Recipe: Savoury Seaweed Scones

A while ago we had an unfortunate mishap with some rye flour. We brought a little baby sourdough culture into the world and slowly but surely drowned it. Or maybe scorched it in London’s intense heat. Or maybe we cut off some vital aspect of life; whatever we did to it, it surely died. A slow and sad death. Heartbreaking.

Trying to find a positive amongst all that, that did leave us with some spare organic rye flour leftover and when we clocked a recipe put up by fellow Irish blogger The Rebel Kitchen (with the very talented Emma Kenneally as the rebel with a culinary cause) last week for a very Irish scone recipe we thought it would be the perfect opportunity to test it out with our flour substitution. The result was a success and it made the death of our former rye flour incarnation a little bit more bearable, and us less guilty.

The Gastro Guide to London Food Markets

During our first year in London, we’ve spent a lot of our free time travelling around the city and exploring. It’s what we do. We pick a random place, or bus route, or underground line, and go there. We love food markets, making a bee line for them in whatever city or town we end up in on holiday. You can tell a lot about a city by looking at it’s markets and street food. It’s often quite reflective of the atmosphere or attitude of a city. Right now, there’s nowhere doing it better than our adopted hometown of London.

Whether you’re looking for some cheeky street food before a night out, stacking the kitchen full of organic produce for the week ahead, or looking for a taste sensation during a quick lunch break during the day, London is catering direct to the masses right now in a big way. There’s a heap of village-style and farmers markets popping up all over the city suburbs and there are hundreds to discover. Read on for our full guide to the best of the bunch in the city right now.

Back to Uni/Beginning College: Lunch, Dinner, Dessert

As two recent graduates, the college/uni experience is a recent memory for us both and our three years each of college were formative in broadening both of our horizons in the kitchen and just cookery and food in general. Patrick has a few recipes to guide uni students along the culinary pathway while exercising their brain muscles.

Russell’s graduation (DCU, 2012)

Patrick’s graduation (DCU, 2011)

*A little note – In Ireland, we tend to collectively call third level institutions ‘college’, whereas it seems in the UK it’s collectively known as ‘university’ or ‘uni’, we will use both but throughout the post, but bear in mind it all means the same thing and time of life. 

Lunch

Lunch can be a little difficult as it’s the middle of the day and most students are between classes or hovering around campus somewhere. Because lunchtime is not a set time in the college clock, it’s difficult to navigate how to keep fed. You want something that, if you take in from home, will last the morning (and beyond) in case you catch a late lunch, and you also don’t want to rely on cafeteria/canteen/campus shops to constantly feed you as they are rarely healthy and most of all the cost is just something that cannot be kept up with.

Back To Uni/Beginning College – Morning and snacking

As two recent graduates, the college/uni experience is a recent memory for us both and our three years each of college were formative in broadening both of our horizons in the kitchen and just cookery and food in general. Patrick has a few recipes to guide uni students along the culinary pathway while exercising their brain muscles.

Patrick’s graduation (DCU, 2011)

Russell’s graduation (DCU, 2012)

*A little note – In Ireland, we tend to collectively call third level institutions ‘college’, whereas it seems in the UK it’s collectively known as ‘university’ or ‘uni’, we will use both but throughout the post, but bear in mind it all means the same thing and time of life. 

August 2013: Snapshots

Yesterday marked exactly two months since we jetted off to begin our new lives in London. Here is a snapshot of our August.