One of the most stirring sights in the world is watching a massed display
of Pipe Bands. This was proved, if proof was required, by the 10,000
Pipers and Drummers who took part in the record-breaking, charity-raising,
Tartan Day ( 6th April 2002 ) march through New York. Pipe Bands have been
at the heart of the famous Edinburgh Military Tattoo which is watched by
over 100 million people on television around the world. More than 10
million have attended Tattoo performances in its forty years existance on
the Edinburgh Castle Esplanade and it now attracts annual attendances of
around 200,000 - 70% of which comes from outwith the borders of Scotland.
The Military Tattoo plays an important part in attracting visitors to our
beautiful country. This year's Edinburgh Military Tattoo commences on
Friday 2nd August - see Events feature for more details.
This week saw the release of a new video celebrating the Military Tattoo
with material which has not previosly available on video or DVD anywhere
else and is totally exclusive to this new title - 'The Edinburgh Military
Tattoo' - which has been simultaneously released by DD Video on both VHS
video and DVD. Regiments featured include The Queen's Own Highlanders, The
King's Own Scottish Borderers, The Black Watch ( Jim Lynch's old regiment
), The Argyll and Sutherlands, The band of the Royal Scots and many more,
all set against the magnificent background of Edinburgh Castle.
'The Edinburgh Military Tattoo' is available from all good video and DVD
stockists priced £14.99 from this month. Copies are also available through
mail order from DD Video, Unit 1, Pool Bank Business Park, High Street,
Tarvin, Chester CH3 8JH England, priced £14.99 plus £1.75 towards post and
packing. Credit card customers can order by ringing the 24 hour DD Video
hotline on 01829 741490.
Obviously this week's recipe had to have an Edinburgh flavour and
Edinburgh Tart fits the bill perfectly. Edinburgh Tart was a High Tea
baking speciallity which is best enjoyed, according to Marilyn, in a sea
of cream!
Edinburgh Tart
Ingredients : 6 oz ( 150 g ) puff pastry;For the filling - 2 oz ( 50 g )
butter; 2 oz ( 50 g ) sugar; 2 oz ( 50 g ) chopped candied peel; 1 oz ( 25
g ) sultanas; 3 eggs
Preheat the oven to 450 deg F/ 230 deg C or gas mark 8
Line an 8 inch flan ring with pastry. Melt the butter very gently in a pan
and add sugar, candied peel, sultanas and eggs. Beat together and then
popour into the pastry case. Bake in a very hot oven for 15-20 minutes and
then serve hot or cold with a bowl of cream ( or you can take Marilyn's
advice and make it a sea of cream! ). Enjoy.
