ALL · Cakes and Biscuits · Scottish Cuisine

Fluffiest Scottish Pancakes Ever!

20180121_112943

In our house Sunday is always Brunch as we do like a lay in! So today was Pancakes, Bacon and Maple Syrup…..oh so yummy! If I do say so myself, these are the best and most fluffiest pancakes I’ve ever cooked……a full proof recipe that always works.

 

Makes 8

250g Self Raising Flour

125g Caster Sugar

2 Beaten eggs

Pinch of salt

Milk to mix – about 50ml

 

  1. Mix the flour, sugar and salt together in a mixing bowl
  2. Add in the egg and mix well
  3. Slowly bit by bit add in the milk until you get a thick batter. (you don’t want it too runny or they won’t puff up as much) 20180121_104600
  4. Preheat some spray oil in a pan on medium to high heat
  5. Using a ladle, spoon some of the mixture into the pan in a circular shape about 1/2 cm thick
  6. When it starts to rise and bubble slightly, you know it’s cooked, then flip to other side. (approx 1-2 mins per side) 20180121_110944 20180121_105937
  7. Remove and continue. Serve warm. Or cool later with some butter & Jam.

 

20180121_111547_001

ALL · chicken · Hotpoint Oven & Combi Oven Recipes · Meat Dishes

Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes

20180113_175122

Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.

 

Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste

 

  1. Preheat oven to 200 deg
  2. Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom                                                                                                                                                20180113_164845
  3.  Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
  4.  Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
  5. Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
  6. Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).

  7. Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
  8. Serve both together….yummy!   I used a drizzle of Maple Syrup over my chicken…delicious!

20180113_17522720180113_173922.jpg

ALL · Cakes and Biscuits

Victoria Sponge with a twist

20170820_181334

I visited the Loch Lomond Food Festival recently and purchased this amazing flavour pot from SA Sauces , not sure what to do with it, I visited their website and found this amazing idea. It was absolutely delicious and an excellent twist to the traditional victoria sponge.

Makes 1 cake

  • 200g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 4 medium eggs
  • 200g self-raising flour, plus extra for dusting
  • about 6 tbsp raspberry jam
  • 250ml double cream, whipped
  • icing sugar, for dusting
  • One pot of maple syrup and honeyed whiskey

 

  1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and half the pot of maple syrup and honeyed whiskey into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
  2. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
  3. Mix the reminder of the pot of maple syrup with the cream. Whisk until you get a matt finish.
  4. Spread the jam (optional) onto one cake and top with the mixed cream. Sandwich the cakes together and dust with icing sugar.

20170820_162654

20170820_181406

ALL · Bread · breakfast · One Pot Wonders

French Toast Baked Casserole

20170625_142426

I had seen loads of recipes for this and keen to try it, so today was that day. It turned out really well and so delicious. I am a fan of Maple Syrup so anything with this ingredient I know I’m going to enjoy.

 

Makes about 4 portions

4 Slices of bread (you can use anything you like) – I used wholemeal.

4 eggs – beaten

150ml milk

1 tbsp cinnamon

1 tsp salt

1 tsp vanilla essence

For the topping:-

1 tbsp cinnamon

3 tbsp brown sugar

1 tsp nutmeg

pinch salt

3 tbsp Maple Syrup

1 tbsp butter

 

  1. First oil a casserole dish.                                                                      20170625_104334
  2. Lay bread in casserole dish, layering up. I broke my bread into chunks.  20170625_104540
  3. Mix together egg, milk, vanilla, cinnamon and salt and pour over bread in dish 20170625_105101
  4. Leave overnight in fridge to soak or for at least 3 hours.
  5. Next morning………..preheat oven to 180 deg.
  6. To make the topping mix together sugar, cinnamon, nutmeg, maple syrup and 1 tbsp butter in a pan until melted together then pour over bread mixture.20170625_105800  20170625_130149

    20170625_130324

  7. Bake in oven for 40 minutes. It will rise slightly.   20170625_142158
  8. Serve with loads of Maple Syrup….Yummy!