tag:blogger.com,1999:blog-40748957323662479422024-03-13T17:49:19.046-07:00e rucolaChiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-4074895732366247942.post-71875302863936475422011-08-02T14:31:00.000-07:002011-08-02T14:31:59.357-07:00Lunch at Cafe Fish Stockbridge<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This review previously appeared on <a href="http://www.edinburghspotlight.com/">Edinburgh Spotlight</a>.</span><br />
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<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The recent run of glorious weekend weather inspired a new mission, one which unfortunately did not come into fruition. Apparently, getting a table outside <a href="http://cafefish.net/">Café Fish</a> in Stockbridge on a Saturday afternoon is comparable to finding a needle in the proverbial hay stack. Since this was my second failed attempt to enjoy fish outdoors, I conceded, and accepted a table inside <a href="http://cafefish.net/">Café Fish</a> so I could at least satisfy one of my two cravings.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As we perused the menu, I soon forgot about the glorious sunshine outside, as I became intoxicated by the smell of seafood. My decision was entirely straightforward. My love for mussels means that wherever they feature on a menu, you can be sure I will order them. However, my dining partners were unable to decide between numerous options, all of which implied an array of delectable flavours. Finally, a decision was made and we were ready to order. I opted for a large portion of Shetland Blueshell mussels (£12), cooked with tomatoes, chilli and coriander, served with a side of homemade chips. The mussels were cooked perfectly, with a sauce that was a welcome change from the usual white wine and cream, which so commonly accompanies this type of fish. Although they were delicious, the absence of a finger bowl was noted, leaving me working through a rather large number of napkins. My sister opted for a deliciously fresh crab and mango tian, which at £7, was the perfect choice for those opting for a lighter lunch. Our fellow diner was pulled towards the traditional fish and chips, served with mushy peas and tartare sauce. His dedication to working through this hearty portion was admirable, as he commented on the freshness of the fish, and the crispness of the chips. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Shetland Blueshell mussels<br />
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<tr><td class="tr-caption" style="text-align: center;">Crab and mango tian</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzbVJsYOM95DTHF7ls2NmaQU9Ou3WrncITwb1JxuoPR2tAQSeOjr8vi9l7Tj1Wolgpdlgd7gkM6ps8hJq5gWA39Y68ddQYVN4FRUS9Vr9if9KqmSPwDt-OJ-Y6kKi_tkPXQo3sqSfYIs/s1600/Fish+and+Chips+Cafe+Fish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzbVJsYOM95DTHF7ls2NmaQU9Ou3WrncITwb1JxuoPR2tAQSeOjr8vi9l7Tj1Wolgpdlgd7gkM6ps8hJq5gWA39Y68ddQYVN4FRUS9Vr9if9KqmSPwDt-OJ-Y6kKi_tkPXQo3sqSfYIs/s320/Fish+and+Chips+Cafe+Fish.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish and chips</td></tr>
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The sociable nature of our lunch encouraged us to accompany our meal with a bottle of Sicilian white wine (Planeta Alastro Greganico, £23) which accompanied our fish perfectly. Unfortunately we were too full for desserts, and rounded off our meal with three espressos (£1.75 each), leaving us ready to tackle the rest of the day. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 115%;">Other than the absence of a finger bowl, which is essential when eating something as ungraceful as mussels, we were all in agreement that </span><span class="Apple-style-span" style="line-height: 17px;">our experience at </span><a href="http://cafefish.net/">Café Fish</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 17px;"> was a good one, and that we were willing to part with our hard earned cash to go back and eat there again.</span>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-91905302077287563092011-07-31T11:57:00.000-07:002011-07-31T11:57:30.855-07:00Amarone Review<div class="MsoNormal">This review previously appeared on <a href="http://www.edinburghspotlight.com/">Edinburgh Spotlight</a>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Seeing Scotland bathed in sunshine is rare. When this happens, I always feel overcome by the urge to spend every waking moment enjoying it. Part of this experience always involves eating out at any establishment with outdoor seating. We couldn’t believe our luck when passing <a href="http://www.amaronerestaurant.co.uk/">Amarone</a> on George Street to find a couple leaving their table, just in time for us to swoop in, and take up residence for the evening.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Determined to make the most of our prime location, I started with a <a href="http://www.campari.com/">Campari</a> and soda (£3.25), which I sipped slowly with a bowl of olives to keep me company (£2.45). The mixture of green and black olives were delicious, with stones still intact, indicating that they were at least more premium than the ready pitted variety. We moved onto devour Rigatoni with crumbled sausage and ricotta (£9.95) and Pennette with tomatoes and basil (£8.95). My dish featured robustly flavoured Italian sausage with a sauce that was lightly flavoured with fennel and ricotta, a delicious and filling meal, with pasta that was cooked perfectly. My dining partner’s meal was equally satisfying, with a mere hint of basil, rather than a more overbearing flavour. To quench our thirst, I enjoyed a large glass of Pinot Grigio (£5.45), whilst my dining partner opted for a can of Aranciata (£2.25).</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwhmk6HlmPEH93jwIZibE7kGdnLkCr5LWVt7qluUe7l0h4j1PmS3KyOKGJOmueTY3VSth_QzZ7yrppd0GNBZ9twWZKWq-0VQBNdUtPaHBwjDCM0DTRKD_sU3ux7JVtdcEklcKEBeBOy8/s1600/Mixed+Olives.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwhmk6HlmPEH93jwIZibE7kGdnLkCr5LWVt7qluUe7l0h4j1PmS3KyOKGJOmueTY3VSth_QzZ7yrppd0GNBZ9twWZKWq-0VQBNdUtPaHBwjDCM0DTRKD_sU3ux7JVtdcEklcKEBeBOy8/s320/Mixed+Olives.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed Olives</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKuxMjoefbeiGau6DyKJgUtI8Sc_zqTIKi7iBgf9W9lvAy2_W9O617FJcmDnpSjK6A3DMGrsUMhInD_k0jAdAoSAgXJK2G5vFKGjJrtoh0C4FkvYuqV_HFJO8UFLMGvG2XrLDqn-k2No/s1600/Rigatoni+with+Italian+Sausage.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKuxMjoefbeiGau6DyKJgUtI8Sc_zqTIKi7iBgf9W9lvAy2_W9O617FJcmDnpSjK6A3DMGrsUMhInD_k0jAdAoSAgXJK2G5vFKGjJrtoh0C4FkvYuqV_HFJO8UFLMGvG2XrLDqn-k2No/s320/Rigatoni+with+Italian+Sausage.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rigatoni with Italian sausage</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-CXloBHA_87LhP3afBgV1pNXUg_Ccd6yMOt_MMe5xHUh4G2EvS8ianM9Vcn0k0y0DI7mcbkfT58-dwML-LnpU51NkWP7LGI3nj7ovutD211p-5sJtUFgl53NVZALusVUNF80ViJpasE/s1600/Pennette+with+tomatoes+and+Basil.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-CXloBHA_87LhP3afBgV1pNXUg_Ccd6yMOt_MMe5xHUh4G2EvS8ianM9Vcn0k0y0DI7mcbkfT58-dwML-LnpU51NkWP7LGI3nj7ovutD211p-5sJtUFgl53NVZALusVUNF80ViJpasE/s320/Pennette+with+tomatoes+and+Basil.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pennette with tomatoes and basil</td></tr>
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</div><div class="MsoNormal">My dining partner’s appetite regularly outdoes mine, and so he devoured a semifreddo cioccolato (£5.75), a rich chocolate based pudding, which resembled an ice cream that hasn’t fully set. I ended my meal with a glass of dessert wine (Muscato £3.45) and an espresso (£1.90).</div><div class="MsoNormal"><br />
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<tr><td class="tr-caption" style="text-align: center;">Semifreddo Cioccolatto</td></tr>
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</div><div class="MsoNormal">Not only were we impressed by the quality of the food at <a href="http://www.amaronerestaurant.co.uk/">Amarone</a>, but also the service was excellent. We felt well looked after and valued throughout our dining experience, and not only will I be recommending <a href="http://www.amaronerestaurant.co.uk/">Amarone</a> to family and friends, I can say without hesitation that I will be eating there again soon.</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com1tag:blogger.com,1999:blog-4074895732366247942.post-47199939784335532062011-07-22T03:25:00.000-07:002011-07-22T03:28:07.553-07:00The Wanderer Returns<div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">It has been a mighty busy few months, so by the time my holiday finally came around, it was fair to say I was ready for it. Having no preconceptions or expectations of a particular location always helps. In our case, we had no idea what we were going to, so it really was a case of displaying endless amounts of optimism, in the hope that this would have some sort of cosmic significance in relation to our destination.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As we hopped aboard the bus from Milan to Lugano, it was hard to anticipate anything as we were lost in the beauty of the surrounding landscape. As we drove through Lake Como, I kept my fingers and toes firmly crossed that Lugano would deliver some of what I had just witnessed by the banks of that beautiful lake. And as the bus came to a stop, I turned to my right, only to be confronted by a view that assured me that I had done good.</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">After we had dropped our bulging suitcases off at our new digs for the week, we ventured seaward in search of something equally as important as our location. With food being such a big part of my life, and so far today's airport exploits had far from satisfied, I was eager to get my teeth into some of what Lugano had to offer. With fabulous looking eateries sprawled across the water front, it was hard to choose from the endless menus, offering traditional stone baked pizzas, and fresh seafood. On the first night, I opted for my all time favourite dish, spaghetti with clams, garlic and chilli. It was so good, I'm convinced I can still taste it now. Rob opted to start off his holiday by chomping his way through his favourite dish, a Margherita pizza. Unfortunately, the camera was still hiding away in the corner of my suitcase, resulting in no photographic memories of this meal. In hindsight, this is possibly a good thing, as looking at that meal day in day out would be rather torturous.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The remainder of our time in Lugano was spent floating from bistro, to bar, to restaurant, where we thoroughly acquainted ourselves with the startling local cuisine. From a lunchtime eatery on the water, to a luxurious restaurant on a hilltop, here are just a few pictures of what Lugano had to offer.</span><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-size: 13.5pt;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Sundried Tomato Risotto</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwo4WOPQB_dR-0dODOwK6G3BJAPgObBwgcGsCWhlVCLBHjmqiJYvPP1yQx89PG06AkTWw-bYXYMMuvWStUt7BV6Qp3vxwLz3pkSDtI1F2sfLfAsDxo0i8qk26cYYyjSpqPkIl5LzkQlA/s1600/Brown+pasta+with+prawns+and+courgettes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwo4WOPQB_dR-0dODOwK6G3BJAPgObBwgcGsCWhlVCLBHjmqiJYvPP1yQx89PG06AkTWw-bYXYMMuvWStUt7BV6Qp3vxwLz3pkSDtI1F2sfLfAsDxo0i8qk26cYYyjSpqPkIl5LzkQlA/s320/Brown+pasta+with+prawns+and+courgettes.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown Pasta with Prawns and Courgettes<br />
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<tr><td class="tr-caption" style="text-align: center;">A favourite deli with the locals</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Delicious fresh sandwiches</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh fruit from a local market</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFvH1r0_Quumr0SRGdbbVq78J47574fp8WX91LVFSHJh0qPxzsGNdsvv13KjtFziPPyWR2M40R2AKpEEX9B7lDX0w3ROmb-X2uCx5IuQg5TyP0BZgsdgDHiO9-IiLyLGvVJYk_5CWu9M/s1600/Fresh+Mortadella+for+sandwiches.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFvH1r0_Quumr0SRGdbbVq78J47574fp8WX91LVFSHJh0qPxzsGNdsvv13KjtFziPPyWR2M40R2AKpEEX9B7lDX0w3ROmb-X2uCx5IuQg5TyP0BZgsdgDHiO9-IiLyLGvVJYk_5CWu9M/s320/Fresh+Mortadella+for+sandwiches.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Mortadella for sandwiches</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxiAagDWTeioh_OfXqRhnt32MNwMLPOt5A1QIk9AtmOQ-zTK17gsv5ZT3QkvMK35QvQf55noKhYwLZiYfJzsWgtkX1O_G_dvroUUNgJkECUAS6JQ4McQ4wg9KnqJbUhMuu7WtKVMP2oU/s1600/Pasta+with+clams.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxiAagDWTeioh_OfXqRhnt32MNwMLPOt5A1QIk9AtmOQ-zTK17gsv5ZT3QkvMK35QvQf55noKhYwLZiYfJzsWgtkX1O_G_dvroUUNgJkECUAS6JQ4McQ4wg9KnqJbUhMuu7WtKVMP2oU/s320/Pasta+with+clams.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta with clams</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_gSYaAyFAova6v8iU5OZRL2kKoLWL035RiLHt8G22XFafBQVk0AM1mmlJRziQQZUm9uLIFIAgmUvBUtXGbqEo8SwwymrKOBmtTtF_dG_H5PlcbimfkYPDNf9kzFOg5tbyiv9z3C4I-I/s1600/Pizza+Margherita.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_gSYaAyFAova6v8iU5OZRL2kKoLWL035RiLHt8G22XFafBQVk0AM1mmlJRziQQZUm9uLIFIAgmUvBUtXGbqEo8SwwymrKOBmtTtF_dG_H5PlcbimfkYPDNf9kzFOg5tbyiv9z3C4I-I/s320/Pizza+Margherita.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza Margherita</td></tr>
