Thursday, 10 August 2017

Spinach and Strawberry Swiss Roll - Veggie Desserts Cookbook

Pushing the boundaries of baking with a naturally green cake. Spinach and Strawberry Swiss Roll from the debut cookbook 'Veggie Desserts & Cakes - Carrot Cake and Beyond' by Kate Hackworthy.


My daughter is a vegetable hater. If it's green its a definite no no. Carrots, Sweetcorn and Baked Beans are pretty much the full extent of her 'healthy eating' repertoire. Once when asked what vegetable she'd had with her school dinner the reply was 'spaghetti hoops'. Sometimes I feel that I've failed as both a mother and a food blogger. However when it comes to dessert, cake, sweet treats and chocolate she's first in the queue. Could the book I'm sharing today by my blogging friend Kate Hackworthy of www.veggiedesserts.co.uk be the answer to my prayers? Her newly published debut cookbook 'Veggie Desserts & Cakes - Carrot Cake and Beyond' celebrates vegetables loud and proud. It's not about sneaking them into food or disguising them in cake but instead making them as much a part of dessert as they are any main course. Why shouldn't they bring their vitamins, goodness, nutrients and amazing colours to any dish?


The book itself is absolutely stunning to look at. It's the perfect coffee table hardback but one that you actually want to bake the recipes from with the confidence that you can achieve the same results as Kate has. It's divided into seven colourful chapters which I've shared below along with a couple of my 'bookmarked to try' recipes from each. Hopefully this will give you a feel for the innovation and variety of it's contents.

Cakes - Carrot Victoria Sponge with Carrot Jam, Cucumber and Lemon Cake with Gin Icing
Cupcakes - Chocolate Mashed Potato Cupcakes with Espresso Icing, Spinach and Coconut Cupcakes with Coconut Icing, Spiced Butternut Squash Muffins with Crystallised Ginger
Cookies - Sweet Potato and Salted Hazelnut Cookies, Pumpkin Gingernuts, 
Squares & Traybakes - Sweet Potato and Pecan Blondies, Beetroot Seedy Squares, Carrot Gingerbread
Pies & Pastries - Carrot Meringue Pie, Avocado Lime Tarts
Frozen Desserts - Cucumber and Lemon Granita, Avocado and Lime Ice Cream
More Sweet Treats - Butternut Squashed Cinnamon Rolls with Almond Glaze, Sweet potato Dessert Waffles

Throughout Kate's book the sheer variety of vegetables used is astounding. There are bakes featuring - kale, beetroot, carrots, pumpkin, peas, parsnips, courgettes, spinach, cucumber, asparagus, potato, avocado, cavolo nero, butternut squash, sweetcorn, sweet potato, swede, romanesco, black beans, cauliflower and aubergine. 21 different vegetables! What a way to get your 5-a-day. I did notice that Kate's innovative baking hasn't stretched quite as far as the dreaded Brussels Sprouts!

Image Credit - Clare Winfield, Pavilion Books

From the list of press recipes to try out from Kate's book the one that immediately caught my eye was the Spinach and Strawberry Swiss Roll. In it's original form it's something that I first made many years ago in my Home Economics class at secondary school and have made many times since. Goodness knows what my rather austere cookery teacher would have thought about the addition of spinach. 

Kate says: "I first encountered spinach and strawberries together in a salad and loved the pairing so much that I was inspired to combine them again in this colourful Swiss roll. The spinach flavour fades away and the vanilla-laced sponge is light and springy – perfect for rolling up with refreshing strawberries and cream."

I admit I was slightly apprehensive when adding the spinach but it really turned the sponge a spectacular colour and made it so moist. I struggled to get the small amount of spinach to puree successfully so added a couple of spoonfuls of the batter mixture which worked well. When it came to rolling I rolled from the shorter side rather than the long so it was smaller but thicker than it should have been - no bad thing! Following my own slice the remainder of the Swiss Roll headed to work with my husband and received a big thumbs up from his colleagues. As for my vegetable avoiding daughter - alas she refused. Way too green! However she's really keen to try the Carrot Victoria Sponge, Chocolate and Mashed Potato Cupcakes and Sweetcorn and White Chocolate Cookies - so all is not lost.


