New Year

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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

Desserts for Hogmanay

Cranachan, ......is a popular dessert which I posted in our scottish week (search, category, scottish and you should be able to find it)...

Rumbledethumps

Vegetables Tradition has it that the Scots do not eat vegetables, which could explain why I am having a lot of bother trying to find side...

Black bun

This moist, fruity cake covered with rich pastry is traditionally eaten at Hogmanay, with a wee dram. Make it in advance so the flavours...

Venison Pie, and Highland beef with pickled walnuts & puff pastry tops

There are pies and there are special pies. Venison Pie is a very special pie. The leanness of the meat which belies the richness of the...

Cock a Leekie Soup

Cock a Leekie Soup is an earthy, traditional Scottish dish with many regional variations, some of which go back as far as the 16th...

Hogmanay - Haggis, Neeps and Tatties

With New Year /Hogmanay just a few days away for the rest of the week we will focuse on Scotland. The best place to see in the New Year....

Cranachan

Sweet raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - absolutely delicious. Ingredients 2 tbsp medium...

Succulent braised venison

Succulent braised venison Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try...

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COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.

A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes