Scotland the brave is always amazing ..the bagpipes are so vibrating, even more so when you hear them live,even a lonesome pipesman playing in the main street in Pitlochry is absolutely stunning..Love my county ..Bonnie Scotland 🏴🏴🏴
Mel Kerr I grew up in South Africa with many Scottish people and always felt close to the country. I had a buring desire to visit. I lived in Ireland in 2000, and travelled to visit and uncle in West Lothian and a cousin in Glasgow. I fell in love with Edinburgh, and the Highlands, and meant to return to work there. I came home to New Zealand where I have lived for a long time to visit my grandmother who was ill. I had every intention to go back to Scotland, but I ended up meeting my husband, and the rest as they say is history. But I still have a nagging desire to come to Scotland. It is such a wonderful country, steeped in history and culture. And you have the best collection of accents in the world!! Couple this with that amazing humour, and the Scots are the best people!
Victorian Shortbread Plain white flour 2lbs - 907 gms Self raising flour 4 ozs - 110 gms Ground rice 4 ozs - 110 gms Castor sugar 10 ozs - 280 gms Softened unsalted butter 8 ozs - 225 gms Softened salted butter 10 ozs - 280 gms 1 medium egg Heat the oven to 190C/375/Gas Mark 5. Sift half the sugar with the flours and ground rice. Rub in the butter into the dry ingredients until the mixture comes to the consistency of breadcrumbs and put in the remainder of the sugar and the egg. Amalgamate gently with the tips of the fingers. Blend the paste by smearing it very gently with the ball of your hand on a cold slab or worktop. Form into a ball, put it in a plastic bag and leave to rest for 2 hours in a cold place, but not a fridge. If you have a shortbread mould, dust it with a little ground rice, push in an appropriate amount of paste. Trim off the excess with a knife and drop the moulded shortbread on to a baking tray. Prick all over the centre with a fork. Bake for 15 - 30 minutes at 190C/375/Gas Mark 5 depending on size. Alternatively roll the paste out into an even slab about 1 cm thick and cut into finger shaped rectangles roughly 6 x 3 cm thick. Prick with a fork and bake on a baking tray for 15 minutes or until they are golden brown.
😱😱😱75,000lbs on re-upholstering alone for just a half days visit!!!! WawaWeewah‼️(in my best Borat voice).. I hope Balingaugh, or however it’s spelled, threw the dining rm set in for a price.. a price as close to free as possible🤓
I've seen a lot of unkind comments about Tim and I think it's very unfair. He's clearly very knowledgable and enthusiastic about his field, I quite like him.
Recipe: Victorian Shortbread Plain white flour 2lbs - 907 gms Self raising flour 4 ozs - 110 gms Ground rice 4 ozs - 110 gms Castor sugar 10 ozs - 280 gms Softened unsalted butter 8 ozs - 225 gms Softened salted butter 10 ozs - 280 gms 1 medium egg Heat the oven to 190C/375/Gas Mark 5. Sift half the sugar with the flours and ground rice. Rub in the butter into the dry ingredients until the mixture comes to the consistency of breadcrumbs and put in the remainder of the sugar and the egg. Amalgamate gently with the tips of the fingers. Blend the paste by smearing it very gently with the ball of your hand on a cold slab or worktop. Form into a ball, put it in a plastic bag and leave to rest for 2 hours in a cold place, but not a fridge. If you have a shortbread mould, dust it with a little ground rice, push in an appropriate amount of paste. Trim off the excess with a knife and drop the moulded shortbread on to a baking tray. Prick all over the centre with a fork. Bake for 15 - 30 minutes at 190C/375/Gas Mark 5 depending on size. Alternatively roll the paste out into an even slab about 1 cm thick and cut into finger shaped rectangles roughly 6 x 3 cm thick. Prick with a fork and bake on a baking tray for 15 minutes or until they are golden brown.
