Showing posts with label Features. Show all posts
Showing posts with label Features. Show all posts

Wednesday, January 16, 2019

Healthy Recipe: Curried lentil soup

This Curried Lentil Soup recipe is packed with a wide variety of vegetables that will help you reach the recommended 5-a-day in just one meal.

Lentils are pulses and contain less nutrients than fruit and vegetables, but still count as one portion per day. This is because they contain fibre, protein, minerals, vitamin B1, folic acid and iron, to name a few.



Ingredients


  • 1 tablespoon of vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 carrot, finely chopped
  • 1/3 butternut squash, finely diced
  • 2 celery sticks, finely chopped
  • 1 tablespoon curry paste
  • 50g (2oz) red lentils – washed and drained
  • 200g (7oz) can chopped tomatoes
  • 600ml (1pint) Vegetable stock
  • Salt and pepper


(Options vegetables can be switched to include potatoes, courgette, tomatoes or swede.)

Was it really that late?


Instructions

1 Heat the oil in pan, add the onion and cook over a moderate heat for 5 minutes until softened.

2 Add the garlic, carrot, butternut squash, celery and curry paste and cook, stirring for 5 minutes.

3 Add the lentils, tomatoes and stock. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes until the lentils are tender. Add some salt and pepper.




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Monday, November 26, 2018

Nancy’s Apple Crumble with sweet warm apples and a golden crumb topping


As the weather becomes a little colder you might like to try our simple and delicious recipe for Apple Crumble…



Ingredients

  • 6 medium apples (some picked from a tree in Largo)
  • 4 tablespoons of caster sugar

For the crumble:
  • 350g plain flour
  • 220g caster sugar
  • 220g cold butter




Method

Preheat the oven to 190°c/170 fan or gas 5

Peel (optional) and chop the apples to 1cm thickness and add to baking dish



Mix with 2 tablespoons of caster sugar and flatten

In a bowl place the flour, sugar, salt and slices of butter

Rub together with your finger tips until it resembles breadcrumbs

Pour the mixture over the apples and press them together gently



Set the dish on the preheated oven for 35-40 minutes until the top is golden and the apples are soft when a knife is inserted

Leave to cool for 10 minutes

Serve with custard. Visit this website to see three of the best ones!




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Thursday, September 06, 2018

More Canines in her Life! So why is Fee Henry so happy?

Fee Henry was used to, and was comfortable with, the daily routine afforded her in six years as a Dental Nurse. But with no scope for progression she needed a change.

In 2017, Fee took a leap of faith and plunged into the world of domestic dog care. Now that her pet sitting and walking business ‘Tails of Edinburgh’ is up and running she has no regrets.

“I don’t think I could go back. The dog walking is very rewarding."

Fee Henry out walking with one of her Tails of Edinburgh groups.

Pets have always been present in her life.

“I love dogs, I had dogs growing up. As a child I always said I’d rather work with animals than people and when I was a teenager I worked through my summer holidays walking dogs at a boarding kennel.

“So, years later when I was thinking about a new career, someone I knew was using a dog walker and this sparked the idea.”

To find her feet in her new venture Fee first assisted a lady who already had a dog-walking company.

It then took her almost six months to get fully set up with her own company. Formalities included registering with the local council and obtaining appropriate insurance. Fee also completed her first aid training for dogs and continues to build experience through dog training courses.

Now into her second year, business is flourishing.

“It has grown hugely. You’ll be amazed how many people have dogs and people now have the luxury of working full-time too, because you can have a dog walker.

The 28-year-old has found that most of the dogs are well behaved and have learned her commands quickly.

“I love seeing them pick up new things that I have helped teach them.  We practice things like sitting before leaving their house and sitting before being let off the lead. It gives us time to make sure they are safe and then they can have their freedom.”

Certain breeds are easier to manage. “The most obedient are Labradors - they are fast learners, and Shepherds are impressive as well.”

“It can be challenging when the dogs haven’t been trained fully on recall (coming back when you call them). For me, it’s the number one most important thing you should teach your dog. There can be areas that are not safe and not every other dog we come upon is friendly.

“I sometimes use treats, but I prefer to reward them with a lot of praise.”

Dogs playing together on a Tails of Edinburgh walk.

Fee is aware that her new job carries with it acute responsibility for the safety of the pets in her temporary care. She chooses walks in open spaces where it is easier to keep watch over the dogs. Holyrood Park is a particular favourite. Whinny Hill, Meadowfield Park, Dunsapie Hill, Figgate Park and Portobello Beach offer variety.

All destinations are enjoyed by her canine friends, but Fee now knows where their real passion lies.

