Thursday, 14 February 2013

Oie y Dell Mooar

For English, click here.

Wahll, ta Oie y Dell Mooar er jeet reesht. Cha dod mee feddyn bara lawr er chor erbee, myr shen cha dod mee aarlaghey y lhongey tradishoonagh. Agh ga nagh row mee dy yerkal, va traa dy liooar aym dy 'uinney brishtagyn dellagh.

Er y fa nagh vel yn oghe obbraghey lane vie ec y traa t'ayn, cha ren mee brishtagyn ayns cummey dell rere cliaghtey. T'ad lostey ro-aashagh er ny birr, as mannagh dod oo gurneil çhiassid ny h-oghe dy cruinn, cha nel eh feeu. Myr shen ren mee brishtagyn cadjin as deill orroo, rere yn aght-aarlee tradishoonagh. Nagh aalin ad?

As shoh yn aght-aarlee:

  • 10 unns / 280g flooyr marroo
  • 4 unns / 100g shugyr dhone
  • 4 unns / 100g far-eeym
  • 4 spein buird syrup airhey
  • 1/2 spein tey tharrey almond
  • 4 spein tey poodyr cannial

Mest y clane, as fuinn as giar y teayst ayns brishtagyn mysh 1cm er yrjid. Cur ad er pabyr jeen noi smarrey, as sahll er. Cur ad 'syn oghe er cowrey gas 4 (180°C) rish 10-15 minnid, tra vees ad dhone lheeah. Lhig daue feayraghey rish tammylt, agh jean ad y scughey roish my nod ad lhiantyn rish y phabyr (ayns caa nagh row sahll dy liooar er).

Giant Starfish Night

Another year, another Giant Starfish Night. Tragically, I couldn't get hold of any laver bread by hook nor crook, so I had to skip the traditional meal. However, to my surprise there was enough time to do my usual baking, so hooray for Giant Starfish Biscuits!

Because the oven isn't exactly working right now, I didn't attempt the usual star-shaped biscuits. The tips burn really easily, and if you can't control the oven temperature reliably it's just not worth trying. So this time I made fairly ordinary biscuits with starfish on, to the traditional recipe. Delish.

Here's that recipe:

  • 10oz / 280g plain flour
  • 4 oz / 100g brown sugar
  • 4 oz / 100g marg
  • 4 tablespoons golden syrup
  • 1/2 teaspoon almond essence
  • 4 teaspoons cinnamon powder

Mix everything, roll out a bit and cut into biscuits,about 1cm thick. Pop them on some greaseproof paper with a decent layer of marg to stop them sticking. Shove them in the oven on regulo 4 (180°C) for 10-15 mins, and they'll be brownish-grey (depending on the sugar and flour you use, natch). Let them cool a bit, but pry them off the paper soonish in case they're inclined to stick.

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