eggs-toast-ice-cream

I haven’t gone round the twist – I’ve been that way for years!  Neither have I forgotten that this is is a booky blog … the egg, toast and ice-cream are visual clues to the reviews that are scheduled for this week – 3 books that formed my menu for the well-seasoned reading challenge. (You should be able to piece together the literary menu by looking at the Read 2009 widget on the right-hand side.)

But for this post at least, let real food take over and if the picture above doesn’t have you salivating, the food in this book will.  “The Caledonian Kitchen” has just been published by Action Duchenne to help raise funds for people living with Duchenne Muscular Dystrophy.  My boss brought it into the office this week.  “Lizzy (see footnote)” he said -“you like beautiful books.  Take a look at this.”   He wasn’t wrong.  This really puts the glorious into the title of this post.  A sturdy hardback, printed on fine glossy paper (essential for wiping off those food splashes).  160 full-colour pages packed with favourite family recipes from Scottish celebrities and award-winning Scottish restaurants.  Traditional Scottish fayre is well-represented:  fish, seafood, lamb, haggis, gingerbread, clootie pudding, tablet (YUM!).  These Scottish ingredients often mixed with representatives of other cuisines to create dishes of mouth-watering inventiveness.  I must try haggis lasagne and risotto with prawn, lemon, spring onion and basil and what about braised lamb shank with mash and malt whisky gravy and, for vegetarians, roast fennel, aubergine and mushrooms with a fennel sauce and pecorino cheese ….. Enough!  Everything sounds delicious.  The recipes are complimented with some of David Robertson’s magnificent shots of Scotland.   All for a tenner!  Bargain!  If you’re interested you can order the book  here.

Back to the food.  What I wonder would be the Caledonian Kitchen  equivalent of yesterday’s adequate but uninspiring Saturday lunch?  The first course would transform itself into a lightly fried aromatic duck egg, ham mousse and pea shoots; the dairy dessert into  a slice of baileys, chocolate and malteser cheesecake.  So right now, I’m off to check the kitchen cupboards for ingredients  ……what are you having for lunch today?

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Footnote:  My nom-de-plume.   This use of poetic licence is a desperate attempt to inject some literariness into a post starting with a picture of a fried egg!

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