a return

portrait by the very lovely Ciara Menzies 

hello all.how have the last two years treated you?

you may or may not have guessed it but mine were pretty busy. Who would have thought running your own business, doing up a house and trying to figure out what the heck I really wanted to do all along would take up so much time? Alas, we are here and so is ARAN Bakery. A year and a half in I have learnt so much, and slept so little. All in all it has been brilliantly painful.I did however lose touch of everything else in the process. My social life is pretty dire, and I never seem to keep on top of things (this being a number one example) but I am surrounded by a truly glorious team who have nothing but patience for my particularly scatty ways, thank goodness. Maybe, just maybe this will be the year I find my groove...

Last week we were taking photos for an exciting new project I have been working on, in amongst the chaos of course, and it did nothing but inspire and remind me of the fun I used to have cooking and snapping (albeit amatuer) photos at home, podcast on and sink full of dishes. I loved the peacefulness of it all. And so with that in mind, and on the back of spending time with ladies I completely and totally admire (Laura Edwards, Jess Dennison, Kajal Mistry) I have returned to this wee space of mine, slightly nervously, and charged my camera for the first time in well over a year.

I hope to share recipes and inspiration from here, at the beginning of the highlands of Scotland, and tales from the bakery at the village. After all so much of my day to day comes from the little town I call home. I hope to share pictures and mishaps and all the things I love as they come into season. I hope to hear from you all, with any requests or stories. More than anything, I hope to stick to it!Who knows? I might learn a trick or two this time... 

If you do have any ideas, thoughts or requests please email me at flora@aran-bakery.com or drop me a comment/message on instagram @sheddenflora. I cannae wait to be in touch with you all again.

recently

(We need to wash our windows…)

Well. Its been a while. Again. Its also been an even busier period than it was during my last stint of silence. I have composed a list of what has been happening to keep you in the loop.

• We bought a house. Two days before Christmas. Madness. Since then we have spent 3 months working on it intensively. I posted lots of updates on instagram if you are interested in seeing the process. It was very run down when we got the keys, and proved to be triple the work I had naively thought it would be (turns out stripping wall paper and a lick of paint doesn't always cut it, que re wiring the whole property, new boiler, new radiators, new walls, new ceilings, the whole shebang). Now having moved in though it all feels like a foggy - very dusty - memory.

• We also bought a shop. Well the building we bought is split over three floors, the top two being the flat and the ground floor and basement making up a small shop. It seemed a bit too good to be true frankly as James was looking for a flat, and I was looking for a shop. At 21 I had no plans to buy anything let alone a flat and a shop, I was simply looking for somewhere to rent. Surprisingly the price and timing was right and as we bought it jointly it was just about manageable. The price was right because of the amount of work required, but after lots of youtube videos and a willingness to get dirty we managed to do a pretty hands on job of it all. Cake icing and decorating are very much transferable skills when it comes to plastering. And I can now open a beer bottle with a screw driver. Lots of important things learnt.

• During the stripping, plastering, filling, sanding and painting my book was released at long last. Gatherings was published on January 26th by Mitchell Beazley and is available here. I had a great time running all over the country meeting wonderful people at signings and Q&As. And it was a good excuse to get out of my overalls. I have also really enjoyed being sent images of what you are all making from Gatherings. Tweet me pictures @florashedden or on Instagram @sheddenflora. I love seeing them and hearing your stories. I will post a separate blog about the book as well as sharing a few recipes and images very very soon.

• A new job. I am now one of three new presenters for BBC Radio Scotland's weekly food programme The Kitchen Cafe. It's such a joy to blether about food and be paid for it. An added bonus is that as it is radio I can blether about food and not even have to worry about how I look. I love radio. We are on every Thursday at 1.30pm, and all previous episodes are on iPlayer. Tune in for some treats!

• Another new job. As well as blethering about food on the radio I am now blethering about food in the papers. More specifically baking in the new weekend supplement in The Sunday Telegraph. Read my column every Sunday where I discuss recipes, ingredients and keep you up to date on my other exciting new project (see below). Its great fun coming up with two new seasonal baking recipes each week and has provided the perfect excuse to play about with classic recipes I have been doing for years.