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</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">Leaving Lugano was hard, and I was surprised at how attached I had come to it over the space of six days. But as Milan beckoned, I became excited about other aspects of the world's fashion capital, for that reason and that reason alone. As our purses were now rather light, my assumption was that our eating habits across our 24 hour stint in Milan would be modest to say the least. Upon arriving at Piazza Duomo, I was kicking myself for forgetting the splendour that is Milanese cuisine, and having just come from Switzerland, the prices attached to any given menu were surprisingly refreshing.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">Having visited Milan before on a number of occasions, I knew what I wanted to show my partner in crime, a Milanese novice, and how little time we had to cram everything in. As we wandered around the Duomo, taking in its splendour, I found myself in familiar territory once more, with my tummy rumbling, asking to be fed. As we moved onto the arcade, I remembered myself as a child, gazing longingly at the Louis Vuitton shops, and the restaurants that saddled either side. Eating in these restaurants was always unattainable, and I had assumed due to their surroundings that their prices would reflect the designer handbags being purchased next door. As I walked by, staring longingly at a plate of ravioli that a gentleman was devouring, alongside what I could only assume was a luxurious glass of Barolo, I decided eating there may well be the best meal of my life. As I examined the menu, I found my mouth had all of a sudden assumed its own identity and before I knew it we were sitting at a table adorned with fresh flowers and white linen table cloths, watching Milan's world of commerce walk by, enjoying their lunch hour. After we toasted our holiday with a glass of prosecco, I became overbearingly gleeful, I really could not believe where I was.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The problem with realising a dream is that it so often disappoints. It had always been a rather fantastic notion of mine to eat in Ristorante Biffi, but never in my wildest dreams did I think it would happen. But as my ravioli arrived, I began to make peace with the fact that I was there, in the experience, eating the best ravioli I had ever had. With very little conversation, I savoured every moment of this delectable meal. Rob, was experiencing a very similar notion, with him opting for a modest spaghetti dish, flavoured solely with the Italian staples of tomatoes and basil.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-size: 13.5pt;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrkOBrKnL3bwhHi9Zpt4D1nu_an4Tjvdm1MUUH_AfgxirP3LSkk8SmSOedgyj16SsNfs42TQl_uCN2EwY02oVAzCexDmnXxlU_WqzF1YtTAgWSXrxQjv0tmlLRIvoipCpUsoWFxG3_g8/s1600/Spaghetti+with+tomato+and+basil.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrkOBrKnL3bwhHi9Zpt4D1nu_an4Tjvdm1MUUH_AfgxirP3LSkk8SmSOedgyj16SsNfs42TQl_uCN2EwY02oVAzCexDmnXxlU_WqzF1YtTAgWSXrxQjv0tmlLRIvoipCpUsoWFxG3_g8/s320/Spaghetti+with+tomato+and+basil.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti with Tomato and Basil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSmbPnNSNepwbN8grd0xSIatGtAH-x6oyI5a0xwQSyPvlQ9C1ixZ49EdIzve8hQxpzlMOCfUtLkRryz2hpyBmRne89bo9lUF6BEtC223zdIJ-FmNlDcEXEhs_0oDPt-J8_efzAcMNgnw/s1600/P1010104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSmbPnNSNepwbN8grd0xSIatGtAH-x6oyI5a0xwQSyPvlQ9C1ixZ49EdIzve8hQxpzlMOCfUtLkRryz2hpyBmRne89bo9lUF6BEtC223zdIJ-FmNlDcEXEhs_0oDPt-J8_efzAcMNgnw/s320/P1010104.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ravioli with Meat Sauce</td></tr>
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</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After devouring such a beautiful meal, the afternoon was reserved for a meander round the shops and of course a little shopping. This spilled nicely onto a catch up with an old friend, who has thoroughly adopted the Milanese way of life. We met her for the very traditional Italian aperitivo at a bar in the fashionable Brera district of Milan. Here, we successfully sampled a range of fish, pasta and vegetables, alongside a drink for the incredibly reasonable fee of 8 euros. The notion of aperitivo in Italy, is comparable to that of the Spanish Tapas, accept with solely Italian culinary offerings.</span><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As you would expect from a nation that is renowned for its food, our experience in both Lugano and Milan was incredible. Not only was the quality impressive and the food impossibly fresh, we enjoyed every mouthful, and has given me renewed vigour for my blog and food in general. I now can't wait for even more cooking and tasting!</span><o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-61752095525694032152011-06-23T06:50:00.000-07:002011-06-23T06:50:16.570-07:00Sunshine on Crail<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Months of planning and organising paid off last weekend, as the first annual Crail Food Festival was a roaring success. Even Saturday’s relentless rain couldn’t keep people away, as foodies from across Fife descended upon the town hall to sample Fife’s home grown specialities. With stalls selling out due to their array of delicious produce, it’s fair to say that the popularity of the event exceeded all expectations. I visited the festival on Sunday, where I left a very rainy Edinburgh to bask in the Crail sunshine, for a day of eating, drinking and my favourite subject, talking about food.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLW1368x3UZO2U43CkA16qrtkffdvRYhnWnoKbv1tvcg9gZTpSUpsmiu72TF4SwrPuKBPqS-Rl8qJkB8ghazPkCYdyNVpbobdI4sanO1UtMVFiHC0W1tUmJ1lVahn_FzrSYwVbFhlDmQ/s1600/P1000804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLW1368x3UZO2U43CkA16qrtkffdvRYhnWnoKbv1tvcg9gZTpSUpsmiu72TF4SwrPuKBPqS-Rl8qJkB8ghazPkCYdyNVpbobdI4sanO1UtMVFiHC0W1tUmJ1lVahn_FzrSYwVbFhlDmQ/s320/P1000804.JPG" width="320" /></a></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Sunday’s foodie delights took place down at the harbour, which was bathed in sunshine. As I made my way down the rocky path, I could see nothing but queues for every stall, and with the fresh local produce on offer it was easy to see why. Our first stop was a visit to the <a href="http://www.fifediet.co.uk/">Fife Diet</a> stall, where the challenge was to pedal your own smoothie. As Rob hopped onto the bike, which had a food processor attached, I watched as the strawberries and raspberries were painstakingly whizzed up with each rotation of the wheel. The end product was arguably the most delicious smoothie I have ever tasted.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9tHRNy4sUrRBsUpequv3EMSjCYoFfz9mCcrWulBm95OH1H0E9QOSMwBUO0JWd2JrVPux5_f7RYbMjs8Oulg3al5hz2NPgUPhUQ9unde1vBkmeWmVbzU1xrsnCa_wpJ0L_BQWkfkFV-U/s1600/P1000795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9tHRNy4sUrRBsUpequv3EMSjCYoFfz9mCcrWulBm95OH1H0E9QOSMwBUO0JWd2JrVPux5_f7RYbMjs8Oulg3al5hz2NPgUPhUQ9unde1vBkmeWmVbzU1xrsnCa_wpJ0L_BQWkfkFV-U/s320/P1000795.JPG" width="320" /></a></div><br />
With 20 minute long queues at every stand, I had a difficult decision to make, the choice between a hog roast roll from <a href="http://www.lucklawmeat.co.uk/">Lucklaw Farm</a>, and a venison burger from <a href="http://www.seriouslygoodvenison.co.uk/">Fletchers of Auchtermuchty</a>. In the end, my hunger outweighed my desire to wait, and as the queue for venison was marginally shorter, I opted to sink my teeth into prime venison on a seeded bun. It was truly delicious, and the quality of the meat was undeniable. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6r6-uBklPw3sdvurVOo3_QqVG8ODyO58Uv7g4OMvYPXvJ2f0ixPYAjU3l97iukdE5EMAADLKGaQYGbv-HINcYBuMIt6OG6hPm3r64Oy7TJRZBG7l43Gwy8RmLsJuCB4ia2vTRAbNsLg/s1600/P1000797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6r6-uBklPw3sdvurVOo3_QqVG8ODyO58Uv7g4OMvYPXvJ2f0ixPYAjU3l97iukdE5EMAADLKGaQYGbv-HINcYBuMIt6OG6hPm3r64Oy7TJRZBG7l43Gwy8RmLsJuCB4ia2vTRAbNsLg/s320/P1000797.JPG" width="240" /></a></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Although I opted for the venison, there was no shortage in terms of choice, especially when delicious seafood had been freshly plucked from the shore. With fresh lobster, crab and the famous <a href="http://www.arbroathsmokies.net/">Arbroath Smokies</a>, even the most discerning fish lover would have found something to curb their appetite. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtRd6M1vjkx7PaK1RFhRoz7xigO-hdqk9oQvUgnzc4CxiG4uOxm-7GJK7z0FBX3bDs5YJ6rAe6UEIw0U0MTQQzgnK3_Ujp-y3m3UZwax610PCR1Yr_V-dwTGDDH3L2ezqS-wa3wCQsdc/s1600/P1000808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtRd6M1vjkx7PaK1RFhRoz7xigO-hdqk9oQvUgnzc4CxiG4uOxm-7GJK7z0FBX3bDs5YJ6rAe6UEIw0U0MTQQzgnK3_Ujp-y3m3UZwax610PCR1Yr_V-dwTGDDH3L2ezqS-wa3wCQsdc/s320/P1000808.JPG" width="320" /></a></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Even if the sun hadn’t been shining on Crail, I have no doubt that the festival would have been a success regardless. With such an array of foods on offer, and producers on hand to answer consumers’ questions, the whole event was a resounding success. I’m already looking forward to next year.</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com2tag:blogger.com,1999:blog-4074895732366247942.post-5734961201963325762011-06-21T06:51:00.000-07:002011-06-21T06:51:33.782-07:00The Guid Cheese Shop<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">If you’ve been keeping up to date with all the recent postings in the run up to the Crail Food Festival, you’ll know that Fife produce is world class. Over the course of last weekend, these producers showcased their products, and allowed us to see, sample and buy the sort of food that only Fife can produce. Another member of this community is Svetlana Redpath from <a href="http://www.guidcheeseshop.co.uk/">The Guid Cheese Shop</a> in St Andrews. Her range of locally sourced artisan products proudly adorn cheese boards across the Kingdom of Fife. With my mouth watering, Svetlana shared a few secrets with me about the art of sourcing such a vast range of wonderful cheeses.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What made you decide to open your own cheese shop?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">My passion for farmhouse and artisan cheese is unrivalled. Being a cheesemonger is a very interactive profession. Every day I get the opportunity to talk to people about cheese, and show them just how many cheeses there are available. When I recommend a cheese to a customer, I encourage them to taste a sample of the cheese before they buy it. This ensures that they leave with a cheese they are going to love.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">Do you produce your own cheese, or do you source the products you sell?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><a href="http://www.guidcheeseshop.co.uk/">The Guid Cheese Shop</a> is a retailer and wholesaler. Cheese making is an entirely different profession, which requires a great deal of time and skill. It also involves a number of specialised processes, such as sourcing the highest quality milk, and allowing the optimum time for the product to mature. Knowing the products we sell have been treated to the best possible process, using premium products, makes us proud to be sellers of such wonderful cheeses.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What methods have you used to engage the local community in promoting your business?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">St Andrews is an amazing town, with a number of residents who really enjoy their food and recognise high quality products. We enjoy being a part of the local community and support local organisations, charities and student societies by donating prizes for their raffles and fundraising events. Most recently we were a sponsor of the Royal Wedding Breakfast, an event that had a massive impact on the local community. We also regularly participate in regional festivals and food events, which is why we are so happy to support the first ever Crail Food Festival.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What makes you so passionate about cheese?