Edinburgh Weekend

 hello edinburgh!

BFS – EDI £70 RTN

     Spending a January weekend in Edinburgh is what I imagine being trapped in Hogwarts at winter would be like: it’s cold, it snows, and there’s windy-wee-passages and cosy shops to get trapped in. Just what Rebecca and I were looking for for a best-friend birthday-mashup weekend!

      I’ve never seen anything quite like the old town streets that wind and nestle on the hill. From above, Edinburgh Castle juts proudly over the city atop an outcrop of sheer rock-face, while the rest of the city’s old sandstone houses stretch up over six floors towards the cloudy sky.

City spires

///

out & about

     Museums and independent trinket shops are right up my street, and Edinburgh has them aplenty. 10/10 to the National Portrait Gallery, and special mention to The Red Door Gallery, which stocks a fabulous amount of my illustrator idol, Gemma Correll.

photo 1 copy photo 4 copy 2 photo 5 copy

///

top eats

     I spent a lovely couple of days jumping in and out of Edinburgh’s deliciously heated trinket shops and restaurants — a great excuse for eating my way around the city. Nom nom treats for my belly.

Recommendations are…

FIRST PLACE           The Outsider – Rabbit pie, pureed veg, and mash £7.20
Best find of Ed, ridiculously reasonable lunch prices – yet classy.

NARROW SECOND   Henderson’s  (Vegan + Veggie) – Stuffed peppers £10.95
Cosy, with piano-tinkling and amazing vegan and veggie food. Yes, please.

DELICOUS 3RD        Bread Meats Bread — BBQ Pulled Pork Sandwich £7
Absolutely packed on a Sunday night for the best pulled pork I’ve had.

    Of course, I visited The Elephant House for a glimpse of the space where J K Rowling dreamt up the fabulous magicalness of Harry Potter. Strangely, but perhaps appropriately, I found Harry Potter’s world in the Loos, where hundreds of devotees had scribbled their love of magic.

///

     On my last night, Rebecca and I made good use of the little pool, steam room, and sauna at Novotel (where the revolving front door refused to co-operate with Rebecca’s feet). It was puuuuuurfect for warming our wee fingers and toes after a chilly weekend.

Blueskyhouses

 

     Edinburgh you were lovely,

Charlotte xx

Advertisements

Dinner Party / Food Coma

ON THE MENUTaiwanese Dinner Yum

Just yesterday I caught myself starting a sentence with the phrase:
“When I was a teenager…”

😱 Cue internal screaming.

It’s probably because last Friday I turned the kind-of gross age of twenty-three that this feels particularly terrifying. Turning twenty-three is not an achievement. I’m not a sassy, Taylor Swift twenty-two anymore, and I don’t really want to celebrate the fact that I am now closer to twenty-five than my wild (not) teenage years.

The good news is, turning a new leaf and beginning my twenty-third year on the planet seems as good a reason as any to celebrate with a little dinner party with my lovely flatmates. Seeing as I’ve been thinking of heading back to Taipei this year, and I Iove any excuse to eat unholy amounts of Taiwanese food, we had a Saturday night feast of some of the easiest and nommiest Taiwanese dishes that you can whack together with a wok, minimal culinary skill, and a whole load of sticky rice.

Dishes 1-6

Taiwanese Dishes

One // Sticky Korean Sushi Rice
Two // Soy Sauce & Shiitake Mushroom Chicken
Three // Mangetout & Ginger Seafood (Kingshrimp + Scallops)
Four // Taiwanese Tomato+Egg
Five // TW BBQ Sauce Vegetables
Six // Stir-fry Broccoli

 I felt very mature and grown-up kicking my old age off with a dinner party (even if we voluntarily opted to have wine and red Schloer instead of wine). If you wanna make something like this, my cooking time in total was around 1&1/2 – 2 hours for a group of five guests, but boy is the result i.e. a mountain of steaming, delicious food, so totally worth it. Needless to say, if you live in a flat with said dinner guests, its almost impossible not to get help drafted in from all quarters.

Thank God.

