COMPETITION TIME 🎉 I've teamed up with @mclarensonthecorner to offer one lucky duo a three course meal to be enjoyed in your own home next weekend! The menu, normally £20 per person, is still to be confirmed but if this week's menu of "Crispy Clava Brie & Chive Bombs with wild garlic aioli, cornichon & caper; Braised Scotch Lamb Shoulder with minted crushed heritage potatoes, roast shallot & green beans and Dark Chocolate & Rhubarb Cake with chantilly cream" is anything to go by, it's going to be good! The deets: a meal for two from McLarens Meal Club weekend of 5/6 June to collect between 12 & 8pm. This is an Edinburgh based competition and you must be able to collect it on Friday or Saturday. To enter: simply follow me @the_wee_food_blogger and @mclarensonthecorner and tag the lucky person you'd share with below 👇🏼 Competition closes Tuesday 2 June 2020 at 6pm, the lucky winner will be selected at random and will be notified by direct message to arrange directly with McLarens. Unfortunately they are unable to cater for dietary requirements due to the nature of the menu. Get tagging. Multiple entries welcome as long as you're tagging someone new each time! Not in Edinburgh yourself? Tag your Edinburgh pals to let them know about this fantastic competition! #lockdownperks 📷 credit: McLarens on the Corner from last weekend! . . . . . . .
#edinburghfoodblog #edinburghfoodblogger #edinfood #edinburgh #thisisedinburgh #lockdown #lockdowncompetition #competition #edinburghfoodie #edinburghfoodies #edinburghfood #edibleedinburgh #edinburghlovers #eatinedinburgh #mclarensonthecorner #edinburgh #ig_edinburgh #unlimitededinburgh #hiddenedinburgh #theweefoodblogger #theweefoodblogger2020eats
How to level up your homemade pizza party 🍕 GARLIC MAYO. Oh my days, what a game changer. We made @wandererskneaded pizza dough again because it was so delicious the first time (and even better this time) and I had the brain wave to make some garlic mayo for dipping my crusts in. Yes yes yes. I used @thespruceeats recipe but split it down by a third, think I'll make it again with a whole jar and stick it in the fridge next time. I also made wild garlic pesto so I had an absolute garlic fest and ain't mad at it. If you've not tried the Wanderers Kneaded pizza tutorial yet, I do recommend it (or just go and buy one from their pizza drive thru if you cba) but here are my tips:
• Watch the tutorial a few time through before starting
• Make sure you wait the 15 mins to add the salt
• Making it in one day is just as good as doing it over a few days
• Don't be afraid to go hard (hot!) on the stove top, it's this that really gets it going and gives good results when the crust starts bubbling you know it's gonna be good
• Ditto on the grill - turn it up as high as it goes
• If at first you don't succeed, try again
• If at second you don't succeed try one of @pizza_geeks DIY home kits
• If at third you don't succeed just go to @wandererskneaded drive thru 😆
Also @insidetherustickitchen
has a yeast free pizza recipe if you're not able to get your hands on some #theweefoodblogger2020eats
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#pizzaporn #pizzaparty #pizza #pizzalover #pizzatime #pizzapie #homemadepizza #lockdownfakeaway #fakeaway #pizzaforever #pizza🍕 #pizzaholic #lockdown2020 #lockdown #wandererskneaded #foodgasm #onthetable #foodintheair #tastingtable #foodjunkie #forkyeah #foodbloggers #edinburghfoodblogger #edinburghfoodies #edinburghfoodie #edinburghfood #biteintothis #edibleedinburgh #theweefoodblogger
This is just a boy, enjoying his chocolate biscuit after 22 months of being dairy intolerant / having CMPA 🙌🏼 Such a relief knowing that he won't have to miss out when he's with friends / at parties / at school etc. We're not sure he's ready for egg yet, we'll keep going with the dairy before attempting it. But for now, he can enjoy a choccy biscuit like the rest of us ☺️ Also, I saw @thislittlehouse and @thesoundoflou say how rare an insta gram was - I guess we all put the instant moments on stories now so this is my insta gram, just snapped casually and uploaded straight away!
All is forgiven for being 50 minutes late (2 hrs 20 mins after we ordered 😜) when your duck penang curry shows up and it's got about half a bird in it. Streetbox have never been great for customer service (when I called after 25 minutes there was no apology and we've had several late deliveries and missing items before) but the food is so good, we have always gone back to them. It's definitely the best Thai takeaway we have discovered in Edinburgh. We pretty much always get the same thing - 2 duck penang curries, jasmine rice, satay and prawns. This week we branched out to try the Thai mussels, they were nice but not quite as exciting as I hoped they would be. With all the exciting takeaway options popping up over Edinburgh, I'm seriously regretting my maternity timing (and therefore lack of £ 😂) but hoping come payday we might be able to plan some more treats this month 😏 #theweefoodblogger2020eats
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#thaicuisine #thaicuisines #thaitakeaway #duckpenang #penangcurry #chickensatay #tempuraprawns #takeaway #takeawayheroes #lockdowneats #lockdowndatenight #foodporn #foodpornshare #foodpic #foodgasm #onthetable #foodintheair #tastingtable #foodjunkie #forkyeah #foodbloggers #edinburghfoodblogger #edinburghfoodies #edinburghfoodie #edinburghfood #biteintothis #edibleedinburgh #theweefoodblogger
Fill your hole with a Sunday roast bagel 🥯 The bagel you never knew you needed in your life -- until now! Check out my how to video over on @bross_bagels IGTV. Full guide below 👇🏼
[Makes 1 bagel, double/triple/quadruple as you wish]
One @bross_bagels bagel of your choice
2 pork belly slices
2 potatoes (Maris or King Eddies)
75g shredded red cabbage
Knob of butter
1tbsp balsamic vinegar
1 carrot
1/4 onion
1/2 cup sunflower oil
1 tbsp gravy granules
Dijon mustard
Salt & pepper
Rapeseed / olive oil
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• Parboil tatties for 10 minutes
• Preheat oven 220 degrees
• Drain potatoes, shake firmly and splash with some oil season with S&P
• Oil the pork belly slices with S&P and put in oven, skin side up along with the potatoes
• Cook for 15 mins at 220 then reduce heat to 180 for 20-25 mins
• Melt butter in pan, add the red cabbage and fry on a low-medium heat for 5 mins, add 1tbsp balsamic vinegar and stir for a few more minutes, add a splash of water then cover and reduce down to low heat. Stir every 5 mins or so
• Boil the carrot for about 15 mins until soft then drain and mash
• Blanch the onions in some boiling water for 4 mins. Heat the sunflower oil on a high heat, when HOT add the onions and fry for 2-4 mins until crispy and golden
• Add 50ml boiled water to gravy granules and stir until dissolved
• When pork and potatoes cooked, toast yer bagel and get ready to assemble
~ Shmear Dijon on bottom half of bagel, add pork belly, then potatoes, add a few spoons of your gravy, then the red cabbage, carrot, crispy onions then the rest of the gravy and top with the other half of you bagel 🥯 then swiftly #fillyourhole #isholeation
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#bagels #montrealbagels #montrealbagel #sundayroast #sundayfunday #bagelshop #bagelboss #foodphotography #foodphotographer #foodoftheday #foodporn #foodpornshare #foodpic #foodgasm #onthetable #foodintheair #tastingtable #foodjunkie #forkyeah #foodbloggers #edinburghfoodblogger #edinburghfoodies #edinburghfoodie #edinburghfood #biteintothis #edibleedinburgh #theweefoodblogger
