A Post Entitled Purpledethumps
I found this recipe via an article on buzzfeed, and thought that’s a Scottish meal I’ve never heard of but need to try ASAP.Except when I got to the shops, they only had cauliflower or red cabbage. SO I opted for the later, and kinda freestyled from there, keeping in with the general idea of the recipe. That’s when the purple happened.
For about 8 servings.
1/4 of a red cabbage,
1kg of potatoes,
Butter and cream,
Salt, pepper, chives (or whatever seasoning herbs you like),
As much cheddar as you want.
(Some recipes also add an onion, but whatever man, I forgot all about it and it turned out great.)
- Dice the potatoes, put them to boil in salted water until tender.
- Slice the cabbage, also put them to boil in salted water for 10ish minutes.
- Once the potatoes are good, drain the water, add butter to the pan, cream, seasoning (and whatever you usually use to make mashed potatoes), and mash the shit out of your potatoes.
- Add the cabbage, then spread the resulting mix in a large buttered dish.
- Top it all with grated cheddar.
- Cook for 35 to 45 minutes at 180°C.
Have cranachan for dessert, for a completely Scottish meal.
A Post Entitled French Toast.
I’ve finally mastered my French toast recipe.
(Makes 4-6 slices)
2 tbsp crème fraîche.
(1/2 tsp vanilla extract.)
Mix the ingredients in a bowl, dunk white bread slices in it (not too long, otherwise they will too soggy), then fry them a couple of minutes on each side in the pan. Add cinnamon, or whatever your heart’s desire, and enjoy.
Butter Beer for Adults! ;)
What you need:
- 8 ounces Butterscotch Schnapps
- 2 liter Cream Soda
- 1 small container Marshmallow Creme.
How to make it:
In a small bowl, combine 4 tablespoons of marshmallow creme and one tablespoon of butterscotch schnapps. Microwave for 30 seconds, then stir together and set aside. Pour 8 ounces of schnapps in the bottom of a pitcher, then fill the rest up with cream soda and stir gently to mix together. Pour marshmallow mixture on top. As you pour the butter beer into drinking glasses, the marshmallow will aerate, creating a creamy foam on top of the drink.
A Post Entitled Leek and Potato Soup
When it’s cold outside there’s nothing better than making some warming home-made soup. It is so quick and easy to make and taste delicious.
Here is Becky’s favourite soup recipe.
2 tablespoons olive oil
2 large leeks, trimmed and sliced
1 onion, chopped
1 clove garlic, crushed
400g potatoes, peeled and sliced thinly
750ml vegetable stock
salt & freshly ground black pepper
milk, or cream
- Heat the olive oil in a large saucepan and add the butter.
- Add the leeks and onion and heat over a gentle heat for about 10 minutes being careful not to brown them.
- Add the garlic and potatoes and stir until well coated.
- Add the stock and seasoning. Bring to the boil, then simmer with the lid on for about 15 minutes, or until the potatoes are cooked.
- Remove from the heat and use a hand blender straight in the pan to blend until smooth.
- Put the pan back on a gentle heat and stir in a little milk or cream and check the seasoning.
This soup freezes really well. It’s best to freeze before adding the milk.
Leeks often have dirt and grit trapped between the layers so they always need washing well before using.
Cut the root end off and trim a couple of centimetres above the white part.
Remove the outer layer.
Slice down the leek lengthways and rinse well under running water while separating the layers.
Shake well to remove excess water before slicing.
Fail-Proof Pizza Dough & Cheesy Garlic Bread Sticks
Find the recipe here.