27 February 2014

Cheese, Saffron and Herb Spelt Bread with Scrambled Eggs

I'm sorry the blog has been so quiet recently- it's been a hectic few weeks of living out of a suitcase and lots of travelling around but I'm now back in Edinburgh, with a few (not all!) essay deadlines behind me and lots of inspiration for some new blog posts!

I've been interning for Delicious magazine in London for 2 weeks and have absolutely loved it. I've finally had the chance to experience a little bit of the job I hope to be my future career at some point and thankfully I fell in love with it! The very kind team at Delicious allowed me to help out and get involved in all parts of the running of the magazine- including lots of taste tests- who could complain! It was a great opportunity to see just how the magazine functions and how each part is put together - from the sourcing of recipes to the recipe testing, food styling and photographing and the work of the editorial team in pulling it all together ready to print. I thoroughly enjoyed it and had to drag myself out of the office at the end of it! The best part was going on a shoot and seeing the process of plate to picture - I also met the lovely prop stylist who was in charge of organising and sourcing all the props for each recipe, making sure the colours balanced and each photograph had the right style- what a great job!

After 2 weeks in the hustle ad bustle of London, we took a few days holiday in Egypt to relax, recuperate and enjoy the sunshine.

Yes, internships can be very hard work and most are unpaid ( although I was reimbursed for my travel expenses) but they are a brilliant way to get a real of idea of what it is you'd like to pursue and to meet those who have had lots of experience in the industry.

Inspired by my time at Delicious and by Marta's beautiful blog over at What Should I Eat For Breakfast Today - a celebration of everything breakfast- (a girl after my own heart as it is by far the BEST meal of the day!) I have a whole range of recipes to share with you over the next few weeks.

This is a slight adaptation of one of her recipes for a cheese and herb bread- sort of like a giant cheese scone.
It's a very very easy, chuck it all in one bowl kind of recipe so perfect to make last thing that evening for breakfast the next day- it also fills the kitchen with the most amazing smell of baked cheese!
Best served warm (if you can resist eating it piping hot straight out of the oven) with a smothering of butter or scrambled eggs and chopped parsley.


150g plain flour
110g spelt flour
60g cheddar cheese, grated
Large handful of chopped herbs (I used parsley and thyme)
2 eggs
250ml buttermilk
1tbsp sugar
2tsp baking powder
1tsp salt
4tbsp olive oil
1tsp saffron strands


Add the saffron strands to a small mug along with a few tablespoons of hot water. Let the strands soak whilst you mix all the other ingredients in a large mixing bowl with a wooden spoon.

Once the water has turned a gorgeous yellow colour, remove the strands from the water and add 3-4tbsp of the saffron-infused water to the mixture. Mix throughly until fully incorporated and then spoon the mixture into a well-greased loaf tin.

Bake in the oven at 180 degrees C for about 35-45 minutes until golden brown.

Adapted from: http://whatshouldieatforbreakfasttoday.com/post/58687076811/cheese-and-herb-cornbread-with-scrambled-eggs

6 February 2014

Smashed Beets, Spicy Chickpeas and Mint

I love beetroot. It's such a versatile vegetable- I use it in beetroot puree to accompany pan-fried salmon, a colourful feature for a summer salad, as beetroot crisps or just roasted and as a delicious topping for toast like this recipe. Beetroot and balsamic vinegar is also a match made in heaven. 
Sorry for the delay and the briefness of this post- I've been rushed off my feet doing some work experience in London. It's really exciting as it is a step towards what I'd like to do in the future and has given me a real insight into the food and magazine industry so I'm really enjoying it! 


2 raw beetroots including stalks
Olive oil
Salt and pepper

Small bunch mint leaves
1 can chickpeas (in water)
1tsp paprika

2 tbsp capers

1/3 cup balsamic vinegar
1/3 cup water
1tbsp cater sugar

Olive oil
1 garlic clove, peeled
Ciabatta ( I used olive ciabatta)


Wash and remove the stalks and peel the beetroot. Chop them into small pieces and in a baking dish. Season with salt and pepper and a good glug of olive oil and then cover with some tin foil. 

Roast in a preheated oven at 190 degrees C for about 35-45 minutes until soft. 

Meanwhile drain the chickpeas, dry throughly with kitchen towel and then tip out onto a lined baking tray. Drizzle over a little olive oil and roast in the oven for about 30-35 minutes until crispy and golden. 

Then add the chickpeas to a bowl and mix with the paprika and a good pinch of sea salt. (These also make a great go-to snack throughout the day!)
Once the beetroot is soft, remove it from the oven and mash in a small bowl using a fork until you have a rough paste. 

Place the balsamic vinegar, water and sugar in a small saucepan over a high heat. Once the sugar has dissolved, bring the mixture to the boil and cook for 10 minutes until the mixture has thickened and reduced slightly. 

To serve, cut thick slices of the ciabatta, brush them with olive oil and toast on both sides in the hot oven. Then rub each side with the garlic clove and top with a generous serving of the beetroot paste. Sprinkle over the chickpeas, a few capers and some finely chopped mint. To finish, drizzle over some extra olive oil and the balsamic reduction. Serve with the crunchy beetroot stalks. 

These make a great small bite before a meal or as tasty canapé for a special occasion. 

Adapted from: http://www.dailycandy.com/everywhere/article/151498/Smashed-Beet-Crostini-from-Sunday-Suppers