Last week, Danielle and I did something we haven’t done before: we cooked together. After five years of talking and writing about food, we found ourselves in a kitchen, sharing a work area and stove. It was not only great fun – and filling – but also informative. I learned…
If you read this on a regular basis you’ll know that our household is vegetarian, with an occasional dip into a vegan diet due to problems with egg and dairy. For a long time, I didn’t think that it was possible to make good cake that was egg and butter free –…
1992 was the first time I experienced a Burns supper. Pretty fresh off the boat, metaphorically speaking, I had no idea what to expect so kilts, sharp sporrans and incomprehensible poems left me confused and amused in equal measure. I took to haggis immediately but have still to be convinced…
You could be forgiven for thinking that our obsession with coffee is a relatively recent thing. But our love of coffee dates back far further. Would you believe that the first coffee house in Edinburgh was opened in 1673? I was located just opposite what is now the Signet Library…
I love Japanese food but the stuff worth paying for is usually quite pricey – so occasionally, I make it at home. My sushi has had limited success (to be fair, most sushi chefs train for decades) whilst my ramen gets better every time. I can’t get enough of the umami-rich noodles…
Every country has its favourite cheese. Swedes are mad about Västerbotten to the point where they came up with a dish to showcase it. Västerbotten paj – Västerbotten flan* – looks and tastes great but is surprisingly easy to make. I wanted something nice and buffet-appropriate to serve my writer’s group over…
My favourite maple syrup recipes is oh-so-simple. Place large Bramley apples cored and in a dish and drizzle over a tablespoon of maple syrup per apple with 4 tablespoons of water. Bake until softened and caramelised at 180°C – 20 to thirty minutes. I naturally think of of sweet dishes when using…
When I first was asked by ABV InBev to test a couple of recipes developed by the Fabulous Baker Brothers, I assumed that beer was an ingredient. Not so. These are recipes designed to complement beer. When you starting thinking about it, it makes so much sense. Match the key…
I love the challenge of new ingredients. It’s an exciting time. What will they taste like? How will I cook with them? Will I like them? Indigo Herbs have set bloggers a challenge to create recipes from a range of ingredients. When I opened the package, I discovered items I…
As the drummer in indie-pop-rock band The Alibis, I count as the musical element of Edinburgh Foody. Consequently, I was enlisted to review ‘What’s Cookin? with Reole Shizzle,’ a CD of 13 reggae/pop tracks and a booklet of 7 recipes. Since most cookbooks don’t come with an accompanying soundtrack –…
