Brrrrrrrr!! Is it just me, my dear culinary-minded readers, or has Mother Nature suddenly decided it is time to quickly march us from a balmy and mild September into a rather chilly and somewhat windy October? If the view from my office window is anything to go by, I would say that Autumn has definitely arrived, and we can all celebrate the chances we now have to indulge in our woolly sweaters, fur-lined boots, and cosy cups of hot chocolate by the fire. I, for one, have had to pull out my favourite Argyll jumpers to get me in the mood for the theme for this month's issue of SOUP.
For once, I was actually looking forward to the latest missive from the Editors. Believing that they might finally indulge my love for all things spooky and macabre. I was not disappointed, and as soon as I heard the words "Macbeth" and "Murder Mystery", I could not wait to scribble a note to Momma Fox that I would be there the very next day to discover what Scottish delicacies she would have in store for me.
I must confess that the residents of Ottery St. Catchpole are most likely now going to assume that this reporter is madder than Lady Macbeth due to the entirety of my performance on my way to Momma Fox's cottage. But frankly, I do not care. Who can resist the giant piles of multicoloured leaves that gather under the trees at this time of year? They just beg to be jumped in and thrown around like ochre-hued stars in the crisp air.
However, I am rambling. Let's get to the point, shall we? You see, in my enthusiasm to start on this month's articles, I arrived at Momma Fox's far too early and was greeted by a rather forlorn witch in her pyjamas and house coat. After apologising profusely, I simply received a rather exasperated eye roll from my friend as she headed back to the stairs to go and dress. But not before she made it quite clear that I was to follow the recipe for Bannock Bread, which I will share with you all in a moment. Needless to say, it was not a difficult thing to make. But the lack of opportunity to use magic was somewhat unexpected. It was probably for the best, as who wants to start waving their wand around when they are still half asleep? That is never wise, after all.
Ingredients:
2 cups (6oz/170g) old-fashioned rolled oats
1 cup (5oz/142g) all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (6floz/180ml) buttermilk
Oil (for cooking)
Directions:
1. Finely grind the oatmeal in a muggle food processor or blender, and then transfer to a medium-sized mixing bowl.
2. Next. whisk the flour, baking soda, and salt into the oats, and then mix in the buttermilk until a dough is formed.
3. Turn the dough out onto a floured surface, knead once or twice to bring it together, and then form the dough into an 8-inch (20 cm) disc.
4. Heat a skillet over low heat. Add a touch of oil, and then place the dough disc in the skillet.
5. Cook the Bannock until nicely browned (about 10-15 minutes) and then flip and cook the other side and cook for another 10 minutes or so.
6. Divide into wedges and serve while still warm with butter, honey, or jam. Store leftovers in an airtight container at room temperature for up to 3 days
It wasn't until I was merrily cutting up the warm treat and smothering it with honey that I felt an amused presence at my side. Looking down into Momma Fox's now cheerful, tawny brown eyes, I could not help but feel my pride swell. I had successfully managed to make something new completely alone, and by the look of my companion's pleased grin, I had also saved myself a dressing down from the miniature miracle. Which, having seen her tearing her brother a new rectum on a few occasions made me quite sure that I did not want to be the latest victim of her temper. Even though, that would give my fellow writers something to put in their own submissions. A brand-new murder always makes for good press, does it not?
Anyway, until next time, my friends, steer clear of dark witches, prophecies, and all the other things that come to mind with murders most foul! - Nikita