Recipezaar: Scottish,Simple recipes

Enid Blyton and the Famous Five's Lashings of Ginger Beer!

Wed, 05 Mar 2008 23:52:01 -0500

By far the most successful of all of Enid Blyton's books, were the twenty-one adventure stories of The Famous Five, who were Julian, Dick, George, Anne and Timmy the dog. The Famous Five characters usually meet up when their respective schools break up for holidays, as the boys go to different boarding schools to the girls. Holidays for the Five consist of either going off on a cycling tour, maybe camping or even visiting strange houses ( castles lighthouses etc etc ). But one thing is for sure, when the Five are about, there is usually an adventure just around the corner! The children's favourite drink was Ginger Beer. It is often quoted that the children drank lashings and lashings of ginger beer. We all know this was never quoted in any of the books but it still seems fitting however, hence my recipe name! Alongside the lashings of ginger beer, The Famous Five consumed vast amounts of sandwiches whilst on their exciting travels! A wonderful old-fashioned ginger beer recipe, worthy of any exciting adventure, discovery or literary picnic! -- posted by French Tart

Milky Bread Comfort Food

Mon, 10 Mar 2008 01:35:09 -0400

Easy comfort food for one, simple, quick, cheap, vegan and healthy. Very versatile, can be adapted to taste. I came up with it when I felt a bit down at uni and wanted something comforting but healthy, and came up with this. Now I do it all the time, it's great as a snack, dessert or even for breakfast. I've even made it for my teenage brother who only eats junk food, it's a great way for him to get calcium and wholegrains. -- posted by Rainbow*Bubbles

Betty's of York Tea Room Fat Rascals - Fruit Buns/Scones

Mon, 10 Mar 2008 23:13:56 -0400

When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Bettys opened its doors in York war broke out, and Bettys in particular the basement Bettys Bar became a favourite haunt of thousands of airmen stationed around York. Bettys Mirror, on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!) -- posted by French Tart

Delia Smith's Traditional Scotch Eggs With Fresh Herbs

Mon, 10 Mar 2008 23:32:43 -0400

Scotch eggs are marvelous for travelers or picnickers! Take some spring onions to go with them and, if you've got plates, some chutney (see my recipe #379361 or recipe #145401 or recipe #118249). This recipe is taken from Delia Smith's Complete Cookery Course. -- posted by BecR

Homemade English Ale Mustard With Garlic

Mon, 10 Mar 2008 23:33:07 -0400

A delicious and traditional English style artisanal mustard made with good English ale and garlic; the type of mustard that is so expensive to buy in the supermarkets. Home-made mustard is easy to make and very satisfying, as you can add special ingredients to suit your taste. This mustard is wonderful served with all manner of pies, pasties and savoury pastries, as well as cold meats, steaks, roasts and sausages. It is a quick maturing mustard, and is ready to eat in two weeks. Makes an ideal gift, especially for men and BBQ fanatics! -- posted by French Tart

British Breakfast in Bed - Boiled Eggs and Marmite Soldiers

Tue, 11 Mar 2008 01:56:15 -0400

The quintessential British breakfast, and perfect for breakfast in bed - Boiled Eggs and Marmite Soldiers are a British culinary institution! The following instructions give you a perfect soft-boiled egg, suitable for "dipping" with your "soldiers"! You either love marmite or hate it, don't use it if you cannot find it locally or just don't like it!! You must still cut your toast into "soldiers" however!! -- posted by French Tart

Skirlie (Scottish Oatmeal Stuffing)

Mon, 17 Mar 2008 01:46:18 -0400

This is quite a simple stuffing for chicken etc... -- posted by megsmaw

Old English Posh Picnic Raised Chicken and Ham Pie

Wed, 19 Mar 2008 01:25:27 -0400

I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of "coffer" paste that was used to encase and protect meat whilst it cooked centuries ago the pies then being called coffyns! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". The pastry is easy to make, but MUST be kept warm whilst you are using it - I keep mine warm over a pan of simmering water. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.) -- posted by French Tart

Pimm's With Lemonade

Tue, 25 Mar 2008 01:05:52 -0400

I remember my mum used to drink this occasionaly when I was young. This was served at parties for the ladies. I found this again scrolling through the woman's weekly site. Pimm's is a blend of liqueurs and herbs with a gin base -- posted by Tisme

Perfect Oatmeal

Tue, 25 Mar 2008 22:24:26 -0400

From the March, 2000 issue of Cook's Illustrated, my favorite way to do oatmeal. Serve it with maple syrup or (fattening but delicious) butter and cream or honeyed fig topping (posted separately) or Rita's wonderful Lavender Infused Honey. -- posted by Chef Kate

Scottish Borders Rumbledethumps!

