Scottish Ark

Dear Sandy Stevenson, I am wondering if you would be interested in our offer to your company. The Ark is a beautiful venue with a perfect central location and a fantastic view of Princes Street. The Ark is situated at the East End of Princes Street, 5-7 Waterloo Place, Edinburgh, EH1 3BG. We offer breakfast, lunches or high tea to pre-booked coach parties and provide a very high quality service at economical prices. Traditional Scottish menu at The Ark attracts locals and lunchtime coach parties. Special meals can be arranged and vegetarian options are available. Parking is available about 150 metres up the road, after 6.30pm it is free of charge. For further information about menus, opening times, bookings and any other inquires please do not hesitate to contact me. Looking forward to hearing from you. Kind regards.

Make Scottish Haggis

Make Scottish Haggis.

Biography of Robert Burns. Burns Supper. Robert Burns Books. Robert Burns Songs. Free Robert Burns Books. Robert Burns Tours of Scotland.

Scottish Turnip Leaves

Hi Sandy, What did Scots traditionally do with turnip leaves ? Any recipes or links ?

Making Scottish Haggis

Making Scottish Haggis.

The Essence of Scottish Cooking

A Taste of Scotland: The Essence of Scottish Cooking, with 30 Classic Recipes Shown in 120 Evocative Photographs. A Taste of Scotland: The Essence of Scottish Cooking, with 30 Classic Recipes Shown in 120 Evocative Photographs. Best Scottish Cooking.

Best Scottish Contemporary Recipes

From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and, no translation needed, whisky and honey ice cream. Sue Lawrence has collected together over two hundred of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes, which are still as fresh and delicious as when they were first devised. Scots Cooking: The Best Traditional and Contemporary Scottish Recipes. Best Scottish Cooking.

Best Scottish Regional Cookery

Scotland has long maintained a rich tradition of regional cookery including, for example, the breads and cakes of the Borders, the peasant cookery of the impoverished Highlands and the more sophisticated and cosmopolitan cuisines of Edinburgh and Glasgow. In this book Christopher Trotter has gathered together the best of these dishes, including not only classic Scots fare such as Cullen Skink, Tweed Kettle or Clooty Dumpling, but also lesser-known recipes, some from the archives of properties belonging to the National Trust for Scotland. Where necessary, traditional recipes have been given a contemporary interpretation to adapt them to modern tastes or to make use of modern ingredients, and there is also a leavening of the author's own recipes all of which are firmly in the Scottish tradition. There is an introduction to each of the eight culinary regions of Scotland with particular stress being laid upon the importance of local produce and traditions: the grain, cattle and fish of the Aberdeen area, for example, or the dried fruits and spices which flowed into the country through Leith docks. The book, which is illustrated with specially commissioned colour photography, is completed by a list of producers and suppliers of prime Scottish produce. The Scottish Kitchen. Best Scottish Cooking.

The Food and Cooking of Scotland

The Food and Cooking of Scotland. Discover the Rich Culinary Heritage of This Historic Land in Over 70 Classic Step-by-step Recipes and 300 Glorious Photographs. The Food and Cooking of Scotland: Discover the Rich Culinary Heritage of This Historic Land in Over 70 Classic Step-by-step Recipes and 300 Glorious Photographs. Best Scottish Cooking.

Best Scottish Classic Recipes

In Classic Recipes from Scotland, master chef and food historian Tom Bridge explores the unsung glories of Scottish regional food traditions. His absolute love of food shines through as he gives practical advice on cooking a wide range of traditional Scottish dishes. Bridge also offers entertaining facts and stories behind the featured recipes, while a lavish selection of photographs whets the appetite and vividly represent the landscapes from which many of the ingredients are sourced. The recipes in this cookbook are easy to follow and capture the essence of Scottish cuisine. Many can be found on the menu in high-class 'gastro pubs', restaurants and hotels throughout Britain. Bridge offers a chance to bring these dishes into the home and rediscover the best of Scotland's culinary cuisine along the way. Over 12 mouth-watering chapters, Bridge covers every detail, from making the stock, sauces and soups to the secret of making perfect marmalade. Classic game recipes from all over Scotland are also featured, with essential ingredients including the finest Aberdeen Angus beef, smoked meats from the Isle of Islay, Ayrshire pork, Orkney lamb, and fish and seafood from Loch Fyne, Moray, Fife, Orkney and the Outer Hebrides. Elsewhere, Tom gives a master class in the art of pastries and pies, including small mutton pies traditionally dubbed 'tuppenny struggles', Ayrshire pork pies, traditional game pies, Forfar bridies and the famous Teviotdale pie. Whisky is never out of place in a cookery book and here it is intrinsic to Bridge's sweet puddings and desserts. The Scots love of baked goods like bread, biscuits and cakes comes to the fore in the chapters covering these foods. Classic Recipes from Scotland also contains over 150 website addresses, which will enable readers to obtain the Scottish produce used in many of the recipes direct from mail-order suppliers. A final chapter on how to organise the perfect Burns' Night supper rounds off a delightful collection of traditional tartan fayre. Classic Recipes from Scotland. Best Scottish Cooking.