I'm from America and sooo obsessed with Great Britain. I remember (32 yrs ago) when I was a freshman in highschool my History teacher yelling (yes, yelling) at my class and said it's not England, it's Great Britain! I think he had a hangover or something because he was normally nice. Anyway, I've called it Great Britain ever since that day 😁
Well, it depends what you're referring to. England, Great Britain, and the UK nomenclature is not interchangeable. (Never heard anyone refer to Scotland as being part of England.)
what channel is this show on TV? (assuming its not exclusive to TH-cam) Just wondering if there are more episodes that aren't uploaded to this channel!
We knew what she thought … she was extremely critical of everyone and everything, if she didn’t like who u married, how u walked, talked , dressed, etc, she would write about it. The daughter destroyed portions of the diary where Victoria was saying possibly hurtful things about ppl still living
There are still dozens of her journals still left, which have been studied by historians AN Nielson and Lucy Worsley. Worsley just published a biography on Queen Victoria, and they both have great documentaries on TH-cam about her, based on her journal writings.
@Patrick3183 Their first concern was how they thought their mother's behavior would have been seen. They didn't like her relationship with Brown (her Highland servant) or with Abdul (her Munchie/Indian advisor). So, sadly, much of what she wrote about them and more importantly, how they made her feel, is lost to us.
I've watched a few of these episodes now, and whilst there's much to commend them, I cannot get over how patronising Ivan comes across where Rosemary is concerned. IMHO obviously.
for such a lavish house, I'm disappointed that the artwork in the drawing-room are knockoffs. The original painting of George III is in Buckingham Palace. Would have rather had original Scottish paintings
I really need to know this, How come Ivan made such a point to poke the holes into the shortbread , But Rosemary's shortbread was almost the same size, but she didn't have to poke holes??
Shortbread should be a somewhat dense, firm cookie/biscuit. The holes are there to help release the air that would otherwise puff the dough up and make the result more flakey and crumbly. At least that's the reasoning. Normally it's done in pie crust that's pre-baked without any filling, otherwise you end up with an uneven bottom. I think with shortbread it's more to help the piece bake more evenly, particularly because it had an egg. The larger, thinner piece would be more prone to turning out uneven if any part puffed and then browned more than the rest. Rosemary's piece was smaller and thicker. (I'm surprised they're baking them on the same pan, since they're not going to bake at the same rate.) Also, she pressed down hard on hers to make the imprint, which helps compact the dough and makes it less prone to rise. (FYI, I've made shortbread in a standard 8x8" baking pan and never bothered with poking holes. It was fine. But I didn't put an egg in it. The egg makes it more prone to rise.)
@@cruncherblock3834 My favorite cookie. It's super easy to make! You don't need the egg--- just flour, sugar, and butter. You don't even need a pan. You should try it!
I think, I would kill somebody just to get my hands on a real, shortbread, pastry! In America we called them Lorna doones Nabisco has dropped the ball, they are no more: that cookie tastes like crap now, that once was a reasonable facsimile.😥 😭😑
Um, no. Lorna Doone cookies are a commercial shortbread product made by Nabisco, not a generic term for this butter cookie recipe. (They probably taste like crap to you now because you're no longer 10 years old.) They're no closer to the real thing than any other commercial cookie is to its original. Walker's shortbread is easily available, or just make it yourself. It's about as simple of a recipe as you can get.
I would not eat anything that Rosemary touched or breathed on. Spoons are for stirring. I watch this series in spite of her. The two dudes are ok and could carry this series without her.
![BOWKYLION - เจ้านายคะ (work-life imbalance) [Official MV]](http://i.ytimg.com/vi/6bFj8G2pOi4/mqdefault.jpg)
I seriously love this series. Please keep uploading. Love from the U.S.A!
Oh my Lord! Two years of planning for 12 hours! I thought Xmas was bloody rough.
at least your guests’ experience at your pad didn’t decide your position in society unlike these nobles.
Have to hand it to him....it's what I call a brilliant, important- but- not- urgent, time management technique.
