Food and drink

Pancake Breakfast

I was out of the house on Tuesday so missed pancake day, though to be honest it’s not something I tend to pay attention to most years. Still in advance of it the local supermarket had stocked up on pancake related supplies including maple syrup so I picked up a bottle and as I had some eggs in the kitchen decided a pancake breakfast would be a great way to start the weekend.

Pancakes are so easy. You’d really have to work hard to screw them up. The batter is simple, I use the same recipe as I do for Yorkshire puddings – just flour, eggs and milk with a small pinch of salt (or sugar if making for dessert). Cook in a medium non-stick pan with a tiny bit of oil. It just takes minutes to get perfect, fluffy pancakes that are great with a few slices of bacon and a generous glug of the aforementioned maple syrup. Just the thing for a Saturday morning. Especially if, like me, you’ve had one beer too many the night before! Continue reading “Pancake Breakfast”

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Snapshots

Full English

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Recovering from the night before in the Bayswater Arms, London

Food and drink

Homemade Butteries

I don’t normally do requests but on this occasion I’ll make an exception. An expat friend of mine demanded that I post a recipe for butteries after my snapshot post on them last week. The sight of Aitken’s finest produce on my frontpage reminded him how much he missed them for breakfast. I can’t blame him really.

Butteries or rowies are a speciality of north-east Scotland. Similar to a flat croissant, they’re high in fat and salt with a large amount of butter and lard in the recipe. This isn’t health food! They were originally developed as food that would keep for a few days on a fishing boat; hence the high salt content. Don’t be put off by their unhealthy reputation though. As an occasional treat they’re delicious. As long as they’re fresh then I’ll eat them plain but most people like them lightly toasted with butter and jam.
Continue reading “Homemade Butteries”

Snapshots

A north east delicacy

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It’s full of fat and has extraordinary levels of salt; but it makes a very tasty breakfast. If you don’t know what it is this is a buttery or rowie. Only found in the north east of Scotland, they’re like a salty flat croissant made with lard. Aitken’s in Torry make the best ones.

I should do a proper blog post on these sometime.

Thoughts

A capital weekend – 3 days in Edinburgh

We thought it would be a good idea to go to Edinburgh for the Scotland – Wales six nations match. Turns out that was a mistake, but the rest of the weekend was great. I’ll pick up from 75 minutes into the rugby. Probably best as everything before that was a bit disappointing. Anyway, we had enough and decided to steal a march on the rest of Murrayfield¬†so nipped out early. A long walk at a brisk pace brought us to Zizzi¬†before any other rugby fan and we managed to secure a table for two where we sat and watched the baying hordes arrive a couple of minutes later and be turned away. Continue reading “A capital weekend – 3 days in Edinburgh”

Recipe

Baked breakfast stack

In the interests of full disclosure I didn’t have this for breakfast. A disaster with the grill the day before meant I had to spend some time cleaning up broken glass from inside the oven and I didn’t fancy doing that before breakfast. So really this is a lunch stack but if I was doing it again it would definitely be for the most important meal of the day, which is nothing except what it deserves as the end result was almost as spectacular as the grill explosion the night before! Continue reading “Baked breakfast stack”