Recipe Archive

JUNE

I had a great day demonstrating at the Aberdeen Angus Cattle Society event at Burghill Farms near Brechin on Saturday.  This dish in particular went down very well with the audience – the very best Aberdeen Angus beef, slow cooked with spices, sweet potato & coconut milk and served with a simple but very tasty tabbouleh salad.

Slow Cooked Spiced Beef with Sweet Potato

15 mls rapeseed oil

1 kg casserole steak, trimmed & cut into large chunks

1 large onion, peeled, halved and finely sliced

1 fat clove garlic

4 generous teaspoons medium curry paste

400ml can coconut milk

5ml spoon tamarind paste soaked in 15mls hot water

15mls soft brown sugar

15mls fish sauce

Pinch dried chilli

1 cinnamon stick

1 sweet potato, peeled & cubed

Sea salt & freshly ground black pepper

Fresh coriander leaf & chopped toasted cashews to finish

Heat a large, heavy based pan over a medium heat.  Add the oil to the hot pan followed by the beef – keep moving the beef around the pan until evenly browned.  Add the onion & garlic and continue to cook for a couple of minutes.  Spoon in the curry paste and stir well keeping the pan nice & hot.  Next, pour in the coconut milk along with the sugar, fish sauce, dried chilli & cinnamon stick.  Drain the liquid from the soaked tamarind paste and add to the pan – discard the paste.  Season lightly with salt and add a generous grinding of black pepper.  Bring to simmering point, cover and leave to cook very gently for about an hour (alternatively, transfer to a low oven or slow cooker).  Add the cubed sweet potato and continue to cook for a further 15 minutes or until the sweet potato is cooked and the beef is tender.  Serve in warmed bowls with chopped, toasted cashews and fresh coriander leaf sprinkled over.  Add a portion of minty tabbouleh salad on the side to soak up the delicious sauce.  Serves 4 

Warm Tabbouleh Salad

200g bulgar wheat

1.1  litres hot vegetable stock

10mls rapeseed oil

1 bunch spring onions, trimmed & finely sliced

Juice of 1 large lemon

Large bunch of fresh mint, finely chopped

Sea salt & freshly ground black pepper

Place the vegetable stock into a saucepan – bring to the boil, then stir in the bulgar wheat.  Reduce the heat and simmer for 10-15 minutes or until the wheat is tender – drain through a sieve to remove any excess liquid.  Place the cooked wheat into a mixing bowl – separate the grains with a fork.  Stir in the remaining ingredients and season to taste – serve while still warm. Serves 4 

May

A delicious cake with a moist, dense texture that's perfect served with summer fruit compote and vanilla ice-cream.  And as it contains no flour, it makes the perfect pudding for those on a wheat or gluten free diet.

Chocolate Mousse Cake with Summer Fruit Compote

Ingredients:

100g Clover or butter

60g golden caster sugar

100g dark chocolate broken into pieces

3 medium free range eggs - separated

1/2 teaspoon vanilla extract

500g carton of frozen summer fruits

a little icing sugar & vanilla ice cream to serve

Method:

1.  Pre-heat the oven to 160degC.  Line a 2lb loaf tin with baking parchment.

2.  Place the dark chocolate in a bowl with the Clover - place in the microwave on medium power until melted together, stirring at regular intervals.  Leave to cool slightly

3.  Whisk the egg whites until stiff.  In a separate bowl beat the egg yolks with the sugar and vanilla until thick & creamy then fold into the chocolate mixture.  Gently fold in the egg whites.

4.  Spoon the mixture into the prepared loaf tin and level the top.  Place in the pre-heated oven for about 40 minutes or until well risen and almost firm to touch.

5.  Remove from the oven and leave in the tin to cool.  The cake will collapse as it cools due to the absence of any flour, but don't worry, that's supposed to happen - it will still taste great.

6.  To make the compote, place the frozen fruit in a saucepan over a low heat.  Don't add any water or sugar, simply cover with a lid and allow to slowly simmer until the fruit is softened but still whole.  Allow to cool to room temperature.

7.  Remove the cooled cake from the tin.  Cut into slices, dust lightly with icing sugar, and serve with fruit compote & ice cream on the side.

April

Do you remember when I wrote my recipe for March I was moaning about the weather being so cold, snow on the ground since December etc ?  Well, here we are in April and we have just had the worst snow storm of the winter so far - still no end in sight of the wintry weather.  So if it's too snowy to roll your Easter eggs this weekend you could always make this delicious chocolate cake to celebrate instead!  I've made this recipe twice in the last few weeks as both my kids have their birthdays in March.  I made the mixture into one large cake to celebrate Lewis birthday, then did the same recipe for a batch of cupcakes for Hannah.  Both worked beautifully.  I discovered Tesco do bags of 'micro' chocolate eggs which are the perfect size for cake decorating.

for the cake:

200g Clover spread (at room temperature)

200g golden caster sugar

200g SR flour

4 medium free range eggs

2 level teaspoons baking powder

2 level tablespoons cocoa powder mixed with 3 tablespoons boiling water then left to cool

for the chocolate frosting:

200g icing sugar

100g Clover spread (at room temperature)

50g dark chocolate, melted

1-2 tablespoons milk

1 packet Tesco Micro Eggs to decorate.

1.  Pre-heat oven to 180degC, and oil and base line two 8inch sandwich tins.

2.  Place the Clover, caster sugar, flour, eggs and baking powder in a large mixing bowl with the cocoa & water paste.  Using an electric whisk, beat all the ingredients together thoroughly.  The mixture may curdle slightly but this doesn't matter.

3.  Divide the mixture evenly between the two prepared tins and smooth the tops.  Place into the pre-heated oven for about 20 minutes or until well risen and springy to touch in the centre.

