RHUBARB, PEAR & GINGER JAM

Rhubarb, rhubarb, rhubarb. It seems like the stuff is everywhere you look right now – one of the wonderful things about this time of year. Is it just me or is it one of the most underrated veg (yup – not a fruit!) out there when it comes to comfort food. Think crumbles, pies, cakes, anything that you want to smother with custard (or ice cream if you’re a weird custard hater like me) on a rainy afternoon. Even those delicious rhubarb and custard sweets that I had a mild obsession with as a child, it’s one of those nostalgic flavours, and let’s face it, it’s just bloody tasty stuff.

Homemade rhubarb pear and ginger jam in a jar. Bowl off granola topped with yogurt and cereal.

Recently I drank a bottle of the most delicious Rhubarb and Ginger gin liqueur – YES I DRANK THE WHOLE BOTTLE DON’T JUDGE ME. In fact if you must know, I drank it for breakfast the weekend on my birthday, turning thirty-three is hard ok?!

Anyway… it got me to thinking about this huge rhubarb patch in our garden which I’m ashamed to say has gone neglected for the last few years since we’ve lived here – shocking I know! I suppose it’s one of those things where I’ve always had good intentions of harvesting a batch and whipping up all manner of delicious desserts, but never quite got round to it and next thing you know it’s always become overrun with snails and eventually withered away. Whoops!

Well not this year. Since I’ve spent about ninety-six hours watching cooking shows in the last month alone and and this colourful and easily foraged treat seems to pop up in every other dessert at the moment, I decided not to let it go to waste this time around, I decided to cook some bloody rhubarb!

Hand holding a bunch of fresh rhubarb picked from a garden

Just a bunch of GIGANTIC rhubarb freshly picked from the garden – all snails gently removed…

Make sure you fully remove the leafs as they are actually toxic, and will definitely not make for a yummy pie.

Rhubarb is at it’s peak in April and May, so if you still have any in the garden, get it while it’s still good!

Now let’s not get ahead of ourselves here – I am no Mary Berry, so my first attempt at rhubarb cookery had to be something simple, and you can’t go wrong with a good old fashioned jam…right? Read on for my ‘recipe’ – a term I use very loosely as let’s face it, I don’t actually have a clue what I’m talking about and I can’t be arsed to use proper measurements, so if you do feel like giving this a bash, I’d recommend tightly crossing your fingers and hoping for the best.

The Recipe…

Preparation time – 15 mins

Cooking time – 45 mins (ish!)

Ingredients

  • Three large rhubarb stalks ( I told you I don’t measure shit so don’t be asking for grams!)
  • Two small pears
  • 1 tbsp chopped ginger
  • Juice of 1 lemon
  • 1 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1 cup water

Method

  • After removing the leaves, wash the stalks thoroughly and chop in to 2cm(ish) chunks. Now at this point if you were following a proper recipe, you’d coat in the sugar and leave for a couple of hours, but since we’re following the patented Becca Walker ‘can’t be arsed’ method, I didn’t bother pissing around with that, so it’s your call if you do or not. If not go ahead and chuck in to a pan!
  • Chop the pears in to large chunks (they’ll take break down much quicker than the rhubarb).
  • Add the sugar, lemon juice and ginger. I used the lazy stuff out of a jar – do you see a theme developing here? Heat until the sugar dissolves and is boiling gently. I should probably mention that you should be using about twice the amount of sugar, and that it should in fact be proper jam sugar which contains pectin (a thickening agent), however in an attempt to make this recipe ‘low sugar’, my logic determined that if I used half the sugar, added water and just cooked it for about three times as long it would turn out just fine. Probably.
  • Add the water and boil gently, stirring often for 30-40 minutes – or until thick and sticky!
  • Ladle in to a jar, allow to cool fully any enjoy!

Moroccan style bowl filled with granola topped with yogurt and homemade rhubarb jam

So there you have it, an idiots version of a half arsed rhubarb, pear and ginger jam, but if there’s one thing I do know it’s that this stuff tastes bloody fantastic! It’s great on pretty much anything, but my particular fave is to top any kind of granola (I used apple and cinnamon) with some natural yogurt and a nice big dollop of jam as a delicious and healthy breakfast.

Maybe I’ll learn to follow proper recipes one day, but until then I’ll just keep winging it, and I sincerely hope that they might work for some of you guys too!