Spinach and Strawberry Swiss Roll
Serves 8 

For the cake 
75g caster sugar, plus extra for sprinkling 
100g spinach leaves 
3 large free-range eggs 
½ tsp vanilla extract 
75g self-raising flour 
1 pinch of salt 

For the filling 
120ml double cream 
2 tsp icing sugar 
100g fresh strawberries, hulled and cut into small pieces. 

To serve 
1 tbsp icing sugar

To make the cake 
Preheat the oven to 190°C/170°C fan/375°F/gas 5. Line a 23 x 30cm/9 x 12in Swiss roll pan or shallow baking pan, with baking parchment and sprinkle with 1 teaspoon of caster sugar. 

Steam the spinach over a pan of boiling water for a minute or so until wilted, then briefly rinse under cold water, drain and squeeze out any excess moisture. Purée with a hand blender until smooth, then set aside. 

In a large bowl, beat the eggs, sugar and vanilla with an electric mixer for about 5–10 minutes until very light and fluffy. Add the puréed spinach and beat again until just combined. Sift in the flour and salt, then very gently fold it in, taking care not to overmix. 

Pour the batter into the prepared pan, carefully spread to the edges, then bake in the oven for 10 minutes, or until the sides begin to shrink from the edges. 

To fill and assemble 
While the cake is cooking, lightly dampen a clean tea towel, lay it out on the countertop and sprinkle it with 1 teaspoon of caster sugar.

When the sponge has finished cooking, immediately turn it out onto the tea towel and carefully remove the baking parchment. Roll the sponge up along the longest side with the tea towel, tightly but gently. Unroll it carefully and allow it to cool completely on the tea towel. This will make it easier to roll with the filling when it’s cool.

While the cake is cooling, whip the cream and icing sugar together until thick, then store in the fridge until ready to use.

When the sponge is completely cool, spread it with the whipped cream, leaving a small border around the edges, then sprinkle with the strawberries. Using the tea towel to help, very carefully roll the sponge up along the longest side. Try to keep it tight, but without splitting the sponge or squeezing out the filling. Sift the icing sugar over the roll, then slice into rounds to serve.

Recipe Credit - Veggie Desserts + Cakes by Kate Hackworthy, published by Pavilion Books


Some of my blogging colleagues have also been trying out and sharing the recipes from Kate's book with great success
Recipes from a Pantry - Chocolate Cauliflower Ice Lollies 
Natural Kitchen Adventures - Beetroot and Vanilla Sorbet
Baking Queen 74 - Courgette and Poppy Seed Loaf
Farmers Girl Kitchen - Carrot Gingerbread 
The Veg Space - Avocado Lime Tarts
Tin & Thyme - Kale Apple Cake
Ren Behan - Carrot Gingerbread
Veggie Desserts - Cucumber Lemon Granita
Family Friends Food - Courgette and Poppyseed Loaf
Elizabeth's Kitchen Diary - Pea and Vanilla Cake with Lemon Icing

Veggie Desserts + Cakes by Kate Hackworthy, published by Pavilion Books.
Available at Amazon, Waterstones and Wholefoods.


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www.foodiequine.co.uk Pushing the boundaries of baking with a naturally green cake. Spinach and Strawberry Swiss Roll from the debut cookbook 'Veggie Desserts & Cakes - Carrot Cake and Beyond' by Kate Hackworthy.

Monday, 7 August 2017

Tunnock's Teacake Croquembouche for Foodie Quine's 5th Birthday!

The perfect no-bake-cake for a Scottish celebration - a tower of Tunnock's Teacakes! To celebrate my 5th blogiversary I've created a Croquembouche of chocolate and marshmallow from the iconic silver and red wrapped biscuit.


Happy Birthday to me,
Happy Birthday to me,
Happy Birthday dear Foodie Quine.
Happy Birthday to me!

Today I have reached the grand old age of FIVE - or rather my blog has. 7th August 2012 saw me enter the blogosphere with my own wee corner of the Internet. For those who don't know the story www.foodiequine.co.uk came about when as a self confessed foodie and spender of way too much time online it was suggested by one of my friends (that would be YOU Julia!) that I should combine both and catalogue my adventures in food with a blog. There began my Edible Scottish Adventurers.

