Rosemarkie beach is a cracking place for a walk at any point of the year. Up at the point you can watch the dolphins catching fish (just after high tide is the best time); head east along the beach and there are Blyton-esque caves and pretty waterfalls.
Sometimes we forget we’re just over an hour from the west coast with its beautiful beaches and stunning views. Other times we remember and have weekends like this.
We ate a lot of cornbread this summer and not all of it good. Often I found it too cakey and extremely sweet . When it was good, however, it was fantastic. Stand out cornbread experiences included my friend, Nanette’s kitchen, the dining hall of the Folk School and an excellent brunch in Marché Artisan Foods, Nashville.
Since returning I’ve made this version by Anna Jones several times. It’s a coriander and chilli spiked version made with cornmeal and fresh corn. Not very traditional, perhaps, but a cracker of a recipe.
PS If you don’t know Anna Jones, I highly recommend her cookbooks. All dishes are vegetarian and I’m yet to find one that underwhelms me.
I forgot we had red currant bushes. In years past, what little crop was produced was eaten by the birds. Not sure what happened this year but we have more red currants than we can handle! Red currants have topped salads and cereals and they’ve been made into jelly and cordial. The best way to eat them is by the handful straight from the bush but these muffins are a close second for me.
Red Currant and Almond Muffins
150g plain flour
100g ground almonds
3 tspn baking powder
50g caster sugar
225ml milk (plus extra if required)
60g butter melted
1 cup red currants
1 tblspn almond extract
- Preheat oven to 190oC and butter a muffin tin.
- Sift together the dry ingredients into a large bowl then stir in the red currants until evenly distributed.
- Briefly whisk together the wet ingredients and add to the bowl. Use a large metal spoon to fold ingredients together. Do this briskly and do not over mix. Add a little extra milk if required.
- Spoon batter into tins (approx ⅔ full). Bake for 25 mins until risen and golden on top.