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">It’s a truly amazing product, and so versatile. The number of cheeses that can be produced from an ingredient as simple as milk is a marvel. I never get tired of trying new cheeses, but I do have my firm favourites. What a lot of people don’t realise about cheese is that it’s actually a very healthy food. When it’s made properly, either by a farmer or an artisan cheese maker, it’s full of vitamins and minerals, whilst being a fantastic source of protein and calcium.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How did you become involved in the Crail Food Festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">The organisers of the festival approached us to see if we would be interested and we didn’t need so much as a second to think about it. It’s admirable to see someone invest so much of their precious time to organise such a worthwhile event. We believe it’s extremely important to celebrate artisan foods like this, otherwise we run the risk of being left with tasteless and unhealthy mass produced supermarket offerings.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What makes Fife produce so special?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Fife is a beautiful agricultural region that produces a lot of fresh food that we are lucky enough to enjoy. But what makes it even more special, is the passion of the people who both make and grow this exceptional produce. </div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-43668879391825359552011-06-17T00:59:00.000-07:002011-06-17T00:59:13.823-07:00Arbroath Smokies<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">As we all know, Fife is rich in culinary offerings. From fresh fruit and vegetables, to organically reared livestock, the landscape is ripe with opportunity. This wealth extends to the Fife coast, where Iain.R.Spink, founder of Original Smokies from Arbroath Ltd, does his magic. I spoke to Iain about the success of his business and how he came to be involved in the Crail Food Festival.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How long has Original Smokies from Arbroath Ltd been a fixture in the local community?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">The business has been established for eight years and during that time I have been a regular supporter and attendee of all the Fife Farmers Markets.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How did you come to be involved in the Crail Food Festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">I try to get involved in as many local events as possible, as you never know what opportunities might arise. This was the case with the Crail Food Festival. I met the organisers at several other local events, and following on from this I was invited to attend the festival.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What do you attribute to the success of your business?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">I think it’s largely down to the fact that people can see the fish being smoked in front of them. By demonstrating how Arbroath Smokies are made, my customers not only get to see the process their food undergoes, but have the added bonus of eating the fish at its very best, hot, juicy and straight from the fire. As the saying goes you eat with your eyes, and the sight of all the fresh fish hanging on sticks ready to be smoked, combined with the smell of the burning hardwood logs provides an entirely sensory experience for customers at the many fares and markets I attend. Additionally, I only use the best quality raw materials available and usually do every stage of the lengthy process myself. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">Why do you think so many people buy from supermarkets, rather than take advantage of local produce?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">In the main, I think people are enticed by the convenience that comes with supermarkets. The ability to get everything under one roof is tempting, and can save a lot of time. I also think price has a part to play, and in these financially challenging times, consumers are forced to go with more economical options. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">Your business is firmly established, what advice would you give someone thinking of opening a business in the food industry?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">My advice would be to keep things small and manageable with an emphasis on producing the best quality products. With growing concern and unrest over mediocre food infiltrating our society, consumers are now looking to extend their knowledge of good food, and where to buy high quality, local produce. If producers can bear this in mind and create something unique, whilst keeping quality at the forefront of their aims, they should be able to establish a very worthwhile business.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">In your opinion, what makes Fife produce stand out as one of the best?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"></b>The diversity of produce available all over the Kingdom of Fife is quite amazing. The rugged coastline produces fantastic seafood, whilst the fertile land allows fruit and vegetables to flourish. Teamed with more unique products, such as venison and water buffalo, it’s easy to see why Fife produce is considered one of the best in the world. </div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-87975553993180036542011-06-14T05:59:00.000-07:002011-06-14T05:59:50.073-07:00Fife Farmers Market<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">With ever growing concerns about where our food comes from, having a reliable source where we can buy quality food and drink is essential. As people become more aware of the vast array of local produce they have on their doorstep, the greater opportunity there is for local businesses to thrive. A great way to showcase local produce is through the establishment of Farmers Markets. The frequency of these events have grown over the years, thus maintaining a loyal customer base. Barbara Wardlaw, Co-ordinator of the <a href="http://www.fifefarmersmarket.co.uk/">Fife Farmers Market</a> took the time out of her busy schedule to talk to me about the project and its success with the local community.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What was the inspiration behind establishing a <a href="http://www.fifefarmersmarket.co.uk/">Fife Farmers Market</a>? </b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Farmers in the region of Fife produce so many wonderful products. This was the impetus behind establishing the <a href="http://www.fifefarmersmarket.co.uk/">Fife Farmers Market</a>, as the community was lacking a direct sales outlet for their produce. It also allowed farmers to liaise directly with customers, which really supported them in expanding their client base.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
<b style="mso-bidi-font-weight: normal;">What do you attribute to the success of the <a href="http://www.fifefarmersmarket.co.uk/">Fife Farmers Market</a>?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Consumers are more aware and more conscious about the things they eat. They want to know how their food is grown and where it comes from. Farmers markets facilitate this, as customers can ask the producers questions directly. In turn this allows consumers to make more informed choices about what they are eating. This level of service teamed with high quality produce keeps customers coming back time and time again.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How do local producers become involved in the <a href="http://www.fifefarmersmarket.co.uk/">Fife Farmers Market</a>?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Any producers interested in participating in the <a href="http://www.fifefarmersmarket.co.uk/">Fife Farmers Market</a> should contact us so we can talk them through the process. After the initial enquiry has been made, we send farmers a stall holders application to complete. If they comply with our market rules, the application is then forwarded onto the Fife Farmers Market Committee. The final stage, if necessary, is a visit to the producer’s premises to confirm our health and safety requirements are being met. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How did you become involved in the <a href="http://www.visitcrail.wordpress.com/">Crail Food Festival</a>?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">We have several food links with a number of the participants in the festival, and being a local event, we were happy to help on the promotional side. It’s a wonderful event that’s helping to drive forward the notion of eating local, whilst serving as a platform to provide local residents with more information about the availability of high quality, local produce across Fife.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">In your opinion, what more can be done to promote local produce?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">By getting information into schools, we can start with the younger generation, encouraging them to adopt these values before any others can take hold. We also need to educate consumers on the value of buying local, and the positive effects it has on the local community.</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com2tag:blogger.com,1999:blog-4074895732366247942.post-47723335498371168302011-06-14T05:43:00.000-07:002011-06-14T05:43:42.419-07:00A Thoroughly Modern Approach to FoodThere’s no denying that modern technology has very firm roots in our society. As we have evolved over time, so has our machinery, with it becoming ever more sophisticated. With lines of communication now extended through the technologies we have at our fingertips, I spoke to <a href="http://www.susanmcnaughton.com/">Susan McNaughton</a>, an enthusiastic advocate of social media. We chatted about her involvement in the <a href="http://www.visitcrail.wordpress.com/">Crail Food Festival</a>, and how she has utilised her skills in this area to help them pilot this event. <br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How did you become involved in the <a href="http://www.visitcrail.wordpress.com/">Crail Food Festival</a>?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">My husband and I run a small accommodation business, Sandcastle Holidays, which owns <a href="http://www.sandcastle-cottage.co.uk/">Sandcastle Cottage</a> in Crail. Having owned the business for 20 years now, we’ve established a number of relationships with local residents. They were aware of my new business venture in social media management, and invited me to a Crail Business Group meeting, where I talked about how I was using social media to promote my business. It was at this meeting where Graham Anderson of the <a href="http://www.honeypotcrail.co.uk/">Honeypot Guesthouse and Tearoom</a> talked about his vision for the <a href="http://www.visitcrail.wordpress.com/">Crail Food Festival</a>, based on an idea he had been discussing with Finlay Kerr of the <a href="http://www.caipliehouse.com/">Caiplie Guest House</a> in Crail.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What were your initial thoughts about the festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Hearing Graham and Finlay talk about the benefits of local produce were not in any way isolated, which made me think that this could really work. Just before they mentioned the prospect of a festival, I had attended the first AGM of the Fife Diet, whose ethos tied in directly with what Graham and Finlay were striving for. With such a wealth of local produce available in the Fife region, we are trying to encourage people to take advantage of this, rather than resorting to convenience.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What strategies have you used to help promote the festival? </b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Initially, I set up a <a href="http://www.facebook.com/Crail.Food.Festival">Facebook</a> page and <a href="http://twitter.com/#!/crailfoodfest">Twitter</a> account to start generating coverage. Using this strategy, I felt I could promote the festival, whilst helping local businesses by encouraging them to add comments about their participation. Not all of the businesses involved had been exposed to social media tools, so I was happy to assist in setting them up with <a href="http://www.facebook.com/Crail.Food.Festival">Facebook</a> pages and <a href="http://twitter.com/#!/crailfoodfest">Twitter</a> accounts. When using <a href="http://twitter.com/#!/crailfoodfest">Twitter</a>, we based our people search on those who listed food as one of their interests. We knew that people from Edinburgh, Dundee and Glasgow would be the most likely to embark on a day trip to Crail, so we further focussed on these groups as well as those based in Fife. This promotions approach was relatively unknown to the business people in Crail, who had used the more traditional advertising techniques of posters and press releases to promote previous events. This has still taken place, however I have focussed more on using on-line means, such as creating content for the <a href="http://www.visitcrail.wordpress.com/">Visit Crail blog</a>, using short videos on <a href="http://www.youtube.com/results?search_query=crail+food+festival&aq=f">YouTube</a>, and linking photographs of the area back to the festival.