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St. Andrews (Old Course) and Waffle Lunch

St. Andrews (Old course) in St. Andrews, Fife, Scotland overlooking the North Sea is a world renowned golf course for avid golfers and is the largest public golf course in Europe.

The ruins of St. Andrews Cathedral, Scotland's largest and most magnificient medieval church.  It is a prominent landmark highly visible from the sea.
We stopped by for lunch in this cafe and for the first time, I tasted savoury waffles.  More often than not, waffles are served with honey, maple syrup or jam but I must admit that savoury ones are truly very delicious.

Home made soup served with a warm savoury waffle and salted butter ~ 4.95 pounds

Smoked streaky bacon with lashings of maple syrup ~  5.95 pounds

Pan-fried steak & caramelised onions, topped with rocket and watercress, dressed with a whole grain mustard sauce, served with fries  ~  9.95 pounds

Home made chilli con carne, served with tortillas, cheddar, guacamole,  creme fraiche & salsa  ~  8.95 pounds





Recent posts

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

Guinness Storehouse, Dublin

Guinness Storehouse is Ireland's No. 1 visitor attraction and a 'must see' should one ever visit Dublin.  More than a million people a year visit the home of Guinness.  
Also known as 'Black Stuff', 'Black Custard' and 'Irish Champagne', Guinness was born in the 18th century when water from the River Liffey, Ireland's river which flows through the centre of Dublin was too polluted to drink.  Guinness stout is made from water, barley, roast malt extract, hops and brewer's yeast.
Guinness Brewery is located at St. James's Gate and housed in an old fermentation plant and the story of the black stuff began 250 years ago.
We bought tickets for the 7-storey self-guided tour of the Guinness Storehouse to learn all about the world renowned Guinness Stout.  The tour ended with a complimentary pint of Guinness or a soft drink at the Gravity Bar.  When you arrive at the Gravity Bar, whichever way you turn, you will enjoy a breathtaking view of Dubl…

Trinity College Library, Dublin

My blog has been left idle for quite a while as I took time off for a short vacation to Dublin, Ireland and a short stop over in Aberdeen, Scotland.   So, for a change, I'd like to share with you some pictures of my recent trip and food tasted along the way.  The first stopover is ~ Dublin.





Bell Tower of Trinity College built in 1842
Trinity College Dublin is internationally recognised as Ireland's premier university and is one of the world's leading research-intensive universities.  Founded in 1592 it is the oldest university in Ireland and one of the older universities in Western Europe.
The Library in Trinity College is the largest single chamber library in the world.  The 65 metre long main chamber of the Old Libary, the Long Room was built between 1712 and 1732 and houses 200,000 of the Library's oldest books.
When built, it had a flat plaster ceiling, with shelves for books on the lower level only, and an open gallery.  By the 1850's these shelves were compl…

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Okinawan black sugar steamed cake ~ 黑糖蒸蛋糕

These Okinawan black sugar steamed cakes are soft, moist, fragrant and rich in flavour.  It has a toffee-like caramelised sugar flavour, slightly chewy texture and best taken piping hot from the steamer. Also great with a morning cup of hot coffee or tea.  Leftovers can be chilled and reheated before serving.






Okinawan black sugar steamed cake  ~   黑糖蒸蛋糕  (Adapted from  'here' )
Ingredients

180 gm plain flour20 gm cornflour175 ml milk80 gm Okinawan black sugar 2 Tbsp vegetable oil (I used canola oil)2 tsp baking powderpinch of saltMethod Sift plain flour, cornflour, baking powder and salt into a mixing bowl.Roughly crumble the black sugar and mix into the flour mixture.Blend milk and vegetable oil, then pour into the flour mixture.  Lightly mix with a spatula till free of lumps. Let rest for 10 mins.Divide batter into paper lined ramekins or cups.Steam over high heat for 20 mins.Test with a skwer/toothpick till it comes out clean,Serve immediately.Yield :  5 steamed cakesNote:  Ok…

Almond Choc Brownies ~ 杏仁巧克力饼

This Almond Choc Brownie is a cross between a fudge and cakey brownie with rich nutty chocolate flavour.   Instead of frosting I took the shortcut, topped it with a chocolate glaze and sprinkled on some goji berries for colour.  You can opt not to apply the chocolate glaze and just eat it as it is.  Either way it tastes just as good!



Almond Choc Brownies ~  杏仁巧克力饼Ingredients
113 gm butter120 gm bitter sweet chocolate, coarsely chopped100 gm caster sugar2 large eggs45 gm plain flour20 gm almond powder50 gm almond nibs, lightly toasted1 tsp vanilla a pinch of saltgoji berries (optional)Chocolate glaze 130 gm bitter sweet chocolate   35 gm butter/shortening           Method Melt butter and chocolate over a saucepan of simmering water.  Remove from heat.Whisk in the sugar and vanilla till sugar has dissolved and mixture is smooth and glossy.Add eggs one at a time and whisk.Stir in flour, almond powder, salt and nuts.Pour battter into an 8 inch parchment paper lined pan with overhanging sides…