Ballater Scones

 

These scones are not only named after the village in Aberdeenshire, Scotland but are connect to a farmer's wife, Mrs. Macnab, who lived near the area and had well known baking skills. It is said that she would often have tea with King Frederick of Prussia and other guests at Balmoral. Rustic and crisp on the outside and a tender buttery flaky texture inside, perfect for any occasion and especially lovely with a wee dram of whisky to toast Scottish poet, Robert Burns, on Burns Night.  

  

Ballater Scones

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1 lb. (3 cups) all purpose flour 

2 teaspoons cream of tartar

3 oz. (1/3 cup) butter

1 teaspoon bicarbonate of soda (baking soda)

1/2 pint (300 ml/1 & 1/4 cups) tepid milk

Preheat oven to 450ºF (230ºC). Lightly grease a baking tray or line the tray with baking parchment. 

Sift flour and cream of tartar into a a large bowl. Using clean dry hands rub in butter. Dissolve baking soda in the milk. Stir into dry ingredients. Knead to a stiff dough. Roll out on a lightly floured board into a round about 1/2 to 3/4 inch thick. Cut into rounds, 2 to 2 1/2 inches across. Bake a little apart on the prepared baking tray in the preheated oven for 10 to 15 minutes. When done, brush the tops lightly with milk. Serve split and buttered. 

Notes: I used a 2 and 3/4 inch (69 mm) round cutter. 

Food Photo of the Day ~ Scottish Oatcakes

 

Made two different kinds of oatcakes for tonight in celebration of Robert Burns Day. The rectangular oatcakes are more of a new recipe, which I will post about later, where as the circular oatcakes are a more traditional Midlothian recipe. Either are delicious and would go well with a wee dram of whisky to toast Scottish poet, Robert Burns. From the Highlands and to the Lowlands, Happy Robert Burns Day! - JD   

Sumac, Mixed Spice, Edible Flowers and So Juicy

The label on the side said new and that is all I needed to buy this jar of Sumac at Marks & Spencer. Not really sure what to use this spice for or with had me pondering my way through the rest of the aisles and the rest of my trip. Until I came home and placed it on the spice shelf in the pantry and pondered some more... well... I actually forgot about it until now. I searched a few cookbooks however none mention this particular spice. Turning my search to the internet proved positive. As I found out that it is used in Middle Eastern cuisine to add a lemony flavour to salads or meats. It can also be used as a garnish on hummus. 

Since I was down to the last little bit of Mixed Spice I decided to pick up a replacement at Marks & Spencer. Considerably larger than the one I already have, I was pleased to find a bigger size. I do use it quite a bit in baking. It just adds that bit of comfort. 

Edible flowers from Scotland. This reminded me of Herbs de Provence, although it has more flowers and some what less herbs. With 45% of ingredients being Flowers such as safflower, cornflower, and purple heather; 30% being Herbs such as thyme, bay, ransom, rosemary, basil, marjoram, oregano, parley, and tarragon; 12% being Fruits such as juniper berries, and rosehip and 7% being Spices such as black pepper, all spice and salt (6%). Still I could not pass this small 10g bottle up and look forward to using some when I cook or bake.  

So Juicy! My father-in-law was not going to have me leave England without bringing a packet of this back. He easily baked us up some chicken using this bake the chicken in the  bag provided seasoning mix. It was tasty and the chicken was so tender. It is like what North Americans call Shake'n'Bake however there is no shaking just massaging the raw chicken with seasonings and cooking it in the oven proof bag.  I was very happy my father-in-law was so insist! 

Funny story. I used the packet of Garlic Chicken, So Juicy one night for dinner. Not telling the kidlets what I had used or more importantly the name, So Juicy. When I served the cooked chicken soon after his first bite my son exclaimed "This chicken is so juicy!" So... juicy...! I laughed and he got all concerned and had this why are you laughing look on his face. When I stopped laughing I told him the name of the product and he laughed too. Actually we all had a good laugh around the dinner table that night. 

- JW      

Copper Cookware

I picked up this tiny copper pot from Jenner's in Scotland. It is the perfect size for melting butter. It was on sale which makes it even more fabulous than it already is. My only regret was not picking up another piece or two from the collection. - JW 

*Cucina, copper tri-ply 7cm Open Mini Saucepan by Linea Home from Jenner's Department Store. houseoffraser.co.uk

War - Time Cookery ~ To Save Fuel and Food Value

I found this exceptionally small cookbook at Edinburgh Castle. It is only 12 pages and the recipes are straightforward. No scraps or leftovers, if there were any during such a time when rations ruled and rightly so it was a means of survival, went unused. Rations did not limit the home cook it made them be more creative. Coming up with nutritional meals with what was on hand in the pantry. I have a few ration/wartime cookbooks that offer more inspiration for the home cook than this one. Obviously this was to give one a sample of what it was like during that period. Regardless, the recipes are no-nonsense and any cook or home cook can make use of the recipes today. Depending on ones culinary preference. The following recipe makes a good use of beans. I like bean salad so I suppose I would like bean stew. And maybe you would too.  

