It’s probably no secret by now that I am a big cheese fan! If your also a fan of mature cheddar cheese your going to love this delicious Scottish Cheese and Mushroom Tart recipe. This creamy cheesy melt in the mouth cheese & mushroom tart is perfect for the colder days this Spring.Read More
I love a slice of this traditional walnut cake in the afternoon with a hot cup of tea, it’s the perfect pick me up before shcool run! It’s a traditional recipe and I love the combination of the crunchy walnuts and sweet pieces of dates in the loaf. There’s not too much icing on the top but you can layer it thicker if you like. I like a thin layer as I feel it adds just enough sweetness to the cake.
You can also vary the toppings on the top of the cake, I’ve added some crunchy chopped walnuts but you could also add date pieces or leave it just as plain simple icing.Read More
Delicious and warming Scotch Broth soup made with organic beef brisket and fresh organic vegetables! I also used the beef brisket from this recipe to make slow cooked Mexican beef fajita wraps with guacamole and salsa. This gave me two nutritious meals out of one piece of meat and was such a time and money saver.
Just what a family budget and busy mum needs!
This recipe is so easy to make, put it into the slow cooker or rice cooker in the morning and its ready by lunch. Then you can transfer the cooked beef from the soup into your slow cooker for another meal at night time. So the beef brisket is used for the soup flavour first off and a little meat for the soup and then slow cooked into a spicy Mexican fajita filling. Click here for the secondary recipe! You could also used the stewed brisket for a variety of other meals instead of the Mexican fajitas!
You are going to need the following for the Scotch Broth soup recipe:
1 large piece of Beef Brisket (family size)
2 Large Potatoes
1 large Leek or 2 small
Broth Mix (optional)
Salt & pepper or any other seasonings (herb salt)
Remove the string from the beef brisket if necessary and place into the slow cooker (rice cooker with slow cooking function is also an option). You can chop it up into smaller pieces if necessary but I put it in whole to save time and it works better for the evening recipe.
Chop up all of the carrots, parsnips and potatoes into small cubes and add to the slow cooker. You can also use turnip or other vegetables or greens you have to hand. This is a great way to use up vegetables from your cupboards or fridge.
Slice up the onions and leeks and add those to the soup, top up with enough water to cover the beef and vegetables, about 2-3 cm above. You can also add a handful of dried broth mix here but I had ran out – oops! Set the slow cooker to a medium heat for 3-4 hrs. Cook until all vegetables are tender and the brisket is cooked through.
Remove the brisket and slice a quarter of it off. Place the remaining brisket aside for the dinner recipe. I’ve made Mexican fajitas but you could use it for a variety of other meals. Shred the small brisket piece and add to the soup, stir through, and add in some chopped herbs and additional seasonings if required.
Enjoy and stay warm this Autumn! 🙂