• And last but not least my other wee project. Well when I say wee, I am opening a bakery. Of course this was going to be what I did with our shop downstairs. It has been a long term dream of mine and so to see it being realised so soon still leaves me speechless. After a long wait for planning permission and a building warrant work is finally commencing next week. You can read the full story about ARAN over at www.crowdfunder.co.uk/aranbakery. I am busy building the website so I will share that with you as soon as it is finished, but in the meantime we are on Facebook, on Instagram @aranbakery and on Twitter @aranbakery if you want to keep up to date with developments (good and bad).

So I think that is about it from me. Its been a busy busy 4 months and I am so sorry you have been so neglected - I will be back soon with lots more snaps, stories and recipes. I promise.

GODIVA chocolate, hazelnut and salt cookies

A few weeks ago I received a very exciting golden package in the post. It was weighty and shiny and I knew it was stuffed to the gunnels with chocolate. GODIVA chocolate to be precise. For me the best thing to do with a high quality chocolate is cookies. Though they are baked, the flavour is never changed in a cookie or biscuit, unlike in cakes and sponges. It also allows for lots of your own improvisations which is always a bonus. Here I have used two types of their chocolate (why wouldn't you?) and some hazelnuts for added texture (again why the heck not!?). However if you would prefer white chocolate and pecan cookies you can simply substitute like for like. Almonds would also work, as would salted peanuts with milk chocolate. Endless possibilities. I have published a few cookie recipes on here before, always convinced it was the one. But, although I still love my previous one and do recommend it, I would argue this one is fail safe. AND, for an extra bonus, results in a lovely cracked top which I think is very aesthetically pleasing.Happy 90th Birthday GODIVA - long may you cocoa concoctions continue!

GODIVA CHOCOLATE, SEA SALT and HAZELNUT COOKIES

110g unsalted butter

50g dark brown sugar (dark muscavado)

150g caster sugar

210g plain flour

1 large egg

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

100g GODIVA 72% dark chocolate

100g GODIVA dark sea salt chocolate

75g hazelnuts

Preheat the oven to 180C. In a large saucepan melt the butter gently on a low to medium heat. You don't want it to bubble or spit. Remove from the heat then add the sugars. It will look like its split but don't worry. Stir in the flour and set aside to cool down for 5 to 10 minutes. During this time chop your chocolate roughly. Toast the hazelnuts for a few minutes using either a shallow frying pan or hot oven. They should be golden and fragrant. Chop roughly also. Once your dough has cooled stir in the egg baking powder, bicarbonate of soda, chocolates and hazelnuts. The chocolate will melt if you add this when the dough is still hot so do let it cool properly. Once you have a smooth dough line two large baking sheets or trays. Roll balls of dough, approximately 1-2 tbsp worth of mix. Place the balls on your sheets, well spaced apart and bake for 10-12 minutes of until light golden but still soft in the middle. Allow to cool on the trays for 5 minutes before transferring to a wire wrack to cool completely. Repeat with any excess dough. They will keep in an airtight container for up to 5 days. 

pancakes with whipped maple butter

Tomorrow's the day, and yet again I am quite unorganised. We have been feasting on mid week pancakes in the flat quite a lot recently so maybe we could just call the whole thing done? I will try and summon the courage to make some tomorrow, however I cannot guarantee anything… It's been a bit manic my end as I am fast approaching the deadline for the book manuscript. I am spending all hours of the day cooking, testing, scribbling notes, washing the dishes and then come the night sitting on my laptop writing it all down. I really love it, but boy is it time consuming! My inbox is in a very sorry state also and lots of things have fallen off the endless to do list but we are getting there - one final push! And so I leave you with my very trusty "drop scone" recipe, one I have been using for all 20 of my years. The whipped maple butter is a lovely alternative to the hundreds of cheap sugary toppings normally on offer in the shops. It will also keep for ages in the fridge and is delicious on toast and scones. Happy flipping!PS if you are looking for a more savoury version to enjoy tomorrow, I have a Courgette and Poppyseed Pancake recipe up on The Scotsman just now. And for those who like music in the kitchen as much as I do, here is the playlist I have had on repeat for the last month.

