. I will never buy eggs from Morrisons again.

For more information on this, and for information on Compassion in World Farming, following this link: http://www.ciwf.org.uk/news/laying_hens/morrisons_breaks_egg_promise.aspx

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:
Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Julia Child – in memorial

Julia Child 15/8/12 – 13/8/04, was the American equivalent of The Roux family. She brought French cuisine to the US in the 1960s.

Rather than write a biography of her, I will offer this link to the wiki page on her. Julia Child would have been 100 years old yesterday. She passed away 2 days prior to her 92nd birthday, in 2004.
Link: http://en.wikipedia.org/wiki/Julia_Child

Child was more than a chef and writer of cook books. She was a television personality and made French cuisine accessible to all, from cooks and chefs to housewives and bachelors. She became an icon of modern cooking and accessibility.

Julia and Julia was made in 20 as an homage to Julia CHild. It starred Meryl Streep as Child, with Amy Adams as the woman following in her footsteps, cooking a different recipe a day for her blog. It is an excellent insight into a truly amazing icon.

RIP Julia.

As you may be aware, I have written a book, available on kindle and now paperback.
UK (also available in Europe, see Amazon and country you are in): http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3


and the US: http://www.amazon.com/Stone-Sword-Kingslayer-Series-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1338752368&sr=1-3

Abundant August!

As we rapidly approach August, more and more berries and other fruit are on offer. Some are heading out of season, such as strawberries and brambles (blackberries) but raapberries, nectarines, apples, bilberries and apricots are all coming into season.

I adore this time of year. September is my favourite month seasonal foods wise but I have to say August almost beats it. Many seasonal food lists won't include mushrooms but I have already seen some in the woods - chanterelles. I adore mushrooms, berries and many other Autumnal offerings. Why not get your wellies on and head to the woods with someone who knows what a chanterelle looks like and go fungi foraging! The wonderful addition is that this food is free and fantastic!

Scallops are also in season now. I love these sweet, simple shellfish! Fried in oil (butter is just too rich) and served with a salad which includes nectarines is very seasonal and really tasty!

Fruit in savoury salads brings flavours out and takes the hole dish up a notch. Grapes in a green salad with green peppers, rocket or some other leaf, cucmber, avacado and a dressing is simply divine!

Barbequeing is another wonderful idea at this time of year and is a sure way to get deep charcoal flavours into fish, meat and vegetables alike. Aubergines or courgettes, both available now, are wonderful charred!

Enjoy abundant August!

As you may be aware, I have written a novel, available on kindle and in paperback:
UK Amazon = http://www.amazon.co.uk/The-Stone-Sword-N-Roy/dp/1477466347/ref=tmm_pap_title_0?ie=UTF8&qid=1327179005&sr=1-3

and US = http://www.amazon.com/Stone-Sword-Kingslayer-Series-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1338752368&sr=1-3

Summer fruit

Smmer is finally here, after more and yet more torrential rain! A great way to enjoy the summer and improve your health is to eat more fruit (of course, if you are diabetic, please do not increase to more than 1 portion of fruit plus 1 100mg glass fruit juice or 2 portions of fruit per day).

It is not a good idea to overindulge in Vitamin A, fruits like melons, mangoes etc are full of it, but having a variety of fruits is always a good idea at this time of the year. Berries are packed with anti-oxidants and are out now.

Melon for breakfast with toast, adding a few grapes to a salad, fruit juice mid morning are all good ways of increasing fruit in our diets. Frozsen fruit are far less expensive than fresh and are actually fresher!

Enjoy the health benefits of Summer.

I have written a book, not on food, that you might be interested in:
Kindle and paperback:
http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3


And in the US:
http://www.amazon.com/Stone-Sword-Kingslayer-Series-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1338752368&sr=1-3

Seasonal foods in June and July

I am a bit proponent of eating seasonally and getting free food where you can. My husband fishes and we often go (when in season) mushroom picking, berry hunting and getting as much free food as possible!

At this time of year we are particularly lucky with the variety of foods currently in season. Food is fresh and tactile and very, very healthy :D

Seasonal foods in June:
http://healthyeating.knoji.com/seasonal-foods-in-june/


Seasonal foods coming into July:
http://food-nutrition.knoji.com/whats-in-season-in-july/


As you will see, Mackerel is in season. This fish is very good for you, being an oily fish packed with Omega 3. Berries are coming into season now and many can be picked for free, you just know where to find them.

Something else I love at this time of year is light lunches, with pitta breads lightly toasted, hummus and black olives!

Enjoy the feast of summer!

