Rough Puff Pastry
Pepparkakor – Gingerbread biscuits
In olden days these were always cut into shapes of the farmer, his wife and his piglets. Heart-shaped ones make beautiful window decorations and the same recipe can be used to make gingerbread houses, beautifully decorated with royal icing.
Roasted Roots with Peasemeal Dumplings
Seafood Gratin
We are blessed with fabulous seafood, so whether haddock, fresh or smoked, fishmonger’s fish pie mix or luxury scallops for a special occasion – all are equally delicious. Vegetable gratins also work beautifully with courgettes, cauliflower or even Brussels sprouts! If using vegetables, steam before placing in the ovenware dish instead of poaching in milk.
I know of no commercial crumbs that get our vote! Breadcrumbs are easy to make in a mortar and pestle and you can simultaneously rid yourself of the frustrations in life! It takes a matter of moments and the difference in flavour is outstanding. Store in an airtight jar for months and use as required.
Orkney Bere Bannocks
Beremeal flour is available from Barony Mill by mail order or check out the link for stockists
Brodies Tealoaf
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.
Smoked Trout & Dill Pie
Traditional Scottish Potato Scones
Traditional Scottish Potato Scones
My Granny’s Cloutie Dumpling
A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.