This is one of the many stew variations that cowboys used to eat back in the day. The stew is easy to make, and uses basic ingredients and spices from your pantry. Cowboys would have eaten their stew with sourdough bread or hard tack, but if you prefer serve yours with rice, couscous or quinoa.… [read more]
How to Plant, Grow and Harvest Oregano
Oregano is one of those herbs that give Mediterranean, Mexican and Caribbean cuisine its distinctive flavor – but there are different types of oregano and they are not all the same family of plants. So if you are planning on growing oregano you need to know the difference between Greek, Lebanese, Mexican, and Cuban oregano… [read more]
Self-Saucing Chocolate Pudding
When you fancy a chocolate pudding that does not require going out to buy chocolate slabs, nuts or cream, then this is the perfect pudding to make from store cupboard ingredients that you can whip up within an hour for unexpected guests, or as a family dinnertime treat. The great part is that the finished… [read more]
Scottish Rock Cake Recipe -Absolutely Delicious
Scottish housewives have been making these delicious little cakes for centuries. The name rock cake comes from the fact that they are shaped like little outcrops of rocks, and has nothing whatsoever to do with the texture, which should be soft and melt-in-the-mouth sweet once you bite into them. In the Harry Potter series Scottish… [read more]
Potato Wedges with an Aromatic Difference
Instead of buying the ready to roast potato wedges in a bag at the supermarket it is really easy to make them at home, using fresh potatoes from the homestead. You also know there are no hidden additives and are not adding to the plastic epidemic! The best potatoes for wedges are Yukon Gold and… [read more]
Sweetcorn Fritters With a Unique Lemon Twist
Corn fritters made with cornmeal are a traditional Native American dish. These fritters, however, make use of what you have grown on the homestead – succulent freshly picked sweetcorn, red peppers, cilantro, and lemon. Add the cucumber from your kitchen garden for garnish and you’ll have most of the fresh and organic ingredients to make… [read more]
Top 10 Best Survival Foods to Get ASAP (and Lots Of)
As political instability, riots, natural and manmade disasters become more of a threat, people the world over are planning for situations when there will not be sufficient food available on the shelves of stores, when it won’t be possible to grow your own produce, and when foraged food may be contaminated. So as the Boy… [read more]
Scottish Bannocks (Oat Cakes) With Double Cream Yogurt
The Scots certainly love their oats and for good reason – oats is low in fat, fibre-rich and high in energy. An Englishman observing a Scotsman settling down to his breakfast of oats porridge said scathingly, “Why do you Scots eat oats – in England we feed that stuff to the horses.” The Scotsman looked… [read more]
Beetroot Salad with Cilantro and Feta
I have a friend who says, “Bring a sexy salad!” to a potluck, meaning one that grabs attention. This one fits the bill, redolent with herbs and spices that give it a taste evocative of the Mediterranean and North Africa. The lemon and cilantro provide a fresh contrast to the earthiness of the beetroot. Use… [read more]
Cullen Skink – the Fishwife’s Soup (Scottish Recipe)
The name is certainly a weird one. The first part of the name comes from the fishing town of Cullen in North East Scotland, while the second part refers to a soup. Although originally it referred to a shin or knuckle bone used in soups, over time ‘skink’ was applied to any soup. In this… [read more]