ALL · Cakes and Biscuits · Scottish Cuisine

Scottish Snowballs

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These are a traditional little treat in Scotland, you can have them 2 ways:- 1 with marshmallow in the middle or as I’ve baked with jam. Either way they are lovely. These are perfect for Christmas time and they keep for up to 4 days in an air tight container.

 

Makes about 8-12

50g  unsalted butter

50g caster sugar

pinch of salt

225g self raising flour, sifted

1 egg

1 tbsp milk

Good raspberry jam (I like Mackay’s)

confectioner’s (powdered) sugar (icing sugar)

unsweetened shredded coconut (do not use sweetened)

 

  1. Pre heat oven to 200 deg
  2. Cream the butter and sugar with the pinch of salt. Add the egg with the flour and mix well.
  3. Stir in the milk and rest of flour to make a stiff dough
  4. Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
  5. Bake for 8-10 minutes until very lightly golden brown.
  6. Remove and cool
  7. Sandwich each cookie together with raspberry jam (not too much)
  8. Leave for half an hour for jam to set.
  9. Combine about 1-2 cups of icing sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
  10. Next dip in the coconut and ensure fully covered, set aside.
  11. Great holiday recipe as these will last 4-5 days.
ALL · Bread · Cakes and Biscuits · Hotpoint Oven & Combi Oven Recipes · Scottish Cuisine

Scottish Fruit Scone

Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-

Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)

The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.

Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.

Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too.  My preference is butter, always!

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Makes 8 individual scones

120g of Self Raising Flour

60g Melted Butter

60g Rolled Oats – (Scotts of course)

40g Caster Sugar

2 tsp baking powder

1/2 tsp salt

50g sultanas

1 egg beaten

50ml milk

 

  1. Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.                                                                                                                             20171103_111011
  2. Beat the egg until frothy then add in the melted butter and milk, mix  20171103_111015
  3. Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
  4. Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.   20171103_111939
  5. Brush with a little milk to add glaze.
  6. Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.           20171103_113252  20171103_113646
  7. Remove and allow to cool on a rack.
  8. Best bit…………………………add lashings of butter and devour!!!!

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ALL · Facts and info on Scotland · Scottish Cuisine

Good Food Top 50 Restaurants – Scotland is doing well!

GOOD FOOD GUIDE TOP 50 FOR 2017

GOOD FOOD GUIDE TOP 50 RELEASED

Thank you to the Glasgow Foodie for the report. Top 50

Gleneagles restaurant soars to top spot of Scotland’s best restaurant list in the 2017 Good Food Guide which

Restaurant Andrew Fairlie, is the top Scottish restaurant!
· Aizle, Edinburgh, a new entry to the guide, has been praised for sustainability and its use of seasonal and local ingredients
· Inver, Strachur, another new entry, was singled out for its use of heritage ingredients and its reliance on local resources in a remote area
· Number of Glasgow entries has almost doubled this year
The Good Food Guide (GFG), owned by Waitrose, is a guide to the very best restaurants and eateries across Britain.

Scotland also receives a new entry to the Top 50, with Castle Terrace in Edinburgh, run by chef-patron Dominic Jack, featuring at number 22

The Peat Inn in Fife (ranked 20 with a cooking score of 8), along with Tom Kitchin’s eponymous Kitchin (ranked 23) and Restaurant Martin Wishart (ranked 39), all make the coveted Top 50 list.

Speaking about Restaurant Andrew Fairlie, Elizabeth Carter, Waitrose Good Food Guide Editor, says, “Unimpeachable ingredients are at the heart of Fairlie’s culinary endeavours, from the Gartmorn Farm duck served with ceps to the seasonal pickings from his flourishing two-acre garden (some ten miles away). At the stoves, he’s a master technician, eloquently schooled in the refined traditions of French haute cuisine, but applying a modern sensibility to dishes that always feel newly minted.”

Glasgow has almost doubled its number of entries in the GFG this year, moving from seven entries last year to 13 in 2017.

Singled out for praise in the Longest Serving category, are Ubiquitous Chip, Glasgow, which has been featured consistently in the guide for 45 years; Airds Hotel, Argyll & Bute, 41 years; Ostlers Close, Fife, 34 years; The Three Chimneys, Isle of Skye, 31 years and Crannog, Fort William, 27 years (see our review here).

