Barley Bannocks Recipe
8 oz barley flour
2 oz plain flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
10 oz buttermilk or freshly soured
1 . milk
Add the soda to the milk. Sift the dry ingredients. Now add the
buttermilk and make into a light, soft dough with little handling.
Make a round of about 1/2-inch thick and cut into wedges. Bake on a
medium to hot girdle on both sides, until brown. Keep soft and warm
by wrapping in a cloth.
Originated on the Island of Stornoway. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
to Grain Recipes
Food Tips of the Week
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Some reduced carb diet tips:
Superfoods containing carotenes
(includes parsley, collard greens and tomato puree)
These vegetables and fruits contain the carotenoids believed by many play a key role in helping stop cancer, particularly those cancers involving the esophagus and stomach. Most are also low in calories, so you should add them to your weight loss program.
Barley Bannocks Recipe from the Recipes 4U Collection
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