Supporters

Rhubarb Lime

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In May 2013 Shona and Greg Sanders opened “Rhubarb Lime”

RL? Inspired by “Blue Lemon” in Luzern; a favourite of Shona’s. Switzerland remains a favourite transit point for Greg and Shona en route to product quality testing in the Italian vineyards.

Shona has an eye for lovely gifts and attention to detail. Greg is an avid wine lover and sources unusual wines. Monthly wine tastings are a sell out.

After over four years the business has gone from strength to strength thanks to (i) a rapidly expanding and diverse customer base, (ii) excellent and loyal staff, (iii) providing an excellent customer experience, and (iv) quality, as opposed to chasing a price point, being the ethos (excellent bread and bacon).

Every order is freshly made. Home made soup, Margaret’s lovely macaroni, superb home baking and the best “Italian Aroma” coffee are just part of the attraction.

Rhubarb Lime is homely and has charm. Shona and her staff try to welcome customers as if they were being invited to their own homes. Greg will not sell a wine unless he’d happily serve to his guests at home.

The future?

Rhubarb Lime is a labour of love. Consolidate, keep welcoming customers and valuing that custom.

Greg Sanders – visit our new website                       www.rhubarblime.co.uk

Supporters

Skinner of Kippen

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Skinner of Kippen is a long-standing butcher’s business located in Kippen, with a reputation that extends far beyond the village.  Within the past couple of years, they have moved their retail operation from the shop in the Main Street to premises with the Woodhouse deli and café down at the roundabout close to the station.  However, for those for whom this is not easy to access, much of their product is available in McNicoll’s shop.  Any items not directly on sale there can be ordered at the shop, and will be delivered there to be picked up.

Their Main Street premises are now the production centre for the business, where their award-winning products are produced under strict quality-controlled conditions under the watchful eye of Cameron Skinner.  The business ethos has much in common with that of Rhubarb Lime, featured elsewhere in this magazine – focus on quality.

This quality results in recognition at a national level – Gold Medal at the Meat Federation National Championship for the steak pie, with a couple of Silver Medals (mince round and steak/ black pudding/ chorizo sausage) in addition.

It is further recognised in the widespread use of Skinner to provide catering resources for an extensive variety of events:

Arnprior Pumpkins, running to the end of October

Balfron Woodland Light Experience running from 25th October to 12th November

Santa’s Woodland Experience in Balfron at weekends from the end of November onwards

“Big Feed” street food events in Glasgow

A local business with a national reputation!

Stuart Thomson

Supporters

Supporters

Without our supporters, there would be no Wee Vine. They offer support in a variety of ways. All essential.

Firstly, our financial supporters.  Printing and other costs are totally met through the support of a number of local businesses. Currently, these are (in alphabetical order):

Brian Reynolds Carpentry

Cameron Skinner, Skinner of Kippen

Central Auto Repairs (Glengyle)

Cliff Hewett – eMusic Tutor

Fallen Brewing Company

Fusion Flowers Magazine

GCR Financial Planning

John Coubrough & Son, Joiners &Funeral Directors

Kappa Computer

McNicolls Country Store

Raymond Alexander Electrical

Rhubarb Lime

Stephen Paul Associates

The Cross Keys

The Inn at Kippen

Each of our financial supporters is entitled to use the magazine to publicise forthcoming events, or significant awards obtained. Anyone who would like to offer support in this way, can do so by contacting us at enquiries@theweevine.org.

Secondly many thanks to those who have supported this issue by contributing articles. The Wee Vine is for Kippen, about Kippen and by Kippen. We would like to know about events as they happen, and also those which are planned. Also, organisations, clubs and their programmes and activities. Plus comments, queries, photos and anything else that takes your fancy.

“Letters to the editor” on paper or electronically are welcome from all.

Also, we would like to thank the various outlets who support us by selling copies of The Wee Vine – McNicolls, Rhubarb Lime, The Woodhouse and the Inn at Kippen.

And finally, those who support by offering help in many ways, such as the delivery of the magazine round the village by June Waley and her team.

We would like anyone able to deliver to outlying areas and farms to contact us.

Stuart Thomson

Supporters

Recipe from Mark Silverwood -The Inn at Kippen

Twice baked parmesan, herb soufflé

Ingredients

For the soufflés

1 small onion, peeled, cut into wedges
275ml/10fl oz. whole milk, plus extra for topping up if needed
1 bay leaf
40g/1½oz butter, plus extra for greasing
40g/1½oz plain flour
100g/3½oz rennet free hard cheese if it’s for vegetarians or parmesan coarsely grated
1 table spoon wholegrain mustard
freshly grated nutmeg, to taste
salt and freshly ground black pepper
3 free-range eggs (from Old Leckie Farm if you can!), separated
1 heaped tbsp. chopped chives, plus extra for garnish

Method

Preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz. ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray.

Put the onion milk and bay leaf into a saucepan & bring to a gentle simmer over a low heat. Cook for 5 minutes. Remove from the heat and set aside.

Melt the butter over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat.

Strain the milk through a sieve into a jug. You will need around 250ml/9fl oz. of the onion & bay leaf infused milk for the soufflé so put any extra aside or top up with fresh milk if there isn’t enough.

Stir the milk into the flour and butter paste off the heat. Once mixed, return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. You want the sauce to become smooth and thick. Once it does, add the parmesan, mustard and a grating of nutmeg and continue to cook for 1–2 minutes or until the cheese melts.

Stir in the chives and season – don’t be shy as the egg whites will soak up the seasoning so you want to add more than you usually would. Put the cheese sauce into a heatproof bowl and leave to stand for 5 minutes to cool.

Once cool, beat in the egg yolks one by one.

Whisk the egg whites in a bowl until stiff. Gently, fold a fifth of the egg whites, to start with, into the cheese, using a metal spoon Then, add the rest of the egg whites just as gently to maintain the consistency.

Spoon the soufflé mixture into the ramekins. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. DO NOT OPEN THE OVEN WHILST THEY ARE COOKING! Once cooked to cool in the ramekins.

Once they are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again.

For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés. Bake for 10 minutes until the soufflés are hot. Serve immediately with roasted golden beetroot, salsify and fresh tomato sauce