Friday, 24 July 2015

Campfire Banana Boats, Marshmallows, S'mores & Mud Pies

I've been out in the woods again with my friend Mandy from Mud Pie Adventures. For the first of our summer events we headed to Aberdeen's Hazelhead Park for two days with 160 big and little kids to indulge in Banana Boats, S'mores, Campfire Coffee and Mud Pies.

The main event was of course the Campfire Banana Boats. For these, and as many of our other ingredients as we could, we opted for Fairtrade products. Filter coffee, bananas, tea, instant coffee, sugar, chocolate and charcoal all carried the Fairtrade mark. At the Monday afternoon session we had a very special visitor. FT Banana the mascot of Aberdeen's Fairtrade group. Please be assured that he was not roasted in his skin, split open and filled with chocolate, marshmallows, honey and cream. But lots of his friends were! 

We met up with our young explorers and their grown ups and dished out buckets for them to collect sticks for our campfire - child labour at its best. On the way to base camp we kept our eyes and ears open and spotted caterpillars in cocoons, heard baby kestrels and smelt elderflowers. Sticks were sorted into sizes, rules about fires were discussed to keep everyone safe and the campfire was lit with flint, steel and cotton wool.

Whilst waiting for the fire to get hot enough for cooking there was plenty to keep everyone occupied. Hammocks to swing in, chalk to draw on trees and stones, teddies and dinosaurs to play with, dens to build, mountains to climb, and mudpies to make. It was only after the event that we found out that our second day coincided with National Hammock Day on 22nd July.


Fairtrade Bananas
Chocolate Buttons (the giant ones work particularly well)
Mini Marshmallows
Squirty Cream

This will work on a BBQ or campfire, you could even make them in the oven.
Get the fire nice and hot, we used charcoal as a base.
Let the flames die down a bit and snuggle the bananas into the coals.
Cook for 8-10 minutes until the skins go black. Turn over half way through cooking time.
Remove with tongs and slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. 
Stuff the bananas with chocolate buttons. Briefly close them together to melt the chocolate.
Add mini marshmallows, honey and squirty cream to taste.
Grab a spoon, scoop and enjoy!

For adults try adding a splash of Baileys or Rum!
Additional filling suggestions - peanut butter, nuts, caramel sauce, desiccated coconut, glace cherries, cinnamon, sprinkles, M&M's, brown sugar.

You can't have a campfire without marshmallows and it was time to get toasting. Foodie Loon had received an awesome marshmallow toasting tree for Father's Day and let us borrow it. Don't you just love when you a buy a pressie for someone that's really for yourself?! Rustic campfire coffee was brewed up in an enamel coffee pot and tasted so much better than the stuff from bigbucks coffee shops. 

Time to introduce S'mores. Two digestives, three giant chocolate buttons and one toasted marshmallow made an awesome sandwich which just like their name left everyone wanting some more! Over the two days we got through dozens of bananas, 28 bags of giant chocolate buttons, multiple packets of digestives and several kilogrammes of marshmallows. No wonder I get strange looks in the supermarket.

We're back in the woods next week for 4 more events for 2-12 year olds. This time at Countesswells where we'll be on a Blaeberry Bash cooking up jam, pancakes, marshmallows and mudpies. Book places and sign up for our mailing list at to be kept informed of future events.

For further campfire cooking inspiration take a look at the following recipes:
Chocolate Orange Camp-Fire Cake by Elizabeth's Kitchen Diary
Chilli Spam & Eggs by Fab Food 4 All

Tuesday, 21 July 2015

Strawberry, Blackcurrant & Coconut Water Smoothie and the Scottish Berry Trail

2015 is the Scottish Year of Food and Drink and the monthly theme for July is Summer Berries and Soft fruits. On 1st July Scotland's Berry Trail was launched, celebrating and promoting more than 33 berry farmers throughout the country, during their short but sweet growing season. I've got some berries of my own in the garden - Strawberries, Blackcurrants and Raspberries. It's our first year of Rasps so I'm not expecting too much, my Strawberries have just started to form but my Blackcurrants are already looking fantastic! Time to start making use of them in a delicious breakfast berry smoothie. 

Foodie Quine Strawberry, Blackcurrant & Coconut Water Smoothie

I absolutely love all things coconut but had never actually got round to trying any of the coconut water which seems to have become a bit of a celebrity trend of late. Coconut water is the clear, fat free liquid found in young green coconuts. It is hailed for its health benefits being naturally rich in vitamins and minerals, low in calories and high in electrolytes. I received some to review and turns out that it's definitely not for me. To my palate its more sweaty flip flop than a refreshing taste of the Caribbean. What else to do with it than drink on its own? The answer seem to be to disguise it in soups, salad dressings, marinades, ice lollies and smoothies. 

