{"title":"Scottish & Irish recipes","created":"2026-10-05","tag":"Scottish & Irish","selection":"Scottish and Irish home cooking from the sources Aaron named: Scottish Scran and BBC Food (their own Schema.org data), The View from Great Island (its Scottish and Irish recipes), The Wee Larder by Angie Milne and British Food: A History (recipe cards and posts read into the same shape), and British Food in America (its Scottish and Irish recipes). Each recipe carries its origin.","sites":[{"id":"scottishscran","name":"Scottish Scran","home":"https://scottishscran.com","count":120},{"id":"bbcfood","name":"BBC Food","home":"https://www.bbc.co.uk/food","count":79},{"id":"tvfgi","name":"The View from Great Island","home":"https://theviewfromgreatisland.com","count":22},{"id":"angiemilne","name":"The Wee Larder","home":"https://angiemilne.com","count":46},{"id":"britishfoodhistory","name":"British Food: A History","home":"https://britishfoodhistory.com","count":4},{"id":"bfia","name":"British Food in America","home":"https://www.britishfoodinamerica.com","count":34}],"recipes":[{"site":"scottishscran","url":"https://scottishscran.com/paris-buns-recipe/","rating":4.5,"ratingCount":11,"origin":"British","recipe":{"@type":"Recipe","name":"Paris Buns Recipe","description":"Paris Buns are a tasty Scottish bread/scone-like cake. They&#x27;re similar to Rock Buns but have a. sweeter taste and are topped with Pearl Sugar.","image":"https://scottishscran.com/wp-content/uploads/2022/02/Paris-Buns-Scottish-Recipe-39-720x720.jpg","recipeYield":12,"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":["250g (1.5 Cups) Self Raising Flour","60g (0.25 Cup) Butter","60g (0.25) Cup Caster  Sugar ","60ml (0.25 Cup) Milk","1 Large Egg","60g (0.25 Cup) Dried Fruit i.e. raisins *optional","Pearl Sugar for the topping *optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 190C/170C Fan or 370F/320F Fan","position":1,"name":"Preheat the oven to 190C/170C Fan or 370F/320F...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_1"},{"@type":"HowToStep","text":"Grease a baking tray with butter or use baking paper","position":2,"name":"Grease a baking tray with butter or use...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_2"},{"@type":"HowToStep","text":"Sift the flour into a large bowl and then add the butter and rub it in until it looks like breadcrumbs. It’s easier to do this with colder butter as you don’t want it to melt with the heat from your fingers. If it’s too cold you can grate it in first.","position":3,"name":"Sift the flour into a large bowl and...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_3"},{"@type":"HowToStep","text":"Beat the egg and add to the bowl together with the sugar. If using fruit add now also.","position":4,"name":"Beat the egg and add to the bowl...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_4"},{"@type":"HowToStep","text":"Slowly add the milk as you may not need all of it to make a thick dough.","position":5,"name":"Slowly add the milk as you may not...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_5"},{"@type":"HowToStep","text":"At this stage, you can use either wet hands if the dough seems a little dry, or floured hands if it’s a little wet, to form the dough into roughly 10-12 balls on the baking tray and press down to slightly flatten them.","position":6,"name":"At this stage, you can use either wet...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_6"},{"@type":"HowToStep","text":"Sprinkle a little pearl sugar on top of each one","position":7,"name":"Sprinkle a little pearl sugar on top of...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_7"},{"@type":"HowToStep","text":"Bake for 12-15 minutes until they have spread out a little and started to turn a very pale golden in colour. They can still appear quite pale so check the underneath of a bun to see if it’s turned a golden colour.","position":8,"name":"Bake for 12-15 minutes until they have spread...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_8"},{"@type":"HowToStep","text":"Remove from the oven and enjoy! These are best eaten while still a little warm or within a day or so.","position":9,"name":"Remove from the oven and enjoy! These are...","url":"https://scottishscran.com/paris-buns-recipe/#mv_create_55_9"}],"author":"Phil &amp; Sonja","datePublished":"2022-02-17"}},{"site":"scottishscran","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"4 Ingredient Chocolate Bourbon Biscuit Cake Recipe","description":"This four ingredient Bourbon Biscuit Cake is SO simple but will definitely impress! You might be wondering how it’s possible to make a four ingredient chocolate cake and bake it for just 20 minutes, but trust us, it’s easy AND delicious. And it’s full of Bourbon Biscuits!","image":"https://scottishscran.com/wp-content/uploads/2022/03/Bourbon-Biscuit-Cake-Recipe-14-720x720.jpg","recipeYield":10,"prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT1H5M","recipeIngredient":["150ml double cream (2/3 cup)","175g dark chocolate chips (1 cup)","OR 300g melted Nutella (1 cup)","Extra bourbon biscuits to decorate (optional)","450g bourbon biscuits (3 ¾ cups)","350ml whole milk (1 ½ cups)","2 tbsp self-raising flour","1 tbsp caster sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease and line a 7” loose bottom cake tin with baking paper.","position":1,"name":"Grease and line a 7” loose bottom cake...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_1"},{"@type":"HowToStep","text":"Preheat the oven to 180C/160C fan 350F/320F fan.","position":2,"name":"Preheat the oven to 180C/160C fan 350F/320F fan.","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_2"},{"@type":"HowToStep","text":"Add the bourbon biscuits to the bowl of a food processor and blitz until completely broken down into fine crumbs.","position":3,"name":"Add the bourbon biscuits to the bowl of...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_3"},{"@type":"HowToStep","text":"Transfer the biscuit crumbs to a mixing bowl, then add the milk, flour and sugar. Stir well to combine.","position":4,"name":"Transfer the biscuit crumbs to a mixing bowl,...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_4"},{"@type":"HowToStep","text":"Spoon the mixture into your prepared cake tin, smoothing into an even layer.","position":5,"name":"Spoon the mixture into your prepared cake tin,...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_5"},{"@type":"HowToStep","text":"Bake for 15-20 minutes or until a skewer poked into the centre of the cake comes out clean.","position":6,"name":"Bake for 15-20 minutes or until a skewer...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_6"},{"@type":"HowToStep","text":"Transfer the cake to a wire rack to cool for at least 30 minutes before adding the topping.","position":7,"name":"Transfer the cake to a wire rack to...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_7"},{"@type":"HowToStep","text":"Make the topping. First, put the dark chocolate chips into a mixing bowl.","position":8,"name":"Make the topping. First, put the dark chocolate...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_8"},{"@type":"HowToStep","text":"Heat the cream in a saucepan over a medium heat until starting to bubble.","position":9,"name":"Heat the cream in a saucepan over a...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_9"},{"@type":"HowToStep","text":"Immediately pour the hot cream over the dark chocolate chips. Let it sit for 2-3 minutes.","position":10,"name":"Immediately pour the hot cream over the dark...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_10"},{"@type":"HowToStep","text":"Whisk the cream/chocolate mixture until it forms a smooth, shiny ganache.","position":11,"name":"Whisk the cream/chocolate mixture until it forms a...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_11"},{"@type":"HowToStep","text":"Spoon the ganache all over the top of the cake.","position":12,"name":"Spoon the ganache all over the top of...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_12"},{"@type":"HowToStep","text":"If you’re using Nutella then warm it carefully in the microwave and then simply pour over.","position":13,"name":"If you’re using Nutella then warm it carefully...","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_13"},{"@type":"HowToStep","text":"Decorate with extra bourbon biscuits if desired.","position":14,"name":"Decorate with extra bourbon biscuits if desired.","url":"https://scottishscran.com/bourbon-biscuit-cake-recipe/#mv_create_63_14"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-03-11"}},{"site":"scottishscran","url":"https://scottishscran.com/date-scone-recipe/","rating":4.8,"ratingCount":15,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Simple Date Scone Recipe","description":"Dates scones are deliciously sweet, and made, unsurprisingly, with dates in place of the usual sultanas found in fruit scones. They are scrumptious, even a little sticky, with a caramel, almost malty flavour.","image":"https://scottishscran.com/wp-content/uploads/2022/09/Date-Scones-Recipe-72-720x720.jpg","recipeYield":16,"prepTime":"PT15M","cookTime":"PT12M","totalTime":"PT27M","recipeIngredient":["500g (4 Cups) Self Raising Flour","4 tsp Baking Powder","100g (1/4 Cup) Cold Cubed Butter","350ml (1.5 Cups) Milk","175g (1 Cup) Chopped Dates","1 tsp Cinnamon* (*optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Pre-heat the oven to 180C Fan or 200C normal (350/390F)","position":1,"name":"Pre-heat the oven to 180C Fan or 200C...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_1"},{"@type":"HowToStep","text":"Sift flour and baking powder into a large bowl","position":2,"name":"Sift flour and baking powder into a large...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_2"},{"@type":"HowToStep","text":"Rub the butter into the flour with fingertips until it resembles breadcrumbs. Alternatively, use a pastry cutter to start the process and switch to fingertips once you have cut the butter through the flour and it is starting to resemble large breadcrumbs.","position":3,"name":"Rub the butter into the flour with fingertips...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_3"},{"@type":"HowToStep","text":"Mix in the chopped dates and optional cinnamon. Alternatively, use a food processor and mix the dates into the flour and butter mixture. This will result in very small pieces of dates spread throughout the scones.","position":4,"name":"Mix in the chopped dates and optional cinnamon....","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_4"},{"@type":"HowToStep","text":"Make a well in the centre of the mixture and add the milk. Use a butterknife to bring the mixture together as much as possible.","position":5,"name":"Make a well in the centre of the...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_5"},{"@type":"HowToStep","text":"Turn the mixture onto a lightly floured surface and use fingertips to ensure it's fully mixed into a dough, then gently push it out so it is around 1-2 inches thick, depending on how large you'd like your scones to be.","position":6,"name":"Turn the mixture onto a lightly floured surface...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_6"},{"@type":"HowToStep","text":"Use a scone cutter or glass dipped in flour to cut the dough into circles.","position":7,"name":"Use a scone cutter or glass dipped in...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_7"},{"@type":"HowToStep","text":"Place on a baking tray covered with baking paper or lightly floured, evenly spaced, and brush the tops with milk (optional).","position":8,"name":"Place on a baking tray covered with baking...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_8"},{"@type":"HowToStep","text":"Bake for approximately 12-15 minutes until the scone sounds hollow when tapped on the bottom.","position":9,"name":"Bake for approximately 12-15 minutes until the scone...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_9"},{"@type":"HowToStep","text":"Place on a wire rack to cool, or serve warm with butter.","position":10,"name":"Place on a wire rack to cool, or...","url":"https://scottishscran.com/date-scone-recipe/#mv_create_78_10"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-09-06"}},{"site":"scottishscran","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/","rating":4.3,"ratingCount":6,"origin":"British","recipe":{"@type":"Recipe","name":"Classic Jam and Coconut Sponge Cake Recipe","description":"Jam and Coconut Sponge is a simple sponge cake, with jam spread over the top and a generous sprinkle of desiccated coconut added to top it all off. \n\nServe with a big jug of custard (pink custard even!) and you’ll be sure to invoke memories in anyone who went to school here a while back!\n\nCoconut and Jam Sponge is an easy bake to make, and it serves plenty if it’s made as a traybake. It can be served cold or warmed up, and with or without custard, so it’s a great option for feeding plenty for a a morning or afternoon tea, or even a pudding.","image":"https://scottishscran.com/wp-content/uploads/2022/11/Coconut-Jam-Sponge-041-720x720.jpg","recipeYield":16,"prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT1H10M","recipeIngredient":["400g Butter/Margarine at room temperature","400g Caster Sugar","400g Self Raising Flour","1 tsp Vanilla Essence OR 1 tbsp Lemon Zest","7-8 Medium Eggs","150g Strawberry or Raspberry Jam","Desiccated Coconut to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C/160C fan or 350F/320F","position":1,"name":"Preheat the oven to 180C/160C fan or 350F/320F","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_1"},{"@type":"HowToStep","text":"Grease 12 x 9 inch traybake tin","position":2,"name":"Grease 12 x 9 inch traybake tin","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_2"},{"@type":"HowToStep","text":"Cream the butter and sugar together until pale and fluffy","position":3,"name":"Cream the butter and sugar together until pale...","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_3"},{"@type":"HowToStep","text":"Add one egg at a time and fully mix in ","position":4,"name":"Add one egg at a time and fully...","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_4"},{"@type":"HowToStep","text":"Add vanilla essence or zest","position":5,"name":"Add vanilla essence or zest","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_5"},{"@type":"HowToStep","text":"Sift flour and fold into the batter","position":6,"name":"Sift flour and fold into the batter","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_6"},{"@type":"HowToStep","text":"Tip into greased cake tin and bang on the bench to get rid of any air pockets","position":7,"name":"Tip into greased cake tin and bang on...","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_7"},{"@type":"HowToStep","text":"Bake for 40-50 minutes","position":8,"name":"Bake for 40-50 minutes","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_8"},{"@type":"HowToStep","text":"Allow to cool in the tin","position":9,"name":"Allow to cool in the tin","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_9"},{"@type":"HowToStep","text":"Once cooled soften the jam by heating for about 10-20 seconds in the microwave, then spread over the cake. If you like you can poke holes in the cake so some jam sinks in, but it’s not really necessary. ","position":10,"name":"Once cooled soften the jam by heating for...","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_10"},{"@type":"HowToStep","text":"Sprinkle with desiccated coconut to finish it off. ","position":11,"name":"Sprinkle with desiccated coconut to finish it off. ","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_11"},{"@type":"HowToStep","text":"Remove from the tin and slice into squares. Enjoy!","position":12,"name":"Remove from the tin and slice into squares....","url":"https://scottishscran.com/jam-and-coconut-sponge-cake-recipe/#mv_create_87_12"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2022-11-14"}},{"site":"scottishscran","url":"https://scottishscran.com/chocolate-flapjack-recipe/","rating":4.5,"ratingCount":8,"origin":"British","recipe":{"@type":"Recipe","name":"Easy Triple Chocolate Flapjack Recipe","description":"These easy chocolate flapjacks are so simple but so tasty. \n\nWe use three different types of chocolate but you can really do whatever you wish!","image":"https://scottishscran.com/wp-content/uploads/2023/03/Chocolate-flapjacks-1200-10-720x720.jpg","recipeYield":16,"prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","recipeIngredient":["125g golden syrup (1/3 cup + 1 tbsp)","125g light brown sugar (2/3 cup)","180g unsalted butter (3/4 cup + 2 tsp)","325g porridge oats (4 cups)","¼ tsp salt","100g jumbo milk choc chips (2/3 cup)","50g white chocolate chips (1/3 cup)","50g dark chocolate chips (1/3 cup)"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the butter, golden syrup and sugar to a large saucepan and place over a medium heat. Stir until everything is combined and the butter has melted. Remove from the heat and set aside to cool for at least 10 minutes.","position":1,"name":"Add the butter, golden syrup and sugar to...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_1"},{"@type":"HowToStep","text":"Preheat the oven to 180C and grease and line a 20x20cm square baking tin.","position":2,"name":"Preheat the oven to 180C and grease and...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_2"},{"@type":"HowToStep","text":"In a large mixing bowl, stir together the oats, salt and milk chocolate chips.","position":3,"name":"In a large mixing bowl, stir together the...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_3"},{"@type":"HowToStep","text":"Pour the cooled butter mixture over the dry ingredients. Stir together until well combined.","position":4,"name":"Pour the cooled butter mixture over the dry...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_4"},{"@type":"HowToStep","text":"Transfer the mixture to your prepared tin. Use the back of a spoon to spread it right to the edges and push everything down into a compacted, even layer.","position":5,"name":"Transfer the mixture to your prepared tin. Use...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_5"},{"@type":"HowToStep","text":"Bake for 25-30 minutes or until starting to go golden around the edges.","position":6,"name":"Bake for 25-30 minutes or until starting to...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_6"},{"@type":"HowToStep","text":"Leave to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.","position":7,"name":"Leave to cool in the tin for about...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_7"},{"@type":"HowToStep","text":"Once the flapjack has cooled, slice into 16 squares. Melt the white and dark chocolate chips in separate bowls in the microwave in 30 second bursts.","position":8,"name":"Once the flapjack has cooled, slice into 16...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_8"},{"@type":"HowToStep","text":"Drizzle the dark chocolate all over the top of the flapjack squares, followed by the white chocolate.","position":9,"name":"Drizzle the dark chocolate all over the top...","url":"https://scottishscran.com/chocolate-flapjack-recipe/#mv_create_92_9"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2023-03-28"}},{"site":"scottishscran","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/","rating":4.6,"ratingCount":15,"origin":"British","recipe":{"@type":"Recipe","name":"Simple Gyspy Creams Recipe","description":"Gyspy Creams are made of two crunchy oat biscuits with a delicious vanilla buttercream sandwiched in between. They&#x27;re so simple but delicious!","image":"https://scottishscran.com/wp-content/uploads/2023/04/Gypsy-creams-1200-12-720x720.jpg","recipeYield":10,"prepTime":"PT35M","cookTime":"PT12M","totalTime":"PT47M","recipeIngredient":["130g softened unsalted butter (1/2 cup + 1 tbsp)","140g caster sugar (2/3 cup + 2 tsp)","½ tsp vanilla extract","1 tbsp golden syrup","1 tbsp boiling water","150g plain flour (1 ¼ cups)","125g porridge oats (1 ½ cups)","¾ tsp baking powder","¾ tsp baking soda","125g softened unsalted butter (1/2 cup + 2 tsp)","250g icing sugar (2 cups)","½ tsp vanilla extract","2-3 tbsp milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the butter and sugar to the bowl of an electric stand mixer and beat on a medium speed until smooth and creamy - about 3 minutes. You can also do this by hand if preferred. ","position":1,"name":"Add the butter and sugar to the bowl...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_1"},{"@type":"HowToStep","text":"Add the golden syrup, boiling water and vanilla extract. Mix again to combine.","position":2,"name":"Add the golden syrup, boiling water and vanilla...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_2"},{"@type":"HowToStep","text":"Add all remaining ingredients and mix until thick and well combined.","position":3,"name":"Add all remaining ingredients and mix until thick...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_3"},{"@type":"HowToStep","text":"Take small portions of the mixture and shape into rough balls with your hands. Each should weigh approx. 25g. Place the dough balls on a plate and freeze for 1 hour.","position":4,"name":"Take small portions of the mixture and shape...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_4"},{"@type":"HowToStep","text":"When the biscuit balls have almost finished chilling, preheat the oven to 180C and line two baking trays with baking paper.","position":5,"name":"When the biscuit balls have almost finished chilling,...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_5"},{"@type":"HowToStep","text":"Place the dough balls on the trays, leaving enough space between each for them to spread as they bake. Bake for 12-14 minutes or until golden.","position":6,"name":"Place the dough balls on the trays, leaving...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_6"},{"@type":"HowToStep","text":"Leave the biscuits on the trays for about 10 minutes before transferring to a cooling rack.","position":7,"name":"Leave the biscuits on the trays for about...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_7"},{"@type":"HowToStep","text":"Whilst the biscuits cool, make the buttercream. First, beat the butter and vanilla extract until smooth and creamy. You can do this with an electric hand whisk or in a stand mixer.","position":8,"name":"Whilst the biscuits cool, make the buttercream. First,...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_8"},{"@type":"HowToStep","text":"Sift in about 1/3 of the icing sugar and add a splash of milk. Mix until combined. Repeat twice more until everything has been added. If the icing is too thick, add a little more milk. If it’s too runny, add a little more icing sugar.","position":9,"name":"Sift in about 1/3 of the icing sugar...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_9"},{"@type":"HowToStep","text":"Beat for a final 3-4 minutes to get the icing super fluffy.","position":10,"name":"Beat for a final 3-4 minutes to get...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_10"},{"@type":"HowToStep","text":"Once the biscuits have cooled, assemble them with the buttercream. Spoon or pipe a dollop of icing onto the bottom of a biscuit, then gently squash it down with the bottom of another biscuit to form one sandwiched gypsy cream. Repeat with the remaining biscuits and buttercream.","position":11,"name":"Once the biscuits have cooled, assemble them with...","url":"https://scottishscran.com/gypsy-creams-biscuit-recipe/#mv_create_97_11"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2023-04-17"}},{"site":"scottishscran","url":"https://scottishscran.com/homemade-belgian-buns-recipe/","rating":5.0,"ratingCount":1,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Homemade Belgian Buns Recipe","description":"Belgian Buns are a delicious sweet bun containing sultanas and lemon curd (most of the time) and are topped with icing and half a glace cherry. The idea of making these tasty treats may be a little daunting, but it’s actually a pretty simple recipe that’s easy to follow and will have you feeling like a pro baker in no time!","image":"https://scottishscran.com/wp-content/uploads/2022/03/Belgian-Buns-Recipe-02-720x720.jpg","recipeYield":12,"prepTime":"PT2H","cookTime":"PT1H45M","totalTime":"PT4H","recipeIngredient":["3 tbsp unsalted butter","75g (1/3 cup) caster sugar","4 tbsp lemon juice","1 tsp lemon zest","1 large egg","475g strong white flour (3 2/3 cups)","7g dried instant yeast","60g caster sugar (1/3 cup)","¼ tsp salt","40g/3 tbsp unsalted butter (melted and cooled slightly)","100ml whole milk (1/3 cup + 1 tbsp)","100ml water (1/3 cup + 1 tbsp)","1 large egg (beaten)","150g sultanas (1 cup)","275g icing sugar (2 cups)","2-3 tbsp water","12 glace cherry halves"],"recipeInstructions":[{"@type":"HowToStep","text":"Place a heatproof bowl over a saucepan with a few cm of water in the bottom. Bring the water to a simmer and ensure the bowl isn’t touching the water.","position":1,"name":"Place a heatproof bowl over a saucepan with...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_1"},{"@type":"HowToStep","text":"Put the lemon juice, zest, sugar and butter in the bowl and stir until the butter has melted.","position":2,"name":"Put the lemon juice, zest, sugar and butter...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_2"},{"@type":"HowToStep","text":"Whisk the egg in a separate jug or bowl, then very gradually pour this into the bowl with the lemon mixture, whisking constantly as you pour to prevent the egg from curdling.","position":3,"name":"Whisk the egg in a separate jug or...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_3"},{"@type":"HowToStep","text":"Let the mixture cook for about another 10 minutes until thickened, stirring frequently.","position":4,"name":"Let the mixture cook for about another 10...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_4"},{"@type":"HowToStep","text":"Leave to cool whilst you prepare the buns. You can also make this in advance and store in the fridge for up to a week.","position":5,"name":"Leave to cool whilst you prepare the buns....","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_5"},{"@type":"HowToStep","text":"Mix the flour, yeast, sugar and salt in a large bowl.","position":6,"name":"Mix the flour, yeast, sugar and salt in...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_6"},{"@type":"HowToStep","text":"Heat the milk in the microwave until warm but not hot – about 40 seconds. It should be a comfortable temperature to hold your finger in the milk.","position":7,"name":"Heat the milk in the microwave until warm...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_7"},{"@type":"HowToStep","text":"Make a well in the centre of the flour mixture. Pour in the warm milk, followed by the melted butter and beaten egg.","position":8,"name":"Make a well in the centre of the...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_8"},{"@type":"HowToStep","text":"Stir until everything comes together into a dough. It should be soft, slightly sticky but easy to handle. If it feels a little too sticky, add extra flour 1 tbsp at a time. If it feels too dry, add more warm milk 1 tbsp at a time.","position":9,"name":"Stir until everything comes together into a dough....","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_9"},{"@type":"HowToStep","text":"Gather the dough into a ball with your hands and transfer to a lightly floured surface. Knead the dough for a few minutes until soft and elastic.","position":10,"name":"Gather the dough into a ball with your...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_10"},{"@type":"HowToStep","text":"Place the dough into a large lightly oiled mixing bowl and cover with cling film. Leave in a warm place (approx. 25 degrees C) to prove for about 1 hour or until roughly doubled in size.","position":11,"name":"Place the dough into a large lightly oiled...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_11"},{"@type":"HowToStep","text":"Line two baking trays with baking paper.","position":12,"name":"Line two baking trays with baking paper.","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_12"},{"@type":"HowToStep","text":"Roll the dough out on a lightly floured surface. You want to create a rectangle shape roughly 30x40cm in size.","position":13,"name":"Roll the dough out on a lightly floured...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_13"},{"@type":"HowToStep","text":"Spread 6 tbsp of the lemon curd you prepared earlier all over the dough.","position":14,"name":"Spread 6 tbsp of the lemon curd you...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_14"},{"@type":"HowToStep","text":"Sprinkle over the sultanas.","position":15,"name":"Sprinkle over the sultanas.","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_15"},{"@type":"HowToStep","text":"Starting from the shorter edges, tightly roll up the dough into a sausage shape.","position":16,"name":"Starting from the shorter edges, tightly roll up...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_16"},{"@type":"HowToStep","text":"Slice into 12 pieces and place them onto the prepared baking trays, leaving enough space between each for them to expand.","position":17,"name":"Slice into 12 pieces and place them onto...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_17"},{"@type":"HowToStep","text":"Cover with cling film and leave to prove in a warm place (approx. 25 degrees C) for 45 minutes.","position":18,"name":"Cover with cling film and leave to prove...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_18"},{"@type":"HowToStep","text":"Preheat the oven to 190C/170C fan or 370F/330F fan.","position":19,"name":"Preheat the oven to 190C/170C fan or 370F/330F...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_19"},{"@type":"HowToStep","text":"If desired, you can lightly brush the tops of the buns with egg or milk for a shiny, golden finish.","position":20,"name":"If desired, you can lightly brush the tops...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_20"},{"@type":"HowToStep","text":"Bake the buns for 10 minutes, then reduce the oven temperature to 170C/150C fan or 330F/300 fan and bake for another 5-10 minutes.","position":21,"name":"Bake the buns for 10 minutes, then reduce...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_21"},{"@type":"HowToStep","text":"Leave the buns to cool for at least an hour before adding the topping.","position":22,"name":"Leave the buns to cool for at least...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_22"},{"@type":"HowToStep","text":"Mix the icing sugar with 2-3 tbsp of water until you have a thick but spreadable icing.","position":23,"name":"Mix the icing sugar with 2-3 tbsp of...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_23"},{"@type":"HowToStep","text":"Spoon the icing on top of each bun, or dip each bun into the icing.","position":24,"name":"Spoon the icing on top of each bun,...","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_24"},{"@type":"HowToStep","text":"Top with a glace cherry half.","position":25,"name":"Top with a glace cherry half.","url":"https://scottishscran.com/homemade-belgian-buns-recipe/#mv_create_62_25"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-03-10"}},{"site":"scottishscran","url":"https://scottishscran.com/haggis-pasta-recipe/","rating":4.6,"ratingCount":11,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Creamy Whisky &amp; Haggis Pasta Recipe","description":"Haggis is so much more versatile thank you might think, but you&#x27;ll soon discover why with the haggis pasta recipe!\n\nOne of our favourite recipes is also our whisky sauce. It goes great with a Haggis, Neeps and Tatties Stack and Chicken Balmoral, but it can also be used to make this delicious creamy haggis pasta recipe.\n\nHaggis and whisky sauce are a great and well-established combination, but add some pasta as a base, bacon for saltiness, red onion for sweetness, and optionally, some cherry tomatoes to cut through that creaminess, and you have an amazingly tasty recipe that will definitely impress!","image":"https://scottishscran.com/wp-content/uploads/2023/06/Haggis-Pasta-Recipe-40-720x720.jpg","recipeYield":2,"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["250g Haggis - cooked to the packet directions","300g of Fresh Pasta - or you can use approximately 150-200g of dried pasta","20g Butter","5-8 tablespoons of Whisky","100ml Vegetable or Chicken Stock","200ml Double Cream","2 tsp Dijon Mustard","Salt and Pepper to taste","4 Rashers of Streaky Bacon - chopped roughly","2 Small Red Onions - thinly sliced","Handful of cherry tomatoes *optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt the butter in a pan on a low heat","position":1,"name":"Melt the butter in a pan on a...","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_1"},{"@type":"HowToStep","text":"Add the whisky","position":2,"name":"Add the whisky","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_2"},{"@type":"HowToStep","text":"Light the whisky with a long lighter and allow it to burn off the alcohol - be careful!","position":3,"name":"Light the whisky with a long lighter and...","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_3"},{"@type":"HowToStep","text":"Add the cream, stock, and mustard and stir to combine","position":4,"name":"Add the cream, stock, and mustard and stir...","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_4"},{"@type":"HowToStep","text":"Allow it to come to a simmer and thicken then set aside","position":5,"name":"Allow it to come to a simmer and...","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_5"},{"@type":"HowToStep","text":"Add a little oil to a pan and fry the bacon and onion for 5 minutes or so until the onion is translucent.","position":6,"name":"Add a little oil to a pan and...","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_6"},{"@type":"HowToStep","text":"If you’re using fresh pasta, cook and drain the pasta according to the package instructions in the meantime.","position":7,"name":"If you’re using fresh pasta, cook and drain...","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_7"},{"@type":"HowToStep","text":"Add the haggis to the onion and pasta to heat it up to piping hot if it has cooled since you cooked it. Slice the cherry tomatoes and add now if using.","position":8,"name":"Add the haggis to the onion and pasta...","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_8"},{"@type":"HowToStep","text":"Add the pasta","position":9,"name":"Add the pasta","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_9"},{"@type":"HowToStep","text":"Add the sauce and fold it all to combine.","position":10,"name":"Add the sauce and fold it all to...","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_10"},{"@type":"HowToStep","text":"Serve with a garnish of chives","position":11,"name":"Serve with a garnish of chives","url":"https://scottishscran.com/haggis-pasta-recipe/#mv_create_111_11"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"haggis pasta recipe, haggis recipes, scottish recipes, scottish pasta recipe","author":"Phil &amp; Sonja","datePublished":"2023-06-05"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-morning-rolls-recipe/","rating":4.4,"ratingCount":59,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Morning Rolls Recipe","description":"Scottish Morning Rolls are unique to Scotland. \n\nWhile there are similar bread rolls in other places we&#x27;ve never quite found the perfect texture and combination of a light fluffy interior with a slightly chewy crust that can hold delicious ingredients inside like haggis, square sausage, tattie scones, and even a Scotch Pie!\n\nThis recipe has taken some time for us to do, because we knew it had to be PERFECT. Enjoy!","image":"https://scottishscran.com/wp-content/uploads/2022/05/Scottish-Morning-Rolls-Recipe-10-720x720.jpg","recipeYield":9,"prepTime":"PT40M","cookTime":"PT3H","totalTime":"PT3H55M","recipeIngredient":["650g strong white flour (5 cups)","1 ½ tsp salt","400ml lukewarm water (between 37-43 degrees Celsius – make sure the water isn’t too hot or it will kill the yeast) (1 2/3 cups)","1 ½ tsp caster sugar","7g dried instant yeast","40g lard (cold, chopped) (3 tbsp)","Rice flour to dust"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the sugar to the warm water and stir until dissolved.","position":1,"name":"Add the sugar to the warm water and...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_1"},{"@type":"HowToStep","text":"Add the yeast and stir again to combine. Set aside.","position":2,"name":"Add the yeast and stir again to combine....","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_2"},{"@type":"HowToStep","text":"In the bowl of an electric stand mixer, whisk together the flour and salt.","position":3,"name":"In the bowl of an electric stand mixer,...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_3"},{"@type":"HowToStep","text":"Rub the lard into the flour mixture.","position":4,"name":"Rub the lard into the flour mixture.","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_4"},{"@type":"HowToStep","text":"Make a well in the centre of the flour mixture and pour in the yeast mixture.","position":5,"name":"Make a well in the centre of the...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_5"},{"@type":"HowToStep","text":"Stir with a wooden spoon until it starts to come together into a dough.","position":6,"name":"Stir with a wooden spoon until it starts...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_6"},{"@type":"HowToStep","text":"Using a dough hook attachment on your mixer, mix the dough on a medium speed for 10 minutes. You can also knead by hand if preferred but make sure to do so for the full 10 minutes to get it nice and elastic.","position":7,"name":"Using a dough hook attachment on your mixer,...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_7"},{"@type":"HowToStep","text":"Sprinkle your work surface with a little rice flour. Turn the dough out onto the surface and shape into a ball with your hands.","position":8,"name":"Sprinkle your work surface with a little rice...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_8"},{"@type":"HowToStep","text":"Lightly grease a large mixing bowl with a little oil and place in the dough. Cover loosely with cling film or a tea towel and leave in a warm place (around 25 degrees C is ideal) to proof for 1 to 1 ½ hours, or until roughly doubled in size.","position":9,"name":"Lightly grease a large mixing bowl with a...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_9"},{"@type":"HowToStep","text":"Turn out the dough onto your floured work surface and squash it down flat with your hands to knock out the gas. Then roughly roll it up into a sausage shape to make it easier to cut into pieces.","position":10,"name":"Turn out the dough onto your floured work...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_10"},{"@type":"HowToStep","text":"For perfectly even rolls, you can weigh the dough and divide it by the number of rolls you’d like to make. The mixture will make 9-12 depending on the size of the rolls and your baking tray. Cut the dough into your sections and shape these into balls by rolling them with your hands.","position":11,"name":"For perfectly even rolls, you can weigh the...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_11"},{"@type":"HowToStep","text":"Dust the top of each roll with a little rice flour.","position":12,"name":"Dust the top of each roll with a...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_12"},{"@type":"HowToStep","text":"Using your hands or a rolling pin, squash the rolls down into slightly flattened disks. They will rise back up again during the second proof.","position":13,"name":"Using your hands or a rolling pin, squash...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_13"},{"@type":"HowToStep","text":"Line a large oven tray with baking paper. Place the rolls inside. Make sure they are touching to get that pull-apart effect.","position":14,"name":"Line a large oven tray with baking paper....","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_14"},{"@type":"HowToStep","text":"Cover the tray loosely with cling film or a tea towel and leave in a warm place to proof for another 1 to 1 ½ hours or until nicely plump and risen. About 15 minutes before your proofing time is up, preheat the oven to 230C.","position":15,"name":"Cover the tray loosely with cling film or...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_15"},{"@type":"HowToStep","text":"Bake the rolls for 15 minutes or until golden all over the top.","position":16,"name":"Bake the rolls for 15 minutes or until...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_16"},{"@type":"HowToStep","text":"Use the baking paper to lift the rolls out onto a cooling rack. Allow them to cool for 15 minutes or so before pulling apart.","position":17,"name":"Use the baking paper to lift the rolls...","url":"https://scottishscran.com/scottish-morning-rolls-recipe/#mv_create_68_17"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-05-11"}},{"site":"scottishscran","url":"https://scottishscran.com/biscoff-tiffin-recipe/","rating":4.3,"ratingCount":8,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Biscoff Tiffin - Simple and Delicious","description":"Biscoff Tiffin is a traditional Scottish Tiffin recipe with Biscoff Biscuits used in the base and a healthy portion of Biscoff spread combined with the chocolate topping to enhance the flavour. \n\nSo you get the tastes and textures of the traditional Tiffin recipe with a subtle undercurrent of Biscoff flavour. \n\nIt&#x27;s no-bake, easy, and amazingly delicious!","image":"https://scottishscran.com/wp-content/uploads/2022/10/Biscoff-Tiffin-Recipe-141-720x720.jpg","recipeYield":16,"prepTime":"PT15M","cookTime":"PT2H","totalTime":"PT2H15M","recipeIngredient":["200g Lotus Biscoff Biscuits (approximately 12 biscuits)","175g Digestives (approximately 11 biscuits or 2 cups)","200g (¾ cups + 2 tbsp) Unsalted Butter","60g (4 tbsp) Biscoff Spread","50g (2.5 tbsp) Golden Syrup","40g (5 tbsp) Cocoa","40g (3 tbsp) caster sugar","300g (10.5oz) Milk Chocolate","40g (3 tbsp approx) Biscoff Spread"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease and line a 20cm/8\" square tin with baking paper.","position":1,"name":"Grease and line a 20cm/8\" square tin with...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_1"},{"@type":"HowToStep","text":"Crush the Digestive (or alternative) biscuits in a ziplock bag with a rolling pin until they are fine crumbs.","position":2,"name":"Crush the Digestive (or alternative) biscuits in a...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_2"},{"@type":"HowToStep","text":"Add the Biscoff Biscuits and crush, leaving some bigger chunks.","position":3,"name":"Add the Biscoff Biscuits and crush, leaving some...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_3"},{"@type":"HowToStep","text":"Melt the butter, sugar, golden syrup, cocoa, and Biscoff Spread together in a large saucepan on the stovetop.","position":4,"name":"Melt the butter, sugar, golden syrup, cocoa, and...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_4"},{"@type":"HowToStep","text":"Once the mixture has melted, remove the pan from the heat and add the biscuit mixture. Stir everything together well so the biscuits are completely coated in the butter mixture.","position":5,"name":"Once the mixture has melted, remove the pan...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_5"},{"@type":"HowToStep","text":"Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon.","position":6,"name":"Transfer the mixture to your prepared tin and...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_6"},{"@type":"HowToStep","text":"Melt the chocolate in the microwave in 30-second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.","position":7,"name":"Melt the chocolate in the microwave in 30-second...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_7"},{"@type":"HowToStep","text":"Melt the Biscoff Spread for the topping in the microwave for 30 seconds, or until it's runny. Pour over the chocolate in a swirling sort of pattern. Take a skewer and swirl through melted chocolate and Biscoff spread to create a messy swirling design.","position":8,"name":"Melt the Biscoff Spread for the topping in...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_8"},{"@type":"HowToStep","text":"Put the tin in the fridge for at least 2 hours to set the topping.","position":9,"name":"Put the tin in the fridge for at...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_9"},{"@type":"HowToStep","text":"To prevent the chocolate layer on top from cracking when you cut into it, allow the Tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!","position":10,"name":"To prevent the chocolate layer on top from...","url":"https://scottishscran.com/biscoff-tiffin-recipe/#mv_create_84_10"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-10-27"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-macaroons-recipe/","rating":4.5,"ratingCount":22,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Homemade Scottish Macaroons Recipe","description":"Scottish Macaroons, also known as Scottish Macaroon Bars, are a sweet treat that’s well known here, but possibly not elsewhere! \n\nScottish Macaroons are made of a potato fondant, which is a mixture of mashed potato and copious amounts of icing sugar, coated in chocolate and rolled or sprinkled with coconut, which can be toasted or untoasted.","image":"https://scottishscran.com/wp-content/uploads/2022/06/Scottish-Macaroon-Recipe-02-720x720.jpg","recipeYield":18,"prepTime":"PT40M","cookTime":"PT55M","totalTime":"PT1H35M","recipeIngredient":["120g cooled mashed potato (1/2 cup)","450-500g icing sugar (3 ½-4 cups)","300g dark chocolate (1 ¾ cups)","140g desiccated coconut (1 1/3 cups)"],"recipeInstructions":[{"@type":"HowToStep","text":"Line a baking tray with greaseproof paper.","position":1,"name":"Line a baking tray with greaseproof paper.","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_1"},{"@type":"HowToStep","text":"Add about half of the desiccated coconut to a large frying pan and toast over a medium heat for about 5 minutes, until golden brown. Then return it to the bowl with the remaining untoasted coconut and mix them together. Set this aside.","position":2,"name":"Add about half of the desiccated coconut to...","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_2"},{"@type":"HowToStep","text":"Add the mashed potato to a large mixing bowl. Add a little of the icing sugar at a time, mixing with a wooden spoon after each addition. The mixture will first become runny and then slowly thicken up again as you continue to add the icing sugar. Keep adding and mixing until you have a thick mixture that holds its shape.","position":3,"name":"Add the mashed potato to a large mixing...","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_3"},{"@type":"HowToStep","text":"Take a small handful of the mixture (approx. 30-35g) and roll it into a ball with your hands. Then place it on the lined baking tray and squash it down slightly into a flattened disk shape. Repeat with the remaining mixture. You should end up with around 18-22 macaroons.","position":4,"name":"Take a small handful of the mixture (approx....","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_4"},{"@type":"HowToStep","text":"Place the baking tray in the freezer for 45 minutes.","position":5,"name":"Place the baking tray in the freezer for...","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_5"},{"@type":"HowToStep","text":"Melt the chocolate in the microwave in 30 second bursts.","position":6,"name":"Melt the chocolate in the microwave in 30...","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_6"},{"@type":"HowToStep","text":"Dip each chilled potato disk first into the melted chocolate and then into the desiccated coconut. I like to rest the disk on a fork, submerge it in the chocolate and let the excess drip off a little. Then I place it into the coconut bowl and sprinkle coconut all over the top and sides to ensure it’s completely covered. Then carefully push the macaroon off the fork and back onto the baking tray.","position":7,"name":"Dip each chilled potato disk first into the...","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_7"},{"@type":"HowToStep","text":"Once all the macaroons are coated in chocolate and coconut, place them back into the freezer for 10 minutes so the chocolate can set completely.","position":8,"name":"Once all the macaroons are coated in chocolate...","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_8"},{"@type":"HowToStep","text":"Store the macaroons in an airtight container in the fridge.","position":9,"name":"Store the macaroons in an airtight container in...","url":"https://scottishscran.com/scottish-macaroons-recipe/#mv_create_71_9"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-06-02"}},{"site":"scottishscran","url":"https://scottishscran.com/chocolate-tiffin-recipe/","rating":4.5,"ratingCount":45,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Chocolate Tiffin Recipe","description":"In Scotland, Tiffin refers to the delicious traybake made of crushed biscuits, butter, sugar, raisins (sometimes cherries) and topped with a layer of melted chocolate. \n\nRumour has it (aka, Wikipedia) that the chocolate tiffin recipe originated in Troon in Scotland in the 1900s, although I haven’t been able to find anything to substantiate this. \n\nYou might sometimes see it called “fridge cake” as this simple recipe requires no actual baking. Instead, you mix all the ingredients together before allowing it to chill in the fridge. It’s also known as icebox cake, chocolate concrete cake, and no-bake chocolate biscuit cake.","image":"https://scottishscran.com/wp-content/uploads/2022/02/Tiffin-Recipe-14-720x720.jpg","recipeYield":16,"prepTime":"PT15M","cookTime":"PT2H","totalTime":"PT15M","recipeIngredient":["375g (3 ¾ cups) digestive biscuits","200g (¾ cups + 2 tbsp) unsalted butter","110g (1/3 cup) golden syrup","40g (1/3 cup + 1 tbsp) cocoa powder","40g (3 tbsp) caster sugar","180g (1 cup + 2 tbsp) raisins","300g ( 1 ¾ cups) milk chocolate"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease and line a 20cm/8” square tin with baking paper.","position":1,"name":"Grease and line a 20cm/8” square tin with...","url":"https://scottishscran.com/chocolate-tiffin-recipe/#mv_create_54_1"},{"@type":"HowToStep","text":"Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up. They should be mostly broken into fine crumbs but you can leave a few larger chunks.","position":2,"name":"Put the digestive biscuits into a zip lock...","url":"https://scottishscran.com/chocolate-tiffin-recipe/#mv_create_54_2"},{"@type":"HowToStep","text":"Add the butter, golden syrup, sugar and cocoa powder to a large saucepan. Melt everything together over a low heat, stirring frequently.","position":3,"name":"Add the butter, golden syrup, sugar and cocoa...","url":"https://scottishscran.com/chocolate-tiffin-recipe/#mv_create_54_3"},{"@type":"HowToStep","text":"Once the mixture has melted, remove the pan from the heat and add the digestive biscuits and raisins. Stir everything together well so the biscuits are completely coated in the butter mixture.","position":4,"name":"Once the mixture has melted, remove the pan...","url":"https://scottishscran.com/chocolate-tiffin-recipe/#mv_create_54_4"},{"@type":"HowToStep","text":"Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon.","position":5,"name":"Transfer the mixture to your prepared tin and...","url":"https://scottishscran.com/chocolate-tiffin-recipe/#mv_create_54_5"},{"@type":"HowToStep","text":"Melt the chocolate in the microwave in 30 second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.","position":6,"name":"Melt the chocolate in the microwave in 30...","url":"https://scottishscran.com/chocolate-tiffin-recipe/#mv_create_54_6"},{"@type":"HowToStep","text":"Put the tin in the fridge for at least 2 hours to allow everything to set.","position":7,"name":"Put the tin in the fridge for at...","url":"https://scottishscran.com/chocolate-tiffin-recipe/#mv_create_54_7"},{"@type":"HowToStep","text":"To prevent the chocolate layer on top from cracking when you cut into it, allow the tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!","position":8,"name":"To prevent the chocolate layer on top from...","url":"https://scottishscran.com/chocolate-tiffin-recipe/#mv_create_54_8"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-02-10"}},{"site":"scottishscran","url":"https://scottishscran.com/millionaires-cheesecake-recipe/","rating":4.6,"ratingCount":7,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy No-Bake Millionaire's Cheesecake Recipe","description":"Based on the classic Millionaire&#x27;s Shortbread, this Millionaire&#x27;s Cheesecake adds an extra layer of caramel cheesecake to the usual layers of shortbread, caramel, and chocolate to make it into a delicious dessert.","image":"https://scottishscran.com/wp-content/uploads/2023/04/Millionaires-cheesecake-1200-26-720x720.jpg","recipeYield":12,"prepTime":"PT50M","cookTime":"PT8H","totalTime":"PT8H50M","recipeIngredient":["325g shortbread biscuits","125g melted unsalted butter (1/2 cup + 1 tbsp)","200g unsalted butter (3/4 cup + 2 tbsp)","3 tbsp caster sugar","4 tbsp golden syrup","397g tin condensed milk","550g cream cheese (2 ½ cups)","100g icing sugar (3/4 cup)","1 ½ tsp vanilla extract","75g caramel sauce (eg. Carnation caramel) (4 tbsp) - or use some of the caramel you make, but you'll need to let it cool fully.","300ml double cream (1 ¼ cups)","125ml double cream (1/2 cup)","100g dark chocolate chips (2/3 cup)","Extra caramel sauce and shortbread crumbs"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the shortbread biscuits to the bowl of a food processor and blitz into fine crumbs.","position":1,"name":"Add the shortbread biscuits to the bowl of...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_1"},{"@type":"HowToStep","text":"Transfer to a mixing bowl and pour in the melted butter. Stir to combine.","position":2,"name":"Transfer to a mixing bowl and pour in...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_2"},{"@type":"HowToStep","text":"Spoon the mixture into a 20cm springform cake tin and push into the base in an even layer, using the back of a spoon to compact it down. Place this in the fridge to chill for at least 30 minutes.","position":3,"name":"Spoon the mixture into a 20cm springform cake...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_3"},{"@type":"HowToStep","text":"Add the butter, sugar, golden syrup and condensed milk to a large saucepan. Place over a medium heat and stir until dissolved.","position":4,"name":"Add the butter, sugar, golden syrup and condensed...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_4"},{"@type":"HowToStep","text":"Turn the heat up to medium-high and bring to a boil. Stir constantly for 6-8 minutes until the mixture thickens and becomes amber in colour. Remove from the heat and leave to cool for about 5 minutes.","position":5,"name":"Turn the heat up to medium-high and bring...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_5"},{"@type":"HowToStep","text":"Once the base has finished chilling, pour the caramel on top. Return to the fridge and chill for another hour or until set.","position":6,"name":"Once the base has finished chilling, pour the...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_6"},{"@type":"HowToStep","text":"Add the cream cheese, icing sugar and vanilla extract to the bowl of an electric mixer and beat on a medium speed using the whisk attachment until combined. You can also do this with an electric hand whisk if preferred.","position":7,"name":"Add the cream cheese, icing sugar and vanilla...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_7"},{"@type":"HowToStep","text":"Add the caramel sauce and beat again to combine.","position":8,"name":"Add the caramel sauce and beat again to...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_8"},{"@type":"HowToStep","text":"Add the double cream and beat until thickened. The mixture should hold its shape and when scooped out with a spoon, you should need to give the spoon a firm tap against the side of the bowl to make the mixture to drop off.","position":9,"name":"Add the double cream and beat until thickened....","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_9"},{"@type":"HowToStep","text":"Spoon about half of the cheesecake mixture on top of the chilled caramel layer and smooth out with the back of a spoon. Give the tin a few firm taps on the work surface to help remove any air bubbles. Then spoon the rest of the mixture on top. Smooth out and tap once again.","position":10,"name":"Spoon about half of the cheesecake mixture on...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_10"},{"@type":"HowToStep","text":"Chill the cheesecake in the fridge for at least 6 hours or overnight.","position":11,"name":"Chill the cheesecake in the fridge for at...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_11"},{"@type":"HowToStep","text":"Remove the cheesecake from the springform tin by running a sharp knife around the edge of the tin, then gently unclipping the side and lifting it away. Use a cake lifter or two spatulas to lift the cheesecake away from the base of the tin and transfer it to a plate or cake stand.","position":12,"name":"Remove the cheesecake from the springform tin by...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_12"},{"@type":"HowToStep","text":"Add the chocolate chips to a mixing bowl.","position":13,"name":"Add the chocolate chips to a mixing bowl.","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_13"},{"@type":"HowToStep","text":"Add the cream to a saucepan over a medium heat. Stir until it begins to boil.","position":14,"name":"Add the cream to a saucepan over a...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_14"},{"@type":"HowToStep","text":"Immediately pour the hot cream over the chocolate chips and let it sit for about a minute.","position":15,"name":"Immediately pour the hot cream over the chocolate...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_15"},{"@type":"HowToStep","text":"Whisk together the cream and chocolate until you have a smooth, shiny ganache. Let this cool for about 5 minutes.","position":16,"name":"Whisk together the cream and chocolate until you...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_16"},{"@type":"HowToStep","text":"Pour the ganache on top of the cheesecake and spread it out to the edges with a knife or spatula. Pop the cheesecake back in the fridge for 30 minutes to allow the ganache to set.","position":17,"name":"Pour the ganache on top of the cheesecake...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_17"},{"@type":"HowToStep","text":"If desired, decorate the cheesecake by drizzling some extra caramel sauce over the top and scattering some extra shortbread crumbs around the edge. If your caramel sauce is too thick to drizzle, pop it in the microwave for about 20 seconds and give it a good stir.","position":18,"name":"If desired, decorate the cheesecake by drizzling some...","url":"https://scottishscran.com/millionaires-cheesecake-recipe/#mv_create_94_18"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-04-14"}},{"site":"scottishscran","url":"https://scottishscran.com/congress-tarts-recipe/","rating":4.8,"ratingCount":4,"origin":"British","recipe":{"@type":"Recipe","name":"Traditional Congress Tarts Recipe","description":"Congress Tarts are one of those amazingly tasty treats that have been a little forgotten. They&#x27;re tasty morsels of almond frangipane and raspberry jam encased in delicious buttery pastry. \n\nDepending on where you&#x27;re from, they might be called Congress Tarts, Congress Curd Tarts, Mini Bakewell Tarts, or even just Almond &amp; Raspberry Tarts.","image":"https://scottishscran.com/wp-content/uploads/2022/10/Congress-Tarts-Recipe-13-720x720.jpg","recipeYield":12,"prepTime":"PT40M","cookTime":"PT30M","totalTime":"PT1H30M","recipeIngredient":["275g plain flour (2 cups)","125g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)","3 tbsp sugar","1 large egg","1-2 tbsp cold water","12-14 tsp seedless raspberry jam","60g caster sugar (1/3 cup)","60g unsalted butter (softened) (1/4 cup)","1 large egg (beaten)","½ tsp almond extract","60g ground almonds (2/3 cup)","30g plain flour (3 ½ tbsp)","½ tsp baking powder","¼ tsp salt","Flaked almonds"],"recipeInstructions":[{"@type":"HowToStep","text":"To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold).","position":1,"name":"To make the pastry, first add the flour...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_1"},{"@type":"HowToStep","text":"Transfer the mixture to the bowl of an electric stand mixer. Add the sugar and whisk briefly by hand to combine.","position":2,"name":"Transfer the mixture to the bowl of an...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_2"},{"@type":"HowToStep","text":"Make a well in the centre of the mixture and add the egg and 1 tbsp of the water. Using the dough hook attachment, mix on a slow speed until it just starts to come together into a dough. If the dough is still looking too dry and crumbly, add the second tablespoon of water. If you don’t have a stand mixer, you can also use a fork to bring everything together.","position":3,"name":"Make a well in the centre of the...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_3"},{"@type":"HowToStep","text":"Use your hands to shape the dough into a ball. Don’t handle it more than you need to here or you may overwork the dough.","position":4,"name":"Use your hands to shape the dough into...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_4"},{"@type":"HowToStep","text":"Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes.","position":5,"name":"Wrap the dough ball in cling film and...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_5"},{"@type":"HowToStep","text":"Whilst the dough chills, prep the filling. Add the caster sugar and softened butter to a mixing bowl and beat with an electric hand whisk until smooth and fluffy. You can also do this by hand with a wooden spoon if preferred.","position":6,"name":"Whilst the dough chills, prep the filling. Add...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_6"},{"@type":"HowToStep","text":"Slowly and gradually pour in the beaten egg, whisking as you go until it has been completely combined. Then briefly mix through the almond extract.","position":7,"name":"Slowly and gradually pour in the beaten egg,...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_7"},{"@type":"HowToStep","text":"Sift in the flour, ground almonds, baking powder and add the salt. Fold gently with a wooden spoon until just combined.","position":8,"name":"Sift in the flour, ground almonds, baking powder...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_8"},{"@type":"HowToStep","text":"Preheat the oven to 180C. On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Use a 7.5-8cm cookie cutter to cut circles from the dough and push them carefully into the holes of a cupcake tin. If you would like to decorate the tarts with crosses, reserve a little pastry for this.","position":9,"name":"Preheat the oven to 180C. On a lightly...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_9"},{"@type":"HowToStep","text":"Once you have lined all of the cupcake holes with pastry, prick the bases with a fork a couple of times, then add 1 teaspoon of raspberry jam to the bottom of each tart.","position":10,"name":"Once you have lined all of the cupcake...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_10"},{"@type":"HowToStep","text":"Spoon approx. 1 heaped teaspoon of the filling on top, making sure the jam is covered.","position":11,"name":"Spoon approx. 1 heaped teaspoon of the filling...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_11"},{"@type":"HowToStep","text":"Decorate by scattering over a few flaked almonds, or by slicing strips from your leftover pastry and creating crosses on top of the tarts.","position":12,"name":"Decorate by scattering over a few flaked almonds,...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_12"},{"@type":"HowToStep","text":"Bake for 20 minutes until risen and golden.","position":13,"name":"Bake for 20 minutes until risen and golden.","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_13"},{"@type":"HowToStep","text":"Leave in the cupcake tin for about 10 minutes before transferring to a wire rack to cool completely.","position":14,"name":"Leave in the cupcake tin for about 10...","url":"https://scottishscran.com/congress-tarts-recipe/#mv_create_80_14"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2022-10-07"}},{"site":"scottishscran","url":"https://scottishscran.com/buxton-pudding-recipe/","rating":5.0,"ratingCount":1,"origin":"British","recipe":{"@type":"Recipe","name":"Classic Buxton Pudding Recipe","description":"Buxton Pudding consists of a shortcrust pastry base, supporting a layer of jam with a spongecake topping whose ingredients include breadcrumbs!\n\nBuxton Pudding unsurprisingly owes its name to the quaint spa town of Buxton, located in the county of Derbyshire in the East Midlands, England.\n\nThe town of Bakewell is also located in Derbyshire, just over ten miles away from Buxton, and has its own pudding to rival Buxton Pudding.\n\nA Bakewell Pudding consists of a puff pastry case layered with jam and topped with an egg and almond sort of sponge on top. You can see the similarities!\n\nWe think you should give Buxton Pudding a try!","image":"https://scottishscran.com/wp-content/uploads/2023/04/Buxton-pudding-1200-15-2-e1683291192407-720x720.jpg","recipeYield":10,"prepTime":"PT40M","cookTime":"PT40M","totalTime":"PT1H50M","recipeIngredient":["200g plain flour (1 2/3 cups)","2 tbsp caster sugar","125g unsalted butter (cold, cubed) (1/3 cup + 1 tbsp)","1 egg yolk","2 tbsp cold water","150g unsalted butter (at room temp)","150g caster sugar (2/3 cup)","150g/5.2oz stale white bread (approx. 4 slices)","3 medium eggs","7 tbsp raspberry jam"],"recipeInstructions":[{"@type":"HowToStep","text":"First, make the pastry. Add the flour and sugar to the bowl of a food processor and mix briefly to combine.","position":1,"name":"First, make the pastry. Add the flour and...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_1"},{"@type":"HowToStep","text":"Add the cold cubed butter and pulse until the mixture resembles breadcrumbs. You can also rub the butter into the flour by hand in a mixing bowl if preferred.","position":2,"name":"Add the cold cubed butter and pulse until...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_2"},{"@type":"HowToStep","text":"Transfer the mixture to the bowl of an electric stand mixer with the dough hook attached. Add the egg yolk and cold water and mix until everything comes together into a thick dough. Then, shape the mixture into a ball with your hands and chill in the fridge for 30 minutes.","position":3,"name":"Transfer the mixture to the bowl of an...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_3"},{"@type":"HowToStep","text":"Preheat the oven to 180C and roll out the dough on a lightly floured surface. Place the dough into a 23cm fluted tart tin and carefully push it down with your hands to line the base and sides. Cut away some of the excess dough, leaving a slight overhang.","position":4,"name":"Preheat the oven to 180C and roll out...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_4"},{"@type":"HowToStep","text":"Prick the pastry base all over with a fork, then place a sheet of baking paper over the top and fill with baking beans or dry rice/lentils. Bake for 15 minutes.","position":5,"name":"Prick the pastry base all over with a...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_5"},{"@type":"HowToStep","text":"Remove the baking beans and paper and bake for another 10 minutes until the pastry is cooked through. ","position":6,"name":"Remove the baking beans and paper and bake...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_6"},{"@type":"HowToStep","text":"Use a sharp knife to slice away the overhanging pastry and allow to cool a little whilst you prepare the filling. First, blitz the bread in a food processor to break it down into breadcrumbs.","position":7,"name":"Use a sharp knife to slice away the...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_7"},{"@type":"HowToStep","text":"Beat the butter and sugar in the bowl of an electric stand mixer until smooth and fluffy (about 4 minutes). You can also do this by hand with a wooden spoon or with an electric whisk if preferred.","position":8,"name":"Beat the butter and sugar in the bowl...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_8"},{"@type":"HowToStep","text":"Add the eggs one by one, beating after each addition until combined.","position":9,"name":"Add the eggs one by one, beating after...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_9"},{"@type":"HowToStep","text":"Fold through the breadcrumbs.","position":10,"name":"Fold through the breadcrumbs.","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_10"},{"@type":"HowToStep","text":"Spread the raspberry jam all over the pastry base in an even layer, going right up to the edges.","position":11,"name":"Spread the raspberry jam all over the pastry...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_11"},{"@type":"HowToStep","text":"Spoon over the filling mixture, smoothing this out so it completely covers the jam.","position":12,"name":"Spoon over the filling mixture, smoothing this out...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_12"},{"@type":"HowToStep","text":"Bake at 160C for 35-40 minutes or until the sponge is nice and golden.","position":13,"name":"Bake at 160C for 35-40 minutes or until...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_13"},{"@type":"HowToStep","text":"Serve warm with custard, whipped cream or ice cream.","position":14,"name":"Serve warm with custard, whipped cream or ice...","url":"https://scottishscran.com/buxton-pudding-recipe/#mv_create_101_14"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","datePublished":"2023-04-20"}},{"site":"scottishscran","url":"https://scottishscran.com/easy-scone-recipe/","rating":4.5,"ratingCount":95,"origin":"British","recipe":{"@type":"Recipe","name":"Grandma's Scone Recipe","description":"Use this easy scone recipe to make sweet or savoury scones! You can add in fruit, cheese, or other flavours to suit your taste, or make them plain.","image":"https://scottishscran.com/wp-content/uploads/2020/04/Scone-Recipe-14-720x720.jpg","recipeYield":18,"prepTime":"PT15M","cookTime":"PT12M","totalTime":"PT27M","recipeIngredient":["500g self raising flour (4 cups)","4 tsp of baking powder (technically this is already in self-raising flour, but I usually add it anyway)","100g butter ","Approximately 350ml milk (1.5 cups)"],"recipeInstructions":[{"@type":"HowToStep","text":"Turn the oven to approximately 180C Fan/200C normal (350/390F)","position":1,"name":"Turn the oven to approximately 180C Fan/200C normal...","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_1"},{"@type":"HowToStep","text":"Sift flour and baking powder into a bowl","position":2,"name":"Sift flour and baking powder into a bowl","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_2"},{"@type":"HowToStep","text":"Slice butter thinly or grate into the bowl","position":3,"name":"Slice butter thinly or grate into the bowl","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_3"},{"@type":"HowToStep","text":"Rub the butter into the flour with your fingers","position":4,"name":"Rub the butter into the flour with your...","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_4"},{"@type":"HowToStep","text":"Add milk gradually and use a fork to bring the mixture together","position":5,"name":"Add milk gradually and use a fork to...","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_5"},{"@type":"HowToStep","text":"Tip onto a floured mat or benchtop","position":6,"name":"Tip onto a floured mat or benchtop","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_6"},{"@type":"HowToStep","text":"Use your fingertips to bring together more and the flatten out","position":7,"name":"Use your fingertips to bring together more and...","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_7"},{"@type":"HowToStep","text":"Cut into even triangles or squares, or use a cookie cutter","position":8,"name":"Cut into even triangles or squares, or use...","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_8"},{"@type":"HowToStep","text":"You can brush with milk or egg on the top if you like but not necessary","position":9,"name":"You can brush with milk or egg on...","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_9"},{"@type":"HowToStep","text":"Bake in the middle of the oven for approximately 10-15 minutes, depending on the heat of your oven. I usually do mine for around 12 minutes. Check the bottom of one is slightly browned which will tell you they're ready.","position":10,"name":"Bake in the middle of the oven for...","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_10"},{"@type":"HowToStep","text":"Put on a wire rack to cool","position":11,"name":"Put on a wire rack to cool","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_11"},{"@type":"HowToStep","text":"Store in an airtight container or wrap in a tea towel to keep them soft","position":12,"name":"Store in an airtight container or wrap in...","url":"https://scottishscran.com/easy-scone-recipe/#mv_create_1_12"}],"recipeCategory":"Baking","recipeCuisine":"British","keywords":"scones, easy scone recipe","author":"Sonja Bolger","datePublished":"2020-04-13"}},{"site":"scottishscran","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/","rating":4.6,"ratingCount":28,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Tablet Cheesecake Recipe","description":"This decadent Scottish Tablet Cheesecake recipe combines two delicious flavours into one! Scottish Tablet is a bit like fudge, but it&#x27;s harder and melts in your mouth. It gives the cheesecake a delicious sweet flavour and makes for a wonderful treat!","image":"https://scottishscran.com/wp-content/uploads/2020/06/Tablet-Cheesecake-Recipe-1-720x720.jpg","recipeYield":16,"prepTime":"PT30M","cookTime":"PT8H","totalTime":"PT8H30M","recipeIngredient":["300g Hobnobs (or another type of oaty biscuit) to give it that extra Scottish kick","100g butter (7tbsp)","400g full fat cream cheese (1 and 2/3cups)","700ml double cream (2.5 cups heavy cream in the US)","500g tablet (recipe on our site or use shop-bought)"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease the springform tin with some butter then set it aside.","position":1,"name":"Grease the springform tin with some butter then...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_1"},{"@type":"HowToStep","text":"Crush the Hobnobs by either using a food processor or putting them in a plastic bag and beating with a rolling pin","position":2,"name":"Crush the Hobnobs by either using a food...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_2"},{"@type":"HowToStep","text":"Melt the butter and then add to the crushed biscuits to a bowl.","position":3,"name":"Melt the butter and then add to the...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_3"},{"@type":"HowToStep","text":"Mix together well then tip into the cake tin and spread evenly over the base. You should make sure it’s tightly packed in, so use the back of the dessert spoon to press it down firmly if you need to. Put in the fridge to set while you continue.","position":4,"name":"Mix together well then tip into the cake...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_4"},{"@type":"HowToStep","text":"Put the cream cheese in a bowl and use a wooden spoon or fork to beat it a bit until it’s smooth.","position":5,"name":"Put the cream cheese in a bowl and...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_5"},{"@type":"HowToStep","text":"Grate half of the tablet or use a food processor to turn it into crumbs (not too fine!). Break the other half into larger pieces about the size of a pea.","position":6,"name":"Grate half of the tablet or use a...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_6"},{"@type":"HowToStep","text":"Add the tablet (minus any you're saving for decoration - see notes) to the cream cheese and stir well to combine the mixture together.","position":7,"name":"Add the tablet (minus any you're saving for...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_7"},{"@type":"HowToStep","text":"In another bowl, use an electric whisk/beater to whip the double cream. It should be whipped to the point that it forms stiff peaks when you remove the beater. ","position":8,"name":"In another bowl, use an electric whisk/beater to...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_8"},{"@type":"HowToStep","text":"Add the cream cheese to the whipped cream and fold the two together, taking care to not over mix it and take all of the air out of the cream. ","position":9,"name":"Add the cream cheese to the whipped cream...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_9"},{"@type":"HowToStep","text":"Pour half into the cake tin and smooth down with a spatula or spoon, making sure there are no air holes and that the cheesecake mixture gets right into the edges of the base. Pour the other half in and do the same, smoothing the top flat.","position":10,"name":"Pour half into the cake tin and smooth...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_10"},{"@type":"HowToStep","text":"Place the cake tin into the fridge for a minimum of 6 hours, but ideally for 24hrs. ","position":11,"name":"Place the cake tin into the fridge for...","url":"https://scottishscran.com/decadent-scottish-tablet-cheesecake-recipe/#mv_create_8_11"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"tablet cheesecake, scottish tablet cheesecake, scottish fudge cheesecake, fudge cheesecake,","author":"Phil &amp; Sonja","datePublished":"2020-06-02"}},{"site":"scottishscran","url":"https://scottishscran.com/abernethy-biscuits-recipe/","rating":4.6,"ratingCount":13,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Classic Abernethy Biscuits Recipe","description":"These buttery, crumbly biscuits are a bit like a digestive biscuit, but with the addition of caraway seeds to give them their distinctive flavour. \n\nWe love making easy Scottish classics, so our Abernethy Biscuit recipe stays close to the original. They’re perfect with a cup of tea!","image":"https://scottishscran.com/wp-content/uploads/2023/06/Abernethy-biscuits-1200-10-720x720.jpg","recipeYield":20,"prepTime":"PT25M","cookTime":"PT11M","totalTime":"PT36M","recipeIngredient":["220g plain flour","¾ teaspoon baking powder","Pinch of salt","80g unsalted butter (cold, cubed)","80g caster sugar","1 tsp caraway seeds (optional)","1 medium egg (beaten)","2 tbsp milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Sift the flour, baking powder and salt into a large mixing bowl.","position":1,"name":"Sift the flour, baking powder and salt into...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_1"},{"@type":"HowToStep","text":"Add the butter and rub into the flour between your fingers until the mixture resembles breadcrumbs.","position":2,"name":"Add the butter and rub into the flour...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_2"},{"@type":"HowToStep","text":"Stir in the sugar and caraway seeds (optional) with a wooden spoon.","position":3,"name":"Stir in the sugar and caraway seeds (optional)...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_3"},{"@type":"HowToStep","text":"Add the beaten egg and milk. Stir until everything starts to come together into a dough.","position":4,"name":"Add the beaten egg and milk. Stir until...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_4"},{"@type":"HowToStep","text":"Shape the dough into a ball with your hands, then wrap in cling film and chill in the fridge for 30 minutes.","position":5,"name":"Shape the dough into a ball with your...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_5"},{"@type":"HowToStep","text":"Preheat the oven to 180C and line two large baking trays with baking paper.","position":6,"name":"Preheat the oven to 180C and line two...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_6"},{"@type":"HowToStep","text":"Roll out the dough on a lightly floured surface to approx. 2-3mm in thickness.","position":7,"name":"Roll out the dough on a lightly floured...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_7"},{"@type":"HowToStep","text":"Use a round cookie cutter (about 6-7cm in diameter works well) to cut circles out of the dough. Place these on the prepared trays.","position":8,"name":"Use a round cookie cutter (about 6-7cm in...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_8"},{"@type":"HowToStep","text":"Use a skewer or cocktail stick to prick small holes all over the surface of the biscuits.","position":9,"name":"Use a skewer or cocktail stick to prick...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_9"},{"@type":"HowToStep","text":"Bake for 11-13 minutes or until firm and pale golden.","position":10,"name":"Bake for 11-13 minutes or until firm and...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_10"},{"@type":"HowToStep","text":"Leave on the trays for about 10 minutes before transferring to a wire rack to cool.","position":11,"name":"Leave on the trays for about 10 minutes...","url":"https://scottishscran.com/abernethy-biscuits-recipe/#mv_create_113_11"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-06-19"}},{"site":"scottishscran","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/","rating":4.5,"ratingCount":59,"origin":"Scottish","recipe":{"@type":"Recipe","name":"No-Bake Malteser Traybake Recipe","description":"A Malteser Traybake is a basic crushed biscuit, melted chocolate and butter base, with Maltesers throughout and then topped with melted chocolate and MORE Maltesers. Sounds sweet and delicious? You’d be right! ","image":"https://scottishscran.com/wp-content/uploads/2022/05/Malteser-Traybake-Slice-Recipe-23-320x320.jpg","recipeYield":16,"prepTime":"PT20M","cookTime":"PT2H","totalTime":"PT2H20M","recipeIngredient":["225g malted milk biscuits (or 2 ¼ cups crushed biscuits)","200g milk chocolate (1 cup + 2 tbsp)","125g Maltesers (1 2/3 cups)","160g butter (1/2 cup + 3 tbsp)","3 tbsp golden syrup","1 tbsp cocoa powder","300g white chocolate (or milk chocolate if preferred) (1 ¾ cups)","100g Maltesers (some roughly chopped if desired) (1 1/3 cups)"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease and line a 20cm square tin.","position":1,"name":"Grease and line a 20cm square tin.","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_1"},{"@type":"HowToStep","text":"Add the biscuits to the bowl of a food processor and blitz until broken down into fine crumbs. You can also put them in a zip lock bag and bash them with a rolling pin.","position":2,"name":"Add the biscuits to the bowl of a...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_2"},{"@type":"HowToStep","text":"Add the butter, cocoa powder, golden syrup and milk chocolate to a saucepan and melt together over a low heat, stirring frequently until smooth. Set aside to cool for 5 minutes.","position":3,"name":"Add the butter, cocoa powder, golden syrup and...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_3"},{"@type":"HowToStep","text":"Add the crushed biscuits to the pan and stir together until completely combined.","position":4,"name":"Add the crushed biscuits to the pan and...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_4"},{"@type":"HowToStep","text":"Add the Maltesers and stir again.","position":5,"name":"Add the Maltesers and stir again.","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_5"},{"@type":"HowToStep","text":"Transfer the mixture to your prepared tin and smooth down into an even layer with the back of a spoon.","position":6,"name":"Transfer the mixture to your prepared tin and...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_6"},{"@type":"HowToStep","text":"Melt the white chocolate in the microwave in 30 second bursts.","position":7,"name":"Melt the white chocolate in the microwave in...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_7"},{"@type":"HowToStep","text":"Pour the white chocolate all over the top of the traybake mixture, spreading it right up to the edges in an even layer.","position":8,"name":"Pour the white chocolate all over the top...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_8"},{"@type":"HowToStep","text":"Scatter the Maltesers all over the top of the white chocolate.","position":9,"name":"Scatter the Maltesers all over the top of...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_9"},{"@type":"HowToStep","text":"Place in the fridge for at least 2 hours to set. If desired, you can let it come back to room temperature before slicing to prevent the chocolate topping from cracking.","position":10,"name":"Place in the fridge for at least 2...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_10"},{"@type":"HowToStep","text":"Slice into 16 squares and store at room temp in an airtight container.","position":11,"name":"Slice into 16 squares and store at room...","url":"https://scottishscran.com/no-bake-malteser-traybake-recipe/#mv_create_66_11"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-05-11"}},{"site":"scottishscran","url":"https://scottishscran.com/cheese-and-bacon-turnovers-recipe/","rating":0,"ratingCount":0,"origin":"British","recipe":{"@type":"Recipe","name":"The Easiest Cheese and Bacon Turnovers Recipe","description":"These Cheese and Bacon Turnovers are so easy to make and amazing to eat, they&#x27;re a must-try for every household.","image":"https://scottishscran.com/wp-content/uploads/2023/04/Cheese-and-Bacon-Turnovers-Recipe-01-720x720.jpg","recipeYield":6,"prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["375g pastry (one pack of ready-rolled pastry)","6x Smoked bacon rashers or 12x streaky bacon rashers"," 100g Grated strong cheddar cheese"," 1 whisked egg"],"recipeInstructions":[{"@type":"HowToStep","text":"First, you will need to preheat the oven to 210 degrees or 190 if you are using a fan-assisted oven. Then, line your chosen baking tray with parchment paper so the pastries don’t stick.","position":1,"name":"First, you will need to preheat the oven...","url":"https://scottishscran.com/cheese-and-bacon-turnovers-recipe/#mv_create_98_1"},{"@type":"HowToStep","text":"Take the pastry of your choice, and either divide it or roll it out so that you can cut it into 6 equal squares. You can use a knife or even a pizza cutter for ease. Then add them to your large baking sheet.","position":2,"name":"Take the pastry of your choice, and either...","url":"https://scottishscran.com/cheese-and-bacon-turnovers-recipe/#mv_create_98_2"},{"@type":"HowToStep","text":"Lay the bacon of your choice diagonally on the pastry. If you are using streaky bacon, you may want to add two pieces of bacon per square of pastry. Then sprinkle a liberal amount of cheese over the bacon.","position":3,"name":"Lay the bacon of your choice diagonally on...","url":"https://scottishscran.com/cheese-and-bacon-turnovers-recipe/#mv_create_98_3"},{"@type":"HowToStep","text":"Fold one corner of the pastry square into the centre of the square, use a small amount of water on the top of the corner and then fold the opposite corner into the centre, on top of the first one, to seal it together to create the turnover.","position":4,"name":"Fold one corner of the pastry square into...","url":"https://scottishscran.com/cheese-and-bacon-turnovers-recipe/#mv_create_98_4"},{"@type":"HowToStep","text":"Brush egg wash on each pastry and then place them on your baking tray. Repeat this until you've made your six cheese and bacon turnovers.","position":5,"name":"Brush egg wash on each pastry and then...","url":"https://scottishscran.com/cheese-and-bacon-turnovers-recipe/#mv_create_98_5"},{"@type":"HowToStep","text":"Bake in your oven for 15-20 minutes until the pastry turns golden brown and the bacon is nicely cooked.","position":6,"name":"Bake in your oven for 15-20 minutes until...","url":"https://scottishscran.com/cheese-and-bacon-turnovers-recipe/#mv_create_98_6"},{"@type":"HowToStep","text":"After removing from the oven, move to a wire rack so the bottom doesn’t go soggy.","position":7,"name":"After removing from the oven, move to a...","url":"https://scottishscran.com/cheese-and-bacon-turnovers-recipe/#mv_create_98_7"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2023-04-18"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/","rating":4.3,"ratingCount":11,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Homemade Scottish Fruit Pudding Recipe","description":"Scottish Fruit Pudding is a combination of oatmeal and beef suet, with dried fruit like raisins and currants, brown sugar, and spices like cinnamon. It&#x27;s generally formed into a sausage shape and sliced for frying in butter. The result is both savoury and sweet!\n\nScottish Fruit Pudding is generally part of a classic Scottish Breakfast, and yet it seems to be disappearing from plates across the country as we don&#x27;t see it as often when eating out, and generally only as a part of certain breakfast packs in some supermarkets. \n\nWe decided it was time to make our own homemade Scottish Fruit Pudding recipe, so you&#x27;re not reliant on getting it from elsewhere.","image":"https://scottishscran.com/wp-content/uploads/2023/07/Fruit-pudding-1200-7-720x720.jpg","recipeYield":30,"prepTime":"PT10M","cookTime":"PT22M","totalTime":"PT2H32M","recipeIngredient":["400g/14oz beef suet","400g/14oz porridge oats (5 cups)","400g/14oz plain flour (3 1/3 cups)","1 tbsp brown sugar","3 large onions (finely chopped)","250g currants (1 ¼ cups)","250g sultanas (1 ¼ cups)","1 tbsp orange zest","1 tsp ground ginger","1 tsp cinnamon","½ tsp ground cloves","1 tsp allspice","½ tsp salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C. Spread the oats out on a large baking tray and toast in the oven for 12 minutes.","position":1,"name":"Preheat the oven to 180C. Spread the oats...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_1"},{"@type":"HowToStep","text":"Add the toasted oats and all remaining ingredients to a large mixing bowl and stir well.","position":2,"name":"Add the toasted oats and all remaining ingredients...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_2"},{"@type":"HowToStep","text":"Add 1/3 cup to ½ cup water as needed – just enough to help the mixture come together so that when you take a handful and squeeze it holds its shape.","position":3,"name":"Add 1/3 cup to ½ cup water as...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_3"},{"@type":"HowToStep","text":"Take about 1/3 of the mixture and use your hands to roughly shape into a sausage approx. 7” long and 3” wide. ","position":4,"name":"Take about 1/3 of the mixture and use...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_4"},{"@type":"HowToStep","text":"Wrap the sausage in cling film so it is completely covered.","position":5,"name":"Wrap the sausage in cling film so it...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_5"},{"@type":"HowToStep","text":"Roll the sausage on a flat surface with two hands to help give it a nice even, rounded shape.","position":6,"name":"Roll the sausage on a flat surface with...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_6"},{"@type":"HowToStep","text":"Repeat twice more with the remaining mixture. There should be enough to make 3 sausages.","position":7,"name":"Repeat twice more with the remaining mixture. There...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_7"},{"@type":"HowToStep","text":"Freeze for 2 hours or until it's firm enough to slice and not fall apart.","position":8,"name":"Freeze for 2 hours or until it's firm...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_8"},{"@type":"HowToStep","text":"Unwrap and slice into rounds approx. ¾” thick.","position":9,"name":"Unwrap and slice into rounds approx. ¾” thick.","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_9"},{"@type":"HowToStep","text":"Heat approx. 3 tbsp oil in a frying pan on a medium/low setting. Add the fruit pudding slices and fry until browned and cooked through – about 4-5 minutes on each side.","position":10,"name":"Heat approx. 3 tbsp oil in a frying...","url":"https://scottishscran.com/scottish-fruit-pudding-recipe/#mv_create_119_10"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-07-24"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/","rating":4.6,"ratingCount":7,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Pineapple Tarts Recipe","description":"You&#x27;ll find these delicious little tarts in bakeries across Scotland and sometimes in cafes as well. If you&#x27;re a visitor, you might not even realise that they are pineapple flavoured!\n\nBasically, they&#x27;re a small tart case, filled with pineapple jam, and huge dollop of whipped cream, and covered in bright yellow icing. They sound a little weird, but they&#x27;re sooo good.","image":"https://scottishscran.com/wp-content/uploads/2023/07/Pineapple-tarts-1200-14-720x720.jpg","recipeYield":12,"prepTime":"PT45M","cookTime":"PT25M","totalTime":"PT1H10M","recipeIngredient":["320g/11oz ready rolled shortcrust pastry","425g/15oz tin of pineapple chunks in juice","225g sugar (1 cup + 2 tbsp)","300ml double cream (1 ¼ cups)","30g icing sugar (1/4 cup)","325g icing sugar (2 ½ cups)","55ml water (3-4 tbsp)","Yellow food colouring"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C and unroll the pastry on a lightly floured surface. Cut the pastry into 12 circles using a fluted cookie cutter and place these into the cups of a bunsheet or small cupcake tray. You can line the tin with aluminium tart cases if desired but this is not essential.","position":1,"name":"Preheat the oven to 180C and unroll the...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_1"},{"@type":"HowToStep","text":"Prick holes in the base of each pastry cup with a fork. Place a cupcake case on top of each, then fill with baking beans or rice. ","position":2,"name":"Prick holes in the base of each pastry...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_2"},{"@type":"HowToStep","text":"Bake for 20 minutes, then remove the cupcake cases and baking beans and bake for a further 5 minutes.","position":3,"name":"Bake for 20 minutes, then remove the cupcake...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_3"},{"@type":"HowToStep","text":"Whilst the pastry is baking, make the pineapple jam. Add the pineapple chunks and juice to a blender or food processor and blitz into a pulp.","position":4,"name":"Whilst the pastry is baking, make the pineapple...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_4"},{"@type":"HowToStep","text":"Add the blended pineapple and sugar to a saucepan and stir. Boil on a medium heat, stirring frequently until reduced and thickened. This should take about 20-25 minutes.","position":5,"name":"Add the blended pineapple and sugar to a...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_5"},{"@type":"HowToStep","text":"Allow the pastry cases and jam to cool for at least 15 minutes whilst you prepare the whipped cream and icing.","position":6,"name":"Allow the pastry cases and jam to cool...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_6"},{"@type":"HowToStep","text":"Add the cream and 30g icing sugar to a mixing bowl and beat with an electric hand whisk until you have stiff peaks.","position":7,"name":"Add the cream and 30g icing sugar to...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_7"},{"@type":"HowToStep","text":"In a separate bowl, make the icing. Add half of the icing sugar and half of the water and mix until smooth. Then add the remaining icing sugar and water. The icing should be thick enough to coat the back of a spoon but still pourable.","position":8,"name":"In a separate bowl, make the icing. Add...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_8"},{"@type":"HowToStep","text":"Add a few drops of yellow food colouring and mix to combine.","position":9,"name":"Add a few drops of yellow food colouring...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_9"},{"@type":"HowToStep","text":"Spoon approx. 1 heaped teaspoon of the pineapple jam into each pastry case, smoothing it out up to the edges.","position":10,"name":"Spoon approx. 1 heaped teaspoon of the pineapple...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_10"},{"@type":"HowToStep","text":"Use a small cookie scoop or tablespoon to spoon rounds of the whipped cream onto each tart. You can also use a piping bag with a large round nozzle if desired. Be sure to leave a gap around the edge of the cream to give the icing somewhere to pool.","position":11,"name":"Use a small cookie scoop or tablespoon to...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_11"},{"@type":"HowToStep","text":"Spoon the icing on top of the cream and jam in each tart, allowing it to drip down the sides and cover the jam up to the edges of the pastry.","position":12,"name":"Spoon the icing on top of the cream...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_12"},{"@type":"HowToStep","text":"Chill the tarts in the fridge until ready to serve.","position":13,"name":"Chill the tarts in the fridge until ready...","url":"https://scottishscran.com/scottish-pineapple-tarts-recipe/#mv_create_117_13"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-07-06"}},{"site":"scottishscran","url":"https://scottishscran.com/butterscotch-tart-recipe/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Old Fashioned Butterscotch Tart Recipe","description":"A Butterscotch Tart tastes like browned butter, caramelised cream, and sugar, sometimes with a touch of salt to cut through the sweetness. \n\nThis old school dessert may seem old-fashioned to some,  but it&#x27;s a classic that can easily be made modern with different decorations, and it&#x27;s thoroughly delicious too!","image":"https://scottishscran.com/wp-content/uploads/2022/09/Butterscotch-tart-1200_16-720x720.png","recipeYield":10,"prepTime":"PT40M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["¼ cup white chocolate chips","280g unsalted butter (1 ¼ cups)","170ml whole milk (2/3 cup)","280g light brown sugar (1 1/3 cups + 1 tbsp)","6 tbsp plain flour","¼ teaspoon salt (optional – for a salted butterscotch tart)","275g plain flour (2 cups)","125g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)","3 tbsp sugar","1 large egg","1-2 tbsp cold water"],"recipeInstructions":[{"@type":"HowToStep","text":"To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold).","position":1,"name":"To make the pastry, first add the flour...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_1"},{"@type":"HowToStep","text":"Transfer the mixture to the bowl of an electric stand mixer. Add the sugar and whisk briefly by hand to combine.","position":2,"name":"Transfer the mixture to the bowl of an...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_2"},{"@type":"HowToStep","text":"Make a well in the centre of the mixture and add the egg and 1 tbsp of the water. Using the dough hook attachment, mix on a slow speed until it just starts to come together into a dough. If the dough is still looking too dry and crumbly, add the second tablespoon of water. If you don’t have a stand mixer, you can also use a fork to bring everything together.","position":3,"name":"Make a well in the centre of the...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_3"},{"@type":"HowToStep","text":"Use your hands to shape the dough into a ball. Don’t handle it more than you need to here or you may overwork the dough.","position":4,"name":"Use your hands to shape the dough into...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_4"},{"@type":"HowToStep","text":"Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes.","position":5,"name":"Wrap the dough ball in cling film and...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_5"},{"@type":"HowToStep","text":"On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Lay it over a 23cm fluted tart tin then push it down into the base and sides with your hands so it closely lines the tin. Cut away any loose edges, but leaving an overhang of about an inch or so.","position":6,"name":"On a lightly floured surface, roll out the...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_6"},{"@type":"HowToStep","text":"Prick the base of the pastry a few times with a fork, then place in the fridge to chill for another 30 minutes.","position":7,"name":"Prick the base of the pastry a few...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_7"},{"@type":"HowToStep","text":"Preheat the oven to 190C.","position":8,"name":"Preheat the oven to 190C.","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_8"},{"@type":"HowToStep","text":"Place a sheet of baking paper over the pastry, then cover with baking beans. ","position":9,"name":"Place a sheet of baking paper over the...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_9"},{"@type":"HowToStep","text":"Bake for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, until the pastry is cooked through and starting to go golden around the edges.","position":10,"name":"Bake for 15 minutes, then remove the baking...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_10"},{"@type":"HowToStep","text":"Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge.","position":11,"name":"Whilst the pastry is still hot, carefully slice...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_11"},{"@type":"HowToStep","text":"Leave the tart case to cool whilst you prep the filling. First, mix the flour with half of the milk to form a smooth paste. Set this aside.","position":12,"name":"Leave the tart case to cool whilst you...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_12"},{"@type":"HowToStep","text":"Add the butter and the other half of the milk to a large saucepan and heat on a medium setting until the butter has completely melted.","position":13,"name":"Add the butter and the other half of...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_13"},{"@type":"HowToStep","text":"Add the brown sugar and stir until dissolved.","position":14,"name":"Add the brown sugar and stir until dissolved.","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_14"},{"@type":"HowToStep","text":"Add the flour paste and stir well. Cook until just starting to bubble and thicken – about 6-8 minutes.","position":15,"name":"Add the flour paste and stir well. Cook...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_15"},{"@type":"HowToStep","text":"Remove the pan from the heat. If adding salt, stir this through now. Then cover the pan with a lid and leave to cool for 5 minutes.","position":16,"name":"Remove the pan from the heat. If adding...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_16"},{"@type":"HowToStep","text":"Pour the butterscotch into the prepared pastry case and let it cool to room temperature.","position":17,"name":"Pour the butterscotch into the prepared pastry case...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_17"},{"@type":"HowToStep","text":"Chill in the fridge for at least 4 hours or preferably overnight.","position":18,"name":"Chill in the fridge for at least 4...