Showing posts with label Scotland. Show all posts
Showing posts with label Scotland. Show all posts

February 04, 2016


Butter - 200 gms
Castor sugar -200 gms
Eggs - 5
Self raising flour - 200 gms
Grated nutmeg - 1/2 tsp
Mixed currants and sultanas - 250 gms
Glace cherries - 50 gms (chopped)
Mixed candied peel - 50 gms
Split blanched almonds - 50 gms


  • Cream the butter and sugar until light ad fluffy, and add the eggs one at a time with a sprinkling of  flour to prevent the mixture curdling.
  • Beat well after each addition.
  • Stir in most of the flour, the nutmeg, the ground almonds, and lastly the fruit dusted with the rest of the flour.
  • Mix well.
  • Turn into a buttered  and lined 10" cake tin.
  • Smooth top and arrange the blanched split almonds on it.
  • Bake in a warm oven for 2 1/2 hours.

January 19, 2016


Whole breasts of lamb - 2
Water - 1 litre
Onions - 3 
Carrots - 3 (peeled)
Pearly barley - 50 gms
Parsnips - 2 (peeled and diced)
Salt and freshly ground pepper
Freshly chopped parsley - 1 tbsp


  • Put the breasts of lamb into a large saucepan,a dd the water and bring gently to the boil. Skim any scum that rises to the surface.
  • Add one onion, one carrot and the pearl barley and simmer for 1 1/2 hours or until the meat is tender and almost falls off the bones.
  • Remove the meat from the pan and discard the onion and carrot.
  • Dice the remaining onions ad carrots and add to the pan with the parsnips.
  • Season to taste and simmer for another 20-25 minutes or until the vegetables are tender.
  • Meanwhile, when the meat is cool enough to handle, strip it off the bones and return the meat to the pan.
  • Remove from the heat, taste for seasoning and leave to cool.
  • Chill overnight in the refrigerator, then skim off and discard all the fat on the surface.
  • Before serving,Reheat gently on top of the stove for 30-40 minutes, stirring occasionally.
  • Taste for seasoning, the sprinkle with the parsley., pub-6783067284749878, DIRECT, f08c47fec0942fa0