Scoffopedia

Category: Uncategorized

  • Bakewell tart

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    A Bakewell tart is a confection originating from Bakewell, a town in Derbyshire, England. Historically, it was served at any holiday occasion. Nowadays one could eat them on any day, usually with a cup of tea. Commercial versions are easily available. The tart consists of a shortcrust pastry shell, topped with a layer of jam,…

  • Almond

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    Almonds are the nuts of the almond tree, a close relative of the peach, apricot and plum. The are two types of almonds – bitter and sweet. The bitter almonds contain prussic acid but can be used sparingly to produce oils, extracts and flavourings, eg for the liqueur amaretto. The sweet almonds are the ones…

  • Bay leaf

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    Bay leaves are the aromatic leaves of several plants, especially the bay laurel, which are used in cooking. They are used to add fragrance and flavour to a wide variety of dishes in Europe, the Americas, and in Asia, particularly stocks and stews. They help to add a good depth of flavour. The leaves are…

  • Vinegar

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    Vinegar literally means ‘sour wine’ and it was originally produced by the acetic fermentation of wine.  Whilst there is some evidence that it existed in Britain in pre-Roman times, it was the Romans who introduced it more fully. The Romans were very keen on it as a condiment, for cooking and even – well watered…

  • Adzuki bean

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    The adzuki bean originates from Japan and is sometimes also called azuki, aduki, or red mung bean in English. The bean is also commonly cultivated in Asia and it is the red variety which is most widely grown. However, other varieties are available, eg white, grey, black and even mottled. The adzuki bean most Scoffopedia…

  • Achaar

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    Aachar is the name for pickles of the Indian subcontinent. They are usually made by finely chopping fruit or vegetables and marinating them in brine or edible oil, and seasoning with spices. Some regions use the same technique for meat and fish. The most common pickles of this style are made from mango and lime,…

  • Wormwood

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    Wormwood is a bitter tasting, woody herb which has been used for centuries to flavour drinks. Its Latin name is Artemisa absinthium, which is where the drink absinthe gets its name. The name wormwood comes from the original German name for the plant, wermut, as the plant was believed to be a remedy for intestinal worms.…

  • Vermouth

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    Vermouth is an alcoholic drink made from a red or white wine base infused with any of a wide variety of aromatic herbs. It’s mostly used as a basis for cocktails. Its name comes from one herb in particular – wormwood. Vermouth is produced in the foothills of the Alps on both the French and…

  • Eggnog

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    Eggnog is a rich, chilled, sweetened, dairy-based alcoholic beverage. Traditionally it’s made with whisked egg yolks, sugar, cream and brandy, rum or bourbon. The egg whites are whisked until foamy and added just before serving. It’s often drunk at celebrations, especially Christmas.  It’s commercially available premixed but it’s also easy to make at home. See…

  • Dauphinoise

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    What is it? Gratin dauphinoise is a traditional French dish made with sliced potatoes, baked in cream, seasoned with nutmeg and garlic. Other vegetables can be cooked in the same way. The celeriac dauphinoise pictured above has been made as an individual portion but it’s more usual to make a large dish and split it…