On Saturday Mark and I headed along to Festival Village: Waverley in Edinburgh.
If you’re local to Edinburgh you might have already seen it (or even been in), you can find it on top of Waverley Mall. Expect street food, live music, beer, champagne, and of course gin! I made sure I ate light on Saturday morning because I knew there would be loads of food I’d want to try!
We headed in and did a lap of the whole village first to make sure we were making an informed choice for food. Honestly, it wasn’t an easy decision! The burgers at The Butcher Boy looked AMAZING! Steak and chips from The Pitt were also an option, but unsurprisingly pizza from Pizza Geeks won! I opted for “The Mario” – mozzarella, cherry tomatoes, fresh basil and oregano. Simple but delicious! Mark went for “The Braveheart” – mozzarella, salame milano, haggis and Stornoway black pudding. The pizzas were perfect, not too big and thin and crispy. We did a slice for a slice and both tasted amazing.
We got drinks from The Butcher Boy. It was quite a warm day so I chose Thistly Cross strawberry cider and Mark tried the new offering from West, Heidi-Weiss. Of course being in Scotland there was no way we were going to get through the day without a bit of rain…while we were waiting on our pizzas it started and everyone huddled under the spaces that were undercover. Thankfully it didn’t last long and by the the time our food was ready the rain was off!
We also couldn’t resist the halloumi fries from The Pitt. These guys were also at a beer festival we went to a while ago at Summerhall and their halloumi fries are things of dreams! I mean, fried cheese?! Erm, yes please! We scoffed these with some more drinks under the covered bar at Malones, it was the perfect spot to people watch.
Festival Village: Waverley is open until the end of this month daily from 11am – 12am and The Butcher Boy and Fizz & Pearl are open from 9am for breakfast. If you haven’t had a chance to head along yet there’s still time! Make sure you get yourself there and why not catch some shows at the Fringe too and make a day of it!
*Thank you to the Festival Village: Waverley for inviting us along to sample the tasty food and drink on offer.
Photographs by me
I consider myself a pretty healthy eater.
Don’t get me wrong, I’m partial to the occasional binge, but generally speaking I try to make healthy choices.
Everyone knows that breakfast is the most important meal of the day and from someone who spent the majority of her teenage years skipping breakfast, it is now one of my favourite meals of the day. So much so I managed to come up with a lot of breakfast options. So many in fact I decided to split them over two posts. I will have pt.2 on the blog next Friday.
Long gone are the days of cereal or a couple of slices of toast! You can get so creative with breakfast choices you won’t get bored at all. Here are a few of my favourite things to eat for brekkie.
Overnight oats. These are fantastic! So easy to make, and there are so many different combinations that even if you had these every morning you wouldn’t get fed up. Change the flavour of yogurt you use, grate apple into them, add different fruit or even add protein powder if you’re going to be eating them after a workout. You can find my recipe for them here.
Porridge. Great to warm you up on a cold Scottish morning. Which, let’s be honest is most mornings in Scotland! Again this is something you can make in many different ways. Cinnamon and honey, jam, peanut butter. All loaded with fruit. Blueberries and banana are my first choice. Now, the Scottish lass in me loves porridge the Scottish way best of all – made with salt and milk on top to cool it down. Yum! There is mixed opinion on this, some people think porridge this way is disgusting but it reminds me of the way my Nana and Gran made me porridge when I was a kid.
Oat muffins. Flourless and tasty. Add a mashed banana, some cinnamon and honey. A perfect ‘on the go’ breakfast you can make the night before. Find my recipe here.
Eggs. Such a fantastic breakfast food! Low calorie, packed with protein (perfect after a morning workout) and quick to make. Poached, boiled, scrambled or fried, I’m not fussy. Add a bit of salt and pepper and you’re in business!
Full cooked breakfast. I’m not a fan of a greasy fry up but from my experience you can still eat food like this when you’re trying to be healthy and lose weight, it comes down to the meat you use and the way you cook a full breakfast being the difference between healthy or not. So, in my house, it’s a ‘grill’ up and no oil is used to cook it. I cook bacon with the fat cut off, if potato scones are added they are cooked in fry light spray. No Scottish cooked brekkie is complete without square sausage and the Skinni range square sausage has hardly any fat. Add beans, fried mushrooms and eggs and you have a great treat breakfast for the weekend.
Photograph taken by me and made using Canva
One of the best things about Easter is Creme Eggs.
They really should be sold all year round! I have combined two of my favourite things for today’s foodie Friday – cake and Creme Eggs.
I used mini Creme Eggs for this, but if I was going to make them again I would try them with full size eggs cut in half, I think you would get more of the gooey inside melting out. I also haven’t baked in a while so really need more practice with icing… I think that’s a good excuse to make more cupcakes, right?!
So, onto the recipe. I have shared my sponge recipe before and it is one I have sworn by for years. It makes a really light, fluffy, moist (apologies for those who hate that word) sponge.
125g self raising flour
1/2 level tsp baking powder
100g butter, softened (I like to use Stork for the sponge)
100g caster sugar
2 medium eggs
12 mini Creme Eggs
100g of unsalted butter (I use real butter for this)
200g of icing sugar
(to make my buttercream icing, I always combine butter with twice the amount of icing sugar)
– Preheat the oven to 190 degrees celsius /170 degrees celsius (fan) / gas mark 5. Line a cupcake tin with cake cases. Sift the flour and baking powder into a bowl. Put the butter in another bowl and soften with an electric whisk. Add the sugar, eggs and flour and beat until mixed.
– Split the mixture evenly between the cupcake cases and put a mini Creme Egg in each case. Put in the oven and bake for 15-20 minutes. I check after 15 minutes to see how they are doing. When the sponge is cooked it’ll be springy to the touch and if you insert a cocktail stick it’ll come out clean.
– Once ready, remove from the oven and place the cakes on a cooling rack.
– To make the butter icing, soften 100g of unsalted butter and gently mix in the icing sugar with a spoon to start with (if you use the electric whisk straight away you will end up with icing sugar all over yourself) and then use the electric whisk to make the mixture smooth.
– Leave the cakes to cool down before putting the icing on top, you can pipe the buttercream or spread it on top of the cupcakes. It’ll taste just as nice either way!
I debated putting this post up because my cakes didn’t turn out quite how I wanted them to, but I’m not a baker and they still tasted damn nice so I thought why not share them?! Plus it’s a good way of combining two tasty foods.
Photograph taken by M Richardson