General Chat

Have you tried looking at www(.)scotsmagazine(.)com/ They have some good Scottish recipes, Including Clootie Dumpling Butterscotch Edinburgh Rock Tablet Forfar Bridie Kirriemuir Gingerbread Potatoe Scones Scones I haven't tried any of them yet but they look good. Spud

Thanks Spud, Just had a look and there are a few on there I fancy trying. Oh Christine, they have a dessert called Edinburgh Fog!

ahhhem............. joining slimming world thursday...........oh ok i'll make it the thursday after next!!!

Edinburgh Fog seen plenty of it but never tasted it , what is it? Norah

BUTTERSCOTCH CANDY The ingredients below will make about one pound (450g) of butterscotch. Ingredients: One pound (500g or 2½ cups) granulated sugar Quarter pint (150ml or two-thirds of a cup) water 3 ounces (90g or ¾ stick) unsalted (sweet) butter One teaspoon (5ml) lemon juice Quarter teaspoon (1.5ml) cream of tartar Quarter teaspoon (1.5ml) vanilla essence (extract) Oil for greasing a baking tin (pan) Method: Well oil an 11' x 7' (28cm x 18cm) shallow baking tin (pan). Put thw ater and lemon juice in a heavy-based saucepan and heat until slightly warm. Stir in the sugar and continue to heat gently, stirring with awooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil. Stir in the cream of tartar and bring to the boil to 115C/242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water. Remove from the heat and beat in the butter. Return to the heat and boil to 138C/280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers) Remove from the heat and beat in the vanilla essence (extract). Pour into the oiled tin and leave until it is almost set. Then mark into small rectangles with a knife. When it is competely set, break into pieces and store in an airtight container.

k its that time of hour again when all good little lads and lassies should be cosily tucked away in their beds, and be as snug as bugs in rugs,so i,ll just momentarily sit and relax...and now its also time for me to (as me mama used to say) take mesel off to bed and no reading with a torch under the sheets, or the bogie man will come and get u, or as grannie says DAS VA DANYA XOX

Good Night Jim wish I had'nt found this thread Norah

Night Jim, I think its past my bedtime too. Just for Norah: EDINBURGH FOG Half pint Double Cream Half oz castor sugar Few drops of vanilla essence 2 oz ratafia biscuits (crushed) 1 oz flaked almonds (roughly chopped) Half oz flaked almonds for decoration Cream, sugar and vanilla in a bowl, beat until stiff. Add biscuits and almonds Divide between 4 dishes Chill and serve. ps Don't know what ratafia biscuits look like!!

Hi! Winter looks good heck I'm going to put on more weight than ever, ratafia bisc are the little almond ones have some in the house so instead of starting the diet tomorrow (start next wk) will make this instead, no difference. Thanks again Norah

think the words your looking 4 norah is u wish this thnread didn't tempt u so hahaha

This will heat you up.... STOVIES Serves 4/6 1kg potatoes. thickly sliced (2lb) 3 onions thinly sliced salt and freshly milled black pepper 25g dripping (1oz) 250ml water (1/2 pint) 1. melt dripping in a heavy based pan or fireproof casserole and fry onions till lightly coloured. 2. add potatoes, sprinkle well with salt and pepper 3. add water, cover pan and cook gently for 30 mins shaking the pan occasionally to prevent sticking Marion

nice marion, but then the scots do like their food unlike others who prefer fashionable foods, so thanks 4 the recipe

SO NO MORE RECIPES TONIGHT DOES THAT MEAN U ALL SCOFFING THEN

Macaroon Bars Ingredients 1 heaped tablespoon of mashed potato Icing sugar Melted chocolate for coating Toasted desiccated coconut Method Cook potatoes in boiling water for 20 minutes before mashing. Toast desiccated coconut on tray at 350°F (180°C/Gas Mark 4) until golden brown. Melt chocolate slowly in a warm pan; stirring constantly to prevent sticking. Mix potatoes with icing sugar; add enough sugar to make the mixture firm. Roll out to 1/2 inch thick and cut into bars. Coat the bars with melted chocolate and cover with the toasted desiccated coconut. Allow the bars to cool before eating.

RECIPE FOR SCOTTISH FUDGE. Fudge is a creamy sweet, made from milk, sugar and butter, with different flavourings. Makes 50 squares Milk - 1 and 1/4 cup Sugar -1 lb 4 oz Butter - 2 oz Coffee essence - 3 tbsp Pour the milk into a medium heavy-based saucepan, with a sugar thermometer attached, and bring slowly to the boil. Add the sugar and butter. Heat slowly, stirring continuously, until the sugar dissolves and the butter melts. Bring to the boil, cover and boil for 2 minutes. Uncover and continue to boil steadily, stirring occasionally, for 15-20 minutes, until the temperature reaches the soft ball stage 116 °C (240 °F), when a little of the syrup dropped into a cup of cold water, forms a soft ball when rolled between finger and thumb. Remove from the heat. stir in the coffee essence and leave to cool for 5 minutes. Beat the fudge until it just begins to lose its gloss and is thick. Transfer to a greased 18 cm (7 inch) square tin. Mark into 50 squares when almost set. When firm and set, cut along the marked lines. Store in an airtight container. Variations: Walnut and Coffee Fudge Add (2 oz) chopped walnut pieces with the coffee essence. Vanilla Fudge Omit the coffee essence and add 2 teaspoons vanilla extract. Cherry Fudge Omit the coffee essence and add (2 oz) chopped glacé cherries.

Hi Jim & Everyone Macaroon bars made with a dollop of mashed potato! Well you live and learn. Must try that, haven't eaten one in years. This is great. Saves me dragging out cook books from everywhere. I have one for shortbread toffee somewhere! Just trying to find it and will put it on for you. See you in a mo. Aileen xx

Found it. Here we go: SHORTBREAD TOFFEE SHORTBREAD: 4oz marg 2oz caster sugar 5oz SR white or brown flour TOFFEE: 4oz marg 4oz caster sugar 2 TBS golden syrup 13.5oz tin of condensed milk TOPPING: 4oz plain cooking chocolate Shortbread base: cream marg & sugar. Mix in flour. Spread in 11 x 7” Swiss roll tin. Bake in centre of oven 350f, 180c Gas 4, for 20 mins. Cool in tin. Toffee: melt marg, sugar, syrup & milk in pan and cook gently, stir until mixture leaves the sides of the pan. Pour over cooled shortbread and leave to cool again. Topping: Heat ovenproof bowl. Break chocolate and let it melt and spread it over the toffee. Allow to cool and then turn out onto a board and cut into small pieces. Scrummy or what?

WOW, what a thread! Off to get some evap milk.... Suex

FRUIT JELLIES Choose your fruit raspberry, blackcurrant or gooseberry Sugar Lemon juice Make a puree of the fruit. Simmer in minimum of water to soften. Rub through sieve to remove pips and skins. Measure the puree. For every half pint allow 6oz sugar and juice of half a lemon. Put puree, sugar and lemon juice in a pan. Heat gently to dissolve sugar before it boils. Test every couple of minutes when it gets thick by putting a little into a cup of cold water. When it forms a firm ball in the water. Its ready! Pour mixture into a wet baking tin. When it is set turn it onto greaseproof paper covered in sugar and leave until completely cold. Cut into your desired shapes and toss in sugar. Easy peasy! Then hide it so no one else gets any!

methinks aileen has to hid the shortbread toffee form herself, to the kids most prob a figment of their imagination hahaha