I geek out over books on edible plants and recipes for cooking with them and I have secret designs on becoming a forager for wild food Fearnley-Whittingstall style... but my lack of botanical knowledge always leaves me in fear of mistaking poisonous for edible and accidentally bumping off an unsuspecting ...
Baking bread at home has become a new obsession for me. Well, I say new. In actual fact I made a new year resolution at the beginning of January 2011 to turn my back on the supermarket sliced loaf and get kneading. For a million and one reasons I didn't ...
What a wonderful morning it is today! In-between tasks at work I thought I would post my first offering to the wonderful website which is Total Food Geeks Edinburgh! I am an amateur gardener, as well as a passionate cook and baker: I like to think that I ...
Retox, it’s an interesting concept and one that’s dangerous in my view; think about it, an indulgent December followed by an abstemious January makes my body go into shock – and then, once your body has just about adjusted to the age of austerity that is a January detox, ...
We've had such a wonderful response to our first Total Food Geeks Open Night, and the one thing that it highlighted is just how thriving (and fantastic) Scotland’s online food-loving community is. So… we’ve decided that we need to celebrate ...
Hello everyone! After a little period of behind the scenes tweaking Total Food Geeks is back online. Firstly, we want to send out our most sincere apologies for the time it’s taken to get things back up and running; we seem to have ironed out the issues and we’re keeping a close ...
Happy Valentine's Day! As those of you who have come across my cake-centric thoughts on the BakeNation blog will know, I am a keen admirer of baked goods, and on this romance-themed day, I would even go so far as to say that I love them. This fanaticism surrounding eating ...
When the Good Things in Small Packages theme was suggested, one thing popped into my head: petit fours. Specifically, afternoon teas with mini-cakes, friands, tartlets, meringues, macarons, fondant fancies - anything in miniature form. I love small cakes. Not only do they look adorable, you can also fit far more in ...
A verrine is a dessert originally from France made by layering different ingredients in a small glass. I’m going to show you how to make a verrine of Pistachio, Pineapple and Milk Chocolate. It will have layers of Pistachio Crème Brulee, Poached Ginger Pineapple, Biscuit Cuillere and Milk Chocolate ...
Introducing Ross Baxter... A few weeks ago we came across patissier, Ross Baxter, and his delicious blog. Having spent his career as Head Pastry Chef for a world renowned chef and with descriptions on his blog such as the following, we thought he would be the ...
