Maple Spiced Apple Compote

As we head towards September it's the season of mists and mellow fruitfulness. The leaves are turning, the nights are drawing in and the hedgerows are laden with berries. I absolutely adore Autumn fruits and I'm always excited to see the apples ripening on my miniature tree in the garden. I'm afraid I've no idea what variety they are but they are eaters rather than cookers and taste just great! Home grown produce always tastes better. I've used the first of my pickings to create a fantastic Maple Spiced Apple Compote which is the perfect topper for a the selection of breakfast bakery goods sent to me by Genius, one of the UK’s best-known suppliers of gluten free products.

Our morning goods hamper contained four different Genius products

• Sliced Spicy Fruit Loaf - Available in Sainsbury’s, Morrisons and Waitrose, RRP: £2.50 
• Blueberry Muffins - Available in Tesco, RRP: £2.00 
• Crumpets - Available in Sainsbury’s, Asda and Waitrose, RRP: £2.00 
• Pancakes - Available in Sainsbury’s, Asda and Waitrose, RRP: £2.00 

As a family we are fortunate not to have any food allergies or intolerances however I'm all too aware of the issues faced by those who have to cope with coeliac disease and how limited their choices have been in terms of bakery products. Genius was founded by professionally trained chef, Lucinda Bruce-Gardyne, who developed the range after failing to find good quality gluten-free and wheat-free bread suitable for her gluten intolerant son. Genius Gluten Free is now the number one gluten-free bakery brand in Britain. 

I blind taste tested the Genius range on my family and all of the goodies were happily eaten. However they did report that the texture was a bit different to normal but not unpleasant. Warming or toasting the products definitely helped but to be honest that's probably the same with pretty much all breakfast bakes. The sliced fruit loaf had quite an open and holey texture and the further into the loaf I went the more holes there were. I found it rather dry to eat fresh but it made good toast and french bread and had a lovely flavour of combination of sultanas, currants, raisins and spices. We're really not big crumpet eaters so probably not best suited to make judgement on them however Foodie Girl is a huge pancake fan and ate two toasted with butter and jam without any complaints. The list of ingredients for the products is long as finding a way to create a gluten alternative clearly requires some complex chemistry. As someone who has no issues eating gluten that would put me off as I really had no idea what many of the unpronounceable ingredients are. However I do appreciate that for coeliacs they literally are a lifesaver.  

My apple compote was so good when served on top of the toasted muffins, pancakes and the fruit bread french toast. It would also work really well at breakfast time with porridge, as an apple sauce alternative with roast pork or as a desert topping on rice pudding or ice cream. Do make sure you use pure maple syrup and not maple flavoured syrup for this recipe. The difference is like night and day. We drizzled over extra maple syrup and added toasted chopped hazelnuts when it came to our gluten free pancake stack. Now that's Genius! 

Maple Spiced Apple Compote 

350g Apples (peeled and cored weight)

100ml pure Maple Syrup

1 Cinnamon stick

1/2 tsp Ground Ginger

1/2 tsp Maldon Salt

1 Star Anise

2 Cloves

Thinly slice the peeled and cored apples and place them in a saucepan with the maple syrup and spices.

Bring to the boil then turn down to a gentle simmer and cook for 10 minutes.

For the last 2 minutes of cooking time turn the heat back up to full to reduce the juices to a syrupy consistency.

Can be served hot, at room temperature or cold.

Find out what other bloggers thought of the Genius products in their posts

Veggie Deserts - Vegan Tuna Mayo Sandwich

Fuss Free Flavours - Review - Genius Gluten Free

Baking Queen - Blueberry Cream Cheese Bagels

Taming Twins - Genius Gluten Free Bread & Bagels put to the test

Eats Amazing - Healthy Rainbow Bagels

Emily's Recipes & Reviews - Enjoy a Gluten Free Breakfast with Genius

Disclosure : This is a commissioned post for Genius. As always, all views expressed are my own. 

