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Scottich food

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Published in: Self Improvement
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  • 1. Scottish food Made by: Risto Suurpere & Maarja-Liisa Meksun 11c
  • 2. Overview of Scottish cuisine
    • Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland.
    • It shares much with wider British cuisine.
    • Scotland's natural larder of game, dairy, fish, fruit, and vegetables is the integral factor in traditional Scots cooking.
    • While many inveterate dishes are considered healthy, many common dishes are rich in fat, contributes to the high rates of heart disease and obesity in the country.
  • 3. Arbroath Smokie
    • A wood-smoked haddock still produced in small family smoke-houses in the East coast fishing town of Arbroath.
  • 4. Haggis
    • Haggis is made from sheep's offal.
    • The windpipe, lungs, heart and liver of the sheep are boiled and then minced.
    • This mixture is placed inside the sheep's stomach.
  • 5. Scotch broth .
    • Scotch broth is a filling soup.
    • A rich stock is traditionally made by boiling mutton (the neck is best), beef, marrow-bone or chicken (for a chicken broth)
  • 6. Black bun
    • Black bun is a type of fruit cake completely covered with pastry.
  • 7. Bannock (Oatcake)
    • A barley and oat-flour biscuit baked on a gridle.
    • Bannock varieties can have special names, depending on their recipe and on the rituals or festivals in which some of them are used.
    • In modern times bannocks are often eaten with cheese.
  • 8. References
    • http://images.google.ee/images?gbv=2&hl=et&q=bannock&btnG=Otsi+pilte
    • http://en.wikipedia.org/wiki/Scottish_cuisine#Traditional_Scottish_foods
    • http://www.geo.ed.ac.uk/home/scotland/fooddrink.html
  • 9. Thank’s for listening! 

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