Archive for March 19th, 2011

A very charming middle-aged man of my acquaintance had been taking a statin to keep his cholesterol levels in check for some time. In all other ways he was fit and healthy but had been having some issues with apparent memory loss of late – forgetting where he put things, not remembering the simple words etc.

Recently he and his equally charming wife came across this article in the Telegraph: Wonderdrug that stole my memory and the penny dropped. A little more sleuthing and they realised that memory loss is indeed a noted, though rare side effect for this particular statin – indeed it has been reported as a rare side effect of many other statins on the market.

In the meantime some kind well-meaning friend sent them the following link: Honey is the only food on the planet that will not spoil or rot advocating the use of honey and cinnamon as a realistic alternative to prescribed licensed statin. After talking to another friend of theirs who claimed it had worked for him,  and instead of going back to discuss the matter with his GP my friend was about to go off his prescription and treat and manage his cholesterol levels with HONEY and CINNAMON.

The internet is no doubt a wonderful tool but sometimes the ability to access tosh like this which could actually put lives at risk is frightening. Anyone else have similar experiences to recount?

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These are the best rolls to have with your breakfast, brunch or an afternoon tea. They are incredibly buttery and work well with both jam and runny cheeses. Amusingly, I’ve mainly eaten them at a Dane’s house in Ireland, but this is the recipe from our family cookbook and it works out very nicely.


1 tbsp Dried Yeast (2 x 7g packets)

200g Butter (Divided into 150g and 50g)

450g Flour

225ml Milk

1 tsp & 1 tbsp Sugar

½ tsp Salt

1 Egg (beaten)

2 tbsp Poppy Seeds


Rolling pin, pastry brush, baking tray, wire rack


Measure out the milk and warm in the microwave for about 40 – 50 seconds until it is warm. You can also do this in a pot but it’s faster and leaves less washing up in the microwave.

Mix in the yeast and the teaspoon of sugar to the warm milk and leave until it has become frothy, about 15 – 20 minutes.

While you’re waiting for the yeast to activate, measure out the flour and rub in 150g of the butter. When you’re finished the mixture should have the consistency of breadcrumbs. Add the remaining tablespoon of sugar and the half-teaspoon of salt and mix through.

It’s now time to go back to the yeast mixture. By now the yeast should have foamed up and will be ready to add to the dry ingredients. Give it a quick stir and pour the yeast liquid in with the dry ingredients and mix together into a soft dough.

Once the dough has come together in the bowl, tip it out onto a floured worktop and knead for approximately 5 minutes, until it becomes smooth and elastic.

When you’ve finished kneading the dough, put it into an oiled bowl and cover with Clingfilm. Alternatively, you can put the dough into an oiled freezer bag. Leave to rise for 20 minutes until it has become slightly puffy. While the dough is rising, turn on the oven and preheat it to 220°C.

After the dough has risen, put it on a lightly floured worktop and roll it out into a large rectangle measuring approximately 20 x 50 cm. Make sure that the edges are as level as you can get them.

Take the remaining 50g of butter, it should be quite soft, and spread it across the bottom half of the dough.

Now comes the slightly tricky bit, fold the top half of the dough leaving a slight overhang. Flip the whole lot over so that the overhang is on the top and seal it down, using a little more butter if necessary.

Seal up the edges at each end in the same manner. Flip the folded dough back over so that the seal is now on the underside.

Brush the dough with the beaten egg and sprinkle the poppy seeds as evenly as possible along the length.

Cut the dough into triangles. You should get between 12-14 triangles out of this batch.

Place the triangles onto greased baking trays and place into the oven to bake for 15 minutes until they have turned golden brown.

Once baked, remove from the oven and allow cool on wire racks.

Enjoy with more butter and jam.

Joanna Schaffalitzky set up smorgasblog.ie, in order to share recipes from the Danish and Irish sides of her family. She enjoys all forms of cooking but is most fond of baking, especially if it involves copious amounts of butter and sugar. She can be found on Twitter: @joannaschaff or @smorgasblog

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