Tuesday, 22 April 2014

Canapés and Cocktails at Pinnies and Petticoats

A Cocktails & Canapé remit for the April Pinnies and Petticoats baking club meet couldn't have been more up my street. It was the exact theme that I had for my 40th Birthday Party. No penguins making an appearance on this occasion but I opted to make another novelty animal featuring olives. I give you Ladybird Cracker Canapés.
Ladybird Canape. party food, cute food, nibbles

LADYBIRD CANAPES
Ritz Crackers
Philadelphia Cream Cheese
Black Food Colouring
Cherry Tomatoes
Black Olives
Chives

These are a bit of a last minute assembly job as you don't want your crackers to go soggy. 
Mix together some cheese and food colouring for the spots. Be warned - you will need a LOT of black to colour the white cheese.
Spread your cracker with cheese and top with cherry tomato quarters for the wings, an olive head and chive feelers. Do ladybirds even actually have feelers?!
Pipe on the spots and your ladybird is ready to fly away home.
WILD GARLIC AND CHEESE SCONES
250g Self Raising Flour
50g Marg
100g Mature Cheddar Cheese Grated
salt
cayenne
mustard powder
1 Egg
Milk
Bunch of Wild Garlic

Sieve together the flour, salt, cayenne and mustard powder. Add these to your own taste - anything from a small pinch to a teaspoon.
Rub in the marg until the mixture resembles breadcrumbs.
Stir through the grated cheese.
Finely chop wild garlic and add to the dry ingredients. Again the quantity used  is very much to your own taste
Crack the egg into a jug and lightly whisk. Make up to 150ml with milk.
Make a well in the dry ingredients, pour in the egg and milk mixture and combine with a knife.
Tip out onto a floured surface and kneed very lightly before rolling to a 1.5-2cm thickness.
Cut out your scones, glaze with milk and bake at 200 degrees.
These canapé sized ones only took 8 minutes so increase cooking time accordingly for larger scones.
Wild Garlic and Cheese Scones
We had a big turnout of bakers for this event including a new gentleman in our midst. He immediately put us all to shame with his amazing sponge, creme pat and strawberry mousse canapé. Our new abode at Amicus Apple had a fantastic Cocktail menu befitting of the occasion. Needless to say I left the car at home for this one.
Pina Colada Cake - I reckon Del Boy would LOVE this!
Strawberries & Cream Scones
Genoise Sponge with Creme Pat and Strawberry Mousse
Enriched Sweet Crust Tartlets with Mocha Mousse, Mango Mousse and Strawberry Mousse

Pesto Pastry Twists
Smoked Salmon Mini Muffins
Parma Ham and Sage on Polenta Toasts
Smoked Salmon & Cream Cheese Crescents

Mint Aero Treats
Almond Cookies
Mudslide, Bloody Mary, Pina Colada and Lady Godiva Cupcakes

Ladybird Canapes
Smoked Salmon Mousse Blinis
Sage and Parmesan Palmiers
Red Onion, pepper and Crynoch Blue Cheese Tarts

Olive and Artichoke Poppers
Parmesan Baskets filled with prosciutto, soft blue cheese and balsamic pears
Salted caramel and Apricot Florentines

Parmesan Profiteroles with Bacon and Cream Cheese
Sundried Tomato Buns with Chilli Pesto & Goats Cheese
Hot Chilli Cheese Straws
White Chocolate & Cranberry Truffles rolled in Coconut
Chocolate Meringues with Fresh Cream
Mini Yorkshire Puddings with Goats Cheese and Caramelised Red Onion

The next meet is scheduled for Wednesday 14th May where the theme will be CHEESE. This is the second time we've had this theme. Check out our first fromage feast for some cheesy inspiration and sign up on our Facebook event page if you'd like to come along.