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How successful do you feel the use of social media has been in promoting the festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Ask me on the 19<sup>th</sup> of June! We’ve done the right things, we’ve put the word out, we’ve engaged with new friends online, we’ve used social media to entice suppliers and participants, as well as generating new business for Crail. We’ve also managed to get some press coverage by engaging with freelance journalists on <a href="http://twitter.com/#!/crailfoodfest">Twitter</a>, and promoting the event at the Fife Tourism Conference. But the hard work involved here won’t just stop as soon as the festival is over. We’ve set up a <a href="http://www.flickr.com/groups/crailfoodfest/">Flickr</a> page, so visitors can share their images from the festival, and we’ll be asking for feedback so that the festival can continue in future years. As a business owner in Crail, the ideal scenario for me would be to see local business owners engaging with their customers in a very 21<sup>st</sup> century way, by using the same tools as I have in promoting the <a href="http://www.visitcrail.wordpress.com/">Crail Food Festival</a>. I'd welcome the opportunity to help more people in the area learn to take an active role in promoting Crail as a destination.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What can local businesses and producers do to tempt people to adopt a more 'local' attitude?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">I think a better story needs to be told about our food. We need to make people more aware of where their food is grown and what’s in it to allow them to make more informed choices. With the use of intelligent labelling, we can give customers more information on what they’re actually eating. It’s also key to listen to customer feedback and react to this, to ensure you are giving customers what they want. A good example of this pro-active approach is <a href="http://www.ardrossfarm.co.uk/">Ardross Farm</a>, who use <a href="http://www.facebook.com/Crail.Food.Festival">Facebook</a> to inform their contacts of specialities arriving in store, and to listen to requests from customers for items they’d like to see stocked. This can make all the difference in tempting people to shop at the farm shop rather than the supermarket.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What’s the best thing about local produce?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">It's so delicious! By eating locally you're not only eating fresh food which is in peak condition, but you're helping to make local businesses successful. This in turn helps strengthen the local economy and makes it possible to continue to live in places as beautiful as the village of Crail.</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-29329490044916384162011-06-14T05:15:00.000-07:002011-06-14T05:15:02.337-07:00Trotters Independent Condiments<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">This time next week the streets of <a href="http://visitcrail.wordpress.com/">Crail</a> will be awash with all things food related. Stalls will be going up, music will be playing and all the hard work that has gone into preparing for this festival will be on display. Come rain, hail or shine, the festival promises something for everyone, and with Fife’s finest food producers on hand, I can be certain about one thing, nobody will leave feeling hungry. Another contender to keep our tummy’s from rumbling, is Byam Trotter of <a href="http://www.trottersindependent.co.uk/Condiments/Trotters_Independent_Condiments.html">Trotters Independent Condiments</a>, who talked me through why he was looking forward to the first <a href="http://visitcrail.wordpress.com/">Crail Food Festival</a>.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What were your initial thoughts upon hearing about the <a href="http://visitcrail.wordpress.com/">Crail Food Festival</a>?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">I was really excited when I heard about it. Some people are passionate about music, and there are numerous festivals to celebrate that, so why not spend a little more time celebrating food? Food is amazing, and I can’t think of any better way to celebrate that fact.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">Why did you decide to become involved in the festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Since I established <a href="http://www.trottersindependent.co.uk/Condiments/Trotters_Independent_Condiments.html">Trotters Independent Condiments</a> in November 2009, Fife has been very good to me. <a href="http://www.trottersindependent.co.uk/Condiments/Trotters_Independent_Condiments.html">Trotters</a> wouldn’t be the business it is now if it wasn’t for the support of the local community who share my passion for food. This reaction has also encouraged me to get involved in any food related events that take place in the Fife area. It’s nice to support the people who have supported me in the past, whilst meeting new customers and members of the community.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What tools have you used to promote your business?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">In the main, I have used events, like the <a href="http://visitcrail.wordpress.com/">Crail Food Festival</a> to promote the business. I have also regularly attended farmers markets, which has been a great way to meet customers, and get feedback on new and existing products. I also make sure the company website is up-to-date, so that customers can explore our full range of products.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What do you attribute to the success of <a href="http://www.trottersindependent.co.uk/Condiments/Trotters_Independent_Condiments.html">Trotters Independent Condiments</a>?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">I have been very fortunate in the response from the local community. I’ve started my business in an area where support for local produce is incredibly strong. There are also numerous farm shops, who are always keen to stock local produce. After customers had tasted my products, order requests soon started coming in, which helped the business to continue strengthening.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">In your opinion, what makes Fife produce so special?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Unfortunately, Scotland isn’t a country that’s renowned for its food. We have been tarred with the proverbial poor food stick, which is hard to shake. But what people don’t know is that Scotland has some of the best food in the world. From amazing salmon and wild venison, to mouth watering strawberries and raspberries, and wonderful artisan cheeses, Fife produces just about everything Scotland can offer. I would struggle to think of a Fife producer that I wouldn’t recommend, which really makes me proud to come from Fife. </div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com1tag:blogger.com,1999:blog-4074895732366247942.post-77877394022136986962011-06-07T03:37:00.001-07:002011-06-07T03:40:40.638-07:00The time for spice<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">There’s no denying it, our culinary horizons have broadened. With the streets of Scotland awash with international eateries, we’ve come a long way since the days when mince and tatties were the most exotic thing on offer. Nowadays, we take delight in offerings from further afield, with a tendency to use spice to curb those hunger pangs, so much so, that the humble curry is voted time and time again Britain’s favourite dish. It was this love for curry that encouraged Darren Mollan to set up Chilli Papas, a company that takes all the hard work out of making curry, by offering oil free, fresh spice blends, making it easier than ever before to make a delicious family meal. I had a chat with Darren about Chilli Papas and its success within the Kingdom of Fife. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How long has Chilli Papas been a fixture in the local community?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">We started the business in February of this year. Considering we’ve only been established a short time, the response from retailers across Fife has been overwhelming. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What inspired you to start Chilli Papas?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Last Christmas, when things were at their most frantic, my sister-in-law wanted to cook a curry. As everybody knows, time really is not of the essence around Christmas and New Year, so my wife Lynn suggested blending the spices and including cooking instructions. It was a resounding success, and prompted us to start the business.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How have the Fife community reacted to Chilli Papas?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">The support for the oil free curry mixes has been particularly impressive. The local community have really embraced our products, which has resulted in us building up a large bank of loyal customers. We have also been very well supported by regional retailers throughout Fife.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What were your initial thoughts upon hearing about the Crail Food Festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">As a local resident, I don’t think there is enough of a celebration centred around Fife produce. The Crail Food Festival is exciting and very worthwhile. I really do look forward to it becoming a regular fixture in the foodie calendar.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">Why did you decide to become involved in the Crail Food Festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">It’s such a fantastic opportunity to raise awareness of the Chilli Papas brand. We’re also very excited to be involved in something that will get Fife the coverage it deserves for its local produce. I really can see this festival being a key fixture for years to come. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What makes Fife produce so special?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Here in Fife, we have one of the most unspoiled landscapes in the world, which allows us to produce goods of the highest quality. From seafood, meat and poultry, to the freshest fruits and vegetables, Fife producers are renowned for their quality. With a landscape so rich in opportunity, it’s easy to see why Fife has upheld its reputation as a world class food producer.</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-9925627113388288612011-06-07T00:44:00.000-07:002011-06-07T00:44:22.105-07:00Cochrane Cottage<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">How much do we really know about the foods we eat? This was something that troubled Carol-Anne Doyle, owner and co-founder of <a href="http://www.cochranecottage.co.uk/">Cochrane Cottage</a>, an artisan producer of flavoured balsamic dressings and fat free vinegars. This train of thought prompted her and her husband to establish <a href="http://www.cochranecottage.co.uk/">Cochrane Cottage</a> in November 2009. Since then, their commitment to using locally sourced produce in their range of delicious condiments has resulted in a business that has gone from strength to strength. I had a chat with Carol-Anne about <a href="http://www.cochranecottage.co.uk/">Cochrane Cottage</a> and how they have developed over the years.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How did you become involved in the Crail Food Festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">My husband Kevin met one of the organisers of the festival at another food event. They got chatting about the festival and its aims, and we were really excited to hear that someone was being proactive in their approach to promoting local produce. We knew that this was something that we wanted to become involved in, so we got in touch with the organisers and asked if we could be part of the festival.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">Cochrane Cottage has gone from strength to strength since it launched in 2009. What do you attribute to the success of your business?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Our customers are definitely attracted to the fact that they recognise all of the ingredients on our labels. People want to know what they are eating and feeding their families, and with our products, they have the guarantee that they are produced locally using quality ingredients. Furthermore, we grasp every opportunity that comes our way. We try not to say no to even the smallest event, as everything should be considered a development opportunity. At the moment, our growth has far outweighed our initial expectations. We always had faith in the quality of our products, but to have the business grow to a point where we now have our own outlet shop in the Silverburn shopping centre in Glasgow is truly amazing.