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(c) BRIDGEMAN; Supplied by The Public Catalogue Foundation

The days between Christmas and New Year (Hogmanay) are called the ‘daft days’. Perhaps because the usual routines are out of action. We swim about in unstructured time. I have to say I’ve been enjoying it very much. I’ve been crocheting and making traditional Scottish Tablet.

If you are at a loose end or are looking for a present for someone here’s my mother’s recipe. It is incredibly sweet a little goes along way. Great with a large cup of coffee and a book.

2 lb Granulated Sugar 1 Tin Evaporated Milk
4 oz butter 1 teaspoon vanilla essence (optional)
1 tablespoon golden syrup (you can substitute honey if you like)
Using a heavy bottomed pan, combine all ingredients except the vanilla essence. Cook slowly until a boil or 245 degree Farenheit or makes a soft ball if tested in cold water. Stir continually. Once boiling reduce down the heat once it starts to darken. Remove from heat and add vanilla essence and beat until thick. Pour onto a tray which is lined with parchment paper and score into squares when the mixture is almost cold. If once its cold you don’t feel it is achieving a satisifying level of hardness return to the pot and reboil.

Postal Joy!

One of the things that brings me great pleasure at this time of year is the post – real post. Actual cards instead of everlasting junk mail and bills. If you want to extend that feeling of real mail I’m offering Postal Joy again this year. Postal Joy is a service I offer for real mail. There are three options 8, 12, or 18 items of mail. Mail starts in the first week of January and extends until Febuary (mid February for those who opt for 18 items of mail). Each will get a small packet of tablet, a mail surprise ! and a mix of postcards. All cards are handwritten.

Newsletter subscribers get 20% off subscribe HERE and I send you the code. Find out more at my Etsy shop. The cost by the way is the same where ever you live in the world! No extra postage charges.

The picture is by Anne Redpath Scottish Colourist painter. Over at my facebook page I’m posting one Scottish Colourist a day to chase away the winter gloom.

Picture from here – includes recipe on how to make Lemon curd

I’m just back from a trip south to London/Cambridge which was baking hot. I came off the train last Wednesday, put my backpack into the lockers at the British Library and wended my way through Bloomsbury. Eventually just sitting on a bench in Russell Square and thawing out after the very odd winter we have had. Thank goodness I didn’t travel down with my coat or I’d have had to haul that about the south of England as well.

I’d have loved to have had some Lemon Curd Ice Cream to keep me cool.

Recipe

1 bottle of lemon curd

1 small carton of creme fraiche

1 small carton of double cream

(optional grated zest of 1 lemon)

Mix all the ingredients throughly add zest if using commercial curd. Place in shallow dish then into freezer compartment. About every 30-40 mins remove mixture and mix up so it freezes evenly. Makes a throughly refreshing ice cream for hot days.

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