Until next time,

B x

ROSEMARY & SEA SALT FOCACCIA WITH CARAMELISED ONION CHUTNEY

It hasn’t gone unnoticed that home baking has become the new cool thing to do during lockdown, with everyone trying their hand at producing home made delicious treats to stuff our idle faces with to our hearts content, if only to pass the time away; Myself included.

So much so that in the first two weeks of lockdown I had whipped up no less than about six different kinds of breads/cakes/bakes – anything that I could shovel in to my increasingly large belly, or punt off on to Grant as a ‘treat for work’ to make sure that if I was going to get good and plump, I wasn’t going to do it alone.

Baking has become like sickly sweet crack to the masses, we all can’t get enough of this wholesome and gratifying activity – if you can actually find any flour that is, right now there’s more chance of spotting a fucking yeti taking a stroll through the park to get his daily exercise.

Since showing off a few successful recipe attempts on Instagram (because if it didn’t make the grid, did I even really bake it..?), some of you have asked me to share my baking ‘expertise’, and even though I’ve ripped most of them straight from Google, I figured why not. I’ll indulge my smug Delia Smith charade and dish out my recipes like hot cakes. Or bread. Whatever.

While I am far from achieving master baker status (ahem…), I like to think that I know a fair bit about food, stemming from ingesting impressive, if not alarming amounts of the stuff like a pro for many years now, so I suppose it makes sense to take a step from my usual role of reviewing culinary offerings in to proving that I can actually produce something not entirely crap myself.

So here it is, my first recipe blog, for anyone who cares. Starting with a pairing that is delicious, savoury and simple, and one that you’ll find yourself returning to for ‘just one more snack!’ all day long.

NB. I take absolutely no responsibility for the amount of calories that may be ingested subsequent to recreating these recipes. I’ve enough to worry about with the state of my own currently gargantuan arse at the moment, let alone anyone else’s.

ROSEMARY AND SEA SALT FOCCACIA

Preparation time – about 30 minutes if you’re as slow as shit like me.

Cooking time – 1 to 2 hours (plenty of time to have a snack while you wait for it to prove and cook).

Serves – I’ll leave that up to you. There will be no judgement here.

homemade sea salt and rosemary focaccia bread

Ingredients

  • 500g strong white bread flour, aka gold dust, plus extra for dusting. Or gold dusting. (I’ll get my coat…)
  • 2 tsp table salt
  • 1 sachet fast-action dried yeast
  • 80ml olive oil, plus extra for drizzling (got to get those calories in)
  • 150-250ml of warm water
  • vegetable oil or oil spray, for oiling
  • fresh rosemary
  • sea salt

Method

  1. Dust a large flat baking tray with flour.
  2. Chuck the flour into a big old bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. If it’s sticking to your hands like treacle then you’re doing it wrong. Go easy on the water, adding a bit at a time. If you pour it in faster than the first post lockdown pint down your gullet, it may appear to be fucked, but you can fix this. Gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy.
  3. Knead the dough for about 10 minutes, or until your puny weak arms feel like they’re going to fall off, on a lightly floured work surface. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, (pardon me vicar…) give it a good poke (no more than a ¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer.
  4. Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm long and 20cm wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight.
  5. Preheat the oven to 200C/Gas 6.
  6. Leave the dough in a warm place for about an hour, or until it has almost doubled in size. Then flour up that index finger again and poke holes in the dough at regular intervals, about 4cm apart, in rows across the dough, pressing right down to the bottom. Shove some sprigs of the rosemary into the holes. Sprinkle some sea salt over the dough and bung in the top of the oven. Bake for about 30 minutes, or until the bread is well risen, pale golden-brown and looks tasty as hell.
  7. Remove from the oven, drizzle with the remaining olive oil in a wanky/artistic manner and leave to cool on the baking tray. (DON’T SHOVE IT IN TO YOUR GOB RIGHT AWAY OR YOU’LL BURN YOUR FUCKING MOUTH OFF YOU GREEDY PIGGY).

*Adapted recipe, originally from BBC Good Food.

CARAMELISED ONION CHUTNEY

Preparation time – 5 minutes

Cooking time – 1 hour 30 (ish)

Serves – who the hell cares, it’s chutney FFS. This made a jars worth for me.

Ingredients

  • 3 tbsp chilli & garlic oil (or olive oil, or butter – whatever you have to be honest).
  • 3 big fat onions, thinly sliced ( I used white, red would work too)
  • 150g brown sugar – or muscovado if you want to be a prick about it.
  • 50 grams granulated sugar
  • salt
  • 150mls white wine vinegar (would probably be better with red but white was all I had so fuck it)
  • A fat glug of balsamic vinegar
  • 1 crushed garlic clove
  • 1 tsp wholegrain mustard
  • ½ tsp paprika
  • Sprinkle of chilli flakes
  • Sprinkle of dried rosemary (technical terms…).

