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Traditional Scottish Recipes on a JohnsHaven Festival Tea Towel

Traditional Scottish Recipes on a JohnsHaven Festival Tea Towel
Recipes on towels?

Dundee Cake
Serves 12
Dundee Cake
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Prep Time
1 hr
Prep Time
1 hr
Ingredients
  1. beat 1/2 pound butter and 1/2 pound sugar to cream.; Beat into 6 eggs one at a time. Beat in 1/2 pound flour. Add 1/4 pound (each) currants, Raisins, and Sultanas.: Add 2 ounces of Candied peel, with 3 ounces of almonds and zest of orange.
Instructions
  1. pour into baking tin lined with greased paper. Flatten top and strew with Blanched Almonds. ;
  2. Bake in steady oven till ready.
  3. 160Degrees C: Gas 3.
Notes
  1. ? Gas 3
Adapted from Traditional Scottish Recipe
Adapted from Traditional Scottish Recipe
Culinary Daughter https://www.culinarydaughter.com/
Clootie Dumpling
description for Clootie Dumpling
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Prep Time
30 min
Total Time
5 hr
Prep Time
30 min
Total Time
5 hr
Ingredients
  1. 1 pound Flour; 12 ounce sugar; 1 pound chopped Suet; 2 teaspoon each cinnamon, ginger, mixed spice; 1/2 pound Raisins; 1/2 pound currant; spoons marmalade; 2 spoons syrup; 2 spoons baking soda dissolved in milk.
Instructions
  1. Mix all in basin with milk to dry consistency. Wet Cloth in boiling water and flour.; tie in a cloth. allow for swelling. Bring water to boiling point. Put Plate in base of pot. Boil for 4 1/2 hours. Keep covering with boiling water.
Adapted from Traditional Scottish Recipe
Adapted from Traditional Scottish Recipe
Culinary Daughter https://www.culinarydaughter.com/
Crazy i know! trinkets from the festival. Tweed Kettle does not sound anything like fish.

Tweed Kettle
Serves 2
Description is for Tweed Kettle Salmon.
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Prep Time
5 min
Total Time
1 hr 25 min
Prep Time
5 min
Total Time
1 hr 25 min
3lbs Fresh Scotch Salmon
  1. 2 teaspoons chopped chives: 2 teaspoons chopped parsley; 1/2 Pint Fish stock; 1/2 pint white wine;
Place the Salmon in Pan of Cold water. Bring to Boil;,simmer 5 Minutes. Remove from stock as reserve. Skin and bone the fish. Cut into 2 inch pieces. Season with mace. replace in pan with 1/2 pint fish stock. wine and chives. Cover and simmer for 20 minutes.
  1. Serve hot or Cold. Sprinkle Parsley
Adapted from Traditional Scottish Recipes
Adapted from Traditional Scottish Recipes
Culinary Daughter https://www.culinarydaughter.com/


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