PANCAKES WITH WHIPPED MAPLE BUTTER

For the pancakes:

225g self-raising flour

40g caster sugar

1 tbsp golden syrup

150ml milk

1 large egg

butter for cooking

For the butter:

150g softened unsalted butter

50g maple syrup

1 tsp cinnamon

For the whipped butter place the ingredients in a free standing mixer fitted with the whisk attachment. Beat for five minutes of so until light pale and fluffy. You can use a hand his but it will take longer. Set aside. For the pancakes weigh all the ingredients into a bowl and whisk together until the batter is smooth. Heat a little butter in a non stick frying pan and use a piece of kitchen roll to make sure the whole pan is covered. Spoon in dollops of the batter, making it as round as possible. The pan should be on a medium heat. Allow to cook for a few minutes or until bubbles start to form on the surface of the pancake. Flip and cook for a further few minutes. Serve warm slathered with the maple butter and more maple syrup if you fancy it. 

favourites list 2015

Some poached ginger pears and some highlights from 2015:

• This thing called GBBO. And this very entertaining review of the bakers. Written by an insider surely.

• Blue Peter. And a SILVER badge!

• Being described by the Daily Mail as being "pretty in a sturdy way". You just can't make that stuff up.

• Ladz.

• Wittertainment Bond Special. The dream.

• Being listed as a chef - I got the giggles when it happened.

• Also this. An absolute gentleman.

• My apron.

• A cringe worthy quote people still say to me on the street.

• Moving to St Andrews.

• You and Yours!! Radio 4 guys. I squealed.

• Possibly the most entertaining man I have met.

• Recipes in the Scotsman - look out for more next year!

• Appearing in the Broons. Joe, you can visit with flour anytime!

• Extra Slice loveliness - including this.

• The foodie folk I have met.

• A total honour.

• This, obvs.

• Youths eh?

• all the insta love

• Hitting 20 - and all the birthday love that came my way.

• And Christmas.

• And every single thing I have left of or forgotten. Sorry.

• Many many more giggles, (BAFTA dinner, all the lovely folk that stop for a natter on the street, food demos, book signings to name but a few) so a mega thanks for all the laughs you lot. Its been a privilege.

a tart and a catch up

If I am honest the days in between are probably my favourites. Christmas is fun - chaotic, booze fuelled and a lot to juggle and I do really love it - but I love a leftover sandwich more. I hope you are all enjoying an elasticated waistband currently. In the run up to Christmas it all got a bit manic at my end so I forgot to tell you about The Kitchen Cafe, which was on the radio on Christmas Eve. Sorry all. If you want to listen to me talking about the big day, post the big day you can still catch up here. I did, however, think I would share the recipe for my dish on the programme with you (despite it no longer being Christmas) as it will still make for a lovely winter pud or Hogmanay dish. I am really enjoying all of us being home with our crap wifi, disastrous weather and general slow pace lifestyle so I haven't been cooking a huge amount but I will try and get back to you all with some Hogmanay thoughts and a wee look back at whats been a pretty quiet 2015, NOT! Enjoy the leftover chocolates, sherry and day time telly in the mean time.

Also - what I am listening to this month.

CHOCOLATE CHESTNUT TART

For the pastry:

100g cold unsalted butter

150g plain flour

45g cocoa

65g icing sugar

2 tsp cornflour

splash of whole milk

For the filling:

100g cooked and peeled chestnuts (the vacuum packed ones are best)

100g ground almonds

100g softened unsalted butter

100g caster sugar

2 eggs

1/2 tsp baking powder

1 tsp vanilla bean paste

2 - 3 large pears

50g dark chocolate chopped roughly

Preheat the oven to 170C. To make the pastry blitz all the in ingredients in a food processor adding the milk at the end to bring the dough together. Alternatively Rub the butter into the flour, cocoa, sugar and cornflour until it all comes together again adding the milk at the end to bind it. Cover and chill for 20 mins at least. During this time make the filling. Grate the cooked chestnuts using your finest grater and add them to a bowl with the almonds, butter and sugar. Mix well until you have a paste like batter then add the eggs baking powder and vanilla. Mix again until smooth. You can add a few tbsp of booze if you want at this stage. Finely slice your pears (skin on). To assemble, roll the chilled pastry out on a floured surface until roughly 3mm thick. Use it to line a 20cm fluted and loose bottomed tart tin. Press thoroughly into the sides then trim off any overhanging pastry. Place the filling into the tart and spread until smooth all over. Fan the pear slices over the top before finishing with the chopped chocolate around the edges. Bake for 45-50 minutes or until the chestnuts filling is cooked through (it will not longer be soggy to touch). Enjoy with a big dollop of dairy (or if you have any left over some brandy butter - I won't tell if you don't!) 

