Bit excited in my little corner of the world. My brand new cookbook, Simply Scottish, Cakes & Bakes is now available for pre order on Amazon with a publication date of 25th October.
So now you know what I’ve been up to this year. It’s all been baking, baking, baking. Apart from the weight I put on due to all the testing (come on I just had to) it has been great fun and I’ve loved every minute of it.
The book is a treasure trove of Scottish baking with over 50 recipes for everything from savoury scones and traditional oatcakes to my own cranachan cheesecake, amazing Aberdeen crulla with whisky and chocolate dipping sauce, to Selkirk bannock and Auld Alliance apply tart.
I’ve also put in 10 recipes for sweet and savoury toppings, from whisky and ginger marmalade to herb butter, bramble cheese and raspberry and mint jelly.
If you like your baking you’ll love this book. There is something for everyone and the recipes are really accessible, so even if the kitchen isn’t your normal habitat you’ll still be able to whisk up something fabulous.
Writing a cook book is a huge learning curve when it comes to the photography especially. So many things just won’t do what they are told to do. You can have this great vision of how the finished dish will look, get it all set up perfectly, then the top scone takes a dive, the rest join in and you’re left with an empty plate and the light fading fast.
I should really do a post called Cock ups & Calories to list all the things that can go wrong. There have been pancakes that flipped to the floor, things that didn’t rise to the occasion until I’d tweaked the recipe half a dozen times, and oh, King Alfred wasn’t the only one who burned the proverbial cakes!
Idgy loved all the baked goodies that went to school in her bag, her popularity rose tenfold during the testing weeks and she was less than chuffed when all the recipes were completed.
My waistline is still suffering the after effects of all that tasting.
Has it been worth it? Oh wow yes, this feels amazing to be able to tell you about it at long last. Can’t wait to actually have it in my hands.
So here’s to Scotland and her baking. I’ll share one of my recipes with you tomorrow I promise.
PS Thanks to everyone who has commented and emailed re Harry. You are so kind and I really appreciate your thoughts.