hebrideanbaker

NEW COOKBOOK! I’m so excited to reveal the cover of my fourth cookbook Hebridean Baker, the Scottish Cookbook out on Oct 10th. Hebridean Baker, The Scottish Cookbook invites you to explore a delightful array of heart-warming soups and pies, showstopping desserts and mouthwatering cakes, along with irresistible biscuits perfect for dunking in a cup of tea! Join me on a Scottish island adventure as I share a collection of recipes, flavours, stories, people and memories with you - one delicious bite at a time. Featuring amazing recipes from @annemcalp, @cafecuil, @donnaashworthwords, @caldamac, @highlandhutter, @isleofharrisdistillers, @jurawhisky, @lochduartsalmon You can PRE-ORDER now from Waterstones, Amazon and all local bookstores. I will be heading out on a UK tour in October & November - everywhere from Stornoway to London - more news on that to follow! Go and pre-order now! #hebrideanbaker

Mincemeat Mincemeat is easy to make & can can fill your festive bakes with lots of cheer! Try my recipe and check out my Hebridean Baker cookbooks for lots of ideas! Ingredients For the mincemeat 175g currants 175g raisins 175g sultanas 100g mixed peel 1 cooking apple, grated 125g butter 50g blanched almonds 225g soft brown sugar ½ teaspoon ground cinnamon 1 teaspoon mixed spice 1 orange, zested and juiced 200ml spiced rum Method Measure all of the mincemeat ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer, stirring occasionally, for about 10 minutes. Allow the mixture to cool completely then stir in the brandy, rum or sherry. Have four sterilised jam jars ready and spoon the mincemeat in. Seal and label. It should keep for at least six months.

Hebridean Baker’s North American Book Tour! Tickets now on sale for my 12 stop tour across the US & Toronto. I have LOVED my trips across the Atlantic and I hope this one will be the best ever. The nights are filled with Scottish stories, recipes and songs! Go to hebrideanbaker.com/tour to book your tickets (they’d make excellent Christmas presents!) get them now before the sell-out! Share & tag your friends who’d love to come along. #hebrideanbaker

Hebridean Baker’s North American Book Tour! Tickets now on sale for my 12 stop tour across the US & Toronto. I have LOVED my trips across the Atlantic and I hope this one will be the best ever. Go to hebrideanbaker.com/tour to book your tickets (they’d make excellent Christmas presents!) get them now before the sell-out! Share & tag your friends who’d love to come along. #hebrideanbaker

Lohikeitto A classic Finnish dish, this chowder-style soup combines tender @lochduartsalmon fillets with the flavours of leeks, carrots & potatoes, simmered in a savoury fish stock & finished with a generous pour of double cream & fresh dill. Serves 8 Ingredients 50g butter 2 leeks, sliced 2 carrots, sliced 450g potatoes, peeled and chopped into 2cm chunks 1 litre fish stock 4 skinless salmon fillets, cut into chunky pieces 200ml double cream 10g fresh dill, chopped, some reserved for garnish Method In a large saucepan, melt the butter over medium heat. Add the sliced leeks and sauté for 4-5 minutes, until they begin to soften. Add the carrots and potatoes, continuing to cook for an additional 2 minutes, stirring occasionally. Pour in the fish stock, bring the mixture to a simmer and let it cook gently for 10 minutes, until the vegetables are just tender. Add the salmon to the soup along with the double cream and most of the chopped dill, reserving a small amount for garnishing. Continue to simmer for about 5 minutes, until the salmon is thoroughly cooked through. Taste and season the chowder with salt and pepper as needed. Ladle the soup into serving bowls, garnishing each with a sprinkle of the reserved fresh dill. There are lots more soup recipes in my new book Hebridean Baker, The Scottish Cookbook #hebrideanbaker #lochduartsalmon #recipe #salmonrecipe #ad

