High Tea in Lustleigh, Devon 2019

Just a quick post for National Afternoon Week in the UK.

(I have been hoping to come back to the blog, but my second job has forced me to work without any days off for over three months ūüė¶¬† )

Last year, I stopped by Dartmoor National Park on the way back from Cornwall. At first I was going to see the place where The Hounds of Baskerville is set, however, it ended up with a lovely walk and high tea in so-called ‘the prettiest village in Dartmoor’.

This charming Lustleigh, located in the eastern section of Dartmoor National Park, is an ideal rural English village with many beautiful thatched cottages, narrow lanes and lush green woodland.

Wanted to have dinner with a pint at the pub.

Okay, it’s tea time!

Primrose Tea Room in a thatched cottage
Primrose Tea Room’s High Tea
They were happy to change one of two rolls to a crumpet.
To be honest, I am for the Cornish way (jam first), but followed ‘In Rome, do as the Romans do’ and enjoyed the scone with the Devon way (cream first).
Their Victoria sponge is also ‘cream first’!

How could I resist some more cakes?¬† Their Devon apple cake was superb – takeawayed JUST one slice ūüėÄ

for cider?

Lastly, don’t forget to visit the community orchard.

stone throne for May Queen

Hoping to come back to Lustleigh someday for its May Day celebration, the maypole dance and Morris dancing.

Lustleigh May Queen in 1958 (source: Lustleigh Community Archive)

Lemon Scones

Still playing around with lemons….

 

Ingredients

80 g whole fat milk, luke warmed
60 g Greek yoghurt
2 tbsp lemon juice, freshly squeezed

40 g caster sugar
grated zest 1 lemon

250 g plain flour
20 g wholemeal flour
strong white flour, a little for rolling out
3 tsp baking powder
1/8 tsp baking soda

50 g salted butter, chilled and diced
20 g lard, chilled and diced

2 tbsp lemon jam (sugarless is preferable)
30 g candied lemon peel, finely chopped

50 g icing sugar
little lemon juice, freshly squeezed

 

 

Method

  1. Preheat the oven to 200¬įC. Line a baking tray with baking sheet.
  2. Put the caster sugar in a small bowl  and work the lemon zest into the sugar with the back of a spoon until the sugar is moist and fragrant.
  3. Put the warmed milk, yoghurt and lemon juice into a jug and mix well. Set aside for a moment.
  4. Sift the flours, baking powder and baking soda into a bowl. Using fingertips, rub the butter and lard into the dry mix until it resembles fine breadcrumbs. Stir in the sugar.
  5. Make a well in the centre of the mixture and spoon in the jam, peel and the two-thirds of the liquid. Combine quickly until a sticky dough forms with a flat-bladed knife, adding more liquid little by little as necessary. Don’t overwork or you will toughen the dough.
  6. Flour onto the work surface and tip the ball of dough out. Fold the dough 3-4 times until it’s a little smoother, then pat out to a 2.5 cm thickness and stamp out the scones using a cutter.
  7. Place the scones on the baking tray and bake for 10 Р12 minutes until well risen and golden. Transfer to a wire rack and leave to cool.
  8. Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones.

 

Scotch Broth & Potato Scones and Isle of Skye

On St Andrew’s Day


Once I had a precious person up in the Isle of Skye, off the northwest shore of Scotland. Scotch broth is one of my unforgettable memories with the person.

When visiting Skye, I usually take a coach which arrives late in the evening. She always waited for my arrival with her homemade Scotch broth on stove because it was my favourite.

She was like my grandma, and I just loved her. I liked spending¬†time together¬†– attending Gaelic service, chatting and watching telly by the fireplace with a nice cup of tea and some biscuits…. Even the silence for a wee time in dim light before retiring to the bedrooms – ¬†only the sound of clock, light wind and rain around us, and a seagull noise far away – I liked a lot.

My cherished memories.

Ingredients

For the broth (for 4-6 servings)

1.7 ltr water
250 g lamb shoulder (without bones)
50 g pearl barley
1 bay leaf
100 g potato, diced
100 g carrot, diced
100 g swede (Swedish/yellow turnip, rutabaga), diced
100 g  white cabbage (leaves, soft inner stems and leaf stalks), chopped
100 g leek, halved and chopped (white portion only)
50 g fresh or frozen green peas
salt and pepper, to taste

St Andrew’s Cross?

For the tattie scones (8 pieces)

250 g floury potato
25 g melted butter, and more for frying
¬ľ tsp salt
1 tbsp buttermilk
70 g plain flour, and more for rolling
¬Ĺ tsp baking powder
25 g grated cheddar cheese

Method

Scotch Broth

  1. Put the lamb, barley and bay leaf in a large saucepan with 1 liter water and bring to simmer. Cook over low heat for 60 mins, skimming off the scum.
  2. Pour in the rest of water and add the vegetables into the pan, then bring back to simmer. Cook for 20 mins or until the vegetables tender.
  3. Take the lamb out of the broth, cut into small cubes and return into the pan. Add the peas and cook until tender. Season with salt and pepper to taste.

Note:
I didn’t skim off the fat for cold winters¬†and for better flavour. Remove excess fat¬†if you wish.
For better taste, let the broth stand overnight without adding the peas. Skim off solid white fat layer if desired.

Potato Scones

  1. Boil the potatoes until tender. Drain, peel, and mash thoroughly with the butter and salt. Stir in the buttermilk, then shifted flour and baking powder to form a soft dough. Add the cheese and mix well.
  2. Turn the dough out onto a floured surface. Knead lightly and divide into two equal pieces. Roll out to about 15 cm in diameter or about 4-5 mm thick. Cut into quarters and prick all over with a fork.
  3. Place on a hot greased griddle or heavy pan and cover. Cook over gentle heat for about 5-6 minutes or until golden brown and crisp all over on each side.

