When you think of pizza you automatically think of that Italian classic with dough base or the healthier modern version made with a cauliflower base. Either way it is a big flat base with various toppings. My aubergine mini pizzas are nothing like that, they are simple and healthy and the aubergine is the base.
Archives for November 2018
This fried beetroot dish is my take on a Greek standard dish served as part of a meze sharing starter or as a side veggie to your main course. Beetroot is available in winter and is often overlooked as a veggie and thought of as something more often found in a pickle jar.
Aah porridge, the taste of Scotland. That winter warmer that is the ultimate comfort food and the perfect way to start your day. My all nut porridge is just a wee bit different from our usual traditional plain oats variety and just adds something different to the breakfast table now and then.
Well this came as a lovely surprise this morning, an email from Stampington & Co who publish all those gorgeous glossy crafting magazines in the USA, telling me that my Cookie Shine article was being featured in this special issue of Bella Grace.
Mustard puts a bit of heat and spice into all sorts of things from your traditional Christmas baked ham to grilled cheese sandwiches and my Highlander Mustard is no exception. With a wee dash of whisky it will add that bit of Scottish style to your foodie gifts this Christmas.