Sunday, 20 April 2014

Foodie Parcels in the Post - April 2014

A long overdue roundup of the foodie parcels I've been receiving in the post over the last month, two months. Where is this year going? Was it really February when I did my previous roundup?! It's always nice to receive a parcel in the post but even nicer if its edible (or drinkable). Here's what Mr Postman has been bringing me of late...

These goodies were sent to me for Fairtrade Fortnight which ran from 24th February until 9th March. I do try to buy Fairtrade products when I can - particularly in relation to bananas, sugar and chocolate - but its always good to be reminded of where else you can make a real difference with your purchasing decisions. There are some fantastic stories behind these products. Take a look at Nadali Vanilla Pods, Liberation Nuts and Equal Exchange Coffee and be inspired. The campaign this year focused specifically on Sticking with Foncho to make Bananas Fair. Whilst around one third of bananas sold in the UK (by value) are Fairtrade, only three supermarkets currently stock 100% Fairtrade bananas, namely Sainsbury's, Co-Op and Waitrose.

I'm not normally one for RT and follow competitions on Twitter but I make an exception where Gin (or cheese) is involved. Blackwoods had actually been on my Gindar for a wee while being as its one of the many small batch Scottish Gins. It hails from the very far north on the Shetland Isles and is made to a slightly different recipe each year depending on the quality and quantity of local botanicals available at harvesting time. I was out when the postie delivered this parcel. I suspect that never has anything so wonderful ever been left under a wheelbarrow. The citrusy flavour works well with a premium tonic and lots of ice. Very smooth. I really must try the suggested Shetland Storm cocktail. 

Does lightening ever strike twice? It would appear so and I got lucky in another twitter Gin comp. This time receiving samples of Opihr Spiced Gin. This was one a new one that I'd spotted, on social media primarily due to its funky elephant branding. The miniatures came in a cute hessian sack complete with ingredients and a recipe for Opihr Chai Brew. If its too early to legitimately drink gin - pour it in your tea. I've not tried the cocktail yet but have sampled the elephant with tonic. Perhaps a wee bit heavy handed on the cardamom and light on the juniper for me. But if you like your G&T spicy this may well be the one for you.

My truffle oil from Supenature didn't arrived in the post but rather in person at a food writers and bloggers event that I attended at Craigie's Farm. Lynn of Supernature Cold Pressed Rapeseed Oil was there to tell us all about its health benefits, provenance and versatility. Supernature is light in colour and taste and works very well with infusions. They have an impressive range of 13 flavours. I requested the White Truffle for my take home sample. Its flavour is intense and instantly transported me back to our Tuscan holiday. I'm been sparingly using my 100ml bottle to drizzle on risottos and pasta and for crusty bread dipping.

I attended an event at the Marcliffe Hotel towards the end of February promoting the Taste Our Best quality assurance scheme. Always great to catch up with local producers and suppliers who are passionate about their products. One such person was Anne Thompson of Bouvrage (the old Scottish word for drink) and Ella Drinks. Based near Brechin in Angus their range of juices are made solely with local berries and fruit. Their Angus Apples is most probably the best Apple Juice I have ever tasted. Such a fresh, crisp, tart taste comprising 100% pressed juice. The apples are picked from the walled gardens of country houses in Angus. There they find many long forgotten orchards containing ancient varieties of apples that were previously going to waste. A win win situation.

More rapeseed oil. It's pretty much my favourite thing to both cook with, marinade and drizzle these days. Olive Oil has taken somewhat of a backseat in my cooking. The high smoke point makes it perfect to use for roasting and stir frying. These are from Mackintosh of Glendaveny based right here in Aberdeenshire near Peterhead. They are extra virgin and cold pressed. Garlic and Chilli are my usual purchases in terms of flavoured oils and I really wasn't too sure about lemon but it worked really well drizzled on salads and pasta. Great to catch up with local loon MD Gregor Mackintosh at the Taste Our Best Event. 