I love this series! Well done. Now if you could publish all the recipes in one book that would be fantastic. Cheers from Canada!
Scotland the brave is always amazing ..the bagpipes are so vibrating, even more so when you hear them live,even a lonesome pipesman playing in the main street in Pitlochry is absolutely stunning..Love my county ..Bonnie Scotland 🏴🏴🏴
Mel Kerr I grew up in South Africa with many Scottish people and always felt close to the country. I had a buring desire to visit. I lived in Ireland in 2000, and travelled to visit and uncle in West Lothian and a cousin in Glasgow. I fell in love with Edinburgh, and the Highlands, and meant to return to work there. I came home to New Zealand where I have lived for a long time to visit my grandmother who was ill. I had every intention to go back to Scotland, but I ended up meeting my husband, and the rest as they say is history. But I still have a nagging desire to come to Scotland. It is such a wonderful country, steeped in history and culture. And you have the best collection of accents in the world!! Couple this with that amazing humour, and the Scots are the best people!
Can’t wait until Covid is controlled and I can visit!!
I would so love to visit your homeland 💓
Bonnie Scotland full of Muslims and mosques and empty churches
What a beautiful area.
I LOVE THIS SERIES SO MUCH!!
Sorry, got excited 😆
S Allthings 😍
Rosemary is so sweet
I can watch her all day
I’d love to see a cookbook with all the recipes from this show!
i want the recipe and all the rest of the recipes from the series.
Same.
Yes! I second that!
Same kinda
Me too
Victorian Shortbread
Plain white flour 2lbs - 907 gms
Self raising flour 4 ozs - 110 gms
Ground rice 4 ozs - 110 gms
Castor sugar 10 ozs - 280 gms
Softened unsalted butter 8 ozs - 225 gms
Softened salted butter 10 ozs - 280 gms
1 medium egg
Heat the oven to 190C/375/Gas Mark 5.
Sift half the sugar with the flours and ground rice. Rub in the butter into the dry ingredients until the mixture comes to the consistency of breadcrumbs and put in the remainder of the sugar and the egg. Amalgamate gently with the tips of the fingers. Blend the paste by smearing it very gently with the ball of your hand on a cold slab or worktop. Form into a ball, put it in a plastic bag and leave to rest for 2 hours in a cold place, but not a fridge. If you have a shortbread mould, dust it with a little ground rice, push in an appropriate amount of paste. Trim off the excess with a knife and drop the moulded shortbread on to a baking tray. Prick all over the centre with a fork. Bake for 15 - 30 minutes at 190C/375/Gas Mark 5 depending on size. Alternatively roll the paste out into an even slab about 1 cm thick and cut into finger shaped rectangles roughly 6 x 3 cm thick. Prick with a fork and bake on a baking tray for 15 minutes or until they are golden brown.
coronavirus says no to breathing on crowns...
Crowns don’t spread covid
I think it's fine to be a Queen Victoria groupie. Enjoying this series a lot. Love Tim and Rosemary and all that great cooking.
I am completed addicted to this series. Never stop. ❤️❤️❤️
Absolutely magnificent video
I love this series! I just can’t get enough!!
A "secret ladies' room"? Like Albert just held it all in for 12 hours or something?
Lovely series. Thoroughly enjoying it
The best show! I love the presenters and their amazing wit! Tim and Rosemary are the best!
Outlander fan here. I’m imagining Claire explaining to her 18th Century Scottish husband about Queen Victoria’s cultural love affair for Scotland.
Wtf?
Love these shows💖💖💖
15:48 "Nudge nudge. Say no more." LOL. Nice hat tip.
this came out on my birthday, what a treat!
Happy Birthday 🎂 !!!!
i love this series and i love the hosts
Amazing series and now all I want is shortbread! My Scottish roots are showing lol
These are so much fun! I love shortbread. A recipe would have been nice. lol
Very well done!
love these series soooooo much )))
I know a perfumer called Asgarali
What a beautiful place
I love watching these. Must be I knew her !
