Recipes from my Kitchen, Edinburgh, Scotland
A good mulled apple juice starts with good apple juice. Try to get cloudy apple juice and stay away from the brown water that is sold as apple juice. Unlike the mulled wine recipe this only has the addition of one spice. Cinnamon and maple syrup will bring out the desired flavour. The addition of … Continue reading No.75 Mulled Apple
This take on carrot soup took a lot of development in the kitchen for being so simple. The aim was to make a carrot soup that tasted like the carrots that had been cooked alongside a roast. This recipe delivers on that, being rich and well rounded with that reminiscent taste. This would do well … Continue reading No.74 Roasted Carrot Soup
Singapore, the country that really does feel like a second home. It's food is truly a gift to the world. From it's hawkers (street vendors) to traditional neighbourhood restaurants to international fare, Singapore has it all. This is homage to my favourite dish - roti prata and curry. Roti are a Malaysian flatbread, also known … Continue reading No.73 Singaporean Curry
This is simple Aberdonian fare. Fish cooked delicately in milk and cream with poached eggs bulking up the dish. I can't remember when I first had this growing up but it was a firm favourite. Sadly you'll likely never see this on any menu but, then again, that is what home cooking is for. You … Continue reading No.72 Haddock Poached in Milk
This is the first of a few potato recipes that always come in handy. This recipe is one of the favourites. Its a simple toss everything in the oven job. Equally it is well suited to mid week dinners and dinner parties. I made these for my grandparents along with a roasted side of salmon … Continue reading No.71 Baked Baby Potatoes
This is a homage to a chickpea stew that I had many moons ago in Istanbul. This tomato based chickpea stew was served simply at a lunch time cantina where you pointed to the big metal trays in the front window to say what you would like. The feeling was school dinners but the taste … Continue reading No.70 Istanbul Stew & Turkish Pilaf
This recipe was originally a wild idea I had where I looked at my spice cupboard, which to my wife's despair must have over 25 spices and herbs, and thought how many of these can I use. I've named after the legendary Silk Road which transported to Europe the treasures of China and India via … Continue reading No.69 Silk Road Roasted Lamb Shoulder
