Margi Eats Edinburgh

What kind of content does Margi Eats Edinburgh make?

Margi Eats Edinburgh offers a delightful exploration of culinary creations, from comforting slow cooker meals to delectable baked goods. On Instagram, she shares detailed recipes and showcases her dining adventures at local eateries, often highlighting seasonal menus and special occasions. Brands will appreciate her engaging approach to food collaborations, making her a go-to for showcasing delicious food experiences.

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✨Slow mornings with @grahamsthefamilydairy 🐄🥛🥣 [Ad/gifted]

I love @grahamsthefamilydairy products and their new Kefir Yoghurt pouches are so handy, really yummy and good for your gut ✅

✨ There are three flavours, Natural, Strawberry, and Passionfruit, Mango & Papaya.

⭐️ You can find them in Lidl stores across Scotland.

#guthealthy #kefiryoghurt #grahamsthefamilydairy #edinburghfoodbloggers #edinburghfoodie

✨My Cozy Meal Series - Episode 3
A well-balanced Slow Cooker Chilli Con Carne 🌶️ Rich, spiced, warming & so full of flavour 👌

750g x minced beef 1 x 400g tin of chopped tomatoes 1 x 400g tin of kidney beans, drained
1 x large onion
1 x red pepper, sliced or diced  3 x garlic cloves minced 3 x tbsp tomato paste 250ml x beef stock 2 x tsp dried herbs (I used oregano)  2x bay leaves
1 x tsp ground coriander 2 x tsp ground cumin Hot chilli powder- enough for your spice preference (I use 2 x tablespoons but we like ours hot)  3 x tsp sweet paprika 2 x tsp Worcestershire sauce
2 x tsp dark brown sugar 1 x tsp salt flakes ½ x tsp black pepper ground
1 -2 x squares dark chocolate
1 x cinnamon stick 2 x tbsp flour  2-6 x red chillies (dependant on how hot you like it)

Fry the onions in some olive oil and add in the oregano and spices and cook for a couple of minutes until fragrant. Add in the mince and mix until the meat is browned. Transfer to the slow cooker.
Add in the garlic, the tomato paste and the red chillies. Sprinkle over the flour, salt, pepper and sugar and stir well to coat the ingredients. Dissolve the stock cubes in the hot water and pour over the meat and vegetables. Add the chopped tomatoes, kidney beans, red pepper and then the Worcestershire sauce, bay leaves, chocolate and cinnamon stick. Stir well ensuring everything is covered in the liquid. Replace the lid and cook on high for 4 hours or however long it suits you.

We serve ours with rice, guacamole, sour cream, & corn chips and have it as leftovers on a jacket potato with grated cheese and sour cream.

#chilliconcarne #slowcookerrecipes
#slowcooked #dinneridea
#edinburghfoodie

✨ Almond Crisp Cookies 🍪 These are my favourite cookies for a reason 😋. They never last long in our house 🤎🍪
Crisp, buttery, toasted almond perfection every time 👌

This recipe is very dear to me because I used to make them with my sister many years ago, and she is no longer with us, so when I make these biscuits, I always think of her 👼🏻💕

The ground almonds give them a delicious texture and everyone seems to love them.
I am not an almond essence or marzipan lover, so these are not flavoured that way. They are more like a melty shortbread biscuit with toasted almonds on the top.

So easy to make & in no time at all. Great with a cuppa, good luck trying to just have one! 🍪🍪

125g x butter
1/4 x cup (55g) caster sugar
1 x cup (125g) self raising flour
1/4 x cup (30g) of ground almonds (almond meal)
About 2 x tablespoons of flaked almonds for sprinkling on top of cookies.

Beat butter and sugar with electric mixer until smooth, stir in flour and ground almonds.
Roll into small balls and place on baking paper lined trays evenly spread out.
Flatten with a fork (you may need to dip it in some extra flour as you do this so the fork doesn’t stick to the biscuit).
Sprinkle with flaked or slivered almonds (sometimes | sprinkle with a little bit of vanilla sugar too)
Bake for ten minutes at 180c until slightly golden.
Once cooled, place in an air tight container or jar.
Enjoy!

#almondcookie #cookierecipe #almondshortbread #edinburghfoodie #edinburghfoodblogger

✨ The Best Sticky Toffee Puddings 🍮

If you think gluten-free means missing out… this sticky toffee pudding says otherwise! 🤎
Rich, soft, delicious, and absolutely worth saving room for.

Proof that comfort desserts don’t need compromises 🥰.

✨ For the cakes:

200g x medjool dates (stones removed)
250ml x boiling water
1-2 tsp x vanilla extract
50g x butter
100g x dark brown sugar
50g x caster sugar
2 x large eggs
200g x self-raising gluten free flour
1.5 tsp x bicarbonate of soda

Finely chop the dates. Add to a saucepan with the boiling water & the vanilla extract. Bring to the boil and simmer for 2-3 minutes, then remove from the heat. Allow to cool for around 10 minutes until you make the cake batter.

Add the butter and sugars to a mixing bowl and beat for 1-2 minutes.
Add the eggs & then beat again until combined. Sift in the flour & bicarbonate of soda and beat again for another minute. Add the dates & fold in using a spatula until fully combined.
Grease a muffin tin with extra butter and pour in the batter.
Bake in the centre of the oven at 180C / Fan 160C until the cakes start to come away from the sides of the muffin holes. Set aside to cool slightly while you make sauce.

✨ For the sauce:

200ml x double cream
130g x unsalted butter
150g x dark brown sugar
1 tsp x vanilla extract

Melt the butter, vanilla extract and sugar in a large pan over a low heat, stirring regularly. Once the sugar has dissolved add the cream, bring to the boil and simmer for a couple of minutes.

Serve the cakes individually drizzled with the sauce and with a dollop of ice cream, cream or custard on top ❤️

#StickyToffeePudding
#GlutenFreeDessert
#GFComfortFood
#edinburghfoodie
#homemadedessert

Who is Margi Eats Edinburgh’s audience?

Margi Eats Edinburgh's audience is likely comprised of UK-based food enthusiasts, particularly those interested in convenient home cooking (slow cooker meals) and indulgent baked goods. Their intent signals are strong, indicated by an exceptionally high Instagram engagement rate of 10.63%, significantly surpassing benchmarks like TikTok (~3.0%), Instagram (~1.5%), and YouTube (~2.0%). This suggests a highly dedicated and interactive community, receptive to recipe sharing, restaurant recommendations, and potential brand collaborations within the food and lifestyle sectors.

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