Food in the UK is where we as consumers benefit most, with Fierce Competition between supermarkets and economic factors food is relatively inexpensive for the moment.
I had this discussion with an elderly relative the other day and she politely said yes but the food these days is not as good as when I was young.
When I was young you could taste the chicken and it didn’t shrink when cooked, your eggs had orange yolks not this peely waley yellow, your weekly shop not coming to more than a fiver, her broad Scots coming in there.
I had to laugh, but you know I had to agree as well.
Anyway this led her onto recipes that she used that didn’t cost a fortune to make.
Here are some of them and some of my own for you to try
You can find some lovely Bulgarian Recipes at
www.bis-perth.co.uk
I had this discussion with an elderly relative the other day and she politely said yes but the food these days is not as good as when I was young.
When I was young you could taste the chicken and it didn’t shrink when cooked, your eggs had orange yolks not this peely waley yellow, your weekly shop not coming to more than a fiver, her broad Scots coming in there.
I had to laugh, but you know I had to agree as well.
Anyway this led her onto recipes that she used that didn’t cost a fortune to make.
Here are some of them and some of my own for you to try
You can find some lovely Bulgarian Recipes at
www.bis-perth.co.uk
STOVIES (A Traditional Scottish Dish)
INGREDIENTS:
Potatoes (Tatties in Scottish) about a large pot full
1 Large Onion
Carrots (Optional or any other vegetables you prefer)
5 slices of Corned Beef (or Sausages or any other meat you prefer)
Knob of Butter
Salt & Pepper to taste
Beef Stock (or Stock Cube)
Heat butter and sauté the onions until transparent.
Add the other vegetables if using (Turnip, peas whichever you prefer)
Add potatoes and beef stock (Stock level with potatoes)
Season with salt and pepper
Bring to the boil then simmer for about 10-15 mins
Add Corned Beef and simmer for approximately 10 mins
Serve with homemade Bread or Oatcakes
OATCAKES (A Traditional Scottish Biscuit)
INGREDIENTS
60G of Medium Oats
60G of Whole Wheat Flour
Knob of Butter or Lard (1 tbls)
5 Teaspoons of Boiling Water
A pinch of Salt
½ tsp of Bicarbonate of Soda
INGREDIENTS:
Potatoes (Tatties in Scottish) about a large pot full
1 Large Onion
Carrots (Optional or any other vegetables you prefer)
5 slices of Corned Beef (or Sausages or any other meat you prefer)
Knob of Butter
Salt & Pepper to taste
Beef Stock (or Stock Cube)
Heat butter and sauté the onions until transparent.
Add the other vegetables if using (Turnip, peas whichever you prefer)
Add potatoes and beef stock (Stock level with potatoes)
Season with salt and pepper
Bring to the boil then simmer for about 10-15 mins
Add Corned Beef and simmer for approximately 10 mins
Serve with homemade Bread or Oatcakes
OATCAKES (A Traditional Scottish Biscuit)
INGREDIENTS
60G of Medium Oats
60G of Whole Wheat Flour
Knob of Butter or Lard (1 tbls)
5 Teaspoons of Boiling Water
A pinch of Salt
½ tsp of Bicarbonate of Soda
Preheat your oven to 200c
Grease and line baking tray
Melt the butter in a pan and remove from heat
Mix all dry ingredients and boiling water in the pan to a soft dough
Sprinkle your surface with oats and place dough on it
Grease and line baking tray
Melt the butter in a pan and remove from heat
Mix all dry ingredients and boiling water in the pan to a soft dough
Sprinkle your surface with oats and place dough on it
Roll dough into 2 flat rounds about ½ cm thick
Cut large circles out and place them on backing tray
Cook for about 10 mins or until the edges turn slightly brown
Cut large circles out and place them on backing tray
Cook for about 10 mins or until the edges turn slightly brown
These are nice with a variety of toppings you could spread with butter, Jam or add your favourite Cheese
PORRIDGE (A Traditional Scottish Breakfast Dish)
INGREDIENTS
4 tbls of Medium Oats
450 mls of Water
150 mls of milk
1 tbls of Cream
½ tsp of salt
Sprinkling of Sugar (Optional)
Bring to the boil the oats, water salt and milk
Simmer and stir continuously for ten minutes to thicken watching for lumps
Add the cream to the thickened mixture
Top with your favourite toppings such as raisins, nuts, a sprinkling of sugar, fresh fruit or even jam.