My book is now available in paperback as well as Kindle now.
Kindle: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Paperback: http://www.amazon.co.uk/The-Stone-Sword-N-Roy/dp/1477466347/ref=tmm_pap_title_0/279-1528994-5900510?ie=UTF8&qid=1327179005&sr=1-3

summer foods

Its summer time and the weather is starting to reflect it! Barbeques are the order of the day and one of the tastiest things to have is a minute steak, marinated in your favourite sauce and popped on the grill for a few minutes. A dish that is very summer and you can use on the barby or not, is chicken in panko breadcrumbs. Cut chicken into strips, coat in flavoured flour (plain flour with cayenne or whatever other spice you like), dunk in mixed egg and then into the panko crumbs, before frying on barbequeing until cooked through. Sprinkle with chilli flakes when cooked. Serve with potato salad and lettuce/tomatoes/dressing. a really tasty dish!

Eggs are so versatile!

Eggs really are one of the great ingredients of the cooking work. Cheap, packed with flavour and bursting with nutrients, these wonderful little oval gems are one of the most versatile foods around. Frying an egg - when was the last time you indulged? A cholesterol free oil is a good idea here, as we don't want to do anythign to negate the pleasure - and guilt about frying something negates the pleasure! I love to put my fried egg on toast that has a thin layer of dijon mustard on it. A little pepper makes it a luxurious breakfast! Scrambled - just add a little milk - no ream, it's rich enough. Many people add too much milk and wonder why it's watery - this is why. Again, i love some pepper here and I occasionally indulge in a dash of salt - just a little. Boiled - eaten with toasted soldiers or mashed up in a sandwich! Omlette - this is a true luxury - 2-3 eggs, a hint of butter in the pan, a hint of milk in the mix, salt and pepper are a must here. Cook it until it's just, just cooked and serve immediately. Unlike popular theory a few years ago, we now know that eggs are not high in dangerous cholesterol. They make no differene to the cholesterol in your body. They are high in protein and rich in vitamins, so why not crack an egg open today! My book is now available in print and on kindle! http://www.amazon.co.uk/Stone-Sword-N-Roy/dp/1477466347/ref=sr_1_1_title_1_pap?s=books&ie=UTF8&qid=1339378508&sr=1-1

Herbs away!

Herbs are growing in gardens across the country (and much of the world). Chives and Parsley, basil and mint, sage and lemon balm.

If you don't know what does well in what, look up BBC Food website, or some other large database website for information. Most herbs are good in soup but it is a good idea to start small. Sage butter to go with ravioli o some other pasta, chives in cheesy potatoes, basil in at the end of a tomato dish, parsley on a soup and work your way up from there.

Herbs add new layers to foods you love. They bring out hidden depths to your favourite dishes and they revitalise your palate.

Get picking!

Here is an excellent book for your kids! http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Home Cooking

This is a great time of year for baking. Spring brings out the best in us and getting started couldn’t be easier. Look up courses in baking if you have never done any before. Ask a friend who can bake if they’ll show you a simple recipe. If you are more cooking/baking inclined, try something you never thought you would. Try breads from another country, or a different kind of fruit loaf. No cheating now, bread-makers do all the work for you.

This time of year always reminds me of Stollen, a wonderful, fruity loaf that is often served covered in icing or accompanied by a sauce.

http://www.bbc.co.uk/food/recipes/stollen_87632

Reviews

Normally I wouldn't bother with reviews but a few places have stood out to me in one way or another.

The Snow Goose in Inverness. A wonderful restaurant with good food at reasonable prices, and a great atmosphere. My only complaint here would be that the king scallop starter dish wasn't actually king scallops and there were only two but they tasted amazing, as did the rest of the meal!

The Wild Elephant in Edinburgh. An incredible Thai restaurant in Old Town. Amazingly good food, ambience and service, a true winner!

The George Hotel, Inveraray. I used to love meeting friends here but they no longer seem to like vegetarians (I'm not a vegetarian, as you will know but have friends who are). They now fry everything in animal fat, which is not only no use to vegetarians but is extremely unhealthy - they wonder why we have one of the highest rates of heart disease in the world!

The Carron Restaurant, Lochcarron. This does very decent food but is far overpriced for what is given. It has lovely views and service is adequate.

Hope these help!

How to Make Popcorn at Home

Popcorn is a wonderful snack and can be as healthy or unhealthy as you want it. Given that popcorn kernels have virtually no calories until you add ingredients, they are a wonderful snack, especially for a night in movie.

What you need:

for 1/4 cup kernels
2 1/2 tbsp oil - groundnut or canola is best due to high smoke point
at least 1 1/2 tbsp butter
fairly deep pan with a lid or with foil to act as a lid

Heat oil in pan on a medium heat. add a few kernels to the pan to check when hot enough - which is when they pop.
Add rest of kernels - spreading evenly over pan and remove from heat immediately. This way they cook evenly. Count for 30 seconds, then return to heat.
Popcorn should starting popping now. Gently shake pan, lid partially off so it doesn't go soggy. Once you think all have popped, place into bowl.
If using butter, add to pan, melt and pour over popcorn.

You can use so many other variety toppings. Sprinkle a hint of sugar or salt over them, or add golden syrup to the butter when melting it, add cayenne pepper or cumin, whatever floats your boat.
Enjoy!!

