You'll have had your tea?

中文步骤请猛击这里！http://foodforyoubc.blogspot.com/2012/02/blog-post.html


This is a famous Scottish greeting that cheekily implies a visitor has eaten already and the host won't have to feed you! It is however no reflection on the true warmth of Scottish hospitality and there are all kinds of culinary delights that those who have never ventured north of the English border can enjoy.

Brilliant Breakfasts

As this is one of the first posts for the blog, it seems appropriate to begin with the first (and most important) meal of the day - breakfast! Scotland lends itself especially well as source of inspiration for this meal. Infamous for their sweet tooth and inventive culinary creations, such as deep-fried chocolate bars, it may surprise some to discover that Scots claim credit for some of the tastiest and healthiest breakfasts. 

Good examples of these are the humble bowl of porridge and the more extravagent smoked salmon with scrambled eggs. These are both simple breakfasts created from ingredients that Scotland is famed for. Oats have traditionally been a popular staple food in a country where the climate and soil made growing wheat more difficult and is a common ingredient in many Scottish dishes. 

 When living in Berlin I regularly started the day with a bowl of porridge, made with oats, water - and nothing else. My German flatmate, Claudia, watching with curiousity one day asked to taste some of the grey-slop I consumed every morning and was not overly impressed. It is perhaps true to say that pure porridge is an acquired taste but in my opinion it can be customised in such a way that almost everyone will find delicious.

One of my favourite additions is a spoonful of another very-British ingredient - Golden Syrup. The taste of this is quite unique and it is in many countries widely-available. Unfortunately, in my experience this ingredient isn't readily available in mainland Europe but could be substituted with any molasses-type syrup. Another favourite flavouring of mine is a sprinkle of cinnamon in the porridge - topped with apples cooked for a couple of minutes in the microwave, or any other fruit for that matter - creates another breakfast heaven. 

The fact that porridge is very nutritious, high in soluble fibre, low in fat and calories and a low-GI food, that keeps you feeling full-up for hours, means that it represents the holy grail in the search of healthy breakfasts.   

Scotch Pancakes 

The recipe I would like to share is perhaps not a typical breakfast recipe but, in the tradition of American pancakes, I think it is one that can easily be adapted into a breakfast dish. The main reason I chose it, however, is because it is very easy to make. Scotch pancakes, also known as Drop-Scones, are a type of pancake traditionally made on a girdle (Scots for griddle), although a frying pan will do just fine. They are a little thicker than crepes and much smaller with a diameter of around 10cm.

Ingredients

• 110g plain flour
• 1 tsp cream of tartar
• 1/2 tsp bicarbonate of soda
• 25g sugar
• 1 egg
• 120ml milk

Note: I wasn't able to find cream of tartar or bicarbonate of soda in my local shop so substituted with a sprinkle of baking powder and dash of salt and it seemed to work ok!

Step 1

Sift the dry ingredients into a bowl.

Step 2

Make a well in the centre of the bowl and add an egg.

Step 3

Slowly pour in the milk, stirring the mixture until it forms a smooth batter.

Step 4

Heat a frying pan with a little vegetable oil or butter. As soon as the pan is hot, drop tablespoon size portions of the mixture into the pan to form small circles of batter. As the pancakes begin to cook through you will see small bubbles appear which tell you to flip the pancakes to cook the other side.

The pancakes should have a nice golden colour. If they are too pale, the pan is probably not hot enough.Once you flip the pancake, the other side will cook through in a couple of minutes.

Step 5

Voila - the pancakes are ready! Serve them hot with the topping of your choice. Scotch pancakes are traditionally topped with some butter and jam. Scotland is famous for it's berries and it's jams; the cold weather means that the sugar in the berries crystalises, making them particularly sweet. To make them even more appetising, top with crème fraîche and raspberries!