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What promotional tools did you use to raise awareness of the Cochrane Cottage venture?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">We made good use of modern technology, ensuring that we had a media profile to offset our aims. We also participated in a number of tasting sessions, took our products to sell at events, and as I said before, we rarely missed a networking opportunity.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">In your opinion, what more can be done to help support local businesses?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Good feedback is invaluable. Providing a quality product itself is not enough. You need to get people talking about it and recommending it to extend your customer base. This approach encourages people to buy local, which is what we are really striving for.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">What makes Fife produce so special?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Nothing is better than local produce. It’s fresh, doesn’t taste mass produced and you know where it comes from. This alone gives local produce the edge over anything you could buy in the supermarket.</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-6130535608531116282011-06-01T07:05:00.001-07:002011-06-07T00:40:45.436-07:00Castle Garden Flowers<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">Over recent years, there have been general concerns over a lack of community spirit, with the media urging us to believe that this sense of community has now been shelved, and people are far more detached from their neighbours. In the Fife community, this couldn’t be further from the truth, and having been fortunate enough to work with the lovely people that are participating in the Crail Food Festival, I feel privileged to have seen how their passion for local produce has encouraged them to unite. This has very much been the case with the relationship that has developed between Castle Garden Flowers and Ardross Farm. A venture that has been in place since March of this year, Sue Rabjohns and Karen Wilkieson talked nicely to Fiona and Nikki Pollock of Ardross Farm, who kindly allowed them to grow salads, flowers and herbs in the Ardross Farm garden, which they then sell in the farm shop. I had a chat with Sue about Castle Garden Flowers and their involvement in the Crail Food Festival.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">Castle Garden Flowers has been with us since March of this year, what made you undertake this venture?</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">The idea came to us around a year ago. Karen and I are both keen gardeners with a particular passion for herbaceous perennials. We were in the process of looking for a suitable site to establish a nursery, when Karen became aware of the possibility of setting this up within the beautiful walled garden at Ardross Farm. This encouraged us to have a chat with Fiona and Nikki at the farm and set up Castle Garden Flowers.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">What sort of produce do you sell at the Ardross Farm Shop?</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">We sell flowers, herbs and salad leaves. Our pot grown herbs are proving popular, and we are looking to extend the range over the coming weeks. We have also really enjoyed the challenge of ensuring we grow enough salad leaves to supply the farm shop on a daily basis.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">How did you become involved in the Crail Food Festival?</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">We attended the Fife Diet East launch event at Kellie Castle earlier this year, where there was already a buzz around the festival. We knew that there would be many like minded locals and producers involved, which was an added incentive. Teamed with the fact that Karen and I are passionate about both eating and supporting locally grown produce, we were happy to give up our time and promote the cause in any way we could.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">In your opinion, what makes Fife produce so special?</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif; line-height: 115%;">The East Neuk is blessed with a fantastic range of produce. This should be more readily acknowledged, and people should be encouraged to take greater advantage of it. With concerns over climate change and the rise in petrol prices, we have a greater responsibility than ever before to both think and shop local.</span></div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-48388717956280192402011-05-31T01:16:00.000-07:002011-05-31T01:16:01.934-07:00Ardross Farm<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">There are exciting times ahead in Crail as their first official food festival draws ever closer. With many local producers now confirmed to be taking part in the festival, I was fortunate enough to chat with Nikki from Ardross Farm, whose family firmly do their bit to promote local produce. Having farmed in the local community for over a century, the Ardross family saw the benefits in opening up the fruits of their labour to the hungry folk of Fife. Their venture has proved hugely successful, culminating in a broad customer base, which spans across Fife and beyond. The business has retained its family values, with Nikki now managing the farm shop. Despite the till constantly ringing, Nikki still found time to answer a few of my questions about Ardross Farm shop, and the part they are soon to play in the Crail Food Festival.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How did you become involved in the Crail Food Festival?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">I met Graham at a meeting, and at that point, the festival itself was in the early planning stages. We were asked to contribute to this, due to the positive relationship we have with a number of local food producers, and being passionate about local produce, we were more than happy to help.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">What were your initial thoughts when you were asked to become involved?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">From the outset, I was really excited about the festival. I was aware of how much work would be involved in piloting it, but with the wealth of produce that Fife has to offer, I knew with the right people on board it could be a success. At Ardross Farm, we are ready and willing to fly the flag for anything that helps to put the East Neuk of Fife on the map.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">How much of the produce you sell is produced on Ardross Farm?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Around 40% of our sales can be attributed to home grown produce. The majority of the remaining 60% comes from the sale of local products.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">Why do you think people are more inclined to shop in supermarkets, rather than make better use of local amenities?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Some people don’t have the option. There has been a decline in local shops recently, and the ones that do still exist don’t have the same buying power as supermarkets. They have the ability to bulk buy, which in turn drives down the price for the customer. For other people it’s a case of convenience. That’s why we were so keen to be involved in the Crail Food Festival, as it’s a great opportunity to show people how spectacular the local produce is, with the added benefit that it’s right on their doorstep. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;">Finally, what makes Fife produce so special?</b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">We have a melting pot of local produce, the key being in the word local. Why opt for food that has travelled land and sea, when we have a landscape rich in opportunity. With spectacular sea food, fresh vegetables, some of the best barley the world has to offer, not to mention the lamb and venison. It’s the quality of this produce that’s igniting interest in Fife’s food. And when you need a break from your own kitchen, visit one of the many tearooms and restaurants in the local area that are proud users of the local bounty. Being surrounded by all of this should surely help to cement Fife as one of the true champions of fresh, local produce. </div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-31807638414894330192011-05-28T08:57:00.000-07:002011-05-28T08:59:04.037-07:00Speckled chocolate muffins<div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">As a savoury fiend who turns to wine, cheese and olives in my hour of need, chocolate tends to fall off my foodie radar from time to time. However, I'm not completely inept to the charms of the brown gooey stuff, as the half eaten jar of Nutella in my kitchen cupboard will tell you. I do enjoy chocolate, but there's one thing I find just a little too rich on the chocolate front, and that's the double chocolate muffin. I always struggle to finish one, and as much as I enjoy the moist, chocolatey goodness, I felt that I had to look for an alternative that would result in just a trail of crumbs across the plate.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">Speckled chocolate muffins were born of necessity, designed to give me enough of an energy kick to get me through the afternoon, without feeling like I needed forty winks afterwards. Their pale mochaesque colour denotes that of a wholemeal muffin, already relieving some of the guilt you may otherwise feel with the double chocolate variety. On the off chance you're beginning to think that this muffin's a bit wimpy, two tablespoons of Nutella thrown into the mix should fill you with faith that this chocolatey treat packs the proverbial punch. Enjoy!<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">Without this stuff, we wouldn't have any muffins:<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">2 tablespoons Nutella<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">50g chocolate chips<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">2½ teaspoons vanilla extract<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">100g caster sugar<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">60g rolled oats<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">275ml milk<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">280g plain flour<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">1 tablespoon baking powder<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">½ teaspoon of salt<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">1 egg lightly beaten<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">100g melted butter<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">Now for the fun bit:<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">1. Preheat the oven to 200°C. Grease or line a muffin tray. This mixture should give you 10 muffins.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">2. In large bowl, throw in the oats and cover them with the milk and vanilla extract. Stir the mixture, then leave the oats to soak up the flavour of the milk and vanilla.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">3. Whilst the oats are soaking, mix the baking powder, flour, salt and sugar in a separate bowl. Now add the chocolate chips and give it a good stir.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;">4. Add your butter and egg to the oat mixture, followed by two tablespoons of Nutella. Stir the mixture well before combining it with the dry ingredients. Mix the two together until just combined.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hrNpoHzqzid5bGQoGl2XtuyBhRIAE7WEU_TDXwKS7pAhbLW_pd9XCQZtItLa6ZVPrM7NJaZoaB0u7YV9mzL_DilurFKvvbjWhLB72rqgnuW51MwryjLT7V4ArfbjlxXsMzWfv7wyQRg/s1600/P1000263.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hrNpoHzqzid5bGQoGl2XtuyBhRIAE7WEU_TDXwKS7pAhbLW_pd9XCQZtItLa6ZVPrM7NJaZoaB0u7YV9mzL_DilurFKvvbjWhLB72rqgnuW51MwryjLT7V4ArfbjlxXsMzWfv7wyQRg/s320/P1000263.JPG" width="320" /></span></a><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Spoon the mixture into the muffin tray and bake in the oven for 18-20 minutes. When you take them out the oven, they will smell delicious, but try and resist the urge to eat them, until they have cooled in the tin. Around ten minutes should do the trick. Then turn onto a wire rack and enjoy!</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-14469117269198554192011-05-18T07:56:00.000-07:002011-05-18T07:56:30.121-07:00CakiesWhether or not the term 'Cakie' has been previously coined, it was the only suitable adjective I could think of to describe the happenings at <a href="http://www.edinburghspotlight.com/2011/03/review-fredericks-coffee-house/">Fredericks Coffee House</a> yesterday evening. Comparatively, this event was reminiscent of a convention, perhaps not that far removed from what I'd imagine a Star Wars convention to comprise, lots of over excited people, tongues at the ready with nothing but praise for their favourite topic. Apply this principle to 30 cake lovers, and you should be able to get a feel for last night's event. If only you could actually have tasted the cake!<br />