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_18"},{"@type":"HowToStep","text":"Once ready to serve, melt the white chocolate in the microwave in 30 second bursts. Drizzle the chocolate all over the top of the tart.","position":19,"name":"Once ready to serve, melt the white chocolate...","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_19"},{"@type":"HowToStep","text":"Slice up and enjoy!","position":20,"name":"Slice up and enjoy!","url":"https://scottishscran.com/butterscotch-tart-recipe/#mv_create_79_20"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2022-09-19"}},{"site":"scottishscran","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/","rating":4.6,"ratingCount":67,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Mars Bar Slice - A Super Easy Traybake Recipe","description":"Mars Bar Slice - or Mars Bar Traybake - is yet another one of those classic cakes you’ll see in cafes across Scotland. We can’t resist a slice whenever we see one (which is far too often!) so we decided to make our own.\n\nMars Bar Slice is just two layers. One is melted Mars Bars mixed with Rice Krispies and butter, and the other is a layer of chocolate on top. That’s it. It’s that easy.","image":"https://scottishscran.com/wp-content/uploads/2022/02/Mars-Bar-Slice-Traybake-04-720x720.jpg","recipeYield":16,"prepTime":"PT20M","cookTime":"PT2H","totalTime":"PT2H20M","recipeIngredient":["5 full size Mars Bars (51g each)","90g unsalted butter (1/3 cup + 1 tbsp)","120g Rice Krispies (4 2/3 cups)","300g milk chocolate (1 ¾ cups)"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease and line a 20x20cm square tin with baking paper.","position":1,"name":"Grease and line a 20x20cm square tin with...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_1"},{"@type":"HowToStep","text":"Chop the Mars Bars into chunks approx. 1cm thick.","position":2,"name":"Chop the Mars Bars into chunks approx. 1cm...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_2"},{"@type":"HowToStep","text":"Add the chopped Mars Bars and the butter to a large saucepan and heat on the low-medium temperate, stirring frequently until mostly melted. The nougat section of the Mars Bars will not melt completely but that’s ok!","position":3,"name":"Add the chopped Mars Bars and the butter...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_3"},{"@type":"HowToStep","text":"Pour the Rice Krispies into the saucepan and stir well until completely coated in the Mars Bar mixture.","position":4,"name":"Pour the Rice Krispies into the saucepan and...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_4"},{"@type":"HowToStep","text":"Spoon the mixture into the prepared tin and smooth it out into an even, compacted layer with the back of a spoon.","position":5,"name":"Spoon the mixture into the prepared tin and...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_5"},{"@type":"HowToStep","text":"Melt the chocolate in the microwave in 30-second bursts, stirring in between.","position":6,"name":"Melt the chocolate in the microwave in 30-second...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_6"},{"@type":"HowToStep","text":"Pour the melted chocolate on top of the Rice Krispie layer and smooth it out to the edges.","position":7,"name":"Pour the melted chocolate on top of the...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_7"},{"@type":"HowToStep","text":"Place the tin in the fridge for at least 2 hours or overnight.","position":8,"name":"Place the tin in the fridge for at...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_8"},{"@type":"HowToStep","text":"Let the traybake come to room temperature again before slicing to prevent the chocolate layer from cracking when you slice it.","position":9,"name":"Let the traybake come to room temperature again...","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_9"},{"@type":"HowToStep","text":"Slice into 16 squares and enjoy!","position":10,"name":"Slice into 16 squares and enjoy!","url":"https://scottishscran.com/mars-bar-slice-traybake-recipe/#mv_create_59_10"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-02-21"}},{"site":"scottishscran","url":"https://scottishscran.com/beef-olives-recipe/","rating":4.5,"ratingCount":22,"origin":"British","recipe":{"@type":"Recipe","name":"Simple Beef Olives Recipe","description":"Beef Olives are a traditionally British recipe that has been around since the middle ages! No one knows quite why they&#x27;re called &quot;beef olives&quot;, but it&#x27;s basically a thin piece of beef wrapped around a filling like sausage meat or stuffing, or in our case, haggis or skirlie!\n\nThis recipe makes two sausage stuffed and two haggis stuffed beef olives. You can easily omit the haggis and double the sausage ingredients, or change them all to a.stuffing or skirlie filling instead.  It&#x27;s up to you!","image":"https://scottishscran.com/wp-content/uploads/2022/05/Beef-Olives-Recipe-16-720x720.jpg","recipeYield":4,"prepTime":"PT20M","cookTime":"PT1H15M","totalTime":"PT1H35M","recipeIngredient":["4 thin cut beef steaks","100g sausage meat (1/3 cup + 2 tbsp)","20g breadcrumbs (3 tbsp)","2 tsp fresh chopped sage","½ onion (roughly chopped)","1 large clove garlic (roughly chopped)","Salt and pepper to taste","180g haggis (3/4 cup)","1 onion (chopped)","2 large carrots (peeled and chopped)","300ml beef stock (1 ¼ cups)","100ml red wine (1/3 cup + 2 tbsp)","1 tbsp plain flour","Salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Lay out your 4 steaks and season them with a little salt and pepper.","position":1,"name":"Lay out your 4 steaks and season them...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_1"},{"@type":"HowToStep","text":"Add the sausage meat, breadcrumbs, sage, ½ onion, garlic and some salt and pepper to taste to the bowl of a food processor. Blitz until completely combined.","position":2,"name":"Add the sausage meat, breadcrumbs, sage, ½ onion,...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_2"},{"@type":"HowToStep","text":"Split the sausage meat into two equal parts and roll them into a sausage shapes about the width of your steaks. Place the two sausages about an inch from the end of two of the steaks.","position":3,"name":"Split the sausage meat into two equal parts...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_3"},{"@type":"HowToStep","text":"Split the haggis into two equal parts and again roll these into sausages. Place these on the other two steaks.","position":4,"name":"Split the haggis into two equal parts and...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_4"},{"@type":"HowToStep","text":"Starting from the short edge with the sausages on, carefully roll up each steaks so the filling is completely enclosed. Then tie each steak parcel securely using food safe twine.","position":5,"name":"Starting from the short edge with the sausages...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_5"},{"@type":"HowToStep","text":"Heat a little oil in a frying pan on a medium heat. Brown the beef olives, frying for approx. 2 minutes on each side. Then remove them from the pan and set aside.","position":6,"name":"Heat a little oil in a frying pan...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_6"},{"@type":"HowToStep","text":"Add another splash of oil to the pan. Add the onion and carrots and fry until softened – about 5 minutes.","position":7,"name":"Add another splash of oil to the pan....","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_7"},{"@type":"HowToStep","text":"Sprinkle over the flour and stir well to combine.","position":8,"name":"Sprinkle over the flour and stir well to...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_8"},{"@type":"HowToStep","text":"Gradually add the wine, stirring as you go. Then gradually pour in the beef stock, again stirring after each addition.","position":9,"name":"Gradually add the wine, stirring as you go....","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_9"},{"@type":"HowToStep","text":"Add some seasoning to taste, bring to the boil then reduce to a simmer.","position":10,"name":"Add some seasoning to taste, bring to the...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_10"},{"@type":"HowToStep","text":"Let the sauce cook for another 5 minutes. While it simmers, preheat the oven to 170C.","position":11,"name":"Let the sauce cook for another 5 minutes....","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_11"},{"@type":"HowToStep","text":"Transfer the sauce to a baking dish, then place the beef olives on top.","position":12,"name":"Transfer the sauce to a baking dish, then...","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_12"},{"@type":"HowToStep","text":"Bake in the oven for 1 hour.","position":13,"name":"Bake in the oven for 1 hour.","url":"https://scottishscran.com/beef-olives-recipe/#mv_create_67_13"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2022-05-11"}},{"site":"scottishscran","url":"https://scottishscran.com/rhubarb-and-pear-crumble-recipe/","rating":0,"ratingCount":0,"origin":"British","recipe":{"@type":"Recipe","name":"Rhubarb &amp; Pear Crumble Recipe","description":"Rhubarb and Pear Crumble is one of our favourite dishes to make. The tartness of the rhubarb is perfectly balanced with the sweetness of the pear, and we like to include oats in our crumble, just to make it a little more Scottish of course!","image":"https://scottishscran.com/wp-content/uploads/2022/06/Pear-and-rhubarb-crumble-13-1200x800-1-720x720.png","recipeYield":6,"prepTime":"PT10M","cookTime":"PT55M","totalTime":"PT1H5M","recipeIngredient":["300g/10.5oz fresh rhubarb (chopped)","300g/10.5oz fresh pears (peeled and chopped)","140g caster sugar (2/3 cup + 1 tbsp)","200g plain flour (1 ½ cups)","130g unsalted butter (cold, cut into small cubes) (1/2 cup + 1 tbsp)","60g rolled oats (3/4 cup)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 190C.","position":1,"name":"Preheat the oven to 190C.","url":"https://scottishscran.com/rhubarb-and-pear-crumble-recipe/#mv_create_72_1"},{"@type":"HowToStep","text":"Add the chopped rhubarb and pears to a baking dish and sprinkle over 40g (3 tablespoons) of the caster sugar.","position":2,"name":"Add the chopped rhubarb and pears to a...","url":"https://scottishscran.com/rhubarb-and-pear-crumble-recipe/#mv_create_72_2"},{"@type":"HowToStep","text":"Add the flour and cubed butter to a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.","position":3,"name":"Add the flour and cubed butter to a...","url":"https://scottishscran.com/rhubarb-and-pear-crumble-recipe/#mv_create_72_3"},{"@type":"HowToStep","text":"Add the oats and remaining sugar and stir well to combine.","position":4,"name":"Add the oats and remaining sugar and stir...","url":"https://scottishscran.com/rhubarb-and-pear-crumble-recipe/#mv_create_72_4"},{"@type":"HowToStep","text":"Sprinkle the crumble topping all over the fruit in an even layer.","position":5,"name":"Sprinkle the crumble topping all over the fruit...","url":"https://scottishscran.com/rhubarb-and-pear-crumble-recipe/#mv_create_72_5"},{"@type":"HowToStep","text":"Bake for 45-55 minutes, until golden brown on top.","position":6,"name":"Bake for 45-55 minutes, until golden brown on...","url":"https://scottishscran.com/rhubarb-and-pear-crumble-recipe/#mv_create_72_6"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2022-06-02"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/","rating":4.3,"ratingCount":9,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Ecclefechan Tart Recipe","description":"If the delightful Ecclefechan Tart was in a guidebook, it would be in listed as a must-visit Scottish hidden gem. \n\nBut, unfortunately, these delicious tarts have remained under the radar for many outside of Scotland.\n\nAn Ecclefechan tart is a simple mixture of sugar, nuts, currants and butter. This tasty filling is surrounded by a sweet, short pastry casing. \n\nThe filling can be almost runny when served warm, but this stiffens slightly as they cool. So it should always have a little wobble to it! ","image":"https://scottishscran.com/wp-content/uploads/2022/10/Ecclefechan-Tart-Recipe-17-720x720.jpg","recipeYield":12,"prepTime":"PT35M","cookTime":"PT20M","totalTime":"PT1H25M","recipeIngredient":["275g plain flour (2 cups)","125g unsalted butter (cold, cubed)  (1/2 cup + 1 tbsp)","3 tbsp sugar","1 large egg","1-2 tbsp cold water","90g unsalted butter (1/3 cup + 1 tbsp)","100g dark muscovado sugar (1/2 cup)","1 tbsp lemon zest","1 tbsp lemon juice","1 large egg (beaten)","¼ tsp mixed spice","80g raisins (1/2 cup)","80g sultanas  (1/2 cup)","50g glace cherries (chopped) (1/3 cup)"],"recipeInstructions":[{"@type":"HowToStep","text":"To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold).","position":1,"name":"To make the pastry, first add the flour...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_1"},{"@type":"HowToStep","text":"Transfer the mixture to the bowl of an electric stand mixer. Add the sugar and whisk briefly by hand to combine.","position":2,"name":"Transfer the mixture to the bowl of an...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_2"},{"@type":"HowToStep","text":"Make a well in the centre of the mixture and add the egg and 1 tbsp of the water. Using the dough hook attachment, mix on a slow speed until it just starts to come together into a dough. If the dough is still looking too dry and crumbly, add the second tablespoon of water. If you don’t have a stand mixer, you can also use a fork to bring everything together.","position":3,"name":"Make a well in the centre of the...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_3"},{"@type":"HowToStep","text":"Use your hands to shape the dough into a ball. Don’t handle it more than you need to here or you may overwork the dough.","position":4,"name":"Use your hands to shape the dough into...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_4"},{"@type":"HowToStep","text":"Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes.","position":5,"name":"Wrap the dough ball in cling film and...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_5"},{"@type":"HowToStep","text":"Whilst the dough chills, prep the tart filling. Melt the butter and muscovado sugar together in the saucepan over a low-medium heat. Set this aside to cool for about 5 minutes.","position":6,"name":"Whilst the dough chills, prep the tart filling....","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_6"},{"@type":"HowToStep","text":"Add all remaining filling ingredients to the pan and stir well to combine.","position":7,"name":"Add all remaining filling ingredients to the pan...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_7"},{"@type":"HowToStep","text":"Preheat the oven to 180C. On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Use a 7.5-8cm cookie cutter to cut circles from the dough and push them carefully into the holes of a cupcake tin.","position":8,"name":"Preheat the oven to 180C. On a lightly...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_8"},{"@type":"HowToStep","text":"Once you have lined all of the cupcake holes with pastry, prick the bases with a fork a couple of times, then spoon the filling mixture into each pastry case.","position":9,"name":"Once you have lined all of the cupcake...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_9"},{"@type":"HowToStep","text":"Bake for 20 minutes until the filling is set and the pastry is turning golden around the edges.","position":10,"name":"Bake for 20 minutes until the filling is...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_10"},{"@type":"HowToStep","text":"Leave in the cupcake tin for about 10 minutes before transferring to a wire rack to cool completely.","position":11,"name":"Leave in the cupcake tin for about 10...","url":"https://scottishscran.com/scottish-ecclefechan-tart-recipe/#mv_create_81_11"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-10-07"}},{"site":"scottishscran","url":"https://scottishscran.com/homemade-mincemeat-recipe/","rating":4.0,"ratingCount":5,"origin":"British","recipe":{"@type":"Recipe","name":"Homemade Mincemeat Recipe","description":"This Homemade Mincemeat recipe. is so easy, and so adaptable to your own tastes! We love making it into a whisky mincemeat but you can easily change it to whatever you want. Once you have homemade mincemeat you&#x27;ll never need store-bought again!","image":"https://scottishscran.com/wp-content/uploads/2023/12/Homemade-Mincemeat-33-720x720.jpg","recipeYield":400,"prepTime":"PT10M","cookTime":"PT12H","totalTime":"PT12H10M","recipeIngredient":["50g Raisins","50g Currants","50g Sultanas","1 tbsp whisky (or other alcohol of your choice)","The juice and rind of half an orange","The juice and rind of half a lemon","Quarter of a large cooking apple, grated (approx 50g)","50g dark brown sugar","30g suet (vegetable or beef)","1/2 tsp mixed spice","1/4 teaspoon cinnamon","1/4 teaspoon nutmeg","30g dried/candied peel *optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Put all of the ingredients in a bowl and stir thoroughly. ","position":1,"name":"Put all of the ingredients in a bowl...","url":"https://scottishscran.com/homemade-mincemeat-recipe/#mv_create_128_1"},{"@type":"HowToStep","text":"Cover with a teatowel and allow to sit in the fridge for at least 12 hours, or overnight. ","position":2,"name":"Cover with a teatowel and allow to sit...","url":"https://scottishscran.com/homemade-mincemeat-recipe/#mv_create_128_2"},{"@type":"HowToStep","text":"Stir together and use in a recipe like our Mincemeat Shortbread","position":3,"name":"Stir together and use in a recipe like...","url":"https://scottishscran.com/homemade-mincemeat-recipe/#mv_create_128_3"}],"recipeCategory":"Desserts","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2023-12-08"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/","rating":4.3,"ratingCount":4,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Scottish Perkins Recipe","description":"The simple Scottish Perkins biscuit should be more well-known than it is. A perfectly spiced oaty treat that is perfect with a cup of tea, you really should give these a try!","image":"https://scottishscran.com/wp-content/uploads/2024/02/Parkins-Biscuits-25-720x720.jpg","recipeYield":1,"prepTime":"PT10M","cookTime":"PT12M","totalTime":"PT22M","recipeIngredient":["120g plain flour (1 cup)","120g porridge oats or varient (just over 1 cup)","60g butter (1/4 cup)","60g caster sugar (1/4 cup)","2 tbsp golden syrup","1 tsp ginger","1 tsp cinnamon","1 tsp bicarbonate of soda","1 egg","Blanched almonds to decorate"],"recipeInstructions":[{"@type":"HowToStep","text":"Pre-heat the oven to 160C","position":1,"name":"Pre-heat the oven to 160C","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_1"},{"@type":"HowToStep","text":"Melt the butter and golden syrup together and set aside to cool.","position":2,"name":"Melt the butter and golden syrup together and...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_2"},{"@type":"HowToStep","text":"Sift the flour into a large bowl.","position":3,"name":"Sift the flour into a large bowl.","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_3"},{"@type":"HowToStep","text":"Add the bicarbonate of soda, ginger, cinnamon, oats, and sugar.","position":4,"name":"Add the bicarbonate of soda, ginger, cinnamon, oats,...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_4"},{"@type":"HowToStep","text":"Add the melted butter and sugar and a beaten egg.","position":5,"name":"Add the melted butter and sugar and a...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_5"},{"@type":"HowToStep","text":"Mix together until well combined.","position":6,"name":"Mix together until well combined.","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_6"},{"@type":"HowToStep","text":"Roll mixture into large marble-sized balls (around 1.5inch) and place on a baking tray or two.","position":7,"name":"Roll mixture into large marble-sized balls (around 1.5inch)...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_7"},{"@type":"HowToStep","text":"You’ll need room for them to spread in the oven.","position":8,"name":"You’ll need room for them to spread in...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_8"},{"@type":"HowToStep","text":"Press an almond lightly down onto the centre of each.","position":9,"name":"Press an almond lightly down onto the centre...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_9"},{"@type":"HowToStep","text":"If you want larger biscuits, you can press down more.","position":10,"name":"If you want larger biscuits, you can press...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_10"},{"@type":"HowToStep","text":"Bake for 12-15 minutes, until lightly browned and cooked through the centre. This will depend on how much you have pressed them flat and your oven.","position":11,"name":"Bake for 12-15 minutes, until lightly browned and...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_11"},{"@type":"HowToStep","text":"Allow to cool slightly on the tray as they will still be soft, then move onto a rack to fully cool once they can be handled.","position":12,"name":"Allow to cool slightly on the tray as...","url":"https://scottishscran.com/scottish-perkins-biscuits-recipe/#mv_create_131_12"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-02-26"}},{"site":"scottishscran","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/","rating":4.4,"ratingCount":12,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Selkirk Bannock","description":"The Selkirk Bannock is about as far away from a traditional bannock as you can get. This delicious fruit loaf is simple to make and a firm family favourite. Be prepared to toast and butter multiple slices of this moreish loaf that is hundreds of years old!","image":"https://scottishscran.com/wp-content/uploads/2024/03/Selkirk-Bannock-63-720x720.jpg","prepTime":"PT2H","cookTime":"PT45M","totalTime":"PT2H45M","recipeIngredient":["500g Strong white flour (4 Cups)","Pinch of salt","7g dried instant yeast","65g Brown sugar (1/3 Cup)","250ml Warm full-fat milk (1 Cup)","100g Butter (1/2 Cup)","300g Dried fruit - we used sultanas and raisins (3/4 Cup) ","Milk for a glaze"],"recipeInstructions":[{"@type":"HowToStep","text":"We've found that proving your dough is the key to success here. Don't be afraid to use your oven!","position":1,"name":"We've found that proving your dough is the...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_1"},{"@type":"HowToStep","text":"Mix the flour, sugar, salt, yeast and fruit in your bowl.","position":2,"name":"Mix the flour, sugar, salt, yeast and fruit...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_2"},{"@type":"HowToStep","text":"Heat your butter in a saucepan slowly; once melted, add your milk and whisk both together, continuing to warm. Do not boil the mix. 38C is apparently the optimal temperature for this if you'd like to measure it.","position":3,"name":"Heat your butter in a saucepan slowly; once...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_3"},{"@type":"HowToStep","text":"Once whisked and warm, add to the dry ingredients slowly, stirring it in gently with a wooden spoon.","position":4,"name":"Once whisked and warm, add to the dry...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_4"},{"@type":"HowToStep","text":"With clean hands, work the mixture together, kneading it for five minutes.","position":5,"name":"With clean hands, work the mixture together, kneading...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_5"},{"@type":"HowToStep","text":"If the mixture seems too sticky and you're happy all the dry and wet ingredients are well mixed together, add a little more flour slowly to reduce the stickiness. Don't over-flour, as this will affect the end result.","position":6,"name":"If the mixture seems too sticky and you're...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_6"},{"@type":"HowToStep","text":"Once well kneaded, cover your bowl with cling film or a damp cloth and put it somewhere warm to allow the dough to prove. We popped ours in the oven at 40C because our house is a little chilly, but an airing cupboard would work, too.","position":7,"name":"Once well kneaded, cover your bowl with cling...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_7"},{"@type":"HowToStep","text":"Prove for 1 hour or until the dough has doubled in size.","position":8,"name":"Prove for 1 hour or until the dough...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_8"},{"@type":"HowToStep","text":"Take your proved dough and 'knock it back' / gently knead again for 2 minutes. This simply means kneading the dough after it's had time to prove, bursting any bubbles formed.","position":9,"name":"Take your proved dough and 'knock it back'...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_9"},{"@type":"HowToStep","text":"Shape your dough into a round shape.","position":10,"name":"Shape your dough into a round shape.","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_10"},{"@type":"HowToStep","text":"Place back in your bowl, cover and prove again in your warm spot until doubled in size; ours took between 45 minutes to an hour; temperature and moisture play a big part in this.","position":11,"name":"Place back in your bowl, cover and prove...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_11"},{"@type":"HowToStep","text":"Lay a sheet of parchment paper on your baking tray.","position":12,"name":"Lay a sheet of parchment paper on your...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_12"},{"@type":"HowToStep","text":"Preheat a fan-assisted oven to 160C. Use a slightly higher temperature for a standard oven.","position":13,"name":"Preheat a fan-assisted oven to 160C. Use a...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_13"},{"@type":"HowToStep","text":"Once your dough has finished proving. place onto the covered baking tray and glaze with milk.","position":14,"name":"Once your dough has finished proving. place onto...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_14"},{"@type":"HowToStep","text":"Once glazed, pop in the oven for 40-50mins, but this will depend on the shape and heat of your oven. Check at 35 minutes, and if the top is browning too much, loosely cover the top with a layer of tin foil.","position":15,"name":"Once glazed, pop in the oven for 40-50mins,...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_15"},{"@type":"HowToStep","text":"Your Selkirk Bannock will sound hollow when tapped once it's cooked.","position":16,"name":"Your Selkirk Bannock will sound hollow when tapped...","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_16"},{"@type":"HowToStep","text":"Allow to cool, then serve.","position":17,"name":"Allow to cool, then serve.","url":"https://scottishscran.com/easy-selkirk-bannock-recipe/#mv_create_133_17"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-03-05"}},{"site":"scottishscran","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/","rating":4.7,"ratingCount":3,"origin":"British","recipe":{"@type":"Recipe","name":"Simple Marmalade Bread and Butter Pudding","description":"This delicious bread and butter pudding is elevated to the next level with the addition of marmalade, and especially Dundee marmalade!","image":"https://scottishscran.com/wp-content/uploads/2024/03/Marmalade-Bread-and-Butter-Pudding-06-720x720.jpg","recipeYield":6,"prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","recipeIngredient":["500ml Full-fat milk","Dundee Marmalade - Enough to spread over the slices of bread you use","Butter - Enough to spread over the slices of bread you use","8 - 12 Slices of White Bread  - We use a presliced standard sandwich loaf","Several drops of Vanilla Essence","2 Large Eggs","2 tbsp Caster Sugar","70g Sultanas (1/3 Cup)","1 tbsp of Demerara Sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Remove the crusts from the bread. ","position":1,"name":"Remove the crusts from the bread. ","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_1"},{"@type":"HowToStep","text":"Butter each slice thickly, then spread marmalade on each slice.","position":2,"name":"Butter each slice thickly, then spread marmalade on...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_2"},{"@type":"HowToStep","text":"Cut each slice into quarters. ","position":3,"name":"Cut each slice into quarters. ","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_3"},{"@type":"HowToStep","text":"Place the pieces butter side up in the bottom of your dish in rows. We put each piece in as though it were diamonds and not squares. Make sure each row overlaps slightly.","position":4,"name":"Place the pieces butter side up in the...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_4"},{"@type":"HowToStep","text":"Once the bottom of the dish is covered, sprinkle on half the sultanas.","position":5,"name":"Once the bottom of the dish is covered,...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_5"},{"@type":"HowToStep","text":"Arrange another layer of buttered bread and sprinkle on the rest of the sultanas. Finish with a final layer of bread, butter/marmalade side up.","position":6,"name":"Arrange another layer of buttered bread and sprinkle...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_6"},{"@type":"HowToStep","text":"If you need more bread just butter more as required. Place to one side. ","position":7,"name":"If you need more bread just butter more...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_7"},{"@type":"HowToStep","text":"In a jug, beat the eggs together with the castor sugar.","position":8,"name":"In a jug, beat the eggs together with...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_8"},{"@type":"HowToStep","text":"Heat milk to a simmer in the pan (do not boil) with vanilla essence.","position":9,"name":"Heat milk to a simmer in the pan...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_9"},{"@type":"HowToStep","text":"Pour the heated milk into the jug and mix well the milk well with the eggs and sugar. ","position":10,"name":"Pour the heated milk into the jug and...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_10"},{"@type":"HowToStep","text":"Preheat oven to 180 degrees; ours is a fan-assisted oven, so adjust accordingly for your own.","position":11,"name":"Preheat oven to 180 degrees; ours is a...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_11"},{"@type":"HowToStep","text":"Slowly pour the mixture onto the bread. While pouring, press the bread down gently with the back of a fork to ensure that the milk mix is fully absorbed.","position":12,"name":"Slowly pour the mixture onto the bread. While...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_12"},{"@type":"HowToStep","text":"Once all the milk is poured on top and has been absorbed as much as possible, sprinkle some demerara sugar over the top.","position":13,"name":"Once all the milk is poured on top...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_13"},{"@type":"HowToStep","text":"Bake in the oven for around 30 minutes or until golden on top.","position":14,"name":"Bake in the oven for around 30 minutes...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_14"},{"@type":"HowToStep","text":"Marmalade Bread and Butter Pudding can be served warm or cold with cream, ice cream, or just a spoon straight out of the oven dish!","position":15,"name":"Marmalade Bread and Butter Pudding can be served...","url":"https://scottishscran.com/marmalade-bread-and-butter-pudding/#mv_create_137_15"}],"recipeCategory":"Desserts","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2024-03-11"}},{"site":"scottishscran","url":"https://scottishscran.com/old-school-cake-recipe/","rating":4.7,"ratingCount":27,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Old School Cake Recipe - A Nostalgic Classic!","description":"What is School Cake? It’s a basic vanilla sponge cake recipe with water icing and sprinkles. We have sometimes seen it sliced in two horizontally with jam in the middle, but mostly it’s just as is! It often came served with custard too. \n\nSchool Cake has a few different names. Sometimes it’s called Old School Cake, Retro School Cake, School Dinner Cake, School Cake Traybake, sometimes literally Sponge Cake with Sprinkles, Sprinkle Sponge, or Sprinkle Cake. \n\nWhatever you call it, it&#x27;s simple to make and delicious!","image":"https://scottishscran.com/wp-content/uploads/2022/02/School-Cake-Recipe-52-720x720.jpg","recipeYield":20,"prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT20M","recipeIngredient":["400g (1.75 Cups) Butter or Margarine Spread","400g (1.75 Cups) Caster Sugar","400g (2.5 Cups) Self Raising Flour","1 tsp Vanilla Essence","7-8 Medium Eggs","500g (3.25 Cups) Icing (Confectioners) Sugar","5 Tbsp Room Temperature Water","Sprinkles"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oven to 180C/160C Fan or 350F/320F Fan.","position":1,"name":"Heat the oven to 180C/160C Fan or 350F/320F...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_1"},{"@type":"HowToStep","text":"Grease a 9x13 inch baking tin and line with baking paper if you wish. Using baking paper means you can lift the cake out easily later after icing it but it's just as easy to cut and remove one slice at a time if you've greased it well.","position":2,"name":"Grease a 9x13 inch baking tin and line...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_2"},{"@type":"HowToStep","text":"Cream the butter and sugar together until fluffy.","position":3,"name":"Cream the butter and sugar together until fluffy.","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_3"},{"@type":"HowToStep","text":"Add one egg at a time and beat in gently but thoroughly.","position":4,"name":"Add one egg at a time and beat...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_4"},{"@type":"HowToStep","text":"Add the vanilla essence.","position":5,"name":"Add the vanilla essence.","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_5"},{"@type":"HowToStep","text":"Sift the flour and fold it into the batter","position":6,"name":"Sift the flour and fold it into the...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_6"},{"@type":"HowToStep","text":"Bake for 45-50 minutes, checking to see that a skewer comes out clean when poked in the middle.","position":7,"name":"Bake for 45-50 minutes, checking to see that...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_7"},{"@type":"HowToStep","text":"Cool the cake in the tin. It's easiest to decorate in the tin so the icing doesn't run everywhere, but you can take it out beforehand if you wish.","position":8,"name":"Cool the cake in the tin. It's easiest...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_8"},{"@type":"HowToStep","text":"Mix the icing sugar with a tablespoon of room temperature water, adding more tablespoons until you have a spreadable but not runny icing. You’ll probably need 4-5.","position":9,"name":"Mix the icing sugar with a tablespoon of...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_9"},{"@type":"HowToStep","text":"Pour over the cake and spread it out evenly, then add lots of sprinkles.","position":10,"name":"Pour over the cake and spread it out...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_10"},{"@type":"HowToStep","text":"Wait for the icing to set and then slice and serve.","position":11,"name":"Wait for the icing to set and then...","url":"https://scottishscran.com/old-school-cake-recipe/#mv_create_58_11"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"old school cake recipe, sprinkle cake recipe, sponge cake with sprinkles","author":"Phil &amp; Sonja","datePublished":"2022-02-21"}},{"site":"scottishscran","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/","rating":4.6,"ratingCount":92,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy No-Bake Lotus Biscoff Cheesecake Recipe","description":"Lotus Biscoff biscuits seem to be everywhere right now. These caramel flavoured biscuits are a type of speculoos biscuits, which are a spiced shortcrust biscuit that originated in Belgium. \n\nIn the UK they have long been served on the side of your coffee, but more recently the peanut butter like Biscoff spread, made with the biscuit crumbs themselves, has been commandeered for use in brownies, cupcakes, traybakes, and… cheesecake! \n\nThis is where our no-bake Lotus Biscoff Cheesecake recipe comes in!","image":"https://scottishscran.com/wp-content/uploads/2023/05/Biscoff-cheesecake-final6-1200x800-1-720x720.png","recipeYield":12,"prepTime":"PT35M","cookTime":"PT4H","totalTime":"PT4H35M","recipeIngredient":["300g Biscoff biscuits (2 ½ cups)","100g unsalted butter (melted) (7 tbsp)","450g full fat cream cheese (I used Philadelphia) (2 cups)","75g icing sugar (9 tbsp)","250g smooth Biscoff spread (1 cup)","½ teaspoon vanilla extract","270ml double cream (1 cup + 2 tbsp)","150g smooth Biscoff spread (melted and slightly cooled) (2/3 cup)","Extra Biscoff biscuits and crumbs to decorate (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Blitz the Biscoff biscuits in a food processor until broken down into fine crumbs.","position":1,"name":"Blitz the Biscoff biscuits in a food processor...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_1"},{"@type":"HowToStep","text":"Transfer the crumbs to a mixing bowl and pour in the melted butter. Stir until it resembles wet sand.","position":2,"name":"Transfer the crumbs to a mixing bowl and...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_2"},{"@type":"HowToStep","text":"Spread the biscuit/butter mixture into the base of a 20cm springform cake tin. Smooth it out into an even layer, compacting it down with the back of a spoon. Put the tin in the fridge for at least 30 minutes whilst you prepare the cheesecake filling.","position":3,"name":"Spread the biscuit/butter mixture into the base of...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_3"},{"@type":"HowToStep","text":"Add the cream cheese, icing sugar, Biscoff spread and vanilla extract to a large mixing bowl and beat with an electric hand whisk until well combined.","position":4,"name":"Add the cream cheese, icing sugar, Biscoff spread...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_4"},{"@type":"HowToStep","text":"In a separate bowl, whip the cream until it forms stiff peaks.","position":5,"name":"In a separate bowl, whip the cream until...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_5"},{"@type":"HowToStep","text":"Fold the whipped cream into the other filling ingredients until combined.","position":6,"name":"Fold the whipped cream into the other filling...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_6"},{"@type":"HowToStep","text":"Layer the mixture on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with an offset spatula and then bang once or twice down on the benchtop to get rid of any air bubbles.","position":7,"name":"Layer the mixture on top of your biscuit...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_7"},{"@type":"HowToStep","text":"Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.","position":8,"name":"Put in the fridge to set for a...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_8"},{"@type":"HowToStep","text":"Remove the cheesecake from the springform tin by running a sharp knife around the edge of the tin, then gently unclipping the side and lifting it away. Use a cake lifter or two spatulas to lift the cheesecake away from the base of the tin and transfer it to a plate or cake stand.","position":9,"name":"Remove the cheesecake from the springform tin by...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_9"},{"@type":"HowToStep","text":"Melt the Biscoff Spread in short 10 second bursts in the microwave or on a low heat on the stovetop. Pour the melted Biscoff spread all over the top of the cheesecake. You can create a drip effect by gently pushing small amounts of the topping over the edge with a small spoon.","position":10,"name":"Melt the Biscoff Spread in short 10 second...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_10"},{"@type":"HowToStep","text":"Add some biscuit crumbs and whole biscuits for decoration if desired.","position":11,"name":"Add some biscuit crumbs and whole biscuits for...","url":"https://scottishscran.com/lotus-biscoff-cheesecake-recipe/#mv_create_65_11"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-03-31"}},{"site":"scottishscran","url":"https://scottishscran.com/cornflake-tart-recipe/","rating":4.7,"ratingCount":3,"origin":"British","recipe":{"@type":"Recipe","name":"Simple Cornflake Tart Recipe - A School Classic!","description":"This Cornflake Tart recipe is a nostalgic throwback to school dinners in the United Kingdom. It&#x27;s a simple and easy recipe that&#x27;ll bring back memories, or make new ones! We love this delicious Cornflake Tart served with warm custard. We&#x27;re sure you&#x27;ll be making this classic British dessert in no time!","image":"https://scottishscran.com/wp-content/uploads/2022/08/Cornflake-Tart-Recipe-10-720x720.jpg","recipeYield":10,"prepTime":"PT25M","cookTime":"PT1H","totalTime":"PT1H55M","recipeIngredient":["275g plain flour (2 cups)","125g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)","3 tbsp sugar","1 large egg","1-2 tbsp cold water","60g unsalted butter (1/4 cup)","130g golden syrup (1/3 cup + 1 tbsp)","2 tbsp brown sugar","130g raspberry jam (1/3 cup + 2 tbsp)","100g cornflakes (3 ¾ cups)","Pinch of Salt"],"recipeInstructions":[{"@type":"HowToStep","text":"To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold).","position":1,"name":"To make the pastry, first add the flour...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_1"},{"@type":"HowToStep","text":"Transfer the mixture to the bowl of an electric stand mixer. Add the sugar and whisk briefly by hand to combine.","position":2,"name":"Transfer the mixture to the bowl of an...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_2"},{"@type":"HowToStep","text":"Make a well in the centre of the mixture and add the egg and 1 tbsp of the water. Using the dough hook attachment, mix on a slow speed until it just starts to come together into a dough. If the dough is still looking too dry and crumbly, add the second tablespoon of water. If you don’t have a stand mixer, you can also use a fork to bring everything together.","position":3,"name":"Make a well in the centre of the...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_3"},{"@type":"HowToStep","text":"Use your hands to shape the dough into a ball. Don’t handle it more than you need to here or you may overwork the dough.","position":4,"name":"Use your hands to shape the dough into...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_4"},{"@type":"HowToStep","text":"Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes.","position":5,"name":"Wrap the dough ball in cling film and...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_5"},{"@type":"HowToStep","text":"On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Lay it over a 23cm fluted tart tin then push it down into the base and sides with your hands so it closely lines the tin. Cut away any loose edges, but leaving an overhang of about an inch or so.","position":6,"name":"On a lightly floured surface, roll out the...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_6"},{"@type":"HowToStep","text":"Prick the base of the pastry a few times with a fork, then place in the fridge to chill for another 30 minutes.","position":7,"name":"Prick the base of the pastry a few...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_7"},{"@type":"HowToStep","text":"Preheat the oven to 190C/370F.","position":8,"name":"Preheat the oven to 190C/370F.","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_8"},{"@type":"HowToStep","text":"Place a sheet of baking paper over the pastry, then cover with baking beans.","position":9,"name":"Place a sheet of baking paper over the...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_9"},{"@type":"HowToStep","text":"Bake for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, until the pastry is cooked through and starting to go golden around the edges.","position":10,"name":"Bake for 15 minutes, then remove the baking...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_10"},{"@type":"HowToStep","text":"Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge.","position":11,"name":"Whilst the pastry is still hot, carefully slice...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_11"},{"@type":"HowToStep","text":"Leave the tart case to cool whilst you prep the filling. Add the butter, golden syrup, sugar and salt to a large saucepan. Heat on a low-medium setting until melted and well combined.","position":12,"name":"Leave the tart case to cool whilst you...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_12"},{"@type":"HowToStep","text":"Remove the pan from the heat and stir through the cornflakes, making sure they’re well coated in the butter mixture.","position":13,"name":"Remove the pan from the heat and stir...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_13"},{"@type":"HowToStep","text":"Spread the raspberry jam all over the base of the tart case, then spoon over the cornflake mixture.","position":14,"name":"Spread the raspberry jam all over the base...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_14"},{"@type":"HowToStep","text":"Bake for another 5-7 minutes, until the cornflakes are lightly toasted.","position":15,"name":"Bake for another 5-7 minutes, until the cornflakes...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_15"},{"@type":"HowToStep","text":"Allow to cool slightly before slicing and serving on its own or with custard.","position":16,"name":"Allow to cool slightly before slicing and serving...","url":"https://scottishscran.com/cornflake-tart-recipe/#mv_create_74_16"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","keywords":"cornflake tart recipe, classic british recipes, old school recipes, school dinner recipes","author":"Phil &amp; Sonja","datePublished":"2022-08-29"}},{"site":"scottishscran","url":"https://scottishscran.com/mince-and-tatties-recipe/","rating":4.5,"ratingCount":29,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy &amp; Tasty Mince and Tatties Recipe","description":"Mince and tatties is a warm and comforting meal that&#x27;s perfect for the winter months. Like many Scottish recipes each family has their own take on this classic, and each one will tell you that theirs is the best! This mince and tatties recipe is our own recipe, with tips from family, and we’re happy to share it with you. The best thing is, you can always change things up to suit your own tastes, and make this recipe your own!","image":"https://scottishscran.com/wp-content/uploads/2021/10/Mince-and-Tatties-Recipe-49-720x720.jpg","recipeYield":4,"prepTime":"PT5M","cookTime":"PT1H10M","recipeIngredient":["500g (1lb)  minced beef ","1 large onion","2 carrots ","2 tbsp butter","5 tbsp flour","350-450ml beef stock/gravy *see recipe method for details"],"recipeInstructions":[{"@type":"HowToStep","text":"Dice the onion and peel and chop the carrots into circles.","position":1,"name":"Dice the onion and peel and chop the...","url":"https://scottishscran.com/mince-and-tatties-recipe/#mv_create_53_1"},{"@type":"HowToStep","text":"Heat a saucepan or pot to a medium heat, melt the butter and add the onions, cooking them until they are soft.","position":2,"name":"Heat a saucepan or pot to a medium...","url":"https://scottishscran.com/mince-and-tatties-recipe/#mv_create_53_2"},{"@type":"HowToStep","text":"Add the mince, using a wooden spoon to break it up so there are no big lumps.","position":3,"name":"Add the mince, using a wooden spoon to...","url":"https://scottishscran.com/mince-and-tatties-recipe/#mv_create_53_3"},{"@type":"HowToStep","text":"Add the flour and stir thoroughly.","position":4,"name":"Add the flour and stir thoroughly.","url":"https://scottishscran.com/mince-and-tatties-recipe/#mv_create_53_4"},{"@type":"HowToStep","text":"Add the carrots and stock/gravy. You should have enough to cover the meat. It will reduce through the cooking process but if it does so too quickly you can add a bit more.","position":5,"name":"Add the carrots and stock/gravy. You should have...","url":"https://scottishscran.com/mince-and-tatties-recipe/#mv_create_53_5"},{"@type":"HowToStep","text":"Turn to a low heat and simmer until the meat and carrots are tender and it has all thickened up. This will be approximately an hour. You can also cover with a lid if the stock is reducing too quickly.","position":6,"name":"Turn to a low heat and simmer until...","url":"https://scottishscran.com/mince-and-tatties-recipe/#mv_create_53_6"},{"@type":"HowToStep","text":"Season with salt and pepper to taste.","position":7,"name":"Season with salt and pepper to taste.","url":"https://scottishscran.com/mince-and-tatties-recipe/#mv_create_53_7"},{"@type":"HowToStep","text":"Meanwhile, prepare your mashed potatoes as desired (we like lots of butter and seasoning!) and then serve with any other sides like peas or skirlie.","position":8,"name":"Meanwhile, prepare your mashed potatoes as desired (we...","url":"https://scottishscran.com/mince-and-tatties-recipe/#mv_create_53_8"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-10-06"}},{"site":"scottishscran","url":"https://scottishscran.com/perfect-mince-and-dumplings/","rating":4.5,"ratingCount":14,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Perfect Mince and Dumplings Recipe","description":"Savoury Mince and Dumplings is one of our wee one&#x27;s favourite teas! It may seem like a long recipe, but it is ridiculously simple to whip up this great-tasting Scottish classic.","image":"https://scottishscran.com/wp-content/uploads/2022/10/Dumplings-without-Suet-Recipe-67-720x720.jpg","recipeYield":4,"prepTime":"PT10M","cookTime":"PT1H10M","totalTime":"PT1H20M","recipeIngredient":["500g (1lb) minced beef"," 1 large onion"," 2 carrots"," 2 tbsp butter"," 5 tbsp flour","350 - 450ml beef stock/gravy","250g Self Raising Flour","125g Cold Cubed Butter"," 3-4 tbsp water"],"recipeInstructions":[{"@type":"HowToStep","text":"Peel and slice the carrots into circles and dice the onion.","position":1,"name":"Peel and slice the carrots into circles and...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_1"},{"@type":"HowToStep","text":"Heat your saucepan or pot over a medium heat, melting the butter. Once nice and hot, add the onions, cooking them until soft.","position":2,"name":"Heat your saucepan or pot over a medium...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_2"},{"@type":"HowToStep","text":"Add the mince, breaking it up with a wooden spoon as it heats to avoid big lumps and cook the meat more evenly.","position":3,"name":"Add the mince, breaking it up with a...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_3"},{"@type":"HowToStep","text":"Add the flour, stirring thoroughly.","position":4,"name":"Add the flour, stirring thoroughly.","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_4"},{"@type":"HowToStep","text":"Once the flour is thoroughly mixed in, add the sliced carrots and your stock/gravy. You should have enough to cover the mixture. It will look like a lot but don't worry; it will reduce through the cooking process. However, if it reduces too quickly, you can top it up.","position":5,"name":"Once the flour is thoroughly mixed in, add...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_5"},{"@type":"HowToStep","text":"Once the stock is added and covering the mince, turn the heat down to low and simmer. The meat and carrots will slowly soften, and the mixture will thicken up. This will take approximately an hour. You can also cover it with a lid if the stock is reducing too quickly.","position":6,"name":"Once the stock is added and covering the...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_6"},{"@type":"HowToStep","text":"Season with salt and pepper to taste.","position":7,"name":"Season with salt and pepper to taste.","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_7"},{"@type":"HowToStep","text":"Time to make the dumpling part of your mince and dumplings!","position":8,"name":"Time to make the dumpling part of your...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_8"},{"@type":"HowToStep","text":"Using your fingertips rub the flour and butter together until it looks and feels like breadcrumbs. Alternatively, you can use a pastry cutter to help start the process and then finish with your fingertips. ","position":9,"name":"Using your fingertips rub the flour and butter...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_9"},{"@type":"HowToStep","text":"Add 3 tbsp of water and mix with a butterknife to bring it together. You can add more water if necessary, do this slowly, one tbsp at a time.","position":10,"name":"Add 3 tbsp of water and mix with...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_10"},{"@type":"HowToStep","text":"Do your best not to handle the mix too much. Once all the ingredients are combined, divide the dough, forming it into around 8 even balls.","position":11,"name":"Do your best not to handle the mix...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_11"},{"@type":"HowToStep","text":"Once completed, individually place them on top of your mince 20 minutes before the end of the cooking time, keeping some gaps between them to allow for them to grow a little bigger.","position":12,"name":"Once completed, individually place them on top of...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_12"},{"@type":"HowToStep","text":"Leave the lid on for 15mins, then remove it for the last 5 minutes.","position":13,"name":"Leave the lid on for 15mins, then remove...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_13"},{"@type":"HowToStep","text":"Serve your mince and dumplings. We hope you enjoy it as much as we do!","position":14,"name":"Serve your mince and dumplings. We hope you...","url":"https://scottishscran.com/perfect-mince-and-dumplings/#mv_create_96_14"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"British","keywords":"mince and dumplings","author":"Phil &amp; Sonja","datePublished":"2023-04-17"}},{"site":"scottishscran","url":"https://scottishscran.com/dumplings-without-suet/","rating":4.7,"ratingCount":7,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Dumplings Without Suet Recipe","description":"These delicious morsels of doughy goodness are cooked on the top of a flavoursome stew, or as the case often is in Scotland, on top of Mince and Tatties. They&#x27;re really easy and can add a lot to your dish!\n\nDumplings are traditionally made with beef suet, which enhances their flavour, but as suet isn&#x27;t a common cupboard staple anymore, you can also substitute it with butter or other options. See our notes below!","image":"https://scottishscran.com/wp-content/uploads/2022/10/Dumplings-without-Suet-Recipe-74-720x720.jpg","recipeYield":8,"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["250g Self Raising Flour","125g Cold, Cubed Butter","3-4 tbsp water"],"recipeInstructions":[{"@type":"HowToStep","text":"Rub the butter and flour together with your fingertips until it resembles breadcrumbs. Alternatively, use a pastry cutter to help start the process and then finish with your fingertips.","position":1,"name":"Rub the butter and flour together with your...","url":"https://scottishscran.com/dumplings-without-suet/#mv_create_83_1"},{"@type":"HowToStep","text":"Add 3 tbsp of water and mix with a butterknife to bring everything together. If necessary, add more water one tbsp at a time.","position":2,"name":"Add 3 tbsp of water and mix with...","url":"https://scottishscran.com/dumplings-without-suet/#mv_create_83_2"},{"@type":"HowToStep","text":"Trying not to handle too much, divide the dough evenly and form it into around 8 balls.","position":3,"name":"Trying not to handle too much, divide the...","url":"https://scottishscran.com/dumplings-without-suet/#mv_create_83_3"},{"@type":"HowToStep","text":"Place on top of the mince or stew 20 minutes before the end of the cooking time, with a little space between them as they will grow in size. Leave the lid on, then remove it for the last 5 minutes.","position":4,"name":"Place on top of the mince or stew...","url":"https://scottishscran.com/dumplings-without-suet/#mv_create_83_4"},{"@type":"HowToStep","text":"Serve the mince or stew with the dumplings and enjoy!","position":5,"name":"Serve the mince or stew with the dumplings...","url":"https://scottishscran.com/dumplings-without-suet/#mv_create_83_5"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2022-10-21"}},{"site":"scottishscran","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/","rating":4.6,"ratingCount":41,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Millionaire's Shortbread","description":"This easy Millionaire&#x27;s Shortbread Recipe is a classic example of this delicious treat. Whether you know it as Caramel Square, Caramel Slice, Millionaire&#x27;s Shortcake or Caramel Shortcake, you&#x27;ll find this recipe simple to make with decadent results!","image":"https://scottishscran.com/wp-content/uploads/2020/04/Millionaires-Shortbread-Recipe-50-720x720.jpg","recipeYield":25,"prepTime":"PT30M","cookTime":"PT50M","totalTime":"PT4H20M","recipeIngredient":["300g plain flour (2 cups)","200g butter (1 cup)","100g caster sugar (1/2 cup)","Pinch of salt (optional)","100g butter (1/2 cup)","85g light brown sugar (3/4 cup)","2x 397g tins of sweetened condensed milk","300g dark chocolate","Tbsp oil* See notes"],"recipeInstructions":[{"@type":"HowToStep","text":"Turn on oven to 160C/325F","position":1,"name":"Turn on oven to 160C/325F","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_1"},{"@type":"HowToStep","text":"Place a layer of baking paper into a 9-inch square baking tin with some overhang to allow you to lift it out later","position":2,"name":"Place a layer of baking paper into a...","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_2"},{"@type":"HowToStep","text":"Cream butter and sugar together until sugar is just dissolved.","position":3,"name":"Cream butter and sugar together until sugar is...","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_3"},{"@type":"HowToStep","text":"Add flour (and salt if using) and mix together to form clumps, using fingertips if necessary","position":4,"name":"Add flour (and salt if using) and mix...","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_4"},{"@type":"HowToStep","text":"Tip into the baking tin and press out evenly","position":5,"name":"Tip into the baking tin and press out...","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_5"},{"@type":"HowToStep","text":"Bake for 25-30 minutes until lightly golden","position":6,"name":"Bake for 25-30 minutes until lightly golden","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_6"},{"@type":"HowToStep","text":"Remove and allow to cool","position":7,"name":"Remove and allow to cool","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_7"},{"@type":"HowToStep","text":"Melt butter and sugar together in a saucepan over a medium heat","position":8,"name":"Melt butter and sugar together in a saucepan...","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_8"},{"@type":"HowToStep","text":"Add the two tins of condensed milk","position":9,"name":"Add the two tins of condensed milk","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_9"},{"@type":"HowToStep","text":"Bring to the boil, stirring constantly and allow to boil for 1-2 minutes","position":10,"name":"Bring to the boil, stirring constantly and allow...","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_10"},{"@type":"HowToStep","text":"Turn down to a simmer and continue to stir for 10-15 minutes until the mixture has thickened and darkened","position":11,"name":"Turn down to a simmer and continue to...","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_11"},{"@type":"HowToStep","text":"Tip over the shortbread layer, using the back of a spoon to make the mixture smooth, or shake the tin from side to side","position":12,"name":"Tip over the shortbread layer, using the back...","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_12"},{"@type":"HowToStep","text":"Allow to cool and set","position":13,"name":"Allow to cool and set","url":"https://scottishscran.com/easy-millionaires-shortbread-recipe/#mv_create_5_13"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"millionaires shortbread, scottish caramel shortbread, scottish caramel shortcake, scottish millionaire bar, millionaire bar, millionaire slice, caramel square, caramel slice, caramel shortcake","author":"Phil &amp; Sonja","datePublished":"2020-04-30"}},{"site":"scottishscran","url":"https://scottishscran.com/macaroni-pudding-recipe/","rating":4.7,"ratingCount":21,"origin":"British","recipe":{"@type":"Recipe","name":"Classic Macaroni Pudding Recipe","description":"Macaroni Pudding is a delicious British classic. It&#x27;s a milk pudding similar to a Rice Pudding, with a delicious creamy sauce covering the macaroni. It&#x27;s a family favourite, and this recipe is as close to my Grandma&#x27;s as we can get!","image":"https://scottishscran.com/wp-content/uploads/2023/06/Macaroni-pudding-1200-6-720x720.jpg","recipeYield":6,"prepTime":"PT5M","cookTime":"PT1H","totalTime":"PT1H5M","recipeIngredient":["250g macaroni pasta (2 cups)","1 litre of milk (4 cups)","100g sugar (1/2 cup)","1 ½ tsp vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the macaroni to a large pan of salted boiling water and cook for 10 minutes. Drain and rinse the cooked macaroni with cold water.","position":1,"name":"Add the macaroni to a large pan of...","url":"https://scottishscran.com/macaroni-pudding-recipe/#mv_create_115_1"},{"@type":"HowToStep","text":"Preheat the oven to 180C.","position":2,"name":"Preheat the oven to 180C.","url":"https://scottishscran.com/macaroni-pudding-recipe/#mv_create_115_2"},{"@type":"HowToStep","text":"Whisk together the milk, sugar and vanilla extract in a large jug or bowl.","position":3,"name":"Whisk together the milk, sugar and vanilla extract...","url":"https://scottishscran.com/macaroni-pudding-recipe/#mv_create_115_3"},{"@type":"HowToStep","text":"Spread the macaroni in an even layer in the bottom of a baking dish.","position":4,"name":"Spread the macaroni in an even layer in...","url":"https://scottishscran.com/macaroni-pudding-recipe/#mv_create_115_4"},{"@type":"HowToStep","text":"Pour the milk mixture on top to cover the macaroni.","position":5,"name":"Pour the milk mixture on top to cover...","url":"https://scottishscran.com/macaroni-pudding-recipe/#mv_create_115_5"},{"@type":"HowToStep","text":"Bake for 1 hour, until a golden skin has formed on top.","position":6,"name":"Bake for 1 hour, until a golden skin...","url":"https://scottishscran.com/macaroni-pudding-recipe/#mv_create_115_6"},{"@type":"HowToStep","text":"Serve warm with jam, fresh fruit, cream or your favourite toppings.","position":7,"name":"Serve warm with jam, fresh fruit, cream or...","url":"https://scottishscran.com/macaroni-pudding-recipe/#mv_create_115_7"}],"recipeCategory":"Desserts","recipeCuisine":"British","keywords":"british desserts, british puddings, macaroni pudding, milk pudding, traditional british recipes, milk pudding recipes, british dessert recipes","author":"Phil &amp; Sonja","datePublished":"2023-06-29"}},{"site":"scottishscran","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/","rating":4.4,"ratingCount":25,"origin":"British","recipe":{"@type":"Recipe","name":"Microwave Sticky Toffee Pudding in a Mug","description":"This microwave sticky toffee pudding in a mug is a little piece of heaven! This easy recipe only means you can have sticky toffee pudding in just 5 minutes, to be eaten straight from the mug or tipped out onto a plate.","image":"https://scottishscran.com/wp-content/uploads/2020/04/Microwave-Sticky-Toffee-Pudding-Recipe-71-720x720.jpg","recipeYield":1,"prepTime":"PT2M","cookTime":"PT3M","totalTime":"PT5M","recipeIngredient":["50g finely chopped dates","2 tbsp hot water","1/8 tsp baking soda","25g butter","1 1/2 tbsp light brown sugar","2 tbsp beaten medium-sized egg","1 1/2 tbsp self-raising flour","30ml double cream","10g unsalted butter","2 tbsp light brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease inside of a large mug with butter","position":1,"name":"Grease inside of a large mug with butter","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_1"},{"@type":"HowToStep","text":"Chop dates finely","position":2,"name":"Chop dates finely","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_2"},{"@type":"HowToStep","text":"Add to mug with boiling water and bicarbonate of soda","position":3,"name":"Add to mug with boiling water and bicarbonate...","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_3"},{"@type":"HowToStep","text":"Microwave for 20 seconds and stir","position":4,"name":"Microwave for 20 seconds and stir","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_4"},{"@type":"HowToStep","text":"Add butter and microwave a further 30 seconds and stir","position":5,"name":"Add butter and microwave a further 30 seconds...","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_5"},{"@type":"HowToStep","text":"Add sugar and allow to cool slightly","position":6,"name":"Add sugar and allow to cool slightly","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_6"},{"@type":"HowToStep","text":"Fold flour and egg gently into the mixture, taking care to thoroughly mix but without overdoing it","position":7,"name":"Fold flour and egg gently into the mixture,...","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_7"},{"@type":"HowToStep","text":"Microwave for 1 minute 15 seconds. Jiggle mug side to side to help mixture unstick from the sides.","position":8,"name":"Microwave for 1 minute 15 seconds. Jiggle mug...","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_8"},{"@type":"HowToStep","text":"Microwave for 30 more seconds and jiggle again","position":9,"name":"Microwave for 30 more seconds and jiggle again","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_9"},{"@type":"HowToStep","text":"Microwave for 15 more seconds","position":10,"name":"Microwave for 15 more seconds","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_10"},{"@type":"HowToStep","text":"Put all of the sauce ingredients in another mug or microwave-safe jug","position":11,"name":"Put all of the sauce ingredients in another...","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_11"},{"@type":"HowToStep","text":"Microwave for 30 seconds and stir together","position":12,"name":"Microwave for 30 seconds and stir together","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_12"},{"@type":"HowToStep","text":"Microwave for a further 30 seconds until the mixture if bubbling","position":13,"name":"Microwave for a further 30 seconds until the...","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_13"},{"@type":"HowToStep","text":"Pour sauce into the mug and enjoy, or run a knife around the sponge and tip onto a plate, and add sauce on top.","position":14,"name":"Pour sauce into the mug and enjoy, or...","url":"https://scottishscran.com/microwave-sticky-toffee-pudding-in-a-mug/#mv_create_4_14"}],"recipeCategory":"Recipes","keywords":"sticky toffee mug cake, sticky toffee pudding in a mug, sticky toffee pudding mug cake, sticky toffee mug pudding,","author":"Phil &amp; Sonja","datePublished":"2020-04-20"}},{"site":"scottishscran","url":"https://scottishscran.com/simple-cullen-skink-recipe/","rating":4.4,"ratingCount":69,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cullen Skink Recipe","description":"This traditional Smoked Haddock soup is deliciously tasty and satisfying. It can be served as a starter or main, usually with crusty bread. The smokiness of the fish adds the flavour to the soup.","image":"https://scottishscran.com/wp-content/uploads/2020/05/Traditional-Cullen-Skink-Recipe-79-720x720.jpg","recipeYield":2,"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["25g butter","1 medium onion","400g potatoes ","280g smoked haddock (approximately 2 fillets)*","300ml whole milk (about 1 and 1/4 cups)","300ml boiling water (about 1 and 1/4 cups)","Optional - Fish stock cube*","Optional - Parsley to garnish*","Optional - 2 tablespoons double cream*"],"recipeInstructions":[{"@type":"HowToStep","text":"Put the milk and smoked haddock skin-up (if there is any) into one pan and allow to sit. The milk should cover the whole fish. Don’t turn the heat on yet.","position":1,"name":"Put the milk and smoked haddock skin-up (if...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_1"},{"@type":"HowToStep","text":"Finely chop an onion and peel and cube the potatoes.","position":2,"name":"Finely chop an onion and peel and cube...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_2"},{"@type":"HowToStep","text":"Add the butter and onion to a pan and fry for around 5 minutes until the onion is soft but not brown.","position":3,"name":"Add the butter and onion to a pan...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_3"},{"@type":"HowToStep","text":"Add the potatoes for a minute before pouring in 300ml of boiling water. Cover and allow to simmer for 15 minutes or so until the potatoes are cooked through.","position":4,"name":"Add the potatoes for a minute before pouring...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_4"},{"@type":"HowToStep","text":"Meanwhile, heat the milk and haddock gradually, moving the milk around with a wooden spoon every now and then so it doesn't stick. It should take about 5 minutes or so for the milk to heat up and then cook the fish for a further 5 minutes.","position":5,"name":"Meanwhile, heat the milk and haddock gradually, moving...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_5"},{"@type":"HowToStep","text":"Remove the smoked haddock from the milk with a slotted spoon and keep the milk to one side.","position":6,"name":"Remove the smoked haddock from the milk with...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_6"},{"@type":"HowToStep","text":"Allow the fish to cool slightly and any skin or bones and discard them.","position":7,"name":"Allow the fish to cool slightly and any...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_7"},{"@type":"HowToStep","text":"Take a masher or fork and roughly mash about a quarter of the potatoes. You can just do this in the pan, no need to take any out.","position":8,"name":"Take a masher or fork and roughly mash...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_8"},{"@type":"HowToStep","text":"Add the milk to the pan of potatoes and onions and stir for a few minutes to combine.","position":9,"name":"Add the milk to the pan of potatoes...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_9"},{"@type":"HowToStep","text":"Use a fork to separate the smoked haddock into large chunks then add to the pan and stir gently through. Salt and pepper to taste.","position":10,"name":"Use a fork to separate the smoked haddock...","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_10"},{"@type":"HowToStep","text":"Add parsley or cream if you choose to.","position":11,"name":"Add parsley or cream if you choose to.","url":"https://scottishscran.com/simple-cullen-skink-recipe/#mv_create_7_11"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"cullen skink recipe, cullen skink, scottish soup, smoked haddock soup, smoked fish soup, scottish fish stew, scottish fish soup","author":"Phil &amp; Sonja","datePublished":"2020-05-19"}},{"site":"scottishscran","url":"https://scottishscran.com/authentic-scotch-pie-recipe/","rating":4.4,"ratingCount":157,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Authentic Scotch Pie Recipe","description":"This classic Scotch pie recipe tastes even better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince, it&#x27;s the perfect addition to a winter warmer meal or to eat on the go.","image":"https://scottishscran.com/wp-content/uploads/2020/06/Scotch-Pies-Recipe-122-720x720.jpg","recipeYield":4,"prepTime":"PT1H","cookTime":"PT45M","totalTime":"PT1H45M","recipeIngredient":["250g plain flour (2 cups)","100g lard (1/2 cup)","120ml water (1/2 cup)","300g lamb mince","1 small onion","1 tsp mixed herbs (usually a combination of oregano, marjorum, and basil. You could also use rosemary.)","1/2 teaspoon mace","4tbsp lamb stock, beef stock, or gravy (minimum amount, you may need more)","Salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use.","position":1,"name":"Start by oiling the pie tins with a...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_1"},{"@type":"HowToStep","text":"Put the flour in a large bowl and make a well in the middle. ","position":2,"name":"Put the flour in a large bowl and...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_2"},{"@type":"HowToStep","text":"Cut the lard into cubes and add to a small pot of hot water, stirring until it's melted. Don't allow the water to boil.","position":3,"name":"Cut the lard into cubes and add to...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_3"},{"@type":"HowToStep","text":"Pour the mixture into the flour well and mix together with a wooden spoon, until it’s mostly combined. Turn it out onto a floured surface and knead a little to make sure it's fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.","position":4,"name":"Pour the mixture into the flour well and...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_4"},{"@type":"HowToStep","text":"Divide the pastry into 4 balls and then take a little from each ball to save for the pie lid. Between a quarter to a third depending on the size of the pies you're making.","position":5,"name":"Divide the pastry into 4 balls and then...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_5"},{"@type":"HowToStep","text":"Roll out the pastry balls to about 5mm thickness one by one and put them into the pie tins, ensuring there is a flat even edge to the top of the sides of the pie. We rolled to approximately 20cm each for our 10cm tins. If you’re using a jar or glass then drape the pastry over and cut around it to ensure it has a flat edge where the top of the pie casing will be.","position":6,"name":"Roll out the pastry balls to about 5mm...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_6"},{"@type":"HowToStep","text":"Roll out the lids and put them on cling film or baking paper on a tray. The lids will need to fit inside of the pie casing so you’ll want to make sure they are not the exact size of the tins/cases but slightly smaller. ","position":7,"name":"Roll out the lids and put them on...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_7"},{"@type":"HowToStep","text":"Put all of the pastry in the fridge to harden. ","position":8,"name":"Put all of the pastry in the fridge...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_8"},{"@type":"HowToStep","text":"In the meantime, finely chop one small onion and fry in a pan. Add the mace and mixed herbs, and then put in a bowl with the minimum amount of stock/gravy.","position":9,"name":"In the meantime, finely chop one small onion...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_9"},{"@type":"HowToStep","text":"Once cooled add to the lamb and mix through. Add additional stock/gravy if the mixture isn't too wet. You don’t want there to be too much liquid as it will leak out of the pie while cooking and make the pastry soggy.","position":10,"name":"Once cooled add to the lamb and mix...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_10"},{"@type":"HowToStep","text":"Divide the lamb mixture up and fill the pie cases about 3/4 full.","position":11,"name":"Divide the lamb mixture up and fill the...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_11"},{"@type":"HowToStep","text":"Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie.","position":12,"name":"Push the pie lids down into the pie...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_12"},{"@type":"HowToStep","text":"Cut a small hole in the top of the pies to let the air escape. ","position":13,"name":"Cut a small hole in the top of...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_13"},{"@type":"HowToStep","text":"Put the pies in the oven for around 45 minutes at 180°C or 356°F. Check at 35/40 minutes as you want the pastry to be just golden-brown.","position":14,"name":"Put the pies in the oven for around...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_14"},{"@type":"HowToStep","text":"You can remove from the tins as soon as they’re cool enough to handle.","position":15,"name":"You can remove from the tins as soon...","url":"https://scottishscran.com/authentic-scotch-pie-recipe/#mv_create_9_15"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"scotch pie recipe, scotch pie, scottish pies, scottish pie recipe, scottish mince pie, scottish lamb pie","author":"Phil &amp; Sonja","datePublished":"2020-06-09"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/","rating":4.4,"ratingCount":18,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Scottish Macaroni Pie Recipe","description":"These delicious Scottish Macaroni Pies are loved throughout Scotland! Creamy macaroni and cheese fills a tasty pastry case, its easy to make and even easier to eat!","image":"https://scottishscran.com/wp-content/uploads/2020/07/Scottish-Macaroni-Pie-032-720x720.jpg","recipeYield":4,"prepTime":"PT1H","cookTime":"PT30M","totalTime":"PT1H30M","recipeIngredient":["120ml water (1/2 cup)","100g lard (1/2 cup) ","250g plain flour (2 cups) ","250g macaroni pasta (2 cups)","55g butter (1/4 cup)","3 tablespoons plain flour (23g)","500ml milk (2 cups)","200g grated cheese - ideally a Scottish mature cheddar (2 1/2 cups)","Salt and pepper to taste","A little extra grated cheese for the top of the pies","2 tsp mild or Dijon mustard - optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Lightly oil the pie tins or jam jars/glasses. You can also cover the jars/glasses in cling film to stop the pastry sticking.","position":1,"name":"Lightly oil the pie tins or jam jars/glasses....","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_1"},{"@type":"HowToStep","text":"Put the flour in a bowl and make a well in the middle. ","position":2,"name":"Put the flour in a bowl and make...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_2"},{"@type":"HowToStep","text":"Cut the lard into small cubes and add to a pot of hot but not boiling water. You don't want it to boil so keep an eye on it and keep stirring. ","position":3,"name":"Cut the lard into small cubes and add...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_3"},{"@type":"HowToStep","text":"When the lard has melted pour the mixture into the flour well and mix together with a wooden spoon. Turn it out onto a well-floured surface and knead a little, adding extra flour if it's sticky. You'll need to work reasonably quickly as the pastry cools.","position":4,"name":"When the lard has melted pour the mixture...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_4"},{"@type":"HowToStep","text":"Divide the pastry into even balls, the amount of these depends on the size of the tins or jars/glasses you plan to use. We made four good-sized pies and had pastry to spare.","position":5,"name":"Divide the pastry into even balls, the amount...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_5"},{"@type":"HowToStep","text":"For pie tins, roll each ball our to about 5mm depth and about 20cm width and put in the pie tins. Run a knife along the top edge of the tin removing any excess pastry to give a straight edge to the top of the crust. ","position":6,"name":"For pie tins, roll each ball our to...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_6"},{"@type":"HowToStep","text":"For glasses/jars, roll out the pastry as above, but then put over the bottom of the greased/cling filmed jar or glass. Mould the pastry to fit the jar and then cut around for a straight top to the pastry case.","position":7,"name":"For glasses/jars, roll out the pastry as above,...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_7"},{"@type":"HowToStep","text":"Put all of the pastry in the fridge to harden for about 30 minutes while you make the macaroni. You can leave it overnight if you want to.","position":8,"name":"Put all of the pastry in the fridge...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_8"},{"@type":"HowToStep","text":"Boil the macaroni for around 8-10 minutes in a large pot until just cooked. Drain and set aside.","position":9,"name":"Boil the macaroni for around 8-10 minutes in...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_9"},{"@type":"HowToStep","text":"In another pot, melt the butter. Add in the flour and continue to stir or whisk the mixture until it starts to froth up, which should be around a minute.","position":10,"name":"In another pot, melt the butter. Add in...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_10"},{"@type":"HowToStep","text":"Remove from the heat and slowly add in the milk while still stirring.","position":11,"name":"Remove from the heat and slowly add in...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_11"},{"@type":"HowToStep","text":"Return to the heat and bring to the boil while continuously stirring so it doesn't stick. ","position":12,"name":"Return to the heat and bring to the...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_12"},{"@type":"HowToStep","text":"The mixture should start to thicken, you can then turn down to simmer and add the cheese. Continue to stir so it melts into the sauce.","position":13,"name":"The mixture should start to thicken, you can...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_13"},{"@type":"HowToStep","text":"Pour the sauce over the cooked macaroni and stir to combine.","position":14,"name":"Pour the sauce over the cooked macaroni and...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_14"},{"@type":"HowToStep","text":"Season with salt and pepper to taste and add mustard if you like for some extra flavour.","position":15,"name":"Season with salt and pepper to taste and...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_15"},{"@type":"HowToStep","text":"Turn your oven on to 180°C or 356°F to preheat (fan oven).","position":16,"name":"Turn your oven on to 180°C or 356°F...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_16"},{"@type":"HowToStep","text":"Take the pie casings out of the fridge. If they're on jars/glasses you'll need to work them off gently before the next step.","position":17,"name":"Take the pie casings out of the fridge....","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_17"},{"@type":"HowToStep","text":"If you're adding haggis or another variation you can put that in the pie case or mix with the macaroni first.","position":18,"name":"If you're adding haggis or another variation you...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_18"},{"@type":"HowToStep","text":"Fill the cases with the macaroni cheese, not right to the top but almost. You can squish it down gently with a spoon so that it's fairly compact.","position":19,"name":"Fill the cases with the macaroni cheese, not...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_19"},{"@type":"HowToStep","text":"Sprinkle a little grated cheese across the top of the pies.","position":20,"name":"Sprinkle a little grated cheese across the top...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_20"},{"@type":"HowToStep","text":"If you're not using tins, tie baking paper and string around cases and then put them in the oven for approximately 30-40 minutes. They may need a little less or longer depending on the size. The pastry should be a nice golden brown colour when they're ready.","position":21,"name":"If you're not using tins, tie baking paper...","url":"https://scottishscran.com/scottish-macaroni-pie-recipe/#mv_create_11_21"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"scottish macaroni pies, macaroni scotch pies, scottish food,","author":"Phil &amp; Sonja","datePublished":"2020-06-25"}},{"site":"scottishscran","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/","rating":4.6,"ratingCount":33,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Delicious Sticky Toffee Pudding Traybake","description":"This delicious sticky toffee pudding traybake is just like the real thing except there&#x27;s no need to wait for dessert time! Making a sticky toffee traybake means you can take it to eat with friends, or out on a picnic, or whatever you like!","image":"https://scottishscran.com/wp-content/uploads/2020/06/Sticky-Toffee-Traybake-074-720x720.jpg","recipeYield":16,"prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT1H5M","recipeIngredient":["100g butter (7tbsp or approx 1/2 cup)","85g light brown sugar (approx 1/2 cup)","2 x 397g tins sweetened condensed milk","250g chopped dates (approx 2 cups)","125ml boiling water (1/2 cup)","1 tsp baking soda","200g dark brown sugar (1 cup + 2Tbsp)","125g butter (1/2 cup)","2 large eggs","1 tsp vanilla essence","150g plain all purpose flour (1 cup)"],"recipeInstructions":[{"@type":"HowToStep","text":"Using a large pot on the stove, melt the butter and the sugar until the sugar is fully dissolved.","position":1,"name":"Using a large pot on the stove, melt...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_1"},{"@type":"HowToStep","text":"Add the tins of condensed milk and stir continuously until it turns a darker colour and thickens. This should take around 15 minutes.","position":2,"name":"Add the tins of condensed milk and stir...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_2"},{"@type":"HowToStep","text":"Set aside to cool while you make the cake.","position":3,"name":"Set aside to cool while you make the...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_3"},{"@type":"HowToStep","text":"Line your tin with baking paper or grease with butter.","position":4,"name":"Line your tin with baking paper or grease...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_4"},{"@type":"HowToStep","text":"Turn the oven to 180 degrees Celsius/350 degrees Fahrenheit.","position":5,"name":"Turn the oven to 180 degrees Celsius/350 degrees...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_5"},{"@type":"HowToStep","text":"Put the chopped dates in a bowl and add the boiling water to just cover them. Add in the teaspoon of baking soda, stir through and set aside.","position":6,"name":"Put the chopped dates in a bowl and...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_6"},{"@type":"HowToStep","text":"Cream the butter and sugar together.","position":7,"name":"Cream the butter and sugar together.","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_7"},{"@type":"HowToStep","text":"Add the eggs and beat them in one by one.","position":8,"name":"Add the eggs and beat them in one...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_8"},{"@type":"HowToStep","text":"Add the vanilla essence.","position":9,"name":"Add the vanilla essence.","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_9"},{"@type":"HowToStep","text":"Fold in the dates and the flour.","position":10,"name":"Fold in the dates and the flour.","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_10"},{"@type":"HowToStep","text":"Put half of the mixture in the bottom of the lined/greased traybake tin.","position":11,"name":"Put half of the mixture in the bottom...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_11"},{"@type":"HowToStep","text":"Spread over half of the caramel. You can do this by making thick lines criss-crossing the caramel across the cake.","position":12,"name":"Spread over half of the caramel. You can...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_12"},{"@type":"HowToStep","text":"Pour over the other half of the cake mixture.","position":13,"name":"Pour over the other half of the cake...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_13"},{"@type":"HowToStep","text":"Drizzle about half of the remaining caramel over the cake and use a fork/knife to swirl it around on top of the cake. You don’t need to make a pattern it can be as messy as you like.","position":14,"name":"Drizzle about half of the remaining caramel over...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_14"},{"@type":"HowToStep","text":"Bake for 30 minutes in the oven. Test with a toothpick or knife in the middle to ensure it’s cooked through.","position":15,"name":"Bake for 30 minutes in the oven. Test...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_15"},{"@type":"HowToStep","text":"Take out the oven and allow to cool.","position":16,"name":"Take out the oven and allow to cool.","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_16"},{"@type":"HowToStep","text":"Reheat the remaining caramel and drizzle over the top.","position":17,"name":"Reheat the remaining caramel and drizzle over the...","url":"https://scottishscran.com/sticky-toffee-pudding-traybake/#mv_create_12_17"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"sticky toffee pudding traybake, sticky toffee traybake, sticky toffee brownie,","author":"Phil &amp; Sonja","datePublished":"2020-06-29"}},{"site":"scottishscran","url":"https://scottishscran.com/cranachan-cheesecake-recipe/","rating":4.4,"ratingCount":46,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Cranachan Cheesecake Recipe","description":"This delicious recipe combines two amazing desserts - Scottish Cranachan and cheesecake! Cranachan combines cream, whisky, honey, oats, and sweet raspberries, which all come together to make an amazingly tasty Cranachan cheesecake too!","image":"https://scottishscran.com/wp-content/uploads/2020/07/Cranachan-Cheesecake-018-720x720.jpg","recipeYield":16,"prepTime":"PT35M","cookTime":"PT8H","totalTime":"PT8H35M","recipeIngredient":["300g Hobnobs or other oaty biscuits","100g butter (7tbsp)","400g full fat cream cheese (1 and 2/3 cups)","600ml double cream (2.5 cups heavy cream in the US)","7 tbsp runny honey (or more to taste)","7 tbsp whisky (or more to taste)","100g oats (approx 1 cup)","400g raspberries (approx 4 cups and can be fresh/frozen or mix)","3 tbsp icing sugar (powdered sugar)"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease the cake tin lightly with butter and set aside.","position":1,"name":"Grease the cake tin lightly with butter and...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_1"},{"@type":"HowToStep","text":"Using a pan on the top of the stove, or a tray in the oven, toast the oats until it starts to give off a nutty smell, then set aside to cool.","position":2,"name":"Using a pan on the top of the...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_2"},{"@type":"HowToStep","text":"Crush the oaty biscuits either in a food processor or place them in a plastic bag and beat with a rolling pin.","position":3,"name":"Crush the oaty biscuits either in a food...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_3"},{"@type":"HowToStep","text":"Melt the butter and mix into the crushed biscuits","position":4,"name":"Melt the butter and mix into the crushed...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_4"},{"@type":"HowToStep","text":"Press the mixture into the bottom of the cake tin using the back of a large spoon to make sure it's smooth and compact. Put it in the fridge to set while you continue with the recipe.","position":5,"name":"Press the mixture into the bottom of the...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_5"},{"@type":"HowToStep","text":"Beat the cream cheese with a wooden spoon so it's soft. Add the honey and whisky. Start with smaller amounts and you can then taste the mixture later and add more if necessary.","position":6,"name":"Beat the cream cheese with a wooden spoon...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_6"},{"@type":"HowToStep","text":"In another bowl use an electric whisk/beater to beat the cream to stiff peaks.","position":7,"name":"In another bowl use an electric whisk/beater to...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_7"},{"@type":"HowToStep","text":"Fold the cream cheese mixture into the whipped cream, taking care not to take too much air out of the cream. You can now taste the mixture, and if necessary, add a little more whisky or honey and fold into the mixture.","position":8,"name":"Fold the cream cheese mixture into the whipped...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_8"},{"@type":"HowToStep","text":"Fold in the cooled oats carefully.","position":9,"name":"Fold in the cooled oats carefully.","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_9"},{"@type":"HowToStep","text":"Put half of the mixture into the cake tin and make sure it's smoothed right down into the bottom and to the edges so there are no air pockets. Add the other half on top and smooth out flat on top.","position":10,"name":"Put half of the mixture into the cake...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_10"},{"@type":"HowToStep","text":"Put in the fridge to set for 6-8 hours minimum.","position":11,"name":"Put in the fridge to set for 6-8...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_11"},{"@type":"HowToStep","text":"Just before you're ready to serve you can make the raspberry mix for the top. We used a combination of frozen and fresh raspberries. Defrost the berries if frozen.","position":12,"name":"Just before you're ready to serve you can...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_12"},{"@type":"HowToStep","text":"Take about half of the berries and crush them with a fork or masher. If you want a smooth sauce you'll need to push the crushed mixture through a sieve to remove the pips, but we prefer the more rustic look, like Cranachan.","position":13,"name":"Take about half of the berries and crush...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_13"},{"@type":"HowToStep","text":"Add the other half of the berries whole.","position":14,"name":"Add the other half of the berries whole.","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_14"},{"@type":"HowToStep","text":"Just before you're ready to serve put the raspberry mixture on top of the middle of the cake, or keep it aside to spoon onto each piece. How you decorate it with the berry mixture is really up to you, as long as you have a decent amount per slice to get it that raspberry flavour, and make it a true Cranachan cheesecake!","position":15,"name":"Just before you're ready to serve put the...","url":"https://scottishscran.com/cranachan-cheesecake-recipe/#mv_create_13_15"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"scottish desserts, cranachan cheesecake, scottish cheesecake, cranachan dessert","author":"Phil &amp; Sonja","datePublished":"2020-07-13"}},{"site":"scottishscran","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/","rating":4.4,"ratingCount":27,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Flies' Graveyard: Scottish Fruit Slice Recipe","description":"Flies&#x27; Graveyard, Flies&#x27; Cemetery, Scottish Fruit Slice, Fruit Square, whatever you want to call it! This easy bake is reminiscent of fruit mince pies, but it&#x27;s a quick version to make and best enjoyed at any time of the year.","image":"https://scottishscran.com/wp-content/uploads/2020/07/Fly-Cemetery-Recipe-Scottish-Fruit-Slice-10-720x720.jpg","recipeYield":12,"prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT1H15M","recipeIngredient":["300g plain flour (1 3/4 cups and 2 tbsp)","150g cold butter (2/3 cup)","75ml cold water (1/3 cup)","200g currants (1 and 1/3 cups)","200g raisins (1 and 1/3 cups)","50g butter (3.5 tbsp)","100g brown sugar (1/2 cup)","3tsp mixed spice ","Optional: Caster sugar to sprinkle on top"],"recipeInstructions":[{"@type":"HowToStep","text":"The first step is making the pastry. You need to use cold butter and cold water (best chilled in the fridge). If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.","position":1,"name":"The first step is making the pastry. You...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_1"},{"@type":"HowToStep","text":"Next pour in the cold water and use a butter knife to stir the mixture to bring it all together as much as possible.","position":2,"name":"Next pour in the cold water and use...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_2"},{"@type":"HowToStep","text":"Tip on to a lightly floured surface and finish pulling the mixture together with your hands. Add a little extra flour if you need to but no more water. Don’t knead the pastry, try to handle it as little as possible, just as much as you need to bring it into a ball which you can then put in cling film and put in the fridge. Let it rest there for at least 15 minutes, up to 2 days.","position":3,"name":"Tip on to a lightly floured surface and...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_3"},{"@type":"HowToStep","text":"Preheat the oven to 180 degrees Celsius or 350 Fahrenheit.","position":4,"name":"Preheat the oven to 180 degrees Celsius or...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_4"},{"@type":"HowToStep","text":"Next is the filling. Either use a microwave-safe bowl to melt the butter, or put it in a pan on the stovetop. Add the brown sugar, currants, raisins, and mixed spice, take off the heat and stir to combine. Allow it to cool while you roll out the pastry.","position":5,"name":"Next is the filling. Either use a microwave-safe...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_5"},{"@type":"HowToStep","text":"Take the pastry out of the fridge and split it into two pieces, with one just a little bigger than the other. This is the one you’ll use for the base. Roll it out until it’s about 3mm, no more than 5mm, in thickness. You want the pastry to be about 1.5-2cm bigger in size than your baking tray so that it comes up the sides of the tray to form the edges of the slice.","position":6,"name":"Take the pastry out of the fridge and...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_6"},{"@type":"HowToStep","text":"Line a 9inch by 12inch tray with baking paper and put the pastry in. Pour in the filling and spread evenly over the pastry.","position":7,"name":"Line a 9inch by 12inch tray with baking...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_7"},{"@type":"HowToStep","text":"Roll out the remaining pastry for the “lid” of the fruit slice. Place over the top and press down into the pastry on the sides. Put a few vertical slits on the top of the pastry to let out the steam. We usually do these where we intend to cut the slices later.","position":8,"name":"Roll out the remaining pastry for the “lid”...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_8"},{"@type":"HowToStep","text":"You can use a milk or egg wash on the top of the pastry if you want a more golden colour.","position":9,"name":"You can use a milk or egg wash...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_9"},{"@type":"HowToStep","text":"Put in the pre-heated oven for approximately 40 minutes, checking from around 30 minutes to see if the pastry has started to brown. It should be a light golden colour on top.","position":10,"name":"Put in the pre-heated oven for approximately 40...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_10"},{"@type":"HowToStep","text":"When you take it out of the oven you can sprinkle a little caster sugar on top for extra sweetness.","position":11,"name":"When you take it out of the oven...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_11"},{"@type":"HowToStep","text":"Slice while still warm and then serve warm or cold.","position":12,"name":"Slice while still warm and then serve warm...","url":"https://scottishscran.com/flies-graveyard-recipe-scottish-fruit-slice/#mv_create_14_12"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2020-07-20"}},{"site":"scottishscran","url":"https://scottishscran.com/tablet-ice-cream-recipe/","rating":5.0,"ratingCount":1,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Super Easy Tablet Ice-Cream","description":"Making this no-churn Scottish Tablet Ice-Cream is so easy! It&#x27;s only four ingredients and takes about 10 minutes, plus chill time.","image":"https://scottishscran.com/wp-content/uploads/2020/08/Tablet-Icecream-Recipe-104-720x720.jpg","recipeYield":10,"prepTime":"PT15M","cookTime":"PT5H","totalTime":"PT5H15M","recipeIngredient":["600ml double cream (2.5 cups heavy cream)"," 1 x 397g tin of sweetened condensed milk (14oz can)"," 1 tsp vanilla essence (optional)"," 250g Scottish Tablet (around 2 cups)"],"recipeInstructions":[{"@type":"HowToStep","text":"If you’re making your own tablet then you can follow our traditional tablet recipe here. Make it with enough time for it to cool fully, ideally the day before.","position":1,"name":"If you’re making your own tablet then you...","url":"https://scottishscran.com/tablet-ice-cream-recipe/#mv_create_16_1"},{"@type":"HowToStep","text":"Now for the ice-cream. Put the cream and condensed milk together in a large bowl.","position":2,"name":"Now for the ice-cream. Put the cream and...","url":"https://scottishscran.com/tablet-ice-cream-recipe/#mv_create_16_2"},{"@type":"HowToStep","text":"Add in the vanilla essence (if you’re using it, it helps to give the ice cream itself a little flavour but it’s not 100% necessary). ","position":3,"name":"Add in the vanilla essence (if you’re using...","url":"https://scottishscran.com/tablet-ice-cream-recipe/#mv_create_16_3"},{"@type":"HowToStep","text":"Use an electric beater to whisk the mixture until it’s really thick, with peaks forming when you remove the beater. ","position":4,"name":"Use an electric beater to whisk the mixture...","url":"https://scottishscran.com/tablet-ice-cream-recipe/#mv_create_16_4"},{"@type":"HowToStep","text":"Cut the tablet up into chunks. We used chunks around 1 centimeter or a little less. Around 250grams is plenty to have a bit of tablet in each bite, but use more or less if you like of course!","position":5,"name":"Cut the tablet up into chunks. We used...","url":"https://scottishscran.com/tablet-ice-cream-recipe/#mv_create_16_5"},{"@type":"HowToStep","text":"Fold the tablet into the cream mixture, taking care not to stir too much and take air out.","position":6,"name":"Fold the tablet into the cream mixture, taking...","url":"https://scottishscran.com/tablet-ice-cream-recipe/#mv_create_16_6"},{"@type":"HowToStep","text":"Pour the mixture into a loaf tin, cover with cling film, and put in the freezer for a minimum of 5 hours.","position":7,"name":"Pour the mixture into a loaf tin, cover...","url":"https://scottishscran.com/tablet-ice-cream-recipe/#mv_create_16_7"},{"@type":"HowToStep","text":"Take out of the freezer and rest for 5 minutes before serving to make it easier to scoop.","position":8,"name":"Take out of the freezer and rest for...","url":"https://scottishscran.com/tablet-ice-cream-recipe/#mv_create_16_8"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"scottish tablet ice-cream, scottish desserts, scottish recipes, no-churn ice-cream,","author":"Phil &amp; Sonja","datePublished":"2020-08-04"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/","rating":4.4,"ratingCount":98,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Sultana Loaf Cake Recipe","description":"This Sultana Loaf Cake is based on a traditional Scottish Sultana Tea Loaf, made with a basic sponge filled with juicy sultanas. A Scottish cake best enjoyed with a cup of tea!","image":"https://scottishscran.com/wp-content/uploads/2020/08/Sultana-Loaf-Cake-Recipe-68-720x720.jpg","recipeYield":10,"prepTime":"PT10M","cookTime":"PT1H","totalTime":"PT1H10M","recipeIngredient":["130g unsalted butter (4.5oz)","130g caster sugar (2/3 of a cup)","2 eggs","200g sultanas (1 1/4 cups)","1 tbsp plain flour","200g self-raising flour (about 1.5 cups)","2 tbsp milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Turn the oven on to 160C conventional oven or 140C fan oven (320/285F)","position":1,"name":"Turn the oven on to 160C conventional oven...","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/#mv_create_19_1"},{"@type":"HowToStep","text":"Start by creaming the butter and sugar together until it turns a lighter colour.","position":2,"name":"Start by creaming the butter and sugar together...","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/#mv_create_19_2"},{"@type":"HowToStep","text":"Beat the eggs separately and then add a little to the butter and sugar mixture, plus a little of the flour, then the rest of the egg. Adding a little flour helps it to not curdle.","position":3,"name":"Beat the eggs separately and then add a...","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/#mv_create_19_3"},{"@type":"HowToStep","text":"Fold in the remaining flour.","position":4,"name":"Fold in the remaining flour.","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/#mv_create_19_4"},{"@type":"HowToStep","text":"In another bowl, toss the sultanas in the tablespoon of plain flour. This helps them to not sink to the bottom of the cake during baking. Fold them into the mixture.","position":5,"name":"In another bowl, toss the sultanas in the...","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/#mv_create_19_5"},{"@type":"HowToStep","text":"The mixture should be thick rather than runny, but if it’s a little on the dry side you can add 1-2 tablespoons of milk to loosen it a little.","position":6,"name":"The mixture should be thick rather than runny,...","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/#mv_create_19_6"},{"@type":"HowToStep","text":"Tip the mixture into a greased loaf tin and smooth down the top.","position":7,"name":"Tip the mixture into a greased loaf tin...","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/#mv_create_19_7"},{"@type":"HowToStep","text":"Bake in the oven for approximately one hour, or until a skewer or knife pushed into the middle of the cake comes out clean. The idea is to bake the Sultana cake at a lower temperature for a longer time so that it cooks and rises evenly.","position":8,"name":"Bake in the oven for approximately one hour,...","url":"https://scottishscran.com/scottish-sultana-loaf-cake-recipe/#mv_create_19_8"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"sultana loaf cake recipe, sultana loaf recipe, sultana cake recipe, sultana tea loaf recipe, ","author":"Phil &amp; Sonja","datePublished":"2020-08-17"}},{"site":"scottishscran","url":"https://scottishscran.com/forfar-bridie-recipe/","rating":4.5,"ratingCount":24,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Forfar Bridie Recipe","description":"A Scottish Bridie is simple hand-held meat pie made in a horseshoe shape. It usually contains beef, and sometimes onion, and a few various seasonings. \n\nForfar Bridies are named after the town of Forfar, in Angus, where it’s said a baker called Mr Jolly invented them around the late 19th century in Back Wynd, which is now known as Queen Street (story as told in The Scots Kitchen).","image":"https://scottishscran.com/wp-content/uploads/2020/08/Forfar-Bridie-Recipe-037-720x720.jpg","recipeYield":4,"prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT1H5M","recipeIngredient":["500g lean beef mince (approx 1lb)","1 medium finely chopped onion ","40g butter (approx 1.5oz) or shredded suet","1 Beaten egg","Salt and Black Pepper to season","1 tsp mustard powder","3 tbsp Beef Stock ","2 pre-rolled pastry (shortcrust or puff) - The ones we used came as 2 sheets totalling  375 g per pack."],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your oven to 180°c or 356°f, approx gas mark 4.","position":1,"name":"Preheat your oven to 180°c or 356°f, approx...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_1"},{"@type":"HowToStep","text":"Add your baking tray and parchment to the oven while it heats.","position":2,"name":"Add your baking tray and parchment to the...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_2"},{"@type":"HowToStep","text":"Mix the mince, chopped onion, butter, mustard and stock together in a bowl and season, then set aside.","position":3,"name":"Mix the mince, chopped onion, butter, mustard and...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_3"},{"@type":"HowToStep","text":"Take the pastry and with a sharp knife cut each sheet in half to give four sections","position":4,"name":"Take the pastry and with a sharp knife...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_4"},{"@type":"HowToStep","text":"Cut each section into an oval by removing the corners.","position":5,"name":"Cut each section into an oval by removing...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_5"},{"@type":"HowToStep","text":"Working on one of your ovals, place a quarter of your filling mixture in the center of one side.","position":6,"name":"Working on one of your ovals, place a...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_6"},{"@type":"HowToStep","text":"Beat an egg and use a butter brush to brush some along the edge of the oval where the top will meet the base.","position":7,"name":"Beat an egg and use a butter brush...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_7"},{"@type":"HowToStep","text":"Fold the pastry over the filling and seal the bridie by pressing and pinching the two edges together. Cut off any excess pastry to keep it a horseshoe shape, but be careful to make sure it's fully sealed.","position":8,"name":"Fold the pastry over the filling and seal...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_8"},{"@type":"HowToStep","text":"Take your fork and decorate the edge of the crust, this also helps seal the mixture inside.","position":9,"name":"Take your fork and decorate the edge of...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_9"},{"@type":"HowToStep","text":"Cut a hole in the top of your Bridie to allow steam to escape during the cooking process.","position":10,"name":"Cut a hole in the top of your...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_10"},{"@type":"HowToStep","text":"Use your egg wash to cover the top and bottom of your bridie and place to one side.","position":11,"name":"Use your egg wash to cover the top...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_11"},{"@type":"HowToStep","text":"Repeat this process for your other three Bridies.","position":12,"name":"Repeat this process for your other three Bridies.","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_12"},{"@type":"HowToStep","text":"Using oven gloves take your hot tray out of the oven.","position":13,"name":"Using oven gloves take your hot tray out...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_13"},{"@type":"HowToStep","text":"Place your Bridies carefully, base down, on the baking tray.","position":14,"name":"Place your Bridies carefully, base down, on the...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_14"},{"@type":"HowToStep","text":"Bake for 45-55mins. Keep an eye on the hole at the top to make sure it doesn't seal over. If they start to brown too quickly loosely cover with tinfoil.","position":15,"name":"Bake for 45-55mins. Keep an eye on the...","url":"https://scottishscran.com/forfar-bridie-recipe/#mv_create_21_15"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"forfar bridie recipe, scottish mince pie recipe, scottish handheld pie recipe, scottish savoury dishes, scottish food","author":"Phil &amp; Sonja","datePublished":"2020-08-20"}},{"site":"scottishscran","url":"https://scottishscran.com/jam-flapjack-recipe/","rating":4.4,"ratingCount":5,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Simple Jam Flapjack Recipe","description":"This Jam Flapjack recipe is so easy to make and gives a great twist on the traditional flapjack. You can use whatever jam you like to suit your own favourite flavours!","image":"https://scottishscran.com/wp-content/uploads/2020/09/Jam-Flapjack-Recipe-55-720x720.jpg","recipeYield":16,"recipeIngredient":["375g Scottish Oats (1.5 cups)","170g Unsalted Butter (6oz)","120g Demerara Sugar (1/2 cup)","5 tbsp Golden Syrup (This can be replaced with corn or maple syrup, honey, or a light treacle in the US, but Golden Syrup is best.)","Approx 1/2 jar jam (or jelly in the US)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 150 degrees Celsius or 300 degrees Fahrenheit. ","position":1,"name":"Preheat the oven to 150 degrees Celsius or...","url":"https://scottishscran.com/jam-flapjack-recipe/#mv_create_23_1"},{"@type":"HowToStep","text":"Line a baking tray with baking/parchment paper. Make sure you use enough that you can lift the flapjacks out if the tray is deep.","position":2,"name":"Line a baking tray with baking/parchment paper. Make...","url":"https://scottishscran.com/jam-flapjack-recipe/#mv_create_23_2"},{"@type":"HowToStep","text":"Heat a pan on the stove on a low heat. Add the butter, sugar, and syrup and stir slowly so that the mixture blends together. Don’t let it boil!","position":3,"name":"Heat a pan on the stove on a...","url":"https://scottishscran.com/jam-flapjack-recipe/#mv_create_23_3"},{"@type":"HowToStep","text":"Once the sugar is dissolved and the butter all melted take it off the heat and add the oats, stirring so they are fully covered.","position":4,"name":"Once the sugar is dissolved and the butter...","url":"https://scottishscran.com/jam-flapjack-recipe/#mv_create_23_4"},{"@type":"HowToStep","text":"Tip half of the mixture into the lined baking tray and smooth with the back of a spoon. Take the jam and spread it over the base layer. It’s easiest to do this by dotting a few spoons across it and then spreading to join them together.","position":5,"name":"Tip half of the mixture into the lined...","url":"https://scottishscran.com/jam-flapjack-recipe/#mv_create_23_5"},{"@type":"HowToStep","text":"Add the other half of the mixture on top and smooth down with the back of a spoon.","position":6,"name":"Add the other half of the mixture on...","url":"https://scottishscran.com/jam-flapjack-recipe/#mv_create_23_6"},{"@type":"HowToStep","text":"Put the tray in the oven and bake for around 35-45 minutes, depending on how crispy you like your flapjacks. They won’t harden in the oven but they will turn a darker brown.","position":7,"name":"Put the tray in the oven and bake...","url":"https://scottishscran.com/jam-flapjack-recipe/#mv_create_23_7"},{"@type":"HowToStep","text":"Remove from the oven and allow to cool for about 10 minutes before slicing into squares, then leave to cool fully in the tin.","position":8,"name":"Remove from the oven and allow to cool...","url":"https://scottishscran.com/jam-flapjack-recipe/#mv_create_23_8"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"flapjack recipe, easy flapjack recipe, jam flapjack recipe, scottish flapjack recipe","author":"Phil &amp; Sonja","datePublished":"2020-09-02"}},{"site":"scottishscran","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/","rating":4.4,"ratingCount":126,"origin":"Scottish","recipe":{"@type":"Recipe","name":"How to Make Empire Biscuits","description":"Empire Biscuits are a Scottish classic! They may not have been invented here but they are a favourite and have stood the test of time, appearing in bakeries and supermarkets across the country. Now you can use this easy Empire Biscuit recipe to make your own!","image":"https://scottishscran.com/wp-content/uploads/2020/09/Scottish-Empire-Biscuits-Recipe-27-720x720.jpg","recipeYield":12,"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT50M","recipeIngredient":["300g Plain flour (2 cups)","200g Salted Butter ( 1 cup)","100g Caster Sugar (1/2 cup)","Large Egg","Raspberry Jam (we like MacKays)","180g Icing Sugar (Confectioners Sugar) (1.5 cups)","Glace/Candied Cherries for decorating"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 200 Celcius or 400 Fahrenheit, or 180C/350F for a fan oven.","position":1,"name":"Preheat the oven to 200 Celcius or 400...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_1"},{"@type":"HowToStep","text":"Start by beating the butter until it is softened just creamy, but not too fluffed up or airy. Then add the sugar and mix until just combined. You want the sugar to dissolve into the butter to a caster or fine sugar is best.","position":2,"name":"Start by beating the butter until it is...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_2"},{"@type":"HowToStep","text":"Next, add the flour along with a beaten egg and mix carefully until the dough begins to form clumps. At this point, you can get your hands into it and bring the dough together.","position":3,"name":"Next, add the flour along with a beaten...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_3"},{"@type":"HowToStep","text":"Tip onto a lightly floured surface and roll the dough out until it’s around 5mm or about a 1/4 inch in thickness.","position":4,"name":"Tip onto a lightly floured surface and roll...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_4"},{"@type":"HowToStep","text":"You can use a cookie cutter like this one, or the rim of a glass to cut the dough into separate biscuits.Use a spatula or a pastry/dough scraper to move the biscuits onto the baking tray, lined with baking paper or a reusable liner.","position":5,"name":"You can use a cookie cutter like this...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_5"},{"@type":"HowToStep","text":"If you have time, chill for about 20 minutes in the fridge to help stop spreading.","position":6,"name":"If you have time, chill for about 20...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_6"},{"@type":"HowToStep","text":"Bake for approximately 20 minutes. The biscuits will stay soft but will start to town slightly and that’s when they’re ready. Take them out of the oven and allow to cool.","position":7,"name":"Bake for approximately 20 minutes. The biscuits will...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_7"},{"@type":"HowToStep","text":"Match the biscuits into pairs. Spread jam over the top of the biscuit that will be the base, and press the biscuit for the top gently down onto it.","position":8,"name":"Match the biscuits into pairs. Spread jam over...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_8"},{"@type":"HowToStep","text":"Mix the icing/confectioners sugar with just enough milk or water to form a thick but runny consistency. We start with a couple of tablespoons and then slowly add more until it’s ready. You can either spread the icing with a teaspoon/knife or use the dipping method. If you’re using a spoon or knife then start with a small amount in the middle of the biscuit and slowly spread it out, leaving a gap before the edge of the biscuit in case of extra spread. Otherwise, dip the biscuit top side down into the icing to coat it, allow any excess to drip off, and then quickly flip over and pit back on a tray to allow it to harden. You want to try and avoid the icing running down the sides of the biscuit.","position":9,"name":"Mix the icing/confectioners sugar with just enough milk...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_9"},{"@type":"HowToStep","text":"Place half a glace/candied cherry in the centre of the biscuit. Allow the icing to harden and then eat!","position":10,"name":"Place half a glace/candied cherry in the centre...","url":"https://scottishscran.com/how-to-make-empire-biscuit-recipe/#mv_create_25_10"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"empire biscuit recipe, empire biscuits, scottish double biscuits, scottish double cookies, scottish iced cookies, scottish iced biscuits, scottish empire biscuits","author":"Phil &amp; Sonja","datePublished":"2020-09-22"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-bannocks-recipe/","rating":4.5,"ratingCount":59,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Bannocks Recipe","description":"This is a traditional Scottish Bannocks Recipe, or Scottish Skillet Bread. These were traditionally made with barley or oatmeal, so we have used oatmeal in this recipe. You can change it up with added ingredients like bacon bits, chilli, herbs, or cheese if you wish!","image":"https://scottishscran.com/wp-content/uploads/2020/10/Scottish-Bannocks-Recipe-038-480x480.jpg","recipeYield":8,"prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["330g Oatmeal (2 5/8 Cups) - We mean ground oats","265g Plain flour (2 1/8 Cups)","2 tsp Baking soda ","1.5 tsp Salt","1.5 Cups Buttermilk (375ml)"],"recipeInstructions":[{"@type":"HowToStep","text":"If you’re making your own buttermilk do that first (see notes).","position":1,"name":"If you’re making your own buttermilk do that...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_1"},{"@type":"HowToStep","text":"Mix your oatmeal, salt and flour together in your bowl.","position":2,"name":"Mix your oatmeal, salt and flour together in...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_2"},{"@type":"HowToStep","text":"Measure our your buttermilk, if you've made extra, and add the baking soda.","position":3,"name":"Measure our your buttermilk, if you've made extra,...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_3"},{"@type":"HowToStep","text":"Add your buttermilk mixture slowly to the oatmeal and flour mix, you may not need it all so add around a cup then use a spoon to bring it together before continuing with the rest if necessary.","position":4,"name":"Add your buttermilk mixture slowly to the oatmeal...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_4"},{"@type":"HowToStep","text":"Turn the dough out onto a floured surface and split into two.","position":5,"name":"Turn the dough out onto a floured surface...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_5"},{"@type":"HowToStep","text":"Manipulate the dough into a flat circles the right size to suit your griddle, skillet or frying pan. Be careful not to handle the mixture too much at this stage to avoid taking any air the baking soda has added from it.","position":6,"name":"Manipulate the dough into a flat circles the...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_6"},{"@type":"HowToStep","text":"Heat your griddle/skillet with a little oil. If you're baking your bannock in an oven we suggest you bake at 180C for 20 minutes, turning halfway through.","position":7,"name":"Heat your griddle/skillet with a little oil. If...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_7"},{"@type":"HowToStep","text":"Indent your dough slightly to provide 4 sections, like you would a pizza.","position":8,"name":"Indent your dough slightly to provide 4 sections,...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_8"},{"@type":"HowToStep","text":"Once it's hot add the dough to your griddle/skillet.","position":9,"name":"Once it's hot add the dough to your...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_9"},{"@type":"HowToStep","text":"You should only have to turn your bannock once, leave it to brown on the underside but don’t be afraid to give it a shuggle to make sure it’s not stuck to the surface of the pan.","position":10,"name":"You should only have to turn your bannock...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_10"},{"@type":"HowToStep","text":"Once you’re sure it’s cooked turn the bannock over to lightly brown the other side. You should be able to tap it and hear a hollow sound.","position":11,"name":"Once you’re sure it’s cooked turn the bannock...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_11"},{"@type":"HowToStep","text":"If your bannock is too thick you may need to cook for longer on the second side but this will depend on your griddle/skillet size.","position":12,"name":"If your bannock is too thick you may...","url":"https://scottishscran.com/scottish-bannocks-recipe/#mv_create_27_12"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"scottish bannocks recipe, scottish skillet bread, traditional bannocks recipe, classic bannocks recipe, oat bannocks recipe","author":"Phil &amp; Sonja","datePublished":"2020-10-06"}},{"site":"scottishscran","url":"https://scottishscran.com/dundee-cake-recipe/","rating":4.4,"ratingCount":31,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Dundee Cake Recipe","description":"A Dundee cake is a rich fruitcake made with currants, sultanas, and almonds; sometimes it will also include marmalade and fruit peel. Like many Scottish recipes, it has also been known to have a dash of whisky as well. Yum! \n\nThe cake is beautifully moist with a rich zesty flavour backed up by a sweetly tart Dundee marmalade. The almonds are not just a design feature but provide a crunch and roasted flavour to an otherwise simple fruitcake.","image":"https://scottishscran.com/wp-content/uploads/2020/10/Dundee-Cake-Recipe-019-480x480.jpg","recipeYield":1,"prepTime":"PT30M","cookTime":"PT2H","totalTime":"PT2H30M","recipeIngredient":["180g Unsalted Butter ( 3/4 cup and 1 tbsp)","180g Brown Sugar ( 3/4 cup and 1 tbsp)","3 Large Eggs","Zest of 1 Orange","5 Tbsp Dundee Marmalade with Peel","Blanched Almonds","225g Plain Flour ( 1 cups + ¼ cup + 2 tbsp)","1 tsp Baking Powder","175g Sultanas or Raisins (1 cups + 3 tbsp)","175g Currants (1 cups + 3 tbsp)"],"recipeInstructions":[{"@type":"HowToStep","text":"Pre-heat the oven to 150C / 300F.","position":1,"name":"Pre-heat the oven to 150C / 300F.","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_1"},{"@type":"HowToStep","text":"Cream the butter and sugar together in a large bowl.","position":2,"name":"Cream the butter and sugar together in a...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_2"},{"@type":"HowToStep","text":"In another bowl, crack the 3 large eggs and whisk together.","position":3,"name":"In another bowl, crack the 3 large eggs...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_3"},{"@type":"HowToStep","text":"Measure out the flour that you’ll need to use and then add a tablespoon or two along with the eggs to the creamed butter and sugar. This helps the eggs to not curdle when you mix it together.","position":4,"name":"Measure out the flour that you’ll need to...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_4"},{"@type":"HowToStep","text":"Slowly fold in the remaining flour and the baking powder.","position":5,"name":"Slowly fold in the remaining flour and the...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_5"},{"@type":"HowToStep","text":"Once your mix has begun to come together add the currants and sultanas as well as the marmalade. Then, grate your orange adding the zest to the rest of the ingredients and fold it all into the mixture.","position":6,"name":"Once your mix has begun to come together...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_6"},{"@type":"HowToStep","text":"Grease or line your cake tin, we greased the sides with butter and cut parchment paper for the base, this worked well.","position":7,"name":"Grease or line your cake tin, we greased...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_7"},{"@type":"HowToStep","text":"Pour your mix into your cake tin and smooth the top with the back of a spoon.","position":8,"name":"Pour your mix into your cake tin and...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_8"},{"@type":"HowToStep","text":"Decorate with blanched almonds, usually in circles starting from the outside and working into one solo nut. Take care to lightly lay the almonds on the batter rather than pushing them into the mix.","position":9,"name":"Decorate with blanched almonds, usually in circles starting...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_9"},{"@type":"HowToStep","text":"Put in the centre of the preheated oven for 1.5 - 2 hours. If it starts to brown too quickly you can put some tinfoil over the top of the cake tin.","position":10,"name":"Put in the centre of the preheated oven...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_10"},{"@type":"HowToStep","text":"Remove and allow to cool in the cake tin for around 10 minutes before removing and placing on a rack to cool further.","position":11,"name":"Remove and allow to cool in the cake...","url":"https://scottishscran.com/dundee-cake-recipe/#mv_create_28_11"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2020-10-08"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-steak-pie-recipe/","rating":4.5,"ratingCount":97,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Steak Pie Recipe","description":"Steak Pie is traditionally eaten at Hogmanay in Scotland, so we made this tasty Scottish Steak Pie Recipe just for the occasion! Of course, you can enjoy this simple but heart-warming meal at any other time of year too.","image":"https://scottishscran.com/wp-content/uploads/2020/08/Scottish-Steak-Pie-Recipe-31-720x720.jpg","recipeYield":4,"prepTime":"PT10M","cookTime":"PT3H","totalTime":"PT3H10M","recipeIngredient":["800g Diced Beef Stewing Steak (approx 2lb)","2 tbsp Plain Flour","2 tbsp Olive Oil/Butter","2 Large Roughly Chopped Onions","500ml Beef Stock (approx 2 cups)","35ml Lea &amp; Perrins Worcestershire Sauce, Pronounced - Wooster-sher ( approx 2 tbsp)","1 tbsp Tomato Puree","1 tsp Dijon Mustard","375g Ready Rolled Puff Pastry (Approx 13.2 oz)","Salt and Pepper to taste","Beaten egg or milk to brush the pastry (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Firstly take your mixing bowl and toss the beef in the plain flour, this will help insulate the meat while browning as well as helping the sauce to thicken. You can season the flour to help add an extra depth of flavour if you’d like.","position":1,"name":"Firstly take your mixing bowl and toss the...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_1"},{"@type":"HowToStep","text":"Heat your pan and add the oil/butter. Once hot add the onions and cook until soft.","position":2,"name":"Heat your pan and add the oil/butter. Once...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_2"},{"@type":"HowToStep","text":"Once the onions are soft add the beef to brown it, this should only take a few minutes.","position":3,"name":"Once the onions are soft add the beef...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_3"},{"@type":"HowToStep","text":"Once browned add the stock, Worcester Sauce, tomato puree, Dijon mustard and seasoning.","position":4,"name":"Once browned add the stock, Worcester Sauce, tomato...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_4"},{"@type":"HowToStep","text":"Bring the mixture slowly to the boil.","position":5,"name":"Bring the mixture slowly to the boil.","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_5"},{"@type":"HowToStep","text":"Once it begins to boil reduce the heat and allow to gently simmer for about 2.5 hrs.","position":6,"name":"Once it begins to boil reduce the heat...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_6"},{"@type":"HowToStep","text":"During this time stir occasionally and, if like us, you have a gas stove that doesn’t have a low enough setting to simmer keep rotating the pan to avoid too much heat in one place.","position":7,"name":"During this time stir occasionally and, if like...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_7"},{"@type":"HowToStep","text":"Once the sauce is good and thick and the meat is soft tip the mixture into the pie dish. It should be roughly 3/4 full.","position":8,"name":"Once the sauce is good and thick and...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_8"},{"@type":"HowToStep","text":"Preheat your oven to 180°C or 356°F, approx gas mark 4.","position":9,"name":"Preheat your oven to 180°C or 356°F, approx...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_9"},{"@type":"HowToStep","text":"Cover the top of the pie dish with the rolled puff pastry and use a knife to trim off any excess pastry. Use your thumb or a fork to push down or crimp the edge of the pastry along the rim of the dish, helping to seal the mixture and the flavour in.","position":10,"name":"Cover the top of the pie dish with...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_10"},{"@type":"HowToStep","text":"Brush with a beaten egg or milk to help the pastry brown. Make a hole in the centre of the pie to allow steam to exit during cooking.","position":11,"name":"Brush with a beaten egg or milk to...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_11"},{"@type":"HowToStep","text":"Place the pie into the preheated oven for roughly 30 mins or until the pastry has risen and is golden brown.","position":12,"name":"Place the pie into the preheated oven for...","url":"https://scottishscran.com/scottish-steak-pie-recipe/#mv_create_20_12"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"scottish steak pie, hogmanay steak pie, beef pie, scottish meals, hogmanay meals, steak pie recipe,","author":"Phil &amp; Sonja","datePublished":"2020-08-19"}},{"site":"scottishscran","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/","rating":4.6,"ratingCount":22,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Sticky Toffee Trifle","description":"The humble trifle has evolved and you can now find lots of different takes on this traditional dessert, so we thought, why not a Sticky Toffee Pudding Trifle? We think it could be the perfect fusion of Scottish and English puddings! \n\n\nWe’ve kept the traditional layering effect of trifle, but changed up the ingredients a little. Starting with a layer of our sticky toffee pudding traybake, to replace the traditional sponge, then topped our creation with caramel custard and then whipped cream. We also used a rich caramel sauce to help hold it all together, yum! \n","image":"https://scottishscran.com/wp-content/uploads/2020/11/Sticky-Toffee-Pudding-Trifle-91-720x720.jpg","recipeYield":15,"prepTime":"PT50M","cookTime":"PT1H","totalTime":"PT9H50M","recipeIngredient":["350g granulated sugar to heat (1 cups + ½ cup + 2 tbsp)","50g granulated sugar for egg mix ( 3 tbsp + 2 tsp)","125ml water ( ½ cup )","960ml milk (4 cups)","8 egg yolks","85g Cornflour ( ½ cup + 3 tbsp)","250g chopped dates (approx 2 cups) - You can buy chopped dates or chop them yourself. If you plan to chop them yourself then get pitted dates!","125ml boiling water (½ cup)","1 tsp baking soda","200g brown sugar (1 cup + 2tbsp)","125g butter (½ cup +1tbsp)","2 large eggs","1 tsp vanilla essence","150g plain all-purpose flour (1 cup)","600 ml Double (Heavy) Cream (2.5 cups)","A handful of chopped dates","100g butter ( 7 tbsp or approx ½ cup)","85g light brown sugar (approx ½ cup)","2x 397g tins of sweetened condensed milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Separate the yolk of 8 eggs from the white. We did this by cracking the egg and gently passing the yolk from one half of the shell to the other over a bowl allowing the white to run out.You can make meringues from these egg whites if you're feeling really keen! Put these to one side. ","position":1,"name":"Separate the yolk of 8 eggs from the...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_1"},{"@type":"HowToStep","text":"In a large pot add 350g sugar (leaving the other 50g to one side for now) and 125ml of water.","position":2,"name":"In a large pot add 350g sugar (leaving...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_2"},{"@type":"HowToStep","text":"Heat slowly over a medium heat without stirring. You’ll want to stir, we wanted to stir, but try not to give in to temptation - at best swirl once or twice! We use a gas hob and find this a lot hotter than electric but we started in the middle of the dial if that helps.","position":3,"name":"Heat slowly over a medium heat without stirring....","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_3"},{"@type":"HowToStep","text":"The mix will start to bubble and even solidify at the edges but don’t panic this will all even out later. ","position":4,"name":"The mix will start to bubble and even...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_4"},{"@type":"HowToStep","text":"Watch the mix closely, you’re looking for it to turn a light brown/amber colour.","position":5,"name":"Watch the mix closely, you’re looking for it...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_5"},{"@type":"HowToStep","text":"While this is happening warm the milk, we used the microwave for ease. Don’t boil it, just gently warm it.","position":6,"name":"While this is happening warm the milk, we...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_6"},{"@type":"HowToStep","text":"Once the mix changes colour slowly add the warmed milk whisking the mix as you do.","position":7,"name":"Once the mix changes colour slowly add the...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_7"},{"@type":"HowToStep","text":"**** WARNING**** The mix is very hot so the milk will make it foam up in a very angry manner! Be very careful not to burn yourself and keep adding the milk. This is why you need the large pot, ours wasn’t big enough and it took us a long time to clean our stovetop! ","position":8,"name":"**** WARNING**** The mix is very hot so...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_8"},{"@type":"HowToStep","text":"Once all the milk has been added and the mix is a nice light caramel colour leave it on a very low heat or just set to one side.","position":9,"name":"Once all the milk has been added and...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_9"},{"@type":"HowToStep","text":"Take the mixing bowl and mix the remaining 50g sugar and 85g cornflour. ","position":10,"name":"Take the mixing bowl and mix the remaining...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_10"},{"@type":"HowToStep","text":"Add the yolks to the sugar and cornflour and whisk. ","position":11,"name":"Add the yolks to the sugar and cornflour...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_11"},{"@type":"HowToStep","text":"While you whisk the mixture add a spoonful or two of the warm milk. Once this is well mixed add it all to the original pan.","position":12,"name":"While you whisk the mixture add a spoonful...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_12"},{"@type":"HowToStep","text":"Heat the mix over a low heat, whisking all of the time until the mixture slowly thickens and turns into a smooth custard. This can take 10-12mins so prepare your arms.","position":13,"name":"Heat the mix over a low heat, whisking...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_13"},{"@type":"HowToStep","text":"*** Top Tip**** Be careful not to let the custard boil as this can mean it's more likely to curdle and look like there’s scrambled egg in it. If curdling starts, remove the mix from the heat straight away and mix vigorously. Once smooth return to a very low heat and continue to stir.","position":14,"name":"*** Top Tip**** Be careful not to let...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_14"},{"@type":"HowToStep","text":"When you’re happy with the custard pour it into the medium bowl. This can then be set to one side to cool.","position":15,"name":"When you’re happy with the custard pour it...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_15"},{"@type":"HowToStep","text":"Once the custard has cooled enough to touch, cover with clingfilm making sure the film touches the surface to avoid a skin forming, Many people like a skin on their custard but not really in trifle! Then place in the fridge for 4-6 hours. ","position":16,"name":"Once the custard has cooled enough to touch,...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_16"},{"@type":"HowToStep","text":"Using a large pot on the stove, melt the butter and the sugar until the sugar is fully dissolved.","position":17,"name":"Using a large pot on the stove, melt...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_17"},{"@type":"HowToStep","text":"Add the tins of condensed milk and stir continuously until it turns a darker colour and thickens. This should take around 15 minutes.","position":18,"name":"Add the tins of condensed milk and stir...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_18"},{"@type":"HowToStep","text":"Set aside to cool while you make the cake.","position":19,"name":"Set aside to cool while you make the...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_19"},{"@type":"HowToStep","text":"Line the tin with baking paper or grease with butter.","position":20,"name":"Line the tin with baking paper or grease...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_20"},{"@type":"HowToStep","text":"Turn the oven to 180 degrees Celsius/350 degrees Fahrenheit.","position":21,"name":"Turn the oven to 180 degrees Celsius/350 degrees...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_21"},{"@type":"HowToStep","text":"Put the chopped dates in a bowl and add the boiling water to just cover them. Add in the teaspoon of baking soda, stir through and set aside.","position":22,"name":"Put the chopped dates in a bowl and...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_22"},{"@type":"HowToStep","text":"Cream the butter and sugar together.","position":23,"name":"Cream the butter and sugar together.","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_23"},{"@type":"HowToStep","text":"Add the eggs and beat them in one by one.","position":24,"name":"Add the eggs and beat them in one...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_24"},{"@type":"HowToStep","text":"Add the vanilla essence.","position":25,"name":"Add the vanilla essence.","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_25"},{"@type":"HowToStep","text":"Fold in the dates and the flour.","position":26,"name":"Fold in the dates and the flour.","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_26"},{"@type":"HowToStep","text":"Put half of the mixture in the bottom of the lined/greased traybake tin.","position":27,"name":"Put half of the mixture in the bottom...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_27"},{"@type":"HowToStep","text":"Spread over half of the caramel. You can do this by making thick lines criss-crossing the caramel across the cake.","position":28,"name":"Spread over half of the caramel. You can...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_28"},{"@type":"HowToStep","text":"Pour over the other half of the cake mixture.","position":29,"name":"Pour over the other half of the cake...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_29"},{"@type":"HowToStep","text":"Drizzle about half of the remaining caramel sauce over the cake and use a fork/knife to swirl it around on top of the cake. You don’t need to make a pattern it can be as messy as you like.","position":30,"name":"Drizzle about half of the remaining caramel sauce...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_30"},{"@type":"HowToStep","text":"Bake for 30 minutes in the oven. Test with a toothpick or knife in the middle to ensure it’s cooked through.","position":31,"name":"Bake for 30 minutes in the oven. Test...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_31"},{"@type":"HowToStep","text":"Take out the oven and allow to cool. The tray back must be cooled so it will need to be left several hours after it’s finished baking. ","position":32,"name":"Take out the oven and allow to cool....","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_32"},{"@type":"HowToStep","text":"Keep the remaining caramel sauce to one side until you begin building the trifle.","position":33,"name":"Keep the remaining caramel sauce to one side...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_33"},{"@type":"HowToStep","text":"Once your first two components are ready and cooled start working on the cream.","position":34,"name":"Once your first two components are ready and...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_34"},{"@type":"HowToStep","text":"Place the cream into a large mixing bowl and, with your electric beater, whip the cream until it forms soft peaks. You can then put this to one side.","position":35,"name":"Place the cream into a large mixing bowl...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_35"},{"@type":"HowToStep","text":"Take the cooled traybake, gently place it on a chopping board and cut it in half. We used one half of the traybake per layer. The size of these layers will of course depend on your trifle dish. Ours is 22 x 22 x 22 cm. ","position":36,"name":"Take the cooled traybake, gently place it on...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_36"},{"@type":"HowToStep","text":"Cut each half of the bake into squares of around 6cm x 6cm. ","position":37,"name":"Cut each half of the bake into squares...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_37"},{"@type":"HowToStep","text":"Take half of the squares (half the bake) and begin to place them in the bottom of your trifle dish. We started with a square in the middle then built out from there. ","position":38,"name":"Take half of the squares (half the bake)...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_38"},{"@type":"HowToStep","text":"Pack the sponge in as tightly as possible to keep the layer solid once the custard is added. This will mean breaking up some of your squares to make them fit.","position":39,"name":"Pack the sponge in as tightly as possible...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_39"},{"@type":"HowToStep","text":"We then added the leftover caramel sauce to the small gaps to both fill the holes but also add a little extra taste. This may need a little reheating if it's become to thick to drizzle in. Think of it as sweet cement! ","position":40,"name":"We then added the leftover caramel sauce to...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_40"},{"@type":"HowToStep","text":"Once the bottom layer is nicely packed in, take your custard, again we used half the custard per layer, and spoon it onto the centre of the sponge. Keep spooning it on to form an even layer. The thickness of this will depend on your dish. Our layers were 2-3cm thick. When you finish this the custard should cover the whole sponge layer and be as even as possible.","position":41,"name":"Once the bottom layer is nicely packed in,...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_41"},{"@type":"HowToStep","text":"Take the other half of the traybake and begin the second sponge layer repeating the process as before. Although this does need to be packed tightly like the first layer, place each square on to the custard as gently as possible. If you press too hard the layers won't be defined, this isn’t the end of the world from a taste point of view but it will make it look like a big bowl of custard! ","position":42,"name":"Take the other half of the traybake and...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_42"},{"@type":"HowToStep","text":"Once you’re happy with the second sponge layer, begin the second custard layer, exactly the same as before adding each spoonful gently and evenly. ","position":43,"name":"Once you’re happy with the second sponge layer,...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_43"},{"@type":"HowToStep","text":"Take your whipped cream and two spoons, use one spoon to scoop the cream up and the other to scrape it from the spoon on to the trifle. ","position":44,"name":"Take your whipped cream and two spoons, use...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_44"},{"@type":"HowToStep","text":"Begin in the middle and be very gentle in placing the cream on top to allow the cream to form its own layer and not blend in with the custard. ","position":45,"name":"Begin in the middle and be very gentle...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_45"},{"@type":"HowToStep","text":"Use your spoons to spread the cream evenly across the whole layer, covering the custard completely.","position":46,"name":"Use your spoons to spread the cream evenly...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_46"},{"@type":"HowToStep","text":"Finally, scatter a few chopped dates on to the top of the cream as a deliciously chewy garnish.","position":47,"name":"Finally, scatter a few chopped dates on to...","url":"https://scottishscran.com/sticky-toffee-trifle-recipe/#mv_create_29_47"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"sticky toffee pudding, trifle, Scottish","author":"Phil &amp; Sonja","datePublished":"2020-11-06"}},{"site":"scottishscran","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/","rating":4.6,"ratingCount":12,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easiest Tipsy Laird Recipe","description":"Tipsy Laird is a Scottish Trifle, made by using whisky to soak the sponge instead of the usual sherry. You can also use Scottish raspberries and Scottish raspberry jam too!\n\nThis Scottish dessert is great at Christmas time, Hogmanay, or Burns Night but enjoyable all year too of course.","image":"https://scottishscran.com/wp-content/uploads/2020/12/Tipsy-Laird-Scottish-Trifle-Recipe-24-720x720.jpg","recipeYield":4,"prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":["12 Trifle Sponges/Ladyfingers - *See Note 2","600ml custard","Approx 500g Raspberries to decorate","320g (1 small jar) of raspberry jam (1 cup)","250ml of double cream (1 cup of heavy whipping cream)","8 Tbsp Scottish Whisky or whisky liqueur","8 Tbsp Orange Juice","600ml whole fat milk (2.5 cups)","3 egg yolks ","25g caster sugar (2 tbsp)","2 tsp cornflour","1 vanilla pod"],"recipeInstructions":[{"@type":"HowToStep","text":"If using trifle sponges then cut each sponge in half and spread with jam, then put back together as though you were making a sandwich. For ladyfingers or spongecake spread jam on one side.","position":1,"name":"If using trifle sponges then cut each sponge...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_1"},{"@type":"HowToStep","text":"Cut the sponges to fit into your bowl or glass. We cut into 1.5cm strips for smaller glasses but you can cut larger rectangles or squares for a large bowl.","position":2,"name":"Cut the sponges to fit into your bowl...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_2"},{"@type":"HowToStep","text":"Begin placing the sponge strips into the bowl/s. We start by working along the edge to make sure the visible layer looks good and then fill out the middle. Pack them in tightly, cutting smaller pieces of sponge to fill any gaps. This makes sure the rest of the pudding has a firm foundation to build layers upon. The layer should be at least an inch thick, depending on the size of your bowl.","position":3,"name":"Begin placing the sponge strips into the bowl/s....","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_3"},{"@type":"HowToStep","text":"Once the layer is packed in firmly in each serving place them to one side.","position":4,"name":"Once the layer is packed in firmly in...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_4"},{"@type":"HowToStep","text":"Gently heat the jam in a saucepan or microwave-safe bowl to thin it out. Take off the heat and add the whisky and orange juice. Allow to cool and taste to see if you want to add more whisky or orange juice.","position":5,"name":"Gently heat the jam in a saucepan or...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_5"},{"@type":"HowToStep","text":"Pour over the sponge layer, making sure the whole thing is well soaked. There shouldn't be any dry sponge, although you don't want it totally soggy either so don't feel you need to use it all if you find it's too much.","position":6,"name":"Pour over the sponge layer, making sure the...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_6"},{"@type":"HowToStep","text":"Make sure this layer is totally cool before adding the next. We like to do this earlier in the day and keep in the fridge.","position":7,"name":"Make sure this layer is totally cool before...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_7"},{"@type":"HowToStep","text":"If using raspberries, cut enough raspberries in half place the cut half facing the glass of the dish in a layer on top of the soaked sponges.","position":8,"name":"If using raspberries, cut enough raspberries in half...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_8"},{"@type":"HowToStep","text":"Once this outside-facing ring of raspberries is in place you can fill in the middle with raspberries too if you like, but it's not essential.","position":9,"name":"Once this outside-facing ring of raspberries is in...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_9"},{"@type":"HowToStep","text":"Pour the custard over this layer of tightly packed raspberries. This layer should be of the same thickness as the sponge layer.","position":10,"name":"Pour the custard over this layer of tightly...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_10"},{"@type":"HowToStep","text":"Allow the custard to cool/set in the fridge","position":11,"name":"Allow the custard to cool/set in the fridge","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_11"},{"@type":"HowToStep","text":"Tip the double cream into the mixing bowl and whip until the cream forms stiff peaks","position":12,"name":"Tip the double cream into the mixing bowl...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_12"},{"@type":"HowToStep","text":"Place cream gently on top of the custard layer. It's easiest to pipe if you can so that it doesn't sink into the custard, or you can spoon small amounts over the whole thing.","position":13,"name":"Place cream gently on top of the custard...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_13"},{"@type":"HowToStep","text":"Decorate with whole raspberries and put in the fridge until required.","position":14,"name":"Decorate with whole raspberries and put in the...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_14"},{"@type":"HowToStep","text":"Cut the vanilla pod lengthways and scrape out the seeds","position":15,"name":"Cut the vanilla pod lengthways and scrape out...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_15"},{"@type":"HowToStep","text":"Put the seeds and the outside of the pod into a saucepan with the milk and gently heat until almost boiling","position":16,"name":"Put the seeds and the outside of the...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_16"},{"@type":"HowToStep","text":"Set aside to allow the vanilla to infuse","position":17,"name":"Set aside to allow the vanilla to infuse","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_17"},{"@type":"HowToStep","text":"Meanwhile, split your eggs and keep the yolks (you can use the whites for meringues if you like!)","position":18,"name":"Meanwhile, split your eggs and keep the yolks...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_18"},{"@type":"HowToStep","text":"Mix the egg yolks with the cornflour and sugar in a heatproof bowl until it comes together as a paste","position":19,"name":"Mix the egg yolks with the cornflour and...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_19"},{"@type":"HowToStep","text":"Remove the outside of the vanilla pod from the milk and then slowly pour into the paste, stirring constantly, until it is combined","position":20,"name":"Remove the outside of the vanilla pod from...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_20"},{"@type":"HowToStep","text":"Tip back into a clean saucepan and cook over low heat, stirring constantly. The custard will start to thicken at around 75C/167F. You can measure if it's ready by using a thermometer or coat the back of a spoon, draw a line with a fingertip (carefully!) and if the line stays then it is ready.","position":21,"name":"Tip back into a clean saucepan and cook...","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_21"},{"@type":"HowToStep","text":"Set aside to cool completely","position":22,"name":"Set aside to cool completely","url":"https://scottishscran.com/tipsy-laird-scottish-trifle-recipe/#mv_create_35_22"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2020-12-15"}},{"site":"scottishscran","url":"https://scottishscran.com/how-to-make-stovies-recipe/","rating":4.5,"ratingCount":32,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Scottish Stovies Recipe","description":"How to make Scottish Stovies is actually a matter of debate. No Scottish Stovies recipe is the same! This hearty dish is a bit like a potato stew, and usually consists of onion, potatoes, other leftover roast vegetables, stock or gravy, and some form of leftover roast meat or sausage. It&#x27;s a nostalgic favourite of many and often eaten on a Monday after a big Sunday roast and served with crusty bread or oatcakes. Read on for our recipe and possible variations, including vegetarian and vegan stovies!","image":"https://scottishscran.com/wp-content/uploads/2021/01/Scottish-Stovies-Recipe-055-720x720.jpg","recipeYield":6,"prepTime":"PT10M","cookTime":"PT1H","totalTime":"PT1H10M","recipeIngredient":["250g (8.8oz) Roast Beef from previous days roast or meat of your choice (see notes for variations)","900g (2lb) Roast Potatoes from previous days roast, make up any difference with raw potatoes","50g (3-4 tbsp) Beef Dripping saved from previous days roast, or butter, oil, dripping or lard","400ml (2 cups) Stock or leftover gravy with water added to make up the difference. We used OXO cubes.","2-3 tbsp Beef Jelly from previous days roast *Optional - If you put the Beef fat from the roast into a container and leave to cool overnight it will separate out into dripping and meat jelly ","Other vegetables (from previous days roast) or 2 large raw carrots ","1 Large Onion"],"recipeInstructions":[{"@type":"HowToStep","text":"Dice the onion and any peel and chop any extra potatoes you might need, plus a carrot if using.","position":1,"name":"Dice the onion and any peel and chop...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_1"},{"@type":"HowToStep","text":"Roughly dice your beef or a substitute meat like sausages.","position":2,"name":"Roughly dice your beef or a substitute meat...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_2"},{"@type":"HowToStep","text":"Add Beef dripping or a substitute fat to a large hot pan.","position":3,"name":"Add Beef dripping or a substitute fat to...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_3"},{"@type":"HowToStep","text":"Add the onion to the hot fat in a layer, allow them to change colour but not to brown.","position":4,"name":"Add the onion to the hot fat in...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_4"},{"@type":"HowToStep","text":"Add the diced meat to the pan as a layer on top of the onions once they begin to change colour. Stir together. Note: If using Corned Beef then add at the end and stir through to warm up other than at this point.","position":5,"name":"Add the diced meat to the pan as...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_5"},{"@type":"HowToStep","text":"Add potatoes and any other vegetables to the mix, on top of the meat but do not stir together.","position":6,"name":"Add potatoes and any other vegetables to the...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_6"},{"@type":"HowToStep","text":"If required make up your stock, adding the beef jelly to the mix and stirring to combine.","position":7,"name":"If required make up your stock, adding the...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_7"},{"@type":"HowToStep","text":"Pour the stock into the pot. It should come to just below the top layer of vegetables so add more or less as necessary. Do not stir but leave everything in layers.","position":8,"name":"Pour the stock into the pot. It should...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_8"},{"@type":"HowToStep","text":"Bring to the boil","position":9,"name":"Bring to the boil","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_9"},{"@type":"HowToStep","text":"Once boiling turn down to a low simmer and cover.","position":10,"name":"Once boiling turn down to a low simmer...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_10"},{"@type":"HowToStep","text":"Cook for 45-60 minutes until the potatoes begin to soften and break down. Test them with a knife to see if they’re ready.","position":11,"name":"Cook for 45-60 minutes until the potatoes begin...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_11"},{"@type":"HowToStep","text":"Season with salt and pepper. Only stir at this point, so that the onion caramelises and the potatoes break down when you stir.","position":12,"name":"Season with salt and pepper. Only stir at...","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_12"},{"@type":"HowToStep","text":"Serve with oatcakes or crusty bread.","position":13,"name":"Serve with oatcakes or crusty bread.","url":"https://scottishscran.com/how-to-make-stovies-recipe/#mv_create_36_13"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-01-07"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-lentil-soup-recipe/","rating":4.4,"ratingCount":29,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Scottish Lentil Soup Recipe (With Vegetarian Option)","description":"Scottish Lentil Soup is a heart-warming recipe that&#x27;s perfect for the cold winter months. This deliciously creamy soup combines red lentils, potato, carrot, swede (neep in Scotland), leek and either a ham stock or vegetable stock if you want a vegetarian Scottish Lentil Soup. \n\nYou can use a store-bought stock for the ham version, or make your own in the traditional way using a ham hock or a gammon joint. Our recipe has all the options for you and is simple to make!\n\nThe recipe below lists the easiest stock version, so add an extra 2 hours for making your own stock and read the notes on how to do it.","image":"https://scottishscran.com/wp-content/uploads/2021/01/Scottish-Lentil-Soup-Scottish-Scran-019-720x720.jpg","recipeYield":6,"prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT1H","recipeIngredient":["300g red lentils (1.5 cups)"," 1 medium potato (about 150g)"," 1 small neep/swede (about 350g)"," 1 large carrot (about 230g)"," 1 leek (about 200g)"," 1 onion (about 200g)"," 1.5 litres of ham stock *see notes"," 30g butter or alternative (2 tbsp)","Salt and pepper"," 1 ham hock/gammon *optional see notes"],"recipeInstructions":[{"@type":"HowToStep","text":"Finely chop the onion and leek and set aside, then chop the carrot, potato, and neep into small cubes, size dependent on how chunky you’d like the soup.","position":1,"name":"Finely chop the onion and leek and set...","url":"https://scottishscran.com/scottish-lentil-soup-recipe/#mv_create_37_1"},{"@type":"HowToStep","text":"Heat the pot and add the butter or butter alternative. Add the onions and leek and cook for about 5 minutes. Don’t allow the onion to brown.","position":2,"name":"Heat the pot and add the butter or...","url":"https://scottishscran.com/scottish-lentil-soup-recipe/#mv_create_37_2"},{"@type":"HowToStep","text":"Rinse the red lentils in cold water. There is no need to soak them.","position":3,"name":"Rinse the red lentils in cold water. There...","url":"https://scottishscran.com/scottish-lentil-soup-recipe/#mv_create_37_3"},{"@type":"HowToStep","text":"Add the rest of the vegetables and cook for a couple of minutes, then add the stock and lentils.","position":4,"name":"Add the rest of the vegetables and cook...","url":"https://scottishscran.com/scottish-lentil-soup-recipe/#mv_create_37_4"},{"@type":"HowToStep","text":"Bring to a boil then turn down to simmer for 40 minutes. You may need to top up with a little extra water if the soup gets too thick.","position":5,"name":"Bring to a boil then turn down to...","url":"https://scottishscran.com/scottish-lentil-soup-recipe/#mv_create_37_5"},{"@type":"HowToStep","text":"Serve with bannocks, crusty bread, or oatcakes.","position":6,"name":"Serve with bannocks, crusty bread, or oatcakes.","url":"https://scottishscran.com/scottish-lentil-soup-recipe/#mv_create_37_6"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-01-14"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/","rating":4.6,"ratingCount":44,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Simple Scottish Tattie Soup Recipe","description":"Scottish Potato Soup, otherwise known as Tattie Soup, is a heart-warmingly delicious but simple recipe that is perfect for a winters day!","image":"https://scottishscran.com/wp-content/uploads/2021/01/Scottish-Potato-Soup-Tattie-Soup-Recipe-094-720x720.jpg","recipeYield":4,"prepTime":"PT15M","cookTime":"PT1H10M","totalTime":"PT1H25M","recipeIngredient":["1kg (2lb) potatoes","1 medium onion","1 large leek","2 medium carrots","25g (2tbsp) butter/oil","1.5 litres vegetable or chicken stock","Salt and white pepper","1 celery stick (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Peel and chop potatoes into large cubes","position":1,"name":"Peel and chop potatoes into large cubes","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_1"},{"@type":"HowToStep","text":"Finely chop onion and celery if using","position":2,"name":"Finely chop onion and celery if using","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_2"},{"@type":"HowToStep","text":"Discard the green part of the leek (or save for making stock another time) and finely dice the white part","position":3,"name":"Discard the green part of the leek (or...","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_3"},{"@type":"HowToStep","text":"Dice the carrots into small pieces about 1cm each","position":4,"name":"Dice the carrots into small pieces about 1cm...","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_4"},{"@type":"HowToStep","text":"Add the butter/oil to a large pot and allow to melt","position":5,"name":"Add the butter/oil to a large pot and...","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_5"},{"@type":"HowToStep","text":"Add in the onion, leek, and celery if using and cook for 5 minutes, allowing them to “sweat” but not brown.","position":6,"name":"Add in the onion, leek, and celery if...","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_6"},{"@type":"HowToStep","text":"Put the carrots and potato in the pot and cover with the stock","position":7,"name":"Put the carrots and potato in the pot...","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_7"},{"@type":"HowToStep","text":"Add a dash of salt and white pepper","position":8,"name":"Add a dash of salt and white pepper","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_8"},{"@type":"HowToStep","text":"Bring to the boil, skimming off any sort of foam/scum with a wooden spoon to get rid of as it does so. This is just the protein releasing from the vegetables but it’s nicer if you remove it rather than stir in later.","position":9,"name":"Bring to the boil, skimming off any sort...","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_9"},{"@type":"HowToStep","text":"Turn down to a simmer for 1 hour","position":10,"name":"Turn down to a simmer for 1 hour","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_10"},{"@type":"HowToStep","text":"Use a masher or wooden spoon to break up some of the potatoes, but leave some large chunks as well","position":11,"name":"Use a masher or wooden spoon to break...","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_11"},{"@type":"HowToStep","text":"Season more to taste and serve!","position":12,"name":"Season more to taste and serve!","url":"https://scottishscran.com/scottish-potato-tattie-soup-recipe/#mv_create_38_12"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"Scottish Potato Soup Recipe, Tattie Soup Recipe, Scottish Soup Recipe","author":"Phil &amp; Sonja","datePublished":"2021-01-29"}},{"site":"scottishscran","url":"https://scottishscran.com/drop-scones-scottish-pancakes-recipe/","rating":4.6,"ratingCount":14,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Drop Scones: Scottish Pancakes Recipe","description":"Drop Scones, Scottish Pancakes, Scotch Pancakes, or even Pikelets; whatever you call them, these little fluffy circles of deliciousness are easy to make and so tasty to eat for breakfast or as a snack.","image":"https://scottishscran.com/wp-content/uploads/2021/02/Drop-Scones-Scottish-Pancakes-Recipe-076-720x720.jpg","recipeYield":16,"prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["125g (1C) Self Raising Flour","1tsp Baking Powder","1/4tsp Salt","50g (1/4C) Caster Sugar","1 Egg","150-175ml Milk (1/2 to 3/4C)","Oil for greasing"],"recipeInstructions":[{"@type":"HowToStep","text":"Sift the flour and baking powder into a mixing bowl.","position":1,"name":"Sift the flour and baking powder into a...","url":"https://scottishscran.com/drop-scones-scottish-pancakes-recipe/#mv_create_42_1"},{"@type":"HowToStep","text":"Add the salt and sugar and stir together.","position":2,"name":"Add the salt and sugar and stir together.","url":"https://scottishscran.com/drop-scones-scottish-pancakes-recipe/#mv_create_42_2"},{"@type":"HowToStep","text":"Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.","position":3,"name":"Beat an egg and add with about 100ml...","url":"https://scottishscran.com/drop-scones-scottish-pancakes-recipe/#mv_create_42_3"},{"@type":"HowToStep","text":"Heat a pan (ideally nonstick) to a medium-hot temperature and put in a drop of vegetable oil or coconut oil to lightly grease it. Once you’ve initially greased the pan you usually shouldn’t need to do so again.","position":4,"name":"Heat a pan (ideally nonstick) to a medium-hot...","url":"https://scottishscran.com/drop-scones-scottish-pancakes-recipe/#mv_create_42_4"},{"@type":"HowToStep","text":"We use a tablespoon to measure out the mixture into the pan at around 3 to 4 pancakes a time, depending on the size. If you want bigger pancakes then use a 1/4 cup, or freehand pour from a jug.","position":5,"name":"We use a tablespoon to measure out the...","url":"https://scottishscran.com/drop-scones-scottish-pancakes-recipe/#mv_create_42_5"},{"@type":"HowToStep","text":"Once bubbles form on the surface it’s time to flip! Leave for another minute or so in the pan to cook through and remove onto a plate and cover with a tea towel to keep them soft.","position":6,"name":"Once bubbles form on the surface it’s time...","url":"https://scottishscran.com/drop-scones-scottish-pancakes-recipe/#mv_create_42_6"},{"@type":"HowToStep","text":"If you’re using a tablespoon to measure out the pancakes this mixture will make around 20 10-12cm pancakes.","position":7,"name":"If you’re using a tablespoon to measure out...","url":"https://scottishscran.com/drop-scones-scottish-pancakes-recipe/#mv_create_42_7"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-02-12"}},{"site":"scottishscran","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/","rating":4.7,"ratingCount":6,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Vegetarian Scotch Broth Recipe","description":"Vegetarian Scotch Broth is just as wholesome and every bit as tasty as its meaty inspiration, drawing its flavour from a wealth of vegetables, stock and barley.","image":"https://scottishscran.com/wp-content/uploads/2021/02/Scotch-Broth-Recipe-005-200x200.jpg","recipeYield":4,"prepTime":"PT15M","cookTime":"PT1H15M","totalTime":"PT1H30M","recipeIngredient":["2 carrots (100g)","1 onion (100g)","1 stick of celery (100g)","1 leek (100g)","1 small neep (150g)","110g pearl barley (1/2 cup)","70g split dried peas - ideally green but yellow is fine (1/3cup)","Salt and Pepper to taste","2.5 litres of vegetable stock","30g butter/oil","2 tbsp parsley","150g kale (a few handfuls) or cabbage"],"recipeInstructions":[{"@type":"HowToStep","text":"Finely chop the onion, leek, and celery. ","position":1,"name":"Finely chop the onion, leek, and celery. ","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_1"},{"@type":"HowToStep","text":"Dice the carrots and peel and dice the neep. ","position":2,"name":"Dice the carrots and peel and dice the...","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_2"},{"@type":"HowToStep","text":"Melt the butter/oil in a large pot.","position":3,"name":"Melt the butter/oil in a large pot.","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_3"},{"@type":"HowToStep","text":"Add the onion, leek, and celery and allow to sweat for 5 minutes, but not brown. ","position":4,"name":"Add the onion, leek, and celery and allow...","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_4"},{"@type":"HowToStep","text":"Add the carrots, neep, barley, split peas and stock. ","position":5,"name":"Add the carrots, neep, barley, split peas and...","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_5"},{"@type":"HowToStep","text":"Bring to the boil before turning down to simmer for 1 hour. ","position":6,"name":"Bring to the boil before turning down to...","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_6"},{"@type":"HowToStep","text":"If you’re using cabbage add 10 minutes before the end or 5 minutes for kale. ","position":7,"name":"If you’re using cabbage add 10 minutes before...","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_7"},{"@type":"HowToStep","text":"Season with salt and pepper to taste. ","position":8,"name":"Season with salt and pepper to taste. ","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_8"},{"@type":"HowToStep","text":"Stir through parsley just before serving. ","position":9,"name":"Stir through parsley just before serving. ","url":"https://scottishscran.com/vegetarian-scotch-broth-recipe/#mv_create_41_9"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-02-12"}},{"site":"scottishscran","url":"https://scottishscran.com/butteries-recipe/","rating":4.4,"ratingCount":58,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Aberdeen Butteries Recipe (Also Known As Rowies)","description":"Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. If you’ve never tried a buttery, it’s a bit of a cross between a roll and a croissant, as they’re made with layers of pastry and a butter and lard mixture that give them a flakey texture. Some say they look a bit like a squashed croissant. It doesn’t sound particularly appealing but they really are delicious!","image":"https://scottishscran.com/wp-content/uploads/2021/03/Butteries-Recipe-16-320x320.jpg","recipeYield":15,"prepTime":"PT40M","cookTime":"PT20M","totalTime":"PT3H30M","recipeIngredient":["500g (4 cups) Strong Bread Flour","7g (2 1/4 tsp) dried yeast","10g (2/3 tbsp) caster sugar","1 tsp of salt","200g (1 cup) butter","125g (1/2 cup) lard","350ml (1 1/2 cups) tepid water","Extra flour for kneading and rolling"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix the yeast, sugar, and water, and set aside.","position":1,"name":"Mix the yeast, sugar, and water, and set...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_1"},{"@type":"HowToStep","text":"In a large bowl mix the flour and salt.","position":2,"name":"In a large bowl mix the flour and...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_2"},{"@type":"HowToStep","text":"Slowly add the liquid and use a fork to bring it together.","position":3,"name":"Slowly add the liquid and use a fork...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_3"},{"@type":"HowToStep","text":"Once combined turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking.","position":4,"name":"Once combined turn out onto a floured work...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_4"},{"@type":"HowToStep","text":"Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).","position":5,"name":"Form into a ball, place into a large...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_5"},{"@type":"HowToStep","text":"Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature if it isn’t already.","position":6,"name":"Measure out your butter and lard and cut...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_6"},{"@type":"HowToStep","text":"After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.","position":7,"name":"After the dough is proved return to a...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_7"},{"@type":"HowToStep","text":"Beat the butter and lard together with a wooden spoon so it’s smooth and roughly split into 3 in the bowl.","position":8,"name":"Beat the butter and lard together with a...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_8"},{"@type":"HowToStep","text":"Using your hands, smear one-third of the butter and lard mixture over the lower two-thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.","position":9,"name":"Using your hands, smear one-third of the butter...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_9"},{"@type":"HowToStep","text":"Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it.","position":10,"name":"Wait approximately half an hour and repeat the...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_10"},{"@type":"HowToStep","text":"Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way. You are basically creating layers in the pastry with the butter/lard mixture in between.","position":11,"name":"Wait another half hour and repeat for the...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_11"},{"@type":"HowToStep","text":"Roll the dough out to about 3/4 of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You’ll want to space the rounds out to allow them to expand.","position":12,"name":"Roll the dough out to about 3/4 of...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_12"},{"@type":"HowToStep","text":"Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15-minute mark! They should turn golden brown.","position":13,"name":"Meanwhile preheat the oven to 200C/400F and when...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_13"},{"@type":"HowToStep","text":"Remove from the oven and move to a rack with a plate or paper towels underneath so they’re not sitting in the fat on the tray.","position":14,"name":"Remove from the oven and move to a...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_14"},{"@type":"HowToStep","text":"Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!","position":15,"name":"Allow to cool slightly before eating, or save...","url":"https://scottishscran.com/butteries-recipe/#mv_create_43_15"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-03-01"}},{"site":"scottishscran","url":"https://scottishscran.com/almond-slice-recipe/","rating":4.4,"ratingCount":19,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Simple Almond Slice Recipe","description":"This simple Almond Slice is made of three layers, a sweet shortcrust pastry, covered with raspberry jam, then a layer of light almond spongecake with a topped with a sprinkle of flaked almonds. It&#x27;s a delicious flavour combination!","image":"https://scottishscran.com/wp-content/uploads/2021/03/Almond-Slice-Bakewell-Recipe-048-720x720.jpg","recipeYield":15,"recipeIngredient":["200g Plain Flour","100g Cold Butter","30g Caster Sugar","4-5tbsp Cold Water","200g Raspberry Jam (preferably Scottish &amp; seedless)","200g Butter","200g Caster Sugar","100g Self Raising Flour","100g Ground Almonds","1tsp Baking Powder","3 Eggs","A Handful of Flaked Almonds","1tsp Almond Essense *optional"],"recipeInstructions":[{"@type":"HowToStep","text":"First you need to mix the flour and the cold butter together for the pastry. If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.","position":1,"name":"First you need to mix the flour and...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_1"},{"@type":"HowToStep","text":"Add the caster sugar and stir through.","position":2,"name":"Add the caster sugar and stir through.","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_2"},{"@type":"HowToStep","text":"Next, slowly add the tablespoons of water and stir it with a butterknife to bring it together. How much water you need depends on the flour so we suggest starting with 2-3 tablespoons and then adding more as needed.","position":3,"name":"Next, slowly add the tablespoons of water and...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_3"},{"@type":"HowToStep","text":"Tip out the pastry onto a floured surface and gently bring together the pastry with your hands. Try not to knead it and handle it as little as possible. Then cover with cling film and rest in the fridge for 15 minutes. It can last up to 2 days if you want to make it in advance.","position":4,"name":"Tip out the pastry onto a floured surface...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_4"},{"@type":"HowToStep","text":"Meanwhile preheat the oven to 180C or 350F.","position":5,"name":"Meanwhile preheat the oven to 180C or 350F.","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_5"},{"@type":"HowToStep","text":"Lightly grease the tin with butter, taking care not to add too much. You want to grease rather than using baking paper to line it. The pastry has enough butter not to stick but you want to ensure the sides of the sponge don’t stick.","position":6,"name":"Lightly grease the tin with butter, taking care...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_6"},{"@type":"HowToStep","text":"Take the pastry from the fridge and roll it out on a floured surface until it is about 0.5cm (1/4 of an inch) thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it’s only covering the bottom and not stretching up the slides.","position":7,"name":"Take the pastry from the fridge and roll...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_7"},{"@type":"HowToStep","text":"Prick the pastry with a fork, place baking paper over it and blind baking beans, or uncooked rice if you don’t have any.","position":8,"name":"Prick the pastry with a fork, place baking...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_8"},{"@type":"HowToStep","text":"Bake in the oven for 8-10 minutes, until lightly golden brown.","position":9,"name":"Bake in the oven for 8-10 minutes, until...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_9"},{"@type":"HowToStep","text":"Meanwhile, loosen up the jam by stirring it in a bowl so it’ll be easy to spread onto the pastry. We used approximately 200g or 8 tablespoons but you may want a little more or less. Be generous! The jam layer really adds to the flavour.","position":10,"name":"Meanwhile, loosen up the jam by stirring it...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_10"},{"@type":"HowToStep","text":"Remove the pastry from the oven and allow to cool for 5 minutes, then add the jam layer. Set aside.","position":11,"name":"Remove the pastry from the oven and allow...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_11"},{"@type":"HowToStep","text":"Cream the butter and the sugar for the sponge in a large bowl.","position":12,"name":"Cream the butter and the sugar for the...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_12"},{"@type":"HowToStep","text":"Add the essence if using, and beat in the eggs.","position":13,"name":"Add the essence if using, and beat in...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_13"},{"@type":"HowToStep","text":"Add the flour, baking powder, and ground almond and gently mix together.","position":14,"name":"Add the flour, baking powder, and ground almond...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_14"},{"@type":"HowToStep","text":"Pour or spoon over the jam-covered pastry, trying not to disturb your jam layer too much.","position":15,"name":"Pour or spoon over the jam-covered pastry, trying...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_15"},{"@type":"HowToStep","text":"Top with a handful of flaked almonds (not toasted) and then put in the oven for 30-35 minutes. Keep checking it and once the sponge layer has risen and cooked through it’s ready!","position":16,"name":"Top with a handful of flaked almonds (not...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_16"},{"@type":"HowToStep","text":"Take out an allow to cool, before removing from the tin to slice it, or slice in the tin and remove individual pieces if you find the easier.","position":17,"name":"Take out an allow to cool, before removing...","url":"https://scottishscran.com/almond-slice-recipe/#mv_create_45_17"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-03-22"}},{"site":"scottishscran","url":"https://scottishscran.com/golden-syrup-cake-recipe/","rating":4.4,"ratingCount":115,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Super Simple Golden Syrup Cake Recipe","description":"This Golden Syrup cake recipe is so delicious and SO easy! We settled on this version of a Golden Syrup Cake because of the delicious caramel flavour it has that just keeps you going back for more.","image":"https://scottishscran.com/wp-content/uploads/2021/03/Golden-Syrup-Cake-Recipe-17-720x720.jpg","recipeYield":8,"prepTime":"PT10M","cookTime":"PT1H","totalTime":"PT1H10M","recipeIngredient":["100g (7tbsp) butter","75g (1/3 cup) light brown sugar","25g (2 tbsp) caster sugar","200g (9 tbsp) golden syrup","1 egg","150ml (2/3 cup) milk","200g (1 1/4 cups) self-raising flour"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt the butter, sugar, and syrup gently on the stove, stirring it together. Set aside to cool.","position":1,"name":"Melt the butter, sugar, and syrup gently on...","url":"https://scottishscran.com/golden-syrup-cake-recipe/#mv_create_47_1"},{"@type":"HowToStep","text":"Beat the milk and egg together.","position":2,"name":"Beat the milk and egg together.","url":"https://scottishscran.com/golden-syrup-cake-recipe/#mv_create_47_2"},{"@type":"HowToStep","text":"Sift the flour into a large bowl.","position":3,"name":"Sift the flour into a large bowl.","url":"https://scottishscran.com/golden-syrup-cake-recipe/#mv_create_47_3"},{"@type":"HowToStep","text":"Add the milk and egg and the butter mixture (taking care it’s not too hot so the milk and egg don’t curdle) and mix it all together.","position":4,"name":"Add the milk and egg and the butter...","url":"https://scottishscran.com/golden-syrup-cake-recipe/#mv_create_47_4"},{"@type":"HowToStep","text":"Bake for one hour at 180C (160 for a fan oven). Check after 45 minutes as soon ovens cook faster than others!","position":5,"name":"Bake for one hour at 180C (160 for...","url":"https://scottishscran.com/golden-syrup-cake-recipe/#mv_create_47_5"},{"@type":"HowToStep","text":"If you want you can poke holes in the top with a skewer after you remove from the oven and drizzle some more golden syrup over the top.","position":6,"name":"If you want you can poke holes in...","url":"https://scottishscran.com/golden-syrup-cake-recipe/#mv_create_47_6"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-03-26"}},{"site":"scottishscran","url":"https://scottishscran.com/lorne-sausage-recipe/","rating":4.6,"ratingCount":128,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Homemade Lorne Sausage Recipe","description":"This simple but tasty meat square is a Scottish classic and is perfect packed inside a morning roll or as part of a full Scottish breakfast\n\nUnlike a traditional sausage, a Scottish square sausage has no casing which means it’s easy to make at home, hence why we thought it was about time we came up with our own Lorne sausage recipe.","image":"https://scottishscran.com/wp-content/uploads/2021/03/Lorne-Sausage-Recipe-Scottish-Square-Sausage-013-720x720.jpg","recipeYield":12,"prepTime":"PT10M","cookTime":"PT3H","totalTime":"PT3H10M","recipeIngredient":["450g (1lb) minced beef","450g (1lb) minced pork","250g (1.5 cups) breadcrumbs (not fresh)","1 tsp ground black pepper","1 tsp salt ( add to taste)","1.5 tsp coriander","0.5 tsp nutmeg","0.5 tsp mace","120ml (1/2 cup) cold water"],"recipeInstructions":[{"@type":"HowToStep","text":"Line your loaf tin, or whatever you’re using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.","position":1,"name":"Line your loaf tin, or whatever you’re using...","url":"https://scottishscran.com/lorne-sausage-recipe/#mv_create_48_1"},{"@type":"HowToStep","text":"Add all the ingredients to a bowl and use your hands to thoroughly combine.","position":2,"name":"Add all the ingredients to a bowl and...","url":"https://scottishscran.com/lorne-sausage-recipe/#mv_create_48_2"},{"@type":"HowToStep","text":"Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!","position":3,"name":"Squash the sausage meat into the loaf tin...","url":"https://scottishscran.com/lorne-sausage-recipe/#mv_create_48_3"},{"@type":"HowToStep","text":"Wrap the clingfilm over the top so it’s fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.","position":4,"name":"Wrap the clingfilm over the top so it’s...","url":"https://scottishscran.com/lorne-sausage-recipe/#mv_create_48_4"},{"@type":"HowToStep","text":"Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.","position":5,"name":"Remove the sausage from the tin using the...","url":"https://scottishscran.com/lorne-sausage-recipe/#mv_create_48_5"},{"@type":"HowToStep","text":"You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.","position":6,"name":"You can use it immediately, put it in...","url":"https://scottishscran.com/lorne-sausage-recipe/#mv_create_48_6"},{"@type":"HowToStep","text":"Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!","position":7,"name":"Cook in a frying pan for a few...","url":"https://scottishscran.com/lorne-sausage-recipe/#mv_create_48_7"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-03-30"}},{"site":"scottishscran","url":"https://scottishscran.com/irn-bru-ham-recipe/","rating":4.5,"ratingCount":21,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Slow-Cooked Irn Bru Ham (with Irn Bru Glaze)","description":"Combining the quintessential Scottish drink with a ham might sound a little odd, but slow cooking a ham joint in all sorts of different flavoured liquids isn’t a new thing. Slow cooking a ham makes it deliciously tender, and usually involves a fairly sweet liquid which helps to cut through the saltiness of the ham joint. Using Irn Bru, therefore, isn’t a big leap, and combining it with a bit of bitter marmalade for a citrussy Irn Bru glaze is just the icing on the cake, so to speak.","image":"https://scottishscran.com/wp-content/uploads/2021/04/Irn-Bru-Ham-Glaze-Recipe-030-720x720.jpg","recipeYield":4,"prepTime":"PT10M","cookTime":"PT4H40M","totalTime":"PT5H","recipeIngredient":["1 Large Onion","1-1/5kg Ham Joint (2-3lb)","2 litres Irn Bru","1.5 tbsp Honey","1.5 tbsp Marmalade","1 tbsp Dijon Mustard","4 tbsp Brown Sugar","2 tbsp Irn Bru (from the slow cooker)"],"recipeInstructions":[{"@type":"HowToStep","text":"Cut the onion into large chunks and place it in the bottom of the slow cooker.","position":1,"name":"Cut the onion into large chunks and place...","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_1"},{"@type":"HowToStep","text":"Place the ham on top, flat side down. Trim if you need to, to make it fit.","position":2,"name":"Place the ham on top, flat side down....","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_2"},{"@type":"HowToStep","text":"Pour in the Irn Bru. We used a whole 2-litre bottle but just use what fits your slow cooker and covers the ham. If the onions float up don’t worry!","position":3,"name":"Pour in the Irn Bru. We used a...","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_3"},{"@type":"HowToStep","text":"Cook on high for approximately 4 hours or low for 6-8 hours, depending on the size of the ham chosen. You can use a meat thermometer to check the temperature of the meat. If it’s above 68C/154F then it’s ready.","position":4,"name":"Cook on high for approximately 4 hours or...","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_4"},{"@type":"HowToStep","text":"Carefully remove from the slow cooker and allow to rest cool for about 10 minutes.","position":5,"name":"Carefully remove from the slow cooker and allow...","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_5"},{"@type":"HowToStep","text":"Meanwhile, preheat the oven to 180C/350F.","position":6,"name":"Meanwhile, preheat the oven to 180C/350F.","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_6"},{"@type":"HowToStep","text":"Mix all of the glaze ingredients in a bowl, taking the Irn Bru from the liquid in the slow cooker.","position":7,"name":"Mix all of the glaze ingredients in a...","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_7"},{"@type":"HowToStep","text":"Remove any string and rind from the ham, leaving the layer of fat on top, and score with a knife.","position":8,"name":"Remove any string and rind from the ham,...","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_8"},{"@type":"HowToStep","text":"Place the ham on a baking tray (we recommend placing it on foil as the glaze will be very sticky) and baste with the glaze. You do not need to use all of it.","position":9,"name":"Place the ham on a baking tray (we...","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_9"},{"@type":"HowToStep","text":"Put in the oven for approximately 40 minutes, until it starts to slightly char at the edges, removing halfway through to put more glaze on.","position":10,"name":"Put in the oven for approximately 40 minutes,...","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_10"},{"@type":"HowToStep","text":"Allow to cool slightly, carve, and eat!","position":11,"name":"Allow to cool slightly, carve, and eat!","url":"https://scottishscran.com/irn-bru-ham-recipe/#mv_create_49_11"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"scottish cooking, scottish recipes, scottish ham, irn bru recipes, irn bru ham, irn bru glaze","author":"Phil &amp; Sonja","datePublished":"2021-04-23"}},{"site":"scottishscran","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/","rating":4.5,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"How to Cook a Full Scottish Breakfast Recipe","description":"What you include in a Full Scottish Breakfast is really up. to you! But we&#x27;ve given you an idea below of what would often appear on the plate if you ordered one out. Feel free to adjust as you like, and add or takeaway items. \n\nRead the method for our top tips on cooking time so that you don&#x27;t end up with a half cold breakfast!\n\nThis recipe is for 1, so you can increase the quantities as you need to.","image":"https://scottishscran.com/wp-content/uploads/2021/04/Full-Scottish-Breakfast-58-720x720.jpg","recipeYield":1,"prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["1 egg","2 rashers of bacon","1 lorne sausage or link sausage","1 tattie scones","1 slice of haggis ","Half a cup of baked beans","Half a tomato","5 button mushrooms","Toast","Optional extras like black pudding or fruit pudding"],"recipeInstructions":[{"@type":"HowToStep","text":"Firstly, take your ingredients and prep everything you can – slice mushrooms, cut tomatoes, prick sausages, open packets etc.","position":1,"name":"Firstly, take your ingredients and prep everything you...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_1"},{"@type":"HowToStep","text":"Next, consider how long everything takes to cook and what can be cooked together. Although it’s a “fry-up”, don’t be afraid to use your grill if you don’t have enough space to fry everything. We often grill the bacon and link sausage and just finish it in the pan.","position":2,"name":"Next, consider how long everything takes to cook...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_2"},{"@type":"HowToStep","text":"Start with any link sausages you might be using. They can take 15-20mins depending on the size; refer to instructions if you’re unsure.","position":3,"name":"Start with any link sausages you might be...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_3"},{"@type":"HowToStep","text":"Next, the black pudding, half tomatoes, fried mushrooms, Lorne sausages and haggis can all be fried. These take roughly 10mins.","position":4,"name":"Next, the black pudding, half tomatoes, fried mushrooms,...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_4"},{"@type":"HowToStep","text":"Once these are all cooked, pop them in the oven on a low heat to keep them warm. Pop the plates you’ll need for service into the oven to warm them at this stage too.","position":5,"name":"Once these are all cooked, pop them in...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_5"},{"@type":"HowToStep","text":"Put the bacon and tattie scones in the pan for a few minutes each side. Add the bacon a bit earlier if you like it crispy.","position":6,"name":"Put the bacon and tattie scones in the...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_6"},{"@type":"HowToStep","text":"Break the eggs in the pan if there's space, or use a new pan. At the same time, pop the baked beans into a saucepan or into the microwave. As the eggs begin to cook, put the toast down.","position":7,"name":"Break the eggs in the pan if there's...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_7"},{"@type":"HowToStep","text":"Remove the plates while the bacon, eggs and toast finish and lay them out. Plate up everything that’s ready, aiming to have the last thing to be plated be the eggs and toast as they go cold quickest.","position":8,"name":"Remove the plates while the bacon, eggs and...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_8"},{"@type":"HowToStep","text":"Serve with tea or coffee and red or brown sauce!","position":9,"name":"Serve with tea or coffee and red or...","url":"https://scottishscran.com/what-is-a-full-scottish-breakfast/#mv_create_122_9"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Scottish Scran - Phil","datePublished":"2023-07-28"}},{"site":"scottishscran","url":"https://scottishscran.com/easy-haggis-burger-recipe/","rating":4.3,"ratingCount":3,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Super Easy Haggis Burger Recipe","description":"Like haggis a haggis burger is simple, easy to make and ticks a lot of boxes. You get the meaty smokey taste of a traditional burger with the peppery, wholesome taste of haggis. They can be a little more fragile than normal but placed between a good burger bun with all the normal trimmings this is a burger you will not forget in a hurry!","image":"https://scottishscran.com/wp-content/uploads/2021/05/Haggis-Burger-Recipe-12-1-720x720.jpg","recipeYield":4,"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["250g Haggis (original or veggie) - 1/2lb","250g Minced Beef (bonus for Scotch Beef! Higher fat content gives a juicier burger) - 1/2lb","100g grated Mature Cheddar Cheese (or other cheese you like) *optional - 1 Cup"],"recipeInstructions":[{"@type":"HowToStep","text":"Take a large bowl and mix together all ingredients with clean, damp hands. There’s no need to season with extra salt and pepper as the haggis does that bit for you!","position":1,"name":"Take a large bowl and mix together all...","url":"https://scottishscran.com/easy-haggis-burger-recipe/#mv_create_50_1"},{"@type":"HowToStep","text":"Separate the mixture into six (or less if you want big burgers) and form into round patties. You really need to press the burger patties firmly together to stop them from being too crumbly. *See Notes","position":2,"name":"Separate the mixture into six (or less if...","url":"https://scottishscran.com/easy-haggis-burger-recipe/#mv_create_50_2"},{"@type":"HowToStep","text":"These can be covered and placed in the refrigerator for later or cooked immediately.","position":3,"name":"These can be covered and placed in the...","url":"https://scottishscran.com/easy-haggis-burger-recipe/#mv_create_50_3"},{"@type":"HowToStep","text":"To cook, either grill on a BBQ or fry in a pan for around 5 minutes on each side over a medium heat, until cooked through. The trick is to only turn once one side has browned, to help keep the juices in. *See Notes","position":4,"name":"To cook, either grill on a BBQ or...","url":"https://scottishscran.com/easy-haggis-burger-recipe/#mv_create_50_4"},{"@type":"HowToStep","text":"Serve in a bun with your favourite burger toppings (we like lettuce, tomato, and whatever sauces we feel like!).","position":5,"name":"Serve in a bun with your favourite burger...","url":"https://scottishscran.com/easy-haggis-burger-recipe/#mv_create_50_5"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-05-21"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-whisky-bbq-sauce-recipe/","rating":4.3,"ratingCount":3,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Whisky BBQ Sauce Recipe","description":"A good barbecue sauce is both tangy and sweet, and even a little smokey. And it goes great with meat products like ribs and chicken, especially when they’re cooked on the BBQ.","image":"https://scottishscran.com/wp-content/uploads/2021/05/Scottish-Whisky-BBQ-Sauce-20-720x720.jpg","prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","recipeIngredient":["3 Garlic Cloves","1/2 Small Red Onion","1 Cup Scottish Whisky/Drambuie ","2 Cups Tomato Passata","1/2 Cup Apple Cider Vinegar","1/4 Cup Worcestershire Sauce","1/2 Cup Brown Sugar","1 tsp Hot Sauce (or more to taste)","1/2 tsp salt","1/2 tsp pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Chop the onion and garlic if you plan to strain through a mesh strainer for a smooth sauce, or grate both if you are happy to leave them in. We find it easier to leave it and smooth enough for our tastes!","position":1,"name":"Chop the onion and garlic if you plan...","url":"https://scottishscran.com/scottish-whisky-bbq-sauce-recipe/#mv_create_52_1"},{"@type":"HowToStep","text":"Put in a saucepan with the whisky and allow to simmer for 5-10 minutes until soft.","position":2,"name":"Put in a saucepan with the whisky and...","url":"https://scottishscran.com/scottish-whisky-bbq-sauce-recipe/#mv_create_52_2"},{"@type":"HowToStep","text":"In a bowl mix together the rest of the ingredients and then add to the saucepan once the onion and garlic are soft.","position":3,"name":"In a bowl mix together the rest of...","url":"https://scottishscran.com/scottish-whisky-bbq-sauce-recipe/#mv_create_52_3"},{"@type":"HowToStep","text":"Stir all together and then bring to a simmer for around 20 minutes, occasionally stirring so it doesn’t stick.","position":4,"name":"Stir all together and then bring to a...","url":"https://scottishscran.com/scottish-whisky-bbq-sauce-recipe/#mv_create_52_4"},{"@type":"HowToStep","text":"At this stage you can taste the sauce and add more seasoning or whisky if you want a stronger flavour. If adding whisky simmer a further 5-10 minutes to allow it to burn off the alcohol.","position":5,"name":"At this stage you can taste the sauce...","url":"https://scottishscran.com/scottish-whisky-bbq-sauce-recipe/#mv_create_52_5"},{"@type":"HowToStep","text":"Strain out the garlic and onion if you wish to do so.","position":6,"name":"Strain out the garlic and onion if you...","url":"https://scottishscran.com/scottish-whisky-bbq-sauce-recipe/#mv_create_52_6"},{"@type":"HowToStep","text":"The sauce can be used immediately, cooled and stored in the fridge for up to 2 weeks, or used as a glaze. For a glaze you can brush over meat and bake/grill or barbeque.","position":7,"name":"The sauce can be used immediately, cooled and...","url":"https://scottishscran.com/scottish-whisky-bbq-sauce-recipe/#mv_create_52_7"}],"datePublished":"2021-05-27"}},{"site":"scottishscran","url":"https://scottishscran.com/irn-bru-glaze-recipe/","rating":4.0,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Irn Bru Glaze Recipe","description":"This simple Irn Bru glaze recipe started as part of another of our recipes, the Slow-Cooked Irn Bru Ham, and it was too good not to share the Irn Bru glaze recipe separately so it can be used on other things too! \n\nOur Irn Bru glaze can be used as a marinade for chicken baked in the oven or grilled on the barbeque, for pork as well, or whatever you like really. ","image":"https://scottishscran.com/wp-content/uploads/2021/05/Irn-Bru-Glaze-Recipe-46-720x720.jpg","recipeYield":1,"prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","recipeIngredient":["3 tbsp Honey","3 tbsp Marmalade","1.5tbsp Dijon Mustard","4 tbsp Irn Bru","6 tbsp Brown Sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix together all of the ingredients for the glaze.","position":1,"name":"Mix together all of the ingredients for the...","url":"https://scottishscran.com/irn-bru-glaze-recipe/#mv_create_51_1"},{"@type":"HowToStep","text":"As an added step, you can marinate the meat in the glaze in the fridge for several hours/overnight if you like.","position":2,"name":"As an added step, you can marinate the...","url":"https://scottishscran.com/irn-bru-glaze-recipe/#mv_create_51_2"},{"@type":"HowToStep","text":"Line a baking tray/dish with paper or tin foil to stop the glaze from sticking too much.","position":3,"name":"Line a baking tray/dish with paper or tin...","url":"https://scottishscran.com/irn-bru-glaze-recipe/#mv_create_51_3"},{"@type":"HowToStep","text":"Cover the meat (in our case, chicken) with the glaze, making sure to brush as much as possible on the meat itself.","position":4,"name":"Cover the meat (in our case, chicken) with...","url":"https://scottishscran.com/irn-bru-glaze-recipe/#mv_create_51_4"},{"@type":"HowToStep","text":"We cooked the chicken for around 30 minutes due to the size of the drumsticks, brushing the glaze over again halfway through as it thickened with cooking.","position":5,"name":"We cooked the chicken for around 30 minutes...","url":"https://scottishscran.com/irn-bru-glaze-recipe/#mv_create_51_5"},{"@type":"HowToStep","text":"If barbequing, you can start the meat in the oven to help thicken the glaze and then finish off on the barbeque for extra flavour, brushing with the glaze frequently.","position":6,"name":"If barbequing, you can start the meat in...","url":"https://scottishscran.com/irn-bru-glaze-recipe/#mv_create_51_6"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-05-25"}},{"site":"scottishscran","url":"https://scottishscran.com/tantallon-cakes-recipe/","rating":4.0,"ratingCount":3,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Tantallon Cakes Recipe","description":"Tantallon cakes are one of Scotland&#x27;s best-kept secrets. This zingy little biscuit provides the perfect twist on one of Scotland&#x27;s greatest exports: shortbread.","image":"https://scottishscran.com/wp-content/uploads/2024/05/Tantallon-Cakes-Recipe-26-720x720.jpg","recipeYield":25,"prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["200g Plain Flour (1 and 1/2 Cups)","50g Corn Flour (1/3 Cup)","1/2 tsp Baking Soda","125g Butter (1/2 Cup)","75g Caster Sugar (1/2 Cup)","1 Large Egg","1 Lemon (Zest)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 180C/350F","position":1,"name":"Preheat oven to 180C/350F","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_1"},{"@type":"HowToStep","text":"Cream butter and sugar together in the bowl","position":2,"name":"Cream butter and sugar together in the bowl","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_2"},{"@type":"HowToStep","text":"Add your egg, and whisk it into your mixture.","position":3,"name":"Add your egg, and whisk it into your...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_3"},{"@type":"HowToStep","text":"Zest your lemon into the mix, once whisked.","position":4,"name":"Zest your lemon into the mix, once whisked.","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_4"},{"@type":"HowToStep","text":"Combine flour and baking soda and mix everything into a dough. At this stage, you may need to use your hands to combine it all.","position":5,"name":"Combine flour and baking soda and mix everything...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_5"},{"@type":"HowToStep","text":"Using your rolling pin, roll the dough out onto a floured surface. You're looking for a thickness of 5-10mm all over. This will make sure your Tantallon Cakes all cook and look the same.","position":6,"name":"Using your rolling pin, roll the dough out...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_6"},{"@type":"HowToStep","text":"Use your crinkle-edge cutter to cut out as many cakes as you can from your dough. Remove the remainder of the dough and roll it out again. Use your cutter again to cut out more cakes until you have used all of your dough.","position":7,"name":"Use your crinkle-edge cutter to cut out as...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_7"},{"@type":"HowToStep","text":"Cover your baking tray with a sheet of baking paper. This will make it easier for you to remove the cakes once baked.","position":8,"name":"Cover your baking tray with a sheet of...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_8"},{"@type":"HowToStep","text":"Using a butter knife or a spatula, lift each Tantallon Cake onto your covered baking tray.","position":9,"name":"Using a butter knife or a spatula, lift...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_9"},{"@type":"HowToStep","text":"Prick each cake with a fork with any pattern you like but do keep it simple.","position":10,"name":"Prick each cake with a fork with any...