The handsome Bono represented by Desired Men in Russia stars in Oh My Scot story captured and styled exclusively for MMSCENE PORTRAITS by fashion photographer Aleksandr Korolev. For the session Bono is wearing selected looks
Scottish Cranachan Cranachan (Cran-a-kan) Cranachan is a great Scottish traditional creamy dessert that is laced with whiskey (hic) It is one of Mr Tartan Tastes favourites, he loves the combination of cream, whiskey, oatmeal, honey and raspberries, who wouldn't right? It is easy and quick to make which I love and it tastes amazing too Any Scotsman (or indeed Scotslady) would probably enjoy this dish on Hogmanay (New Years Eve) or Burns Night or indeed any other time you fancy There are a variety of ways to make it, but here is how I prefer it This dish is best served in individual dishes and this recipe will make 4 You will need 4oz/100g Oatmeal half pint Heavy Whipping Cream 2 tbsp Whiskey or Drambuie 12oz Fresh Raspberries Honey Brown Sugar Heat oven to 420F/215C Place Oatmeal on a baking sheet and sprinkle brown sugar and drizzle honey over the top Oatmeal Heat on top shelf for just a few minutes until lightly toasted (be careful not to burn the oatmeal) In a large bowl, whisk up the cream until it is stiff and fluffy Whipped Cream Add half the raspberries, the whiskey and the toasted oatmeal to the cream, mix well Whiskey and raspberries added oatmeal added Cranachan mixture In your individual dishes, fill half way with the cream mixture, add a layer of fresh raspberries, then another layer of the cream mixture Finish with a couple of raspberries on top with more oatmeal sprinkled over, some honey drizzled and a dash of whiskey Enjoy Scottish Cranachan This dish is so light and full of great flavour from the whiskey and the raspberries I am away to have another serving, is that bad? No I don't think so Angela Scottish word of the day Baffies - Slippers (I hope Santa brings me baffies for Christmas)
Image 11 of 32 from gallery of Limantos Residence / Fernanda Marques Arquitetos Associados. Photograph by Fernando Guerra | FG+SG