Tue, 25 Mar 2008 23:31:39 -0400

It's cold outside. You're feeling blue. You need rumbledethumps, it's so comforting! If you're feeling really down, top with a fried egg. Adapted from Good Cooking by Jill Dupleix. Enjoy! -- posted by Sharon123

Nana Hassard's Original Scalloped Potatoes

Wed, 26 Mar 2008 19:18:52 -0400

This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it Fat Free? Seach 'Zaar' for "Nana Hassard's Fat Free Scalloped Potatoes". I only do the Full Fat Version for the Holidays.... -- posted by BratGyrl

Cheddar Cheese and Chutney Toasted Doorstep Sandwich!

Thu, 27 Mar 2008 23:42:10 -0400

A real old fashioned British style "Doorstep" sandwich, jazzed up a wee bit by adding chutney with mayonnaise and then toasting it........just delicious! The only criteria for these toasted "sarnies" is that you use THICK slices of good quality white Farmhouse style bread; such as home-made or Artisanal crusty bread! And, a good quality Cheddar cheese - preferably mature with good mayonnaise and tangy chutney! Although I have given the method for grilling (broiling) these sarnies, they'll be fine if they're made in an electric sandwich or grilling machine, such as a George Foreman. There is no need to add the chutney separately then, just add it to the cheese and mayonnaise mixture. This is a recipe for one greedy person - please increase the quantities for more greedy people if necessary!! -- posted by French Tart

Nana Hassard's Scalloped Potatoes Fat Free Version

Fri, 28 Mar 2008 00:09:03 -0400

This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it in all it's Glory? Seach 'Zaar' for "Nana Hassard's Original Scalloped Potatoes". I only do the Full Fat Version for the Holidays.... -- posted by BratGyrl

Stovies

Sun, 30 Mar 2008 23:43:09 -0400

This is a recipe my mum taught me while I grew up in the north east of Scotland (Moray), it has never been written down before, so the quantities and times are more estimates on what I usually do. -- posted by Scots Lass

Love It or Hate It - Marmite and Cheese Straws With a Twist!

Thu, 03 Apr 2008 15:35:17 -0400

Another one of my daughter's recipes - she always makes these for us when she is home. Cheesy, crispy and flaky pastry straws with a lick of marmite - great for pre-dinner drinks, picnics, lunch boxes or snacks. The Marmite company has a very clever advert that announces that you either LOVE Marmite or HATE it! I love it, that's why it has been added to these delicious Cheese Straws........however, if you HATE it - I have suggested alternatives. My daughter only ever uses Marmite in her cheese straws - but then she is also a Marmite lover! Serve these in a tall glass for tasty appetiser nibbles - if you are using the other flavours, you can lable the glasses so Marmite haters can be pre-warned! Have fun! (For all my Aussie friends - PLEASE use Vegemite if you REALLY have to!!!) -- posted by French Tart

Traditional Scottish Recipes - Broken Biscuit Cake

Mon, 07 Apr 2008 14:26:24 -0400

Another recipe I found on rampantscotland.com which is resourceful, easy, rich and makes a huge amount. Hope you enjoy this. This is the description of this on their web site. In the old days, when biscuits were sold loose, grocers sold mixed, broken biscuits at a lower price. This recipe was a good way of using them up and as a cake which requires no cooking, it can be easily made by the kids as well as experienced cooks. (Cooking time is set up time) -- posted by bshemyshua

Scottish Shortbread With Brown Sugar

Tue, 15 Apr 2008 02:13:58 -0400

A slight variation on the traditional recipe. If you like brown sugar, you will love these cookies. Use this recipe or your own favorite but use brown sugar instead of white. -- posted by Andtototoo!

Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve

Fri, 18 Apr 2008 02:25:31 -0400

A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve. (Preparation time includes the 2 days allowed for the fruit to stand in the sugar.) This type of jam recipe is also very French, they tend to have a softer set jam here in France - it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings - absolutely divine! -- posted by French Tart

Cool As a Cucumber! Cheese, Cucumber and Chive Sandwich Spread

Wed, 23 Apr 2008 23:33:39 -0400

A must for cool people - or those who like cucumbers! This is a very versatile sandwich spread or dip, which is so easy to whip up at the last minute; it makes VERY elegant sandwiches and is a wonderful accompaniment for smoked salmon, prawns (shrimp) or tuna. I have also used it to spread on savoury scones and crackers. If you plan to make this a day before you need to use it, you might like to salt the cucumbers first - as they do release water into the spread. -- posted by French Tart

Bread and Butter Pudding French Toast Sandwiches

Thu, 24 Apr 2008 13:03:10 -0400

Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray. -- posted by French Tart

Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding

Tue, 29 Apr 2008 23:35:41 -0400

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! -- posted by French Tart

Chocolate Dipped Shortbread

Sun, 25 May 2008 03:27:03 -0400

A yummy mix which is so easy to make for parties, to go with ice cream and strawberries, or just to have on hand (great for dunking). -- posted by Another cuppa?

Mackenzie's St Patty's Day Shake

Thu, 29 May 2008 01:18:09 -0400

a homemade concoction of items on hand that have become a tradition for St. Patrick's Day celebrations and special hot holiday drink. similar to Mickey D's Shamrock shakes but a lot more kick! -- posted by Chef IMACK606

Scottish Egg

Wed, 02 Jul 2008 03:24:52 -0400

I found this recipe in a book "Blue band" in Holland.first i was hesitated that it might turn out not good but i was wrong,this recipe (egg) is really easy and affordable.you just have to coat the egg with ground meat (any meat) and fry or bake it.(but i chose to fry,i find it fun when turning them to their other sides in a pan.this is very nice to eat,juicy and chewy.. -- posted by Maria Flor Monteroyo Cuyos

Scottish Oaty Vegetable Soup

Mon, 07 Jul 2008 01:59:58 -0400

A simple but warming soup, the oats add bulk and a distinctive flavour of their own Even better served the next day! This recipe is a bit 'by feel' ...amounts are more for guidance! I added more stock than the recipe states, and I never used the milk at all, I added a little extra water when I felt the soup was becoming too thick. I don't feel it needs the milk. I also didn't add the salt and pepper, it depends on individual taste. I used medium-ground oatmeal, about two rounded tablespoons (like the olive oil, what you feel is enough), you can use rolled oats, but DONT use 'instant oats', they are most often packed with salt, sugar and other flavourings, you want 'the Real McCoy') My husband has high cholesterol and I try to include oats in his daily menus, as they have many health benefits. From : Favourite Scottish Recipes -- posted by Karen Elizabeth

Carrot and Lentil Soup

Mon, 07 Jul 2008 14:57:37 -0400

The lentil soup my father used to make! Perfect to freeze and reheat - the perfect student food! -- posted by Chef #882661

Broiled Finnan Haddie

Tue, 08 Jul 2008 21:33:53 -0400

Finnan haddie is a smallish haddock caught in the North Sea or the Moray Firth of Scotland, cleaned and split, originally smoked over a peat fire on the beach. Its origin is Findon near Aberdeen, Scotland but found a new home on American shores in the colonies of New England. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Garden Mint Jelly With a Hint of Garlic

Thu, 17 Jul 2008 18:18:06 -0400

My mint has gone crazy this year so am trying to save some for the winter months, this was a mixture of several recipes plus a few bits of my own and it is DELICIOUS, even DH who hardly ever comments asked me to make more! I put only a hint of chilli in but feel free to add more if that is to your taste. This would be great with a hot curry I think. This Jelly will be a very dark green colour, just from the mint. -- posted by lindseylcw

Healthy Chocolate Oatmeal/Porridge

Wed, 30 Jul 2008 01:34:06 -0400

A really simple idea I use almost every morning, it's really filling and slow-release energy as well as providing antioxidants and feel-good serotonin from the cocoa, and it curbs cravings for chocolate. I find that even if I have plain porridge in the morning, I still seem to want something sweet, whereas with this I don't and it only has a few more calories than plain. It's also really quick to make, which is a bonus because I never seem to have enough time in the morning! I do also make it as a snack when I need chocolate, or even sometimes as dessert. You can add almost anything to it- cinnamon, almond, vanilla, chilli...whatever you feel like. Give it a try and see what you think! -- posted by Rainbow*Bubbles

Jammie Dodgers (Jam Sandwich Cookies)

Tue, 05 Aug 2008 18:40:24 -0400

I can't believe this recipe hasn't been posted! Jammie Dodgers are really yummy biscuits (cookies) that are popular in U.K., I always associate them with parties when I was little. They're like linzer cookies but thicker and more kid-friendly. This recipe was originally from the Australian taste.au site but I've changed it slightly to make them taste more authentic. Preparation time includes chilling. -- posted by Rainbow*Bubbles

