Sometimes things happen and you have to change your eating habits. Since C. was ill earlier this year, we’ve tried to purge his diet of egg and dairy. It’s sad to see the cheese go, but since we’re already almost dairy free, it’s not been the hardship you might imagine.…
I’d like you to imagine a crisp dark exterior which when bitten yields to a smooth, firm filling. The chocolate shell is thick and delicious. I now explore the fondant. It is supremely smooth and delicately flavoured. What is that subtle taste? There’s just a hint of a rich porter and perhaps…
The inspiration for this recipe came from Lovecrumbs chocolate brownies and also a sample I received from Sopexa who are promoting French glacé cherries. There’s a recipe leaflet you can download that’s really aimed at the catering industry as it assumes you have a Thermomix! Being a sucker for beautifully wrapped gifts (the cherries came…
Chocolate Week 2011: I thought I’d try my hand at making some chocolates. It was fun, but sure does help you appreciated the experts! Now you’ll have to forgive me, but my unsuccessful efforts to recreate one of the recipes in the Auberge du Chocolat’s book was not all my fault. Yes,…
Sweet dreams are made of this: Chocolates from Coco and first Marshmallows from Burgh Bakes. Marshmallows How long is it since you ate a marshmallow? How would you describe the taste? Chances are you’ll say quite a while and squidgy and over sweet. Prepare to have all your perceptions challenged.…
Clare Rennie took some time out of her very busy pre Taste of Edinburgh festival preparations to tell us about Berry Scrumptious, a small company based on the family fruit farm in Aberdeenshire run by husband and wife team Claire & Ross Rennie. The farm is situated on the north…
My weekend guest who is avoiding gluten is back. I made some more bread using the Phil Vickery app I reviewed which has turned out well – adding some fine cornmeal gave it a delicious taste. But what for tea? I was keen to try out Dove Farm’s self raising…
Since this post was written, the location for tea has changed to the Peacock Room in the newly named Waldorf Astoria. You might have guessed by now that Caroline and I really love a good tea and of course particularly enjoy the in-depth research it requires to find just the…
We love discovering local producers and were very pleased to discover Chocolala at the recent FEAST event at Jewel and Esk College. Having very happily munched my way through some of their lovely fresh tasty chocolates, I thought I’d get in touch with Jim Hogg to find out more about…
Do you groan when Valentine’s Day comes around or are you a secret romantic at heart? I am a firm believer that it is the little touches that make all the difference. Endear yourself to your significant other with a little foody touch – especially one guaranteed to make them smile. With a little planning this is easily achieved.
