This particular book, A Time of Love and Tartan, is 12th in his series. As per McCall Smith's style, it is a humorous, even comic, delightfully thought provoking, ramble between the lives of his various recurring characters, couples and families, living at 44 Scotland Street, in their various flats. Some others are featured as well who have moved on, but remain a part of things. Of course, I would recommend you begin the series with the first novel, 44 Scotland Street. Such enjoyable reading, all of them. From the Publishers:
"When Pat accepts her narcissistic ex-boyfriend Bruce's invitation for coffee, she has no idea of the complications in her romantic and professional life that will follow. Meanwhile, Matthew, her boss at the art gallery, attracts the attention of the police after a misunderstanding at the local bookstore.
Whether caused by small things such as a cup of coffee and a book, or major events such as Stuart's application for promotion and his wife Irene's decision to pursue a PhD in Aberdeen, change is coming to Scotland Street. But for three seven-year-old boys--Bertie Pollock, Ranald, and Big Lou's foster son, Finlay--it also means getting a glimpse of perfect happiness..
Alexander McCall Smith's delightfully witty, wise and sometimes surreal comedy spirals out in surprising ways in this new installment, but its heart remains where it has always been, at the center of life in Edinburgh's New Town."
So, back to Big Lou, who was preparing bacon rolls when I had to stop reading, and make a note to do some foodie research. Before moving to Edinburgh, Lou's first job was a long term stint in an Aberdeen Nursing Home. Here we had a background clue to the type of roll she might have been making. It seems Aberdeen is known for a particular breakfast treat - rolls known as butteries, due to the high fat content. These needed to be made and tried. As it turns out they're quite tasty, a sort of cross between roll and Croissant, good with jam as well as bacon. An egg might also be sandwiched in there.
Aberdeen Butteries
250g butter
125g lard (or all butter, which is what I did)
1 tablespoon soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt
This Aberdeen buttery recipe should make about 16. (I cut mine in half, so as not to eat too many.)
1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside. (Note - I don't know about the "wee" bit, I used about 1/4 cup, then added the rest of the water with the flour, as I didn't think a "paste" would bubble properly, but what do I know?)
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1/2 " thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes. I chilled in the fridge. (it's warm here)
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle (another note - I wanted more of a roll shape and made balls) and place on lightly floured baking sheet, leaving 2 inches between each piece to allow for expansion of dough.
125g lard (or all butter, which is what I did)
1 tablespoon soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt
This Aberdeen buttery recipe should make about 16. (I cut mine in half, so as not to eat too many.)
1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside. (Note - I don't know about the "wee" bit, I used about 1/4 cup, then added the rest of the water with the flour, as I didn't think a "paste" would bubble properly, but what do I know?)
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1/2 " thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes. I chilled in the fridge. (it's warm here)
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle (another note - I wanted more of a roll shape and made balls) and place on lightly floured baking sheet, leaving 2 inches between each piece to allow for expansion of dough.
10. Cover and let dough rise again until doubled or about 45
minutes.
Bake in a preheated 375°F (160°C) oven for about 15-20
minutes or until golden brown.
Butteries are named after their high butter content. They
are also known as morning rolls and rowies and are a traditional Aberdeen roll.
The best way to describe their look and taste is a saltier, flatter and
greasier Croissant. Which doesnae sound nice, but rowies are really delicious
and filling for breakfast. Aberdeen butteries can be eaten cold and many shops,
garages etc sell them pre-buttered for anyone snatching an on the go breakfast.
Legend has it that the buttery was made for the fishermen
sailing from Aberdeen's
harbour. The theory is that they needed a bread that would not become stale
during the two weeks or more that they were at sea. The high fat content meant
the bread also provided an immediate energy source.[1]
As if you'd need any extra butter? What a lovely breakfast treat, and at our house anyway, there's enough for several days. This post will go over to the August Foodies Read Challenge, and to Beth Fish Reads for her Weekend Cooking event, hosted this week by Deb at Kahakai Kitchen. Be sure to visit both for lots of good food and books.