I think that I've been permanently changed by Covid because watching her breathe on food is giving me an anxiety attack 😰😱🤯
Agree! Eww! Breathing on that crown really put me off idea of eating it!
Get over it
Thank you for your show 👌🇺🇸
The handwriting in that accounting book is perfection.
😱😱😱75,000lbs on re-upholstering alone for just a half days visit!!!! WawaWeewah‼️(in my best Borat voice).. I hope Balingaugh, or however it’s spelled, threw the dining rm set in for a price.. a price as close to free as possible🤓
I don't even know much about Queen Victoria but I'm loving this series. Here's to killing time while hospitalized!
I've seen a lot of unkind comments about Tim and I think it's very unfair. He's clearly very knowledgable and enthusiastic about his field, I quite like him.
Recipe:
Victorian Shortbread
Plain white flour 2lbs - 907 gms
Self raising flour 4 ozs - 110 gms
Ground rice 4 ozs - 110 gms
Castor sugar 10 ozs - 280 gms
Softened unsalted butter 8 ozs - 225 gms
Softened salted butter 10 ozs - 280 gms
1 medium egg
Heat the oven to 190C/375/Gas Mark 5.
Sift half the sugar with the flours and ground rice. Rub in the butter into the dry ingredients until the mixture comes to the consistency of breadcrumbs and put in the remainder of the sugar and the egg. Amalgamate gently with the tips of the fingers. Blend the paste by smearing it very gently with the ball of your hand on a cold slab or worktop. Form into a ball, put it in a plastic bag and leave to rest for 2 hours in a cold place, but not a fridge. If you have a shortbread mould, dust it with a little ground rice, push in an appropriate amount of paste. Trim off the excess with a knife and drop the moulded shortbread on to a baking tray. Prick all over the centre with a fork. Bake for 15 - 30 minutes at 190C/375/Gas Mark 5 depending on size. Alternatively roll the paste out into an even slab about 1 cm thick and cut into finger shaped rectangles roughly 6 x 3 cm thick. Prick with a fork and bake on a baking tray for 15 minutes or until they are golden brown.
26:25 "tell me bout this joker wiv the crown on top"
I'm from America and sooo obsessed with Great Britain. I remember (32 yrs ago) when I was a freshman in highschool my History teacher yelling (yes, yelling) at my class and said it's not England, it's Great Britain! I think he had a hangover or something because he was normally nice. Anyway, I've called it Great Britain ever since that day 😁
Lol 😆 🤣 😂 what a great memory.
Well, it depends what you're referring to. England, Great Britain, and the UK nomenclature is not interchangeable. (Never heard anyone refer to Scotland as being part of England.)
He has a website too
I love this lady Queen Victoria btw what song is the bagpipe player playing when the hosts are talking in front him
But ...why ...why just 12 hours?
what channel is this show on TV? (assuming its not exclusive to TH-cam) Just wondering if there are more episodes that aren't uploaded to this channel!
Sorry but the show ended years ago
OMG The copper cookware is amazing. Do an episode on the different Victorian copper cooking utensils and pots.
We’ll never know what Victoria thought since her daughter destroyed large portions of her diaries.
We knew what she thought … she was extremely critical of everyone and everything, if she didn’t like who u married, how u walked, talked , dressed, etc, she would write about it. The daughter destroyed portions of the diary where Victoria was saying possibly hurtful things about ppl still living
There are still dozens of her journals still left, which have been studied by historians AN Nielson and Lucy Worsley. Worsley just published a biography on Queen Victoria, and they both have great documentaries on TH-cam about her, based on her journal writings.
@Patrick3183 Their first concern was how they thought their mother's behavior would have been seen. They didn't like her relationship with Brown (her Highland servant) or with Abdul (her Munchie/Indian advisor). So, sadly, much of what she wrote about them and more importantly, how they made her feel, is lost to us.
I've watched a few of these episodes now, and whilst there's much to commend them, I cannot get over how patronising Ivan comes across where Rosemary is concerned. IMHO obviously.
