Tag Archives: empire biscuit

Tattie Bogle’s

Russia and it’s people are not exactly flavour of the month these days but, of course, that’s very unfair. Russians are just like the rest of us. They are not all evil despots like Putin, just like we in the UK, are not all bumbling idiots. Anyway, in a miniscule way, this post will try and redress the problem even though we may get accused of being diverted away from the main purpose of this blog.

It’s all about a new enterprise in Falkirk called Tattie Bogle’s. It’s a healthy eating place that tries to minimise packaging and it’s owned by a husband and wife team. She is Scottish and he’s Russian … lovely folk and passionate about what they do.Internal view of Tattie Bogle's

Scary stories

Some of you who are not so familiar with Scottish terminology may be wondering about the name Tattie Bogle’s. A  tattie is a potato here in Scotland as in tattie scone, mince and tatties etc etc. Bogle refers to something scary, as in bogeyman. When you put the two together you end up with a human like form standing amongst crops to scare off unwanted visitors … a scarecrow! Loving parents all over Scotland would tell their children elaborate stories about tattie bogles to scare them half to death.

So Tattie Bogle’s is not a cafe or restaurant, it’s a kind of old-fashioned organic ethical grocers selling, amongst lots of other things, locally sourced fresh fruit and veg. You take along your own containers to cut down on packaging. We are definitely in favour of that … packaging seems to be a modern day curse. They even get their organic milk from Robert Burns’s Mossgiel Farm in Ayrshire. Having said it’s not a cafe it does have a couple of tiny tables where you can sit and have coffee. It was a fabulous sunny day so we thought we would see if they had any scones (we do try to stay on message).

Bavarian croissant, empire biscuits and snowballs
Freshly baked Bavarian croissants, empire biscuits and snowballs

No, no scones but they did have some other delicious looking baking. Bavarian chocolate croissant at Tattie Bogle'sThis is where we got diverted … no scones were harmed in this post. We ended up getting a Bavarian chocolate croissant to share. When we asked for a knife, however, we were told “no knives“. Gosh they really are serious about this no wastage thingy. No matter, Pat ripped it in half with her bare hands. It was delicious and if we were dishing out top-croissant awards this would definitely have qualified.

Brute strength

It was very pleasant sitting there in the sunshine so we decided to prolong our stay with an empire biscuit. An empire biscuit at Tattie Bogle'sNot even a plate this time, just a brown paper bag. Again, Pat just grabbed it and broke it in half. She can be absolutely ruthless when she wants. Having said that, I got the half with the cherry. don’t mistake this for altruism or generosity … she doesn’t like cherries!

Tattie Bogle’s sources its produce with consideration for people, animals and the environment We found its simple ‘back to basics ethos when it comes to health quite refreshing. Let’s have more more Scots/Russian collaborations, more power to their collective elbow!

​We would, however, like less power for Putin’s elbow You could say that he’s a bit of a tattie bogle, he has managed to successfully keep the West at bay after all. From his point of view nuclear weapons are actually a very successful deterrent. They’ve certainly paralysed the West militarily and allowed him to do pretty much as he pleases.

FK1 1JQ     tel: 01324 227718.     Tattie Bogle

///jaws.jungle.calculating

Devil’s Fart

No, we are not talking about Boris or Donald Trump! Devil’s fart is probably more widely known as pumpernickel, a dense German rye bread that’s name actually means “devil’s fart”. Apparently it has flatulence inducing properties. Never having experienced flatulence we thought it might be interesting to try it! pack of pumpernickelAnd if the packaging is anything to go by it may have other properties as well!! Okay, okay, if this all smacks of desperation then so be it. London is in danger of being overwhelmed by COVID so restrictions are becoming ever stricter everywhere. Who knows, the way things are going, we may not be allowed to look out the window, never mind go on sconing adventures.

Internationalism

The implications for our readers continuing education is worrying, however. Hence, following our previous post on Norwegian skillingsboller, we now bring you the German devil’s fart. It comes courtesy of our Münster correspondents who gave us some as a present. Many thanks to them for introducing us to pumpernickel and helping expand the cultural horizons of our readers.

Bad smells

It used to be found only in north west Germany but now you can get it pretty much anywhere. That said, European and American pumpernickel are different. The American pumpernickel has added ingredients and a higher baking temperature to provide shorter production times. Why oh why does the US need everything ‘fast’? Just chillax and do it properly! Perhaps, with Trump and his compadres only remaining as a bad smell, they may be able to do just that. Or is that wishful thinking?

pumpernickel unwrapped
Pumpernickel loaf unwrapped

So how do you eat pumpernickel?  As novices we started by slicing it the wrong way, before realising it was already sliced. It’s pretty solid and a little bit sticky so tends to appear like one solid dark block when it’s unwrapped. A bit like a pack of cheese slices. Not an auspicious start but how would it taste? That’s all that matters after all! In order to give it a fighting chance we decided to try it with a variety of toppings – cheese and ham, cheese  tomato and chutney, salami and mustard … and lastly just with some homemade plum jam.

Honest, officer!

selection of pumpernickel bitesThe bread itself has a grainy texture and a slightly sweet flavour that’s unusual but quite pleasant. Pat gave top marks to the cheese and ham. My preference was for the salami and mustard though all of them were actually very good. Will we be rushing out in search of devil’s fart? Well, if we cannot go out for scones then we can hardly go out for that. What would we tell the police if stopped? We’ll let you know about the flatulence … or maybe not!

ps: Our pumpernickel was a present and this week we received another. A parcel of framed photos from fellow photographer Dave Hunt. He operates from his Wildgrass Studio in beautiful Glen Lyon and specialises in vintage and fine art photography. Some time back we helped him experiment with his wet plate collodion technique. None of this instant digital nonsense for Dave, no, no, no!  He has to coat a plate of glass with light sensitive material, expose it in the camera while still wet and develop it all within about fifteen minutes. If it’s not quite right you just start again … simple!wet plate photo of Pat and I

He misplaced the plates during a house move but found them again recently and sent them on. How can we describe the results? “Brilliantly vintage”, perhaps … just like the sitters! The wonderful thing is that the 5″x4″ plate is completely unique … not another like it. Many thanks Dave, we love them all. Dave also says that these images should last for 200 – 300 years … and to let him know if they don’t. If you find life a bit too fast you can find out about this technique at one of Dave’s workshops. Can’t guarantee he will have such fantastic subjects though.