4.  Remove from tins and leave to cool on a wire rack.  Meanwhile place all the ingredients for the frosting into a mixing bowl and beat well.

5.  When the cake is completely cold, use half the frosting to sandwich the two cakes together then decorate the top of the cake with the remaining frosting.  Decorate with the micro eggs.

6.  If you want to make cupcakes, line a muffin pan with paper liners then fill 2/3 full with the cake mixture - bake at the same temperature for about 15-18 minutes, or until well risen and springy to touch.  Cool on a wire rack then decorate with frosting and micro eggs as before.  This recipe makes about 15 cupcakes. 

March

This winter feels like the longest ever - there's been snow on the ground here in Aberdeenshire since the middle of December, and as I write this on the last day of February it's still snowing !  So, perfect weather then to stay in the kitchen experimenting with new recipes.  This one is a favourite with my family - anything with pasta usually is!  It uses mainly store cupboard ingredients and just needs a salad or maybe some steamed broccoli to go with it.  I'm hoping that by the time I come to write a recipe feature for April, the snow will be long gone!

Tuna & Tomato Pasta Bake

Serves 6

300g fusilli pasta (or other small pasta shape)

15mls olive oil

1 large onion, peeled & chopped

2-3 cloves garlic, peeled & crushed

15mls tomato puree

2 x 400g cans chopped tomatoes

5mls dried mixed herbs

2 x 185g cans tuna in brine, well drained

2 slices wholemeal bread made into bread crumbs

100g each grated mozzarella & strong cheddar (or parmesan)

salt & freshly ground black pepper

1.  Pre-heat the oven to 180degC.  Heat the olive oil in a saute pan - add the onions & garlic and cook gently for about 5 minutes.  Add the tomato puree & dried herbs and cook for a further minute.

2.  Add the tinned tomatoes to the pan and season well.  Bring to a gentle simmer - cover and leave to cook while you prepare the pasta.

3.  Place the fusilli pasta into a large pan of boiling salted water - cook according to pack instructions then drain thoroughly.  Mix the drained tuna into the cooked pasta then transfer to a large oven proof dish.

4.  Check the tomato sauce for seasoning, then pour over the pasta & tuna. 

5.  Combine the breadcrumbs with the grated cheeses and a little salt & freshly ground black pepper.  Sprinkle evenly over the pasta & sauce.  Finish with a little more dried herbs and place into the pre-heated oven for about 30 minutes, or until golden & bubbling.  Serve on warmed plates with salad or steamed broccoli on the side. 

February

 This time last year I was taking part in the TV show Taste the Nation, and one of the recipes Nick Nairn shared with us was for a fantastic steamed orange marmalade pudding - I tasted it again recently and had forgotten just how delicious it was!  However, my kids are not too keen on marmalade so I decided I should try and make a sticky toffee version.  So after a little bit of experimentation this is the result - and it too is delicious!  What makes this pudding so lovely is the light and spongey texture - the recipe contains a large proportion of breadcrumbs rather then flour, I think that's the secret.

Sticky Toffee Steamed Puddings

For the puddings: 

150g fresh brown bread, made into breadcrumbs

25g self raising flour

120g light muscovado sugar

120g unsalted butter

75g dates, finely chopped

175g condensed milk (from a 397g can)

3 large free-range eggs

1 teaspoon bicarbonate of soda

For the toffee sauce:

the remainder of the can of condensed milk, 100g unsalted butter, 1 teaspoon treacle & 100mls double cream

1.  Begin by buttering 8 small plastic 1/4 pint size pudding basins (with lids).  Line the base of each with a disc of greasproof paper.

2.  Combine the breadcrumbs, flour and sugar in a large mixing bowl.  Melt the condensed milk in a saucepan with the butter and dates.  Mix the bicarb soda with 1 tablespoon of cold water.  Whisk the eggs until frothy.

3.  Pour the melted mixture into the mixing bowl with the breadcrumbs etc and stir well, then mix in the eggs.  Lastly stir in the bicarb soda.  Mix until well combined

4.  Divide the mixture evenly between the 8 prepared pudding basins.  Place the lids on.

5.  Bring two pans of water to the boil - place the puddings in the pans (water should come about half way up the basins).  Cover the pans with lids and leave to simmer for 1 hour.  Check occasionally that the pans aren't boiling dry.

6.  To make the toffee sauce, place all the sauce ingredients into a pan and bring slowly to simmering point, stirring all the time

7.  Once cooked, remove the puddings from the basins (don't forget to remove the disc of paper!) and serve with toffee sauce poured over.  Whipped double cream is perfect with this.  

January

Pizza with Garlic, Tomato, Olives.....and just a little Cheese!

I love all the rich food and feasting associated with Christmas, however once I get into the new year I'm more than ready to go back to cooking simple, healthier food!  Pizza is not generally a dish that springs to mind when thinking about healthy eating, but it can be really light & delicious if you make it yourself.  I make the base as thin as possible (like the Italians do!), and for the topping I add lots of tomato, garlic & herbs with a sprinkling of parmesan - it's nice and strong flavoured so a little goes a long way.  Of course pizza wouldn't be pizza without the lovely melted stringiness of mozzarella so I suggest adding some of that too!  I think you'll agree that this tastes so much better than the shop bought versions which often have too thick & doughy a base, and far too much synthetic cheese - not like real pizza at all.  I would suggest a nice rocket & tomato salad to go with this.

 Makes a large 12 inch pizza which will cut into at least 8 large wedges.