Method

  1. Heat the oil in a pan and soften the onions over a medium-low heat for 25-30 mins stirring regularly, until gloriously gooey and awesome. DO NOT LET THEM BROWN/BURN OR IT WILL TASTE LIKE CRAP. They should reduce by about half.
  2. Chuck in half the sugar, crank up the heat a bit , and cook for about 8 minutes, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar, a pinch of salt and all the other ingredients.
  3. Simmer, until bubbling away nicely on a medium-low heat for about 30 minutes, or until the chutney has reduced and thickened to a dark caramel colour, stirring occasionally to check it isn’t stuck to the bottom of the pan and completely buggered. If it’s turned to tar too soon, add a little water and leave to reduce again. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-cover the bottom of the pan.
  4. Spoon the hot chutney into a jar, let it cool fully then bung in to the fridge.

*Actually my own recipe and not one ripped off of someone else for once.

Slices of home made rosemary and sea salt focaccia with a jar of caramelised onion chutney

So there you have it! Freshly baked delicious crisp focaccia with sweet and sticky chutney. Add a chunk of whatever kind of cheese you fancy (but brie is especially good…) in to the equation and that is one happy little snackcident right there. Also try topping a burger or hotdog with the onion chutney at your next back yard isolation bbq for a bit of a taste sensation. You will not regret it!

Happy home cooking folks, and don’t even think about blaming me if you totally screw any of these up.

See you all on the other side when we’re all ready to apply for the next season of Masterchef.

B x

ABERDEEN RESTAURANT WEEK AT SIBERIA BAR & HOTEL [Ad]

Over the years that I’ve been frequenting Siberia, it has had many incarnations, all of which have at some point or another provided me with somewhere to eat, drink, have one too many a late night, and even work in. I must have eaten there a hundred times, but when I was invited to review the menu for Aberdeen Restaurant Week I knew I’d be trying something new and exciting, because if there’s one thing that this bar does well, it’s constantly bringing fresh new tricks to the table.

If you’re yet to get the low down on what Restaurant week is all about, head to my previous blog post which gives you a full overview HERE.

As one of Aberdeen’s most popular and thriving bars located right in the centre of lively Belmont Street, I’d find it hard to believe that there are too many of you that have never visited before, but just in case, here’s the vibe.

With a laid back, open and airy industrial feel, paired with modern furnishings and quirky-cool features, the atmosphere is always on point here, and the bar staff to match.

This bar and eatery is just as popular on a Saturday night when the vast array of flavoured vodka shots are flowing as it is on a chilled sunny afternoon while friends enjoy cold cocktails on on the outdoor terrace.

They will be offering both a separate two courses for £10 lunch, and three courses for £20 dinner option, and wanting to sample as much as possible, we showed up for dinner on a relaxed Monday evening. With a full menu change only recently having taken place, it was fab to see some brand new off menu items coming together to create this ARW offering.

The Starters…

If there is only going to be one veggie option, veggie haggis and oatcakes is a bloody good one in my books. Although missing the promised shredded beetroot which would have added a nice tang, the dish was still well balanced and tasty, with just the right amount of spice coming through in the kick of an aftertaste. A little whisky sauce would have gone a long way to counteract the natural dryness of the oatcakes, but overall this was a flavoursome starter that I would happily eat all over again.

Predictably Grant went for the Cullen skink, an all time favourite of his – so much so that he considers himself to be quite the connoisseur, so his opinion is usually pretty bang-on when it comes to this Scottish classic.

Adding a twist, the smooth creamy sauce was served solo in jug, ready for pouring over a freshly cooked fillet of smoked haddock which was resting on top of a pile of leeks and potatoes. Listed as being served with popcorn clams (which I mistakenly presumed to be a crunchy wee battered version, no?!) I was informed that the clams were actually blended in to the soup, which seems a little redundant, but didn’t make this starter any less tasty. Having a wee taste of Grant’s, I fully agreed with him with the smokiness and seasoning was absolutely on point, and the fish well cooked, flaky and delicious.

The Mains…

This is the part where I get to be all smug and pretend that I opted for the super healthy choice by going for the Scottish Bhudda Bowl – a generous bowl filled with Scottish pearl barley, root veg, whisky sauce and veg crisps. This certainly was a feast for the eyes and the presentation as with everything else so far was beautiful. Spiralled carrot and crisp beetroot made for great texture while the barley was wholesome and filling.

