Posts Tagged ‘recipes’
Michelin Star chef Nuno Mendes on how to pair seafood and whisky
Renowned Portuguese chef Nuno Mendes, from the Michelin Starred restaurant Viajante in London, has teamed up with Old Pulteney to showcase how to pair seafood and whisky. Mendes has created a series of recipes showcasing the latest release in Old Pulteney’s limited-edition Coastal Series, Old Pulteney Port, to highlight the shared heritage of these two…
Read MoreThe Hebridean Baker: Hogmanay Clootie Dumpling recipe
From his latest book, The Scottish Cookbook, Hebridean Baker, Coinneach Macleod shares his recipe for a Hogmanay Clootie Dumpling. ‘Last year on my US tour I visited Fort Collins, Colorado. A lady in the audience raised her hand to ask a question,’ Coinneach says. ‘”How do I find a Hebridean man to marry?!” As the…
Read MoreThe Hebridean Baker: Pear tarte tatin
From his latest book, The Scottish Cookbook, Hebridean Baker, Coinneach Macleod shares his recipe for a Pear tarte tatin. ‘Here, tarte tatin gets a festive makeover by using pears poached in mulled wine instead of the classic apples,’ Coinneach says. ‘This dessert blends the sweetness of pears with winter spices and a caramelised, flaky crust,…
Read MoreThe Hebridean Baker: Christmas Mess
From his latest book, The Scottish Cookbook, Hebridean Baker, Coinneach Macleod shares his recipe for Christmas Mess. ‘If you need a festive dessert in a hurry, this Black Forest Eton Mess is the perfect choice – with the added bonus of using store cupboard ingredients,’ Coinneach says. ‘This recipe combines the rich, indulgent flavours of…
Read MoreInside The Hebridean Baker’s New Cookbook: ‘My recipes are intentionally cosy and wintery, I love that style of cooking’
We caught up with The Hebridean Baker, Coinneach Macleod, to talk about his new book, The Scottish Cookbook. And he shares some of his favourite festive recipes with us including his Hogmanay Clootie Dumpling and Christmas Mess. It’s easy to see why Coinneach Macleod is adored by his loyal followers who can’t seem to…
Read MoreSue Lawrence: Lemon curd polenta cake
‘The polenta in this lovely yellow cake makes the texture slightly gritty and the flavour from the lemon curd is wonderfully tangy,’ Sue says. ‘There is also a good background hint of olive oil – I recommend using a fruity oil, not a peppery one, if possible. It’s worth reading the label on the bottle.…
Read MoreRecipe: Homemade ricotta ravioli from Luci’s Italian Restaurant
Luci’s Italian Restaurant in Lasswade serves up their fresh pasta everyday. Here they show how you can make a delicious ricotta ravioli at home. You will need a pasta machine to make this recipe. Ingredients (makes 22-24 ravioli) 300g ’00’ pasta flour, plus extra for dusting 4 eggs, 3 beaten lightly, 1 whole ½…
Read MoreGillian Veal from Cambo Gardens shares her recipe for Parmesan-Crusted Aubergine
The lush Georgian Walled Garden at Fife’s Cambo Estate has become something of an edible playground for Gillian Veal. For our Food Feature in the August magazine, we talk to owner and chef at The Parlour Café in Dundee and the Café at Cambo Gardens in Fife, Gillian about her love of fresh produce. Here…
Read MoreDAME MARY BERRY’S HIGHLAND CHRISTMAS
NATIONAL treasure Dame Mary Berry is returning to her roots in Bonnie Scotland for a Christmas TV special. Travelling through the Highlands on the ultimate winter break, the Queen of cakes serves up a decadent festive feast in her new BBC programme, Mary Berry’s Highland Christmas. Throughout the 60-minute special, the acclaimed food writer, cook…
Read MoreRecipe: A delicious Cullen Skink soup
This delicious Cullen Skink soup from the Old Manor Hotel in Lundin Links is one of the most popular dishes on the menu. Originating in Cullen, a harbour town on the north coast of Aberdeenshire, the soup was made from scrapings of beef. However, in the 1890s, as beef became expensive, and the town specialised in smoked…
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