Disclosure : Thanks to Fairtrade Foundation, Blackwoods, Opihr, Supernature, Bouvrage and Mackintosh of Glendaveny for providing the above products. I was not obliged to review positively in return. All views expressed are my own. If you're a brand who'd like to have your product featured here, please do get in touch claire@foodiequine.co.uk

Tuesday, 15 April 2014

Countdown To Easter - Cakes, Makes, Food & Bakes.

My Foodie Christmas Advent Calender proved so popular I though I'd do a #CountdownToEaster in a similar vein with an Easter post every night at 8pm on my Foodie Quine Facebook Page. Thankfully I'm only doing 7 days as opposed to the 24 that I did in December. It was definately one of these things that seemed like a good idea at the time... If you missed them catch up here Advent Calendar 2013 Days 1-12 and Advent Calendar 2013 Days 13 - 24

Back to Easter. If you've not been following on Facebook or missed some along the way here's a round up of what I've made so far. I'll be adding daily until the Easter Bunny arrives on Sunday. I'd love to hear about any successes (or failures!) if you give any of them a try.

EASTER BUNNY EGG
Fried egg, Black Olives, Cheese String, Streaky Bacon

MALT-EASTER TRAY BAKE
100g Marg
3 Tbsp Golden Syrup
200g Digestive Biscuits
120g Maltesers (1 box)
200g Mini Eggs
300g Milk Chocolate

Melt the marg and syrup in a saucepan and remove from the heat. 
Put the digestives, maltesers and 100g of the mini eggs in a sealed bag and bash with a rolling pin. 
Mix the bashed ingredients into the melted ones. 
Spoon into a greased tray bake tin and flatten. 
Melt the chocolate and pour over the top of the biscuit mix. 
Bash the remaining 100g of Mini Eggs and sprinkle on top of the chocolate. 
Refrigerate until set then cut into chunks. 

EASTER BARK
300g White Chocolate
200g Mini Eggs
170g Mini Marshmallows
Hundreds & Thousands

Melt chocolate, allow to cool slightly before you mix through marshmallows and bashed mini eggs. 
Spread in a greased/lined swiss roll tin. 
Sprinkle with hundreds & thousands. 
Refrigerate until set. 
Cut into slices as large as your mouth allows 

TUNNOCK'S TEACAKE EASTER LAMBS
Tunnock's Teacakes
Mini Marshmallows
Giant Chocolate Buttons
Milk Chocolate
Royal Icing Sugar or Ready made White Icing or White Chocolate

Melt your chocolate and brush it on to completely cover the teacake. 
Stick on the mini marshmallows in a single layer all the way round the bottom of the teacake.
Continue in layers until the whole teacake is covered. 
Pop your sheep body in the fridge to set.
Make up icing, melt white chocolate or use ready made icing to draw sheepy faces onto the giant chocolate buttons. I used black nonpareils to give them pupils. Attach the faces to the marshmallowed bodies with either chocolate or icing. Herd them back in the fridge to set.

CINNA-BUNNIES
Jus-Rol Bake-it-Fresh Cinnamon Swirls Dough (in the chilled section next to ready made pastry)
Raisins
Sliced Almonds

Cut the dough into 6 slices. 
Use 4 for bunny faces and form the remaining 2 into 4 sets of ears. 
Assemble with raisins for eyes and almonds for buck teeth. 
Bake as per instructions on the pack.

DESPICABLE MINION EGGS
These were made by Foodie Boy & Girl. You'll need blue and yellow plastic eggs, a black Sharpie, googly eyes and a hot glue gun.

DEVILED EASTER CHICKS
Cut the top third off hard boiled eggs and scoop out the yolk.
Mash up with mayonnaise and spoon or pipe back into the cavity.
Use slices of black olives for eyes.
A slice of carrot with a triangle cut out forms the feet and the triangle is the beak.

HAPPY EASTER!

