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Scottish Travel Guide: Peebles

Is there anything more satisfying than getting out of the city for a night and relaxing in the luxury of a hotel? I mean, there might be, but sometimes just one night away from the hustle and bustle can be a much-needed thing, which is why a couple of weeks ago the husband and I…

Scottish Travel Guide: Tarbert

I’ve been meaning to write this post since the end of August, but moving house, changing jobs, going to a wedding in England and on a holiday to France somehow meant it got left on the back-burner…until now! For our first wedding anniversary, we knew we wanted to get away for a couple of nights,…

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🍔 The Burger Hit List 🍔 . We’re certainly not shy of burger spots in Glasgow, but some are definitely better than others! For arguments sake, I’m including chicken burgers as burgers, which I do occasionally prefer to a beef burger. I can also tell you now that shamefully, I have not yet been to @smokey_trotters_kitchen but I’ve heard AMAZING things, so it gets an honorary spot! Where’s your favourite burger spot? Is it on the list? . @breadmeatsbread - forever my top burger spot, I personally don’t think you can beat it. So many options, from smashes patties to fried chicken burgers and grilled cheese - plus a range of veggie and vegan options too! . @elperronegrogla - my first visit to El Perro changed my life. I discovered that I not only didn’t hate pickles, I loved them and needed them on every burger from then on. . . @meatstackgla taking up residence @sweetrecreation these guys are doing burgers right and at a really decent price, plus there’s a great selection of craft beers and wines available at the bar. Win win. . @bucks.bar - chicken burgers count, ok?! And they don’t get much better, or more generous, than at Bucks Bar . . . @dennistounbarbque prepare to make a hell of a mess with these burgers, because they are formidable! My favourite is the Columbia with double bacon, pit pork and slaw. . @meatbarglasgow I feel like people forget about Meat Bar, but I’ve always loved their burgers - plus they have a great selection of smoked meats and steaks too! . @thedamglasgow - I’ve only had their chicken burger but it was bloody good, and the prices at The Amsterdam are ideal if you’re on a budget but looking for excellent scran. . @blocglasgow cheap, cheerful, filthy and delicious - need I say more? . . Obviously, Smokey Trotters is on my list because everyone tells me it’s fantastic - have I missed anywhere else?

White Chocolate & Raspberry Brioche Pudding 🍫 . I got SO many requests for this recipe it’s mad. It’s super easy to do, mostly cause you don’t need to cook the custard first, and it’s got a good balance of sweetness. I don’t add any sugar to the custard mix because I think you get enough from the chocolate and raspberries, but you could add 1-2 tbsp of caster sugar if you like! You can switch out the chocolate for milk or dark if you prefer it as well, but white choc and rasp is one of my favourite sweet combos! Let me know if you decide to make this easy but indulgent dish! . Ingredients: • 400g brioche loaf • 120g white chocolate buttons • 250g raspberries • 300ml double cream • 200ml creme fraiche • 100ml milk • 2 tbsp vanilla bean paste (I use @droetkerbakes) • 3 eggs . Method: 1. Preheat the oven to 170C. Mix the cream, creme fraiche, milk, eggs and vanilla together until smooth. 2. Cut the brioche into 2cm cubes and place half of them into a large ovenproof dish, then scatter over half the rasps and chocolate buttons. Then repeat until you have two layers. 3. Pour your custard over and gently push the brioche into it. Leave it to soak in for 15 minutes, then bake in the oven for 20-30 minutes or until the top has turned a lovely golden brown. . This is perfect on its own in my opinion, but it’s also great with a big dollop of whipped cream on top 😍

📍Padano, Main St, Rutherglen . So, I don’t want to spark a debate here, but the Texana pizza @padanopizza_pasta is AMAZING. It’s topped with hand cut fries and smoked sausage and apparently it is authentic? . I’ve had pizzas to takeaway from Padano before but this was the first time I’d ordered one to sit in and it was SO good fresh out the oven. The base was so crisp and I don’t care what anyone else says, chips ON pizza is great! . What’s your favourite pizza topping?

📍KaPao, Vinicombe Street . Today’s the day! @kapaogla is officially open! I was lucky enough to be #invited along last night for a preview and there are some serious treats on this menu 😍 . The idea is sharing plates, which, if you know me, you know I love, and we made sure we tried a fair amount of the menu last night! . Highlights for me were definitely the Messy Prawns (I could eat a huge plate of them, so tasty), the Beef Curry, which was beautifully tender, the Hispi Cabbage with Cashew Butter & Sriracha, and this veggie curry of roasted swede and aubergine. It had such a great flavour and the aubergine had just soaked it all up. . There are still a bunch of dishes I need to go back and try - I’ll be getting my next visit booked ASAP! Are you planning a visit?

