It was Burns Night last night in Scotland (if not all around the world!). It’s a commemoration, on his birthday, of the life & works of poet Robert – aka Rabbie – Burns.
The annual celebration usually involves saying grace, a poetry recitation, bagpipe playing, a supper of soup & haggis, numerous speeches and a few Scotch whisky toasts interspersed throughout the evening.
We’ve chosen this lovely vintage saucepan set being offered by St Kentigern Hospice* in Denbighshire for this week’s Charity Vintage post. Six different sized pans should cover most culinary needs – and we love the cheery daisy pattern. Very good condition too… and a bargain at £29.99 for the set.
*St Kentigern Hospice’s objective is to offer patients, their carers, families and friends, responsive holistic care in a warm, homely, safe, nurturing environment.
We’ve been blessed this week with a thick, deep carpet of pristine snow. Because we live in the hilly Pennines it’s perfect for sledging. We’ve had a look online for sledges suitable for (not so) grown ups and there are loads from which to choose.
We love the look of the traditional Scandi wooden examples but they’ll take up a lot of storage space for the 50 or so weeks of the year that they weren’t being used. The fold up aluminium one is much more practical – and lightweight too, for getting up to the top of the hill. The red plastic Delta is cheap & cheerful perfect if you’re in a part of the country that rarely gets snow. The other metal sledge looks like a Formula one version – I wonder what its top speed would be!
Last week we shared a Taiwanese bread recipe; this week we’re staying in that general geographical area with this Japanese cheesecake.
This cake is also known as a soufflé cheesecake – it gets this airy texture from the separated eggs.
A stiff meringue is made from the whipped egg whites and sugar, and is then folded into the mixture at the end.
To finish the cheesecake, the recipe calls for an apricot glaze. We have all manner of home made jams & jellies in the cupboard, so I decided to make a plain version of the cake – then experiment with the different flavours of jam for each slice.
Apricot might indeed be perfect, but you never know…
…it could be blackcurrant, wild raspberry, strawberry, gooseberry or quince!