Sunday, 13 April 2014

Scottish Gin Tasting with Gin Infused Canapés

There really is no denying my love of Gin. A quick flick through my Facebook, Twitter and Blog posts will see the juniper infused tipple cropping up with alarming regularity. My own drinks cabinet of gins has grown from the standard Gordon's, Beefeater and Bombay Saphire to encompass more boutique offerings such as Martin Millers which I discovered at a Gin & Teatime Tasting Event. My current selection includes Hendricks, 3 flavours of Edinburgh Gin (Elderflower, Spiced Orange and Raspberry), Caorunn, Blackwoods, Martin Millers, Gordons Crisp Cucumber and Opihr plus my own homemade Rhubarb, Bramble and Raspberry Gin infusions.

It might surprise you to discover that over 70% of UK Gin is produced in Scotland. Seems like its not just whisky that we're good at. With this in mind I'm delighted to announce a Foodie Quine presents... GIN event. I know there are a number of my followers on the blog and social media who this will appeal to and I hope to meet some of you on the night. 
To be held at Dunnottar Wines and Sprits in Stonehaven there will be education and lubrication in the form of 5 Scottish Gins. There will also be sustination from Gin infused and inspired canapes. Cool Gourmet in Stonehaven recently held a Gin themed dinner which unfortunately I couldn't attend so I'm delighted that Isla will be providing canapes for this event.

Book your place via my Eventbrite page below. Any questions drop me an email claire@foodiequine.co.uk


Tuesday, 8 April 2014

Savoy Fare Cajan Food Truck

October last year saw me heading along to Hammerton Store in Aberdeen for a Book Signing, Cajun Cook In, Meet & Greet and Cajun Music with Sarah Savoy to mark the launch of her book, The Savoy Kitchen. The sun shone and bemused Aberdeen shoppers almost cracked a smile when greeted with an impromptu busking session in the street.

It was a delight to meet Sarah and see her cooking up a Chicken & Sausage Gumbo in store on her very first visit to Scotland. She's been cooking since the age of 3 and has an absolute passion for sharing her love of authentic Cajan food and music. 
Eating authentic Gumbo and drinking beer in the sunshine sure beats a soggy Cajun chicken sandwich. A fab wee film clip made during Sarah's visit to Scotland gives a real flavour of what the book is about https://www.youtube.com/watch?v=W6q3yuAEcV4 Meet the holy trinity of Cajun seasoning - salt, pepper and cayenne. Don't mess with Sarah's Gumbo.
Inspired and armed with first hand knowledge I was ready to make my first ever roux and subsequent gumbo. Sarah had warned me it would take a lot of time and a lot of patience and it would stink. The basic premis is that you cook up flour and vegetable oil for a very long time, stirring constantly until it turns a very dark brown in colour. That's your roux. Its certainly a labour of love. The flavour of my Gumbo was amazing but I reckon I overcooked my chicken as it pretty much turned to mush.
After 7 years of steadily building a very strong reputation for her cooking through restaurant events, catering, cooking demonstrations, international TV appearances, radio interviews, and The Savoy Kitchen cookbook, Sarah is now aiming to take her passion fro Cajun Food to the next level. Its a big ask but she's looking for crowdfunding support of €60,000 to establish the Savoy Fare Cajun Food Truck.
 
Its an ambitions project but Sarah is more than persistent and passionate enough to make it happen. She's lined up a fantastic range of rewards for potential investors. Everything from hot sauce and beer coozies up to Cajun cooking lessons or a full scale Cajun party with food and music for 150 people. Take a look at her quirky video below and have a read of the project proposal. I really hope someone see's the potential. Any dragons or business angels out there?


http://www.kisskissbankbank.com/fr/projects/savoy-fare-cajun-food-truck

Wednesday, 2 April 2014

These are a few of my Favourite Things... at Adelphi Kitchen

Just imagine having the opportunity to work with a restaurant you love to come up with your ideal menu incorporating all of your favourite foods. My dream came true when Executive Head Chef Chris Toner and myself got together to plan an event at Aberdeen's Adelphi Kitchen. From the outset Adelphi Kitchen was committed to following in the footsteps of The Courtyard and La Stella to run foodie events with their suppliers and close friends. The first of those was Meat Feast #1 with Marcus Bawdon of www.countrywoodsmoke.com. I am delighted to have been given the opportunity to partner on event number two.