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_10"},{"@type":"HowToStep","text":"Bake in the preheated oven for 10-12 minutes.","position":11,"name":"Bake in the preheated oven for 10-12 minutes.","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_11"},{"@type":"HowToStep","text":"Once cooked, remove from the oven, dust with sugar then and allow to cool.","position":12,"name":"Once cooked, remove from the oven, dust with...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_12"},{"@type":"HowToStep","text":"We find that they taste even better the following day, but try your Tantallon cakes with a good, strong cup of tea and let us know what you think.","position":13,"name":"We find that they taste even better the...","url":"https://scottishscran.com/tantallon-cakes-recipe/#mv_create_139_13"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-05-16"}},{"site":"scottishscran","url":"https://scottishscran.com/chocolate-concrete/","rating":5.0,"ratingCount":2,"origin":"British","recipe":{"@type":"Recipe","name":"Classic Chocolate Concrete Recipe with Pink Custard","description":"Chocolate Concrete with Pink Custard is a deliciously chocolatey British pudding that has a crisp texture and rich taste. This joy to the nostalgic tastebuds is the perfect trip down memory lane for Brits who had school dinners longer ago than they care to remember!","image":"https://scottishscran.com/wp-content/uploads/2024/05/Chocolate-Concrete-and-Pink-Custard-Recipe-10-720x720.jpg","recipeYield":12,"prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT15M","recipeIngredient":["250g Plain Flour (2 Cups)","250g Granulated Sugar (1.5 Cups)","125g Unsalted Butter (0.5 Cup)","75g Cocoa (3/4 Cup)","600ml/1 Pint whole milk","2-3 tablespoons Caster Sugar (depending on taste preference)","1 Packet of Strawberry or Raspberry Blancmange (we use Pierce Duff’s 35g packet)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C/320F ","position":1,"name":"Preheat the oven to 160C/320F ","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_1"},{"@type":"HowToStep","text":"Grease a 20cm square tin with butter","position":2,"name":"Grease a 20cm square tin with butter","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_2"},{"@type":"HowToStep","text":"Mix the dry ingredients together","position":3,"name":"Mix the dry ingredients together","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_3"},{"@type":"HowToStep","text":"Melt the butter in a microwave safe bowl or on the stovetop","position":4,"name":"Melt the butter in a microwave safe bowl...","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_4"},{"@type":"HowToStep","text":"Pour the butter into the dry ingredients. Mix together. It will be very dry but slowly the wet butter will mix through.","position":5,"name":"Pour the butter into the dry ingredients. Mix...","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_5"},{"@type":"HowToStep","text":"Pour the wet crumbs into the greased tin and smooth down with the back of a large spoon until it is totally compacted. ","position":6,"name":"Pour the wet crumbs into the greased tin...","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_6"},{"@type":"HowToStep","text":"Bake in the oven for 20 minutes. It will still be soft when removed from the oven but will harden up as it cools.","position":7,"name":"Bake in the oven for 20 minutes. It...","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_7"},{"@type":"HowToStep","text":"Allow to cool in the tin and then turn out and slice.","position":8,"name":"Allow to cool in the tin and then...","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_8"},{"@type":"HowToStep","text":"Eat as is, or serve with pink custard.","position":9,"name":"Eat as is, or serve with pink custard.","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_9"},{"@type":"HowToStep","text":"Mix the packet and sugar together","position":10,"name":"Mix the packet and sugar together","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_10"},{"@type":"HowToStep","text":"Pour in a little of the milk and whisk so the powder is dissolved","position":11,"name":"Pour in a little of the milk and...","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_11"},{"@type":"HowToStep","text":"Gently heat the rest of the milk on the stovetop until hot but not boiling","position":12,"name":"Gently heat the rest of the milk on...","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_12"},{"@type":"HowToStep","text":"Add the mixture to it and continue to stir while it thickens. Serve.","position":13,"name":"Add the mixture to it and continue to...","url":"https://scottishscran.com/chocolate-concrete/#mv_create_142_13"}],"recipeCategory":"Desserts","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2024-05-30"}},{"site":"scottishscran","url":"https://scottishscran.com/pink-custard-recipe/","rating":4.7,"ratingCount":3,"origin":"British","recipe":{"@type":"Recipe","name":"Old School Pink Custard Recipe","description":"This pink custard is an old school favourite! Often found poured over chocolate concrete or sponge cake, it&#x27;s a classic that&#x27;s easy to make and can go with so many classic desserts.","image":"https://scottishscran.com/wp-content/uploads/2024/05/Chocolate-Concrete-and-Pink-Custard-Recipe-10-720x720.jpg","recipeYield":12,"prepTime":"PT1M","cookTime":"PT10M","totalTime":"PT11M","recipeIngredient":["600ml/1 Pint whole milk","2-3 tablespoons Caster Sugar (depending on taste preference)","1 Packet of Strawberry or Raspberry Blancmange (we use Pierce Duff’s 35g packet)"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix the packet of Blancmange and sugar together","position":1,"name":"Mix the packet of Blancmange and sugar together","url":"https://scottishscran.com/pink-custard-recipe/#mv_create_143_1"},{"@type":"HowToStep","text":"Pour in a little of the milk and whisk so the powder is dissolved","position":2,"name":"Pour in a little of the milk and...","url":"https://scottishscran.com/pink-custard-recipe/#mv_create_143_2"},{"@type":"HowToStep","text":"Gently heat the rest of the milk on the stovetop until hot but not boiling","position":3,"name":"Gently heat the rest of the milk on...","url":"https://scottishscran.com/pink-custard-recipe/#mv_create_143_3"},{"@type":"HowToStep","text":"Add the mixture to it and continue to stir while it thickens. ","position":4,"name":"Add the mixture to it and continue to...","url":"https://scottishscran.com/pink-custard-recipe/#mv_create_143_4"},{"@type":"HowToStep","text":"Serve over your favourite classic dessert!","position":5,"name":"Serve over your favourite classic dessert!","url":"https://scottishscran.com/pink-custard-recipe/#mv_create_143_5"}],"recipeCategory":"Desserts","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2024-06-03"}},{"site":"scottishscran","url":"https://scottishscran.com/rumbledethumps-recipe/","rating":4.5,"ratingCount":16,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Rumbledethumps Recipe","description":"Rumbledethumps is a Scottish side dish consisting of creamy mashed potato, with sliced cabbage and sometimes fried onions stirred through it, before it&#x27;s topped with cheese and baked in the oven.","image":"https://scottishscran.com/wp-content/uploads/2023/04/Scottish-Rumbledethumps-Recipe-18-720x720.jpg","recipeYield":4,"prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","recipeIngredient":["1kg of potatoes (approx 2lbs)","1 savoy cabbage (250g or 0.5lb)","75g of butter (0.1lb)","100g of mature cheddar cheese (0.2lb)","2 small onions (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare the potatoes by peeling them and chopping them up. ","position":1,"name":"Prepare the potatoes by peeling them and chopping...","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_1"},{"@type":"HowToStep","text":"Boil the potatoes for 15-20 mins until they are soft.","position":2,"name":"Boil the potatoes for 15-20 mins until they...","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_2"},{"@type":"HowToStep","text":"Slice the onion if you are using it and fry it until softened. Then set aside.","position":3,"name":"Slice the onion if you are using it...","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_3"},{"@type":"HowToStep","text":"Slice the cabbage roughly and cook in 50g butter until it is softened. It will seem like a lot but don't worry; it wilts down in the pan and then again when you stir it with the potatoes.","position":4,"name":"Slice the cabbage roughly and cook in 50g...","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_4"},{"@type":"HowToStep","text":"Once the potatoes are ready, mash them up with the remaining butter and season them to taste. ","position":5,"name":"Once the potatoes are ready, mash them up...","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_5"},{"@type":"HowToStep","text":"Preheat the oven to 180C","position":6,"name":"Preheat the oven to 180C","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_6"},{"@type":"HowToStep","text":"Mix the cooked cabbage and the onion through the mashed potatoes. ","position":7,"name":"Mix the cooked cabbage and the onion through...","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_7"},{"@type":"HowToStep","text":"Put the potato and cabbage mixture into an ovenproof dish.","position":8,"name":"Put the potato and cabbage mixture into an...","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_8"},{"@type":"HowToStep","text":"Top with grated cheese and then bake for 15-20 mins or until the cheese has melted and turned golden brown.","position":9,"name":"Top with grated cheese and then bake for...","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_9"},{"@type":"HowToStep","text":"Serve with your chosen main meal.","position":10,"name":"Serve with your chosen main meal.","url":"https://scottishscran.com/rumbledethumps-recipe/#mv_create_104_10"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-04-24"}},{"site":"scottishscran","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/","rating":4.7,"ratingCount":3,"origin":"British","recipe":{"@type":"Recipe","name":"Easy Cheese and Marmite Scones Recipe","description":"These Cheese and Marmite Scones combine three of our favourite things... cheese, marmite, and scones! \n\nThey&#x27;re the perfect savoury snack, or lovely served with soup. \n\nA great treat for Marmite-lovers but also one to try for those on the fence, as the Marmite can be as subtle or strong as you like, but adds a definite tasty kick to ordinary cheese scones.","image":"https://scottishscran.com/wp-content/uploads/2022/09/Cheese-and-Marmite-Scones-Recipe-34-720x720.jpg","recipeYield":12,"prepTime":"PT20M","cookTime":"PT12M","totalTime":"PT32M","recipeIngredient":["500g (4 Cups) Self Raising Flour","4 tsp Baking Powder","100g (1/4 Cup) Cold Cubed Butter","350ml whole milk approx","150g (1 Cup) Grated Mature Cheddar Cheese","2-3 Tbsp Marmite*"],"recipeInstructions":[{"@type":"HowToStep","text":"Pre-heat the oven to 180C Fan or 200C normal (350/390F)","position":1,"name":"Pre-heat the oven to 180C Fan or 200C...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_1"},{"@type":"HowToStep","text":"Rub the cold butter and flour together until it resembles breadcrumbs. You can use your fingertips, or a Pastry Blender to start with and then your fingers to get finer crumbs. ","position":2,"name":"Rub the cold butter and flour together until...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_2"},{"@type":"HowToStep","text":"Stir in the baking powder.","position":3,"name":"Stir in the baking powder.","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_3"},{"@type":"HowToStep","text":"Add the cheese and stir it through. ","position":4,"name":"Add the cheese and stir it through. ","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_4"},{"@type":"HowToStep","text":"Heat milk in a microwave safe bowl or jug until it is just warm, around 30-60 seconds. Add 2 tbsp of Marmite and stir thoroughly. ","position":5,"name":"Heat milk in a microwave safe bowl or...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_5"},{"@type":"HowToStep","text":"Make a well in the flour mix and pour in the milk and marmite mixture, reserving 1 tbsp to brush over the scones before baking. ","position":6,"name":"Make a well in the flour mix and...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_6"},{"@type":"HowToStep","text":"Use a butter knife to bring the mixture together. If you’re adding the third tbsp of Marmite then drizzle over when half combined. ","position":7,"name":"Use a butter knife to bring the mixture...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_7"},{"@type":"HowToStep","text":"Tip the mixture onto a floured surface and use your fingertips to make sure it’s fully combined, handily it as little as possible. ","position":8,"name":"Tip the mixture onto a floured surface and...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_8"},{"@type":"HowToStep","text":"Form the whole mixture into a flat square or circle just over an inch or so thick. ","position":9,"name":"Form the whole mixture into a flat square...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_9"},{"@type":"HowToStep","text":"Use a scone cutter or large glass rim dusted with flour to cut the mixture into individual scones. Do not twist when pulling up the cutter/glass as this can lead to the scones becoming crooked as they rise. Reform the dough as necessary but continue to handle as little as possible. ","position":10,"name":"Use a scone cutter or large glass rim...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_10"},{"@type":"HowToStep","text":"Arrange the scones evenly spaced on a baking tray and brush the top of the scones with the remaining milk mixture, and sprinkle a but of extra cheese on top of each if you like. ","position":11,"name":"Arrange the scones evenly spaced on a baking...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_11"},{"@type":"HowToStep","text":"Bake for 12-15 minutes in the middle of the oven. You’ll know they’re done when the bottom goes slightly brown and if you tap it the scone sounds hollow. ","position":12,"name":"Bake for 12-15 minutes in the middle of...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_12"},{"@type":"HowToStep","text":"Transfer to a wire rack to cool, although they taste delicious when still warm from the oven!","position":13,"name":"Transfer to a wire rack to cool, although...","url":"https://scottishscran.com/cheese-and-marmite-scones-recipe/#mv_create_76_13"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2022-09-01"}},{"site":"scottishscran","url":"https://scottishscran.com/haggis-and-cheese-scones/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Haggis and Cheese Scone Recipe","description":"Haggis &amp; Cheese Scones are a great way to use up leftover haggis, or make a hearty scone to eat on it&#x27;s own or go alongside a soup or stew.","image":"https://scottishscran.com/wp-content/uploads/2024/06/Cheese-and-Haggis-Scones-28-720x720.jpg","recipeYield":12,"prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["500g (4 Cups) Self Raising Flour","4 tsp Baking Powder","100g (1/4 Cup) Cold Cubed Butter","350ml whole milk approx","150g (1 Cup) Grated Mature Cheddar Cheese","250g haggis"],"recipeInstructions":[{"@type":"HowToStep","text":"Pre-heat the oven to 180C Fan or 200C normal (350/390F)","position":1,"name":"Pre-heat the oven to 180C Fan or 200C...","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_1"},{"@type":"HowToStep","text":"Rub the cold butter and flour together until it resembles breadcrumbs. You can use your fingertips, or a Pastry Blender to start with and then your fingers to get finer crumbs.","position":2,"name":"Rub the cold butter and flour together until...","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_2"},{"@type":"HowToStep","text":"Stir in the baking powder.","position":3,"name":"Stir in the baking powder.","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_3"},{"@type":"HowToStep","text":"Add the cheese and stir it through.","position":4,"name":"Add the cheese and stir it through.","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_4"},{"@type":"HowToStep","text":"Add the haggis and stir through.","position":5,"name":"Add the haggis and stir through.","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_5"},{"@type":"HowToStep","text":"Make a well in the flour mix and pour in the milk, leaving a little left just in case it’s not needed.","position":6,"name":"Make a well in the flour mix and...","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_6"},{"@type":"HowToStep","text":"Use a butter knife to bring the mixture together. Add the extra milk if it seems too dry.","position":7,"name":"Use a butter knife to bring the mixture...","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_7"},{"@type":"HowToStep","text":"Tip the mixture onto a floured surface and use your fingertips to make sure it’s fully combined, handily it as little as possible. Form the whole mixture into a flat square or circle just over an inch or so thick.","position":8,"name":"Tip the mixture onto a floured surface and...","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_8"},{"@type":"HowToStep","text":"Use a scone cutter or large glass rim dusted with flour to cut the mixture into individual scones. Do not twist when pulling up the cutter/glass as this can lead to the scones becoming crooked as they rise. Reform the dough as necessary but continue to handle as little as possible.","position":9,"name":"Use a scone cutter or large glass rim...","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_9"},{"@type":"HowToStep","text":"Arrange the scones evenly spaced on a baking tray and brush the top of the scones with milk, and sprinkle a but of extra cheese on top of each if you like.","position":10,"name":"Arrange the scones evenly spaced on a baking...","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_10"},{"@type":"HowToStep","text":"Bake for 15 minutes in the middle of the oven. You’ll know they’re done when the bottom goes slightly brown and if you tap it the scone sounds hollow. It depends a little on the size of them.","position":11,"name":"Bake for 15 minutes in the middle of...","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_11"},{"@type":"HowToStep","text":"Best eaten with butter straight from the oven!","position":12,"name":"Best eaten with butter straight from the oven!","url":"https://scottishscran.com/haggis-and-cheese-scones/#mv_create_144_12"}],"recipeCategory":"Savoury Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-06-19"}},{"site":"scottishscran","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/","rating":4.3,"ratingCount":3,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Haggis and Cheese Turnovers Recipe","description":"Haggis and Cheese Turnovers are made by taking a square of pastry, adding Haggis and your favourite cheese diagonally across it, and folding two opposing corners in to create the &quot;turnover&quot;. They&#x27;re quick and easy to make and are perfect for a warm lunch or a snack.\n\nWe love using Haggis in lots of different dishes, but sometimes we&#x27;ll have a little leftover, and that&#x27;s where these tasty pastry treats come in. \n\nThey&#x27;re tasty, easy to make, and can potentially save you from wasting something delicious. All great reasons in our book!","image":"https://scottishscran.com/wp-content/uploads/2023/08/Haggis-and-Cheese-Turnovers-Recipe-37-720x720.jpg","recipeYield":6,"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["375g pastry (one pack of ready-rolled pastry)","100g grated strong cheddar cheese","150g Haggis (or whatever you have as a leftover)","1 whisked egg","3 tablespoons of Onion Marmalade *optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 210 degrees celcius or 190 if you are using a fan-assisted oven.","position":1,"name":"Preheat the oven to 210 degrees celcius or...","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_1"},{"@type":"HowToStep","text":"Line your chosen baking tray with parchment paper so the pastries don’t stick - some pre-rolled pastry comes in paper that can be used for this already.","position":2,"name":"Line your chosen baking tray with parchment paper...","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_2"},{"@type":"HowToStep","text":"Take the pastry and roll out if necessary, then cut it into 6 equal squares. You can use a knife or even a pizza cutter for ease. Then add them to your large baking sheet.","position":3,"name":"Take the pastry and roll out if necessary,...","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_3"},{"@type":"HowToStep","text":"If you're using chutney spread it in a diagonal line on the pastry. Spread the haggis evenly over the 6 square, again diagonally.","position":4,"name":"If you're using chutney spread it in a...","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_4"},{"@type":"HowToStep","text":"Sprinkle the cheese on top of the haggis.","position":5,"name":"Sprinkle the cheese on top of the haggis.","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_5"},{"@type":"HowToStep","text":"Fold one corner of the pastry into the centre of the square, and bring the other corner to meet it. You can dab/rub a little water on the bottom later to join them together if necessary.","position":6,"name":"Fold one corner of the pastry into the...","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_6"},{"@type":"HowToStep","text":"Transfer to the baking tray if not already there and brush egg wash on each pastry.","position":7,"name":"Transfer to the baking tray if not already...","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_7"},{"@type":"HowToStep","text":"Bake for 15-20 minutes until the pastry turns golden brown and the haggis is piping hot.","position":8,"name":"Bake for 15-20 minutes until the pastry turns...","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_8"},{"@type":"HowToStep","text":"After removing from the oven cool them on a wire rack so the pastry doesn't go soggy.","position":9,"name":"After removing from the oven cool them on...","url":"https://scottishscran.com/haggis-and-cheese-turnovers-recipe/#mv_create_125_9"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-08-09"}},{"site":"scottishscran","url":"https://scottishscran.com/how-to-make-porridge/","rating":4.5,"ratingCount":19,"origin":"Scottish","recipe":{"@type":"Recipe","name":"How to Make Porridge - Scottish Porridge Recipe","description":"You might think you know how to make porridge, but you could be surprised! There are actually lots of little things you can do and change to make the perfect porridge. \n\nWe think the perfect porridge is a mix of water, milk, and oats. The amounts of each can vary but use our recipe as a starting point and then adapt it to your own tastes.","image":"https://scottishscran.com/wp-content/uploads/2023/06/Porridge-1200-5-720x720.jpg","recipeYield":4,"prepTime":"PT2M","cookTime":"PT5M","totalTime":"PT7M","recipeIngredient":["200g (2 1/2 cups) porridge oats","360ml (1 ½ cups) semi skimmed milk","360ml (1 ½ cups) water"],"recipeInstructions":[{"@type":"HowToStep","text":"Add all ingredients to a large saucepan and stir together.","position":1,"name":"Add all ingredients to a large saucepan and...","url":"https://scottishscran.com/how-to-make-porridge/#mv_create_120_1"},{"@type":"HowToStep","text":"Bring to a simmer over a low-medium heat. ","position":2,"name":"Bring to a simmer over a low-medium heat. ","url":"https://scottishscran.com/how-to-make-porridge/#mv_create_120_2"},{"@type":"HowToStep","text":"Continue to simmer, stirring frequently, for another 5-7 minutes until the oats have softened and the porridge is creamy.","position":3,"name":"Continue to simmer, stirring frequently, for another 5-7...","url":"https://scottishscran.com/how-to-make-porridge/#mv_create_120_3"},{"@type":"HowToStep","text":"Serve with your favourite toppings.","position":4,"name":"Serve with your favourite toppings.","url":"https://scottishscran.com/how-to-make-porridge/#mv_create_120_4"},{"@type":"HowToStep","text":"Add all ingredients to a microwave safe bowl and stir.","position":5,"name":"Add all ingredients to a microwave safe bowl...","url":"https://scottishscran.com/how-to-make-porridge/#mv_create_120_5"},{"@type":"HowToStep","text":"Microwave for 2 minutes, stir, then microwave for another 1 minute and 30 seconds.","position":6,"name":"Microwave for 2 minutes, stir, then microwave for...","url":"https://scottishscran.com/how-to-make-porridge/#mv_create_120_6"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Scottish Scran - Phil","datePublished":"2023-07-28"}},{"site":"scottishscran","url":"https://scottishscran.com/treacle-scones-recipe/","rating":4.4,"ratingCount":9,"origin":"British","recipe":{"@type":"Recipe","name":"Delicious Treacle Scones Recipe","description":"Treacle scones are made much the same as the original, but with the addition of black treacle and delicious spices like cinnamon, nutmeg, and ginger, giving them a pumpkin spice sort of taste!","image":"https://scottishscran.com/wp-content/uploads/2022/05/Treacle-Scones-Recipe-14-720x720.jpg","recipeYield":9,"prepTime":"PT25M","cookTime":"PT15M","totalTime":"PT40M","recipeIngredient":["360g self-raising flour (plus extra for dusting) (2 ¾ cups)","2 tbsp light brown sugar","¼ tsp salt","½ tsp cinnamon","½ tsp ground ginger","¼ tsp nutmeg","60g butter (cold, chopped) (1/4 cup + 1 tsp)","2 tbsp black treacle","200ml whole milk (plus extra for brushing – optional) (3/4 cup + 2 tbsp)"],"recipeInstructions":[{"@type":"HowToStep","text":"Line a baking tray with baking paper and preheat the oven to 190C.","position":1,"name":"Line a baking tray with baking paper and...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_1"},{"@type":"HowToStep","text":"Sieve the flour into a large mixing bowl. Add the sugar, salt, cinnamon, ginger and nutmeg. Whisk well to combine.","position":2,"name":"Sieve the flour into a large mixing bowl....","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_2"},{"@type":"HowToStep","text":"Add the butter and rub this into the flour with your fingertips until well incorporated.","position":3,"name":"Add the butter and rub this into the...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_3"},{"@type":"HowToStep","text":"Add the milk and treacle to a saucepan and stir together over a medium heat until combined.","position":4,"name":"Add the milk and treacle to a saucepan...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_4"},{"@type":"HowToStep","text":"Make a well in the centre of the flour mixture and pour in the milk/treacle mixture.","position":5,"name":"Make a well in the centre of the...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_5"},{"@type":"HowToStep","text":"Stir with a wooden spoon until everything comes together into a soft dough. You can switch to using your hands once the dough is no longer sticky.","position":6,"name":"Stir with a wooden spoon until everything comes...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_6"},{"@type":"HowToStep","text":"Turn the dough out onto a lightly floured surface and shape into a ball. Then using your hands or a rolling pin, squash it down into a disk approx. 1 inch thick.","position":7,"name":"Turn the dough out onto a lightly floured...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_7"},{"@type":"HowToStep","text":"Dip a round metal cutter into your flour, then use it to cut rounds out of the dough. You may need to regather and squash down the dough a few times.","position":8,"name":"Dip a round metal cutter into your flour,...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_8"},{"@type":"HowToStep","text":"Place the scones onto your prepared baking sheet. You can brush the tops with some milk for a shiny finish if desired.","position":9,"name":"Place the scones onto your prepared baking sheet....","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_9"},{"@type":"HowToStep","text":"Bake for 15-18 minutes or until risen and golden.","position":10,"name":"Bake for 15-18 minutes or until risen and...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_10"},{"@type":"HowToStep","text":"Transfer the scones to a wire rack to cool before serving with butter, jam, clotted cream or your favourite toppings.","position":11,"name":"Transfer the scones to a wire rack to...","url":"https://scottishscran.com/treacle-scones-recipe/#mv_create_70_11"}],"author":"Phil &amp; Sonja","datePublished":"2022-05-13"}},{"site":"scottishscran","url":"https://scottishscran.com/the-best-haggis-pizza/","rating":4.5,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"The Best Haggis Pizza Recipes","description":"Here are two ways to make the best haggis pizza, perfect for all the family! The first is a meat feast of a pizza. The second is a little more refined with a gloriously rich creamy whisky sauce with a wee kick.\n\nWe used a 12-inch premade base for speed and ease, but you can prepare any base you love and follow the instructions below.","image":"https://scottishscran.com/wp-content/uploads/2024/06/Haggis-Pizza-01-720x720.jpg","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["100g mozzarella","50g bacon lardons","50g pepperoni/salami","100g haggis","1/4 red onion - thinly sliced","5 Tbsp Passata or your favourite pizza sauce","150ml double cream ","3 tbsp whisky","1 tsp Dijon mustard","1 tbsp butter","Salt and pepper to taste","100g haggis","100g mozzarella","4 rashers of streaky bacon","1/4 red onion - thinly sliced"],"recipeInstructions":[{"@type":"HowToStep","text":"Spread the passata or pizza sauce of choice liberally over the pizza base.","position":1,"name":"Spread the passata or pizza sauce of choice...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_1"},{"@type":"HowToStep","text":"Add the pepperoni/salami.","position":2,"name":"Add the pepperoni/salami.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_2"},{"@type":"HowToStep","text":"Add the bacon lardons.","position":3,"name":"Add the bacon lardons.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_3"},{"@type":"HowToStep","text":"Crumble the haggis evenly over the top.","position":4,"name":"Crumble the haggis evenly over the top.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_4"},{"@type":"HowToStep","text":"Spread mozzarella over the top.","position":5,"name":"Spread mozzarella over the top.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_5"},{"@type":"HowToStep","text":"Bake for the required amount of time for the pizza base you’re using.","position":6,"name":"Bake for the required amount of time for...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_6"},{"@type":"HowToStep","text":"Slice and serve","position":7,"name":"Slice and serve","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_7"},{"@type":"HowToStep","text":"Heat a saucepan to a medium heat.","position":8,"name":"Heat a saucepan to a medium heat.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_8"},{"@type":"HowToStep","text":"Melt butter.","position":9,"name":"Melt butter.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_9"},{"@type":"HowToStep","text":"Add whisky and allow to burn off the alcohol a little but not boil.","position":10,"name":"Add whisky and allow to burn off the...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_10"},{"@type":"HowToStep","text":"Add cream and Dijon mustard and stir until thick.","position":11,"name":"Add cream and Dijon mustard and stir until...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_11"},{"@type":"HowToStep","text":"Season with salt and pepper to taste.","position":12,"name":"Season with salt and pepper to taste.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_12"},{"@type":"HowToStep","text":"Allow it to cool a little, at least before using.","position":13,"name":"Allow it to cool a little, at least...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_13"},{"@type":"HowToStep","text":"Spread sauce liberally over the pizza sauce, saving some for drizzling on top.","position":14,"name":"Spread sauce liberally over the pizza sauce, saving...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_14"},{"@type":"HowToStep","text":"Add bacon (we pre-cook the bacon if it’s a pre-made pizza base and will have a short cooking time, or put it on raw if the pizza will be cooking for longer in the oven).","position":15,"name":"Add bacon (we pre-cook the bacon if it’s...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_15"},{"@type":"HowToStep","text":"Crumble the haggis over the base evenly.","position":16,"name":"Crumble the haggis over the base evenly.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_16"},{"@type":"HowToStep","text":"Add slivers of red onion.","position":17,"name":"Add slivers of red onion.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_17"},{"@type":"HowToStep","text":"Top with mozzarella.","position":18,"name":"Top with mozzarella.","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_18"},{"@type":"HowToStep","text":"Bake for the required time to cook the base and top ingredients, with the haggis piping hot.","position":19,"name":"Bake for the required time to cook the...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_19"},{"@type":"HowToStep","text":"Drizzle the remaining sauce over the top. If the sauce has thickened significantly, you may need to reheat it. ","position":20,"name":"Drizzle the remaining sauce over the top. If...","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_20"},{"@type":"HowToStep","text":"Slice and serve","position":21,"name":"Slice and serve","url":"https://scottishscran.com/the-best-haggis-pizza/#mv_create_145_21"}],"recipeCategory":"Mains","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-06-28"}},{"site":"scottishscran","url":"https://scottishscran.com/haggis-pakora-recipe/","rating":4.5,"ratingCount":4,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Haggis Pakora Recipe","description":"Haggis Pakora is the perfect fusion of Scottish and Indian cuisines. The earthy, peppery taste of Haggis, surrounded by the crispy spiced batter, provides a crunch and flavour that makes these two key ingredients work perfectly together.","image":"https://scottishscran.com/wp-content/uploads/2024/09/Haggis-pakoras-1200-15-720x720.jpg","recipeYield":14,"prepTime":"PT25M","cookTime":"PT2M","totalTime":"PT25M","recipeIngredient":["400g/14oz haggis","150g gram flour (1 cup + 3 tbsp)","50g rice flour (1/3 cup + 1 tbsp)","2 tsp chilli powder","½ tsp garam masala","½ tsp cumin","¼ tsp garlic powder","¼ turmeric","¼ tsp asafoetida (optional)","1 ½ tsp salt","165-185ml water (2/3-3/4 cup)","Vegetable oil, for frying"],"recipeInstructions":[{"@type":"HowToStep","text":"Slice the haggis into approximately 14 pieces.","position":1,"name":"Slice the haggis into approximately 14 pieces.","url":"https://scottishscran.com/haggis-pakora-recipe/#mv_create_147_1"},{"@type":"HowToStep","text":"Add the flours, spices, and salt to a mixing bowl and whisk to combine.","position":2,"name":"Add the flours, spices, and salt to a...","url":"https://scottishscran.com/haggis-pakora-recipe/#mv_create_147_2"},{"@type":"HowToStep","text":"Gradually add the water, stirring as you go, until you have a thick, smooth batter.","position":3,"name":"Gradually add the water, stirring as you go,...","url":"https://scottishscran.com/haggis-pakora-recipe/#mv_create_147_3"},{"@type":"HowToStep","text":"Dip each haggis piece into the batter to full coat it. Place the coated pieces onto a chopping board or tray lined with parchment paper ready for frying.","position":4,"name":"Dip each haggis piece into the batter to...","url":"https://scottishscran.com/haggis-pakora-recipe/#mv_create_147_4"},{"@type":"HowToStep","text":"Fill a deep frying pan or pot with enough vegetable oil to fully submerge the pakoras. Heat on a high setting, using a meat thermometer to monitor the temperature. The oil is ready for frying when it reaches 190C/374F.","position":5,"name":"Fill a deep frying pan or pot with...","url":"https://scottishscran.com/haggis-pakora-recipe/#mv_create_147_5"},{"@type":"HowToStep","text":"Carefully drop the coated haggis pieces into the hot oil and fry for 2 minutes. You may find it easier to work in two or three batches.","position":6,"name":"Carefully drop the coated haggis pieces into the...","url":"https://scottishscran.com/haggis-pakora-recipe/#mv_create_147_6"},{"@type":"HowToStep","text":"Use a slotted spoon to remove the pakoras from the oil and drain them on a plate lined with kitchen paper.","position":7,"name":"Use a slotted spoon to remove the pakoras...","url":"https://scottishscran.com/haggis-pakora-recipe/#mv_create_147_7"},{"@type":"HowToStep","text":"Serve with your favourite dips and sides, such as sweet chilli sauce, raita, fresh coriander, lime wedges, and naan bread.","position":8,"name":"Serve with your favourite dips and sides, such...","url":"https://scottishscran.com/haggis-pakora-recipe/#mv_create_147_8"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-09-12"}},{"site":"scottishscran","url":"https://scottishscran.com/mint-aero-traybake-recipe/","rating":4.7,"ratingCount":38,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy No-Bake Mint Aero Traybake Recipe","description":"Mint Aero Traybake is a delicious combination of mint and chocolate, and a super-easy no-bake slice to make! You can use either a Mint Aero bar or Mint Aero Bubbles, whichever you prefer. Either way, we think you&#x27;ll love this easy treat!","image":"https://scottishscran.com/wp-content/uploads/2022/03/Mint-Aero-Traybake-Recipe-15-720x720.jpg","recipeYield":16,"prepTime":"PT25M","cookTime":"PT35M","totalTime":"PT3H","recipeIngredient":["100g unsalted butter (1/3 cup + 2 tbsp)","100g golden syrup (1/3 cup)","200g digestive biscuits (1 2/3 cups)","150g dark chocolate (¾ cup + 1 tbsp)","150g milk chocolate (¾ cup + 1 tbsp)","125g/4.4oz Mint Aero Bubbles","175g milk chocolate (1 cup)","175g white chocolate (1 cup)","A few drops of green food colouring","125g/4.4oz Mint Aero Bubbles"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease and line an 8x8” square baking tin with baking paper.","position":1,"name":"Grease and line an 8x8” square baking tin...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_1"},{"@type":"HowToStep","text":"Place the digestive biscuits in a ziplock bag and break them down into crumbs by bashing them with a rolling pin. You can leave a few larger chunks if preferred.","position":2,"name":"Place the digestive biscuits in a ziplock bag...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_2"},{"@type":"HowToStep","text":"Add the butter and golden syrup to a large saucepan. Place over a low-medium heat, stirring frequently until the butter has completely melted.","position":3,"name":"Add the butter and golden syrup to a...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_3"},{"@type":"HowToStep","text":"Place the dark chocolate and milk chocolate into a bowl and melt in the microwave in 30 second bursts, stirring in between.","position":4,"name":"Place the dark chocolate and milk chocolate into...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_4"},{"@type":"HowToStep","text":"Pour the melted chocolate into the saucepan with the butter/syrup mixture and stir well to combine.","position":5,"name":"Pour the melted chocolate into the saucepan with...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_5"},{"@type":"HowToStep","text":"Add the crushed digestive biscuits and stir again.","position":6,"name":"Add the crushed digestive biscuits and stir again.","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_6"},{"@type":"HowToStep","text":"Transfer the mixture into your prepared tin, smoothing in down into a compact even layer with the back of a spoon. Set this aside to cool for 30 minutes.","position":7,"name":"Transfer the mixture into your prepared tin, smoothing...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_7"},{"@type":"HowToStep","text":"Once the traybake has cooled a little, press the Aero Bubbles all the way into the biscuit layer before smoothing over the top again with the back of a spoon.","position":8,"name":"Once the traybake has cooled a little, press...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_8"},{"@type":"HowToStep","text":"To make the topping, add the milk chocolate to one bowl and the white chocolate to another. Melt both in the microwave in 30 second bursts.","position":9,"name":"To make the topping, add the milk chocolate...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_9"},{"@type":"HowToStep","text":"Add the few drops of green food colouring to the white chocolate and stir well.","position":10,"name":"Add the few drops of green food colouring...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_10"},{"@type":"HowToStep","text":"Place alternating spoonfuls of the milk chocolate and white chocolate all over the traybake.","position":11,"name":"Place alternating spoonfuls of the milk chocolate and...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_11"},{"@type":"HowToStep","text":"Then take a skewer or cocktail stick and move it in a swirling motion all over the chocolate to create a marbled effect.","position":12,"name":"Then take a skewer or cocktail stick and...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_12"},{"@type":"HowToStep","text":"Put the traybake in the fridge for about 5 minutes so the chocolate can firm up slightly. Then place the remaining Aero Bubbles on top.","position":13,"name":"Put the traybake in the fridge for about...","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_13"},{"@type":"HowToStep","text":"Refrigerate for 2 hours before slicing.","position":14,"name":"Refrigerate for 2 hours before slicing.","url":"https://scottishscran.com/mint-aero-traybake-recipe/#mv_create_64_14"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2022-03-31"}},{"site":"scottishscran","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/","rating":4.5,"ratingCount":50,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy No-Bake Mint Aero Cheesecake Recipe","description":"This Mint Aero Cheesecake is a refreshing and delicious dessert! It&#x27;s an easy no-bake recipe that&#x27;s sure to impress and be a favourite with anyone who loves a chocolate and mint combination.","image":"https://scottishscran.com/wp-content/uploads/2021/03/Mint-Aero-Cheesecake-Recipe-104-720x720.jpg","recipeYield":12,"prepTime":"PT30M","totalTime":"PT6H30M","recipeIngredient":["300g digestive biscuits (plain or chocolate coated)","100g (7tbsp) butter","400g (1 2/3 cups) cream cheese","500ml (2 1/4 cups) double cream","1/2 tsp peppermint essence","50g (7 tbsp) icing sugar","200g Mint Aero Bars","Mint Aero Bars or Bubbles to decorate"],"recipeInstructions":[{"@type":"HowToStep","text":"Crush the biscuits by putting them in a bag and bashing with a rolling in or tin can, or blitzing them in a blender. You want a fine crumb.","position":1,"name":"Crush the biscuits by putting them in a...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_1"},{"@type":"HowToStep","text":"Melt the butter and mix it with the crushed biscuits.","position":2,"name":"Melt the butter and mix it with the...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_2"},{"@type":"HowToStep","text":"Tip the mixture into the bottom of the springform pan and press down evenly with the back of a large spoon. Put in the fridge to chill.","position":3,"name":"Tip the mixture into the bottom of the...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_3"},{"@type":"HowToStep","text":"Meanwhile, add the cream cheese to a large bowl with the sugar and peppermint essence and gently mix it together.","position":4,"name":"Meanwhile, add the cream cheese to a large...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_4"},{"@type":"HowToStep","text":"In a separate bowl, beat the cream until it thickens and forms soft peaks.","position":5,"name":"In a separate bowl, beat the cream until...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_5"},{"@type":"HowToStep","text":"Crush the Mint Aero Bars using a bag and rolling pin. You want bigger chunks so we recommend this rather than blending.","position":6,"name":"Crush the Mint Aero Bars using a bag...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_6"},{"@type":"HowToStep","text":"Add the cream and the crushed chocolate bars to the cream cheese mixture and gently mix it all together until fully combined.","position":7,"name":"Add the cream and the crushed chocolate bars...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_7"},{"@type":"HowToStep","text":"Layer it on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with the offset spatula and life then bang one or twice down on the benchtop to get rid of any air bubbles.","position":8,"name":"Layer it on top of your biscuit base....","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_8"},{"@type":"HowToStep","text":"Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.","position":9,"name":"Put in the fridge to set for a...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_9"},{"@type":"HowToStep","text":"Once it’s set you can decorate however you like. We used Mint Aero Bubbles around the top of the cheesecake with more crushed in the middle, but you could also top with piped wiped cream and pieces of Mint Aero, drizzle melted chocolate over it, or whatever else!","position":10,"name":"Once it’s set you can decorate however you...","url":"https://scottishscran.com/mint-aero-cheesecake-recipe/#mv_create_46_10"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","keywords":"mint aero chocolate, cheesecake","author":"Phil &amp; Sonja","datePublished":"2021-03-25"}},{"site":"scottishscran","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/","rating":5.0,"ratingCount":3,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Haggis Sausage Rolls Recipe","description":"Haggis Sausage Rolls are so easy to make but are a great twist on the usual sausage rolls. They’re a fun way to introduce haggis to people who may not be so keen, or use up any leftover haggis you might have. \n\nThis Haggis Sausage Rolls recipe is packed with flavour and you can add even more by putting in an Onion Marmalade or Chutney, or another condiment you prefer.","image":"https://scottishscran.com/wp-content/uploads/2023/06/Haggis-Sausage-Roll-11-720x720.jpg","recipeYield":8,"prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["400g Haggis","300g Pork Sausage Meat*","320g puff pastry (pre-made sheet)","3 tbsp onion marmalade *optional","1 beaten egg or 1 tablespoon of milk *optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Pre-heat oven to 400F/200C","position":1,"name":"Pre-heat oven to 400F/200C","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_1"},{"@type":"HowToStep","text":"Crumble the haggis in a large bowl. Add the sausage meat and mix it together, using your hands if necessary.","position":2,"name":"Crumble the haggis in a large bowl. Add...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_2"},{"@type":"HowToStep","text":"If using, spread the onion marmalade along the pastry, just to one side of the middle","position":3,"name":"If using, spread the onion marmalade along the...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_3"},{"@type":"HowToStep","text":"Use your hands or a large spoon to place the meat along the middle of one side of the pastry. Shape it into an even sausage and make sure it’s compacted together without air pockets, although you don’t want it to be super firm.","position":4,"name":"Use your hands or a large spoon to...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_4"},{"@type":"HowToStep","text":"Fold the pastry over the sausage filling so that it is snug against the meat but not stretched.","position":5,"name":"Fold the pastry over the sausage filling so...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_5"},{"@type":"HowToStep","text":"Cut off any excess pastry, leaving enough to seal the pastry together. You can do this by slightly wetting the pastry, pressing it gently together and rolling the seal underneath the pastry, or by pressing along it with a fork so it has almost a little handle along the side.","position":6,"name":"Cut off any excess pastry, leaving enough to...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_6"},{"@type":"HowToStep","text":"Slice into pieces with a serrated knife with a slicing motion so as not to squash them.","position":7,"name":"Slice into pieces with a serrated knife with...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_7"},{"@type":"HowToStep","text":"Space evenly on a baking tray and brush with the beaten egg or milk if using.","position":8,"name":"Space evenly on a baking tray and brush...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_8"},{"@type":"HowToStep","text":"Bake for 20 or 30 minutes or until the pastry is golden and the centre of the sausage roll is cooked through and piping hot. Adjust the time for size.","position":9,"name":"Bake for 20 or 30 minutes or until...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_9"},{"@type":"HowToStep","text":"Let them cool for a minute after removing from the oven, and then place on a plate or wire rack with a paper towel spread over it to soak up any excess fat from the meat and haggis, before serving.","position":10,"name":"Let them cool for a minute after removing...","url":"https://scottishscran.com/haggis-sausage-rolls-recipe/#mv_create_112_10"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"haggis sausage rolls recipe, haggis recipes, scottish recipes","author":"Phil &amp; Sonja","datePublished":"2023-06-08"}},{"site":"scottishscran","url":"https://scottishscran.com/haggis-bon-bons-recipe/","rating":4.7,"ratingCount":18,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy &amp; Tasty Haggis Bon Bons Recipe","description":"Haggis Bon Bons are great for pre-dinner nibbles, as a starter, and part of a Burn’s Supper of course!\n\nThe good thing about this haggis bon bons recipe is that you can even make it vegetarian or vegan if you like too.","image":"https://scottishscran.com/wp-content/uploads/2021/03/Haggis-Bon-Bons-Recipe-73-720x720.jpg","recipeYield":16,"prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":["400g haggis (meat or vegetarian)","3 eggs","1/2 cup flour","1/2 cup breadcrumbs (plain or golden, we prefer golden)","1tsp smoked paprika *optional","2 tbsp parmesan cheese *optional","Vegetable oil for frying"],"recipeInstructions":[{"@type":"HowToStep","text":"Take the haggis out of the package and break it up with a fork in a bowl.","position":1,"name":"Take the haggis out of the package and...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_1"},{"@type":"HowToStep","text":"Beat one egg separately and then add to the haggis mix and stir it together.","position":2,"name":"Beat one egg separately and then add to...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_2"},{"@type":"HowToStep","text":"Put the flour in one bowl and season with salt and pepper.","position":3,"name":"Put the flour in one bowl and season...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_3"},{"@type":"HowToStep","text":"Beat the remaining 2 eggs in another bowl.","position":4,"name":"Beat the remaining 2 eggs in another bowl.","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_4"},{"@type":"HowToStep","text":"Then put the breadcrumbs in a third bowl with the smoked paprika and parmesan cheese if you’re using it.","position":5,"name":"Then put the breadcrumbs in a third bowl...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_5"},{"@type":"HowToStep","text":"Now start to roll the haggis into balls around 1 inch in diameter. It helps if you have slightly wet hands. I usually roll 2-3 at once and place them in the flour bowl, coat them, followed by the egg bowl where you roll them in the egg mixture, and then finally the breadcrumbs where you make sure they’re all coated evenly.","position":6,"name":"Now start to roll the haggis into balls...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_6"},{"@type":"HowToStep","text":"Place them on a plate spaced apart.","position":7,"name":"Place them on a plate spaced apart.","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_7"},{"@type":"HowToStep","text":"Continue until you’ve finished all of the haggis! It should be around 12-16 haggis balls.","position":8,"name":"Continue until you’ve finished all of the haggis!...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_8"},{"@type":"HowToStep","text":"You can cook immediately or place in the fridge until you’re ready to cook. This can also help set the coating a little more.","position":9,"name":"You can cook immediately or place in the...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_9"},{"@type":"HowToStep","text":"Use a deep fat fryer, or a saucepan filled with around 3/4-1 inch of vegetable oil and heated to about 170C/338F.","position":10,"name":"Use a deep fat fryer, or a saucepan...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_10"},{"@type":"HowToStep","text":"Fry for around 2-3 minutes until golden, ensuring you turn them if they are sticking out of the oil a little.","position":11,"name":"Fry for around 2-3 minutes until golden, ensuring...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_11"},{"@type":"HowToStep","text":"Place on a plate with a paper towel to allow any fat to drain, and serve when cooled slightly.","position":12,"name":"Place on a plate with a paper towel...","url":"https://scottishscran.com/haggis-bon-bons-recipe/#mv_create_44_12"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-03-17"}},{"site":"scottishscran","url":"https://scottishscran.com/paradise-slice/","rating":4.5,"ratingCount":10,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Paradise Slice Recipe","description":"A Paradise Slice is one of those recipes that surprises you. It combines straightforward ingredients and creates something truly moreish. A mix of flavours that work perfectly together sat gently on a pastry base.\n\nThis is easily one of our families favourite recipes now and we think you&#x27;ll love it too.","image":"https://scottishscran.com/wp-content/uploads/2024/01/Paradise-Slice-Recipe-24-720x720.jpg","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT30M","recipeIngredient":["200g plain flour (1 and 2/3 cup)","100g cold butter, cubed (1/2 cup)","30g caster sugar (2 and 1/2 tbsp)","4-5 tbsp cold water","100g raspberry jam (5 tbsp)","200g butter (1 cup)","200g caster sugar (1 cup)","100g ground almonds  (1 cup)","100g plain flour (1/2 cup and 2 tbsp)","2 large eggs","120g currants (just under 1 cup)","100g glace cherries (1/2 cup)","Extra caster sugar for dusting the top after baking"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix the flour and the cold butter together for the pastry.","position":1,"name":"Mix the flour and the cold butter together...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_1"},{"@type":"HowToStep","text":"Use a mixer, pastry blender, or two butter knives to cut the butter into the flour, and then rub with fingertips until the mixture resembles breadcrumbs.","position":2,"name":"Use a mixer, pastry blender, or two butter...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_2"},{"@type":"HowToStep","text":"Add the caster sugar and stir through. Add the tablespoons of water and stir it with a butterknife to bring it together.","position":3,"name":"Add the caster sugar and stir through. Add...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_3"},{"@type":"HowToStep","text":"How much water you need depends on the flour, so start with 2-3 tablespoons and then add more as needed.","position":4,"name":"How much water you need depends on the...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_4"},{"@type":"HowToStep","text":"Tip out the pastry onto a lightly floured surface and gently bring it together with your hands, handling as little as possible. Cover with cling film and rest in the fridge for 15 minutes. It can last up to 2 days if you want to make it in advance.","position":5,"name":"Tip out the pastry onto a lightly floured...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_5"},{"@type":"HowToStep","text":"Meanwhile, preheat the oven to 200C or 400F.","position":6,"name":"Meanwhile, preheat the oven to 200C or 400F.","url":"https://scottishscran.com/paradise-slice/#mv_create_130_6"},{"@type":"HowToStep","text":"Depending on the depth of your tin, you can just grease it with butter or line it with baking paper to make it easier to lift the slice out after baking.","position":7,"name":"Depending on the depth of your tin, you...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_7"},{"@type":"HowToStep","text":"Take the pastry from the fridge and roll it out on a floured surface until it is about 0.5cm (1/4 of an inch) thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it’s only covering the bottom and not stretching up the slides.","position":8,"name":"Take the pastry from the fridge and roll...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_8"},{"@type":"HowToStep","text":"Prick the pastry with a fork, place baking paper over it and blind baking beans or uncooked rice if you don’t have any.","position":9,"name":"Prick the pastry with a fork, place baking...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_9"},{"@type":"HowToStep","text":"Bake in the oven for 10-12 minutes, until lightly golden brown.","position":10,"name":"Bake in the oven for 10-12 minutes, until...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_10"},{"@type":"HowToStep","text":"Set aside and allow to cool. ","position":11,"name":"Set aside and allow to cool. ","url":"https://scottishscran.com/paradise-slice/#mv_create_130_11"},{"@type":"HowToStep","text":"Meanwhile, cream the butter and sugar together. ","position":12,"name":"Meanwhile, cream the butter and sugar together. ","url":"https://scottishscran.com/paradise-slice/#mv_create_130_12"},{"@type":"HowToStep","text":"Add the eggs and mix in thoroughly.","position":13,"name":"Add the eggs and mix in thoroughly.","url":"https://scottishscran.com/paradise-slice/#mv_create_130_13"},{"@type":"HowToStep","text":"Add the fruit and almond flour and mix in. ","position":14,"name":"Add the fruit and almond flour and mix...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_14"},{"@type":"HowToStep","text":"Spread jam over the top of the pastry.","position":15,"name":"Spread jam over the top of the pastry.","url":"https://scottishscran.com/paradise-slice/#mv_create_130_15"},{"@type":"HowToStep","text":"Spoon the top layer mixture over the jam and smooth down with a large spoon.","position":16,"name":"Spoon the top layer mixture over the jam...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_16"},{"@type":"HowToStep","text":"Bake for 25-30 minutes.","position":17,"name":"Bake for 25-30 minutes.","url":"https://scottishscran.com/paradise-slice/#mv_create_130_17"},{"@type":"HowToStep","text":"Remove from the oven and sprinkle over a few tablespoons of caster sugar.","position":18,"name":"Remove from the oven and sprinkle over a...","url":"https://scottishscran.com/paradise-slice/#mv_create_130_18"},{"@type":"HowToStep","text":"Allow to cool, slice, and enjoy!","position":19,"name":"Allow to cool, slice, and enjoy!","url":"https://scottishscran.com/paradise-slice/#mv_create_130_19"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-01-31"}},{"site":"scottishscran","url":"https://scottishscran.com/mincemeat-shortbread-recipe/","rating":4.0,"ratingCount":4,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Homemade Mincemeat Shortbread Recipe","description":"This easy mincemeat shortbread recipe solves two problems in its deliciousness. The first is the lack of mince pies in the shops for eleven months of the year. The second is how to make shortbread even better!\n\nSoft and buttery shortbread adds a solid base to a layer of spiced mincemeat, with some extra shortbread crumbled on top for good measure.","image":"https://scottishscran.com/wp-content/uploads/2023/12/Mincemeat-Shortbread-124-720x720.jpg","recipeYield":9,"prepTime":"PT10M","cookTime":"PT1H","totalTime":"PT1H10M","recipeIngredient":["300g Plain Flour","200g Butter","100g Caster (fine) sugar","350g Mincemeat (Store bought or homemade)"],"recipeInstructions":[{"@type":"HowToStep","text":"Turn the oven to 180C","position":1,"name":"Turn the oven to 180C","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_1"},{"@type":"HowToStep","text":"Line a 23cm square tin with baking paper. ","position":2,"name":"Line a 23cm square tin with baking paper. ","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_2"},{"@type":"HowToStep","text":"Using an electric beater, cream the butter until just smooth. ","position":3,"name":"Using an electric beater, cream the butter until...","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_3"},{"@type":"HowToStep","text":"Add the sugar until just mixed in. ","position":4,"name":"Add the sugar until just mixed in. ","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_4"},{"@type":"HowToStep","text":"Sift in the flour.","position":5,"name":"Sift in the flour.","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_5"},{"@type":"HowToStep","text":"Mix with a wooden spoon until it starts to come together and form clumps. ","position":6,"name":"Mix with a wooden spoon until it starts...","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_6"},{"@type":"HowToStep","text":"Using your hands, bring the mixture together to form a rough dough. It will not be smooth and totally together like cookie dough but should come together when squeezed in your hand. ","position":7,"name":"Using your hands, bring the mixture together to...","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_7"},{"@type":"HowToStep","text":"Put aside approximately one third of the mixture. ","position":8,"name":"Put aside approximately one third of the mixture. ","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_8"},{"@type":"HowToStep","text":"Press the rest into the bottom of the lined tin. Smooth it with the back of a large spoon. ","position":9,"name":"Press the rest into the bottom of the...","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_9"},{"@type":"HowToStep","text":"Spread the mincemeat over the dough evenly. ","position":10,"name":"Spread the mincemeat over the dough evenly. ","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_10"},{"@type":"HowToStep","text":"Crumble the remaining shortbread over the top.","position":11,"name":"Crumble the remaining shortbread over the top.","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_11"},{"@type":"HowToStep","text":"Bake in the oven for approximately one hour, until the bottom layer of shortbread will be cooked through. You may need to cover the top with tin foil if it starts to brown too early. ","position":12,"name":"Bake in the oven for approximately one hour,...","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_12"},{"@type":"HowToStep","text":"Remove from the oven and allow to cool in the tin. You can slice into Mincemeat Squares or Bars when it is still slightly warm, or wait until it fully cools and use a sharp knife to press down all the way through the layers. ","position":13,"name":"Remove from the oven and allow to cool...","url":"https://scottishscran.com/mincemeat-shortbread-recipe/#mv_create_127_13"}],"recipeCategory":"Baking","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2023-12-08"}},{"site":"scottishscran","url":"https://scottishscran.com/spiced-christmas-shortbread/","rating":4.5,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Spiced Christmas Shortbread Recipe","description":"These Spiced Christmas Shortbread Biscuits (or Cookies, if you prefer!) are the perfect Christmas treat. Easy to make but always a crowd-pleaser!","image":"https://scottishscran.com/wp-content/uploads/2024/12/Christmas-Shortbread-38-720x720.jpg","recipeYield":35,"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT55M","recipeIngredient":["280g (10oz) Plain Flour","60g (2oz) Corn Flour","225g (8oz) Butter (we prefer salted for shortbread)","113g Caster Sugar (4oz)","1 tsp Cinnamon","1/2 tsp Nutmeg","1 tsp Allspice"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C/356F","position":1,"name":"Preheat the oven to 180C/356F","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_1"},{"@type":"HowToStep","text":"Mix the softened butter and sugar together with a hand mixer. You do not want to cream it as you would for a cake, just mix until combined. ","position":2,"name":"Mix the softened butter and sugar together with...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_2"},{"@type":"HowToStep","text":"Add the flour, corn flour, and spices. ","position":3,"name":"Add the flour, corn flour, and spices. ","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_3"},{"@type":"HowToStep","text":"Stir together using a wooden spoon, and then use your hands until it forms a dough. ","position":4,"name":"Stir together using a wooden spoon, and then...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_4"},{"@type":"HowToStep","text":"Place the dough in the fridge for half an hour to allow it to firm up. ","position":5,"name":"Place the dough in the fridge for half...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_5"},{"@type":"HowToStep","text":"Roll the dough out until it is about 5mm thick. ","position":6,"name":"Roll the dough out until it is about...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_6"},{"@type":"HowToStep","text":"Use a cutter to cut your preferred shape. We like stars for Christmas!","position":7,"name":"Use a cutter to cut your preferred shape....","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_7"},{"@type":"HowToStep","text":"Place the shortbread on a lightly greased tray or one lined with baking paper. The shortbread does expand a little, so you will need more than one tray, and you want to space them out so they won't touch as they bake. ","position":8,"name":"Place the shortbread on a lightly greased tray...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_8"},{"@type":"HowToStep","text":"If the rolling and cutting took a while, refrigerate them for another 30 minutes to help them keep their shape, or you can bake them immediately. ","position":9,"name":"If the rolling and cutting took a while,...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_9"},{"@type":"HowToStep","text":"Bake for 15-20 minutes, until they just start to colour slightly on the edges. ","position":10,"name":"Bake for 15-20 minutes, until they just start...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_10"},{"@type":"HowToStep","text":"Sprinkle with caster sugar once they're out of the oven, or decorate once they're cooled.","position":11,"name":"Sprinkle with caster sugar once they're out of...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_11"},{"@type":"HowToStep","text":"Allow them to cool on the tray. They will still be soft but will harden up as they cool.","position":12,"name":"Allow them to cool on the tray. They...","url":"https://scottishscran.com/spiced-christmas-shortbread/#mv_create_152_12"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Scottish Scran - Phil","datePublished":"2024-12-02"}},{"site":"scottishscran","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/","rating":4.5,"ratingCount":22,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Petticoat Tails Shortbread Recipe","description":"This petticoat tails shortbread recipe uses just three ingredients and the traditional method of baking the shortbread in a round and cutting it into individual slice afterwards.","image":"https://scottishscran.com/wp-content/uploads/2020/04/Scottish-Shortbread-Recipe-13-720x720.jpg","recipeYield":8,"prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT1H35M","recipeIngredient":["300g Plain Flour (2 Cups)","200g-225g Butter (1 Cup)","100g Caster Sugar (1/2 Cup)","Pinch of salt (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the butter in a large bowl and mix until just creamed but not fluffy","position":1,"name":"Place the butter in a large bowl and...","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/#mv_create_3_1"},{"@type":"HowToStep","text":"Add in the sugar and pinch of salt (optional) and mix until just combined","position":2,"name":"Add in the sugar and pinch of salt...","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/#mv_create_3_2"},{"@type":"HowToStep","text":"Add the flour and mix slowly until clumps are just formed","position":3,"name":"Add the flour and mix slowly until clumps...","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/#mv_create_3_3"},{"@type":"HowToStep","text":"Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible","position":4,"name":"Use your hands to gently fold the mixture...","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/#mv_create_3_4"},{"@type":"HowToStep","text":"Press into the tin, cut into eight slices and create a design on top with your fingers and a fork/toothpick if you like","position":5,"name":"Press into the tin, cut into eight slices...","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/#mv_create_3_5"},{"@type":"HowToStep","text":"Chill for at least 30 minutes in the fridge, preferably one hour","position":6,"name":"Chill for at least 30 minutes in the...","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/#mv_create_3_6"},{"@type":"HowToStep","text":"Bake at 160C or 325F in a pre-heated fan-assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.","position":7,"name":"Bake at 160C or 325F in a pre-heated...","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/#mv_create_3_7"},{"@type":"HowToStep","text":"Remove the cake from the oven and run a knife along the previous cuts while it's still hot. Release the springform tin's edge and allow it to cool before removing the bottom.","position":8,"name":"Remove the cake from the oven and run...","url":"https://scottishscran.com/petticoat-tails-shortbread-recipe/#mv_create_3_8"}],"keywords":"petticoat tailes shortbread recipe, petticoat tails shortbread, shortbread recipe, scottish shortbread recipe, ","author":"Phil &amp; Sonja","datePublished":"2020-04-16"}},{"site":"scottishscran","url":"https://scottishscran.com/simple-caledonian-cream-recipe/","rating":4.7,"ratingCount":6,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Caledonian Cream Recipe","description":"Caledonian Cream is yet another delicious Scottish dessert combining classic Scottish ingredients like whisky liqueur and bitter marmalade with cream, lemon or orange juice and a bit of sugar for sweetness! \n\nIt&#x27;s easy to make and can be served on its own, with fruit, shortbread, as part of a trifle, or on top of Christmas Pudding.\n\nIt can be served immediately or left to chill in the fridge to bring out the flavours further.","image":"https://scottishscran.com/wp-content/uploads/2020/07/Caledonian-Cream-Recipe-07-720x720.jpg","recipeYield":4,"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["300ml double cream (whipping cream)","5 tbsp (70ml) whisky liqueur (we used Glayva)","7tbsp marmalade (bitter is best for a tart taste)","25g (2 tbsp) castor sugar","Juice of a small lemon or orange (or both combined - around 2-3 tbsp)"],"recipeInstructions":[{"@type":"HowToStep","text":"You need two bowls for the recipe. In one, mix together the marmalade, sugar, whisky liqueur, and orange or lemon juice. ","position":1,"name":"You need two bowls for the recipe. In...","url":"https://scottishscran.com/simple-caledonian-cream-recipe/#mv_create_15_1"},{"@type":"HowToStep","text":"In another bowl beat the cream to form stiff peaks.","position":2,"name":"In another bowl beat the cream to form...","url":"https://scottishscran.com/simple-caledonian-cream-recipe/#mv_create_15_2"},{"@type":"HowToStep","text":"Fold the marmalade mixture into the cream.","position":3,"name":"Fold the marmalade mixture into the cream.","url":"https://scottishscran.com/simple-caledonian-cream-recipe/#mv_create_15_3"},{"@type":"HowToStep","text":"Try the mixture and add any extra of the ingredients if you want to for personal taste. Just remember the whisky taste usually strengthens a bit after it’s chilled!","position":4,"name":"Try the mixture and add any extra of...","url":"https://scottishscran.com/simple-caledonian-cream-recipe/#mv_create_15_4"},{"@type":"HowToStep","text":"If you’re serving individually then put in glasses (with a layer of whisky soaked fruit at the bottom if you like). You can serve immediately or chill in the fridge to allow the flavours to develop further.","position":5,"name":"If you’re serving individually then put in glasses...","url":"https://scottishscran.com/simple-caledonian-cream-recipe/#mv_create_15_5"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"caledonian cream, caledonian cream recipe, scottish dessert recipe, marmalade dessert, scottish christmas dessert","author":"Phil &amp; Sonja","datePublished":"2020-07-28"}},{"site":"scottishscran","url":"https://scottishscran.com/peppermint-slice-recipe/","rating":4.5,"ratingCount":21,"origin":"British","recipe":{"@type":"Recipe","name":"Simple No Bake Peppermint Slice Recipe","description":"This easy No Bake Peppermint Slice recipe is so simple but so delicious! It&#x27;s a favourite in our house!","image":"https://scottishscran.com/wp-content/uploads/2024/09/Peppermint-slice-1200-13-720x720.jpg","recipeYield":16,"prepTime":"PT20M","cookTime":"PT3H","totalTime":"PT3H20M","recipeIngredient":["325g/11.5oz digestive biscuits (approx. 20 biscuits)","160g butter (2/3 cup + 2 tsp)","3 tbsp cocoa powder","1 tbsp sugar","2 tbsp golden syrup","350g icing sugar (3 ½ cups)","2 tsp peppermint extract","A few drops of green food colouring","1-2 tbsp hot water","300g (10.5oz) milk chocolate","1 tbsp vegetable oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease and line a 9x9” baking tin.","position":1,"name":"Grease and line a 9x9” baking tin.","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_1"},{"@type":"HowToStep","text":"Add the digestive biscuits to the bowl of a food processor and blitz into crumbs.","position":2,"name":"Add the digestive biscuits to the bowl of...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_2"},{"@type":"HowToStep","text":"Add the butter, cocoa powder, sugar and golden syrup to a large saucepan. Stir over a low-medium heat until melted and smooth.","position":3,"name":"Add the butter, cocoa powder, sugar and golden...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_3"},{"@type":"HowToStep","text":"Stir the biscuit crumbs into the melted butter mixture until well combined.","position":4,"name":"Stir the biscuit crumbs into the melted butter...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_4"},{"@type":"HowToStep","text":"Transfer the mixture to your prepared tin. Smooth it out into an even layer, compacting it down with the back of a spoon. Chill in the fridge for 45 minutes.","position":5,"name":"Transfer the mixture to your prepared tin. Smooth...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_5"},{"@type":"HowToStep","text":"To make the peppermint filling, combine icing sugar, peppermint extract, food colouring and hot water in a bowl. Add the water one teaspoon at a time, stirring as you go, until you have a smooth, thick, spreadable texture.","position":6,"name":"To make the peppermint filling, combine icing sugar,...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_6"},{"@type":"HowToStep","text":"Spread the peppermint mixture over the chilled biscuit base in an even layer and chill for another 30 minutes.","position":7,"name":"Spread the peppermint mixture over the chilled biscuit...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_7"},{"@type":"HowToStep","text":"Melt the chocolate in a heatproof bowl in the microwave in 30 second bursts, stirring between each. Add the vegetable oil and mix well.","position":8,"name":"Melt the chocolate in a heatproof bowl in...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_8"},{"@type":"HowToStep","text":"Pour the chocolate over the peppermint layer, spreading it up to the edges.","position":9,"name":"Pour the chocolate over the peppermint layer, spreading...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_9"},{"@type":"HowToStep","text":"Chill in the fridge for at least 2 hours or overnight.","position":10,"name":"Chill in the fridge for at least 2...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_10"},{"@type":"HowToStep","text":"Leave the peppermint slice at room temperature for about 20 minutes before slicing it up into squares.","position":11,"name":"Leave the peppermint slice at room temperature for...","url":"https://scottishscran.com/peppermint-slice-recipe/#mv_create_149_11"}],"recipeCategory":"Baking","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2024-09-19"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-rocky-road-recipe/","rating":4.5,"ratingCount":6,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Scottish Rocky Road Recipe","description":"This Scottish Rocky Road uses some of Scotland&#x27;s favourite sweet treats - Tunnocks Teacakes and Caramel Wafers!","image":"https://scottishscran.com/wp-content/uploads/2024/12/Scottish-Rocky-Road-32-720x720.jpg","recipeYield":16,"prepTime":"PT15M","cookTime":"PT2H","totalTime":"PT15M","recipeIngredient":["400g Milk Chocolate","100g Butter","200g Tunnocks Teacakes","200g Tunnocks Caramel Wafers","50g white or dark chocolate for topping (optional)","2 tbsp Golden Syrup (optional)","Raisins or other dried fruit (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Chop the Tunnocks Teacakes into quarters, lay them on a baking tray covered in baking paper and put them in the freezer. The more time, the better, so you may want to do this in advance.","position":1,"name":"Chop the Tunnocks Teacakes into quarters, lay them...","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_1"},{"@type":"HowToStep","text":"Slice the Tunnocks Caramel Wafers into thin pieces","position":2,"name":"Slice the Tunnocks Caramel Wafers into thin pieces","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_2"},{"@type":"HowToStep","text":"Melt the chocolate, butter and golden syrup if using - this can be done in 30-second blasts in the microwave on medium heat, stirring in between with a metal spoon or in a double boiler on the stovetop (a bowl over a pot of simmering water).","position":3,"name":"Melt the chocolate, butter and golden syrup if...","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_3"},{"@type":"HowToStep","text":"Allow the melted chocolate mix to cool briefly","position":4,"name":"Allow the melted chocolate mix to cool briefly","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_4"},{"@type":"HowToStep","text":"Put the frozen Teacakes and sliced Caramel Wafers in a bowl along with raisins if using","position":5,"name":"Put the frozen Teacakes and sliced Caramel Wafers...","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_5"},{"@type":"HowToStep","text":"Pour over the melted chocolate mix and stir briefly and gently to coat the biscuits, but not too much or the marshmallow will all melt","position":6,"name":"Pour over the melted chocolate mix and stir...","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_6"},{"@type":"HowToStep","text":"Tip into a lined 8inch square baking tray and even out so there are no air gaps but being careful not to melt the marshmallow.","position":7,"name":"Tip into a lined 8inch square baking tray...","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_7"},{"@type":"HowToStep","text":"Top with slices of Tunnocks Caramel Wafers","position":8,"name":"Top with slices of Tunnocks Caramel Wafers","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_8"},{"@type":"HowToStep","text":"Place in the refrigerator for a minimum of 2 hours to set.","position":9,"name":"Place in the refrigerator for a minimum of...","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_9"},{"@type":"HowToStep","text":"Decorate with melted white or dark chocolate, slice and enjoy.","position":10,"name":"Decorate with melted white or dark chocolate, slice...","url":"https://scottishscran.com/scottish-rocky-road-recipe/#mv_create_154_10"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-12-13"}},{"site":"scottishscran","url":"https://scottishscran.com/clapshot-recipe/","rating":5.0,"ratingCount":1,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Clapshot Recipe","description":"Clapshot is a Scottish side dish that originated in Orkney. It combines neeps and tatties, two Scottish favourites, in a creamy mash with chives stirred through.","image":"https://scottishscran.com/wp-content/uploads/2023/04/Scottish-Clapshot-Recipe-15-720x720.jpg","recipeYield":4,"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["500g of potatoes (1.1lbs)","500g of Swede (Neep) (1.1lbs)","3tbsp of butter","2 tbsp of chives plus one extra for the topping","Salt and pepper","1 small chopped onion *optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Chop the potatoes and swede into cubes to allow them to cook quickly.","position":1,"name":"Chop the potatoes and swede into cubes to...","url":"https://scottishscran.com/clapshot-recipe/#mv_create_105_1"},{"@type":"HowToStep","text":"Boil until soft. This should take about 15-20 minutes.","position":2,"name":"Boil until soft. This should take about 15-20...","url":"https://scottishscran.com/clapshot-recipe/#mv_create_105_2"},{"@type":"HowToStep","text":"In the meantime, you can finely dice and fry the onion if using.","position":3,"name":"In the meantime, you can finely dice and...","url":"https://scottishscran.com/clapshot-recipe/#mv_create_105_3"},{"@type":"HowToStep","text":"Drain the potatoes and swede and stir them over a very low heat until dry.","position":4,"name":"Drain the potatoes and swede and stir them...","url":"https://scottishscran.com/clapshot-recipe/#mv_create_105_4"},{"@type":"HowToStep","text":"Mash them with butter until smooth in texture.","position":5,"name":"Mash them with butter until smooth in texture.","url":"https://scottishscran.com/clapshot-recipe/#mv_create_105_5"},{"@type":"HowToStep","text":"Add your chopped chives and onions, if using, and stir through until evenly distributed. Sprinkle more chives on top and serve up with your chosen main.","position":6,"name":"Add your chopped chives and onions, if using,...","url":"https://scottishscran.com/clapshot-recipe/#mv_create_105_6"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-04-27"}},{"site":"scottishscran","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/","rating":4.5,"ratingCount":2,"origin":"British","recipe":{"@type":"Recipe","name":"Perfect Marmite Roast Potatoes Recipe","description":"You either love or hate Marmite, but we think these Marmite Roast Potatoes will make a convert out of anyone!","image":"https://scottishscran.com/wp-content/uploads/2024/12/Marmite-Roast-Potatoes-Recipe-58-720x720.jpg","recipeYield":4,"prepTime":"PT10M","cookTime":"PT1H","totalTime":"PT10M","recipeIngredient":["1.5kg Maris Piper Potatoes (or your choice!)","50g salted butter","6 tbsp olive oil","1-2 tbsp Marmite"],"recipeInstructions":[{"@type":"HowToStep","text":"Peel your potatoes and slice them into a uniform size. We like them to be around the size of half a satsuma. ","position":1,"name":"Peel your potatoes and slice them into a...","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_1"},{"@type":"HowToStep","text":"Preheat the oven to 180C/356F.","position":2,"name":"Preheat the oven to 180C/356F.","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_2"},{"@type":"HowToStep","text":"Bring them to the boil on the stove for 5-10 minutes. We tend to do the longer time. ","position":3,"name":"Bring them to the boil on the stove...","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_3"},{"@type":"HowToStep","text":"Take them off the boil and drain. Allow them to air dry a bit and shake them in the pot so some of the edges fluff up. ","position":4,"name":"Take them off the boil and drain. Allow...","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_4"},{"@type":"HowToStep","text":"Put the butter and oil on a baking tray and put it in the oven so they heat up.","position":5,"name":"Put the butter and oil on a baking...","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_5"},{"@type":"HowToStep","text":"Remove and add the Marmite, stirring it into the oil/butter mix. I tend to use two teaspoons, one to measure out a heap of Marmite and the other to scrape it off, then stir them both through. We like to go heavy on the Marmite, but it's up to you!","position":6,"name":"Remove and add the Marmite, stirring it into...","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_6"},{"@type":"HowToStep","text":"Carefully place the potatoes on the tray and turn them so they're coated in the oil/butter/Marmite mix. ","position":7,"name":"Carefully place the potatoes on the tray and...","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_7"},{"@type":"HowToStep","text":"Roast in the oven for 30-45 minutes, depending on the size of the potatoes. Turn at least once. ","position":8,"name":"Roast in the oven for 30-45 minutes, depending...","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_8"},{"@type":"HowToStep","text":"For extra crispiness, turn up to 200C/400F for the final 5 minutes. ","position":9,"name":"For extra crispiness, turn up to 200C/400F for...","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_9"},{"@type":"HowToStep","text":"Serve and enjoy!","position":10,"name":"Serve and enjoy!","url":"https://scottishscran.com/marmite-roast-potatoes-recipe/#mv_create_153_10"}],"recipeCategory":"Sides","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2024-12-09"}},{"site":"scottishscran","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/","rating":4.4,"ratingCount":16,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Classic Shortbread Rounds and Shapes Recipe","description":"This classic shortbread recipe is perfect for making rounds and shapes without them spreading and not coming out of the oven looking how you want them to!","image":"https://scottishscran.com/wp-content/uploads/2024/12/Shortbread-Rounds-Recipe-21-720x720.jpg","recipeYield":35,"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT55M","recipeIngredient":["280g (10oz) Plain Flour","60g (2oz) Corn Flour","225g (8oz) Butter (we prefer salted for shortbread)","113g Caster Sugar (4oz)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C/356F","position":1,"name":"Preheat the oven to 180C/356F","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_1"},{"@type":"HowToStep","text":"Mix the softened butter and sugar together with a hand mixer. Don't cream it as you would for a cake, mix until just combined. ","position":2,"name":"Mix the softened butter and sugar together with...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_2"},{"@type":"HowToStep","text":"Add the flour and corn flour.","position":3,"name":"Add the flour and corn flour.","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_3"},{"@type":"HowToStep","text":"Stir together using a wooden spoon, and then use your hands until it forms a dough. ","position":4,"name":"Stir together using a wooden spoon, and then...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_4"},{"@type":"HowToStep","text":"Place the dough in the fridge for half an hour for it to firm up. ","position":5,"name":"Place the dough in the fridge for half...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_5"},{"@type":"HowToStep","text":"Roll the dough out until it is approx 5mm thick. ","position":6,"name":"Roll the dough out until it is approx...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_6"},{"@type":"HowToStep","text":"Use a cutter to cut your preferred shape. Rounds are a classic shape but stars for Christmas work nicely!","position":7,"name":"Use a cutter to cut your preferred shape....","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_7"},{"@type":"HowToStep","text":"Place the shortbread on a lightly greased tray or one lined with baking paper. The shortbread does expand a little, so you will need more than one tray, and you want to space them out so they won't touch as they bake. ","position":8,"name":"Place the shortbread on a lightly greased tray...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_8"},{"@type":"HowToStep","text":"If the rolling and cutting took a while, refrigerate them for another 30 minutes to help them keep their shape, or you can bake them immediately. ","position":9,"name":"If the rolling and cutting took a while,...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_9"},{"@type":"HowToStep","text":"Bake for 15-20 minutes, until they start to colour very slightly on the edges. ","position":10,"name":"Bake for 15-20 minutes, until they start to...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_10"},{"@type":"HowToStep","text":"Once they're out of the oven, sprinkle with caster sugar.","position":11,"name":"Once they're out of the oven, sprinkle with...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_11"},{"@type":"HowToStep","text":"Cool on the tray. They will still be soft and will harden up as they cool.","position":12,"name":"Cool on the tray. They will still be...","url":"https://scottishscran.com/butter-shortbread-rounds-recipe/#mv_create_156_12"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-12-16"}},{"site":"scottishscran","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/","rating":4.3,"ratingCount":11,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Classic Shortbread Fingers Recipe","description":"These chunky Shortbread Fingers are super simple to make and use a traditional 3:2:1 ratio recipe of flour to butter to sugar. They&#x27;re perfect for dunking!","image":"https://scottishscran.com/wp-content/uploads/2024/12/Shortbread-FIngers-Recipe-19-720x720.jpg","recipeYield":12,"prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","recipeIngredient":["12oz plain flour (340g)","8oz butter (225g)","4oz caster sugar (113g)"],"recipeInstructions":[{"@type":"HowToStep","text":"Lightly grease an 8inch or 9inch square tin","position":1,"name":"Lightly grease an 8inch or 9inch square tin","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/#mv_create_157_1"},{"@type":"HowToStep","text":"Preheat the oven to 160C/325F","position":2,"name":"Preheat the oven to 160C/325F","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/#mv_create_157_2"},{"@type":"HowToStep","text":"Place the butter and sugar in a large bowl and use a hand mixer until just mixed but not creamed/fluffy","position":3,"name":"Place the butter and sugar in a large...","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/#mv_create_157_3"},{"@type":"HowToStep","text":"Add the flour and use a wooden spoon to bring it together before using your hands to gently fold the mixture. You want to handle it as little as possible.","position":4,"name":"Add the flour and use a wooden spoon...","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/#mv_create_157_4"},{"@type":"HowToStep","text":"Tip into the greased tin and press down and flatten the top with the back of a metal spoon.","position":5,"name":"Tip into the greased tin and press down...","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/#mv_create_157_5"},{"@type":"HowToStep","text":"Cut into two rows of 6 or 7 pieces, depending on the size of the tin. Prick with a fork.","position":6,"name":"Cut into two rows of 6 or 7...","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/#mv_create_157_6"},{"@type":"HowToStep","text":"Bake for around 35-40 minutes until just turning golden on top. It may take longer in an 8-inch tin as the shortbread is thicker. Place tin foil loosely over the top of the tin if it's turning too brown through the cooking time.","position":7,"name":"Bake for around 35-40 minutes until just turning...","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/#mv_create_157_7"},{"@type":"HowToStep","text":"Remove from the oven and cut along the lines again while it's still soft, sprinkle with granulated sugar, then allow to cool in the tin before removing the shortbread.","position":8,"name":"Remove from the oven and cut along the...","url":"https://scottishscran.com/butter-shortbread-fingers-recipe/#mv_create_157_8"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-12-16"}},{"site":"scottishscran","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/","rating":4.9,"ratingCount":7,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Simple Christmas Tiffin Recipe","description":"This easy Christmas Tiffin Recipe combines all the flavours of Christmas in a simple traybake! Add spiced rum to make it a Boozy Christmas Tiffin!","image":"https://scottishscran.com/wp-content/uploads/2024/12/Christmas-Tiffin-12-720x720.jpg","recipeYield":16,"recipeIngredient":["300g Gingernuts (approx 30 biscuits)","150g Unsalted Butter (2/3 Cup or 5.3oz)","50g Golden Syrup (2.5 tbsp)","40g Cocoa Powder (5 tbsp)","40g Caster Sugar (3 tbsp)","100g Raisins (approx 3/4 Cup)","100g Dried Cranberries (approx 3/4 Cup)","200g Milk Chocolate (7oz)","50g White Chocolate (1.7oz)","3-4tbsp Spiced Rum","1 tbsp Mixed Spice (usually includes cinnamon, nutmeg, cloves, and ginger if not available to you)"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the raisins in a wide bowl with the spiced rum, cover with cling film and place in the fridge overnight or for a couple of hours before. If you don't have time for this, then you can add them both to the recipe, but it helps to not make the cake too wet if the raisins have had some time to absorb the rum. ","position":1,"name":"Place the raisins in a wide bowl with...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_1"},{"@type":"HowToStep","text":"Grease and line a 20cm/8″ square tin with baking paper.","position":2,"name":"Grease and line a 20cm/8″ square tin with...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_2"},{"@type":"HowToStep","text":"Put the gingernuts in a ziplock bag and crush them with the rolling pin, leaving some bigger chunks. ","position":3,"name":"Put the gingernuts in a ziplock bag and...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_3"},{"@type":"HowToStep","text":"Melt the butter, sugar, golden syrup, mixed spice and cocoa together in a large saucepan on the stovetop.","position":4,"name":"Melt the butter, sugar, golden syrup, mixed spice...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_4"},{"@type":"HowToStep","text":"Once the mixture is melted together, remove from the heat and add the biscuits, raisin/rum mix and cranberries, ensuring they are well coated. ","position":5,"name":"Once the mixture is melted together, remove from...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_5"},{"@type":"HowToStep","text":"Transfer the mixture to your prepared tin and press it down into a compact, even layer with the back of a spoon.","position":6,"name":"Transfer the mixture to your prepared tin and...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_6"},{"@type":"HowToStep","text":"Melt the chocolate in the microwave in 30-second bursts on medium heat, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer by tilting the tray. ","position":7,"name":"Melt the chocolate in the microwave in 30-second...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_7"},{"@type":"HowToStep","text":"Melt the white chocolate and pour in 3-4 lines over the top, then take a skewer or toothpick and use it to swirl the white chocolate into the milk chocolate (optionally, just use all milk chocolate). ","position":8,"name":"Melt the white chocolate and pour in 3-4...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_8"},{"@type":"HowToStep","text":"Place in the fridge for at least two hours to set.","position":9,"name":"Place in the fridge for at least two...","url":"https://scottishscran.com/simple-christmas-tiffin-recipe/#mv_create_155_9"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-12-16"}},{"site":"scottishscran","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/","rating":4.5,"ratingCount":33,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Tasty Scottish Cock-a-leekie Soup","description":"Cock-a-leekie soup is a staple dish in many Scottish homes and, if you&#x27;ve been brought up eating Scottish food, there is a high chance you&#x27;ll be familiar with this warming chicken and leek based soup.\n\nTraditionally served in the winter and named &#x27;Scotland&#x27;s National Soup&#x27; Cock-a-leekie is a thick and flavoursome soup consisting of leeks, chicken and rice traditionally garnished with prunes.","image":"https://scottishscran.com/wp-content/uploads/2021/02/Cock-a-Leekie-Soup-Recipe-72-720x720.jpg","recipeYield":4,"prepTime":"PT15M","cookTime":"PT1H30M","totalTime":"PT1H45M","recipeIngredient":["Small whole chicken (1.3lb approx)","4 large leeks","4 large carrots","2 sticks of celery","2 bay leaves","1 onion *optional","120g long grain rice","Salt and white pepper","2.5 litres of cold water (approximately)","A handful of dried prunes **optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Chop the green parts off the leeks and put in the bottom of a pot, place the chicken on top.","position":1,"name":"Chop the green parts off the leeks and...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_1"},{"@type":"HowToStep","text":"Surround the chicken with the celery sticks, carrots, onion, and bay leaves. Cut them down to fit if necessary.","position":2,"name":"Surround the chicken with the celery sticks, carrots,...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_2"},{"@type":"HowToStep","text":"Add liberal amounts of salt and white pepper.","position":3,"name":"Add liberal amounts of salt and white pepper.","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_3"},{"@type":"HowToStep","text":"Pour cold water over the top (it should cover the chicken so you may need to use a little more or less than stated.","position":4,"name":"Pour cold water over the top (it should...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_4"},{"@type":"HowToStep","text":"Cover and bring to the boil, then turn down to simmer for about one hour, until juices run clear when you push a knife into the chicken, or the chicken is falling off the bone.","position":5,"name":"Cover and bring to the boil, then turn...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_5"},{"@type":"HowToStep","text":"Chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe so you can set aside to use for something else.","position":6,"name":"Chop two whites of the leeks into rounds....","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_6"},{"@type":"HowToStep","text":"Chop the 2 remaining carrots into small pieces.","position":7,"name":"Chop the 2 remaining carrots into small pieces.","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_7"},{"@type":"HowToStep","text":"Use a spoon to remove some of the fat that floats to the top of the water.","position":8,"name":"Use a spoon to remove some of the...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_8"},{"@type":"HowToStep","text":"Remove the chicken (I find the most uncomplicated way is to put in a colander over a bowl to collect any extra liquid, then tip the liquid back in the pot).","position":9,"name":"Remove the chicken (I find the most uncomplicated...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_9"},{"@type":"HowToStep","text":"Set aside to cool a little.","position":10,"name":"Set aside to cool a little.","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_10"},{"@type":"HowToStep","text":"Take the green part of the leeks, the onion, celery, and carrots from your stock.","position":11,"name":"Take the green part of the leeks, the...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_11"},{"@type":"HowToStep","text":"Add the chopped whites of the leeks and the carrot and cook for 10 minutes.","position":12,"name":"Add the chopped whites of the leeks and...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_12"},{"@type":"HowToStep","text":"Add the rice and simmer for a further 15 minutes, until the rice is cooked.","position":13,"name":"Add the rice and simmer for a further...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_13"},{"@type":"HowToStep","text":"Meanwhile, remove the chicken from the bone and shred, and discard the bones.","position":14,"name":"Meanwhile, remove the chicken from the bone and...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_14"},{"@type":"HowToStep","text":"Taste the stock and add more salt and pepper if necessary or simmer for longer and allow it to reduce to strengthen the flavour.","position":15,"name":"Taste the stock and add more salt and...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_15"},{"@type":"HowToStep","text":"Add the shredded chicken back in and allow to heat through for a few minutes.","position":16,"name":"Add the shredded chicken back in and allow...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_16"},{"@type":"HowToStep","text":"Dish into a bowl and sprinkle with a few chopped, dried, prunes then serve.","position":17,"name":"Dish into a bowl and sprinkle with a...","url":"https://scottishscran.com/cock-a-leekie-soup-recipe/#mv_create_39_17"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","keywords":"cock-a-leekie soup recipe, scottish soup recipes, ","author":"Phil &amp; Sonja","datePublished":"2021-02-02"}},{"site":"scottishscran","url":"https://scottishscran.com/scotch-broth-recipe/","rating":4.5,"ratingCount":25,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Scotch Broth Recipe","description":"This Scotch Broth recipe comes together perfectly to create a hearty and delicious soup. Made traditionally with mutton, this warming dish is the perfect partner to counter Scotland&#x27;s not so warming weather!","image":"https://scottishscran.com/wp-content/uploads/2021/02/Scotch-Broth-Recipe-103-720x720.jpg","recipeYield":4,"prepTime":"PT15M","cookTime":"PT1H15M","totalTime":"PT1H30M","recipeIngredient":["2 carrots (100g)","1 onion (100g)","1 leek (100g)","1 small neep (150g)","110g barley (1/2 cup)","70g split dried peas - ideally green but yellow is fine (1/3cup)","Salt and pepper to taste","2.5 litres of lamb, chicken, or beef stock","30g butter/oil","2 tbsp parsley","250g shredded white cabbage (a few handfuls) or kale","200g shredded meat (optional)","1 leek","1 carrot","1 onion","Lamb neck/bones or beef with bones","Salt and pepper to taste","3 litres cold water"],"recipeInstructions":[{"@type":"HowToStep","text":"Finely chop onion and leek and dice carrots and neep.","position":1,"name":"Finely chop onion and leek and dice carrots...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_1"},{"@type":"HowToStep","text":"Add butter or oil to the pot and melt.","position":2,"name":"Add butter or oil to the pot and...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_2"},{"@type":"HowToStep","text":"Add onion and leek and allow to cook for 5 minutes but not brown.","position":3,"name":"Add onion and leek and allow to cook...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_3"},{"@type":"HowToStep","text":"Add chopped carrots and neep.","position":4,"name":"Add chopped carrots and neep.","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_4"},{"@type":"HowToStep","text":"Add split peas and barley and pour over the stock, own stock recipe below.","position":5,"name":"Add split peas and barley and pour over...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_5"},{"@type":"HowToStep","text":"Bring to the boil then turn down to simmer for 1 hour.","position":6,"name":"Bring to the boil then turn down to...