Sharabelle bakes

You must be  inebriated, before you can try them DEEP FRIED PIZZA Scotland has a colder climate than the rest of the UK, especially in the North where I was born.  So historically we would eat a lot of carbs because they were also cheap.  Being able to walk into a supermarket and have an endless range of food, is a pretty new phenomenon.   Which is why favourite traditional Scot's meals are - mince and tatties - stovies - porridge - Scotch broth soup.  (must be thick enough to stand a spoon in it) - Oatcakes  - tattie scones For most of the population meat was a luxury and wasn't eaten often.  Stovies was created as a way of bulking out the left overs. So it's not too hard to understand that when it comes to our modern day take away food it tends to be heavy on the carbs. Deep fried Pizza  - from serious eats.  Seems our Scottish classic is now being served in the US. Traditionally in Scotland, the...

High Street Bakers www.rowies.scot When I was researching  Haggis  for a previous post, I started thinking about what us Scot's really do eat.  Haggis might be our national dish, but at most we only eat it once a year. The typical Scottish working lunch usually comes from one of our local bakeries or a food van.  Hot and cold filled rolls  are still the top item to buy. But who could pass up the chance of a pie and a cake. Buttery or Rowie This is a breakfast classic from my hometown of Aberdeen, sold widely in the Aberdeenshire area.  You might see them sold in other parts of Scotland, but there just not the same.  Think of a flat croissant that's a doesn't puff up. There considered a savoury pastry due to their salty taste.  Traditionally these were made with butter, which is why their called butteries. However some less than scrupulous bakers started to use lard.  The commercially produced ones are made using oil, ...

Haggis  Haggis is referred to as Scotland's national dish, however most records show that it was popular all over Britain.  I always see it as a thrifty food, that used up parts of the animal that the wealthy wouldn't eat.   Traditional haggis was made from the sheep's pluck, heart, liver and lungs. Which are minced down, then mixed with oatmeal and spices.  Every haggis maker have their own secret spice recipe, that's locked away. Most Scots only eat it with neep's and tatties once a year on Burns night.  Were more likely to buy it ready to eat.  For non meat eaters like myself, vegetarian haggis is readily available.   Haggis shepherds pie Perfect recipe for using up leftover haggis.  Use Vegetarian haggis, if you don't like the sound of normal haggis ingredients.   Haggis Bridie recipe   Most Bakers shops in Scotland will have some version of a haggis pie.  Perfect for eating on the go. Hagg...

10 Ways to cook onions dairy free Onion's are used as an ingredient in many recipes, as they add a wonderful flavour.  Iv tried to find recipes and cooking techniques where the Onion is the star, rather than part of the supporting cast.  Vegetable recipes are easy to find, on the Internet.  Only problem is there mostly vegetarian and include dairy or cheese.  It's the same with TV chef's, It would be great if for once someone made a cooking show focuses for people with food allergy's or food intolerance's.   Until then I'll just keep up my own cooking & baking experiments.  1. Onion Soup Due to the Baltic cold weather over the last few days, I had to start my list with Soup.  Perfect for warming your bones on winter days.  It's usually served with a toasted cheese crouton on top.  If your not intolerant to yeast, you could try using your favourite Vegan Cheese.  Yea...

HOW NOT TO MAKE PIE!!! Sunday dinner Veggie Cornish pasty We all have our cooking kyrptonite, mine has been pastry.  Iv never attempted to make it for years and if I did I'd buy it pre-made.  After getting some pastry making tips at the Pantry last week, i decided to give it another go.  From the above picture you can see it wasn't a total success..... Making the pastry was the easy part, I made it dairy free by using TREX  as a substitute. (Got mine from Asda)  Rubbed it into the flour, then added a little water just to let it bind.  Then wrapped it in a plastic bag and rested it in the fridge for 1 hour.  Was pretty chuffed with myself so I got on with making the filling.    I found the recipe on a great website Vegan Society . My main problem is that I still haven't mastered the skills to assemble both pastry and filling yet.  My first mistake was attempting to use a betterware pie mak...