It’s beginning to look a lot like….! You didn’t expect us to have a normal Christmas tree did you??! Our lobster pots swirled with festive, twinkly lights are topped off with a bright orange fairy buoy! And if you’re planning your Christmas tv viewing you can watch Pàdruig & I on BBC Alba: 24th December 1930 - Nollaig sa Bhothaig 24th December 2145 - Beicear nan Eilean 25th December 2030 - Cù Leis Thu? Share to your stories to get everyone in the festive spirit! Ho Ho Ho 🎅! #hebrideanbaker

What a day! Loved being on BBC Morning Live making Mulled Pear Tarte Tatin for Michelle Ackerley & Rav Wilding, learning the rumba with Strictly Come Dancing’s Maria Tsiatsiani and hanging out with Sara Davies. If you missed it, you can catch up on BBC iPlayer!

Snowman Empires Snowman Empires offer a festive twist on this beloved Scottish biscuit. Ideal for Christmas baking with kids, they pair buttery shortbread with a sweet jam filling, topped with fondant to make a wee snowman. The biggest challenge will be trying not to eat all the jelly tots before you finish decorating! Ingredients For the biscuit 250g butter, softened 100g caster sugar 1 egg ½ tsp vanilla bean paste 450g plain flour For the decorations 75g raspberry jam 250g white fondant icing 100g red fondant icing 30g black fondant icing White writing icing Sprinkles Packet of Jelly Tots Method - Makes 12-14 Cream together your butter and sugar, then mix in the egg and vanilla. Sift in the flour in batches and mix well until combined. Lightly flour a work surface and roll out the dough to a 5mm thickness. Use a round cutter on the biscuits. Place on a baking tray, leaving a bit of space between biscuits to spread. Pop in the fridge for at least 1 hour to firm up. Preheat the oven to 180°c/160°c fan and bake for 10 minutes, they should still light in colour. Leave to cool completely on a wire rack. Roll out white fondant icing. Using a cutter, shape circles to match the biscuits. Lightly brush the reverse side of each circle with lukewarm water and stick them to half of the biscuits. With the rolled red icing. Cut circles from this and then slice these circles in half. Attach these to the top half of the white-iced biscuits using a touch of water to create the hats. Dampen the areas of the hats where you wish to apply sprinkles for added decoration. Pipe white writing icing to add details to the hats. Form small balls from black icing for the eyes and a smile, positioning these on the faces along with a jelly tot for the nose. Spread one tablespoon of jam on each of the remaining biscuits. Gently press the decorated biscuits onto these jam-covered biscuits. Allow them to set before serving. Full recipe in my cookbook Hebridean Baker, The Scottish Cookbook #HebrideanBaker #Recipe #Scotland #AD

Bi Flòraidh ann an Cù Leis Thu? air BBC Alba & iPlayer a-nochd Catch Flòraidh on the telly with all the Westies, tonight on BBC Alba 🤍 @bbc.alba @bbciplayer #westies #westiesofinstagram #Scotland

The battle of the biscuits with the @hebrideanbaker makes Jennifer’s dreams come true 🍪⛄️ #hebrideanbaker #scottish #baking #baker #instabake #glasgow #scottish #heartscotland

Have you got the full set? 📍 Hebridean Baker, Recipes & Wee Stories from the Scottish Islands 📍 Hebridean Baker, My Scottish Island Kitchen 📍Hebridean Baker at Home 📍Hebridean Baker, The Scottish Cookbook #hebrideanbaker

IT’S OFFICIAL! It’s 1st December which means you are allowed to start streaming Hogmanay Boys (that’s me and Pàdruig if you didn’t know!!) Gaelic rendition of Auld Lang Syne on iTunes & Spotify! And if you’re in GLASGOW and would love to get in the festive spirit, there are some tickets available for Tuesday 3rd December 6pm at Waterstones Sauchiehall St for Christmas with the Hebridean Baker - get tickets at hebrideanbaker.com for lots of festive fun with myself and @isleofharrisdistillers! #hebrideanbaker