“Their favourite walk is the beach, they love the beach! The dog owners probably don’t love having the beach in their house, so we don’t go all the time!”

In many ways the current trend for dog walking services is proving highly beneficial for pets generally. Yet, the Kennel Club UK recently stated that one in five dogs, sadly, don’t get a walk every day. We asked Fee why it is important for dogs to stay active.

“They need mental stimulation – if they are bored and don’t get exercise it’s not healthy for them and they can become destructive.

“Most humans wouldn’t live in isolation all day every day. Dogs are not meant to be on their own. In the wild they would get to run where ever they want and get to play with others.”

Each day is a new adventure.

“Our groups change through the week, so they don’t always see the same dogs. When they see their best friends, they get all waggy-tailed and excited.”

Fee explains that a high percentage of her dogs interact well.

“They get along great, you would be amazed. A new dog can take a little while to settle in because they all need to find their balance. They might have a little disagreement and then it’s sorted.

“Some breeds have a bond because they have similarities, but they are all mixed breeds and get on really well. I have never had any dogs that don’t but if that was the case then we’d recommend a solo walk.

“They are pack animals so usually they want to have a group to go around with. Quite often an owner says they are okay off the lead but sometimes they get distracted or go to see other people. However, when they are in a group they don’t want to go anywhere else, it helps them to stick together.”

Follow the Leader with Fee Henry.

Fee is also a dog and cat owner herself. She has a bulldog terrier cross called Alba and Luka a rescue from Bosnia who is a Shepperd mountain dog. Her cat Rufio makes it a full-house.

“Alba and Luka always come the morning walk and the afternoon ones if they can be fitted in. They are very lucky. They can have three hours of walking a day and then in the evening they still don’t look tired - I think they are spoiled.”

So, whilst it seems Fee’s dogs are having a whale of a time it is worth noting that the social aspect of her job is not confined to the animals. Fee’s new partner is also a dog walker with a separate business. Their paths crossed when both were out on their rounds.

“When you do dog walking you don’t meet many people, so it was just by chance.”

Their relationship is offering up unforeseen possibilities.

“Right now, we’re considering options of expanding. We are looking at possibilities of what we can do as a unit. It might be doggy day care or some sort of boarding – with a small facility for the dogs to stay between walks.”

Tails of Edinburgh currently offer dog walking services in areas including Leith, Lochend, Hillside, Craigentinny, Portobello, Restalrig, Newhaven and North East of the City Centre. Pet sitting and puppy sitting can include locations that are a further away.

“It is a very competitive business and more dog-walking companies are starting up all of the time because it is such a good job.”

Her advice to others contemplating a dog walking business is do extensive research.

“I would say definitely volunteer first at a local shelter. There are online courses you can do to get a wee bit of knowledge because it is harder than you think. Trying to watch six dogs at the same time is demanding.”

Her Fitbit activity tracker indicates that she walks 10 – 15km every day. The tracker does not record her sleeping habits. But for the record she sleeps, unsurprisingly, very soundly.

For details visit the Tails of Edinburgh website at http://www.tailsofedinburgh.com or their Facebook Page at https://en-gb.facebook.com/tailsofedinburgh/


Updates on the Tails of Edinburgh Facebook. Image Source.


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Tuesday, August 21, 2018

Bross Bagels – the hole truth

Co-owner Larah Bross of Bross Bagels speaks to our blogger Sarah Colston about the rising success of her Montreal-style bagel delis.

“My advice to others with a business idea is to just go for it because you never know until you do – I’m all about taking the risk.

“Don’t spend too much time thinking about it because you will only come up with all these ideas why you shouldn’t,” was the advice from Larah Bross, co-owner of Bross Bagels.

Larah Bross. Image credit: Marc Millar.

Larah opened her first deli, with her partner Marc Millar, selling traditional and organic Montreal bagels on Portobello High Street last August. Due to popular demand they have already introduced another bagel shop on Leith Walk.

The 40-year-old businesswoman added: “The more unique the idea then the more chance it is going to be successful”.

Larah’s Canadian roots and love of Montreal’s bagels were the inspiration behind the business.

“It’s something I grew up with back home and it didn’t make sense to me that there was no bagel culture here."

Larah teamed with Breadshare to get her recipe just right and even had her mum send her bagels from her favourite bakery in Montreal to make it possible.

She explains what is special about her Montreal-style bagels compared to New York-style ones.

“Montreal bagels have maple syrup in the dough and they aren’t as big and puffy and doughy as New York ones. They’re much denser and are boiled in honey water first so the flavour is amazing.”

Bross Bagels. Image credit: Marc Millar.

After her idea, it only took Larah and Marc a few weeks to open their first shop.

“Maybe, I just had the right idea at the right time. So, I think that people are just excited that it is something new and something different and it worked in our favour.

“We are surrounded by amazing people. A lot of it is down to branding, photography, enthusiasm and that we have a lot of.

“It was pretty full-on when we first opened the doors and on the first day we completely sold out of bagels. I had to keep making even more and every day popularity grew."

She thanks the community of Portobello, where she stays, for their initial influx of trade.

“It is where I founded a youth theatre group, so I already knew that Portobello has a supportive community.

“It also doesn’t have many options when it comes to sandwich places, so it was great to make Portobello the first place to have a bagel shop.”

Larah has 14 staff members to help and this does not include the bakers who man the bakery at Breadshare.

Customers ordering their bagels. Image source: Edinburgh&Us.

For the Edinburgh Festival Fringe the couple have also opened a Bagel Hole on Leith Walk where bagels are served through a hole in the wall of the bakery during the night.

Larah described that this concept came from the 24-hour bagel shops in Montreal where they are baking around the clock, and the ovens are always on. (See their Bagel Hole advert.)

“It’s so busy around Leith Walk, and people are always walking home. We noticed at Portobello that people will travel for a bagel and now people are coming to the bottom of Leith Walk to get their fix.

Bross Bagels deli, 105 Leith Walk. Image source: Edinburgh&Us.

“If you look at all the late-night food places that are open in Edinburgh there are not very many. I know, if I found out there was a late-night bagel place, I’d get in a taxi and get a bagel for sure.

“It was just one of those quirky ideas I had to make a porthole through which the baker can serve. There’s a lock on it and it is Leith - you got to keep all the crazies away (just joking).”

Bross Bagels are now rapidly becoming a phenomenon in Edinburgh.

Customers in the afternoon at the outside seating area of Bross Bagels in Leith. Image source: Edinburgh&Us.

“Our most popular bagels are the Good Night Club Turkey (or GNC) on the chipotle cheddar bread – that’s the number one hit. But, the Big Apple and the Montreal are also very strong.

“My favourite is the Montreal – for me it’s the perfect mouthful with the right combination. It is like all my favourite things in a bagel.”

The menu lists that the Montreal bagel, for £5, is filled with cream cheese, lox, pickled red onion, capers, dill and a squeeze of lemon – and it recommends the sesame bagel option.

Larah jokes that her children, Billie, 7, and Roca, 3, are often brought home bagels for dinner.

“They like them, so it’s fine!

“I get time-ish to escape to see my family, but not during August. Marc is a photographer as well and we are a busy family and we have a big dog. We are hoping that a few years of just fully grafting will get us the life that we really want and that we can take a step back.”

Staff at Bross Bagels in Leith. Image source: Edinburgh&Us.

For now, Larah is happy with all that she has achieved, and her main aim is to keep the standards as they are. She plans to expand the Leith shop after the summer so that there is more seating available and is considering the possibility of an additional bar area where customers can also enjoy a beer.

“In the future I’d like to have a Bross Bagels in the airport and maybe go to another country with it and possibly franchise.

“For me, the buzz is seeing people sitting down and really enjoying a bagel. People waiting in a queue during their lunch hour so that they can have one.

A generously filled bagel at Bross Bagels. Image credit: Marc Millar. 

“Just feeling that it is actually succeeding and working and knowing that people are enjoying it. We have made a change to the fast-food sort of culture. It’s not pies, and it’s not fried, it’s organic and people are loving it.

“My parents were smuggling bagels for me for a long time and now when I visit them they ask for me to bring Bross Bagels. The tables have turned.”

The Bagel Hole's first customer. Image source: Facebook Page Bross Bagels.

More Information: Bross Bagels Leith is located at 105, Leith Walk, EH6 8NP, and is open everyday from 9am to 5pm during the festival. The Bagel Hole at their Leith Shop is open from midnight to 5am until Monday, August 27. Bross Bagels Portobello is at 186, High Street, EH15 1EX. Opening times are from 9am to 4pm, Mondays to Saturdays and from 10am to 3pm on Sundays.

To see their menus, visit their website at https://brossbagels.com.

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Some fantastic events taking place in Edinburgh this month!

















Tuesday, August 14, 2018

Mo’s Macaroni Cheese dish – a favourite for students


Training to be a nurse in Glasgow back in the 80’s was a busy time for Mo, but she struck gold with this hearty macaroni cheese recipe.  