The Best of Scottish Food and Drink

The Best of Scottish Food and Drink. In the author's opinion, Scotland is not only the most beautiful country in the world, but has the best food. Here she introduces 60 classic recipes and interviews some of Scotland's foremost food producers. She also describes life on Skye and offers her selection of the best hotels. Lady Claire Macdonald is married to Lord Macdonald, High Chief of Clan Macdonald and is the author of several cookbooks. Claire Macdonald's Scotland: The Best of Scottish Food and Drink. Best Scottish Cooking.

Best Scottish Auld Alliance

Best Scottish Auld Alliance.

Serving Size : 4

350 grams of Roquefort cheese
Whisky

This deceptively simple cheese cream from Overscaig in
Sutherland is delicious served as a cream pate for the
first course or at the end of a meal as a savoury.

Pound the cheese to a thick cream. Add drop by drop as
much whisky as it will 'drink' to make a firm cream.

Pack into small earthenware pots and chill in the
fridge for 3 to 4 hours.

Serve with hot buttered toast or oatcakes. Best Scottish Cooking.

Best Scottish Arbroath Smokies

Since the 14th century, Arbroath has been an important fishing port. Arbroath is situated on the East Coast of Scotland, North of Dundee.

Best Scottish Arbroath Smokies. Arbroath smokies are a type of lightly smoked small haddock with a particularly good flavour and texture.

Arbroath smokies - 4
Single cream - 150 ml
Watercress - 1 bunch

Put the smokies in a frying pan and just cover with boiling water. Simmer for 5 minutes. Remove the smokies, making sure they are well drained. Pour off the water from the pan and discard or save for fish stock. Return the smokies to the pan, pour the cream over them and simmer gently for another 5 minutes. Place the fish on a serving dish, pour the creamy sauce over and garnish with watercress.

Best Scottish Cooking.

Best Scottish Apple Cake

Best Scottish Apple Cake.

8 oz Self Raising flour
4 oz Butter
2 oz Caster sugar
4 Cooking apples
1 Egg, beaten
Little milk
Melted butter for glazing
Ground cloves or cinnamon
Caster sugar for dusting

Set oven to 425 Degrees F or Mark 7. Grease an 8 inch round
flan tin. Rub the butter into the flour in a bowl and
stir in the sugar. Peel and grate two of the apples
and add to the flour with the beaten egg. Mix well
together. If the dough is rather firm add a little
milk to soften. Turn the dough on to a floured surface
and knead lightly. Press evenly into the base of the
tin. Peel, core and slice the remaining apples and
arrange, neatly overlapping, on top of the dough.
Brush with melted butter and sprinkle with a pinch of
ground cloves or cinnamon and a little caster sugar.
Bake for 25-30 minutes and serve warm. Serves 4.

Best Scottish Cooking.

Best Scottish Apple Gingerbread

Best Scottish Apple Gingerbread.

1/2 lb Cooking Apples
Suger to Taste
3 oz Demerara Sugar
1/4 lb Golden Syrup
3 oz Butter
6 oz SR Flour
1 t Ground Ginger
1/4 ts Ground Cloves
1 Egg

Set the oven to 350 Degrees F or Gas 4. Grease an 8 inch x
6 inch baking tin. Peel, core and slice the apples.
Put into a pan with a little water and sufficient
sugar to taste. Stew gently until tender, then mash
and cool. In a separate pan melt the syrup and butter
and demerara sugar together gently until dissolved.
Leave to cool. Sift the flour, ginger, and cloves into
a bowl and make a well in the centre. Add the egg to
the syrup mixture and beat well into the flour. Stir
in the mashed apples and continue to beat all well
together. Turn into the tin and cook for 30 minutes
until firm. Leave to stand for a few minutes until
firm. Leave to stand for a few minutes in the tin
before turning out to cool on a wire rack; cut into
slices. Best Scottish Cooking.

