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August 2014 Forfar Farmers Market recipes

posted 2 Aug 2014, 02:09 by WeeCOOK Kitchen   [ updated 2 Aug 2014, 02:09 ]

Tomato & olive foccacia with herb & chilli mayonnaise

500g Aberfeldy Oatmeal strong flour

Water (150-200ml dependant on the dough)

2 teaspoons of sea salt

1 packet of instant yeast

1 table spoon of Scottish rapeseed oil (plus more for drizzling)

Olives and sunblush tomatoes tomatoes from the market

Chilli sauce from Allan’s chill

Mixed herbs from Ashbrook Nursery

Garlic from John Reid & Sons



1. In a big bowl or kitchen mixer, place the flour, then the oil, then the salt and finally the yeast. Make sure the yeast is not touching the salt as this will damage the yeast and stop it the bread rising.

2. Add water a little at a time and mix and knead until you have a really soft velvety dough that is not too sticky! Place the dough in a slightly oiled bowl and cover with cling film and leave it to prove for 1 hours in a warm place-or until it has risen and doubled in size.

3. Heat the oven to 225 degrees centigrade. Rub a deep sided non stick baking tray with rapeseed oil, then carefully tease dough into oval shape on the tray. Leave the dough to rest for a mini prove of 10-15 min max, then using oiled hands spread dough out along the tray and stud with garlic cloves, herbs, olives and dried tomatoes. Prick bread with finger tips to make dimples, then glaze the bread with oil and prove for min 40 mins.

4. Season when ready with sea salt, then bake in oven @ 220 degrees for 35 mins.
When ready transfer to wire rack and garnish with a little more olive oil and leave to cool

5. Use a stick blender to blitz mayonnaise herbs and some of allans chilli sauce in a jug and serve as a dip with the foccacia

Olive, tomato & herb stuffed courgette rolls

Courgettes from Myreside organics

Herbs from Ashbrook Nursery

Green Olives from the market

Sunblush tomatoes from the market

Cheese – cream cheese from Devenick Dairy

Salt & pepper

1. Place a griddle pan onto a medium high heat. (A dry frying pan will do if you don’t have a griddle). 

2. Use a vegetable peeler to make long ribbons from the courgettes, then griddle each ribbon both sides for 10-15 seconds just to sear each one.

3. Fine chop some of the green olives (discard the stones) and mix with some cream cheese. Then place a fat teaspoon of the olive and cheese mix on each ribbon, garnish with a bit of tomato and some herbs and then roll the courgette ribbon into a mini roll type parcel.

4. Sprinkle with sea salt, black pepper and a few more herbs and then serve.

WeeCOOKIES Strawberry cream tartlets 

Fresh Angus Strawberries – the green bit removed!

Fresh whipped or squirty cream.

1 Jar of Norma’s strawberry jam

250g unsalted butter from Devenick dairy (cut into cubes)

1lb plain flour from Aberfeldy oatmeal

2 whole eggs from Great Outdoor eggs

6oz Icing sugar 


1. Make the pastry* by pulsing the flour and butter in a food processor until it forms breadcrumbs (you can do this by hand in a big bowl). Add the icing sugar and pulse again to incorporate, then add 1 and a half eggs. (If the pastry is too stiff add the last bit of egg).

2. Portion the pastry into 4 and cover in cling film to rest for at least half an hour before you need to use.

3. Use non-stick cake tins or mini tartlet tins for baking the pastry. Remember if it’s not non stick to rub them with a little oil and dust with flour before hand to make sure the pastry doesn’t stick.

4. Roll out the pastry on a floured surface to a thickness just under a £1 coin. Cut out discs of pastry using round cutters that are bigger in diameter than the tartlet tins.

5. Place the pastry in each tray and push down, prick each tartlet repeatedly with a fork then place in the fridge for 15minutes.

6. Pre heat the oven to 180 degrees then bake the tartlets for 12-14 minutes until golden brown, then leave to cool before using. *You can buy pre made pastry cases if you want to save time

7. Melt the jam in a saucepan with hot water to make a glaze, allow this to cool.

8. Pipe some whipped cream into the base of each tartlet the place a big strawberry in the middle, then glaze with the jam and eat!