Foodie Quine Strawberry, Blackcurrant & Coconut Water Smoothie


10 medium Strawberries
3 handfuls of Blackcurrants
2 Tablespoons Runny Honey
300ml Coconut Water

The quantities for this are somewhat arbitrary and but those I've given will give you a good starting point and you can adjust to suit your own palate.
Hull the strawberries and remove the stalks from the blackcurrants, give them a quick wash before popping them in a blender. Pour over the coconut water, add honey to taste and blitz until smooth. This will give you enough for one tall glass or two short tumblers. 
Best enjoyed drunk through a red and white striped straw. 

Foodie Quine Strawberry, Blackcurrant & Coconut Water Smoothie
Foodie Quine Strawberry, Blackcurrant & Coconut Water Smoothie

Back to the berries. If you don't have them growing in your garden you can track down Scottish growers via the Scottish Berry Trail Leaflet which is available at VisitScotland Information Centres and other relevant outlets, as well as online at Scotland's berry growers have a reputation for producing the tastiest seasonal fruits around. From the traditional sweetness of strawberries and raspberries to the more tart blackcurrants and redcurrants. Scotland's most northerly blueberries are grown in Aberdeenshire and the new 'superfood' aronia is grown in Angus. These berries provide an array of health benefits, as well as being a delicious and attractive addition to any meal. Whether you want to buy your berries direct from the farmer, pick your own, or sit down and have a cup of tea with a Strawberry Tart, Scotland's Berry Trail will point you in the right direction.

I asked my fellow food bloggers for some more recipes to use the glut of blackcurrants from my garden and they came up with plenty of inspiration. Scottish bloggers also shared the best of their recipes for summer fruits along with one from top Scottish Chef Mark Greenaway . Enjoy these seasonal berries while you can.

Blackcurrant Trifle by Lancashire Food 
Devils Food Cake with Blackcurrant Puree by Elizabeth's Kitchen Diary
Blackcurrant Focaccia by Baking Queen 74
No Bake Summer Fruit Cheesecake by Shetland blog Elizabeth's Kitchen Diary
Chocolate & Berry Pavlova by Southwest Scotland blog Farmersgirl Kitchen
Raspberry Gin by Edinburgh blog The Usual Saucepans
Blueberry Scones by Dundee Blog Tinned Tomatoes
Pimm's Summer Salad by Aberdeenshire blog Foodie Quine
Marinated Strawberries, White Chocolate Cheesecake by Edinburgh Chef Mark Greenaway
Charlotte's Lively Kitchen - Food Year Linkup

Thursday, 16 July 2015

Wild Rose Escapes, Prehistoric Cookery - Day 2

The second day of our Prehistoric Cookery Course at Wild Rose Escapes. Read my first post here for day one with Pit Roasting, Pot Boiling and more. Sunday morning, the sun was shining on the Highlands and we headed down to the riverside to do a wee bit of foraging for spring greens. Could there possibly be a more idyllic setting?

Our main meal was to be Clay Baked Mackerel. This was stuffed with our foraged sorrel, garlic, butter and seasoning before being wrapped in hay and reeds. 

Then came the messy (and fun) bit. Covering it all up with clay. Much trickier than you would imagine. It would have made a wonderful Generation Game challenge.

Our parcels of fish were placed on stones around the fireside where we kept an eye on them and turned them around every so often to ensure even cooking. 

Time for a mid morning snack. Foraged flowers this time. Gorse and Violet combined with honey, flour, eggs and milk to make beautiful looking and tasting pancakes.

Flatbreads with Wood Sorrel were also cooked on the hot stones around the fire. A precarious balancing act to get them close enough to the heat without falling into the ashes.

Throughout our weekend, in addition to forming friendships with Rosie and Alex, their daughter Thora and baby Martha we also bonded with their menagerie of animals. An honourable mention has to go to Mary a rather special - in all senses of the word - chicken. 

Time to crack open the clay and reveal our Sunday lunch. In addition to the clay baked mackerel we'd also cooked some up on a cast iron pot with bulgar wheat and greens. This was served up in the roundhouse along with our flatbread and Nettle Beer to wash it all down.