Ingredients:

For the base:

175g self raising flour

40g Clover or butter

1 teaspoon dried oregano or mixed herbs

a little salt & lots of freshly ground balck pepper

15mls extra virgin olive oil

4-5 tablespoons milk

For the topping:

2 tablespoons tomato puree

2 large cloves garlic, peeled & crushed

1 x 400g can Italian chopped tomatoes

25g finely grated parmesan cheese

100g grated mozzarella cheese

black pepper & dried oregano/mixed herbs

a few pitted black olives

Method:

1.  Pre-heat the oven to 180degC.  Place the flour, Clover (or butter), salt, pepper & dried herbs into the bowl of a food processor - blitz to form fine crumbs.  On slow speed add the olive oil followed by enough milk to form a soft dough.  Roll out the dough on a pizza stone (or a large baking tray) to form a thin 12'' round.  Place in the pre-heated oven for about 12-15 minutes or until just starting to brown a lttle at the edges.

2.  Remove from the oven and turn the heat up to 200degC.  Spread the tomato puree & crushed garlic very thinly over the part-cooked base.  Next, spoon over the chopped tomatoes followed by a little dried oregano.  Sprinkle over the parmesan followed by the grated mozzarella.  Grind over a little salt and lots of pepper.  Finish with another light sprinkling of dried oregano and the black olives.  Return to the hot oven for a further 10 minutes or until golden and bubbling.

3.  Remove from the oven and leave to stand for 5 minutes before cutting into wedges and serving.

December

This month I'm sharing with you a well tried and tested recipe for traditional mincemeat pies.  I've been making this recipe for years and have never been tempted to try any other method, simply because these taste so good.  The pastry recipe makes the best sweet shortcrust I've ever come across, and comes from a cookery book I had at school when I was studying food & nutrition.  This is the traditional pastry topped version, but I've done a variation on this using a streudel topping for Dean's December recipe feature which will appear on their website (www.deans.co.uk) later this month.  I made both varieties in my kitchen recently on the coldest day of the winter so far - the smell in the kitchen was wonderful, and I was very popular with the rest of the family!  Just managed to keep them away long enough to take the photos!  And they freeze beautifully if you want to make ahead - just pop them into a warm oven to defrost and heat through.

Have a very happy and peaceful Christmas ! 

 Traditional Mincemeat Pies

Makes 12 -15 small pies (depending on how thin you roll the pastry!)

Ingredients:

8oz or 230g plain flour

5oz or 140g block margarine (I always use Stork as it really does give the best results - I'd like to say butter works better but it doesn't.  It makes a greasy pastry that's very difficult to handle, and a bit too rich for my taste)

1 tablespoon caster sugar

1 tablespoon hot water

1 jar good quality mincemeat

a little icing sugar for dusting

Method:

1.  Pre-heat the oven to 180degC

2.  Place the flour into the bowl of a food processor - add the margarine and whiz to form fine crumbs

3.  In a little bowl, dissolve the sugar in the hot water.  Add to the food processor and whiz again until a soft dough forms.

4.  Remove from the processor and chill for at least an hour

5.  Roll out the chilled pastry on a floured surface, and cut out fluted rounds to fit a small 12 hole patty tin.  Gently press the pastry rounds into the tin.

6.  Add a teaspoon of mincemeat to each (take care not to overfill).  Roll out more of the pastry and cut out smaller fluted rounds for lids.

7.  Dampen around the edge of each lid with a little cold water then press gently onto each pie.  With the point of a sharp knife make a hole in the centre of each lid. 

8.  Place in the hot oven to bake for about 18 minutes or until just golden.  Remove to a wire rack to cool, then dust lightly with a little icing sugar before serving 

 November

It feels like it's been raining forever in Aberdeenshire, and so wild & windy too as we come into November.  A bowl of hot soup therefore is right at the top of my list of comfort foods right now.  This recipe for cauliflower soup is rich & velvety with lots of cheesey flavour and just a hint of warming nutmeg.  Serve with crusty bread or oatcakes.

Cauliflower CheeseSoup with Nutmeg

Serves 4

Ingredients:

10 mls olive oil

small knob butter

1 large onion, finely chopped

1 small potato, peeled & chopped

1/2 teaspoon freshly grated nutmeg, plus a little extra for garnish

1 large cauliflower, cut into florets

500mls milk

600mls hot vegetable stock

100g grano padano (or strong cheddar cheese)

15mls double cream

sea salt & black pepper

Method:

1.  Heat the oil & butter in a large soup pan and add the onion & potato.  Saute for about 5 minutes.

2.  Add the nutmeg followed by the cauliflower.  Pour in the milk and vegetable stock.  Stir well, season with salt & pepper then cover with a lid and leave to simmer for 10 minutes or until the cauliflower is tender.

3.  Using a hand blender, whiz the soup in the pan until smooth (or liquidize in batches)

4.  Return the pan to the heat and add the cheese - stir until melted.  Next, stir through the double cream and check the seasoning. 

5.  Serve steaming hot, with a little extra nutmeg grated over and a sprinkling of crunchy croutons.

October

Toffee Apple & Shortbread Crumble

I made this recipe at the opening of Huntly's new community kitchen at the beginning of September.  We are so lucky to have this great facility in our town - a lovely, bright, modern kitchen that will be used to host all sorts of food projects and activities for all age groups and abilities.  I was very honoured to be asked to carry out the official opening - so in between all the foody activities on the day, I got to 'cut the ribbon' (tartan of course!) and declare the new kitchen well and truly open for business.   

Serves 4-6

Ingredients:

4 large Bramley cooking apples - peeled, cored and sliced

75g butter

75g light muscovado sugar

a few drops vanilla extract

300ml carton fresh double cream

300g shortbread crumbs (or other sweet biscuit crumbs)

2 tablespoons flaked almonds (optional)

Method:

1.  Pre-heat the oven to 180degC.  To make the toffee sauce, place 50g of the butter into a saucepan with the light muscovado sugar and 3 tablespoons of the double cream.  Add a few drops of vanilla extract then melt the ingredients together over a low heat.  Gently bring to simmering point.