Baked Salmon With Tarragon, Bacon and Onions

Sun, 07 Sep 2008 23:27:27 -0400

Baking salmon in kitchen foil seals in the juices and flavour of the fish and the tarragon. The quantities below are sufficient for four people. -- posted by English_Rose

Ham and Haddie Pie

Tue, 09 Sep 2008 00:02:50 -0400

Bacon and smoked haddock (haddies) go very well together in this tasty pie. The quantities are sufficient for four people. -- posted by English_Rose

Cauliflower Cheese and Whisky - Old Scottish Recipe

Tue, 09 Sep 2008 01:12:12 -0400

Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. -- posted by English_Rose

Chocolate, Orange and Whisky Mousse

Tue, 09 Sep 2008 01:21:35 -0400

Here's a delicious sweet to finish off any meal - the chocolate, orange and whisky make a deadly combination! The quantities given below are sufficient for six servings. Prep time includes chilling. -- posted by English_Rose

Clootie Dumpling in the Microwave

Fri, 19 Sep 2008 22:22:04 -0400

A moist Scottish spiced fruit cake. takes only 8 minutes in the microwave instead of the way is use to be cooked, 3 hours steaming in a cloth. normaly served at christmas and new year -- posted by skottishdonkey

Scottish Skirlie

Mon, 22 Sep 2008 02:22:20 -0400

In Scotland Skirlie is traditionally served with Scotch broth and other soups and stews. Oats have been for centuries the most important grain crop, and even in the days of Samuel Johnson were believed to be the source of strength in the Scottish people. -- posted by Olha

Scottish Skirlie Fried Cakes

Mon, 22 Sep 2008 02:22:53 -0400

This is a slightly different version of Skirlie. Serve as an accompaniment to stews or chowders. -- posted by Olha

Scottish Skirlie Bread

Mon, 22 Sep 2008 15:41:10 -0400

Another version of this ancient Scottish food. Quick bread made with onions fried in bacon drippings and oats. -- posted by Olha

Hot Diggedy Dogs! Bonfire Bangers in Wraps (Hot Dogs/Sausages)

Mon, 22 Sep 2008 23:26:33 -0400

A deliciously different way of serving up Hot Dogs for Bonfire Night or Halloween! Choose your favourite bangers or dogs, mine are high meat content Lincolnshire sausages with herbs, then oven bake them for ease with sticky roasted mustard coated onions - all in one pan! Serve with lashings of tomato relish or tomato ketchup for a great comfort dish on the run! The great thing about this recipe is that it can also be kept warm in the oven, whilst the spooky activities are in action, or dad is still trying to light the DAMP fireworks in the garden!! If you are serving this to little ones who may not like the mustard, just leave it out and add a little tomato puree instead for a tomatoey onion taste. (Edited and adapted from a Good Food recipe, 2007) -- posted by French Tart

Yorkshire Parkin - Sticky Oatmeal Gingerbread for Bonfire Night

Tue, 28 Oct 2008 16:39:04 -0400

A wonderful tradition from Northern England, in particular from the county of Yorkshire; this wonderful gingerbread is traditionally eaten on the 5th November which is Bonfire Night, also called Guy Fawkes night or Fireworks Night. There are many ways to make ginger parkin; this is my recipe for this deliciously, sticky and dark gingerbread with oats. This recipe is an egg free parkin, and I was always told that Parkin should NEVER contain eggs in it, whether that is true or not, I'm not sure! Try to plan ahead when you make this recipe, it is MUCH better when kept for 2 to 3 days before eating, as it become stickier and more intense in flavour. This keeps for up to 2 weeks in an airtight container and freezes well, if there is any left! I use jumbo porridge oats in my parkin, for a nice chewy texture - but any porridge oats or oatmeal will be suitable. Please note, if you make this with the suggested alternatives of corn syrup and molasses, it will not be quite the same flavour, but it should still be sticky! -- posted by French Tart

Microwave Tablet

Mon, 17 Nov 2008 01:28:45 -0500

Tablet is a popular treat in Scotland and can be made in many different ways and most of them involve boiling sugar for a long time and then beating well - this does make a delicious sweet, but there is an easy way for a quick treat using your microwave, the recipe is written with a 900 w oven, but you can adjust it to suit your own - mine is a 750 w and I did it for 12 minutes instead of 10. The other bonus of this recipe is that as it does not use condensed milk it is a wee bit cheaper to make too! -- posted by Frugal Fifer