<br />
Upon hearing all us Edinburgh cakies calling, Lynn boarded the train from Leeds, bound to try and test the talents of us bakers that live north of the border. Having firmly established <a href="http://clandestinecakeclub.co.uk/about/">The Clandestine Cake Club</a>, Lynn is a cake expert, who put all her expertise into organising this wonderful event. And weren't the cakes a thing to behold!<br />
<br />
Not one for letting food defeat me, my approach to this evening was simple, everything in moderation. I failed to have a whole slice of anything, but a sliver goes a long way, meaning that I got to sample twice the number of cakes I originally anticipated. There were so many combinations, and since I didn't take any individual photos, I won't take you through them all, but I have to say I was bowled over by the quality. The cakes generally were outstanding, and each one more delicious than the next.<br />
<br />
My contribution to the evening was my <a href="http://erucola.blogspot.com/2010/09/messiest-baker-of-year-2010.html">chocolate and hazelnut cake</a>. A rich Italian cake, which unfortunately looked rather modest amongst the more grand baking gestures. But the lovely comments from my cake tasters were touching, and left me feeling proud of my more plain looking contribution.<br />
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Last night didn't happen all on its own. There were so many people involved in making it the event that it was, so firm hats off to <a href="http://clandestinecakeclub.co.uk/about/">Lynn</a>, <a href="http://www.edinburghspotlight.com/2011/03/review-fredericks-coffee-house/">Fredericks</a> and of course the bakers. My mouth's watering and tummy rumbling for the next Edinburgh Clandestine Cake Club.Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-77320606695380995982011-05-11T07:47:00.000-07:002011-05-16T00:36:21.923-07:00Treacle Review<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">This review previously appeared on </span><a href="http://www.edinburghspotlight.com/"><span style="font-family: Georgia, "Times New Roman", serif;">Edinburgh Spotlight</span></a><span style="font-family: Georgia, "Times New Roman", serif;">.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">It seems that some people get everything right. In the case of the good folks that brought us Hamilton’s in Stockbridge, it comes in the form of Treacle. Situated at the top of Edinburgh’s fashionable Broughton Street, Treacle has become a firm favourite with locals, lured by their ample drinks list, good food, and an atmosphere other Edinburgh bars wish could be bottled and sold.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Upon entering Treacle, it’s hard not to feel trendy. With the exposed brick walls and pop art feature areas, the decor is reminiscent of Hamilton’s, but with a more intimate feel. The menu is varied and affordable, with starters, mains and desserts ranging from £6 to £10.<span style="mso-spacerun: yes;"> </span>Incorporating food from the length and breadth of the globe, you would be hard pressed not to find something to satisfy your appetite. I opted for the organic steak and ale pie with home cut chips (£8.95), whilst my dining partner veered to the other side of the continent with his choice of crispy chilli beef noodles with honey and sesame (£8.95). The first thing that struck me as our plates arrived was the unique presentation of our food. The steak pie was served on a wooden board, with the chips oh so coolly presented in a stainless steel pail. They say you eat with your eyes, and this theme was to continue as my dining partners noodles were served in a quirky New York style box, looking just as good as they do on the TV.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">As we dived in, our lack of conversation wasn’t the result of nothing to say, but rather due to sheer enjoyment of the wonderful food. My steak pie had a glorious crust, and oozed with sumptuous pieces of steak in a deliciously rich gravy. The chips were thick cut and crispy, the perfect accompaniment to the pie. I washed this down with a large glass of Pinot Grigio Rosé<br />
wine (£4.90) which was sharp and refreshing.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjprPrAkcQ-jZICRsWrBMoK6-EZifwRk4AAqh_YXG-Q_kPqSW1PBecBasUQuv8WJ2dnATXMmhW1TnJjlnI5lORDhVJXINVw-xOnpnBa7Y0AbmnWJ8KMv2VELtg4yuOKvQBxYIfUPVp-g/s1600/Steak+pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjprPrAkcQ-jZICRsWrBMoK6-EZifwRk4AAqh_YXG-Q_kPqSW1PBecBasUQuv8WJ2dnATXMmhW1TnJjlnI5lORDhVJXINVw-xOnpnBa7Y0AbmnWJ8KMv2VELtg4yuOKvQBxYIfUPVp-g/s320/Steak+pie.JPG" width="320" /></span></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">My partner’s noodles were strewn with soft slices of battered beef, before being dressed with sesame seeds and soy sauce. The noodles were perfectly cooked, with just the right amount of chilli to accompany the dish. Add to this a pint of Staropramen (£3.80) and I had one very happy dining partner.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">I unfortunately don’t have an ever expanding stomach and was too full for dessert. However, my dining partner’s pudding had me loosening off my trousers and asking for another spoon. Belgian waffles, lathered in nutella, served with ice cream and strawberries. This desert was truly a thing to behold and even by our greedy standards, it was polished off in record time.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXM6o9iZMY_L3Alklba-kU3eZWWCYOEqVkojGwMEYv0uGsW-kH3puLB-nBjqysq6oPZvLn7VeGtWaFlfgs4_QbvUs2qbci_LtfGXEe3hHK5pJJfr29BlNGAC9W51rcVic9AMQIdO5xqtM/s1600/Waffles+and+nutella.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXM6o9iZMY_L3Alklba-kU3eZWWCYOEqVkojGwMEYv0uGsW-kH3puLB-nBjqysq6oPZvLn7VeGtWaFlfgs4_QbvUs2qbci_LtfGXEe3hHK5pJJfr29BlNGAC9W51rcVic9AMQIdO5xqtM/s320/Waffles+and+nutella.JPG" width="320" /></span></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">After leaving a very happy, if not gluttonous customer, I couldn’t help but think that this establishment really has got everything right. Good food, a great selection of drinks and excellent customer service, I think there is very little more you could ask for. </span></div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-69374452942758509462011-05-07T14:11:00.000-07:002011-05-07T14:11:47.324-07:00The last person to visit London?<div class="MsoNormal">I know, it’s hard to believe that I hit the ripe old age of 26 before adorning my finest tourist getup and boarding the shuttle to London. My reasons for not having visited our capital city prior to last week were fairly unremarkable. Being the opportunist that I am, I tend to opt for more exotic climates, where my disposition generally becomes a little sunnier. The prospect of visiting a city where I could understand the native tongue was an alien one, but having returned with some of my preconceptions being both met and shattered in the same weekend, it was certainly time for me to give London a true and honest first hand evaluation.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Upon arrival, and after negotiating the <a href="https://www.stanstedexpress.com/index.asp?SID={916AAD44-608D-4838-B41F-F919EAA43C51}">Stansted Express</a>, we piled into a taxi, where I was given an impromptu tour of the streets of London. As we made our way towards Mayfair, I was astounded by just how busy it was. Professional looking people charged through the streets, cappuccino in hand, ripe for any sort of networking opportunity. I however was more than ready to find my hotel, and more importantly seek out some lunch.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Our hotel, <a href="http://www.millenniumhotels.co.uk/millenniummayfair/index.html?s_kwcid=TC|14121|millenium%20mayfair%20hotel||S|p|6650154133">The Millennium Mayfair</a> exceeded all expectations. Generally, hearing the words ‘free upgrade’ can only have positive connotations. In relation to our beautiful room this was certainly the case. A quick brush and spruce up later we hit the streets of London in search of some good honest lunch time fare. With the lack of Lebanese cuisine in Edinburgh, I decided this would be a trip of firsts, resulting in me opting for a selection of delicious mezze at the wonderful Messina. We opted to share stuffed vine leaves, bread and hummus and pitta breads stuffed with minced lamb. It was a delicious start to our trip.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbx753fqZ6ymvu6FWnMWJ86DRTK3mbkmwR0F-1kOUrCzOsP6jqJM08mzBReATc-DS60Zx0ueCi-cxw5-8h0jlwVuCkPM6n9IOJ1vxnnXY9SzfXwT_sx-G7IPWYVC4vXQAsxnE8tmOsYo/s1600/Stuffed+Vine+Leaves.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbx753fqZ6ymvu6FWnMWJ86DRTK3mbkmwR0F-1kOUrCzOsP6jqJM08mzBReATc-DS60Zx0ueCi-cxw5-8h0jlwVuCkPM6n9IOJ1vxnnXY9SzfXwT_sx-G7IPWYVC4vXQAsxnE8tmOsYo/s320/Stuffed+Vine+Leaves.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed vine leaves</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5B6Trmb7Jr2WCSmOjw51gCNf95yRs_syfnkHsfk-A606y5YwUVNdK-9yiQ1ETSnWLHxOfVp40MMVab9ZqJwBf2t_Ay8NtIDrJRGLjyA89pmVYxHuoGhRWs7EwwsdWDNAe0qpjsboW_w/s1600/Lamb+Pittas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5B6Trmb7Jr2WCSmOjw51gCNf95yRs_syfnkHsfk-A606y5YwUVNdK-9yiQ1ETSnWLHxOfVp40MMVab9ZqJwBf2t_Ay8NtIDrJRGLjyA89pmVYxHuoGhRWs7EwwsdWDNAe0qpjsboW_w/s320/Lamb+Pittas.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb pittas</td></tr>
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</div><div class="MsoNormal">Known for our meandering along the streets of Edinburgh, we applied the same principles to London, walking all the way from Mayfair to Covent Garden for our evening meal at <a href="http://www.carluccios.com/caffes/covent-garden">Carluccio's</a> Italian restaurant. We shared a typical antipasto, with Parma ham, grilled vegetables and mozzarella, which didn’t disappoint. I followed with spaghetti and clams, whilst Rob opted for the risotto with chicken and asparagus. I loved my pasta dish, which was subtly flavoured with garlic and chilli. The risotto however was overloaded with cheese, detracting from the flavour of the current seasons asparagus. We ended the evening with a selection of homemade ice creams, which were authentic and beautifully flavoured, accompanied by a glass of Vin Santo and homemade biscotti. Overall the experience was good, and for £65, I was impressed in terms of value for money, considering we were in a city renowned for its expense.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6Cdov47ibYLgfgXE7QyjxbXLVqK6zs-Z1zTycZw_s7ukJp83tbvavbbokoq98Wei5tTVQKW_hQJkugiO6ckQiAiuPN7YXjU5eM46njjfL-gd4CWVZ3b9xcgH77kAslbfqHGyG27Xk_M/s1600/Antipasto+at+Carluccio%2527s.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6Cdov47ibYLgfgXE7QyjxbXLVqK6zs-Z1zTycZw_s7ukJp83tbvavbbokoq98Wei5tTVQKW_hQJkugiO6ckQiAiuPN7YXjU5eM46njjfL-gd4CWVZ3b9xcgH77kAslbfqHGyG27Xk_M/s320/Antipasto+at+Carluccio%2527s.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Antipasto at Carluccio's</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKBvpM9KAPkG8XckLKz64VJ1pmEY4gu6YdtDYpYShvnQUMxWEzdwZjmXYeH6BX0_Y6KUlzW2Fd4MA8iLcpKXsVL6jdXCFBUkehYQuD0GY5OxQbRLsffPtbe2t3UDK5j4B-u5Mb840ZtU/s1600/Risotto+with+chicken+and+asparagus.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKBvpM9KAPkG8XckLKz64VJ1pmEY4gu6YdtDYpYShvnQUMxWEzdwZjmXYeH6BX0_Y6KUlzW2Fd4MA8iLcpKXsVL6jdXCFBUkehYQuD0GY5OxQbRLsffPtbe2t3UDK5j4B-u5Mb840ZtU/s320/Risotto+with+chicken+and+asparagus.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto at Carluccio's</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXt3epaT9wEi3J7wmfVHs-UrS2xTT_EKUHdv6ytiIuc5njkWcxyHHUQ2T7vAEKOvVeMNkMcS6500GWe1h3ULPyeZNnKCkK0OrGKj8g8lq3PnYC96PwOhx2JLnfj2zz1UPM8kFmlJ5mts/s1600/Spaghetti+with+clams.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXt3epaT9wEi3J7wmfVHs-UrS2xTT_EKUHdv6ytiIuc5njkWcxyHHUQ2T7vAEKOvVeMNkMcS6500GWe1h3ULPyeZNnKCkK0OrGKj8g8lq3PnYC96PwOhx2JLnfj2zz1UPM8kFmlJ5mts/s320/Spaghetti+with+clams.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti with clams</td></tr>
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</div><div class="MsoNormal">Not content with all we had just eaten, we could not avoid the entrancing window at <a href="http://www.paul-uk.com/">Paul's Patisserie</a>. The window was a veritable mix of every pastry imaginable, and with purse in hand, poised to make my selection, I realised that my status as a greedy guts had been firmly rooted. Consumed later on that evening, I would go as far as to say that it was the best cake I have ever eaten. This prompted a return the following day for a fresh baguette stuffed with ham, olives, cheese and salad. Again the freshness and quality were second to none, and I left one happy customer.</div><div class="MsoNormal"><br />
