Kanelbullar (Swedish Cinnamon Buns)

While in Gothenburg last year I think I had a Kanelbullar every day. When it’s cold and windy outside sinking your teeth into one of these alongside a hot cup of coffee is just perfect. Slightly sticky, full of cinnamon and normally covered with nibbed sugar you can smell them before you see them in the cafés of Sweden. After trying a few different recipes I have come up with my own Kanelbullar recipe; the ideal balance of bread, wholesomeness Read more

Lamb, Lentils and Flatbreads

When it's a weekday and you come back from work to cook dinner, I'm assuming it's not just me, you actually just want to relax. The cooking should be straightforward, ideally with minimal washing up and the food should be tasty, filling and balanced. I've been adding more and more recipes to my weeknight repertoire that are just that; minimum fuss, maximum flavour and ideally ready in under 30 minutes. This recipe for lamb, lentils and flatbreads Read more

A Belgian Croque

When I was in Bruges last year there were a few foods that cropped up on almost all of the menus: moules, frites, waffles and croques. There was one café which we went to more than once because their croques (monsieur, madame and various takes on these) were so good. It was something like €8 for one croque and salad but €10 for two croques and salad; a no brainer really. One of the croques they served was full of ham, cheese and tomato then Read more

Ploughman’s; is there a better luncheon?

On a cold winter's day after having the wind whip around your face for a few hours it is essential to come back to a fantastic lunch. Perhaps a bowl of warm soup and crusty bread, maybe a lovely pasty or pie. For me, there is no better lunch than a ploughman's. I'm not sure why it's called as such but I'm guessing it's something to do with ploughing. Which, incidentally I have tried my hand at before and it's safe to say I won't be quitting my day Read more

Chocolate and Brioche Bread and Butter Pudding

I have had a request for this recipe but unfortunately I haven’t made it since I started blogging so I have no pictures to go with it! My apologies.  What you will need: 220g Brioche Butter for spreading 50g dark chocolate chips 1 egg 2 egg yolks 3 tbsp caster sugar 410g can light evaporated milk Firstly, cut the brioche into thin slices and butter each slice on one side. Place a layer of brioche (butter side down) into an ovenproof Read more