This delicious Honey Mustard Scottish Smoked Salmon Salad is so delicious to eat as a light salad in Spring time or pack it into a crusty baguette for a lovely picnic. I have blended the flavours of this Islay cured smoked salmon with a little Scottish heather honey and some mustard to create a wonderful Spring lunch.Read More
This is such a delicious traditional Scottish recipe for potted trout and very easy to make. I like it in the Winter months but it is equally good in the warmer months too. It travels well and goes nicely with toast, crackers and oatcakes. We enjoy it on toast triangles with a bowl of warm Scottish soup in the witner months and with a salad in the summer.Read More
This delicious Scottish smoked salmon salad makes a beautiful starter on Christmas day with its silky smooth smokey slices, crispy red onions and apples, chives and bright red sweet beetroot & horseradish dressing with a shimmer of gold dust.Read More
I love something cheesy and comforting at this time of year and this cheddar cheese loaf fresh out of the oven with a dod of butter on the top hits the spot just nicely. The kids just love this recipe.Read More
We love this creamy traditional Scottish smoked salmon pate. It works really well with pasta, oatcakes, toasted sourdough and you can even make a delicious smoked salmon and prawn terrine with this recipe. My favourite has to be traditional Scottish smoked salmon pate on my home made Scottish oatcakes.Read More
This traditional Scottish crowdie cheese is so delicious and creamy and spreads really well on Scottish oatcakes, biscuits or even in a sandwich. Its really easy to make and traditionally was a great way to use up excess milk.Read More
We love these traditional Scottish oatcakes as they are so easy to make yet so delicious with a slice of cheese and fresh jelly from the garden. I always thought that traditional Scottish oatcakes were difficult to make but they are acutally pretty easy. It just takes a little patience and careful preparation to make sure they don’t break. The warmth and smell that these traditional oatcakes bring to the kitchen is worth the little extra effort to make them fresh.Read More
It’s been a few weeks now we’ve had the kids at home since all the schools closed in the UK. It’s a scary time due to the coronavirus but we are trying to keep the kids happy by feeding them well throughout this experience. Check out my video below for some easy lunch ideas for the kids during lockdown.Read More
This is a lovely quick recipe I threw together for my lunch while Mary sat and played with her toys. You can also use fresh raw salmon for this recipe but for a speedy lunch I used a pack of Scottish Smoked Salmon. If you wanted to use raw fish it would have to be very very fresh.Read More
Creamy homemade pate and biscuits during the festive season is an absolute must in our family home. I’ve been craving a meaty alternative for a few years now and decided this year to create this recipe for a creamy meat free pate that we could enjoy as an alternative to our traditional choices.
I spread it thickly on my wholemeal spelt Christmas tree rolls and topped it off with some finely chopped apples, beetroots and red onion as a sweet garnish. It’s so simple but absolutely delicious and is enough to impress any pate loving guests this festive season.
The recipe for the wholemeal spelt rolls is linked below. The rolls are topped with a finely chopped red onion and garlic olive oil drizzle and a sprinkle of fresh herbs to finish. They are extra scrummy fresh out of the oven!
Recipe Link – Wholemeal Spelt Rolls
This pate hits the spot with all its earthy goodness and works really well with the sweetness of the finely chopped apple, beetroot and red onion. It can be eaten on its own with bread but I would recommend the topping as it is so delicious and pretty in colour too!
The pate is topped and sealed with melted coconut oil, coloured with a pinch of tumeric for that authentic pate look. It’s the perfect addition to any Christmas spread.
2 tbsp of coconut oil
1 tbsp of olive oil
300g of sliced chestnut mushrooms
3 chopped cloves of garlic
1/2 sliced red onion
100g of cooked chestnuts
Soy or oat cream (to thin to desired consistency)
Salt and pepper
1 finely chopped apple
2 cooked beetroots finely chopped
1 red onion finely chopped
Coconut Oil Seal
2-4tbsp of coconut oil
Melt the coconut oil and add the olive oil in a frying pan. I love using my large rustic cast iron frying pan for this. Add in the mushrooms, garlic, red onion and cook through for a few minutes until cooked and soft. Add the cooked chestnuts and warm through.
Add all of the cooked ingredients into a blender. Add a tbsp of soy or oat cream and blend. Add in more cream to blend to your desired consistency. I like a smooth pate but it can be eaten coarse also. Fill your pate dish with the smooth pate.
Melt an additional 2-4tbsp of coconut oil in a small pan (the quantity depends on the surface size of your dish). Add a pinch or two of tumeric powder to the melted oil and mix through. Pour over the pate in the dish to create a seal and refrigerate until it is solid on the top. I popped my dish in the freezer to speed up the process.
Serve chilled with a bowl of the finely chopped apple, beetroot and red onion on the side. Spread your rolls or other bread with the pate and top with the chopped apple, beetroot and red onion. Enjoy!