Butterscotch

1 lb. Brown sugar
4 oz. Butter
Juice of 1 lemon or
1 tsp. ground ginger

Heat the sugar in a saucepan until it melts.  Cream the butter and add slowly to the sugar.  Continue heating and stirring until a little of the mixture hardens when dropped into cold water.  Add the lemon juice or ground ginger.  Beat quickly with a fork.  Pour into a buttered tn and mark into squares.  Break into pieces when cold.

 

Toddy

Whisky
Sugar
Hot water

Warm a tumbler with warm water.  Empty.  Into the glass put 2 tsp. sugar and a wine glass of hot water.  Stir until the sugar is dissolved.  Add a wine glass of whisky and tir.  Then add another wine glass of hot water and a further wine glass of whisky.

 

Dundee Marmalade

3 lb. Seville oranges
3 lemons
6 lb. Preserving or granulated sugar
6 pints water

Wash and scrub the fruit.  Cut in half and squeeze out the juice.  Tie the pips in a muslin bag.  Cut up the orange halves and put into a large preserving pan with the water, the juice of the lemons and the bag of pips.  Bring to the boil and heat gently until the peel is soft and the volume of the liquid is reduced by half. Lift out the bag of pips, cool and squeeze dry over the pan.  Add the sugar and stir until dissolved.  Boil rapidly until setting point is reached (200F – 222F 93C – 105C).  Skin and pot in hot sterilized jars.  Seal.

 

Drambuie Cream Trifle

1/3 orange jelly
Sponge fingers or ratafia biscuits ¾ pint milk
3 oz. Castor sugar
¾ oz. Powdered gelatine
2 eggs
½ pint cream
4 oz. Drambuie

Dissolve the jelly in hot water to make 1/3 pint solution and pour into a mould.  When cool and thickened but not set, line the sides of the mould with sponge fingers or ratafia biscuits.  Leave to set.  Bring the milk to the boil.  Beat the eggs and blend with the sugar and gelatine.  Pour the milk into the egg mixture and return to the saucepan.  Heat gently for 3 min. stirring all the time but do not boil.  Whip the cream and add the Drambuie.  When the egg custard is cool but not set, fold in the cream mixture.  Pour into the sponge finger lined mould and leave to set in a cool place.

 

Oatmeal Scones

6 oz. Flour
4 oz. Fine oatmeal
½ oz. Margarine
½ tsp. baking soda
¾ tsp. cream of tartar
½ tsp. sugar
¼ pint of milk

Sieve the flour, salt, bicarbonate of soda, and cream of tartar together.  Add the oatmeal.  Rub in the margarine and add enough milk to  make a soft dough.  Turn onto a floured board and knead lightly.  Roll out to a thickness of ½ inch and cut into rounds.  Place on a baking tray and brush with milk.  Cook in a hot oven 450 (232 C or gas mark 8) for 10 minutes or bake on a hot girdle.

 

 Cranachan or Cream Crowdie

2 oz. Pinhead oatmeal
½ pint double cream
1-2 pz. Castor sugar
4 oz. Raspberries
rum or vanilla

Toast the oatmeal lightly in the oven or in a thick-bottomed frying pan over a gentle heat.  Beat the cream until frothy but not stiff.  Sweeten to taste.  Mix in the oatmeal and flavour with rum or vanilla.  Wash and sieve the raspberries and stir into the cream mixture.

 

 Edinburgh Gingerbread

1 lb. Flour
1 tsp. bking powder
¼ tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. mixed spice
½ tsp. ground cloves
8 oz. Dates
4 oz. Walnuts
6 oz. Butter
6 oz. Black treacle
8 oz. Brown sugar
2 eggs
¼ pint mild
Preserved ginger

Grease a 7 inch square tin and line with greased greaseproof paper.  Sift the flour baking powder, salt and spices together. Stone and chop up the dates.  Shell and chop u p the walnuts.  Add the dates and walnuts to the flour mixture.  Warm the treacle, sugar and butter together.  Whisk the eggs lightly.  Add the treacle mixture and the eggs to the flour mixture.  Add enough milk to give a dropping consistency, but the mixture should not be to soft.  Pour into the tin and bake in a moderate oven 350 gas mark 4 for 1 ½ hours until the gingerbread is firm to the touch.  Cool on a wire rack.  Cut into squares and decorate with pieces of preserved ginger.

