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Today sees our biggest prize of the year to launch our brand new THREE-COURSE TASTE OF SCOTLAND EVENING MEALS here at Balkissock Lodge B&B .

Win

Two free nights B&B with a three-course TASTE of SCOTLAND meal for two worth £215.00!

To enter, all you need to do is sign up to our new monthly e-newletter so that you never miss out on a competition or a great deal ever again! Each e-newsletter will be packed with information about days out, local events, crafting holidays (new for 2018), new menus etc and each month there will be a great B&B offer exclusive to e-newsletter subscribers. Entries close at 6pm on New Year’s Eve 2017…good luck!

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free B&B

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T&Cs:

Entries are strictly via subscription to our new monthly e-newsletter only.

People already subscribed to the e-newsletter will be automatically entered.

The prize is two consecutive nights B&B for two people (sharing a double room) OR two consecutive nights for one person only with a Taste of Scotland three-course evening meal for two people on one of the nights.

No cash alternative.

This prize cannot be gifted and the winner (only) MUST book the accommodation.

Closing date for entries: 6pm on Sunday 31st December 2017.

The Winner will be drawn randomly from the email subscription list: 9pm on Sunday 31st December 2017.

Prize winner must book before the 31st January 2018 and stay before 30th September 2018 (subject to availability).

Once booked, dates cannot be changed.

Additional nights can be added to the stay at the specified nightly rate (subject to availability).

This competition is not endorsed by WordPress, Facebook, Twitter nor anywhere else you may see this competition advertised.

Your email details will not be passed on to anyone else.

Cordelia @ BalkissockLodgeB&B

Click here to book direct

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I was delighted to welcome Lindsay from Home Cook School to Balkissock on Thursday. She came to give a private cooking lesson for myself and a B&B guest and just look how wonderful the end result was.

Scottish cranachan

Using local ingredients such as beetroot from Lindsay’s own garden, Pieroni’s hot smoked salmon and Ayrshire bacon coupled with Glen Moray whisky, Macsween Haggis and Scottish pinhead oatmeal the meal was a wonderful mix of traditional Scottish with a modern twist.

haggis needs and tatties

If you live in Ayrshire and want to find out more about cooking in your own home or in Lindsay’s home in Maybole then please check out her website for details. Lindsay also does a range of other tasty dishes.

hot smoked salmon

If you’d like to couple a cooking lesson with a short break at Balkissock Lodge B&B then email me for details. Lessons can be taught for guests here at Balkissock Lodge for up to four people.

Cordelia @ Balkissock Lodge B&B

Why not book yourself a lovely short break and learn how to cook something this lovely too?

(c) 2017 All rights reserved

 

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I first applied for the information for the Healthy Eating Award over a year ago. When it arrived, I was pleased to find that I met all of the criteria other than blogging about my healthy food…hundreds of mouthwatering pictures don’t cut the mustard apparently 🤣

healthy breakfast clean eating
You’ll find a selection of fruit, fruit juice and natural (fat free) yoghurt on the side table. Full fat options are also available.

cooked breakfast
All meat is either grilled or oven baked and you have the option of fried, poached or scrambled egg.

If you advise me when you book, I can cater for vegetarian, vegan and most specific dietary restrictions.

Depending upon season and/or local availability I also offer asparagus and avocado with eggs.

home baked bread

My Homemade bread recipe is made without salt but does still contain a good spoon full of Demerara sugar (seen above with vegan banana buns).

home made preserves

Homemade preserves and lemon curd may be full of sugar but they don’t contain all the preservatives and E numbers that you’ll find in shop bought varieties.

Please let me know what healthy options you like too.

Cordelia

If you want to sample the menu just click here!!

RECIPES:

Home made bread recipe

Lemon curd recipe

Vegan banana cake recipe

Tomato chutney recipe

Blueberry pancake recipe

Three fruit marmalade recipe

Easy cupcake recipe

Empire biscuit recipe

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I was expecting guests today one of which is vegan. I always bake bread for guests for their breakfast and try to make home-made cake or biscuits for when they arrive but although I’ve made countless vegetarian dishes, vegan cake was a completely new experience for me.

Vegan banana cake
I researched a few recipes and decided to base my recipe on this one that I found on the internet.

