Cassies Kitchen on a whisky and culinary tour in the highlands and Aberdeenshire in Scotland.

This wee bonnie lass went up to Scotland on the weekend past for our friends Morven & Christopher's wedding in Aberdeenshire.  We have had some amazing tour guides teaching us about William Wallace, whisky export during prohibition, offshore mining and general everyday life in Scotland.   

Naturally whilst Cassie's Kitchen has been up North and on tour, I've tried a range of local dishes and experienced including eating tatties, stovies, butteries, haggis, black pudding, Scottish Salmon and went to the (voted) no 1 chipper in the UK for the freshest haddock ever.

To work off all the food, I've climbed in Castles walked through a tropical forest and a desert of cactus's. Witnessed a humanist wedding listened to the bag pipes, sampled true Scottish whiskies and danced Ceilidh dances. I've learnt about Kilts, sporrans, how to warm up bag pipes, what's included in survival training in the Atlantic Ocean and some new phrases like "Gie's a Boise!" &  "Fou'syerdouse?" (Give us a cuddle /how are you?)

Overall it's been an exciting few days.  I have also learned that the Scottish are fond of their traditional dishes, and have a proud history. Whilst taking all of this on board, I've also been instructed how to distinguish between Aberdeenian and Glasvegian. ( As I am sure your realising now, it's been a busy few days)

Whilst up north we visited the iconic Glenfiddich whiskey distillery in the highlands which has been family run since 1886. Our friend Dave played tour guide and we sampled a 12yo, 15yo, and 18yo malt whiskey.

Did you know the reason you smell whiskey ( and apparently wine) is be because the nose can smell 32 aromas but can only taste 4 or 5. - I didn't either!

I've also been super busy with Cassie's Kitchen, my new domain name is set up! www.cassies.kitchen (yep .kitchen not .com) and I'm slowly making some headway with packaging options and branding.  I've contact a few market stalls and am working toward running a pop up in London this November - dates TBC, watch this space.

I've master my signature dishes, and mapped out my offer. It will be traditional Italian methods meets 21st century flavour combinations. I will be putting a twist on gnocchi, sauces and accompanying sides, I like to describe my dishes as delicious "roundish foods" as Arancini is also on the menu.

Not only is Cassie's Kitchen moving full steam ahead, I've also been playing with some new flavour combinations on the home front. Recently I whipped up an Avocado & Chocolate mousse for sweets mid week.

To catch up on everything that has been happening make sure to click here and follow me to keep up to date movements on whats been cooking.

A rough recipe outline below for you:

1/2 large mashed Avocado
80 grams of chocolate (I used Spanish chocolate, you could use milk cooking chocolate)
1 teaspoon of honey
1 teaspoon of icing sugar
2 tablespoons of milk (coconut will work also)
Sprinkle of coca powder

Melt the chocolate on the stove and mix into the above ingredients with a wooden spoon.
Once folded in, use a hand mixer until mixture thickens and is more a consistent texture.
Poor into serving cups and place in the fridge for 1 hour or freezer for 10 minutes.

For an extra "crunch" I suggest smashing up some biscuits (digestive or malt) and place in the bottom of the cups.


Ps: Check out how cute these kitchens are at George/Asda! - Love it
Cassie's Kitchen