A Look at Shrove Tuesday

Elizabeth Cleland's 'Common Pancakes'

A Look at Shrove Tuesday with a Very Old and Decadent Pancake Recipe Where does the tradition of eating pancakes on Shrove Tuesday come from? And for how long has this been going on? The popular theory goes that in the past people would make pancakes on Shrove Tuesday as a good way to use up all the remaining eggs,…

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Mrs Watson’s Brown Sugar Pie

Mrs Watson's Brown Sugar Pie

Mrs Watson’s Brown Sugar Pie Here is a recipe for brown sugar pie, another gem from Mrs Watson’s recipe collection. There are many pie recipes in the book I want to try, such as the southern classic chess pie, and the wonderfully named Lulu’s Ky Pie. I love the idea of using brown sugar as a main ingredient and key…

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Mrs Watson’s Peach Cobbler

Mrs Watson's Peach Cobbler

Mrs Watson’s Peach Cobbler If you have ever travelled through rural Georgia in summer you will understand why so many people fall in love with this green and fertile landscape. Driving along a highway you will pass the enormous pecan groves and peanut fields; you will see Kudzu everywhere (the invasive plant that smothers entire forests) and Spanish moss which…

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Empire Biscuits, A Hateful History

Empire Biscuits

Empire Biscuits, A Hateful History The Empire biscuit, old-fashioned and sickly sweet, must qualify as a children’s treat – two shortbread biscuits glued together with jam, on top a layer of fondant icing, and for decoration a glacé cherry on top, or what is usually preferred – a jelly tot. The air of nostalgia around Empire biscuits, and other fancies…

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Potato Scones

Potato Scones

Potato Scones Potato scones are dearly loved by anyone who has grown up eating them in Scotland. They are a treat, closely associated with a good breakfast – either fried and sandwiched inside a morning roll with a square sausage, or as part of a gross and gargantuan full Scottish breakfast. In Scotland, the invention of potato scones was inevitable,…

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Glasgow Morning Rolls

Homemade Glasgow Morning Rolls

Glasgow Morning Rolls In every newsagents, corner shop and petrol station across Glasgow you will find freshly baked crispy morning rolls, probably piled up on top of a misused ice cream freezer. McGhee’s bakery, one of the biggest producers of these rolls, sells over a staggering two million every week. So this is a bread produced on a massive industrial…

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Peasemeal, An Ingredient Unique to Scotland

Peasemeal

Peasemeal, An Ingredient Unique to Scotland This yellow brown dusty smeddum is peasemeal, an ingredient peculiar to Scotland. Peasemeal is a bit of an obscure ingredient today. It was once commonplace in Scotland, as well as in northern England, but its association with poverty caused it to die out. Despite this, peasemeal is currently enjoying a revival with the growing interest…

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Drop Scones: Hearth Cakes for Shrove Tuesday

Drop Scones Made on the Hearth Here are two traditional Scottish recipes for pan cakes to be eaten at breakfast, or for a teatime treat. Scotland has a rich tradition of using a griddle for baking, or girdle as it is called in Scotland. The original girdle, of ancient times, was simply a flat stone set in the hearth. It…

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Beremeal Pancakes for Shrove Tuesday

Beremeal Pancakes are a Savoury Version of the Popular Crêpe These delicate pancakes are similar to the famous Breton galette. Like the buckwheat they use in Brittany, the beremeal gives the pancake a savoury tang. They are delicious spread with crowdie and topped with dark sweet caramelised onions. With crowdie, they are also excellent drizzled with lots of Scottish heather…

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Ankerstock

Ankerstock

Ankerstock – A Forgotten Scottish Bread I recently came across a curious description of a ‘forgotten’ Scottish bread called Ankerstock, a rye bread flavoured with caraway seeds and candied orange peel, and eaten at Christmas time. The caraway seeds and orange peel were not so unusual, for they used to be popular flavourings in shortbread; however, rye bread was unusual…

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