MUST Visit in SKYE

My photos cannot show you the beauty of Skye enough, so I downloaded some from isleofskye.com which gives you useful tips on the island.

Cuillin Hills (source: isleofskye.com Facebook page)

Old Man of Storr

Enjoy the walk¬†up to the place where beautiful scenery¬†awaits you. I also enjoyed cream tea – climbed up with a cream tea pack from Morrisons’ –¬†at¬†the foot of ‘Old Man’, whose face in profile you will see from distance on the main road.

source: isleofskye.com Facebook page
Can you see his face? (source: isleofskye.com Facebook page)

Neist Point Lighthouse

I had always wanted to see the site where some scenes of Breaking the Waves (1996) were filmed (also at the Quiraing), and eventually made it! Unfortunately, the weather was bad Рno good photos at all Рand it was quite hard to get to the lighthouse in the strong wind. Yet, it was still stunning! Hope you have a nice weather when visiting!

neist-point
source: isleofskye.com website
source: isleofskye.com Facebook page

The Quiraing

One of the most spectacular landscapes in Scotland. It has appeared in many films, which attracts lots of tourists to Skye. Actually, I had never seen such an amount of tourists in the island before, and neither had the islanders.

source: isleofskye.com Facebook page

Talisker Distillery 

Islay whisky is wonderful and I like its smoky, peaty and seaweedy flavour – love to visit the distilleries one day – but mellow Talisker gives me more comfort.

Made a visit in 2011

free sample(s) – I think this was 10 yr old. Also sipped Talisker 57¬į North (alc. 57% !! )

 

MUST Eat in SKYE

What a shame! The Harbour View closed down….¬†So I tried a newly opened seafood restaurant,¬†Cuchullin¬†in Portree. Their¬†mussels and oysters, along with a dram of Talisker Port Ruighe (pronounced ‘Portree’, old Gaelic spelling), were satisfactory. Book a table¬†to avoid disappointment.

If you are a seafood lover and hungry enough, try the seafood platter!

Cuchullin’s seafood platter (source: tripadsivor)

 

MUST Stay in SKYE

I’m afraid there is no¬†accommodation I can recommend at the moment, because my fave B&B has stopped taking any guests. I miss their porridge and poached smoked haddock for breakfast…. I will post¬†here if they¬†go back to business again.

 

How to get to the ISLE OF SKYE

We don’t have¬†to travel on horseback any longer like Samuel Johnson and James Boswell did in the 18th Century ūüėÄ

If you are not driving up to the isle, Scottish Citylink coach services are available.

  • Edinburgh – change at Inverness – via Kyle of Lochalsh – Skye: runs¬†along Loch Ness – you might bump into the famous monster!
  • Glasgow – (a few via¬†Glasgow AP) – via Fort William and¬†Kyle of Lochalsh- Skye: drives¬†through Glencoe

En route, both pass by (or stop for passengers) the most romantic castle in Scotland, Eilean Dona Castle near Kyle of Lochalsh.

Many films were shot in the castle РMade of Honor (2008), Elizabeth Рthe Golden Age (2007), 007 Рthe World is not Enough (1999), Rob Roy (1995) etc. (photo from Eilean Donan Castle website)

ScotRail offers more scenic journey.

  • Inverness – Kyle of Lochalsh (then Scottish Citylink onto Skye)
  • Glasgow Queen Street¬†– Fort William (then Scottish Citylink)

From London to Scotland, night train travel is an option.

from my trip in 2010

Caledonian Sleeper¬†for Inverness and for Fort William¬†(Glasgow and Edinburgh routes also available) depart from Euston, not from Platform 9¬ĺ¬†at King’s Cross ūüėÄ

@ King’s Cross Station

Book in advance, and you can get a bargain berth.

Took the upper bed.
Scottish breakfast – morning delivery (included in the fare)

Coconut Kabocha/Pumpkin Scones

Made ‘pumpkin’¬†scones for Halloween, and wondering why people call ‘pumpkin’ scone,¬†‘pumpkin’ pie etc. although not ‚Äôpumpkin but ‘squash’ they use…. Anyway I baked with mashed¬†Kabocha,¬†Kabocha Squash or Japanese Pumpkin, adored¬†by many Japanese women (as for the beloved kabocha/nankin, pls read¬†Daigaku Imo), and sweetened and flavoured with coconut sugar and coconut milk (+ coconut flakes). Goes well with maple syrup and/or butter. Enjoy!

before baking scones

Ingredients

150 g cooked and mashed Kabocha squash
90 cc/ml coconut milk
250 g all purpose flour
3 tbsp coconut sugar
2 tsp baking powder
a pinch of salt
50 g butter
(optional: 2 tbsp unsweetened fine coconut flakes)

kabocha scones

Method

  1. Preheat the oven to 200¬įC. Line a baking tray with baking sheet.
  2. Mix well the mashed kabocha and the coconut milk in a bowl. Set aside.
  3. Sift the flour, baking powder, coconut sugar and salt into a bowl. Using fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.
  4. Make a well in the centre of the mixture and spoon in the kabocha mixture. Using a flat-bladed knife, stir until a sticky dough forms.
  5. Turn on to a floured work surface and knead very lightly, and roll the dough out until 2cm thick. Using a cutter, cut out scones and place on the baking sheet. Brush the tops of the scones with a little coconut milk.
  6. Bake for 12-13 mins or until well risen and golden.

* Optional: if you would like more coconut flavour, stir in the coconut flakes after 3.

halloween scones

scones @ table