PUDDING

Taiwanese Sago

I had the time to whip up a classic, super-easy Taiwanese dessert in the shape of Coconut Sago and Sweet Potato soup. It just requires a saucepan and those three ingredients – plus a healthy dose of sugar – which, according to my flatmates, is an exotic approximation of English rice pudding…. Though, if I’m honest, it wasn’t a real hit with the English.

But, I absolutely love this stuff. I think it’s even better after a night to stew to a thick porridge consistency, and the sweet potato has a lighter taste. I grew up with the stuff; folks you don’t know what you’re missing out on.

And, yes, I did eat it again for breakfast.

Nom.

TWENTY-THREE

How does it feel?
Different, actually.

I can feel the heady, impending threat and freedom of graduation just around the corner (yes, I’m one of those multiple gap/study abroad year oldies).  I know that real life, in all its delicious unemployment and assignmentlessness, calls with the summer sunshine.

Yes, I’m gut-wrenchingly sad that I think I’ll finally have to stop pretending be a hip (haha), baby-faced early twenty-something with a student loan… But maybe that means I get to level-up to a trendy, cool encroaching-on-my-mid-twenties-something who gets on with their parents and relishes the thought of starting a career.

But, I guess you’ll just have to watch this space and see how it turns out.

In the meantime,

Where’s that leftover dessert?

Signature

The Friendly Stew

For the big two-one this year, my lovely housemates let me invite the friends I grew up with in Belfast to our tiny student house in Exeter… with absolutely no idea what they were in for. The invitation was made, plans were set and an fleet of raucous Belfast accents invaded our house by plane, by air, by car, by train, doubling our numbers for a weekend – spoiling me beyond all belief and travelling horrendous distances to the very south of England. We were noisy, ate large quantities of food and touristed like nobody’s business.  The Belfast lot were horrified by how Anglicized my accent had become; the English were baffled by how incoherent my accent became in their presence. But we danced, we drank, we mingled and resolved our respective cultural differences through games enforcing alcohol consumption. An unforgettable twenty-first.

Friendly stew and a heavenly Korean white rice

On a practical note, having lots of people about reminded me of this great recipe! The Friendly Stew is a great way to feed large numbers of people with varying tastes; it’s quick and easy to make, requiring minimal fuss – so you can leave it to do it’s magic while you enjoy playing hostess. This super basic Spanish-style stew is adaptable to many circumstances, and built around a tomato, onion and pepper base which is a good starter for any beginner cook; it can easily be adapted to fit different ingredients and built up into an individualised master-piece! A personal favourite, and one that I crave when homesick, is our family’s ‘Pork and Olive’ – the addition of pimento stuffed green olives (pre-soaked to remove any trace of brine or oil) makes it bitter and rich; it was the only good thing about winter, as my parent’s refuse to cook it any other time, and to be fair, bar Christmas, there’s not much else to be celebrating. (I’m a bit of a grinch when it comes to the cold.). Try switching up the flavours with rosemary instead of bay leaves for a sweeter edge, or three whole garlic cloves for warm tangy undertone.

Here’s the list of what I put into my stew usually, but mix it up with whatever’s in your cupboards. It serves six people generous portions or can be frozen for savvy student consumption (and most importantly, to participate in student freezer tetris).

Ingredients
4x  cans of chopped tomatoes,
3x large peppers
2x large onions
1x tbs tomato puree
Salt & Pepper
2x bay leaves
750g gammon*
I usually use a cheap and cheerful cooking bacon and it tastes great!
Soak for aprox. 30mins before cooking to remove saltiness.

Method

1. Chop peppers and onions into approx. inch by inch squares and put in pot with all ingredients but the pork

2. Dice pork into inch by inch cubes and very lightly pan-fry so they’re ‘sealed’ and pop them into the stew
ie. changed colour on the outside but raw inside.

3.  Bring to the boil, then simmer for min. two hours until the sauce thickens

4. Serve with rice, boiled potatoes or roasted yam if you’re feeling adventurous.
Yum!

.

Follow on Bloglovin

© Jonathan Boyd Photography

Much, much, much love goes out to Simon, Scott, Hannah, Peter, Jonny and Rebecca for making the horrific journey to land’s end to celebrate my oldness; a MASSIVE thank you hug to Emily, Sophie, Jonnie, Tom and Megan for coping admirably with us Norn’ Ireland lot and holding up the English end with gusto!