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FREE RECIPES FROM SCOTCOOK
Stonehaven couple Ian and Muriel Birnie have set up a website to promote Scottish recipes and we are delighted they have agreed to provide the following free recipes to Stonehaven Guide visitors..
Ginger Apples
Ginger apples go well with Cold Roast Mutton, sausages and Rabbit.
4ozs root ginger
1 Lemon
1 inch cinnamon stick
2pts water
1lb sugar
4lb apples (prepared weight)
Bruise the root ginger and put into a saucepan with the water
Add the rind of the lemon and the cinnamon stick and simmer gently for 30 minutes. Keep the liquid topped up to 2 pints if it reduces while simmering. Strain it, put it back in the pan and add the sugar and the apples, peeled and quartered.
Cook until the apples are tender, lift into jars and pour the syrup over them.
Seal when cold.
Permission is given to reproduce this recipe providing the source code is left
http://scotcook.com/cgi-bin/a/t.cgi?nsg
OVEN OAT BANNOCK
8 ozs fine oatmeal
4ozs plain white flour
4ozs butter
1 heaped teaspoon of baking powder
Good pinch of salt
1-teaspoon castor sugar
Put all the ingredients into a baking bowl and rub in the butter until the mixture is like fine breadcrumbs.
Add enough cold water to mix to firm dough.
Knead lightly and then roll out on a floured board into a fairly thick round.
Cut into 8 pieces and bake in a moderate oven for 20 mins
I like them spread with butter but you could use jam or honey or cheese
Permission is given to reproduce this recipe providing the source code is left
http://scotcook.com/cgi-bin/a/t.cgi?nsg
Oatmeal Posset
Ingredients: 1 pt/ 600 ml milk; 1/2 oz/ 15 g medium oatmeal; 1/4 tsp salt; 2 tsp/ 10 ml clear Scottish heather honey; 1 tbsp/ 15 ml Whisky; grated nutmeg, to taste. Serves 2
Put the milk in a saucepan and add the oatmeal and salt. Bring to the boil, stirring, and then remove from the heat and leave to stand for 10 minutes. Strain the liquid through a sieve into a clean saucepan, pressing the oatmeal firmly to extract as much liquid as possible. Stir in the honey, Whisky and nutmeg to taste. Reheat until almost boiling, stirring all the time. Pour into mugs and serve
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The Aul' Wife's Soup
· A piece of celery
· 2 large onions
· 6 potatoes
· A bunch of parsley
· 1oz of butter
· 1 pint of water
· 1 pint of milk
· A wee suppie cream
· Pepper and salt
Parboil and slice the onions, cut the celery into pieces, peel and slice the potatoes and wash the parsley.
Heat the butter in a soup pot, and lightly toss the onions and celery in it. Add the potatoes, the parsley, the seasoning and the water.
Boil until the vegetables are cooked then put through a sieve.
Return to the pot, add the milk and bring to the boil. Add more seasoning if necessary. Pour the cream into the tureen; then pour the soup on top of it.
If you have enjoyed these recipes go along to scotcook
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Cock-a-leekie Soup
Try and get a boiling fowl for this soup and if you cannot,use what chicken you have.
The reason for fowl is that it is fatty and imparts lots of flavour.
Wash and trim some leeks. Don’t use too much of the green part.It is difficult to give a quantity as they vary in size so much, but about 1lb of finely diced leeks should be enough for the stock from one bird.
Bring the stock to the boil and put in the prepared leeks and 2 tablespoons of whole rice. Boil for 30 minutes, skimming if necessary.
Cut some of the meat into small pieces and place in a tureen.
Pour the hot soup over them and serve at once.
The classic dish has soaked and chopped prunes added to it.
Season to taste.
This recipe can be distributed as long as the link is maintained.
Go To Site
Go to the above site for more about Scottish Cooking
Christmas Tree Biscuits
100g/4ozs Butter or Margarine
50g/2ozs Castor Sugar
175/6ozs Plain Flour -sifted
225g/8ozs Fondant Icing
Vanilla Extract
Coloured Boiled Sweets
Lengths of Ribbon
Edible Silver Balls
Biscuit Cutters
Line 2 baking trays with Parchment Paper.
Put butter or Margarine into a mixing bowl and stir with a wooden spoon until very soft.
Stir in the castor sugar and vanilla extract and mix well.
Mix in the flour until dough begins to stick together in lumps.
Use hands to knead until smooth ball is formed.
Sprinkle flour onto a clean work surface and roll out to 1/4 inch thickness.
Using a selection of bicuit cutters, cut the dough into shapes and arrange on lined baking tray.
Cut a small shape from the middle of each biscuit and make a hole at the top with a skewer.
Smash the boiled sweets to make large pieces. Place two or three in the hole in the center of each biscuit.
Bake in oven (180c) for 10-12 minutes, or until pale and golden and the sweets have melted.
When the biscuits are cold, decorate with fondant icing and silver balls.
Thread ribbon through the hole at the top and hang on the tree.
This recipe can be distributed as long as the link is maintained.
Go To Site
Go to the above site for more about Scottish Cooking
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