Tealoaf

Tealoaf
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Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
Servings
1 tray
Servings
1 tray
Tealoaf
Print Recipe
Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
Servings
1 tray
Servings
1 tray
Ingredients
Servings: tray
Instructions
  1. Prepare a pot of tea and pour over a bowl of dried fruit. Infuse overnight if possible.
  2. Line a baking tray and pre heat oven to 170 C.
  3. Beat butter and sugar then gradually add remaining ingredients apart from fruit.
  4. When cake mix is glossy and a dropping consistency, fold in drained fruit. Add a little of tea if necessary so the mix is a good ‘dropping consistency.’
  5. Spoon into lined cake tin and scatter with almonds. Bake for half an hour and test cake with a metal skewer. The skewer should come out clean, not sticky and cake should be well risen and set.
Recipe Notes

recipe, photo & styling: wendy barrie

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Apple & Bramble Crumble

Apple & Bramble Crumble
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Servings
4 people
Servings
4 people
Apple & Bramble Crumble
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Pre heat oven to 200 C
  2. Prepare fruit and scatter along with sugar in a buttered ovenware dish. Add water.
  3. In a bowl, rub butter into flour until it resembles breadcrumbs. Add sugar and combine.
  4. Spoon over fruit and bake for about 35-40minutes until golden and bubbling.
Recipe Notes

Delicious served with cream, ice cream or custard. Serves 4. If the apples are sweet eating apples, add less sugar to fruit.

recipe, photo & styling: wendy barrie

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Belhaven Smoked Trout & Dill Pie

Belhaven Smoked Trout & Dill Pie
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Servings
4 persons
Servings
4 persons
Belhaven Smoked Trout & Dill Pie
Print Recipe
Servings
4 persons
Servings
4 persons
Ingredients
Servings: persons
Instructions
  1. To make the pastry, rub butter into the seasoned flour until it resembles breadcrumbs.
  2. Add egg and mix with a knife to form firm dough. Add a little cold water if absolutely necessary to bring the dough together. It should come away cleanly from the sides of the bowl. Pre -heat oven to 190C
  3. Cool pastry for 30mins is possible.
  4. Roll out pastry on a lightly floured surface and use to line a flan dish. Trim pastry. Prick the base with a fork.
  5. Place on a baking tray and bake (empty) for 10mins. until baked but not browned. Remove from oven. Turn down oven to 160C.
  6. Flake trout over the pastry base. Combine the eggs with milk and dill. Pour into flan case over trout. Scatter with cheese.
  7. Bake for approx 20mins until filling is set. Remove from oven. Serve warm or cold.
Recipe Notes

recipe, photo & styling: wendy barrie

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Traditional Scottish Potato Scones

Traditional Scottish Potato Scones

Traditional Scottish Potato Scones
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Servings
1 batch
Servings
1 batch
Traditional Scottish Potato Scones
Print Recipe
Servings
1 batch
Servings
1 batch
Ingredients
Servings: batch
Instructions
  1. In a bowl thoroughly mix the potatoes with softened butter and most of the flour. If the potatoes were not seasoned also add a little salt to the mix.
  2. Turn out onto a floured surface and mould together into one dough.
  3. Roll out thickly – approx. 1cm – and cut in desired shapes: use a round cutter, cut in squares then diagonally to make triangles, or use a tea plate as a guide for a good sized circle then quarter (as in photo).
  4. Drizzle a little oil in a frying or flat pancake pan. When hot, add scones. Cook for 3-4mins on one side until toasted then turn over and repeat.
  5. Keep warm under a tea towel until all completed.
Recipe Notes

Serving suggestions: Ramsays streaky bacon / Fried egg / Smoked mackerel with sour cream

recipe, photo & styling: wendy barrie

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Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
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Servings
4 servings
Servings
4 servings
Roasted Vegetables with Peasemeal Dumplings
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven 190 C
  2. Scatter vegetables in a roasting tin. Drizzle lightly with oil. Add salt and pepper. Shake in tin to mix together.
  3. Oven-roast for 15 minutes until coloured and curling at edges. This can all take place on hob if preferred.
  4. Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked and sauce is rich and flavoursome. Adjust seasoning as required.
  5. Meanwhile make dumplings. Place dry ingredients in a bowl and mix with sufficient milk to make a moist dough.
  6. Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
  7. Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
  8. Serves: 4-6
Recipe Notes

Fresh chillies available from Galloway Chillies - they will keep you right what strength to buy!

recipe, photo & styling: wendy barrie

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Savoury Shortbread

Savoury Shortbread
Print Recipe
Servings
24 biscuits
Servings
24 biscuits
Savoury Shortbread
Print Recipe
Servings
24 biscuits
Servings
24 biscuits
Ingredients
Servings: biscuits
Instructions
  1. Soften butter in a good-sized mixing bowl. Grate cheese and weigh seasoned flours.
  2. Work in the cheese with a little flour and gradually work in remaining flour to create a smooth pliable dough.
  3. Evenly divide dough into balls, place on a lined tray and press with fork to flatten with design.
  4. Bake in a pre-heated oven at 180 C for 15-20minutes until golden.
  5. Allow to cool on tray before moving.
  6. Makes 2dozen
Recipe Notes

recipe, food styling & photo: wendy barrie

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Classic Shortbread

Classic Shortbread
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Classic Shortbread
Print Recipe
Ingredients
Servings:
Instructions
  1. Pre-heat oven 170 C.
  2. In a bowl cream butter and sugar until light and creamy.
  3. Gradually work in sifted flour and turn out onto a floured surface.
  4. Knead lightly to achieve a smooth dough.
  5. Dust your mould with flour and tap to remove any surplus.
  6. Place dough in mould and ease into corners.
  7. With a firm tap, knock dough out of mould and onto a baking sheet.
  8. Bake for approx 20mins until pale golden.
  9. Remove from oven and allow to cool on tray.
  10. Dredge with caster sugar.
Recipe Notes

Shortbread moulds can be found in cookshops, antique or flea markets so keep a look out! Cooking times will depend on size of cutters/moulds.

recipe, food styling & photo: wendy barrie

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Mary Contini’s Scampi

Mary Contini's Scampi
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Mary Contini's Scampi
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Ingredients
Servings:
Instructions
  1. Bring a large pot of water to the boil. Nip the tail of the langoustine and twist it, pulling out the black vein that lies down the middle. Alternatively, remove vein after cooking.
  2. Drop the cleaned langoustine into the boiling water and boil them for 2-3 minutes, just until they change colour.
  3. Set aside to cool. (They’re fabulous to eat just like this dipped in mayonnaise, never mind frying them).
  4. Shell them by squeezing the shell with your fingers, cracking it along the back. Turn the langoustine over and use the length of both your thumbs against the edges of the shell on the underside to pull the shell apart. The beautiful pink flesh comes out in one piece. Check the back to make sure the entire black vein is out. If not, rinse it away with a little water.
  5. Mix the egg and the cold water and sift the flours into the bowl. Whisk everything with a fork or balloon whisk. The batter should be thin, just enough to coat the seafood lightly. If it’s too thick add a little more water.
  6. Heat oil for deep-frying. Dip the langoustine into the batter, shake away any excess and deep-fry them until they are light and golden. They’ll cook in 3-4 minutes. Keep the oil nice and hot.
  7. Drain on kitchen paper and eat immediately.
  8. Serves 2 as a main and more as a starter
Recipe Notes

A childhood memory from Mary Contini of Valvona & Crolla http://www.valvonacrolla.co.uk

photo & styling wendy barrie

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Festive Gingerbread Biscuits

Festive Gingerbread Biscuits
Print Recipe
Biscuit numbers depend on size - for a house, double the quantity
Servings
1 batch
Servings
1 batch
Festive Gingerbread Biscuits
Print Recipe
Biscuit numbers depend on size - for a house, double the quantity
Servings
1 batch
Servings
1 batch
Ingredients
Servings: batch
Instructions
  1. Grease a baking sheet. Heat oven 190 C (Gas No5).
  2. Sift dry ingredients into a bowl and rub in butter to mixture until it resembles breadcrumbs.
  3. Crack the egg into a bowl and add syrup. Whisk together with a fork and add to dry mix, using the fork to blend thoroughly into a paste.
  4. Using your hands, mould together to form a dough.
  5. Roll out onto a floured surface and cut out shapes. Lift carefully onto baking sheet.
  6. Bake for 12-15 minutes until darker and set. Place on a wire cooling tray and leave to harden.
Recipe Notes
recipe, food styling & photo: wendy barrie
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St Andrews Cheese Straws

St Andrews Cheese Straws
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St Andrews Cheese Straws
Print Recipe
Ingredients
Servings:
Instructions
  1. Add salt to flour and rub in 50g of the measured butter.
  2. Cut remaining cold butter into small cubes and drop into sieved flour.
  3. Add lemon juice, grated cheese and most of the water and mix gently together with a palette knife. Add remaining water as necessary.
  4. Tip this rather rough mass onto a floured surface and shape into a brick, using the palette knife or a rolling pin.
  5. Press gently/roll into a rough rectangle and fold over itself in thirds. Roll and fold three times more, making 4 rollings in all. During baking these thin layers of butter melt and are absorbed by the flour creating lovely flakes of pastry.
  6. Finally roll out pastry and cut in lengths for cheese straws, or shape as you wish.
  7. Bake on a baking sheet lined with parchment at 220 C (Gas No7) for approx. 15mins until the straws are a rich golden hue.
  8. Serve warm or cold and they freeze beautifully so can be made well in advance.
Recipe Notes

recipe, food styling & photo: wendy barrie

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