Expecting creamy whisky sauce which is a fave of mine and would have transformed this from a lunchtime to an evening dish, what came with it was more of a mustard vinaigrette, which for me, a bit like the avocado, didn’t really work with it. It was also a bit of a shame to see the same mini turnips that had featured on the starter, which means that if you are vegetarian, you are being served the same element twice, but overall this was still a flavoursome and healthy dish.

Grant chose the Breaded Lemon Sole, and purely on sight, this is a mouth watering plate. Crispy, golden fish resting on top of the chunkiest handcut chips, served with tangy home made tartare and roasted tomato ketchup, and a pea puree.

Siberia have taken a classic fish and chips and elevated it to restaurant standard with care and attention. For once me and my big gob have absolutely nothing else to say about this, other than that it was absolutely Delicious! I predict that this will without a doubt be the best seller during ARW.

The Desserts…(and cocktails)

Now I’m not normally one for a dessert, but one thing that lures me in every time is a sticky toffee pudding. This homemade pud with lashings of toffee sauce served with a quenelle of salted caramel ice cream hit the spot perfectly. It would have been rude not to go the whole hogg and try out a cocktail too, so for me it was the Mint choc chip to wash it down with and round off the meal perfectly.

Why have an After Eight when you can have an After Eight flavoured cocktail, right?

Although fit to burst after his main, Grant rose to the challenge to bring you guys the most extensive review possible and tried out the Mocha profiteroles with vanilla pod ice-cream. Not being a coffee lover I avoided stealing a bite of this one, but he assures me was sweet with just the right amount of coffee induced bitterness. It was well flavoured and garnished beautifully with micro mint and toffee discs.

Grant chose the Elderflower French 75 (which I absolutely did have a taste of) to accompany his pudding. This fresh and tart cocktail worked perfectly to cleanse the palette at the end of the meal and cut through the sweetness of his cream filled dessert.

Don’t forget that Siberia is one of over forty local Restaurants taking part in the latest instalment of Restaurant Week by offering amazing menus and events throughout the week so to get all the goss and plan your eating journey for the week, head to www.aberdeenrestaurantweek.com.

Have a fabulous restaurant week everyone, and don’t forget to share your food journeys with us throughout the week by using the following hashtags:

#COMEDINEWITH US

#ARW2020

Until next time food lovers!

B x

*This blog post is in paid partnership with Aberdeen Inspired, but as always, all views are 100% honest and my own.

Aberdeen Restaurant Week is back! [Ad]

Yes folks, once again it’s the time of year that every self-proclaimed foodie has been waiting for – Aberdeen Restaurant week is back, and it begins next week!

This means two things…

1. That I’m back as an ARW ambassador bringing you all of the latest recommendations and info that you need to eat your way through the week in the most efficient and indulgent way possible.

2. My so-called ‘health kick’ is about to go out the window so fast that my postie had better be on the look out for my will power as it soars past his head first thing on Monday morning. Diet starts March…?!

What’s it all about?

Just in case you’ve been hibernating for the last couple of years (and I wouldn’t blame you in this bloody weather), here’s a quick overview of what it’s all about.

Biannually, Aberdeen Inspired unite the food loving locals of Aberdeen by bringing us a week long celebration of dining out at a plethora of our finest indigenous establishments. During the 5th instalment of this wonderful belly-busting week, you can expect to see some familiar offers, two lunch courses for £10 or three dinner courses for £20 at no less than FORTY-SIX of our finest venues – wow!

The aim is to support local businesses by giving the people of Aberdeen a chance to try some truly outstanding menus at an even more incredible price. Let’s face it, we’re all guilty of frequenting the same old reliable places time and time again, so what better an opportunity to discover a new favourite than during ARW.

What’s on offer?

As well as the return of the awesome £10 and £20 menus, several venues are once again offering Tasting menus and afternoon teas. As always you can check out the full line-up and find out who’s offering what by heading to www.aberdeenrestaurantweek.com to find out.

As if all of these amazing offers weren’t enough to have us full to the gunnels already, Aberdeen Inspired are mixing it up this year with a few new tricks up their sleeves…

What’s new?

Adding an interactive and fun element to the lineup, you can now sign up for cookery classes at selected venues, such as whipping up an Italian storm at PASTA, located within Aberdeen market, or mastering the art of curry making at Namaste Dehli. How exciting!

