Skip to main content

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






Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe