Seven Celtic Nations/Including Norse

Comment

Comment by Lady Boru on April 17, 2013 at 9:38am

SCOTTISH TABLET Scottish Tablet, is a very delicious crumbly butter fudge, with a real home made taste from Scotland. Ingredients (for 4 pounds/1.8kg tablet):
Butter or margarine - half pound (225g)
Sweetened condensed milk - one pound (450g)
Castor sugar - 4 pounds (1.8kg)
Water - 1 pint (half litre)

Method
Using a non-stick pan, put the water on a low heat and melt in the butter. Add the sugar and bring to the boil. It is important to keep stirring all the time. Once it is boiling, stir in the condensed milk and simmer for 20 minutes. Again, keep stirring to avoid it sticking/burning. Take off the heat and beat vigorously for five minutes, adding the flavouring of your choice. Pour into a rectangular
greased tin and once it is partly cooled, cut into bars (roughly 5 inches long by 1/2 inches wide). Once the tablet is cold, wrap the bars in waxed paper and store in an airtight jar or tin.

Comment by Lady Boru on April 17, 2013 at 9:37am

Shortbread is traditionally pressed into an embossed mould and released to reveal an attractive design on the top before baking.

Ingredients:
6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour

Method:
Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy.

Sieve both the flour and the corn flour into the bowl and mix well.

Put a small amount of flour on your working surface and place the dough on this.

Shake a little flour on top and roll out about quarter inch thick.

Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3.

If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes.

Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven.

Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

Although the word "shortbread" is derived from shortening, and may have been made as early as the 12th Century, it is during the 16th Century that Mary, Queen of Scots favoured the familiar Petticoat Tails which have become famous the world over.

A tradition with the Shortbread was to break it over the head of the bride as she crossed the threshold of her new home.

Comment by Lady Boru on April 17, 2013 at 9:36am

Timeline Photos
Unicorns are the heraldic supporters of the Scottish Royal Arms, and an earlier Unicorn was the flagship of the old Scots navy. Almost every Scottish town has a Unicorn carved on the pinnacle of its ‘Merkat Cross’.

There could be few more appropriate ships to preserve in Scotland than HM Frigate Unicorn.

Unicorn’s figurehead represents a Unicorn wearing the heraldic naval coronet, with alternating sails and sterncastles. He supports a gilded cartouche between his front legs bearing the present-day Royal Arms, differenced for use in Scotland, with the Scottish lion rampant in the first and third quadrants, the three English ‘leopards’ courant in the second quadrant and the Welsh harp in the fourth quadrant.

A Unicorn is not simply a horse with a single horn. The mythical Unicorn had the legs and beard of a goat, and the figurehead therefore has cloven hooves. Had his hindquarters been carved, he would have had a lion’s tail!

Comment by Lady Boru on April 16, 2013 at 4:56pm

Comment by Lady Boru on April 16, 2013 at 4:55pm

Comment by Lady Boru on April 16, 2013 at 4:53pm

Comment by Lady Boru on April 16, 2013 at 4:52pm

Comment by Lady Boru on April 16, 2013 at 10:38am

Comment by Lady Boru on April 15, 2013 at 12:41pm

Comment by Lady Boru on April 9, 2013 at 1:05pm

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