Cheese. Love it. I like mature cheese, and fresh, delicate new cheese. Over the last few months, I’ve seen mentions of cheese making kits on social media and I’ve been curious to try one out. Last weekend, I got my hands on one for making goats cheese. Filled with excitement I…
Pre-ramble I’m a big craft beer enthusiast but I lack the technical curiosity to make my own. My pal Raymond, however, has spent the past three years honing his brewing skills across a range of styles, including a silky oatmeal stout and a Christmas-spiced saison. He’s only ditched one undrinkable…
Somehow Pancake day always seems to sneak up on me. This year I am making a big effort to make sure that doesn’t happen. I am going to be ready! In our recent Breakfast Survey, you voted pancakes as your third favourite breakfast food. In almost every case, you suggested…
I used to think that oatcakes were a dry, dusty, bland, biscuit-esque disappointment. An oral punishment that sapped moisture from your tongue and left behind a claggy, crusty detritus. For a long time I did my best to avoid them. I only came into regular contact once I started working…
I’ve been set a challenge by Fish is the Dish (part of Seafish) to come up with 4 fish dishes. The Challenge Our fourth recipe completes the challenge! We eat a lot of fish in the Edinburgh Foody household. We’re lucky enough to have fresh fish shops in Edinburgh and…
I love Christmas leftovers. I look forward all year to the wonderful stock you can make from the turkey carcass. I use this to create tasty soup and sauces. Simply pop the bones into a large pot or if you’ve got one into a pressure cooker and add water up to the…
Welcome to this month’s sous vide recipe in our series of posts. Whether you’re new to sous vide cooking or want to add something to your repertoire, we aim to inspire you. Caroline’s been using the Sous Vide Supreme Demi. In the Edinburgh Foody household, we have the larger machine,…
I really like lasagna, but since we’re a vegetarian household, we don’t make a bolognese version. I’ve had veggie ones that I quite liked – my favourite was a tricolore with gorgeous home-made pesto – but often veggie lasagna is synonymous with soggy bits of courgette and mushroom. To overcome…
Soy sauce is one of the staples of the Edinburgh Foody store cupboard. It often gets used to brighten up a dish that needs a little something to make it zing (something Kikkoman call +K!). Kikkoman have challenged bloggers to come up with a recipe that is one pot, and…
I wrote about my initial experiments with the SousVide Supreme Demi in September. That time, I looked at a number of different dishes including salmon, vegetables and vodka. As the weather’s getting colder and the nights are closing in, I’ve developed a hankering for warm desserts. Luckily, the SousVide Supreme Demi…