Baked Scottish Mackerel

Thu, 27 Nov 2008 15:11:54 -0500

Mackerel's cheap, it looks fantastic and tastes brilliant. What more do you need? Something to protect it while it's being cooked so that it stays moist. That's where the Scottish oats and linseeds come in. And they add more Omega-3's so that you get double bubble on the heart healthy front. You'll need one fillet each for lunch or a light meal and two each for a main course, or if the fish are small. Serve with green leaves, a good friend (who doesn't like oily fish!) and a flinty, steely sauvignon blanc -- posted by Jam Factory Ken

Potted Kippers

Thu, 27 Nov 2008 15:15:06 -0500

This recipe is from the September 1991 issue of Gourmet Magazine. This may be made 2 days in advance, kept covered and chilled. Serve this with crackers or crusty rolls. -- posted by Chef Regina V. Smith

Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Mon, 01 Dec 2008 17:41:50 -0500

Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called Artisan Bread in Five Minutes a Day; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake. -- posted by French Tart

Magical Christmas Fairy Cakes - Christmas Fairy Cupcakes

Sun, 14 Dec 2008 00:43:49 -0500

Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops. -- posted by French Tart

Scottish Shortbread

Tue, 30 Dec 2008 01:26:13 -0500

sweet biscuit or cookie origanating from scotland. My home. -- posted by skottishdonkey

Smoked Haddock, Corn and Potato Soup

Sun, 11 Jan 2009 12:32:28 -0500

This is based on a Scottish recipe known as Cullen Skink, which is a very traditional recipe and which my grandmother used to make when I was a little girl. It was also a huge favourite with my son and still is. It has a sweet flavour with a salty edge from the smoked fish. You can make it a little richer with some cream added at the end but it's also great without. It's a main course soup for me - excellent for lunch with crusty bread. -- posted by rmarcella56

Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper

Sun, 11 Jan 2009 13:00:55 -0500

An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way! -- posted by French Tart

Oxford Marmalade

Sun, 11 Jan 2009 21:42:33 -0500

This famous chunky marmalade is a beautiful red-gold colour and delicious spread on hot buttered toast. Seville oranges are a seasonal fruit that are available in January. The orange's thick, rough skin, the flesh is extremely tart and packed with seeds; it is not an eating orange, but its high acidity offers perfect setting power for preserves. Seville oranges can be frozen, so those pushed for time post-Christmas can pop a bag in the freezer and make use of this very special, often undervalued fruit at a later date. -- posted by Lostfairy

Cheese on Toast - Cheap and Cheerful British Toasted Cheese

Wed, 14 Jan 2009 22:27:25 -0500

Call it what you will, traditional British cheese on toast is a national institution, an iconic snack enjoyed by all, regardless of class or background! What can be simpler and tastier, hunks of homemade or crusty farmhouse style bread topped with mature Cheddar cheese, a smidge of mustard and Worcestershire sauce for those who desire an extra kick! This is NOT really a recipe; it is a basic method for making a super tasty and nutritious fast food dish. There is even a Cheese on Toast Day celebrated in the UK - mark your calendars now, the last Thursday in April has been set aside for this comforting supper treat. I lived on cheese on toast whilst I was a student, as I am sure most students do nowadays! You can use other British cheeses, but I find the best cheese without a doubt, is a good mature farmhouse cheddar. Make sure your bread is thickly sliced and you have your plates ready and waiting to receive the molten cheesy snack - pull up a chair by the fireside in the winter and enjoy your 5-minute culinary efforts! (This is an all year around snack I hasten to add.) An interesting historical note; toasted cheese was served as the final course to male diners during Edwardian times, in Gentleman's Clubs........the cheese was melted and served in a pot with the toast set around the edges - a sort of Gentleman's Club fondue! -- posted by French Tart

Brown Sugar Shortbread

Tue, 20 Jan 2009 16:48:38 -0500

You probably already have all the ingredients, so give this one a try. This recipe comes from The South: The Beautiful Cookbook. I make it when I have last-minute guests coming over and want to serve something special. Its such a treat! -- posted by KissKiss

Cock a Leekie Soup

Tue, 27 Jan 2009 01:17:50 -0500

I am actually copying this from "all recipes" because I want to keep all my recipes on one site -- this one. This can also be made with breast meat and is quite good. -- posted by John W

