Category: Recipe

Autumn vibes

Welcome to this October issue of Shetland Life. This issue has a real autumn feel as we get under the skin of life in Shetland. We visit Bressay crofter Chris Dyer and fly south to Fair Isle in search of migrant birds with photographer and avid birder Rebecca Nason.

If tractors and binoculars aren’t your bag, then we journey to Germany with Shetland Classic Car Club and find out about their most ambitious road trip to date. Ryan Taylor explores the growing convoy of trucks that the Leslie brothers are accumulating at Northwards and Jim Gray takes to the skies and investigates a Second World War air crash at Sumburgh.

October is also the month of ghosts and phantoms, and with Hallowe’en around the corner, Alex Garrick-Wright takes a look at some of the spirits of the north – seeking out ghostly tales from Northmavine, Yell, Unst and Fetlar.

As the nights begin to draw in, we begin to think more about winter projects and how to look after nature in our garden. Peter Spriggs shares a hedgehog house that is great fun to make with the family. You may also be noticing the need to turn the thermostat up a notch or two as the cold sets in? So, Ali Grundon Robertson is looking at ways we can improve our homes, making them more energy-efficient as we move into winter.

All this and more in the October issue of Shetland Life – OUT NOW!

Remember to send any comments or suggestions you may have to sleditor@shetlandtimes.co.uk. And, whatever you’re up to, we love to hear about it, use our hashtag for the chance to be featured online or in the magazine #myshetlandlife.

Even if you’re not in Shetland, you can still keep up-to-date with all the latest. Remember you can subscribe to Shetland life online at https://shop.shetlandtimes.co.uk/pages/subscriptions#shetland-life and let us know if you have any comments or suggestions at sleditor@shetlandtimes.co.uk.

As ever, have a great month and enjoy Shetland Life – OUT NOW!

Summer has arrived – AT LAST!

Welcome to this month’s issue of Shetland Life! We have another action-packed issue in store for you this month, bursting with fantastic features. It seems that our long-anticipated summer finally did arrive last weekend as we basked in some record-breaking temperatures. It’s been long-awaited, and it was great to see so many of you out and about, using the hashtag #myshetlandlife to share with us your summer holidays. Have you taken part in any of our bucket list suggestions? If so, we’d love to hear from you. Please email any photos to sleditor@shetlandlife.co.uk.

Not only has summer arrived, but Shetland received another accolade – third best in the UK and Western Europe for cruise passengers. In this issue, Ryan Taylor considers the impact of cruise tourism on the islands. We meet a few of our most loved four-legged friends, the Shetland pony. In this month’s Life Story Ryan Nicolson chats with Carol Fullerton on the Ramnaberg Stud and we meet the Shetland Pony Breeders in the latest of our features from Promote Shetland.

Elsewhere, Ali Grundon Robertson considers sustainable swaps that we can all make to make our lives more sustainable, and Akshay Borges gives us the lowdown on what it was like to work in a Michelin-starred kitchen for a week.

All this and more in the August issue of Shetland Life – OUT NOW!

Remember to send any comments or suggestions you may have to sleditor@shetlandtimes.co.uk. And, whatever you’re up to, we love to hear about it, use our hashtag for the chance to be featured online or in the magazine #myshetlandlife.

Even if you’re not in Shetland, you can still keep up-to-date with all the latest. Remember you can subscribe to Shetland life online at https://shop.shetlandtimes.co.uk/pages/subscriptions#shetland-life and let us know if you have any comments or suggestions at sleditor@shetlandtimes.co.uk.

As ever, have a great month and enjoy Shetland Life – OUT NOW!

 

Summer bonanza! July issue OUT NOW

Welcome to this month’s issue of Shetland Life! Not only is this the day that your favourite monthly magazine is released, but it’s also the first day of the summer break for schools across Shetland, and all the children (and their parents and carers) will be gearing up for a summer of fun, adventure, and hopefully the odd ray of sunshine to boot. Shetland Life wants to help get your holidays off to a flying start, so the July issue contains an action-packed summer holiday bucket list for all the family. This cut-out checklist can be folded away in a jacket pocket, pinned to a fridge or snapped on a smartphone for quick reference. We want to thank all of you who got in touch with your suggestions – they have all been included in the list. Simply tick them off as you go, and remember to tag #myshetlandlife in your photos so we can see where your adventures take you.

Elsewhere we find out more about the sea-eagle in Shetland’s history with Eileen Brooke-Freeman as part of a new exhibition at Shetland Museum & Archives that traces the history and persecution of this impressive bird, now absent from our landscape.

Ali Grundon Robertson challenges the reader to go plastic-free for July, and our own editor gets challenged and put through her paces with the Tingwall barbarians as part of the Challenge the Editor series.

