Mince and tatties

This dish is such a classic and a favourite of the Scottish people, especially here in the North East. It’s a hearty yet easy meal to make and is delicious on a cold Autumn of Winters day. We love making this dish now and again and enjoy it with fresh garden tatties (potatoes) and creamy neeps (turnips).

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Smoked Salmon pate

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.

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Traditional Scottish Beef Stew

We love this traditional Scottish beef stew. Its very simple and very much like how Scottish beef stew would have been cooked traditionally. I like to use the slow cooker for this beef stew as it creates the most delicious melt in the mouth stew and the kids absolutely love it! Its packed with nutritional wholefoods and you can serve it up alongside delicious seasonal vegetables too for an extra veggie boost. I like to serve my traditional scottish stew with creamy mashed potatoes to mop up the beef gravy, stir fried kale fresh out of the garden and a whole head of buttery broccoli. What a treat!

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Murrays Cheesy Morning Rolls

My son made these delicious cheesy bread rolls using our huge bag of doves strong white flour. They resemble the classic Scottish crusty morning roll of my childhood and are soooo delicious fresh out of the oven. He made quite a mess of the kitchen and completely covered my Kitchen Aid in flour but hey it was worth it! If it got my pre-teen cooking then I dont mind the mess! I’m sharing the recipe because they seriously were the best crusty morning rolls we’ve ever made – Thanks Murray! 🙂

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Cock a Leekie Soup – Traditional Scottish Recipe

This traditional scottish recipe for cock a leekie soup is based on the traditional simple way of cooking cock a leekie soup. There are more modern variations of cock a leekie soup with carrot and prunes but my version is based on the old traditional way of making cock a leekie. Its really simple and easy to make and this recipe creates such a delicious healing, nourishing bowl of soup. The whole family enjoys it and although we didn’t frequently eat this growing up we will be adding it to our lunchtime recipes from now on.

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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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Walnut & Date Loaf

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.

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Cullen Skink Soup

I have a couple of recipes for making this soup but this one is definitely my favourite. It’s based on an old traditional Scottish recipe by Janet Murray that I have tweeked to replicate the soup my Dad would make us as kids.

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Slow Cooked Beef and Dumplings Stew

This hearty slow cooked traditional beef stew went down a treat on a cold Sunday afternoon. Tender meaty chunks, seasonal vegetables and buttery dumplings. A delicious winter meal for the family and really easy to put together in advance in the slow cooker.

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Scotch Broth Soup

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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!

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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!

ingredients

You are going to need the following for the Scotch Broth soup recipe:

1 large piece of Beef Brisket (family size)

2 Carrots

2 Parsnips

2 Large Potatoes

Beef Stock

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! 🙂

Angie Milne