So why Foodie Quine?   (NB when it comes to pronunciation Quine rhymes with Wine - unless you are Paul Hollywood who called me Foodie Queen - I forgave him!)

Foodie - foody [ˈfu:di] Someone greatly (even excessively) interested in the preparation and consumption of good food. Epicure, Gastronome, Gourmet, Bon Vivant 

Quine - quean (Scottish Doric dialect) a young woman, girl or daughter. A female person from Aberdeen/shire

So now you know!


A birthday celebration can surely mean only one thing for a food blog - CAKE! Trouble is I'm not very good at showstopping celebration cakes. When I'm asked to describe my style of cooking I always struggle as it's a bit of a mish mash of styles combined with a passion for seasonality, cooking from scratch and family friendly recipes. However if there is a particular area of speciality it's probably 'Quirky Scottish' or 'Scottish with a Twist'. As such when it came to a 5th Birthday Cake for Foodie Quine it just had to be made of Tunnock's Teacakes! Those who've been with me at any point over the last 5 years will no doubt have stumbled across at least one of my Tunnock's Teacake Creations. 
Irn Bru has also proved popular in my Irn Bru Ham and Irn Bru Pulled Pork so do feel free to quaff a glass alongside your Croquembouche.



A croquembouche (or croque-en-bouche) is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. I reckon my Scottish Croquembouche is a pure dead brilliant way to celebrate a birthday in auld alliance or entente cordiale style. I initially bought four packs of ten teacakes but I just couldn't build the perfect tower without the addition of just one more. Hence you'll need 41 #sorrynotsorry I also swithered about wrapped v's unwrapped and decided to go for a combination of both however I reckon all wrapped would also look pretty spectacular but less opportunity for decoration. Do feel free to mix it up with the blue and silver versions if dark chocolate is more your thing. If you make your own version I'd LOVE to see it. In blogging terms there's no better feedback. 

Big thanks to all who have followed my Edible Scottish Adventures so far - Here's to the next five years of blogging - Slàinte Mhath!


Tunnocks Teacake Croquembouche

41 Tunnocks Teacakes
Milk, Dark and White Chocolate
Toffee Sauce
Chocolate Sprinkles
Spun Sugar (optional)

To assemble the Croquembouche firstly clear a large space in the fridge!

Melt some chocolate and brush it onto the base of the bottom layer of wrapped teacakes to secure them to your serving plate. Refrigerate until set and continue to brush with melted chocolate and stack up the Teacakes as follows:

Bottom layer - 14 wrapped teacakes (4 in the middle)
Second Layer - 12 teacakes (3 in the middle
Third Layer - 7 teacakes (1 in the middle)
Fourth Layer - 4 teacakes
Fifth Layer - 3 teacakes
Sixth Layer - 1 wrapped Teacake

Decorate with drizzled chocolate, toffee sauce, chocolate sprinkles and if you're feeling particularly ambitious - spun sugar.


♥ Pin me for later...


www.foodiequine.co.uk The perfect no-bake-cake for a Scottish celebration - a tower of Tunnock's Teacakes! To celebrate my 5th blogiversary I've created a Croquembouche of chocolate and marshmallow from the iconic silver and red wrapped biscuit.





Tuesday, 1 August 2017

Comté Cheese and Potato Rosti Waffles

Post in collaboration with Comté Cheese

This quick and easy breakfast, brunch or side dish combines crispy and cheesy in a Potato Rosti Waffle. The cheese is Comté. Made in in the beautiful French mountains of the Jura Massif it's a delicious unpasteurised cheese full of passion and provenance.




Assuming you're following me on social media (if not why not?! Facebook - Twitter - Instagram) you'll no doubt have spotted that I've recently been on a #VoyageDeFromage to France with Comté Cheese. Over three days alongside five other journalists and bloggers I got a real insight into the history and heritage of this much loved unpasturised cheese which is full of passion and provenance. I've come home looking 5 months pregnant with a 'cheese baby' but despite this I couldn't wait to get stuck in and cook up a storm using Comté with some inspiration from all that we ate, saw and learned during our trip. There will of course be a much fuller post to cover all of our adventures which included wine tasting, a cookery class, visits to a cheese museum, dairy farm, salt museum, cheese producer and a cave of 100,000+ cheeses! However for now a few key facts about Comté and then onto the waffletastic recipe!



Comte has been awarded both AOC (Appellation d’Origine Contrôlée) and AOP Status (Protected Origin Nomenclature). This ensures that Comté follows a set of stringent rules and requirements which guarantees its quality, provenance and history. Comté can only be made in a specific region of France - the Jura Massif. There are three distinct types of artisans who collaborate in the process - farms, fruitières and maturing cellars.

Farms - The cows that produce milk to make Comte must by law be either Montbéliarde or French Simmental. In the summer they have a minimum of 1 hectare of pasture per cow and in the winter they come indoors and eat hay and cereals. No silage allowed. They are milked twice daily - 365 days a year at over 3000 family farms. The raw milk is collected daily by the Fruitière. Regulations state that it can be held for no longer than 24 hours before being turned into cheese. You need 400 litres of milk to make one wheel of cheese.



Fruitières - These are the small village dairy co-operatives where the 40kg wheels of Comté are made. There are 153 of them in the region and each one can collect only the raw milk from the farms within a 12.5km radius. The cheese is produced in copper pots with a combination of heat, rennet and starter culture creating the curds and whey. The hand of the cheesemaker is paramount in ensuring the exact moment at which the cheese is ready to be pressed into wheels. The young cheeses are kept at the fruitière for 15 days during which they are turned and brushed with salt to start the maturation process and the formation of the distinctive outer rind.




Maturing Cellars - good cheese takes time and the next stage in the process for Comte can take anything between 4 and 18 months, sometimes even longer. There are 13 cheese caves in the Jura region where the ageing or 'affinage' takes place. Here the cheeses are regularly turned and salted by none other than a cheese robot! This is one of the few part of the process where modern technology had been introduced. However when it comes to deciding when each individual Comte has reached its peak of perfection that comes down to the skill of the affineur who taps and samples the cheese to check the check the taste, colour, and texture of each wheel. Older Comte isn't necessarily better, diversity doesn't come from the age of the cheese. Every single Comte will mature at a different speed with a different aromatic profile. Quality is everything and the characteristic image of a green cow bell on a Comte assures you that it's the real thing.




Today's recipe was inspired by the final stop on our trip when we lunched at La Petite Echelle in Rochejean. If you ever find yourself in this region of France close to the Swiss border do make time to visit this restaurant as there is something very special and truly authentic about it. We dipped (and dropped!) cubes of bread and potatoes into the unctuous fondue made with a young Comté, Garlic and Vin Jaune, feasted on a giant Rosti topped with local sausage and wildflowers. Dessert - Tarte du chalet - was the most heavenly Rhubarb Tart that I have ever tasted. All of this was produced in a tiny rustic kitchen with recipes and shopping lists written on the wall tiles. It was like stepping straight into a Heidi book and was the most perfect place to end our voyage de fromage.




Comté Cheese and Potato Rosti Waffles

500g Potatoes (no need to peel if using new potatoes)
1 Small Onion
150g ComtéCheese
Salt & Pepper

Coarsley grate the potatoes, onion and Comté cheese - a food processor will make quick work of this.
Season well with salt and freshly ground pepper and mix until thoroughly combined.
Cook according to the instructions for your particular waffle maker.

I have a a No-Mess Waffle Maker from Sage by Heston Blumenthal. This quantity made 3 circular (12 triangular) waffles and they were perfectly cooked at setting 5.


♥ Pin me for later...
www.foodiequine.co.uk This vegetarian breakfast, brunch or side dish combines crispy and cheesy in a Potato Rosti Waffle. The cheese is Comté. Made in in the beautiful French mountains of the Jura Massif it's a delicious unpasteurised cheese full of passion and provenance.

Disclosure: I traveled to France to eat cheese and drink wine as a guest of Comté.
As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

Friday, 21 July 2017

Caprese Bruschetta on Melba Toast

Post in collaboration with Iceland Foods


Italian flavours come to the fore in a quick and easy recipe that works equally well as a Summer breakfast, brunch or appetiser. Caprese Bruschetta combines Mozzarella, Tomatoes and Basil atop crunchy Five Grain & Seed Melba Toast drizzled with Balsamic. Bellissimo!