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_6"},{"@type":"HowToStep","text":"Add shredded cabbage (or kale) and leftover meat if using and simmer for a further 15 minutes","position":7,"name":"Add shredded cabbage (or kale) and leftover meat...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_7"},{"@type":"HowToStep","text":"Stir through parsley before serving.","position":8,"name":"Stir through parsley before serving.","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_8"},{"@type":"HowToStep","text":"Roughly chop the ingredients into large chunks and add to the pot, bring to the boil, and allow to simmer for 1.5 hours.","position":9,"name":"Roughly chop the ingredients into large chunks and...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_9"},{"@type":"HowToStep","text":"Add salt and pepper and taste.","position":10,"name":"Add salt and pepper and taste.","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_10"},{"@type":"HowToStep","text":"If you want a more robust stock, reduce further. You can top the stock up with water, or vegetable stock when you make the soup.","position":11,"name":"If you want a more robust stock, reduce...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_11"},{"@type":"HowToStep","text":"Remove all stock ingredients, setting aside any meat you want to add to the soup later and the stock in another bowl/pot and continue with instructions below.","position":12,"name":"Remove all stock ingredients, setting aside any meat...","url":"https://scottishscran.com/scotch-broth-recipe/#mv_create_40_12"}],"recipeCategory":"Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2021-02-08"}},{"site":"scottishscran","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/","rating":4.5,"ratingCount":49,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Oatcakes Recipe","description":"Oatcakes are a traditional cracker made out of oats that can be found all across Scotland.\n\nTheir versatility means you’re as likely to be served them with soup as cheese or pate when you’re eating out, and there is a multitude of different varieties across supermarket shelves. \n\nPerfect as an addition to a meal or an in-between snack. They’re a bit like the bread of Scotland, and have been made here for hundreds of years!","image":"https://scottishscran.com/wp-content/uploads/2020/10/Scottish-Oatcakes-Recipe-21-720x720.jpg","recipeYield":15,"prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":["100g porridge oats (or rolled oats - see notes)","100g oatmeal","25g butter","1tsp salt","A few tablespoons of hot water"],"recipeInstructions":[{"@type":"HowToStep","text":"Pre-heat the oven to 180C or 350F.","position":1,"name":"Pre-heat the oven to 180C or 350F.","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/#mv_create_26_1"},{"@type":"HowToStep","text":"Take a large bowl and mix the two types of oats together.","position":2,"name":"Take a large bowl and mix the two...","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/#mv_create_26_2"},{"@type":"HowToStep","text":"Melt the butter then mix with the oats to combine.","position":3,"name":"Melt the butter then mix with the oats...","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/#mv_create_26_3"},{"@type":"HowToStep","text":"Slowly add a little hot water until the oats and butter mixture comes together to form a pasty ball. Don’t add too much too quickly, so add 2-3 tablespoons and allow the oat mixture to absorb it. If you need to, add 1-2 more and then knead with your hands.","position":4,"name":"Slowly add a little hot water until the...","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/#mv_create_26_4"},{"@type":"HowToStep","text":"Form the mixture into a ball before transferring to a flat surface for rolling out. We like to use a non-stick rolling/pastry mat, but you can also sprinkle the surface with a little flour or oatmeal if you need to so the mix doesn't stick.","position":5,"name":"Form the mixture into a ball before transferring...","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/#mv_create_26_5"},{"@type":"HowToStep","text":"Roll the mixture out to about 1/4 inch or 0.5cm thick.","position":6,"name":"Roll the mixture out to about 1/4 inch...","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/#mv_create_26_6"},{"@type":"HowToStep","text":"Use a cookie cutter, glass, or the round edge of a scone cutter to cut the dough into circles and then move them into your baking tray.","position":7,"name":"Use a cookie cutter, glass, or the round...","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/#mv_create_26_7"},{"@type":"HowToStep","text":"Bake in the oven for 25-30 minutes, turning once. Allow to cool and eat!","position":8,"name":"Bake in the oven for 25-30 minutes, turning...","url":"https://scottishscran.com/easy-scottish-oatcakes-recipe/#mv_create_26_8"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"Oatcakes Recipe, Simple and Easy Scottish Oatcake Recipe, Homemade Oatcakes, Easy Scottish Oatcakes Recipe, Scottish Oatcakes, Traditional Scottish Recipes, Traditional Scottish Food, Scottish Recipes, Scottish Food, Scottish Scran","author":"Phil &amp; Sonja","datePublished":"2020-10-02"}},{"site":"scottishscran","url":"https://scottishscran.com/scottish-skirlie-recipe/","rating":4.5,"ratingCount":11,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Scottish Skirlie Recipe","description":"Skirlie is a traditional oatmeal side dish, also sometimes known as “Scottish stuffing”. It’s also often mixed in with mashed potato to give it a little crunch. \n\nIt’s generally made with pinhead or steel cut oats, onion, seasonings, and some kind of fat like beef or vegetable shortening. \n\nEvery family has their own way to make it, and it’s the kind of recipe that you can experiment with to make it your own too.","image":"https://scottishscran.com/wp-content/uploads/2023/06/Skirlie-1200-5-720x720.jpg","recipeYield":6,"prepTime":"PT5M","cookTime":"PT28M","totalTime":"PT33M","recipeIngredient":["4oz/115g beef suet","2 onions (chopped)","12oz/340g pinhead oats","Salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt the beef suet in a large saucepan over a medium heat. Add the chopped onion and fry until softened and translucent – about 6-8 minutes.","position":1,"name":"Melt the beef suet in a large saucepan...","url":"https://scottishscran.com/scottish-skirlie-recipe/#mv_create_114_1"},{"@type":"HowToStep","text":"Add the pinhead oats along with some salt and pepper to taste. Stir well to combine, then reduce the heat to low.","position":2,"name":"Add the pinhead oats along with some salt...","url":"https://scottishscran.com/scottish-skirlie-recipe/#mv_create_114_2"},{"@type":"HowToStep","text":"Cook for 15-20 minutes on the low heat, stirring frequently, until the oats have softened and slightly deepened in colour. They should still retain a slight bite and have a subtle toasted flavour. ","position":3,"name":"Cook for 15-20 minutes on the low heat,...","url":"https://scottishscran.com/scottish-skirlie-recipe/#mv_create_114_3"},{"@type":"HowToStep","text":"Serve with mashed potatoes if desired.","position":4,"name":"Serve with mashed potatoes if desired.","url":"https://scottishscran.com/scottish-skirlie-recipe/#mv_create_114_4"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-06-20"}},{"site":"scottishscran","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/","rating":4.4,"ratingCount":76,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Scottish Tattie Scones Recipe","description":"These homemade Scottish Tattie Scones are much better than the bought variety! \n\nUse this quick and easy traditional recipe to make your own potato scones and enjoy them for breakfast or as a snack.","image":"https://scottishscran.com/wp-content/uploads/2020/05/Scottish-Tattie-Scones-Recipe-43-720x720.jpg","recipeYield":12,"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT50M","recipeIngredient":["500g Potatoes","25g Butter","125g Plain Flour (1 cup)"],"recipeInstructions":[{"@type":"HowToStep","text":"Peel and boil potatoes, or boil with skins on and remove after. Use similar sized potatoes or cut to the smallest size.","position":1,"name":"Peel and boil potatoes, or boil with skins...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_1"},{"@type":"HowToStep","text":"Drain potatoes and allow them to air dry for a few minutes","position":2,"name":"Drain potatoes and allow them to air dry...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_2"},{"@type":"HowToStep","text":"Add in room temperature butter and mash into the potato. If you have a potato ricer you can use this instead and then mix the butter in.","position":3,"name":"Add in room temperature butter and mash into...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_3"},{"@type":"HowToStep","text":"Add the flour a few tablespoons at a time until it forms a stiff dough. You may not need to use all of it.","position":4,"name":"Add the flour a few tablespoons at a...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_4"},{"@type":"HowToStep","text":"Turn the dough out onto a floured surface and separate into 3 balls. If the potatoes are still hot or very warm then allow to cool slightly before moving on to the next step.","position":5,"name":"Turn the dough out onto a floured surface...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_5"},{"@type":"HowToStep","text":"Take each ball and pat it out into a flat circle, constantly turning and lightly flouring each side so that it doesn't stick. Once it's big enough you can use a small plate on top to cut the rough edges into a perfect circle. Remember to keep turning and flouring.","position":6,"name":"Take each ball and pat it out into...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_6"},{"@type":"HowToStep","text":"Prick all over with a fork and then either cut into four or score but don't cut right through. If your dough is holding together well you can fry it as one large round and then cut after, or if you find it easier fry the tattie scones separately.","position":7,"name":"Prick all over with a fork and then...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_7"},{"@type":"HowToStep","text":"Heat a large, flat-bottomed pan on the stove until hot, then turn down to a medium-low heat. Do not grease the pan as the butter will end up burning. If your scone is lightly dusted in flour it won't stick.","position":8,"name":"Heat a large, flat-bottomed pan on the stove...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_8"},{"@type":"HowToStep","text":"Use a spatula/fish slice to move the scone/s into the pan and fry on each side for 3-4 minutes. Keep an eye on the colour and if it's browning too quickly then turn the heat down. You can flip more than once.","position":9,"name":"Use a spatula/fish slice to move the scone/s...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_9"},{"@type":"HowToStep","text":"Remove and allow to cool before eating with butter and jam if you like, or return to the pan with some butter to fry. The scones can be kept in an airtight container and fried later or warmed in the toaster. They can also be frozen.","position":10,"name":"Remove and allow to cool before eating with...","url":"https://scottishscran.com/traditional-scottish-tattie-scone-recipe/#mv_create_6_10"}],"recipeCategory":"Savoury Recipes","keywords":"tattie scones, potato scones, scottish potato scones, scottish tattie scones,","author":"Phil &amp; Sonja","datePublished":"2020-05-14"}},{"site":"scottishscran","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/","rating":4.5,"ratingCount":10,"origin":"British","recipe":{"@type":"Recipe","name":"Chocolate Chip Rock Cakes","description":"Chocolate chip rock cakes are as simple as they are scrumptious. This classic recipe, which dates back hundreds of years, is either improved or just amended with the addition of chocolate chips. \n\nWhether you think they&#x27;re better with chocolate than dried fruit depends on your tastes and preferences. However, you will not be able to deny how amazingly tasty they are!","image":"https://scottishscran.com/wp-content/uploads/2024/10/Chocolate-Chip-Rock-Cakes-Recipe-23-720x720.jpg","recipeYield":12,"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["250g (1 Cup) Self Raising Flour","100g (3.5oz) Butter","2 tsp Baking Powder","50g (1/4 Cup) Granulated Sugar","1 Large Egg","1-2 tbsp Milk","150g chocolate chips (3/4 cup)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 190C/160C Fan or 370F/320F Fan","position":1,"name":"Preheat the oven to 190C/160C Fan or 370F/320F...","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_1"},{"@type":"HowToStep","text":"Grease a baking tray with butter or use baking paper.","position":2,"name":"Grease a baking tray with butter or use...","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_2"},{"@type":"HowToStep","text":"Sift the flour and baking powder into a bowl.","position":3,"name":"Sift the flour and baking powder into a...","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_3"},{"@type":"HowToStep","text":"Cut the butter into cubes and then rub it into the flour until it resembles breadcrumbs. It’s easiest to do this if it’s cold, but not too hard. If it’s really hard you can grate the butter in then rub. Like scones, you should handle as little as you can so the heat from your hands doesn’t melt the butter.","position":4,"name":"Cut the butter into cubes and then rub...","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_4"},{"@type":"HowToStep","text":"Stir in the chocolate chips and sugar","position":5,"name":"Stir in the chocolate chips and sugar","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_5"},{"@type":"HowToStep","text":"Beat together the egg and 1 tbsp of milk and add to the mixture. If it’s too dry you can add the other tbsp of milk. It should be a stiff dough.","position":6,"name":"Beat together the egg and 1 tbsp of...","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_6"},{"@type":"HowToStep","text":"To put on the baking tray either drop a heaped tablespoon of the mixture from a spoon or use two forks to shake into a rough ball and put on the tray.","position":7,"name":"To put on the baking tray either drop...","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_7"},{"@type":"HowToStep","text":"Bake 12-15 minutes until they start to turn pale golden brown at the rough edges.","position":8,"name":"Bake 12-15 minutes until they start to turn...","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_8"},{"@type":"HowToStep","text":"Remove from the oven and transfer to a wire rack when they’re cool enough to touch. Enjoy! They are best eaten while still a little warm or within the next day or so.","position":9,"name":"Remove from the oven and transfer to a...","url":"https://scottishscran.com/chocolate-chip-rock-cakes-recipe/#mv_create_151_9"}],"recipeCategory":"Baking","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2024-10-09"}},{"site":"scottishscran","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/","rating":5.0,"ratingCount":1,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Edinburgh Fog Recipe","description":"This Edinburgh Fog Recipe mixes cream, almond essence, and Drambuie over crumbled old scones or soft biscuits. Easy and delicious!","image":"https://scottishscran.com/wp-content/uploads/2024/10/Edinburgh-Fog-Recipe-31-720x720.jpg","recipeYield":2,"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["250ml double cream (1 cup)","30g caster sugar (2 tbsp)","60g biscuits (of your choice, or 2 old scones)","1 tsp almond essence","30g sliced almonds (3 tbsp)","2 tbsp Drambuie"],"recipeInstructions":[{"@type":"HowToStep","text":"Put cream and sugar in a large bowl. Whip until it has soft peaks. ","position":1,"name":"Put cream and sugar in a large bowl....","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/#mv_create_150_1"},{"@type":"HowToStep","text":"Add the almond essence and whisky and gently fold it into the cream","position":2,"name":"Add the almond essence and whisky and gently...","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/#mv_create_150_2"},{"@type":"HowToStep","text":"Use a bowl or individual glasses/bowls","position":3,"name":"Use a bowl or individual glasses/bowls","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/#mv_create_150_3"},{"@type":"HowToStep","text":"Layer half of the cream on the bottom","position":4,"name":"Layer half of the cream on the bottom","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/#mv_create_150_4"},{"@type":"HowToStep","text":"Crumble the biscuits/scones on top","position":5,"name":"Crumble the biscuits/scones on top","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/#mv_create_150_5"},{"@type":"HowToStep","text":"Layer the rest of the cream. If you want you can do more, smaller layers.","position":6,"name":"Layer the rest of the cream. If you...","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/#mv_create_150_6"},{"@type":"HowToStep","text":"Sprinkle the sliced almonds over the top","position":7,"name":"Sprinkle the sliced almonds over the top","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/#mv_create_150_7"},{"@type":"HowToStep","text":"Serve immediately or put in the fridge to serve later the same day","position":8,"name":"Serve immediately or put in the fridge to...","url":"https://scottishscran.com/easy-edinburgh-fog-recipe/#mv_create_150_8"}],"recipeCategory":"Desserts","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-10-08"}},{"site":"scottishscran","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/","rating":4.7,"ratingCount":7,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Kilted Soldiers with Whisky Glaze Recipe","description":"Kilted Soldiers are the Scottish name for Pigs in Blankets, but made more Scottish with the addition of a delicious whisky glaze!","image":"https://scottishscran.com/wp-content/uploads/2024/12/Kilted-Soldiers-Recipe-18-720x720.jpg","recipeYield":12,"prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT15M","recipeIngredient":["12 Chipolatas or Sausages of your choice","12 Rashers of Streaky Bacon","2 tbsp Cider Vinegar","1 tbsp Mustard (we usually use Dijon)","1 tbsp Brown Sugar","2 tbsp Whisky","2 tbsp Honey"],"recipeInstructions":[{"@type":"HowToStep","text":"Put all of the glaze ingredients in a saucepan and heat on the stovetop until they come together. Do not boil! Set aside to cool. ","position":1,"name":"Put all of the glaze ingredients in a...","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_1"},{"@type":"HowToStep","text":"Preheat the oven to 180C/400F. ","position":2,"name":"Preheat the oven to 180C/400F. ","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_2"},{"@type":"HowToStep","text":"Take your large chopping board, knife, and bacon. Using the knife, hold down the bacon at one end and, with your other hand, stretch it out, making it longer. This means you can wrap it more tightly around the sausages and it won't loosen as much while cooking. ","position":3,"name":"Take your large chopping board, knife, and bacon....","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_3"},{"@type":"HowToStep","text":"Lay out of a piece of bacon flat on the chopping board, brush lightly with some glaze, place a sausage at one end and wrap around it, until the whole sausage is wrapped apart from a small amount at the top and bottom. ","position":4,"name":"Lay out of a piece of bacon flat...","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_4"},{"@type":"HowToStep","text":"Place on a baking tray with a lip, lined with tin foil. Make sure the end of the bacon is underneath the sausage so it sticks while cooking. ","position":5,"name":"Place on a baking tray with a lip,...","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_5"},{"@type":"HowToStep","text":"Repeat with all of the bacon and sausages. ","position":6,"name":"Repeat with all of the bacon and sausages. ","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_6"},{"@type":"HowToStep","text":"Brush half of the remaining glaze over the sausages. ","position":7,"name":"Brush half of the remaining glaze over the...","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_7"},{"@type":"HowToStep","text":"Place in the hot oven and cook for half of the time recommended on the sausage packet, usually around 10-15 minutes. ","position":8,"name":"Place in the hot oven and cook for...","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_8"},{"@type":"HowToStep","text":"Remove and glaze with the remaining glaze, trying to make sure you get some underneath but that the end of the bacon stays sealed. You can turn the sausages if they're already cooking well together and the bacon is sticking. ","position":9,"name":"Remove and glaze with the remaining glaze, trying...","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_9"},{"@type":"HowToStep","text":"Cook for the remaining time, around 10-15 minutes. ","position":10,"name":"Cook for the remaining time, around 10-15 minutes. ","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_10"},{"@type":"HowToStep","text":"Remove from the oven and allow to cool slightly. Transfer to a serving dish and sprinkle with rosemary if you wish. ","position":11,"name":"Remove from the oven and allow to cool...","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_11"},{"@type":"HowToStep","text":"Serve and enjoy!","position":12,"name":"Serve and enjoy!","url":"https://scottishscran.com/kilted-soldiers-with-whisky-glaze-recipe/#mv_create_158_12"}],"recipeCategory":"Sides","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-12-17"}},{"site":"scottishscran","url":"https://scottishscran.com/loch-katrine-cake-recipe/","rating":4.5,"ratingCount":6,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Loch Katrine Cake Recipe","description":"The origin of Loch Katrine Cake may not be Scottish, but the name sure is! This delicious layered slice of pastry, jam, currants, and sponge topped with lemon icing is super simple to make but really delicious.","image":"https://scottishscran.com/wp-content/uploads/2025/06/Loch-Katrine-Cake-04-720x720.jpg","recipeYield":18,"prepTime":"PT45M","cookTime":"PT30M","totalTime":"PT1H45M","recipeIngredient":["* 190g Plain Flour (1.5 cups)","* 2 tsp Baking Powder","* 90g Unsalted Butter, cold and cubed","* 4-5 tbsp Milk","* 3-4 tbsp Raspberry Jam","* 135g Currants (1 cup)","* 90g Unsalted Butter, room temp","* 150g Caster Sugar (3/4 cup)","* 2 tsp Baking Powder","* 190g Plain Flour (1.5 cups)","* 3 Medium Eggs","* 5-6 tbsp Milk","* 350g Icing Sugar","* 3.5 tbsp Water/Lemon Juice (water for plain icing, lemon for lemon icing)","* 1 tsp Vanilla Essence (if you are not doing lemon icing)"],"recipeInstructions":[{"@type":"HowToStep","text":"To start making Loch Katrine cake, we need to begin by making the pastry, which forms the base of the cake.","position":1,"name":"To start making Loch Katrine cake, we need...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_1"},{"@type":"HowToStep","text":"Sift the flour and baking powder into a mixing bowl.","position":2,"name":"Sift the flour and baking powder into a...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_2"},{"@type":"HowToStep","text":"Take your cold, cubed butter and rub it into the flour and baking powder mix slowly, using your fingers, until it resembles breadcrumbs.","position":3,"name":"Take your cold, cubed butter and rub it...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_3"},{"@type":"HowToStep","text":"Add milk gradually to make a stiff dough. You may need more or less milk depending on the mix. Work it slowly into the mix, stirring the milk and mixing together with a spoon or your hands. This will help avoid adding too much milk and making your dough too wet.","position":4,"name":"Add milk gradually to make a stiff dough....","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_4"},{"@type":"HowToStep","text":"Once your dough is well mixed, your next step is to let it rest. Wrap it in cling film and pop it in the fridge for 30 minutes. The reason you wrap the pastry is to prevent it from drying out.","position":5,"name":"Once your dough is well mixed, your next...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_5"},{"@type":"HowToStep","text":"Grease and line your baking tin with baking paper, ensuring that you focus on the sides of the tin as well as the bottom.","position":6,"name":"Grease and line your baking tin with baking...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_6"},{"@type":"HowToStep","text":"Roll out your pastry after it's chilled for 30 minutes, then use it to line the bottom of your greased tin. Cut off any excess.","position":7,"name":"Roll out your pastry after it's chilled for...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_7"},{"@type":"HowToStep","text":"Spread your raspberry jam evenly over the pastry, lightly covering the entire surface.","position":8,"name":"Spread your raspberry jam evenly over the pastry,...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_8"},{"@type":"HowToStep","text":"Sprinkle the currants onto the now jam-covered pastry, again trying to ensure an even spread.","position":9,"name":"Sprinkle the currants onto the now jam-covered pastry,...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_9"},{"@type":"HowToStep","text":"Preheat your oven to 180°C / 160°C for fan-assisted (365°F/320°F).","position":10,"name":"Preheat your oven to 180°C / 160°C for...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_10"},{"@type":"HowToStep","text":"In a new bowl, cream the room-temperature butter and caster sugar. Once the mix is creamed into a paste-like consistency, beat in the eggs one at a time.","position":11,"name":"In a new bowl, cream the room-temperature butter...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_11"},{"@type":"HowToStep","text":"Add the flour and baking powder to the bowl and mix them together gently.","position":12,"name":"Add the flour and baking powder to the...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_12"},{"@type":"HowToStep","text":"Pour this mixture into the baking tin and spread it evenly over the pastry.","position":13,"name":"Pour this mixture into the baking tin and...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_13"},{"@type":"HowToStep","text":"Bake for 30-35 minutes; all ovens vary slightly. Test the sponge by inserting a knife into it after you think it's cooked and looking to see that the knife comes out clean when removed.","position":14,"name":"Bake for 30-35 minutes; all ovens vary slightly....","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_14"},{"@type":"HowToStep","text":"Allow to cool fully in the baking tin, before icing.","position":15,"name":"Allow to cool fully in the baking tin,...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_15"},{"@type":"HowToStep","text":"For lemon icing, mix lemon and water with the icing sugar; for vanilla icing, replace lemon with vanilla essence. Do try it with the lemon icing, it really does add to the taste of the cake.","position":16,"name":"For lemon icing, mix lemon and water with...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_16"},{"@type":"HowToStep","text":"Once well mixed together, spread the icing over the sponge thinly while still in the baking tin.","position":17,"name":"Once well mixed together, spread the icing over...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_17"},{"@type":"HowToStep","text":"Allow to set before lifting the cake out of the tin. We used a fish slice very gently to move the cake from the tin to a plate.","position":18,"name":"Allow to set before lifting the cake out...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_18"},{"@type":"HowToStep","text":"Slice into rectangles or squares depending on your preference.","position":19,"name":"Slice into rectangles or squares depending on your...","url":"https://scottishscran.com/loch-katrine-cake-recipe/#mv_create_160_19"}],"recipeCategory":"Baking","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2025-06-11"}},{"site":"scottishscran","url":"https://scottishscran.com/rock-cakes-recipe/","rating":4.3,"ratingCount":36,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Rock Cake Recipe","description":"Rock Cakes are British in origin, but where, when, and how exactly they came to be is something that doesn’t seem to be well-known. \n\nThey’re a popular tea-time treat, and seem to have been around since at least Victorian times. They were also actively promoted by the Ministry of Food during WWII thanks to most Rock Cake recipes using fewer eggs and sugar than a traditional cake. \n\nWhat’s with the name? Well, they’re said to resemble a small rock, as they’re rough in shape. But don’t let that put you off!\n\nRock Buns or Cakes are light and crumbly and a bit like scones, with the process of making them starting off in a very similar way. \n\nThe good thing is they also use ingredients that we tend to have in the cupboard already or can easily substitute, so they’re an easy one to whip up on a whim.","image":"https://scottishscran.com/wp-content/uploads/2022/03/Rock-Cakes-Scottish-Recipe-45-720x720.jpg","recipeYield":12,"prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","recipeIngredient":["250g (2 Cup) Self Raising Flour","100g (3.5oz) Butter","2 tsp Baking Powder","50g (1/4 Cup) Granulated Sugar","150g (1 Cup) Mixed Dried Fruit (Raisins/Currants/Peel)","1 Large Egg","1-2 tbsp Milk","1 tsp Mixed Spice* optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 190C/160C Fan or 370F/320F Fan.","position":1,"name":"Preheat the oven to 190C/160C Fan or 370F/320F...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_1"},{"@type":"HowToStep","text":"Grease a baking tray with butter or use baking paper.","position":2,"name":"Grease a baking tray with butter or use...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_2"},{"@type":"HowToStep","text":"Sift the flour and baking powder into a bowl.","position":3,"name":"Sift the flour and baking powder into a...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_3"},{"@type":"HowToStep","text":"Cut the butter into cubes and then rub it into the flour until it resembles breadcrumbs. It’s easiest to do this if it’s cold, but not too hard. If it’s really hard you can grate the butter in then rub. Like scones, you should handle as little as you can so the heat from your hands doesn’t melt the butter.","position":4,"name":"Cut the butter into cubes and then rub...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_4"},{"@type":"HowToStep","text":"Stir in the fruit and sugar, and mixed spice, if using.","position":5,"name":"Stir in the fruit and sugar, and mixed...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_5"},{"@type":"HowToStep","text":"Beat together the egg and 1 tbsp of milk and add to the mixture. If it’s too dry you can add the other tbsp of milk. It should be a stiff dough.","position":6,"name":"Beat together the egg and 1 tbsp of...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_6"},{"@type":"HowToStep","text":"To put on the baking tray either drop a heaped tablespoon of the mixture from a spoon or use two forks to shake into a rough ball and put on the tray.","position":7,"name":"To put on the baking tray either drop...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_7"},{"@type":"HowToStep","text":"Bake 12-15 minutes until they start to turn pale golden brown at the rough edges.","position":8,"name":"Bake 12-15 minutes until they start to turn...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_8"},{"@type":"HowToStep","text":"Remove from the oven and transfer to a wire rack when they’re cool enough to touch. You can sprinkle with a little sugar before they are fully cool if you like, but we think they’re great as they are.","position":9,"name":"Remove from the oven and transfer to a...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_9"},{"@type":"HowToStep","text":"Enjoy! They are best eaten while still a little warm or within the next day or so.","position":10,"name":"Enjoy! They are best eaten while still a...","url":"https://scottishscran.com/rock-cakes-recipe/#mv_create_60_10"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"rock buns recipe, rock cakes recipe, traditional british recipe","author":"Phil &amp; Sonja","datePublished":"2022-03-02"}},{"site":"scottishscran","url":"https://scottishscran.com/lemon-cordial-recipe/","rating":4.7,"ratingCount":7,"origin":"British","recipe":{"@type":"Recipe","name":"Simple Lemon Cordial Recipe","description":"Lemon Cordial is a delicious mix of freshly squeezed lemons, water and sugar. It mixes perfectly with water or tonic for a fresh, zesty drink that takes us back to summer picnics, sunny BBQs and happy childhood memories. \n\nMaking it yourself guarantees no preservatives or artificial flavours, just a wonderfully fresh-tasting drink.\n\nLemonade in the UK is generally considered to be a fizzy, lemon-flavoured drink like Sprite or 7-Up, whereas in the USA, it is a juice made of lemons, water, and sugar.\n\nCordial is like concentrated lemonade in the USA. Once you mix it with water, then it is like lemonade.","image":"https://scottishscran.com/wp-content/uploads/2022/09/Lemon-Cordial-Recipe-25-720x720.jpg","recipeYield":1,"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT40M","recipeIngredient":["500ml lemon juice","500ml water","500g granulated sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Zest the lemons until you have approximately half a cup of zest.","position":1,"name":"Zest the lemons until you have approximately half...","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_1"},{"@type":"HowToStep","text":"Juice the lemons until you have 500ml juice.","position":2,"name":"Juice the lemons until you have 500ml juice.","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_2"},{"@type":"HowToStep","text":"Put the sugar and water into a saucepan and bring to a boil.","position":3,"name":"Put the sugar and water into a saucepan...","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_3"},{"@type":"HowToStep","text":"Remove the mixture from the heat and stir through the zest and juice.","position":4,"name":"Remove the mixture from the heat and stir...","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_4"},{"@type":"HowToStep","text":"Return to the heat and heat until it starts to thicken.","position":5,"name":"Return to the heat and heat until it...","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_5"},{"@type":"HowToStep","text":"Remove from heat and allow to cool.","position":6,"name":"Remove from heat and allow to cool.","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_6"},{"@type":"HowToStep","text":"Pass through a sieve.","position":7,"name":"Pass through a sieve.","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_7"},{"@type":"HowToStep","text":"Store in a clean bottle in the fridge.","position":8,"name":"Store in a clean bottle in the fridge.","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_8"},{"@type":"HowToStep","text":"Mix one part lemon cordial with three parts water to make up a drink.","position":9,"name":"Mix one part lemon cordial with three parts...","url":"https://scottishscran.com/lemon-cordial-recipe/#mv_create_77_9"}],"recipeCategory":"Drinks","recipeCuisine":"British","author":"Phil &amp; Sonja","datePublished":"2022-09-06"}},{"site":"scottishscran","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/","rating":4.6,"ratingCount":22,"origin":"British","recipe":{"@type":"Recipe","name":"Eve's Pudding - Simple Apple Sponge Recipe","description":"My Grandma used to make this all the time when I was growing up, and it was one of my favourites.\n\nAs well as Eve&#x27;s Pudding, this simple dessert is also known as Mother Eve&#x27;s Pudding or even just plain Apple Sponge Pudding.\n\nIt&#x27;s a bit like an apple crumble, although I think it&#x27;s even easier to make. Eve&#x27;s Pudding has the same stewed apples but is topped with a Victoria Sponge-like topping instead of a crumble.","image":"https://scottishscran.com/wp-content/uploads/2023/04/Eves-pudding-10-scaled-e1682347652459-720x720.jpg","recipeYield":4,"prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","recipeIngredient":["1kg cooking apples (approx. 4 large) *see notes","4tbsp caster sugar","1tbsp butter","1tbsp lemon juice","3tbsp water","125g softened butter (1/2 cup)","125g caster sugar (1/2 cup)","125g self-raising flour (1/2 cups)","3 large eggs","1 tsp vanilla extract","1 tbsp milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Peel, de-core and roughly chop the apples.","position":1,"name":"Peel, de-core and roughly chop the apples.","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_1"},{"@type":"HowToStep","text":"Put the apples in a large saucepan along with the caster sugar, butter, lemon juice and water. Heat on a medium setting, stirring frequently until softened and falling apart. This should take about 6-8 minutes.","position":2,"name":"Put the apples in a large saucepan along...","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_2"},{"@type":"HowToStep","text":"Preheat the oven to 180C.","position":3,"name":"Preheat the oven to 180C.","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_3"},{"@type":"HowToStep","text":"In the bowl of an electric stand mixer, beat the butter and sugar until smooth and creamy. You can also do this by hand with a wooden spoon if preferred.","position":4,"name":"In the bowl of an electric stand mixer,...","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_4"},{"@type":"HowToStep","text":"Add the vanilla extract and mix again.","position":5,"name":"Add the vanilla extract and mix again.","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_5"},{"@type":"HowToStep","text":"Crack in one of the eggs, followed by a tablespoon of the flour. Beat until combined. Follow with the second egg and another tablespoon of flour, then the third.","position":6,"name":"Crack in one of the eggs, followed by...","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_6"},{"@type":"HowToStep","text":"Add the rest of the flour and the milk and mix until just combined.","position":7,"name":"Add the rest of the flour and the...","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_7"},{"@type":"HowToStep","text":"Spread the apples out in the bottom of a baking dish, then spoon the sponge mixture on top to completely cover the apples.","position":8,"name":"Spread the apples out in the bottom of...","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_8"},{"@type":"HowToStep","text":"Bake for 30 minutes or until a skewer poked into the centre comes out with just moist apple but no wet batter.","position":9,"name":"Bake for 30 minutes or until a skewer...","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_9"},{"@type":"HowToStep","text":"Serve warm with custard or your choice of topping.","position":10,"name":"Serve warm with custard or your choice of...","url":"https://scottishscran.com/eves-pudding-apple-sponge-recipe/#mv_create_95_10"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"British","keywords":"eves pudding, apple sponge pudding, apple sponge dessert, apple dessert, british pudding,","author":"Phil &amp; Sonja","datePublished":"2023-04-17"}},{"site":"scottishscran","url":"https://scottishscran.com/fruity-flapjacks-recipe/","rating":4.4,"ratingCount":38,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Fruity Flapjack Recipe","description":"There&#x27;s a certain place in everyone&#x27;s heart for a Fruity Flapjack. Sweet fruity deliciousness with the added crunch of Scottish oats makes a fruity flapjack the sweet treat that deserves a revival!","image":"https://scottishscran.com/wp-content/uploads/2020/08/Fruity-Flapjack-Recipe-12-720x720.jpg","recipeYield":15,"prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT1H","recipeIngredient":["375g Scottish Oats (1.5 cups)","175g Unsalted Butter (6oz)","140g Demerara Sugar (just over 1/2 cup)","150g Raisins or Sultanas (3/4 cup)","5 tbsp Golden Syrup (This can be replaced with corn or maple syrup, honey or a light treacle in the US.)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven 150 degrees Celsius or 300 degrees Fahrenheit. ","position":1,"name":"Preheat the oven 150 degrees Celsius or 300...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_1"},{"@type":"HowToStep","text":"Line your baking tray with parchment paper, leave enough paper to go up the sides of your tray.","position":2,"name":"Line your baking tray with parchment paper, leave...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_2"},{"@type":"HowToStep","text":"Add the butter, sugar and syrup to your pan and heat. Stir slowly, but do not allow it to boil. ","position":3,"name":"Add the butter, sugar and syrup to your...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_3"},{"@type":"HowToStep","text":"Once the sugar has dissolved and the butter has melted take your pan off the heat, add the oats and fruit.","position":4,"name":"Once the sugar has dissolved and the butter...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_4"},{"@type":"HowToStep","text":"Stir the oats and fruit in the pan until well covered by the mixture.","position":5,"name":"Stir the oats and fruit in the pan...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_5"},{"@type":"HowToStep","text":"Tip your mixture into your baking tray, being careful not to burn yourself on the pan or the hot sugar.","position":6,"name":"Tip your mixture into your baking tray, being...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_6"},{"@type":"HowToStep","text":"Use the back of a spoon to press the mixture into the tray. Press down firmly to form a solid layer.","position":7,"name":"Use the back of a spoon to press...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_7"},{"@type":"HowToStep","text":"Place your tray in the oven for 35-45 mins, depending on how crunchy you like them.","position":8,"name":"Place your tray in the oven for 35-45...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_8"},{"@type":"HowToStep","text":"Once baked remove from the oven score the Flapjacks into rectangles after 10 minutes then leave to cool in the tray.","position":9,"name":"Once baked remove from the oven score the...","url":"https://scottishscran.com/fruity-flapjacks-recipe/#mv_create_22_9"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"fruity flapjack recipe, fruit flapjack recipe, sultana flapjack recipe, raisin flapjack recipe, oat flapjacks,","author":"Phil &amp; Sonja","datePublished":"2020-08-21"}},{"site":"scottishscran","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/","rating":4.5,"ratingCount":8,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Simple Microwave Clootie Dumpling Recipe","description":"Our Microwave Clootie Dumpling recipe has everything a traditional Clootie Dumpling has but is ready in under ten minutes!\n\nWe&#x27;re not saying it&#x27;s better, but it is certainly quicker and a lot more convenient. It needs to be tried to be believed. Full of all the flavours, fruit and spices Clootie Dumpling is known for and a perfect Scottish dessert!","image":"https://scottishscran.com/wp-content/uploads/2024/01/Microwave-Clootie-Dumpling-003-720x720.jpg","recipeYield":6,"prepTime":"PT2M","cookTime":"PT6M","totalTime":"PT8M","recipeIngredient":["100g plain flour (2/3 cup) - use slightly less if you use suet rather than butter, for example, 80g","200g dried fruit (approx 1 cup) - we usually use 100g currants, and 50g each of raisins and sultanas","50g caster sugar (1/4 cup)","1/2 tsp ginger","1/2 tsp cinnamon","1 tsp mixed spice ","1/2 tsp bicarbonate of soda","1 tbsp treacle ","2 eggs - we usually use large but medium is fine","100ml milk (just under 1/2 cup or 6.5 tbsp)","100g suet/butter/margarine - we like to use suet for a more classic taste but butter or even margarine is fine"],"recipeInstructions":[{"@type":"HowToStep","text":"Line a larger bowl with clingfilm (we use a 2-litre Pyrex bowl) and set it aside","position":1,"name":"Line a larger bowl with clingfilm (we use...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_1"},{"@type":"HowToStep","text":"Take a medium-sized bowl and measure in the dried fruit, suet (or alternative), milk, treacle, and sugar.","position":2,"name":"Take a medium-sized bowl and measure in the...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_2"},{"@type":"HowToStep","text":"Heat in the microwave until the suet or butter is just melted - usually around 2 minutes - and mix thoroughly.","position":3,"name":"Heat in the microwave until the suet or...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_3"},{"@type":"HowToStep","text":"Meanwhile, mix the remaining dry ingredients - flour (a little less if you've used suet, because it is coated in a cornflour already), the spices, and bicarbonate of soda.","position":4,"name":"Meanwhile, mix the remaining dry ingredients - flour...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_4"},{"@type":"HowToStep","text":"Beat the eggs in a mug with a fork or a small bowl ready to be added.","position":5,"name":"Beat the eggs in a mug with a...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_5"},{"@type":"HowToStep","text":"Add the dry ingredients to the wet mixture and stir gently until everything is combined. Then fold in the eggs. ","position":6,"name":"Add the dry ingredients to the wet mixture...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_6"},{"@type":"HowToStep","text":"Transfer to the bowl with the clingfilm lining. Fold the lining loosely over the top of the mixture and poke a couple of holes in it.","position":7,"name":"Transfer to the bowl with the clingfilm lining....","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_7"},{"@type":"HowToStep","text":"Leave to stand for around 2 minutes or so, so that the bowl can be touched more easily.","position":8,"name":"Leave to stand for around 2 minutes or...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_8"},{"@type":"HowToStep","text":"Take out and unwrap the clingfilm, then put a plate over the top of the bowl and tip it upside down so the Clootie Dumpling falls onto it the right way up. ","position":9,"name":"Take out and unwrap the clingfilm, then put...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_9"},{"@type":"HowToStep","text":"It is best served straight away, but slices can be reheated for around 20-30 seconds in the microwave as well. We like it best with custard!","position":10,"name":"It is best served straight away, but slices...","url":"https://scottishscran.com/microwave-clootie-dumpling-recipe/#mv_create_129_10"}],"recipeCategory":"Desserts","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2024-01-24"}},{"site":"scottishscran","url":"https://scottishscran.com/atholl-brose-recipe/","rating":5.0,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Atholl Brose Recipe - A Whisky Cocktail","description":"Atholl Brose is a Scottish cocktail drink that&#x27;s made from a combination of oatmeal, water, whisky, honey, and if you want to be a bit more decadent, some cream. It&#x27;s a bit like the Scottish version of Baileys. \n\nIn Atholl Brose, the oaks are soaked in water and the mixture is then strained to separate out the oats, and the remaining water is mixed with whisky and honey to make the drink. If you want an extra strong version, you can soak the oats straight in the whisky! \n\nMaking Atholl Brose is a process that takes time, but it&#x27;s worth it for this honeyed whisky cocktail.","image":"https://scottishscran.com/wp-content/uploads/2023/07/Atholl-brose-1200-16-720x720.jpg","recipeYield":2,"prepTime":"PT5M","cookTime":"P1DT","totalTime":"P1DT5M","recipeIngredient":["20g (¼ cup) oats - courser is generally better but you can use rolled oats","180ml (¾ cup) water","4 tsp honey","180ml (¾ cup) whisky","120ml (½ cup) double cream (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the oats and water to a bowl or jug and stir. Cover and leave to soak for 24 hours.","position":1,"name":"Add the oats and water to a bowl...","url":"https://scottishscran.com/atholl-brose-recipe/#mv_create_116_1"},{"@type":"HowToStep","text":"Strain out the oats, reserving the liquid. You can use a fine tea strainer or muslin cloth to do this. Be sure to squeeze the oats against the strainer/cloth to get all of the liquid out.","position":2,"name":"Strain out the oats, reserving the liquid. You...","url":"https://scottishscran.com/atholl-brose-recipe/#mv_create_116_2"},{"@type":"HowToStep","text":"Mix the honey into the oat liquid.","position":3,"name":"Mix the honey into the oat liquid.","url":"https://scottishscran.com/atholl-brose-recipe/#mv_create_116_3"},{"@type":"HowToStep","text":"Add the whisky and stir.","position":4,"name":"Add the whisky and stir.","url":"https://scottishscran.com/atholl-brose-recipe/#mv_create_116_4"},{"@type":"HowToStep","text":"Add the cream and stir (optional).","position":5,"name":"Add the cream and stir (optional).","url":"https://scottishscran.com/atholl-brose-recipe/#mv_create_116_5"}],"recipeCategory":"Drinks","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-07-04"}},{"site":"scottishscran","url":"https://scottishscran.com/black-bun/","rating":4.4,"ratingCount":5,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Scottish Black Bun Recipe","description":"Scottish Black Bun is a traditional recipe that is essentially a fruit cake wrapped in pastry. It&#x27;s often used as part of the tradition of &quot;first footing&quot; at Hogmanay.","image":"https://scottishscran.com/wp-content/uploads/2023/04/Black-bun-1200-20-720x720.jpg","recipeYield":10,"prepTime":"PT30M","cookTime":"PT2H","totalTime":"PT2H30M","recipeIngredient":["350g plain flour (2 ¾ cups + 2 tbsp)","90g butter (cold, cubed) (1/3 cup + 1 tbsp)","90g lard (cold, cubed) (1/3 cup + 1 tbsp)","½ tsp baking powder","Pinch of salt","5 tbsp cold water","1 beaten egg – for brushing","200g plain flour (1 2/3 cups)","½ tsp ground ginger","½ tsp ground cloves","1 tsp cinnamon","¼ tsp black pepper","½ tsp baking soda","100g light brown sugar (1/2 cup)","220g raisins (1 cup + 2 tbsp)","220g sultanas (1 cup + 2 tbsp)","220g currants (1 1/3 cups)","100g chopped mixed peel (2/3 cup)","80g flaked almonds (1 heaping cup)","4 tbsp whole milk","1 ½ tbsp brandy"],"recipeInstructions":[{"@type":"HowToStep","text":"First, make the pastry. Add the flour, baking powder and salt to the bowl of a food processor and mix briefly.","position":1,"name":"First, make the pastry. Add the flour, baking...","url":"https://scottishscran.com/black-bun/#mv_create_106_1"},{"@type":"HowToStep","text":"Add the butter and lard and pulse until the mixture resembles breadcrumbs. You can also rub the fat into the flour by hand in a mixing bowl if preferred.","position":2,"name":"Add the butter and lard and pulse until...","url":"https://scottishscran.com/black-bun/#mv_create_106_2"},{"@type":"HowToStep","text":"Transfer the mixture to the bowl of an electric stand mixer and add the cold water. Mix with the dough hook attached until you have a soft ball of dough. Again, this can be done by hand if preferred. Simply mix with a fork until it starts to come together into a dough, then squash everything into a ball with your hands.","position":3,"name":"Transfer the mixture to the bowl of an...","url":"https://scottishscran.com/black-bun/#mv_create_106_3"},{"@type":"HowToStep","text":"Wrap the dough in cling film and place in the fridge whilst you make the filling.","position":4,"name":"Wrap the dough in cling film and place...","url":"https://scottishscran.com/black-bun/#mv_create_106_4"},{"@type":"HowToStep","text":"To make the filling, first whisk together the flour, ginger, cloves, cinnamon, black pepper and baking soda in a large mixing bowl. ","position":5,"name":"To make the filling, first whisk together the...","url":"https://scottishscran.com/black-bun/#mv_create_106_5"},{"@type":"HowToStep","text":"Add the sugar and whisk again to mix.","position":6,"name":"Add the sugar and whisk again to mix.","url":"https://scottishscran.com/black-bun/#mv_create_106_6"},{"@type":"HowToStep","text":"Add the raisins, sultanas, currants, mixed peel and flaked almonds. Stir together with a wooden spoon.","position":7,"name":"Add the raisins, sultanas, currants, mixed peel and...","url":"https://scottishscran.com/black-bun/#mv_create_106_7"},{"@type":"HowToStep","text":"Add the brandy and milk and stir until you have a well combined, sticky fruit mixture.","position":8,"name":"Add the brandy and milk and stir until...","url":"https://scottishscran.com/black-bun/#mv_create_106_8"},{"@type":"HowToStep","text":"Preheat the oven to 180C.","position":9,"name":"Preheat the oven to 180C.","url":"https://scottishscran.com/black-bun/#mv_create_106_9"},{"@type":"HowToStep","text":"Roll out the chilled dough on a lightly floured surface. Take a 9x5” loaf tin and place it upside down. Drape the pastry over the tin to check you have rolled it out enough. It should cover the tin with a generous overhang. ","position":10,"name":"Roll out the chilled dough on a lightly...","url":"https://scottishscran.com/black-bun/#mv_create_106_10"},{"@type":"HowToStep","text":"Flip the tin up the correct way and carefully line it with the pastry, pushing it closely into the base and sides and leaving a good few inches of overhand around the edge.","position":11,"name":"Flip the tin up the correct way and...","url":"https://scottishscran.com/black-bun/#mv_create_106_11"},{"@type":"HowToStep","text":"Spoon the filling mixture over the pastry, filling the tin all the way to the top. Use a sharp knife to slice off the overhanging pastry and neaten up the edges. Roll the leftover pastry into a ball and set aside.","position":12,"name":"Spoon the filling mixture over the pastry, filling...","url":"https://scottishscran.com/black-bun/#mv_create_106_12"},{"@type":"HowToStep","text":"Brush the edges of the pastry with the beaten egg.","position":13,"name":"Brush the edges of the pastry with the...","url":"https://scottishscran.com/black-bun/#mv_create_106_13"},{"@type":"HowToStep","text":"Roll out the leftover pastry into a rectangle and place on top of the filled pastry to cover it completely, squashing it into the egg-washed edges between your fingers to help it stick down. ","position":14,"name":"Roll out the leftover pastry into a rectangle...","url":"https://scottishscran.com/black-bun/#mv_create_106_14"},{"@type":"HowToStep","text":"Take a fork and crimp around the edge before slicing away any excess once again to neaten everything up. Brush all over the top of the pastry with the beaten egg. ","position":15,"name":"Take a fork and crimp around the edge...","url":"https://scottishscran.com/black-bun/#mv_create_106_15"},{"@type":"HowToStep","text":"Cut a small cross in the centre of the pastry lid and bake for 2 hours. If the top starts to brown too much during cooking, cover loosely with foil.","position":16,"name":"Cut a small cross in the centre of...","url":"https://scottishscran.com/black-bun/#mv_create_106_16"},{"@type":"HowToStep","text":"Leave in the tin for about 15 minutes before transferring to a wire rack to cool completely. This can also be made up to 2 weeks in advance and stored in an airtight container before slicing and serving.","position":17,"name":"Leave in the tin for about 15 minutes...","url":"https://scottishscran.com/black-bun/#mv_create_106_17"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2023-05-05"}},{"site":"scottishscran","url":"https://scottishscran.com/vegetarian-haggis-recipe/","rating":4.5,"ratingCount":46,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Vegetarian Haggis Recipe","description":"This vegetarian haggis recipe takes the traditional flavours of haggis and infuses them with a delicious mix of vegetables and grains to create a fantastic haggis substitute! It&#x27;s also easy to make this a vegan haggis by substituting the butter. You can serve with neeps and tatties just like traditional haggis, in a stack, or even in a roll with some brown sauce. Delicious!","image":"https://scottishscran.com/wp-content/uploads/2020/12/Vegetarian-Haggis-Recipe-051-720x720.jpg","recipeYield":6,"prepTime":"PT30M","cookTime":"PT30M","totalTime":"PT1H","recipeIngredient":["2 Large Portobello Mushrooms","1 Medium Sized Brown Onion","1 Large Carrot","50g Salted Butter (replace to make the haggis vegan)","100g Pinhead Oatmeal","55g Split Peas","55g Pearl Barley","1/2 tsp Mace","1/2 tsp Black Pepper","1/2 tsp Salt","1/2 tsp Nutmeg","600ml Vegetable Stock","1 1/2 tsp Marmite","1 1/2 tsp Black Treacle"],"recipeInstructions":[{"@type":"HowToStep","text":"Place your split peas and pearl barley into two separate saucepans and boil. Split peas for 25 mins and barley for 20 mins. We found it easier to start one five minutes after the other.","position":1,"name":"Place your split peas and pearl barley into...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_1"},{"@type":"HowToStep","text":"Grease your baking tin thoroughly, we used a loaf tin.","position":2,"name":"Grease your baking tin thoroughly, we used a...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_2"},{"@type":"HowToStep","text":"Once the split peas and barley are boiling take out a chopping board and roughly chop the portobello mushrooms","position":3,"name":"Once the split peas and barley are boiling...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_3"},{"@type":"HowToStep","text":"Finely chop the onion.","position":4,"name":"Finely chop the onion.","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_4"},{"@type":"HowToStep","text":"Grate your carrot.","position":5,"name":"Grate your carrot.","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_5"},{"@type":"HowToStep","text":"Heat your frying pan and, once hot, add 25g of butter.","position":6,"name":"Heat your frying pan and, once hot, add...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_6"},{"@type":"HowToStep","text":"Fry the onions in the butter until they begin to soften.","position":7,"name":"Fry the onions in the butter until they...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_7"},{"@type":"HowToStep","text":"Add the chopped mushrooms.","position":8,"name":"Add the chopped mushrooms.","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_8"},{"@type":"HowToStep","text":"Once the mushrooms and onion are soft stir in the grated carrot.","position":9,"name":"Once the mushrooms and onion are soft stir...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_9"},{"@type":"HowToStep","text":"Stir the mix together over a low heat until well mixed.","position":10,"name":"Stir the mix together over a low heat...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_10"},{"@type":"HowToStep","text":"Make your stock, we crumbled 3 stock cubes into a measuring jug then, carefully add 600ml boiling water and stirred until cubes were fully dissolved.","position":11,"name":"Make your stock, we crumbled 3 stock cubes...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_11"},{"@type":"HowToStep","text":"Stir in the Marmite and Black Treacle until they both dissolve fully into the stock.","position":12,"name":"Stir in the Marmite and Black Treacle until...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_12"},{"@type":"HowToStep","text":"Add the oats to the frying pan.","position":13,"name":"Add the oats to the frying pan.","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_13"},{"@type":"HowToStep","text":"Add 400ml of the stock to the frying pan.","position":14,"name":"Add 400ml of the stock to the frying...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_14"},{"@type":"HowToStep","text":"Add the salt, nutmeg, pepper and mace.","position":15,"name":"Add the salt, nutmeg, pepper and mace.","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_15"},{"@type":"HowToStep","text":"Continue to stir while gently heating.","position":16,"name":"Continue to stir while gently heating.","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_16"},{"@type":"HowToStep","text":"Drain your Split Peas and Pearl Barley, if you haven't already, add both to the frying pan. If they are still boiling then take the frying pan off the heat until they are ready to be added.","position":17,"name":"Drain your Split Peas and Pearl Barley, if...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_17"},{"@type":"HowToStep","text":"Allow the stock to reduce down, stirring gently.","position":18,"name":"Allow the stock to reduce down, stirring gently.","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_18"},{"@type":"HowToStep","text":"Add 25g Butter and the remaining 200ml of stock.","position":19,"name":"Add 25g Butter and the remaining 200ml of...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_19"},{"@type":"HowToStep","text":"Turn up the stove to a medium heat and cook the mix until the stock has reduced completely, stirring often to avoid it catching on the bottom of the frying pan.","position":20,"name":"Turn up the stove to a medium heat...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_20"},{"@type":"HowToStep","text":"Heat your oven to 180 degrees C.","position":21,"name":"Heat your oven to 180 degrees C.","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_21"},{"@type":"HowToStep","text":"When the mix is cooked through and the stock has reduced, taste to make sure flavour is balanced adding more spices, marmite or treacle as required. The flavour should be warming and peppery with an earthy undertone and a little sweetness.","position":22,"name":"When the mix is cooked through and the...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_22"},{"@type":"HowToStep","text":"Spoon the mix into the well-greased loaf tin and place into the preheated oven for 20-30mins, or until the top of the mix is crispy and darkened.","position":23,"name":"Spoon the mix into the well-greased loaf tin...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_23"},{"@type":"HowToStep","text":"Once the haggis is cooked take it out of the oven","position":24,"name":"Once the haggis is cooked take it out...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_24"},{"@type":"HowToStep","text":"Place a length of tin foil over the top of the haggis and then an upturned baking tray. Then, being careful not to burn your hands,  hold the tray, foil and tin and gently turn it upside down so you end up with your haggis, out of the tin. on the foil on the baking tray.","position":25,"name":"Place a length of tin foil over the...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_25"},{"@type":"HowToStep","text":"Place this back in the oven for 2-5 mins to crisp the outside of the haggis.","position":26,"name":"Place this back in the oven for 2-5...","url":"https://scottishscran.com/vegetarian-haggis-recipe/#mv_create_30_26"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"vegetarian haggis, haggis, vegan haggis","author":"Phil &amp; Sonja","datePublished":"2020-11-20"}},{"site":"scottishscran","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/","rating":4.2,"ratingCount":11,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Haggis, Neeps and Tatties Stack Recipe","description":"Haggis is probably the definitive food of Scotland and unsurprisingly crucial to a haggis, neeps and tatties stack!\n\n\nLearn everything you need to know to make the perfect stack of this delicious dish.","image":"https://scottishscran.com/wp-content/uploads/2020/12/Haggis-Neeps-Tatties-Stack-40-720x720.jpg","recipeYield":4,"prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["1 kg Potatoes - Whichever you prefer for making mash","1 kg Swede/Neeps ","100g Salted Butter ","100ml Milk  - We use full fat","Salt and Pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Follow the instructions on the Haggis you’ve chosen for your meal. ","position":1,"name":"Follow the instructions on the Haggis you’ve chosen...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_1"},{"@type":"HowToStep","text":"Fill both saucepans half full of water, adding a pinch of salt to both","position":2,"name":"Fill both saucepans half full of water, adding...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_2"},{"@type":"HowToStep","text":"Peel the potatoes and swede","position":3,"name":"Peel the potatoes and swede","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_3"},{"@type":"HowToStep","text":"Chop the potatoes roughly into quarters and the Swede into small cubes","position":4,"name":"Chop the potatoes roughly into quarters and the...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_4"},{"@type":"HowToStep","text":"Once the water is boiling add the potatoes to one pan and the swede to the other.","position":5,"name":"Once the water is boiling add the potatoes...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_5"},{"@type":"HowToStep","text":"Boil for 20-30mins or until you can easily slide a knife into either.","position":6,"name":"Boil for 20-30mins or until you can easily...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_6"},{"@type":"HowToStep","text":"Drain the potatoes, season and allow them to release any steam.","position":7,"name":"Drain the potatoes, season and allow them to...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_7"},{"@type":"HowToStep","text":"Drain the neeps and also allow to steam.","position":8,"name":"Drain the neeps and also allow to steam.","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_8"},{"@type":"HowToStep","text":"Add 50g Butter and 50g Milk to the potatoes.","position":9,"name":"Add 50g Butter and 50g Milk to the...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_9"},{"@type":"HowToStep","text":"Mash potatoes until creamy and all lumps have been removed.","position":10,"name":"Mash potatoes until creamy and all lumps have...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_10"},{"@type":"HowToStep","text":"Taste for seasoning, stir more in if required.","position":11,"name":"Taste for seasoning, stir more in if required.","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_11"},{"@type":"HowToStep","text":"Add 50g butter to the Swede and roughly mash, leaving some rough texture to balance the creamy texture of the potatoes. ","position":12,"name":"Add 50g butter to the Swede and roughly...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_12"},{"@type":"HowToStep","text":"Serve both while hot with the haggis.","position":13,"name":"Serve both while hot with the haggis.","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_13"},{"@type":"HowToStep","text":"Place your ring on the plate you wish to serve on","position":14,"name":"Place your ring on the plate you wish...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_14"},{"@type":"HowToStep","text":"Add a layer of haggis, filling roughly a third of the ring or 1 inch.","position":15,"name":"Add a layer of haggis, filling roughly a...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_15"},{"@type":"HowToStep","text":"Push down on the haggis using the back of a spoon to make sure it’s firm.","position":16,"name":"Push down on the haggis using the back...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_16"},{"@type":"HowToStep","text":"Repeat this with the neeps and then the tatties.","position":17,"name":"Repeat this with the neeps and then the...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_17"},{"@type":"HowToStep","text":"Carefully slide off the ring, using the back of your spoon to ease the ring up without losing the shape of the stack.","position":18,"name":"Carefully slide off the ring, using the back...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_18"},{"@type":"HowToStep","text":"Take a small bowl and line with clingfilm with some hanging over the edges.","position":19,"name":"Take a small bowl and line with clingfilm...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_19"},{"@type":"HowToStep","text":"The bottom layer in the bowl will be the top layer of your stack, so put a layer of tatties in the bottom and smooth with a spoon.","position":20,"name":"The bottom layer in the bowl will be...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_20"},{"@type":"HowToStep","text":"Follow with a layer of neeps, and finally the layer of haggis.","position":21,"name":"Follow with a layer of neeps, and finally...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_21"},{"@type":"HowToStep","text":"Smooth both down with a spoon so the layers are compact.","position":22,"name":"Smooth both down with a spoon so the...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_22"},{"@type":"HowToStep","text":"Place a plate on top, face down, and then flip the bowl and plate so the bowl is upside down in the middle of the plate.","position":23,"name":"Place a plate on top, face down, and...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_23"},{"@type":"HowToStep","text":"Twist the bowl a little to loosen the wrap, hold down the clingfilm and gently lift the bowl up, then peel back the cling film and you have your stack!","position":24,"name":"Twist the bowl a little to loosen the...","url":"https://scottishscran.com/how-to-make-a-haggis-neeps-and-tatties-stack/#mv_create_31_24"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2020-12-01"}},{"site":"scottishscran","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/","rating":4.5,"ratingCount":42,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Clootie Dumpling Recipe","description":"A Clootie Dumpling is a Scottish dessert traditionally made of dried fruit, spices, oatmeal or breadcrumbs, flour, and beef suet. It’s boiled in a cloth, called a “cloot”, hence the name.  \n\nCooking a Clootie Dumpling means filling your home with an amazing spicy aroma, surpassed only by the delicious taste once it’s ready to eat! ","image":"https://scottishscran.com/wp-content/uploads/2020/10/Clootie-Dumpling-Recipe-55-720x720.jpg","recipeYield":6,"prepTime":"PT45M","cookTime":"PT3H","totalTime":"PT3H45M","recipeIngredient":["200g Plain Flour - additional flour will be required for flouring the cloth and surface of the pudding","50g Scottish Oatmeal / Ground Oats","150g Suet / Unsalted Butter","175g Caster Sugar","1 Tsp Ground Ginger","1 Tsp Ground Cinnamon","1 Tbsp Mixed Spice","1 Tsp Baking Powder","1/2 Tsp Bicarbonate of Soda","3 Tbsp Black Treacle","2 Eggs (Medium)","200ml Milk","200g Currants","200g Sultanas / Raisins"],"recipeInstructions":[{"@type":"HowToStep","text":"Take your large mixing bowl and add the flour, oatmeal, suet or butter, sugar, spices, currants, sultanas/raisins, baking powder, and bicarb. Mix together. ","position":1,"name":"Take your large mixing bowl and add the...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_1"},{"@type":"HowToStep","text":"In another bowl or jug, mix the treacle, eggs and milk.","position":2,"name":"In another bowl or jug, mix the treacle,...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_2"},{"@type":"HowToStep","text":"Add the wet ingredients to the dry and mix just enough to bring it all together. Set aside.","position":3,"name":"Add the wet ingredients to the dry and...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_3"},{"@type":"HowToStep","text":"Take your Clootie Dumpling cloth or \"Cloot\" and put it in the colander in the sink. Pour boiling water over the cloot, covering it thoroughly. Wait for it to cool enough to handle and squeeze out any excess water and place the cloth on a clean surface. Do watch your fingers!","position":4,"name":"Take your Clootie Dumpling cloth or \"Cloot\" and...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_4"},{"@type":"HowToStep","text":"Once your cloot is laid out sprinkle the entire surface of your cloot with a thin and even layer of flour. You can shake off any excess carefully into the sink. ","position":5,"name":"Once your cloot is laid out sprinkle the...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_5"},{"@type":"HowToStep","text":"Your aim, once the cloot is tightly tied, is to have the floured cloot touch the whole surface of the dumpling, transferring the flour from the cloth to the pudding. This creates a thin layer of flour over the entire dumpling mix that will form a tasty skin and hold the moisture in.","position":6,"name":"Your aim, once the cloot is tightly tied,...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_6"},{"@type":"HowToStep","text":"Top Tip: Go easy on the flour! Too much loose flour on the cloot at this stage will not stick to the mix or the cloth and create build-ups as it falls down. These taste hard and floury and ruin the thin skin you're trying to create so make sure the layer is nice and even. ","position":7,"name":"Top Tip: Go easy on the flour! Too...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_7"},{"@type":"HowToStep","text":"Place the cloth in a bowl carefully so as not to disturb the flour on it and tip the mixture into the centre.","position":8,"name":"Place the cloth in a bowl carefully so...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_8"},{"@type":"HowToStep","text":"Cut a long piece of string, roughly half a metre in length.","position":9,"name":"Cut a long piece of string, roughly half...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_9"},{"@type":"HowToStep","text":"Draw up the corners and edges of the cloot together to the top of the dumpling, making sure the floured cloot touches the whole surface of the dumpling.","position":10,"name":"Draw up the corners and edges of the...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_10"},{"@type":"HowToStep","text":"Take your string and tie your cloth's edges and corners together tightly, roughly in the centre of the length of the string. You want to leave a little space between the top of the dumpling and your knot to allow the pudding to expand. ","position":11,"name":"Take your string and tie your cloth's edges...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_11"},{"@type":"HowToStep","text":"Place a small plate in the base of your pot; this should be able to withstand heat. It stops your dumpling from resting on the bottom of the pot. ","position":12,"name":"Place a small plate in the base of...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_12"},{"@type":"HowToStep","text":"Carefully lift your newly tied clootie dumpling and place it into your pot. We kept the extra length of string to enable you to tie your dumpling to any panhandles on either side you may have, this helps keep it in place and submerged in water. ","position":13,"name":"Carefully lift your newly tied clootie dumpling and...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_13"},{"@type":"HowToStep","text":"Tip boiling water over your dumpling until it is just submerged. Your dumpling may float a little, this is perfectly fine, but it should be underwater. Turn the heat on, bringing the water to a simmer.","position":14,"name":"Tip boiling water over your dumpling until it...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_14"},{"@type":"HowToStep","text":"Place the lid of your pan on at a slight angle allowing for steam to escape and set the heat to keep the water gently simmering. Our gas is really quite hot even at its lowest setting so we had to top the water up a couple of times. If the dumpling expands too much, like ours did, place a wooden spoon under the lid to keep it under control and under the water. ","position":15,"name":"Place the lid of your pan on at...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_15"},{"@type":"HowToStep","text":"Leave to simmer for 3 hours. The water level should cover the top of your dumpling at all times so do add more boiling water to make sure it's completely covered if required during the cooking time.","position":16,"name":"Leave to simmer for 3 hours. The water...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_16"},{"@type":"HowToStep","text":"Once your dumpling is cooked, take your colander and place it in your sink. Carefully take your dumpling out of the pot and place it in the colander allowing any excess water to drain off. Make sure you don't move the cloth from the surface of the dumpling at this stage as you may rip the skin.","position":17,"name":"Once your dumpling is cooked, take your colander...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_17"},{"@type":"HowToStep","text":"Preheat your oven to 180°C or 356°F, approx gas mark 4.","position":18,"name":"Preheat your oven to 180°C or 356°F, approx...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_18"},{"@type":"HowToStep","text":"Once drained, pick up the clootie dumpling by the knot and put it on a large chopping board or clean heat-proof surface. Using a sharp knife or scissors cut the string at the top of the cloot. ","position":19,"name":"Once drained, pick up the clootie dumpling by...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_19"},{"@type":"HowToStep","text":"Very carefully peel back the cloot from the dumpling. it is crucial at this stage that you don't remove the skin formed by the flour. We used the back of a spoon to help keep the skin attached to the dumpling and not the cloot as it's peeled back. It's a slow job and there is no rush but the dream is a dumpling at is completely covered in its newfound skin. The skin may look white and almost fatty but this will darken once placed in the oven and taste great.","position":20,"name":"Very carefully peel back the cloot from the...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_20"},{"@type":"HowToStep","text":"Once the cloot is removed, allow it to sit for another 5-10 minutes before placing your dumpling on your baking tray and pop it into the oven for 5 -10mins or until the skin has darkened. ","position":21,"name":"Once the cloot is removed, allow it to...","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_21"},{"@type":"HowToStep","text":"Serve with custard or cream!","position":22,"name":"Serve with custard or cream!","url":"https://scottishscran.com/how-to-make-clootie-dumpling-recipe/#mv_create_24_22"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"how to make clootie dumpling, clootie dumpling recipe, scottish desserts, scottish puddings, scottish dumplings, hogmanay dessert, scottish christmas pudding","author":"Phil &amp; Sonja","datePublished":"2020-09-05"}},{"site":"scottishscran","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/","rating":4.6,"ratingCount":28,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Balmoral Chicken Recipe: Chicken Stuffed with Haggis","description":"Balmoral Chicken is chicken stuffed with haggis and wrapped in bacon. It&#x27;s a great way to serve haggis, especially for those who might be a little unsure about it! This recipe can be served alongside whatever vegetables you like, but we recommend you also make our whisky sauce to accompany it too.","image":"https://scottishscran.com/wp-content/uploads/2020/08/Balmoral-Chicken-Recipe-33-720x720.jpg","recipeYield":2,"prepTime":"PT10M","cookTime":"PT50M","totalTime":"PT1H","recipeIngredient":["2 large chicken breasts","70g-100g haggis, depending on the size of the chicken breasts","4 rashers of bacon","Vegetables of your choice to serve with","Whisky Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Turn the oven on to 200C (400F)","position":1,"name":"Turn the oven on to 200C (400F)","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_1"},{"@type":"HowToStep","text":"See notes regarding haggis*","position":2,"name":"See notes regarding haggis*","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_2"},{"@type":"HowToStep","text":"Take the chicken breasts and make a slit in the side at the largest point to form a pocket. About 1-1.5cm should remain unsliced on the opposite side. ","position":3,"name":"Take the chicken breasts and make a slit...","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_3"},{"@type":"HowToStep","text":"Take the cooked haggis and stuff into each chicken breast. You don’t want them to be too full, as the chicken should basically seal back around the haggis to form a circle of chicken with the haggis at the centre. ","position":4,"name":"Take the cooked haggis and stuff into each...","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_4"},{"@type":"HowToStep","text":"Lay the bacon out and then place the chicken breast on one end, rolling it to cover the centre and seal the slit. Ideally, the ends of the bacon will be on the underside of the chicken. If you really need to you can secure it with a toothpick but it should stick fairly well to the chicken itself. ","position":5,"name":"Lay the bacon out and then place the...","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_5"},{"@type":"HowToStep","text":"Fry the wrapped chicken breasts so that the bacon browns a little and starts to crisp. ","position":6,"name":"Fry the wrapped chicken breasts so that the...","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_6"},{"@type":"HowToStep","text":"Put them into a pan or on a baking tray and bake in the oven for around 30-40 minutes depending on the size of the chicken breasts. The juices should run clear when you insert a sharp knife. ","position":7,"name":"Put them into a pan or on a...","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_7"},{"@type":"HowToStep","text":"Meanwhile, cook any accompanying vegetables and the whisky sauce (check out our recipe here). ","position":8,"name":"Meanwhile, cook any accompanying vegetables and the whisky...","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_8"},{"@type":"HowToStep","text":"To serve, slice the chicken breast in half so you can see the haggis inside, place on the plate with the vegetables and liberally pour over whisky sauce! ","position":9,"name":"To serve, slice the chicken breast in half...","url":"https://scottishscran.com/balmoral-chicken-stuffed-with-haggis-recipe/#mv_create_17_9"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","keywords":"balmoral chicken, chicken stuffed with haggis, ","author":"Phil &amp; Sonja","datePublished":"2020-08-10"}},{"site":"scottishscran","url":"https://scottishscran.com/whisky-sauce-for-haggis-recipe/","rating":4.5,"ratingCount":142,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Whisky Sauce for Haggis","description":"This creamy whisky sauce is perfect to serve over haggis, neeps, and tatties, or Balmoral Chicken. You can serve it with whatever else you like to of course! We recommend it with steak and chicken, or even nut roast too.","image":"https://scottishscran.com/wp-content/uploads/2020/08/Whisky-Sauce-for-Haggis-03-720x720.jpg","recipeYield":2,"cookTime":"PT10M","totalTime":"PT10M","recipeIngredient":["3-4 tbsp whisky","100ml Double cream","50ml stock -  Veggie or Chicken","Knob of butter","1 tsp dijon mustard","Salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the fry pan/pot to medium","position":1,"name":"Heat the fry pan/pot to medium","url":"https://scottishscran.com/whisky-sauce-for-haggis-recipe/#mv_create_18_1"},{"@type":"HowToStep","text":"Add the knob of butter and melt Add 3 tbsp of your choice of whisky","position":2,"name":"Add the knob of butter and melt Add...","url":"https://scottishscran.com/whisky-sauce-for-haggis-recipe/#mv_create_18_2"},{"@type":"HowToStep","text":"Light the whisky with the lighter and allow it to burn off the alcohol","position":3,"name":"Light the whisky with the lighter and allow...","url":"https://scottishscran.com/whisky-sauce-for-haggis-recipe/#mv_create_18_3"},{"@type":"HowToStep","text":"Add the cream, stock, and mustard","position":4,"name":"Add the cream, stock, and mustard","url":"https://scottishscran.com/whisky-sauce-for-haggis-recipe/#mv_create_18_4"},{"@type":"HowToStep","text":"Continue to stir and allow to thicken and reduce, stirring as necessary","position":5,"name":"Continue to stir and allow to thicken and...","url":"https://scottishscran.com/whisky-sauce-for-haggis-recipe/#mv_create_18_5"},{"@type":"HowToStep","text":"Add salt and pepper to taste","position":6,"name":"Add salt and pepper to taste","url":"https://scottishscran.com/whisky-sauce-for-haggis-recipe/#mv_create_18_6"},{"@type":"HowToStep","text":"If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too","position":7,"name":"If you would like a stronger whisky taste...","url":"https://scottishscran.com/whisky-sauce-for-haggis-recipe/#mv_create_18_7"}],"recipeCategory":"Savoury Recipes","recipeCuisine":"Scottish","author":"Phil &amp; Sonja","datePublished":"2020-08-10"}},{"site":"scottishscran","url":"https://scottishscran.com/traditional-scottish-cranachan-recipe/","rating":4.5,"ratingCount":109,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Cranachan Recipe - A Simple Scottish Dessert","description":"This traditional Cranachan recipe is simple yet delicious! It mixes fresh ingredients with classic Scottish flavours like whisky, honey, and oats. The perfect Scottish dessert!","image":"https://scottishscran.com/wp-content/uploads/2020/06/Scottish-Cranachan-Recipe-2-2-720x720.jpg","recipeYield":4,"prepTime":"PT25M","totalTime":"PT25M","recipeIngredient":["75g oats (3/4 cup)","2 tbsp honey","2 tbsp whisky","250g raspberries (about 2 cups)","350ml double cream (thick cream, 1.5 cups)"],"recipeInstructions":[{"@type":"HowToStep","text":"Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.","position":1,"name":"Firstly, toast the oats. You can do this...","url":"https://scottishscran.com/traditional-scottish-cranachan-recipe/#mv_create_10_1"},{"@type":"HowToStep","text":"Crush the raspberries in a bowl and set aside, saving a few whole ones for a garnish.","position":2,"name":"Crush the raspberries in a bowl and set...","url":"https://scottishscran.com/traditional-scottish-cranachan-recipe/#mv_create_10_2"},{"@type":"HowToStep","text":"Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.","position":3,"name":"Whip the cream to stiff peaks. Add the...","url":"https://scottishscran.com/traditional-scottish-cranachan-recipe/#mv_create_10_3"},{"@type":"HowToStep","text":"Mix the cooled oats through the cream, saving a little for garnish.","position":4,"name":"Mix the cooled oats through the cream, saving...","url":"https://scottishscran.com/traditional-scottish-cranachan-recipe/#mv_create_10_4"},{"@type":"HowToStep","text":"Take the glasses (or bowl) and start to layer the raspberry and cream mixture, ending with cream on top.","position":5,"name":"Take the glasses (or bowl) and start to...","url":"https://scottishscran.com/traditional-scottish-cranachan-recipe/#mv_create_10_5"},{"@type":"HowToStep","text":"Sprinkle the rest of the oats over the top of the last layer of cream and add a few fresh raspberries for garnish.","position":6,"name":"Sprinkle the rest of the oats over the...","url":"https://scottishscran.com/traditional-scottish-cranachan-recipe/#mv_create_10_6"},{"@type":"HowToStep","text":"Eat it right away or put it in the fridge for later. The oats will soften a little if left in the fridge.","position":7,"name":"Eat it right away or put it in...","url":"https://scottishscran.com/traditional-scottish-cranachan-recipe/#mv_create_10_7"}],"recipeCategory":"Sweet Recipes","recipeCuisine":"Scottish","keywords":"cranachan recipe, scottish cranachan, scottish desserts, whisky and cream dessert","author":"Phil &amp; Sonja","datePublished":"2020-06-17"}},{"site":"scottishscran","url":"https://scottishscran.com/traditional-scottish-tablet-recipe/","rating":4.5,"ratingCount":299,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Homemade Traditional Scottish Tablet","description":"Scottish Tablet is a bit like fudge but with a harder, and with a slightly grainy texture that melts in your mouth. It&#x27;s a must-try if you visit Scotland, but now you can make your own at home with Aunt Grace&#x27;s Scottish tablet recipe too!","image":"https://scottishscran.com/wp-content/uploads/2020/06/Scottish-Tablet-Recipe-26-720x720.jpg","recipeYield":26,"prepTime":"PT5M","cookTime":"PT45M","totalTime":"PT50M","recipeIngredient":["900g granulated white sugar (4.5 cups or 2lb. Yes, that much sugar!)","250ml of full-fat milk (1 cup)","1 tin of sweetened condensed milk (397g tin)","85g butter (6tbsp)"],"recipeInstructions":[{"@type":"HowToStep","text":"Slowly dissolve the sugar, milk, and butter until it's smooth. This can be done in a pot on the stove but it's also easy to do in the microwave and lowers the risk of burning. Put in a microwave-safe bowl and blast for 90 seconds at a time on a low or defrost setting. It'll take approximately 6 times in the microwave for it to melt into a smooth mixture. ","position":1,"name":"Slowly dissolve the sugar, milk, and butter until...","url":"https://scottishscran.com/traditional-scottish-tablet-recipe/#mv_create_2_1"},{"@type":"HowToStep","text":"Pour the liquid into a large pot on the stove. If you're using an electric stovetop you can use a trivet to stop the mixture burning. ","position":2,"name":"Pour the liquid into a large pot on...","url":"https://scottishscran.com/traditional-scottish-tablet-recipe/#mv_create_2_2"},{"@type":"HowToStep","text":"Add the condensed milk and bring it up to a boil (stir continuously to stop it catching on the bottom of the pan) ","position":3,"name":"Add the condensed milk and bring it up...","url":"https://scottishscran.com/traditional-scottish-tablet-recipe/#mv_create_2_3"},{"@type":"HowToStep","text":"Briskly simmer for about 20 minutes until the mixture darkens to a caramel colour, stirring continuously ","position":4,"name":"Briskly simmer for about 20 minutes until the...","url":"https://scottishscran.com/traditional-scottish-tablet-recipe/#mv_create_2_4"},{"@type":"HowToStep","text":"Take off the heat, quickly beat the mixture and pour it into a buttered swiss roll tin","position":5,"name":"Take off the heat, quickly beat the mixture...","url":"https://scottishscran.com/traditional-scottish-tablet-recipe/#mv_create_2_5"}],"recipeCategory":"Sweet Recipes","keywords":"scottish tablet recipe, tablet recipe, scottish fudge recipe, scottish tablet, scottish fudge","author":"Phil &amp; Sonja","datePublished":"2020-04-13"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/tapioca_and_potato_28786","rating":5.0,"ratingCount":1,"origin":"Irish","recipe":{"@type":"Recipe","name":"Tapioca and potato croquette with langoustines","description":"Using tapioca makes this tasty giant croquette gluten-free, and the delicate langoustine dressing takes things to a whole other level!","recipeYield":"Serves 2","prepTime":"PT1H","cookTime":"PT30M","recipeIngredient":["60g/2¼oz tapioca","200g/7oz ready-made or leftover mashed potato","1 tbsp capers, finely chopped","1 tbsp chives, finely chopped","1 tbsp tarragon, finely chopped","20g/¾oz Dijon mustard","¼ tsp salt","oil, for deep frying","1 tsp Dijon mustard","3 cooked langoustines (or prawns)","2–3 sun-blushed tomatoes","50ml/2fl oz olive oil","50ml/2fl oz vegetable oil","splash red wine vinegar","pinch salt","2 cooked langoustines, cut in half","3–4 dill sprigs","2–3 wild garlic leaves (optional)"],"recipeInstructions":["To make the tapioca croquettes, place the tapioca in a shallow bowl or plate and pour over 50ml/2fl oz water. Leave to soak for 30 minutes until softened.","Weigh out 50g/1¾oz of the soaked tapioca and transfer to a mixing bowl. Any left-over can be stored in the fridge and used within a week. ","Add the mashed potato, capers, chives, tarragon, mustard and salt. Mix thoroughly using your hands until fully combined.","Shape the mixture into a sausage, approximately 3cm/1in thick and 15cm/6in long.","Heat the oil in a deep pan or fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the croquette until golden and crisp. This will take 2-3 minutes. Remove and drain on kitchen paper.","To make the langoustine dressing, add the mustard, langoustines, sun-blushed tomatoes, olive oil, vegetable oil and a pinch of salt to a food processor.","Blend until smooth. Add a splash of red wine vinegar to taste and blend again briefly.","To serve, spoon the dressing onto a plate and place the croquette on top. ","Garnish with one langoustines per plate, and top with the fennel flowers, dill and wild garlic leaves."],"recipeCategory":"Starters & nibbles","recipeCuisine":"Irish","keywords":"potato rösti, langoustine, egg free, gluten free, nut free, Saturday Kitchen","author":"Anna Haugh","datePublished":"2026-05-07T10:03:32.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/potatosoup_11631","rating":4.68,"ratingCount":71,"origin":"Irish","recipe":{"@type":"Recipe","name":"Potato soup","description":"A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect. \r\n\r\nFor this recipe you will need a blender or food processor.\r\n\r\nEach serving provides 152 kcal, 2.5g protein, 15.3g carbohydrate (of which 2.8g sugars), 8.6g fat (of which 5.3g saturates), 1.8g fibre and 0.68g salt.\r\n","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatosoup_11631_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["55g/2oz butter","425g/15oz floury potatoes, peeled and chopped into 5mm pieces","110g/4oz onions, chopped","900ml/1½ pints homemade chicken stock or vegetable stock","120ml/4fl oz full-fat milk","salt and freshly ground black pepper","freshly chopped herbs to garnish (optional)"],"recipeInstructions":["Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. ","Sprinkle with salt and a few grinds of pepper. Cover with a cartouche (a circle of baking paper) and the lid of the saucepan. Cook on a gentle heat for approximately 10 minutes. ","Meanwhile, bring the stock to the boil. When the vegetables are soft, but not coloured, add the boiling stock and continue to cook for about 10–15 minutes or until the vegetables are soft. ","Add the milk and transfer the soup to a blender or food processor. Blend to a purée, taste and add more salt and pepper if needed. ","Serve sprinkled with a few freshly chopped herbs."],"recipeCategory":"Starters & nibbles","recipeCuisine":"Irish","keywords":"quick, 4-ingredient soups, cheap soups, creamy soup, easy soup, food to eat when you are sick, top soup, vegetarian st patrick's day menu, warming soup, autumn, dinner party, student food, st patrick's day, winter, vegetable soup, floury potato, egg free, gluten free, nut free, pregnancy friendly, vegetarian","author":"Darina Allen","datePublished":"2010-10-28T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/baileysandchocolatec_72293","rating":4.36,"ratingCount":129,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish cream and chocolate cheesecake","description":"Use a smooth, creamy Irish liqueur, like Baileys, to give this no-bake cheesecake the wow factor. Top with grated chocolate or a dusting of cocoa. It's a fab make-ahead Christmas dessert that's easy to  put together and always impresses.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baileysandchocolatec_72293_16x9.jpg","recipeYield":"Serves 6 (makes a 18cm/7in cheesecake)","prepTime":"PT2H","cookTime":"PT10M","recipeIngredient":["100g/3½oz butter, plus extra for greasing","250g/8¾oz digestive biscuits, crushed","600g/1lb 5oz full-fat cream cheese","25ml/1fl oz Irish cream liqueur, such as Baileys","100ml/3½oz icing sugar","300ml/10½oz double cream, whipped","100g/3½oz grated chocolate (dark or milk chocolate)","200ml/7¼oz double cream, whipped (optional)","cocoa powder or more grated chocolate"],"recipeInstructions":["Line the base of a 18cm/7in springform tin with baking paper and lightly grease the sides with melted butter.","Melt the butter in a saucepan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter. ","Press the biscuit mixture into the bottom of the prepared tin in an even layer. Put in the fridge for 1 hour or until the base is firm and set.  ","Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly on top of the biscuit base. ","Return to the fridge for a further 2 hours, or until the filling is set. ","Once set, remove from the tin and decorate with whipped cream (if using) and cocoa powder or grated chocolate dusted over the top. "],"recipeCategory":"Desserts","recipeCuisine":"Irish","keywords":"our best cheesecake, alternative christmas cake, boozy puddings, christmas baking, christmas cheesecake, christmas chocolate, easy christmas dessert ideas, decadent dessert, eurovision party ideas, father's day cakes and bakes, festive puds, irresistible irish food, luxury christmas desserts, no-bake cheesecakes, no-cook christmas, no-cook christmas desserts, vegetarian st patrick's day menu, birthday party, christmas, dinner party, mother's day, st patrick's day, cheesecake, cream cheese, egg free, vegetarian","author":"Rob Burns","datePublished":"2010-10-28T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irishsodabread_67445","rating":4.4,"ratingCount":185,"origin":"Irish","recipe":{"@type":"Recipe","name":"Easy Irish soda bread","description":"Try this easy soda bread recipe for when you want bread in a hurry – it's ready in less than an hour with no kneading, proving (or yeast). This makes a small loaf, but you can easily double the recipe and make two.\r\n\r\nEach serving provides 215kcal, 8g protein, 43g carbohydrate (of which 3g sugars), 1g fat (of which 0.3g saturates), 1g fibre and 1g salt.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irishsodabread_67445_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["170g/6oz wholemeal flour ","170g/6oz plain flour, plus extra for dusting","½ tsp salt","½ tsp bicarbonate of soda","290ml/10fl oz buttermilk"],"recipeInstructions":["Preheat the oven to 200C/180C Fan/Gas 6.","Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)","Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.","Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack."],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"quick, best bread, easy baking, easy bread, irresistible irish food, quick savoury bakes, vegetarian st patrick's day menu, lunch, spring recipes , st patrick's day, soda bread, wholemeal flour, buttermilk, egg free, healthy, nut free, pregnancy friendly, vegetarian","author":"James Martin","datePublished":"2010-10-28T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irish_stout_bread_and_49216","rating":5.0,"ratingCount":5,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish stout bread and homemade butter","description":"You can make the butter in this recipe using either a butter churner or a standing mixer. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_stout_bread_and_49216_16x9.jpg","recipeYield":"Makes 1 loaf and 1 large pat of butter ","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["750ml/1¼ pint double cream (highest fat content possible), at room temperature","1 tsp sea salt flakes, plus extra if preferred","1–2 tsp dulse, finely chopped (optional) ","butter, for greasing","450g/1lb coarse wholemeal flour ","30g/1oz porridge oats, plus extra for sprinkling ","2 tsp soft dark brown sugar ","110g/3¾oz plain flour ","2 tsp bicarbonate of soda ","1 tsp salt ","300ml/10fl oz buttermilk  ","1 tbsp black treacle or molasses ","255ml/9fl oz Irish stout, such as Guinness "],"recipeInstructions":["To make the butter using a 1 litre/1¾ pint butter churner, pour the cream into the glass jar, place the lid on and turn the handle quickly. The cream will turn foamy after a few minutes and then very quickly thicken. The handle will become more difficult to turn after 8–10 minutes as the cream gets thicker. Suddenly a beautiful thick yellow butter and thin white buttermilk will form.","If you don’t have a butter churner, use a standing mixer with a whisk attachment. Add the cream to the mixer and mix on a medium speed for 4–5 minutes. Turn down to a low speed once the mixture starts to separate so the buttermilk doesn’t splash out. ","Pour the separated contents of the churner jar or mixer into a sieve lined with a muslin set over a clean bowl. The buttermilk will collect in the bowl. Pour the buttermilk into a bottle or jug and store in the fridge ready for baking later.  ","Fill a large bowl with very cold water. Lift the butter out of the muslin and shape into one piece. Gently squeeze the butter in the water to remove the buttermilk. Discard this water and fill the bowl with more cold water. Repeat the process twice more. ","Lift the butter out of the water and sprinkle the salt flakes and dulse, if using, over the top. Massage gently with your hands. Add a little more salt if preferred. ","Shape the butter using butter pats or press into a butter dish. Transfer to the fridge to firm up. Once firm, wrap in baking paper and chill in the fridge for up to 2 weeks.","To make the bread, preheat the oven to 190C/170C Fan/Gas 5 and grease a 900g/2lb loaf tin.  ","Mix the wholemeal flour, oats and sugar in a large bowl. Sift in the plain flour, bicarbonate of soda and salt. Mix well. ","Combine the buttermilk, treacle and stout in a jug. Add the wet ingredients to the dry ingredients in the bowl and stir well to form a dough.  ","Transfer the dough to the loaf tin and sprinkle over some oats. ","Bake for 55 minutes. If the top of the bread starts to get too dark, cover with kitchen foil. The bread should easily turn out of the tin when cooked and will sound hollow when tapped on the bottom.  ","Leave the loaf to cool slightly in the tin, then turn out onto a wire rack to cool completely before serving with the butter. "],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"bread, Irish stout, egg free, nut free, vegetarian, Saturday Kitchen","author":"Cherie Denham","datePublished":"2025-03-15T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/chicken_and_cheddar_54540","rating":4.1,"ratingCount":30,"origin":"Irish","recipe":{"@type":"Recipe","name":"Chicken and cheddar cobbler","description":"Donal Skehan delivers comfort food perfection with this creamy chicken and broccoli pie, topped with golden, cheesy dumplings.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_cheddar_54540_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["75g/2⅔oz unsalted butter","125g/4½oz pickled pearl onions, drained","1 large carrot, peeled and finely chopped","2 sprigs thyme, leaves picked","2 tbsp plain flour","500ml/18fl oz chicken stock","2 tsp Dijon mustard","150ml/5fl oz single cream","1 rotisserie chicken, removed from the carcass and torn into bite-sized pieces","150g/5½oz purple sprouting broccoli, stalks chopped, florets left whole or halved if large","100g/3½oz baby spinach","salt and freshly ground black pepper","225g/8oz cold butter, cubed","475g self-raising flour","100g/3½oz Irish cheddar, grated"],"recipeInstructions":["Preheat the oven to 200C/180C Fan/Gas 6. ","Melt the butter in a medium, ovenproof casserole dish. Add the pickled onions and carrot and fry gently for 5 minutes, or until softened with a little colour. Add the thyme leaves and flour and cook for a couple of minutes, stirring all the time.","Gradually add the stock, whisking briskly until it thickens. If it goes a little lumpy, don’t worry, just whisk vigorously until it becomes smooth. ","Season well and add the mustard. Pour in the cream and stir through, along with the chicken, broccoli and spinach. Let the spinach wilt as you simmer for a minute, then set aside.","Make the dumplings by rubbing the butter and flour together in a bowl until it resembles breadcrumbs. Add most of the cheese and season. Briskly mix in enough cold water with a knife to make a dough (about 175-200ml/6-7fl oz), then bring together into a ball using your hands. Knead slightly, before rolling into 20 dumplings, each about the size of a golf ball.","Arrange the dumplings on top of the chicken mix in the casserole, starting from the outside and leaving a little space between each to allow for rising. Work your way to the inside to cover the mixture. Sprinkle over the remaining cheese and bake for 25 minutes until the dumplings are risen and golden. Serve straight away."