2.  Place the sliced apples into a shallow oven proof dish - pour over the hot toffee sauce.

3.  Melt the remaining butter in another saucepan - add the shortbread crumbs and mix well.

4.  Sprinkle the buttery crumbs evenly over the toffee apples - finish with the almonds if using.

5.  Place in the pre-heated oven for 30 minutes approx, or until the crumb topping is golden and the toffee sauce is starting to bubble around the edges.

6.  Whip the remaining cream with a little sugar until just starting to thicken.  Spoon the hot crumble into pudding bowls and serve with the sweetened cream on the side.  For a more sophisticated finish I like to add a couple of tablespoons of Calvados (French apple brandy) to the cream - delicious! 

September

Mulled Autumn Plums with Whole Spices

There seems to be a bumper crop of plums this year - perhaps plum trees thrive during wet weather (unlike me!).  If you have a plum tree in your garden this is a nice way to use up the fruit.  Or substitute pears for plums - both are delicious mulled in this lovely mix of red wine, sloe gin and aromatic spices.  Serve warm from the oven with a scoop of vanilla ice-cream and a sprinkling of toasted flaked almonds.

 Serves 4

Ingredients:

12  ripe plums

100mls red wine

50mls sloe gin

2 strips orange peel

1 large cinnamon stick broken into 2 pieces

2 star anise

2 tablespoons light muscovado sugar

vanilla ice-cream and a few toasted flaked almonds to serve 

 Method:

1.  Pre-heat the oven to 180degC.  Wash and dry the plums, then cut each in half and remove the stones.  Place the halved fruit in an ovenproof dish cut side up.

2.  Measure the red wine & sloe gin into a small saucepan - add the orange peel, cinnamon stick, star anise & sugar.  Place over a medium heat and bring up to simmering point

3.  Pour the hot liquor over the plum halves, then place in the pre-heated oven for 10-15 minutes. 

4.  Remove the dish from the oven and discard the orange peel and whole spices.  Serve the hot plums in pudding bowls with the cooking liquor drizzled over.

5.  Top with a scoop of vanilla ice-cream and a sprinkling of toasted almonds.

Any left over fruit is lovely chilled and served with yogurt 

August

Spaghetti with Tomatoes & Olives

I had a lovely holiday with my family in Italy at the begining of July - the weather was wonderful, as was the food!  We enjoyed some delicious pasta dishes including a very simple but really tasty spaghetti with tomatoes and black olives.  I've created my own version for this months feature - hope you enjoy it!  I have also developed a real taste for rocket (the peppery salad leaf) since I ate so much of it on our hols!  One of the best salads we ate was a simple a mix of rocket leaves & grated carrot with a little parmesan sprinkled over - I've made that too, several times since I came home and it goes beautifully with this pasta recipe.  Buon Appetito!

Serves 4

Ingredients:

1 tablespoon extra virgin olive oil

1 large clove garlic

1 tablespoon tomato puree

1 x 400g can chunky chopped tomatoes

1 small carton baby plum tomatoes

about 8 pitted black olives - sliced

1/2 teaspoon sugar

a little salt and lots of freshly ground black pepper

a handful of torn basil leaves & parmesan cheese to serve

about 200g (dry weight) spaghetti or linguine pasta

Method:

1.. Heat a large saute pan and add the oil.

2.  Chop the garlic clove and add to the pan - cook gently for about 2 minutes - add the tomato puree and cook for a further minute

3.  Add the can of chopped tomatoes with a little water (just enough to rinse out the can)

4.  Add the baby plum tomatoes, sugar, salt & pepper.  Stir well and cover with a lid.  Simmer gently for about 5 minutes or until the plum tomatoes start to burst.

5.  Meanwhile, cook the pasta in a large pan of boiling, salted water according to the pack instructions.

6.  Just before you drain the pasta, remove a ladleful of the pasta cooking water from the pan and add to the sauce - this is a tip I picked up from a book on Italian cooking by Giorgio Locatelli - he says it improves the consistency of the sauce and helps it 'stick' to the pasta - it seems to work!

7.  Add the drained pasta to the sauce and mix through well. 

8.  Serve immediately in warmed bowls with torn basil leaves, extra black pepper and parmesan cheese sprinkled over. 

July

If you're following a wheat free diet then this months recipe is just for you.  It's a deliciously rich & buttery cake made with polenta rather than wheat flour.  Polenta is made from maize and is commonly found in Italian cuisine where it is often cooked into a kind of porridge then flavoured with butter or cheese.  Polenta gives the cake a slightly grainy texture, and at this time of year I like to split the cake, then fill it with whipped cream and strawberries.  However, it's equally as good served plain with a spoonful of creme fraiche and a light dusting of icing sugar

Orange Polenta Cake

Ingredients:

225g salted butter, softened to room temperature

225g golden caster sugar

3 medium free range eggs, also at room temperature

75g ground almonds

250g medium or quick-cook polenta

the juice and zest of 1 large orange

Method:

1.. Pre-heat the oven to 170degC

2.  Oil an 8inch/20cm loose bottomed cake tin and base-line with greaseproof paper

3.  Beat the butter and sugar together until pale and creamy - use an electric hand whisk

4.  Beat in the eggs one at a time.

5.  Fold in the ground almonds and polenta, along with the orange juice and zest.

6.  Spoon the mix into the prepared tin and level the surface.  Place in the pre-heated oven for 30  minutes approx or until dark golden and just set.  If the cake darkens too much before it's cooked, cover the tin with a layer of tin foil to protect it.

7.  Remove from the oven and leave to cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.

8.  Best served at room temperature or slightly warm.

June

The weather as we go into June is glorious - too nice to spend slaving over a hot stove, but ideal for the BBQ !  This is one of my favourite ways to serve vegetables in the summer, as I often get a bit fed up with salads.  This can be thrown together in advance then just put into a hot oven while you cook the steaks or the burgers on the barbie.  You can vary the vegetable mix depending on what's available - aubergines work well cooked this way.   Or serve without meat - just stuff into warmed pittas or stir through cooked pasta.

