Why not start your day with this Berry Fruit and Oat Smoothie. There’s no better time of year to make this smoothie and free up breakfast geting the day off to a good start. All the goodness of fresh fruit with the health benefits of natural honey and oats.
Its mid-summer, the tomatoes are ripening, and the courgettes are going wild. These Courgette and Tomato Tarts are an ideal way of using up this seasonal bounty. And impressing your guests.
Discovering Appin, a haven of peace and magic. If you’re taking a stay in Oban, take advantage of the wealth of places to visit just a short dive out of town. Traveling north from Oban about 25 minutes drive is Appin, a rural coastal village on the shores of loch Creran and loch Linnhe.
Appin and the surrounding area is an oasis away from the hustle and bustle of the town. Yes, it’s Scotland and the weather is not always tropical but that doesn’t matter. With darkening clouds glowering over the mountains, slinking down to meet the swirling mist rising from the sea. It’s easy to see the magic and mystique of this amazing area. If you haven’t already, remember to check out our guide to Oban and what it has to offer.
Travel north out of Oban, then turn off the main road to cross the Connel Bridge. This was originally a combined rail and road bridge. In the days when trains puffed in and out of the village to ferry passengers and fright.
Cross over the bridge and if the tides right you will see the Falls of Lora as the water flows out from Loch Etive to the sea. As the water is forced through the narrow straight’s strong currents and whirlpools form. A favourite place for Kayakers to test their nerve.
A few miles further on the village of Benderloch appears. Here you will find a handy shop and a nice single beach worth a visit on a nice day.
In a short time, you will cross the Creagan bridge (another ex-railway bridge) with views down Loch Crenan towards Fasnacloich and Beinn Sgulaird. Plenty of good walks in this area, (see below).
Six miles more brings you into the village of Appin. The village stretches onwards past the Old Inn Restaurant. Culminating in a steep rise with the Castle Stalker Viewpoint and café at the summit. Time for some refreshments and to take in the view down towards Port Appin.
Traveling from Fort William continue south until you cross the Ballachulish Bridge. You will approach a small roundabout, take the turning to the left marked coastal route. Follow the coast road for about fourteen miles and signs for Appin will appear. Just as you see speed restriction signs the castle Stalker Viewpoint will be on your right-hand side.
Yes, there are two Appin’s, the Village of Appin and Port Appin, in fact it’s all one but you might be forgiven in thinking they are separate. The term ‘Port’ in Scottish place names indicates a ferry landing point.
From the Viewpoint, head back on to the main road and turn left. Continue to the garage then turn right, signposted Port Appin. Its single-track road, so take care to use the passing places and look out for walkers and cyclists. Shortly you will see Castle Stalker in the distance on your right.
Castle Stalker is one of the best-known castles in Scotland featuring on many a postcard and calendar. One of Scotland’s most romantic and much-photographed castles it occupies a tiny rock island close to Port Appin at Loch Laich.
The Castle which was built in 1320 by the MacDougall’s was passed to the Stewart Lords of Lorn in 1388 who finished it to its current form. The name “stalker” been a reference to Hunter or Falconer.
Its main claim to modern fame was its use as locations for Monty Python and the Holy Grail as “The Castle of Aaaaarrrrrrggghhh”. And in Highlander Endgame.
The Appin community trust have produced a soundwalk for visitors to Appin to guide you through the history geology and life of the area. This really add to a visit of the area and takes you deep into the past life of the area. Access to the download can be found at https://www.echoesofappin.org/
Once you have taken in the castle, carry on up the road to Port Appin. Here you will find a doctor’s surgery, shops, Hotels and the passenger ferry to the Isle of Lismore.
Park up opposite the Appin Stores stock up on some snacks and take in the Craft Shop next door. Here you will find the work of local artists and crafters producing unique gifts and memories of your trip.
It’s a short run down to the pier past the boathouse, housing the Appin Skiff, Nellie G. As you reach the pier the public car park and toilets are located on the left. The passenger ferry for Lismore leaves from the pier roughly on the hour. Bike hire is available, and a visit to Lismore should not be missed.
Opposite the pier you will find the Pier House hotel and behind the hotel starting in the car park is the Clach Thoul walk.
This is a fairly leisurely walk taking you around the peninsular with stunning views across to south Lismore. At the halfway point you will come across a sea arch Now high and dry and clinging to the cliff face. As you walk anti clockwise you will come into Airds Bay with a level track and wooded area. The walk finishes at a gate on the single-track road to the side of the Airds Hotel. You can of course do the walk, in reverse.
The wonderful thing about it is that whichever direction you take you will finish at one of the hotels to grab some refreshments and recover.