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Greek Spanakopita Pie

My first ever foreign holiday (bar a school trip to Holland in sixth year) was a fortnight in Kavos on the Greek Island of Corfu. It was the summer of 1991 and I traveled with a dozen newfound friends from my first year at Uni. Admittedly the majority of the time was spent drinking, but I also got my first ever taste of 'foreign food'. At that point you'd never have even thought about taking a photo of your meal. The 36 exposures were far too precious to waste on such frivolities. However I do recall tzatziki, stifado, deep fried squid, stuffed vine leaves, olives, taramosalata, and moussaka. But the dish I took home and have recreated in various shapes and forms ever since was Spanakopita and I'm delighted to have teamed up with James Villas to share my version of the iconic Greek dish. 

Over the years I've discovered that one of the best things about going on holiday is discovering a new culture, and particularly trying the food. Part of what makes a villa holiday so much fun is the freedom that self-catering offers. You have the flexibility to dine out in a local bistro, indulge in some Michelin starred cuisine, or even try your hand at recreating local delicacies in your home from home. James Villas have teamed up with chef and author Jo Pratt to create a range of #MyHolidayDish recipes to take you on a gastronomic tour of the destinations where they have Villas. I'm a huge fan of Spanish Tapas and Jo's quick and easy Pepper & Goats Cheese Tarts have gone straight onto my must make list. Washed down with a large glass of Sangria of course!

Back to my own dish. One of the problems that I faced when attempting to recreate authentic Spanakopita at home is the sheer quantity of spinach that you require. What seems like a huge bag disappears to nothing when cooked. In the recipe I'm sharing below I've bulked out the traditional spinach and ricotta filling with basmati rice. For speed and convenience I used a packet of pre-ccoked rice. I reckon it could be seen as a nod to rice stuffed vine leaves. The Greek flavours are encapsulated further with the inclusion of olives, mint and lemon. Bon Appetite! Or Καλή όρεξη! (Kalí óreksi!) as they say in Greece. 

Greek Spanakopita Pie

300g Spinach, washed 

50g Sliced Olives, drained 

3 sprigs of Mint, stems removed and leaves finely shredded 

Zest and Juice of 1 Lemon 

200g Feta Cheese, cubed 

280g Pouch of Pre-cooked Basmati Rice 

Salt & Pepper 

7 Sheets Filo Pastry (defrosted if frozen)

50g Butter, melted

Preheat your oven to 180c

Place the damp spinach in a large pan and let it wilt down over a low heat. Drain well in a sieve or colander, squeezing to remove as much moisture as possible. Roughly chop using a scissors or knife.

In a large bowl mix together the chopped spinach, sliced olives, shredded mint leaves, lemon zest and juice, rice and cubed feta cheese. Combine well and season with freshly ground salt and pepper. 

Brush a 25cm loose bottomed quiche tin with melted butter. 

Lay out the filo pastry sheets and lightly brush the top one with butter. Carefully place it in the quiche tin to line the base with an overhang at each side. The pastry doesn’t have to fit in smoothly – a few wrinkles and folds in it are fine. 

Brush the second pastry sheet with melted butter and this time lay it down into the tin the other way round, so it drapes over and lines the base. Repeat the criss-cross layering with 6 out of the 7 butter brushed filo sheets.

Spoon the spinach, rice and feta mixture into the pastry lined tin. Crumple the final sheet of filo to cover the top then fold in all of the other pastry to form a parcel. 

Bake for 25-30 minutes until the pastry is golden brown. 

Remove the tin and transfer the Spanakopita to a serving plate. 

Can be served warm or cold, ideally with minted yogurt, a Greek salad and a glass of Ouzo! 

Disclosure : This is a commissioned recipe for James Villas. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

My Edible Summer Adventures...

The six weeks of the school summer holidays have flown past. In my wee corner of North East Scotland the schools went back last week. Can't quite believe that both foodie boy and foodie girl are now at secondary school. Where have my babies gone?! (Clearly I was a gymslip Mum!)
Despite no foreign holidays this summer (saving ourselves and the pennies for Orlando in October) we've managed to have lots of fun. Of course food always features prominently in any of my adventures so without further ado here's a quick roundup of what I've been up to since the start of July. To keep abreast of my Edible Scottish Adventures as they happen do make sure that you're following me on Facebook, Twitter and Instagram. (I'm particularly loving the new stories facility on Insta and I'm posting new content there daily so do take a look.)

