Honey Mustard Salmon Salad

Hey everyone! It was so warm yesterday I really fancied a cold salad so I created this delicious salmon salad with a honey mustard dressing. It was served slightly warm and was soooo delicious. You could also have served it up cold if you wanted to.

I used fresh scottish salmon, wild salamon would be best but its quite tricky to get here. The potatoes were boiled then fried in a little butter and the salad was dressed with a simple dressing of yuzu mustard and raw honey. You could use any honey and plain mustard if you wish. It was so delicious!

The yuzu mustard was gifted to me from one of my favourite suppliers of wasabi and yuzu products. I’m just about to put another order in for their products but please check out their link below they are a lovely business and the products are soooo good! You can even grow your own wasabi plant! How cool!

https://www.thewasabicompany.co.uk/

Honey Mustard Salmon Salad

I’ve not added quantities to this recipe because it depends how many people you are feeding. Its very easy to follow without quantities and adjust to your needs. Please just make enough for your own requirements and mix and match the salad item quantities to suit your own tastes.

cubed potatoes

butter

salt and pepper

sliced cucumber

sliced radishes

thinely sliced fennel

sliced spring onions

apple cider vinegar

olive oil

lemon juice

whole salmon piece (we cooked enough for four)

onions

garlic

raw honey

yuzu mustard (or djon mustard)

Start by adding some sliced onions and garlic to a deep casserole dish and dot a little butter around the top. Place the salmon on top of the sliced onion and bake in the oven on a moderate heat for about 20-30minutes until cooked through.

Meanwhile boil the cubed potatoes for about 10 minutes and drain. Heat up a small amount of butter in a cast iron pan and fry the potatoes gently until cooked through.

Add the sliced cucumber, sliced radishes, sliced spring onions and sliced fennel to a bowl and a sprinkle of fresh herbs should you wish. Add in a splash of apple cider vinegar, a sqeueeze of lemon and a drizzle of olive oil. Adjust seasoning to your tastes

Serve up the potatoes as a base, spread some salad on top and flake the salmon on top of the salad. Serve the cooked onions from the base of the casserole dish on top of the salmon and finish with some extra chopped spring onions.

Mix together equal parts of mustard and honey and dot all over the food. Serve and enjoy!


Summer Strawberry Fruit Sponge

We love this easy strawberry sponge recipe as its so light and works really well with other fruits and fillings. I also used the sponge for the rhubarb cake I made recently and it gives you an idea on how you can use other different fruits and vegetables in this cake recipe. You can watch the recipe for the sponge cake in the Youtube video below. These are our favourite family strawberry recipes.

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Scottish Haggis Balls

Ok I’ve called these Haggis balls but I did squish them down in the pan to cook easier but you could keep them round and deep fry instead. I just thought they would be a little healthier cooked in the pan. They were delicious and served up with all the classis were a real Scottish treat! 🙂

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Episode 2 – How to cook from scratch in a crazy busy home!

How to cook from scratch in a crazy busy home – Episode 2 The Wee Larder

Welcome to The Wee Larder podcast Episode 2! In this episode I’m going to be sharing my tips and tricks for cooking from scratch in my own busy home.  I’ve got four children and really try my best to cook home made meals as much as possible.  I thought I would share my scheduling tips, how I meal plan, my freezer meal prep ideas and my favourite time saving gadgets for the kitchen. 
  1. How to cook from scratch in a crazy busy home – Episode 2
  2. The Wee Larder Introduction

Strawberry Fruit Leather

This recipe is part of my ‘Family Strawberry Favourites’ video and they are so delicious! You can watch the recipe in the youtube video below or the full recipe is below the video.

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Episode 1 – The Wee Larder Podcast – Introduction

Click the play button below to listent to my introductory podcast.

How to cook from scratch in a crazy busy home – Episode 2 The Wee Larder

Welcome to The Wee Larder podcast Episode 2! In this episode I’m going to be sharing my tips and tricks for cooking from scratch in my own busy home.  I’ve got four children and really try my best to cook home made meals as much as possible.  I thought I would share my scheduling tips, how I meal plan, my freezer meal prep ideas and my favourite time saving gadgets for the kitchen. 
  1. How to cook from scratch in a crazy busy home – Episode 2
  2. The Wee Larder Introduction
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Vlog 1 Time to Bloom & Grow

Summer is finally here and although we had a really lovely sunny end to May its been a pretty wet June so far…we have had a little sunshine though but after the heat wave at the end of May our garden really needed the rain so its been such a blessing!

We don’t have much to eat from the garden yet but the fruit trees were covered in blossom and this left us with the hope of a good harvest in the summer and autumn months.  The blackcurrants and gooseberries are growing nicely and we have so many ideas for them this year.  I am also waiting so patiently for the elderflower to come out and I look forward to making a cordial or two and then some immune boosting syrups in the Autumn months with the berries from the remaining flowers. 

I love how the most potent of berries are available in nature just in time to give us a boost before the cold winter months.  Its as though the earth knows exactly what we need and at what time.  That is why I really have been trying to focus on local and seasonal foods because I feel we can benefit so much from eating in tune with nature and our local surroundings.

