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Edinburgh, Midlothian/Edinburghshire, Scotland

With so many celebrations in the month of January alone, it’s just as well the Scots have a rich repertoire of excellent produce to choose. Haggis, neeps and tatties are a must, alongside obligatory whiskies - but Scottish game, cheeses, and shellfish are well worth celebrating too.

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MEREHUNTER

Cooking Level: Intermediate

Home Town: College Station, Texas, USA
About me:
 I'm a native Texan living and working in Edinburgh, Scotland. I try to recreate all the food I miss from back home as best as I can (especially Mexican!)

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Ruthie

Cooking Level: Intermediate
About me: I'm 23 years old and I live in Scotland with my husband and daughter. I'm a jewelry designer.
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Ryourinin San

Cooking Level: Beginning
Home Town: Dunfermline, Fife, Scotland, U.K.
About me: Well... what can I say, I'm a student at Edinburgh University, Scotland, studying International Business with Japanese (the language !). It's not because I'm a student that I want…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Grapefruit Bars

Reviewed on May 1, 2008 by Juli J.
These cake bars are very good. I used the zest of a whole grapefruit, but the grapefruit flavor was still very subtle. To add a bit more, I took the suggestion of another reviewer and made an icing for the cake out of additional grapefruit juice and powdered sugar. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed on Apr. 28, 2008 by Ruthie
First taste of Korean food and my husband and I loved it. I liked the sweetness that the sugar brought. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.

The Best Thai Coconut Soup

Reviewed on Jan. 27, 2008 by MEREHUNTER
I added lime leaves to give it more flavor and omitted the chicken to make it vegetarian. Pretty close to restaurant quality Tom Kha, but not quite there.
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1 user found this review helpful


 
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