Scotland was fantastic, it was dry or wet and sometimes very wet

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Just a few images to give you an idea , I was six weeks on the road, 4 weeks with my Solo friends Irma and Flo, each in our own camper van with our dog,and communicating with walkie talkie as we drove. This was very necessary as the roads where often single track with passing places and I was the leader as I am used to driving on the left, however not often needed…
We mainly cooked for ourselves and shops where few and far between in the beginning, fish was difficult to find and we always seemed to arrive at the harbours too late
We had some good lunches,in small cafes on the way and wherever I saw scallops and black pudding on the menu, my choice was easy, and often served together, double trouble
Lots of Jacket potatoes, sure fresh langoustines, terrific cakes to Irma and Flo’s delight
For the last 2 weeks I was joined by my friend Pia, we toured further visiting Arran before going to Dumfries, the Lake District, the Yorkshire dales and stopped of in Saffron Waldon on our way to the Euro shuttle
Kilometers 4.500 !!
here are two recipes to keep you going while I start cooking
Serves 6-8
600g blackberries
2 Tbsp castor sugar, plus extra to coat
4 Tbsp crème de cassis or kirsh
600ml cream
2 Tbsp icing sugar
2 meringue nests (homemade)
Put half the fruit in a non-stick pan with the sugar and crème de cassis or kirsh. Cook over a high heat for 1½-2 minutes until the berries soften and begin to bleed. Crush lightly with a fork and push the fruit through a sieve into a large bowl. Leave to cool completely.
Whip the cream together with the icing sugar in another bowl until it forms soft peaks. Crush the meringue nests and fold them through the cream with the remaining berries. Fold or ripple through the berry coulis.
Spoon the mixture into a glass or mould on individual serving plates.
450g onions, chopped
600ml spiced white wine vinegar
1,5kg cooked beetroot, diced
450g granny smith apples, cored and chopped
450g sugar
2 tsp salt
Place the onions and vinegar in a non-reactive saucepan. Heat gently and bring to a simmer. Mix in the beetroot, apple, sugar and salt and bring to the boil.
Reduce the heat and simmer gently until the marmalade thickens.
Pour into sterilized jars, cover with a waxed disc, cool and cover tightly. Store in a cool dark place, refrigerating once opened.

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