The Kirkcaldy Book - Community Forums - Scottish Dishes - recipes to share

Hi Betty, thank you for the recipe,I just love tablet, my grandmother used to make it for me when I was little, also puff toffee.
Maybe you would like to post the recipe for your potted meat, it is so nice and lots better than you can buy in the shops.

Here is another yummy cake.

Tipsy Cake


You'll Need:

300ml sherry
8 sponges fingers, split into half
115g caster sugar
60ml strawberry jam
60ml apricot jam sieved
60ml raspberry jam
3 egg whites
50g split blanched almonds
1 thinly sliced lemon
300ml cream
Squeeze of lemon juice

Directions :

Slightly warm the sherry and stir in one tablespoon sugar and lemon juice. Place four of the sponges finger halves in an ovenproof dish and pour some of the sherry over them so that they are soaked. Spread the strawberry jam on top. Place four more sponge halves on top and soak with some more of the sherry mixture. Spread the strained apricot mixture on top. Repeat with four more sponge halves, sherry and spread the raspberry jam. Add another layer of four more halves and soak with the remaining mixture. Whisk the egg whites until they are stiff and then beat in the reamaining sugar until it is thick and shiny. Spread the cream over the cake and ruffle into small peaks. Sprinkle with the blanched almonds. Bake in a pre-heated oven at 180C for about 20 minutes until the meringue top has set. Decorate the meringue with the lemon slices and serve with cream.
Just great with a coffee.

Everyone loves this dessert.
Sherry Trifle


You'll Need:

1 jam roll
1 strawberry jelly
sherry
custard
cream
stawberries
banana, cherries, raspberries, or tin of mixed fruit.

Directions :

Cut jam roll into slices and then cut the slices in 1/2, place jam roll into a bowl and pour sherry over it, the amount of sherry is to personal taste. Make the jelly, let it cool but not set. When cool pour over the sponge and refridgerate untill set. place fruit on top of the jelly. Make custard, and when cold pour on top of fruit. Decorate the trifle with the cream and strawberries and some shaved chocolate

Here is another old favorite, just great spread with butter and syrup, and a great cup of tea.

Attached file:   kb recipessm.JPG (72.75 KB)

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Nice to see the recipes from the KB getting spread around and shared on the FFTW site. There are lots more recipes to come and anyone can add to them.

Here goes Annie, but no garauntees how everyone elses will turn out, but mine is yummy every time all measurements are in pounds weight not kilos cause I have'nt a clue about metric.

POTTED HOUGH

3lb hough (shin of beef) ask for this in one piece as having it sliced wastes a lot.

1 nap bone (nuckle bone, one from the hind leg is preferable as there is more marrow in it).

Put meat and bone in a large pan, cover with water and bring to boil, simmer for four hours, when cooked, use another large pan and strain some of the juice into it so the shredded meat won't dry up, shred and chop all the meat and add to the strained juice, strain all the juice from the first pan to the second, discard the bone, fat and grissle

Salt and white pepper to tast.

fill bowls casserole dishes etc.

leave to cool and set then cover with lids or clingfilm

Enjoy.

Hi Betty, thank you for your recipes, Here is another one I like to do for a light lunch. I hope more people will post their favorite recipes or interesting ones, it is nice to share good ones. I added a bit to the shortbread one as I forgot to do it.

Chicken and ham Rolls

You'll Need:

Chicken and Ham Rolls
500g (1Lb) cooked chicken meat, diced
2/3 cup mayonnaise
1/2 cup chopped parsley
1/2 cup chopped celery leaves
12 black olives, stoned and finely chopped
1 large green pepper,cored seeded and finely chopped
salt and pepper
16 slices of cooked ham

Directions :

Mix together the chicken, mayonnaise, parsley, celery leaves, olives, green pepper and salt and pepper to taste. Spread on the ham slices and roll up. Arrange on a platter lined with the lettuce leaves. serves 16.Enjoy.