How to cook Swede

December 31, 2006 By Leave a Comment
swede_best of all_1

I have received so many hits for this I thought I would address it with a few handy tips for cooking this under-rated vegetable [besides utilising it in my cottage pie recipe of course] Preparing Swede Always handy to have a potato peeler to hand for this. Peel it the same way as a potato, slicing off the root end first with a knife. Then just cut the swede into suitably sized chunks. Mashed Swede Cut it into 1 inch dice and steam for about 10 minutes, or until tender, then whiz to a … [Read more...]

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Scottish Shortbread

December 31, 2006 By Leave a Comment
scottish-shortbread

For a family who tended to bake their own we always seemed to buy Scottish shortbread in a large tin at Christmas. As a child I could never understand why this was the case, but I am told it was simply a family tradition - and that the tins they came in were utilised as storage for our own baking. So, I suppose, with that in mind they were considered useful. To this day I rarely bake shortbread myself, I tend to buy it from a traditional shortbread company known as Walkers. For me, it feels … [Read more...]

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Seed Cake

December 31, 2006 By Leave a Comment
dundee-cake

New Year or Hogmanay is still well celebrated in Scotland. I was blessed to spend one winter there and partake in their fine traditions. It truly is far more magical than Christmas, and there is nothing more wonderful to me than to hear the Scottish pipes playing. I find that these days I do become emotional at the thought of my New Year there, and each once since I have missed the playing of the pipes. Also eaten around Hogmanay is a traditional seed cake, served with tea or … [Read more...]

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Black Bun

December 31, 2006 By Leave a Comment
Black_bun_cut_open

A Scottish treat traditionally eaten at Hogmanay [New Year]. Its a little late to make it for this year, as it needs to be made several weeks in advance to allow it to mature. I love Black Bun, its a dense fruit filled cake wrapped in pastry. Its extremely heavy but suited for the cold winters of Scotland - especially the Highlands where the winters can be harsh and bitter. For me, Scotland truly is a magical place to be, and most importantly to experience. Ingredients for Pastry Case: 12 … [Read more...]

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Pigs in Blankets

December 25, 2006 By 1 Comment
Pigs in Blankets

This was a request made during the course of the day via email. Pigs in Blankets are so exceptionally simple a recipe really is not required. Ingredients Cocktail Sausages [or other sausages sliced into 3 or 4 pieces] Streaky Bacon or Panchetta Instructions Wrap the sausage and other filling in the bacon or panchetta Roast for 30 minutes or grill for around 10 minutes Liven up by adding other ingredients - stuffing, apricots, or oyster … [Read more...]

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Perfect Roast Potatoes

December 25, 2006 By 1 Comment
roast-potatoes

There is nothing more wonderful on a traditional British sunday dinner than a pile of Roast Potatoes. That said, I am quite happy to take them as they come - served with cold homemade ham and coleslaw being a particular favourite of mine. There is really no secret to crispy potatoes - just follow these simple instructions and you will have the best tasting potatoes yet. Ingredients Floury potatoes [Cara or King Edward] Cut into egg size pieces. Duck or Goose Fat* *[Substitution with … [Read more...]

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Ham & Eggs Baked

December 24, 2006 By Leave a Comment
DSC_3971.preview_0

Baked Eggs encased in good ham is a real favourite of mine - done simply on a morning with cursty warm bread. Or this slightly more hearty cheesy version for a light lunch of tea. They are always a welcomed favourite in our household. Ingredients 1 packet of good ham 4 Organic eggs Wedge of Cheddar Wedge of Parmesan 4 small cubes of butter [optional] Salt & Pepper Olive Oil Instructions Make 4 individual or one large. I prefer using 4 small individual dishes. Lightly … [Read more...]

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Cranberry Sauce with Red Wine & Orange

December 24, 2006 By Leave a Comment
cranberry-sauce

This is my own recipe made up on the cuff one fine Christmas day several year ago. Its transpired transpired because I lacked a recipe at the time - and once we had it this way no other recipe would do. Once you have tasted homemade cranberry sauce you'll never buy the readymade again! Personally I love to experiment with my own ideas, and this was a definite winner with my family. Ingredients 1 orange 175g/5oz caster sugar 5 tbsp Red Wine [approximate, I tend to slosh red wine … [Read more...]

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Brussel Sprouts with Bacon

December 24, 2006 By 1 Comment
Brussels Sprouts with Bacon Eat Arkansas

Brussel Sprouts have a bit of a raw deal as far as their reputation is concerned - but being the granddaughter of a vegetable grower I have always adored my veggies - especially brussel sprouts. I mean what would a traditional dinner be without a side order of these green gems? I particularly like tossed in olive and lightly fried bacon. But most recently, and this is an addition to this past I made in 2009, I came up with a Bubble & Squeak recipe which has them hidden within - and believe … [Read more...]

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Parsnips in Grain Mustard & Honey

December 24, 2006 By Leave a Comment
parsnips010307

My Grandfather used to grow parsnips in abundance, and they were always served at dinners in abundance.  My Grandfathers used to coated in goose fat and sprinkled with a light sprinkling of salt and freshly ground black pepper. They were the most delicious vegetables I had ever tastes as a child, and it is with some regret that parsnips bought today never really live up to expectations. That said I came up with a modification recently that really did lift the most lifeless shop grown offerings … [Read more...]

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