RUMBLEDETHUMPS (A Scottish version of Bubble & Squeak)
INGREDIENTS
450G of Potatoes
350G of Cabbage
1 Large Onion
4tbls of Butter
50G of Cheese
1 tbls cream
Pinch of Salt & Pepper
Boil potatoes and mash add cream leave in pan
Shred cabbage & onions and sauté in pan with butter leave to soften slightly
Add ½ the cheese to the potatoes and mix in the cabbage and onions until covered
Season to taste
Place in a serving dish and cover with the remaining cheese
Cook in the oven until cheese browns
Serve as a side dish with fish or as a main meal
SHORTBREAD (A Traditional Scottish Sweet Buttery Biscuit)
INGREDIENTS
230G of Flour (Plain)
200G of Butter
85G of fine Castor Sugar
Preheat oven to 150c
Grease and line baking tray
Beat the butter and sugar until light and flurry
Gradually add the flour and knead
Flour a flat surface and roll dough into a round about 1 cm thick
Place on the greased baking tray
Mark the top with whatever pattern you like and mark segments
Cook for approximately 35-40 reduce times for fan assisted ovens
Leave to set for about 10 mins
Sprinkle with castor sugar
Cut segments you can serve hot or cold
You can add chocolate chips or nuts and raisins for an alternative just add these when forming the dough.
I use this recipe in my strawberry tarts
QUICK STRAWBERRY TARTS ( My versions)
INGREDIENTS
10 Strawberries or whichever Berry you prefer plus extra for decorating
¾ tbls of Icing Sugar
I heaped tsp spoon of Strawberry Conserve
About 5 tbls of water
Heat 10 strawberries with the sugar and water then turn up heat and add conserve and bring to the boil.
Reduce heat and simmer for about 10-15 mins
Leave to cool slightly and then sieve all ingredients into a cold bowl, once cold place in the fridge until set.
Make shortbread base as above but cut into individual rounds
Place each round into a tart case and bake in the oven between 20-25 mins
Cool the tarts
Just before serving add a small amount of sauce to tart case the whipped cream
Place one of the remaining strawberries on top and cover with sauce
As an alternative make the base as above cook for required time then add sliced bananas, toffee sauce and nuts place back in the oven and cook for a further 5 mins.
Add whipped cream and sprinkling of nuts with a dusting of icing sugar serve immediately.
PORRIDGE (A Traditional Scottish Breakfast Dish)
INGREDIENTS
4 tbls of Medium Oats
450 mls of Water
150 mls of milk
1 tbls of Cream
½ tsp of salt
Sprinkling of Sugar (Optional)
Bring to the boil the oats, water salt and milk
Simmer and stir continuously for ten minutes to thicken watching for lumps
Add the cream to the thickened mixture
Top with your favourite toppings such as raisins, nuts, a sprinkling of sugar, fresh fruit or even jam.
RUMBLEDETHUMPS (A Scottish version of Bubble & Squeak)
INGREDIENTS
450G of Potatoes
350G of Cabbage
1 Large Onion
4tbls of Butter
50G of Cheese
1 tbls cream
Pinch of Salt & Pepper
Boil potatoes and mash add cream leave in pan
Shred cabbage & onions and sauté in pan with butter leave to soften slightly
Add ½ the cheese to the potatoes and mix in the cabbage and onions until covered
Season to taste
Place in a serving dish and cover with the remaining cheese
Cook in the oven until cheese browns
Serve as a side dish with fish or as a main meal
SHORTBREAD (A Traditional Scottish Sweet Buttery Biscuit)
INGREDIENTS
230G of Flour (Plain)
200G of Butter
85G of fine Castor Sugar
Preheat oven to 150c
Grease and line baking tray
Beat the butter and sugar until light and flurry
Gradually add the flour and knead
Flour a flat surface and roll dough into a round about 1 cm thick
Place on the greased baking tray
Mark the top with whatever pattern you like and mark segments
Cook for approximately 35-40 reduce times for fan assisted ovens
Leave to set for about 10 mins
Sprinkle with castor sugar
Cut segments you can serve hot or cold
You can add chocolate chips or nuts and raisins for an alternative just add these when forming the dough.
I use this recipe in my strawberry tarts
QUICK STRAWBERRY TARTS ( My versions)
INGREDIENTS
10 Strawberries or whichever Berry you prefer plus extra for decorating
¾ tbls of Icing Sugar
I heaped tsp spoon of Strawberry Conserve
About 5 tbls of water
Heat 10 strawberries with the sugar and water then turn up heat and add conserve and bring to the boil.
Reduce heat and simmer for about 10-15 mins
Leave to cool slightly and then sieve all ingredients into a cold bowl, once cold place in the fridge until set.
Make shortbread base as above but cut into individual rounds
Place each round into a tart case and bake in the oven between 20-25 mins
Cool the tarts
Just before serving add a small amount of sauce to tart case the whipped cream
Place one of the remaining strawberries on top and cover with sauce
As an alternative make the base as above cook for required time then add sliced bananas, toffee sauce and nuts place back in the oven and cook for a further 5 mins.
Add whipped cream and sprinkling of nuts with a dusting of icing sugar serve immediately.
If you try any of the above recipes let us know how you got on and if you have any recipes of your own submit them for our visitors to try at home
www.bis-perth.co.uk
Working For Your Future
www.bis-perth.co.uk
Working For Your Future
No comments:
Post a Comment