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Friday, August 10, 2012 12:35 PM
Butter bakes best and, even if it is heading in the direction of a luxury item on our supermarket shelves, don’t shun it. None of the so-called butter substitutes produces the same result in baking…and a little of what you fancy does you good!
Bread and butter pudding, served with custard, is a filling and nourishing dessert, as well as being very economical…not surprisingly, it is an old dish which used up stale bread.
There is a plethora of biscuit-type recipes based on butter, often for special occasions, like Ballindalloch Shortbread, which puts a new slant on a traditional recipe.
Handsome Ballindalloch Castle lies on Speyside, in the north of Scotland, and has been home to the Macpherson-Grant family since 1546. The recipe comes from the present laird, Clare Macpherson-Grant Russell, author of a recipe book I Love Food. It was on this estate that the first Aberdeen-Angus cattle, now famed worldwide for their beef, were bred from the native cattle of Buchan and Angus.
Recipe – Ballindalloch Shortbread: perfect for morning coffee, afternoon tea and with a whisky at New Year!
http://www.ecook.co.nz/recipefinder?pi_categoryid=&ps_search=Ballindoch&x=0&y=0
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