I am very lucky to live in a Country with an amazing Food Larder and 1 type of Food that Scotland is known for is it’s Fresh Fish, the Scottish Fishing Industry is currently worth around £316 million to Scotland, unfortunately that number has went down recently due to Covid, but at the height back in 2015 it was worth nearly £437 million. Most of its catch comes in from Aberdeen, then some from central and southern areas. Some of the most popular seafood caught in Scotland are mainly shellfish such as Mussels, Shrimp & Crab but also Salmon, Cod, Haddock & Mackerel.
My local Fishmonger Ryan Black, is from a nearby Town called Kirkcaldy which is in the Fife region, they provide a fantastic service and deliver straight to your door, straight from the shore. There is nothing better than getting the freshest fish delivered the same day. I got some lovely pieces of Cod for dinner.
Having some Pistachios in my cupboard to be used, I decided to try my Pistachio Crust recipe with the Cod and it worked a treat….super delicious, healthy and quick mid week meal.
2 Cod Fillets
20g Scottish Oats
1 Tbsp Mustard Powder or 2 Tsp Dijon Mustard
1 Tbsp Lemon Juice
Salt & Pepper to taste
1 Tsp Dried Parsley or small handful of fresh
Line a baking Tray with greaseproof paper and preheat your oven to fan 210 deg C
Using a processor, blitz the pistachios and oats together with the parsley until roughly chopped
If using mustard powder, take 1 tbsp into a bowl and squeeze 1 tbsp lemon juice in and mix into a paste, leave to sit for 10 minutes to allow flavour to develop.
Lay cod onto baking sheet and spoon the mustard over the fish, season with salt and pepper, then place the pistachio crust mix over the top covering the fish, press down to secure. Bake in the oven for 12-15 minutes until opaque.
As the Covid19 Lockdown is slowly and gently easing, we are now allowed to travel to the mountains again. We have longed to get back outdoors and into the picturesque landscape we call home. The Scottish Mountains are my headspace, a place where I grow, think, be at peace, laugh and get fitter…lol! To read more about the Scottish Munros, Corbetts, Grahams etc, head over to my travel post https://theweecaledoniancook.com/2020/07/08/a-list-of-scotlands-mountains/.
Anyway, back to food, my first passion. To walk or climb the Scottish Mountains you need energy firstly (then waterproofs…lol), so I made these to pack and take with us for a wee boost when needed. Great for a pre workout snack too & also Gluten Free.
Makes about 16
For the Balls:-
4 heaped tbsp of Crunchy Peanut Butter (good quality, I use Whole Earth)
200g chopped mixed nuts & raisins (I used a food processor to chop finely)
2 tbsp Icing sugar
Dark or Milk Chocolate, 1 tbsp Butter – Melted together
I was looking through all my recipes the other day and came across this one from my Gran’s old Cookbooks, one I hadn’t tried before. So with the wet weather to day was that day I was going to try these. Back in the day my gran always used margarine for baking, personally I think butter is a much better flavour so this was the 1 thing that I changed & I added in some pistachios to the base to give it a bit more crunch.
Makes about 16-20 squares (depends on how big a slice you want…lol!)
For the Base:-
200g Digestives, crushed
50g Light Brown Sugar
1 heaped tbsp Cocoa Powder
1 tsp vanilla extract
2 heaped tbsp desiccated coconut
40g Chopped Pistachios
1 egg beaten
For the Peppermint Centre:-
3 tbsp milk
1/2 tsp peppermint extract
230g Icing Sugar
Green Food Colouring
For the Chocolate:-
140g Milk Chocolate (55% cocoa) I use Lindt, definitely my favourite.
40g Dark Chocolate (70% cocoa)
1 tbsp butter
Use a 9″ square baking tin and line with baking paper or foil
In a saucepan over a low heat melt the butter, stir in sugar & cocoa powder, bring off the heat and whisk in the beaten egg, return to heat and whisk until thickened, this only take a minute or 2. Remove from heat, stir in the vanilla extract, digestives, pistachios and coconut, mix together so everything is coated well. Using a spoon, spread the biscuit base mixture into you baking tin and smooth. Refrigerate for about 1 hour until hardened.
Using a mixer, stand or hand whichever you have, beat the butter until smooth. Add the icing sugar, milk, peppermint essence and food colouring and mix until blended. Smooth this mixture over the top of your biscuit base and return to the fridge to set for about 30 minutes.