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<tr><td class="tr-caption" style="text-align: center;">Paul's Patisserie window</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4HDBL5bcv1jMjA7YoLwNxdnkKMx2dNmr46izii6_JxNdeIP1w_hUMmWmQcBJLbsA2w3lRujxebJclwp68y7pofehRb2hRjYcN0jtxiFsC6zWLJybjxBvJWF0Mzx2jw2ByXYFMSn9N04/s1600/Baguette+from+Paul%2527s.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4HDBL5bcv1jMjA7YoLwNxdnkKMx2dNmr46izii6_JxNdeIP1w_hUMmWmQcBJLbsA2w3lRujxebJclwp68y7pofehRb2hRjYcN0jtxiFsC6zWLJybjxBvJWF0Mzx2jw2ByXYFMSn9N04/s320/Baguette+from+Paul%2527s.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baguette from Paul's Patisserie</td></tr>
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</div><div class="MsoNormal">I had merely uttered the words, “London isn’t quite as expensive as I thought”, when we stumbled across the super trendy nightspot <a href="http://www.sketch.uk.com/">Sketch</a>, where a French martini, albeit the best one I have ever drank, was just shy of £12. Needless to say my purse wasn’t quite heavy enough to last the pace, so I took my jealous self off to a more modest watering hole.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The high standard of the food in London set the tone for everything else, and as a girl who loves culture, interiors, fashion and of course food, I found myself in a city that offered this in abundance. My attachment to Edinburgh is so strong that I failed to see the appeal of living in the hustle and bustle of our capital city, however, I could see why so many people want to make it happen in ‘the big smoke’. I enjoyed London, and being able to finally say I have been there is a welcome alternative to the usual look of disbelief from seasoned London goers, who find it difficult to understand why I haven’t penetrated their bubble. I wait, in anticipation of a return to the red part of our united flag. </div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com2tag:blogger.com,1999:blog-4074895732366247942.post-39767558102931354332011-04-11T03:59:00.001-07:002011-04-18T02:14:32.663-07:00Crail calling<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">With the sun shining, the wind in my hair and a grumbling tummy, I embarked upon my trip to Crail last Sunday. As a new visitor to Crail, I was entirely objective as to what I might find. I pictured a small seaside town ripe with neighbourly camaraderie, the sort of place where every corner you turn there are huddles of locals catching up on the recent happenings. Upon my arrival this was confirmed, but what I didn’t expect was a village that exuded such beauty. A village where a great deal of effort has been made to keep things as traditional as possible, and in so many ways, the villagers have triumphed.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">In an attempt to add yet another notch to the already booming belt, local guesthouse and tearoom owner Graham Anderson is championing the Crail Food Festival. Taking place from the 17<sup>th</sup> June – 19<sup>th </sup>June 2011, the festival has been organised in order to raise awareness of the melting pot of local culinary offerings available in and around the Fife coastal area. Graham, owner of The Honeypot, has been relentless in his campaign to get local food producers involved. After chatting to him on Sunday, some of his passion had clearly rubbed off on me, as I wandered around the village, taking in the local bounty. </div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">Excited by the prospect of the festival itself, I was so pleased to hear that there will be a launch night for the festival on the 23<sup>rd</sup> of April. This will be an opportunity for locals and producers alike to meet over a drink and some nibbles to discuss the outline of the festival, whilst encouraging those from near and far to make the most of the delicious local produce on their doorstep.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">The event itself promises something for everyone. With stalls exhibiting locally grown products, tasting stands, children’s entertainment and the grand finale of fresh lobster on the harbour, Crail Food Festival is a guaranteed date for the diary. So if like me, you have never ventured much past Elie, you are missing out. This village has such a wealth to offer, that I am already counting down the days to my next visit.</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-79384346420258666502011-03-28T04:39:00.000-07:002011-03-28T04:43:05.847-07:00This year's must have.....the aubergine!Being generally attracted to all things of the purple variety has led to my adoration of the aubergine. However, rather than being able to recount my numerous dalliances with this versatile fruit to one and all, I have always felt in the minority with my love for this purple gem. My nearest and dearest all seem to have had an unpleasant encounter with the eggplant at some point in their lives, ranging from trying a piece raw to having delved into the pickled variety. <br />
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Considering the versatility of the aubergine, and how widely used it is across a range of cuisines, I have always found its unpopularity a little hard to bear. By masking it using a number of guises, I feel I have helped to create a small cohort who are now much more 'melanzane' friendly. I converted Rob through making a tomato based sauce, slow cooked and laced with aubergine. My concept of trickery seemed to work, and before I could utter the words, 'Yes it's an aubergine', I heard winning sounds of delighted taste buds. Hurrah, I had successfully reeled in my first convert, and was armed with more recipes, ready to entrance the rest. This took on the form of luring friends with slices of grilled aubergine, served alongside a range of antipasti. Had it not been containing a mixture of aubergine infused wonders, my jaw would have hit the floor when they asked for more. <br />
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Based on my recent research, I predict big things this year for the aubergine. Should anyone have any further ideas on how to appropriately treat my purple friend, all suggestions are welcome.Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com2tag:blogger.com,1999:blog-4074895732366247942.post-77248352822957682462011-02-23T12:18:00.000-08:002011-02-23T12:18:03.025-08:00Demo and DineMy obsession with food seems to know no bounds. In fact, if such a thing exists, I am in essence a bit of a back seat cook. I can never let anyone just be, always looking over their shoulder and making a nuisance of myself. There was no room for this sort of behaviour at a recent demo and dine session I attended at <a href="http://www.cookingmania.co.uk/">Cookingmania</a> in Stockbridge, where I was concentrating so intently on not missing anything, that my usual home cook urges were laid to rest for the night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZu7Tmd-1Zek76ZH2d8hWkjSaswXnzY0J4D0oKXvWrQvKc6Lk1YW2CVfbqhvC9u_IKm5pjOxYFhHcFQ_cgo78EH85oqM4Ba7dEQwT8ZeSutCIEmTtZZCChON92ghyj9G5Ux_7xr55SBMA/s1600/P1000569.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZu7Tmd-1Zek76ZH2d8hWkjSaswXnzY0J4D0oKXvWrQvKc6Lk1YW2CVfbqhvC9u_IKm5pjOxYFhHcFQ_cgo78EH85oqM4Ba7dEQwT8ZeSutCIEmTtZZCChON92ghyj9G5Ux_7xr55SBMA/s320/P1000569.JPG" width="320" /></a></div>We were welcomed into the plush surroundings with a lovely glass of Prosecco, and as I sat at the sturdy wooden demonstration bench, I couldn't help but admire the beautiful glossy red kitchen. As our chef for the evening, Graziella, introduced herself and talked about her wonderful culinary background, I was firmly put in my place. This was not someone I could poke with a wooden spoon, urging them to check their seasoning.<br />
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We were treated to the insider scoop on how to make the perfect chicken curry. Starting off with a demonstration of knife skills, we were guided through, step by step, on how to perfectly spice the dish, how to keep the chicken moist, and most importantly, those bewildering secrets on how to keep washing up to a minimum!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQu9s8fq1AlSL5nhqhJCVG839psvUGAC9dxrDshhmhzGAzvpmNXlSKB-FEex-andc4vFCbRevKJUNSI9BTIiWA-EUMc3OLQ03oWw9Qnf-yTG6Zcoyv1c5WYLjKclC8eLVjgIbQqDUqrvA/s1600/P1000566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQu9s8fq1AlSL5nhqhJCVG839psvUGAC9dxrDshhmhzGAzvpmNXlSKB-FEex-andc4vFCbRevKJUNSI9BTIiWA-EUMc3OLQ03oWw9Qnf-yTG6Zcoyv1c5WYLjKclC8eLVjgIbQqDUqrvA/s320/P1000566.JPG" width="320" /></a></div><br />
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To accompany our chicken curry we made a glorious raita, which frankly if nobody had been watching, I would have devoured all on its own. This traditional Indian dip was served alongside a generous helping of the chicken curry and rice. The dish was as promised, delicious. With fluffy white rice, succulent, moist chicken and the perfect balance of spices, this was a truly excellent curry, accompanied by a wonderful experience.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9Y0VX8eXK7BNRQqzkwtJQroLorrlJLjBV5MSfb_yxH1EehQ5oNykAbVC2Noujl7VzaJzOoNUFVxlwu5veZOlMfZ81PUW0yS6-f2ohkuBXTrYirODnsXuLVHfU_s0Q6Cr3rOxLW3v1Ss/s1600/P1000562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9Y0VX8eXK7BNRQqzkwtJQroLorrlJLjBV5MSfb_yxH1EehQ5oNykAbVC2Noujl7VzaJzOoNUFVxlwu5veZOlMfZ81PUW0yS6-f2ohkuBXTrYirODnsXuLVHfU_s0Q6Cr3rOxLW3v1Ss/s320/P1000562.JPG" width="320" /></a></div><br />
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<a href="http://www.cookingmania.co.uk/">Cookingmania</a> offer a range of cookery courses, from demo and dine to a Sunday baking club and men only evenings. You can find all of this and more on their website <a href="http://www.cookingmania.co.uk/">http://www.cookingmania.co.uk/</a>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-86133270157982462992011-02-02T04:25:00.000-08:002011-02-02T04:25:18.362-08:00What, no microwave?These were the words that literally flew out of my mouth upon starting my new job and discovering that there are no microwaves. To put this into perspective, I am generally the type of person who is happy to go with the flow. I'm not bound by the laws of habitude, or plagued by the necessity of routine. However there is one exception, and that is my over reliance on the work microwave. I love a hot lunch, and in a bid not to give fifty percent of my salary to Marks and Spencer, I regularly make huge pots of soup to suppress my hunger, whilst saving me a few pounds in the process. So the news that this lunch time habit would be no longer, has had me re-evaluating my current tried and tested regime.<br />
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To further complicate matters, I'm not a huge fan of the classic sandwich. This dislike isn't rooted in childhood memories of boring ham sandwiches, but rather the opposite. Being brought up on an Italian diet, my lunchbox as a child was filled with cheese, parma ham and olives. These treats now go hand in hand with a glass of wine, which I'm pretty sure will be frowned upon in the staff room.<br />
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I have therefore been looking for creative ways to make cold lunches interesting. Now I'm sure that many a foodie will frown upon my lack of initial inspiration on this front, but as an advocate of the hot lunch, it was definitely something that needed thinking about. So as far as getting over the lack of facilities, I'm still working on that, but in terms of embracing a new way of midday dining, my mouth seems to be permanently watering. So far this week, I have indulged in a grilled aubergine and quinoa salad, bulgar wheat with coriander, chilli and beef and a slightly less inventive tuna salad.<br />
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If you have any suggestions for how to make my cold lunches more interesting, I'd love to hear them. And who knows, with your inspiration I may forever become a cold lunch convert.Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com8tag:blogger.com,1999:blog-4074895732366247942.post-37636712694170245812011-01-23T13:01:00.000-08:002011-01-23T13:01:41.126-08:00Progress?I have been very naughty. I have not been updating my blog, and to be quite honest my excuses are fairly lame. Although this particular post should really have been completed at least a week ago, I thought rather than ignore it, I would just go ahead and publish it now.<br />
