Scottish people are simply adorable, the landscapes in the Highlands are amazing (the Highlands are a fantastic playground for hikers and walkers), weather is not that bad (I did even get sunburnt one day!), and food is great!
Yes, it is!
Here are my new favourite Scottish foods:
- Haggis (as the saying goes: as long as you don't know what it is, you'll like it!)
- Smoked haddock and kippers, often eaten for breakfast in Scotland : a little hard core early in the morning when you're used to your marmalade toasts, but simply delicious.
- All kind of good fish and steaks actually, including the traditional Cullen Skink Soup (potato-fish), yum!
- Potato Scones: somewhere between a pancake, a gnocchi, a scone. Spread with Nutella, it's to die for.
OK, I admit, it's not very much "fruits and vegs" oriented...and I did have a Veggie Episode at the supermarket, where I bought £30 worth of vegetables, but well, holidays are not for dieting, are they?
Anyway, don't take my word for it, go to Scotland!
I'll post some pictures very soon. In the meantime, here is a new recipe!
Fruit and nuts bread
250g strong white bread flour
250g wholemeal bred flour
14g dried instand yeast
1 tsp salt
1 small glass of dried abricots, cut in peaces
1 small glass of croasely chopped walnuts and hazelnuts, roasted in the oven for 10 min
Make the bread:
1/ In a large bowl, sift the flour, yeast and salt together. Make a well in the middle and add the water.
2/ Mix the ingredients until they come together into a ball.
3/ Transfer the ball onto a work surface and knead the dough for 10min (no less!) until it's elastic.
4/ Transfer onto a baking tray lightly floured and put a large bowl upside down on top of it. Leave to rise in a warm place until double in size (it can take from 30min to 1 hour, depending on how warm the place is)
5/ Tranfer to the work surface, roughly spread with your hand, sprinkle the nuts and fruits and form a ball again. Knead the dough for further 3 to 4 minutes until the fruits and nuts are well spread out in the dough.
Make a nice ball and place back on the lightly floured baking tray. Leave to rise again under the big bowl turned upside down for 20/30 min. In the meantime, preheat the oven at 220degC.
6/ Score the bread with a very sharp knife and sprinkle lightly with flour. Bake for approx 30 / 40min until the crust is golden.