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"best chicken pie, comforting chicken, easy spring dinner party, irresistible irish food, step into spring, easy family dinners, spring recipes , st patrick's day, winter, cobbler, chicken, egg free, nut free, pregnancy friendly, Saturday Kitchen Best Bites","author":"Donal Skehan","datePublished":"2021-11-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irish_coffee_cupcakes_85788","rating":5.0,"ratingCount":5,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish coffee cupcakes ","description":"Give vanilla cupcakes a grown-up makeover, with a hidden whisky ganache filling and a swirl of boozy whipped cream on top.\r\n\r\nEquipment and preparation: You will need an electric whisk or stand mixer and a piping bag for this recipe.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_coffee_cupcakes_85788_16x9.jpg","recipeYield":"Makes 12","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["115g/4oz unsalted butter, softened","170g/6oz light brown soft sugar","1 tsp vanilla bean paste","2 free-range eggs","2 tbsp instant coffee granules","2 tbsp hot water","115ml/4fl oz unsweetened soya or whole milk","30ml/1fl oz extra virgin olive oil  ","170g/6oz self-raising flour","½ tsp baking powder","salt","175g/6oz white chocolate, broken into small pieces","70ml/2½fl oz double cream ","2 tsp instant coffee","2 tbsp whisky","350ml/12fl oz double cream ","50ml/2fl oz Irish cream","2 tbsp honey","1 tbsp vanilla bean paste","pinch salt "],"recipeInstructions":["Preheat the oven to 180C/160C Fan/Gas 4. Line a 12 hole muffin tin with cupcake cases. ","To make the cupcakes, combine the butter and sugar in a large bowl and beat on high using an electric whisk or stand mixer until pale and fluffy. ","Add the vanilla and beat again for 30 seconds. Reduce the speed to low, then add the eggs one at a time to make a batter. Let each egg mix in completely before adding the next. ","Mix together the instant coffee and hot water in a measuring jug. Once dissolved, add the milk and oil and whisk together. Set aside.","Sieve the flour, baking powder and 1 teaspoon salt into a separate bowl. Add one-third of the flour mixture into the cupcake batter, mix until just incorporated, then add one-third of the coffee milk mixture. Repeat until everything is combined. ","Fill the cupcake cases two-thirds full with the cupcake batter and bake for 17–20 minutes, until a skewer comes out clean.","To make the ganache, put the white chocolate chunks into a heatproof bowl. Add the cream and coffee into a small saucepan and heat over a low heat until steaming but not boiling. ","Pour the warm cream mixture over the chocolate and leave to stand for 30 seconds, then slowly mix from the middle in a circular motion until combined. Stir through the whisky, then set aside at room temperature. ","To make the whipped cream, combine the cream, Irish cream, honey, vanilla bean paste and salt in a large bowl. Whisk the mixture until almost stiff peaks, then transfer to a piping bag. ","To assemble the cupcakes, use a cake corer (or a large straw or piping nozzle) to remove the core from each cupcake. Spoon or pipe the ganache into the middle of each cupcake, then place the core of the cake back on top. Pipe the whipped cream over each cupcake to finish. "],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"quick, best cupcake, coffee lovers', brilliant baking twists, christmas baking, clever combinations, creative bakes, creative cupcakes, father's day cupcakes, instagram, little treats, mother's day cupcakes, christmas party desserts, birthday party, father's day, new year and hogmanay, st patrick's day, cupcakes, nut free, vegetarian","author":"Crystelle Pereira","datePublished":"2024-11-07T21:39:01.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/homemade_irish_cream_18863","rating":4.8,"ratingCount":15,"origin":"Irish","recipe":{"@type":"Recipe","name":"Homemade Irish cream","description":"Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_irish_cream_18863_16x9.jpg","recipeYield":"Makes 1 litre/1¾ pints","prepTime":"PT30M","cookTime":"PT0H0M0S","recipeIngredient":["250ml/9fl oz single cream ","1x 397g/14oz tin condensed milk","350ml/12fl oz Irish whiskey","1 tsp Camp coffee essence","3 tsp chocolate sauce","1 tsp vanilla extract","1 tsp almond essence"],"recipeInstructions":["Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher.  Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool. ","Pour all the ingredients into a blender and blend on high for 30 seconds.  Add extra Camp or chocolate to taste.   ","Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using."],"recipeCategory":"Drinks and cocktails","recipeCuisine":"Irish","keywords":"quick, christmas cocktail, christmas preserves and pickles, christmas gifts, stock-up for christmas , st patrick's day menu, winter drinks, christmas, st patrick's day, whisky, gluten free, vegetarian","author":"Mari Williams","datePublished":"2011-11-25T15:46:49.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irish_honey_cake_with_64108","rating":3.0,"ratingCount":4,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish honey cake with fairy icing","description":"A sweet treat doused in honey and orange blossom syrup, topped with homemade honeycomb for an impressive dessert.\r\n\r\nFor this recipe you will need a sugar thermometer.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_honey_cake_with_64108_16x9.jpg","recipeYield":"Serves 6–8","prepTime":"PT2H","cookTime":"PT1H","recipeIngredient":["150g/5½oz salted butter, plus extra to grease","60g/2¼oz dark muscovado sugar","160g/5¾oz runny honey","2 medium free-range eggs, beaten","200g/7oz self-raising flour, sieved","2 tsp ground cinnamon","½ tsp ground ginger","175g/6oz unsalted butter","300g/10½oz icing sugar","2 tsp orange blossom water","½ orange, zest only","butter, for greasing","225g/8oz glucose","225g/8oz caster sugar","75g/2¾oz golden syrup","25g/1oz bicarbonate of soda","½ lemon, juice only","3 tbsp runny honey","2 tsp orange blossom water","50g/1¾oz pistachio nuts, shelled and unsalted, roughly chopped","a few edible flowers","1 tbsp fresh mint leaves","1 orange, zest only","1 lemon, zest only"],"recipeInstructions":["To make the cake, preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in round cake tin with butter and line with baking paper.","Put the butter, sugar and honey in a large saucepan and heat until melted together. Stir to make sure the sugar is melted. Allow to cool.","Pour the cold honey mixture into a large heatproof bowl and whisk in the beaten eggs, gradually (you need to do it gradually or the eggs will scramble).","Place the sieved flour into a separate large bowl. Add the dried spices and mix well.","Add the wet mixture into the dry mixture and whisk to combine. Pour the mixture into the prepared tin and bake for 20–25 minutes.","When removed from the oven, allow to cool then turn out from the tin. Use a metal skewer to poke holes all over the cake.","To make the honeycomb, grease a 20x25cm/8x10in baking tray and line with baking paper.","Put the glucose, sugar, golden syrup and a splash of water into a large, deep saucepan. Heat until melted and the mixture reaches 150C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)","Add the bicarbonate of soda and whisk until it starts to bubble up (take care as it will bubble up very vigorously and boiling sugar is extremely hot). Carefully pour into the lined baking tray and leave it to set at room temperature.","To make the fairy icing, place the butter into a freestanding mixer fitted with a paddle attachment. Beat until smooth and pale in colour. Gradually add the icing sugar, beating all the time, until it is all incorporated. Mix in the orange blossom water and orange zest. Set aside.","Once cooled and hard, cut the honeycomb into pieces. (Any leftover honeycomb over can be kept in a sealed container for at least a week.)","To make the honey syrup, put all the ingredients into a small saucepan and cook for 2–3 minutes, then brush all over the cooled cake.","To serve, spoon the fairy icing onto the cooled syruped caked and spread all over the top. Top with the pistachios, honeycomb pieces, edible flowers, fresh mint and the lemon and orange zest."],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"best cake, celebration cakes, irresistible irish food, spring baking, sweet honey, st patrick's day, honeycomb, honey, vegetarian, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/baked_oyster_sauted_80848","rating":5.0,"ratingCount":2,"origin":"Irish","recipe":{"@type":"Recipe","name":"Baked oysters with sautéed potatoes and seaweed salad","description":"Celebrate the Irish coastline with native oysters topped with garlic breadcrumbs and cheese plus a bladderwrack salad.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_oyster_sauted_80848_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT1H","cookTime":"PT1H","recipeIngredient":["250g/9oz baby spinach","4 spring onions, finely sliced","100g/3½oz cream cheese","30g/1oz unsalted butter","2 garlic cloves, chopped","60g/2¼oz panko breadcrumbs","60g/2¼oz hard sheep’s cheese, like Pecorino, grated","12 oysters, opened and removed from the shells, washed and cleaned, keeping the shells","freshly ground black pepper","4 large potatoes, in their skins, left whole","2 tbsp olive oil","salt","handful bladderwrack seaweed","2 Little Gem lettuces, leaves chopped","2 tbsp vinaigrette","tartare sauce"],"recipeInstructions":["To make the baked oysters, preheat the oven to 240C/220C Fan/Gas 9.","Put a medium sauté pan on a medium heat and add the spinach, then cook for 2 minutes until wilted. Once cool enough to handle, drain and finely chop the wilted spinach. ","Place the spinach in a medium glass bowl with the spring onions, add the cream cheese and mix to combine with a little black pepper.","Heat a medium frying pan and add the butter. Once hot and melted add the garlic and cook for 1–2 minutes, then add the breadcrumbs and cook for 3–4 minutes until golden brown and toasted. Mix the toasted breadcrumbs with the hard cheese.","Place the washed oysters back in their shells and top with the cream cheese mix, then add the breadcrumbs and cheese mix. Put the shells on an oven rack or baking tray and place in the oven for 6–8 minutes.","To make the sautéed potatoes, place the whole potatoes in a large saucepan filled with boiling salted water and cook for 15–20 minutes.","Add the seaweed to the potato pan for the final 5 minutes of cooking time.","Remove the seaweed from the pan with tongs or a slotted spoon, and run under cold water to stop the cooking process. Drain the potatoes and allow to cool enough to handle.","Cut the potatoes into slices and sprinkle with salt, then heat a frying pan on a medium heat. Once hot, add the oil and then sliced potatoes, turn up the heat to high and cook on each side for 3–4 minutes or until golden brown. Remove and place on kitchen paper while assembling the salad.","To make the seaweed and lettuce salad, chop the cooled seaweed and place in a bowl, then add the chopped lettuce. Dress with the vinaigrette just before serving.","Serve the oysters on a large platter, with the sautéed potatoes and salad in separate bowls, family style, plus tartare sauce on the side."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"st patrick's day, tartare sauce, oyster, egg free, nut free, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/fifteen_bites_72177","rating":3.0,"ratingCount":2,"origin":"Irish","recipe":{"@type":"Recipe","name":"Fifteen bites","description":"Fifteens are a Northern Irish fridge cake – easy to make and popular with all ages. Chef Anna Haugh shares her version.\r\n\r\nYou will need a 24cmx24cm/9½inx9½in square baking tin for this recipe.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fifteen_bites_72177_16x9.jpg","recipeYield":"Makes 24","prepTime":"PT2H","cookTime":"PT30M","recipeIngredient":["200g/7oz wholemeal flour","½ tsp bicarbonate of soda","75g/2¾oz soft brown light sugar","150g/5½oz unsalted butter","1 tbsp whole milk","80g/1¾oz unsalted butter, plus extra for greasing","260g/9¼oz condensed milk","2 tbsp coconut, for the mix, plus 4 tbsp for sprinkling","180g/6¼oz marshmallows","100g/3½oz glacé cherries, cut into 8 pieces","3 Turkish delight cubes, cut into slices, same size as the cherries"],"recipeInstructions":["To make the digestive biscuits, place the flour, bicarbonate of soda, sugar, butter and milk into a large mixing bowl and rub in using your fingertips until the mix resembles breadcrumbs. Bring into a dough with your hands.","Lay a sheet of greaseproof paper on a work surface then add the dough in the centre and place another sheet of paper on top. Use a rolling pin to roll out the dough in between the two sheets of paper, until you get to the thickness of a pound coin. Place into the fridge to chill for at least 30 minutes.","Preheat the oven to 190C/170C Fan/Gas 5. Use a 6cm/2½in biscuit cutter to cut out the biscuits. Place them onto a baking sheet lined with baking paper, then use a metal skewer or fork to poke some holes in the biscuits and cook in the oven for 8 minutes. Allow to cool.","Place the cooked and cooled biscuits into a large glass bowl and break them up using the end of a rolling pin.","To make the fifteens, place 50g/1¾oz butter and the condensed milk into a saucepan on a low heat and cook until the butter has melted. Pour this over the broken biscuits, then add the 2 tablespoons of coconut and mix to combine.","Use a rolling pin to roll this mixture out in between two sheets of greaseproof paper to a rectangle around 24cmx48cm/9½inx19in in size. Remove the top layer of greaseproof and then sprinkle the remaining 4 tablespoons of coconut on top. Place in the fridge to chill for at least 30 minutes.","Add the marshmallows and remaining butter to a medium saucepan over a medium heat and allow to melt. ","To assemble, grease and line a 24cmx24cm/9½inx9½in baking tin with baking paper. Remove the rolled out biscuit mix from the fridge and cut in half so that you have two squares the same size as your baking tin. Place one of the biscuit sheets into the tin, then pour the melted marshmallows over the top. Sprinkle over the chopped cherries and Turkish delight, then top with the other biscuit sheet. Place back in the fridge for 1–2 hours.","To serve, remove from the tin and cut into 25 bite-size pieces."],"recipeCuisine":"Irish","keywords":"baking therapy, irresistible irish food, red nose day treats, birthday party, party food, st patrick's day, fridge cake, marshmallow, egg free, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irish_potato_cakes_with_21446","rating":5.0,"ratingCount":2,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish potato cakes with wilted greens","description":"A great way to use up leftover mashed potato, serve this traditional Irish recipe with spiced beef and soft-boiled eggs.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_potato_cakes_with_21446_16x9.jpg","recipeYield":"Serves 2","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["50g/1¾oz gluten-free cornflour","1 tsp gluten-free baking powder","½ tsp garlic powder","400g/14oz dry homemade mashed potatoes","1 medium free-range egg, beaten","2 tbsp vegetable or sunflower oil","pinch salt","30g/1oz unsalted butter","6 wild garlic stalks and leaves, stalks finely chopped, and leaves torn into large pieces","6 rainbow chard stems, stalks finely chopped, and leaves torn","8 nettle leaves, cut with scissors (do not handle)","1 medium gherkin or pickle, thinly sliced lengthways and then across widthways","2 tsp hot sauce, or to taste","2 free-range eggs","6 thin slices spiced beef","wild garlic flowers, to decorate (optional)"],"recipeInstructions":["To make the Irish potato cakes, preheat the oven to 200C/180C Fan/Gas 6.","Place the cornflour, baking powder, garlic powder and mashed potatoes into a large glass bowl and mix to combine, using a wooden or metal spoon. Gradually add the egg until a dough is formed. You need to add the egg gradually, as you might not need to use it all. ","Knead the dough in the bowl a little to make sure all the ingredients are incorporated, and the mix is smooth. Divide the mix into two and shape each one like a large fish cake and set aside.","Heat a large frying pan over a medium-low heat and add the oil. Once hot, place the potato cakes into the pan and cook for 2–3 minutes on each side, or until they are golden brown. Transfer to a baking tray and cook in the oven for 3–4 minutes.","To make the wilted greens, heat a medium sauté pan over a medium heat and add the butter. Once hot and melted add the chopped wild garlic and rainbow chard stems and fry for 2 minutes. Add the chard leaves, nettle leaves and wild garlic leaves, and stir until they have wilted. This will take 2 minutes. ","Add the pickle and cook for a further 1–2 minutes over a medium heat. Add the hot sauce and stir into the wilted greens to finish.","To serve, place a large saucepan of water over a high heat and bring to the boil, then add the eggs and boil according to their size – 5½ minutes for small, 6 minutes for medium, 6½ minutes for large. ","Once the time is up, remove the eggs from the boiling water and dip them into a bowl of cold water, then remove from the water, crack their shell on the work surface, dip again and peel. Cut each egg in half.","Place the potato cakes onto a serving plate and top with the wilted greens. Place the sliced spiced beef on top of the greens and garnish with the halved soft-boiled eggs and finish with the garlic flowers."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"quick, irresistible irish food, mother's day, st patrick's day, potato rösti, mashed potato, gluten free, nut free, spring, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irishcoffee_8924","rating":3.38,"ratingCount":8,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish coffee","description":"Don't stir the cream into the coffee, but leave it on top so the drink looks like a glass of stout. For a change, you can use your favourite liqueur instead of whiskey.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irishcoffee_8924_16x9.jpg","recipeYield":"Serves 2","prepTime":"PT30M","cookTime":"PT0H0M0S","recipeIngredient":["2 good glugs of Irish whiskey","2 tsp demerara sugar","enough hot strong coffee to fill the glasses","2 heaped tbsp whipped cream"],"recipeInstructions":["Warm two coffee glasses and add a glug of whiskey to each.","Stir in a teaspoon of sugar into each glass. Top up with coffee and stir well.","Float the whipped cream on top and serve."],"recipeCategory":"Drinks and cocktails","recipeCuisine":"Irish","keywords":"quick, coffee lovers', delicious desserts for two, fun drinks, irresistible irish food, pancake party, winter drinks, st patrick's day, hot drinks and hot toddies, whisky, coffee, egg free, gluten free, nut free, vegetarian","author":"BBC Food","datePublished":"2010-10-28T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/treacle_wheaten_bread_43687","rating":3.93,"ratingCount":14,"origin":"Irish","recipe":{"@type":"Recipe","name":"Treacle wheaten bread","description":"This Irish bread is sweeter than soda bread as it contains treacle and buttermilk, but it's just as easy to make as it's also a no-yeast bread that comes together in an hour. Arguably some would say it's even more delicious. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/treacle_wheaten_bread_43687_16x9.jpg","recipeYield":"Makes 1 loaf","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["butter, for greasing and to serve","polenta, for dusting","200g/7oz plain flour","200g/7oz wholemeal flour","2 tsp salt","2 tsp bicarbonate of soda","50g/1¾oz mixed seeds, such as sunflower and pumpkin seeds, plus extra seeds for sprinkling","1 tbsp linseeds","2 tbsp black treacle","500ml/18fl oz buttermilk","1 free-range egg"],"recipeInstructions":["Preheat the oven to 220C/200C Fan/Gas 7. Grease a loaf tin with butter and spread polenta all over the tin with your hands. This helps to create an even bake and makes it easier for the bread to come away from the tin. ","Sift the flours, salt and bicarbonate of soda into a large bowl and mix to combine. Add the mixed seeds, linseeds, treacle, buttermilk and egg. Combine everything together until it forms a thick, sticky mixture. Spoon the dough into the tin and sprinkle a few more seeds on top. ","Bake for 45 minutes–1 hour. Test the bread by either inserting a wooden skewer and seeing if it comes out clean or tapping the top with the base of your knuckles – if it sounds hollow, it is ready. Leave to cool, slice and serve with lots of butter. "],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"best bread, eurovision party ideas, irresistible irish food, weekend cooking projects, wholemeal baking, world baking, autumn, st patrick's day, winter, bread, wholemeal flour, nut free, pregnancy friendly, vegetarian, B&B by the Sea","author":"Alex Greene","datePublished":"2023-01-31T15:23:47.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/donals_irish_beef_stew_85494","rating":4.22,"ratingCount":55,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish beef stew","description":"This beef stew recipe just requires a few minutes of frying and little bit of patience to let the oven work its magic.\r\n\r\nEach serving provides 597 kcal, 42g protein, 71g carbohydrates (of which 21g sugars), 14.5g fat (of which 5.5g saturates), 8g fibre and 2.2g salt.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/donals_irish_beef_stew_85494_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["2 tbsp vegetable oil ","1kg/2lb 4oz braising steak, cut into 2.5cm/1in chunks","2 onions","3 celery stalks","4 large carrots","1 litre/1¾pint beef stock (from stock cubes)","900g/2lb potatoes","25g/1oz unsalted butter","sea salt and freshly ground black pepper"],"recipeInstructions":["Preheat the oven to 200C/180C Fan/Gas 6. Place a large saucepan over a high heat, add 1 tablespoon of the oil and brown the beef in batches so the pan isn't too full. Remove the beef from the pan and set aside on a plate. Don't clean the pan, as you'll need it to fry the vegetables.","While the beef is frying, peel and chop the onions and carrots and slice the celery.","Heat the remaining oil in the same saucepan and fry the onion, celery and carrot for 4–5 minutes, or until the onions have softened. Scrape any cooked on bits from the bottom of the pan; this will add flavour to the stew. Season with salt and pepper. ","Mix the beef with the vegetables, then take the pan off the heat. Tip the meat and vegetables into a large ovenproof dish and pour the stock over the top.","Peel and slice the potatoes into ½cm/¼in-thick slices and arrange over the top of the beef. Dot the butter over the top, then cover tightly with foil. Bake for 1 hour, then remove the foil and bake for a further 15 minutes, until the potatoes are crisp and golden-brown. Serve in deep bowls. "],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"best stew, big dinner party dishes, perfectly portioned dinners, cheap stews , easy beef, easy family meals, easy stew, flask lunch ideas, instagram, irresistible irish food, quick and easy winter dinners, recipes for cosy season, st patrick's day menu, winter stew, autumn, st patrick's day, winter, beef stew, braising steak, egg free, nut free, pregnancy friendly","author":"Donal Skehan","datePublished":"2015-06-08T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irish_stout_stew_mash_76206","rating":4.33,"ratingCount":6,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish stout stew and mash  ","description":"This rich, meaty stew is the perfect winter warmer. Beef and Irish stout melt together to create wonderfully tender comfort food.\r\nEach serving provides 1138 kcal, 97g protein, 82g carbohydrate (of which 24g sugars), 41g fat (of which 16g saturates), 13g fibre and 2.8g salt.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_stout_stew_mash_76206_16x9.jpg","recipeYield":"Serves 2","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["olive oil, for frying ","500g/1lb 2oz shin of beef, cut into medium-sized cubes ","1 onion, finely diced ","1 small parsnip, peeled and finely diced ","1 stalk celery, finely diced ","1 carrot, finely diced ","3 garlic cloves, crushed","2 tbsp tomato purée ","6 sprigs fresh thyme ","2 sprigs fresh rosemary ","2 bay leaves ","1 tbsp plain flour ","200ml/7fl oz Irish extra stout  ","200ml/7fl oz beef stock  ","salt, to taste ","2 tbsp chopped parsley, to serve ","2 large Maris Piper potatoes, peeled and roughly chopped","1 tbsp butter  ","45g/1½oz Parmesan, grated ","125ml/4½oz full-fat milk, warm ","salt and freshly ground black pepper "],"recipeInstructions":["For the stew, heat the olive oil in a large pan and once hot, add the beef cubes. Season the beef with salt on all sides while it is browning. Once the beef is browned all over, remove it from the pan. Add the onion, parsnip, celery and carrot and cook for 8 minutes, or until softened.  ","Add the garlic and cook for another minute. Stir in the tomato purée, stirring well and cook for another two minutes. Add the fresh thyme, rosemary and bay leaves to the pan and mix thoroughly. Add the beef back into the pan, sprinkle in the flour and mix well, then pour in the stout and mix well again. Pour in the beef stock, bring the mixture to a simmer, cover the pan and cook on a low heat for 1 hour and 45 minutes. ","For the mash, boil the potatoes in a pan of boiling, salted water for about 20 minutes or until fork-tender, then drain and mash. ","Gradually mash in the butter, Parmesan and milk. ","Mix until completely smooth, then season with salt and black pepper, to taste ","To finish the stew, after an hour and 45 minutes, remove the lid and let it cook uncovered for a further 15-20 minutes, or until the stew has thickened and the beef is tender. Before serving, mix in 2 tablespoons of chopped parsley. "],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"best stew, comfort food, cosy recipes for two, high protein comfort food, meals with 30g protein (or more), high protein, st patrick's day, winter, beef stew, shin, Irish stout, egg free, nut free","author":"Xavier Bramble","datePublished":"2024-01-02T08:59:06.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/dublin_bay_prawns_lovage_75630","rating":5.0,"ratingCount":3,"origin":"Irish","recipe":{"@type":"Recipe","name":"Dublin Bay prawns, lovage purée and boxty ","description":"Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty. ","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["50ml/2fl oz white wine vinegar","100ml/3½fl oz extra virgin olive oil","2 tbsp vegetable oil","1 tsp sugar","1 garlic clove, finely chopped","100g/3½oz kale, finely sliced","½ head hispi or sweetheart cabbage, thinly sliced","salt","100ml/3½fl oz double cream","50g/1¾oz lovage, chopped","50g/1¾oz kale, stalks removed, leaves chopped ","pinch salt","pinch sugar","100g/3½oz cold mashed potato","100g/3½oz potato, peeled and grated","100g/3½oz plain flour ","100ml/3½fl oz milk ","1 free-range egg, beaten","1 tbsp vegetable oil","salt and freshly ground black pepper","4 langoustines (or Dublin Bay prawns), shell on","40g/1½oz butter ","1 garlic clove, finely chopped","1 lemon, zest and juice","4 radishes, sliced, to garnish"],"recipeInstructions":["To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside. ","To make the lovage purée, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purée. ","To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crêpe. Cook for 2–3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes. ","To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through. ","To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purée around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side. "],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"quick, langoustine, nut free, Saturday Kitchen Best Bites","author":"Anna Haugh","datePublished":"2020-02-22T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/bacon_stuffed_cabbage_03848","rating":5.0,"ratingCount":2,"origin":"Irish","recipe":{"@type":"Recipe","name":"Bacon stuffed cabbage balls with potato and leek purée","description":"A little effort to assemble but sure to impress, these balls are laced with bacon, wrapped in Savoy and gently braised.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_stuffed_cabbage_03848_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT1H","cookTime":"PT2H","recipeIngredient":["100g/3½oz smoked streaky bacon","110g/3½oz unsalted butter","2 sprigs fresh thyme, leaves only, chopped","2 garlic cloves, chopped","1 onion, finely chopped","3 small carrots, peeled and finely chopped","2 tbsp vegetable oil","300g/10½oz pork mince","2 tbsp chopped fresh flatleaf parsley","1 Savoy cabbage, leaves removed, frozen and defrosted, central vein removed","350ml/12fl oz chicken stock","30g/1oz unsalted butter","2 garlic cloves, chopped","2 sprigs fresh thyme, left whole","2 leeks, finely sliced","100ml/3½fl oz double cream","100ml/3½fl oz full-fat milk","2 large potatoes, peeled and cut into chunks","100ml/3½fl oz chicken stock","1 carrot with leaves, peeled and then peeled into long strips"],"recipeInstructions":["Preheat the oven to 200C/180C Fan/Gas 6.","To make the cabbage balls, cook the bacon in a medium frying pan for 2–3 minutes or until cooked. Remove to a board and chop.","In the same frying pan, melt 30g/1oz of the butter then fry the thyme, garlic and onion. Add the carrots and chopped bacon, cook for a further 2–3 minutes, then set aside.","Heat a medium sauté pan or large frying pan and add the oil. Once hot, add the pork mince and cook until golden-brown.","Add 200ml/⅓ pint water to the pan to deglaze and cook for a further 1–2 minutes over a high heat.","Add the bacon mixture to the pan and cover with a cartouche or lid and cook for 45 minutes. Once cooked, stir through the fresh parsley and 30g/1oz of the butter.","Cut the cabbage leaves in half and then half again. Use a rolling pin to flatten the veins. Place 2 teaspoons of the bacon mixture in the centre of each piece of cabbage and roll the leaf up around the mixture into a ball shape. You will need 12 balls.","Place the balls into a round ovenproof dish and pour over the chicken stock. Dice the remaining 50g/1¾oz butter and dot around the dish. Place in the oven for 20 minutes.","To make the potato and leek purée, heat a medium saucepan and add the butter. Once melted, add the garlic and thyme and cook for 1–2 minutes. Stir in the leeks and cook for 3–4 minutes or until soft.","Pour in the cream and milk and cook for 4–5 minutes. Add the potatoes and chicken stock and cook for 15–20 minutes over a low heat covered with a cartouche or lid.","Remove from the heat and discard the thyme sprigs. Transfer to a food processor and blend until smooth. You can then push the mixture through a sieve if you want it even smoother.","To serve, spoon some leek and potato purée into the centre of each plate and top with three cabbage balls per person. Garnish with the carrot strips and carrot leaves."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"bacon, egg free, nut free, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/nduja_stuffed_boxty_07842","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"'Nduja-stuffed boxty dumplings with cauliflower purée","description":"Boxty dumplings are an Irish dish that combines both grated and mashed potatoes. Here, they're filled with spicy ‘nduja.","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["600g/1lb 5oz cold mashed potato","100g/3½oz ‘00’ flour, plus extra for rolling out","100g/3½oz strong hard cheese, grated","1 free-range egg, beaten","4 heaped tbsp ‘nduja","4 medium waxy potatoes, peeled and grated","salt","1 medium cauliflower, leaves removed and thinly sliced","150ml/¼ pint double cream","150ml/¼ pint whole milk","salt","50g/1¾oz baby spinach","30g/1oz unsalted butter","salt and freshly ground black pepper"],"recipeInstructions":["To make the ‘nduja-stuffed boxty dumplings, preheat the oven to 220C/200C Fan/Gas 7.","In a large bowl, mix together the mashed potato, flour, cheese and a pinch of salt, then gradually add the egg until a soft dough is formed. Knead for 1–2 minutes and cut into four pieces.","Sprinkle the work surface with some ’00’ flour. Flatten each portion of the dough in your hand, like a flat fish cake, and place a heaped tablespoon of ‘nduja in the centre, then fold the dough over the ‘nduja to cover it and form into a muffin shape, on the floured surface.","Bring a large saucepan of water to the boil and lightly oil a baking tray. Lower the dumplings into the water and cook for 4–5 minutes or until they start to float. Remove and set aside on the tray.","Heat a large ovenproof frying pan over a medium heat. Add the oil and, once hot, add four piles of the grated potato, in a circle, like a rosti. Cook on each side for 3–4 minutes.","Place the boiled dumplings on top of the rostis and cook for 10 minutes. Transfer the pan to the oven and cook for 4–5 minutes.","To make the cauliflower purée, cook the cauliflower in a saucepan of salted boiling water for 8–10 minutes.","Drain the cauliflower and add to a food processor along with the cream and milk, then blend until smooth. Season with salt.","To make the wilted spinach, heat a large sauté pan and add the spinach and a splash of water and cook until wilted, around 2 minutes. Finish with the butter and season with salt and pepper.","To serve, pour or spoon the cauliflower purée onto the serving plates and make a well in the middle. Place the wilted spinach in the well and top with the dumplings, rosti side up."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"quick, dumplings, mashed potato, nut free, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/theulsterfry_92143","rating":3.45,"ratingCount":29,"origin":"Irish","recipe":{"@type":"Recipe","name":"The Ulster fry","description":"The Ulster fry-up from Northern Ireland will make everything all right again. Along with all the carbs you ever need in potato pancakes and soda bread, there's fried eggs, bacon, sausages and black pudding.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/theulsterfry_92143_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["450g/1lb plain white flour","1 tsp bicarbonate of soda","1 tsp cream of tartar","1 tsp sea salt","1 tsp sugar","300ml/10½fl oz buttermilk","2 tbsp butter, plus extra to serve","1 kg/2lb 3oz mashed potato","125g/4½oz plain flour, plus extra for dusting","salt, to taste","8 beef or pork sausages","4 ripe tomatoes, cut in half","250-300g/9-10½oz button mushrooms, cleaned","4 tbsp olive oil","salt and freshly ground black pepper","8 slices ready-made black pudding","8 rashers smoked bacon","8 free-range eggs"],"recipeInstructions":["For the soda bread, preheat the oven to 180C/350F/Gas 4.","Sift the flour, bicarbonate of soda, cream of tartar and salt into a large bowl. Stir in the sugar until well combined. ","Gradually add the buttermilk a little at a time, mixing well until the mixture comes together as a soft dough. (NB: You may not need all of the buttermilk. Take care not to overwork the mixture.)","Dust your hands with flour and knead the dough very lightly in the bowl. Shape the dough into a loose ball and place onto a floured baking tray. Cut a deep cross into the top of the loaf using a sharp knife.","Transfer the soda bread to the middle rack of the oven and bake for 30-35 minutes, or until the bread has risen and is golden-brown and sounds hollow when tapped on the bottom. (Keep the oven on after you remove the bread.)","Meanwhile, for the potato farls, melt the butter in a small pan over a low to medium heat. Add the mashed potatoes and salt and stir well to combine. Fold in the flour until well combined.","Turn the mixture out onto a lightly floured work surface and knead lightly until smooth.","Divide the mixture in half. Roll out each half onto a lightly floured work surface until it forms a circle about the size of a large dinner plate and is about 0.5cm/¼in thick. Cut each circle into quarters.","Heat a large, non-stick frying pan over a medium heat until hot. Add the potato farls, in batches, and fry for 3-4 minutes on each side, or until golden-brown on both sides. Keep warm until ready to serve. ","Meanwhile, for the fry-up, arrange the sausages in a roasting tray. Transfer to the oven and roast for 25-30 minutes, or until golden-brown and cooked through.","Place the tomato halves, cut sides facing upwards, into a separate roasting tray with the button mushrooms. Drizzle over one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Roast in the oven for 10-15 minutes, or until softened.","Meanwhile, heat another tablespoon of olive oil in a large non-stick frying pan over a medium heat. Add the slices of black pudding and fry for 1-2 minutes on each side, or until crisp on both sides. Remove from the pan and keep warm.","Add the bacon rashers to the same pan and dry fry for a 6-8 minutes, or until crisp and golden-brown on both sides.","Meanwhile, heat the remaining two tablespoons of olive oil in a separate frying pan over a high heat. When the oil is hot, crack in the eggs, in batches if necessary, and fry for 1-2 minutes, or until the yolk has just set. ","To serve, place two potato farls on one side of each serving plate. Divide the sausages, black pudding, bacon, tomato halves, mushrooms and fried eggs among the serving plates, alongside the potato farls. Slice the soda bread, spread with butter and serve alongside."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"indulgent brunches, big breakfasts, irresistible irish food, the best brunch, sausages for breakfast, using up mashed potato, st patrick's day, cooked breakfast, pork sausages, black pudding, nut free, The Hairy Bikers' Food Tour of Britain","author":"The Hairy Bikers","datePublished":"2009-08-27T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/braised_goat_hot_pot_36476","rating":5.0,"ratingCount":2,"origin":"Irish","recipe":{"@type":"Recipe","name":"Braised goat hotpot with salad","description":"Make this hearty Irish hotpot made with goats' meat and topped with golden potatoes for a family-friendly winter meal.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_goat_hot_pot_36476_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["500g/1lb 2oz shank goats’ meat, bone removed, meat cut into 2cm/¾in dice","2 tbsp olive oil","3 whole garlic cloves, peeled","2 banana shallots, sliced into half moons","1 large bay leaf, crushed","6 fresh thyme sprigs, left whole","2 celery sticks, cut into 1cm/½in dice","1 litre/1¾ pint vegetable stock","100g/3½oz dried pearl barley, soaked in water for 30 minutes, then drained","2 large carrots with leaves attached, unpeeled just washed and cut into chunks (keep the leaves for garnish)","3 large waxy potatoes, unpeeled and sliced thinly on a mandolin","100g/3½oz unsalted butter, melted","salt and freshly ground black pepper","50ml/2fl oz olive oil","50ml/2fl oz white balsamic vinegar","1 tsp Dijon mustard","pinch caster sugar","pinch salt","40g/1½oz pecan nuts","20g/¾oz pumpkin seeds","20g/¾oz sunflower seeds","1 butterhead lettuce, leaves separated","100ml/3½fl oz vinaigrette dressing (made above)","½ tsp pink peppercorns, crushed"],"recipeInstructions":["To make the braised goat hotpot, preheat the oven to 170C/150C Fan/Gas 3½.","Season the goat meat with salt and pepper. Place a flameproof dish with a lid over a heat, then add the oil and fry off the meat to create a crust on the outside until golden brown. This will take around 6–8 minutes.","Add the garlic and shallots and cook for 2–3 minutes, then add the bay leaf, thyme and celery and cook for a further 2 minutes.","Add the stock and pearl barley and simmer for 10–12 minutes and then carrots on top.","Place the potatoes in a large bowl then pour over the melted butter and season with pinch of salt. Layer the buttered sliced potatoes over the top of the carrots in a circle shape. Cover with the lid and cook for 40 minutes.","Remove the lid and cook for a further 20–30 minutes, until the potatoes are golden brown. Garnish with the carrot leaves you kept aside.","Meanwhile, to make the vinaigrette dressing, whisk all the ingredients together in a small bowl or jug.","To make the round head lettuce salad, place a medium frying pan on a medium heat then, once hot, add the nuts and seeds and toast in the dry pan for 3–4 minutes. Remove from the pan, allow to cool and chop up any large pieces of nuts.","Place the leaves in a large bowl then dress with the vinaigrette and sprinkle in the toasted nuts and seeds, mixing everything together. Sprinkle the crushed pink peppercorns over the top before serving.","To serve, take the pot straight to the table for family service with the salad in a separate bowl."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"hotpot, goat, gluten free, healthy, pregnancy friendly, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/barbecue_eel_with_47564","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Barbecued eel with a crunchy slaw salad","description":"Try this bold starter which pairs the rich flavour of eel with a sweet and tangy glaze alongside a fresh carrot slaw. ","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["2 tsp garlic powder","2 tsp dried oregano","2 tsp freshly cracked black pepper","pinch salt","2 whole eels, both cut into 3, skin on, bone in","4 tbsp black Irish butter","50ml/2fl oz tomato juice","50ml/2fl oz Worcestershire sauce","1 tsp runny honey","1 large carrot, peeled into strips","1 lemon, zest and juice","1 tbsp runny honey","pinch dry spiced rub (made above)","pinch salt","2 spring onions, thinly sliced","1 radicchio, leaves separated and thinly sliced","Irish champ"],"recipeInstructions":["To make the barbecued eel, light a barbecue or preheat the grill to high.","To make the dry rub, mix together the garlic powder, dried oregano, cracked black pepper and salt in a medium bowl. Sprinkle the dry rub all over the chopped eels, reserving a teaspoon for the slaw salad. ","To make the glaze, in a bowl mix together the Irish butter, tomato juice, Worcestershire sauce and runny honey, then set aside.","Place the eels onto the barbecue or under the grill on a baking tray. Cook for 2 minutes and then turn over and cook for a further 2 minutes. Towards the end of cooking, brush the glaze all over the cooking eels.","To make the crunchy slaw salad, place the carrot into a small bowl. In a separate bowl, mix the lemon zest, juice, honey, dry rub and salt.","To serve, remove the bone from the eel, which runs right through the centre, and place onto serving plates.","Dress the carrots with the lemon dressing. Place the carrot slaw next to the eel and garnish the dish with the spring onions and thinly sliced radicchio. Champ on the side. "],"recipeCategory":"Starters & nibbles","recipeCuisine":"Irish","keywords":"quick, champ, eel, egg free, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/turbot_and_burnt_butter_06930","rating":5.0,"ratingCount":2,"origin":"Irish","recipe":{"@type":"Recipe","name":"Turbot in a burnt butter sauce with a sweetheart cabbage salad","description":"The burnt butter, or brown butter, in this dish provides a deliciously nutty, toasted flavour to match the fish fillets.","recipeYield":"Serves 2","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["2 turbot fillets ( 150–200g/5½–7oz each), skin removed, boneless","200g/7oz salted butter, cubed","130g/4½oz unsalted butter, cubed","2 whole garlic cloves, peeled and smashed","1 banana shallot, finely chopped","¼ tsp black whole peppercorns","100ml/3½fl oz white wine","pinch salt","75ml/5 tbsp rapeseed oil","1 tsp caraway seeds, toasted and ground","1 tsp runny honey","25ml/5 tsp white wine vinegar","½ sweetheart cabbage, thinly sliced or shredded","salt and freshly ground black pepper","2 garlic flowers, petals removed","25g/1oz capers, left whole","2 radishes, thinly sliced","1 tbsp cress"],"recipeInstructions":["To make the turbot, preheat the oven to 170C/150C Fan/Gas 3.","Heat a large saucepan over a high heat. Start to add the 200g/7oz butter in cubes and wait until it foams and rises up. Keep stirring until it’s all in the pan. Don’t let it go too dark, you’re looking for a golden-brown colour. This will take 5 minutes. ","Place the turbot fillets into a deep baking tray or loaf tin and start to ladle the foaming butter over the top of the fillets – around two ladles full. Place the fish in the oven and cook for 4–5 minutes. Remove and allow to rest while you make the sauce.","To make the burnt butter sauce, heat a medium saucepan and add 30g/1oz of the butter. Once melted and hot, add the whole cloves of garlic and cook for 2 minutes, without getting any colour on the garlic.","Add the shallots and cook for a further 2 minutes. Add a pinch of salt and the peppercorns, then the white wine. Allow to reduce until most of the wine has gone, this will take 2–3 minutes. Start to add in the remaining 100g/3½oz butter, cube by cube, whisking all the time. This will take around 5-8 minutes.","Just before serving strain the sauce through a fine sieve. Discard the whole cloves of garlic. Keep the strained sauce warm and set aside.","To make the sweetheart cabbage salad and dressing, place the rapeseed oil, caraway seeds, honey and white wine vinegar into a jam jar along with a pinch of salt and two turns of freshly ground black pepper. Close with a lid then shake until everything is incorporated. Set aside. Place the shredded cabbage in a bowl ready to be dressed, just before serving.","To serve, place the turbot fillets onto serving plates and top with the petals of the garlic flowers, the capers and thinly sliced radishes. Dress the cabbage salad in the dressing and place that into a serving bowl, family style, for the table. Pour the burnt butter sauce around the fish just before serving or serve in a gravy jug."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"quick, Baked fish, turbot, egg free, gluten free, nut free, Anna Haugh’s Big Irish Food Tour","author":"Anna Haugh","datePublished":"2025-01-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/stout_bread_36368","rating":3.83,"ratingCount":6,"origin":"Irish","recipe":{"@type":"Recipe","name":"Stout bread","description":"Stout adds colour and a slightly bitter note to this simple wholemeal soda bread recipe. Wonderful served with rich pâtés.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stout_bread_36368_16x9.jpg","recipeYield":"Makes 1 loaf","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["vegetable oil, for greasing","200g/7oz plain flour, plus extra for dusting ","2 tsp bicarbonate of soda","1 tsp salt","550g/1lb 4oz wholemeal flour, plus extra for dusting ","2 tbsp dark brown sugar","300ml/½ pint stout","220ml/8fl oz buttermilk"],"recipeInstructions":["Preheat the oven to 230C/450F/Gas 8 and grease a 900g/2lb loaf tin with vegetable oil.","Add the plain flour, bicarbonate of soda and salt to a large bowl. Stir through the wholemeal flour and sugar.","Pour in the stout and buttermilk. Mix well to form a wet dough.","Tip the dough onto a lightly-floured work surface. Roll and fold the mixture gently until it forms a fat sausage, roughly the size of the tin. ","Place the dough into the greased loaf tin and, with wet hands, pat down and smooth the top into the edges. Set aside for 10 minutes to rest.","Bake for 10 minutes, then reduce the oven temperature to 180C/350F/Gas 4.  Bake for another 25 minutes, or until the top is golden and the base sounds hollow when tapped.","Cool in the tin for five minutes and then turn out onto a cooling rack. Let the loaf cool before slicing."],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"flavoured bread, st patrick's day, soda bread, plain flour, wholemeal flour, egg free, nut free, Paul Hollywood's Bread","author":"Paul Hollywood","datePublished":"2013-04-15T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/barmbrack_72469","rating":5.0,"ratingCount":4,"origin":"Irish","recipe":{"@type":"Recipe","name":"Barmbrack","description":"This is a traditional Irish yeast bread that is packed with sultanas, raisins and currants. This version has an extra kick with some added whiskey! ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barmbrack_72469_16x9.jpg","recipeYield":"Makes 1","prepTime":"PT12H","cookTime":"PT1H","recipeIngredient":["50g/1¾oz currants","200g/7oz raisins","100g/3½oz sultanas","50g/1¾oz mixed peel","2 oranges, zest from 2 oranges and juice from 1 orange","320ml/11fl oz warm strong black tea","3 tbsp whiskey","1 tsp dried fast-action yeast ","75ml/2½fl oz warm milk","500g/1lb 2oz self-raising flour","130g/4¾oz demerara sugar","1 tsp mixed spice","1 tsp ground cinnamon","1 tsp ground ginger","2 free-range eggs, lightly beaten","1 tbsp runny honey","butter, to serve"],"recipeInstructions":["Mix the dried fruit, peel and orange zest together in a bowl. Pour in the orange juice, tea and whiskey and cover with clingfilm. Leave to stand overnight or for at least 3–4 hours.","Preheat the oven to 200C/180C Fan/Gas 6 and line a 20cm/8in springform round cake tin with baking paper.","Whisk the yeast into the warm milk in a small bowl and leave until the yeast starts to activate – you will start to see small bubbles appear on the surface. Place the flour, sugar and spices in a large bowl. Whisk the eggs in a small bowl and add the yeast mixture. Add the soaked mixed fruit to the flour mixture, then stir in the egg mixture. Stir until a dough is formed. Transfer the dough to the cake tin. ","Bake for 50 minutes then test with a skewer to make sure it is cooked (it may need another 10 minutes or so). Remove from the oven and while it is still warm, brush the honey over the top. Leave to cool in the tin then slice and serve with butter."],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"best bread, irresistible irish food, weekend cooking projects, world baking, raisins, nut free, vegetarian, B&B by the Sea","author":"Alex Greene","datePublished":"2023-01-31T10:21:24.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/boxtywithcrispstreak_91836","rating":4.0,"ratingCount":10,"origin":"Irish","recipe":{"@type":"Recipe","name":"Boxty with crisp streaky bacon and maple syrup","description":"Boxty is an absolutely heavenly Irish potato pancake and makes a warming and hearty breakfast served with crisp bacon. But don't feel you have to stop there.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boxtywithcrispstreak_91836_16x9.jpg","recipeYield":"Serves 8","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["500g/1lb 2oz potato, peeled, grated","500g/1lb 2oz cold mashed potato","420g/15oz plain flour","1 heaped tsp baking powder","1-2 tbsp melted butter","salt and freshly ground black pepper","200ml/7fl oz milk","1-2 tbsp olive oil","8-12 rashers smoked streaky bacon","maple syrup, to serve"],"recipeInstructions":["Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid. ","Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined.","Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper. ","Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside.","Meanwhile, heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper. ","Add spoonfuls of the boxty batter into the same oil that the bacon was cooked in, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture. ","To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup."],"recipeCategory":"Brunch","recipeCuisine":"Irish","keywords":"quick, father's day brunch, irresistible irish food, potato favourites, using up mashed potato, father's day, st patrick's day, cooked breakfast, potato, egg free, nut free, pregnancy friendly, The Hairy Bikers' Food Tour of Britain","author":"The Hairy Bikers","datePublished":"2009-07-17T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/boxty_colcannon_pancakes_13555","rating":5.0,"ratingCount":1,"origin":"Irish","recipe":{"@type":"Recipe","name":"Boxty with mackerel","description":"Simply fried mackerel served with crisp potato pancakes makes an easy treat for a weekend lunch.","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["250g/9oz colcannon or mashed potato","250g/9oz potatoes (such as Rooster), peeled and grated","100g/3½oz plain flour","125ml/4fl oz milk","knob of butter","rapeseed oil, for frying","sea salt and freshly ground black pepper","4 small mackerel, gutted and butterflied or filleted","2–3 tbsp olive oil ","3 garlic cloves, finely chopped","knob of butter","dill, chopped, to garnish","1 lemon, juice only, to serve","½ head frissee lettuce, inner leaves removed","3 tbsp olive oil","1 tbsp white wine vinegar","1 tsp Dijon mustard"],"recipeInstructions":["For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper.","Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown.","Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary.","For the mackerel, coat the mackerel fillets with a little oil and garlic.  Season with salt and pepper.","Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. ","Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat.\r\n","Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"mackerel, egg free, nut free, pregnancy friendly, Saturday Kitchen","author":"Donal Skehan","datePublished":"2016-09-17T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/brown_butter_colcannon_71332","rating":4.2,"ratingCount":10,"origin":"Irish","recipe":{"@type":"Recipe","name":"Brown butter colcannon","description":"I have a particular passion for this recipe. Mash in any form has a special place in my heart, but this is simply sublime. I go dreamy-eyed every time I eat it, which is often.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brown_butter_colcannon_71332_16x9.jpg","recipeYield":"Serves 4–6","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["1–1.25kg/2lb 4oz–2lb 12oz Kerr’s Pink, Golden Wonder or Rooster potatoes, preferably of a uniform size, scrubbed","200g/7oz stripped and torn kale (weight once stripped from the stems)","250ml/9fl oz full-fat milk","150g/5½oz unsalted butter, cubed","4 spring onions, thinly sliced ","salt and freshly ground black pepper"],"recipeInstructions":["Put the potatoes, whole, into a large pan of salted cold water and bring to the boil. Partially cover the pan and cook at a robust simmer (checking that the pan isn’t boiling dry, and that the water isn’t bubbling so fiercely the potatoes break into pieces) until the potatoes feel tender when you pierce them gently with a fork. Smaller potatoes will take around 40 minutes, larger ones around 1 hour.","Cook the kale in a small amount of salted boiling water for 5 minutes or until it’s soft and then drain. When you can handle it without burning yourself, squeeze out the excess water and put the kale back in the hot pan, cover the pan and leave to one side. ","Once your potatoes are tender, gently take them out of the pan (draining them in a colander may make them disintegrate and get waterlogged) and place on a board. Empty out the pan and give it a quick wipe with kitchen paper. Put it back on the turned-off hob and return the potatoes to the pan to dry out for a couple of minutes.","Warm the milk in a jug in the microwave. Mash the potatoes. I like the texture from the skins, so I simply pour in the warmed milk and set to with a masher. (Whatever you do, don’t use a stick blender or you’ll turn them to glue.) Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish.","Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan. Remove the pan from the heat and add the sliced spring onions, which will make the butter sizzle furiously.","Pour a third of the brown butter into your little jug and the rest into the potato pan. Beat the brown butter into the colcannon and then scrape into your warmed dish, making swirls in the top of the colcannon with your spatula. Pour the remaining brown butter on top and take to the table."],"recipeCategory":"Side dishes","recipeCuisine":"Irish","keywords":"best roast dinner sides, easter roast dinner, february, irresistible irish food, marvellous mash, posh potatoes, quick sides for roast dinner, spring dinner party menu, super spring vegetables, winter warmers, autumn, easy family dinners, halloween, roast dinner, st patrick's day, winter, mashed potato, potato, kale, butter, egg free, nut free, vegetarian, Nigella’s Cook, Eat, Repeat","author":"Nigella Lawson","datePublished":"2020-12-07T15:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/champ_67444","rating":3.43,"ratingCount":7,"origin":"Irish","recipe":{"@type":"Recipe","name":"Champ","description":"Looking for an easy mashed potato recipe? James Martin's creamy champ is perfect with sausages or pork chops.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/champ_67444_16x9.jpg","recipeYield":"Serves 6-8","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["1.35kg/3lb potatoes, well scrubbed and left whole in their jackets","290ml/½ pint milk","85g/3oz butter","salt and white pepper","1 large bunch spring onions, finely chopped"],"recipeInstructions":["Boil the potatoes in salted water until soft.  Drain and remove from the pan.  Leave until just cool enough to peel.  Mash thoroughly. ","Boil the milk and add to the potato, together with the spring onions.","Season and stir well.  ","Pile into a serving dish.","Make a well in the centre and add the butter. Serve immediately."],"recipeCategory":"Side dishes","recipeCuisine":"Irish","keywords":"quick, irresistible irish food, st patrick's day, champ, potato, egg free, gluten free, nut free, pregnancy friendly, vegetarian, spring, summer, autumn, Housecall","author":"James Martin","datePublished":"2005-05-03T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cheesy_soda_bread_33173","rating":4.83,"ratingCount":6,"origin":"Irish","recipe":{"@type":"Recipe","name":"Cheesy soda bread","description":"This traditional Irish bread is given a cheesy twist with grated cheddar baked inside and creamy Brie on top. ","recipeYield":"Makes 1 loaf","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["350g/12oz plain white flour (or plain wholemeal flour), plus extra for dusting","1 tsp salt  ","1 tsp bicarbonate of soda  ","200ml/7fl oz buttermilk  ","2 medium free-range eggs ","100g/3½oz mature cheddar, grated","5 slices creamy cheese, such as Brie"],"recipeInstructions":["Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour.","Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. ","Bake the loaf for 30–35 minutes until cooked all the way through and golden on top."],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"soda bread, cheddar, nut free, pregnancy friendly, vegetarian, B&B by the Sea","author":"Alex Greene","datePublished":"2023-01-31T14:04:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/chicken_fillet_roll_and_91412","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Chicken roll and spice bag chips","description":"Emma Moran and Niall Morrissey share their famous recipes for chicken roll and spice bag, a popular Irish takeaway of chips, chicken, stir-fried veg and plenty of seasoning.  ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fillet_roll_and_91412_16x9.jpg","recipeYield":"Serves 2","prepTime":"PT1H","cookTime":"PT1H","recipeIngredient":["1 breaded chicken fillet ","1 demi baguette, sliced lengthways (but kept intact) ","250g/9oz chopped iceberg lettuce ","½ red onion, chopped","½ small tomato, chopped ","60g/2¼oz cheddar, grated ","250g/9oz full-fat mayonnaise","3 chipotle peppers in adobo sauce","1 tbsp fresh lime juice","¼ tsp smoked paprika","1 carrot, grated  ","250g/9oz grated white cabbage ","125g/4½oz mayonnaise","½ tsp salt  ","500g/1lb 2oz Maris Piper potatoes, washed and peeled and cut into chips","vegetable oil, for frying ","50g/1¾oz curry sauce powder","390ml/14fl oz warm water","125g/4½oz red peppers, finely chopped ","125g/4½oz onion, finely chopped","125g/4½oz cooked breaded chicken strips","1 tsp spice bag seasoning","40g/1½oz spring onions, chopped ","pinch salt"],"recipeInstructions":["Preheat the oven to 180C/160C Fan/Gas 4. For the roll, put the chicken fillet on a baking tray and cook until it reaches a core temperature of 76C/170F and is golden brown. ","To make the chipotle mayonnaise, place all the ingredients into a food processor and blend until smooth. Set aside. ","To make the coleslaw, combine all the ingredients together in a bowl.","Spread 1 tablespoon chipotle mayonnaise over the inside of the split baguette. Top with a base layer of lettuce, then coleslaw, onion, tomato and finally cheese. ","Slice the hot, breaded chicken fillet lengthways into five or six strips. Place them evenly along the length of the roll. Cut the roll in half to serve. ","For the spice bag chips, preheat the oil in a deep-fat fryer to 130C. CAUTION: Hot oil can be dangerous. Do not leave unattended."," Pat the potatoes dry with kitchen paper to avoid any oil spitting or excessive bubbling. ","Add the potatoes to the deep-fat fryer and cook until they are soft – they will rise to the top of the oil once cooked (CAUTION: hot oil can be dangerous. Do not leave unattended). Be careful not to overfill the basket, or the oil will overflow when the potatoes are dropped into it. Remove the chips from the oil and allow to drip-dry and cool. ","Increase the fryer temperature to 180C and fry the chips for another 4 minutes until golden and crispy. Remove, drain on kitchen paper and season with salt. Set aside.","To make the curry sauce, first empty the curry sauce powder into a saucepan. Add 390ml//14fl oz warm water and whisk until smooth. Bring to the boil and simmer for approximately 10 minutes, stirring occasionally until the sauce thickens. Set aside.","Heat a wok over a medium-high heat and add a splash of vegetable oil. Add the red pepper and onion and fry until softened. Take a handful of the pre-made chips and add them to the wok, tossing them with the vegetables, which should now have gained some colour.","Add the chicken strips, toss well and add the spice bag seasoning. After tossing the dish for 30 seconds–1 minute, or until the ingredients are sufficiently coated in the spice mix, it’ll be time to plate up. ","Divide the spice bag between serving plates, cover with a generous dollop of curry sauce and finish with the chopped spring onions."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"chips, chicken, Saturday Kitchen","author":"Emma Moran and Niall Morrissey ","datePublished":"2024-05-16T22:22:34.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/colcannon_13802","rating":4.6,"ratingCount":10,"origin":"Irish","recipe":{"@type":"Recipe","name":"Colcannon","description":"Look for floury potatoes - otherwise known as baking potatoes - as they have a lower moisture content and are perfect for the mash in this classic colcannon dish.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/colcannon_13802_16x9.jpg","recipeYield":"Serves 2 or 4 as a side dish","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["500g/1lb2oz floury potatoes, boiled until tender","250g/9oz cabbage, shredded and lightly steamed","2 tbsp cream (optional)","salt and black pepper","1 large or 2 small onions, sliced thinly ","a little bacon fat, beef dripping or other oil, for frying"],"recipeInstructions":["Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.","Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.","Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.","Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.","When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. "],"recipeCategory":"Side dishes","recipeCuisine":"Irish","keywords":"quick, irresistible irish food, marvellous mash, perfect potato sides, potato favourites, thanksgiving side dishes, ways to use up potatoes, boxing day, st patrick's day, winter, mashed potato, floury potato, cabbage, egg free, gluten free, nut free, autumn","author":"Hugh Fearnley-Whittingstall","datePublished":"2010-10-28T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/fillet_of_beef_with_82881","rating":5.0,"ratingCount":3,"origin":"Irish","recipe":{"@type":"Recipe","name":"Fillet of beef with boxty, carrot purée and kale","description":"Bring a little luxury to dinner with this easy beef fillet recipe served with traditional boxty pancakes. \r\n","recipeYield":"Serves 2","prepTime":"PT2H","cookTime":"PT30M","recipeIngredient":["200ml/7fl oz buttermilk","2 rosemary sprigs","2 x 200g/7oz fillet of beef","300g/10½oz carrots, peeled and finely chopped","30g/1oz cumin seeds wrapped in a square of muslin cloth","200ml/7fl oz milk","100ml/3½fl oz double cream","100g/3½oz cold mashed potato","100g/3½oz potato, scrubbed and grated","50g/1¾oz plain flour","1 free-range egg","pinch grated nutmeg","2 rosemary sprigs, leaves picked and finely chopped","100g/3½oz unsalted butter","oil","pinch salt","oil, for deep frying","6 stems baby kale","splash smoked blackberry balsamic vinegar or good-quality balsamic vinegar","400ml/14fl oz hot gravy"],"recipeInstructions":["Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate.","Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. ","Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt  and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown.","Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée.","Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest.","Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. ","Add a splash of the vinegar onto the beef, then carve into thin slices.","Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"valentine's day, winter, fillet of beef, nut free, Saturday Kitchen","author":"Anna Haugh","datePublished":"2019-11-09T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irish_cream_fudge_59004","rating":3.44,"ratingCount":16,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish cream fudge ","description":"This is the simplest fudge recipe there is – after just a few short minutes in the microwave you have the makings of the most decadent and luxurious after-dinner treat. It also makes a perfect gift for friends and family. The dark chocolate balances the sweetness of the white without taking away from the Irish cream flavour. \r\n\r\nDon't be tempted to slosh extra Irish Cream into the mix (tough, we know) else the fudge won't set!","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_cream_fudge_59004_16x9.jpg","recipeYield":"Makes about 36 pieces","prepTime":"PT2H","cookTime":"PT10M","recipeIngredient":["397g tin condensed milk ","100ml/3½fl oz Irish cream liqueur","400g/14oz white chocolate, broken into squares with 3 squares reserved and roughly chopped","200g/7oz dark chocolate, broken into squares with 3 squares reserved and roughly chopped","sea salt flakes, for sprinkling "],"recipeInstructions":["Line a 20cm/8in square cake tin with baking paper. Set aside. ","Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. ","Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface.","Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. ","Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks. "],"recipeCategory":"Desserts","recipeCuisine":"Irish","keywords":"5 ingredient christmas , christmas chocolate, christmas market, easy festive desserts, christmas gifts, free-from christmas baking, microwave cakes and bakes, microwave recipes , shortcut christmas, boxing day, christmas, new year and hogmanay, fudge, cream liqueur, white chocolate, egg free, nut free, vegetarian","author":"Rosie Reynolds","datePublished":"2022-10-11T11:02:32.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irish_fish_chowder_with_08587","rating":4.18,"ratingCount":11,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish fish chowder with soda bread","description":"Loaded with different types of fish, this simple chowder recipe stands or falls on the freshness of the ingredients. Serve with traditional soda bread.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_fish_chowder_with_08587_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["200g/7oz wholemeal flour","275g/9¾oz strong white flour, plus extra for sprinkling","1 heaped tsp bicarbonate of soda","pinch salt","200ml/7fl oz buttermilk","1 large free-range egg","1 tsp honey","1 large potato","250g/9oz un-dyed smoked haddock fillets, skin on","1 bay leaf","1 shallot, halved","650ml/22fl oz full-fat milk","30g/1oz unsalted butter","1 onion, chopped","1 clove garlic, sliced","150g/5½oz sweetcorn kernels (thawed, if frozen)","handful runner beans, sliced","6 scallops, sliced","12 steamed clams","200g/7oz pollock fillet, diced","150g/5½oz raw king prawns  ","1 tbsp chopped fresh flat-leaf parsley","freshly ground black pepper"],"recipeInstructions":["Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin.","Combine the flours, bicarbonate of soda and salt in a mixing bowl. ","In a measuring jug, combine the buttermilk with the egg and honey.","Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky.","Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.","Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing.","For the chowder, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside.","Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking.","In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans.","Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes.","Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper.","To serve, ladle the chowder into bowls and serve with thick slices of soda bread."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"creamy soup, irresistible irish food, autumn, st patrick's day, summer dinner, winter, chowder, Smoked haddock, pollock, nut free, pregnancy friendly, spring, MasterChef","author":"John Torode","datePublished":"2013-04-04T20:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irishbeefstew_73826","rating":3.84,"ratingCount":32,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish stew","description":"Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irishbeefstew_73826_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["1½kg/3lb 5oz stewing beef, cut into cubes","175g/6oz streaky bacon","3 tbsp olive oil","12 baby onions, peeled","18 button mushrooms, left whole","3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole","salt and freshly ground black pepper","1 tbsp chopped thyme","2 tbsp chopped parsley","10 cloves of garlic, crushed and grated","425ml/15fl oz red wine","425ml/15fl oz chicken or beef stock","50g/2oz butter","50g/1¾oz flour","champ, to serve"],"recipeInstructions":["Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.","Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.","Place these back in the casserole, along with the herbs and garlic.","Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.","To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.","When the stew is cooked, remove the meat and vegetables.","Bring the remaining liquid to the boil and add one tbsp of roux.","Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.","Replace the meat and vegetables, and taste for seasoning.","Sprinkle with chopped parsley and serve with champ."],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"absolute classics, easy stew, st patrick's day, beef stew, braising steak, egg free, nut free, Saturday Kitchen","author":"Rachel Allen","datePublished":"2005-01-27T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/irish_stout_braised_86797","rating":3.17,"ratingCount":6,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish stout braised short ribs with cheesy polenta","description":"This comforting slow-cooked short rib beef stew is served with creamy, cheesy polenta for a wonderful contrast of flavours and textures. ","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["1–2 tbsp rapeseed oil","4 large beef ribs (short ribs)","2 onions, thinly sliced ","4 garlic cloves, thinly sliced ","2 thyme sprigs","3 tbsp plain flour ","500ml/18fl oz Irish stout ","2 tbsp treacle ","1 litre/1¾ pints good quality beef stock ","2 bay leaves ","sea salt and freshly ground black pepper","500ml/18fl oz milk ","250ml/9fl oz chicken stock","2 thyme sprigs, leaves picked","250g/9oz fine polenta ","50g/1¾oz butter ","75g/2¾oz Irish farmhouse ewe’s milk cheese, finely grated","small handful fresh flatleaf parsley, finely chopped, to garnish","sea salt and freshly ground black pepper"],"recipeInstructions":["To make the ribs, heat a large, heavy-based casserole. Season the beef, add the ribs to the casserole and brown in batches for about 6–8 minutes. Transfer to a plate. ","Add the onion, garlic and thyme to the oil left in the casserole. Fry for 3–4 minutes until softened a little. Add the flour and cook, stirring, for another minute or so. Pour in the stout and simmer for 5–6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits.","Return the beef to the pan and add the treacle, stock and bay leaves. Cook for 1½–2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves.","When the short ribs are almost cooked, make the polenta. Place the milk, stock and thyme leaves in a saucepan and bring just to a boil. Pour in the polenta slowly, stirring to prevent clumping. ","Reduce the heat slightly and cook for 10–15 minutes until the polenta has absorbed all of the liquid. Stir through the butter and two-thirds of the cheese.","Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley. "],"recipeCategory":"Main course","recipeCuisine":"Irish","keywords":"slow-cooked dishes, beef short ribs, egg free, nut free, Saturday Kitchen","author":"Donal Skehan","datePublished":"2023-05-13T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/stout_cupcakes_98668","rating":3.67,"ratingCount":6,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish stout cupcakes","description":"These decadent Irish stout cupcakes have an intensely malty sponge topped with a creamy white chocolate and Irish cream frosting.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stout_cupcakes_98668_16x9.jpg","recipeYield":"Makes 24 cupcakes","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["300g/10½oz butter, plus extra for greasing ","100g/3½oz cocoa powder ","150ml/¼ pint Irish stout","250g/9oz plain flour, sifted ","2 tsp baking powder, sifted ","375g/13oz caster sugar ","3 large free-range eggs","150ml/¼ pint soured cream","1 tsp vanilla bean paste ","200g/7oz good-quality white chocolate, broken into pieces","125g/4½oz butter, at room temperature ","225g/8oz icing sugar, sifted ","75ml/5 tbsp Irish cream liqueur  "],"recipeInstructions":["Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with paper cases.","To make the cupcakes, melt the butter in a saucepan and then whisk in the cocoa powder and Irish stout. Remove from the heat and leave to cool.","In a large mixing bowl combine the flour, baking powder and caster sugar. Make a well in the centre with the back of a spoon and pour in the melted butter and stout mixture along with the eggs, soured cream and vanilla bean paste. Use an electric whisk to until nice and smooth, then divide the batter evenly into the paper cases. ","Bake for 12–15 minutes or until a skewer inserted into the centre of a cupcake comes out completely clean.  ","While the cupcakes are baking, make the frosting. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, stirring regularly and making sure the bottom of the bowl does not touch the water. Remove from the heat and allow to cool for about 10 minutes.","In a separate bowl, use an electric whisk to beat the butter until light and fluffy. Gradually beat in the icing sugar along with the Irish cream liqueur and mix until well combined. Lastly, stir through the melted and cooled white chocolate until you have a smooth, spreadable mixture. ","Once the cupcakes have cooled completely, use a mini offset spatula to generously spread the frosting over the cupcakes and enjoy!"],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"quick, best cupcake, creative cupcakes, eurovision baking, father's day cakes and bakes, father's day cupcakes, irresistible irish food, the best white chocolate, christmas, st patrick's day, cupcakes, Irish stout, nut free, vegetarian","author":"Donal Skehan","datePublished":"2011-03-09T11:49:16.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/soda_bread_41394","rating":4.69,"ratingCount":16,"origin":"Irish","recipe":{"@type":"Recipe","name":"Lorraine's soda bread","description":"This is perhaps the easiest bread to make by hand - with little kneading and no waiting around for it to rise. Treacle gives it an earthy taste, darkens the crumb and crisps up the crust. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soda_bread_41394_16x9.jpg","recipeYield":"Makes 1 loaf","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["370g/13oz plain flour, plus extra for dusting ","130g/4½oz wholemeal flour ","1 tsp bicarbonate of soda ","1 tsp salt ","40g/1½oz butter, melted ","1 tbsp black treacle ","300–340ml/11–12fl oz buttermilk (or alternatively use warm milk plus 1 tbsp lemon juice)"],"recipeInstructions":["Preheat the oven to 200C/400F/Gas 6 and ensure the top shelf in the oven is in position. ","Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, plus enough of the buttermilk to make a loose sticky dough. ","Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Knead the dough for one minute, then shape it into a large ball with a taut, smooth top. Place the dough on a baking tray and flatten it a bit - I find the easiest way to do this is with a rolling pin. ","Take a wooden spoon, put some flour over the whole handle, then hold it horizontally over the bread. Put the wooden spoon handle on top of the bread then push it down until you feel the baking tray at the bottom. This mark is the first half of the trademark soda bread cross. Repeat with a line at right angles to this. ","Dust with some flour then bake in the oven for 30–40 minutes, or until the bread is brown, has risen nicely and the dough inside where the cross was made is not damp. ","Serve fresh from the oven with butter and jam. This bread does not keep well, so is best eaten on the day that it is baked – but if you have any left, it does make good toast. "],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"soda bread, plain flour, treacle, egg free, nut free, pregnancy friendly, vegetarian, Baking Made Easy","author":"Lorraine Pascale","datePublished":"2011-01-10T21:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/peaandspringonioncha_73827","rating":4.0,"ratingCount":1,"origin":"Irish","recipe":{"@type":"Recipe","name":"Pea and spring onion champ","description":"Rachel Allen adds peas to a traditional mash recipe for creamy Irish champ.","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["1½kg/3lb 5oz potatoes, scrubbed","100g/3½oz butter","500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream)","450g/1lb peas","75g/2¾oz spring onions, chopped","4 tbsp chopped parsley","salt and freshly ground black pepper"],"recipeInstructions":["To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.","Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.","When cooked, drain all the water off, peel and mash with most of the butter while hot.","Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.","Add the parsley and take off the heat.","Add the potatoes, keeping some of the milk back in case you don't need it all.","Season to taste and beat until creamy and smooth, adding more milk if necessary.","Serve piping hot with the remaining butter melting in the centre."],"recipeCuisine":"Irish","keywords":"quick, st patrick's day, champ, egg free, gluten free, nut free, pregnancy friendly, vegetarian, spring, summer, Saturday Kitchen","author":"Rachel Allen","datePublished":"2005-01-27T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/potato_bread_with_wild_72631","rating":5.0,"ratingCount":5,"origin":"Irish","recipe":{"@type":"Recipe","name":"Potato bread with wild mushroom cream sauce","description":"Freshly made potato farls are served with a rich and creamy mushroom sauce, a great brunch option. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_bread_with_wild_72631_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["4 medium potatoes, peeled and cut into even chunks","120g/4¼oz plain flour, plus extra for dusting","30g/1oz butter, melted, plus extra knobs for frying","salt","olive oil or butter, for frying","250g/9oz wild mushrooms","2 shallots or 1 small onion, chopped","2 garlic cloves, chopped","2 tsp fresh thyme, chopped","150ml/5fl oz white wine","200ml/7fl oz double cream (or crème fraÎche) ","salt and freshly ground black pepper"],"recipeInstructions":["To make the potato bread, bring a large saucepan of water and ½ teaspoon salt to the boil. Boil the potatoes until a knife can easily slide into them. Drain the potatoes and transfer to a large bowl. Mash thoroughly and leave to cool. Add the flour, butter and a pinch of salt to the mashed potatoes. Mix together with your hands until it forms a smooth dough.","Dust a work surface or chopping board with some flour and roll out the dough until it is roughly 5mm/¼in thick. Dust the work surface with a little more flour, then cut the dough into whatever shape you like – a traditional shape is similar to a large pizza slice, but you can also cut the dough into circles with a large biscuit cutter. Repeat until all the dough is used up. ","Heat a knob of butter in a frying pan and cook in batches. The potato breads should roughly take about 4 minutes to cook on each side and they should be golden brown in colour. Keep warm.","To make the sauce, heat the oil or butter in a large frying pan. If you are using large wild mushrooms, such as king oysters, lightly fry these largest mushrooms first for 5 minutes. Before they get too soft, add any remaining mushrooms and the shallot to the pan and fry for another 4–5 minutes or until the shallot has softened. Add the garlic and thyme and fry for 1 minute, making sure the garlic does not burn. Pour in the white wine and simmer until it has reduced by half. Add the cream and bring to the boil before reducing to a simmer. Simmer for 5 minutes until the sauce has thickened. Season with salt and pepper. Serve warm with the potato bread. "],"recipeCategory":"Light meals & snacks","recipeCuisine":"Irish","keywords":"quick, irresistible irish food, october, posh potatoes, ways to use up potatoes, potato, egg free, nut free, vegetarian, B&B by the Sea","author":"Alex Greene","datePublished":"2023-01-31T14:45:06.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cullohillrhubarbpie_11635","rating":3.67,"ratingCount":12,"origin":"Irish","recipe":{"@type":"Recipe","name":"Rhubarb pie","description":"Swap the crumble for a pastry crust to enjoy wonderful zingy rhubarb!","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cullohillrhubarbpie_11635_16x9.jpg","recipeYield":"Serves 8-12","prepTime":"PT2H","cookTime":"PT1H","recipeIngredient":["225g/8oz butter","55g/2oz caster sugar","2 eggs, preferably free range","340g/12oz white flour, preferably unbleached","750g/1½lb red rhubarb, sliced about 1cm/½in thick","250g/9oz - 400g/14oz sugar","caster sugar for sprinkling","softly whipped cream","barbados sugar"],"recipeInstructions":["Preheat the oven to 180C/350F/Gas 4.","First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). ","Add the eggs and beat for several minutes. Reduce speed and mix in the flour. ","Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. ","To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. ","Lay the rhubarb in the pastry base and sprinkle with the sugar.","Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time).","When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar."],"recipeCategory":"Desserts","recipeCuisine":"Irish","keywords":"best rhubarb, pies for pudding , rhubarb, nut free, pregnancy friendly, vegetarian, spring, Saturday Kitchen","author":"Darina Allen","datePublished":"2010-10-28T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/soda_bread_24837","rating":4.54,"ratingCount":48,"origin":"Irish","recipe":{"@type":"Recipe","name":"Soda bread","description":"With no kneading and no waiting you can enjoy warm fresh soda bread in well under an hour.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soda_bread_24837_16x9.jpg","recipeYield":"Makes 1 loaf","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["250g/9oz plain wholemeal flour","250g/9oz plain white flour","1 tsp bicarbonate of soda","1 tsp salt","420ml/15fl oz buttermilk","extra flour for dusting"],"recipeInstructions":["Preheat the oven to 200C/400F/Gas 6.","In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.","Add the buttermilk and mix until a sticky dough forms.","Lightly flour a work surface and tip the dough onto it. ","Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead. ","Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.","Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6.  The loaf should be golden-brown.","Leave to cool on a wire rack. This is best eaten on the day of baking."],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"quick, best bread, easy bread, how to make bread, quick savoury bakes, wholemeal baking, wholemeal rice, pasta and flour, lunch, student food, st patrick's day, soda bread, wholemeal flour, flour, egg free, pregnancy friendly, vegetarian, The Great British Bake Off","author":"Paul Hollywood","datePublished":"2013-04-15T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/soda_bread_rolls_28320","rating":3.67,"ratingCount":3,"origin":"Irish","recipe":{"@type":"Recipe","name":"Soda bread rolls ","description":"Use these easy soda bread rolls as bowls for serving soup by tearing out some of the bread from the inside.","recipeYield":"Makes 6 large rolls (or 9 dinner rolls)","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["450g/1lb self-raising white flour, plus extra for dusting and rolling","450g/1lb wholemeal flour","2 tsp soft brown sugar","2 tsp bicarbonate of soda","2 tsp flaked sea salt","500g/1lb 2oz full-fat natural yoghurt","350ml/12fl oz full-fat milk, plus extra for glazing"],"recipeInstructions":["Preheat the oven to 200C/400F/Gas 6. Sift a tablespoon of white flour over large baking tray.","Put the white and wholemeal flour in a large bowl and stir in the sugar, bicarbonate of soda and sea salt. Tip onto a clean work surface and scoop into a heap. Make a well in the centre.","Mix the yogurt and milk in a large jug until smooth. Pour roughly a fifth of the milk mixture into the well and mix some of the flour into the liquid with a wooden spoon. Add a little more and continue to draw the flour into the liquid. If you have a massive mixing bowl, you can do the mixing in there instead. Keep adding and mixing until all the liquid and flour is combined.","Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much as you want the bread to be light and airy.","Divide the dough into six portions (or nine if making dinner rolls) and roll into balls. Place on the floured baking tray, evenly spaced apart. Flatten slightly with the palm of your hand until around 4cm/1½in deep.","Brush the rolls with a little milk and bake for 25-35 minutes, or until well risen and golden-brown. The crusts should be nice and crisp and the bottom of each roll should sound hollow when tapped. Larger rolls will take longer to cook. Transfer to a wire rack and leave to cool or serve warm."],"recipeCategory":"Cakes and baking","recipeCuisine":"Irish","keywords":"quick, soda bread, yoghurt, egg free, nut free, pregnancy friendly, vegetarian, Hairy Bikers' Best of British","author":"The Hairy Bikers","datePublished":"2013-04-19T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/caraway_and_lemon_57173","rating":4.0,"ratingCount":5,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Caraway and lemon shortbread","description":"Subtle flavours of caraway and lemon enhance buttery shortbread. Try these with your morning coffee or afternoon tea.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caraway_and_lemon_57173_16x9.jpg","recipeYield":"Makes 18–24 small fingers","prepTime":"PT1H","cookTime":"PT30M","recipeIngredient":["250g/9oz plain flour","75g/2¾oz ground rice or fine semolina","200g/7oz butter, softened","100g/3½oz caster sugar, plus 2 tbsp for sprinkling","1½ tsp caraway seeds, lightly crushed","1 lemon, grated zest only","salt"],"recipeInstructions":["Line a 20cm/8in square baking tin with baking paper.","Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball.","Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. ","Preheat the oven to 150C/130C Fan/Gas 2. ","Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack."],"recipeCategory":"Cakes and baking","recipeCuisine":"British","keywords":"brilliant biscuit, christmas biscuit, afternoon tea, burns night, christmas, shortbread, caraway seeds, nut free, pregnancy friendly, vegetarian, The Hairy Bikers Go Local","author":"The Hairy Bikers","datePublished":"2023-01-06T16:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/haggis_neeps_and_tatties_00530","rating":4.33,"ratingCount":12,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Haggis, neeps and tatties ","description":"What would Burns Night be without haggis, neeps and tatties? This simple recipe is made all the more enjoyable with a rich whisky sauce. If you'd like to have a go at the whole experience, check our beginner's guide to <a href=\"https://www.bbc.co.uk/food/articles/beginners_guide_burns_night\">hosting your own Burns night supper</a>.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haggis_neeps_and_tatties_00530_16x9.jpg","recipeYield":"Serves 6–8","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["500g/1lb 2oz haggis","1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks","100ml/3½fl oz semi-skimmed milk","200ml/7fl oz double cream","2 tbsp butter","salt and freshly ground black pepper","1kg/2lb 4oz swede, peeled and cut into even chunks","2 tbsp butter ","4 tsp cracked black pepper","50g/1¾oz butter","1 tsp vegetable oil","2 shallots, peeled and finely chopped","120ml/4fl oz Scotch whisky","200ml/7fl oz beef stock","200ml/7fl oz double cream"],"recipeInstructions":["Cook the haggis according to the packet instructions.","Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside.","Mash the potatoes (ideally using a ricer). Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash.","To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. ","Add the butter to the swede and mash until smooth. Season with salt and pepper.","To make the sauce, toast the black pepper in a dry frying pan and set aside. ","Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned.","Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a simmer, then reduce the heat and continue to simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. ","Serve the haggis, neeps and tatties with the whisky sauce on the side. "],"recipeCategory":"Main course","recipeCuisine":"British","keywords":"quick, easy burns night, scottish, traditional burns night menu, burns night, winter, haggis, swede","author":"Julie Lin","datePublished":"2021-11-22T14:48:57.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cranachan_49732","rating":4.5,"ratingCount":20,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cranachan","description":"It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky!\r\n","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_49732_16x9.jpg","recipeYield":"Makes 8","prepTime":"PT30M","cookTime":"PT10M","recipeIngredient":["knob of butter","100g/3½oz light muscovado sugar","100g/3½oz jumbo oats","250g/9oz mascarpone ","300ml/½ pint double cream","75ml/2½fl oz whisky","450g/1lb raspberries"],"recipeInstructions":["Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.","Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.  ","Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.","Spoon into glasses and top with the remaining raspberries and crunchy oats."],"recipeCategory":"Desserts","recipeCuisine":"British","keywords":"quick, easy pudding, best raspberry, boozy puddings, british summer fruit, easy dessert, no-cook dessert, quick desserts, scottish, using up older fruits, vegetarian burns night menu, autumn, burns night, Cranachan, raspberry, egg free, nut free, vegetarian, summer, Mary Berry's Country House Secrets","author":"Mary Berry","datePublished":"2017-11-29T16:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/scotch_pies_92297","rating":3.86,"ratingCount":7,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scotch pies","description":"Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food. In later centuries, they proved to be convenient and sustaining snacks for working people, who would buy them hot from pie-men or pie-wives in the city streets. The space on top of the pie, created by the raised crust, would sometimes be filled with gravy, beans or mashed potato.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotch_pies_92297_16x9.jpg","recipeYield":"Makes 4 pies","prepTime":"PT1H","cookTime":"PT1H","recipeIngredient":["600g/1lb 5oz mutton mince","¼ tsp ground mace","¼ tsp nutmeg","5 tbsp gravy or stock","salt and white pepper","½ tsp salt","120g/4¼oz lard","360g/12½oz plain flour","1 free-range egg yolk, beaten, for glaze"],"recipeInstructions":["Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper.","For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you make the pastry.","To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough.","Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/¼in thick. Roll out the remaining pastry and cut out four circular lids, 10cm/4in in diameter. ","Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1¾in. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using your fingers. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier if you have someone to help you. ","Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot."],"recipeCategory":"Main course","recipeCuisine":"British","keywords":"bar snack, scottish, burns night, picnic, winter, pie, mutton, nut free, pregnancy friendly, Paul Hollywood's Pies & Puds","author":"Paul Hollywood","datePublished":"2013-11-13T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/haggisclapshotandwhi_92144","rating":4.88,"ratingCount":41,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Haggis, clapshot and whisky sauce","description":"The Hairy Bikers celebrate Burns Night with haggis, neeps and tatties drizzled with a delicious creamy whisky sauce. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haggisclapshotandwhi_92144_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["500g/1lb 2oz haggis","500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped","500g/1lb 2oz swede (yellow turnip), peeled, chopped","50g/2oz butter","75ml/2¾fl oz double cream","sea salt and freshly ground white pepper","1 tbsp chopped fresh chives","500ml/18fl oz double cream","2 tsp wholegrain mustard","1 tbsp Dijon mustard","2 tsp whisky","sea salt and freshly ground white pepper","1 tbsp chopped fresh chives","½ lemon, juice only"],"recipeInstructions":["Preheat the oven to 180C/160C Fan/Gas 4.","Wrap the haggis tightly in kitchen foil and place on a baking tray. Bake in the oven for 45 minutes to 1 hour, or until cooked through. ","Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15–18 minutes, or until tender. Drain well. ","Mix the drained swede and potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in a tablespoon of chopped chives. Set aside and keep warm.","For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1–2 minutes. ","Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in a tablespoon of chopped chives, then whisk in the lemon juice.","To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce."],"recipeCategory":"Main course","recipeCuisine":"British","keywords":"easy burns night, scottish, burns night, haggis, nut free, winter, autumn, The Hairy Bikers' Food Tour of Britain","author":"The Hairy Bikers","datePublished":"2009-08-27T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/empire_biscuits_19433","rating":4.16,"ratingCount":19,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Empire biscuits","description":"Empire biscuits are tasty Scottish shortbread-style biscuits, filled with jam and topped with icing and cherries. They are great for a teatime treat with a mug of tea.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/empire_biscuits_19433_16x9.jpg","recipeYield":"Makes 10–16 biscuits","prepTime":"PT2H","cookTime":"PT30M","recipeIngredient":["250g/9oz butter, at room temperature","100g/3½oz caster sugar","1 free-range egg","½ tsp vanilla extract","450g/1lb plain flour, plus extra for dusting","250g/9oz icing sugar","3 tbsp full-fat milk (optional)","Scottish raspberry jam, for spreading","glacé cherries, halved, or sugared gem sweets"],"recipeInstructions":["Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined.","Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits – the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up. ","Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10–15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely. ","To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet. "],"recipeCategory":"Cakes and baking","recipeCuisine":"British","keywords":"our best biscuit, bake sale ideas, baking with children, best iced biscuits, brilliant biscuit, british bakes , cheap treats, christmas biscuit, easy burns night, nut-free biscuits, scottish, mother's day afternoon tea ideas, teatime treats, red nose day treats, afternoon tea, burns night, mother's day, biscuits, icing sugar, glacé cherries, nut free, pregnancy friendly, vegetarian","author":"Julie Lin","datePublished":"2021-11-22T14:19:30.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cranachan_cheesecake_54836","rating":3.67,"ratingCount":6,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cranachan cheesecake","description":"The classic Scottish dessert, cranachan, is a delicious blend of toasted oatmeal, raspberries, honey and crowdie - a type of soft, mild cheese. I’ve used those ingredients as the inspiration for this gorgeous cheesecake. Make it in summer or early autumn when British raspberries are at their best. If you can’t get hold of any crowdie, ricotta works equally well.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_cheesecake_54836_16x9.jpg","recipeYield":"Serves 8","prepTime":"PT1H","cookTime":"PT2H","recipeIngredient":["250g/9oz finely-milled oatcakes","125g/4½oz unsalted butter, melted, plus extra for greasing","3 tbsp honey","60g/2¼oz pinhead (coarse) oatmeal","100g/3½oz caster sugar","350g/12oz crowdie or ricotta","350g/12oz full-fat cream cheese","4 medium free-range eggs","200g/7oz fresh raspberries","500g/1lb 2oz fresh raspberries","50g/1¾oz icing sugar"],"recipeInstructions":["Butter a deep 23cm/9in springform tin.","To make the base, put the oatcakes in a food processor and process until they are finely ground. Add the melted butter and honey and process again until thoroughly combined. Press this mixture evenly into the base of the tin and put it in the fridge to set (about an hour).","Preheat your oven to 180C/350F/Gas 4.","Heat a small frying pan over a medium heat. Add the oatmeal and one teaspoon of the sugar. Toast them, tossing frequently, until golden. Tip onto a plate to cool.","Put the crowdie or ricotta, cream cheese, eggs and remaining caster sugar in a food processor and blend until smooth. Stir in the cooled, toasted oatmeal. Pour onto the set base and scatter over the raspberries.","Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This will take a few hours but helps prevent the top of cheesecake from cracking.)","Meanwhile, to make the raspberry coulis, purée the raspberries and icing sugar together in a blender, or with a stick blender. Push the purée through a sieve to remove the pips.","Serve the cooled cheesecake with pouring cream and the raspberry coulis."],"recipeCategory":"Cakes and baking","keywords":"scottish, burns night, Cranachan, raspberry, nut free, Paul Hollywood's Pies & Puds","author":"Paul Hollywood","datePublished":"2013-11-22T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/egg_and_bacon_pie_09677","rating":4.47,"ratingCount":19,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Egg and bacon pie","description":"Egg and bacon is a match made in heaven. This pie from The Hairy Bikers is quick, easy and delicious served warm or cold.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_and_bacon_pie_09677_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["1 tbsp sunflower oil","8–10 rashers smoked streaky bacon","9 free-range eggs","4 tbsp whole milk","salt and freshly ground black pepper","300g/10½oz plain flour, plus extra for dusting","good pinch of sea salt ","175g/6oz chilled butter, diced","1 free-range egg"],"recipeInstructions":["To make the filling, heat the oil in a large non-stick frying pan. ","Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once. ","Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5. ","For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.","Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball. ","Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half. ","Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge. ","Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers. ","Beat the remaining eggs with the milk and plenty of salt and pepper. ","Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie. ","Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling. ","Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.","Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through.","Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving."],"recipeCategory":"Main course","recipeCuisine":"British","keywords":"easy as pie, classic savoury pies, scottish, ve day baking, st george's day, winter, pie, bacon, egg, nut free, pregnancy friendly, The Hairy Bikers: Mums Know Best","author":"The Hairy Bikers","datePublished":"2011-03-15T21:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cheddar_vegetarian_08817","rating":3.67,"ratingCount":9,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Haggis toastie ","description":"This toastie is a delight – the nuttiness from the vegetarian haggis goes so well with the sharp, salty cheese and the sweet, sticky caramelised onions. Best dipped in a little ‘broon’ sauce!","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddar_vegetarian_08817_16x9.jpg","recipeYield":"Makes 1 toastie","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["2 tsp vegetable oil","½ red onion, finely sliced","½ tsp sugar ","butter, for spreading","2 thick slices sourdough","60g/2¼oz Scottish cheddar, grated","30g/1oz mozzarella, grated","3 tbsp vegetarian haggis ","brown sauce, to serve"],"recipeInstructions":["Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. ","Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted.  ","Cut in half and enjoy with some brown sauce."],"recipeCategory":"Light meals & snacks","recipeCuisine":"British","keywords":"quick, breakfast sandwiches, easy burns night, good things on toast , hot sandwich, really good sandwiches, scottish, top toasties, burns night, father's day, lunch, winter, toastie, haggis, pregnancy friendly, vegetarian","author":"Julie Lin","datePublished":"2021-11-22T15:16:28.