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Archive for July, 2015

I’ve been making a few more little jumpers to send to South Africa.


I’m thinking of leaving some wool and needles in the guest lounge and inviting guest knitters to do a few rows whilst they’re here … what do you think?

Cordelia @ Balkissock Lodge (c) 2015

Bring your needles or I can supply some for you!

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Another recipe that I use and have adapted from one of my favourite cookbooks is for tomato chutney.

The original recipe requires raisins but I use dates as I have them in the house.

 

Ingredients:

  • 900 g / 2 lb tomatoes
  • 225 g / 8 oz dates
  • 225 g / 8 oz chopped onions
  • 225 g / 8 oz caster or granulated sugar
  • 600 ml / 1 pint of malt vinegar

 

First of all you need to skin the tomatoes (playing tic tac toe is optional!).

  

Then chop the tomatoes, dates and onions and add them to a large pan with the sugar.

 

Next, pour the vinegar into the pan and bring to the boil.

Simmer uncovered for 2 hours. Stir occasionally.

The mixture will thicken.

Transfer to sterilised, hot jars and seal.

This quality made three jars (I doubled the qualities hence the six jars you see!).

 

The recipe says to leave for a month for the flavour to mature and they should keep unopened for unto a year. Refrigerate once opened.

Sample the chutney and a range of fruit preserves and lemon curd when you visit.

Cordelia @ Balkissock Lodge (c) 2015

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Guests regularly ask if I’ll do an evening meal so I’ve put together a menu of Afternoon Tea and some cold platters that they can pre-order.

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Afternoon Tea

afternoontea3
Ploughman’s Platter

Smoked Salmon Platter


Cheese Board

EDIT: due to difficulty in direct sourcing, I’m no longer offering a cheeseboard of local speciality cheeses) however I am able to offer a platter containing a variety of cheeses that will include any local or Scottish varieties that I’m able to source.
See the Taste our Best Evening Meals page for prices and further details.

EDIT: Afternoon Tea is no longer available

Sample one or more option when you stay

Cordelia @ Balkissock Lodge (c) 2015

 

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Thrilled to receive this in the mail today…


Great recognition for the Breakfasts and Evening Meals served here at Balkissock Lodge.
 
Cordelia @ Balkissock Lodge (c) 2015

Come and see why guests rave about the food at Balkissock Lodge B&B

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I’ve been asked by several guests for the recipe for the bread that I currently make. It’s basically a white bread mix with wholemeal added.

1 lb bread machine loaf

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  • 350g Allinson Strong White Bread Flour
  • 150g Allinson Very Strong Wholemeal Flour
  • 10g Allison Yeast
  • 20g Butter
  • 1 tablespoon Oil (Vegetable or Olive oil)
  • 10g Demerara Sugar

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This generally goes into the bread machine and I’ve found that it cooks best on the “white” bread setting although I confess I’ve no idea what the difference between the programmes is (perhaps I’ll read the instructions one day!).

Small seed and grain wholemeal loaves

Today I’ve tried out a different wholemeal recipe … again using Allinson flour but this time a seed and grain wholemeal variety.

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  • 500g Allinson Seed and Grain Wholemeal Flour
  • 10g Allison Easy Bake Yeast
  • 20g Butter
  • 1 tablespoon Olive Oil
  • 10g Demerara Sugar

I wasn’t confident that it would rise (my past attempts at 100% wholemeal have been disappointing) so I split the mixture between four small loaf tins.

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Small but perfectly formed:

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Cordelia @ Balkissock Lodge (c) 2015

Guests love the home baked bread … come and see why!

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