Buongiorno! That's how they say Good Morning in Italy and as I'm just back from a fantastic fortnight's family holiday in Lake Garda it's an appropriate way to start this post. Particularly as I'm sharing an Italian inspired recipe which is perfect to kickstart your morning. When it comes to breaking my fast I'm all about the carbs. Give me bread and LOTS of it! I've been working with the guys at Iceland foods for over 18 months now helping to bust some myths about frozen foods and showcasing the range of products they stock. Like me you might have been under the misconception that they only sold frozen food. Wrong! There's also a great selection of chilled, fresh and store cupboard staples on offer including their own brand Luxury range of bread, cakes and morning goods.


There is nothing quite as comforting or appetising as freshly baked bread, with the scent being voted one of the UK’s favourites. Iceland have recently relaunched their range of Luxury bakery products which are all made using traditional methods at a family run bakery and delivered instore fresh every day. Crafted using the highest quality ingredients by skilled bakers these new luxury breads have been created using a slow dough method to give rich and intense flavours. During this process, the ingredients can ferment for up to 16 hours, the greater flavours are worth the wait. I headed down to my nearest Iceland Food store at Aberdeen Beach Retail park to check out the revamped bakery offering. A poster in the window advertising the new range told me that 'Great Taste Takes Time'. Admittedly I'd left it rather late in the day to shop and the shelves were somewhat depleted - the early bird catches the loaf - but I still managed to pick up a great selection of products. Croissants, Cheese Topped Rolls, Five Grain and Seed Rolls, Plain Folded Flatbreads, Brioche Rolls, Soft White Bread Rolls and the very last Five Grain and Seed Batch Loaf. Now it was time to get creative and come up with a bread based brunch recipe. 


With the sunshine and flavours of Italy still fresh in my mind I wanted to do something with an Italian twist. During our fortnight in Lake Garda we had eaten a lot of Pizza and Pasta but I discounted them in favour of something more simple yet equally Italian. Tomato and Mozzarella. The two really are a match made in heaven. Combine them with Basil and you have Caprese. Add some bread into the mixture and you have Bruschetta. Yup I'm basically sharing the recipe for the Italian flag on toast! Usually served as an appetiser, the combination of these two Italian classics works really well as a lazy brunch dish for Saturdays, Sundays and Summer Holidays. Week three of the school holidays here and my kids have yet to surface at a time which their first meal of the day could legitimately be called breakfast! I absolutely love Melba Toast but don't make it nearly often enough. Up until now I've always used the cheapest of the cheap white loaf however having now used slices of the Five Grain & Seed Batch Loaf there's no going back. It was just so good. The texture from the crispy grains and seeds - rye, spelt and wheat grains, sunflower seeds, brown and golden linseed - make awesome toast, melba or regular. Combined with the fresh delicate flavour of Mozzarella and the sweetness of vine ripened tomatoes you'll have a truly Bellissimo Italian inspired brunch.

Warning! You may wish to go easy on (or omit) the garlic at breakfast time. When I made this for myself and my son I was a wee bit heavy handed. Suffice to say we kept the vampires at bay all day!


Caprese Bruschetta on Melba Toast
Serves 2

3 slices of Iceland Luxury Five Grain & Seed Batch Loaf
150g Fresh Mozzarella
4 Vine Ripened Cherry Tomatoes
Fresh Basil
Balsamic Vinegar
Black Pepper
Olive Oil
Clove of Garlic

Preheat your grill and toast the bread on each side.
Use a serrated knife to cut off the crusts and carefully slice horizontally through the toast to give two thin slices. 
Cut each slice diagonally in half then toast the uncooked side of the triangles until crispy 
They will curl up a little at the edges but this is normal.
Meanwhile slice the Mozzarella cheese and the tomatoes.
Drizzle each slice of melba toast with oilve oil. Cut a garlic clove in half and rub the cut side onto the top of each.
Top each toast triangle with a slice of Mozzarella, a Basil leaf and a slice of Tomato.
Serve with freshly ground black pepper and a drizzle of balsamic vinegar.


For further breakfast and brunch inspiration using Luxury Bakery products from Iceland Foods do check out the following recipes from my blogging BFF's.