We have a fantastic sporting feature as Dougie Grant takes a look back over 90 years of hockey in Shetland, and Alex Garrick-Wright goes inter-galactic as he takes a look at the Shetland Space Station in Unst.

All this and more in the July issue of Shetland Life – OUT NOW!

Remember to send any comments or suggestions you may have to sleditor@shetlandtimes.co.uk. And, whatever you’re up to, we love to hear about it, use our hashtag for the chance to be featured online or in the magazine #myshetlandlife.

Even if you’re not in Shetland, you can still keep up-to-date with all the latest. Remember you can subscribe to Shetland life online at https://shop.shetlandtimes.co.uk/pages/subscriptions#shetland-life and let us know if you have any comments or suggestions at sleditor@shetlandtimes.co.uk.

As ever, have a great month and enjoy Shetland Life – OUT NOW!

Simmer Dim

Welcome to this month’s issue of Shetland Life. This is the Simmer Dim, or midsummer, and we are spoiled with daylight –  basking in it for up to 19 hours a day. This means more opportunities to get out and about. With this in mind, Shetland Life have been getting out too. This month we head to Fethaland, Hoswick Visitor Centre and Alex Garrick-Wright takes to the water to find out about competitive rowing as the season kicks off.

Having so much daylight has other implications, and demands other aspects of our time – in the garden everything is bursting into life. Shetland has a very short growing season – under 100 days – that means that most of our growing is done now. With this in mind Ali Grundon Robertson visits local producers at Turriefield in Sandness and Misa shares some of her tips for the garden this month.

And you’ll remember Fenton and Friends from last month? Yes, they’re back for more adventures this month!

Next month the schools break for the summer holidays, and we would like to help you make the most of them. We’re compiling a summer holiday bucket list for you to cut out and take on your adventures. But we need your help. Do you have a favourite place to visit, picnic or play? If so, get in touch and let us know and maybe it will be added to the list. Send your suggestions to sleditor@shetlandtimes.co.uk. And, whatever you’re up to, we love to hear about it, use our hashtag for the chance to be featured online or in the magazine #myshetlandlife.

Even if you’re not in Shetland, you can still keep up-to-date with all the latest. Remember you can subscribe to Shetland life online at https://shop.shetlandtimes.co.uk/pages/subscriptions#shetland-life and let us know if you have any comments or suggestions at sleditor@shetlandtimes.co.uk.

As ever, have a great month and enjoy Shetland Life – OUT NOW!

The birds and the bees!

Welcome to this month’s issue of Shetland Life. May is a big month here, certainly a firm favourite of mine  – everything springs to life with vigour, and here at Shetland Life we want to capture an essence of that.

This month Shetland Life are telling you all about the birds and the bees. May is a month of activity; life is bursting forth in anticipation of summer. We are celebrating Shetland’s diverse nature this month with features on some of our smallest creatures who do one of the most important jobs – pollination. And we’re celebrating the return of our very welcome summer visitors – the seabirds. With almost 1,000,000 breeding pairs, there’s a lot to shout about, and Paul Harvey is on hand to tell us more.

Elsewhere, Alex Garrick-Wright travels to Australia (or, East Burra) to the Outpost where he meets some unusual spring arrivals… We also introduce some new members to the Shetland Life team. I’ll give you a clue, they all have four legs and love an adventure! All this and more in this month’s Shetland Life, OUT NOW!

With the year galloping along, it has got us thinking about summer holiday activities here in Shetland. What are your favourite places? Where do you take your children, friends or dogs on an adventure? We would love to hear from you with any suggestions so that we can produce a helpful summer holiday ‘must do’ checklist for all the family. Send your suggestions along with a photo we can use) to sleditor@shetlandtimes.co.uk. And, whatever you’re up to, we love to hear about it, use our hashtag for the chance to be featured online or in the magazine #myshetlandlife.

Even if you’re not in Shetland, you can still keep up-to-date with all the latest. Remember you can subscribe to Shetland life online at https://shop.shetlandtimes.co.uk/pages/subscriptions#shetland-life and let us know if you have any comments or suggestions at sleditor@shetlandtimes.co.uk.

As ever, have a great month and enjoy Shetland Life –  OUT NOW!

Gone fishing

Excuse us; we’ve gone fishing… but we’re taking you with us!

Join Shetland Life for this fishy March issue as we take to the high seas with a trip through Shetland’s pelagic past and present. Ryan Taylor explores the history of the Swan as she enters uncertain waters and we settle down and chat to Bobby Polson from the pelagic trawler, Serene, and find out what it’s really like to skipper one of these impressive mid-water trawlers.

Elsewhere in the issue, Ali Grundon Robertson, our environmental guru delves into the peat and explains the importance of peatland restoration, while Alex Garrick-Wright reports on the success of the Imposters’ first ‘away game’ in Edinburgh.

