Elizabeth’s Kitchen Diary
WEBElizabeth’s Kitchen Diary. Cooking up a storm at the edge of the world. Based in the wild and remote Shetland Islands, at 60° North, Elizabeth shares stories and adventure-fuelling recipes. Est. 2011. Find out more about Elizabeth, as seen on Channel 5.
Traditional British Hand-Raised Pork Pie Recipe
WEBJan 15, 2021 · Roll out a base and lid for each pie. Arrange your pork pie filling in the base of the base, making sure the pastry base is big enough to come up the meat’s sides. Pop the lid on the top of the meat. Bring the sides of the base up to meet the pastry lid and pinch together. Pinch all along the edges to form a ‘crown’.
Gingerbread Cake with Lemon Sauce - Elizabeth's Kitchen Diary
WEBMar 12, 2015 · Pour into a greased and lined 9-inch cake tin and bake for 30-35 minutes. Combine the sugar, butter and lemon juice in a small saucepan and bring to a boil over medium-high heat. Turn the heat down and simmer, stirring constantly for five minutes, until the sauce thickens. Remove from heat and add the vanilla.
Recipes - Elizabeth's Kitchen Diary
WEBWelcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog. I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011. As seen on Shetland: Scotland’s Wondrous Isles on Channel 5. “Never underestimate the power of your own story.
Lancashire Hotpot Recipe - Elizabeth's Kitchen Diary
WEBMar 19, 2020 · Instructions. Preheat your oven to 170 C/ 150 C fan. Heat 30 grams lard, dripping or butter in a frying pan and brown 900 grams lamb shoulder, in batches. Remove from the pan. Core and finely chop 3 lamb's kidneys and brown all over.
The Ultimate Roast Chicken Dinner - Elizabeth's Kitchen Diary
WEBOct 30, 2017 · Add the roast potatos, shake the pan to cover the potatoes in the melted fat and return to the oven for 45-60 minutes, turning occasionally. Peel and chop your turnip and carrots, placing them together in a small saucepan. Cover with water and gently simmer for 25 minutes or so until tender. Reserve the cooking water.
Quick & Easy 5-Minute Kohlrabi Coleslaw - Elizabeth's Kitchen …
WEBAug 25, 2017 · Instructions. Mix the mayonnaise, rapeseed oil, apple cider vinegar, mustard, sugar, salt, pepper and celery seed in a small bowl and whisk until combined. Using a mandolin slicer or food processor, julienne the peeled kohlrabi and carrot and add to the bowl with the dressing.
A Trio of Sandwiches for Afternoon Tea - Elizabeth's Kitchen Diary
WEBAug 14, 2017 · Instructions. To prepare the egg and cress sandwiches, mash the cooled boiled eggs with a fork until they reach an even consistency. Stir in the mayonnaise, pickle juice and celery seed. Season to taste. Gently fold in the cress. Butter your bread slices and divide the egg mixture between the two sandwiches.
Slow Cooker Rolled Brisket with Red Wine & Thyme
WEBFeb 25, 2014 · Sear meat on all sides until well browned. Place meat in slow cooker. Pour red wine, Worcestershire sauce and water into the hot frying pan and simmer for a few minutes, scraping up all the browned bits stuck to the bottom of the pan. Transfer to the slow cooker. Peel and cut the carrots into 2 inch lengths.
Easy Chicken Tray Bake with Garlic & Rosemary
WEBApr 29, 2019 · Preheat your oven to 180 C/ 350 F/ gas mark 4 and place 4 chicken leg quarters on a large sheet pan. Peel and cut 400 grams beetroot into 1.5-inch pieces and arrange around the chicken. Do the same with 700 grams sweet potato. Cut the tops off of 4 bulbs garlic and arrange in the pan.