Tour Scotland photographs and videos from my tours of Scotland. Photography and videography, both old and new, from beautiful Scotland, Scottish castles, seascapes, rivers, islands, landscapes, standing stones, lochs and glens.
Showing posts with label Tour Scotland Food. Show all posts
Showing posts with label Tour Scotland Food. Show all posts
Tour Scotland photograph shot at lunchtime of Beaton Lindsay, Scottish Pie Champion from Perth, Scotland. Got myself a small Steak pie and a Forfar Bridie at lunchtime from DG Lindsay & Son, Family Butchers, 15 North Methven Street, Perth, Perthshire, Scotland. Tel: 01738 621496 Great food and easy for me to heat up at night for dinner.
Tour Scotland photograph shot at lunchtime of Scottish Pie Champions from Perth, Scotland.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Tour Scotland photograph of a Haggis Wrap from a cafe in Scone, Perthshire, Scotland. A rainy day in Scotland, a good day for me to try out this item on the menu, and it was very good. A toasted wrap filled with haggis and mozzarella and served with salad.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Tour Scotland photograph of home made Strawberry Cream Cakes from a cafe in Perth, Perthshire, Scotland. Scottish Cooking. A very dreich day in Scotland, brightened up my day with a delicious cream cake.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Tour Scotland photograph of home baked Custard Creams from a wee shop in Scone by Perth, Perthshire, Scotland. A custard cream is a type of biscuit popular in the British Isles. Its structure is that of a sandwich, with a creamy, custard flavoured centre between two flat biscuit layers. Traditionally, the filling was buttercream, which is still used in home made recipes, but nowadays cheaper fats have replaced butter in mass produced biscuits. The filling tastes of vanilla and as such is more akin to the taste of custard made with custard powder than egg custard. It is believed that the custard cream biscuit originated in 1908.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Simply titled Scones, this quality publication educates the reader about the history of scones, provides numerous tips and tricks to achieve the best results and includes a conversion chart to cater for international readership. Each of the 50 mouth-watering recipes has its own introduction and full colour photograph. While the book first appears to have a narrow focus, it quickly broadens the reader's expectations as to what can be achieved, with a huge number of variations on the base subject e.g. Cranberry and Greek yoghurt pinwheels or sour cream griddle scones. Scones.
Tour Scotland photograph of Millionaire's Shortbread in a cafe in Scone by Perth, Perthshire, Scotland. This popular Scottish shortbread consists of three delicious layers; a buttery shortbread, a smooth caramel, and a shiny layer of melted chocolate.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Tour Scotland photograph of a Raspberry and White Chocolate Cookie in a cafe in Perthshire, Scotland. Had a bowl of soup and one of these cookies for lunch today.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Tour Scotland photograph of a Strawberry Tart at Cargills Bistro in Blairgowrie, Perthshire, Scotland. I took a very quick pic of this tart before I ate it. Made from local berries, it was " almost " to good to eat.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Tour Scotland photograph of Carrot Cake from a cafe in Scone, Perthshire, Scotland. Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency, which is usually denser than a traditional cake and has a coarser crumb. Many carrot cake recipes include optional ingredients, such as kirsch, cinnamon, nuts, pineapple or raisins. The most common icing on carrot cake is icing sugar and lemon juice or icing sugar and kirsch in Europe, and an icing with icing sugar, butter and cream cheese in America. As the cake is relatively moist, it can be conserved longer than many other types of cakes.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Tour Scotland photograph of Treacle Scones in a cafe in Scone by Perth, Perthshire, Scotland. Treacle is known as molasses in some parts of the world and it features in a number of Scottish recipes.
Ingredients:
8 oz self-raising flour (all-purpose flour with baking powder in USA)
2 oz butter
1 oz caster sugar (fine granulated sugar)
Half a teaspoon of cinnamon
2 tablespoons black treacle (molasses) or golden syrup (light corn syrup)
Pinch of salt
Approximately quarter pint of milk
Method:
Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar, cinnamon, treacle or syrup and enough milk to make a soft dough. Knead this on a floured surface until it is both moist and elastic. Cut into rounds with a 2.5 inch pastry cutter. Grease a baking sheet (cookie sheet) and place the rounds on this. Brush with a little milk and bake for 10/15 minutes in an oven, pre-heated to 425F/220C/Gas Mark 7 until golden brown. Allow to cool on a wire rack and serve split in half with butter.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
Tour Scotland photograph of Victoria Sponge in a coffee shop in Perth, Perthshire, Scotland. Queen Victoria adopted the new craze for tea parties. By 1855, the Queen and her ladies wore formal dress for the afternoon teas. This simple cake was one of the queen's favorites. After her husband, Prince Albert, died in 1861, the Queen Victoria spend time in retreat at the Queen's residence on the Isle of Wight. According to historians, it was here that the cakes were named after her.
From Bawd Bree to Partan Bree, a distinctive culinary repertoire awaits the traveler to Scotland. Scottish Cooking.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
.
