91热爆

Tha M脿iri NicRisnidh a' siubhal na G脿idhealtachd is nan Eilean a' tachairt air b猫iceirean sgileil, is r霉n an cridhe, biadh blasta a' chuir air a' bh貌rd. Tha iad a' sealltainn dhi na m矛lseanan s貌ghail is fhe脿rr aig deireadh dinneir, greimeannan a riaraicheas gach aoigh. Eadar Ste貌rnabhagh is Portr矛gh, 's iomadh m矛lsean sgoinneil a tha M脿iri a' feuchainn.

Ch矛 i gu bheil coltas uaireannan cho cudromach ri c貌caireachd le Panna Cotta air bhlas chofaidh, a ghabhas a dh猫anamh ro l脿imh, agus a thoirt seachad ann an cupannan br猫agha grinn. Gheibh i cuideachd M矛lsean Eubha, bl脿th blasta air a' gheamhradh le peuran is s霉bhagan. 'S f矛or thoil le M脿iri m矛lsean 脿s d猫idh a biadh, agus tha am m矛lsean liomain aice fh猫in a' tighinn 脿s an 脿mhainn le spuinnse agus sabhs. No d猫 mu dheidhinn tort le measan samhraidh a chuir mu choinneimh na h-aoighean, agus cha chan duine gu bheil iad ro l脿n air a shon.

Mairi MacRitchie is in the Highlands and Islands meeting the country's most passionate cooks and home bakers. They share with her the secret to the perfect after-dinner treat. With guests gathered round the table it has to perfectly round off a delicious meal.

From Stornoway to Portree, Mairi samples a range of delicious desserts. She sees how presentation as well as preparation is key as she tastes a cappuccino panna cotta that can be made beforehand and served in dainty china teacups. She also tries an eve's pudding with pear and raspberry - the perfect winter warmer.

Mairi always looks forward to pudding at the end of a meal. Her recipe for lemon surprise pudding separates in the oven to a zingy custard and a light lemon sponge. A fresh summer fruit tart with rich custard will be enough to tempt your guests and everyone at the table will suddenly have room for the final course.