 

Bannock or Oatcake

4 oz. Oatmeal
Pinch bicarbonate of soda
Pinch salt
1 tsp. bacon fat
2 tbsp. Warm water

Mix the oatmeal, soda, and salt together.  Make a well in the middle of the mixture and pour in the melted fat.  Add enough water to make a stiff dough.  Turn out on a board liberally scattered with oatmeal, knead lightly and then roll out to a ¼ inch thickness.  Keep the dough well dusted with oatmeal to stop it sticking.  Form into a round using a plate.  Sprinkle again with oatmeal and cook on a warmed girdle until the edges being to curl. Turn and cook the other side.  The bannock may be cut into quarters or farls.  Another bannock may be prepared while the first is cooking.  Dough for more than one bannock cannot be prepared at the same time because the dough stiffens so quickly.

 

 Broonie

4 oz flour
5oz. Medium oatmeal
2 oz. Butter
3 oz. Sugar
1 tsp. baking soda
1 tsp. ground ginger
2 tbsp. Black treacle
1/3 pint sourmilk or buttermilk

Sift the flour, soda and ginger together.  Add the oatmeal.  Rub in the fat until the mixture looks like breadcrumbs.  Melt the treacle.  Stir into the flour mixture together with the sugar and egg. Add enough sour milk or buttermilk to make the mixture just soft enough to drop from a spoon.  Turn into a greased tin and bake in a moderate oven 325 gas 3 for 1-1 ½ hours until firm and well risen.  Cool on a wire tray.

 

 Artichoke Frittata

3 small jars artichokes
1 small onion
1 clove garlic
4 eggs
¼ c. bread crumbs
1/8 tsp. each pepper, oregano, tobasco
2 tbsp. parsley, fresh or dried
½ lb. sharp cheddar cheese (grated)
Blend artichokes in processor. (Save juice in small frying pan.) Saute onion and garlic in that juice until the onion is soft. Add the above mixture into slightly beaten eggs, add dried ingredients, and cheddar cheese. At the end, add onions/juice. Put into a greased flan pan. Cook at 325 for 20 to 25 minutes until toothpick comes out clean.

 

Broiled Spiced Chicken

2, 2 1/2 lb. broiler chickens quartered
2 c. yogurt (not low fat)
2 tsp. salt
2 tsp. black pepper
2 tsp. ground cumin
1 1/2 tsp. cinnamon
1 tsp dried mint
1/2 tsp. ginger
3 tbsp. lemon juice (juice of 1 lemon)
oil (olive)
Wash and dry chicken. Marinate in mixture of all ingredients at room temperature for 3 hours. Be sure it is well covered. Arrange on an oiled broiling pan and broil 30 min. / side with the rack on the lowest setting in the oven.

 

Yum Mamuang (Green Mango Salad)