This quick and easy to make high-carb meal proved very popular when her student friends came for dinner.

Her top tip for creating the best macaroni cheese on the planet is simply to use plenty of cheese!




Serves: 4. Preparation: 10 minutes. Cooking: 15-40 minutes.

Ingredients:

  • 225g short-cut macaroni
  • Salt and pepper
  • 65g butter or margarine
  • 65g plain flour
  • 900ml milk
  • 250g mature cheddar cheese (grated)
  • Optional: ½ tablespoon of mustard.
  • Garnish: cherry tomatoes and parsley.
  • Accompaniments: garlic bread or beetroot.


1 Cook the macaroni in boiling water for approximately 10 minutes until tender and then drain well.


2 Meanwhile, melt the butter in a saucepan, stir in the flour and cook gently for 1 minute. Remove from the heat and gradually stir in the milk. Bring to the boil and cook, stirring, until the sauce thickens.


3 Remove from the heat, and add the salt, pepper and mustard, most of the cheese and the macaroni. Pour into an ovenproof dish.





4 Sprinkle with the remaining cheese and then brown under a hot grill. Alternatively, place in the oven and bake at 200c (mark 6) for 25-30 minutes until golden and bubbling.


5 Serve immediately and garnish with parsley and cherry tomatoes and add accompaniment.


To vary the recipe why not try adding bacon or smoked sausage, a selection of cheese or vegetables such as onions, peppers, celery or broccoli.

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All aboard the Maid of the Forth for a relaxing trip to Inchcolm Island










Kim's Cheeseburger Pie - a deconstructed cheeseburger with a Thai kick!








Luisa Omielan and other top female comedians to see at the Edinburgh Festival Fringe 2018




Thursday, May 24, 2018

THEATRE REVIEW: Sunshine on Leith at the King’s Theatre Edinburgh

Sunshine on Leith? We’re on our way to happiness again..


The Scottish musical returns to the King’s Theatre with a new feel-good drama packed with humour and sentiment.

Sunshine on Leith performers. Front Steven Miller (Davy) and Paul-James Corrigan (Ally). Photograph Manuel Harlan. Image source.

Sunshine on Leith follows the highs and lows of Ally and Davy (Paul-James Corrigan and Steven Miller) when they return from the army to their home town of Leith. Proclaimers song ‘I’m On My Way’ charts their walk from Edinburgh to Leith.

The production was a huge hit when it was first performed at the Dundee Rep in 2007 by director James Brining, in collaboration with writer Stephen Greenhorn.

The new, West Yorkshire Playhouse production, brings the show up to date with 18 singalong Proclaimers songs and a moving story depicting three relationships and family bonds.

Jocasta Almgill (Yvonne), Steven Miller (Davy), Paul-James Corrigan (Ally) and Neshla Caplan (Liz) in Sunshine on Leith. Photograph: Manuel Harlan. Image source.

Ally and Davy return to their family and relationships. Liz (Neshla Caplan), Ally’s girlfriend, has been waiting for him to return, and takes the opportunity to set up brother Davy with her colleague Yvonne (Jocasta Almgill).

The modernised script is filled with witty references to Leith and Edinburgh – that kept locals engaged at the Edinburgh King’s Theatre venue.



Songs are creatively weaved into the storyline. When Ally plans his proposal to Liz the song ‘Let’s Get Married’ plays in the pub-set full of Hibs fans. 

Onstage musicians and energetic members of the cast create a vibrant atmosphere with many expressive dance scenes which keep in line with the spirit of this piece.


Onstage musician. Image Source.

After the intermission the issues raised are at times weighty with relationships becoming more turbulent. All three featured couples have problems to resolve.

Davy and Liz’s parents (Phil McKee and Hilary Maclean) negotiate a melodramatic crisis and they tie in the standout numbers ‘Oh Jean’ and ‘Sunshine on Leith’.

Parents (Hilary Maclean and Phil McKee). Image source.

‘Letter from America’ followed by the grand finale of ‘I’m Gonna Be’ (500 Miles) finishes the show on a high. The cast are given a rousing ovation and they too seem to have had a ball for the preceding two hours. Superb entertainment and footstompin’ly good.

*At King’s Theatre until Saturday 26. Visit: http://www.capitaltheatres.com/sunshineleith. The tour then visits Aberdeen’s His Majesty’s Theatre, The Dundee Rep and the King’s Theatre in Glasgow.


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All aboard the Maid of the Forth for a relaxing trip to Inchcolm Island










Delicious food at the Kezban Mediterranean Restaurant in Leith













Looking for your next show? Wicked is on at The Edinburgh Playhouse until June 9