Category: World Kitchen in Leith

Not a melting pot but a beautiful mosaic

Agnes among Jock Tamson’s Bairns: picture Clara Massie

“We have become not a melting pot but a beautiful mosaic. Different people, different beliefs, different yearnings, different hopes, different dreams.” Jimmy Carter

Welcoming guests to Put the World on Your Plate, Agnes Ngulube Holmes quoted Jimmy Carter. The words were a tribute to the great diversity around her at Sunday’s multicultural event when World Kitchen in Leith served up a fusion of foods inspired by the pictures and stories in  Jock Tamson’s Bairns exhibition. This is not your stereotypical view of Scotland’s capital city.

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Jock Tamson’s brunch

I translated at the Nuremberg Trials. I looked Hess in the eyes….I still didn’t know what had happened to my family. David Goldberg

The World Kitchen multicultural brunch at Out of the Blue on Sunday 1 April was inspired by the unforgettable stories in Jock Tamson’s Bairns Exhibition.  If you saw the words and pictures on display during Previously, Scotland’s History Festival you will know why.

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Pancakes for breakfast, tea…any time at all

Apple pancakes with cinnamon butter, a variation on a traditional Scottish theme, went down well at World Kitchen in Leith events this year, here’s the recipe from Fay Young.

Ok, I know dropped scones are really meant for teatime. But they can be good at breakfast too – perhaps, sinfully, fried with bacon and served with maple syrup as a Scottish variation on the Canadian theme. Continue reading “Pancakes for breakfast, tea…any time at all”

Alice’s famous beans in coconut

At World Kitchen in Leith events, Alice’s beans in coconut  disappear off the plates in record time and everyone wants to know how to make them.  Well, here Alice Musamba shares the secret and a little extra tip:  the coconut sauce can be adapted to suit many other vegetables. In fact at last night’s World Kitchen meeting she brought a pot of delicious mushrooms in coconut.  They soon disappeared off the plate too.

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A feeling for Falafel

Rami Okasha rustled up a taste of Egypt for World Food Day.  Here he gives his recipe for Falafel and makes it sound very simple.  That’s Rami in the picture on the right busy dishing up to the stream of people arriving for lunch at Out of the Blue Drill Hall (Ellie and Maka are on the left). Continue reading “A feeling for Falafel”

Practice makes perfect (British) paella


Paella partners: pork, chorizo and squid

For World Food Day in Out of the Blue on Sunday 16 October, Ellie Casson set out to overcome her fear of failure – the perfect paella is hard to make and she has tasted the best in Spain where it comes with sun, sand and the Med. Continue reading “Practice makes perfect (British) paella”

World Kitchen tapas for World Food Day

Things are heating up again at World Kitchen in Leith as members prepare to take part in World Food Day at Out of the Blue Drill Hall.  Please consider this your invitation to join us!

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Meena’s menu for an Indian brunch


Meena

A beautiful green spinach cake was a hot (literally) favourite at the World Kitchen brunch.  Here Meena Bhana shares her recipe for the spicy savoury cake but first she takes us to the bustling streets of Indian cities with her menu for the World Kitchen brunch.

I put together a menu of Gujerati dishes for the brunch and then I spent hours in the kitchen experimenting.  We decided to offer Falooda –  a spectacular mix of milk, vermicelli and flavourings topped with ice cream –  as a complimentary drink for guests arriving  at Out of the Blue.  With at least 80 bookings, how much milk would that take? Continue reading “Meena’s menu for an Indian brunch”

Found in translation: Spanish empanadillas

“Knowing what to make is not to same as knowing how to make it.” In a story full of Spanish colour, Ellie Casson explains why she chose to make Spanish empanadillas for the World Kitchen brunch –  and how.

When my family first moved to Spain, we discovered in a nearby village an outstanding family bakery.  It was situated on the square and had a little terrace outside where you could sit with a coffee from the bar (and a little brandy if you were feeling particularly Spanish that morning) and eat pastries or cakes you had just bought at the counter inside. Continue reading “Found in translation: Spanish empanadillas”