 Oven Roasted Mediterranean Vegetables

Ingredients:

 Serves 4

Method.

1.  Pre-heat the oven to 200degC

2.  Place all the prepared vegetables in a large roasting tin - drizzle over the oil and mix through with your hands to coat the veg evenly

3.  Sprinkle over the salt & pepper, and finally tear the basil leaves and tuck in and around the vegetables

4.  Place the tray in the hot oven for about 20-25 minutes or until the vegetables are cooked and just starting to brown at the edges.

5.  Serve hot with roast or barbecued meat or fish.

May

Now that all the excitement of Taste the Nation is over I'm getting down to some real work, preparing for Taste of Grampian on 6th June followed by the Royal Highland Show which starts on 25th June - so busy, busy!  I've come up with a nice, simple fish dish for this month which is low in fat and super-healthy!  My summer holiday is only 9 weeks away and I'd really like to shift a few pounds in weight before then, so I'm doing lots of healthy cooking at the moment, and lots of dog walking.  The dog is looking nice & lean but I'm not.........yet!

 Lime & Soy Marinaded Tuna with Cous cous

Ingredients:

 Serves 2

Method.

1.  At least one hour before cooking marinade the tuna.  Mix the juice and zest of 1 lime with 5mls of olive oil and the soy sauce. Add a little black pepper and pour over the tuna, turning to ensure the fish is well coated.  Cover and leave to one side.

2.  Place the cous cous in a bowl, pour over the hot stock - stir well, cover and leave to soak for about 10 minutes.  Whisk the juice and zest of the second lime with 5mls olive oil and some black pepper.  Using a fork stir the lime mixture through the cous cous along with the plum tomatoes.

3.  Heat a small frying pan (preferably non-stick).  Add the tuna to the hot pan and cook for no more than 1 minute on each side - tuna cooks in next to no time, so don't leave it in the pan for too long. Once cooked remove to a warm plate.  Pour into the pan any remaining marinade, mix with the cooking juices and bring quickly to simmer

4.  Spoon the cous cous onto serving plates and top with cooked tuna - pour over the pan juices, sprinkle over the coriander and serve immediately.

March

Following on from February's marmalade sponge pudding, I've decided to continue the baking theme this month with one of my all-time-favourite, know-off-by-heart recipes!  If you've never made your own scones before then now's your chance.  So quick and easy yet so impressive - you'll never buy scones from the supermarket again!  I like to add sultanas to mine, but you can add halved glace cherries, chopped apricots or dried cranberries with a little cinnamon - just use whatever you've got in the cupboard.  I often double up this recipe so that I can freeze some  - then whenever I need a little treat I can retrieve one from the freezer and warm it through in the oven to enjoy with my coffee!  

Best served warm with butter and strawberry jam, or for a special treat replace the butter with some whipped double cream - heaven!

Sultana Scones

Method.

1.  Pre-heat the oven to 200degC.  Tip the flour into a large mixing bowl with the baking powder and the softened butter.  Using your finger tips, rub the butter into the flour until evenly mixed.  You can do this with a fork if you prefer, or if you're very lazy like me, use a Kenwood chef or other table top mixer and using the K beater on slow speed, mix the butter through the flour until evenly combined (I'd recommend this method if you're doubling up the quantity).

2.  Add the sugar and sultanas and stir through.  Beat the egg in a measuring jug with enough milk to make 120mls in total.

3.  Pour the egg mixture into the dry mix and using a round bladed knife stir through until a dough starts to form - take care not to overmix and don't be tempted to add too much extra milk if you think the mix appears a little dry.  You want an elastic, slightly sticky dough.

4.  Turn the dough onto a lightly floured surface and press out with your hands to a thickness of about 2.5 - 3.0 cm. 

5.  Cut the scones using a fluted cutter (I used a 68mm round), and place on a baking sheet.  Gather up the scraps and cut out more - continue until all the dough is used up.  Place in the oven and bake for about 12 minutes.

6.  Transfer the scones to a wire rack and allow to cool slightly before serving. 

 February

I must start with an apology for being so late with my recipe for February!  However, I have two very good excuses for this.  Firstly, I moved house just after New Year - people do say it's the most stressful thing you can do and they are so right!  And secondly, I have spent much of the last three weeks in London taking part in a new TV cookery competition called Taste the Nation.  I was part of the Aberdeenshire team, so look out for us when the series goes out in March on ITV1.  I won't spoil your viewing by telling you any more at this stage.......! 

Now I'm back home, I am really looking forward to having some time to experiment in my new kitchen.  The weather here is very cold with more snow than I have seen in a long time, and so a warming and comforting pudding is top of my list of things to cook.  This recipe is particularly tasty, however if you don't like marmalade you can use lemon curd, jam, golden syrup or whatever you like.  Hot custard of course is essential to accompany!

Orange Marmalade Sponge Pudding

Serves 4-6

Method:

1.  Place all the ingredients except the marmalade into a large mixing bowl and beat with an electric whisk until light.

2.  Grease 4-6 mini pudding basins with butter and line the base of each with a small disc of baking parchment to prevent sticking.  Place a heaped teaspoonful of marmalade into each basin and top with sponge mixture (fill each basin only 2/3 full).  Tightly cover each basin with foil and place in a steamer to cook for 50 minutes or until light and springy to touch.

3.  Turn out the puddings onto warmed plates and serve with custard. 

If you like lots of orange flavour, heat an extra couple of tablespoons of marmalade in a small saucepan with some fresh orange juice, and spoon over the puddings before serving. 

 January

I started the new year with a bit of a cold, and so decided to treat myself to a vitamin packed fruit smoothie in order to try and shift it.  If you too have succumbed to a winter cold or flu bug, then this recipe could be just what you need in order to give your immune system a bit of a boost - I have to say it seems to have done the trick for me!  

I've used a mix of frozen red berries (great to keep in the freezer at this time of year when fresh berries can't be found), kiwi fruits because they're packed with vitamin C (weight for weight they contain more of this cold-fighting vitamin than oranges), banana (an excellent source of potassium, essential to help control the balance of fluids in the body), and pomegranate juice, one of the most concentrated sources of anti-oxidants and a real 'superfood'.  Of course you don't need to be suffering with a cold or flu in order to try this out - it's the perfect antidote to all the recent  festive feasting, and a great way to kick-start your new year health regime. 

  Super Fruit Smoothie

Serves 2

Method:

1.  Place all the ingredients into a liquidiser or food processor.

2.  Blend together until smooth - add a little extra juice if it appears too thick.

3.  Pour into two glasses and drink right away.  For a super-smooth smoothie you can remove the fruit seeds by pressing through a nylon sieve  before serving.  However, I prefer to leave them in as they're a good source of dietary fibre. 

December

The beginning of December has been particularly busy for me which is great, however I'm a wee bit late with my December recipe so apologies for that!  On the 1st December I was doing a fund raising cookery demonstration for the parent council at The Gordon Schools in Huntly.  The theme was Christmas cooking and I am using one of the recipes I demonstrated for this months feature.  It's an elegant dinner party pasta recipe with a sauce of porcini mushrooms and chestnuts - ideal if you're planning to entertain over the festive period, and guaranteed to be appreciated by meat eaters & vegetarians alike.  On the 2nd December I was assisting Phil Vickery at his Food Standards Agency Scotland demonstration in Inverness.  It was a great night although the weather was bitterly cold.  Phil was in great form and as always full of great foody chat.  If you were there I hope you enjoyed it.  Next time I write we'll be into a new year, and thinking about de-toxing after all the festivities - watch this space!  In the meantime I hope you have a very happy and peaceful Christmas!

  Porcini Mushroom & Chestnut Linguine

Serves 4

Method:

1.  Heat the olive oil gently in a saute pan along with the butter.  Once the butter starts to sizzle add the onions and fry gently for 1-2 minutes or until starting to soften.  Add the halved chestnuts along with the drained mushrooms and continue to cook for a couple of minutes.

2.  Add the creme fraiche to the pan and stir well.  Next add the lemon juice along with enough of the mushroom liquor to make a coating sauce consistency.  Bring gently to simmering point and season well with salt & freshly ground black pepper.

3.  Add the cooked linguine  to the pan and stir through.  Serve in warmed bowls with a generous sprinkling of freshly grated parmesan cheese.

November

I'm just back from a couple of days demonstrating at this years BBC Good Food Show Scotland.  I was on the Taste of Grampian stand cooking with some wonderful ingredients from the Grampian region of Scotland.  I had a great time and met lots of lovely people as I always do at these events.  People with a real passion for food and cooking - like me!  I'm including one of the dishes I cooked at the show as this months featured recipe.  It went down particularly well with lots of enthusiastic tasters who were happy to come forward and try it.  The recipe uses Ola Oil, a delicious cold pressed, extra virgin rapeseed oil produced near Inverurie in Aberdeenshire.  I used this oil in a number of recipes I cooked at the show and it's excellent.  It has a higher smoking point than olive oil so you can cook it at very high temperatures without any problem (brilliant for roast potatoes!) and it is very low in saturated fat so it's good for you too.  For more information about Ola Oil check out the following link http://www.inverurieherald.co.uk/general-business/New-food-product-flying-off.4159702.jp.  Another Grampian produced ingredient  in this recipe is Isabella's Preserves Cranberry Sauce - a lovely cranberry sauce just like home-made, and packed full of whole, juicy cranberries.   Check out the full range of delicious jams, chutneys and sauces at  www.isabellaspreserves.co.uk.

 Stir-fried Scotch Beef with Red Pepper, Cranberry & Cous Cous

Serves 4

Method:

1.  Begin by preparing the cous cous.  Place in a large measuring jug along with the dried cranberries and pour over the boiling hot stock.  Stir, then cover and leave to soak for 5-10 minutes.

 2.  Heat a large saute pan or wok, and add the Ola Oil.  Next, tip in the strips of beef and stir fry for a couple of minutes or until the beef is evenly browned.

 3.  Add the ginger, red onion and red pepper and continue to stir-fry for a further couple of minutes.  Add the port to the pan and allow to bubble furiously for a few seconds.

4.  Pour in the jar of Isabella's Preserves Cranberry Sauce  and stir well to coat the beef and vegetables.  Allow to come back to simmering point and season with a little salt and lots of freshly ground black pepper.

5.  Meanwhile, fork through the cous cous and spoon onto warmed serving plates.  Top with the beef stir-fry and serve immediately.

October 

As the weather turns decidedly autumnal, I find myself with a serious yearning for some real comfort food.  This week I did a cookery demonstration to help raise funds for the local amateur swimming club, and there was a real 'comfort food' theme to the dishes I prepared.  One of the most popular with the audience was this recipe for pork chops, oven roasted with parsnip, red onion, apple & sage - and just a hint of heather honey.  A nice and easy dish full of autumn flavours, and guaranteed to fill your kitchen with delicious aromas.  Serve with creamy mashed potatoes for the ultimate comfort experience!

 Honeyed Pork Chops with Apple, Parsnip & Red Onion

Serves 4

Method:

1.  Preheat the oven to 200degC.  Turn the heat on under a large saute pan or frying pan.  Once nice and hot, add the olive oil to the pan followed by the pork chops.  Sprinkle each chop with a little sage and black pepper and once nice and brown underneath, turn and cook on the other side - this will take 2-3 minutes each side. 

