In our April issue of Shetland Life, we feature a piece on intergenerational working and the Inspiring Purpose Project which saw Shetland scoop the top prize at an awards ceremony in Edinburgh last year. The full feature is available in the April issue (out now). The following are the stories written about the servicemen who were selected and researched as part of this fascinating project.
We have also included a piece from the Shetland Life archive which looks at the story of ‘A Shetlander who influenced the course of World War One’ (Shetland Life, August 1987).
We hope you enjoy these stories as much as we did and please give them a share on Facebook!
Insipring Purpose Stories
A Shetlander who influenced the course of World War One
Jane Cockayne shares with Shetland Life her short-story, The Magic Toolbox which is aimed at helping children deal with everyday emotions. In the April issue we published the first of a series of Tool Tricks which can help children identify and deal with their feelings and emotions. This is the full story and each month Jane will provide Shetland Life with a new Tool to use.
David is full of energy
David is cool
He rides his bike
to Scalloway school.
Some days David is happy in class
Other days he shouts, ‘NO’
He says to his mum;
‘I am NOT going to go.’
Mrs Fox was the head teacher
She has curly hair,
David waits outside her office
Sitting on a chair.
‘Come in David, tell me what’s up?’
He says, ‘my feelings are messy inside,
They feel too big,
I want to run away and hide.’
Mrs Fox looked at David
and had a think
‘I have a great plan’ she said
and gave him a wink!
‘Call all the children and Caroline too
She will come, she knows what to do,
In the basement is a dusty box
It’s time to look inside,’ said Mrs Fox.
Caroline came in a jiffy
Wearing stripy tights
The children tried to sit still
But they were high as kites
“Inside the magic box
Are lots of feelings tools
You can use them anywhere,
At home, outside, in schools!
Feelings are visitors
Watch them come and go
Feelings can move fast
Or sometimes they slowly grow
Feelings are important
Each and every one
Lets open the magic box
Our work has just begun…”
All the children enjoyed
Using the feelings tools
They can use them anywhere,
Not just in schools
David tried using the Still Stone
‘Am I using the it the right way?’
Caroline smiled and said,
‘Yes! It takes practice each and every day…’
Did you see Janette Budge’s finger knitting in February’s Shetland Life? Do you need a helping hand with your technique? If so, Janette has created a helpful video tutorial to help you master your finger knitting.
APFELKUCHEN MIT BUTTER-MANDEL GUSS (Apple cake with butter-almond topping)
by Katja Stuebiger of Katja’s Cakes
- 300g plain flour
- 150g sugar
- Pinch of salt
- 1 free-range egg
- 200g unsalted Shetland Dairy butter
- 50g raisins
- 3 tablespoons golden rum (eg. Mount Gay, Havanna Club)
- 1.5kg apples (eg. Bramley)
- 50g sugar
- 1 teaspoon cinnamon
- 100g unsalted Shetland Dairy butter
- 100g sugar
- 100g flaked almonds
- Knead together flour, sugar, salt, egg and butter into a smooth dough and let it rest in the fridge for an hour.
- Butter a round baking tray, roll out the dough evenly and place it into the baking tray.
- Soak the raisins for a minimum of 15 minutes in the rum (best do this first thing before you start baking).
- Peel and core the apples and chop them into small cubes (1.00/1.5cm).
- Mix the apples with the raisins, sugar and cinnamon and put the mixture into the baking tray.
- Bake the cake for 35 minutes/160 degrees/fan oven, 180 degrees/conventional oven.
- For the topping, melt the butter, stir in the sugar, let it caramelize and add the flaked almonds.
- Take the cake out of the oven after 35 minutes, pour the topping mixture evenly over the cake and bake for further 15 minutes.
- Switch off the oven and let the cake rest for another 10 minutes in the oven with closed door.
- Take the cake out of the oven, leave it to cool, carefully remove the tray and enjoy with Shetland Dairy whipped cream.
by Sean Abernethy
- 3 Granny Smith apples
- 150g egg whites
- 50g sugar
- 20g soft butter
- 30g sugar for ramekins
- Peel and core the apples, cut into rough pieces.
- Place in a pan with a little water and cook until soft. Set aside 225g.
- Brush butter into ramekins and coat with sugar. Tap out any excess.
- Whisk whites to a stiff peak and add the sugar, whisk for another 4 minutes.
- Beat a quarter of the meringue into the puree till smooth.
- Fold in a quarter of the meringue in batches to the mix.
- Fill the ramekins and smooth off with a pallet knife, wipe the outside if messy.
- Pinch the edge of the ramekins with your index finger and thumb and clean all the way around: this allows it to rise without getting stuck.
- Bake @ 180 degrees for 8-10 minutes depending on your oven.
- To serve, top with icing sugar.
Malabar Chicken Curry
by Manju Malhi
- 1 tbsp olive or rapeseed oil
- 4-6 shallots, chopped
- 1 tbsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 500g skinless and boneless chicken breasts, cut into 2cm pieces
- For the spice paste mix:
- 500g desiccated or freshly grated coconut
- 2.5cm piece of peeled root ginger
- 4 garlic cloves, roughly chopped
- 2.5cm piece cinnamon or cassia bark
- 2 bay leaves
- 2 cloves
- 4 black peppercorns
- For the tempering:
- 1 tsp olive or rapeseed oil
- 1/2 tsp brown or black mustard seeds
- 2 green chillies, slit lengthways
- To make the spice paste, heat a frying pan on a medium heat and add the coconut, ginger, garlic, cinnamon or cassia bark, bay leaves, cloves and peppercorns.
- Dry roast until the coconut turns brown and you can smell the aroma of the spices.
- Allow to cool, then place all the ingredients in a food processor and grind with 200ml of water to make a fine paste.
- Heat the oil and add the shallots.
- Fry till soft. Add the chicken pieces and cook for 5 minutes until the chicken turns white on the outside.
- Add the ground coriander, turmeric, chilli powder and salt. Mix well and add the spice paste. Add 400ml of water and cook for 10 minutes more until the chicken is cooked through and when a piece is cut in half it’s white on the inside.
- Heat a frying pan and add the 1tsp of olive oil. Add a few of the mustard seeds, if they start to crackle, add the remaining seeds followed by the chillies. Saute for a minute.
- Pour the mixture over the chicken curry and cook for a further 3 minutes.