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/whisky_cured_salmon_with_14937","rating":5.0,"ratingCount":5,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Whisky-cured salmon with beetroot and blinis","description":"Try curing your salmon at home for maximum flavour - it takes time but it's not at all difficult.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_cured_salmon_with_14937_16x9.jpg","recipeYield":"Serves 10-12","prepTime":"PT12H","cookTime":"PT30M","recipeIngredient":["1 side of salmon ","150g/5½oz sea salt","150g/5½oz caster sugar","100ml/3½fl oz whisky","200g/7oz plain flour","7g sachet instant yeast","250ml/9fl oz milk","1 tsp salt","1 tsp sugar","2 free-range egg whites","50g/1¾oz butter","200g/7oz redcurrant jelly","3 cloves","50ml/2fl oz whisky","100ml/3½fl oz red wine vinegar","50g/1¾oz Dijon mustard","10 beetroots, cooked and cut into cubes","250g/9oz crème fraîche","mustard cress or micro herbs, to garnish"],"recipeInstructions":["Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours.","Wash the salmon to remove the salt rub, then slice it thinly.","To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. ","For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve.","Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve.","For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites.","To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve.","To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs."],"recipeCategory":"Starters & nibbles","keywords":"scottish, burns night, salmon, nut free, James Martin's Food Map of Britain","author":"James Martin","datePublished":"2013-09-19T15:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/loin_of_venison_in_a_52978","rating":4.0,"ratingCount":6,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Loin of venison in a sloe gin and blackberry glaze","description":"This winter dish by The Hairy Bikers cooked with the finest, most tender cut of venison, is a real treat. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loin_of_venison_in_a_52978_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["1 kg/2lb 2oz venison loin, fat trimmed ","1 tbsp olive oil","1 tsp dried thyme","250g/9oz pancetta, thinly sliced","1 tbsp vegetable oil","2 tbsp sloe gin","200ml/7fl oz reduced beef stock","6 juniper berries, crushed","200g/7oz blackberries","knob of butter","salt and freshly-ground black pepper"],"recipeInstructions":["Preheat the oven to 180C/350F/Gas 4.","Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside.","Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film.  ","Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown.","Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside.","Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly.","Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly.  ","Add the butter to the sauce and season with salt and freshly ground black pepper.  ","Cut the loin into thick slices, discarding the beginning and end bits.  ","Serve about 3 slices per person with the sloe and blackberry glaze.  "],"recipeCategory":"Main course","keywords":"quick, scottish, boxing day, burns night, dinner party, winter, venison, pancetta, sloe gin, blackberry, egg free, gluten free, nut free, autumn, The Hairy Bikers: Mums Know Best","author":"The Hairy Bikers","datePublished":"2010-12-19T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/sticky_ginger_puddings_50048","rating":5.0,"ratingCount":5,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Sticky ginger puddings","description":"This ginger pudding has levels - sticky toffee, pistachios, tamarind and a warming kick of whisky.\r\n\r\nFor this recipe you will need six 175ml/6fl oz metal mini pudding basins or dariole moulds.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_ginger_puddings_50048_16x9.jpg","recipeYield":"Makes 6 individual puddings","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["100g/3½oz pitted dates, ideally Sayer","2 cubes stem ginger in syrup, drained","2 tsp tamarind paste","1 tbsp black treacle","100g/3½oz self-raising flour","2 tsp ground ginger","½ tsp ground cinnamon","½ tsp bicarbonate of soda","1 large free-range egg","30g/1oz unsalted butter, softened, plus extra for greasing","150g/5½oz soft dark brown sugar","1 tbsp pistachio nuts, roughly chopped, to decorate","150ml/5fl oz double cream","75g/2¾oz dark or light soft brown sugar","40g/1½oz unsalted butter","1 tbsp black treacle","3 tbsp stem ginger syrup (from the jar)","2 tsp tamarind sauce","½ tsp flaked sea salt","4 tbsp whisky"],"recipeInstructions":["Preheat the oven to 180C/160C Fan/Gas 4. Grease six 175ml/6fl oz metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Place the moulds on a baking tray.","Put the dates in a heatproof bowl and pour over 150ml/5fl oz boiling water. Set aside to cool, then transfer to a food processor. Add the stem ginger, tamarind paste and treacle and blend to a purée.","Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined. ","Spoon the mixture into the prepared moulds. Bake for 20 minutes, or until well risen and firm to the touch. ","For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Remove the pan from the heat and stir in the whisky.  ","Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately."],"recipeCategory":"Desserts","keywords":"quick, autumnal baking, autumn dessert, baking with spice, christmas dessert, festive flavours, ginger spice, old-fashioned puddings, scottish, winter puddings, burns night, christmas, dinner party, winter, gingerbread, stem ginger, vegetarian, Best Home Cook","author":"Philip Friend","datePublished":"2018-06-14T20:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/shortbread_1290","rating":4.11,"ratingCount":623,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Shortbread","description":"Three ingredients is all you need for these traditional buttery shortbread biscuits. Try making them for a fun afternoon activity with the kids. You can also add chocolate chips or orange zest to the dough if you like, or drizzle the cooked shortbread with melted chocolate.\r\n\r\nEach shortbread biscuit provides 90 kcal, 0.9g protein, 9.4g carbohydrate (of which 2.8g sugars), 5.3g fat (of which 3.3g saturates), 0.4g fibre and 0g salt. Based on the recipe making 20 biscuits.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shortbread_1290_16x9.jpg","recipeYield":"Makes 16–20 shortbread","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["125g/4½oz unsalted butter, softened","55g/2oz caster sugar, plus extra to finish","180g/6oz plain flour"],"recipeInstructions":["Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking paper.","Beat the butter and the sugar together in a bowl until smooth. (You can do this in a food processor if your butter is a bit cold.)","Stir in the flour until thoroughly combined. (If you are using a food processor, you can add the flour in this way but be careful not to overmix as it will make the biscuits tough.) ","Turn the dough out onto a clean work surface. Knead the dough just enough to bring the mixture together into a smooth ball of dough. ","Use a rolling pin to gently roll out the dough until it is 1cm/½in thick.","Cut into shortbread rounds or fingers and place on the prepared tray. Use a fork to prick the top of the biscuits. Sprinkle with caster sugar and chill in the fridge for 20 minutes.","Bake for 15–20 minutes, or until pale golden-brown. Set aside to cool on a wire rack."],"recipeCategory":"Cakes and baking","recipeCuisine":"British","keywords":"quick, our best biscuit, back to basics, baking with children, basic bakes with 6 ingredients or less, bonfire night treats, brilliant biscuit, budget christmas dinner, cheap treats, christmas baking, christmas biscuit, easy baking, easy british, easy burns night, easy cookie, easy picnic bakes, easy treats, eggless cakes and baking, egg-free children's party, eid snacks for sharing, father's day cakes and bakes, christmas recipes for kids, kids holiday activity, mother's day gifts, new mums' freezer fillers, nut-free biscuits, platinum jubilee, ultra processed food swaps that won’t cost the earth, coronation cakes and bakes, scottish, mother's day afternoon tea ideas, street party, afternoon tea, burns night, christmas, recipes for kids, shortbread, butter, egg free, nut free, pregnancy friendly, vegetarian","author":"The BBC Food team","datePublished":"2010-10-28T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/full_scottish_skillet_03331","rating":3.78,"ratingCount":9,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Full Scottish skillet breakfast ","description":"Heap your plate high with homemade lorne sausage, tattie scones, haggis and black pudding in the ultimate Scottish fry-up. Use shop-bought lorne sausage and tattie scones to save time.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/full_scottish_skillet_03331_16x9.jpg","recipeYield":"Makes 1 breakfast","prepTime":"PT12H","cookTime":"PT30M","recipeIngredient":["500g/1lb 2oz pork mince, at least 20% fat (ask your butcher)","500g/1lb 2oz beef mince, at least 20% fat (ask your butcher)","250g/9oz breadcrumbs","2 tsp ground black pepper ","2 tsp ground coriander ","2 tsp ground nutmeg ","2 tsp salt ","500g/1lb 2oz floury potatoes, such as Maris Pipers, peeled and cut into 5–6cm/2–2½in chunks","2 tbsp butter, softened","100g/3½oz plain flour, plus extra for dusting","1 slice lorne sausage (see above)","1 slice black pudding","1 slice haggis (shop-bought or homemade)","1 tbsp vegetable oil","small handful chestnut mushrooms ","1 tattie scone (see above)","1 slice white bread ","1 free-range egg ","50g/1¾oz baked beans"],"recipeInstructions":["To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices.","To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. ","Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. ","Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). ","Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up.","To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through."," Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. ","Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. ","Heat up the baked beans separately in the microwave or in a small saucepan. ","Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. "],"recipeCategory":"Brunch","recipeCuisine":"British","keywords":"our best brunch, big breakfasts, father's day brunch, sausages for breakfast, scottish, breakfast, burns night, cooked breakfast, floury potato, sausage, haggis, egg","author":"Julie Lin","datePublished":"2021-11-22T14:36:20.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/gamepie_8555","rating":4.23,"ratingCount":22,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Game pie","description":"Use any combination of game meat for this hearty and filling pie. Try serving it with a creamy celeriac mash.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gamepie_8555_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT1H","cookTime":"PT2H","recipeIngredient":["675g/1½lb mixed game meat such as pheasant, partridge, hare and rabbit, boned","225g/8oz venison steak cut into 2.5cm/1in cubes","2 tbsp sunflower oil","2 red onions, peeled and sliced","120g/4oz smoked streaky bacon, derinded and chopped","120g/4oz chestnut mushrooms, cleaned and sliced","1 clove garlic, peeled and crushed","30g/1oz plain flour","1 bay leaf","1 orange, zest and juice","1 tbsp redcurrant jelly","300ml/½ pint chicken stock","300ml/½ pint red wine","340g/12oz puff pastry","Salt and pepper","beaten egg, for glazing"],"recipeInstructions":["Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.","Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.","Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. ","Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.","Heat the oven to 200C/180C Fan/Gas 6.","Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.","Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot."],"recipeCategory":"Main course","recipeCuisine":"British","keywords":"easy ways to cook game, scottish, autumn, winter, meat pie, game, partridge, venison, puff pastry, nut free","author":"BBC Food","datePublished":"2010-10-28T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/black_bun_66755","rating":3.5,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Black bun","description":"This moist, fruity cake covered with rich pastry is traditionally eaten at Hogmanay. Make it in advance so the flavours have time to mature.\r\n\r\nEquipment and preparation: you will need a 900g/2lb loaf tin.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bun_66755_16x9.jpg","recipeYield":"Serves 10-12","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["300g/10½oz plain flour","75g/3oz lard, cubed","75g/3oz butter, cubed","pinch salt","½ tsp baking powder","1 free-range egg, beaten, for glazing","200g/7oz plain flour","300g/10½oz raisins","300g/10½oz currants","½ tsp ground ginger","½ tsp ground cinnamon","½ tsp ground allspice","½ tsp mixed spice","¼ tsp ground black pepper","100g/3½oz dark muscovado sugar","100g/3½oz mixed peel, chopped","½ tsp bicarbonate of soda","2 tbsp whisky","1 free-range egg ","3 tbsp buttermilk"],"recipeInstructions":["For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs.  Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling.","Preheat the oven to 180C/350F/Gas 4 (fan 160C).","For the filling, mix all the ingredients together in a large bowl. ","Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin.  Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress. ","Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water. ","Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out. "],"recipeCategory":"Cakes and baking","recipeCuisine":"British","keywords":"scottish, new year and hogmanay, currants, nut free, The Great British Bake Off","author":"Paul Hollywood","datePublished":"2013-12-18T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/vegetarian_haggis_12104","rating":4.6,"ratingCount":5,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Vegetarian haggis stuffed mushrooms","description":"These cute vegetarian haggis stuffed mushrooms can serve as a starter or main course - just double up the recipe.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_haggis_12104_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["4 large flat open/Portobello mushrooms ","1 tbsp olive oil","75g/2½ oz breadcrumbs","2 tbsp pine nuts, toasted","2 tbsp pecorino, grated","2 tbsp chopped fresh parsley","350g/12 oz vegetarian haggis, sliced"],"recipeInstructions":["Preheat the oven to 200C/180C Fan/Gas 6.","Place the mushrooms onto a baking sheet and drizzle with a little oil.  Cook in the oven for 5-6 minutes or until beginning to soften.","Mix together the breadcrumbs, pine nuts, pecorino and parsley.","Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. ","Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil.","Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling.","Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course."],"recipeCategory":"Starters & nibbles","recipeCuisine":"British","keywords":"quick, easy burns night, scottish, burns night, winter, haggis, dairy free, egg free, pregnancy friendly, vegetarian","author":"BBC Food","datePublished":"2012-01-18T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/heather_honey_sponge_11301","rating":4.5,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Heather honey sponge","description":"There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic addition, of course, but I love this version, which makes the most of the fragrant flavour of Scottish heather honey. Any other well-flavoured honey will work well too.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/heather_honey_sponge_11301_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["130g/4½oz heather honey","100g/3½oz unsalted butter, softened, plus extra for greasing","100g/3½oz caster sugar","3 free-range eggs","110g/4oz self-raising flour","1 tsp baking powder","custard or cream, to serve"],"recipeInstructions":["Butter a 1 litre/1¾ pint pudding basin. Put two tablespoons of the honey into the prepared basin (if the honey is very thick, warm it gently first to make it more liquid).","Put the remaining honey and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for two minutes until all the ingredients are well combined.","Pour the mixture into the pudding basin, on top of the honey.","Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan.","Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 1¼ hours, until risen and springy to the touch. Top up the boiling water, if necessary, to prevent the pan boiling dry.","Remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed plate and serve piping hot with custard or cream."],"recipeCategory":"Desserts","recipeCuisine":"British","keywords":"scottish, sweet honey, burns night, winter, steamed sponge pudding, honey, nut free, pregnancy friendly, vegetarian, Paul Hollywood's Pies & Puds","author":"Paul Hollywood","datePublished":"2013-11-28T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/tattie_scones_95381","rating":4.86,"ratingCount":7,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Tattie scones","description":"Slathered with butter, these tattie (potato) scones are so good. They’re great with a bit of Marmite too, or you can go down the sweet route and dish them up with jam or honey. We like to steam the potatoes in this way to get them as dry as possible, then mix them into the flour while still hot. This gives you a lighter, more tender scone.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tattie_scones_95381_16x9.jpg","recipeYield":"Makes 24","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["500g/1lb 2oz floury potatoes (such as Maris Piper), unpeeled, cut into large chunks","150–175g/5½–6oz plain flour, plus extra for dusting","1 tsp baking powder","1 free-range egg, beaten","50g/1¾oz butter, plus extra for frying and to serve","sea salt and freshly ground black pepper"],"recipeInstructions":["Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily.","Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour.","Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick.","Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces.","Eat hot from the pan or reheat by toasting. Serve with butter."],"recipeCategory":"Brunch","keywords":"perfect potato sides, potato favourites, scottish, using up mashed potato, ways to use up potatoes, afternoon tea, autumn, burns night, winter, scones, floury potato, nut free, vegetarian, The Hairy Bikers Go North","author":"The Hairy Bikers","datePublished":"2021-10-28T16:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/bannock_75424","rating":5.0,"ratingCount":4,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Bannock","description":"This slightly sweet, fruit loaf is excellent as partner to cheese or with a strong cup of tea. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bannock_75424_16x9.jpg","recipeYield":"Makes 1 loaf","prepTime":"PT2H","cookTime":"PT1H","recipeIngredient":["1 x 7g sachet fast-action yeast","1 tsp caster sugar","500g/1lb 2oz strong white flour","125g/4½oz unsalted butter, melted ","250g/9oz dried mixed fruit","50g/2oz light muscovado sugar","beaten egg, for glazing"],"recipeInstructions":["Mix together the yeast, caster sugar and 250ml/9fl oz lukewarm water in a large bowl.  Leave to stand for 10 minutes until the mixture is frothy.","Add the flour and butter and mix thoroughly.  Tip onto a lightly floured surface and knead for about five minutes to form a smooth elastic dough.   ","Place the dough into a clean, lightly oiled bowl and cover with a damp tea towel.  Leave to prove in a warm place for about one hour or until doubled in size.","When the dough has risen, remove the tea towel and punch the dough down.  Tip onto a lightly floured surface and knead in the fruit and muscovado sugar until well combined. ","Shape the dough into a round shape and place on a lightly greased baking sheet. Cover again with a damp tea towel and leave to rise in a warm place again for 30 minutes or until it has doubled in size.","Preheat the oven to 180C/350F/Gas 4.","Brush the bannock with a little beaten egg to glaze. Bake for 45-50 minutes until risen and a rich brown colour. If the bread is getting too dark, cover lightly with parchment paper or foil. When the bread is ready it should sound hollow when the underneath is tapped gently. ","Leave to cool slightly before slicing and serving warm with plenty of butter."],"recipeCategory":"Cakes and baking","recipeCuisine":"British","keywords":"scottish, burns night, bannocks, nut free, pregnancy friendly, vegetarian","author":"BBC Food","datePublished":"2012-01-18T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/venison_wellington_with_90748","rating":4.45,"ratingCount":11,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Venison Wellington with caramelised onions and port jus","description":"An irresistible venison Wellington that will really stop the show. Mary Berry shows you how to ensure a pink, juicy inside and crisp puff pastry on the outside. \r\n","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/venison_wellington_with_90748_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT2H","cookTime":"PT2H","recipeIngredient":["1 tbsp olive oil","750g/1lb 10oz venison fillet, from the thickest end, trimmed","2 onions, thinly sliced","1 tbsp light muscovado sugar","1 tbsp balsamic vinegar","1 tbsp finely chopped fresh thyme leaves","plain flour, for dusting","375g/13oz ready-rolled puff pastry","1 tsp Dijon mustard","1 free-range egg, beaten","salt and freshly ground black pepper","1 tbsp plain flour","300ml/½ pint hot beef stock","100ml/3½fl oz port or red wine","1 heaped tsp redcurrant jelly"],"recipeInstructions":["Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Remove and set aside to cool.","Reduce the heat to low, add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes, or until soft and golden. ","Remove the lid and fry for a minute to drive off any liquid. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Add the sugar, vinegar and thyme to the onions and cook for 5 minutes, or until sticky. Leave to cool completely.","Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to neaten. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. ","Fold up the ends and bring over the sides, trim any excess if there are double layers of pastry, and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Chill in the fridge for 1 hour, along with any remaining beaten egg.","Preheat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot.","Brush the Wellington with the remaining beaten egg. Sit it on the hot baking tray and roast for 20–25 minutes, or until golden-brown. Leave to rest for 5–10 minutes before carving.","Meanwhile, to make the sauce, fry the reserved cooked onion in a saucepan over a high heat for 1 minute. Sprinkle in the flour, and stir. Add the hot stock, fruit jelly and port. Bring to the boil, stirring, and cook for 5 minutes, or until reduced and thickened. ","Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Add more salt and pepper if necessary.","Carve the venison into very thick slices and serve with the port sauce."],"recipeCategory":"Main course","recipeCuisine":"British","keywords":"alternative christmas dinner, christmas dinner, mary’s twists on the classics, mary berry's roast dinners, scottish, beef Wellington, venison, puff pastry, nut free, Mary Berry's Country House Secrets","author":"Mary Berry","datePublished":"2017-11-29T16:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/venisoncasserole_83746","rating":5.0,"ratingCount":59,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Venison casserole","description":"Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/venisoncasserole_83746_16x9.jpg","recipeYield":"Serves 8-10","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["1 tbsp olive oil","25g/1oz butter","2 onions, diced","4 garlic cloves, crushed","4 rashers smoked bacon, chopped","500g/1Ib 2oz chestnut mushrooms, halved","2.5kg/5½lb haunch or shoulder of venison, diced","½ bottle red wine","400ml/14fl oz water","2 beef stock cubes, crumbled","3 tbsp redcurrant jelly","salt and freshly ground black pepper, to taste","50g/2oz cornflour","punnet redcurrants, to decorate","6 sprigs rosemary or thyme, to decorate","new potatoes ","wilted spinach"],"recipeInstructions":["Preheat the oven to 150C/300F/Gas 2.","On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned. ","Add the garlic, bacon and mushrooms and cook for a further minute. ","In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.","Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.","Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.","Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.","Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants."],"recipeCategory":"Main course","recipeCuisine":"British","keywords":"best casserole, easy ways to cook game, scottish, autumn, winter, casserole, venison, egg free, nut free, spring, summer, Countryfile Summer Diaries","author":"Elizabeth Guy","datePublished":"2006-07-06T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/whisky_sauce_90937","rating":4.33,"ratingCount":3,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Whisky sauce","description":"This whisky sauce makes a great accompaniment to haggis or Balmoral chicken, and of course neeps and tatties. It’s also perfect with other meats like steak and pork tenderloin, or even a nut roast.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_sauce_90937_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["2 shallots, roughly sliced","1 celery stick, roughly sliced","2 tsp light olive oil","4 fresh thyme sprigs","1 fresh bay leaf","100ml/3½fl oz chicken stock","400ml/1⅓ pints double cream","70ml/2⅓fl oz good Scotch whisky","2 tsp wholegrain mustard","1 tbsp Dijon mustard","sea salt and freshly ground white pepper"],"recipeInstructions":["Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Fry gently for 5 minutes, stirring occasionally, without colouring the vegetables.","Add the thyme and bay to the pan, taking care as they might crackle a little, then stir and cook for 2 minutes.","Pour in the chicken stock and reduce the liquid by half. This should take about 5 minutes.","Stir in the cream and then gently simmer the mixture for 20 minutes, reducing the liquid by one third. Take care not to let it boil and stir every couple of minutes.","Remove the sauce from the heat and strain it through a sieve into a clean pan, discarding the cooked vegetables and herbs.","Place the sauce back on the heat and stir in the whisky along with both types of mustard. Cook for a further 5 minutes before seasoning with salt and white pepper to taste and serving."],"recipeCategory":"Other","recipeCuisine":"British","keywords":"scottish, great sauces that make a meal, autumn, christmas, father's day, new year and hogmanay, winter, sauces, egg free, nut free","author":"Simon Wood","datePublished":"2021-03-18T10:49:17.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/hot_toddy_45957","rating":4.33,"ratingCount":3,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Hot toddy","description":"The perfect drink for a cold day: whisky with honey and lemon. You can have fun playing around with this classic recipe; use rum, bourbon or cognac instead of scotch and try different sweeteners or spices.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_toddy_45957_16x9.jpg","recipeYield":"Serves 1","prepTime":"PT30M","cookTime":"PT0H0M0S","recipeIngredient":["50ml/2fl oz hot water ","1 tbsp honey","50ml/2fl oz scotch whisky","25ml/1fl oz freshly squeezed lemon juice ","1 dash Angostura bitters","1 lemon twist, to garnish (optional)"],"recipeInstructions":["Pour the hot water into a jug, add the honey and stir until dissolved.","Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good).","Top the scotch mixture with the honeyed hot water and gently stir.","Garnish the drink with the lemon twist, if using, and serve hot."],"recipeCategory":"Drinks and cocktails","keywords":"quick, christmas cocktail, easy cocktails, halloween cocktails, new year's eve cocktails, scottish, snow day, winter drinks, bonfire night, burns night, christmas, new year and hogmanay, hot drinks and hot toddies, whisky, dairy free, egg free, gluten free, nut free, vegan, vegetarian","author":"Jack Wakelin","datePublished":"2021-03-16T11:57:30.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cranachan_rice_pudding_48309","rating":5.0,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cranachan rice pudding","description":"Inspired by the traditional Scottish dessert, cranachan, this rice pudding is flavoured with honey and whisky and topped with crunchy honey-coated oats and a blueberry compote.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_rice_pudding_48309_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["200g/7oz pudding rice or short grain rice","50g/1¾oz caster sugar","1.25 litres/2 pints 2fl oz full-fat milk","2 tbsp honey","1 tbsp whisky (or more to taste)","salt","25g/1oz honey","35g/1¼oz maple syrup","25g/1oz butter","1 tbsp whisky","60g/2¼oz porridge oats","salt","300g/10½oz blueberries","1 tbsp caster sugar"],"recipeInstructions":["To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky.","To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. ","Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. ","Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool.","To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. ","Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice.","Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping."],"recipeCategory":"Desserts","recipeCuisine":"British","keywords":"easy burns night, scottish, store cupboard puddings, sweet like honey, autumn, burns night, dinner party, winter, rice pudding, pudding rice, egg free, nut free, vegetarian, The Hairy Bikers Go Local","author":"The Hairy Bikers","datePublished":"2023-01-06T16:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/swedemash_78187","rating":4.14,"ratingCount":29,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Swede mash","description":"Nothing says comfort like a steaming, buttery bowl of swede mash. It is a classic accompaniment to roasts, sausages and cold meats. \r\nEach serving provides 151 kcal, 1.4g protein, 9.4g carbohydrate (of which 9.3g sugars), 10.8g fat (of which 6.5g saturates), 4.7g fibre and 0.07g salt.\r\n","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swedemash_78187_16x9.jpg","recipeYield":"Serves 4–6","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks","½ tsp fine sea salt, plus extra to season","50g/2oz butter","freshly ground black pepper"],"recipeInstructions":["Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat.  ","Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally.","Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. ","Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. "],"recipeCategory":"Side dishes","recipeCuisine":"British","keywords":"quick, christmas essentials, 5 ingredient christmas , budget christmas dinner, christmas sides, easy burns night, easy classics, low-fodmap sides, november, quick sides for roast dinner, retro british, thanksgiving side dishes, vegetarian christmas side dishes, autumn, burns night, christmas, roast dinner, winter, swede, egg free, gluten free, nut free, pregnancy friendly, vegetarian","author":"The BBC Food team","datePublished":"2005-11-21T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/tattie_scones_and_smoked_85249","rating":5.0,"ratingCount":11,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Tattie scones with smoked salmon and beetroot salad  ","description":"Serve Rick Stein’s toasted potato and spring onion scones with a vibrant beetroot salad and dollops of fiery crème fraîche.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tattie_scones_and_smoked_85249_16x9.jpg","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["500g/1lb 2oz floury potatoes, such as Maris Pipers or King Edwards, peeled ","25g/1oz butter","2 spring onions, finely sliced","100g/3½oz self-raising flour","salt and freshly ground black pepper","1 small raw beetroot, peeled ","4 radishes, trimmed ","1 small fennel bulb, save the fronds to serve (optional)","2 tbsp cider vinegar","1 tbsp sunflower oil","1 heaped tsp brown soft sugar ","1 tsp chopped dill, plus extra to serve (optional)","4 tbsp crème fraîche","2 heaped tsp creamed horseradish ","150–200g/5½oz–7oz smoked salmon or trout ","lemon wedges"],"recipeInstructions":["Cut the potatoes into chunks and cook in a pan of salted water until tender. Drain and allow to air dry for a minute or two. ","Mash until lump free, stir in the butter and when it has melted, stir in the spring onions and flour. Season with salt and pepper, then leave the mash until it’s cool enough to handle. ","Put half of the mixture onto a floured board and roll it into a disc about 20–25cm/9-10in in diameter. ","Cut into quarters and, using a fish slice, transfer these to a dry frying pan set over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes per side until golden, then remove and keep warm. Repeat with the remaining mixture.","To make the beetroot salad, finely slice each vegetable for the salad separately, preferably on a mandolin. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill.  ","In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper. ","Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon wedges."],"recipeCategory":"Brunch","recipeCuisine":"British","keywords":"quick, christmas breakfasts, egg-free brunch, posh potatoes, summer training, breakfast, burns night, healthy summer, lunch, cooked breakfast, floury potato, smoked salmon, egg free, healthy, nut free, Rick Stein’s Food Stories","author":"Rick Stein","datePublished":"2024-02-13T16:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/christmas_cranachan_47949","rating":4.13,"ratingCount":15,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Christmas cranachan pavlova wreath","description":"Cranachan is a traditional Scottish dessert of oats, fruit and cream, and is the inspiration for this twist on a classic pavlova. Perfect for the festive season, it’s packed with berries and decorated with rosemary-sprigs to represent Christmas trees.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cranachan_47949_16x9.jpg","recipeYield":"Serves 8–10","prepTime":"PT30M","cookTime":"PT2H","recipeIngredient":["6 large egg whites  ","350g/12oz caster sugar  ","1 tsp white wine vinegar  ","1 tsp cornflour  ","knob of butter ","25g/1oz light muscovado sugar  ","75g/2½oz porridge or old-fashioned oats ","600ml/20fl oz double cream","2 tbsp whisky","200g/7oz blueberries","450g/1lb raspberries","50g/1¾oz pomegranates seeds","rosemary sprigs","icing sugar, for dusting "],"recipeInstructions":["To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. ","Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. ","Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.","Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. ","Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry.","To make the filling, melt the butter in a small frying pan. Add the sugar and oats and fry over a medium heat until the oats are lightly golden-brown and the sugar has melted and coated the oats. Leave to cool.","Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds of the oats and half the raspberries.  ","Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top. ","To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. "],"recipeCategory":"Desserts","keywords":"best pavlova recipes , luxury christmas desserts, christmas party desserts, boxing day, burns night, christmas, father's day, new year and hogmanay, pavlova, egg white, gluten free, nut free, vegetarian, Mary Berry’s Highland Christmas","author":"Mary Berry","datePublished":"2023-12-11T07:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/scottish_cranachan_with_74862","rating":4.25,"ratingCount":4,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish cranachan with a wee twist","description":"Originally, the traditional Scottish cranachan celebrated the harvest, but now it is enjoyed year-round. There are many variations, but in all of them the trick is the slow toasting of the oatmeal; this is then mixed into the dish at the last minute so that its texture is retained. The quantities given here for the cardamom honey make a full jar, much more than you need for this amount of cranachan, but it will keep indefinitely; it is great over granola and in coffee.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scottish_cranachan_with_74862_16x9.jpg","recipeYield":"Serves 6-8","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["1 x 250g/9oz jar clear honey","20 cardamom pods, seeds only, finely ground","40g/1½oz medium or coarse oatmeal","200g/7oz raspberries ","400ml/14fl oz double cream","2 tbsp cardamom honey (from above), or to taste","3 tbsp malt whisky","½-1 tsp rosewater, or to taste","rose petals, to garnish (optional)"],"recipeInstructions":["To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic.","Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered. When cool, put on the lid and ideally store for 24 hours before using. ","To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10-15 minutes, sometimes as long as 20 minutes. Leave to cool.","In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form when the whisk is removed, then fold in the crushed raspberries. ","Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. Drizzle with a wee bit more of the cardamom honey and serve."],"recipeCategory":"Desserts","recipeCuisine":"British","keywords":"quick, Cranachan, honey, oatmeal, raspberry, egg free, nut free, vegetarian, The Incredible Spice Men","author":"Tony Singh","datePublished":"2013-09-02T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cranachan_shortbread_14627","rating":4.5,"ratingCount":2,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cranachan shortbread bars","description":"Donal Skehan shares his inspired twist on cranachan, a traditional Scottish dessert made with raspberries and cream.","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_shortbread_14627_16x9.jpg","recipeYield":"Serves 12","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["150g/5½oz desiccated coconut","150g/5½oz caster sugar","200g/7oz unsalted butter, cold","300g/10½oz plain flour","1 large free-range egg, beaten","1 tsp vanilla extract","200g/7oz raspberry jam","250g/9oz raspberries","25g/1oz Scottish rolled oats","1 tbsp whisky","300ml/½ pint double cream","icing sugar "],"recipeInstructions":["To make the bars, preheat the oven to 200C/180C Fan/Gas 6. Place the coconut, sugar, butter and flour in a food processor and blend until the mixture resembles breadcrumbs.","Remove roughly 180g/6½oz of this mixture and set aside for the topping. Add the beaten egg to the remaining mixture along with the vanilla extract and blend until the dough begins to clump together.","Press the dough into the base and sides of a 23cm/9in square tin with a removable base, until you have a smooth surface. Bake on the middle shelf for 10–12 minutes.","Use a spoon to mix the jam in a medium-sized bowl to loosen it then fold through the raspberries. Remove the tart tin from the oven once baked and spread the jam across the base.","Add the Scottish oats to the reserved dough mixture and use your fingertips to form little clumps, then put these clumps on top of the tart and pop back in the oven to cook for 15 minutes until the topping is golden brown.","Remove from the oven and allow the tart to cool on a wire rack before removing from the tin.","In a large, clean bowl, whip the cream to stiff peaks and then add the whisky and fold in. Use a sharp knife to slice the tart into 12 bars. Dust with icing sugar and serve with the whipped whisky cream."],"recipeCategory":"Cakes and baking","recipeCuisine":"British","keywords":"quick, summer party, shortbread, raspberry, vegetarian, Saturday Kitchen","author":"Donal Skehan","datePublished":"2025-05-14T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/macaroni_cheese_pies_66677","rating":5.0,"ratingCount":3,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Macaroni pies","description":"This Scottish mash-up of rich macaroni cheese in a pie crust is the ultimate comfort food. The macaroni cheese is extra saucy so it doesn't dry out in the oven.","recipeYield":"Makes 4 pies","prepTime":"PT30M","cookTime":"PT1H","recipeIngredient":["400g/14oz plain flour, plus extra for dusting","2 tsp salt","200g/7oz cold butter, cubed","3 tbsp ice cold water ","2 free-range egg yolks","vegetable oil, for greasing","500g/1lb 2oz dried macaroni ","50g/1¾oz butter","3 tbsp vegetable oil","2 tbsp plain flour","300ml/10fl oz full-fat milk ","250g/9oz mozzarella, grated","250g/9oz Scottish cheddar, grated, plus 150g/5½oz (optional)","100g/3½oz Parmesan, grated","1 tbsp Dijon mustard","100ml/3½fl oz cream","freshly ground black pepper "],"recipeInstructions":["To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. ","Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with.","Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. ","Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. ","Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely.","Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. ","Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes.","Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately."],"recipeCategory":"Main course","recipeCuisine":"British","keywords":"burns night, winter, pie, macaroni, nut free, pregnancy friendly","author":"Julie Lin","datePublished":"2021-11-22T14:57:52.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cranachanwithraspber_86047","rating":5.0,"ratingCount":1,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cranachan with raspberry sauce","description":"Cranachan is a traditional Scottish dessert, made even more lovely with raspberry sauce. ","recipeYield":"Serves 4","prepTime":"PT30M","cookTime":"PT0H0M0S","recipeIngredient":["85g/3oz pinhead oatmeal","300ml/10½fl oz double cream","3 tbsp whisky","50g/2oz icing sugar","450g/1lb raspberries","150g/5oz raspberries","½ lemon, juice only","2 tbsp icing sugar","sprig fresh mint, to garnish"],"recipeInstructions":["Preheat the grill to a medium heat.","For the cranachan, place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool.","Meanwhile, place the cream into a bowl, add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed.","Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge.","Layer some raspberries over each layer of cream, then repeat a layer of cream.","Repeat with a layer of raspberries followed by a layer of cream, until the ring is full. Be sure to finish with a layer of cream, smoothing the top over with a palette knife.","Dust the top and bottom of the filled rings with the toasted oatmeal, then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan, using a mini-blowtorch to heat and loosen the rings first if necessary.","For the raspberry sauce, place the raspberries, lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl.","To serve, top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge."],"recipeCategory":"Desserts","keywords":"quick, Cranachan, egg free, nut free, vegetarian, 2007-16","author":"James Martin","datePublished":"2007-03-30T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cullen_skink_with_quails_93507","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cullen skink with quails’ eggs and scallops","description":"This is a traditional Scottish soup of onion, potato and undyed smoked haddock. Here it is given a upmarket twist by adding quails’ eggs and scallops. ","recipeYield":"Serves 2-4","prepTime":"PT30M","cookTime":"PT30M","recipeIngredient":["400ml/14fl oz milk ","300g/10½oz undyed smoked haddock","25g/1oz butter ","1 onion, diced ","1 potato, peeled and diced ","50ml/2fl oz dry vermouth ","250ml/9fl oz fish stock ","100ml/3½fl oz double cream ","2 tbsp vegetable oil","6 queen or medium-sized scallops, shelled and corals removed","pinch curry powder ","6 soft-boiled quails’ eggs","2 tbsp snipped chives, to garnish"],"recipeInstructions":["Place the milk in a saucepan over a medium heat and add the haddock. Bring to a gentle simmer and cook for 8–10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside in a warm place. Reserve the milk. ","Heat the butter in a frying pan and fry the onion and potato for 10 minutes. Add the vermouth and cook until reduced. Add the fish stock, cook until the volume has reduced by half and then add the cream and half of the reserved milk. Bring to the boil then carefully transfer to a food processor or blender and blitz until smooth. ","Heat the oil in a frying pan and dust the scallops in the curry powder. Sauté the scallops for 1½ minutes on each side or until just cooked. ","Put the quails’ eggs and scallops in warmed soup bowls and pour in the blended stock mixture. Flake in the smoked haddock and garnish with the chives. Serve immediately. "],"recipeCategory":"Light meals & snacks","recipeCuisine":"British","keywords":"quick, burns night, soup, Smoked haddock, nut free, Saturday Kitchen","author":"Matt Tebbutt","datePublished":"2020-01-25T00:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/cranachan_20683","rating":4.6,"ratingCount":10,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Lighter cranachan","description":"This recipe is based on a traditional Scottish cranachan but with the addition of half-fat crème fraiche to lighten the cream mixture and some flaked almonds for extra crunch. ","image":"https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_20683_16x9.jpg","recipeYield":"Serves 6","prepTime":"PT30M","cookTime":"PT10M","recipeIngredient":["75g/2½fl oz porridge oats","35g/1oz flaked almonds","300ml/10fl oz double cream","150g/5½oz half-fat crème fraîche","½ tsp vanilla extract","3 tbsp whisky","3 tbsp clear honey, plus extra for drizzling","400g/14oz fresh raspberries","2-3 tbsp caster sugar"],"recipeInstructions":["Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool.","Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Don’t over-whisk the cream as it will stiffen further when mixed with the oats.","Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink purée. Discard the seeds. Sweeten the purée with the sugar to taste.","Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top.","Drizzle over half of the raspberry purée. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered."],"recipeCategory":"Desserts","recipeCuisine":"British","keywords":"quick, burns night, Cranachan, raspberry, egg free, gluten free, vegetarian, winter, autumn, Hairy Bikers' Best of British","author":"The Hairy Bikers","datePublished":"2013-04-09T12:00:00.000Z"}},{"site":"bbcfood","url":"https://www.bbc.co.uk/food/recipes/morning_rolls_with_hot_19578","rating":3.8,"ratingCount":5,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Morning rolls with hot sauce","description":"Morning rolls are a Scottish breakfast staple and here they are filled with haggis and Lorne sausage for a perfect brunch. ","recipeYield":"Makes 6","prepTime":"PT12H","cookTime":"PT1H","recipeIngredient":["500ml/18fl oz Irn-Bru","2 Scotch bonnet chillies, seeds removed and roughly chopped","½ onion, roughly chopped","1 garlic clove","50ml/2fl oz lemon juice","50ml/2fl oz white vinegar ","pinch MSG","50ml/2fl oz vegetable oil","375g/13oz very strong white bread flour, plus extra for dusting","4g sugar","4g salt","5g dried active yeast","30g/1oz lard or vegetable shortening","300ml/10fl oz cold water","rice flour, for sprinkling","haggis","oil, for frying","6 slices Lorne sausage","6 tattie scones","6 free-range eggs"],"recipeInstructions":["To make the hot sauce, bring the Irn-Bru to the boil in a saucepan. Turn the heat down and simmer to create a reduction.","Place the chillies, onion, garlic, lemon juice, vinegar, MSG and oil in a blender and blend until smooth. ","Add the blended mixture to the Irn-Bru, stir and leave to thicken slightly. Leave overnight to allow the flavours to develop.","To make the morning rolls, place the flour, sugar, salt and yeast in a large bowl.  Add the lard and work to combine until no large chunks of fat remain. Add the water and mix to combine, starting on a slow speed and gradually increase to medium–high.","Knead at this speed for 20–25 minutes or until the dough has transformed into a smooth ball that pulls away from the sides of the bowl. Perform the window-pane test by taking a small piece of dough and pulling it taut. If the dough holds together when it is thin enough for light to pass through, the dough is ready. If the dough falls apart at this stage, knead for a few more minutes.","Transfer the dough to a large bowl. Cover the bowl with a damp tea towel or cling film for about 1 hour, or until doubled in size. ","Once the dough has risen, use wet hands to knock back the dough. Transfer the dough to a heavily floured work surface and cut into twelve equal pieces (about 120g/4½oz per roll). ","Make the pieces flat and pull the edges to the centre, kind of like a dumpling. Lay the ball on its seam and roll against the surface with a cupped hand until a taut ball is formed.","Place the twelve rolls in a deep baking tray (ideally with 5cm/2in sides) and sprinkle generously with the rice flour. Wrap the tray tightly in cling film and place in the fridge for 8–12 hours. This slow rise in the fridge will give the rolls their distinct flavour and beautifully dappled surface.","Preheat the oven to 240C/220C Fan/Gas 9. ","For crispy rolls, bake for 28–30 minutes. Leave the rolls to cool completely before slicing open with a bread knife.","To serve, cook the haggis in the oven at 180C/160C Fan/Gas 4 for 10–12 minutes. Heat the oil in a frying pan and fry the sausage slices, tattie scones and eggs. Layer the fillings inside each morning roll and cover with hot sauce."],"recipeCategory":"Brunch","recipeCuisine":"British","keywords":"bread roll, strong white flour, pregnancy friendly, Saturday Kitchen","author":"Gregg Boyd","datePublished":"2026-01-24T00:00:00.000Z"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-yellowmeal-soda-bread/","rating":4.5,"ratingCount":2,"origin":"Irish","recipe":{"@type":"Recipe","name":"Yellowmeal Soda Bread","description":"A no yeast Irish soda bread made with yellow cornmeal for a golden, toasty crumb and crisp edges. Serve it fresh from the oven with plenty of butter and something simmering on the stove.","image":"https://theviewfromgreatisland.com/wp-content/uploads/2025/10/Irish-Yellowmeal-Soda-Bread-0068-October-20-2025-2.jpg","recipeYield":["8"],"prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","recipeIngredient":["1 cup yellow cornmeal","2 cups + 2 Tbsp all purpose flour","1 tsp salt","1 tsp baking soda","1 1/2 - 1 3/4 cups buttermilk"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 450F and line a baking sheet with parchment paper.","name":"Preheat oven to 450F and line a baking sheet with parchment paper.","url":"https://theviewfromgreatisland.com/irish-yellowmeal-soda-bread/#wprm-recipe-251768-step-0-0"},{"@type":"HowToStep","text":"In a large mixing bowl whisk together the 1 cup yellow cornmeal, 2 cups + 2 Tbsp all purpose flour, 1 tsp salt, and 1 tsp baking soda to combine well.","name":"In a large mixing bowl whisk together the 1 cup yellow cornmeal, 2 cups + 2 Tbsp all purpose flour, 1 tsp salt, and 1 tsp baking soda to combine well.","url":"https://theviewfromgreatisland.com/irish-yellowmeal-soda-bread/#wprm-recipe-251768-step-0-1"},{"@type":"HowToStep","text":"Make a well in the center and add 1 1/2 cups of buttermilk. Bring the flour from the edges of the bowl into the center to mix with the liquid, turn the bowl as you go to get everything incorporated. If the mixture seems very dry, add the remaining 1/4 cup buttermilk.","name":"Make a well in the center and add 1 1/2 cups of buttermilk. Bring the flour from the edges of the bowl into the center to mix with the liquid, turn the bowl as you go to get everything incorporated. If the mixture seems very dry, add the remaining 1/4 cup buttermilk.","url":"https://theviewfromgreatisland.com/irish-yellowmeal-soda-bread/#wprm-recipe-251768-step-0-2"},{"@type":"HowToStep","text":"When the rough dough has come together transfer it to a lightly floured surface and bring together with your hands (flour them if the dough is sticky.) Form it into a mound about 8-9&quot; round or oval.","name":"When the rough dough has come together transfer it to a lightly floured surface and bring together with your hands (flour them if the dough is sticky.) Form it into a mound about 8-9&quot; round or oval.","url":"https://theviewfromgreatisland.com/irish-yellowmeal-soda-bread/#wprm-recipe-251768-step-0-3"},{"@type":"HowToStep","text":"Use a sharp knife to cut a large cross into the top. Bake for 15 minutes, then turn the oven down to 400F and bake for another 20-30 minutes, or until cooked through. The bottom of the loaf should sound hollow when thumped with your hand. Note: an oven thermometer is handy to check the actual temp inside yours.","name":"Use a sharp knife to cut a large cross into the top. Bake for 15 minutes, then turn the oven down to 400F and bake for another 20-30 minutes, or until cooked through. The bottom of the loaf should sound hollow when thumped with your hand. Note: an oven thermometer is handy to check the actual temp inside yours.","url":"https://theviewfromgreatisland.com/irish-yellowmeal-soda-bread/#wprm-recipe-251768-step-0-4"},{"@type":"HowToStep","text":"Remove the loaf to a rack to cool, or you can enjoy it warm from the oven. I prefer it warm, and the loaf is best the same day. Leftovers can be microwaved briefly to soften or toasted to crisp.","name":"Remove the loaf to a rack to cool, or you can enjoy it warm from the oven. I prefer it warm, and the loaf is best the same day. Leftovers can be microwaved briefly to soften or toasted to crisp.","url":"https://theviewfromgreatisland.com/irish-yellowmeal-soda-bread/#wprm-recipe-251768-step-0-5"}],"recipeCategory":["bread"],"recipeCuisine":["Irish"],"keywords":"baking, bread, cornmeal, fall, Irish, no yeast","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2025-10-30T05:33:12+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/","rating":5.0,"ratingCount":1,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Cheddar Soda Bread","description":"Irish Cheddar Soda Bread ~ no yeast, no waiting, just a golden, craggy loaf with melty pockets of sharp cheddar. Enjoy warm with sage butter!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2025/03/Irish-Cheddar-Soda-Bread-0934-March-08-2025.jpg","recipeYield":["16"],"prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","recipeIngredient":["3 cups all purpose flour","1 1/2 tsp baking soda","3/4 tsp coarse salt*","2 Tbsp cold butter, cut into small cubes","1 1/4 cups shredded sharp cheddar cheese  (use a mature Irish cheddar for fabulous flavor.)","1 1/2 cups cold cultured buttermilk, shaken","1/2 cup salted butter, at room temperature","fresh sage leaves, to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400F and line a baking sheet with parchment paper.","name":"Preheat oven to 400F and line a baking sheet with parchment paper.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-0"},{"@type":"HowToStep","text":"In a large bowl whisk together the flour, baking soda, and salt.","name":"In a large bowl whisk together the flour, baking soda, and salt.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-1"},{"@type":"HowToStep","text":"Cut in the cold cubes of butter with a pastry cutter or with your hands, until the mixture resembles coarse sand and there are no more large clumps of butter. Note: you can do this by pulsing in a food processor if you like but transfer to a bowl for the next steps.","name":"Cut in the cold cubes of butter with a pastry cutter or with your hands, until the mixture resembles coarse sand and there are no more large clumps of butter. Note: you can do this by pulsing in a food processor if you like but transfer to a bowl for the next steps.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-2"},{"@type":"HowToStep","text":"Add the cheddar cheese and toss to combine.","name":"Add the cheddar cheese and toss to combine.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-3"},{"@type":"HowToStep","text":"Make a well in the center of the flour and add the buttermilk. Starting from the outside of the bowl stir the flour into the center, until everything is moistened. If your dough is dry, drizzle in more buttermilk. If it is too wet, add a bit more flour. You want a rough dough that comes together in a craggy lump, not too wet, but without lots of dry flour either.","name":"Make a well in the center of the flour and add the buttermilk. Starting from the outside of the bowl stir the flour into the center, until everything is moistened. If your dough is dry, drizzle in more buttermilk. If it is too wet, add a bit more flour. You want a rough dough that comes together in a craggy lump, not too wet, but without lots of dry flour either.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-4"},{"@type":"HowToStep","text":"Turn the dough onto a floured surface and bring together with your hands. Pat into a flattened round, about 2 inches thick. Note: the less you work the bread the better.","name":"Turn the dough onto a floured surface and bring together with your hands. Pat into a flattened round, about 2 inches thick. Note: the less you work the bread the better.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-5"},{"@type":"HowToStep","text":"Transfer to your lined baking sheet. Slice a deep &quot;X&quot; into the top of the dough.** I slice almost completely down to the pan.","name":"Transfer to your lined baking sheet. Slice a deep &quot;X&quot; into the top of the dough.** I slice almost completely down to the pan.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-6"},{"@type":"HowToStep","text":"Bake in your preheated oven for about 40 minutes, or until golden brown.***","name":"Bake in your preheated oven for about 40 minutes, or until golden brown.***","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-7"},{"@type":"HowToStep","text":"Let your bread cool on a rack for 10-15 minutes before enjoying.","name":"Let your bread cool on a rack for 10-15 minutes before enjoying.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-0-8"},{"@type":"HowToSection","name":"to make sage butter (optional)","itemListElement":[{"@type":"HowToStep","text":"In a small food processor (or in a bowl with wooden spoon) process together the softened butter with the chopped sage leaves. Start with about 6 leaves and add more to your taste. I like to process long eough for the butter to take on a pale green color ~ it will have small specks of sage. This ensures that the flavor has been fully extracted from the herbs. Serve the butter right away or chill until needed. Use within a week.","name":"In a small food processor (or in a bowl with wooden spoon) process together the softened butter with the chopped sage leaves. Start with about 6 leaves and add more to your taste. I like to process long eough for the butter to take on a pale green color ~ it will have small specks of sage. This ensures that the flavor has been fully extracted from the herbs. Serve the butter right away or chill until needed. Use within a week.","url":"https://theviewfromgreatisland.com/irish-cheddar-soda-bread/#wprm-recipe-230445-step-1-0"}]}],"recipeCategory":["bread"],"recipeCuisine":["Irish/American"],"keywords":"baking, bread, Irish, no yeast, St Patrick's Day","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2025-03-10T06:52:10+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/","rating":5.0,"ratingCount":5,"origin":"Irish","recipe":{"@type":"Recipe","name":"Spotted Dog (Irish Soda Bread with Raisins)","description":"Spotted Dog Soda Bread with plump raisins and currants is perfect for St. Patrick&#039;s Day or any time you crave a quick warm slice of bread.","image":"https://theviewfromgreatisland.com/wp-content/uploads/2024/03/spotted-dog-5.jpg","recipeYield":["12"],"prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","recipeIngredient":["2 1/2 cups all purpose flour","1 cup oat flour","1 Tbsp sugar","1 tsp salt","1 tsp baking soda","1 1/2 cups buttermilk (possibly a little bit more)","1 large egg","1 cup mixed raisins and/or currants"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425F and line a baking sheet with parchment paper.","name":"Preheat oven to 425F and line a baking sheet with parchment paper.","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-0"},{"@type":"HowToStep","text":"Whisk the flours, salt, soda, sugar and fruit together in a large mixing bowl.  I actually use my stand mixer for ease.","name":"Whisk the flours, salt, soda, sugar and fruit together in a large mixing bowl.  I actually use my stand mixer for ease.","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-1"},{"@type":"HowToStep","text":"Whisk the egg and buttermilk together in a separate bowl or cup.","name":"Whisk the egg and buttermilk together in a separate bowl or cup.","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-2"},{"@type":"HowToStep","text":"Make a well in the center of the dry ingredients and add the buttermilk/egg mixture.  Gradually mix together, adding a bit more buttermilk if your dough seems too dry.  The dough will have a very rough shaggy texture to it.","name":"Make a well in the center of the dry ingredients and add the buttermilk/egg mixture.  Gradually mix together, adding a bit more buttermilk if your dough seems too dry.  The dough will have a very rough shaggy texture to it.","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-3","image":"https://theviewfromgreatisland.com/wp-content/uploads/2024/03/spotted-dog.jpg"},{"@type":"HowToStep","text":"Transfer the dough to a floured surface and briefly bring it together with floured hands.  Form into a round disk, about 1 1/2-2 inches thick.","name":"Transfer the dough to a floured surface and briefly bring it together with floured hands.  Form into a round disk, about 1 1/2-2 inches thick.","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-4","image":"https://theviewfromgreatisland.com/wp-content/uploads/2024/03/spotted-dog-2.jpg"},{"@type":"HowToStep","text":"Transfer to your baking sheet and cut a deep cross in the top with a sharp knife.","name":"Transfer to your baking sheet and cut a deep cross in the top with a sharp knife.","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-5","image":"https://theviewfromgreatisland.com/wp-content/uploads/2024/03/spotted-dog-3-1.jpg"},{"@type":"HowToStep","text":"Put the pan in the oven and immediately turn the temperature down to 400F. Bake for about 40 minutes, or until golden brown.  It should sound hollow when you rap the bottom.","name":"Put the pan in the oven and immediately turn the temperature down to 400F. Bake for about 40 minutes, or until golden brown.  It should sound hollow when you rap the bottom.","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-6","image":"https://theviewfromgreatisland.com/wp-content/uploads/2024/03/spotted-dog-4-1.jpg"},{"@type":"HowToStep","text":"Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!","name":"Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-7","image":"https://theviewfromgreatisland.com/wp-content/uploads/2024/03/spotted-dog-soda-bread-3011-March-06-2024.jpg"},{"@type":"HowToStep","text":"Spotted dog, like all soda bread, is best eaten the same day. But leftovers can be wrapped in plastic and kept on the counter for a couple of days. Spotted dog can also be frozen: let it cool completely before wrapping in plastic and then in foil to prevent freezer burn.","name":"Spotted dog, like all soda bread, is best eaten the same day. But leftovers can be wrapped in plastic and kept on the counter for a couple of days. Spotted dog can also be frozen: let it cool completely before wrapping in plastic and then in foil to prevent freezer burn.","url":"https://theviewfromgreatisland.com/spotted-dog-irish-soda-bread-with-raisins/#wprm-recipe-204134-step-0-8"}],"recipeCategory":["bread"],"recipeCuisine":["Irish"],"keywords":"baking, bread, easy, healthy, Irish, no yeast, soda bread","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2024-03-09T06:47:34+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/guinness-bread/","rating":4.85,"ratingCount":13,"origin":"Irish","recipe":{"@type":"Recipe","name":"Guinness Oatmeal Bread","description":"A ridiculously easy beer bread you can throw together in just a few minutes!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2023/03/Guinness-Oatmeal-Bread-1459-March-07-2023-2.jpg","recipeYield":["10"],"prepTime":"PT5M","cookTime":"PT35M","totalTime":"PT40M","recipeIngredient":["2 cups all purpose flour","1 cup oat flour","1/2 cup golden brown sugar, packed","1 Tbsp baking powder","1 tsp coarse salt","11.2 ounces Guinness Draught ((one bottle))","1 Tbsp rolled oats"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your oven to 350F. Butter and line a standard loaf pan with a sheet of parchment paper. The paper is optional, but provides a convenient &#39;sling&#39; to lift the bread out after baking.","name":"Preheat your oven to 350F. Butter and line a standard loaf pan with a sheet of parchment paper. The paper is optional, but provides a convenient &#39;sling&#39; to lift the bread out after baking.","url":"https://theviewfromgreatisland.com/guinness-bread/#wprm-recipe-174100-step-0-0"},{"@type":"HowToStep","text":"In a large mixing bowl whisk together the flours, sugar, baking powder and salt. Be sure to work out all the lumps in your brown sugar.","name":"In a large mixing bowl whisk together the flours, sugar, baking powder and salt. Be sure to work out all the lumps in your brown sugar.","url":"https://theviewfromgreatisland.com/guinness-bread/#wprm-recipe-174100-step-0-1"},{"@type":"HowToStep","text":"Add the Guinness and stir to combine. Mix until everything is incorporated and there is no dry flour left, but don&#39;t over mix.","name":"Add the Guinness and stir to combine. Mix until everything is incorporated and there is no dry flour left, but don&#39;t over mix.","url":"https://theviewfromgreatisland.com/guinness-bread/#wprm-recipe-174100-step-0-2"},{"@type":"HowToStep","text":"Turn into your prepared pan spread out evenly. Top with the rolled oats. At this point you can bake the bread right away, but I recommend letting it rest on the counter for 20 to 30 minutes for best results.*","name":"Turn into your prepared pan spread out evenly. Top with the rolled oats. At this point you can bake the bread right away, but I recommend letting it rest on the counter for 20 to 30 minutes for best results.*","url":"https://theviewfromgreatisland.com/guinness-bread/#wprm-recipe-174100-step-0-3"},{"@type":"HowToStep","text":"Bake for about 35 minutes, until risen and golden. A toothpick inserted in the center should come out without obvious wet batter on it (moist crumbs are ok.)","name":"Bake for about 35 minutes, until risen and golden. A toothpick inserted in the center should come out without obvious wet batter on it (moist crumbs are ok.)","url":"https://theviewfromgreatisland.com/guinness-bread/#wprm-recipe-174100-step-0-4"},{"@type":"HowToStep","text":"Let the bread cool a bit before slicing and enjoying. I don&#39;t like to slice it until I&#39;m ready to eat it, otherwise it can start to dry out.","name":"Let the bread cool a bit before slicing and enjoying. I don&#39;t like to slice it until I&#39;m ready to eat it, otherwise it can start to dry out.","url":"https://theviewfromgreatisland.com/guinness-bread/#wprm-recipe-174100-step-0-5"},{"@type":"HowToStep","text":"The bread will keep, covered in foil or plastic, or in an airtight container, for up to a week. It can be frozen for longer storage.","name":"The bread will keep, covered in foil or plastic, or in an airtight container, for up to a week. It can be frozen for longer storage.","url":"https://theviewfromgreatisland.com/guinness-bread/#wprm-recipe-174100-step-0-6"}],"recipeCategory":["bread"],"recipeCuisine":["Irish"],"keywords":"baking, bread, Irish, no knead, no yeast, quick bread, St Patrick's Day","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2023-03-10T07:20:12+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/guinness-cake-with-irish-cream-frosting/","rating":4.92,"ratingCount":62,"origin":"Irish","recipe":{"@type":"Recipe","name":"Guinness Cake","description":"An easy one bowl Guinness cake with a dreamy Bailey&#039;s Irish Cream frosting is perfect for St. Patrick&#039;s Day!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2023/03/Guinness-Cake-1357-March-06-2023.jpg","recipeYield":["16"],"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 1/3 cup  all purpose flour","1 cup granulated sugar","3/4 cup cocoa powder (I used a combination of natural and Dutched cocoa powder)","1 tsp baking soda","1/2 tsp salt","11.2 ounce bottle Guinness Draught beer","1/4 cup vegetable oil","2 tsp vanilla extract","1/2 cup (one stick) unsalted butter, at room temperature","3 cups powdered sugar","3 Tbsp Baileys Irish Cream Liqueur","3 Tbsp cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350F. Butter and line a 9x9 baking pan with parchment paper. The paper is optional but helps to lift the cake out after baking for easier slicing.","name":"Preheat oven to 350F. Butter and line a 9x9 baking pan with parchment paper. The paper is optional but helps to lift the cake out after baking for easier slicing.","url":"https://theviewfromgreatisland.com/guinness-cake-with-irish-cream-frosting/#wprm-recipe-174036-step-0-0"},{"@type":"HowToStep","text":"Whisk the dry ingredients in a bowl to combine well.","name":"Whisk the dry ingredients in a bowl to combine well.","url":"https://theviewfromgreatisland.com/guinness-cake-with-irish-cream-frosting/#wprm-recipe-174036-step-0-1"},{"@type":"HowToStep","text":"Add the extract, oil, and beer to the bowl and whisk until combined. Just whisk until everything is combined and there are no dry streaks left, but don&#39;t over beat your batter.","name":"Add the extract, oil, and beer to the bowl and whisk until combined. Just whisk until everything is combined and there are no dry streaks left, but don&#39;t over beat your batter.","url":"https://theviewfromgreatisland.com/guinness-cake-with-irish-cream-frosting/#wprm-recipe-174036-step-0-2"},{"@type":"HowToStep","text":"Turn the batter into your prepared pan. I tap the pan on the surface of the counter once.","name":"Turn the batter into your prepared pan. I tap the pan on the surface of the counter once.","url":"https://theviewfromgreatisland.com/guinness-cake-with-irish-cream-frosting/#wprm-recipe-174036-step-0-3"},{"@type":"HowToStep","text":"Bake for about 28-30 minutes, or until the top is risen and a toothpick inserted in the center comes out without obvious wet batter on it. There may be moist crumbs. You don&#39;t want to over bake this cake. Note: don&#39;t open the oven door prematurely or the cake can sink in the middle.","name":"Bake for about 28-30 minutes, or until the top is risen and a toothpick inserted in the center comes out without obvious wet batter on it. There may be moist crumbs. You don&#39;t want to over bake this cake. Note: don&#39;t open the oven door prematurely or the cake can sink in the middle.","url":"https://theviewfromgreatisland.com/guinness-cake-with-irish-cream-frosting/#wprm-recipe-174036-step-0-4"},{"@type":"HowToSection","name":"Irish Cream Frosting","itemListElement":[{"@type":"HowToStep","text":"Beat the soft butter, powdered sugar, Irish Cream, and cream together until smooth. Add more cream or Irish Cream if your frosting seems too thick. If it seems too thin, add a bit more sugar.","name":"Beat the soft butter, powdered sugar, Irish Cream, and cream together until smooth. Add more cream or Irish Cream if your frosting seems too thick. If it seems too thin, add a bit more sugar.","url":"https://theviewfromgreatisland.com/guinness-cake-with-irish-cream-frosting/#wprm-recipe-174036-step-1-0"},{"@type":"HowToStep","text":"When the cake is completely cooled, frost it.","name":"When the cake is completely cooled, frost it.","url":"https://theviewfromgreatisland.com/guinness-cake-with-irish-cream-frosting/#wprm-recipe-174036-step-1-1"}]}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"keywords":"bailey's irish cream, baking, cake, chocolate, dessert, Guinness, Irish, St Patrick's Day","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2023-03-08T07:49:57+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-brown-bread-recipe/","rating":4.84,"ratingCount":31,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Brown Bread","description":"Irish Brown Bread is a simple and delicious recipe for soda bread made with whole wheat flour.","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/01/irishbrownbread-8.jpg","recipeYield":["10","10 servings"],"prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","recipeIngredient":["2 cups whole wheat flour","2 cups all purpose flour","1 1/2 tsp baking soda","3/4 tsp salt","1 Tbsp brown sugar","2 cups buttermilk"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your oven to 450F.","name":"Preheat your oven to 450F.","url":"https://theviewfromgreatisland.com/irish-brown-bread-recipe/#wprm-recipe-140519-step-0-0"},{"@type":"HowToStep","text":"In a large mixing bowl, sift together the whole wheat and all purpose flours, baking soda, salt, and brown sugar.","name":"In a large mixing bowl, sift together the whole wheat and all purpose flours, baking soda, salt, and brown sugar.","url":"https://theviewfromgreatisland.com/irish-brown-bread-recipe/#wprm-recipe-140519-step-0-1","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/01/irishbrownbread-14.jpg"},{"@type":"HowToStep","text":"Make a well in the center of the dry ingredients and pour in the buttermilk. With a spoon, or your hands, mix everything together until a sticky dough forms. You can add a small splash of extra liquid if your dough seems too dry.","name":"Make a well in the center of the dry ingredients and pour in the buttermilk. With a spoon, or your hands, mix everything together until a sticky dough forms. You can add a small splash of extra liquid if your dough seems too dry.","url":"https://theviewfromgreatisland.com/irish-brown-bread-recipe/#wprm-recipe-140519-step-0-2","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/01/irishbrownbread-17.jpg"},{"@type":"HowToStep","text":"Transfer the dough to a lightly floured surface and knead it about 4-5 times until it a bit smoother and less sticky.","name":"Transfer the dough to a lightly floured surface and knead it about 4-5 times until it a bit smoother and less sticky.","url":"https://theviewfromgreatisland.com/irish-brown-bread-recipe/#wprm-recipe-140519-step-0-3"},{"@type":"HowToStep","text":"Roughly shape the dough into a fat disk about 8 inches across. With a sharp knife, cut two slashes, about 1/4&quot; deep, into the top of the loaf in the shape of an X. Transfer to a baking sheet.","name":"Roughly shape the dough into a fat disk about 8 inches across. With a sharp knife, cut two slashes, about 1/4&quot; deep, into the top of the loaf in the shape of an X. Transfer to a baking sheet.","url":"https://theviewfromgreatisland.com/irish-brown-bread-recipe/#wprm-recipe-140519-step-0-4","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/01/irishbrownbread-2.jpg"},{"@type":"HowToStep","text":"Bake for 15 minutes, then turn the oven down to 400F and bake for 15-20 more minutes. The bread should be puffed up, golden brown, and sound hollow when tapped on the bottom when done.","name":"Bake for 15 minutes, then turn the oven down to 400F and bake for 15-20 more minutes. The bread should be puffed up, golden brown, and sound hollow when tapped on the bottom when done.","url":"https://theviewfromgreatisland.com/irish-brown-bread-recipe/#wprm-recipe-140519-step-0-5","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/01/irishbrownbread-4.jpg"},{"@type":"HowToStep","text":"Allow to cool on a baking rack before slicing.","name":"Allow to cool on a baking rack before slicing.","url":"https://theviewfromgreatisland.com/irish-brown-bread-recipe/#wprm-recipe-140519-step-0-6","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/01/irishbrownbread-8.jpg"}],"recipeCategory":["bread"],"recipeCuisine":["Irish"],"keywords":"bread, buttermilk, Irish, no yeast, St Patrick's Day, whole grain","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2022-03-16T01:55:19+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/baileys-irish-cream-mousse/","rating":5.0,"ratingCount":3,"origin":"Irish","recipe":{"@type":"Recipe","name":"Baileys Irish Cream Mousse","description":"It&#39;s essentially Irish cream in mousse form ~ light, airy, and deliciously spoonable.","image":"https://theviewfromgreatisland.com/wp-content/uploads/2026/03/Baileys-Irish-Cream-Mousse-5236-March-03-2026-2.jpg","recipeYield":["4","4 -6"],"prepTime":"PT20M","totalTime":"PT140M","recipeIngredient":["1/2 cup whipping cream","3 Tbsp  powdered sugar","1 Tbsp unsweetened cocoa powder (I used Hershey&#39;s Special Dark)","2 tsp instant espresso powder","2 Tbsp Baileys Irish Cream","1 tsp vanilla paste or extract","1 tub Extra Creamy Cool Whip* (thawed overnight in the fridge**)","sweetened whipped cream","chocolate shavings"],"recipeInstructions":[{"@type":"HowToStep","text":"In a mixing bowl (or stand mixer) stir together the 1/2 cup whipping cream, 3 Tbsp  powdered sugar, 1 Tbsp unsweetened cocoa powder, and 2 tsp instant espresso powder until completely dissolved. Whip until it reaches soft peaks.","name":"In a mixing bowl (or stand mixer) stir together the 1/2 cup whipping cream, 3 Tbsp  powdered sugar, 1 Tbsp unsweetened cocoa powder, and 2 tsp instant espresso powder until completely dissolved. Whip until it reaches soft peaks.","url":"https://theviewfromgreatisland.com/baileys-irish-cream-mousse/#wprm-recipe-263122-step-0-0"},{"@type":"HowToStep","text":"Add the 2 Tbsp Baileys Irish Cream and 1 tsp vanilla paste or extract and continue whipping until medium peaks.","name":"Add the 2 Tbsp Baileys Irish Cream and 1 tsp vanilla paste or extract and continue whipping until medium peaks.","url":"https://theviewfromgreatisland.com/baileys-irish-cream-mousse/#wprm-recipe-263122-step-0-1"},{"@type":"HowToStep","text":"Spoon the 1 tub Extra Creamy Cool Whip into the bowl and whip everything together until smooth and thickened, this may take several minutes.  You should be able to see clear trail marks from your beaters in the mousse.","name":"Spoon the 1 tub Extra Creamy Cool Whip into the bowl and whip everything together until smooth and thickened, this may take several minutes.  You should be able to see clear trail marks from your beaters in the mousse.","url":"https://theviewfromgreatisland.com/baileys-irish-cream-mousse/#wprm-recipe-263122-step-0-2"},{"@type":"HowToStep","text":"Spoon or pipe the mousse into small glasses. Top with sweetened whipped cream and chocolate shaving. Chill for at least 2 hours (or overnight) before serving.","name":"Spoon or pipe the mousse into small glasses. Top with sweetened whipped cream and chocolate shaving. Chill for at least 2 hours (or overnight) before serving.","url":"https://theviewfromgreatisland.com/baileys-irish-cream-mousse/#wprm-recipe-263122-step-0-3"},{"@type":"HowToStep","text":"Leftovers will keep up to 3 days covered in the refrigerator.","name":"Leftovers will keep up to 3 days covered in the refrigerator.","url":"https://theviewfromgreatisland.com/baileys-irish-cream-mousse/#wprm-recipe-263122-step-0-4"}],"recipeCategory":["Dessert"],"recipeCuisine":["Irish/American"],"keywords":"dessert, mousse, no bake, St Patrick's Day","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2026-03-06T08:03:58+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-cream-cake/","rating":5.0,"ratingCount":2,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Cream Cake","description":"The perfect easy Irish cream cake with a delicious chocolate base and the best Irish Cream frosting I&#039;ve ever tasted!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2025/03/Irish-Cream-Snack-Cake-0197-February-11-2025.jpg","recipeYield":["16"],"prepTime":"PT15M","cookTime":"PT21M","totalTime":"PT36M","recipeIngredient":["7/8 cup all-purpose flour ((or ¾ cup + 2 tbsp) )","1 cup granulated sugar","6 tbsp cocoa powder","1 tsp baking soda","½ tsp baking powder","½ tsp salt","½ cup buttermilk (or half-and-half)","¼ cup vegetable oil","1 large egg","½ tsp vanilla extract","½ cup hot coffee*","6 Tbsp butter at room temperature","3 cups confectioner&#39;s sugar","3 Tbsp Irish Cream liqueur, plus more if needed to thin the frosting.","3 Tbsp cream or half and half, plus more if needed to thin the frosting.","chocolate shavings"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350F and grease a 9x9 square baking pan.","name":"Preheat oven to 350F and grease a 9x9 square baking pan.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-0-0"},{"@type":"HowToStep","text":"Whisk all the dry ingredients together well in a bowl.","name":"Whisk all the dry ingredients together well in a bowl.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-0-1"},{"@type":"HowToStep","text":"In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.","name":"In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-0-2"},{"@type":"HowToStep","text":"Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.","name":"Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-0-3"},{"@type":"HowToStep","text":"Pour into your prepared pan and bake for about 20-25 minutes. Note: this cake bakes fast, so be sure not to over bake. But also remember ovens bake at different rates, so your time may be different from mine.","name":"Pour into your prepared pan and bake for about 20-25 minutes. Note: this cake bakes fast, so be sure not to over bake. But also remember ovens bake at different rates, so your time may be different from mine.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-0-4"},{"@type":"HowToStep","text":"Let the cake cool completely before frosting.","name":"Let the cake cool completely before frosting.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-0-5"},{"@type":"HowToSection","name":"frosting","itemListElement":[{"@type":"HowToStep","text":"Beat the soft butter with the powdered sugar, Irish cream, and cream until soft smooth and spreadable. You may well need more liquid, and you can choose whether you want more Irish cream or more cream, depending on the flavor you&#39;re going for.","name":"Beat the soft butter with the powdered sugar, Irish cream, and cream until soft smooth and spreadable. You may well need more liquid, and you can choose whether you want more Irish cream or more cream, depending on the flavor you&#39;re going for.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-1-0"},{"@type":"HowToStep","text":"Frost the cooled cake and top with chocolate shavings.","name":"Frost the cooled cake and top with chocolate shavings.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-1-1"},{"@type":"HowToStep","text":"Store your cake at room temperature for up to 3 days, or you can refrigerate.","name":"Store your cake at room temperature for up to 3 days, or you can refrigerate.","url":"https://theviewfromgreatisland.com/irish-cream-cake/#wprm-recipe-228626-step-1-2"}]}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"keywords":"'kofta, 1 hour, bailey's irish cream, cake, Irish, snack cake, St Patrick's Day","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2025-03-05T08:20:33+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-oatmeal-soda-bread/","rating":3.83,"ratingCount":164,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Oatmeal Soda Bread","description":"Irish Oatmeal Soda Bread is a classic quick bread made in under an hour!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Irish-Oatmeal-Soda-Bread-6279-March-13-2017-2.jpg","recipeYield":["12","12 servings"],"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["3 cups all purpose flour","1 cup oat flour","1 tsp salt","1 tsp baking soda","1 3/4 cups buttermilk (possibly a little bit more)"],"recipeInstructions":[{"@type":"HowToStep","text":"Set oven to 425F","name":"Set oven to 425F","url":"https://theviewfromgreatisland.com/irish-oatmeal-soda-bread/#wprm-recipe-94129-step-0-0"},{"@type":"HowToStep","text":"Whisk the flours, salt, and soda together in a large mixing bowl.  Make a well in the center, and add about 1 1/2 cups of the buttermilk.  Gradually mix the flour and buttermilk, adding the remaining buttermilk if your dough seems too dry.  The dough will have a rough texture to it.","name":"Whisk the flours, salt, and soda together in a large mixing bowl.  Make a well in the center, and add about 1 1/2 cups of the buttermilk.  Gradually mix the flour and buttermilk, adding the remaining buttermilk if your dough seems too dry.  The dough will have a rough texture to it.","url":"https://theviewfromgreatisland.com/irish-oatmeal-soda-bread/#wprm-recipe-94129-step-0-1"},{"@type":"HowToStep","text":"Transfer the dough to a floured surface and knead briefly until it comes together.  Form into an 8 inch round disk.  Transfer to a baking sheet and cut a cross in the top with a sharp knife.","name":"Transfer the dough to a floured surface and knead briefly until it comes together.  Form into an 8 inch round disk.  Transfer to a baking sheet and cut a cross in the top with a sharp knife.","url":"https://theviewfromgreatisland.com/irish-oatmeal-soda-bread/#wprm-recipe-94129-step-0-2"},{"@type":"HowToStep","text":"Bake for about 25-30 minutes, or until golden brown.  It should sound hollow when you rap the bottom.","name":"Bake for about 25-30 minutes, or until golden brown.  It should sound hollow when you rap the bottom.","url":"https://theviewfromgreatisland.com/irish-oatmeal-soda-bread/#wprm-recipe-94129-step-0-3"},{"@type":"HowToStep","text":"Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!","name":"Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!","url":"https://theviewfromgreatisland.com/irish-oatmeal-soda-bread/#wprm-recipe-94129-step-0-4"}],"recipeCategory":["bread"],"recipeCuisine":["Irish"],"keywords":"baking, bread, easy, healthy, Irish, no yeast, soda bread","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2021-03-16T02:31:55+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-apple-cake/","rating":4.13,"ratingCount":1170,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Apple Cake","description":"An authentic Irish Farmhouse Apple Cake ~ delicious with or without the traditional custard sauce!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/apple-cake-8503823-February-21-2020-2.jpg","recipeYield":["10","10 servings"],"prepTime":"PT35M","cookTime":"PT60M","totalTime":"PT95M","recipeIngredient":["1/2 cup unsalted butter at room temperature","1/2 cup granulated sugar","2  large eggs","3 Tbsp whole milk or cream","1 1/4 cups all purpose flour","1 tsp baking powder","1 tsp cinnamon","1/8 tsp salt","about 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing.","confectioner's sugar for dusting","3/4 cup all purpose flour","1/4 cup  old fashioned rolled oats","6 Tbsp unsalted cold butter (cut in small pieces)","1/2 cup granulated sugar","6  large egg yolks","6 Tbsp granulated sugar","1 1/2 cups whole milk ~ you can also use half and half or cream","1 1/2 tsp vanilla"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350F and grease a 9 inch springform pan.","name":"Preheat the oven to 350F and grease a 9 inch springform pan.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-0"},{"@type":"HowToStep","text":"Make the custard sauce ahead of time.  Bring the milk to a simmer over medium heat.  Meanwhile whisk the yolks and sugar until well combined.  Drizzle a little of the hot milk into the egg mixture, whisking all the time.  Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon.  Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats.  The mixture will become velvety and thickend, but it will not be as thick as pudding.  It will continue to thicken as it cools, so don&#x27;t overcook or it can curdle.  Stir in the vanilla.","name":"Make the custard sauce ahead of time.  Bring the milk to a simmer over medium heat.  Meanwhile whisk the yolks and sugar until well combined.  Drizzle a little of the hot milk into the egg mixture, whisking all the time.  Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon.  Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats.  The mixture will become velvety and thickend, but it will not be as thick as pudding.  It will continue to thicken as it cools, so don&#x27;t overcook or it can curdle.  Stir in the vanilla.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-1"},{"@type":"HowToStep","text":"Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won&#x27;t form a skin as it cools.  Put in the refrigerator until completely chilled.","name":"Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won&#x27;t form a skin as it cools.  Put in the refrigerator until completely chilled.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-2"},{"@type":"HowToStep","text":"To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture.  Put in the refrigerator.","name":"To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture.  Put in the refrigerator.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-3"},{"@type":"HowToStep","text":"Cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time.","name":"Cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-4"},{"@type":"HowToStep","text":"Whisk together the flour, baking powder, cinnamon, and salt.  Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.","name":"Whisk together the flour, baking powder, cinnamon, and salt.  Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-5"},{"@type":"HowToStep","text":"Spoon the batter into your prepared pan, and smooth out evenly.  Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.","name":"Spoon the batter into your prepared pan, and smooth out evenly.  Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-6"},{"@type":"HowToStep","text":"Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.","name":"Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-7"},{"@type":"HowToStep","text":"Let cool a bit in the pan before removing.  Dust with confectioner's sugar before serving.","name":"Let cool a bit in the pan before removing.  Dust with confectioner's sugar before serving.","url":"https://theviewfromgreatisland.com/irish-apple-cake/#wprm-recipe-82487-step-0-8"}],"recipeCategory":["Dessert"],"recipeCuisine":["Irish"],"keywords":"apples, breakfast, brunch, cake, dessert, fall, Irish, St Patrick's Day","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2021-03-13T02:24:30+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/","rating":4.96,"ratingCount":25,"origin":"Irish","recipe":{"@type":"Recipe","name":"Dublin Coddle","description":"Dublin Coddle is comfort food at it&#39;s finest, and this version takes only an hour to make!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0614-March-02-2021-1.jpg","recipeYield":["6","6 hearty servings"],"prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","recipeIngredient":["8 slices thick cut bacon, rough chopped","8 large fresh pork sausages (or whatever sausage you can get)","1/2  yellow onion, diced","3  leeks, trimmed, sliced, and washed","4  carrots, peeled and sliced","1/2 cup barley (uncooked)","1 cup chicken stock","1 cup beer","3  bay leaves","salt and black pepper","4  large yukon gold potatoes","2 Tbsp butter, melted","parsley, chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Peel the potatoes and place in a bowl filled with cold water.","name":"Peel the potatoes and place in a bowl filled with cold water.","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-0"},{"@type":"HowToStep","text":"In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a layer of grease in the pan.","name":"In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a layer of grease in the pan.","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-1","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0522-March-02-2021.jpg"},{"@type":"HowToStep","text":"Brown the sausages on both sides, and remove the to the plate.","name":"Brown the sausages on both sides, and remove the to the plate.","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-2","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0525-March-02-2021.jpg"},{"@type":"HowToStep","text":"Add the onons, carrots, and leeks to the pot in an even layer. Season lightly with salt and pepper.","name":"Add the onons, carrots, and leeks to the pot in an even layer. Season lightly with salt and pepper.","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-3","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0527-March-02-2021.jpg"},{"@type":"HowToStep","text":"Arrange the sausage and bacon over the veggies, along with the barley and bay leaves.","name":"Arrange the sausage and bacon over the veggies, along with the barley and bay leaves.","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-4","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0529-March-02-2021.jpg"},{"@type":"HowToStep","text":"Pour the beer and broth over all. Season lightly with salt and pepper.","name":"Pour the beer and broth over all. Season lightly with salt and pepper.","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-5","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0531-March-02-2021.jpg"},{"@type":"HowToStep","text":"Thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.","name":"Thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-6","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0533-March-02-2021.jpg"},{"@type":"HowToStep","text":"Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F","name":"Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-7"},{"@type":"HowToStep","text":"Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they&#039;re tender. Note: If you like you can place the pot under the broiler briefly to get more color on the crust, but watch carefully so it doesn&#039;t burn.","name":"Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they&#039;re tender. Note: If you like you can place the pot under the broiler briefly to get more color on the crust, but watch carefully so it doesn&#039;t burn.","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-8","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0536-March-02-2021.jpg"},{"@type":"HowToStep","text":"Sprinkle with parsley and serve asap with biscuits and beer!","name":"Sprinkle with parsley and serve asap with biscuits and beer!","url":"https://theviewfromgreatisland.com/dublin-coddle-recipe/#wprm-recipe-119244-step-0-9","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/03/Dublin-Coddle-0614-March-02-2021-1.jpg"}],"recipeCategory":["Main Course"],"recipeCuisine":["Irish"],"keywords":"casserole, dinner, Irish, sausage, St Patrick's Day, stew","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2021-03-03T05:28:07+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/","rating":3.79,"ratingCount":96,"origin":"Irish","recipe":{"@type":"Recipe","name":"Instant Pot Irish Stew","description":"Instant Pot Irish Stew is a classic lamb stew made with potatoes, root veggies, cabbage, and, of course, a good dose of Guinness!  It cooks in 30 minutes!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2012/01/20180310-Instant-pot-irish-stew-1602-March-10-2018.jpg","recipeYield":["6","6 servings"],"prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","recipeIngredient":["1 1/2 lb lamb (cut in bite sized pieces (you can also use beef))","3 Tbsp flour","salt and pepper","1 to 2 Tbsp olive oil","1 cup of beer or ale (Guinness is perfect)","1 1/2 cups beef stock","1 Tbsp Worcestershire sauce","2  bay leaves","3  leeks, sliced and well rinsed. Trim the tough green end and discard.","2  or 3 parsnips (peeled and sliced)","2  turnips, peeled and diced","3  or 4 small or 2 large carrots (peeled and sliced)","4  red skinned potatoes (peeled, halved and thickly sliced)","a bundle of fresh thyme or rosemary","1/4  head green cabbage (very thinly sliced)","2 Tbsp soft unsalted butter","2 Tbsp flour","Fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Toss the meat with the flour, 1 tsp salt, and 1 tsp pepper to coat.","name":"Toss the meat with the flour, 1 tsp salt, and 1 tsp pepper to coat.","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/#wprm-recipe-90838-step-0-0"},{"@type":"HowToStep","text":"Set the Instant Pot to saute and add 1 Tablespoon of the oil.  When the pot is hot, brown the meat on all sides, working in batches so you don't crowd the pot.  Add the rest of the oil as necessary.","name":"Set the Instant Pot to saute and add 1 Tablespoon of the oil.  When the pot is hot, brown the meat on all sides, working in batches so you don't crowd the pot.  Add the rest of the oil as necessary.","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/#wprm-recipe-90838-step-0-1"},{"@type":"HowToStep","text":"Remove the lamb and set aside.","name":"Remove the lamb and set aside.","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/#wprm-recipe-90838-step-0-2"},{"@type":"HowToStep","text":"Add the Guinness to the pot and scrape up any browned bits from the bottom.","name":"Add the Guinness to the pot and scrape up any browned bits from the bottom.","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/#wprm-recipe-90838-step-0-3"},{"@type":"HowToStep","text":"Press cancel.  Add the meat back into the pan along with the stock, Worcestershire sauce, bay leaves, and veggies.  Add the bundle of rosemary or thyme.","name":"Press cancel.  Add the meat back into the pan along with the stock, Worcestershire sauce, bay leaves, and veggies.  Add the bundle of rosemary or thyme.","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/#wprm-recipe-90838-step-0-4"},{"@type":"HowToStep","text":"Close the lid, lock, and set the vent to the seal position.  Pressure cook on high for 30 minutes.  When the machine beeps, let the pressure release naturally, this may take 15 - 20 minutes.","name":"Close the lid, lock, and set the vent to the seal position.  Pressure cook on high for 30 minutes.  When the machine beeps, let the pressure release naturally, this may take 15 - 20 minutes.","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/#wprm-recipe-90838-step-0-5"},{"@type":"HowToStep","text":"Add the cabbage to the stew and stir well.  It will wilt in the heat of the stew.","name":"Add the cabbage to the stew and stir well.  It will wilt in the heat of the stew.","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/#wprm-recipe-90838-step-0-6"},{"@type":"HowToStep","text":"Meanwhile make a paste of the butter and flour, and when the stew is done, blend it in, stirring well, to thicken the broth slightly. Taste to adjust seasonings and serve with lots of chopped parsley. This is the most important step in the recipe ~ take the time to taste and adjust, it makes all the difference.","name":"Meanwhile make a paste of the butter and flour, and when the stew is done, blend it in, stirring well, to thicken the broth slightly. Taste to adjust seasonings and serve with lots of chopped parsley. This is the most important step in the recipe ~ take the time to taste and adjust, it makes all the difference.","url":"https://theviewfromgreatisland.com/downton-abbey-and-irish-stew/#wprm-recipe-90838-step-0-7"}],"recipeCategory":["dinner"],"recipeCuisine":["Irish"],"keywords":"dinner, Instant Pot, Irish, pressure cooking, recipe, St Patrick's Day, stew","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2020-02-21T02:15:00+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/authentic-irish-colcannon-recipe-mashed-potatoes-with-kale/","rating":4.75,"ratingCount":12,"origin":"Irish","recipe":{"@type":"Recipe","name":"Colcannon (Mashed Potatoes with Kale)","description":"This authentic Irish dish teams up creamy mashed potatoes with vibrant and healthy kale for an unbeatable side dish!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2019/10/colcannon-1-2.jpg","recipeYield":["8","8 servings"],"prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","recipeIngredient":["3 lbs russet potatoes (peeled and chopped)","5 Tbsp butter (divided, plus more for serving if desired)","8 cups chopped kale, about 1 large bunch (remove the tough stems first)","1 cup half-and-half or buttermilk","1/2 tsp salt (or, to taste)","4 tsp horseradish sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring a large pot of water to a boil, add the chopped potatoes, and simmer for about 10-15 minutes until the potatoes are very tender.  (The tip of a sharp knife should slide in easily.)","name":"Bring a large pot of water to a boil, add the chopped potatoes, and simmer for about 10-15 minutes until the potatoes are very tender.  (The tip of a sharp knife should slide in easily.)","url":"https://theviewfromgreatisland.com/authentic-irish-colcannon-recipe-mashed-potatoes-with-kale/#wprm-recipe-82436-step-0-0"},{"@type":"HowToStep","text":"Drain the potatoes and set them aside.","name":"Drain the potatoes and set them aside.","url":"https://theviewfromgreatisland.com/authentic-irish-colcannon-recipe-mashed-potatoes-with-kale/#wprm-recipe-82436-step-0-1"},{"@type":"HowToStep","text":"In the same pot, melt 2 Tbsp of butter, and sautee the chopped kale over low-medium heat for 5-10 minutes until soft.","name":"In the same pot, melt 2 Tbsp of butter, and sautee the chopped kale over low-medium heat for 5-10 minutes until soft.","url":"https://theviewfromgreatisland.com/authentic-irish-colcannon-recipe-mashed-potatoes-with-kale/#wprm-recipe-82436-step-0-2"},{"@type":"HowToStep","text":"Take off the heat, add the potatoes back to the pot along with the rest of the butter, half-and-half, salt, and horseradish sauce. Mash together with a potato masher until all the ingredients are fully incorporated.","name":"Take off the heat, add the potatoes back to the pot along with the rest of the butter, half-and-half, salt, and horseradish sauce. Mash together with a potato masher until all the ingredients are fully incorporated.","url":"https://theviewfromgreatisland.com/authentic-irish-colcannon-recipe-mashed-potatoes-with-kale/#wprm-recipe-82436-step-0-3"},{"@type":"HowToStep","text":"Adjust seasonings to taste, and serve with more butter if desired.","name":"Adjust seasonings to taste, and serve with more butter if desired.","url":"https://theviewfromgreatisland.com/authentic-irish-colcannon-recipe-mashed-potatoes-with-kale/#wprm-recipe-82436-step-0-4"}],"recipeCategory":["Side Dish"],"recipeCuisine":["Irish"],"keywords":"easy, Irish, kale, potatoes, recipe, side dish, Thanksgiving","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2019-11-20T02:15:36+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/","rating":4.24,"ratingCount":21,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Fish Cakes with 30 Second Tartar Sauce","description":"Traditional Irish Fish Cakes with an amazing authentic 30 second tartar sauce made with your immersion blender!