Skip to main content
logo
Food Advertising by

Loch Ness ~ Isle of Skye


Loch Ness is a large, deep freshwater loch (Scottish word for lake or fiord) in the Scottish Highlands spanning approximately 37 km south west of Inverness. Its surface is 15.8m above sea level and is the largest lake in Scotland by volume.  Nessie, the Loch Ness Monster is just one of the many myths and legends to be discovered in this particular beautiful part of Scotland.  This is indeed a very relaxing place to be in, more so if you like the outdoors, explore and enjoy the breathtaking landscape.













Urquhart Castle is one of the most picturesque landmarks in Scotland.  Although in ruins due to warfare and the passing of time, it is still a magnificient iconic sight, perched on the banks of Loch Ness, beside the village of Drumnadrochit.  It is said to be one of the main sites for the sighting of Nessie.



We didn't enter the castle, so could only managed to snap this from afar.

















See the bridge in the background........ we had to cross that to go to the Isle of Skye.  If you would like to see what's at Isle of Skye, please feel free to follow me in my future posts.  Till then......


Comments

  1. Hi Cheah, how I wish these serene, beautiful places can be found in our country.

    ReplyDelete
    Replies
    1. Yes, so that we don't have to spend our money to travel overseas :)

      Delete
  2. Very beautiful click pictures. Wish I can join you in your next trip :)

    ReplyDelete
  3. So beautiful! I would love to visit it too!

    ReplyDelete
  4. Hi Cheah , just lovely and so relaxing , thanks for sharing:)

    ReplyDelete
  5. Hi Cheah, very spectacular scenery adn excellent click. Thanks for the tour.

    Have a nice day.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…