• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs
  • About
    • Press
    • Books
  • Shop
    • Cart

Britain’s most northerly food blogger

February 6, 2016 8 Comments Filed Under: Uncategorized

Elizabeth Atia, Shetland blogger
Elizabeth: ‘I’m a wildling’

When I travel, I try to make contact with local food and drink bloggers – after all, they know their patch best. I like getting to meet them, hang out with them, hear their stories, how they live, what they think of their country and their home.
In Shetland, I spent a few days with Britain’s most northerly food blogger, Elizabeth Atia, who writes Elizabeth’s Kitchen Diary. A pretty redhead originally from Canada, she’s lived in Shetland for 17 years and has three children. She came to Scotland after being inspired by the film ‘Rob Roy’ to get back to her Scottish MacIntosh roots. She began by applying to every health food store in Scotland including a shop whose owner had an unusual method of selecting employees – dowsing with a pendulum. Fortunately, the pendulum swung Elizabeth’s way and she was hired.
This was obviously fated as within weeks she had met her first husband. After having a son, they split a few years later. Then came three years alone as a single parent. Elizabeth met her second husband online, who at the time was living in Birmingham. He took the risk of journeying to Shetland to meet her face to face, forking out for a flight and booking a bed and breakfast for a week.

She explained: ‘He was gorgeous and importantly I knew he worked for the Post Office and that they do a criminal record check, something a single mum must consider’. 

All of us who’ve done online dating know how rarely that happens; you can fall in love with someone online but within 30 seconds of meeting them in person you know if you ever want to see them again. Things clicked and love bloomed. They recently got married (after two kids) with a stylish ‘steam punk’ ceremony complete with home-made bridesmaid/groom outfits and a charity shop wedding dress. If you are creative, you don’t need much money.
Coming from a small village, Cape Breton near Halifax where ‘there were maybe 200 people’ makes her an ideal candidate for living in Shetland, which has a total population of 22k. Everywhere we walked, she knew people. And true to most small communities, everybody knows everything.
As well as food blogging and writing freelance for magazines such as Shetland’s 60 North, Elizabeth does crafting projects such as this incredible hand painted Fair Isle stair renovation. She’s also graduated with first class honours doing an Open University degree in Life Sciences.

 ‘A couple of years ago I put on two stone because of an injury,’ she explained ‘I was volunteering for crewing on a RNLI lifeboat (Royal National Lifeboat Institution) and a rope got caught around my ankle’. 

She could have lost her foot- every sailor knows how dangerous this is. Elizabeth was taken to the local hospital (Gilbert Baine Hospital, which they all call GBH) and was laid up for weeks. She used the P90X programme to get back to health. Now she maintains fitness with her Fitbit, doing at least 10k steps a day and more often 20 to 30k. In fact within a few minutes of meeting her, she insisted on doing a lengthy walk around the bay to visit Clickimin broch, an Iron Age stone watch-tower. She bounded up hills and shook off sea spray, red dreadlocks flying behind her, pirate coat billowing in the wind, while I trailed, puffing. (I need more friends that force me to do stuff like this.)

Clickimin broch, Shetland

Elizabeth has more limited ingredients to work with than bloggers on the UK mainland. Even the large supermarkets such as Tesco in Lerwick tend not to have much in, especially after recent storms Gertrude and Henry when customers panic-buy biscuits and booze. She also uses her local village cooperative.

‘When I cook, I don’t decide what I want to cook and buy the ingredients, I go to the shop and see what they have and construct something around that. Once I went to the local shop and all they had was a pig’s foot.’

She has to be resourceful. Is it frustrating sometimes?

‘Come midwinter, around the 21st of December, it can be so hard, mentally hard. But then again in summer we are out kayaking after midnight. You learn to take advantage of the fine weather when it comes, to pick up and go.’

Fresh herbs, for instance, in winter are a luxury. ‘Parsley in winter? I’d have to freeze them from summer. ‘

Things we take for granted elsewhere are difficult to obtain out of season. Elizabeth gets an organic vegetable box throughout the summer and tucks vegetables away in her freezer to use in winter. Yet Shetland is so far north – nearer Norway than Scotland – that rather like Alaska, they have a short but intense summer, known as the ‘simmer dim’ where there is almost 24 hour daylight. Conversely, the winter months have little daylight, a brief window between around 9 am and 2pm, which is ‘a nightmare for shooting food pix’.

Living in such a remote location means that, for a blogger, deliveries of samples are complicated: only non-perishable items can be sent. A hamper of Bulgarian food samples was sent and arrived several weeks after the use-by date. Other problems include not being able to go on travel trips like other bloggers. Companies are reluctant to spend the money when it costs several hundred pounds just to get off the island. Last year Elizabeth and her husband took all three children to England for a holiday, it cost over £3,000. But her children were thrilled to see trees for the first time.

‘They were just amazed. Shetland has the odd sparse group of trees but they aren’t very big. My son was scared when I took him to Canada to see the redwood forests at the age of four. 

He was frightened of bears. There are no predators in Shetland; no foxes or snakes, only pole cats (wild ferrets) and lots of rabbits.’ 

Five thousand years ago, most of Shetland’s trees were felled by the Picts, creating the ubiquitous peat. Furthermore the saline air (no part of Shetland is further than three miles from the sea), the extreme weather and the sheep, mean that new ones have not been able to grow. I experienced 147mph gales during Storm Gertrude, which was really quite frightening, I could barely drive my car which was rocking back and forth. 

What do you like about Shetland? I asked.