Victoria Sandwich - Classic English Sponge Cake for Tea Time

Wed, 28 Jan 2009 01:02:38 -0500

The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!) -- posted by French Tart

Dainty Egg and Chive Tea Sandwiches for Tea-Time

Fri, 13 Feb 2009 13:51:01 -0500

I am compiling a sandwiches cookbook, or sarnies as we call them in the UK, and here is my first recipe! Sandwiches come in many guises, from simple and elegant to hearty and robust; in my cookbook I aim to have them ALL in there! Sandwiches tick all the boxes for so many meals and events: the obvious high teatime table, cricket teas, picnics, packed lunches and quick snacks. These sandwiches are dainty and elegant and would be ideal for the teatime table. The use of fresh chives gives them a bit of a lift and you must try to use the salad cream as well as the mayonnaise; salad cream has a pronounced vinegary flavour which cuts through the richness of the mayonnaise and eggs. -- posted by French Tart

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Auld Alliance: Scotch Whisky & French Roquefort Pate

Wed, 25 Feb 2009 12:12:05 -0500

This original simple cheese cream from the historic Overscaig B&B in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury. From "A Feast of Scotland" by Janet Warren. 'The Auld Alliance' refers to a series of friendship treaties between Scotland and France, first signed in 1295. -- posted by BecR

Classic English Salad Cream - Oil Free Salad Dressing

Sun, 08 Mar 2009 00:46:32 -0500

The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise. -- posted by French Tart

Summer Memories: Jumbleberry Crumble With Shortbread Topping

Sun, 08 Mar 2009 17:32:50 -0400

This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy! -- posted by French Tart

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Sun, 08 Mar 2009 17:36:45 -0400

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and Frances shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in Frances armies and the pick of finest French wines! The preparation time includes the chilling time. -- posted by French Tart

A Pint of Prawns and Guinness Chaser - British Pub Grub!

Sun, 08 Mar 2009 17:37:21 -0400

Classic and traditional British Pub Grub! Cooked prawns (shrimps) served in a pint mug with a tangy garlic mayonnaise and a pint of Guinness of course - my idea of heaven! British pub grub is justly famous and this simple dish is also great when served at home. Serve these prawns for family gatherings, or St Patrick's Day, St George's Day, St David's Day, St Andrew's Day, Australia Day, football, superbowl, darts matches or ANY time you fancy simple, robust food with a pint of ale! I have suggested Guinness but you can serve these prawns with any real ale or your favourite brew. I have spiced the mayonnaise up a tad - if you are not a lover of spicy food, serve these prawns with classic mayonnaise. -- posted by French Tart

Oatcakes

Sat, 21 Mar 2009 02:29:28 -0400

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.) -- posted by TapestryThreads

Scottish Border Tart

Sun, 05 Apr 2009 21:55:45 -0400

Sweet and fruity. Reminds me of my visits to my grandmother when I was younger. She used to make this every time we visited. -- posted by Chef Fiona26

Parsnip Lemon and Ginger Soup

Sat, 18 Apr 2009 16:53:26 -0400

This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald -- posted by lindseylcw

Scottish Cream Crowdie With Raspberries

Wed, 22 Apr 2009 01:03:16 -0400

This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour. -- posted by Sharon123

Scottish Skirlie

Fri, 01 May 2009 02:50:08 -0400

From "The Centennial Cookbook of the Daughters of Scotland." -- posted by Debbie R.

Fisherman's Pie

Fri, 01 May 2009 03:04:37 -0400

From "The Centennial Cookbook of the Daughters of Scotland." -- posted by Debbie R.

Fillet of Venison With a Wild Thyme and Blueberry Sauce

Wed, 13 May 2009 22:19:24 -0400

This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains. -- posted by lindseylcw

Mustardy Pheasant Breasts

Wed, 13 May 2009 22:21:05 -0400

More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts. -- posted by lindseylcw

Stovies (Dish for Leftover Roast Beef)

Wed, 13 May 2009 22:21:27 -0400

Stovies is a Scottish dish that has been traditionally used for leftovers. In it's simplest form, stovies are just the "scrapings off the stove" and a great use of leftover roast beef. The better your roast beef, the better the stovies will taste. You do not need to be exact at all with the ingredients. The yield greatly depends on how much you have left over from the roast. -- posted by Scarlett516

Scottish Berry Brulee

Wed, 13 May 2009 22:23:26 -0400

This sounds yummy, healthyish and really easy - a bonus!! -- posted by lindseylcw