♥ Pin me for later..

www.foodiequine.co.uk Italian flavours come to the fore in a quick and easy recipe that works equally well as a Summer breakfast, brunch or appetizer. Caprese Bruschetta combines Mozzarella, Tomatoes and Basil atop crunchy Five Grain & Seed Melba Toast drizzled with Balsamic. Bellissimo!


Disclosure: This is a commissioned post for Iceland Foods. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.


Monday, 10 July 2017

Cullen Skink - A traditional Scottish Smoked Haddock Soup

Post in collaboration with a2 Milk™


Cullen Skink is a full flavoured, hearty, and comfortingly traditional creamy Scottish soup made with smoked fish, potatoes, onions and milk. It's Chowder with a distinctly Scottish accent. 


When I'm asked to describe my style of cooking I always struggle as it's a bit of a mish mash of styles combined with a passion for seasonality, cooking from scratch and family friendly recipes. However if there is a particular area of speciality it's probably 'Quirky Scottish' or 'Scottish with a Twist'. Today's recipe definitely falls into the Scottish category but it's my take traditional rather than one of my more outlandish creations (i.e. no Irn Bru or Tunnock's Teacakes involved!) For the uninitiated, Cullen Skink possibly doesn't sound the most enticing of foods but I can assure you that it is. Hailing from Cullen, a small fishing village on the North East coast of Scotland, it's a hearty soup made of milk, smoked fish, potatoes and onion. Think Chowder with a Scottish accent.


Touch wood we don't have any issues with food allergies or intolerences within my immediate family (although my daughter appears to be allergic to vegetables...) however I'm all too aware that many people face such challenges on a daily basis so to make my Cullen Skink I used a2 Milk™ which comes from specially selected cows and is naturally easier to digest. As a farmer's daughter this immediately piqued my interest! Research has found that different cows produce milk with different proteins (A1 and A2) and that each of these proteins are digested differently. It's the A1 protein that many people struggle to digest. The folks at a2 Milk™ work with farmers to hand select cows that naturally produce only A2 protein. Nothing added, nothing taken away, just easy to digest cows’ milk. You can find out lots more about a2 Milk™ and see if it might be suitable for you or someone you know who experiences intolerance issues with regular milk at a2milk.co.uk  Both my kids drink a LOT of milk and they confirmed that a2 Milk™ tastes exactly the same as regular milk so no worries in that respect.


So with a2 Milk™ in hand it's back to my recipe for the tastiest of soups with the least promising of names. Much like Scotch Broth everyone and their granny has a different idea what should and shouldn't be in it and you can of course juggle with adding, removing and adjusting ingredients to suit. Garlic, Bay Leaves and Cream could be a good place to start. However you make it, it's really a meal in itself especially if accompanied by bread or oatcakes. I've jumped onto the on trend edible flowers bandwagon with a garnish of chive flowers. Their purple hues contrast amazingly well with the yellow fish but they are far from essential and definitely not traditional. Perhaps they can be my quirky twist and an edible nod to the Scottish thistle. 


Cullen Skink - A Traditional Smoked Haddock Soup

750ml Milk
2 fillets Smoked Haddock (approx 300g)
1 Leek
1 large Onion
400g Potatoes
Knob of Butter or splash of Scottish Rapeseed Oil
750ml Vegetable Stock
Salt & Pepper
Flatleaf Parsley
Chives and Chive Flowers

Gently heat the milk in a shallow saute pan. Add the Smoked Haddock and poach for 10 minutes until lightly cooked. Set aside to cool.
Slice and wash the leek thoroughly.
Peel and finely chop the onion.
Peel and roughly dice the potatoes (no need to peel if you use new/baby potatoes)
In a large soup pan melt/heat the butter/oil, add the onion and leeks and cook gently for 5 minutes until softened but not coloured.
Add the potato and the vegetable stock, bring to the boil, cover and simmer for 15 minutes until the potato is soft.
Add the milk from the poached haddock to the soup but not the fish.
Gently mash the soup to crush some of the potatoes.
Skin and flake the smoked haddock with a fork.
Add flaked fish, a generous amount of chopped parsley and season to taste with salt and pepper.
Heat through and serve garnished with chopped chives and chive flowers.


