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Lindsey

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About Lindsey

  • Birthday 06/29/1952

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    Highlands of Scotland

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  1. Aw thank you so much, loved it all.
  2. I have to add that half of the bacon sold in UK is smoked or comes under that name
  3. Thanks! Re the suet. Do you buy it ready-to-use, or do you render it yourself? Have used it neat from the butcher but that was back in the days at school, now it comes from a packet!
  4. Isn't that a joy? I am so beguiled by the local differences but can totally understand why. Even today with all its trappings we can reach a wee hamlet, maybe only 2 hours drive away, that is so cut off, so self reliant, just fills me with excitement. However, I am sure it never did fill its inhabitants with the same glee for foraging! Life must have been so hard.
  5. Bacon and Onion Pudding Recipe for Jaymes. 300g/10 oz Self-Raising Flour ½ a teaspoon Salt 150g/5 oz fresh Suet, chopped to coarse crumbs or packet suet Filling: 250g- 300g (8-10 oz) Back Bacon, chopped 2 big Onions, peeled and finely-chopped 4 Leeks, trimmed, cut into matchstick ‘julienne’ strips 1 teaspoon Dried Sage Salt and freshly-ground Black Pepper Method1. Mix the flour, salt and suet with your hands, and bind it into a soft but not tacky dough – with a little iced-water. 2. Chill the dough for 30 minutes to an hour, and roll it out into a big rectangle 1cm/½ in thick. 3. Dot it evenly with the filling items, leaving a small rim of dough free, season with a little salt (depending on the bacon used) and plenty of pepper.. 4. Roll it up from a short or long side – depending on your steaming facilities. 5. Brush the rolled ends with water and press the dough together to keep the filling in place. 6. Wrap the roll very loosely in foil, leaving plenty of room for the dough to swell. 7. Steam the package for 2 hours, then remove to a dish. 8. Open the foil, and carefully pour off any juices – you can use these or not, personal choice. I have re-jigged the instructions for ease but the puddings I remember were cooked always in a linen cloth, but no foil was available in those days. I tend to add some chopped parsley both to the dough and to the mix and, again personal choice, I like to use a few rashers of smoked bacon for extra flavour, I fry these off before adding to the mix. You can put the pudding into a hot oven for 20 mins to crisp up if this is your preference, lovely but not a 'pudding' in my eyes LOL!!!! This was always served with plain boiled potatoes and carrots I seem to remember. Made with a light hand this is a thing of ultimate comfort on a very cold and dreich night. My Nanna would always have a bottle of local ale with this, the ale had to be poured into a glass in front of a light or window, it would still be fermenting in the bottle, I think it was called a Worthington White Shield.
  6. You know I have never seen these hereabouts, there does seem to be quite specific local baked delicacies up here and they don't travel well! Our area is more butteries and some very weird looking things made mostly with marshmallow and icing - not for the squeemish! I will ask my Baker chum about the buns. Right - Gran did mention the extreme local nature of baked goods once. I have, therefore, no explanation as to how she knew about Ecclefechan tarts (the butteriest of the butteries) without ever having visited the area! I'll be making Hogamany bun this year, currants or note - I'll post back with pictures. You know Walkers now make Ecclefechan tarts and Oh Boy are they sweet, I wouldn't say they were anything like a Buttery though, the ones I had were very short pastry tart cases filled with a very rich mince meat (our mince meat i.e. dried fruit, suet or butter and lots of sugar) and, I think, some kind of condensed milk glaze, tooth falling out stuff!!!
  7. You know I have never seen these hereabouts, there does seem to be quite specific local baked delicacies up here and they don't travel well! Our area is more butteries and some very weird looking things made mostly with marshmallow and icing - not for the squeemish! I will ask my Baker chum about the buns. Oh, perhaps you'll know - my late husband's family was from Aberdeen and they used to get these bread/pastry roll things that were supposedly a local thing to Aberdeen. (Certainly I never saw them in shops in England near London, where we lived.) I cannot for the life of me remember what they called them, though. I do remember thinking they were a bit similar to a croissant - similar layered flake-y interior, though perhaps denser than your typical croissant. (I even made the things once and I still can't remember what they were called, and it was long enough ago that I don't remember enough of the process to hunt for a recipe that way. I just remember there seemed to be a lot of folding and rolling out involved - as you do with other baked goods that have that many-layers texture.) This http://eatscotland.visitscotland.com/food-drink/traditional/aberdeen-rowie/ perhaps? That is it or as it is called here a Buttery, Rowie is quite specific to Aberdeen (the name). It is indeed like a squashed croissant but made with lard and salt so a much more savoury flavour - sounds horrid but is quite yummy. I serve them warm with salted butter and blackcurrant jam and tourists just love them.
  8. You know I have never seen these hereabouts, there does seem to be quite specific local baked delicacies up here and they don't travel well! Our area is more butteries and some very weird looking things made mostly with marshmallow and icing - not for the squeemish! I will ask my Baker chum about the buns.
  9. Jaymes I do indeed have the recipe and will look it out for you tonight and post tomorrow. Smithy Clootie Dumpling is a large dumpling mix made with suet about 4 pounds in weight so as to keep the family fed for a good few days, full of dried fruit and, of course, some booze either rum or whisky that is dumped into the middle of a floured linen cloth (this is the clootie and families treasure their cloths and pass them on to children) the whole is then steamed for hours and served with custard when hot, sliced like cake when cold and often fried with bacon etc for breakfast. It tastes similar to a lighter version of a Christmas Pud, but not so unctuous somehow.
  10. Purple sprouting broccoli is just showing its pretty face in the shops here along with 'dirty' carrots and new season swede so Haggis is on the menu soon, I like to serve mine with a whisky based Cumberland type sauce, clootie dumplings are another firm favourite with friends and customers alike - personally I can take or leave it! My most favourite memory of early winter food from London was my Nanna's ambrosial Bacon and Onion pudding made in a cloth, I can taste it now.
  11. Sell apple sauce to me please

