This post was written as GoodEggFoodie.com. Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for the latest, shiny new content. Thanks to Martin MacDonald who shared this recipe with us at the Total Greek Yoghurt bloggers event I attended … Continue reading
This post was written as GoodEggFoodie.com. Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for the latest, shiny new content. A short entry on trying something new… At the fish counter in the supermarket recently, I came across something … Continue reading
This post was written as GoodEggFoodie.com. Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for the latest, shiny new content. I am playing around with a lot of butter in the kitchen at the moment, trying to come up … Continue reading
With quite a few blood oranges still knocking about in the fruit bowl after I made vodka with a couple, I decided to use some to make a cake. I would have been quite happy to just eat them, but … Continue reading
I tried my hand at infusing spirits last year with some interesting results: the damson gin is dangerously sweet and non-alcoholic tasting. The rhubarb vodka, which I was looking forward to the most, was vile. My rhubarb was a bit … Continue reading
This post was written as GoodEggFoodie.com. Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for the latest, shiny new content. On days like today- grey, damp and generally downbeat- I want food that is going to warm me, hug … Continue reading