Mike's Hot Toddy

Fri, 15 May 2009 10:50:40 -0400

This recipe is the final outcome of trying out different concoctions. I'm not a whiskey drinker, but my BF just can't stop drinking it (whether he's sick or not!) You can use any whiskey you like but he says this one works best. -- posted by MissyIffy

Erskine Bread & Apple Pudding

Sat, 16 May 2009 10:44:04 -0400

Mmmm!!! From Sara Macleod-Walker's "Highland Fling Cookbook" -- posted by SoupCookie

Shean Trubhais Oatcakes

Sat, 16 May 2009 10:49:21 -0400

A great dance and a great recipe! From Sara MacLeod-Walker's "Highland Fling Cookbook" -- posted by SoupCookie

Traditional Bannocks (Scotland)

Mon, 25 May 2009 11:35:59 -0400

This recipe comes from the 1983 cookbook, Traditional British Cooking. -- posted by Sydney Mike

Crowdie-Mowdie -- a Steamed Pudding (Scotland)

Tue, 26 May 2009 00:50:08 -0400

This recipe comes from the 1983 cookbook, Traditional British Cooking. -- posted by Sydney Mike

Potato Scones (Scotland)

Tue, 26 May 2009 00:50:19 -0400

This recipe comes from the 1983 cookbook Traditional British Cooking. This recipe assumes that the potatoes are already cooked and mashed. -- posted by Sydney Mike

Rose Cottage Fragrant Old English Rose Liqueur Syrup

Tue, 30 Jun 2009 11:46:43 -0400

This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift. -- posted by French Tart

Homemade Lavender Honey from South West France

Wed, 01 Jul 2009 11:37:07 -0400

A quick and easy home-made honey recipe from the Auberge in South West France! I use lavender honey so much in my cooking, that I thought it was about time I made my own - given that I have about 30 lavender bushes! As well as giving an amazing and subtle flavour to your recipes, it also makes a wonderful gift for a fellow foodie. I plan on making my own lavender honey all the time now, as even in France, it is quite expensive to buy. You can increase the quantities to make more jars - just remember to keep the flower to honey ratio the same. -- posted by French Tart

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Old-Fashioned Lemon Verbena Lemonade Syrup

Sun, 05 Jul 2009 12:32:42 -0400

Pull up a hammock, select a good book and make a jug of this cooling lemonade to refresh you as you gently sway and wile away the long, hot hours! A simple zingy lemonade syrup that is added to water to dilute and is compulsory for hot, humid days! Lemon Verbena is one of my favourite herbs and is a welcome addition to my walled herb garden here in France. The syrup is also amazing if poured over ice creams and summer berries for a tangy citrus flavour. Add an attractive label and a sprig of lemon verbena leaves for a thoughtful summer gift. -- posted by French Tart

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

Whiskey Smoked Salmon Spread

Fri, 10 Jul 2009 14:17:06 -0400

This is a delicious dip/spread that is great on a bagel. Or, if you are hosting a brunch, you can serve it on mini bagels garnished with some cucumber slices. Of course, if you don't like or drink whiskey, you can substitute milk in its place. -- posted by JackieOhNo!

Chicken Salad in a Creamy Chive and Lovage Dressing

Mon, 13 Jul 2009 15:55:21 -0400

I love my lovage! Moreover, this is a delectable way to use up cold cooked chicken with this wonderful old-fashioned herb! This salad would be perfect for a light luncheon dish or an elegant dinner party starter. I have also made this to take on picnics with great success. Lovage is one of my favourite herbs and I have been growing it for the last 20 years in my herb garden. It is only now regaining its popularity - however, it was a much-used herb in medieval times, and later on, it was often used as a salt substitute. The leaves have a slightly salty, savoury celery-like flavour and are very pungent, so they mused be used carefully in cooking. Anything more than 2 tablespoons of chopped lovage in this dressing will totally overpower all the other flavours - I know this to my cost! An obscure little-known fact! Culinary celery salt and celery seeds are nearly always made with ground lovage seeds, as lovage seeds have a more distinct celery flavour than celery seeds! I am a mine of useful or useless information! -- posted by French Tart

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

Lavender, Lemon and Honey Tea from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:35 -0400

A wonderful recipe that I discovered on a recipe card from Wold's Way Lavender Farm in North Yorkshire, England! This magical lavender farm is just down the road from my parent's house and is high on my "must visit" list when I go home to England. I have found that this tea is a miracle worker for headaches, head colds and colds in general........the soothing honey helps sore throats whilst the lemon contains essential vitamin C, and the lavender provides a calming and refreshing element to this herbal tea or tisane. Although this is mainly served hot, I have made this during the summer months as an iced tea, as it's perfect for hot, sultry days. -- posted by French Tart

