In keeping with the zeitgeist of embracing seasonality, and narrowly avoiding any questionable innuendo, I am motivated to talk about cherries. As we approach the peak of the cherry season; generally considered to be July, or summer as we call it in Scotland, I have given some thought as to what might ...
I'm pretty new to the whole bread making thing but I think I'm getting the hang of it. It was easy to start and continue with the fairly safe option of soda bread which, as a taste of my childhood I happily repeated several times. Last week I started ...
You know how I am--I am a strong supporter of simple things... and that includes real, fresh bread, straight from your oven! I know it may sound like a chore, but my experience (especially when I was a PhD student) taught me that there is nothing better than a fresh, ...
Total Food Geeks is an excellent project, bringing together food writers and enthusiasts together, from across Edinburgh. We continue to enjoy playing an active part in all its various activities, although we've been a little remiss, of late, in keeping up with our previous regimen of regular posting. We've recently become ...
I like cheap, in fact there can't be many of us that actually like to spend lots of money, especially now when some of us are tightening our belts and trying to stretch each and every penny as far as it will go. Not only do I like cheap, I love ...
As soon as I think of texture in food I always think of granola. I love the crunch of toasted oats and nuts contrasted with cold, smooth milk or yoghurt. I think its beautiful to photograph as well as tasty to eat. A couple of years ago however I would have ...
As a group the Total Food Geeks have a few shared wishes; we dream of thoughtful dishes, of welcoming environments and of passionate people working with brilliant Scottish produce. In L'Escargot Blanc we were lucky enough to find a harmony of all three. Owner Fred Berkmiller compiled a special menu ...
Much to my delight I finally made it to a master class at Edinburgh restaurant, Cafe St Honore. The food geeks are no strangers to the restaurant and chef director Neil Forbes has written a guest post for the ...
Traditionally, a galette des rois or king cake is eaten on the 6th January to celebrate Epiphany in France. As a child I spent every first week of January skiing in France and my mum always bought a galette des rois on the 6th from the local patisserie. Therefore, I have a ...
When I commented on making a New Year’s Day steak pie, I was asked if it was a Scottish tradition. I was astounded that this did not seem to be widely known and appreciated. However upon reading into the subject it seems that nobody can quite agree when the steak ...