charred artichokes

The first time I cooked artichokes was in the French Alps. We have been a few times and it's normally in the middle of July, when the weather is promised to be hot and the tourist scene quiet (no snow, no go for some). What we went to however was 8C and pissing rain. We lit the fire in the chalet four times in one week. At home there was a heatwave and a water drought. Brits abroad eh? In an attempt to keep spirits high we tried not to dwell on it, ate plenty of ice cream, marched around lovely old castles in anoraks and visited the markets in the nearby village. It was here that I first spied globe artichokes, and of course bought them instantly. We returned back up the very foggy hill and lit the BBQ in shelter to prevent the drizzle putting it out. After I wrestled with the green flowers for a good hour, shed a tear over the wastage, then realised I should have soaked them all in lemon water, we set about charring them. This was a slow, damp process, outside in the dark. Mum cooked fish inside using an oven, prepared a salad, bread and some dressing, and did the cooking equivalent of lapping me. Twice. The result, however, was delicious and we gorged on a new found favourite. That was until dad lost a tooth on a very tough exterior leaf I had failed to remove. We have two weeks of holiday pictures with "toothless wonder". Since then I have practiced my artichoke prep, and no one else has lost a tooth. I jump at any chance to get whole artichokes nowadays and picked up these lovely ones from Roots and Fruits in Glasgow on my last trip. We did, despite it all, have a very nice trip to the Alps. 

CHARRED ARTICHOKE

4-6 globe artichokes

1 large lemon

2 tbsp olive oil

Begin by juice half of the lemon. Add to a large bowl of cold water. To prep the artichokes begin at the bottom of the "head" if you like. Clip the tough leaves of one by one working your way up until the softer yellow flesh is visible. Once you have reached this stage cut the greener top off so you have only a yellow head. When you cut the top off the bright purple centre should now be visible. Cut in half. Working quickly take the other half of your lemon and rub over the now exposed yellow flesh where you made the cut. This will prevent it browning. Take a teaspoon and scrape out the purple and furry "choke" from the centre, and discard. You should be left with cup shape. Squeeze a little lemon juice into the centre then submerge the whole thing into the prepared lemon water. Repeat with the remaining artichokes. Once all the artichokes are prepped you need to boil them. Tip the lemon water, the artichokes and the lemon rind from before into a deep pan and place on a high heat for 10 minutes or until a knife can cut them easily. Drain and allow to dry off for a few moments (it won't take long as they will be hot). Brush with the olive oil and charr them on a screaming hot griddle pan or BBQ that is also very hot. Enjoy with a little more lemon juice and pinch of salt.

lentils, asparagus, lemon, chilli

A warming salad on this stormy winters day. It took me a long time to love lentils but in the midst of early nightfall and stormy weather they make a salad all the more comforting.

LENTIL and ASPARAGUS SALAD

150 g puy or green lentils

1 banana shallot

2 tbsp olive oil

450-600ml vegetable stock

200g asparagus

big handful of mint leaves

1/2 fresh red chilli de seeded

zest of 1 lemon

juice of 1/2 lemon

4 tbsp olive oil

salt and pepper

2 tsp black onion seeds

goats cheese crumbled

Begin by frying the lentils and finely chopped shallot with the oil in a deep medium pan. Once the onions are beginning to cook add 300 ml of the stock, place a lid on the pan and bring to the boil. Stir every five minutes adding more liquid as its required. They will take around 25-30 minutes to cook. Alternatively use pre cooked lentils. In the meantime boil the asparagus for no more than a minute or two - it should remain very green. Drain. Add the mint leaves, the chilli (finely chopped) lemon zest and juice, oil, seasoning and seeds. Toss to combine. Once the lentils are cooked add the greens. You shouldn't have to drain any water from the lentil if you add the liquid and taste them gradually. Mix throughout and serve with a little goats cheese.

gingerbread bundt

A Christmas recipe. Would you believe it? I am very last minute with my Christmas prep. Sure I have a pinterest board started in March and endless lists and table ideas but actually making a mince pie? Decorating the tree? You are talking about the 20th at the earliest. So this year I have jumped the gun. I made a sort of festive cake prior to mid December and for that I believe I need a medal. This makes a lovely alternative to xmas pud, or even a cake to have in the tins for the days in between. You can also get my Golden Christmas Cake recipe here. I will stop now before I explode with too much festivity.