Such a wonderful setting for Sunday lunch complete with candles burning above us in the candelabra. Our plates were scraped clean before being thrown in the fire along with our fish bones.

All too soon it was time to say goodbye. We had had an absolutely fantastic weekend, learnt so much and thoroughly enjoyed the whole prehistoric experience from start to finish. Rosie and Alex were passionate, enthusiastic, knowledgeable and the perfect hosts. We left armed with a info pack of recipes and information on fire lighting, edible wild plants and how to build a pit oven. But most of all we left with wonderful memories and new found friends. 

Monday, 13 July 2015

BBQ Sticky Scottish Salmon Kebabs with Sweet Chilli & Honey at a Salmonliscious #RHS2015

I absolutely love Scottish Salmon and was delighted to be asked to demonstrate for the Scottish Salmon Producers Organisation in Scotland's Larder Live at the 2015 Royal Highland Show. One of the recipes that really pulled in the crowds was Sticky Scottish Salmon Kebabs which I cooked up on an electric BBQ. I know die hard barbecue gurus turn their noses up at gas so goodness knows what they make of electric. I'd never actually come across one before but it worked really well and despite there being two fire alarms and evacuations in the food hall on day two I wasn't responsible for either of them!

BBQ Sticky Scottish Salmon Kebabs with Sweet Chilli & Honey at a Salmonliscious #RHS2015

For many years salmon has been Scotland’s number one food export. This year, it also ranked as the UK’s number one food export. It is renowned worldwide for its superior quality and flavour and is enjoyed in more than 60 countries. Scottish Salmon has been granted the EU PGI award which sets it beside world famous products like Champagne, Scotch Whisky and Parma Ham. As well as being tasty and versatile in all its forms - fresh, smoked and hot smoked - it is rich in essential Omega-3 fatty acids, vitamins and minerals.


4 Skinless Scottish Salmon Fillets
2 Tbsp Sweet Chilli Sauce
2 Tbsp Runny Honey

Cut each salmon fillet into cubes and thread gently onto skewers (if using wooden skewers best to let them soak in water)
Mix the sweet chilli sauce and honey in a small bowl and brush onto the kebabs.
Place the kebabs on a medium hot barbecue.
Turn occasionally and continue to baste with the honey and chilli mixture until cooked. 
This will take approximately 5-7 minutes. 

If its not BBQ weather the kebabs can also be cooked under the grill or in a frying pan with a wee splash of Scottish rapeseed oil. Alternatively the same sauce/marinade can also be brushed on salmon fillets before roasting them in the oven

Another fantastic combination that also works amazingly well is Maple & Mustard. Mix together and use in exactly the same way.
3Tbsp Maple Syrup
1 Tbsp Wholegrain Mustard

Throughout the two days I was working on the stand we distributed a huge amount of salmon canapés and tasters, the crowds, and camera crews, at the Royal Highland Show just couldn't get enough of Scottish Salmon. Canapes with Smoked and Hot Smoked Salmon with cream cheese, soured cream, salsa verde, capers and chilli jam and red onion marmalade supplied by Mackays. Scottish Rapeseed Oil came from Cullisse and featured in a variety of fantastic dishes including Hot Roast Scottish Salmon with Teriyaki Shitake Mushrooms and Rocket Salad, Barbecued Scottish Salmon with Noodles and Honey and Ginger Thai Style Scottish Salmon. 
I was in need of a rest after my two days with my fitbit clocking up 23,164 and 30,355 steps respectively making a combined total of 23.75 miles. Rachel Gillon from A Wee Pinch of Sugar picked up the baton for the final two days in Scotland's Larder Live. Find out how she got on here.

The Scottish Salmon Producers Association published a booklet of Essential Scottish Salmon Recipes that was given away in its hundred's to visitors to the show. All the recipes I demonstrated (bar my canapes) were from it and you can download it here.

For further inspiration on how to use Scottish Salmon take a look at these great recipes from some of my fellow food bloggers, plus a couple more of my own. They're #salmonliscious

Pesto Salmon & Kale Wholewheat Spaghetti by Emily's Recipes & Reviews
Salmon & Lentil Dahl by Foodie Quine
Teriyaki Salmon with Lemon Rice Noodles by Recipes from a Pantry
Smoked Salmon Sushiwich by Foodie Quine
Scottish Salmon & Pearl Barley Salad with a Whisky Dressing by Foodie Quine

Blink and you'll miss me but I've got my 2 seconds of fishy fame at 1:59

Link up your recipe of the week