Vegan Banana Cake Recipe:

Makes 8-10 small buns or 6-8 large muffins

Ingredients:

  • 150g  Self Raising (SR) Flour
  • 1 teaspoon (5g) of baking powder
  • 1/4 teaspoon (1.25g) of salt*
  • 1/2 teaspoon (2.5g) cinnamon
  • 100g demerara sugar
  • 2 tablespoons of light olive oil
  • 2 ripe bananas
  • 2 tablespoons of water
  • 1/2 teaspoon (2.5 ml) of vanilla essence**

Method:

  1. Pre-heat the oven to 170C (350F) and place paper cases into bun/muffin tins.
  2. In one bowl, mix the flour, baking powder, cinnamon and salt together.
  3. In a second bowl, mash the banana using a knife then mix in the sugar and oil. Add the water and vanilla essence and mix well.
  4. Fold the dry ingredients into the wet ingredients (mine resembled a stiff rather than runny mixture).
  5. Divide the mixture into paper cases.
  6. Place the bun/muffin tins into the pre-heated oven and bake for approx 20-25 mins (small buns) or 35-40 mins (muffins).
  7. Remove from oven when cooked and allow to cool on a wire rack.

 

* I’m using Himalayan pink salt now and loving it!

** I make my own vanilla essence so used more but added less water.

 

They went awfully quickly!

I’ll add photos next time I make some … which won’t be very long!!

Let me know how you get on if you try out the recipe.

Cordelia (C) 2017

Sample the vegan banana cake for yourself

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“Breakfast was stunning” Eva-Marie, Sweden, July 2016

blueberry pancakes

 

I’ve had quite a few compliments on breakfast recently but this glowing report from Eva was really humbling. Not only was her English impeccable but she even posted photos of her breakfast on Instagram.

Scottish smoked salmon for B&B breakfast

For those of you who have not yet poked around on the other pages of this blog, you may not have seen the wonderful variety of breakfast options offered here at Balkissock Lodge.

Ayrshire B&B breakfast

 

 

When I opened the B&B, I envisioned endless “Full Scottish” orders but have increasingly found that guests welcome something different from the traditional so along with local sausage, bacon and eggs you will find a variety of items such as:

 

  • Scottish smoked salmon and scrambled free-range eggs on toasted homemade bread
  • Creamy garlic mushrooms and oven baked vine tomatoes on toasted homemade bread
  • Asparagus (when in season) and poached free-range eggs on toasted homemade bread
  • Blueberry pancakes served with Greek style yoghurt, honey and fresh fruit
  • Banana pancakes served with Maple syrup and fresh fruit
  • Continental style platter with croissants, ham, cheese and homemade bread

Creamy garlic mushrooms on toasted ciabatta with grilled cherry tomatoes.

 

Continental breakfast

 

Blueberry Pancakes with Greek yoghurt and local Kirkbride honey for B&B breakfast

Don’t forget to finish off your breakfast with toasted home baked bread, filter coffee or a choice of several teas and home made preserves.

Home-baked bread for toasting with Taylors of Harrogate Lazy Sunday filter coffee.

I’ll have to add a photo of the wide choice of tea tomorrow!!

Taylors Filter Coffee

I also keep a range of gluten free products in stock. Just let me know of any intolerances and allergies when you book and I’ll do my best to cater for your needs so that you have a choice of meals for breakfast.

gluten free

Last weekend I had a couple staying who were both vegetarian and one was also gluten free. He had a choice of four different cooked breakfasts and chose grilled asparagus with poached egg on toasted gluten free bread.

 

I’ve recently updated the menu and produced a new menu for tea and coffee … what do you think of the design?

Ayrshire B&B breakfast

 

Ayrshire B&B

So … what’s your favourite breakfast?

Click here to check B&B availability, tariff, special offers and to book online.

 

Cordelia @ Balkissock Lodge B&B

© 2016 All rights reserved

 

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There’s so much in the news regarding milk prices and I hope that the peaceful protests in Kilmarnock, Ayr and other towns and cities produce positive dialogue between the farmers and the supermarkets.

IMG_9958

IMG_0148

 

Here at Balkissock Lodge, I’m committed to serving local, regional and Scottish produce wherever possible witch is why the vast majority of milk, cream and other dairy produce bought is either Rowan Glen (Newton Stewart) or Graham’s (Stirling).

 

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Copyright © 2015 by Cordelia

All rights reserved

Balkissock Lodge

Stay at Balkissock Lodge B&B and help support local farming

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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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