Black pudding, scallops, crackling, bacon, prosecco, wild garlic, crab, langoustine, elderflower, avocado, dirty steak, rhubarb, gin, popcorn, blue cheese, peanut butter, tea, vintage. These are a few of my favourite things. Yours too? Might see you there!

Adelphi Kitchen and Aberdeen Food Blogger Claire Jessiman aka The Foodie Quine present a four course taster menu highlighting seasonality, locality and a passion for provenance. Forget about raindrops on roses and whiskers on kittens. Claire's favourite foodie things include black pudding, scallops, cheese, bacon, wild garlic, crab, langoustine, dirty steak, rhubarb, gin, peanut butter and tea. Who better than Chris Toner and Team AK to pull together these random favourites into an innovative foodie night out. Your hosts will explain the concepts behind the dishes and showcase the local suppliers and producers who provide the highest quality of raw ingredients right here on our doorstep.

Friday, 28 March 2014

Love Food Hate Waste - Leftover Vegetables and Black Bananas

I was delighted to be asked by Aberdeen Forward to do a second Cookery Demonstration for them as part of their Love Food Hate Waste project. You can read about the first one we did here where I made Tuna Fishcakes, Cola Chicken and Layered Fruit Crunch. Different menu and different location this time round. We were in Stonehaven as volunteers are being sought in the area to take part in a Zero Waste Scotland Fund Project where they weigh their food waste and record their recycling habits.

Aberdeen Forward - Love Food Hate Waste - Leftover Vegetables and Black Bananas

Our three course meal kicked off with what I originally called "Bottom of the Fridge Soup". So named as it can be made from whatever veggies you have languishing there unloved and unused. I tend to do either a red or a green version and as such it has been re-branded to make it sound as appetising as it actually is. There are no specific quantities given in the recipes below for the soup or the frittata. The idea being that you use what you have available to you and modify as necessary.
Red Soup with Honey & Ginger. Aberdeen Forward - Love Food Hate Waste
RED SOUP WITH HONEY & GINGER
Oil
Onion
Garlic
Tin of Tomatoes
Tomato Puree
Stock Cubes
Bottom of the fridge veggies – Carrots, Red Pepper, Tomatoes, Celery, Leek, Parsnip
Leftover Mash
Red Lentils
S&P 
Ginger (fresh or lazy)
Honey

In a large pan sauté chopped onion and garlic in a splash of oil until soft.
Chop the ‘bottom of the fridge’ veggies into chunks, add to the pan and sweat off for a few minutes.
Add the tin of tomatoes, a litre or so of hot stock and a handful of red lentils and the seasonings.
Bring to the boil then simmer for 20-30 minutes until all the veggies are soft.
Blitz with a stick blender.

Variations
Use whatever combination of veggies you have available to you. But be careful with strong flavours like green pepper.
The addition of milk and/or cheese can be used to create a creamy soup.
Be adventurous with your seasonings. Chilli, Corriander, Paprika, Cumin, Worcerstershire Sauce, Tobasco and many others all work well.
Add a wee pinch of sugar (or honey) if the soup seems bitter.
Aberdeen Forward - Love Food Hate Waste - Leftover Vegetables and Black Bananas
Aberdeen Forward - Love Food Hate Waste - Leftover Vegetables and Black Bananas
TATTIE SCONES
200g mashed potato
25g butter
50g plain flour
1/4 tsp baking powder

Mash the butter into the potato (you may need to warm it if its leftovers) 
Sift in the flour and baking powder and mix until thoroughly combined. 
Divide into two balls.
Liberally flour your surface and roll out gently to form two circles about 1/4" thick. 
Cut the circles into quarters.
Heat a girdle or heavy frying pan. 
Smear on some butter with kitchen roll. 
Once hot cook scones for about 3-4 mins on each side until golden brown.

