Search results
Results From The WOW.Com Content Network
The first printed recipe, in 1736, was from a Scotswoman named Mrs McLintock. [9] Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year's Eve), and weddings. In Scotland, it was traditional to break a decorated shortbread cake (infar-cake or dreaming bread) over the head of a new ...
Outside Scotland, the black bun is also eaten in the Appalachia region of the United States. [4] In 2013, a recipe was demonstrated by Paul Hollywood on a Christmas special of The Great British Bake Off. [5]. It was then set as the signature challenge in the 2025 Hogmanay Special.
Hogmanay (/ ˈ h ɒ ɡ m ə n eɪ, ˌ h ɒ ɡ m ə ˈ n eɪ / HOG-mə-nay, - NAY, [2] Scots: [ˌhɔɡməˈneː] [3]) is the Scots word for the last day of the old year and is synonymous with the celebration of the New Year in the Scottish manner.
Across Scotland's towns and cities, the occasion is known as Hogmanay, with origins reaching back to the celebration of the winter solstice among the Vikings, which saw wild parties in late December.
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
Articles relating to Hogmanay, the Scots word for the last day of the old year. The holiday is synonymous with the celebration of the New Year in the Scottish manner. It is normally followed by further celebration on the morning of New Year's Day (1 January) and in some cases, 2 January—a Scottish bank holiday.
When you need a tasty midday meal, turn to one of these highly rated lunch recipes. These lunch recipes are easy to pack and take with you on the go. 15 Best New Packable Lunches to Make This Month
In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. [4] Most modern bannocks are made with baking powder or baking soda as a leavening agent , giving them a light and airy texture.