For Burns Night I try and make one traditional Scottish recipe. This year it was tattie scones. Made with potatoes, my Glaswegian friend told me that they were as good as the ones her Mum made. Now, that is high praise indeed.
Load shedding at home between 6pm and 10pm was becoming an issue. And any blackout over the weekend was more than an inconvenience. This resulted in us putting in solar generated power. And really, we have not noticed the lights going off, other than the noise from the shopping centre’s generator. But at work it is becoming a pain in the rear, to put it mildly. Our alarm battery is not charging enough and needed replacing again. And the battery keeping our internet going ran out of juice within 45 minutes. This has meant that I have over an hour without being able to do any online work. Other than being behind in blogging, I have a gazillion tabs open with things I need to attend to. And I am skipping over non urgent emails until I can get onto the internet and follow the links.
Today’s inspirational recipe from Lavender and Lime ♥ Tattie Scones ♥ #LavenderAndLime Click To Tweet
When load shedding starts at 8am I have to be in the office early enough to get the computer work done. And often the power was off the day before at 4pm as well. When this happens it becomes a madhouse at 10am when the electricity is restored. I feel like we are continuously playing catch-up and can relate myself to a dog chasing its tail. Except, there is nothing humorous about this to anyone watching. I like to go home each day with everything under control and we are not achieving that at all. I am so grateful to live in the City of Cape Town where our levels of load shedding are less than anywhere else. But I want to scream at the Government for allowing this awful situation to arise that is costing businesses untold millions in lost revenue. Not to mention the extra expenses needed to keep the lights on!
Click on the links for conversions and notes.
- 500 g baby potatoes
- 25 g salted butter, plus extra for frying
- 125 g flour, plus extra for dusting
- Steam your potatoes with the skin on until completely cooked
- Mash through a ricer into a bowl, removing the skins
- Add the butter and mix in completely
- Add the flour a tablespoon at a time and mix to form a stiff dough
- Turn out onto a lightly dusted surface and roll into a sausage shape
- Divide into 4 and shape each piece into a ball
- Lightly flour each ball and flatten into a disc shape, 5mm thick
- Prick the top surface with a sharp knife then score a cross into the top, without going all the way through
- Heat a heavy non stick or cast iron pan over a high temeperature
- When hot, reduce the temperature to medium-low and dust the pan with flour
- Place one of the scones into the pan and cook for 4 minutes
- Turn over and cook the other side for another 4 minutes
- Remove, set aside on a wire rack and repeat with the remaining scones
- Once they are all done, cut them into quarters along the score marks
- Wipe the excess flour from your pan, melt some butter and lightly fry the scones just before serving so that they are warm
View the previous posts on April 13:
- 2022: Make Your Own Smoothie
- 2020: Custard Sponge
- 2018: Orange Chocolate Mousse
- 2016: The Pasta Book
- 2015: Ranch Dressing
- 2012: Lemon Balm
- 2011: Bay