Browsing 3 posts tagged with Edibles.

 
 

Banana Bread

It’s very unusual to see me in the kitchen. I’m ashamed to admit that I’ve never taken the time to learn to cook or bake. Recently, though, I’ve taken more of an interest in my diet (which is ironic, given I’m showing you a stodgy banana and raspberry bread I baked) and am spending more time preparing food for myself. My first attempt at baking was ridiculed on its presentation, but it doesn’t matter when it’s so tasty.

Unrelated: Thanks to Jonathan for helping me iron out the kinks with my photo blog.

 
 

Hyndland Farmers’ Market

When I first moved to Glasgow, I had romantic illusions of visiting the farmers’ market every second Saturday and stocking up on fresh produce. Today, I finally visited the farmers’ market… after 17 months of living here.

Based in Glasgow’s West End on the corner of Dumbarton Road and Hyndland Street, the market is a stone’s throw from my recommended brunch haunt, Tribeca. That is pretty much a perfect Saturday, in my opinion.

Whilst I didn’t splurge on fresh produce, I took a few photos, drank some coffee and tasted many samples, the most notable being the Irn Bru tablet. Yes, it sounds all kinds of wrong (and diet-wise it is), but you can’t visit a Scottish farmers’ market and not appreciate it.

 
 

Nectarine Cheesecake

Shona is like my own personal Rachel Khoo, except she bakes in my big Glasgow kitchen as opposed to a little Paris kitchen. This time Shona made a nectarine cheesecake, which suited me as nectarines are one of my favourite fruits. She also topped it off with almonds, but worry not, I’ve included the full recipe below.

Ingredients you will need:

  • 3 large nectarines
  • 2 tablespoons of water
  • Approximately 200g of caster sugar
  • 225g cream cheese
  • 300ml whipping cream
  • Approximately half a pack of crushed digestive biscuits (leaving the other half for Ashley to eat)
  • Approximately 100g melted butter
  • Flaked almonds

And here’s the recipe:

  • Melt the butter on low heat on the hob
  • Meanwhile crush the buscuits (a hammer is overkill, maybe, but it feels good) and place in a round baking tin
  • Pour the melted butter onto the biscuits and mix until combined, then pat down until the mixture covers the bottom of the tin
  • Place tin in the fridge to allow the cheesecake base to firm up
  • Chop the nectarines into rough chunks and place in a pot with half of the sugar and the water on medium heat
  • Cook until the nectarines are soft, remove from the heat then blend to a puree and set aside
  • In a mixing bowl, whisk together the cream cheese and remaining sugar. When combined, add the whipping cream and whisk until thickened
  • Remove the tin from the fridge and spread the cheese mixture onto the biscuit base. Fold in the cooled nectarine mix (swirl to get a marbled effect) and sprinkle the flaked almonds on top
  • Return to the fridge until cooled and firm, then serve and enjoy a sugar coma