First to the glossy hair. The organic hair care company Old Wives Tail sent us some lovely smelling Argan & Rosemary Organic Oil Treatment. Now, my hair has always been thin and brittle; good nutrition improved it, but on a windy day in the woods I still looked like a demented will-o’-the-wisp. I also use other products, like a special shampoo for avoid hair loss, learn more here,
Never having used an oil treatment before, I wondered if the thick conditioner would really shampoo off easily: it did, oily to squeaky clean in sixty seconds. And it’s left my hair feeling fuller, with more body and smelling great. It’s actually glossy. Will it defy the wind? Well that would be a miracle, but who knows?
An older recipe from our main courses page has recently come back into favour, it’s so delicious I don’t know why we stopped making it:
Sweet Potatoes in a Coconut and Peanut Sauce
1 onion, finely chopped
2 cloves of garlic, crushed
a little sunflower oil
1 teaspoon of curry powder or spices of your choice
2 tablespoons of peanut butter
1 tin of coconut milk
5 or 6 medium sized sweet potatoes, cut into bite size chunks
seasalt to taste
Fry the onion and garlic in the oil for a few minutes. Add the curry spices and stir well. Add the peanut butter, stirring over a medium heat until in begins to melt and then pour in your coconut milk and stir until well blended. Put the sweet potatoes and salt in the pan and bring to the boil and then turn down to simmer until they are softened (10 minutes +). Nice with rice and salad.
‘Harlequin’ is one of fifty life-size dolphins displayed across Aberdeen for the summer. They are diverse and beautiful and huggable. See the Wild Dolphins website for more info.
River, trees and snowy mountains from a steam train window (it’ll make sense later).
Creamy Vegetable Pie is an old recipe that wasn’t included in the site update, but we’ve had requests for it so here it is 🙂
1 tablespoon vegan marg (we used Pure sunflower)
1 leek, chopped
5 sticks of celery, roughly chopped
6 carrots, chopped
about a cupful of frozen peas
1 vegan stock cube (we used Kallo Organic Vegetable Stock Cubes )
2 tablespoons white flour
3/4 of litre of soya milk (approx)
seasalt to taste
2 kg potatoes, peeled
a little soya milk, marg and salt and pepper to mash into the tatties
large bunch of chives to mash into the tatties – easiest chopped up with scissors, straight into pan.
Peel and roughly chop the potatoes, place in a pan and cover with water and bring to boil. Once boiling turn down to simmer until soft. While that’s happening, prepare the veg and sauce. Melt the marg in a pan and add the veg and stock cube, cooking until slightly softened (5-10 min), stirring regularly. Add the flour and mix well. Gradually add the soya milk, stirring all the time until a nice thick sauce is formed round the veggies (you can add more soya milk or water if too thick). Season with salt and pepper and place in a large oven proof dish (we used a lasagne one).
Once the tatties are cooked, mash with the marg, s. milk, salt, pepper, and chives and spread this evenly on top of your veg sauce. Place in oven at 200c/400F for about 20 minutes or until browned as much as you like 🙂 Delicious with fresh salad…
Back to the train.The Strathspey Steam Railway does lunches on board and with at least 24 hours notice they can cater for any dietary requirement. The three course Sunday lunch they gave us was lovely, and the first class compartment an added treat.
A very nice roast, the sweet spiciness of the chestnuts making it quite different in flavour to our cashew and walnut ones. Serves four generously.
Fry off 2 large red onions and 4 sticks of celery, both roughly chopped. Add in seven cloves (or less, up to you) of finely chopped garlic and a good bunch of fresh rosemary, scissored in.
Once the above has softened add a jar or tin of chestnut puree and stir until dissolved. Add a little water (about half a cupful) before mixing in a cup of Orgran Rice Crumbs (or other bread crumbs) and a couple of tablespoonfuls of gluten-free flour. Salt to taste.
Place in an oiled loaf tin and bake at 200C for at least half an hour or until firm. Yum. Slices well cold the next day for sandwiches or salads too.
This is often served at Burn’s Suppers in Scotland.
Ingredients: half a cup of porridge oats; 1 small box of soya cream; 1 tablespoon of Agave Nectar; 1 tablespoon of whisky (or whisky flavouring if you don’t take alcohol); 1 punnet of fresh raspberries
Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time.
Other Scottish recipes that might be of use or preferable to haggis:
Delicious and fresh after the rich food of Yule, the courgette bases are juicy and flavoursome. Nice as canapés or a starter.
Brush a baking tray with olive oil . We used three courgettes, sliced to just under a cm thick, to cover a full size oven tray. Top with pizza sauce of your choice: ours consisted of passata mixed with a little olive oil, finely chopped onion, dried oregano and seasalt. We topped off with some Redwood’s melting cheese, but half an olive would be nice too. Bake for about 20 minutes at 200C/400F.
And as we seem to have developed a food/tree rhythm in recent posts, here is a woodpecker hole in a Scots Pine, which happens to be roughly the same shape and size as a mini pizza bite 🙂
A simple supper or a filling breakfast using up leftover mashed potato. We had one very heaped soup bowl of mash, but the recipe is versatile 🙂
Fry off 2 red onions and a couple of good sprigs of sage (chopped or scissored in). Mix into the potatoes with a block of grated cheezly and a tablespoon of flour. Squishing it all up with your hands is best. Press into fairly thin pancakes and dip each side in crumbs of some sort, we used Orgran Rice Crumbs. Shallow fry, turning once, until crispy.
Marble cake good. And easy, very easy. Simply mix up a vanilla cake batter (you’ll find a recipe here), then stir some cocoa into half of it. Combine the two mixes/colours by little more than a figure eight stir and plop into a baking tin and bake. We used the I Love Cake Mould which means the cake can be cut into big heart shaped slices, but marble cake is actually better sliced thin so you can see all the wonderful cake art you’ve made 😀