GINGERBREAD BUNDT CAKE

For the cake:

125g golden syrup

125g treacle

125g butter

125g caster sugar

300g plain flour

1 tsp baking powder

1 tsp mixed spice

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp cinnamon

thumb sized piece of fresh ginger, peeled and finely grated

2 eggs

100g whole milk

For the icing:

200g butter unsalted

200g icing sugar

200g cream cheese

1 tsp vanilla

Preheat the oven to 180C. Grease your bundt tin using melted butter and paint brush. Dust with a little flower and allow to set in the fridge whilst you make the batter. Melt the butter, golden syrup and treacle until just melted. Allow to cool for five minutes then stir in the remaining ingredients. Once smooth pour into your bundt tin and bake for 45-50 minutes, or until a sharp knife comes out the centre clean. Leave the cake to cool for at least 30 minutes before trying to turn it out. This is always the moment bundts go wrong so do wait for as long as possible. Allow to cool fully.For the buttercream beat the butter until pale. Add the icing sugar and beat again until almost ice white. It should be light and fluffy. A stand mixer works best but hand held electric whisks will also do it. Beat the cream cheese and vanilla in finally until just mixed. Spread over the cooled cake using a knife to highlight the grooves in the cake. Alternatively you can simply add some icing on top to create a fluffy white crown.Toppings: Decorate with fresh cranberries, lingonberries if you can get them, or red currants, or any other berries you would prefer. Dust with a little icing sugar to finish. 

apples and quince

Not quite apples and pears (stairs for those not familiar with cockney slang) but apples and quince (make ya wince?? That one might not catch on) are a lovely winter combo. Slow cooked for extra sweetness, quince is something I can't help but get excited about every year. I have made two batches of membrillo already. I might even go for some jam next. But this recipe however is a lovely and versatile way of enjoying the lovely yellow fruits. Served with ice cream, on toast or even with muesli, it's an easy one to knock together ready for cold dark mornings. I like mine with porridge however and as a Scot I have some notes on our oat dish or choice. As a weenie we called it "poshie"and ate it every morning before school. Here how to do it.

Perfect porridge:

1. Big fat oats. Giant chunky rolled oats. No quick cook fluffy things. Nothing instant. The bigger the better.

2. Water. Always water. 1 mug oats to 2 mugs of water (will serve 2-3 hungry people). Water will make a less creamy porridge of course but once you get into the realms or milk or even double cream (I am disgusted too) you are talking pudding. Or really really luxurious breakfast. Traditionally it has always been made with water so maybe it's the old fashioned me talking but I reckon its a better flavour and far more usable. Plus it cooks in half the length of time than if you were to use dairy. If you insist I will settle of 1 cup of milk and 1 cup of water. Nothing more.

3. Toast those oats! Place your oats in a dry pan before adding the liquid then allow to toast on a medium heat. Stir occasionally. You don't want too much colour but a little golden tint never hurt anyone. Once they are fragrant you can add the water.

4. Salt. Coarse sea salt preferably. Even if you are about to top your porridge with banana, maple syrup, berries, chocolate, apples, honey, agave or anything else sweet. Porridge is lifted dramatically with a pinch of salt.

5. Now you can go wild. I serve mine with a little cold milk (we used to make milk moats for our porridge castle which was always fun. Maybe a little yoghurt. And some fruit. And seeds. And nuts. And compote (see my recipe below). Blank canvas is definitely the term when it comes to porridge.

APPLE and QUINCE COMPOTE

350g quince, roughly cubed (approx 1 large quince or 2 small ones. There is no need to peel the fruit)

350g apple, roughly cubed (eating apples are best, and the pinker the better. Again no need to peel)

juice of half a lemon

2 tbsp soft brown sugar

2 tbsp apple juice

Place the quince in a pan and cover with water. Bring to the boil and cook for 10-15 minutes or until soft. Add the apples and cook for a further five minutes. Once all the fruit is cooked through drain off the water. Transfer into a food processor or using a stick blender, blitz the fruit until smooth. Sieve to remove any excess tough quince skin. Return the smooth puree back to the pan with the lemon juice, sugar and apple juice. Cook on a low heat for as long as you have, 30 mins to 1 hour. You may need to add more apple juice if it reduces to much. The longer you cook it the sweeter and pinker it will become. Store in a sterilised jar in the fridge for up to 1 week.