Three Sisters Bake: Delectable Recipes for Every Day
I was lucky enough to be invited last night to the lunch of the Three Sisters Bake: Delectable Recipes for Every Day cook book at Waterstones on Sauchiehall Street. For those of you who have never heard of Three Sisters Bake, it is a group of 3 women (sisters surprisingly!) Gillian, Nichola and Linsey Reith who opened Three Sisters Bake, an enchanting café in the idyllic Quarriers Village, Renfrewshire in 2011. Open 7 days a week they serve up a wide range of home produced soups, brunches, lunches, breads, cakes & scones using fresh, local and colourful ingredients. I’ve never been to the cafe but I have heard exceptional things about it and will definitely be popping in soon.
As an exciting little side note next month these lovely ladies will be opening a second Three Sisters Bake cafe at Finlaystone Estate near Bishopton….eeeeeekk ( yes that was a squeal of delight!) and they are about to launch their own bright turquoise street food truck which will sell ice-cream and cakes, and a range of savoury dishes. These ladies mean business and I am not going to lie I am a little bit in love with them.
Lets start off talking about the sisters who endearingly each introduced themselves by ranking – ‘Hey I am Gillian the oldest sister’…not having any sisters I am not sure if this is a natural thing that sisters do or if it’s a PR thing, either way I quite liked it. These 3 girls are a PR persons dream, they’re beautiful and extremely photogenic, they seemed to be bubbly and charming (I never got to chat with any of them so this is based purely on their welcoming speeches) their Mum was a home economic teacher and their Granny owned a sweet shop, for god sake they are the very definition of the dream up bringing. To top all of that they have created an exceptionally well produced, tempting and beautiful cook book that is sure to become a firm favourite in my kitchen.
This book is packed with stunning images of both the drool worthy food and the girls walking on the beach and cooking…does it bored on twee? Yeah, of course if does but that’s their vibe – they are gorgeous sisters running a beautiful cafe in a picturesque Scottish hamlet it’s part of their brand and there is nothing wrong with that. In fact I love it!
The book is divided into various sections including Brunch – any book that includes a brunch section is a winner in my eyes! Salads, Soups, Lunch, Bread, Sharing Platters, Dinner and Cakes & Sweet Treats.
So far the recipes which have caught my eye include the ham hock & mature cheddar muffins, kids hot jammy piece (french bread style jam sandwich rolled in sugar – genius right?), the leek, potato & vanilla soup, black pudding & apple sausage rolls, swanky mac & cheese and literally everything in the cake section of the book but special mention goes to the chocolate orange cake and dark choc & raspberry tarts which look utterly amazing.
This is a great book so if you are looking for a wee gift for mother’s day or a lovely present for a friend look no further than this book….like the girls it is quite enchanting!
You can purchase the book HERE
The sisters have kindly allowed me to share with you the kids hot jammy piece recipe which looks super simply and utterly irresistible.
Kids Hot Jammy Piece
‘Piece’ is a Scottish word for sandwich. The ‘Jeely Piece Song’, whose lyrics
begin ‘Oh ye canna fling pieces oot a twenty storey flat’, is known by
children across the country and the jam sandwich which inspired the song
is a hugely popular snack among Scottish school kids. Here is a slightly
more decadent version of the old classic. Gillian
1 tablespoon good-quality raspberry jam (even better, homemade!)
2 slices of white bread
1 large egg
pinch of salt
dash of double (heavy) cream
a knob of unsalted butter
25 g (1 oz) granulated sugar, for sprinkling
Spread the jam onto one slice of bread. Place
the other slice of bread on top to create a jam
sandwich. Beat the egg in a small bowl with the
salt and a dash of cream.
Melt the butter in a small non-stick frying
pan on a medium-high heat. Dip both sides
of the sandwich into the egg mixture until all
the mixture has been soaked up by the bread.
Fry the sandwich in the pan until it is golden
brown on both sides. Make sure it is cooked
through before removing it from pan.
Sprinkle both sides of the sandwich liberally
with sugar while the sandwich is still hot
(this will help the sugar to stick and form
a sweet crust).
Then simply eat and enjoy!
Three Sisters Bake by Gillian, Nichola & Linsey Reith (Hardie Grant, £20.00) Photography: Helen Cathcart