2.  Remove the browned chops to an ovenproof dish.  Add the red onion, parsnip and apple pieces to the pan and cook for a couple of minutes, stirring, until just starting to colour.  Add these to the dish with the pork chops.  Return the pan to the heat and pour in the cider or apple juice.  Allow to bubble for a minute or so, scraping the base of the pan to ensure none of the delicious flavour from the browning of the pork is lost.  Add the heather honey to the pan next and stir through until the honey dissolves.  Allow to bubble for a further minute or two, until the liquid reduces and becomes slightly syrupy.  Season with salt and pepper, then pour over the pork chops.

3.  Place the dish in the pre-heated oven for 20-25 minutes or until the pork is cooked through, and the apple and parsnip pieces are tender and nicely roasted.  Remove from the oven, and serve the pork chops on warmed plates with the apple, parsnip and red onion pieces on the side - spoon over the juices from the dish.

I've suggested mashed potatoes to go with this, but roast potatoes would be great too, and they can cook quite happily in the oven along side the pork. 

 September

I'm a big fan of home made soup for a number of reasons.  Firstly, I've yet to taste soup from a can or a carton that tastes as good as home made.  Secondly, I think it's the perfect lunch time dish - a bowl of soup with some oatcakes or bread is healthy and filling, and can just about see me through until tea time on a good day!  It's also a great way to use up vegetables that have maybe just gone past their best.  This recipe takes a wee bit longer to prepare than the simple soup recipes I usually make, but I like it because the flavour combination is slightly exotic and puts me in mind of sunnier climes.

 Roasted Butternut Squash Soup with Coconut

Serves 4-5

Method:

1.  Pre-heat the oven to 200degC.  Place the chunks of squash, red pepper and red onion in a large roasting tin.  Add the three whole cloves of garlic leaving the skins on and drizzle over 15mls of the olive oil.  Using your hands mix all the vegetables around until evenly coated with oil.  Roast the vegetables in the oven for about 30 minutes. 

2.  Remove the roasted vegetables from the oven and squeeze the cooked garlic from the skins - discard the skins.  Heat the remaining oil in a large soup pan and add the chilli flakes, cumin and garam masala - cook gently for about a minute.

3.  Tip the roasted vegetables into the pan and stir well.  Pour in the hot stock and bring to a gentle simmer.  Cover with a lid and cook for about five minutes.

4.  Next add the coconut milk to the pan and stir through.  Remove the pan from the heat and using a hand blender, puree the soup until smooth.  You can add a little more vegetable stock at this stage if the soup seems too thick.   Return to a low heat and bring back to simmering point.  Finish the soup by adding the juice of 1/2 lime along with a little salt and a generous grinding of black pepper.

5.  Serve in warmed bowls garnished with a little chopped coriander leaf.

August

The weather here in Aberdeenshire has been pretty good over the last week or two - more sunshine and warmer temperatures than we are used to!  In fact perfect weather for sitting out in the garden with a lovely glass of chilled white wine and something delicious to eat such as these mini Cheese & Chive Scones.  So easy to make, and this amount can easily be doubled up to feed a crowd.  Once cold, split and spread the scones with a little cream cheese then sprinkle over some extra chives before serving.  When the weather turns colder, I like this recipe cut into larger scones to serve warm with home made soup.

                                                                                                                                                                                        Cheese & Chive Scones

Makes about 18 mini scones - I used a 40mm round cutter.

*I like to use Parmesan cheese as it has a strong flavour and so a little goes a long way - cheese is high in fat and so using varieties with a robust flavour means you can use less of them.  Mature cheddar also works well in this recipe. 

Method:

1.  Pre-heat the oven to 200degC/Gas 7.  Place the flour & oatmeal into a mixing bowl with the baking powder, salt & black pepper.  Rub in the butter or margarine to form fine crumbs.

2.  Stir in the parmesan cheese and the chives then add enough milk to form a soft dough - take care not to over mix or the scones will be tough.

3.  Turn the dough out onto a lightly floured board and bring gently together - pat the dough out lightly into a 2-3cm thick round. 

4.  Cut out mini rounds and place on a baking sheet.  Bring the scraps of dough together and cut more rounds - continue until all the dough is used up.  Mix the extra oatmeal & parmesan cheese together and sprinkle over the scones.

5.  Place in the oven for about 12 minutes or until risen and golden. 

 July

In celebration of the Scottish soft fruit season I have come up with a great recipe for a sponge cake filled with wonderful Scottish strawberries and cream.  The soft fruit season in Scotland is short, so make the most of the world's finest strawberries and raspberries while you can.  I have tried out this recipe on my family several times lately (they were happy to oblige!), and we have eaten it while watching Wimbledon on TV.  During the Wimbledon fortnight around 27000 kgs of strawberries are consumed by visitors to the championships, along with 7000 litres of cream - that's a lot of strawberries & cream!  At the time of writing this, Scotland's very own Andy Murray is through to the men's quarter finals which is fantastic!  Whether you are a tennis fan or not I urge you to try out this recipe - you won't be disappointed!

 Wimbledon Cake

*I like to use 'Clover' spread as it has a similar fat content to butter but has half the saturated fat content, but you can use butter if you prefer.  The overall fat content is important in cake making - watch out for some sunflower/vegetable spreads which often have a lower fat content and so won't give the same results.  Whatever fat you use make sure it's soft otherwise this recipe won't work - remove from the fridge at least an hour or two before you need it.

**For a healthier option use yogurt instead of cream - thick, strawberrry yogurt works very well.

You will also need two 20cm sandwich tins, lightly oiled and base lined with baking paper.

