Monthly Archives: September 2018

Take a Tour of the Brio Retirement Living Showhome

The Brio Retirement Living showhome is now open, giving you a chance to experience the caliber of properties on offer in Chapelton. To arrange a visit to the showhome, you can fill out this online form or call 01224 946711 where you will receive your exclusive invite.

In the meantime, the below video is a great way to have a look around the stunning two bedroom Fraser showhome at Landale Court.

Celebrate Chocolate Week with Local Blogger Foodie Quine

Celebrating all things chocolate, Chocolate Week is the nation’s favourite themed week, taking place from 15th – 21st October.

With hundreds of events taking place across the UK with the country’s top chocolatiers and stores, this is the perfect excuse to indulge on the sweet, whether that’s purchasing a bar of quality chocolate from your favourite local supplier or using the ingredient in a new recipe.

To celebrate Chocolate Week, here in Chapelton we have partnered with local and highly successful blogger and foodie Claire Jessiman, aka Foodie Quine.

Here, Claire shares some of her top chocolatey recipes.

Strawberry, Almond and Chocolate Chip Muffins

blogger-image-970122118-300x300 Celebrate Chocolate Week with Local Blogger Foodie Quine

The combination of sweet strawberries and dark chocolate makes the perfect muffin. Quick and easy to make, these are great for a grab-and-go breakfast, with a cup of tea or as a dessert with a scoop of ice cream on the side.

http://www.foodiequine.co.uk/2017/06/strawberry-almond-choc-chip-muffins.html

Tunnock Teacake Rocky Road

blogger-image-1504203261-300x300 Celebrate Chocolate Week with Local Blogger Foodie Quine

Teacakes are a classic and old favourite. The biscuit and marshmallow goodness is iconic in Scottish confectionary and the ideal ingredient for making rocky road.

http://www.foodiequine.co.uk/2016/02/tunnock-teacake-rocky-road.html 

For more of Claire’s amazing recipes, visit www.foodiequine.co.uk or follow her on Instagram at @foodiequine

Teacake’s Cullen Skink Soup with Cheese and Mustard Scone

As we reluctantly say goodbye to warm summer days and light evenings, we welcome the cool crisp air of autumn and the orangey, brown leaves and the need for blankets, scarves and hot chocolates.

Another great way to keep warm during the cooler months is with a nice hearty soup, so we have teamed up with Teacake to bring you this recipe for delicious Cullen Skink soup, served with warm smoked cheddar cheese and mustard scones. Try the recipe below for yourself to enjoy this rich, warming treat.

For the Cullen Skink Soup You Will Need:

 500g pale smoked haddock boned & skinned

1 large potato peeled and diced

1 medium onion peeled & finely diced

1 large leek washed and halved then sliced

100g chopped flat leaf parsley

400ml milk

400ml double cream

200ml of fresh chicken or smoked fish stock

Salt & pepper

Method:

  1. Heat a pan with some oil and sweat off all of the vegetables until they are lightly coloured. Season with salt and pepper.
  2. Add the smoked haddock to the same pan and add the cream, milk and stock. Simmer on a medium heat until the potatoes are almost soft.
  3. Add the chopped parsley and stir the soup until the fish has broken up. Season to taste, and if desired, add more stock/cream to reduce thickness.

For the Cheese and Mustard Scones You Will Need:

455g plain flour

113g butter/margarine

1 egg

100g grated smoked cheddar cheese (use majority in mix but save some to sprinkle on the scones at the end of baking)

Pinch of salt and pepper

Splash of milk

1 Teaspoon of grain mustard

Method:

  1. Preheat the oven to 180 degrees.
  2. In a food processor add the flour, cheese, butter, mustard, salt and pepper and mix until the ingredients resemble bread crumbs.
  3. Add the egg and mix through, and pour in milk a little at a time until the mixture binds together.
  4. Knead the dough on a floured surface and lightly roll out.
  5. Cut the scones into the desired size and sprinkle the remaining cheese on top.
  6. Bake scones for 21 minutes until risen and lightly golden.
  7. Serve your scones warm with the soup as a delicious, warming lunch.

Chapelton Bike Ride

On 2nd of September, 225 cyclists set off on this year’s annual Chapelton Bike Ride. Taking on both the 42 mile journey and the shorter 12 mile journey, the cyclists raced through Chapelton and Durris Forest while spectators cheered them on from the sidelines.

Alongside the race, 70 walkers took part in a family friendly five kilometre Trail Walk, letting those looking for a less strenuous challenge enjoy walking through the grounds of nearby Elsick House.

We had a fantastic day with live music, inflatables and delicious food, all while raising £8,000 for local charity North Easy Sensory Services.

A huge thank you to all that got involved, be that cycling, those helping out on the day or our sponsors Burness Paull and Brio Retirement Living. Take a look at the pictures from the day: