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Saint Andrews
Wednesday, December 19, 2018

A new kind of Orange Wednesday

It seems St Andrews has successfully transitioned to autumn. The leaves have changed, bundling up has become mandatory, and everyone is venturing into the...

“Kum” Dine with Me: In the Autumn Drizzle

Cake is scrumptious. And I would urge you all listen greedily to this next recipe.  It’s a cinnamon and orange drizzle cake. A perfect...

“Kum” Dine with Me

So, here’s a little about me. I’m Natalie, and I love to cook. If I had a slower metabolism, I would be huge. When...

The Student Vegan: The Graze Box

Whether it’s an unexpected care package from home or the result of some therapeutic online shopping done while slightly intoxicated, everyone loves getting mail....

Cooking, Anxiety, and Quiche

The experience of cooking varies vastly between different types of people. Those who genuinely take pleasure in the process tend to take one of...

The Student Vegan

An Introduction So here are the facts: My name is Alexandra. I’m a transfer student from North Carolina in the United States, with a dual major...

Peanut Butter Cupcakes with Nutella Buttercream Frosting

Warning: Contains nuts I love being in the kitchen. Whether it’s staring at the ridiculous amount of food on my shelves or actual cooking and...

Chicken and Sweetcorn Soup

There are several names for this Western Chinese dish; “Chicken and Sweetcorn soup” is one. I’ve also heard some Americans refer to it as...

Baked spinach cakes with coconut-curry sauce

Serves 2 Ingredients: -1 bag of baby leaf spinach -1 carrot, grated -1 red apple, peeled and grated -1 egg white -Some grated cheese -1 tsp flour -1 can coconut cream -1 to...

The Food Collective: Pork and Roasted Vegetable Salad

I love roasted vegetables.  I love roasted vegetable salads.  In a restaurant if I see a roasted vegetable salad I'll immediately order it.  And...