This is a great to have up your sleeve for when you need a pudding or cake to put on the table for family or friends. The cake freezes well. I like putting two of the small loaf versions in the freezer. One serves 4-6 with a dollop of yogurt and a drizzle of fruit purée and there is another one stored for later.
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No knead ciabatta
This bread is a miracle. You begin by mixing an impossibly wet dough and leave it to ferment overnight. The next morning you look in the bowl and think ‘there is no way this bubbly, amorphous gloop will make decent ciabatta’. You keep faith and turn it out onto a piece of cling film, dusted with flour and stuck to the work surface with a spritz of water and, with a plastic bowl scraper you shape
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Beginners Guide to Foraging, Irishman’s Point, Broadford, Skye
It is almost mid summer and the hedgerows and meadows are thick with vegetation. The mountain slopes surrounding Broadford Bay have lost the bleak brown of winter. The land is now carpeted in green and the sea is deep blue. We are blessed with warm air and bright sunshine for our forage along the path that meanders along to Irishman’s Point.
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Smoked salmon and spinach roulade
Think cheesy, light, green fluffy, rolled up soufflé filled with a layer of luxurious cream cheese, smoked salmon and cut into delicate pinwheels.
This is a great recipe for the festive season. It can be prepared in advance and served chilled. It makes a lovely lunch, starter or supper dish and is best served with a fresh green salad.
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Tarte pissaladière
This beautiful recipe is adapted from Claudia Roden’s latest book ‘Med’. It is a masterpiece in simplicity. It consists of just a few ingredients - onions sweated in olive oil, a grid of anchovies studded with black olives and a pastry base as crumbly as a sandcastle.
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