There’s so much to shout about in Shetland at the moment, and with spring just around the corner, we’re keen to keep in touch with you. Give us a shout with any comments or suggestions at sleditor@shetlandtimes.co.uk and remember to use our hashtag for the chance to be featured online or in the magazine #myshetlandlife.

As ever, have a great month and enjoy Shetland Life!

 

APFELKUCHEN MIT BUTTER-MANDEL GUSS (Apple cake with butter-almond topping)

APFELKUCHEN MIT BUTTER-MANDEL GUSS (Apple cake with butter-almond topping)
by Katja Stuebiger of Katja’s Cakes

Ingredients:

Pastry:

  • 300g plain flour
  • 150g sugar
  • Pinch of salt
  • 1 free-range egg
  • 200g unsalted Shetland Dairy butter

Filling:

  • 50g raisins
  • 3 tablespoons golden rum (eg. Mount Gay, Havanna Club)
  • 1.5kg apples (eg. Bramley)
  • 50g sugar
  • 1 teaspoon cinnamon

Topping:

  • 100g unsalted Shetland Dairy butter
  • 100g sugar
  • 100g flaked almonds

Method:

  1. Knead together flour, sugar, salt, egg and butter into a smooth dough and let it rest in the fridge for an hour.
  2. Butter a round baking tray, roll out the dough evenly and place it into the baking tray.
  3. Soak the raisins for a minimum of 15 minutes in the rum (best do this first thing before you start baking).
  4. Peel and core the apples and chop them into small cubes (1.00/1.5cm).
  5. Mix the apples with the raisins, sugar and cinnamon and put the mixture into the baking tray.
  6. Bake the cake for 35 minutes/160 degrees/fan oven, 180 degrees/conventional oven.
  7. For the topping, melt the butter, stir in the sugar, let it caramelize and add the flaked almonds.
  8. Take the cake out of the oven after 35 minutes, pour the topping mixture evenly over the cake and bake for further 15 minutes.
  9. Switch off the oven and let the cake rest for another 10 minutes in the oven with closed door.
  10. Take the cake out of the oven, leave it to cool, carefully remove the tray and enjoy with Shetland Dairy whipped cream.

Apple Soufflé

Apple Soufflé
by Sean Abernethy

Ingredients:

  • 3 Granny Smith apples
  • 150g egg whites
  • 50g sugar
  • 20g soft butter
  • 30g sugar for ramekins

Method:

  1. Peel and core the apples, cut into rough pieces.
  2. Place in a pan with a little water and cook until soft. Set aside 225g.
  3. Brush butter into ramekins and coat with sugar. Tap out any excess.
  4. Whisk whites to a stiff peak and add the sugar, whisk for another 4 minutes.
  5. Beat a quarter of the meringue into the puree till smooth.
  6. Fold in a quarter of the meringue in batches to the mix.
  7. Fill the ramekins and smooth off with a pallet knife, wipe the outside if messy.
  8. 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.
  9. Bake @ 180 degrees for 8-10 minutes depending on your oven.
  10. To serve, top with icing sugar.

Malabar Chicken Curry

Malabar Chicken Curry
by Manju Malhi

Ingredients:

  • 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

Method:

  1. 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.
  2. Dry roast until the coconut turns brown and you can smell the aroma of the spices.
  3. Allow to cool, then place all the ingredients in a food processor and grind with 200ml of water to make a fine paste.
  4. Heat the oil and add the shallots.
  5. Fry till soft. Add the chicken pieces and cook for 5 minutes until the chicken turns white on the outside.
  6. 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.
  7. 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.
  8. Pour the mixture over the chicken curry and cook for a further 3 minutes.
    Serve hot.

Bombay Sandwich

Bombay Sandwich
by Manju Malhi

Ingredients

  • 4 slices bread
  • 2 tbsp butter
  • 4 cucumber slices
  • 2 medium potatoes, boiled, peeled and sliced
  • 1 tomato, sliced
  • 1/4 tsp freshly ground black pepper
  • 1 red onion, finely sliced
  • 2 tbsp olive oil
  • 2 tbsp tomato ketchup
  • 2 tbsp Bombay mix

Method:

  1. Lay out the four slices of the bread on a work surface. Spread butter on each slice of bread followed by the green chutney.
  2. Then on two slices of bread, layer with the cucumber slices and then the potatoes and tomatoes.
  3. Sprinkle over the black pepper. Arrange the onion slices on top.
    Close the sandwiches with the remaining bread.
  4. Heat one tablespoon of the oil in a non-stick frying pan on a medium heat.
  5. Place the sandwich into the pan and cook until the bread is evenly golden brown, about two minutes.
  6. Flip the sandwich over with a fish slice and cook until the bread is golden brown.
  7. Add the remaining one tablespoon of oil to the pan.
  8. Repeat with the remaining sandwich.
  9. Sprinkle the sandwiches with Bombay Mix and serve with tomato ketchup.