Skye, or the Isle of Skye, recently voted the '4th best island in the world by National Geographic magazine' is the second largest and most northerly large island in the Inner Hebrides of Scotland. With an area of 639 sq miles, its population is just over 10,000. Skye is famous for its breathtaking scenery and dramatic landscape. The Isle of Skye is also a great destination for Wildlife
watching with the White Tailed Sea Eagle at the top of bird watchers
lists. Otters, seals, whales, dolphins and red deer are just some of the
other impressive creatures that can be seen on and around the Isle of
We stayed at The Caledonian Hotel, a bed and breakfast accommodation in Portree which is the capital and the main service centre in the island.
Diatomite mine ruins in the Isle of Skye. What is Diatomite? Known to the locals as 'Caile' (Gaelic for chalk), diatomie is a white or grey mineral earth which is quite similar to china clay. It is formed by microscopic algae and has many uses, such as for face powder, fire-proofing and insulation and as a filter in several industrial processes.
We left the island with fond memories and returned to Aberdeen.
After successfully making the Kuih Talam with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam. What is gula melaka one may ask? Simply put, it's just palm sugar made from coconut palm. The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.
Gula Melaka Kuih Talam ~ 椰香打南糕
Ingredients (A) 150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B) Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…
I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan. I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first. The cake was secondary. This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.
Cherry Loaf Cake ~ 樱桃蛋糕 Ingredients (A)
173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B) 3 egg whites
30 gm caster sugar Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters. Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …
I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL! The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!
Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough. Wrap up with clingwrap and keep in the fridge for 30 mins. (You can do this with a food processor if you wish),
Water dough - Sieve the plain flour into a mixing bowl, add in the slightly beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough. Wrap up with clingwrap and keep in the f…