Scottish Crowdie Food

HOMEMADE SCOTTISH CROWDIE CHEESE

Homemade Scottish Crowdie Cheese image

A super easy recipe for homemade Scottish crowdie cheese that goes perfectly with oatcakes, in pasta and in baking too.

Provided by Karon Grieve

Categories cheese

Time 1h20m

Number Of Ingredients 6

Ingredients

1/4 tablet of vegetarian rennet
1/2 tsp citric acid
2 lt whole milk
1/2 tsp sea salt
3 tbsp coursely ground black pepper
3 tbsp pinhead oatmeal

Steps:

Dissolve 1/4 of a rennet tablet in 50ml of cooled boiled water and also dissolve 1/2 tsp of citric acid in 25ml of boiled and cooled water and set both aside.
Gently heat the milk in a large pan to 90F/32C.
Add the citric acid solution and mix in with a wooden spoon using an up and down motion instead of the normal swirl.
Remove the pan from the heat, cover and let it sit for 30 minutes.
Now add half the rennet mixture and again mix in using the up and down method for about 10 seconds.
Put the pan back on the stove and heat the mixture to 105F/40C and keep it at this temperature for 3 minutes.
The pan will be full of lumpy looking curds a bit like giant cottage cheese!
Line a colander with the muslin and place this over a large bowl to catch the whey. Now very carefully pour the curds into the colander allowing the whey to drain into the bowl below.
Leave for 15 minutes to drain and then add 1/2 tsp salt.
As I wanted to make the traditional Scottish crowdie that is almost firm and served in a roll covered with oats and pepper, I chose to wrap the muslin around the curds and place a heavy jar on top (homemade yogurt in case you are interested) to press out as much liquid as possible.
I then pulled off pieces of the cheese and rolled into balls slightly flattening them into patties.
Mix some pinhead oatmeal with coursely ground black pepper and press the cheese pattie into the mix making sure it is completely covered. Do this with the rest of the cheese and then pop them in the fridge to set up a bit.
Serve your homemade crowdie with oatcakes, on toast or with crunchy French bread and some leafy salad on the side. For me it has to be oatcakes and slices of pear, perfect!

Nutrition Facts : ServingSize 30 g, Calories 68 kcal, Carbohydrate 3.3 g, Protein 4.5 g, Fat 3.9 g, Fiber 0.8 g, Sugar 0.2 g

RASPBERRY CREAM CROWDIE

Raspberry Cream Crowdie image

Crowdies are traditional Scottish desserts, first served to celebrate the autumn harvest. Naturally, they include whisky among their ingredients, but that can be omitted! To keep your dessert course purely Scottish, serve this Raspberry Cream Crowdie with rich Scottish shortbreads. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour. Vary the berries to suit taste preferences. Crowdies may be largely prepared ahead, but are best assembled just before being served: that way the oats stay crisp. The preparation and cooking times below do not include the several hours cooling time required after you have made the crowdies.

Provided by bluemoon downunder

Categories Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

75 g oatmeal or 75 g oats
200 ml double cream, reduced fat is fine
4 tablespoons clear honey
2 -3 tablespoons whiskey (optional)
350 g fresh raspberries

Steps:

Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.

Nutrition Facts : Calories 357.3, Fat 20.6, SaturatedFat 12, Cholesterol 69.9, Sodium 21.9, Carbohydrate 41.7, Fiber 7.6, Sugar 21.4, Protein 5.2

SCOTTISH CREAM CROWDIE WITH RASPBERRIES

Scottish Cream Crowdie With Raspberries image

This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.

Provided by Sharon123

Categories Breakfast

Time 20m

Yield 1-2

Number Of Ingredients 5

Ingredients

1/3 cup rolled oats
1 cup heavy cream
1/3 cup confectioners' sugar
1 teaspoon vanilla
1 cup raspberries (other berries would work fine here)

Steps:

Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!

Nutrition Facts : Calories 1156.2, Fat 90.6, SaturatedFat 55.1, Cholesterol 326.1, Sodium 93.5, Carbohydrate 79.7, Fiber 10.6, Sugar 45.8, Protein 10.7