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    You are in: Home / Cookbooks / unloved but why???
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    unloved but why???

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    This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains.

    Recipe #371893

    Another recipe from Ballindalloch Castle, this sounds wonderful and will look like you really do know what you are doing in the kitchen - with minimum effort!!!! My kind of dish. Don't be frightened of the caramel, it is easy to do, just keep it warm while you work with it.

    Recipe #371916

    Easy to prepare and even easier to eat.

    Recipe #371922

    This lovely recipe is from a book called 'I Love Food' - by (an what a splendid name is this to have??!!!!) Clare MacPherson the Lady Laird of Ballindallock Castle - boy would I name drop if that was my name LOL. She simply describes this recipe as enhancing the haggis. PLEASE NOTE I have put 1 tblsp Glenfiddich where the actual recipe states 1 generous glass!!!!! Up to you. And, I am English so I call a turnip a turnip but up here in Scotland a turnip is a Rutabega, again take your pick!

    Recipe #371887

    from Claire MacDonald of Clan MacDonald These meringues go very well with lemon curd and whipped cream

    Recipe #366591

    This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald

    Recipe #366589

    More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.

    Recipe #371906

    This sounds yummy, healthyish and really easy - a bonus!!

    Recipe #371924

    My darling Nanna used to make this and the smell was just wonderful, I ate it with relish as a child but seem to have forgotten it these days. Found this recipe from Delia Smith and am posting it for Zurie's African Forum PLUS think I will give it a try myself!! N.B. For sheep please read lamb!

    Recipe #349829

    From the Women's Institute Book of Soup that I borrowed from our local library. This sounds wonderful, can't wait to try it out.

    Recipe #316092

    ,From 'A Year in my Kitchen' by Skye Gyngell. This is a punchy, sweet tasting puree which goes well with middle eastern flavoured dishes and grilled meats.

    Recipe #349038

    From 'A Year in my Kitchen' by Skye Gyngell a lovely light palate cleansing jelly as it should be . . . wobbly, cool and not too sweet. Winter's bounty at it's best. You will need about 10 oranges to obtain the amount of juice needed.

    Recipe #348709

    From 'A Year in my Kitchen' by Skye Gyngell, serve just warm with brown rice, garlicky yoghurt and a bitter leaved salad or as a side with grilled beef. Please see "Recipe #348582" for Roasted Spice mix

    Recipe #348590

    From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.

    Recipe #348585

    A lovely fragrant curry, good with plain basmati rice and a cucumber and mint salad dressed with fresh lime juice.

    Recipe #349832

    From 'A Year in my Kitchen' by Skye Gyngell. She uses this in purees and slow cooked dishes especially good with lentils, use whole spices and grind in a pestle and mortar, will keep in a sealed container for 1 month NO longer.

    Recipe #348582

    From 'A Year in my Kitchen' by Skye Gyngell. Really lovely comfort food good served with basmati rice and a huge dollop of Greek Yoghurt or as a side dish to go with a heaped plate of garlicky sticky Roast Lamb and a huge bottle of decent red wine. For Roasted Spice Mix see "Recipe #348582"

    Recipe #349044

    Quick to make and resembles a chocolate trifle from Gary Rhodes 365

    Recipe #366597

    Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make.

    Recipe #349833

    Excellent side dish for grilled meat or couscous or on its own with yoghurt and a green salad, mango must be ripe and sweet or you will need to add honey to the dish to balance the flavours. From Modern Moroccan by Ghillie Basan

    Recipe #211957

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