Recipe
3 weeks left to vote – CIS Awards
Entries and nominations for the 13th annual CIS Excellence Awards close on Friday 11th March 2016 The CIS Excellence Awards [Read more]
Recipe
Dessert
Recipe: Smoked Chocolate Mousse
Valentine’s Chocolate Mousse recipe from Neil Mugg, Head Pastry Chef at The Gleneagles Hotel. This luxurious dark chocolate mousse is [Read more]
Recipe
Gleneagles Musical Evening
HITTING ALL THE RIGHT NOTES AT GLENEAGLES’ GOURMET MUSICAL EVENING The Gleneagles Hotel are hosting a special evening of music, [Read more]
Recipe
EVENT: Section-33 Pop Up – 3rd to 6th March 2016
The latest Section 33 is coming soon. Known as “The TakeOver” they will be running a 4-day PopUp restaurant from [Read more]
main course
Recipe: Lavazza Coffee Beef Chilli
Give some depth to chilli with coffee We were asked by Lavazza coffee to help promote their range of online [Read more]
Recipe
Recipe: Home Made Ginger Tea
The Best Home Made Ginger Tea It’s the depths of winter and feeling grim, sniffly noses and needing a boost? [Read more]
Cocktails
Recipe: Breakfast Martini Cocktail
How about a decadent cocktail to go with your brunch this weekend? This breakfast cocktail martini is ideal. Quick to [Read more]
Burns Night
Recipe: Cranachan
Cranachan recipe Delicious raspberries with whisky, honey and toasted oatmeal….we made huge portions of this perfect Scottish recipe. This is [Read more]
Burns Night
Recipe: Cock-a-leekie Soup
Cock a leekie soup This is a classic Scottish soup perfect for a cold January night. The prunes add [Read more]
main course
Haggis, Neeps and Tatties starter from Gleneagles Hotel
Haggis, Neeps and Tatties Starter Chef Alan Gibb from Gleneagles Hotel (who has since sadly passed away) has shared this [Read more]
Recipe
The BEST places for New Year Fireworks in the UK
Four places to watch fireworks to celebrate New Year Edinburgh Not content with one day, Edinburgh has three days of [Read more]
Christmas
10 Irresistible Brussel Sprout Ideas
The poor Brussel Sprout. Boiled to death, smelly and hated. Mrs Foodie loves these little green baubles, and here are [Read more]
Christmas
Recipe: Brussels Sprouts Pakora
Erase part of the sprout hate this Christmas and serve up some Brussels Sprouts Pakora. Use the sprouts whole or [Read more]
Cocktails
Cocktail Recipe: Giraffe heid
Giraffe Heid Cocktail Recipe We were recently in Giraffe restaurant on West Nile Street and came across this limited edition [Read more]
Food
Recipe: Rolled Scotch Lamb Shoulder with Basil and Pine Nuts
We celebrated St Andrews Day a bit later this week at home due to being out and about [Read more]
Cocktails
Cocktail Recipe: Thomas Dakin Gin Negroni
Gin is all the rage and rightly so (If you don’t like Gin try it without the tonic as [Read more]
cake
Recipe: Vegan Chocolate and Avocado Cake
Vegan Chocolate and Avocado Cake This brownie like cake will go well with coffee, hot chocolate and for school fairs [Read more]
Cocktails
Cocktail Recipe: Smoking Gun by The Adamson, St Andrews
To celebrate their wins this year as Scotland’s 2015 ‘CIS Restaurant of the Year’, ‘Best Restaurant Experience’ at the Scottish [Read more]
Recipe
Recipe: Korean Fried Chicken with Ketchup
To celebrate the launch of Homeserve new online magazine Ketchup, we were asked to make a recipe using Ketchup! [Read more]
cake
Recipe: Lemon Pound Cake with Plums
Comforting home-made cake Being completely useless I forgot about a punnet worth of plums which we had in our fruit [Read more]
Dessert
Recipe: Worms in Soil
This is a fun dessert to serve your gruesome ones, sorry children, any time of the year but especially halloween. [Read more]
Baking
Recipe: Rose, honey and matcha madeleines
From the Lorraine region of France comes the Madeleine, a delicate small sponge cake with a dainty shell shape. Lighter [Read more]
Fish
Recipe: Tandoori Spiced Mackerel
A quick marinade using spices from my Scotia Spice pack and left to infuse for half an hour whilst I [Read more]
Baking
Recipe: Baked Vanilla Cheesecake with Strawberries
This is a simple baked cheesecake recipe topped with sliced strawberries and strawberry sauce. Use the leftover creme fraiche to [Read more]