Best Scottish Apple Crumble

Best Scottish Apple Crumble.

Serves 4.

Apples - 450g (1 lb), peeled, cored and chopped
Granulated sugar - 75-110g (3-4 oz)
Plain flour - 175g (6 oz)
Butter - 75g (3 oz)
Caster sugar - 50g (2 oz)

Method
Pre-heat oven to 190 Degrees C or 375 Degress F or Gas 5.

Put the apple pieces into a 1.1 litre (2 pint) oven-proof dish in layers with granulated sugar.

Sift the flour into a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar.

Sprinkle the crumble mixture thickly and evenly over the fruit. Press down lightly with palm of hand then smooth the top with a knife.

Bake for 15 minutes. Reduce the temperature to 180 Degrees C or 350 Degrees F or Gas 4. Cook for a further 45 minutes or until top is lightly brown.

Serve with fresh double cream, creme fraiche or custard.

Best Scottish Cooking.

Best Scottish Apple Betty

Best Scottish Apple Betty.

4 large dessert apples (Cox, Gala, Discovery)
125g fresh brown breadcrumbs
75g butter, melted
200g dark muscovado sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
the juice of 1 large lemon

Peel, core and slice the apples. Mix the breadcrumbs and butter. Combine the sugar and spices. To assemble, place a third of the crumbs in a round ovenproof dish, top with half of the apples then half of sugar. Squeeze over half of the lemon juice then continue layering: a third crumbs, half apples, half sugar, remaining lemon juice then final third crumbs.

Cover with foil and bake at 180C/350F/Gas 4 for about 45 minutes or until apples are just tender, then remove foil, increase heat to 200C/400F/Gas 6 for a further 15 minutes or so, until browned. Eat warm with thick cream or creme fraiche.

Best Scottish Cooking.

Best Scottish Orange Cake

Best Scottish Orange Cake.

2 medium oranges, washed
4 large free-range eggs
175g golden caster sugar
175g ground almonds
1 tsp baking powder

Place the quartered oranges and juices in a food processor and process to a pulp. Whisk the eggs well for a couple of minutes then gradually beat in the sugar. Fold in the ground almonds and baking powder and combine well. Fold in the orange pulp then tip into a deep, 23 cm, loose-bottom, buttered and lightly floured cake tin.

Bake at 190C/375F/Gas 5 for 50-55 minutes or until a skewer inserted in the middle is clean. Cover lightly with foil if necessary during the last 10 minutes. Release the sides of the tin carefully then cool on a wire rack before removing to a plate.

Best Scottish Cooking.

Best Scottish Almond Shortbread

Best Scottish Almond Shortbread.

6 oz Flour
2 oz Cornflour
5 oz Butter
1 oz Ground almonds
3 oz Caster sugar

Set oven to 350F or Mark 4. Grease a baking sheet.
Cream the butter in a mixing bowl. Sift together the
flour and cornflour and add, with the almonds and
sugar, to the butter. Work the ingredients together
with the hands. Turn out on to a very lightly floured
surface and finish kneading until the dough is smooth.
Roll the dough into two rounds each 1/4 inch thick.
Prick well with a fork and mark each circle into six
triangles. Transfer to the baking sheet. Bake for
about 25-30 minutes. Allow to cool slightly before
cutting and then place on a wire rack to finish
cooling. Serves 4. Best Scottish Cooking.

Best Scottish Aggravation

Best Scottish Aggravation.

Yield: One Serving

1 1/2 oz Scotch 1/2 oz Kahlua
1/2 oz Heavy cream

Fill a rocks glass with ice. Add Scotch and kahlua. Float cream on top. May be stirred before serving or served with cream floating on top. Best Scottish Cooking.

Best Scottish Abernethy Biscuits

Best Scottish Abernethy Biscuits.

1 c. flour
1/2 c. butter
3 tbs. sugar
1 tsp. cream of tartar
1/2 tsp. bicarbonate of soda
1 tbs. milk
pinch of salt

Sift flour, salt, bicarbonate of soda, cream of tartar together.
Rub in butter until mixture looks like breadcrumbs.
Dissolve sugar in milk, stir into flour/butter mixture.
Form into stiff dough.
Roll out to a thickness of 1/4 inch.
Cut in squares; prick all over.
Bake in oven at 350 Degrees F for 20 minutes.
Makes about 10 biscuits. Best Scottish Cooking.