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Banff, Home Sweet Home!

By Carolyn Eddie | Sep 30, 2018 | 2 Comments

Having a few issues with my website…apologies if you have already received this post! Banff I love telling people I come from Banff. They get all excited and nod until I add that I come from the original Banff, the Banff in the Northeast of […]

Pulled Pork with Homemade Coleslaw

By Carolyn Eddie | Sep 27, 2018 | 4 Comments

Pulled pork with Coleslaw on a Brioche Bun

Pulled Pork Revisited I am beginning to realize that what I call pulled pork might not meet the rigorous standards of barbecue aficionados. But it works for me and is super easy. This recipe was offered by my wonderful neighbor, Mary McGee, although the original […]

Plum Cake, the perfect breakfast food!

By Carolyn Eddie | Aug 15, 2018 | 1 Comment

Plum Cake! I have been making a version of plum cake or Plum Torte ever since I found the reference to the famous New York Times recipe of 1983. The recipe for Plum Torte, written by Marian Burros, was printed in the cooking section of the Times every […]

Copenhagen Food Scene

By Carolyn Eddie | Aug 10, 2018 | 20 Comments

Food recommendations The food scene in Copenhagen is amazing. And it just keeps getting better. In the last few months, two new outdoor food markets have opened, at least three new waterside dining options have appeared and, finally, vegetarian and vegans are getting some love. […]

Quick and Easy Appetizers Part One

By Carolyn Eddie | Jul 15, 2018 | 0 Comments

Cocktail Hour – the best bit! Personally, I love the drinks and appetizers part of the evening. The bit before dinner, when everyone is arriving and mingling. In our house, cocktail hour tends to be a relaxed, drawn out affair, leaving some guests a little […]

Another Fabulous Salmon Recipe – Poached Salmon

By Carolyn Eddie | Jul 10, 2018 | 2 Comments

Repost from 2015! Poached salmon is a fabulous dish for summer. A whole poached salmon is an impressive centrepiece and can be made ahead of time. I have great pleasure in giving you an updated post from a few years ago. There is recipe for […]

Salad Niçoise with roasted Salmon

By Carolyn Eddie | Jul 9, 2018 | 0 Comments

Salad Niçoise – Classic French Dish (apologies if you have seen this already, trying to test my website, as it seems to have stopped sending emails properly, if you receiving this for the first time love to hear from you) Salad Niçoise is a classic […]

Classic Victoria Sponge

By Carolyn Eddie | Jul 6, 2018 | 0 Comments

Victoria sponge made by the fabulous Teresa

Victoria Sponge A Victoria Sponge is a classic British cake, named for Queen Victoria who was known to enjoy a slice of cake with her afternoon cup of tea. It was a patriotic cake, created to celebrate a fabulous new British invention, baking powder! The […]

Adventures in Norway! Bergen, Trolltunga and Fjordic Cuisine

By Carolyn Eddie | Jun 7, 2018 | 15 Comments

Bergen, Trolltunga and Fjordic Cuisine Last year we travelled to Norway, land of mountains, trolls and fjords. We split our time between Bergen, on the coast and Odda, our base for hiking up to the instagram worthy ‘Trolltunga’ or Troll’s Tongue. We also discovered Lystveret, […]

Plum or Rhubarb and Strawberry Crumble or Apple and Berry Crumble (really whatever you have lying around)

By Carolyn Eddie | Jun 4, 2018 | 2 Comments

Crumble update I am starting to go back to my old recipes and update them, and what better place to start than with a crumble, or crisp as they would say in America? A little curt! When I was catering full-time in America, my blog […]

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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