Haricot Bean Stew

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1 lb cooked beans

1 oz. chopped onion

Put 1 oz. fat in saucepan and fry onion, then put beans on top and a little chopped parsley. Cover with stock to water, add pepper and salt and 1 teaspoonful vinegar, and simmer until tender, thicken, boil and serve. An excellent dish made with beans, peas, lentils or macaroni. 

Notes: 

As simple as this recipe is and you have to remember the period. Reading this there are ways to add more flavour. Add curry paste when adding the stock, garlic, leeks or tomatoes. 

Have a good weekend everyone! -JW       

A Spurtle, Egg Topper, and a Salt Spoon

While I was in Scotland I did not hesitate to look at kitchenwares focusing my eye on oddities. First, was the spurtle, a Scottish spoon for stirring porridge. I do not know what makes stirring oatmeal with a spurtle better than a wooden spoon, however I was intrigued. I imagine that it will not bash around the oats as much. This fall and winter I will experience my porridge in a new way. Thanks to the mighty spurtle.  

Second, is the egg topper. Usually I use a knife to slice and crack open my boiled eggs. Looking like an oddly shaped pair of scissors I thought this could simplify things and be a bit fun at the breakfast table.  

Just place the egg topper over the top of the cooked egg. Pinch or squeeze the handles together so the sharp metal teeth grab hold of the shell. Twist to the left then twist to the right and voila the egg has been topped. As simple as it is it does take some getting used to. This gadget may be great for kids who are not so skilled with a knife.  

Third, a salt spoon. This spoon is wee but deep and comes with much debate. Whether or not it is proper to use a metal spoon or a wooden spoon when dealing with salt. I will let you decide what works best for you. I erred on the side of the salt gods and went with a wooden one. For £1.99 I think dishing out salt for my favourite recipes won't be so bad after all. 

Hope everyone is having a good week so far. - JW 

Favourite Recipes with Scotch Whisky

After our lovely meal at the Amber restaurant, we nipped into the Scotch Whisky Experience shop and were amazed at all the whiskies offered. I found a few little items, like this cookbook. The recipes did not seem too complicated and some appear to be more simple and a matter of fact. Adding whisky is natural, of course... when you are in Scotland! Only 47 pages with 34 recipes that incorporate a wee dram here and there. The Creamy Chicken caught my eye however I made the Gaelíc Pasta (macaroni and cheese).     

And this is how the dish, Gaelíc Pasta, turned out. Creamy, cheesy with just a hint of whisky. Delicious.   

Gaelíc Pasta 

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If the pasta is cooked beforehand, just fold in a little olive oil and whisky to stop it from drying out.

Pasta (sufficient for 4 people)

1 oz butter

1 flour

3/4 pint of milk

1 egg yolk

3 tablespoons cream blended with whisky (Glenlivet malt)

Seasoning

Grated cheese

Breadcrumbs

Finely scissored chives

Melt the butter in a pan and mix in the flour to make a roux. Gradually add the milk and stir over low heat until the sauce is smooth. Beat the egg yolk and cream and malt whisky together and pour a little of the hot sauce onto the mix and stir. Take pan off the het and add the egg mix to the sauce and stir with the spoon; when blended, put back onto the heat, season, and leave to barely simmer to prevent curdling. Add the grated cheese, keeping a little back for the topping. Pour the sauce over cooked pasta. Mix breadcrumbs, reserved grated cheese and chives together, and sprinkle over the sauce. Flash under pre-heated grill until golden brown. A meal in itself.  

Notes: I made my own breadcrumbs by toasting day old bread, cutting the toast into strips, then cutting those strips into tiny cubes. Placing the cubes in a mortar and pestle to grind and mash together. You will be left with some roughed up cubes and some finely powdered breadcrumbs. I also added paprika on top. 

Hope everyone had a good weekend! - JW   

Henderson's

I wanted to start my Scotland posts with this wonderful place, Henderson's. Henderson's are 100% vegetarian and use organic and locally sourced ingredients. They also offer vegan dishes and other dietary options. They hold art exhibitions and offer live music. During our meal there was a solo singer/guitarist. Unfortunately I didn't get his name however the sound of live music combined with great food made for a wonderful evening. Henderson's is also a family owned and operated restaurant. And has been in business for 52 years! The young lad that served us our dinner was the owner's grandson and he informed us that his dad worked in the kitchen. After exchanging pleasantries he let us get on with our main course. 

For starters: I had the hummus and my husband had the fritters, pictured here. Both were delicious and spot on.  

For the main meal: My husband had the vegetarian haggis and I had the vegetarian curry with rice. Both were flavourful and the portion size was perfect. Absolutely great food!

Henderson's do have a website and a Facebook page. To read more about Henderson's click *here*. No wonder their motto is Henderson's - Eat better, Live better. 

-JW 

Scotland

What can I say other than I was whisked away for a surprise belated honeymoon in Scotland! We had a wonderful time. And now I am shaking off the last of the jet lag, sorting through the photos, and deciding what to post about.  

Hope the past weeks have been good ones for you. - JW