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 melts beautifully for this and is the ideal local cheese.

Serve with your own or your favourite sourdough.

Traditional Scottish Potato Scones

Traditional Scottish Potato Scones Traditional Scottish Potato Scones Print Recipe Servings 1 batch Servings 1 batch Traditional Scottish Potato Scones Print Recipe Servings 1 batch Servings 1 batch Ingredients 225 g cold cooked seasoned mashed potatoes – ideally a floury variety 25 g butter 50 g plain flour Half a level tsp baking powder Summer […]

Rora Yoghurt Breakfast No2

Simply select a straight glass and add a spoonful of jam. Top with Rora natural or flavoured yoghurt then scatter with berries, a few hazelnuts and seeds for a wonderful refreshing start to the day. If berries are not in season, frozen ones work equally well.

Rora Yoghurt Breakfast No1

Select a straight glass and add a spoonful of runny local honey. Top with Rora natural or flavoured yoghurt then scatter with muesli and add a few berries for a wonderful refreshing start to the day. If berries are not in season, frozen ones work equally well.

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
Finnan Haddie is on SF Ark of Taste

Berlin Brunch with Blueberries

With family in Kreuzberg 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

With family in Kreuzberg 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 hot smoked trout, a drizzle of runny local honey and a local free range poached egg.

Ost Bröd

A delicious Swedish bread using Slow Food Ark of Taste ingredients