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Category Archives: seasonal

Mulled wine: infusing sugar and spice with the SousVide Supreme Demi

Caroline von Schmalensee December 12, 2014 April 25, 2017
A cup of hot white glögg goes very well with a slice of ginger cake.

Over the last four months, I’ve experimented with the SousVide Supreme Demi, a compact sous vide for home use. We’ve used it to cook fish, vegetables, and fruit, to prepare potatoes to make very tasty gnocchi, to infuse vodka and make pumpkin custards. With Christmas just around the corner, my experiments…

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Nature’s Harvest – Preserving Summer Fruits

Caroline Rye July 29, 2014 July 29, 2014
Redcurrant jelly: sweet, tart and tasting of summer.

There is something deeply satisfying about preserving summer fruits, squirreling them away to add colour and lift the spirits in the dark days of winter. When soft fruits and berries are still in season it’s comforting to spend an afternoon stocking the shelves, cupboards and freezer with what’s available from…

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Mithas spices up July with Indian street food

Bread Baker Danielle June 30, 2014 April 16, 2017
Dining at Mithas

Love Indian Food? Love trying something new? We suggest heading off to Mithas’ Street Food Festival. It will take place between the 1st and 17th July. If you’ve not been to Mithas in Leith yet, this is a great introduction. It’s my kind of eating, lots of different dishes to…

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Blackfriars Restaurant & Bar, Edinburgh Review

Bread Baker Danielle January 29, 2014 January 31, 2015
Partridge, pearl barley, black cabbage, toasted hazelnuts

I am already won over when I walk in to the restaurant out of the freezing air into a gloriously warm space. I later find that the temperature is set to Australian temperature, co-owner Georgie Binder’s native country. Blackfriars Bar and Restaurant is located just off the Royal Mile in…

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Toppings for Nairn’s oatcakes: easy snack or elegant paté? Both!

Caroline von Schmalensee December 20, 2013 April 4, 2017
Nairn's beetroot spread has an earthy but sweet taste.

Oat cakes are C’s favourite biscuit. He eats them with everything: hummus, cheese, tapenade – if it clings, spreads or stacks, it can go on an oatcake. (I’m the same with crisp bread.) Luckily, oatcakes good for you. They are also very versatile. I like them with cheese, but there’s…

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Carrot, leek and mustard seed soup – eat in season

Caroline von Schmalensee October 18, 2013 April 4, 2017
Carrot, leek and mustard seed soup: warming and satisfying.

At Edinburgh Foody, we get a  lot of interesting information and offers. The other week,one from Eat in Season, a campaign run by Greener Scotland. The campaign’s aim is to get people to cook with local, seasonal ingredients, and they have the support of Tony Singh, from the television programme Incredible…

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Fruitful Foraging

Bread Baker Danielle October 15, 2013 April 16, 2017
Our forager Ali with the honey fungus

Imagine one glorious September day. The sun was shining, there was a bit of warmth in the air. A perfect day for foraging.  We gather at Vogrie Country Park, near Dalkeith to discover the fruits of autumn.

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Edinburgh Larder Bistro: inventive, foraged and fresh

Caroline von Schmalensee July 17, 2013 April 4, 2017
Black pudding on brioche, with quail's egg, at Edinburgh Larder.

I went to Edinburgh Larder Bistro for my birthday last year. That was my first time, but not the last. Edinburgh Larder is one of my favourite restaurants at the moment, so I was rather pleased to be asked to go there to review it. As usual, I had a…

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A Room in Leith has moved to new premises

Caroline von Schmalensee June 22, 2013 January 29, 2015
Veggie haggis bridie at A Room in Leith with lovely accompaniements

A Room in Leith has moved! As of May 20th, 2013, its new premises are just across the road from their previous location so they still have a great canal-side outdoors seating area and nice views from inside the restaurant. A great new addition is the conservatory, which seats up…

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A Room in the West End: a cozy cellar restaurant in William Street

Caroline von Schmalensee May 29, 2013 October 8, 2016
Baked orange cheesecake with coffee syrup. Yes, please!

Many years ago, I worked for a software company on Melville Street. In winter, Teuchter was our local. At the time, there was a tapas restaurant in the cellar. Years have passed and Teuchters is quite a different pub from the one I used to go to with raucous colleagues.…

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