Method:

1.  Pre-heat the oven to 180degC or equivalent.  Place the flour, 'Clover' or butter, sugar, beaten eggs, baking powder, vanilla and milk in a large mixing bowl and beat well to form a smooth, pale batter.  An electric mixer makes the job much easier!

2.  Divide the mix evenly between the two prepared tins and level the surface.  Place in the oven for 20-25 minutes or until golden in colour and springy to touch.

3.  Remove the cakes from the tins and place on a wire rack to cool completely.

4.  Whip the cream with a little icing sugar to sweeten.  Wash and hull the strawberries and cut into halves or quarters depending on size.

5.  Spread one of the sponge cakes with cream and top with strawberries - place the other sponge cake on top.  Dust with a little icing sugar and serve with any remaining cream and extra strawberries on the side.

June

This months recipe is a real favourite in my house.  Its a great dish to put together quickly and is the perfect solution if you're looking for an easy mid-week supper.  It makes four generous servings, however if you do have some left over it is great chilled and enjoyed the next day as a salad.

Quick Chicken Pilau

 Method:

1.  Bring a large pan of water to the boil - add a pinch of salt along with the turmeric and the rice and cook for 10 minutes stirring regularly to prevent sticking.  Drain and leave to one side.

2.  Heat the olive oil in a large saute pan or wok.  Add the curry powder or paste and the onion and fry gently for 2-3 minutes.

3.  Chop the chicken into bite sized pieces and add to the pan along with the sliced pepper - continue to cook for a further 2-3 minutes.  Add the cooked rice and peas to the pan and mix well.  Serve on warmed plates with steamed broccoli and nan bread on the side.

May

I had a great May bank holiday at Baxters in Fochabers where I was demonstrating using the award winning Audrey Baxter range of products.  The weather was fantastic, which for a bank holiday was unexpected!  I made a variety of dishes including the following mini Rhubarb & Ginger Sponge Puddings with Hot Toffee Sauce & Rhubarb Compote which went down particularly well.  Try it out for yourself while rhubarb is still in season.  The recipe uses the delicious Champagne Rhubarb Conserve and Toffee Dessert Sauce from the Audrey Baxter range.  You can check out the full range of Audrey Baxter products on the Baxters website (see links page).

Mini Rhubarb & Ginger Sponge Puddings with Hot Toffee Sauce and Rhubarb Compote

 Ingredients:
For the puddings:
110g light muscovado sugar
110g soft butter (at room temperature)
2 large free range eggs
110g self raising flour
5 mls ground ginger
30g preserved ginger, chopped (this is about 2 pieces from a jar, rinsed to remove the syrup and drained on kitchen paper)
1 jar Audrey Baxter Champagne Rhubarb Conserve
For the compote:
400g fresh rhubarb, washed & trimmed and cut into 3-4cm pieces
100g golden caster sugar
30mls sherry
To finish:
1 pack Audrey Baxter Toffee Dessert Sauce  

 You will also need 4 mini pudding basins, a little extra butter for greasing and some baking parchment

Method
1.  Begin by making the compote. Place the rhubarb, golden caster sugar and sherry in a saucepan. Cover with a lid and bring gently to simmering point. Once simmering, continue to cook for 5-10 minutes or until the rhubarb is tender. Remove from the heat and leave to sit at room temperature. Do not stir as this will break up the rhubarb – you want whole pieces.
2.  Grease the pudding basins and place a small disc of baking parchment in the base of each. Preheat the oven to 180degC.
3.  Cream together the butter and light muscovado sugar until light and fluffy. Beat in the eggs one at a time (with a little of the flour to prevent curdling), then fold in the remaining flour and ground ginger followed by the chopped stem ginger.
4.  Place a generous teaspoonful of Audrey Baxter Champagne Rhubarb Conserve in the base of each pudding basin. Fill each basin ¾ full with sponge mixture.
5.  Place the pudding basins in a shallow roasting tin and pour hot water into the tin – enough to come up the side of the pudding basins by about 2 cm.
6.  Carefully place in the oven and bake for about 35-40 minutes.  Meanwhile pour about ½ the pack of Audrey Baxter Toffee Dessert Sauce into a small saucepan and leave to warm gently over a low heat until it comes to simmering point.  Remove the baked puddings from the oven. Gently run a knife around the inside of each basin then invert onto a serving plate.

7.  Remove the basin along with the disc of baking parchment. Pour the hot toffee sauce over each pudding and finish each plate with a serving of rhubarb compote. Wonderful just like this or you can serve with cream or ice cream.
Serves 4

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April

This is a lovely, simple recipe made with just a handful of delicious ingredients.
I’ve made this quick sauce many times and the best thing about it is it can be prepared in the time it takes the pasta to cook. It’s also a great way to get kids to eat courgette – because it’s grated into the sauce they don’t seem notice it. Simple and effective !

Tomato & Courgette Tagliatelle

Ingredients:
200g dried tagliatelle pasta (fusilli twists or farfalle bows also work well)
2 cloves garlic
30 mls extra virgin olive oil
1 medium courgette, coarsely grated
400g can Pomodorini cherry tomatoes or chopped tomatoes
a very small pinch of dried chilli flakes (optional)
salt and freshly ground black pepper
fresh parmesan to serve

Method:
• boil the pasta in a large pan of lightly salted water according to pack instructions – drain thoroughly
• meanwhile, heat the olive oil gently in a separate saucepan along with the crushed garlic. Add the grated courgette and saute for 1-2 minutes.
• Add the pinch of dried chilli flakes followed by the tinned tomatoes.
• Season and stir well. Cover the pan and simmer gently for 4-5 minutes.
• Tip the drained pasta into the pan and stir well to combine.
• Spoon into warmed serving bowls and grate over some fresh parmesan. Serve immediately.

Serves 4

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 "What is patriotism but the love of the food one ate as a child" - Lin Yutang

January