ALL · dinners · Healthy Eating Ideas · Scottish Cuisine · superfoods

Rumbledethumps

This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious.  It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.

 

Serves 2

250g potatoes – skin on and cut into small chunks

200g Turnip – cut into small chunks

1 white onion – finely sliced

1/2 green cabbage – finely sliced

Salt & Rainbow pepper (or black pepper)

1 egg yolk

40g low fat cheddar cheese

 

  1. Preheat the oven to 200 deg
  2. Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
  3. Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.                                                                          20190603_175245
  4. Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.                                            20190603_175644
  5. Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.                                                    20190603_180019
  6. Bake in the oven for 15-20 minutes.
  7. Serve. Yummy!  (A little splash of Worcestershire Sauce with this is amazing also)

20190603_182250

20190603_182453

20190603_182447

 

 

 

ALL · Black pudding/ Haggis · Meat Dishes · Scottish Cuisine

Haggis Scotch Eggs

20190125_183847

Its Burns Night tonight (25th January)……..Happy Burns Night Everyone!

To help celebrate we definitely had to have our haggis, neeps (turnip) & tatties (potatoes) dish. However, I fancied doing something different. I have never tried a Scotch egg before so this was what I set out to do. OMG! these were absolutely delicious and very easy to make.

 

Makes 4

300g Haggis (Good Quality one)

240g Pork Meat

1/2 bunch chopped chives

Sea Salt & black cracked pepper

5 Large eggs – (1 for the dipping)

1/2 cup flour

60g fine breadcrumbs

60g oatmeal (you can blitz scotts porridge oats into fine crumbs for this)

 

 

  1. Boil the eggs in a pan for about 6 minutes, then remove and place in an iced water bowl to stop the cooking process. When ready to use, peel shell.
  2. Mix together the Haggis, Pork Meat, Chives & salt & pepper in a bowl until combined.                                                                                                  20190125_165750
  3. Get ready your little production line of whisked egg, flour and breadcrumbs/oatmeal mix.                                                                            20190125_170712  20190125_170654
  4. Take a handful of the haggis mixture and mould into your hand like a cup and place 1 egg on top, take another handful of haggis and mould around the egg, doing this very carefully of course. You can use your thumb to help smooth the mixture over the egg.                                                                                                      20190125_171336
  5. Then place firstly into the flour, then the egg, then the crumb mixture.                    20190125_172426
  6. When ready to cook, heat a pan of oil to around 170 deg. Cook for about 7 minutes until golden brown. Remove and pat excess oil off with a tissue.
  7. Serve with neeps & tatties. Or whatever you like. A nice creamy whiskey sauce goes very well with this too. Find a recipe here:- Haggis Sauce

 

 

20190125_183240

 

ALL · Cakes and Biscuits · Scottish Cuisine

Scottish Snowballs

20181110_182722

These are a traditional little treat in Scotland, you can have them 2 ways:- 1 with marshmallow in the middle or as I’ve baked with jam. Either way they are lovely. These are perfect for Christmas time and they keep for up to 4 days in an air tight container.

 

Makes about 8-12

50g  unsalted butter

50g caster sugar

pinch of salt

225g self raising flour, sifted

1 egg

1 tbsp milk

Good raspberry jam (I like Mackay’s)

confectioner’s (powdered) sugar (icing sugar)

unsweetened shredded coconut (do not use sweetened)

 

  1. Pre heat oven to 200 deg
  2. Cream the butter and sugar with the pinch of salt. Add the egg with the flour and mix well.
  3. Stir in the milk and rest of flour to make a stiff dough
  4. Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
  5. Bake for 8-10 minutes until very lightly golden brown.
  6. Remove and cool
  7. Sandwich each cookie together with raspberry jam (not too much)
  8. Leave for half an hour for jam to set.
  9. Combine about 1-2 cups of icing sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
  10. Next dip in the coconut and ensure fully covered, set aside.
  11. Great holiday recipe as these will last 4-5 days.
ALL · Bread · Cakes and Biscuits · Hotpoint Oven & Combi Oven Recipes · Scottish Cuisine

Scottish Fruit Scone

Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-

Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)

The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.

Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.

Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too.  My preference is butter, always!

20171103_120728_001

Makes 8 individual scones

120g of Self Raising Flour

60g Melted Butter

60g Rolled Oats – (Scotts of course)

40g Caster Sugar

2 tsp baking powder

1/2 tsp salt

50g sultanas

1 egg beaten

50ml milk

 

  1. Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.                                                                                                                             20171103_111011
  2. Beat the egg until frothy then add in the melted butter and milk, mix  20171103_111015
  3. Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
  4. Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.   20171103_111939
  5. Brush with a little milk to add glaze.
  6. Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.           20171103_113252  20171103_113646
  7. Remove and allow to cool on a rack.
  8. Best bit…………………………add lashings of butter and devour!!!!

20171103_114837

 

 

ALL · Facts and info on Scotland · Scottish Cuisine

Food & Drink Festival at Loch Lomond 2017

food-drink-header_NoDate

I had an amazing day at this years Food & Drink festival in Loch Lomond, the weather was shining, the food was cooking, the drinks were pouring and my senses were going crazy as I walk around. So many new flavours and discoveries.

My favourite were these lovely Italian Whipped Cream delights and at only 70 calories whats not to like? Caramel, Hazelnut, Baileys Cream, White Chocolate there were so many flavours to choose from.  Thank you to Ellies Cupcake Kitchen , this has given me some inspiration to try my own version……lol!

20170903_154429

It was a beautiful sunny day, the band was playing fab tunes, everyone was happy……great day. Here are some pics of my day I’d like to share with you.

20170902_194003

20170902_19363820170902_191808

ALL · Facts and info on Scotland · Scottish Cuisine

Scottish Food & Drink Fortnight….best Fortnight in my calendar!

scot

I just love everything about this fortnight, it brings local & new food and drink producers together and lets us foodie’s experience exciting new culinary ideas! Visit the official website for more details Food & Drink Scotland

I am off this Saturday to visit Loch Lomond where they are hosting a whole range of food, drink and experiences, so watch this space for some new and exciting produce ideas.

 

ALL · Facts and info on Scotland · Healthy Eating Ideas · Scottish Cuisine

Quality Scottish Local Produce – Skinni Style

20160820_124546

Was so excited on Saturday as my food package arrived from West Coast Foods in Prestwick, the packaging was excellent and fully lined to help keep the produce fresh and cool.

20160820_124516

At West Coast Foods their ethos is all about quality and service, they strive to bring the finest local Scotch produce direct to our homes, produce that has been butchered and prepared by their award winning team. They also aim to deliver the fresh & chilled food within 24 hours of ordering. By bringing back the traditional high street butcher and offering a delivery service, we are able to eat quality butcher meat with ease. I’m all for supporting local small producers the taste and service is so much better than your marketwide retailers, and we are also supporting the communities.

Check out their website for more information:- http://www.westcoastfoods.co.uk/

I decided to try their Skinni range of black pudding, square sausages, chicken, curries, sauces and burgers to start with and I have to say so far I’m really impressed with the taste. The Skinni range is very low in fat but still delivers full flavour.

Some I’ve had to date:-

20160821_111507 20160821_111548

20160820_180737 20160820_180718 20160820_180604 20160820_180651 20160820_180627