Chanterelle Soufflé Omelette
A forest walk provided our first late summer chanterelles. As I brushed each one with my clean paintbrush, kept in a drawer for such occasions, I pondered on what to cook and decided on this omelette. Yes that would do nicely so here is my version for two.
Pancakes
Orkney Bere Bannocks
Beremeal flour is available from Barony Mill by mail order or check out the link for stockists
Småland Örtkryddad Sill – herb spiced pickled herring
Rosti with Ramsay Bacon
Rosti is a supper favourite chez nous, with homegrown potatoes from Andrew Skea topped with Ramsays rashers!
Tomme Raclette
Having experienced Swiss raclette in situ it is a favourite breakfast in our home…where a lot of artisan cheese is consumed! If you don’t have a little raclette kit like ours then grill your cheese.
After considerable, wonderful, edible research I can say we have established Ethical Dairy Tomme & Kedar Tomme both melt beautifully for this. See links below
Serve with your favourite bread – see Bakers section of Scottish Food Guide for recommendations.
Traditional Scottish Potato Scones
Traditional Scottish Potato Scones
Porridge – as you like it!
Porridge has so many variations: in our house, I like mine with salt and Bosse likes his with muscovado sugar! Others like to add berries or honey…anything goes! Whatever the topping, for us, cream is essential and if you’re on holiday on Islay, a wee dram is mandatory too! Here we are at Glenegedale.
There is also a choice of oats: rolled oats for a quick result; medium oatmeal flour for a smooth result, and, our favourite, pinhead oatmeal for a slightly nutty textured result. Every family has their own method so here’s ours!
Whatever your preference porridge makes a very healthy start to the day.
French Toast
Such a tasty breakfast treat – can be veggy with a buttered mushroom or grilled tomato topping rather than bacon.
Breakfast Finnan Haddie with poached egg
A true Finnan Haddie is a split, whole gutted fish, not the mass-produced dyed boneless fillets. The delicate smoke gives it a wonderful flavour. It has a long association with the famous Scottish soup Cullen Skink, and is also poached in milk for breakfast and the main ingredient in kedgeree
Traditionally cold smoked over peat, from Aberdeenshire, where the name originates and popular across Scotland since at least 1640’s. It is salted and left to dry overnight prior to smoking. Due to the light smoke it has a relatively short shelf life
There are still few small independent smokers who follow the traditional method so ask when ordering. e.g. H S Murray, Inverkeithing – see link below
Finnan Haddie is on SF Ark of Taste
Berlin Brunch with Blueberries
With a daughter in Berlin we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with blueberries and whipped cream.
Berlin Brunch with Trout Topping
A favourite pastime with my daughter when in Berlin, is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Ramsay’s ‘Special’ Traditional Breakfast
Ost Bröd
A delicious Swedish bread using Slow Food Ark of Taste ingredients