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Cranachan. Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. It was originally a celebration of harvest, [1] made following the raspberry harvest in August. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called 'the uncontested ...
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern. Scotland's natural larder of vegetables ...
Cock-a-leekie. Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called "Scotland's National Soup", it probably originated as a chicken ...
Place of origin. Scotland. Main ingredients. Oatmeal or wheat flour, beef suet, brown sugar, currants, raisins, sultanas, cinnamon. Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage. [1][2][3]
Scotland. Main ingredients. Flour, butter, white sugar. Media: Shortbread. Shortbread or shortie[1] is a traditional Scottish biscuit usually made from one part white sugar, two parts butter and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda.
Clapshot. Clapshot is a traditional Scottish dish that originated in Orkney [1][2][3] and may be served with haggis, oatcakes, [2] mince, sausages or cold meat. [3] It is created by the combined mashing of swede turnips and potatoes (" neeps and tatties ") with the addition of chives, butter or dripping, salt and pepper; some versions include ...
Tattie scones are traditionally made as circles about 6 inches (15 cm) across and then cut into quarters, or farls. They may also be baked in small rounds. [2] They are generally unleavened and thin. They are traditionally served hot, and cold potato scones are often reheated by toasting or frying.
Cinnamon Apple Cake. This cake looks much more difficult to make than it actually is. Spiraling the apples on top will guarantee it's the most elegant-looking dessert in the room. Try and slice ...
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