The one that has really got people talking this time around is the newly introduced FOOD TOURS.

Partnering with Grampian Escapes and Tours, ARW is bringing you a unique street food experience where you”ll take a two hour tour around the gastronomic world, sampling delicious dishes from four separate eateries along the way.

We were lucky enough to be treated to a first glimpse of the food tour, so here’s how it looks!

Starting at The Pigs wings for some deli delights, you’ll venture on to The Latin Way for some tasty tacos, followed by a warming caribbean curry at Tango Turtle, all wrapped up by some incredible ice cream at Mackie’s 19.2. How’s that for a great night out?!

The great thing about these tours is that you’ll be led by a lovely tour guide who’ll take you on a historical trip through Aberdeen’s most noted food facts, whilst introducing you to the faces behind the businesses so that you can hear the inspiration for all that they do straight from the horses mouth.

Tickets for these excursions are already selling fast, so be sure to snap yours up HERE before it’s too late!

This really is shaping up to be the best Restaurant week yet and and I can’t wait to spend the week sharing my experiences and top tips with you all week long. Keep up with me on Instagram for all of the drool-worthy food pics you can handle, along with my top recommendations for the hottest spots to dine out.

As always there are a host of other wonderful bloggers covering the event which you can check out here, so give everyone a follow to keep up with their foodie journeys too.

I’ll be officially reviewing Siberia Bar and Hotel this time around, so tune back in soon to see get the full scoop.

*Spoiler alert…it was fabulous!

Until next time (when I’ll probably be about a stone heavier..),

B x

[This blog post is in paid partnership with Aberdeen Inspired, but as always all views are honest and my own.]

IN REVIEW – NEW MENU AT THE BOBBIN [gifted]

Scream pubs, as they were formerly known, have always had a special place in my heart, spawning from my days working in one while I was at uni in Leicester. Reminiscing about those good old days always conjures memories of the age old classic, the beer and a burger deal; or ‘pound a pint’ nights where you would down questionable pitchers of warm Fosters on a Wednesday night with your flatmates for a laugh, and turn up at uni the next day feeling rough as hell on a weekly basis.

It’s safe to say that when it came to food, these student bars that we all knew and loved were best known for good honest, cheap and cheerful pub grub at best, but it seems that these days things have evolved a bit, especially at The Bobbin in Aberdeen.

Exterior of The Bobbin, a student pub in Aberdeen

The Bobbin, now housed under the Stonegate Pub Company, is definitely the pub of choice for Aberdeen uni goers, but that isn’t to say that the clientele isn’t varied there, I mean yes there’s the obvious student presence made identifiable by various society logos emblazoned on to the back of hoodies wherever you look, but you’ll also find a mix of locals and visitors alike frequenting just as often.

Usually sister venue The Triple Kirks is our pub of choice when we’re in the mood for some no-frills pub grub, purely down to the convenience of the location, but when I was asked to pop along and check out the new menu at The Bobbin, predictably I jumped at the chance to make the trip to King Street and relive some of my (long gone) uni days and try some tasty food at the same time.

The Menu…

Predicting the usual line up, burgers, fish and chips etc, we were pleasantly surprised to find that the menu really has had quite the revamp. Of course you’ll still find those fab meal and a drink offers that keep the students coming back time and time again, but it really felt like the offerings were somewhat more grown up now. Dare I even say, more sophisticated..?!

Something that I’ve noticed pre-menu change was that they were really upping their game when it comes to vegan and veggie options, so I was over the moon to see that the new menu hadn’t broken the trend and that the offering was more extensive than ever, winner!

Starters/Sharers…

If it’s a choice between starters and deserts, I’m going starter every time, guaranteed, I’m a savoury gal at heart. The only issue can be choosing just one sometimes, so I’m a huge fan of sharers that allow me to get my greedy mitts on the most types of food possible. The Bobbin’s menu now offers a selection of ‘bites’ – small plates ideal for sharing, and at 3 for £9 (or 5 for £14) it would have been rude not to have given a few of these a whirl.

An even bigger plus point is that four out of the eight options available are vegan/veggie, which made for a tough choice given that we’re used to settling for the one lonely meat-free dish in on the vast majority of menus!

Here’s what we went for…

New menu item at the Bobbin Aberdeen, cod goujons with mayo.
Cod goujons with mayo.

Veggie nuggets with sweet chilli sauce, pomagranate, sesame seeds and spring onions. Well I could have eaten just about a hundred of these guys. These crispy little bread-crumbed nuggets, Quorn-like in texture, were an absolute treat. The sweetness of the pomegranate paired with the spiciness of the sauce gave this plate a real kick, and the dish felt light and fresh thanks to the bed of salad. This was a winning plate for sure!

Can we also take a moment to appreciate the presentation of not only this, but all of the plates that were set in front of us? We almost forgot that we were at The Bobbin and not somewhere much more high-end for a moment there!

Jackfruit hash brown bars with Violife cheese and spring onion. Because who doesn’t love hash browns, right? Especially when smothered in vegan favourite of the moment, bbq jackfruit. In my experience, jackfruit can be very easy to get wrong, and I’ve had a several versions in the past that were nothing short of bland and tasteless, However The Bobbin came through yet again with a delicious punchy sauce that offset the hash browns and tangy vegan cheese perfectly. Another winning plate!

Cod goujons with mayo. As much as we eat vegan/veggie about 95% of the time, we stretch to fish on the odd occasion, and on this particular occasion, these cod goujons were calling out to us. Wrapped in crisp, tasty batter, these chunky cod goujons were yet another success, especially with the chilled mayo for dipping. The only thing that would have really topped it off would have been a wedge of lemon to squeeze all over, but I’m really picking at faults here.

It’s safe to say that the starters went down a storm, having left not a single scrap behind, and our expectations for the mains were now suitably raised.

The Mains…

With mains such as the double beef pitstop pie, plant based tikka masala, budha bowls and even and entire mac and cheese section, the menu offers flavours from around the world, but it was the old american classics that drew us in this time, the carb craving was real and had to be satisfied.

Here’s what we had…

Louisiana Chick’n burger with a burger cheese slice, and a side of onion rings. (VG). This sizeable burger was Grant’s choice, but obviously I had to have a taste for the sake of the review… served with fries, this vegan ‘chicken’ burger coated in southern fried spices was tasty, juicy and satisfying, as were the generous portion of crunchy onion rings on the side. Grant went with the ‘Keep it simple’ option – iceberg lettuce, chopped onion and gherkin and vegan mayo, but you can also choose the ‘Smoky soya sloppy joe’ topping – with red pepper and sesame houmous, spinach and cheese, sounds delish!

Moving Mountains hotdog loaded with mac & cheese and angry fries (V/VG). Oh boy…was I beginning to think that my eyes had been bigger than my belly when ordering this gargantuan beast of a hotdog? Absolutely. Was I going to eat every last bite of it anyway because it was just that bloody good?

You know it. Served in a beetroot bun, smothered in creamy mac and cheese and topped with ketchup, mustard and crispy onions, this was quite possibly the best and most authentic tasting meat-free hotdog I’ve had. If there’s one thing I miss since going veggie, it’s a good old fashioned hotdog, but this one ticked every box and could quite easily have been the real thing. Man was I happy! Opting for angry fries (topped with stilton and Franks RedHot sauce, thus making my meal non-vegan) this was a seriously tasty plate of food, and satisfied my junk food craving perfectly.

You meat eaters will be happy to know that a regular pork version is also available, everyone’s a winner!

The Desserts…

Feeling pretty defeated by the large amount of food we had just consumed, but not quite ready to give up altogether, we settled for sharing a dessert, purely for the purposes of research you understand…

Cookie sandwich (V). As much as I wanted to give the mouthwatering vegan option a go – a chocolate salted caramel torte (insert heart eyes emoji here!), I had cookies on the brain so the cookie sandwich won the race. Stuffed between two chocolate chip cookies were layers of peanut butter and Nutella, all drizzled with sweet caramel sauce, it looked a dream. Unfortunately here came my only criticism of the whole meal so far. I’d hazard a guess that this dessert comes pre-assembled and frozen, as I couldn’t physically get my fork to break through the cookie to take a bite, whoops!

Once given time to thaw a little, the combination was sweet and delicious, but I had imagined a warm soft cookie allowing the fillings to melt and ooze out, but guess what, I ate the lot anyway so I really can’t complain too much.

New menu item at the Bobbin Aberdeen, Cookie sandwich with icecream, nutella and caramel sauce.
Cookie Sandwich with peanut butter, nutella & caramel sauce.

All in all this had been a fantastic meal that came so close to being without fault, but one that surpassed my expectations by a mile, so it’s safe to say that we’ll be returning to the Bobbin sooner than is probably reasonable, even if only for that incredible hotdog…

Huge thanks to The Bobbin for having us along to try out the new menu. This meal was gifted but all views are 100% honest and my own.

Until next time,

B x