Another favourite walk of mine begins at Castle Stalker. There is limited parking opposite the castle on the road out of Appin.
Leave the car there and take the path to cross the Jubilee Bridge to the opposite shore. This connects you with the main cycle path. Turn left and the path will lead you past the old Appin station and on to the castle pier. You are much closer to the castle here, a good place to take photographs.
There is an abundance of places worth visiting if you are staying in Appin. Whether you’re a hill walker or just taking the family out for a stroll you won’t be disappointed.
Head back onto the main road (A828) making a turn right heading towards Oban. Just past the Creagan Inn you will reach a small roundabout. Take the first exit onto the old road around the loch now known as the Creagan Loop).
Glasdrum Woods are located about two miles down the road and has walks through an Atlantic Forest. The area is also well known for butterflies including the rare Chequered Skipper.
Keep going down the road past the old bridge over the river taking the single-track road ahead of you. Roughly, three miles on you will reach the end of the road at Fasnacloich and the gates to Glen Ure. Fasnacloich takes its name from the Gaelic “the tree in the rock.” Names after a pine tree which grew out of the top of a large rock in the area.
This part of Argyll is steeped in the history of the Appin Stewart’s. Colin Campbell ‘the Red Fox’ who was the owner of Glen Ure and supporter of the Hanoverian monarchy was factor and rent-collector of the surrounding King’s estates. He was allegedly murdered on 14th May 1752 by James Stewart of the Glen who was subsequently hanged.
Robert Louis Stevenson based his novels ‘Catriona’ and ‘Kidnapped’ on the story of the murder of The Red Fox of Glen Ure in the Appin area.
Park outside the gates in the car park and walk up the Forestry Commission designated path (on the other side of the road) towards the viewpoint of Glen Ure (keeping the road you’ve just come up) on your left. Just as you’re about to turn back on yourself you’ll see a small overgrown deer-path which goes over a small burn
Take this small over-grown path and walk about five minutes and you’ll discover the Fairy Bridge. This small, quaint bridge with upthrust stones along the edges spans a small burn and waterfall. The location has a magical air and remember to greet the fairies as you cross or bad luck will befall you!
Take the same path back to where you came off the main path then continue on the higher pathway, and you’ll come to an information board looking towards Glen Ure the home of the Red Fox of Appin Murder.
This can be reached by either retracing your steps to the old bridge over the river and continuing on the Cregan loop. Or by making you way back to the main road and crossing the loch over the new bridge, again heading towards Oban on the A828
Just over two miles after crossing the bridge the turning to Sutherland Grove will be seen on the left. Just before Barcaldine Primary School.
Sutherlands Grove has a number of trails through ancient Scots Forest. Take the walk up the Abhainn Teithil burn and cross at the gorge or carry on towards a reservoir deep in the woods. Remember to lookout for the troll at the bridge!
There are two beaches within a short drive of Appin.
Heading south towards Oban. Reach the village of Benderloch and look for a car park opposite the shop. From there it’s a five-minute walk to the beach comprising of shingle and sand. It’s a large beach so great for tiring out the kits or walking the dog. Then pick up an ice cream in the local shop.
Heading north towards Fort William. As you reach the village or Duror you will see a graveyard on your left. The road winds left and right, so slow down and look for a turning to your left. It’s a single-track road with houses on one side with a small sign to Coul Bay. Follow the road along and you will come to the beach with parking places available. The beach is sandier than Benderloch and has some great walks along the rock shore at the far end. One of my favourite places.
Well, that’s it, look forward to seeing you around. For further info have a look at https://www.appin.scot/ the community information website.
The Airds Hotel and Restaurant.
The Pier House Hotel and Restaurant.
Creagan Inn, Bar and Restaurant
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Discover Oban, jewel of the Scottish west coast. Gateway to the isles and seafood paradise.
Homemade Focaccia bread is a joy and very versatile. It’s sure to become a family favourite, and a great accompaniment to a BBQ or picnic.
Rich, and delicious, Walnut Bread is a perfect bread to serve with cheese at a casual lunch. Or as part of a dinner party meal. Savoury yet sweet it’s very moreish and is just as good lightly toasted and served with butter.
If you’re not familiar with making bread. Read our page on Making Bread at Home for all the information and tips you need to make your own great bread.
