The summer seems to be hanging on for a little while longer and in the kitchen, there are lots of salad crops and plenty of peas, beans, and courgettes to brighten our plates. This is the time of year for the arrival of the first game and foraged wild mushrooms, whose rich earthy flavours are perfect partners and the season for mussels, oysters, and scallops.
A scone is a baked quick bread, with flour, fat and a raising agent, which were originally baked on a griddle and was around the size of a medium dining plate. The cooked scone would be cut into triangles, in Scotland thought to be one of the homes to the origins of the scone the large griddle cake is called a bannock. With the development of baking powder, scones became a popular recipe bake in the oven, slightly sweetened and often with the addition of an egg-wash glaze.
Gravadlax or Gravlax is a Scandinavian dish of cured salmon, prepared with salt, sugar, and dill. Gravadlax is normally carefully cut into very thin slices and served with rye bread or boiled potatoes and a distinctive dill and mustard sauce and is one of the dishes served in a traditional Smörgåsbord.
To all my American friends Happy Fourth of July or Independence Day, if you are feeling short of some suitably festive food why not look at the following recipes and have a great day.