Lavender and Strawberry Fruit Cup from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:53 -0400

A boozy lavender fruit cup made with vermouth, herbs and fresh strawberries! How good is that! This is another gem of a recipe that I discovered on a recipe card from Wolds Way Lavender Farm in North Yorkshire, England which is just 10 minutes from my parent's cottage. The delicately flavoured drink is the perfect way to unwind after a long, hard day........It is almost better than Pimms, and, as Pimms is my favourite summertime tipple, that is really saying something! Sit back, relax, sip and enjoy! -- posted by French Tart

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Irish and Scottish Gaelic Soda Bread Scones

Tue, 08 Sep 2009 11:00:40 -0400

Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter. -- posted by French Tart

Terrific and Tasty Tidy Friday Pan Fry!

Wed, 09 Sep 2009 17:41:32 -0400

Another BRILLIANT idea from Nigel Slater and his new programme, "Simple Suppers". I love the idea of this, and can see all sorts of possibilities for what to "raid" from the fridge at the end of the week. I like his suggestions for bacon and bangers, and especially when served with crisp, green cabbage. An excellent, hearty supper dish and one that would be great for the children too - the greens being "hidden" amongst all the spuds, bacon and sausages etc! (By Nigel Slater. From Nigel Slater's Simple Suppers.) -- posted by French Tart

The Witchery by the Castle Gates Steak Balmoral and Whisky Sauce

Mon, 14 Sep 2009 16:28:42 -0400

An excellent recipe for traditional Scottish Steak Balmoral, as served at the famous "The Witchery" restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The "Old Hell Fire Club" used to hold their meetings in this historic sixteenth century building. We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Serve these steaks with steamed new potatoes or baked potatoes, and seasonal greens or a tossed salad. -- posted by BecR

Smoked Rannoch Ham and Mango Salad

Tue, 17 Nov 2009 21:05:42 -0500

A really easy but wonderfully tasty salad suitable for light lunches, starters of side dishes. -- posted by LP3000

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

Sat, 28 Nov 2009 14:49:09 -0500

A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Truly British Brandy Butter: for Festive Figgy and Plum Pudding!

Sat, 19 Dec 2009 18:07:31 -0500

Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. . -- posted by French Tart

After the Party is Over! Refreshing Detox Fresh Fruit Salad

Sun, 27 Dec 2009 14:50:57 -0500

A wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, I have also served this as the dessert dish for a buffet, BUT with champagne as the liquid instead of orange juice! (Just another idea for dressing this fresh fruit salad up with frills!) This is not only healthy, but it is SO festive and colourful - my photo shows the one I made this Boxing Day (26th December), I usually add kiwi fruit too, but we had run out of them.......oooops! My quantities listed here make enough for 6 to 8 people, but this can be increased as well as reduced to suit personal requirements. I normally serve this with crème fraiche or vanilla yoghurt, but its also wonderful when served naked, the salad that is, not me! The fruits I have suggested are rich in vitamins and antioxidants for a quick mental boost, as well as a rapid detox to aid recovery after a heavy night or after indulging in rich food, but please do adapt this to your own seasonal and local produce if you wish. -- posted by French Tart

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

Wed, 13 Jan 2010 15:04:02 -0500

An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beetons Book of Household Management, where she suggests that this is a nice addition for the Breakfast or Luncheon table. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time. -- posted by French Tart

Making a Perfect Cup or Pot of Tea

Sat, 30 Jan 2010 18:07:55 -0500

From "Victorian Tea Party". Afternoon and High tea were daily events in Victorian society in England and ladies tea parties were very popular. The table was beautifully set with the household's best bone china, beautifully prepared sandwiches and treats were served and tea was carefully brewed to ensure the very best flavor. In 1880, Mrs. Beeton's Book of Household Management was published - here is what she had to say about making tea the proper way: "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of carbonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness: if the water is very hard, perhaps it is a good plan, as the soda softens it; but care must be taken to use this ingredient sparingly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green; more of the latter when the flavour is very much liked; but strong green tea is highly pernicious, and should never be partaken of too freely." -- posted by BecR

Victorian Watercress Tea Sandwiches for High Tea and Picnics

Mon, 08 Feb 2010 10:20:30 -0500

During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have inlcluded a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then! -- posted by French Tart