After living in the UK and rightfully becoming a scone, jam and clotted cream addict… I had to learn how to make Cornish cream at home. How hard could it be? Well… harder than you would think, for all the wrong reasons. It seems that finding the right cream is the real challenge. The best Cornish cream is made from fresh, unpasteurized, cream. In our ultra-pasteurized world, it is next to impossible to find unless you have a diary farmer tucked into your list of bff’s. To further complicate things, I now live in the Netherlands. One would think that with all of the cows here (happiest cows on earth) it would be easier. No, no no no. Think again. So, I have modified, and tweeked a bit here and there to create clotted cream that is still a little piece of heaven on earth. That being said, if you can get your hands on unpasteurized cream to make this recipe, by all means use it! Also consider smuggling me some 🙂
Posted for Zaar World Tour. This is a recipe with deep and interesting historical significance… nothing says “Cornwall” more than the Cornish Pasty. It was the meal of choice for coal miners, as it was a ultimate own pre packaged “fast food” of it’s day, that was practical to eat by holding the crust in coal stained fingers, economical to make and filling. Recipe is adapted from “Favourite English recipes- Traditional fare from around the Counties’. If you make it before I do, I would very much appreciate your feedback. Please Note: Americans know Swede as “rutabaga” and the Scottish call it “neeps”. A websearch tells me that Swede is a fairly recent root vegetable, and is thought to have originated around the 17th century in Bohemia and is the result of a cross between a cabbage and a turnip. It’s popular in colder European countries and is a hardy vegetable similar in texture to turnip. ZWT REGION: England.
This recipe was e-mailed to me by a friend. I made it this year for Christmas Eve dinner with great raves and success so I wanted to share it with you.
This is my another of my cousin Shawn Michaels Pub recipes. He eats them cold for breakfast with toast
Make and share this British / Texas Style Egg Mayonnaise Sandwich Filling recipe from Food.com.
