Slainte Mhath!

The only thing you add to whisky is a little bit of water, or more whisky

This was part of our introduction to Scotch Whisky on a recent tour of Glengoyne Distillery in the Scotland Highlands. We learned so many compelling facts on this tour

  • the distillery is located at the base of Dumgoyne Hill – a name that was not used in the Distillery name for obvious reasons 🙂
  • the color of whisky comes from the maturing process. They mature the alcohol in oak barrels from Spain which had been previously used to store Sherry. Over the years, the various flavors and colors from the wood seep into the alcohol giving whisky a burgundy color. The longer the maturing process, the darker the whisky.
  • Most whisky distilleries produce more in a week than Glengoyne produces in a year.  In fact, Glengoyne distills whisky slower than any other single malt distillery. However, there is a quality in this slower process that has been recognized. Queen Victoria’s dinner tables featured Glengoyne whisky exclusively up until she died.
  • Glengoyne specializes in 10, 17, 21 and 40 year old bottles. One bottle of 40 year old whisky commands ÂŁ3760!

We enjoyed the rich taste of Glengoyne’s Scotch but what we savored more was whisky flavored fudge. Readily available in any tourist shop are several brands of whisky infused fudge and other sweets. I love how the artwork on this particular brand (Gardiners) mirrors exactly the layout and buildings of the Glengoyne distillery. I wouldn’t be surprised if there was a bit of whisky in every dessert we had while we were in Scotland.

At the end of our tour and coincidentally, our visit to Scotland, we were taught the meaning of Slainte Mhath – pronounced, believe it or not, as ‘Slan-guh Vahh’ . It is a Scottish Gaelic term for ‘Cheers’ or ‘To your Health’ – the perfect way to end a blog post or a pleasant visit with friends.

Slainte Mhath on the days that we see you and the days that we don’t

Recipe #13 : Nutella Brownies

Thanks to the Binomal Baker,  we have completed our thirteenth recipe : Nutella Brownies, a very simple recipe that adds nutella to brownies in a lovely way. A bit of history : a few days ago, we decided to try something knew and held a “Guess That Dish” competition. The Binomial Baker, a blogger who is passionate about baking and teaching Mathematics, won and we asked readers to vote on which of her recipes we should complete. Let’s just say, the nutella squares won by a large margin. Avocado Mac and Cheese came close but was no match for a creamy hazelnut spread baked onto a brownie.

The ingredients for this recipe are simple :
8 squares Bakers unsweetened chocolate
1 1/2 cup butter
4 cups sugar*
6 eggs
2 tsp. vanilla
2 cups flour
1/2-1 cup of nutella

*I made a double batch just like the Binomial Baker did but scaled down the sugar to about 2 and a half cups. I loved the generous amount of vanilla essence in this recipe. It’s too bad we can’t really capture smell in a blog post because these brownies left a  rich and delicious scent lingering in my kitchen.

Here is how it turned out :

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I tried to make the swirls in the brownies stand look like interlocked S’s for SisterSizzle. Though I am not sure how successful I was at that, I enjoyed eating every bite with banana slices and a tall, tall glass of milk.

I will have dessert in my lunch box every day this week … and next week 🙂

Any idea what happened to these chocolate covered mixing bowls?

Stay tuned for our next Guess The Dish game coming up very soon 🙂 We really enjoyed it and hope you did too.

It’s like walking through a common Caribbean back yard!

Tan Rosie Caribbean Food Blog

On a recent visit to the beautiful Caribbean island of Tobago, we went on a culinary mission to seek out the very best local Tobagonian food. It was a hard job, but somebody had to do it!

This blog post takes you through some of the fruit, veg and pulses we found on our tour of the island. Some of which you will know and some you won’t. But we hope you’ll enjoy reading.

Tobago is situated in the southern part of the Caribbean and as you may know already, it’s sister island is Trinidad. They share some culinary traits within their dishes, but they also have some unique combinations.

The island has a vast array of tropical fruit trees, vegetables and pulses. On our travels around Tobago, we took some photos of various fruit and veg in their natural habitat. Have a look at some images below.

Tamarind is…

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Germany: Currywurst

I shall never understand Currywurst.

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Coming from the Caribbean where curry is not only a staple, but an art, the casual dusting of raw curry powder on top of ketchup here strikes me as positively profane and bordering on blasphemous.

Most often served fast food/diner/greasy spoon style with fries (and onions so I hear), Currywurst is beloved by many and has become a German tradition. There is even a -wait for it- Currywurst Museum! And if you think the Currywurst Museum is a museum dedicated entirely to the currywurst then you couldn’t be more RIGHT- it is exactly that! It seems this curried sausage has received quite the cult status in Germany and I highly doubt that this will change in the near future. It’s not odd, after all, for countries to have cherished foods which locals revere with great pride and patriotism but which couldn’t seem odder to outsiders.

While most people seem unable to get enough of currywurst, for this sizzling sister, currywurst is more like the worst curry I’ve ever had. At the same time, while it’s clear that I don’t ‘get’ currywurst, I shall polish off my opinion of it nicely and shelve it in the memorable and honorable annals of weird national dishes along with the French Canadian poutine, the English banger, the American hotdog and perhaps even the Jamaican patty… actually I take that back, I get the Jamaican patty!

Don’t take my word for it though, find out for yourselves! Germany would be glad to have you!

Recipe #12 Cinnamon Roll Muffins

There’s nothing quite as comforting as walking into a room which smells like baking!

This week’s dish, the first in our mystery dish series, filled sistersizzle kitchens everywhere with the warm, woody aroma of cinnamon! The aroma bids memories of breakfasts, Christmases and grandmas to the minds of a few of our close friends but for us here at sistersizzle, the smell of cinnamon rolls just makes us happy! We jazzed up old faithful Cinnamon Rolls by popping them into muffin trays and making Cinnamon Roll Muffins! Thanks to Valerie at Une Gamine dans la Cuisine for recommending this recipe and congratulations to Jodie the BinomialBaker for making the closest guess!

This recipe couldn’t have been easier to make and Valerie’s instructions couldn’t have been easier to follow! Just one thing to remember with this recipe though: be kind to the dough and the dough will be kind to you! For those who, like us, may prefer Cinnamon Rolls with a more bread-y base, try making your rolls using your favourite bread recipe! Either way, utter deliciousness! Don’t take our word for it though, try it for yourselves and enjoy!

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