On a long bike ride through sunny Deeside I happened to pass a house with a hand painted sign outside simply saying “For Sale Comb Honey”. Well you have to stop to check it out don’t you? I pulled up to the side of the house to find an elderly gentleman who keeps a few bees and when he has an excess of honey (didn’t happen for him last year but this year has been a bumper one apparently) he packages up a few sections of honeycomb and sells it for a fiver from his house. Continue reading “Stumbling across some local honeycomb”
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”
Tablet is a traditional Scottish treat which might seem similar to fudge but it’s harder, crumbly and sweeter. You can usually find it at tea mornings, jumble sales and summer galas as it’s long been a mainstay of the home bakes tables that appear in those locations.
I’ve got fond memories of my Mum making it when we were little and I’ve tried it before in the past with little success. My last attempt ended with a baking tray full of sugary mush that was barely edible. But it’s worth persevering to get it right so I thought I’d give it another go. Continue reading “Homemade Tablet”
It all started because Oliver at Salad Days, Offal Nights made a St George risotto using English ingredients (which seemed to contain mostly leeks!?). That’s a good idea I thought so I started thinking about a St Andrews version.
Neeps (swedes) would work quite well with the barley and my first thought was to roast some small joint of lamb or venison to go with the risotto. Then I remembered about the haggis in the freezer. Continue reading “Haggis, neeps and barley risotto – when good ideas go bad”
As we’re in the merciless grip of the worst snow for 45 years it’s definitely time to break out the big guns. Winter stews, casseroles, anything that takes a few hours of cooking with lots of big flavours, root vegetables and plenty of leftovers. Continue reading “Winter Stew”