Sharing is Caring

Throughout my days at St Andrews, there are certain moments when I realise my contentedness.  It hits me when I am walking back from a Hillwalking (Hiking) Pub Night. Or when I am sitting in a cafe alone eating a scone and drinking tea.  Or especially, when I am sharing a meal with friends.


Last Wednesday, a few friends and I had a wine and cheese night.  We got cheese and bread from a local store I J Mellis, and spent hours eating bread, cheese, butter, and drinking wine.  We had brie, blue, and cheddar cheeses.  And a bread with cheese and leeks, a cornbread of some type, and a sourdough.  The combination of everything was heavenly.

Two of the friends are German post grads that I met on a food tour of St Andrews.  The other two are also undergrad study abroad students.  We talked about the politics of both of our nations, the aura or tragedy surrounding the famous Kennedy’s, what parties look like in both countries, etc. etc.

Walking away from that night I realised how wonderful it is to be at an international university where I can learn about so many different spheres in the world.  Not only can I offer up my own perspective, but being able to see the similarities and differences among others,  then gives me a chance to reflect on my own.

These moments where I can share bread with people I never would have met back at home, are ones that I hold close to my heart, and are what shape my St Andrews experience.  I wanted to study abroad to grow, step outside of my comfort zone, and LEARN.  And what better way to do it then over bread and cheese? 🙂


Cheddar, Tomato, Caramelized Onion Grilled Cheese

photo 3

This is a “fancified” version of your traditional grilled cheese sandwich, but it’s still just as comforting! I made mine in a panini press, but you can also grill it on a pan with some butter.


2 slices of bread (I used whole wheat bread)

2 large slices of tomato

1-2 slices of cheddar cheese (depending on how much cheese you like)

1 onion (chopped into small slices)

olive oil


In a hot skillet add a drizzle of olive oil and the chopped onion. Cook the onions, mixing them every few minutes, until they caramelize, or become light brown.

On one slice of  bread, put the cheese. Then add the tomato, and then the caramelized onions. Place the second slice on top.

Put the sandwich in a panini press and grill it until the cheese is well melted.

Spinach, Mushroom, and Cheddar Scrambled Eggs

I think eggs are the perfect basis for a quick healthy meal.  Easy to pair with other ingredients the options are endless.  Today I made a scramble with fresh ingredients in my fridge.  This recipe is easily adaptable to whatever you have on hand.  Try serving Home Fries alongside it!




Spinach, Mushroom, and Cheddar Scrambled Eggs (serves 1)

2 eggs

butter to coat pan

cheddar cheese


sliced button mushrooms

Whisk the eggs in a dish with a fork.

Put butter in a skillet.  Turn on stovetop to high heat and melt butter until it coats the whole pan.  Add the eggs.  Immediately turn heat to medium.  Add the cheese, mushrooms, and spinach.

Using a spoon scramble the mixture until the eggs are cooked according to your preference.

Cheddar, Mushroom, Scallion Pizza


Yet another pizza recipe inspired by my sister. She loves cheddar and mushrooms so this one was a must. We used the Whole Foods multigrain crust again and it was very tasty. This one is a little bit more time consuming than the other tomato pizza because you have to caramelize the onions before putting them on the pizza. But overall, still a very quick, easy process!


4 scallions (finely chopped)

1 cup of cheddar cut into small cubes (more or less depending on how much you want)

12 small mushrooms (finely chopped)

1 onion


Salt and Pepper


Chop the onion in the small pieces. Put the onions a hot pan with some olive oil to caramelize. Cook them until they are golden brown.

Spread out the dough.

Sprinkle the chopped scallions, leaving a 1 inch margin of dough on the outside. (This is so that you can fold it over at the end to have a really thick crust).

Then add the cheddar cubes, the sliced mushrooms, and the caramelized onions.

Sprinkle some teragon on top.

Fold over the edges of the dough for a nice, thick crust.

Cook in the oven for 25 minutes at 400 degrees F.