Notes about Recipes in this book

• Cock-a-leekie pie

  • lkgrover on February 11, 2024

    Delicious chicken pot pie with leeks, prunes, and tarragon. I modified the cooking time for leftover roast chicken.

• Crumpets

  • lkgrover on March 11, 2024

    Loved these crumpets. I toasted them before eating with jam.

• Plum & apple galette

  • KCKB on September 08, 2024

    A lovely late summer/early fall rustic dessert. I needed to make a few subsitutions: Granny Smiths in lieu of Bramley apples; a mix of hazelnuts and almonds because I was short the full amount of hazelnuts; and I didn’t have spelt flour so just used plain whole wheat. I also used Sugar in the Raw for sprinkling because I like the texture of the bigger crystals. I will make this again, with the full amount of hazelnuts and with spelt flour, to see how it changes the texture of the crust, but even with my substitutions this is nutty, tangy, and satisfying!

• Chocolate digestives

  • KCKB on November 05, 2023

    For US-based bakers: wholemeal flour (used in the UK and in this recipe) is not the same as American whole wheat flour. Cook’s Illustrated gives a formula for replicating it (Irish Brown Soda Bread, Mar/Apr 2018, pp.12-13). Adapting to this recipe: 82g whole wheat flour, 41g all-purpose flour, 41g wheat bran and 11g wheat germ=175g DIY wholemeal. I used a glass w/a 2.75in diameter as a cookie cutter, and the recipe made exactly enough dough for 20 1cm-thick biscuits (a little too thick, though - will roll thinner next time.) Since I didn’t have extra wholemeal flour to scatter on the work surface, I rolled the dough between two sheets of parchment (which can then be reused to line baking sheets, and the cleanup is a breeze). You could also just use whole wheat or all-purpose flour for rolling. There is a little baking powder/soda taste to the finished biscuits - maybe reduce the amounts a little? These are less sweet than the Chocolate Digestives from Outlander Kitchen.