3 oz. Skinless, boneless chicken breast (90g)
6 large shrimps, shelled and deveined (125G)
2 tbsp. Vegetable oil
1 tbsp. Chopped garlic
2 large green mangos
1 tbsp. Fish sauce
3 tbsp. sugar
2 tbsp chopped fresh coriander
2 tbsp. Chopped fresh mint
1/3 medium red pepper, in thin strips
½ small red onion, thinly sliced
2 tbsp. Roasted unsalted peanuts
3 tbsp. Roasted unsalted cashews
1. Place chicken breast and shelled shrimps on a board and, using a chef’s knife, pound and chop until the two have been minced and thoroughly mixed. Heat 2 tbsp. Vegetable oil in a frying pan and add garlic. Stir-fry for 30 seconds and add minced shrimp-chicken mixture. Stir-fry for 2 – 3 minutes on high heat, until the meats have separated into strands and appear cooked. Transfer to a bowl to cool off. Reserve.
2. Peel the mangos (a vegetable peeler works well). Then take one mango in the palm of your hand and holding a sharp knife in the other, score deep gashes across the entire surface of the mango with clean, swift strokes (do this carefully). Then cut a thin layer of f the top and watch the shreds fall into your work bowl. Continue on this side, until you have shredded down to the pit. Turn the mango around and repeat the process. Then do the other mango. By the end you should have quite a little hill of mango shreds. Good luck.
3. Add the reserved chicken-shrimp stir-fry to the mango shreds. Mix. Add fish sauce, sugar and chopped coriander and mint. Mix. Add red pepper strips and sliced onion. Mix. Process peanuts in a blender or processor till coarse meal. Add to salad and give the mixture a final toss and mix until it is well integrated.
4. Transfer to a serving bowl and scatter the cashews around the edges. Top with fresh coriander leaves. The salad is now ready and can be served immediately, or it can comfortably wait, out of the fridge and lightly covered for up to 1 ½ hours.
Note: I doubled the shrimp, chicken, coriander and mint and it was great. The fresh herbs were chopped and placed right in the salad as opposed to garnish. I also reduced the red onion a fair bit. Absolutely devine!!! A "to die for" recipe!

 

Spicy Chicken Soup with Mushrooms and Spinach

5 c. chicken stock
5 shitake mushrooms, stemmed
2 c. baby spinach
4 green onions, slivered
1tbsp. Soy sauce
1 tbsp. Lemon juice
½ tsp. Asian chili sauce or other hot sauce
Combine stock and mushrooms and bring to boil. Stir in spinach, green onions, soy sauce, lemon juice and Asian chili sauce. Simmer until spinach is wilted. Add salt, if needed.
Serves 4.

 

Chilled Cucumber Mint Soup

1/4 c. oil
1 med. onion chopped
1 clove garlic (I used 2)
2 seedless cucumbers peeled and sliced
2 c. chicken stock
1 tsp. dried mint leaves (I used 1/4 c. fresh)
1/8 tsp. pepper
1tsp. salt + 1 tsp. dried mint or more
Saute oil, onion and garlic in soupe pot, then add cucumber and cook for 5 minutes.
Add chicken stock, mint, pepper and salt and simmer for 15 minutes.
Puree and serve hot or cold and it also freezes well.
You can add 1/2 c. or less of mayonnaise or sour cream before serving.
Decorate with dried mint.

 

 Scotch Broth

While my brother and I were growing up, my mother made this soup in large quantities, always leaving plenty for freezing. Whenever my parents went out without us, Mom pulled out one of the many frozen tubs of this stew, which my brother and I nicknamed "Witches' Brew." I've hated it for as long as I can remember. I didn't start eating soup again until I was in my late 20s, and I still dislike stewed meat and cooked carrots. I blame it all on Scotch Broth.
A leg of lamb bone, cracked (with meat on it)
2 or 3 medium onions, whole
6 stalks of celery, diced
6 carrots, diced
1 garlic clove
1/2 cup pearl barley salt,
pepper, parsley, and some celery leaves
Wash barley first. Put in kettle and add other ingredients. Cover with water. Cook slowly at least four hours. Soup should cook down until quite thick. Refrigerate for at least four hours. Add water when reheating to serve. Correct seasoning at that time and remove meat bone and celery leaves before serving. Serves 6.

French Canadian Tortierre

|1 lb. Ground pork
1 chopped onion
1 clove garlic crushed
½ tsp. Salt
½ tsp. Savoury, sage or both
¼ tsp. Celery pepper
¼ tsp. Cloves/nutmeg/mustard
½ c. water
Put all of the above ingredients into a pie shell and then make a crust for the top. Cook together then add 1 mashed potatoe. Cook at 425 for 10 min. then 25 - 35 min., or until the pastry is browned.
Freezes nicely after being cooked, warm for ½ hour after being thawed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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