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Pasta with NO Grasshoppers

I heard over the weekend that we might start finding insects in our shops! A good source of protein?!
Hmmm… i don’t know how I’d feel about grasshoppers in this pasta dish but who knows eh?…

Today’s wonderful recipe is from

Biggar Kirk Gillespie Centre

“This recipe book was first produced to raise funds to convert the old Gillespie Church in Biggar into what we all know now as the Gillespie Centre, ‘The Church Serving the Community’.

“Now that we are celebrating the twenty-first anniversary of the opening of the Gillespie Centre, we have decided to produce the original recipe book, which has remained popular through the years, with the addition of some new recipes…”

Gillespie Centre, October 2003

Pasta with Creamy Pesto Sauce

M. Moss

5 lv tbsp grated parmesan
200 g carton low-fat fromage frais
40 g torn basil leaves
450 g fresh tagliatelle
1 oz pine nuts, toasted
2 garlic cloves
40 g roughly chopped parsley

Put the parmesan, pine nuts, fromage frais and garlic into a food processor and whiz to a think paste. Scrape into bowl and season generously with salt and pepper. Add herbs and whiz for 2-3 seconds. Cook pasta according to packet instructions. Drain thoroughly, stir in sauce and serve.


Monday Moanday

It’s Moanday! The leftovers of hurricane Katia are sweeping over Scotland and i can already see a tree down in my garden. Never mind though, it makes for an exciting start to the week instead of the usual glum. Here is something to make it even better!

Strandtown Primary School is our first recipe book of this week. The sale of their cook books were for the benefit of their pupils.

Peter, Claire and Amy Harrison’s 

Malteser Buns

(highly recommended by the Harrison Family!)

1 box maltesers

2 tablespoons golden syrup

12 squares cadbury’s chocolate

3oz butter

20 digestive biscuits

18 squares cadbury’s chocolate (for the top)

Stand on a box of maltesers and jump on them until they are crushed! Break up digestive biscuits in a container until they are crumbs. Melt butter, golden syrup and 12 squares of the chocolate in a saucepan over a saucepan of hot water and stir. Add maltesers and digestives and mix well. Place on a baking tray, flatten and put into the fridge to harden and cool. Melt 18 squares of chocolate over a saucepan of hot water. Pour over the top of the mixture in the tray and place back into the fridge to harden (30-40 minutes). Cut into squares. Can be frozen- it is the only way to make them last more than a day or two!