    Yes, so sorry I am still here, alive and kicking - had the chance to pop over to Isle of Skye so grabbed it with both hands. Thank you all for your input, I can see that our idea of apple sauce (almost exclusively used with pork here) does either include, or exclusively use sharp cooking apples, so soothing it is not. Apple butter sounds just the thing to make with the large majority of my treasure. Have made some pectin already which was amazingly easy and pleasing to use. I like the idea of apple breads, new to me and such a good idea. Oddly the Scots do not seem to use their apple crop or even bother to give it away, surprising considering the dearth of fruit up here. In England it is a common sight to see 'help yourself' boxes at the side of the road. Thank you all for your good ideas, as always.
  12. Sell apple sauce to me please

    I have been given the bounty of a large amount of apples, a huge mixture of glory. I don't think the UK has such great ideas with apple sauce as others do so could you tell me what you use it for?
  13. Grocery Shopping

    Huiray, thank you for the welcome. My list is pretty typical of what I can get at say Lidl or our local supermarket right now. Sadly this far North we are unable to grow courgettes, runner beans, tomatoes etc without a very decent greenhouse and then we have trouble with light levels, this makes farm shops a pretty dismal affair! Mostly, had we to live on local produce, it would be Swedes, potatoes, cauliflowers, massive cabbages, and carrots. That would be it really. Easy to see why the older Scottish diet was mostly protein and oatmeal based. Up until 10 years ago local supermarkets only stocked Olives at Christmas - they were not to be enjoyed willynilly!!!!! Many things like this made me laugh hugely when I first moved here
  14. Grocery Shopping

    Sorry - yes it is a very vague term I agree LOL In the case of the toms it was 300 gm which, actually, is a very generous punnet indeed. I would say 200gm would be the norm unless you are talking 'pick your own' but that is totally another kettle of fish
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