The top restaurant in the whole of the UK this year is L’Enclume in Cumbria, which scored a perfect 10 and kept the number one spot for the fourth year running – and we can’t argue with that (see our review here)!

1 L’Enclume, Cumbria (10)
2 Restaurant Nathan Outlaw, Cornwall (10)
3 Restaurant Sat Bains, Nottinghamshire (9)
4 Pollen Street Social, London (9)
5 Hibiscus, London (9)
6 The Fat Duck, Berkshire (9)
7 Restaurant Gordon Ramsay, London (9)
8 Hedone, London (8)
9 Restaurant Andrew Fairlie, Tayside (8)
10 Fraiche, Merseyside (8)
11 The Ledbury, London (8)
12 Midsummer House, Cambridgeshire (8)
13 Le Champignon Sauvage, Gloucestershire (8)
14 Alain Ducasse at the Dorchester, London (8)
15 Fera at Claridges, London (8)
16 Le Gavroche, London (8)
17 Marcus, London (8)
18 The French, Manchester (8)
19 André Garrett at Cliveden, Berkshire (8)
20 The Peat Inn, Fife (8)
21 Whatley Manor, The Dining Room, Wiltshire (8)
22 Castle Terrace, Edinburgh (7) New to the Top 50 this year
23 The Kitchin, Edinburgh (7)
24 Bohemia, Jersey (7)
25 The Greenhouse, London (7) New to the Top 50 this year
26 The Waterside Inn, Berkshire (7)
27 Casamia, Bristol (7)
28 Paul Ainsworth at No. 6, Cornwall (7)
29 Dinner by Heston Blumenthal, London (7)
30 Artichoke, Buckinghamshire (7)
31 Le Manoir aux Quat’Saisons, Oxfordshire (7)
32 Restaurant Story, London (7)
33 Gidleigh Park, Devon (7)
34 Restaurant James Sommerin, Glamorgan (7)
35 Simpsons, Birmingham (7) New to the Top 50 this year
36 Sketch, London (7)
37 Forest Side, Cumbria (7) New to the Top 50 this year
38 Murano, London (7)
39 Restaurant Martin Wishart, Edinburgh (7)
40 Ynyshir, Powys (7)
41 Adam’s, Birmingham (7)
42 The Raby Hunt, Durham (7)
43 Freemasons at Wiswell, Lancashire (7)
44 Orwells, Oxfordshire (7) New to the Top 50 this year
45 Restaurant Marianne, London (7) New to the Top 50 this year
46 Hambleton Hall, Rutland (7)
47 The Whitebrook, Gwent (7) New to the Top 50 this year
48 Llangoed Hall, Powys (7)
49 Lake Road Kitchen, Cumbria (6)
50 The Dairy, London (6)

The Good Food Guide will be available to buy at Waitrose from 5th September priced at £12.99 (rrp £17.99). The guide can also be pre-ordered now at thegoodfoodguide.co.uk

ALL · Black pudding/ Haggis · breakfast · Healthy Eating Ideas · Scottish Cuisine · superfoods

Wee Scottish Brekkie Omelette (Healthier edition)

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I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.

I source all my ingredients locally so everything is fresh and super tasty!  Not joined a Food Assembly near you  yet, sign up here:-

https://thefoodassembly.com/en

I’m also following Jamie Oliver’s Food Revolution and oh yes this is my omelette challenge entry too! Haven’t signed up yet? Here is the link below.

http://www.jamiesfoodrevolution.org/

 

Makes 1 omelette

2 eggs

2 slices of Black Pudding

1 rasher of low fat smoked bacon

1 mushroom

2 cherry tomatoes

Salt & Pepper to taste

1 Tbsp of baked beans

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  1. Heat some low fat cooking spray oil in a pan and lightly fry black pudding (6 mins), bacon (3 mins), mushroom and tomatoes (2-3 mins).                                                                                 20160521_094035
  2. Beat eggs together, add in salt & pepper, heat oil in a pan and cook omelette until slightly running on top still.20160521_094452
  3. Add in the filling above and cook for further 1 min, then fold and serve with some baked beans. Yummy! 20160521_094730

