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    You are in: Home / Cookbooks / Fearless British
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    14 recipes in

    Fearless British


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    Bon Appetit Jan 2010. Recipe by Julie Richardson.

    Recipe #470112

    By Bruce Aidells. Published in Bon Appetit Feb 2010.

    Recipe #470101

    My variation from brooklynbrewshop.com. I make these after my husband brews a batch of beer.

    Recipe #467576

    Bon Appetit Sept. 2010. Read More http://www.bonappetit.com/recipes/quick-recipes/2010/09/double_lemon_thumbprint_scones#ixzz1gulKbK6L

    Recipe #470080

    Recipe by Molly McCook and Richard King, Ellerbe Fine Foods, Fort Worth, Texas. Bon Appetit Sept. 2010. I've made this recipe several times. Great way to use up tomatoes from the garden. Read More http://www.bonappetit.com/recipes/2010/09/heirloom_tomato_salad_with_buttermilk_dressing_and_blue_cheese#ixzz1gunjGSUV

    Recipe #470081

    Recipe #467017

    This is a Jamie Oliver recipe. Source: http://www.jamieoliver.com/recipes/pork-recipes/toad-in-the-hole

    Recipe #422594

    It is unlikely that Bonnie Prince Charlie made pancakes using his precious recipe for the drink which later became known as Drambuie. But there is no doubt that the addition of a liqueur, made from the finest Scotch malt whisky, sweetened with a hint of heather honey and flavoured with herbs, makes this a lot more than a humble pancake! recipe from rampantscotland.com

    Recipe #429502

    Edinburgh used to be known as "Auld Reekie" (Old Smokie) in the days of coal fires - Robert Louis Stevenson, who was a sickly child, used to complain about it in the 19th century. Here is a recipe for a rich, sweet dessert which recalls those days. The original recipe used almond flavoured "ratafia" biscuits/cookies but as these are not easily available, almond flavoured cookies or macaroon biscuits or similar can be used. recipe from rampantscotland.com

    Recipe #429504

    Here is a simple recipe using clear heather honey and other flavours to create a tasty roast chicken dish. While heather honey is the best, other clear honey will suffice. recipe from rampantscotland.com

    Recipe #429505

    Posting for ZWT6. Source: http://www.scottishrecipes.co.uk/butteries.htm I suggest giving the dough an hour or two to double in size.

    Recipe #429869

    Posting for ZWT6. Source: http://www.rampantscotland.com/recipes/blrecipe_collop.htm according to website "The word collop comes from the French "escalope" and is dish which has been cooked in Scotland for a long time - this recipe is based on one which was published in the 18th century."

    Recipe #429872

    I threw this together yesterday with ingredients already in my pantry. I think this may be good with some crystallized ginger thrown in there but that's something that I don't keep on hand.

    Recipe #333084


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