About

“Isn’t that just fish and chips and other greasy stuff?” Often that is the response I get when I say that I am interested in British food. And sure, there is a lot of frying going on, and parts of animals being baked in dough in the British kitchens, but I have discovered that there are so much other more exciting things going on as well.

Having travelled and occasionally lived in the UK since I was young, the first things that captured my heart about the country hasn’t been the food, I admit that.  But on my last journey, that took me to some villages in Cornwall, Devon, Brighton and then London I went to the farmers markets and saw the lovely vegetables, tasted the delicious cheeses and drooled over the cream teas and the amazing puddings.

The British food tradition has something charming and hearty about it, where simple ingredients and earthy flavours are being used, often making the best of what is in season at the time. Warming spices and herbs are often added to bring that extra twist to the dishes, such as nutmeg and chives, therefore the name.

And when then old traditional dishes has names like fat rascal, bubble and squeak or Singing hinnies it is hard to not want to know more about it.

Being a vegetarian who sometimes eats fish (I think the correct term is pescetarian) since many years, I am curious about trying to make veggie versions of the traditional meat dishes, replacing the meat sometimes with vegetables and beans, sometimes with meat substitute products. There is so many reasons to give up, or at least reduce our consumption of meat, conserning the environment, our health and of course the well fare of the animals. And eating vegetarian is not very hard or complicated anymore, and you dont have to compromise of the taste. Just look around at all the wonderfull vegetables and spicies that are around you!

I am also really interesting in wholesome food, and I will be switching some of the white flour for things like buckwheat, whole wheat, corn flour, soya bean flour and so on, and giving place to other kinds of sweetening’s than white sugar, like maple syrup, dates, honey or stevia. The purpose is to be able to enjoy a proper homemade, classic meal with out getting in to the famous food coma or getting nauseous from too much sugar.

So here we go, off on the quest to tackle one British recipe at the time, the ancient and forgotten dishes, the everyday still loved by everyone- kind of food and the new mix-ups that comes from influences from other countries. Everyting from fish and chips and Cornish pasties to Hindle wakes and chicken tikka masala. And since I am Swedish and live in Malmö, I wont always be able to find the exact ingredients, I will just have to use the closest thing at hand.  I guess that makes my cooking swenglish!

I will be happy if you want to share advices on what to cook, recipes, knowledge about traditional food or any kind of feeling you might have about the blog with me, in the comment field or to nutmegandchives@gmail.com.

Love,

Paula

me with the new favourite cup

PS: All the pictures on the blog are taken by me, unless stated otherwise and may not be used without my persmission.

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