2tsp – 7g dried yeast
3 tbsp water at blood heat
Good pinch flour
330g granary flour
½ tsp- 3g Salt
45g unsalted butter
25g dark brown sugar
190ml milk at blood heat
60g chopped walnuts
60g sultanas
2 x 1lb loaf tins with liners
Mixing bowl or mixing machine
Small saucepan
Bowl for the milk
A fine sieve
Small bowl for the ferment
Measuring spoons
Chopping board and knife
This is a complex bread enriched with brown sugar, sultanas, and walnuts. All of this can be a struggle for the yeast to cope with, so a ferment is used to help the bread prove. Look up our post on ‘What is Yeast a baker’s guide’ to get the lowdown on how to use yeast and get the best from it.
Put the flour into a clean mixing bowl and add the salt. Mix the yeast with the lukewarm water in a small bowl add a good pinch of flour stir in and leave to stand for 15-20 minutes. The contents of the bowl should be light and bubbly when ready for use.
To enhance the ‘nutty’ flavour of the bread we are going to toast the butter and make nut brown butter. The French term for this is ‘Beurre Noisette which is commonly used at a dressing for fish, pasta, and vegetables.
Before you start whisk the milk and sugar together in a small bowl. Have a small fine sieve ready and keep both to hand.
Dice the butter and pop into a small saucepan. Place the pan over a medium heat and watch it closely. This will need your undivided attention. You can go from Beurre Noisette to Beurre Noir (black butter) very quickly.
Watch the pan like a hawk. The butter will begin to foam and make a crackling sound as the moisture is driven off. After a couple of minutes, the foaming will slow down the noise from the pan become quieter. You are now seconds away from been ready. The butter will start to become golden brown with a light crust on the surface.
Immediately strain the butter through the fine sieve into the milk and stir well.
If you think the butter has gone too far DON’T put into the milk. You will just waste everything. Get some fresh butter and have another go. Don’t worry once you have mastered it its quite straightforward.
Put the flour and salt into a mixing bowl with the dough hook attached and mix on a slow speed. Pour the milk and butter mixture into the flour a little at a time. Then add the ferment water which should now be actively bubbling with yeast.
Mix on a low speed for 10 minutes to stretch the dough after which it should be soft and elastic.
Roughly chop the walnuts and add them to the dough with the sultanas.
Remove the dough hook then cover the bowl with a cloth leave in a warm place (about 25°C/75°F) for the dough to rise. This will take about 1 hour.
Tip the dough out onto the work surface and ‘knock back, the dough. Do this by punching it with the heel of your hand 2 or 3 times; this will release some of the gases in the dough. Then fold the dough over three or four times to spread the yeast cells through the dough.
Roll out the dough into a long sausage shape and divide into 2 pieces. Place the dough ‘sausages’ in the lined tins and cover with a tea towel. leave the tins in a warm, draught-free place to ‘prove’ for about 45 minutes. When ready the loaves should have almost doubled in size.
Alternatively, the dough can be formed into small loaves on a baking sheet.
Bake the bread in the preheated oven for 25 to 30 minutes.
When baked turn the loaves out of the tins onto a wire rack to cool completely before use. Use within three days or freeze for later use.
A packet fast action yeast can be used instead of the dried yeast if wished.
To add even more flavour, try the addition of ½ tsp of chopped fresh rosemary leaves into the dough.
Do give this bread a try. I guarantee once you have, it will become a regular treat.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Pea and wild garlic houmous. A versatile taste of spring, fresh and light.
Yet easy to make.
An indulgent dinner party desserts to impress your friends.And what’s even better, you can make both components the day before.
These Breakfast Ricotta Hotcakes are great served in the morning along with preserves or alongside a cooked breakfast. Neutral in sweetness, light and airy they also can be used as a pre-dinner canape topped with smoked salmon and lime cream. Similar to a Scottish pancake
Today I’ve served them with honey butter and fresh berries as a light breakfast dish.
Two medium mixing bowls
Two whisks
Small bowl
Non stick frying pan or griddle pan
Tablespoon
Pallet knife or fish slice
A4 sized piece of greaseproof paper.
Tea towel
80g unsalted butter – soft
Small pinch salt
4tbsp good honey
110g Riccota
95g milk
80g plain Flour
2 eggs (separated)
¾ tsp baking Powder
Pinch salt
Beat the soft butter in a small bowl until smooth. Add the salt then work in the honey in two or three batches. Spoon the butter on to the greaseproof paper about 7cm from the top of the sheet in the centre. Fold the top of the paper towards you squeezing the butter outwards. Continue pulling the sheet down to form a tube of butter about 3cm in diameter. Then put the whole thing in the fridge to firm up. If you wish the butter can be made well ahead of time and stored in the freezer for up to three months.
Separate the eggs, placing the whites in one bowl and the yolks in the other.
Whisk the ricotta, egg yolks and milk together until the mixture is combined. Don’t worry if the mix looks slightly lumpy, that just the texture of the cheese.
