Recipes

Home baking is a passion of Heather’s. It was decided in the very beginning when setting up the Bed and Breakfast that Heather’s home bakes would feature where possible. Everyone so far has enjoyed the baking and have asked for the recipes. It was therefore decided we would share Heather’s recipes on our website along with those of our guests.

Recipe Gallery.

Shortbread

Ingredients

250g unsalted butter
125g caster sugar
250g plain flour
125g corn flour

Method

Beat butter and sugar until light and fluffy.
Add sifted plain flour and corn flour.

Mix lightly to form a dough.
Either press into tin or roll out and cut with a cutter.

Prick with a fork.
Bake in oven at 160°c/325 f for 20-25 mins.

Sprinkle generously with caster sugar whilst still warm.

Scones

Ingredients (makes 4-5 scones)

8oz self raising flour
1 teaspoon baking powder
1 pinch salt
2oz butter (room temperature)
1oz caster sugar
¼ pint milk
1 egg

Method

Heat oven to 230°c (oven needs to be hot before putting scones in).
Sift the flour and baking powder into a bowl.

Add room temperature butter and mix with flour using your fingertips to create a fine crumb.

Add the sugar and a pinch of salt and with a fork mix into the fine crumb.
Add the egg to the milk in a separate bowl and whisk until frothy.
Add milk and egg mixture to the flour mixture leaving about a spoonful of the milk mixture in the bowl.
Mix flour mixture and milk mixture with a fork until it comes together.
Turn out onto a floured surface and knead a couple of times but not too much.
Flatten out with hand until about an inch thick and cut with medium round cutter.
Put on to a greased tray and brush scones with left over milk mix.
Bake in the top of the oven at 230°c for 12 mins.

 

Chestnut Sausages:- recipe courtesy of Debbie Ross.  http://highlandhomecook.co.uk/

Ingredients (makes about 30 sausages)

400g cooked chestnuts (I buy dried and cook up batches for cheapness but you can buy ready cooked easily)
250g firm tofu, mashed
1 onion, grated
2½ tsp finely chopped fresh sage
1 tsp finely chopped fresh rosemary or thyme leaves
125g strong veggie cheddar, grated – omit for vegans these are tasty enough
1 tbsp soy sauce
the juice of ½ lemon
½ tsp chilli powder
1 egg, beaten omit for vegans and use a little oil to bind
200-250g fine breadcrumbs (gf if required)

Method

Put the chestnuts in a food processor and pulse to get a fine crumb texture.

Put them in a bowl and add the rest of the ingredients, except the breadcrumbs.

Add enough breadcrumbs to get a firm consistency that can be shaped.

Form into sausage shapes and store in the freezer (the best way to do this is to place a few in plastic freezer bags with baking parchment separating the sausages).