Fabulous Food Blogs

Tuesday 28 May 2013

Pancakes

The manchild at university skyped early on Sunday for the family 'pancake' recipe. Whilst I was surprised by my early am call, I really needn't have worried. He'd had a heavy night and abundant bodies littered the uni flat. I think they call it socialising.

Whilst we make these so regularly that I do them in my sleep, I have to fess up that when cooking, I'm not great with measuring even pancakes And we're not talking French crepes or English pancakes, the manchild is perfect at those, he is even on his second crepe pan. No, we are talking fluffy beautiful squishy Scottish granny pancakes. If you don't have a Scottish grannie you might think if these as 'dropped scones', but don't worry, it's not your fault.

A quick and exciting measuring adventure later, we fathomed it. Phew. I'd hate to lose my 'mum knows how to cook everything' mantle.

Photos and recipes to follow. I promise. Had to eat a few before I was happy to share.

Honest.

Until next time.

Happy stuffing pancakes in your chops.

And for a great blog with the same pancakes as I make......... pop along and call into Life in mud splattered boots at http://annewheaton.co.uk/2012/06/01/in-my-kitchen-june/


Monday 27 May 2013

Perfect pavlova

I don't like cake. There you go I said it out loud and proud. However, I do love pavlova, which is most definitely NOT cake. Yum. Cream fruit and chewy gooey meringue, bliss.
Whilst this delight was sampled when 'oot and aboot' I do make a rather fine one myself courtesy of Mary Berry's fine recipe book. We've made it so much the book falls open at the pavlova page (pg 38, Mary Berry 'Desserts and Confections'.) Very efficient.

Or if you have an Aunty Claire who's a real chef, phone her in your normal panic to check the method [again], she doesn't mind.

The basic recipe is 1 part egg white to 2 parts (oz) caster sugar. So for a decent pavlova I tend to go for 6 egg whites, 12 oz Caster sugar. White egg whites into submission, gently add sugar tablespoon at a time says Mary. I'm lazy I lob it all in at once, seems to work. [Magic ingredient alert.....always add 1-2 tspn vinegar to same of cornflour and mix through, plonk into whipped egg whites and sugar. Makes for a crumbly and yet chewy meringue.*] bake at 150c for an hour or pale cream in colour.  I usually let it cool in the oven with the door slightly open, as I'm slightly crazy like that.

Slaither with about a pint of whipped cream and decorate with fruit of choice.

Do not share, seriously, that's not optional, if they want a meringue let the rest of them make one themselves. Its not hard. Or if you have to share eat the edges yourself.

Until next time, happy scoffing.

*Ps any vinegar will do (white or malt or wine or cider) but don't use it from either pickled onions (ergh somehow it keeps that oniony taste, don't be lazy go and get some fresh vinegar) and NEVER use vinegars from pickled beetroot. Pink meringues that taste of beetroot, are not cool.

Saturday 25 May 2013

Roasted tomato, lemon and red pepper fish soup

More of a stew than a soup started with a base of chorizo and green onions and the stock from a kilo of mussels quickly steamed. Delicious.
Add to this bubbling delight some gorgeous roasted-lemon and infused veggies, then lob the fish of your choice chunked coursely. I made this for a chum once, inspired by frozen lemons. Frozen lemons roast beautifully and break down into a sauce magnificently. If you find fish thats in season its generally a relatively cheap dish (tusk and mussels in here). Whenever I see reduced lemons, they get quartered and frozen quick style waiting for the catch of the day to land. Yum.

Until next time, freeze some lemons! Happy scoffing.

Thursday 23 May 2013

When the haggis landed on the wrong page.

As it still feels like the depths of winter here in the frozen north, comfort food beckons. Now you can't get more comfort food than haggis and tatties (mashed
Potatoes).  Doesn't this look bonnie? This version of an old classic was beautifully presented with a whisky sauce. Given the presentation you can see it was cooked by someone else at the lovely Kirkwall Hotel. So its in the 'eating out' category of life. I'm not known for my culinary artwork. I'm more the eating before its ready type.
So if you fancy quenelles of tattie and haggis delightfully adorned with micro salad shoots,on a plate, try The Kirkwall Hotel. Their menu never fails to deliver, even when serving up this classic.
And for main, monkfish, roast pepper sweet and sour glaze with a chorizo, spinach and tattie mash. Now, I'd like to tell you this was amazing, but I could only drool at my partner in crimes plate. Too quickly devoured to get a photo of this modern take on humble monkfish, it was THAT good.
Compliments to the chef!

Until next time, whether its old comforts or modern twists, happy scoffing.
And be careful with smart phones, they only make you look daft!

Kirkwall Hotel Ltd, Registered Office: Harbour Street, Kirkwall, Orkney KW15 1LE.Registered in Scotland Co no 452534. Telephone: +44 1856 872 232      Fax: +44 1856 872 812      Email: enquiries@kirkwallhotel.com



Girl needs porridge

This lass loves porridge, cooked with water and a pinch if salt, milk and a tiny sprinkle of sugar at the side, it's delicious. In the olden days I hear that the use to cool it and set in a drawer, taking slabs off as needed. Sounds a bit yuk until you think of flapjacks, perhaps that's the modern version?

