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!
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
1 egg beaten
- Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.
- Beat the egg until frothy then add in the melted butter and milk, mix
- 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.
- 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.
- Brush with a little milk to add glaze.
- Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.
- Remove and allow to cool on a rack.
- Best bit…………………………add lashings of butter and devour!!!!
We do love our Scotch Pies here in Scotland and so many good bakers out there and so many different varieties to choose from, so how do you know your getting the best?
Well, The World Scotch Pie Championships of 2017 have just finished here in Scotland and also held in my hometown of Cumbernauld. We have our winner……Congratulations to Brownings the Bakers in Kilmarnock, a well deserved award. Read the full story here:- Scotch Pie Awards 2017
When will you visit? I’ll be getting mine soon…lol!
Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!
Makes about 10 mini rolls
200g Stornoway Black Pudding
2 x Granny Smith apples
1 shop bought ready rolled puff pastry (saves so much time)
Tomato or Brown sauce (whichever is your preference)
1 egg for wash
Salt & pepper to taste
- Cook the black pudding and haggis as per instructions, about 4 minutes on each side.
- Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.
- Roll out pastry and cut length ways once
- Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning
- Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture
- Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.
- You can now cut into the size you desire
- I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
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!
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.
I picked up a little deli delight recently……..a wee jar of Chilli Bacon Relish from eat 17, intrigued to taste I spooned a tbsp onto some crusty bread….yum……but then a thought popped into my head….oh yes this would be perfect with burgers…..and I was right…..a perfect match, was just heavenly.
Makes 4 burgers
400g Aberdeen Angus Steak mince – or a good quality one.
4 sprigs or flat leaf parsley – finely chopped
1 tsp garlic
Salt & cracked black pepper to season/taste
1 tsp dijon mustard (optional)
1 slice bread crumbled to bind
- Mix everything together in a bowl and shape into 4 burgers, making sure they are the same thickness.
- Refrigerate for about an hour
- Now for the best bit…….MY MAGIC CRISPER PLATE…..since I got my new Hotpoint ovens, I haven’t stop using this, it cooks everything in a fraction of the time and no oil is needed making everything healthier. You preheat the plate for about 2-3mins, place the burgers onto the plate and cook for about 12 mins using the crisper setting. You don’t need to turn over, just pop in and cook. It crisps and cooks the underside while cooking from the top……magic!
- If you don’t have the crisper plate, to cook burgers I would heat a little oil on a griddle plate or fry pan on the hob to a medium to high heat and cook for about 6-8 minutes on each side or until cooked through.
- Warm up your bread rolls in an oven for a few minutes, place burgers onto the rolls, place a few slices of cheddar, place under the grill until slightly melted then scoop a tsp of the chilli and bacon relish on top……serve. OH YUMMY!
12 minutes later….no oil…no turning:-
I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
Salt & pepper to taste
For the dressing:-
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
- Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
- Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
- Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
- If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
- Add the cucumber to the avocado dressing and coat.
- Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!
I just love my Empire Biscuits, I do have to say they are rather tasty. Having the afternoon to myself I fancied getting my creativity on this afternoon and trying some new techniques. I thoroughly enjoyed my creating and so glad they turned out…..I don’t have the steadiest of hands…lol. Although my love hearts could do with more practise…lol!
For the Empire Biscuits:-
Makes approx 10 – Empire Biscuits
I used 1 spoonful of the icing in each tub and added food colouring.
I used a skewer that I had in my kitchen drawer, but anything with a pen like nib would do.
Once you have put your white icing onto your biscuit you then choose your design colours.
I started off with roses. Put the nib of the skewer into the red colouring and place a small dot onto the icing and start to rock and circle the skewer to make your design. Clean nib then dip into the yellow and add a dot in the middle. Clean nib then dip into the green and draw small leaf shapes at the bottom. Finish design with small dots of colour randomly.
I done the same thing but on a bigger scale for me single rose.
Then using each colour draw lines on your biscuit.
Then drag the tip of your skewer firstly down the way then up the way to create the design.