For more ideas utilising a2 Milk™ do check out these creative milky recipes from some of my food blogger colleagues



♥ Pin me for later...

www.foodiequine.co.uk Cullen Skink is a full flavoured, hearty, and comfortingly traditional creamy Scottish soup made with smoked fish, potatoes, milk and onions. It's Chowder with a distinctly Scottish accent.


Disclosure: This is a commissioned post for a2 Milk™. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

Wednesday, 5 July 2017

Double Dipping Dilemma with Philadelphia Flip and Dip

Post in collaboration with Philadelphia

You know the song lyric 'You'll Always Find Me In The Kitchen At Parties'. For me it should be you'll always find me next to the crisps and dips at parties. I absolutely LOVE a dip. Give me cheesy and savoury over chocolaty and sweet any day of the week. But when it comes to dipping we are all faced with a food etiquette dilemma...


To double dip, or not to double dip? That is the question! 
Whether 'tis nobler in the mind to suffer 
The slings and arrows of outrageous tutting 
Or to take arms against rolling eyes 
And by double dipping partake in the ultimate foodie faux pas


The majority of Brits (60%) deem double dipping an absolute no-no, except when in their own company. One in five people would go as far to ask a culprit to stop double dipping if they caught them in the act at a party. However, in true British fashion, the majority of Brits (62%) would rather suppress feelings of discontent and suffer in silence or gossip with other guests about the double dipper in question.

Double dipping was recently highlighted on a hit BBC1 cooking show in an exchange between celebrity chef John Torrode and Lisa Allen, where Lisa tasted some sauce from a pan – using the same spoon she had just licked – the judge scolded her, saying: ‘No, don’t do that! Get a fresh spoon you double dipper!’

In case you are still blissfully aware of what double dipping even is, let me give you an explanation. To Double Dip is the act of putting a food item (eg a crisp or crudity) into a dip, taking a bite and the putting the self same item back in again. I'm pretty sure William Shakespeare would have been a #singledipper But what of my food blogging colleagues? I solicited their thoughts on the subject and they all had pretty strong opinions when it came to dipping.



Where you dip, take a bite, then dip the same piece of food back into the dip? ewww! Unless, of course it's only you eating it, or you are very intimately acquainted with the person you're sharing it with. In all other instances, no. Break or cut the food into bite-sized pieces like a civilised human being! 
Nicole @ yumsome.com

Hate double dipping - it's a tad unhygienic

I would never put the same piece of something back in but would snap a breadstick in two and use both pieces! 

Double dipping makes me cringe. I often avoid dips at parties for that very reason. And I have been known to pointedly remind my children about dipping etiquette... when really it's the adults within earshot I'm speaking to!

Double dipping is a big no no for me and is bad manners. 

Unless it's just me, on my own, in front of the TV with a bag of crisps and some dip, double dipping is totally unacceptable! 

I'm going to be really brave and admit that I double dip all the time when it's just me, my husband and the children at home but I wouldn't if I was out anywhere! I'm now thinking I may need to set a better example though!

It's my dip and I'll double dip if I want to! In all honesty, it depends on how well you know the people you are, dipping with. Close friends or family? Double dip away. At a dinner party, or around unfamiliar people? One dip will do, thank you. 



Now that my colleagues have 'fessed up I guess I should really share my own standpoint on the subject. I can't say hand on heart that I have never double dipped but it's not something that I would consciously do in polite company. However.... with my own personal tub of dip, or at home with my husband and kids my dipping morals are less scrupulous! So I'm a #doubledipper at home and a #singledipper in public.




Could a seriously enticing new product from Philadelphia (yup the cream cheese people) turn you from a #singledipper to a #doubledipper? Philadelphia Flip & Dip is the brand new dip perfect for sharing at summer barbecues, parties and get togethers. Lightly whipped cream cheese topped with one of three mouth watering sauces - Sweet Chilli, Mexican Salsa and Caramelised Onion. To serve first you need to flip and then you need to dip. The packaging is akin to that of a creme caramel with a little flap on the base to help release the dip. When you flip the contents out onto a plate the sauce drizzles down over the cheese and then the dipping dilemmas really start. We tried out all three variants with tortilla chips and a selection of crudities. I am deeply dippy for all of them but the star of the show had to be sweet chilli. If I was to dabble in double dipping it would be with this. However whilst trying it out (a purely altruistic act by me for you dear readers) I realised that the real reason I don't double dip is due to another etiquette failure. Rather than take a ladylike nibble I just shove the whole dipped chip straight into my mouth!



