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Delving into the Delectable World of Scottish Shortbread Cookies

When it comes to comfort treats that have stood the test of time, Scottish shortbread cookies reign supreme. These simple yet utterly delicious treats have a rich history, an exquisite taste, and a unique charm that has captivated taste buds around the world for centuries. Let's take a journey back in time to explore the origins of Scottish shortbread cookies, the varieties that have evolved over the years, and the simple elegance of their ingredients. The origins of Scottish shortbread cookies can be traced back to medieval times in Scotland. Initially known as "biscuit bread," these delightful treats were made from leftover bread dough enriched with sugar and spices. Over time, as ingredients became more accessible, the recipe evolved into what we now recognize as shortbread. During the 16th century, shortbread was considered a luxury only enjoyed by the wealthy due to the high cost of its ingredients. It was often served during special occasions and holidays. Ove

Rice with Vegetables (6 servings)


2 cups of rice (Uncle Ben)
1 large onion
2 large cloves of garlic
1 medium zucchini
1 medium carrot
1 medium eggplant
1 large tomato
1 chopped broccoli
1 large red pepper
1 large yellow pepper
1 cup of chopped cabbage
1 cup of tomato juice
1/4 cup of olive oil
1/2 cup of celery finely chopped
1 vegetable stock
4-5 cups of hot water
1 tsp of curry powder
Salt and pepper to taste
Yogurt (for serving)

Preparation Method

  • Wash all vegetables very well and cut them into small cubes.
  • Finely chop the onion and garlic and then put them in a saucepan along with the olive oil. Leave for 2 - 4 minutes to tender.
  • Then add the chopped zucchini, tomato, carrot, eggplant, red pepper, yellow pepper, celery, and cabbage. Leave for another 3 minutes to tender.
  • Finally add all the seasoning (salt, pepper, and curry powder).
  • 4 minutes later add the rice along with the hot water the tomato juice and vegetable stock.
  • Leave it to simmer for approximately 15 - 20 minutes.
  • Taste to see whether cooked. If it needs put some more water.
  • Serve with yogurt and green salad.


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