Good Food Seeking Part 2

So after 730 posts and a ridiculous number of photos I have run out of space! I couldn’t decide what to do or how to fix it, so I have decided to start another blog…Good Food Seeking Part 2!

Am going to use that to carry on with these recipes, until I run out of space on that one!

So if you want to keep following my progress click on the link below and can follow me on that blog now!

Enjoy..

Goodfoodseeking Part 2

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Beef-Stuffed Cabbage Leaves

I had a cabbage and some minced beef so decided to make this tonight..

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First I browned the mince then added the rice, onion, herbs and seasoning, it’s really not very much rice, I had put 2 tbsps of rice onto boil which worked out as just about 4 tbsps of cooked rice..

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While that was simmering I peeled the best leaves off the cabbage and only ended up with 10 decent ones..

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They were blanched in boiling water for a couple of minutes until soft..

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I had the beef mixture simmering for longer than 5 minutes before the stock had all been absorbed..

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Next the mix is spooned onto the leaves..

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They are all wrapped up and into a casserole..

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The remaining stock is poured over and then it’s into the oven for about 45 minutes..

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So this was dinner, I guess you could serve with some mashed potato to mop up some of the liquid but we had just as they are..

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Well this may not look like the most appealing dinner but it tastes brilliant! The cabbage is really soft but tastes good having been wrapped round the beef. Then the beef mix is great, you can just taste the mixed spice and mint which is good. Even my daughter loved these and her plate was scraped clean, she had two parcels and I had three which may not seem like much but they are surprisingly filling. Overall it’s another great recipe!

Would I make this again? Yes, great family dinner..

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Coburg Cakes

I’ve never heard of these so had to do a search to find out if there are other references to this recipe. I did find a couple but also found a definition of coburg cake which is a small cake containing syrup and flavoured with spices!

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The recipe suggests a patty tin, I’m not sure what that is! I decided that a muffin tray was too big so I opted to use this bundt tray I have..

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I had planned to make the full recipe but I didn’t have enough butter so had to half. I love things with ginger and cinnamon so even the smell from the dried ingredients was fab..

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I then mixed up the other ingredients and folded everything together.

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I had to make sure I greased and floured the tin before adding the mixture..

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Then it was in the oven. As I was using a different tin than the recipe maybe intends I did keep a close eye on these and they were ready in about 12 minutes..

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A few of them had risen over the top of the tin so I maybe should’ve filled each one slightly less. I was pleased when each wee cake came out of the tin no problem! My only issue was each cake had wee air bubble like spaces at the bottom. I wonder if I had given the tray a bang on the surface before putting in the oven would’ve stopped that.

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They smell soooo good! We had to try one warm from the oven and they are amazing! They are perfect little bite size cakes of loveliness! I dusted them with icing sugar just for extra effect and to try hide the air bubbles!!

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We just loved these wee cakes, and they are so easy to eat due to the size! I am now wishing I had ventured out into the pouring rain to get more butter!

Would I make these again? Yes! Brilliant little spiced cakes!

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My Blog Anniversary!!!

It has now been exactly a year since I started this blog, which I can hardly believe!

I looked back at the first post I did which was liver ragout and had a wee chuckle to myself! I remember that looked so hideously awful that I didn’t post any photos, it was then my mum who said I should put a photo on no matter how bad it is! So ever since then I have posted photos of everything, good and bad!

I was going to try mention the worst and best recipe. The worst is easy, it was the glazed ham with pineapple, sounds good but was made with a can of ham and looked and tasted rotten!!

As for the best recipe, that’s much harder. There have been too many good ones to pinpoint the best! All I can say is there has been some unusal recipes and some classics, but overall it’s been good fun and I’ve been picking up some great tips!

So tonight I thought we should have something a bit fancy! It is a week night so didn’t have masses of time so do anything too elaborate. I opted for devils on horseback as a starter/canapé.
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Then for main I made steak Eros.

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Both of which were fantastic and I’d highly recommend trying them!

I didn’t have time to do a pud so it was leftover checkerboard birthday cake I had made for my grans birthday

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We had a bottle of prosecco in the fridge that I was saving for a special occasions, it’s been there for 6 months so decided tonight was a special occasion!

I do love to hear about people trying these recipes, I know they are not mine and all come from Good Housekeeping but think some are real classics that have to be tried!!

When I started out the aim was to do a recipe a day but I think that was a bit of a challenge, I do need a holiday now and then! So going on I’m not going to be as structured as I have been. I have done 435 posts but a lot of them have been cakes, I reckon there is about 2000 recipes in this book so I plan to keep going till all are done and just hope people keep reading my wee blog and enjoying it!

So cheers, and here’s to another year and many more recipes…

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Shrimp Chowder

I had mistakenly opened a can of shrimps last night thinking it was tuna, so I know this recipe says to use a pint of picked shrimps but I decided it was ok to use the canned ones…

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It’s not particularly soup weather but I didn’t want to waste these shrimps and kind of liked the sound of this.

It’s pretty easy to prepare. I did think a quarter of a pint of water seemed like such a small amount when I poured it over the potatoes. Maybe my potatoes were verging on the large side rather than medium…

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It did seem a bit odd adding cheese to this, I do remember watching a well known food programme that said never to serve fish with cheese! I had just opted for a mild cheddar as that’s all I had in the fridge except for Brie!

I like parsley so I did add a good handful of the stuff..

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We were having this for dinner with some homemade bread and I really enjoyed it. I don’t think I added enough shrimps and think even more parsley would be good, but overall it was tasty

Would I make this again? Yes I would

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Foodies Festival – Inverleith Park, Edinburgh

I think I spend far too much time not only cooking, baking but also buying food and thinking about food. I just love going to markets and food shows, and my husband even says he has never met anyone who wants to browse in a butchers!!

So when I heard about the Foodies Festival in Edinburgh this summer I got quite excited and couldn’t believe I had missed out on this!

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Foodies Festival is the UK’s largest celebration of food & drink and is celebration of Scotland’s finest produce, international street food, and culinary masters.

It started as a small event in Edinburgh eight years ago, the festival has now grown into Scotland’s food and drink event of the Summer, transforming Inverleith Park into a foodie paradise with over 200 artisan producers, pop-up restaurants, premium brands and the chance to watch your favorite chefs cooking live.

Features of the festival include;

BBQ arena
Chilli market with a chilli eating challenge!
Feasting tent
Vintage tea tent
Vintage kitchen market
Drinks theatre
Street food avenue
Children’s cookery theatre
Entertainment stage

Not forgetting an exciting new feature which is the Chocolate, Bake and Preserves Theatre which I think I am most excited about. This will host top pastry chefs, chocolatiers, bakers and sugarcraft experts, so I’m hoping I’ll pick up some great tips and new gadgets!

It’s on from 8th – 10th August and you can find more details in their website

www.foodiesfestival.com

So if like me you fancy a weekend of good food and picking up some great tips then can book tickets using the code below.

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