Black Currant Cheesecake Porridge

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When I look at old recipes, recipes of a bygone age, I am struck by how different the cooking methods were. Even a couple of generations back they had little more than a wood fired stove and a pair of hands to make their meals with. Nowadays of course we have many electrical gadgets, indeed I might say that we have a surfeit of them. The modern home has everything from microwave ovens, through multifunction mixers and blenders to the omnipotent Thermomix! One might wonder where it will all end…..

Those of you who like Science Fiction will have seen futuristic scenes where by simply pressing a button, a whole meal materialises in seconds as if by magic. Science Fiction right? Well a couple of recent articles have led me to believe that the this future is possibly nearer than one might imagine…..

………… My reason for talking about food gadgets is that I was given a new one for Christmas. My sister and her husband gave me a spurtle. For those of you unfamiliar with this most useful of kitchen gadgets, it is a hand-powered rotating, low drag coefficient, carved wooden precision implement with a stick-like profile that has been in use in Scotland since the 15th century……….

To read the rest of the article and to see the recipe please click here.


2017 Lincoln W. Betteridge

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Shortbread

7 Ready to eat

Today’s post is all about shortbread..… but before I get into that just a few words on strawberries……..

On the top of my blog it says “Traditional Recipes for a Sustainable World”. As such you will probably have noticed that my recipes tend to be traditional and that I use few technological kitchen marvels. I felt I had to take it a step further this week and get on my soapbox. You see my ire was raised on my last couple of visits to the local fruit and vegetable market here is Spain! Yes, they were selling strawberries. They had replaced the red of Santa’s Suit by the red of the strawberry……

So shortbread….. what a delicious and delicate thing it is that if done properly will just melt in the mouth. I put a little semolina flour in the mix as I think it adds a little more crunch to the shortbread, but if you are without then just substitute for an equivalent amount of ordinary flour.

The recipe below uses a shortbread mould but I also explain how to do it without. It is far easier and quicker to make the shortbread without the mould and to be honest with you I only use one on special occasions.

 

For the full post and the recipe please click here.