Variations
Try adding cheese, herbs or spices through the mix
I've even made a haggis version
Tattie Scones. Aberdeen Forward - Love Food Hate Waste
FLING IT TOGETHER FRITATTA
8 Eggs
Oil
Leftover cooked potatoes sliced
Grated Cheese
S&P
Herbs & Spices - garlic, smoked paprika and crushed chili 
Veggies – Peas, red onion, red pepper, mushrooms

Sauté the frittata ingredients in oil in a large frying pan. (If any meat used is raw, cook that first and then remove it from the pan to add back in later) 
Raw veggies will require longer cooking than any leftover cooked ingredients which will just need warmed through. 
Season well and add herbs and spices as desired.
Whisk the eggs together along with grated or crumbled cheese. Pour over the vegetable mix. 
The frittata can then be cooked purely on the hob, or popped in the oven (if frying pan is ovenproof) or finished off with extra cheese crisped under the grill.
Slice into wedges and serve. Any leftovers are great served cold.

Variations
Use rice and/or pasta instead of or as well as potatoes
Any kind of cheese works grated or crumbled - try blue, feta or smoked
Make it meaty with ham, bacon, chicken, sausages, pork, beef
Frittata. Aberdeen Forward - Love Food Hate Waste - Leftover Vegetables and Black Bananas
BLACK BANANA AND CHOC CHIP BANNOCKS
125g Plain Flour
1 Black Banana
1 eggs
1 Tbsp Sugar
1 Tsp Cream of Tartar
½ tsp Bicarb of Soda
Pinch salt
Chocolate Chips
Milk
Butter to grease

The blacker the bananas the better for this recipe. Did you know you can freeze over ripe bananas to use in baking at a later date?

Sift together dry ingredients
Mash banana and whisk egg
Make a well in the dry ingredients and pour in banana and egg.
Add milk until a dropping consistency is reached. 
Mix through a handful of choc chips.
Spoon onto a buttered girdle or frying pan.
Once the pancake starts to bubble turn over with a palette knife to cook the other side. 
Put in between a folded tea towel on a cooling rack to keep warm.
Black Banana & Choc Chip Pancakes. Aberdeen Forward - Love Food Hate Waste
A great turnout for the event with lots of good interaction and feedback from the group. As a follow up Aberdeen Forward asked the participants what they had learned and what they would now do differently. Always good to get positive feedback and particularly heartening to see such positive actions being taken onboard. 

It was good to clarifying some of the items that I was unsure about freezing.
Would happily attend another event.
I hadn't realised the extent we would be fed
I am definitely going to make meals from what I have in my fridge and freezer rather than buying in more food that I don't need
I am now more aware of the cost of wastage, both to the environment and monetary

I thoroughly enjoyed the cooking demo and it definitely got me thinking about food waste
Didn't think of freezing bananas and often bin them - not any more.

I'm linking this post up to the Credit Crunch Munch blogger challenge run by Fab Food 4 All and Fuss Free Flavours. Check out the blog hop below for more blog posts which will help you save money whilst still enjoying great food. 

Saturday, 22 March 2014

Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh

It's always lovely to get an invitation in your inbox. Especially when it involves meeting up with fellow bloggers, journalists and food enthusiasts over tastings, demos and lunch. The invite came from John and Kirsteen Sinclair, owners of Craigie's Farm Deli and Cafe in South Queensferry. I'd already briefly visited Craigie's on a recent trip to Edinburgh and been impressed with what I saw so decided to RSVP in the affirmative and take a road trip to the central belt to find out a bit more about everything that's 'growing' on at Craigie's.
Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh
The weather was grim but the welcome was warm. A great group of bloggers, foodies and journalists were in attendance but it was particularly good to finally meet up with three who I've been chatting to for ages online but had never met in real life. Hilary from My Monkfish, Rachel from A Wee Pinch of Sugar and Wendy Inside Out Chef. Introductions made John told us a bit about the history of the farm before we were split into two groups for our tour. The Sinclair's have had tenancy of West Craige since the 60's when it operated as a dairy farm until pasteurisation regulations forced change to continue profitability.
Jam Kitchen at Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh
Fruit production began in the 80's along with a small informal farm shop. A barn was converted in the 90's to a larger shop open 6 months of the year. 2007 saw the opening of the new shop and cafe with capacity doubling in 2009 to include a Butchery. John's mother Anne heads up the Jam Kitchen where they produce a range of over 40 different jams, jellies, marmalades, chutneys and vinegars predominantly made from farm produce. The preserves are made in exactly the same method as you would use at home but on a bigger scale. Beetroot chutney and summer fruit jam was bubbling away during our visit ready to be poured into traditional 1lb jars.
Bakery at Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh
Next stop on our tour was the bakery where a fantastic looking and delicious tasting selection of homebakes for the cafe are made from scratch. Empire Biscuits, Carrot Cake and Rhubarb & Orange Cake were in progress. Scones of all varieties and traybakes are also big sellers and a new 'Cake of the Week' puts in an appearance every Thursday. 
Cairn O'Mohr Wines at Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh
Tasting time and the opportunity to meet three of Craigie's suppliers. Our first port of call was Cairn O'Mohr wines hosted by Linzey. The Perthshire winery have been producing for almost 27 years. We tasted a selection of their fruity offerings encompassing Cider, Still and Sparkling Wine and non alcoholic Sparkling Elderflower. I'm definitely going to have to pay a visit to their visitor centre sometime soon. Meantime I impressed by sharing that I had a bottle of their Rhubarb Rhubarb in my wine rack and they we'd enjoyed their Bramble Wine and Autumn Oak Leaf wine at our Burns Celebrations.
Supernature Rapeseed Oil at Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh
Lynn of Supernature Cold Pressed Rapeseed Oil was next at the tasting table. I'm a big fan of Scottish rapeseed oil for its health benefits, provenance and versatility. Supernature is light in colour and taste and works very well with infusions. An impressive range of 11 flavours with two more on the way. Whilst I loved both the Coriander and Lime I was very interested in the two newcomers. White Truffle and Black Truffle. I was lucky enough to get a sneaky sample of the White Truffle Infused oil home with me. Its flavour is intense and instantly transported me back to our Tuscan holiday. I shall definitely be seeking out more once my 100ml is gone.
Scottish Artisan Cheese at Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh
Last but by no means least was Tanny Gill, a man with an absolute passion for cheese. With an amazing back story culminating in 4 years on Mull making cheese. He gave us a whistle stop tour of Artisan Scottish cheeses including Paddy's Milestone, Jezebel, Arran Blue and Fearn Abbey Brie. These were accompanied with charcuterie from Great Glen Game and Rannoch Smokery. I could have quite happily foregone lunch and just devoured the remainder of the cheese.
Lunch at Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh
An amazing spread of meats, cheeses, quiche, frittata, salads, breads and chutneys filled the heaving table for our Foodies Lunch. A real showcase of the food produced in the cafe and sold in the deli. Seasonal, local and absolutely delicious. We were absolutely stuffed and had completely forgotten about the promised Rhubarb and Orange Cake. There must definitely be a second stomach for pudding as we all managed it. Time for a wee browse round the deli to make some purchases before heading home beef olives, scotch eggs, rhubarb, seaweed oatcakes and piglet biscuits. I'd told my daughter that there were newborn piglets at Craigie's and she asked me to take one home. Biscuit form was the best I could do. They were soooo cute. Possibly the favourite part of my visit.
Newborn Piglets at Craigie's Farm, Deli and Cafe. South Queensferry, Edinburgh
Thanks to Craigie's Farm, Deli & Cafe for inviting me and to Scene & Herd PR for hosting the event. A thoroughly enjoyable place to visit. Definitely one of Edinburgh's best kept secrets.