Edinburgh Scran 🦀 . As some of you may know, I’m actually originally from Edinburgh, and every now and then I hop through to see friends, family and obviously, to eat out. . Over Christmas I went to try @merienda_edinburgh and it was so, so good! Lots of delicious small plates and amazing, friendly staff. . This dish was a real highlight - East Lothian crab on filo pastry and topped with fresh apple. In fact, it’s so good they kept it on their menu even longer, so get along and try it for yourself! . Where is your favourite spot in Edinburgh?

🧀 Cheeseboard Macaroni 🧀 . When you have a bunch of cheese leftover in the fridge from @the_charming_olive , what else is there to do but make mac and cheese?! This one features blue cheese, extra mature cheddar and some parmesan - I’ve also added bacon for good measure, but you can leave this out if you’re veggie. Pro tip: cook your pasta in stock for extra flavour. . Ingredients: • 40g salted butter • 40g plain flour • 2 tsp mustard powder • 350ml semi-skimmed milk • 250g macaroni pasta • 1 @knorruk chicken or veg stock pot • 75g extra mature cheddar, grated • 30g blue cheese, crumbled • 25g parmesan, grated • 4-5 strips cooked streaky bacon (optional) . Method: 1. Preheat the oven to 180C (fan). Bring a large pot of water to the boil, throw in your stock pot and your pasta and cook until al dente, then drain and set aside. 2. Meanwhile, melt the butter in a different saucepan over a medium heat, then tip in the flour and mustard powder and stir until it forms a paste. Cook, stirring regularly, for a minute or two, then add the milk a little at a time until thickened. 3. Once the sauce has thickened up, tip in your blue cheese, parmesan and two thirds of the cheddar, along with the bacon if using. 4. Add your pasta to the sauce, season with salt and pepper, then pour the lot into a roasting dish. Top with the remaining cheddar and place in the oven for 15-20 mins or until the top is bubbling and turning golden brown. . . Dig in and enjoy! Serve it with a salad or some green veg if you want to feel a bit healthier 😂 you can also switch out the cheese depending on what you have in the fridge! What does in your mac and cheese?

The Charming Olive 🤗 . #Gifted - back in December I was absolutely thrilled to find out I’d won a giveaway with the wonderful @the_charming_olive . The prize was this sharing board filled with cured meat, cheese, sweet potato pakora, pate, hummus, chutney, olives, stuffed sweet peppers, crackers, bread AND a tonne of fresh fruit 😍 . I picked it up from the lovely gale on Saturday night and invited @laurenscravings and @johnny_dorannn over to help Sam and I get through it, and we still didn’t manage 😂 . We’ve got so many leftovers, I’m gonna use the fruit to make a smoothie and I think mac and cheese will definitely be on the menu this week! . Huge thanks again to Gail for this board! Hop over to her page to see some of her amazing creations!

🦀 Crab & Crayfish Orzotto 🦐 . I used to HATE shellfish, wouldn’t go near the stuff, but weirdly now it’s one of my favourite things, especially in pasta! I’ve cooked this dish a few times now and I love it. It’s super simple but has bags of flavour - just make sure you don’t skimp on the black pepper! This serves two but you could easily pile the whole lot into one bowl and scoff it yourself! . Ingredients: 1 tsp oil 2-3 garlic cloves, crushed or grated 1 tsp chilli flakes 150g orzo pasta 125ml white wine 500ml chicken stock 80g white crab meat (I get mine from @marksandspencerfoodpr) 80g crayfish tails (I get mine from @sainsburys but you could sub them for cooked prawns if you can’t find them) Zest & juice of 1 lemon Handful of fresh basil leaves, roughly chopped Salt & black pepper Method: 1. Heat the oil in a large, non-stick pan over a medium heat then add your garlic and cook for a couple of minutes to soften. 2. Add your chilli flakes and orzo and cook for a further minute, then tip in the wine and reduce until most of the liquid has evaporated. 3. Start adding your stock, a little at a time, just like a risotto, letting it all absorb before you add more - stir regularly to prevent it sticking. 4. Once all your stock has been added and the pasta is cooked, turn the heat off, throw in your lemon zest, juice, basil, crab and crayfish. 5. Stir everything together and finish with a sprinkle of salt and a good grinding of fresh black pepper, then serve it up with some crusty bread and a crisp, cold glass of white wine. HEAVEN. . . Let me know if you make this dish, it’s so simple and easy to make and is super tasty!

📍Harry Potter Studios, Watford . Judge me all you want, but a trip to @wbtourlondon right before Christmas organised by my husband was a real treat! . The best bit was standing outside eating butterbeer icecream as {fake} snow cascaded down around us. Weirdly I’m not a huge fan of the actual butterbeer, which is essentially cream soda topped with bubbly cream, but the soft serve ice cream cone was delicious! . Obviously, we also brought home some chocolate frogs and a box of Bertie Bott’s Every Flavour Beans which led to a hilarious game of jelly bean roulette. I got a SAUSAGE flavoured one - needless to say, it was GROSS. . Are you a Harry Potter fan? More importantly, what house are you? Hufflepuff for life right here 💛🖤

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