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My last post outlined a challenge I had set myself to only eat things I myself could realistically make. As well as being a food experiment, it doubled up as a financial one, as I didn't quite anticipate the positive effects it would have on my bank balance.<br />
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Initially, I was really excited by the challenge. Convenience went out the window, and I had to think much more carefully about what I was going to eat, and how long it was going to take to prepare. My purse certainly felt heavier in a week where grabbing a coffee and sandwich on the go suddenly became forbidden. If this experiment showed me anything, it is that I spend a worrying amount of money on coffee!<br />
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However, what I did find difficult was socialising. Sitting drinking an ice old cold glass of water, whilst everyone else is having tea was not my idea of fun. But since I can make tea, it was off the cards whilst I made progress towards drinking those recommended eight glasses a day of the clear stuff.<br />
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All in all, I enjoyed this challenge. On reflection I didn't save time, but I did save money. I had also engineered this to take place on a week where I wasn't working. I therefore intend to set myself this challenge again, on a week where I have to juggle work and sacrifice convenience. I wonder how I will feel about things then? Watch this space....Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-6249950092714689002011-01-10T16:04:00.000-08:002011-01-10T16:04:56.984-08:00Things to make and doAlthough it pains me to admit it, I have fallen foul of the January cliché. I have joined a gym, vowed to lose the festive bulge, and have become rather neurotic concerning my Wii fit stats. However, if the previous 26 years have taught me anything, this is a fad. A fad that plagues me throughout the year, namely in January after the Christmas and New Year splurge, in summer when the thought of exposing any skin gives me the fear, and around November time, when I seem to think its acceptable to lose weight only so I can feel better about putting it back on again over Christmas. I am forever destined to fail.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AKrUo8-YR57dENeXQS7fFviLGMH70sfTYKg6TzfcuqqZg2St-Z7gZglNmGsugiGEV8Rc3OhMlpXZ79SCbVjyZ9hiZ-8aNlMSN0pQK7AVlJaN0bbyLZrH6UPzttXSTAvnsD8PuGWU_T4/s1600/P1000425.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AKrUo8-YR57dENeXQS7fFviLGMH70sfTYKg6TzfcuqqZg2St-Z7gZglNmGsugiGEV8Rc3OhMlpXZ79SCbVjyZ9hiZ-8aNlMSN0pQK7AVlJaN0bbyLZrH6UPzttXSTAvnsD8PuGWU_T4/s200/P1000425.JPG" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In an attempt to actually succeed at something other than drinking copious amounts of coffee, I have set myself another challenge, where I am hoping to come through the other side victorious. My aptly titled 'Things to make and do' challenge is a minor foodie experiment, where I am not allowing myself to eat anything that I havent made myself for one whole week. To ensure there is absolutely no cheating, (I promise), here are the rules I will be following: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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1) If I can make it I can't buy it. No more sandwiches from the <a href="http://www.broughton-deli.co.uk/">Broughton Street Deli</a>, no more soya lattes from <a href="http://www.artisanroast.co.uk/">Artisan Roast</a>. I will have to make my own bread, and brew my own coffee.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2) My morning smoothie courtesy of Innocent will have to either be home made or replaced with an alternative breakfast, of course made by my own fair hands.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3) A trusty user of all forms of ready made stock, this will also be off the cards this week, and will be replaced with homemade alternatives.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a bid not to fall at the first hurdle, I roasted a chicken for dinner on Sunday. This trusty bird has so far provided us with a lovely roast chicken dinner, a homemade chicken curry, a chicken salad and two litres of stock. Tomorrow the last of it will be put to good use in chicken fried rice, yummy! Taking this approach has so far made the challenge a little easier. The hard part is going to come tomorrow, when I'm out and about and can't just pick up a coffee to perk me up, or grab a cereal bar when I get a little peckish. Fingers crossed I don't fall off the wagon. To be honest, I'm worried I do it without even noticing. That would add yet another cliché fail to my list!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8Nyf1B0T8NB9J2NEIvoQWCwI8y2YLBkxlCbW3l2x3gzbkdtrJA17uvd9OPH6rXJHLVRWsOclRo77_f96KdPoEgNjm4V1YjWx-JP9CUezgFq2n64hACdt-yR9x-cF37bkJVh7TB0M5CY/s1600/P1000484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8Nyf1B0T8NB9J2NEIvoQWCwI8y2YLBkxlCbW3l2x3gzbkdtrJA17uvd9OPH6rXJHLVRWsOclRo77_f96KdPoEgNjm4V1YjWx-JP9CUezgFq2n64hACdt-yR9x-cF37bkJVh7TB0M5CY/s320/P1000484.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com1tag:blogger.com,1999:blog-4074895732366247942.post-19944630290447422602010-12-06T13:19:00.000-08:002010-12-06T13:19:22.587-08:00Broccoli and taleggio soup<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvFh4AwbU07qFmpAgsPqOs7ElsxsVc4bGlBaSMyyrBxgvnDwx9hcElN2M7giarHiv6Bcr0f-i-Y6JyhAECo-5rj8L9JNhjn7cRow8pKtCpq1pS9_pCA67D3gTM1d9sxo50G6oyFvuy68/s1600/P1000428.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvFh4AwbU07qFmpAgsPqOs7ElsxsVc4bGlBaSMyyrBxgvnDwx9hcElN2M7giarHiv6Bcr0f-i-Y6JyhAECo-5rj8L9JNhjn7cRow8pKtCpq1pS9_pCA67D3gTM1d9sxo50G6oyFvuy68/s320/P1000428.JPG" width="320" /></a></div>Unless you've had your eyes and ears firmly closed of late, you can't fail to miss the weather currently plaguing Edinburgh. Note my deliberate use of the word 'plaguing' as although the two days I got off work last week due to the white stuff did not go unnotticed, I am now, as I'm sure everyone else is, growing rather tired of the various challenges thwarting my attempts do even the most simple of tasks. Exhibit A: I can't get my car moving, and it hasn't moved for a week now, leading me to believe that it will be some time yet before I embark upon another 'Mini Adventure'. <br />
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But alas, I feel now is the time to encourage my negativity to thaw out, and what better to help melt my mood than a piping hot bowl of soup. This recipe was born of a lack of stilton, and an abundance of taleggio cheese. I adore the versatility of taleggio cheese, and always have some in my fridge to accompany my other diet staples, wine and olives. <br />
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Broccoli and taleggio cheese are two ingredients that when put together produce a vibrant green winter warmer, guaranteed to lift a snow induced mood.<br />
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So here we have it, broccoli and taleggio soup. To get started you need:<br />
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600g of broccoli<br />
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2 carrots<br />
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2 sticks of celery<br />
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2 onions<br />
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1 clove of garlic<br />
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200g of taleggio cheese<br />
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1.5l of chicken or vegetable stock<br />
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Olive oil<br />
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Now lets make some soup!<br />
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1. Chop the onions, carrots, celery and garlic and sauté with a good glug of olive oil until the vegetables have softened (this should take around 10-15mins). <br />
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2. Chop the broccoli and add to the pan with the stock. Boil for around 10 minutes, until the broccoli is cooked and soft enough to blend. Whilst the broccoli is cooking, add the cheese to a clean bowl, and melt over a pan of boiling water until lovely and oozy.<br />
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3. Leave the cheese to one side and blend the rest of the soup until you have a smooth consistency. Once the soup has been blended, stir in the melted taleggio. Season to taste with salt and freshly ground black pepper. <br />
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The ingredients above should give you 4-6 servings. I would love to hear how people think this compares to the classic broccoli and stilton, so if you have any thoughts, please let me know.Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0tag:blogger.com,1999:blog-4074895732366247942.post-27584984577485087402010-11-18T15:03:00.000-08:002010-11-18T15:03:09.658-08:00Crunch crunchWinter is definitely here and although I hate the cold, especially the ice and the unfortunate doggy paddle inspired dance I do when trying to stay on my feet, there are aspects of winter that I love, especially when it comes to food and drink.<br />
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As odd as this sounds, I love arriving home to an empty, cold flat. I'm sure you're questioning my reasoning here, but I have an ulterior motive; heating on, candles lit, a boiling hot cup of coffee, and of course, no cup of coffee is complete without some biscotti. Although these amazingly crunchy biscuits can literally be suicide for your teeth, there is nothing better to dunk in coffee. Their robust texture allows them to be dunked in your hot beverage for much longer than other biscuits, whilst avoiding that annoying 'half my biscuit has fallen in my coffee' moment.<br />
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They are really easy to make as your about to see. This time I made almond biscotti, but once you know the recipe, the options are endless! Keep your eyes peeled for the cranberry and hazelnut biscotti recipe, which I will be uploading here soon. In the mean time, here's my recipe for almond biscotti. This mixture makes 20-25 biscuits.<br />
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Almond biscotti<br />
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200g of flour, plus extra for dusting<br />
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200g of caster sugar, plus extra for sprinkling<br />
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200g of blanched almonds<br />
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1 tsp baking powder<br />
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1 tsp ground cinnamon<br />
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2 tsp vanilla extract<br />
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2 eggs, beaten<br />
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1. Preheat the oven to 180° and line two baking trays with grease proof paper.<br />
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2. Chop the almonds, leaving some whole. Mix the flour, sugar, baking powder and cinnamon. Now add the almonds and stir.<br />
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3. To your beaten eggs, add the vanilla extract. This can now be added to the flour mixture. Mix the ingredients together to form a firm dough.<br />
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4. Lightly flour your work surface, so that you can knead the dough lightly without it sticking. Divide the dough in two, and shape each piece into a long thick log, roughly 4-5cm wide. Now transfer the dough to the baking sheets, and sprinkle each log with 1 teaspoon of sugar, and bake in the oven for 20-25mins. You will know they are ready when they are brown and firm.<br />
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5. Remove from the oven and leave to cool for a few minutes, before transferring to a chopping board to cut. Reduce the oven temperature to 160°, and cut the log into 1cm thick slices. Place the biscuits cut-side down back onto the baking trays. Bake in the oven for a further 15-20 minutes, or until dry and crisp. Allow to cool on a wire rack before munching.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinT3vg8I1SJAoftZnM_maLoDotQo5j4rz-4qxdfDUoIQl6U1UM7b74mxcWU8VjwvQKpZTM1QTVexa_8u8cYpyQ51r4tS7l9a1ZVa2ZysZTzvUVsnXSXWNtyMsBRi_vKoq-7KF5CjdptoE/s1600/P1000391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinT3vg8I1SJAoftZnM_maLoDotQo5j4rz-4qxdfDUoIQl6U1UM7b74mxcWU8VjwvQKpZTM1QTVexa_8u8cYpyQ51r4tS7l9a1ZVa2ZysZTzvUVsnXSXWNtyMsBRi_vKoq-7KF5CjdptoE/s320/P1000391.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Happy biscotti making! If anyone has any other biscotti combinations, I would love to hear them.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Chiarahttp://www.blogger.com/profile/01532088355916769886noreply@blogger.com0