Spring in Edinburgh! Blue skies and cold winds. As the daffodils nod their heads, I wish I could give up my winter coat and scarf. But I know better. This is not a town to take lightly. Enjoy the sunshine, but don’t expect it to warm you. In spring, I…
You’ll probably have realised by now, that I am very interested in bread making and am definitely on a mission to improve my skills. Forgive me for being evangelical, but I find it so rewarding – I love making magic! Those of you who have made bread, have probably used…
I treated myself last week to a trip down to Bath to spend two days at the Bertinet Kitchen. So easy to get to from Edinburgh, and just 1 1/2 hours from Cardiff and London, Bath proved delightful and the courses fabulous. Last updated by Bread Baker Danielle at October…
‘Tis the season of birthdays. To celebrate two friends’ 40ths in style we went to Ducks Restaurant in Aberlady the other week. Duck’s owner Malcolm Duck, used to have a restaurant in Edinburgh and is now the proud proprietor of a restaurant, a bistro and a hotel in Aberlady, in East…
Are you unsure exactly how much a pinch, smidgeon or dash is? Help is at hand with these handy spoons! Not an April Fool – you can really purchase some similar ones! Last updated by Bread Baker Danielle at February 16, 2013.
Mr Edinburgh Foody writes on Sous Vide We have been impressed for some while by the quality of food cooked sous vide by various chefs, including those on The Great British Menu. Sous vide is the term used for vacuum sealing food in a bag, and then cooking it in…
Since this post as written, ITRI has closed. It was C’s birthday and in our household, when it’s your birthday, you decide what’s for dinner. The plans started with a pleasant but not overly ambitious dinner at home but changed, a couple of days before the day, to dinner out.…
If you live or indeed have visited Edinburgh, chances are you’ll have eaten bread or cakes from Breadwinner without realising it – they supply more than 100 cafes and restaurants throughout the city! I am so heartened that so many establishments from burger bars to tea emporiums seek out the…
Spring is a time for sowing rather than harvesting, but some ingredients reach their peak just now. Beautiful morel mushrooms and forced rhubarb vie with imported new potatoes and Spanish strawberries. A challenge to eat locally, but not impossible! Fruit and Vegetables Chicory, carrots, rhubarb, jerusalem artichokes, fennel, potatoes from…
Recently I went to The Apartment and Whighams for dinner in the same week. I was looking forward to both with equal relish. I did not have the same type of experience, however. I’m not going to itemise the various things that made one experience more pleasurable than the other. I’m…
