Riverside Museum of Transport Part 2

continued.  To see previous post, see here.

Glasgow was famous for its Turkey Red cloth, though none of the materials originated there.  The dye and raw cotton came from warmer climates in the Middle East and the Americas. Scottish Manufacturers imported these materials.

In their factor they transformed them into bright, sttractice cloths.  They then loaded bundles of cloth onto ships and exported them to India and oter Asian countries.

 Launch of the Queen Mary in the pouring rain.  I've never seen so many umbrellas together.

The Tall Ship

Glasgow skies - Grey when we went in; and grey when we left.

Rosemary, Orange and Honey Drink

I think I mentioned about a week or so ago that both D and I were suffering from a cold.  Well the cold is gone, but I've been left with a dry, tickly and scratchy throat.  I was getting fed up of drinking the same things: cordials, herbal teas and hot Marmite. 

I looked in the kitchen cupboards nothing there, then I looked in the fridge - there was a carton of orange juice.  I was going to slam the fridge doors and slump back into the sofa, when I thought to myself, if you can have mulled wine and hot cider or apple juice, then why not hot orange juice.  Some orange juices can be too sharp, so for soothing sweetness I added some honey and for its medicinal properties as an expectorant, to relieve symptoms of cold, I included the evergreen, needle like herb rosemary. 

So was my throat better, no but both the fragrance and taste of this almost syrup thick liquid delighted me. I won't describe it as delicious, but I felt better for drinking it.

Hot Rosemary, Orange and Honey Drink
Makes 2 large mugs
Ingredients
½ litre of orange juice with bits
1 - 2 teaspoon honey or dark brown sugar
a sprig of fresh rosemary, washed
Method
Put all the ingredients into a pan and bring to a gentle boil, then allow to simmer on low heat for 8 - 10 minutes for the flavours to infuse. Allow to cool, before removing the sprig before pouring it into tall glasses or mugs.

Leek and Puy Lentil Flan

This tart originally began as a 'Baby Leek Flan', but when I saw the baby leeks neatly laid out in the pastry, I thought they looked a little plain and required additional colour and texture.  So I boiled some Puy lentils and spread them evenly onto the leeks.  I think the flan is much better for it. You get the sweet silky texture from the leeks, but also bite from the puy lentils.  You will also detect faint undertones from the grainy mustard. 

Its not the prettiest of flans mottled in brown pebbles, but it sure can hold its own and by that I mean you can eat it as a hand pie. Whereas some dainty and delicate hand pies would just fall apart. Its good cold. I think it would be good to take to work, for picnics, or even for your travels.

The inclusion of puy lentils in this 'Leek and Puy Lentil Tart' has also permitted to share it with My Legume Love Affair. MLLA was founded by Susan of the Well Seasoned Cook. This month MLLA #36 is being hosted by Aqua of Served with Love.

Leek and Puy Lentil Flan
For the shortcrust pastry to line a 8 - 9 inch round tin
Serves 4 - 6
Ingredients
225g plain flour
½ teaspoon salt
125g butter
3 tablespoons water
Method
Add flour and salt to a bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible as this will make the pastry light. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and use your fingertips to press the mixture together and form a dough. Put the dough on a lightly floured surface and knead rolling out the dough, into whatever shape you want – a round, oval or rectangle. Blind bake in a hot oven at gas mark 6 for 20 minutes.
For the filling
50g puy lentils or brown lentils
1 tablespoon wholegrain mustard
2 tablespoon olive oil
1 medium onion, sliced
2 – 3 cloves garlic, crushed
2 medium leeks, sliced or 5 – 6 baby leeks, kept whole
Salt and pepper to taste
150ml single cream or milk
1 egg
Method
When the lentils are cooked, drain. Stir in the wholegrain mustard, season to taste and set side.
Meanwhile, fry the onions and garlic in oil until translucent, then add in the leeks and sauté in pan with lid until soft, stir from time to time to prevent from sticking. If the leeks are whole, put a fork in it to check if it has been cooked through. Season to taste and turn gas off.
If the leeks are whole, gently place them length ways into the pastry case. Then evenly scatter over the mustardy lentils. If your leeks are sliced, add in the mustardy lentils and stir well to combine, then evenly spread into the pastry case.
Now whisk together the cream or milk with the egg and a little seasoning. Pour over the leeks and lentils. Bake in oven gas mark 5 for 30 – 35 minutes.