Stuffed Squid For this recipe you need to get the whole bodies of the squid including tentacles if possible. Give the fish a good rinse…
Shetland vegetable and fish soup This is a more wintry recipe using seasonal root vegetables: onions, leek, a piece of a neep (swede), a carrot,…
Crab Pasta Delicious Crab Pasta Ingredients 400g Pasta 2 spring onions thinly sliced 2 tablespoons olive oil 1 clove garlic, crushed and finely chopped ½…
Hake with Root vegetable Purée The Baked Hake with Root Vegetable Purée is a favourite from ‘Shetland Food and Cooking’ I received puzzled looks as…
Hazelnut, Blueberry and Raspberry Tarts I like to make peerie individual sized tarts using yorkshire pudding tins. This is a cracking recipe which uses ground…
Apple and Walnut Cake This is the basic Victoria sponge cake mixture which I like to cook in a ‘traybake’ tin lined with baking parchment…
Pear and Ginger Cake I used conference pears but other varieties will be equally suitable. If the pears are really hard then you should peel…
Chocolate Truffles Delicious Chocolate truffles. Ingredients 150g double cream – ideally from Shetland Farm Dairies 25g Shetland butter 150g chocolate. I used 70% cocoa solids…
Almond Paste The difference between Almond paste and Marzipan is principally in the proportion of sugar and almonds. Almond Paste is usually 50:50 sugar and…
Annapolis Conserve I included it in ‘Shetland Food and Cooking’ and also here because I think it is so unusual and versatile. It is lovely…