For anyone with a kindle and £2.05 or $3.05 to spare, I've written a children's book: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_6?s=books&ie=UTF8&qid=1327056598&sr=1-6

Easy and cheap foods this month

Many of us are feeling the pinch at the moment. Anyone working on a monthly salary will be counting their pennies at the moment. We’re all hoping wages come closer to the start of next week, rather than at the end of the week, so that we can buy more groceries.

If you are struggling, look to your cupboards for hearty staples and use pasta and rice to their fullest potential.

It may not be glamorous, it may be student-type food, but it will keep you going in these long winter nights.

Making a basic tomato sauce couldn’t be easier. Tinned tomatoes, an onion, a couple of garlic cloves, ½ stock cube (or 1 if you’re using 2 tins of tomatoes), small glug water and a squirt of puree. If you’re feeling adventurous, bung in a few dried herbs. Remember, with dried herbs, less is more. Most pack a punch. Oregano and basil work very well with tomato dishes. Fry off onions and cloves before adding rest of ingredients, simmer for as long as you can.

From this basis, you can add whatever you like. Carrots, peas, baby corn, meats, fish, pine nuts, you name it. Whatever you have, go for it. A cheap meal is a tin of tuna with this. Or you can have it as is, serve with pasta and grate some cheese over it. If you’re not a fan of tomato sauces, go for a basic white sauce, garlic or wine it up and add what you like!

Cook some rice and leave to side. In a pan, fry off some onion and garlic, and add whatever you have or like – bacon, fish, chicken, leeks, quorn, whatever. Add stock, with a very small amount liquid. Cook down – you want a bit of gravy but not a lot. Add rice to this and combine.

These aren’t champion meals but they’ll fill you when money is low. They’re not the healthiest but nor are they unhealthy and they taste pretty good.

Remember when buying, cheap cuts of meat, when cooked long enough, taste amazing. If you’re buying quorn, it’s cheaper from the frozen section that the chilled.
Roll on pay day!

Written a children's book: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_6?s=books&ie=UTF8&qid=1327056598&sr=1-6

Vegetarian Christmas by Rose Elliot for the whole year

Today is slightly different because I would like to bring your attention to a wonderful book - Vegetarian Christmas by Rose Elliot. While the title suggests it is only for Christmas, this is not the case. The recipes, many of which are very inexpensive, are wonderful at any time of the year, as part of a basic meal or a dinner party.

In fact, if you are throwing a dinner party, this is a great book to use, as many recipes are set out as part of a menu.

This book is one of Rose Elliot's great range of vegetarian cook books and in this one she has a complete selection of aperitifs, cakes and sauces, as well as starters, mains and desserts.

A must for an vegetarian and I recommend it for any meat eater as well.

Also want to bring this lovely recipe to everyone's attention. Vegetarians could simply use the lovely dahl recipe on its own, or with something else, such as a nutloaf.
Curried Lobster with Coconut & Coriander Dahl

Dash Diet tops US List of top diets of 2012

Normally I don’t talk about diet fads, I think eating sensibly and taking exercise are the key changes you need to make in order to lose and then maintain a healthy weight, but I happened to glance at an online article on this new diet, the DASH Diet and I rolled my eyes. Yet another way to lose weight quickly for New Year!
When will we learn that there are no lasting, healthy ‘quick diets’ that work? Almost without exception, when you lose weight quickly, you put it back on within weeks to a couple of months after stopping it.

The DASH Diet is slightly different. DASH stands for Dietary Approaches to Stop Hypertension and approaches food intake based on nutrients. It promotes calcium, potassium and sodium, as well as proteins and fibre in the hope that this will reduce elevated Blood Pressure, which they feel will lead to a reduction in weight although it is actually the other way around – in losing weight, your BP is likely to come down.

This diet appears to be a well balanced, healthy plan. It encourages eating plenty of fruit and vegetables, fibre and proteins, low fat dairy, whole-grains and nuts/seeds.

There are a few setbacks that those already on the diet reported, the main ones being that this has no pre-prepared foods, there is no point system and buying a large amount of fresh fruits/vegetables can be very expensive.

One more issue was that there were no sweet foods involved but this can actually be bonus. Once you omit sugars from your diet, within a few days, the cravings stop and within a week, you don’t feel like a slave to them.
Here is one of the current publications on this diet:

For once, this seems like sensible advice and a great eating plan for long-term health!

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

What’s in season in January

January is slightly less abundant than December food-wise but still packing a citric punch, so there’s no excuses when it comes to not eating healthily!

While it is a bit like setting yourself up for a fall by setting New Year’s resolutions to lose weight and eat like a model, adding a few locally produced, seasonal ingredients in your diet is a good start, as is cooking your own food rather than replying on processed foods. Rather than repeating a list here, this article lists all the foods coming into season, as well as the ones heading out, so make sure you get a chance to have some before they’re no longer around.

Seasonal foods in January

And finely, Happy New Year everyone 