He’s a bit bossy
It's not said how much butter is used for the shortbread recipe! :( Anybody know how much to use?
Looks to be between 4 and 6 sticks
Shortbread tons 😊
Does the food historian forget that Rosemary is a Chef? He treats her like a total novice as if she doesn't have experience in the kitchen
Agree. He was patronizing. And she was very kind in return.
I think he's explaining more for the viewers so that we will know what they're doing. It may be easier for him to talk to her than to the camera.
I kind of think that this is by design for purposes of the program, only. It's almost as if the participants are playing a role.
lol is she one of the teacher from the show ladette to lady?
No Eggs! I use a little corn starch and an original short bread mold of my late grandma….
for such a lavish house, I'm disappointed that the artwork in the drawing-room are knockoffs. The original painting of George III is in Buckingham Palace. Would have rather had original Scottish paintings
Is there a copy?
Aisa@❤
The breathing on the sugar hits different in the age of carona
Sugar doesn’t spread covid, dr fauci
Zeenasworld...I agree wholeheartedly!!! Most sound delicious!
Queen V didn't seem to mined how much it cost the family hope she brought a house gift 😂
🇺🇸🏴
I really need to know this,
How come Ivan made such a point to poke the holes into the shortbread ,
But Rosemary's shortbread was almost the same size, but she didn't have to poke holes??
Agree???
Shortbread should be a somewhat dense, firm cookie/biscuit. The holes are there to help release the air that would otherwise puff the dough up and make the result more flakey and crumbly. At least that's the reasoning. Normally it's done in pie crust that's pre-baked without any filling, otherwise you end up with an uneven bottom. I think with shortbread it's more to help the piece bake more evenly, particularly because it had an egg. The larger, thinner piece would be more prone to turning out uneven if any part puffed and then browned more than the rest. Rosemary's piece was smaller and thicker. (I'm surprised they're baking them on the same pan, since they're not going to bake at the same rate.) Also, she pressed down hard on hers to make the imprint, which helps compact the dough and makes it less prone to rise. (FYI, I've made shortbread in a standard 8x8" baking pan and never bothered with poking holes. It was fine. But I didn't put an egg in it. The egg makes it more prone to rise.)
@@leavingitblank9363 Please bake me sum! Sounds 😋 Yum!!
@@cruncherblock3834 My favorite cookie. It's super easy to make! You don't need the egg--- just flour, sugar, and butter. You don't even need a pan. You should try it!
I wonder how the current butler took the fact that his predecessor is returning to replace him for one day to serve the queen. Auch.
7:26 she's basically calling Tim a queen
Look up Ivan Day food historian cook books
Put a siign in the crown , ( NOT TO EAT. )
Shamila?
I think, I would kill somebody just to get my hands on a real, shortbread, pastry! In America we called them Lorna doones Nabisco has dropped the ball, they are no more: that cookie tastes like crap now, that once was a reasonable facsimile.😥 😭😑
Um, no. Lorna Doone cookies are a commercial shortbread product made by Nabisco, not a generic term for this butter cookie recipe. (They probably taste like crap to you now because you're no longer 10 years old.) They're no closer to the real thing than any other commercial cookie is to its original. Walker's shortbread is easily available, or just make it yourself. It's about as simple of a recipe as you can get.
Hello.
No, Tim, you lot have their chair,and their COUNTRY.......
www.historicfood.com/events.htm
The recipe
😕
US: scone. GB: scon. Scotland: scoon.
🙏🇬🇧🙏
🙏🙏
The hosts were very annoying.
🙏🇬🇧🤝🙏
🙏🇬🇧✍️👍🤝🙏
freak
@@akjhwhj33 🙏
I would not eat anything that Rosemary touched or breathed on. Spoons are for stirring. I watch this series in spite of her. The two dudes are ok and could carry this series without her.
the 3rd Earl of Mansfield was the cousin of the first black Aristocrat Lady Dido Belle Lindsay