Foodies 100 - Blog of the Month

To kick off the summer I was delighted to be chosen as the Foodies 100 blog of the month for July 2016. Have a read and you might find out something about me that you didn't know... July's Blog of the Month - Foodie Quine

BBC Radio Scotland Out for the Weekend 

I had great fun cooking pizza in the car park of the BBC Radio Scotland Aberdeen Studios during the live broadcast of Out for the Weekend. Dobbies provided a Wood Fired Pizza Oven and I proved that pizza doesn't have to be savoury with my Nutella, Scottish Raspberries and Highland Brie creation. 

Sainsbury's Magazine

The July issue of Sainsbury's Magazine included my foodie guide to a Scottish Staycation featuring Butteries, Raspberries, Arbroath Smokies, The Three Chimneys, The Bay Fish & Chips, The Potting Shed Cake Shop and Mhor 84. Read the full article and listen to my radio podcast at Scotland Staycation - What to Buy & Where to Eat.

The Cat in the Window Cafe, Aberdeen

I really didn't quite know what to expect with a visit to Aberdeen's The Cat in the Window Cafe but both my kids were super keen to go so I gave in and booked an hour long session of 'Kitty Cuddles'. Lovely setting, fab kitty-ccino and a good selection of cakes (including GF and vegan). As a total sceptic I was completely smitten by the amazing cats and their wonderful personalities. They are the absolute stars of the show and their welfare clearly comes first. A purrfect afternoon!

Daily Record Page Ate

I was fair chuffed to feature twice on Page Ate of the Saturday Daily Record Magazine. Firstly with three recipes all perfect for making with the kids over the summer holidays then again with three barbecue recipes. 

St. Andrews, Fife

We enjoyed a lovely weekend in St Andrews staying at The Fairmont Hotel And Spa. We lunched at Forgan's followed by ice cream at Jannettas Gelateria and a wonderful dinner of Scottish Steak and Seafood at St Andrews Bar and Grill.

Wester Hardmuir Farm Shop, Nairn

Thanks must go to fellow blogger Mess in the 'Ness for the recommendation to visit Wester Hardmuir Fruit Farm. We managed a couple of trips whilst journeying on the A96 and enjoyed wonderful Very Berry Ice Cream and amazingly colourful PYO fruit and vegetables. Absolute highlight was the purchase of an elusive Spaghetti Squash. Although I'm now desperate to find a source closer to home.

Cromarty, The Black Isle

Spent a fantastic foodie day in Cromarty on The Black Isle. First stop was The Egg Box Shop overlooking the Cromarty Firth which takes the farm gate honesty box to the next level with egg vending machines. Milkshakes and Ice Cream at Couper's Creek, Cheese from from The Cheese House and Chanterelles and Pizza at the wonderful Sutor Creek Cafe.

No. 10 Foodies Club 

It was a real pleasure to attend the inaugural No.10 Bar & Restaurant Foodies Club event. A wonderful selection of Cheese from I.J.Mellis, Wine from Corney & Barrow and Breads from The Bread Maker. I was even converted to liking Honey! (with the addition of truffle oil). Already looking forward to the next event. Email info@no10aberdeen.co.uk to be added to their mailing list.

CALA Homes Summer Event

A fantastic time was had at the CALA Homes summer event. Supping CALA Cosmopolitans in the stunning top floor apartment of their Parklands development in Aberdeen. Nibbles, sunshine, music, home fragrance, wonderful views and a Porter's Gin tasting. When can I move in?

Edinburgh

A quick overnight trip to Edinburgh saw us staying at the conveniently located Novotel Edinburgh Centre. Fab food at The Tap Music Lounge followed by Gin and Fizz at The Stand in the Square and late night crepes at The French Connection Creperie in the Grassmarket.