Could new Philadelphia Flip and Dip unleash the double dipper in you? Find it now (next to the dips, not the cheese) at Tesco and Asda with an rrp of £1.49 and join the debate on social media with #FlipandDip #DoubleDipper and #SingleDipper



Disclosure: This is a commissioned post for Philadelphia. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.

Thursday, 29 June 2017

What to eat in New York City

Post in collaboration with Netflights


95 Times Square visitors, 7296 coffees drank, 1003 hot dogs eaten, 187 tweets and 83 Instagram posts. Would you believe that all this happens in a New York Minute?


New York New York. So good they named it twice. A visit to The Big Apple has long been on my bucket list. In the back of my mind I had it down as being something that I'd do for my 50th birthday (which is scarily only 5 years away!) however fate intervened by way of a hurricane. To cut a very long and rather stressful story short, last October we were heading to Orlando for a fortnight to do the whole Disney/Universal/Florida thing. Hurricane Matthew came along and put a stop to all flights into the area and we got stranded in NYC. There are undoubtedly worse places to be stranded in the world but I really would have preferred the opportunity to meticulously plan for my first trip to the NYC rather than have it thrust upon me! 


Despite being thrown in at the deep end somewhat, we managed to squeeze a lot into our short time in NYC. It's not called the city that never sleeps for nothing! The folks at Netflights have crunched the numbers to see what the world's most fast-paced city crams into 60 seconds. The results are absolutely fascinating and we certainty contributed to some of the statistics. A lot can happen in a New York Minute. From their What Happens in a New York Minute List we managed to tick off...
  • Coffee - my daughter was very surprised that they have Starbucks in America too!
  • New York Airport - although the taxi driver got lost when we were heading back there...
  • Taxi Ride - see above, but also some more successful ones!
  • Times Square - it's not actually a square which surprised me, more of an area.
  • Bridge Crossings - there seemed to be loads on the way to/from the airport.
  • Tweeting about NYC - obviously!
  • Central Park - alas no skating in October.
  • NYC Instagrams - double obviously!


Still to contribute towards...
  • Buy a copy of the New York Times - we saw the vending machines that sell them.
  • Eat a Hot Dog - can't believe we never had one, but saw loads of hot dog carts.
  • Use the Subway - nope.
  • Buy a ticket to a Broadway Show - if only! Definitely next time.
  • Trade on Wall Street - will leave that to Michael Douglas and Charlie Sheen.
  • Eat Pizza - is it bad that I can't remember of we ate a slice or not?!
  • See a NYC Sports Teams - alas no Nicks, Yankees or Mets for us.


Our whistle-stop tour covered Times Square, Central Park, Top of the Rock and a nigth time boat trip out to the Statue of Liberty. We never made it as far as any of the Museums or to Ground Zero. Got to leave something to do next time. Of course there was also the food, but again I had no time to plan so we had to go for iconic rather than quirky and off the beaten track. However, NYC foodie must dos that we managed to tick off were

Hershey's Chocolate World
Ellen's Stardust Diner

And on the list for next time.. (oh yes there WILL be a next time!)D

  • Hot dogs 
  • Doughnuts and Cronuts 
  • Pastrami on Rye 
  • Milkshake & Ice Cream 
  • Chicken & Waffles 
  • Pizza 
  • Bagels with Lox (smoked salmon) 
  • Burgers 
  • Tacos 
  • Something from a Food Truck 
  • Barbecue 
  • Cocktails in a Speakeasy

Dylan's Candy Bar
Junior's Cheesecake

Have you been to The Big Apple? What did you eat and are there any foodie must have's that I've missed out on?

For further NYC inspiration check out the following posts...

♥ Pin me for later...
www.foodiequine.co.uk Must eat foods in New York City - hot dogs, bagels, cronuts, cheesecake, pastrami on rye... Plus find out what happens in a New York minute.

Disclosure: This is a commissioned post for Netflights. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.