Friendly recipes

This People's Friend Baking Book belonged to my Mum.  I've kept it all these years but don't think I've ever baked anything out of it.

I was having a look through it while having a clear out and was going to throw it in the recycling when I  came across this recipe for butterscotch squares.  Admittedly, the black and white picture probably doesn't do them justice.  But I'm going to give them a try.

I'll let you know how they turn out!  There are some other tasty treats I might try too!

Love, Liz

Remember cheese and pineapple hedgehogs?

I love this photograph from a 70s Ladybird Book - Learnabout Cooking.  The kids look as if they are starving!

Love the 70s hairstyles and kitchen decor.  Look at those dreadful mustard tiles.

Lots of recipes for children to follow, including how to make that old favourite a cheese and pineapple hedgehog.  I made one of these recently with cheese, pickled onions, spam and cubed pineapple and everyone loved it!  Sometimes you can't beat the old favourites!

Of course, being a Ladybird Book, it had some top tips for cooking.

So remember - NEVER lick your fingers!

Love, Liz

Scottish Dumpling

I made a traditional Scottish dumpling last night.  When I was young, we always had dumpling at Hallowe'en.  Usually there were a couple of little charms or a sixpenny piece inside, wrapped in greaseproof paper.  Getting one of those was a great thrill. 

We used to dress up and go out on galoshsans - going round the neighbours and having to "do a turn" - sing a song, tell a joke or do a wee dance.  In return we were given fruit and nuts.  Then we would usually go to a friends house and have a party.  One of the highlights was trying to get a piece of treacle scone - they were  hung from a string across the room, just above head height - only problem was that you were blindfolded and had to keep your hands behind your back! Very messy!  Then we would "dook for apples".  The apples were put in a basin of water and you had to get one out by leaning over the basin and trying to catch one in your teeth - at least it cleaned the treacle from our faces! The party usually ended by one of the grown ups telling scary stories. It was such fun and we really looked forward to Hallowe'en. 

Here's my recipe for dumpling - I've had it for years.  I can't remember who I got it from, but it's in me wee recipe book where I keep all the recipes which have been handed down to me.

Traditionally dumplings were cooked in a piece of muslin cloth - the "clootie dumpling" - a lovely skin forms on these which I love.  I cook mine in a lidded pudding basin, but you can just cover an ordinary pudding basin with greaseproof paper or a piece of muslin. 

I also like dumpling as a pudding - with custard.  Some Scots like to fry a piece of dumpling as part of a traditional cooked breakfast. 

Give this recipe a try - you won't be disappointed!

Love, Liz

Scotch Pancakes

No, they don't contain whisky!  Well, I suppose if you really wanted to ………..!



scotch pancakes or dropped scones

Sorry  I missed pancake day - I always made pancakes when my boys were small. We would eat them hot, straight from the pan - the butter would melt into the pancake ………. mmmmm ………. delicious!

As you can see, here in Scotland we have our own pancakes - quite different from the pancakes or crepes which you usually see at this time of year.  Naturally, one of the differences is that they contain sugar!  They are smaller and are absolutely wonderful served with butter or jam.  Really quick to make, too.

I use the recipe from this book published by the Milk Marketing Board (1970s).

I was given this book by my then fiancé on Valentine's Day before we were married (August).  Do you think it was a gentle hint? 

Anyway, dear reader - I married him!

Actually it is a great recipe book - well used over the years!

Love, Liz

Millionaires' Shortbread - a sweet treat!

This is absolutely yummy!

I bought this packet of Caramel Shorcake - made by Thorntons. 

Here in Scotland we call it millionaires' shortbread.  

These bite sized pieces look very small, but it is a very sweet treat!

Its so easy to make yourself.

First make your shortbread and bake.

When cool - cover with some Nestlé Carnation caramel.

Then melt some chololate in a bowl and cover caramel.

When set - cut into whatever shape/size you want.

I have to tell you that it is very sweet, but absolutely delicious.

Perfect with a wee cuppa!

Enjoy!

Love, Liz

Scottish shortbread and a dire warning!!!!!!!

Phew ……….!!!!

Took a while, but I got there!

Warning - blogging can damage your pots and pans!!!!!!!

Was so engrossed in changing blog  last night that I totally forgot that I had put a pot of vegetables on to have with our tea (tea in Scotland can also mean your evening meal).  Suddenly there was an awful smell and I remembered!  The pot was totally black and the kitchen was full of smoke!  Had to put the pot outside, it was raining, so that helped.  Must be going blog crazy, because it did cross my mind (for one tiny second) to take a photo of burnt pot!!!!!!

Kitchen still reeks this morning!

So, after all that, what do you think of the new style blog?



shortbread mould



This strange wooden thing (also in header), that looks like a breadboard with a thistle on it is actually a shortbread mould.

yum

look at the price - 1/6

Make your shortbread - this recipe is from an old Be-Ro Flour baking book - one of the most used recipe books in my collection.

Flatten onto mould - as in directions for Petticoat Tails

Remove from mould

Bake

Cut into little triangles

Perfect with a wee cuppa!

Oops …… what's that smell?????!!!!!!! (only joking)

Love, Liz

Warming Soup

Soup is a wonderfully nutritious, filling and warming food and I love making soup - I just wish I could make soup like my grandmother did!  No soup has ever tasted the same as hers, it was wonderful.  My two boys loved soup when they came home from school for lunch (they still love it, although number 1 son (now married) makes his own)!

I have quite a casual approach to making soup - I just use whatever I've got available.  This week I made ham soup.

Ingredients;  a piece of ham, assorted vegetables and a couple of handfuls of dried pulses (I used dried lentils, barley, peas and butter beans), but you don't have to use them if you don't want to.



Use whatever vegetables you have available.



Method;  soak pulses in cold water.  Put ham and chopped vegetables in large pan, bring to boil and then simmer for a couple of hours (at least two - until ham is cooked).  Remove ham from pot. 

I then have a very untechnical way of making the soup - I squash the vegetables with a potato masher until I get them to the right size.  Drain pulses and add.  Stir well and simmer for a further wee while (until pulses have cooked).  Don't add salt unless you have to, ham can be salty.

I use this method for whatever soup I am making - the all in one, time saving method!

I usually wait and have soup the next day - it has had time for all the flavours to blend together.  It is delicious with warm crusty bread.

We had the piece of ham with boiled potatoes and veg - not very fancy, but delicious.  Having previously cooked the ham with the vegetables for the soup gives it a wonderful flavour.

Soup is great comfort food.  Just right for this time of year.

Enjoy.

Love, Liz