The Food Life Beach Pop-Up

To celebrate Foodie Boy's 14th Birthday we headed to the inaugural event from Angus based The Food Life. This new real food collective are all about showcasing their epic local & foraged produce through Street Food Pop-ups What an absolutely fantastic afternoon! The sun shone and the event was a victim of its own success in terms of queues and crowds. We waited a long time for food but it was worth the wait and we were well entertained by yoga, beach games, music and storytelling. Well done to all the organisers and traders who had planned for 1000 attendees and were faced with 5000! Can't wait for the next event and to sample more of the foodie delights of Angus

Camping at Aboyne

A fantastic weekend camping in Aboyne and attending the Highland Games with piper husband, drummer son and piper daughter playing in Newtonhill Pipeband. Read all about it at Coconut, Prawn & Spinach Camping Risotto #WeDoSummer

Aperol & Campari at Rye & Soda

I had the pleasure of attending an Italian Aperitivo training event and drinks reception at Rye & Soda hosted by Gruppo Campari. Great fun was had learning all about iconic brands Aperol and Campari. Somehow, along with Julia Bryce of Just Julia, I ended up on the judging panel of the Campari Cocktail Competition! Congratulations to the winner Paul from The Chester Hotel and runners up AJ from Jam Jar and Elias from Rye & Soda.

Blaeberry Bash

The final event of the summer holidays was the Mud Pies and Foodie Quine Blaeberry Bash. 80 folks joined us to squelch in mud, pick berries, toast marshmallows and make pancakes. Lots of outdoor fun was had and everyone went home with their very own mini jar of Woodland Berry Jam.  To be first in the know about future events sign up for the newsletter on the Mud Pies Website. Autumn Bramble Ramble and Festive Food in the Wood will be here before I know it!

Disclosure: I was a guest at the No. 10 Foodies Club, CALA Homes Summer Event, and Gruppo Campari Aperitivo Training. Accor Hotels provided our dinner, bed and breakfast whilst in Edinburgh. All other summer adventures were at our own expense.

Coconut, Prawn & Spinach Camping Risotto

I'm a wee bit of reluctant camper. Truth be know glamping is more my thing. However given the right circumstances I'm happy to rough it under canvas for a couple of nights. Friends, sunshine, music and booze most definitely help but alas no Festivals for us this summer. We did however have a camping tripped planned to attend the Aboyne Highland Games. Foodie Loon, boy and girl are all members of Newtonhill Pipe Band. I've got two pipers and a drummer and throughout the summer I'm often a pipe band widow when they're gallivanting to various events but this time I was invited along.

Our previous family tent had seen better days so I jumped at the chance of a new one from Millets. A Vango Beta 450XL duly arrived along with a couple of camping chairs and a Trangia Camping Stove. To help us on our way we also received a camping care pack with an assortment of goodies. I was really impressed with the Steripod clip on toothbrush protectors. These will have a permanent place in my toilet bag, not just for camping. I can imagine that the giant wipes would be particularly useful in a festival situation and whilst there were a few midgies around there were no mozzies but the 'Zap It' has been set aside for our trip to Orlando in October.

The Trangia Camping Stove was a totally new concept to me. Apparently its an essential piece of kit for the serious Boy Scout or anyone doing their Duke of Edinburgh Award. They've been around for almost a century and remain as popular as ever. The entire packaged stove, including the 2 saucepans and a frying pan, is no larger than a standard cooking pot. Lightweight, durable and simple to use, it's easy to see why it has lasted the test of time and become so iconic. We used it at every meal over our two night stay from cooking up supernoodles to frying sausages and heating beans at breakfast. We struggled a wee bit in controling the heat and clearly need to work on finding out how best to adjust between full flame and off! There are a wide range of additional accessories for the stove and I suspect that Foodie Boy already has his eyes on some. Even before our trip I was conned into buying him the matching fuel bottle.

