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Assorted Quiche

By Carolyn Eddie | Apr 13, 2018 | 1 Comment

Quiche for me will always mean Monday. Growing up in the North-East of Scotland, we generally had one of two things for tea on a Monday. We either had Stovies, a fabulous one pot combination of onions, potatoes, gravy and meat, made from the left over Sunday roast or Quiche made from the left over breakfast bacon and eggs. Bit of a win win situation.

Pasta Primavera- Spring is in the Air

By Carolyn Eddie | Apr 10, 2018 | 0 Comments

Spring is Finally in the Air. Pasta Primavera is a quick and easy supper. Perfectly cooked pasta with crisp green vegetables, sautéed onions and fresh baby tomatoes mixed together with a little creme fraîche and lemon zest. Spring in a bowl, quite literally as Primavera […]

Kronborg aka Hamlet’s Castle!

By Carolyn Eddie | Apr 5, 2018 | 3 Comments

Kronborg Castle – Getting There! Kronborg is a magnificent Renaissance castle. It is located just outside the historic town of Helsingør, at the northern tip of Zealand, one of the main islands of Denmark. Getting there on public transport from Copenhagen is easy. We got […]

Upside Down Orange and Polenta Cake

By Carolyn Eddie | Apr 4, 2018 | 0 Comments

Upside down Orange and Polenta Cake This orange and polenta cake is loosely based on the classic Victoria Sponge recipe, but part of the flour is replaced with a mixture of ground almonds and polenta. Why polenta? To be honest, I am not quite sure […]

Easter Egg Rocky Road

By Carolyn Eddie | Mar 25, 2018 | 0 Comments

Easter Egg Rocky Road This recipe is inspired by a photo from the BBC Good Food website. I have taken the idea and adapted the Nigella Lawson Christmas Rocky Road recipe for Easter. Easter and Chocolate I am reposting this as my final suggestion for Easter, just […]

Karen’s Minestrone Soup

By Carolyn Eddie | Mar 20, 2018 | 0 Comments

Karen’s Minestrone Soup (My go to diet soup) My friend Karen in London makes the best minestrone soup. She cuts the vegetables into the most wonderfully consistent tiny little cubes, and as a result the soup looks really pretty! Before I moved to America Karen […]

Easter cake with Marzipan Vegetable Garden

By Carolyn Eddie | Mar 19, 2018 | 2 Comments

Easter Cake with Marzipan Vegetable Garden- origins This fun Easter cake was inspired by the fabulous Martha Stewart’s gorgeous coffee table book A Year of Celebrations. As soon as I saw the picture in the book I had to give it a try. I think it […]

Roskilde Cathedral and Viking Museum

By Carolyn Eddie | Mar 15, 2018 | 5 Comments

reconstructed boat at viking museum in roskilde

Roskilde Roskilde is 35 kilometres from Copenhagen and takes around 35 mins to reach by train from the Copenhagen’s central station. A charming small coastal town, it was the original capital of Denmark up until 1443. Sue and Rick, our old friends, from Aberdeen University came […]

PIE DAY! 3.14 (only makes sense in America)

By Carolyn Eddie | Mar 14, 2018 | 0 Comments

Pie Day! And speaking of America, huge respect to all the students who took part in the peaceful protests today. Also respect to the schools who backed their students right to peaceful protest. When I was back in America last week, I was read a […]

Spring Lunch Menu and thoughts on Entertaining

By Carolyn Eddie | Mar 13, 2018 | 0 Comments

Perfect, and easy, Spring Lunch Menu The menu I am going to share with you contains most of my favourites and go to dishes, perfect for a Spring Lunch. Yesterday a lovely group of friends from LINK (Ladies International Network in Denmark) came to my […]

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I grew up with good old fashioned ounces and to be honest cannot get my head around grams, they will forever be a mystery to me. Having spent 15 years in America I can see the attraction of cups. Certain recipes just work in their original system of measurement, I would not dream of making scones in anything but cups, the beauty being that being a recipe based totally on cups it works with any cup. A basic cake on the other hand should be made with imperial measures. The Victoria sandwich is based on the measurement of an egg, which just happens to be around 2 ounces, and for every egg you add the same amount of butter, sugar and self raising flour. Any self respecting eight year old can remember that recipe! As grams and ounces are both weight measurements they can be interchanged, up to a point. Cups are a volume measurement and are less consistent. My advice to any bakers would be to invest in a set of scales which converts from ounces to grams and have a set of cups handy as well. I will star* the original measurements but try and give conversions where possible. Remember only use one set of measurements for each recipe. For further info click here