White pudding, deconstructed.

When I read the description of white pudding, I assumed that A) it would be easy to veganise and B) I knew what it was. I was wrongish on both counts. On closer inspection it turns out that white pudding is actually made of suet and oats and spices, which are then stuffed into a…

Rumbledethump!

  This is a very quick post, because it’s about a quick and simple dish: Rumbledethumps. With a name like that, I had to make it, and it’s really just lucky that it’s delicious as well. Really though, you can hardly go wrong with mashed potato, and adding alliums and cheese can only serve to…

Scotch broth and oat cakes

Time does tick on, huh? Lucky for me I’m home with an unstoppable cough today, so I can catch up on blog writing between coughing fits. The very first Scottish-ish meal I turned my hand to, in the distant past of about two and  half weeks ago, was Scotch broth accompanied by some oat cakes….

Introducing – Scotland!

Last weekend I started the first in a series of kitchen sessions devoted to the UK. I started with Scotland, home of (some of) my ancestors (and some second cousins). My pop was Scottish, but as he didn’t cook I was never really exposed to the food, just the accent. And the tartan. And the…

The last feast

It probably isn’t fair to use ‘first’ and ‘last’ when there are only two, but I started with it last week, so now I gotta finish it. The second/last dinner with an Iranian bent at my place consisted of a polow (rice dish), an attempt at vegan kebab, and some salads. I used the recipes…

Beakfast, lunch and sweets

Try as I may, I’ve never been able to knock out a great loaf of bread. Sometimes I might accidentally turn out an OKish flatbread or a decent pan-fried roti but that’s as close I get to fluffy, tall, slice-able thing. So when I read that in Iran bread is king, and is chowed-down upon…

The first feast

The first Iranian things I tried making were from the dinner selection. The menu went as follows: bread herb salad pickles kashk-e badenjan chelow khoresht – sour tofu and herbs I read in Saraban that Iranian meals usually begin with flat bread and a basket of herbs and cheese. These are then followed by pickles,…

Introducing….Iran!

I had plans for other countries this week, but I found a beautiful ook on Persian cooking at the Coburg library and changed my mind. It all looks so good, I can’t wait to start. About – where is it? Iran is in the middle east,between the Gulf of Oman, the Persoan Gulf an the…

From the garden

Before the holidays our garden got a major overhaul, including the second round of Summer planting. When we got back we returned to find radishes, tomatoes, carrots, onions, lettuce, beans and herbs waiting to be used up, not to mention a stack of edible weeds. Check out this haul: I was so excited to see…

What Christmas Looked Like

The vegan, gluten free, (relatively) soy free Christmas was a hit! That’s enough words though, this post is just for pictures.     It turns out I didn’t manage to get a photo of the vegan, gluten free, soy freeish trifle, but it was there, and it was tasty!  

Bobotie and Milk Tart, several weeks later (oops)

As per my menu plan, I made vegan versions of Bobotie and Milk Tart several weeks ago. And then I forgot all about the blog and moved on to other things like Coursera and True Blood and Christmas. Oops! Bobotie is sort of like shepherds pie, except it has an eggy-custard layer instead of a…