This week is going to be mayhem.
I've got 250 cupcakes to make, ice, decorate and transport safely across to the christmas fair on saturday!- quite a challenge!
The kitchen started off pretty calm this morning- the christmas songs were on full and I was quite happily cake-making. By the afternoon there was just a sea of cocoa powder and an endless supply of double chocolate cupcakes!
It's all hands on deck the next few days but hopefully all the work will pay off!
It's my last week of lectures too and the city is becoming increasingly decked out with festive decorations - we're having a flat christmas dinner on sunday as it's the last chance we have to be altogether and then a trip to Edinburgh's German Christmas markets for a glass or two of mulled wine!
There is one place in Edinburgh that embodies the festive spirit completely- I can't wait for it to be decked out in christmas lights every year along with an absolutely huge christmas tree that sits on top of the bar. It's called The Dome and is a great venue for a few christmas drinks, afternoon tea or a special meal. As soon as you walk in you are greeted with that cinnamon christmas smell- what could be better! I've left you with some photos below- guaranteed to make you feel festive!
In the meantime I've been trying to fit in a few more dinner parties at the flat before we all go home for christmas. This is just a quick recipe for an absolutely delicious salad I served alongside a spinach, feta and sumac filo pastry pie.
1 medium sweet potato
Half a small butternut squash
2 garlic cloves, finely chopped
Small piece of fresh root ginger, peeled and finely chopped
1 cup quinoa
Salt and Pepper
Small handful dried cranberries
1 can cooked chickpeas
Preheat the oven to 200 degrees C.
Peel the sweet potato and butternut squash and cut into small chunks. Add to a roasting tin and toss with 1 tbsp olive oil. Roast in the oven for around 25-30 minutes until soft. After 15 minutes of roasting, add the garlic and ginger and mix thoroughly before returning to the oven.
Meanwhile, add the quinoa to a small saucepan. Add 2 cups of water and put on a high heat, covered with a lid. Boil for about 5-8 minutes until the quinoa has absorbed all the liquid. Remove from the heat and allow to sit with the lid on the saucepan for 10 minutes.
Once the quinoa has cooled slightly, add it to a mixing bowl along with the roasted potato and squash along with all the ginger and garlic. Season well with salt and pepper and mix thoroughly. Drain the chickpeas and add them to the bowl along with the cranberries and sunflower seeds. Mix well with a large spoon and then dress with 2 tbsp fresh lemon juice and 1 tbsp olive oil.
|The outside of the Dome- they even have a snow canon!|
|I've got no idea how they manage to put this up every year!|
It's a beautiful venue, perfect for the next few weeks of festive celebration.