Oats are a superfood don't you know. I wonder how you take yours?
 
Until next time, happy scoffing - love your porridge!

Wednesday 22 May 2013

Mushy peas - comfort food!

Some days a plate of these mushy with crusty bread or chips or fish AND chips is just the ticket.
I told you it wasn't all fine dining! This is pure comfort sitting in your jammies food And mushy peas aren't everyone's favourite I think they're like Marmite, love em or hate em. I've eaten them posh as quenelles with mint and olive oil, or straight out the tub from the chipper. Love 'em all! Although NO one else in my household shares my delight for them, all the more for me!

Until next time, happy scoffing (however you're dressed).

Sunday 19 May 2013

'Anything you want for breakfast Sundays'

In our house Sundays are traditionally ANYTHING you want for breakfast (as long as you get it yourself). It's a long silly tradition started when my children were under school age to make Sundays special. And, to just terrorise their father, I'm cruel like that.

Today in true traditional style, I'm having gnocchi and asparagus with butter for breakfast. sadly I'm out if eggs. A poached egg would have just turned this from awesome to sublime. Love both, working all day, so I knocked up some of this for lunch and it looked so good I had some for breakfast too.
Love anything you want Sundays. As the cellist has exams I've made her some cinnamon and apple Danishes. Made with reduced pastry, a really wrinkly looking apple and a dollop of cinnamon, these cost less than 35p for eight of them. Great way to use up old fruit......
 
Well I had to test one......don't want her poisoned!

Until next time, happy scoffing!

Monday 13 May 2013

The finest of Orkney dining - The Creel

 Orkney Tusk, Scallops and Braised Celeriac - photo from The Creel
The thing about those who like to nosh, is that sometimes it can be ordinary good grub, but sometimes it can be quite fine dining and even a bit posh. The Creel down on one of the south isles of Orkney is an extraordinary experience. Friendly atmosphere, the food has always been immense when we've eaten there. (I'm happily almost at double figures) They offer a small menu of fresh local produce, always a fish and a meat choice, always gloriously gorgeously cooked and presented. I hear they also do amazing puddings, not being a pudding fan, I can wholeheartedly say that even I think they LOOK amazing. And, the cheese board is fantastic.

Highly recommended, in several places including the Michelin Guide, if you're going to eat anywhere in Orkney, eat here. The views across the bay are just breathtaking, a quiet wee place which is just amazing.

Oh and they make their own bread in the aga.
Fresh bread - photo The Creel
For a bread head like me, forget pudding I've got my eye on a lovely warm freshly baked sour dough. And, yes we did have two generous baskets full.

Oh Ok, I'll show you a pudding then too, Scapa Special (Beer) Ice-Cream was epic.
Chocolate Tart, Scapa Special Ice-cream with Beer Nuts. Photo - The Creel
You'll find thier Facebook here and their website here.

And a cunningly fab map here. Just in case you're in the area, or plan to come.

A three course dinner is £40, and an utter bargain. They have a really lovely wine selection which doesn't break the bank either.

Until next time, fill your boots! Happy Scoffing!

Alan and Joyce Craigie
   Creel Restaurant and Rooms
   Front Road
   St Margaret's Hope
   Orkney KW17 2SL

   Tel: (01856) 831311 (UK)
   Tel: +44 1856 831311 (International)




Wednesday 8 May 2013

On just 'eating' and Dim Sum in Edinburgh

Whilst 'fine dining' is considered by many to be a hobby, something to put on a CV, what about just eating? Does it always have to be 'fine'? It has to be tasty thats for sure, if its not tasty I always feel robbed of a meal, but fine? No. Whilst I do partake in the old 'fine dining', in fact I did on Saturday, I'm generally more than happy just scoffing. It has to be nice food I'm scoffing, but I've no airs and graces about where I eat and what I'm eating, it just needs to be good. This wee lassie eats, there's no mistake there.
 
Here's my first example. Dim Sum. You say this to folks and often it gets a bit of a nose in the air. I wholeheartedly disagree that simple foods like these deserve such treatment. Simple honest, groany yummy dim sum. Have you ever tried making it? Its darn complicated, technque tastic and simply delicious. I'm in the early days of trying to perfect my own, until I do, I'm happy to eat out! We often go to a bigger place in Edinburgh but heard about this place and wanted to check it out. It didn't disappoint.
 With that in mind we tottered off to a recommended Dim Sum place in Edinburgh - check out that menu. Whlst the place is TINY, with maybe 5-6 tables maximum, however the service is amazing and helpful. All dim sum made here are done from scratch and it shows. Check out their menu......
 
Needless to say we had thirds. Head down Leith Walk, Edinburgh and fill your boots.
 
They don't appear to have a web page but do have a facebook page and there are excellent reviews on Tripadvisor.
 
Until next time happy scoffing. Embrace eating, whatever type it is!