Each year entrepreneurial teams from across Scotland pitch for an investment of £500 and mentoring from the Dragons, some of Scotland’s most influential business leaders. Each team then has five months to develop their venture to generate £5,000 or more for Children 1st and compete to take the title as winner of Dragons’ Glen.
Enter Simmons & Company, specialist corporate finance advisors in Aberdeen, whose illustrious team came up with the idea of a local recipe book, entitled A Taste of Aberdeen, in which there are more than 40 wonderful recipes catering for all tastes, from seafood starters and pork mains to fabulous fruity desserts.
Craig Shand, one of the team who produced the book, said: “It has been an exciting and hectic challenge getting the books ready in time given our busy day jobs – with a few near disasters along the way, such as managing at the last minute to avoid sending 1,000 books to print with a recipe for ‘clottie dumping’ being a particularly close call!
“But the effort has all been worth it now that we have created something really unique and people are loving it.”
The recipes were contributed by some of the finest restaurants and bars around Aberdeen city and shire, including The Marcliffe, The Chester, Banchory Lodge, Falls of Feugh and The Cow Shed.
Meldrum House Country Hotel near Oldmeldrum was keen to get involved in the recipe book as it’s in aid of a fantastic Scottish charity whose sole purpose is ensuring that every child and young person in Scotland has a happy, healthy, safe and secure childhood.
At Children 1st, 90p in every £1 donated goes directly to services helping children and families and every penny raised in Scotland stays in Scotland.
The charity provides practical advice and support to families in tough times and, when the worst happens, supports the survivors of abuse, neglect and other traumatic events in childhood to recover. The charity offers local services focused on supporting and protecting children and families and engaging with communities to help keep our children safe.
The recipes from Meldrum House today are from a selection of the cakes on offer during their afternoon tea. Served from noon to 5pm, it’s a lovely way to spend an afternoon. From only £17 per person, a cake stand includes finger sandwiches, sweet and savoury treats, home baked scones and tea or coffee. For special occasions add a glass of prosecco or champagne.
- Buy the recipe book for £15 (+p&p) by emailing DragonsGlen@simmonsco-intl.co.uk – all proceeds go directly to Children 1st.
- For more details about afternoon tea at Meldrum House or to buy a gift voucher to spend on afternoon tea, visit www.meldrumhouse.com
- For more information on Children 1st, see www.children1st.org.uk
CARROT CAKE
- 10 PORTIONS
- 3 eggs
- 7.5oz plain flour
- 2oz chopped walnuts (optional)
- 10oz caster sugar
- 1tsp bicarb soda
- 10 peeled & grated carrots
- 1 split vanilla pod
- 1 1/4tsp mixed spice 250ml vegetable oil
- TOPPING:
- 6oz cream cheese
- 4oz icing sugar
- juice of half a lemon
- Preheat oven to 160°C (fan assisted).
Mix all ingredients for the cake together in a bowl, place into a loaf tin & bake in the oven for 40 minutes. Allow to cool.
In a mixing bowl whip all ingredients together until light and fluffy.
To assemble – take carrot cake out of loaf tin and top with cream cheese mix. Allow to set and garnish as desired.
CHOCOLATE ÉCLAIRS
- MAKES 20-25
- FOR PASTRY:
- half pint of milk
- 4oz butter
- 6oz plain flour
- 4 eggs
- CHOCOLATE GLAZE:
- 75ml water
- 4 1/2 leaves of gelatine
- 175g caster sugar
- 55g cocoa powder
- 75ml double cream
- FILLING:
- 250ml double cream½
- half vanilla pod, split,
- seeds removed
- 40g caster sugar
Method for pastry: Preheat oven to 180°C (fan assisted).
Boil milk & butter, beat in the plain flour and allow to cool slightly then beat in eggs one at a time. Place mixture into a piping bag and pipe onto a non-stick tray of your desired shape. Cook in oven until golden brown (approx 15mins) and allow to cool.
To make glaze: Pre-soak gelatine in cold water. Boil water and caster sugar together, remove from stove and add in gelatine and cocoa powder. Mix well then add to the double cream, mix again and leave to cool.
To make filling: Whip all ingredients until at desired thickness.
To assemble – cut éclair in half; pipe the cream into the bottom half. With the other half dip it into the chocolate glaze and allow to set. Once set, place onto the other half (if glaze has set, place into microwave for 30 seconds to re-melt).