Writing for McColl Magazine
Violent crime has been in Malcolm McColl's portfolio for a few years. Other contributors write on various topics like health, society, politics. Artists display their work. Author/Artist Angelique Merasty Levac discusses her art and youth in one of the interesting pages.
McColl Magazine is fast becoming popular with a number of authors and will publish most of the articles submitted to them.It now has regular returning visitors as well as thousands of new daily visits.
Imagine never setting your eyes on your children again, never seeing the sun set and rise, smelling the sea air as it crashes against the rocks but not seeing it. For Miss Nash, 32, from a small town in Hayle, Cornwall, UK, this is a stark reality and it is now only in dreams she regains her vision, because on the April 21st 2011 she lost her sight. "I feel like I've been buried alive." said Tina Nash when she spoke for the first time of her ordeal. "I actually look forward to going to sleep, because in my dreams, I have sight. It's when I wake up that the truth hits home." Its news like this,stories of courage as well as success that McColl Magazine reports on.The site is updated daily and has a large twitter feed.I have high hopes for this website.Whilst your thinking about emailing stories heres a recipe...
Cornish Pastys (pass-tees) are a traditional food product in Cornwall, the South West of England. Pastys have been made in England probably since the 13th Century. Shakespeare made references to the pasty in his plays on a couple of occasions including All's Well That Ends Well- Act IV Scene III - PAROLLES: "..if ye pinch me like a pasty I can say no more."
In those days pastys were consumed only by the wealthy upper classes,even royalty were tucking in to them. Various fillings were used to make a pasty, venison, beef, lamb even seafood. They are made by placing uncooked filling onto flat circles of pastry which is then wrapped around the filling and the edges crimped/pinched. After baking the pastie forms the shape of the capital letter "D."
During the 18th and 19th century copper and tin mining became an essential commodity to the Industrial revolution. Cornish miners faced long hours and terrible conditions in the mines, they needed a nutritional and filling meal available and it was then the "Cornish" Pasty evolved. The traditional Cornish pasty consists of meat, potato, onion and turnip. The crimped edges were particularly thick this enabled the pasty to be held by the crimped edge to prevent dust and poison infecting the meal. Arsenic poisoning was a very real threat for a Cornish miner. Sometimes the pasty would have two separate sections to provide both a main course and a dessert. The miners would throw the edge to the "knockers" which were believed to be the spirits that lived in the mines. It is sometimes said that the devil himself will never dare visit Cornwall for fear of ending up as a filling in a Cornish pasty.
It is believed that after the collapse of tin mining industy some Cornish miners emigrated leading to the pasty becoming a widespread recipe. It is now popular in some parts of the United States, Mexico and even Australia. On the 20th July 2011, after a nine year appeal from Cornish bakers, the European commission awarded the "Cornish" pasty PGI status (Protected Geographical Indication). This means that a pasty can no longer be refferred to as a "Cornish" Pasty unless it is prepared in Cornwall. Cornish pastys now represent 6% of Cornwall's food economy.
There are many variations of Pastys now sold around the world. In Cornwall the traditional pasty filled with beef, turnip potato and onion lightly seasoned with salt and pepper is the most popular. However other flavours include, chicken, cheese and baked beans, apple and pork, and even sweet variations such as apple and blackberry. Wherever you look around the world you will find a range of alternative and exotic fillings to make a pasty.
Quick Lamb and Mint Pasty:
Ingredients
> 4 sheets of shortcrust or puff pastry
> 2 thinly sliced sweet potatoes
> 1 finely chopped onion
> 2 thinly sliced carrots
> 350g lamb mince
> 1/4 cup of chopped fresh mint
> 1 beaten egg (to brush pastry with)
> 1 tbsp of Olive Oil
> salt and pepper to season
1) Cut four circles from the pastry using a dessert plate,transfer circles onto a baking tray and chill.Preheat your oven to 190c
2) Cook the potatoes and carrots until soft over a medium heat,meanwhile in a separate pan heat the olive oil and then cook the mince and onions together until brown 6-7 minutes.Remove from heat.
3)Season the cooked mince with salt and pepper(to own individual taste) Add the fresh mint to the mixture.
4) Divide the lamb mince and cooked potato and carrots between the four pastry circles,placing the ingredients on half of the circle but leave a 2 cm border of pastry.
