This is a sweet treat that Princess Odette loves and is always excited to enjoy as a snack!
1. Preheat the oven to 180°C/350°F.
2. Grind the blanched almonds until they resemble a powder.
3. Sift the almonds to remove the lumps.
4. Line two baking trays with parchment paper.
5. Combine the sugar and the almonds in a large bowl.
6. Carefully fold in the two egg whites.
7. Whisk the mixture until smooth. If the mixture is still quite runny, whisk in the additional half of an egg white.
8. Place the mix into a piping bag and pipe 1-1.5-inch-diameter (approx. 3-4 cm) macarons. Make sure to leave enough space between each macaron.
9. Sprinkle the macarons with confectioners' sugar.
10. Bake for 20 minutes or until the macarons are golden.
11. Remove from the oven and leave to cool before serving.
Quick and easy yet delicious and warming! This traditional Scottish dish goes great with our steak and kidney pie (listed above) or as a side dish for another meal of your choice.
• 1 onion, finely chopped
• 50g of butter or dripping
• 175g oatmeal
1. Carefully melt the butter in a pan.
2. Add the onion to the butter and fry gently until softened.
3. Stir in the oatmeal.
4. Season with the salt and pepper.
5. Cook gently for 10 minutes.
Steak and Kidney Pie
For a perfect winter warmer, try this delicious homemade pie - a popular meal during the winter months for both the villagers and Princess Odette's family in the castle!
For the Filling:
• 1 1/2 pounds of beef chuck steak (or equivalent), cut into 1 inch cubes
• 1/2 pound beef kidney, cleaned, cut into 1 inch cubes
• 1/3 cup of all purpose flour
• 1/4 tsp black pepper
• 1 1/2 tsp salt
• 2 carrots, cut into 1 inch pieces
• 2 large onions, thinly sliced
• 1 tbsp vegetable oil (plus extra if needed)
• 2 tbsp unsalted butter (plus extra if needed)
• 3 1/2 cups of beef stock, hot
For the Pastry:
1 2/3 cup all purpose flour
9 tbsp unsalted butter, cold
1 large egg
1/4 tsp salt
2-5 tbsp cold water
For the Filling:
1. In a large bowl, toss together the steak, kidney, salt, flour, and pepper until well combined.
2. Using a large Dutch oven or other heavy-duty pot, heat the butter and vegetable oil on a medium-high heat.
3. When the butter has melted, add the meat to the pan (you may need to do this in batches).
4. Cook until golden brown, this should take 5 to 7 minutes per batch. Make sure to refresh the butter and oil in the pan between batches when you need to.
5. Place the meat on to a plate as each batch is completed.
6. When all of the meet is cooked, set it aside.
7. Before continuing to the next step, if the pan is dry, refresh with 1 tablespoon oil.
8. Add the onions and carrots to the pan.
9.Cook until the vegetables start to soften, which should only take approx. 5 minutes.
10. Return the meat back to the pan including any juices.
11. Add the stock to the meat.
12. Stir until well combined.
13. Carefully bring the mixture to a boil before reducing the heat to low.
14. Cover the pan and allow the filling to simmer until the meat is nice and tender for 90 minutes.
15. Remove the cover and allow the meat to cook for another 30 minutes, stirring often, to allow the sauce to thicken.
16. Season the filling with salt and pepper to taste.
17. Remove from the heat and carefully add the filling to a 6-cup deep pie dish.
18. Allow to cool completely.
For the Pastry:
19. Add the butter, salt and flour to a large bowl.
20. Use your fingers to rub the butter into the flour until the mixture looks like breadcrumbs.
21. Add 2 tablespoons of water to the mixture then use a cold knife to stir until the dough binds together. If the dough is too dry, add more water a teaspoon at a time.
22. Make a disk from the dough then wrap it up and place it in the fridge to chill for 30 minutes.
Assemble the Pie:
23. Preheat the oven to 400 F.
24. Roll out the pastry to 1/8-inch thick, making sure that it is wide enough to cover your pie dish.
25. Cut 1-inch slits in the center of the dough to vent the filling while the pie bakes.
26. Brush the rim of the pie dish with water.
27. Place the pastry over the dish, carefullt pressing it down.
28. Trim the pastry edges to fit the rim of the dish.
29. Crimp the edges of the dough using your thumb and first finger or the back of a fork.
30. In a small dish, beat the egg with 1 tablespoon of water.
31. Brush the eggwash over the top of the pie.
32. Bake until the pastry is crisp and golden for 40 minutes approx.