Auld Lang Syne ~ Times Gone Bye

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 The words that many of us join hands and sing at the strike of midnight are written in old Scots, the language commonly spoken in Scotland until 1707 when Scotland’s Parliament dissolved itself and was merged with England. The words were adapted by Rabbie Burns, Scotland’s National poet, from a traditional poem.  

AULD LANG SYNE

Words adapated from a traditional song by Rabbie Burns (1759-96)

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne?

CHORUS:
For auld lang syne, my dear,
For auld lang syne,
We’ll tak a cup of kindness yet,
For auld lang syne!

And surely ye’ll be your pint-stowp,
And surely I’ll be mine,
And we’ll tak a cup o kindness yet,
For auld lang syne!

We twa hae run about the braes,
And pou’d the gowans fine,
But we’ve wander’d monie a weary fit,
Sin auld lang syne.

We twa hae paidl’d in the burn
Frae morning sun till dine,
But seas between us braid hae roar’d
Sin auld lang syne.

And there’s a hand my trusty fiere,
And gie’s a hand o thine,
And we’ll tak a right guid-willie waught,
For auld lang syne

Meanings

auld lang syne – times gone by
be – pay for
braes – hills
braid – broad
burn – stream
dine – dinner time
fiere – friend
fit – foot
gowans – daisies
guid-willie waught – goodwill drink
monie – many
morning sun – noon
paidl’t – paddled
pint-stowp – pint tankard
pou’d – pulled
twa – two

Chocolate Fudge Cake

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Recipe taken from the book :  1000 Chocolate Baking and Desert Recipes from Around the World.. ISBN : 1-40542-493-6.

Ingredients:

175g Butter, unsalted for preference, softened, plus extra for greasing

175g Golden Caster Sugar

3 Eggs beaten

3 Tablespoons of Golden Syrup

3 Tablespoons of Ground Almonds

225g Self Raising Flour

a pinch of Salt

40g Cocoa Powder

For the icing:

225g Plain Chocolate, broken into pieces

100g Dark muscovado Sugar

225g Butter, unsalted for preference, diced

5 tablespoons of Evaporated Milk

Half a teaspoon of Vanilla Essence

To make the Icing:

  • Put the chocolate, sugar, butter, evaporated milk and vanilla essence in a heavy based saucepan, heat gently stirring constantly until melted.   Pour into a bowl and leave to cool, cover with cling film and leave to chill for 1 hour or until spreadable.   Preheat the oven to 180 degrees 350 farenheit or gas mark 4.   grease and base line 2 x 20cm or 8inch cake tins.
  • To make the cake, but the butter and sugar in a bowl and beat until light and fluffy.   gradually beat in the eggs, stir in the syrup and ground almonds, sift the flour salt and cocoa into a bowl, then fold it into the mixture.   add a little water if necessary to make a dropping consistency.   Spoon the mixture into the prepared tins and bake in the oven for 30 to 35 mins until springy to the touch and a skewer inserted into the centre comes out clean.
  • Leave in the tins for five mins then transfer to wire racks to cool off.   When the cakes are completely cold, sandwich them together with half of the icing.   Spread the remaining icing over the side and the top of the cake, swirling it to give a frosted appearance.

Seves 8 people.

Clootie Dumpling

Ingredients:

  • 4oz Suet, Chopped
  • 8oz Self Raising Flour
  • 1 Teaspoon Baking Powder
  • 4oz Bread Crumbs
  • 3oz Broon Sugar
  • 1 Grated Apple
  • 8oz Currants and Sultanas
  • 1 Teaspoon each of Cinnamon, Ginger & Nutmeg
  • 1 tablespoon Golden Syrup
  • 2 Eggs

method:

  • Half fill a large pot and bring tae the boil.
  • Scald a large piece of linen or cheesecloth with boiling water then dust it we’ flour.
  • Beat the eggs, mix in the syrup and milk (milk! it doesnt mention it in the recipe above eek!)
  • Gradually mix this into the dry ingredients and fruit.   Place the mixture in the middle of the cloth.   Tue it tight but allow for swelling.
  • Place on inverted plate on the bottom of the pan and put the pudding on it.   Boil for 3 tae 4 hours.   Never let the water drap below half the depth o’ the pudding.   Dip in cold water, remove the cloth and dry the pudding off in a medium-tae-hot oven.
  • Sprinkle the top wi’ sugar and serve with cream or custard.

Recipe extracted from “Maw Broon’s Cookbook” – ISBN 978-1-902407-45-6

Maw Broon’s Cookbook

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I was given a really great cookery book for my christmas and I thought that I would give it a mention here.. 

It has some fab recipes in it.. many old scottish traditional ones at that! … just like the ones your granny and mum used to make.   In fact it has a recipe for Clootie Dumpling which I plan to make this evening .. just in time for Ne’er Day :o)

The book has been put together very well, it includes handwritten recipes and extracts of the cartoon “The Broons” throughout the book :o)

The ISBN for it is 978-1-902407-45-6 and costs £9.95

My Husband & Daughters Trifle….

Last night when I got in from work my husband was busy making the tea (he’s off for 2 weeks, lucky so and so) along with our daughter, she likes to help :o)

Anyway… the two of them were all excited because they were making a jelly as a pudding for after tea.. they had bought the jelly that you get in the little packets which resembles a grid of little rubbery squares..     They had popped it into the microwave as per the instructions (also happened to be the quickest and easiest option for them both) and once it had melted they popped it into the fridge to set… or so they thought!

They were both expecting it to be ready as soon as they had finished their tea, the look on their faces when they went into the fridge to get it and discover that it hadnt set was priceless…

So… thats where today’s trifle comes into its own… yesterdays jelly turned into trifle.. except it doesnt have any sponge or fruit in the bottom of it or any cream on the top because they bought single cream and they didnt realise that it doesnt whip lol… my daughter had been standing in the kitchen this evening for about 20 mins trying to get it to go stiff until I entered the kitchen (i’d been upstairs all this time) then proceeded to tell them that single cream going thick is a no go-er.

So here is the finished trifle(of sorts) I have to admit i rather enjoyed it :o) 

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Saturday’s Kitchen

Well today as mentioned last night I have been mainly in my kitchen making and baking away.. that was until I remembered at 2.30 that my daughter and I had an appointment to get waxing done at 3.30 (i’d forgotten all about it eeek!).

Today in the kitchen I made the following : –

Banana & Dark Flame Raisin Loaf (top) banana-raisin-loaf.jpg Oat Cookies (bottom)

Sweet Potato, Red Pepper & Coconut Soup

2 Loaves of Bread  bread.jpg

and some shortbread.

I’m going to sit and have a browse through my cookery books tonight because I fancy making a big chocolate fudge cake.  Plus I want to have a look and see what i can make for Auld Year’s Night as we have friends coming round :o)

Spruced Up Pine Cones

Spruced Up Pine ConesOriginally uploaded by Towniesmallholder

Taken for my Flickr group 7 Days of Shooting.. Its Wk 23 and the theme is Christmas and the Festive Period – today being Shoot Anything Saturday..

I have had these pine cones for years… they came with a lovely bunch of festive flowers that I got from someone .. they were just too nice to throw away so I kept a hold of them.