5) Fold the pastry over the filling and pince the edges together (crimp), brush the pastys with egg.Bake for 15-20 minutes or until golden brown.
6) Enjoy!
McColl Magazine is fast becoming popular with a number of authors and will publish most of the articles submitted to them.It now has regular returning visitors as well as thousands of new daily visits.
Imagine never setting your eyes on your children again, never seeing the sun set and rise, smelling the sea air as it crashes against the rocks but not seeing it. For Miss Nash, 32, from a small town in Hayle, Cornwall, UK, this is a stark reality and it is now only in dreams she regains her vision, because on the April 21st 2011 she lost her sight. "I feel like I've been buried alive." said Tina Nash when she spoke for the first time of her ordeal. "I actually look forward to going to sleep, because in my dreams, I have sight. It's when I wake up that the truth hits home." Its news like this,stories of courage as well as success that McColl Magazine reports on.The site is updated daily and has a large twitter feed.I have high hopes for this website.Whilst your thinking about emailing stories heres a recipe...
Cornish Pastys (pass-tees) are a traditional food product in Cornwall, the South West of England. Pastys have been made in England probably since the 13th Century. Shakespeare made references to the pasty in his plays on a couple of occasions including All's Well That Ends Well- Act IV Scene III - PAROLLES: "..if ye pinch me like a pasty I can say no more."
In those days pastys were consumed only by the wealthy upper classes,even royalty were tucking in to them. Various fillings were used to make a pasty, venison, beef, lamb even seafood. They are made by placing uncooked filling onto flat circles of pastry which is then wrapped around the filling and the edges crimped/pinched. After baking the pastie forms the shape of the capital letter "D."
During the 18th and 19th century copper and tin mining became an essential commodity to the Industrial revolution. Cornish miners faced long hours and terrible conditions in the mines, they needed a nutritional and filling meal available and it was then the "Cornish" Pasty evolved. The traditional Cornish pasty consists of meat, potato, onion and turnip. The crimped edges were particularly thick this enabled the pasty to be held by the crimped edge to prevent dust and poison infecting the meal. Arsenic poisoning was a very real threat for a Cornish miner. Sometimes the pasty would have two separate sections to provide both a main course and a dessert. The miners would throw the edge to the "knockers" which were believed to be the spirits that lived in the mines. It is sometimes said that the devil himself will never dare visit Cornwall for fear of ending up as a filling in a Cornish pasty.
It is believed that after the collapse of tin mining industy some Cornish miners emigrated leading to the pasty becoming a widespread recipe. It is now popular in some parts of the United States, Mexico and even Australia. On the 20th July 2011, after a nine year appeal from Cornish bakers, the European commission awarded the "Cornish" pasty PGI status (Protected Geographical Indication). This means that a pasty can no longer be refferred to as a "Cornish" Pasty unless it is prepared in Cornwall. Cornish pastys now represent 6% of Cornwall's food economy.
There are many variations of Pastys now sold around the world. In Cornwall the traditional pasty filled with beef, turnip potato and onion lightly seasoned with salt and pepper is the most popular. However other flavours include, chicken, cheese and baked beans, apple and pork, and even sweet variations such as apple and blackberry. Wherever you look around the world you will find a range of alternative and exotic fillings to make a pasty.
Quick Lamb and Mint Pasty:
Ingredients
> 4 sheets of shortcrust or puff pastry
> 2 thinly sliced sweet potatoes
> 1 finely chopped onion
> 2 thinly sliced carrots
> 350g lamb mince
> 1/4 cup of chopped fresh mint
> 1 beaten egg (to brush pastry with)
> 1 tbsp of Olive Oil
> salt and pepper to season
1) Cut four circles from the pastry using a dessert plate,transfer circles onto a baking tray and chill.Preheat your oven to 190c
2) Cook the potatoes and carrots until soft over a medium heat,meanwhile in a separate pan heat the olive oil and then cook the mince and onions together until brown 6-7 minutes.Remove from heat.
3)Season the cooked mince with salt and pepper(to own individual taste) Add the fresh mint to the mixture.
4) Divide the lamb mince and cooked potato and carrots between the four pastry circles,placing the ingredients on half of the circle but leave a 2 cm border of pastry.
5) Fold the pastry over the filling and pince the edges together (crimp), brush the pastys with egg.Bake for 15-20 minutes or until golden brown.
6) Enjoy!