I have been using some of our young kale leaves from the garden with mint in my smoothie recipes …we have so much mint at the moment! … don’t plant it directly into the garden they said…well I did and now have loads.  I also like to add some delicious authentic raw honey, kefir milk or kefir water and a banana to my smootheis and it seriously makes the most delicious smoothie.  Apart from a fresh strawberry smoothie this is probably my favourite breakfast in the summer months  

I like to keep breakfasts light in the summer and usually have a smoothie but at the weekend I love to cook up a special breakfast treat for everyone.  In this recipe I’m making warm sourdough toast with slices of smoked salmon, mashed avocado and a warm drizzly poached egg.  (sub – the recipe is on my website).  Food is love to me and I like to think my kids feel that through the meals I serve up to them and I really try to keep things seasonal but hey life gets busy sometimes and we also eat the odd bowl of cereal.  I love my time in the kitchen despite the craziness at meal times.

So for most of the month I’ve spent so much time gardening, researching recipes for our new smoke house we are building and also a great deal of my time is spent chasing after little Mary … she is so speedy just now.  I’ve never had such an early walker…she is definitely a determined yet beautiful little soul…she inspires many of my recipes as I really try to feed her so many different foods at the moment to introduce lots of taste and texture.

We always spend time outdoors every day and in the summer that usually involves a walk with the dogs to the small forestry area close to our home.  Its so beautiful there and there are many things to forage throughout the seasons.  One of my goals this year is to learn more about foraging wild foods .  I know there are many recipes I would love to try and there are also many health benefits to eating wild foods as I mentioned before its another way to keep in tune with nature and our surroundings.  Theres also the whole sensory experience of foraging and the satisfaction of gathering and eating food in the wild as nature intended.

In this next recipe I am making a delicious smoked ham soup…my granny called this hank shunkie soup…it is absolutely delicious and is my dads favourite soup.  Its such a traditional Scottish recipe and one that is close to my heart.  I either make mine with previously made bone broth or stock cubes if that’s not available and a smoked ham hough.  I tend to keep this one for the colder months but we have had some really cold wet days recently and I was craving a bowl of this delicious soup. 

A lot of my time just now during lockdown is spent educating my boys.  We do a lot of outdoor activities and are learning so many new skills.  My son is painting with sticks and other textures from the garden and has created a black hole.  I also love arty projects and have really been enjoying my monthly scrawl art box just now, its giving me a chance to get creative in a different and try out new techniques.  I’m no Picasso but I do love a bit of drawing or painting. 

In this evening recipe I am making a delicious middle eastern sweet and sour fish recipe.  I have adapted the ingredients a little from one of my cookbooks and I’m also using chicken instead of fish fillets as it works really well with the chicken and I will definitely be making this again as the kids loved it with some fluffy rice and they even ate all the vegetables so it was definitely a hit. 

Theres always housework and cleaning to be done at home in our wee cottage but no matter whats left to do me and mary always squeeze in time for a warm bath in all seasons.  A hot drink and a peek at the sunset always hits the spot in the evening too. 

Thank you so much for watching my first vlog in the wee larder kitchen I can’t wait to share with you our beautiful harvests and recipes next month.  I hope to share some more seasonal recipes as well and of course some more traditional Scottish recipes.  I really love traditional Scottish cooking and find that so many recipes are not just healthy but fit into the seasons really well because they had to rely so much on what was growing seasonal and what was available locally and I think if we go back to looking at our ancestors lived in the kitchen, home and garden we can learn and benefit so much.  I really want to take some of that traditional knowledge back to you. 

Lots of love and I hope you enjoy your gardening and cooking this June.  Take Care, Angie 😊


Easy Salmon Breakfast

As I mentioned in my recent vlog I love a smoothie in the summer months for breakfast but at the weekend I like to take a bit more time to create something special. This is one of my favourite weekend recipes and the kids love it. The full recipe is below but you can also watch it in my first Wee Larder kitchen vlog on youtube. The video is below.

This super easy breakfast is made with delicious Scottish smoked salmon, mashed ripe avocados, crunchy sourdough toast and a delicious fresh runny egg with a sprinkling of herbs on top. It doesnt take long to prepare and you can get the kids helping by each taking care of a part of the food prep.

Smoked Salmon & Avocado Toasts

Scottish smoked salmon slices (1 slice per serving)

1 avocado

Lime

eggs (1 each)

sourdough loaf

coriander

Start by slicing up the appropiate amount of sices of sourdough or other fresh bread. I use one chunky slice per person. Toast the slices lightly under the grill or in the gridle pan

Mash up the avocado with the juice of one lime, season with salt and pepper and set aside.

Fry up eggs how you like them in a little butter, coconut oil or other preferred fat.

Spread the mashed avocado onto the toasted sourdough and lay teh salmon on top. Top with the egg and herbs and serve.


Sweet Potato & Chicken Enchiladas

These are absolutely delicious and if you use a little chicken in the wraps they are surprisingly light. A great recipe to eat and use less meat but with all the flavour! The kids loved them and they were gone in an instant. They even ate all the vegetables inside, peppers, onions and spinach lol! I may cook a huge variety of meals but my kids are still fussy vegetable eaters at heart so this recipe was definitely a win on the vegetable front.

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Wartime Rhubarb Sponge

This delicious rhubarb sponge is moist and crumbly at the same time. It’s half way between a rhubarb crumble and a sponge and is the kind of delicious pudding your Grandma would have served you after a Sunday lunch. My kids loved it so much I barely got a shot of it coming out of the oven. lol 🙂 Check out the video below for this simple recipe.

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