Sift the baking powder and salt into the flour then add the dry ingredients into the cheese mix until just combined.
Using a clean whisk beat the egg whites to soft peaks then fold them into the cheese and flour mix. Don’t over mix when adding the whites. A few traces of egg white left in the batter are fine.
Place a little butter onto a griddle plate or frying pan hot pan over a medium heat (the butter should sizzle on contact but not burn) then spoon 2 tablespoons of mixture into the pan to form a cake about 10cm in diameter.
Cook the hotcake for three to four minutes on one side (you should see bubbles rise to the surface) then turn the hotcake over with a spatula and cook for two minutes on the second side.
Place the cooked cakes between a folded tea towel until you have all the batter cooked.
Stack up the warm hotcakes and top with two or three slices of honey butter. Let the butter melt and oose down the sides of the hotcakes, then scatter with berry fruits.
Alternatively serve as part of a cooked breakfast, they are fantastic with bacon and eggs in place of toast.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Sample Arisaig and Morar, one of the outstanding areas of the Scottish west coast
Grow your own tomatoes at home. It’s easy and if I can do it anybody can.
This easy potato and spinach curry (Aloo Palak) is a healthy mild curry ideal as an accompaniment or a main dish. I find it a nice change to be meat free every now and again. But that doesn’t mean we have to do away with flavour as well. Serve it with naan bread and a lentil dal. for a quick easy meal.
This is my version of an aloo palak. I have used small skin on potatoes cut into wedges. I prefer this as it gives more texture to the curry and makes it quick to cook. You can of course use a main crop potato peeled and cut into pieces. If you are taking this route, use a firm variety of potato like Desiree or Charlotte. Par boil the potato pieces for a few minutes before beginning to cook the curry.
Cooking time – roughly 25 minutes.
500g small potatoes, Charlotte or similar
1med red onion
2tbsp ghee
½ tsp coriander seeds
½ tsp cumin seeds
2tbsp ginger-garlic paste
¼ tsp mustard seeds
½ tsp ground turmeric
2tsp garam masala
½ tsp salt
2 green finger chillies
80ml+ coconut milk
200g baby leaf spinach, washed and dried
3tbsp chopped coriander leaf
To serve
Chopped coriander leaf.
Kashmiri chilli powder
Chopping board.
Sharp knife
Measuring spoons.
Mortar and pestle.
Silicone spatula
A wide, not too deep pan with a lid, a wok is ideal.
Take the potatoes and cut each one in half, the in half again to make small potato wedges. Put them into a bowl and cover with water until needed.
Using a small mortar and pestle crush the coriander and cumin seeds down to a coarse powder. Then peel and thinly slice the red onion.
Place your pan or wok over a medium heat and add the ghee and crushed coriander and cumin. As the ghee begins to heat up the spices will start to foam and crackle in the pan. Let them cook for two or three minutes but take care not to burn them.
Add the onions to the pan, toss them over in the spices and cook for a couple of minutes. Then add the ginger-garlic paste, this is our flavour base.
Add in the potatoes and dry spices. Let the pan cook steadily, turning the contents over to thoroughly coat the potatoes. Then add 60-70ml of water. Place the lid on the pan and let the potatoes cook 10-15 minutes depending on the size of the wedges.
Add the coconut milk to the pan together with the salt. Prick the chillies all over with the point of a knife and stir into the curry. If your brave you can slice the chillies, but this will make the curry much hotter. Try one chilli first, you can always add more later. Return the lid to the pan and cook for another five minutes
The rest of the cooking takes place without the lid. Keep the pan on a steady simmer until the potatoes are cooked through. The aim is to evaporate 80% of the coconut milk to make a moist but not wet curry. If the pan becomes to dry add a little more water.
When the potatoes are cooked (but not mushy) and the liquid has nearly all gone add the spinach and fold in. At first it will look like far too much spinach, but it will quickly wilt down and coat the potatoes.
Fold in the chopped coriander and have a taste to check the seasoning, then add a little more salt or chilli as you wish.
To serve pile the curry into a shallow bowl. Sprinkle with more chopped coriander and a dusting of Kashmiri chilli powder. Then dig in….
Quick, easy and very tasty, what’s not to like? It’s a one pan dish so your can have it on the go while you prepare your main dish.- Give it a go.
Enjoy Life.
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make these easy soda breads at home. It’s so satisfying and rewarding everybody should be doing it.
These homemade Welsh Cakes are easy to make and are a great addition to an afternoon tea spread. They are a variation of a griddle scone and shortbread, lightly spiced and finished with a coating of sugar.