I also love it when you get a doubler…….maximum flavour too!  20160521_094112

 

ALL · Facts and info on Scotland

Scottish Baker of the Year Awards

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SCOTTISH BAKER OF THE YEAR CROWNED

 

REIGNING WORLD SCOTCH PIE CHAMPS WIN
SCOTTISH BAKER OF THE YEAR

Craft bakery and family owned business The Kandy Bar of Saltcoats has been announced as the Scottish Baker of the Year 2016 at a ceremony hosted by Scottish Bakers.

This week has been a roller coaster of award nights and it’s great that yet another Scottish Baker has been recognised for their passion in baking. Read all about it here.

 

http://www.foodanddrinkglasgow.co.uk/scottish-baker-of-the-year-crowned/

ALL · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · Scottish Cuisine · Soups and Stews · Venison

Venison and Chorizo Casserole

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On my travels back from Inverness this week, I stopped at the House of Bruar near Blair Atholl, they have an amazing Food Hall with everything Scottish and some.  I picked up some lovely venison from Highland Game, Purveyors of fine foods in Dundee. With some Chorizo left over I decided this recipe, which was absolutely delicious and rich in flavour.

Serves 2

300g Diced Venison

75g Chorizo – sliced/diced

1 onion chopped

1 crushed garlic

1 tbsp smoked paprika

salt & pepper

250ml beef stock

100ml red wine (I used Merlot, perfect with venison)

1 Bay leaf

1 carrot sliced or you could use butternut squash

1 tbsp flour

 

  1. Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
  2. Add the Chorizo, garlic and onion and stir through for few mins until golden.
  3. Sprinkle in the paprika and add the carrots, pour in the beef stock and red wine, bring to the boil, cover and simmer for 2-3 hours.                                                                                                                            20160409_173408
  4. I served with some wild rice but it is also lovely with boiled potatoes and green veg.

YUMMY!

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ALL · Facts and info on Scotland · Pastries and Pies

World Scotch Pie Winners Announced for 2016!

Stephen and Rona McAllister from The Kandy Bar of Saltcoats have won the World Scotch Pie Championship 2016. Having taken the title in 2014, the Scotch Pie Club is delighted to announce that the winner of the 17th World Scotch Pie Championship is The Kandy Bar of Saltcoats making them THE WORLD SCOTCH PIE CHAMPION OF 2016.

WELL DONE to:-

Stephen and Rona McAllister from The Kandy Bar of Saltcoats have won the World Scotch Pie Championship 2016.
Having taken the title in 2014, the Scotch Pie Club is delighted to announce that the winner of the 17th World Scotch Pie Championship is The Kandy Bar of Saltcoats making them THE WORLD SCOTCH PIE CHAMPION OF 2016.

Stephen McAllister, who owns and runs The Kandy Bar with his wife Rona and their dedicated team said “To win again, I cannot believe it! To have been given the ultimate accolade today and once again to be able to call our pie the WORLD CHAMPION as judged by a panel of experts is just fantastic. This award is proof that The Kandy Bar team is the best in the land. I am really looking forward to the year ahead and to selling more of our winning pies than ever.”

“The competition, which has run for 17 years, aims to highlight that bakers and butchers create high quality artisan pastry products. Recognising the “great and the good” in this way rewards excellence and raises the bar in the industry” says head judge Ian Nelson who oversaw the judging process to ensure only the best pies were recognised and that only the best of the best was crowned world champion.

There was  a record entry of 100 butchers and bakers entering over 500 pies, pasties, sausage rolls, bridies, savouries and apple pies into the competition.

 

Stephen and Rona McAllister from The Kandy Bar of Saltcoats have won the World Scotch Pie Championship 2016. Having taken the title in 2014, the Scotch Pie Club is delighted to announce that the winner of the 17th World Scotch Pie Championship is The Kandy Bar of Saltcoats making them THE WORLD SCOTCH PIE CHAMPION OF 2016.
Stephen and Rona McAllister from The Kandy Bar of Saltcoats.