We’re off to England tomorrow morning for two weeks of buying new things, eating good food and enjoying life and time off from work. We will obviously be having a fabulous time and will be calling each other dah’ling all the time (after all isn’t that the most english you can ever be?). But besides that, we are looking forward to going to a genuine English pub with genuine English pub food. Yeah, ecxept it’s all vegetarian and vegan. Did you know, dah’lings, that there’s a vegetarian pub in Bath? it’s called The Porter! (Which happens to be a very short distance from my lovely boyfriend’s mother’s house.) It’s all just too fantastic to be true. And as if that wasn’t enough there’s also a really good (apparently) vegetarian restaurant in Bath that we might go to called Demuths. They also have a cooking school (I needs me a birthday and presents!).

Apart from that there are plenty of food related things I will be trying and taking home to Sweden.

• Parmazano - it’s cheap in England, I love it and it’s sooo good.
• Vegan Worcestershire sauce - the only type of Worcestershire sauce we have in Sweden has anchovies in it.
• Jelly -Can I get an amen? Amen! (I’ve never actually had jelly, ever!)
• Vegegel - Instead of gelatine, for gelling… things.
• Red food colouring - because it has carmine in it in Sweden and I neeeeds my red food colouring.

• Chips! Thick and greasy with vinegar on (I’ve never tried vinegared chips)
• Crisps - PRAWN cocktail flavoured is vegan, how wack is that?

And totally not food related at all (or I guess it is in a way), I’m a fat girl. And proudly so, but it seems like this shit country I live in hate all us thick ladies and won’t make any clothes for us. Therefore I am going to spend my hard earned money shopping away at the fat loving stores of England. Like Evans. I love you England, and god save the queen. I guess.

It’s summer!

Breakfast; I have it everyday and it’s by far my favourite meal, when I have time to do it properly. Swedish breakfast is usually nothing fancy. We have smoothies, or porridge with fresh fruit and coffee/tea, or yoghurt with muesli/granola and orange juice or just bread with butter and cheese with some tea/coffee. I like this kind of breakfast a lot, on workdays I don’t have time for anything fancy and to be honest I don’t really like cooked food in the morning. Something I do have sometimes is scones, or pancakes. In the weekend when there’s plenty of time for long breakfasts with some cat cuddling and man hugging we bake scones, cook nice tea, bring out the marmalade and spend an hour just talking, eating and enjoying life.

When I was a kid we had scones for breakfast on birthdays, special occasions and when we were really really lucky.It’s always been very special to me. SO nowadays I’m a scones fascist who won’t let anyone eat scones improperly!

Here’s how we did it this morning.

Do you have a special breakfast you just love?

Scones: Serves 4

• 8dl (3,33 cups!) wheat flour
• 1½ tbsp baking powder
• 1tsp salt
• 1 tsp sugar
• 100 gr (3½ oz) vegan margarine
• 4 dl (1,66 cups) soymilk
• (yeah I’m sorry, but it really does require thirds of cups here)

Turn the oven on to 225°C (440°F). Mix together the dry ingredients. Add the margarine and work that mix with your hands (you could put it in the food processor) until the margarine is mixed in evenly and the mixture is kind of grainy. Add the milk and stir together. You don’t want to work the dough very long, just mix it together quickly. Divide the dough into four pieces and make a round cake of each one (I usually just grab a fourth from the bowl with floury hands, but you could put it on a flat surface and do it properly). Put the four round cakes on a baking tray with baking paper. Cut each cake in two, but not all the way through and ‘fork it’ a bit (pierce each round with a fork a few times to help it bake evenly and also because that’s how I’ve always done it!). Bake in the oven for about 12-15 minutes until they are golden and have risen quite a bit. break the rounds apart and cut each half in half! Serve warm with butter and marmalade/jam and some nice tea to go with it.