 ‘It has been described as a council estate in the North Sea’ Elizabeth explained in her Shetland burr which had only traces of Canadian ‘It’s slow paced. I suppose I’m used to that coming from where I lived. There isn’t much distraction. On the mainland there is cinema and theatre. When you’ve got that thinking time, you get inspired, you are creative. You’ve seen the landscape, it’s never the same, it keeps changing. Who knew there were so many different shades of brown, burnt umbers, oranges, browns, green? Then you’ve got the sea, the big sky, so big and always changing. I’m a wildling. And everybody is so friendly, so helpful. Folk don’t ask for anything in return.’ 

What is the most surprising aspect of living in Shetland?

 ‘There is a lot to do. Clubs, fencing, ballroom dancing, yoga. People keep themselves entertained. Bands come up to Shetland, for instance for the folk festival in May. ‘

What gives you the most pleasure here?

‘Being outdoors, the freedom. You can walk for miles and miles and not see a single soul.’

Have you ever felt lonely?

Elizabeth hesitates. ‘During the winter. I have no extended family here. But I was raised to be resilient and self sufficient.’

Will you be staying?

‘Sometimes I get homesick for Canada. But I’ve only been a grown up here. I don’t know if I could be a grown up in Canada.’

FIVE PLACES TO EAT IN SHETLAND recommended by Elizabeth

Fjara Cafe Bar – situated on the Lerwick waterfront this cafe serves gorgeous sharing platters, indulgent desserts and quality coffees all while offering superb sea views. You might even get to watch the seals basking on the rocks nearby.

Victoria’s Vintage Tea Rooms – Britain’s most northerly tea rooms located on the island of Unst – serves Posh Penelope sandwiches and splendid afternoon teas. Reopens again for the season in March.

The Scalloway Hotel – Shetland’s only rosette winning restaurant located in the old capital of Shetland. Fine Shetland dining at its best – quality fresh, local seafood and a mouth watering menu.

Burrastow House – a wild intimate retreat on the remote west side of Shetland. The menu served is whatever the chef fancies cooking on the day using local produce. Reopens in the Spring.

Frankies Fish and Chips – the UKs most northerly fish and chip shop and #1 fish and chip shop in the UK in 2015. Serves local seafood and you’ll even know the name of the fishing vessel your haddock was caught on that day!

Recent posts

tofu pic: Kerstin rodgers/msmarmitelover.com

Tofu recipes for the unconvinced

January 10, 2021

Food and drink books 2020 pic: Kerstin rodgers/msmarmitelover.com

Pick of the food and garden books 2020

December 6, 2020

A Christmas shopping wish list

November 30, 2020

Previous Post: « Alpine foods: tartiflette recipe
Next Post: Blood orange ricotta pancakes for Shrove Tuesday »

Reader Interactions

Comments

  1. Helen @ Fuss Free Flavours

    February 7, 2016 at 12:01 pm

    What a lovely lovely piece about Elizabeth, I really need to get to Shetlands and go and see her!

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      February 7, 2016 at 11:21 pm

      Thank you. She says whenever she has to make a decision about blogging, you are the voice in her head.

      Reply
  2. kellie@foodtoglow

    February 7, 2016 at 10:52 pm

    What a lovely piece on one of my favourite bloggers. As a fellow North American living in Scotland (Edinburgh via Florida), I love hearing how others adapt and immerse themselves into their chosen environment. Elizabeth is a brilliant example of what a positive thing change can be. She sounds like she was great company too. 30k steps – blimey!

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      February 7, 2016 at 11:21 pm

      She was fantastic company. And she says 'strong is the new sexy' 🙂

      Reply
  3. Shaheen

    February 14, 2016 at 2:34 pm

    What a wonderful insight into one of my favourite bloggers and her kindness and genuineness shines through her blog. It also nice to see what she looks like too as before all we saw was the red hair.

    Reply
  4. Eb Gargano

    March 8, 2016 at 1:36 pm

    Really lovely post. I always love to know more about other bloggers (far too nosy for my own good!) and fascinating facts about Shetland. Thanks for sharing. 🙂

    Reply
  5. NagaRaj Raj

    December 19, 2016 at 6:41 am

    nice

    Reply
  6. William Parker

    October 5, 2017 at 3:02 pm

    Interesting post!

    Reply

Leave a Reply to Shaheen Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
My best food, drink and cook books 2020. Winter Wa My best food, drink and cook books 2020. Winter Warmers by @ginandcrumpets; Cook, eat, repeat by @nigellalawson; Red Sands by @edentravels; Scoff by @penvogler; Sunmer Kitchens by @oliahercules; Oats in the North, Wheat in the South and The Downton Abbey Christmas Cookbook by @missfoodwise; Carpathia by @irina.r.georgescu; Jikoni by @cookinboots; Home Cookery Year by @5oclockapron; A Foodie Afloat by @dimurrell. All incredibly talented women, chefs, cooks, travellers, writers. Some are also artists and photographers and boozers. We have so much to be proud of in the UK food and drink scene. #womenwriters #cookbooks #foodbooks #lockdownwriters #puretalent #christmasbooks #christmasgifts #bookreviews #hamandhigh #msmarmiteloverblog #writing #cooking #travelling
Supper on Saturday night with my bubble. A b’sti Supper on Saturday night with my bubble. A b’stilla pie of potato, feta, pine nuts, sultanas soaked in sherry and ras el hanout. Butter or oil the dish, add 3 leaves of filo or brik, buttered in between. Tip in your filling. Fold up the sides. Brush on melted butter. Sprinkle poppy seeds. Cover with foil. Bake at 180c for half an hour, removing the foil for the last 10 minutes. Siege over some icing sugar with a tea strainer. Done and dusted(literally). #weekendsupper #b’stilla #bastilla  #pie #middleeasternfood #vegetarian #ovenready🔥 #supperclubchef #Novemberfood #lockdown2 #bubbledinner
Load More... Follow on Instagram

Archives

Copyright © 2021 msmarmitelover