Meanwhile, melt your chocolate with the butter in a glass bowl over a pot of simmering water and allow to cool slightly. (about 5-10 minutes)
Pour chocolate over the buttercream and smooth, return to the fridge to allow chocolate to harden. (about 30 minutes).
Once chocolate has hardened you can now decorate (if you wish), I just drizzled some green icing over the top and returned to fridge to set.
To prevent the chocolate from breaking when cutting into slices, remove from fridge and bring to room temperature. I made that mistake of slicing too soon and my chocolate cracked.
I hope everyone is doing o.k. in these unusual times. If you are like me, I get bored very easily and need to be doing something productive with my day, so today I was talking to a friend and saying how we miss our coffee & cake dates at our fav coffee shop, then idea to use up whatever was in my cupboards to bake a cake and have a virtual coffee & cake date. I do love pistachio’s and always have some on hand, so this little cake bite was perfect.
Makes about 16 squares
150g shelled pistachios
200g milk chocolate (I used Dairy Milk bar)
200g golden caster sugar or light brown sugar
200g soft butter
200g Self raising flour
50g butter for chocolate
100g icing sugar
Preheat oven to 160 deg and line a square tin (approx 20cm) with baking paper
Mix up 125g of pistachios and 75g of the milk chocolate with 100g sugar in a blender until finely chopped.
Tip into a bowl with the remaining sugar, butter, eggs, flour & milk with a pinch of salt and mix thoroughly.
Empty the mixture into your prepared tin and bake for about 40 minutes or until a knife comes out clean. Leave to cool slightly.
Meanwhile, break up the chocolate and place into a microwave bowl with the 50g of butter, microwave for 1 minute, remove and stir together until fully melted. Next pour the icing sugar into the chocolate and beat together until combined and thick.
Pour over the top of the cake and even, using the remaining chopped pistachios, sprinkle over the top and allow to set. Cut into bite slices. Serve with a yummy cuppa!
Oh Yum, I love Pistachios and had some in my cupboards to use up, so I though I would give this little delight a go and I wasn’t disappointed.
For the Crust
100g Plain flour
35g Cocoa Powder
70g Chopped Pistachio’s
1/4 tsp salt
70g unsalted butter, room temperature
35g Demerara Sugar
1/2 tsp vanilla extract
For the Pistachio Paste
35g Demerara Sugar
1/4 tsp salt
1 tbsp olive oil
For the Filling
150g Milk Chocolate
1 egg beaten
Pistachio’s chopped to garnish
Grease a 9″ Fluted Tart tin with removal bottom.
Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy. Add sugar, and beat until pale. Add vanilla, then flour mixture, beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 – 30 mins.
Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 150 deg C.
Bake until firm, about 30 minutes. Let cool completely.
Make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and paste like. Spread evenly into bottom of cooled tart shell, pressing firmly with back of a spoon until flat and smooth.
Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling, pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Pour in filling to tart shell. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.
O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!
I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.
140g Golden Caster Sugar
140g Self Raising Flour
5 tbsp milk
100g milk or dark chocolate drops (whichever you prefer)
1 tsp vanilla essence
1 tsp almond extract
250g icing sugar
Green food colouring
Preheat oven to 160 deg.
Line a Muffin tin with cases.
Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)
Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.
Divide the mixture between the cases and then push some chocolate chips into each one.
Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.
Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.
Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.
It’s starting to get chilly in the mornings now here in Bonnie Scotland, the Autumn has certainly arrived. I do love the Autumn though, apple pies, warm pumpkin soup, warming hearty stews and lovely hot breakfasts! Feeling cold and tired, I decided to colour up my porridge this morning and add some energy boosting foods, it certainly perked me up and put a smile on my face, great way to start the working day. Total calories:- 318
1 portion Scotts porridge oats (I used the so easy version for quickness)
1 banana – sliced
8g almonds – grinded to powder
7g pistachios – grinded to powder
5g chia seeds
pink food colouring
Cook porridge oats as per normal but adding in the pink colouring
Place the other ingredients in any way you choose. Make a different design and colour every day! Have fun with your food!
Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!
4 tbsp Strawberry Yoghurt
4 tbsp Vanilla Yoghurt
4 Strawberries – sliced
1 small banana – sliced
2 tbsp toasted oats
2 tbsp toasted coconut
3 Chocolate mint leaves – chopped
1 tbsp of pistachio’s chopped
Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on.
Sprinkle on the chocolate mint leaves
Then do above over again for a second layer.
Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!