Recipe of the Week: Hope’s Shortbread including Vegan/ Gluten Free version

A simple easy recipe for all to enjoy baking and don’t worry we have a vegan/ gluten free version for you to try out!

Ingredients

8 ounces plain flour

4 ounces rice flour

4 ounces caster sugar

8 ounces butter

Method

Sift flour into a large bowl and add in the butter in cubes. Rub the butter into dry ingredients till it resembles fine breadcrumbs.

Then begin to knead it all together till it forms a smooth dough. Press this dough into a swiss roll tin, ensuring it is even and smooth.

Mark the edge lightly with a knife as a decoration and prick the shortbread all over with a fork. Bake at 170°C or 150°C fan oven for approx 50 mins till shortbread is a pale golden colour.

Remove from oven, allow to cool a little, then cut into fingers with a sharp knife. Leave to cool completely before removing from the tin and store in an airtight container.

Vegan/ Gluten Free Version

Ingredients

4 ounces (free from gluten) plain flour

2 ounces rice flour

2 ounces caster sugar

4 ounces vegan spread

Method

Sift flour into a large bowl and add in the spread in cubes. Rub this into the dry ingredients till it resembles fine breadcrumbs.

Then begin to knead it all together till it forms a smooth dough. Press this dough into an 8 inch/20cm round tin ensuring it is even and smooth.

Mark the edge lightly with a knife as a decoration and prick the shortbread all over with a fork. Bake at 170°C or 150°C fan oven for approx 50 mins till shortbread is a pale golden colour.

Remove from oven, allow to cool a little, then cut into wedges with a sharp knife. Leave to cool completely before removing from the tin and store in an airtight container.

 Glassford Community Group Fundraiser: Simple Minded, Deacon Blues and ÖPAQUE

Join us as Glassford Community Group presents tribute bands Simple Minded, Deacon Blues, and local duo ÖPAQUE on Saturday 26th of November in the Glassford Village Hall!

A filled evening of live music featuring some local talent and all the hits from Simple Minds and Deacon Blue with a bar and raffle!

So come support and grab your tickets here or check their Facebook page for more info here

Recipe of the Week: Aunt Jean’s Sweet and Sour Pork Chops

This week we have a restaurant classic for you to try: Aunt Jeans Sweet and Sour Pork Chops!

Ingredients

1 small Onion, peeled and chopped

1 small Green Pepper, chopped

1 ounce Margarine

1 small tin Pineapple chunks – strained, keep the juice and make up to 1/2 pint with water

2 level tbsp Demerara Sugar

1 level tbsp sweet Chutney

2 tbsp Tomato Ketchup

2 tsp Worcestershire sauce

1/2 tsp Salt

2 tbsp Malt Vinegar

1 level tbsp Cornflour

4 Pork Chops or Pork Loin

Method

Heat the oven to 400°F or 200°C Fry the onion and pepper gently in the margarine for 2 – 3 mins.

Add in the Pineapple chunks, Pineapple juice and water, sugar, chutney, ketchup, Worcestershire sauce and salt. Blend the cornflour and vinegar in a bowl, then add to the other ingredients, stirring.

Bring to the boil and cook gently for 1 minute. Pour into a shallow casserole and arrange the pork on top.

Cover and cook in the oven for 1 hour, removing the lid for the last 15 minutes. Pork can be replaced with chicken fillets, if preferred, increasing cooking time by 10 minutes. Serve with boiled rice

Recipe of the Week: Nancy’s Mud Pie

Ingredients

1 Small Cup of Currants

1 Small Cup of Sultanas

1 Egg

2tbsp Caster Sugar

1tsp Cinnamon

Method

Line a 10inch flat tin with shortcrust pastry (See below recipe or buy at supermarket!)

Sprinkle dried fruit onto pastry base, stir together the egg, cinnamon and sugar, and pour over the dried fruit

Bake at 350 °F or 180°C until ready, approx 30 minutes

Shortcrust Pastry

Ingredients

8 ounces of Plain Flour

8 ounces of Self-Raising Flour

4 ounces of Caster Sugar

4 ounces of Margarine

4 ounces of Lard

1 Egg- whisked

A little Water or Milk ,if required

Method

Sift the flour and sugar into a large bowl. Rub the margarine and lard into the flour and sugar, till the mix resembles fine bread crumbs.

Add the egg and water/milk, if required, and knead the mixture together till it forms a soft smooth ball

Recipe of The Week: Carrot and Orange Soup

Perfect dish to help get through the cold weather this winter, try this simple Carrot and Orange soup!

Tune in on Friday 8am-10am to The Breakfast Show with Kenny to hear the next Recipe of The Week early!

Ingredients

1 pound of carrots, peeled and diced

1 onion, peeled and finely chopped

1 small potato, peeled and diced

1½ pint of chicken stock 2 oranges – juice only

1½ ounces of butter or margarine

1 Bay leaf

Method

In a large pot, gently fry carrot and onion in the butter till the onion is soft. Add the potato, chicken stock, juice of 1 orange and Bay leaf.

Bring to the boil and simmer for approximately 20 minutes till all the vegetables are soft. Remove the bay leaf.

Pass the soup through a serve or blitz in a blender to produce a smooth creamy soup. Add the juice of the 2nd orange, season to taste and serve hot – with a wee swirl of cream.

Double Deuce Charity Gig

Join Double Deuce, Strathaven based rock, rhythm and blues band, in the Glassford Hall on the 19th November 2022 to raise funds for LEAP. Tickets cost £5, with all of the ticket cost going directly to help support LEAP’s frontline activities. On the night there will also be a raffle and donations box to raise further funds for the charity. This concert is a BYOB event.

Tickets available here or can be purchased from Climate Action Strathaven, 5 Green St, Strathaven

Keep up to date with Double Deuce here

The Tartan Tenor

Following his sold-out performance back in 2021, The Tartan Tenor in Concert is returning to the Strathaven Town Mill with a brand-new show featuring favourites from the worlds of Musical Theatre, Opera and Scots Song in a stunning concert show which will turn everything you think you know about a vocal recital upside down. Packed with style, charm and sophistication this is good old fashioned live entertainment at its best brought to you by Scotland’s very own, Colin Thomas Bryce – The Tartan Tenor.

Get your tickets here and join us on the Saturday 12th of November for a night of spectacular music!

Acoustic Cafe Night @ The Granary

Every month Acoustic Cafe Night will be playing at The Granary, Town Mill, Strathaven with all profits going to the upkeep and future development of the Town Mill.

Their first concert will be The Jaggy Nettles on the October 14th 2022 with support from the house band – the Mairs Family Band!

To keep up to date with future concerts click here

Join us for our first concert on Friday the 14th of October at 7.30pm with ‘The Jaggy Nettles’ who are Louise McAtee Higgins and Tam McGarvey who have played in bands since they met at Art School in the early 90’s.

Sharing their love of country, roots and folk music they will perform a set of warm and wonderful songs from Emmylou Harris, Nanci Griffith, Bonnie Raitt and Gillian Welch, including some of their own. Louise has a beautiful singing voice which is up there amongst the best in genre while Tom’s tasty licks on the resonator guitar compliments every phrase.

A great duo not to be missed!

Start- 7.30pm

End- 9.30pm

Entry- £8 INCLUDES FILTER COFFEE/TEA & HOME BAKING.

Accessible Entry Avaliable