The Vango Beta 450XL is a 3 poled tunnel tent which offers generous sleeping space for 4 along with an extra living area for storage and shelter. No sooner had it arrived than my Boy Scout took it upon himself to erect it in the garden and spend a couple of nights under the stars. The pitching time is given as 15 minutes. On his own erecting it for the first time he had it done in less than 30 which is pretty good going in my book. With four hands to the pump it was pitched well within 15 minutes at the campsite with the whole set up being very intuitive. The porch/living area is absolutely huge in camping terms. The weather was kind to us on this trip but there would have been plenty room if we'd all had to sit inside. Diamond clear PVC windows provide lots of light and internal pockets and lantern hanging points are conveniently positioned. The winds picked up overnight so we were grateful for the tension band system which prevents any sideways movement. The real test would of course be could two pipers and one drummer get changed into their band uniforms within the tent?! I left them to it and I'm pleased to report that all three emerged fully attired and ready to perform. That's one spacious tent.

Camping does of course provide its own food and cooking challenges but with a wee bit of forward planning greater things than beans and hot dogs are possible. Here are a few of my top tips along with some camping recipes from blogging friends

Noodles, quick cook pasta, tinned potatoes and pre-cooked rice pouches are convenient carbs.

Tinned meat and fish are your friends (make sure you bring a tin opener if they don't have ring pulls!)

Egg based meals work well for any time of the day - not just breakfast.

Ambient goods such as chorizio and smoked sausage can be combinned with tinned tomatoes and pulses.

Measure ingredients for each meal ahead of time and pack in labeled ziplock bags. 

Simple one pot dishes work really well, don't try to overcomplicate things.

Prepare soups, stews or chili etc ahead of time. Freeze and used as ice packs in your cool bag.

Remember to pack salt and pepper. They will make a huge difference to your cooking. 'Acquire' some individual sachets.

• Camping Chicken Noodle Soup by Jo's Kitchen
• Chilli SPAM and Eggs by Camilla at Fab Food 4 All
• Middle Eastern Spiced Campfire Chickpeas by Elizabeth's Kitchen Diary
• Miso Soup with Ginger & Udon Noodles by Kate at Veggie Deserts
• Sausage and Cider Campfire Skillet by Janie at Hedgecombers
• Cook Anywhere Campfire Dinner by Elinor at Beach Hut Cook
• Cowboy Stew by Janie at Hedgecombers

Coconut, Prawn & Spinach Camping Risotto

This is much more of a general idea than a recipe. The basis of a risotto made with pre-cooked rice works really well and can be adapted by using different flavours of rice and substituting or adding extra ingredients.

N.B. We made and ate this on our first night when we arrived. Prawns and a coolbox may not be the best combination. Use tinned meat/fish, ambient chorizio/smoked sausage or buy something fresh from a farm shop to enjoy this mid camping.

250g Pack of precooked Coconut Rice

1 x 50g Sachet of Creamed Coconut

100g Baby Spinach

150g Cooked & Peeled King Prawns

Salt & Pepper

Heat through the precooked rice in a pot over a camping stove along with the creamed coconut and a a cup of water.

Add the spinach and let it wilt down.

Cook for a few more minutes until the rice is hot and most of the excess liquid has been absorbed.

Finally add the prawns. Warm them through, season with salt and pepper and serve.

Disclosure : Millets #WeDoSummer campaign provided our camping equipment for review. This is not a paid post. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Gooseberry and Gin Jam

Play Gooseberry this summer with my boozy berry jam with a tangy juniper kick. Easy to make Gooseberry & Gin Jam is the perfect way to deal with a glut of berries. G&G is the new G&T! 

When life give you lemons - make lemonade (or put them in your G&T!) But what about when life gives you Gooseberries? The obvious would be make jam. But how about jam with a boozy kick. Gin Jam. Gin & Gooseberry Jam to be precise. Yup. I put Gin in my Jam and rather good it was too. Fair enough there's a bit of novelty factor involved in being allowed to enjoy gin at breakfast time but it also works well in terms of flavour. My lovely friend Julia was chief taste tester and declared it inspired, tangy and not overly sweet. I'd tend to agree. Cheers!

Gin & Gooseberry Jam

1 kg Gooseberries

1 kg Granulated Sugar

150ml Gin

Wash, top and tail the gooseberries, discarding any that are damaged. 

Put the gooseberries and the 150ml of Gin into a preserving/large pan. Bring to the boil then turn down and simmer for about 10 minutes until the fruit is softened. At this point I blitzed the fruit mixture with a stick blender to give a smoother consistency, this is optional if you like a coarser jam. 

Stir in the sugar and cook over a low heat until the it has fully dissolved. 

Increase the heat and boil rapidly for 8-10 minutes before testing to see if your jam is set. 

Meanwhile, sterilise your jam jars by washing thoroughly in very hot soapy water. Rinse in clean hot water then put them upside down on a rack on top of a baking sheet in a 140c oven until they are dry. 

To test if the jam has reached setting point you can use a digital/jam thermometer to check for a temperature of 105c. Alternatively place a saucer in the freezer to chill prior to dropping a small spoonful of jam onto to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready, if not, boil for a few more minutes and check again. 

Once the jam is ready, turn off the heat, skim off any scum or use a knob of butter to disperse it. 

Carefully ladle the jam into the sterilised jars and seal whilst it is still hot. 

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Maple Double Mustard BBQ Chicken Thighs

When the sun shines everyone loves a BBQ. Forget burgers and sausages, my personal favourites are steak and chicken. I like my steak rare so all is good when it's still pink after barbecuing however when it comes to chicken, pink is absolutely the last thing you want. The recipe I'm sharing today uses skinless and boneless chicken thighs which I love for their flavour and texture. I've combined them with a fantastically tasty marinade of maple and mustard. But how do you make sure that your barbecue chicken is fully cooked? Cue my trusty Thermapen.

I've previously blogged about using it for my Spiced Apple and Rosehip Jelly and 7 Hour Spiced Pulled Leg of Lamb and it's an absolute kitchen essential as far as I'm concerned. I recently gave my Mum one as I couldn't cope cooking without it when visiting her! British made the Thermapen is the worlds fastest reading kitchen thermometer. The true temperature of a foodstuff can be tested in just three seconds. It really does take the guesswork out of your cooking ensuring that your steak is perfect, your fudge will set, your jam won't run off your toast, your chocolate is tempered and your BBQ won't give anyone an upset tummy.

For chicken the magic number you are looking for is 75°C. In addition to ensuring that it's up to temperature you should also check that there’s no pink meat and that the juices run clear. Remember to use separate tongs, utensils and plates for raw and cooked chicken, and regularly wash your hands. Enough of the safety advice, lets get back to the recipe. The two kinds of mustards I've used - American style yellow and wholegrain - provide a fantastic flavour and the maple syrup gives a wonderful sticky sweetness and caramelisation. Do make sure you use pure maple syrup and not maple flavoured syrup. The difference is like night and day.

Maple Mustard Chicken Thighs

Serves 4

800g Skinless & Boneless Chicken Thigh Fillets

4 Tbsp Pure Maple Syrup

2 Tbsp American Style Yellow Mustard

2 Tbsp Wholegrain Mustard

2 Cloves Garlic, crushed

Salt & Pepper

• Mix together the maple syrup, mustards, crushed garlic and salt and pepper to make a marinade.
• Prepare the chicken thigh fillets by trimming off any excess fat and making two or three slashes in the top of each.
• Place the chicken thighs in a bowl, pour over the marinade and rub it in well.
• At this point you can either cook them straight away or cover the bowl with clingfilm and place in the fridge to let the flavours develop for anything up to 24 hours.
• Cook the chicken on the barbecue, turning frequently until the thighs reach a reading of 75°C on a Thermapen thermometer.

For further barbecue chicken inspiration take a look at Camilla's Baked and Barbecued Thai Chicken Thighs and Emma's Honey and Mustard Glazed Chicken and if you fancy a sweet treat for desert it's got to be my BBQ Waffle S'mores. 

Disclosure : This is a commissioned recipe for Electronic Temperature Instruments. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.