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2015/06/Irish-Fish-Cakes-and-30-second-tartar-sauce-7932-June-16-20151.jpg","recipeYield":["6","6 servings"],"prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeIngredient":["1 lb russet potatoes","1 lb cod fillet","1 Tbsp spicy ketchup or chili sauce","a handful of minced fresh parsley","juice of 1/2 lemon","2  large eggs (beaten)","1/2 tsp each salt and fresh ground black pepper","32  Ritz crackers (finely crushed (use a small food processor or a rolling pin))","several Tbsp vegetable oil for frying","sliced green onion","chopped parsley","1  pasteurized egg (at room temperature)","1 cup vegetable oil (at room temperature)","1 tsp grainy Dijon mustard","juice of 1/2 lemon","2 Tsp capers","1/2 cup dill pickles (chopped)","1/4 tsp salt","fresh cracked pepper to taste"],"recipeInstructions":[{"@type":"HowToSection","name":"to make the fish cakes","itemListElement":[{"@type":"HowToStep","text":"Peel and chop the potatoes into large chunks.  Put them in a saucepan, cover with cold water, add 2 teaspoons of salt, and bring to a boil.  Cook until the potatoes are very soft.","name":"Peel and chop the potatoes into large chunks.  Put them in a saucepan, cover with cold water, add 2 teaspoons of salt, and bring to a boil.  Cook until the potatoes are very soft.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-0"},{"@type":"HowToStep","text":"Put the cod in a shallow saute pan and cover with cold water.  Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes.  Drain.","name":"Put the cod in a shallow saute pan and cover with cold water.  Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes.  Drain.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-1"},{"@type":"HowToStep","text":"Drain the potatoes and put them into a large mixing bowl.  Use the back of a fork to mash them, leaving a little bit of texture.","name":"Drain the potatoes and put them into a large mixing bowl.  Use the back of a fork to mash them, leaving a little bit of texture.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-2"},{"@type":"HowToStep","text":"Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper.  Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it.  (Check for tiny bones as you do this.)   Fold the fish into the mixture until everything is evenly incorporated.  It will be fairly wet.","name":"Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper.  Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it.  (Check for tiny bones as you do this.)   Fold the fish into the mixture until everything is evenly incorporated.  It will be fairly wet.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-3"},{"@type":"HowToStep","text":"I use a 1/3 cup measure to scoop out the mixture and form into patties.  Flour your hands if necessary.","name":"I use a 1/3 cup measure to scoop out the mixture and form into patties.  Flour your hands if necessary.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-4"},{"@type":"HowToStep","text":"Roll each patty in the Ritz cracker crumbs, to coat all surfaces and set on a platter.  You can cover and refrigerate the cakes at this point for later cooking if you like.","name":"Roll each patty in the Ritz cracker crumbs, to coat all surfaces and set on a platter.  You can cover and refrigerate the cakes at this point for later cooking if you like.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-5"},{"@type":"HowToStep","text":"Coat the bottom of a skillet (I like cast iron) with vegetable oil and heat on medium heat until hot.  Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout.  Note:  the cakes will be very delicate, move and flip them with extra care.","name":"Coat the bottom of a skillet (I like cast iron) with vegetable oil and heat on medium heat until hot.  Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout.  Note:  the cakes will be very delicate, move and flip them with extra care.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-6"},{"@type":"HowToStep","text":"Serve immediately on top of a bed of greens.  I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion.  You can add a little oil and vinegar to the salad if you like before adding the cakes.","name":"Serve immediately on top of a bed of greens.  I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion.  You can add a little oil and vinegar to the salad if you like before adding the cakes.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-7"},{"@type":"HowToStep","text":"Serve lots of fresh tartar sauce and lemon wedges on the side.","name":"Serve lots of fresh tartar sauce and lemon wedges on the side.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-0-8"}]},{"@type":"HowToSection","name":"to make the tartar sauce","itemListElement":[{"@type":"HowToStep","text":"Put all the ingredients into a jar that fits the head of your immersion blender.  I find that a 16 oz wide mouth mason jar is the perfect size.","name":"Put all the ingredients into a jar that fits the head of your immersion blender.  I find that a 16 oz wide mouth mason jar is the perfect size.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-1-0"},{"@type":"HowToStep","text":"Set the head of the blender down at the bottom of the jar, and turn it on.  Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents.  This will only take a few seconds.  you can pulse the blender a few times to continue to thicken the tartar sauce.","name":"Set the head of the blender down at the bottom of the jar, and turn it on.  Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents.  This will only take a few seconds.  you can pulse the blender a few times to continue to thicken the tartar sauce.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-1-1"},{"@type":"HowToStep","text":"Remove the blender, give the sauce a stir, and taste to adjust the seasoning.  Screw the cap on the jar and keep refrigerated until needed.  Use within a week to 10 days.","name":"Remove the blender, give the sauce a stir, and taste to adjust the seasoning.  Screw the cap on the jar and keep refrigerated until needed.  Use within a week to 10 days.","url":"https://theviewfromgreatisland.com/irish-fish-cakes-with-30-second-tartar-sauce/#wprm-recipe-94120-step-1-2"}]}],"recipeCategory":["Main Course"],"recipeCuisine":["Irish"],"keywords":"Irish, main course, seafood, St Patrick's Day","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2015-06-22T07:12:15+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-soda-scones-recipe/","rating":4.91,"ratingCount":20,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Soda Scones","description":"Irish Soda Scones are classic soda bread in scone form. Have them for breakfast, afternoon tea, or alongside your corned beef and cabbage!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/02/irish-soda-scones-21.jpg","recipeYield":["8","8 scones"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["1 lb (about 3 1/3 cups) all purpose flour","1 tsp salt","1 tsp baking soda","2 Tbsp granulated sugar (optional)","1 3/4 cup (414 ml) buttermilk"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 450F and line a baking sheet with parchment paper.","name":"Preheat oven to 450F and line a baking sheet with parchment paper.","url":"https://theviewfromgreatisland.com/irish-soda-scones-recipe/#wprm-recipe-116770-step-0-0"},{"@type":"HowToStep","text":"In a mixing bowl, whisk together the flour, baking soda, salt, and sugar.","name":"In a mixing bowl, whisk together the flour, baking soda, salt, and sugar.","url":"https://theviewfromgreatisland.com/irish-soda-scones-recipe/#wprm-recipe-116770-step-0-1","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/02/irish-soda-scones.jpg"},{"@type":"HowToStep","text":"Slowly add the buttermilk to the flour mixture until the dough is shaggy but not too sticky and wet. You may not need to use quite all of the buttermilk.","name":"Slowly add the buttermilk to the flour mixture until the dough is shaggy but not too sticky and wet. You may not need to use quite all of the buttermilk.","url":"https://theviewfromgreatisland.com/irish-soda-scones-recipe/#wprm-recipe-116770-step-0-2","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/02/irish-soda-scones-3.jpg"},{"@type":"HowToStep","text":"Place the dough on a well-floured surface and quickly knead a couple of times to bring it together. Gently pat it into a disc about 1 inch thick, and cut out about 8 scones, reshaping the dough as needed. You can also cut traditional triangles, as well.","name":"Place the dough on a well-floured surface and quickly knead a couple of times to bring it together. Gently pat it into a disc about 1 inch thick, and cut out about 8 scones, reshaping the dough as needed. You can also cut traditional triangles, as well.","url":"https://theviewfromgreatisland.com/irish-soda-scones-recipe/#wprm-recipe-116770-step-0-3","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/02/irish-soda-scones-4.jpg"},{"@type":"HowToStep","text":"Place the scones on the prepared baking pan, turn down the oven to 400F, and bake for about 20 minutes until well risen and golden on top.","name":"Place the scones on the prepared baking pan, turn down the oven to 400F, and bake for about 20 minutes until well risen and golden on top.","url":"https://theviewfromgreatisland.com/irish-soda-scones-recipe/#wprm-recipe-116770-step-0-4","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/02/irish-soda-scones-6.jpg"},{"@type":"HowToStep","text":"Serve warm with butter and jam, or alongside soups and stews.","name":"Serve warm with butter and jam, or alongside soups and stews.","url":"https://theviewfromgreatisland.com/irish-soda-scones-recipe/#wprm-recipe-116770-step-0-5","image":"https://theviewfromgreatisland.com/wp-content/uploads/2021/02/irish-soda-scones-21.jpg"}],"recipeCategory":["Breakfast"],"recipeCuisine":["Irish"],"keywords":"baking, bread, breakfast, brunch, Irish, no yeast, scones, snack, soda bread","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2021-03-01T05:33:02+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/","rating":4.71,"ratingCount":37,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Coffee Cheesecake Bars","description":"Irish Coffee Cheesecake Bars are ultra creamy, with a hint of coffee and Irish whisky, perfect for St. Patrick&#039;s Day and beyond!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2015/03/irish-cream-cheesecake-bars-6.jpg","recipeYield":["12"],"prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","recipeIngredient":["1/2 cup unsalted butter, at room temperature","1/3 cup sugar","1 1/2 cups all purpose flour","pinch salt","16 ounces cream cheese, at room temperature","1/2 cup granulated sugar","1/2 cup Irish Cream liqueur","3  large eggs, at room temperature","1 Tbsp instant espresso powder","1 tsp unsweetened cocoa powder","1/2 tsp vanilla extract","1 tablespoon all-purpose flour","sweetened whipped cream","shaved chocolate"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350F. Butter your 9x13 pan.","name":"Preheat the oven to 350F. Butter your 9x13 pan.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-0"},{"@type":"HowToStep","text":"To make the crust, cream the butter and sugar and then blend in the flour and salt until the mixture is crumbly.  Pat into your prepared pan, pressing down slightly with your fingers to get an even layer.","name":"To make the crust, cream the butter and sugar and then blend in the flour and salt until the mixture is crumbly.  Pat into your prepared pan, pressing down slightly with your fingers to get an even layer.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-1"},{"@type":"HowToStep","text":"Bake for 15 minutes.","name":"Bake for 15 minutes.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-2"},{"@type":"HowToStep","text":"Make the filling by creaming the cream cheese and sugar together.  Make sure your ingredients are at true room temperature to avoid a lumpy batter.","name":"Make the filling by creaming the cream cheese and sugar together.  Make sure your ingredients are at true room temperature to avoid a lumpy batter.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-3"},{"@type":"HowToStep","text":"Beat in the Irish Cream, and then the eggs, one at a time.","name":"Beat in the Irish Cream, and then the eggs, one at a time.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-4"},{"@type":"HowToStep","text":"Blend in the instant espresso, cocoa powder, vanilla, and flour.","name":"Blend in the instant espresso, cocoa powder, vanilla, and flour.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-5"},{"@type":"HowToStep","text":"Turn the batter out onto the crust and smooth out evenly.","name":"Turn the batter out onto the crust and smooth out evenly.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-6"},{"@type":"HowToStep","text":"Bake for about 20-25 minutes just until the cheesecake is set.","name":"Bake for about 20-25 minutes just until the cheesecake is set.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-7"},{"@type":"HowToStep","text":"Let cool before slicing.","name":"Let cool before slicing.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-8"},{"@type":"HowToStep","text":"Serve with whipped cream, and garnish with shaved chocolate.","name":"Serve with whipped cream, and garnish with shaved chocolate.","url":"https://theviewfromgreatisland.com/irish-coffee-cheesecake-squares/#wprm-recipe-90234-step-0-9"}],"recipeCategory":["Dessert"],"recipeCuisine":["Irish/American"],"keywords":"cheesecake, dessert, Irish, no bake","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2015-03-17T06:23:42+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/no-churn-baileys-ice-cream-recipe/","rating":5.0,"ratingCount":14,"origin":"Irish","recipe":{"@type":"Recipe","name":"No Churn Baileys Ice Cream","description":"This easy, no-churn Baileys ice cream is made with just 5 ingredients, no ice-cream machine required!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/02/Baileys-Irish-Cream-Ice-Cream-4703-February-23-2022.jpg","recipeYield":["12","12 servings"],"prepTime":"PT5M","totalTime":"PT365M","recipeIngredient":["2 1/2 cups heavy whipping cream","9 ounces  sweetened condensed milk (a scant cup)","3/4 cup Baileys Irish Cream","1 tsp vanilla extract","pinch salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Whip the heavy cream until stiff peaks form.","name":"Whip the heavy cream until stiff peaks form.","url":"https://theviewfromgreatisland.com/no-churn-baileys-ice-cream-recipe/#wprm-recipe-142585-step-0-0"},{"@type":"HowToStep","text":"Gently fold in the sweetened condensed milk, Baileys, vanilla extract, and salt. Take care not to knock too much of the air out of the whipped cream, while still getting all of the ingredients evenly incorporated.","name":"Gently fold in the sweetened condensed milk, Baileys, vanilla extract, and salt. Take care not to knock too much of the air out of the whipped cream, while still getting all of the ingredients evenly incorporated.","url":"https://theviewfromgreatisland.com/no-churn-baileys-ice-cream-recipe/#wprm-recipe-142585-step-0-1"},{"@type":"HowToStep","text":"Pour the mixture into a freezer safe container and freeze for at least 6 hours (or up to overnight) before serving. Note: the alcohol in the Baileys has a low freezing point and helps to keep this ice cream nice and scoop-able.","name":"Pour the mixture into a freezer safe container and freeze for at least 6 hours (or up to overnight) before serving. Note: the alcohol in the Baileys has a low freezing point and helps to keep this ice cream nice and scoop-able.","url":"https://theviewfromgreatisland.com/no-churn-baileys-ice-cream-recipe/#wprm-recipe-142585-step-0-2"}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"keywords":"bailey's irish cream, dessert, ice cream, Irish","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2022-03-15T07:25:11+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/overnight-steel-cut-oats-with-whiskey-butter/","rating":4.22,"ratingCount":14,"origin":"Irish","recipe":{"@type":"Recipe","name":"Overnight Steel Cut Oats with Whiskey Butter","description":"Authentic Irish Overnight Steel Cut Oats with Whiskey Butter ~ this whole grain porridge is straight from the Irish countryside!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2015/10/overnight-steel-cut-oats-with-whiskey-butter-2723-October-06-2015-2.jpg","recipeYield":["2"],"totalTime":"PT360M","recipeIngredient":["3 1/2 cups water","1/2 tsp salt","1 cup steel cut oats","1/2 cup butter","1/2 cup sugar","1 ounce Irish whiskey","1/2 tsp vanilla bean paste (or the seeds of 1/2 a vanilla bean, or 1/2 tsp vanilla extract)"],"recipeInstructions":[{"@type":"HowToStep","text":"Bring the water to a boil in a saucepan.  Add the salt, and take off the heat.","name":"Bring the water to a boil in a saucepan.  Add the salt, and take off the heat.","url":"https://theviewfromgreatisland.com/overnight-steel-cut-oats-with-whiskey-butter/#wprm-recipe-96805-step-0-0"},{"@type":"HowToStep","text":"Stir in the oats, and blend well.  Cover and set aside for 6 hours, or overnight.","name":"Stir in the oats, and blend well.  Cover and set aside for 6 hours, or overnight.","url":"https://theviewfromgreatisland.com/overnight-steel-cut-oats-with-whiskey-butter/#wprm-recipe-96805-step-0-1"},{"@type":"HowToStep","text":"In the morning, reheat the oatmeal with some cream or milk if you like.  Stir until hot and thick.","name":"In the morning, reheat the oatmeal with some cream or milk if you like.  Stir until hot and thick.","url":"https://theviewfromgreatisland.com/overnight-steel-cut-oats-with-whiskey-butter/#wprm-recipe-96805-step-0-2"},{"@type":"HowToStep","text":"Serve with extra milk or cream, some brown sugar, and a pat of whiskey butter.","name":"Serve with extra milk or cream, some brown sugar, and a pat of whiskey butter.","url":"https://theviewfromgreatisland.com/overnight-steel-cut-oats-with-whiskey-butter/#wprm-recipe-96805-step-0-3"},{"@type":"HowToStep","text":"To make the whiskey butter cream the butter and sugar until fluffy.  Beat in the whiskey and vanilla until everything is smoothly combined.","name":"To make the whiskey butter cream the butter and sugar until fluffy.  Beat in the whiskey and vanilla until everything is smoothly combined.","url":"https://theviewfromgreatisland.com/overnight-steel-cut-oats-with-whiskey-butter/#wprm-recipe-96805-step-0-4"},{"@type":"HowToStep","text":"Spoon the butter into a crock or cup and refrigerate until firm.","name":"Spoon the butter into a crock or cup and refrigerate until firm.","url":"https://theviewfromgreatisland.com/overnight-steel-cut-oats-with-whiskey-butter/#wprm-recipe-96805-step-0-5"}],"recipeCategory":["Breakfast"],"recipeCuisine":["Irish"],"keywords":"breakfast, Irish, oatmeal, St Patrick's Day, winter","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2015-10-09T08:08:51+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/","rating":4.66,"ratingCount":58,"origin":"British","recipe":{"@type":"Recipe","name":"British Chocolate Biscuit Cake","description":"Chocolate biscuit cake was the late Queen Elizabeth&#039;s favorite cake, and this is the no bake recipe from former royal chef Darren McGrady.","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/09/Queen-Elizabeths-Favorite-Cake-Chocolate-Biscuit-Cake-4250-September-17-2022.jpg","recipeYield":["12","12 servings"],"prepTime":"PT20M","totalTime":"PT200M","recipeIngredient":["8 ounces British tea biscuits","6 ounces butter, at room temperature","6 ounces white sugar ((caster sugar in the UK))","6 ounces dark chocolate, melted","8 ounces dark chocolate, melted","mini chocolate chips. You could also use chocolate sprinkles, or chocolate curls."],"recipeInstructions":[{"@type":"HowToStep","text":"Butter or spray your pan, then line with plastic wrap, with long ends. This will make it easier to invert after the cake chills.","name":"Butter or spray your pan, then line with plastic wrap, with long ends. This will make it easier to invert after the cake chills.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-0"},{"@type":"HowToStep","text":"Break or chop your biscuits into pieces. The original recipe says to break them into pieces the size of almonds. I chopped mine a little larger than that. Set aside.","name":"Break or chop your biscuits into pieces. The original recipe says to break them into pieces the size of almonds. I chopped mine a little larger than that. Set aside.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-1","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/09/Queen-Elizabeths-Favorite-Cake-Chocolate-Biscuit-Cake-4175-September-17-2022.jpg"},{"@type":"HowToStep","text":"Cream the soft butter and sugar until light and fluffy. Beat in the melted chocolate until everything is completely combined.","name":"Cream the soft butter and sugar until light and fluffy. Beat in the melted chocolate until everything is completely combined.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-2","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/09/Queen-Elizabeths-Favorite-Cake-Chocolate-Biscuit-Cake-4177-September-17-2022.jpg"},{"@type":"HowToStep","text":"Fold in the chopped biscuits until they are evenly distributed.","name":"Fold in the chopped biscuits until they are evenly distributed.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-3","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/09/Queen-Elizabeths-Favorite-Cake-Chocolate-Biscuit-Cake-4179-September-17-2022.jpg"},{"@type":"HowToStep","text":"Spread the mixture into your prepared pan. You want to make sure to fill all the nooks and crannies so there are no air pockets. Cover with plastic wrap and refrigerate for 3 hours. Note: You could also leave it overnight.","name":"Spread the mixture into your prepared pan. You want to make sure to fill all the nooks and crannies so there are no air pockets. Cover with plastic wrap and refrigerate for 3 hours. Note: You could also leave it overnight.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-4","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/09/Queen-Elizabeths-Favorite-Cake-Chocolate-Biscuit-Cake-4181-September-17-2022.jpg"},{"@type":"HowToStep","text":"When the cake has chilled, run an offset spatula or other thin blunt knife along the edge to loosed the cake from the sides of the pan. Invert onto a rack that is set over a sheet of parchment paper. Peel off the plastic.","name":"When the cake has chilled, run an offset spatula or other thin blunt knife along the edge to loosed the cake from the sides of the pan. Invert onto a rack that is set over a sheet of parchment paper. Peel off the plastic.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-5","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/09/Queen-Elizabeths-Favorite-Cake-Chocolate-Biscuit-Cake-4188-September-17-2022-2.jpg"},{"@type":"HowToStep","text":"Pour the melted chocolate over the top and sides of the cake, using an offset spatula to smooth it out.  Add your garnish, if using, while the chocolate is still wet.","name":"Pour the melted chocolate over the top and sides of the cake, using an offset spatula to smooth it out.  Add your garnish, if using, while the chocolate is still wet.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-6","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/09/Queen-Elizabeths-Favorite-Cake-Chocolate-Biscuit-Cake-4194-September-17-2022-2.jpg"},{"@type":"HowToStep","text":"Allow the topping to set at cool room temperature before slicing.","name":"Allow the topping to set at cool room temperature before slicing.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-7","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/09/Queen-Elizabeths-Favorite-Cake-Chocolate-Biscuit-Cake-4223-September-17-2022.jpg"},{"@type":"HowToStep","text":"The cake can be stored at room temperature, but for overnight I would refrigerate it. Let it sit on the counter for 30 minutes for easier slicing.","name":"The cake can be stored at room temperature, but for overnight I would refrigerate it. Let it sit on the counter for 30 minutes for easier slicing.","url":"https://theviewfromgreatisland.com/chocolate-biscuit-cake-recipe/#wprm-recipe-156108-step-0-8"}],"recipeCategory":["Dessert"],"recipeCuisine":["British"],"keywords":"British, cake, chocolate, dessert, no bake","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2022-09-18T05:25:09+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/scottish-shortbread/","rating":4.97,"ratingCount":58,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Shortbread","description":"Beautiful Scottish shortbread &#039;petticoat tails&#039; baked in a mold and sprinkled with sugar for a classic holiday cookie.","image":"https://theviewfromgreatisland.com/wp-content/uploads/2022/10/Scottish-Shortbread-5950-October-30-2022.jpg","recipeYield":["8","8 cookies"],"prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","recipeIngredient":["1 cup all purpose flour","1/2 cup butter, at room temperature (you can use salted or unsalted butter, it&#39;s your choice.)","1/3 cup confectioner&#39;s sugar","1/2 tsp vanilla or almond extract","granulated sugar for sprinkling on the shortbread after baking."],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325F. Lightly spray your mold with baking spray.","name":"Preheat oven to 325F. Lightly spray your mold with baking spray.","url":"https://theviewfromgreatisland.com/scottish-shortbread/#wprm-recipe-160436-step-0-0"},{"@type":"HowToStep","text":"Put all your ingredients in the bowl of a stand mixer fitted with the paddle attachment. You can also make this with electric beaters, or by hand with a wooden spoon. Blend everything together until there is no more dry flour left and the dough is starting to clump together.","name":"Put all your ingredients in the bowl of a stand mixer fitted with the paddle attachment. You can also make this with electric beaters, or by hand with a wooden spoon. Blend everything together until there is no more dry flour left and the dough is starting to clump together.","url":"https://theviewfromgreatisland.com/scottish-shortbread/#wprm-recipe-160436-step-0-1"},{"@type":"HowToStep","text":"Pat your dough into your shortbread pan, getting it evenly distributed and making sure to pack it down well so it gets in all the nooks and crannies of the design.","name":"Pat your dough into your shortbread pan, getting it evenly distributed and making sure to pack it down well so it gets in all the nooks and crannies of the design.","url":"https://theviewfromgreatisland.com/scottish-shortbread/#wprm-recipe-160436-step-0-2"},{"@type":"HowToStep","text":"Smooth out the surface with an offset spatula. I find the best way to get shortbread dough really smooth is to lay a piece of plastic wrap over top and smooth it with the palm of my hand. The plastic works like magic to get the surface nice and smooth.","name":"Smooth out the surface with an offset spatula. I find the best way to get shortbread dough really smooth is to lay a piece of plastic wrap over top and smooth it with the palm of my hand. The plastic works like magic to get the surface nice and smooth.","url":"https://theviewfromgreatisland.com/scottish-shortbread/#wprm-recipe-160436-step-0-3"},{"@type":"HowToStep","text":"Bake the shortbread for 30 minutes. It should just be turning golden along the sides. If the center still looks shiny or under-done, bake a few minutes longer. Shortbread is forgiving. A paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious.","name":"Bake the shortbread for 30 minutes. It should just be turning golden along the sides. If the center still looks shiny or under-done, bake a few minutes longer. Shortbread is forgiving. A paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious.","url":"https://theviewfromgreatisland.com/scottish-shortbread/#wprm-recipe-160436-step-0-4"},{"@type":"HowToStep","text":"Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. Place a baking sheet or board over the pan, and flip the whole thing over in one swift motion. Gently lift off the pan. If the shortbread does not release at first, give the side of the mold a sharp rap against a hard surface.","name":"Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. Place a baking sheet or board over the pan, and flip the whole thing over in one swift motion. Gently lift off the pan. If the shortbread does not release at first, give the side of the mold a sharp rap against a hard surface.","url":"https://theviewfromgreatisland.com/scottish-shortbread/#wprm-recipe-160436-step-0-5"},{"@type":"HowToStep","text":"Sprinkle the hot shortbread with a little bit of granulated sugar for a touch of sparkle. Slice your shortbread along the lines of the mold right away while the shortbread is still soft.","name":"Sprinkle the hot shortbread with a little bit of granulated sugar for a touch of sparkle. Slice your shortbread along the lines of the mold right away while the shortbread is still soft.","url":"https://theviewfromgreatisland.com/scottish-shortbread/#wprm-recipe-160436-step-0-6"},{"@type":"HowToStep","text":"Keep the shortbread in an airtight container.","name":"Keep the shortbread in an airtight container.","url":"https://theviewfromgreatisland.com/scottish-shortbread/#wprm-recipe-160436-step-0-7"}],"recipeCategory":["Dessert"],"recipeCuisine":["Scottish"],"keywords":"baking, Christmas cookies, cookies, dessert, Scottish","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2022-11-02T08:25:46+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/","rating":3.67,"ratingCount":121,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Lemon Shortbread","description":"Scottish Lemon Shortbread is made with my fabulous lemon sugar ~ the citrus flavor really pops in this authentic shortbread recipe.","image":"https://theviewfromgreatisland.com/wp-content/uploads/2015/03/lemon-shortbread-7-2.jpg","recipeYield":["12","12 servings"],"prepTime":"PT15M","cookTime":"PT22M","totalTime":"PT37M","recipeIngredient":["1 cup unsalted butter, melted","1/2 cup lemon sugar ((recipe below))","2 1/2 cups all purpose flour","1/2 cup oat flour","5 Tbsp cornstarch","1/2 cup sugar","zest of 1 lemon (peeled with a vegetable peeler (just the yellow part, not the bitter white))"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350F","name":"Preheat the oven to 350F","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/#wprm-recipe-96783-step-0-0"},{"@type":"HowToStep","text":"First make the lemon sugar.  Put the sugar into the bowl of a small food processor, along with the zest.  Process, scraping down the sides if necessary, for about a minute or so, until the zest is completely incorporated into the sugar.","name":"First make the lemon sugar.  Put the sugar into the bowl of a small food processor, along with the zest.  Process, scraping down the sides if necessary, for about a minute or so, until the zest is completely incorporated into the sugar.","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/#wprm-recipe-96783-step-0-1"},{"@type":"HowToStep","text":"Put the sugar into a mixing bowl and add the flour, oat flour, and cornstarch.  Whisk to combine well.","name":"Put the sugar into a mixing bowl and add the flour, oat flour, and cornstarch.  Whisk to combine well.","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/#wprm-recipe-96783-step-0-2"},{"@type":"HowToStep","text":"Pour the melted butter into the dry ingredients and mix until well combined.","name":"Pour the melted butter into the dry ingredients and mix until well combined.","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/#wprm-recipe-96783-step-0-3"},{"@type":"HowToStep","text":"Pat the dough into an 8 inch square baking pan, smoothing it flat with your fingers.  I line the pan with parchment paper and leave the ends long so I can pull it out for cleaner cutting later.  Press the dough gently, but flatten it as best you can.","name":"Pat the dough into an 8 inch square baking pan, smoothing it flat with your fingers.  I line the pan with parchment paper and leave the ends long so I can pull it out for cleaner cutting later.  Press the dough gently, but flatten it as best you can.","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/#wprm-recipe-96783-step-0-4"},{"@type":"HowToStep","text":"Prick all over with the tines of a fork.  Some people like to sprinkle the top with a little sugar, I didn't.","name":"Prick all over with the tines of a fork.  Some people like to sprinkle the top with a little sugar, I didn't.","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/#wprm-recipe-96783-step-0-5"},{"@type":"HowToStep","text":"Bake for about 22 minutes, or until it is just beginning to turn pale golden around the edges.  It will still be quite pale overall.  If you bake it longer, it will be crisper, but I like the soft melting texture I get after about 22 minutes.","name":"Bake for about 22 minutes, or until it is just beginning to turn pale golden around the edges.  It will still be quite pale overall.  If you bake it longer, it will be crisper, but I like the soft melting texture I get after about 22 minutes.","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/#wprm-recipe-96783-step-0-6"},{"@type":"HowToStep","text":"Let the shortbread cool for a few minutes, and then use a sharp knife to cut it into squares, or 'fingers'.  Cutting the shortbread while still warm makes a cleaner cut.","name":"Let the shortbread cool for a few minutes, and then use a sharp knife to cut it into squares, or 'fingers'.  Cutting the shortbread while still warm makes a cleaner cut.","url":"https://theviewfromgreatisland.com/scottish-lemon-sugar-shortbread/#wprm-recipe-96783-step-0-7"}],"recipeCategory":["Dessert"],"recipeCuisine":["Scottish"],"keywords":"baking, dessert, Scottish, shortbread","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2015-03-25T08:32:22+00:00"}},{"site":"tvfgi","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/","rating":4.25,"ratingCount":4,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Brown Sugar Shortbread","description":"Melt-in-your-mouth brown sugar shortbread cookies with a warm butterscotch flavor for the holidays or everyday snacking!","image":"https://theviewfromgreatisland.com/wp-content/uploads/2024/10/brown-sugar-shortbread-8875-October-22-2024-2.jpg","recipeYield":["16","16 cookies"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT80M","recipeIngredient":["1 cup unsalted butter, at room temperature","1/2 cup dark brown sugar, lightly packed","1/2 tsp salt","1 Tbsp vanilla bean paste","2 cups all purpose flour"],"recipeInstructions":[{"@type":"HowToStep","text":"Cream the butter, the sugar, and the salt together. Scrape down the sides of the bowl and beat in the vanilla.","name":"Cream the butter, the sugar, and the salt together. Scrape down the sides of the bowl and beat in the vanilla.","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/#wprm-recipe-221296-step-0-0"},{"@type":"HowToStep","text":"Fold in the flour and gently mix until a soft dough forms. It will be moist and crumbly.","name":"Fold in the flour and gently mix until a soft dough forms. It will be moist and crumbly.","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/#wprm-recipe-221296-step-0-1"},{"@type":"HowToStep","text":"Turn the dough out onto a piece of parchment paper and bring together with your hands. Pat into a disk shape and smooth the top and edges. Place another piece of parchment paper (or plastic wrap if you find that easier) on top and roll out the dough to about 1/3&quot; thick.","name":"Turn the dough out onto a piece of parchment paper and bring together with your hands. Pat into a disk shape and smooth the top and edges. Place another piece of parchment paper (or plastic wrap if you find that easier) on top and roll out the dough to about 1/3&quot; thick.","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/#wprm-recipe-221296-step-0-2"},{"@type":"HowToStep","text":"Cover with plastic and refrigerate the rolled out dough for 1 hour.","name":"Cover with plastic and refrigerate the rolled out dough for 1 hour.","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/#wprm-recipe-221296-step-0-3"},{"@type":"HowToStep","text":"Preheat oven to 350F","name":"Preheat oven to 350F","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/#wprm-recipe-221296-step-0-4"},{"@type":"HowToStep","text":"Remove the dough from the fridge and cup out into 2&quot; rounds. Place on a fresh parchment lined baking sheet, about 1-2 inches apart. If you like you can prick the surface of the cookies with the tines of a fork for a classic shortbread appearance, but it&#39;s not necessary. (Pricking shortbread is traditionally used to allow steam to escape and to encourage even baking, but I don&#39;t find this is necessary in cookies.)","name":"Remove the dough from the fridge and cup out into 2&quot; rounds. Place on a fresh parchment lined baking sheet, about 1-2 inches apart. If you like you can prick the surface of the cookies with the tines of a fork for a classic shortbread appearance, but it&#39;s not necessary. (Pricking shortbread is traditionally used to allow steam to escape and to encourage even baking, but I don&#39;t find this is necessary in cookies.)","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/#wprm-recipe-221296-step-0-5"},{"@type":"HowToStep","text":"Bake for about 12-14 minutes, maybe a little longer for thicker cookies. The cookies will still be pale and soft, but will firm up as they cool.","name":"Bake for about 12-14 minutes, maybe a little longer for thicker cookies. The cookies will still be pale and soft, but will firm up as they cool.","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/#wprm-recipe-221296-step-0-6"},{"@type":"HowToStep","text":"Cool for 2 minutes on the baking sheet, then cool completely on a rack.","name":"Cool for 2 minutes on the baking sheet, then cool completely on a rack.","url":"https://theviewfromgreatisland.com/brown-sugar-shortbread/#wprm-recipe-221296-step-0-7"}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"keywords":"baking, Christmas, cookies, dessert, holidays, shortbread","author":"https://theviewfromgreatisland.com/#/schema/person/6d5f9abf4e9dab0da6135bcf2c0a4350","datePublished":"2024-10-28T07:12:24+00:00"}},{"site":"angiemilne","url":"https://angiemilne.com/2022/07/14/blackcurrant-fruit-leather-recipe/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Blackcurrant Fruit Leather Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/c9095-img_5064.jpg?fit=1200%2C1183&ssl=1","recipeIngredient":["Blackcurrants (500g minimium)","Agave Syrup or Honey (2tsp + depending on quantity)"],"recipeInstructions":[{"@type":"HowToStep","text":"Blend the blackcurrants with a little syrup or honey to create a thick runny smooth consistency. Like the thickness of yoghurt."},{"@type":"HowToStep","text":"OPTIONAL – push the mixture through a seive to remove the seeds etc. from the puree."},{"@type":"HowToStep","text":"Pour over a dehydrator sheet and spread evenly. It should be about 2/3mm thick. Use an additional tray depending on the quantity of blackcurrants."},{"@type":"HowToStep","text":"Set the dehydrator to around 55C (fruit leather setting) and close the door. Leave to dehydrate until completely dry. It should take around 6-8 hours depending on the exact thickness of the leather."},{"@type":"HowToStep","text":"ALTERNATIVELY – Spread the mixture onto a baking sheet and place in the oven for 8 hours with the door open a little at 90C or as low as your oven will go."},{"@type":"HowToStep","text":"Leave to cool and cut into long strips of your desired length and roll up. Store in a glass airtight jar. They should keep for up to a month but longer if stored in the freezer."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/08/02/creamy-pea-soup/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Creamy Pea Soup","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/a4f85-img_5363-4-1.jpg?fit=1185%2C1200&ssl=1","recipeIngredient":["1 tsp Butter","1 Onion (Chopped)","900 g Fresh Peas (Frozen peas (if fresh unavailable))","200 g Bacon Pieces","4/5 Fresh Mint Leaves Chopped (1tsp of dried Mint (if fresh unavailable))","1 Litre Vegetable or Chicken Stock","1 tsp Sugar (Optional)","Salt & Pepper (to taste)","3 Egg Yolks","200 ml Double Cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the butter in a large soup pan and add in the onion. Cook down for a few minutes."},{"@type":"HowToStep","text":"Add in the peas, bacon, mint and stock and bring to a medium simmer and cook for 5-10 minutes until the bacon and the peas are cooked through."},{"@type":"HowToStep","text":"Blend the soup carefully in a blender. You can leave a little soup in the pan to leave a bit of texture if you wish."},{"@type":"HowToStep","text":"Add the blended soup back into the soup and stir through."},{"@type":"HowToStep","text":"Remove a couple of ladles of soup and add to a bowl. Set aside to cool a little."},{"@type":"HowToStep","text":"Turn the heat off on the pan of soup."},{"@type":"HowToStep","text":"Add the egg yolks into the bowl of soup that was set aside to cool. Whisk them through and pour into the rest of the soup. Whisk through the hot soup until thickened. Pour in the double cream and stir through well."},{"@type":"HowToStep","text":"Serve the soup in bowls. Drizzle over some additional cream if you like and some extra pieces of bacon if you have available."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/08/12/the-best-cheese-scone-recipe/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cheddar Scones – Easy Cheesy Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/f4fcf-img_5562-3.jpg?fit=1200%2C1165&ssl=1","recipeIngredient":["350g Self Raising Flour","1tsp Salt","1tsp Baking Powder","2tsp Mustard Powder","125g Mature Cheddar Cheese (grated)","1 Egg beaten","300ml Whole Milk","Butter (to grease baking tray)","Grated Cheddar Cheese (to sprinkle on top)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 200C (fan oven) and grease a medium sized baking tray with a little butter."},{"@type":"HowToStep","text":"Seive the flour and add in the salt, baking powder and mustard powder."},{"@type":"HowToStep","text":"Mix all the dry ingredients through well."},{"@type":"HowToStep","text":"Mix in the cheddar cheese and stir through."},{"@type":"HowToStep","text":"Add in the egg and whole milk to create a sticky dough. Knead lightly for a minute."},{"@type":"HowToStep","text":"Flour your hands and knead lightly. The mixture should be sticky but if too sticky to handle add in a touch more four."},{"@type":"HowToStep","text":"Press out lightly onto a floured chopping board until roughly an inch high and cut out 9 scones with a medium sized scone cutter or disc."},{"@type":"HowToStep","text":"Lay onto baking tray and bake in the oven for 10-15 minutes until risen and golden brown."},{"@type":"HowToStep","text":"Remove from the oven and sprinkle over some grated cheese immediately and leave to melt and cool slightly."},{"@type":"HowToStep","text":"Serve warm with butter."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/08/20/stockans-scottish-oatcake-recipes/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Oatcake Haggis and Vegetable Pie","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/a955e-img_5542-2.jpg?fit=1200%2C1178&ssl=1","recipeIngredient":["1 pack Stockan's Bere Barley, Chilli and Cheese Oatcakes (approx 270g)","45g Plain Flour","Pinch of Salt","45g Margarine","3-4tbsp Whole Milk","1 Onion Chopped","2 Garlic Cloves sliced","4 Handfuls of Seasonal Chopped Vegetables","2 Slices of Haggis","1/2 Cup Chicken or Vegetable Stock","2tbsp Plain Flour","3/4 Cup Vegetable or Chicken Stock","Handful Crowdie or Cheddar Cheese Grate (to top on the pie)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C (fan). Crush the oatcakes up into a crumble and set half of the crushed mixture aside for the topping. Add in the flour and salt to the remaining half and mix through."},{"@type":"HowToStep","text":"Rub in the margarine and add a little milk until a soft dough is formed. Press the dough into a greased pie dish and bake for 10 minutes."},{"@type":"HowToStep","text":"Soften the onion, garlic and seasonal veg in 1/2 cup of stock. Crumble in the haggis and stir. Add in the flour and stir."},{"@type":"HowToStep","text":"Add in the 3/4 cup of stock and cook down for a minute. Transfer the veg mix to the prebaked pie crust."},{"@type":"HowToStep","text":"Top with half of the crushed oatcakes and sprinkle with cheese. Bake for 15 minutes or until golden. Serve with salad."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/08/20/stockans-scottish-oatcake-recipes/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Oatcake Grazing Board","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/a955e-img_5542-2.jpg?fit=1200%2C1178&ssl=1","recipeIngredient":["1 pack Stockan's Spelt Wheat Herb and Pepper Oatcakes","A selection of Sliced Cheese","Seasonal Fruit","Red Currant Jelly or Other","Pickled Cabbage or Other Pickle","Smoked Salmon / Cold Meats","Crowdie Cheese or Cream Cheese","Pate or other meat / veg spreads"],"recipeInstructions":[{"@type":"HowToStep","text":"I have made up this grazing board with smoked salmon, crowdie and cheddar cheese, red currant jelly, pickled cabbage, sliced apples, pears and seasonal berries."},{"@type":"HowToStep","text":"There are no specific ingredients or quantities for the grazing board, but as a guide try to include two types of cheese, a few cold meats or smoked fish, slices of fresh fruit and seasonal berries, a jelly of choice like the red currant, and a pickled vegetable."},{"@type":"HowToStep","text":"Arrange all of the oatcakes on the grazing board first and position your other ingredients around them in patterns."},{"@type":"HowToStep","text":"Fill in all the remainig gaps with slices of fruit and berries."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/08/22/carrot-cake-loaf/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Carrot Cake Loaf","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/46a79-img_5720-1.jpg?fit=1200%2C1111&ssl=1","recipeIngredient":["225g Soft Butter","100g Caster Sugar","100g Brown Sugar","3 Eggs (Medium)","1 tsp Vanilla Extract","Pinch of Salt","225g Self Raising Flour","2 tsp Ground Cinnamon","1 tsp Mixed Spice","3 tbsp Whole Milk (only required if mixture is too stiff)","4 Medium Carrots (approx 200g) (Grated)","60g Chopped Walnuts","4 tbsp Cream Cheese","Icing Sugar","Whole Milk (to thin the icing if too thick)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C (fan) and grease up a 1lb loaf tin. I like my silicone tin."},{"@type":"HowToStep","text":"Add the soft butter, caster sugar and brown sugar together in a bowl and mix with a handheld mixer until nice and creamy."},{"@type":"HowToStep","text":"Add in the eggs, vanilla, pinch of salt, self raising flour, cinnamon and mixed spice and mix through well with the hand held mixer or stand mixer."},{"@type":"HowToStep","text":"Add in 3tbsp of milk if it is too thick. You should have a nice thick cake batter consistency but not too stiff."},{"@type":"HowToStep","text":"Grate in the carrots until you have approx 200g in weight and add in the chopped walnuts."},{"@type":"HowToStep","text":"Fold the mixture through well and spoon into your prepared loaf tin."},{"@type":"HowToStep","text":"Bake in the middle of the oven for approximately 1 hour. After an hour pop a cake pin through the cake to check its not sticky in the middle and if it comes out clear remove the cake from the oven and leave to cool."},{"@type":"HowToStep","text":"Add the cream cheese to a bowl and add in enough icing sugar to create a thick icing for the top. Keep mixing through and adding in sugar until nice and stiff. If you go too far add in a little milk. You want something that spreads easily."},{"@type":"HowToStep","text":"Leave to harden slightly and serve."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/09/01/aberdeen-apple-cheese-meat-roll/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Aberdeen Meat Roll Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/3a175-img_5648.jpg?fit=1200%2C1125&ssl=1","recipeIngredient":["500 g Mince Beef","190 g Streaky Bacon chopped into small pieces","1 med Onion chopped","85 g Rolled Oats","1 tbsp Worchestershire Sauce","1 tsp Mustard Powder","1 Egg","1 med Apple grated","90 g Cheddar Cheese grated","Salt & Pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C (fan oven) and grease up a 1lb loaf tin."},{"@type":"HowToStep","text":"Add the minced beef into a large mixing bowl and break up with a fork to remove any lumps."},{"@type":"HowToStep","text":"Add in the streaky bacon, chopped onion, rolled oats, worchestershire sauce, mustard powder, egg, grated apple, grated cheese and salt and pepper and mix through well."},{"@type":"HowToStep","text":"You can use a spoon to mix everything through but I find it easier with my hands."},{"@type":"HowToStep","text":"Pat all the mince mixture into a well greased loaf baking tin and cover with foil."},{"@type":"HowToStep","text":"Bake in the oven at 160C for approximately 1 hour or until cooked through."},{"@type":"HowToStep","text":"Leave to cool with the tin foil on the top if you are eating cold with salad or sandwiches. Otherwise serve it up hot with sauce and warm vegetables."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/12/23/scottish-christmas-chocolate-trifle/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Chocolate Christmas Trifle","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/a263a-img_6558.jpg?fit=1200%2C1165&ssl=1","recipeIngredient":["6-8 Belgian Chocolate Chips Shortbread Rounds (broken into pieces)","1 pack Raspberry or Strawberry Jelly","1 can Cherries in Juice","1 tin Chocolate Custard (approx 400ml)","1 carton Double Cream (approx 400ml)","1 pack Dean's Chocolatey Shortbread Stars","Glace Cherries (to decorate)","Christmas Sprinkles (to decorate)","Chocolate & Chocolate Decorations (optional to decorate)"],"recipeInstructions":[{"@type":"HowToStep","text":"Break up the chocolate chip shortbreads into chunks and place in the bottom of the trifle bowl. Add some cherries to the top of the shortbreads. Slice them up if you wish."},{"@type":"HowToStep","text":"Make up the jelly according to the packet instructions and pour enough jelly over the broken shortbread and cherries. Leave to set in the fridge."},{"@type":"HowToStep","text":"Pour over enough chocolate custard to create the next layer. Whip up the double cream in a bowl until stiff and carefully dollop or pipe on the top of the trifle. Smooth using a fork if nessecary and decorate with the chocolate shortbreads and remaining tinned cherries."},{"@type":"HowToStep","text":"You can also grate over a little chocolate and add sprinkles to the top of the trifle. Serve immediately or pop in the fridge to chill."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2023/01/19/scottish-winter-soup-recipes/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Smoked Ham Hough Soup","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/89679-img_6957-2.jpg?fit=1200%2C1163&ssl=1","recipeIngredient":["3 litres Water","1 medium Smoked Ham Hough","80g Red Lentils","2 Carrots (grated)","1/2 med Turnip (grated)","1 Onion (chopped fine)","Salt & Pepper","Chopped Parsley (to garnish (optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Add approx 3 litres of water, red lentils and the smoked ham hough to the large soup pan. Simmer away on a medium heat for an hour or so until the lentils are cooked and the ham is cooekd through. It may be different depending on the size of the ham."},{"@type":"HowToStep","text":"Add in the grated vegetables, onion and cook down for a further 45mins -`1 hour. Add a little more water if required."},{"@type":"HowToStep","text":"Remove the ham and set aside to cool a little before chopping into small pieces."},{"@type":"HowToStep","text":"Add all of the ham pieces back into the soup and stir through. Season with a little salt and pepper and sprinkle with a little parsley if you wish too."},{"@type":"HowToStep","text":"Serve with buttered oatcakes or fresh crusty brown bread and cheese."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2023/01/19/scottish-winter-soup-recipes/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Oatmeal Soup","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/89679-img_6957-2.jpg?fit=1200%2C1163&ssl=1","recipeIngredient":["1tbsp Butter","1 Onion (chopped fine)","1 Carrot (grated)","1/2 med Turnip (grated)","1 Leek (sliced thin)","35g Oatmeal (fine)","600ml Chicken Stock (homemade instructions below)","200ml Whole Milk","Salt and Pepper","Parsley (to garnish (optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the butter to a large soup pan and add in the onion, carrot, leek and turnip. Stir through for five minutes."},{"@type":"HowToStep","text":"Add in the oatmeal and fry for a few minutes with the vegetables. Add in some additonal butter if required."},{"@type":"HowToStep","text":"Season with salt and pepper."},{"@type":"HowToStep","text":"Add in the chicken stock and leave to simmer for 45mins – 1 hour. Keep an eye on the water level you may need a little water to thin."},{"@type":"HowToStep","text":"Add in the milk, more or less to your preferred consistency and stir through to warm."},{"@type":"HowToStep","text":"Check the seasonings and adjust if nessecary."},{"@type":"HowToStep","text":"Sprinkle over the parsley and serve with oatcakes and cheese or crusty bread."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2023/04/28/rhubarb-shortbread-crumble-cake/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Rhubarb Shortbread Crumble Cake","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/67c95-img_7595-2.jpg?fit=1174%2C1200&ssl=1","recipeIngredient":["250g Butter","250g Caster Sugar","2tsp Almond Extract","5 Eggs","300g Self Raising Flour","7 Lemon Shortbread Hearts (Crumbled)","250g Rhubarb (sliced chunky)","1-2tbsp Caster Sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C (fan) and grease up a medium cake tin."},{"@type":"HowToStep","text":"Cream the butter and the sugar together in a large mixing bowl. Add in the almond extract and the eggs and beat through well."},{"@type":"HowToStep","text":"Add in the flour a little at a time and slowly mix through to create a cake batter. Remove approx 80g of the cake batter and place in a bowl."},{"@type":"HowToStep","text":"Crumble the lemon shortbreads into the 80g of cake batter and mix through."},{"@type":"HowToStep","text":"Fold the rhubarb into the cake batter and pour into the prepared cake tin."},{"@type":"HowToStep","text":"Crumble over the crumbled shortbread mixture on top of the cake and sprinkle with 1-2tbsp of caster sugar."},{"@type":"HowToStep","text":"Bake in the oven for 1 hour and 15-30minutes. Check a cake pin comes out clean from the cake when ready. If its still sticky give it another 15 minutes."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/06/13/upside-down-rhubarb-and-almond-cake/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Upside Down Rhubarb and Almond Cake","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/6150b-img_0269.jpg?fit=1200%2C1129&ssl=1","recipeIngredient":["4tbsp Brown Sugar","60g Butter","400g Rhubarb Chopped","1/2 tsp Vanilla Paste","200g Butter","200g Caster Sugar","3 Medium Eggs","25g Ground Almonds","175g Self Raising Flour","1 tsp Baking Powder","Pinch of Salt","3 tbsp Whole Milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C (fan). Add the sugar, butter, vanilla paste and chopped rhubarb into a saucepan and cook down for five minutes on a medium heat until soft but not mushy."},{"@type":"HowToStep","text":"Pour the stewed rhubarb into the bottom of a lightly greased 8 inch cake tin and set aside to cool."},{"@type":"HowToStep","text":"Cream the butter and sugar together in a large mixing bowl and add in the eggs."},{"@type":"HowToStep","text":"Mix together well and add in the ground almonds, flour, baking powder and pinch of salt and mix through well."},{"@type":"HowToStep","text":"Add in the milk a little at a time until you have a nice cake batter consistency."},{"@type":"HowToStep","text":"Pour the cake batter into the cake tin on top of the rhubarb and bake in the oven for approximately 40 minutes or until a cake pin comes out clean from the center of the cake."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/03/08/rhubarb-white-chocolate-cake-bars/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Rhubarb and White Chocolate Cake Bars","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/a0985-img_9828-3.jpg?fit=1200%2C1187&ssl=1","recipeIngredient":["200 g rhubarb chopped (weight before cooking)","2 tbsp caster sugar","2 tbsp water","250 g butter","225 g caster sugar","275 g self raising flour","2 tsp baking powder","75 g ground almonds","5 eggs","120 g white chocolate chopped chunky (+ a few extra chunks for the topping)","icing sugar (to drizzle or dust (optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160c and grease up a brownie tin."},{"@type":"HowToStep","text":"Start by stewing the rhubarb for around 10minutes on a medium simmer with the sugar and water stirred through. Drain and set aside to cool."},{"@type":"HowToStep","text":"Cream the butter and the sugar in a mixing bowl for a few minutes."},{"@type":"HowToStep","text":"Add in the flour, baking powder and ground almonds and mix through."},{"@type":"HowToStep","text":"Add in the eggs and mix through."},{"@type":"HowToStep","text":"Add in the rhubarb and white chocolate chunks and mix through carefully."},{"@type":"HowToStep","text":"Pour the mixture into the brownie tin and bake for 30-40 minutes or until golden brown on the top and a pin comes out clean from the cake."},{"@type":"HowToStep","text":"Leave to cool completely ."},{"@type":"HowToStep","text":"Decorate with a little extra stewed rhubarb and a drizzle of icing sugar mixed with water."},{"@type":"HowToStep","text":"Dust with additional icing sugar if you wish."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/06/15/herring-in-oatmeal/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Traditional Scottish Herring in Oatmeal","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/ac124-img_0016-1.jpg?fit=1200%2C1090&ssl=1","recipeIngredient":["1 tbsp Butter","2 Fresh Herring Fillets (washed & dried)","6 tbsp Oatmeal (Approx)","Salt & Pepper","6 Baby potatoes (sliced in half)","2 Eggs (medium organic)","2 Spring Onions (roughly chopped)","2-3 tbsp Mayonaise","Lemon wedges to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Boil two pans of water. One for the potatoes and one for the eggs and salt the water that the potatoes are going in."},{"@type":"HowToStep","text":"Carefully place the potatoes in the salted water and the eggs in the other pan and simmer them both on a high heat until cooked through. Drain and set aside to cool"},{"@type":"HowToStep","text":"Melt the butter in a large frying pan for the herring to cook in. I like to use my cast iron gridle on a medium heat."},{"@type":"HowToStep","text":"Wash and dry your herring fillets if nessecary. You want them as dry as possible so use kitchen towel if you need to."},{"@type":"HowToStep","text":"Pour out your oatmeal into a small shallow dish. Season well with salt and pepper and mix through."},{"@type":"HowToStep","text":"Place a fillet of herring into the oatmeal and press down gently. Sprinkle the top of the herring to ensure the herring is well covered in the oatmeal. Turn the fillet over and repeat on the other side."},{"@type":"HowToStep","text":"Turn the fillets several times in the oatmeal until there is a good quantity of oatmeal attached to the herring fillet and it can't hold any more."},{"@type":"HowToStep","text":"Place the herring fillet skin side down into the pan and cook in the melted butter gently for 4-5 minutes. Flip around to the other side for another 4-5 minutes."},{"@type":"HowToStep","text":"Lift out of the pan and repeat with the other fillet and any others you are cooking."},{"@type":"HowToStep","text":"Chop the cooked potatoes into small cubes and peel and chop the eggs into a similiar size. Add the mayo and mix around gently. Sprinkle in the spring onions and herbs and season with salt and pepper."},{"@type":"HowToStep","text":"Serve the cooked herring alongside the salad and add in any additional salad items like greens or some sliced/ tomato. Enjoy!"}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/12/13/christmas-mincemeat-cake-bars/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Christmas Mincemeat Cake Bars","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/570e3-img_8592.jpg?fit=1200%2C1074&ssl=1","recipeIngredient":["230g Self Raising Flour","140g Brown Sugar","85g Currants","1 tsp Allspice","1/2 tsp Ground Cloves","Pinch Salt","140g Unsalted Butter","1 Jar Mincemeat (Approx 440g)","40g Mixed Dried Fruit (Raisins, peels etc.)","2 tsp Almond Extract","2 Eggs","30 g Chopped Almonds","Glace Cherries (Sliced (enough to decorate top))","Sprinkles (Optional)","Icing Sugar (Optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease up a brownie style cake tin and preheat the oven to 160oc."},{"@type":"HowToStep","text":"Seive the flour and add in the brown sugar, currants, spices and salt. Mix together well in a medium mixing bowl."},{"@type":"HowToStep","text":"Melt the butter in a pan and make a hole in the center of the dry ingredients and pour in the butter."},{"@type":"HowToStep","text":"Add the mincemeat, the dried fruit, almond extract and eggs and mix through to create a cake batter consistency."},{"@type":"HowToStep","text":"Pour into the greased cake tin and bake in the oven for around 30-40minutes. Check the cake at about 20 minutes to check if it is browning too much, if so pop a piece of brown paper on the top."},{"@type":"HowToStep","text":"Remove carefully from the tin and leave to cool."},{"@type":"HowToStep","text":"Drizzle with a little icing mixed with a wee bit of water and the chopped almonds, cherries and Christmas sprinkles if you wish. You can add other items on the top here instead if your prefer."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2023/04/19/the-best-scottish-haggis-recipes/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Haggis Pie Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/0b754-img_7054-2.jpg?fit=1158%2C1200&ssl=1","recipeIngredient":["Half medium Neep (turnip)","6-8 medium Tatties (potatoes) (peeled and roughly chopped)","1 tbsp Butter (to add to neeps & tatties mashed)","Whole Milk (to thin mashed neeps & tatties)","1 pack Haggis (approx 450g)","1 pack Prerolled Shortcrust Pastry (homemade as alternative)","Cheddar Cheese Grated (a handful (approx))","Chopped Parsley (enough to sprinkle)","Salt & Pepper (to season)","Butter (to grease the tin)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C and grease up a pie dish or tart tin."},{"@type":"HowToStep","text":"Boil the neeps and tatties until cooked through and drain."},{"@type":"HowToStep","text":"Cook the haggis up as per the instructions."},{"@type":"HowToStep","text":"Add in the tbsp of butter and a splash of whole milk to the neeps and tatties. Mash through and keep adding in enough milk to thin. Season with salt and pepper."},{"@type":"HowToStep","text":"Layer the pastry into the greased pie dish and make sure it is well sealed all round. Trim to fit."},{"@type":"HowToStep","text":"Add the haggis into the bottom of the dish to create the bottom layer of the pie and spread the creamy mashed neeps and tatties on the top."},{"@type":"HowToStep","text":"Run a fork over the top of the mash to create a crust when baking and sprinkle the cheese on the top."},{"@type":"HowToStep","text":"Bake in the preheated oven for 45 minutes or until baked through."},{"@type":"HowToStep","text":"Serve with seasonal vegetables or salad."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2023/04/19/the-best-scottish-haggis-recipes/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Loaded Neeps & Tatties","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/0b754-img_7054-2.jpg?fit=1158%2C1200&ssl=1","recipeIngredient":["4-6 medium Tatties (potatoes) sliced into wedges (peel can be left on)","1/2 medium Neep (turnip) cubed (medium sized pieces)","Olive Oil (to drizzle and roast)","1 pack Haggis (approx 454g)","Cheddar grated (a few handfuls to top)","Parsley chopped (to sprinkle)","Sour Cream (to serve)","Chilli Jam (to serve)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C (fan)."},{"@type":"HowToStep","text":"Add your chopped neeps and tatties into the oven proof dish and drizzle with olive oil."},{"@type":"HowToStep","text":"Season with salt and pepper and bake in the oven for 45 minutes or until crispy."},{"@type":"HowToStep","text":"Cook the Haggis according to the pack instructions while the neeps and tatties are in the oven."},{"@type":"HowToStep","text":"Sprinkle the baked neeps and tatties with the haggis. Add on as much grated cheese as you like. Bake for 5-10 minutes until melted."},{"@type":"HowToStep","text":"Add dollops of sour cream on top of the dish and dollops of chill jam."},{"@type":"HowToStep","text":"Sprinkle with chopped parsley and serve immediately."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/12/06/christmas-smoked-trout-tattie-scones/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Christmas Smoked Trout Tattie Scones","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/b1bf6-img_8496.jpg?fit=1200%2C1115&ssl=1","recipeIngredient":["Tattie Scone Dough ((from recipe link above or shop bought scones))","Crowdie Cheese ((from recipe link above or a tub of shop bought))","Chutney of choice","Tobermory Smoked Trout (200g pack )","Chopped Parsley (Approx 1 handful)","Black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Make up the tattie scone dough and roll out delicately with plenty of flour to approximately 1/2 an inch thick."},{"@type":"HowToStep","text":"Stamp out small circular scones and delicately lift them and set aside. If using shop bought scones stamp out circular pieces and heat them up in the pan gently."},{"@type":"HowToStep","text":"Heat plenty of butter in a cast iron flat pan on a medium heat."},{"@type":"HowToStep","text":"Place the scones carefully into the pan and cook on each side for around 2 minutes."},{"@type":"HowToStep","text":"Remove from the pan and place on a serving tray."},{"@type":"HowToStep","text":"Spread the tattie scones with crumbly crowdie cheese. Add a half tsp of chutney and a slice of smoked trout."},{"@type":"HowToStep","text":"Sprinkle them all with freshly ground black pepper and chopped parsely."},{"@type":"HowToStep","text":"Serve immediately or store in the fridge."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/11/30/easy-scottish-tea-loaf-in-5-minutes/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Tea Loaf","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/44744-img_6338-2.jpg?fit=1200%2C1168&ssl=1","recipeIngredient":["290g Self Raising Flour","160g Dried Fruit (Raisins, currants etc.)","50g Caster Sugar","Pinch of Salt","1tsp Mixed Spice","225ml Whole Milk","1 Egg (medium)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C (fan oven) and grease up a medium sized loaf tin (approx 1lb)."},{"@type":"HowToStep","text":"Seive the flour into a large mixing bowl and add in the dried fruit, caster sugar, pinch of salt and mixed spice and mix through the dry ingredients well."},{"@type":"HowToStep","text":"Add in the whole milk and egg and beat together until well combined and nice and creamy."},{"@type":"HowToStep","text":"Pour into the well greased loaf tin and bake in the oven for 45 minutes or until a pin comes out clean from the loaf."},{"@type":"HowToStep","text":"Leave to cool a little before slicing."},{"@type":"HowToStep","text":"Serve with butter, jam or on its own. Serve any leftover pieces the next day with hot custard."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/11/16/scottish-shortbread-blackberry-cheesecake/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Blackberry Shortbread Cheesecake","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/b0f6a-img_6204-2.jpg?fit=1200%2C1142&ssl=1","recipeIngredient":["300g Dean's Scottish Shortbread Fingers (2 packs)","115g Melted Butter","250g Blackberries","1/2 Lemon Juiced","175g Caster Sugar","600g Full Fat Soft Cheese","3 Large Eggs","2 Egg Yolks","175g Double Cream","1tbsp Vanilla Bean Paste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C and grease up a medium sized cake tin."},{"@type":"HowToStep","text":"Crush the shortbread fingers with a rolling pin. Add in the melted butter and pack into a greased cake tin. Leave to cool in the fridge."},{"@type":"HowToStep","text":"Add the blackberries, lemon juice and caster sugar into a small pan and melt down until the sugar is combined (approx 5 minutes on a medium heat). Mash with a potato masher. Set aside to cool."},{"@type":"HowToStep","text":"Combine the full fat soft cheese, 3 eggs and 2 egg yolks with the double cream and vanilla. Mix together well and pour into the cake tin with the chilled shortbread base. Swirl approx half of the blackberry mixture on the top of the cheescake and swirl through with a pin or a fork to create a nice pattern."},{"@type":"HowToStep","text":"Bake the cheesecake in the oven for approx 1hr 15-30minutes. It should still be slightly wobbly on the top and thats ok. Leave to cool completely on the counter and pop in the fridge to complete the cooling."},{"@type":"HowToStep","text":"Top with the remaining blackberry sauce and additional blackberries if you wish. Serve in slices with cream or on its own."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2025/02/15/delicious-orange-flapjacks-recipe-for-kids/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Orange Flapjacks","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2025/07/f712f-img_0256.jpg?fit=1163%2C1200&ssl=1","recipeIngredient":["125 g Melted Butter","100 g Soft Brown Sugar","130 g Peanut Butter","80 g Heather Honey","Zest of 2 Organic Oranges","200 g Porridge Oats","150 g Dates","75 g Pumpkin Seeds"],"recipeInstructions":[{"@type":"HowToStep","text":"Ask an adult to preheat the oven to 160C (fan oven)."},{"@type":"HowToStep","text":"Line a brownie tin with grease proof paper and grease it with a little butter."},{"@type":"HowToStep","text":"Add the melted butter, soft brown sugar, peanut butter and honey into a mixing bowl and mix through with a wooden spoon."},{"@type":"HowToStep","text":"Add in the zest of 2 oranges, porridge oats, dates and pumpkin seeds and stir through really well."},{"@type":"HowToStep","text":"The best way to mix this is with your hands so get stuck in and squeeze through the mixture until it is mixed all together."},{"@type":"HowToStep","text":"Press the mixture into the tin carefully and even it out with your fingers so it is nice and flat on the top."},{"@type":"HowToStep","text":"Ask an adult to put the tray in the oven and bake for 30 minutes. Remove and leave to cool in the tin."},{"@type":"HowToStep","text":"Lift out of the tin by the paper and cut into even bars."},{"@type":"HowToStep","text":"Store in an airtight container."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/06/05/summer-strawberry-tart/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Summer Strawberry Tart","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/c7cda-img_0066-2-1.jpg?fit=1200%2C1157&ssl=1","recipeIngredient":["2 egg yolks","4 tsp icing sugar","200g plain flour","pinch of salt","130g butter (chopped into small pieces)","1-2 tbsp cold water (optional)","2 egg yolks","50g caster sugar","30g plain flour","1 tsp vanilla essence","300ml fresh milk","2 punnets strawberries (approx 700-800g sliced in half)","1 tsp vanilla essence","6 tbsp Mackays Strawberry Jam"],"recipeInstructions":[{"@type":"HowToStep","text":"Start the recipe by preparing the pastry. Seive the icing sugar into a small bowl and add the 2 egg yolks. Stir until combined completely and set aside."},{"@type":"HowToStep","text":"Seive the pastry flour and salt into a large mixing bowl and stir until the salt is combined. Add the butter and rub the butter and flour together between your fingers for a few minutes until the mixture resembles bread crumbs."},{"@type":"HowToStep","text":"Add the egg yolk and icing sugar mixture into the flour and butter mixture and knead lightly together to create a smooth dough. Add a little cold water if its too dry to form. Cover the dough and refridgerate for 30 minutes."},{"@type":"HowToStep","text":"Preheat the oven to 180oc."},{"@type":"HowToStep","text":"Grease your tart dish and after the 30 minutes take the pastry out of the fridge and roll on a floured surface into a large circular shape to fit inside your tart dish. Place the pastry inside and up the sides of the tin or dish."},{"@type":"HowToStep","text":"Place a large piece of greaseproof paper inside the tin on top of the pastry covering the sides and pour in baking beans on top of the paper to fill the dish. Bake in the preheated oven for 15minutes."},{"@type":"HowToStep","text":"Remove from the oven and leave to cool slightly. Remove the beans and baking paper and bake in the oven for a further 5-7minutes until the base is golden. Leave to cool while you make the custard."},{"@type":"HowToStep","text":"Make the custard by adding the egg yolks, sugar, flour and vanilla to the pan (no heat at this stage) and mix together well. Add in a little milk at the time and whisk well together. Continue adding in a little milk and whisking in until it is all blended together and there are no lumps."},{"@type":"HowToStep","text":"Add the pan to the heat, whisk continuously and bring to the boil then quickly down to a low-medium simmering temperature. Simmer for 3 minutes, do not stop whisking, until the custard thickens as per the video. Pour into the cooled tart immediately upon thickening and leave to set. It should solidify a little upon cooling like a soft custard."},{"@type":"HowToStep","text":"Place all of the strawberries on top of the custard. You might not need all of them."},{"@type":"HowToStep","text":"Heat the jam and vanilla in a small pan together on a medium heat until the jam has liquified. Pour or brush it over the strawberries on top of the tart and leave to cool before slicing. Sprinkle with icing sugar using a seive."},{"@type":"HowToStep","text":"Slice and serve with freshly whipped cream or custard."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/09/13/scottish-shortbread-pitcaithly-bannock/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Pitcaithly Bannock Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/d0845-img_5604-4.jpg?fit=1200%2C1068&ssl=1","recipeIngredient":["120g Butter (soft)","230g Plain Flour","115g Caster Sugar","30g Ground Almonds","60g Mixed Candied Peel","4tbsp Whole Milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C (fan oven)."},{"@type":"HowToStep","text":"Add the butter into a large bowl and seive in the flour. Rub together to create a light bread crumb consistency."},{"@type":"HowToStep","text":"Add in the caster sugar, candied peel, ground almonds and mix through well."},{"@type":"HowToStep","text":"Pour in the milk a little at a time until you have a soft dough holding together in your hands."},{"@type":"HowToStep","text":"Press the mixture lightly into your shortbread mould or other suitable plate or container."},{"@type":"HowToStep","text":"Tap out onto a greased baking sheet and bake in the oven for 15-18minutes or until golden brown."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/10/08/scottish-gingerbread-slab/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Gingerbread Slab Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/95064-img_6001-2.jpg?fit=1184%2C1200&ssl=1","recipeIngredient":["125g Black Treacle","125g Golden Syrup","100g Butter","225g Self Raising Flour","1tsp Mixed Spice","1tsp Ground Ginger","100g Dark Brown Soft Sugar","150ml Whole Milk"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C and grease a medium sized brownie tin."},{"@type":"HowToStep","text":"Melt the black treacle, golden syrup and butter in a small saucepan and whisk through to combine."},{"@type":"HowToStep","text":"Add the flour, spices and sugar in a medium nixing bowl and stir to combine."},{"@type":"HowToStep","text":"Make a well in the middle and pour in the combined treacel mixture and the whole milk."},{"@type":"HowToStep","text":"Use an electric whisk to combine the wet and dry ingredients together well."},{"@type":"HowToStep","text":"Bake in the oven for approx 50 minutes or until baked through. Add a little tin foil on the top half way through if your worried about burning."},{"@type":"HowToStep","text":"Leave to cool in the tin and then run a knife around the edges to remove from the side of the tray."},{"@type":"HowToStep","text":"Pop out onto a chopping board."},{"@type":"HowToStep","text":"Mix together a little icing sugar with water and drizzle over the top of the Gingerbread."},{"@type":"HowToStep","text":"Slice into squares or fingers. Enjoy!"}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/10/14/aldi-autumn-trifle-bowl/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Aldi Autumn Trifle Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/2a587-img_0778.jpg?fit=1160%2C1200&ssl=1","recipeIngredient":["half of Aldi Madeira Sponge Loaf (cubed and just enough to cover base of bowl)","200g Mixed Berries","150g Blackberries","1 packet Strawberry Jelly","750g Custard (1 1/2 cartons)","600ml Double Cream (2 x 300ml tubs)","1tsp Vanilla Extract","Figs, blackberries, almonds, mixed berries, dark chocolate, honey to drizzle (Optional toppings)"],"recipeInstructions":[{"@type":"HowToStep","text":"Add all the cubes of trifle to cover the bottom of a glass trifle bowl. Sprinkle the mixed berries and blackberries over the top of the sponge."},{"@type":"HowToStep","text":"Make up the jelly according to the packet instructions and pour over the sponge and fruit. Place in the fridge to set fully."},{"@type":"HowToStep","text":"Once fully set pour over the custard layer and whip up the double cream until nice and stiff."},{"@type":"HowToStep","text":"Layer the cream on the top of the custard gently with a fork or pipe it on. Use a fork to smooth the cream all over. Add some fresh fruit, nuts and chocolate to the top and drizzle with a little honey to finish."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/10/28/apple-cider-clootie-dumpling/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Apple Cider Clootie Pudding","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/eaf82-img_0682.jpg?fit=1200%2C1128&ssl=1","recipeIngredient":["450g Self Raising Flour","240g Beef Suet","200g Raisins","170g Caster Sugar","Pinch of Salt","1tsp Cinnamon","1tsp Mixed Spice","1tsp Vanilla Extract","2 Eggs","1 Medium Apple","Cider (Enough to make dough approx 1 bottle)","Sprinkle of flour (to cover cloth)","Sprinkle of Sugar (to sprinkle over pudding)"],"recipeInstructions":[{"@type":"HowToStep","text":"Place a large pan of water on the heat to boil and bring back down to a medium to high simmer."},{"@type":"HowToStep","text":"Seive all the flour into a large mixing bowl and add in the suet, raisins, caster sugar, pinch of salt, and spices."},{"@type":"HowToStep","text":"Mix dry ingredients through really well."},{"@type":"HowToStep","text":"Add in the vanilla, grate the apple, add the eggs and mix through well."},{"@type":"HowToStep","text":"Pour in a small amount of cider and start mixing through in your hands to create a dough."},{"@type":"HowToStep","text":"Keep adding in small amounts of cider until a loose dough has formed. Nothing too stiff."},{"@type":"HowToStep","text":"If you add too much cider add in a little flour to compensate. See video for exact dough texture."},{"@type":"HowToStep","text":"Dip the cloth in the pan of hot water to soak and place in a bowl. (be careful)"},{"@type":"HowToStep","text":"Lay out the wet cloth across the counter as flat as you can and sprinkle with flour."},{"@type":"HowToStep","text":"Lay the large dough ball you have created on top of the cloth."},{"@type":"HowToStep","text":"Pull up the sides of the cloth and tie in a bundle at the top leaving space for the pudding to expand (see video)."},{"@type":"HowToStep","text":"Place a bowl right side up in the bottom of the pan of boiling water and place the pudding in on top of the bowl."},{"@type":"HowToStep","text":"Lay the top of the cloth out over the pan and add the lid. Simmer the pudding on a medium to high heat for approx 3hrs."},{"@type":"HowToStep","text":"Remove the pudding from the pan and place on a large plate."},{"@type":"HowToStep","text":"Replace the hot water in the pan with cold and dip the pudding into the cold water and place back on the plate."},{"@type":"HowToStep","text":"Untie the top of the cloth carefully and lay the sides down. Place a serving board on the top of the pudding."},{"@type":"HowToStep","text":"Flip the pudding over so you have the smooth side up to serve."},{"@type":"HowToStep","text":"Sprinkle with caster sugar all over the pudding and serve immediately."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/03/29/scottish-pork-apple-rolls/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Pork and Apple Rolls","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/30d3d-img_9899.jpg?fit=1200%2C1170&ssl=1","recipeIngredient":["4 Aldi Scottish Pork Chops","2 chopped Apples","1 chopped Onion","Olive Oil","Salt & Pepper","1/2 Onion sliced thin","1/4 Red Cabbage sliced thin","2 Medium Carrots grated","Handful of Raisins","Salt & Pepper","4-6 tbsp Mayonnaise","4 Scottish Wholemeal Rolls","Lettuce & other salad items of choice"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160C. Roast the Scottish pork chops in an oven dish with the apples, onion, a drizzle of olive oil and some salt and pepper for 30 minutes."},{"@type":"HowToStep","text":"Remove from the oven, cool slightly and chop into small pieces and mix through well with the chopped apples and onions, return to the oven for 5-10 minutes to brown."},{"@type":"HowToStep","text":"Add all of the coleslaw ingredients into a large bowl, season well and add in enough mayonnaise to taste and texture."},{"@type":"HowToStep","text":"Split the rolls and butter. Spread with your favourite Aldi chutney and add your lettuce and salad items of choice on the bottom of the roll."},{"@type":"HowToStep","text":"Add your chopped pork and apple mix on top of the lettuce and load up your seasonal slaw on top. Pop the lid on and serve."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/08/30/the-granite-smoke-chicken-bbq-recipe/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"BBQ Chicken Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/61b16-img_0223-1.jpg?fit=1200%2C1187&ssl=1","recipeIngredient":["Olive OIl","1 Spatchcock Chicken (You can buy whole chicken but google spatchcock to prepare correctly for this recipe.)","Favourite BBQ Rub","Favourite BBQ Sauce","Chilli Sauce","Sweetcorn (to serve)","salad items (to serve)","Salt & Pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180oc and drizzle the chicken with a little olive oil."},{"@type":"HowToStep","text":"Sprinkle the chicken with a generous amount of BBQ spice rub and massage in to all the nooks and crannies."},{"@type":"HowToStep","text":"Season with salt and pepper and bake in the oven for 30 minutes."},{"@type":"HowToStep","text":"Remove from the oven and pour a generous amount of BBQ sauce over the chicken."},{"@type":"HowToStep","text":"Place the chicken on a preheated BBQ at a medium heat to finish off the cooking. Keep brushing with BBQ sauce until it is fully cooked through. (approx 20-30mins). Check for clear running jucies and check it is fully cooked before serving."},{"@type":"HowToStep","text":"Place on a serving dish and drizzle with your favourite chilli sauce."},{"@type":"HowToStep","text":"Serve up warm with sweetcorn and your favourite garden salad and vegetables."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/11/19/scottish-beef-dumplings-stew/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Beef and Dumpling Stew","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/ab9bf-img_8455.jpg?fit=1200%2C1119&ssl=1","recipeIngredient":["2 tbsp Plain Flour","1 tsp Salt","1 tsp Black pepper","800g Beef Cubed (Approx)","2 tbsp Butter","2 Onions (chopped chunky)","2 Carrots (chopped chunky)","1/2 Neep (turnip) (chopped chunky)","400 ml water (or beef / veg stock)","110g Plain Flour","1/2 tsp Baking Powder","50g Beef Suet","Chopped Fresh Parsley (Handful)","Salt and Pepper","Water (Just enough to mix to dough)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 140C (fan oven)."},{"@type":"HowToStep","text":"Add the plain flour, salt and black pepper to a large mixing bowl and mix through."},{"@type":"HowToStep","text":"Add the beef into the bowl and mix through to coat."},{"@type":"HowToStep","text":"Melt the butter in a large oven proof cast iron pan or similiar."},{"@type":"HowToStep","text":"Add the beef and brown for around 10 minutes."},{"@type":"HowToStep","text":"Remove the beef once browned and set aside."},{"@type":"HowToStep","text":"Add all of the chopped vegetables into the pan the beef was cooking in and cook down for 5 mintues."},{"@type":"HowToStep","text":"Add in the water or stock and add the beef back into the pan."},{"@type":"HowToStep","text":"Stir through well and season with salt and pepper."},{"@type":"HowToStep","text":"Add a lid and cook in the oven for 1 hour."},{"@type":"HowToStep","text":"After the hour take out the dish and stir through. Remove the lid and place back in for another hour without the lid this time."},{"@type":"HowToStep","text":"While the stew is cooking for the final hour add all of the dumpling ingredients to a mixing bowl and mix through."},{"@type":"HowToStep","text":"Add a small amount of water to form a dough and split into 8 balls. Roll them in your hands."},{"@type":"HowToStep","text":"Remove the stew 30 minutes into the cooking and add in the dough balls as per the video above. Pop back into the oven for the last 30 minutes to cook the dough balls. Serve with seasonal vegetables."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/05/02/orkney-cheese-chicken-pinwheels/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Orkney Cheddar Cheese Pinwheels","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/fe901-img_0022-3.jpg?fit=1135%2C1200&ssl=1","recipeIngredient":["1 Onion chopped","1 Leek sliced thin (medium in size)","Garlic Clove chopped fine","2 Cooked Chicken Breast (chopped into small cubes)","1 Pack premade puff pastry","200g Orkney Cheddar Grated","Fresh salad & salad items to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C (fan). Start by cooking the leeks, onions and garlic in a large frying pan until soft. Add in the cooked chicken and heat through. Set aside to cool."},{"@type":"HowToStep","text":"Roll out the premade pastry and spread the cooled chicken mixture over the whole sheet. Sprinkle the cheddar on the top."},{"@type":"HowToStep","text":"Roll up like a giant sausage from the short end and slice into thick slices (2-3cm approx). Lay in a greased oven proof dish and bake for 20-30 minutes in the oven or until golden brown and cooked through."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/05/12/scottish-shortbread-summer-platter/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Shortbread Summer Platter","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/33e44-img_0294-2.jpg?fit=1200%2C1185&ssl=1","recipeIngredient":["1 or 2 Tins of the lovely Herdy Shortbread by Dean's (https://www.deans.co.uk/herdy-deans)","Strawberries","Blueberries","Bananas","Jar of Caramel Sauce","Coloured Sprinkles","Chocolate Sprinkles","Chopped Nuts","Chopped Mint"],"recipeInstructions":[{"@type":"HowToStep","text":"There are no specific quantities for this recipe but to make it easier you can slice up the fruit for the board."},{"@type":"HowToStep","text":"I placed the Herdy Shortbread across the board and arranged the fruits around it with some chopped nuts and sprinkles on the top."},{"@type":"HowToStep","text":"I also added in some sprinkles and caramel sauce to add onto the shortbread after it is dipped in the caramel sauce!"},{"@type":"HowToStep","text":"This fruity grazing board was so much fun and we really enjoyed the lovely Dean’s Herdy Shortbread. The all butter Herdy shortbread is made using the Dean’s family recipe and has a light and crumbly melt in the mouth taste."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/05/25/scottish-beef-vegetable-pies/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Beef and Vegetable Pies","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/84d3c-img_9448.jpg?fit=1200%2C1081&ssl=1","recipeIngredient":["2 Medium Onions Sliced","2 tbsp Olive Oil","800 g Scotch Lean Diced Steak","3 tbsp Plain Flour","600 ml Water or Stock","2 packs Premade shortcrust pastry","1 Egg whisked (to brush pies)","Selection of root vegetables (for roasting)","Seasonal Greens (to stir fry)","2 Sliced Onions","4 Sliced Mushrooms","2 tbsp Plain Flour"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the olive oil and onions to a large stewing pan and cook for 5 minutes. Add in the diced beef and brown for 5 minutes. Add in all of the flour and stir through well. Season generously with salt and pepper."},{"@type":"HowToStep","text":"Add in the water or stock and bring the heat down to a low-med simmer. Simmer away with the lid on for 2-3 hours or until it breaks apart tender. Shred the meat with two forks."},{"@type":"HowToStep","text":"Roast your root vegetables for 1 hour at 180C with a drizzle of olive oil and salt and pepper."},{"@type":"HowToStep","text":"Grease four small pie tins and use the bottom of the pie tins to cut out circular shapes for the base and lid of the pie. Use the pie tin to cut out strips for the sides of the pie. Add the base and sides into the pie tin and press gently together. Add in a quarter of the pie mixture and place a lid on top. Make two slits for steam in the lid."},{"@type":"HowToStep","text":"Whisk the egg up and brush over the pie lids and repeat with all the tins. Bake all four pies in the oven together for 30 minutes or until nice and golden brown."},{"@type":"HowToStep","text":"Add the onions and mushrooms for the gravy into a small frying pan and stir fry for a few minutes until softened. Stir in the flour and slowly add in enough water to create a gravy of your desired thickness."},{"@type":"HowToStep","text":"Stir fry your greens in the remaining 10 minutes in a little olive oil. Serve up with the gravy on top and the veg on the side."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/05/30/wholemeal-date-nut-loaf/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Wholemeal Fruit and Nut Loaf","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/bac13-img_4745.jpg?fit=1177%2C1200&ssl=1","recipeIngredient":["50g Fresh Yeast","800ml Lukewarm Water","2tbsp Honey","2tbsp Olive Oil","1 Egg","10g Salt","50g Oats","600g Wholemeal Flour","700g White Flour","100g Dates","100g Raisins","100g Chopped Nuts"],"recipeInstructions":[{"@type":"HowToStep","text":"Crumble the yeast into the lukewarm water and add the honey, olive oil, egg and salt. Whisk lightly together and set aside."},{"@type":"HowToStep","text":"Measure out the oats, wholemeal flour, white flour, dates, raisins, chopped nuts and add to the water mixture."},{"@type":"HowToStep","text":"Mix everything together well and knead together for 10 minutes in a stand mixer. If you want to knead by hand oil your hands slightly and knead on a floured surface until the dough is smooth and very stretchy."},{"@type":"HowToStep","text":"Try not to add additional flour even if it feels sticky. Place the well kneaded dough inside an oiled mixing bowl and leave to rise for 1 hour in a warm place."},{"@type":"HowToStep","text":"Preheat the oven to 200c (Fan Oven). Punch back the dough after an hour lightly and knead for a further five minutes."},{"@type":"HowToStep","text":"Loaf – Shape half the dough into the bread ball shape and place in an oiled bowl or bread mould for a further 30-45 minutes in a warm place until roughly doubled in size.Tip onto a greased baking tray and pop in the hot oven at 200c (Fan) for 10 minutes then turn down the heat to 180c (Fan) and bake for a further 20-25 minutes."},{"@type":"HowToStep","text":"Rolls – Split half of the dough and keep splitting in half until you have 12 small bread dough balls. Roll out each pieces and place together on a baking tray with a little space from each other to allow room to rise. Leave the baking tray with the rolls in a warm place for 30-45 minutes or until roughly doubled in size. Bake the rolls in the oven for 5 minutes at 200c (fan) and then turn the heat down to 180c (fan) and bake for a further 10-15 minutes."},{"@type":"HowToStep","text":"Remove the bread loaf or rolls from the oven and turn out onto a cooling wrack.Try not to slice the bread until it is a lot cooler. Its hard I know! Enjoy your bread with butter, fried eggs and bacon for breakfast, jam, nut butter, pate etc"}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/02/15/carrot-cake-steamed-pudding/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Carrot Cake Steamed Sponge","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/83f70-img_7857.jpg?fit=1200%2C1076&ssl=1","recipeIngredient":["100g Butter","100g Sugar","2 Eggs","2 Tbsp Whole milk","100g Self Raising Flour","50g Chopped Pecans","50g Raisins","1 tbsp Pumpkin Spice","1 Medium Carrot Grated (approx 100g)","150 ml Double Cream","50g Butter","75g Brown Sugar","1/2 tsp Vanilla"],"recipeInstructions":[{"@type":"HowToStep","text":"Cream the butter and the sugar together. Add in the eggs and mix well. Add in the milk and stir."},{"@type":"HowToStep","text":"Sieve the flour into a seperate bowl and mix through the chopped pecans, raisins, pumpkin spice and grated carrot into the flour."},{"@type":"HowToStep","text":"Pour the flour mixture into the egg mixture and mix through well. You may need an additional splash of milk to create a nice cake batter consistency.."},{"@type":"HowToStep","text":"Pour into a well greased steamer with a lid and steam in a pan of boiling water on a medium simmer for 2hrs."},{"@type":"HowToStep","text":"Remove steamer and cool while you make the toffee sauce."},{"@type":"HowToStep","text":"Add all of the ingredients to a small saucepan and cook on a medium heat until combined. Simmer for 5 minutes and serve."},{"@type":"HowToStep","text":"Remove pudding from steamer and pour over toffee sauce."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/02/28/1916-scottish-trench-cake/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"1916 Scottish Wartime Trench Cake","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/8bfe3-img_9764-2-1.jpg?fit=1124%2C1200&ssl=1","recipeIngredient":["225g plain flour","115g margarine","150ml whole milk","1tsp vinegar","1/2tsp baking powder","2tsp cocoa powder","85g currants","85g light brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160c (fan) oven."},{"@type":"HowToStep","text":"Grease up a cake tin or add a sheet of greased greaseproof paper to the tin."},{"@type":"HowToStep","text":"Rub the flour and butter together in a large bowl."},{"@type":"HowToStep","text":"Pour the milk, vinegar and baking powder into a small jug and blend through."},{"@type":"HowToStep","text":"Add the currants, cocoa and light brown sugar to the flour mixture and mix through."},{"@type":"HowToStep","text":"Pour the milk mixture into the dry ingredients and beat through well."},{"@type":"HowToStep","text":"Bake in the oven for approximately 1 hour."},{"@type":"HowToStep","text":"Leave to cool slightly before turning out onto a cooling rack."},{"@type":"HowToStep","text":"Drizzle with golden syrup and serve with butter while warm."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/01/21/creamy-irish-potato-soup/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Potato Soup","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/ff06a-img_9141-3-1.jpg?fit=1200%2C1136&ssl=1","recipeIngredient":["2 tbsp butter","12 streaky bacon rashers (approx)","900g peeled & sliced potatoes (approx)","salt & pepper (to season)","850 ml whole milk","double cream (optional)","425 ml vegetable stock"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160oc (fan oven)."},{"@type":"HowToStep","text":"Add the butter into a large soup pan and fry the bacon slices for a few minutes."},{"@type":"HowToStep","text":"Add the onions and cook for 5 minutes. Remove the bacon rashers and set aside in an oven proof dish."},{"@type":"HowToStep","text":"Pop the bacon into a hot oven to crisp up while you continue with the soup."},{"@type":"HowToStep","text":"Add all of the sliced potatoes into the pan with the onions and stir through. Season the potatoes and onions well with the salt and pepper."},{"@type":"HowToStep","text":"Pour in all of the milk and stock. Simmer the soup on a medium heat and be careful not to bring the soup to a boil."},{"@type":"HowToStep","text":"Place 3/4 of the soup into a blender and blend until smooth (be very careful with hot liquids in the blender). Mash the remaining soup in the pan to create texture. You can blend it all if you wish."},{"@type":"HowToStep","text":"Remove the bacon from the oven and set aside."},{"@type":"HowToStep","text":"Add all of the blended soup back into the mashed soup and stir through."},{"@type":"HowToStep","text":"Chop the crispy bacon pieces and add back into the soup. Leave some to sprinkle on the top of the soup."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/06/25/smoked-salmon-summer-salad-oat-bannocks/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Salmon Summer Salad & Oat Bannocks","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/a229e-img_0105.jpg?fit=1173%2C1200&ssl=1","recipeIngredient":["1 Egg (Free Range)","475 ml Whole Milk","1 tsp Bicarbonate of Soda","1/2 tsp Sea salt","Ground Oatmeal (As much as is required)","Smoked Salmon Slices Shredded into Smaller Pieces (John Ross Traditional Salmon)","Fresh Seasonal Lettuce (Shredded)","Chopped & Sliced Salad Items (Radishes, Spring Onions, Red Onion, Cucumber etc.)","Fresh Crowdie Cheese (Crumbled)","4 tbsp Olive Oil (Extra Virgin)","2 tbsp Apple Cider Vinegar (Organic & Raw (Preferably))","1-2 tsp Yellow Mustard","1-2 tsp Honey (Raw & Organic (preferably))","1 tbsp Fresh Chopped Dill (Use dried if fresh unavailable)","Salt & Pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Beat the egg and stir in together with the milk. Stir in the bicarbonate of soda, salt and enough oatmeal to create a batter that is of a dropable consistency."},{"@type":"HowToStep","text":"Rub some butter over a hot cast iron pan or other non stick pan. Keep the heat at a medium and drop some batter in to form small rounds. I usually use 2 tbsp per bannock."},{"@type":"HowToStep","text":"After a few minutes, when bubbles start to form on the top and they are firming up, flip over and cook the other side. I usually cook for about 3 minutes each side."},{"@type":"HowToStep","text":"When cooked place on a plate and repeat with the others, cover with a dishcloth to keep them warm and serve immediately with the salad, crowdie and salmon recipe below."},{"@type":"HowToStep","text":"Half the bannocks or place them whole along one side of a long rectangular plate. Place the shredded lettuce along the centre of the plate and sprinkle the other salad items over the top."},{"@type":"HowToStep","text":"Add the pieces of smoked salmon along the last free side of the plate and sprinkle over the crowdie cheese over the dish or crumble the crowdie cheese at the side in one area."},{"@type":"HowToStep","text":"Combine the olive oil, apple cider vinegar, mustard, honey and fresh chopped dill in a small jug and whisk together to create the dressing. You can vary up the quantities to your own flavour tastes."},{"@type":"HowToStep","text":"Drizzle the dressing over the salmon and the salad items (not the bannocks)."},{"@type":"HowToStep","text":"Serve immediately by heaping the salad, salmon and crowdie onto the warm bannocks."},{"@type":"HowToStep","text":"Enjoy!"}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/01/31/scottish-oat-marmalade-bars/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Marmalade Oat Bars","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/a9e9a-img_9452-3.jpg?fit=1200%2C1118&ssl=1","recipeIngredient":["200 g Scottish Rolled Oats","135 g White Flour (Spelt or other)","pinch of Sea Salt","1 Zest of Orange","100 ml Maple Syrup","1 1/2 tsp Vanilla Extract","2 tbsp Rapeseed oil (or other oil)","Butter (to grease tin)","1 Medium sized Jar of Marmalade"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160c (fan) and grease a med brownie tin."},{"@type":"HowToStep","text":"Add the oats, flour, salt and zest of 1 orange to a large mixing bowl."},{"@type":"HowToStep","text":"Pour in the maple syrup, vanilla and oil and mix to form a loose dough but one that holds together in your hands when squeezed."},{"@type":"HowToStep","text":"Add a little more maple syrup if it is too dry."},{"@type":"HowToStep","text":"Press 3/4 of the oat mixture into the bottom of the greased tray and flatten down with your hands."},{"@type":"HowToStep","text":"Add a layer of marmalade about 1cm thick and sprinkle all of the remaining oat mixture on the top and press down lightly with your hands."},{"@type":"HowToStep","text":"Bake for 30 minutes and leave to cool completely on a wire rack. Transfer to the fridge to chill until cold througout."},{"@type":"HowToStep","text":"Slice carefully into squares and set aside on a plate to serve."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/07/22/baked-crab-lobster-salad-ethical-shellfish-company/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Baked Crab","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/59da9-img_0149.jpg?fit=1200%2C1111&ssl=1","recipeIngredient":["1 Cooked Scottish Brown Crab (prepared meat and empty shell)","1/2 cup White Sauce (Approx)","1 handful Bread Crumbs","2 tbsp Lemon Juice","Salt & Pepper","1 handful Cheddar Cheese","2 tbsp Parsley (Preferably fresh & chopped)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 160oc (fan) and set aside a small oven proof dish large enough for the clean crab shell to fit in."},{"@type":"HowToStep","text":"Shred the crab meat and season with salt and pepper in a medium bowl. Add the lemon juice and bread crumbs and mix through well."},{"@type":"HowToStep","text":"Add in just enough white sauce to cover and mix through the crab meat."},{"@type":"HowToStep","text":"Stuff the crab meat mixed in white sauce back into the crab shell."},{"@type":"HowToStep","text":"Sprinkle with a small amount of cheddar and parsley and bake in the oven for 25 minutes, keeping a close eye on the crab. When it is golden brown it is ready!"}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/07/22/baked-crab-lobster-salad-ethical-shellfish-company/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Stuffed Lobster Salad","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/59da9-img_0149.jpg?fit=1200%2C1111&ssl=1","recipeIngredient":["1 Cooked Lobster (prepared meat and shell (cold))","1 1/2 tbsp Capers","1 1/2 tbsp Diced Cucumber (small cubes)","1 1/2 tbsp Diced Beetroot (small cubes)","1 1/2 tbsp Chopped Gherkins (small cubes)","Lemon Juice (a good squeeze of)","2 tbsp Mayo (truffle may is a good choice or ordinary)","1/2 Boiled Egg (sliced)","Salt & Pepper (good quality sea salt)","2 tbsp Parsley (fresh & chopped)"],"recipeInstructions":[{"@type":"HowToStep","text":"Chop up the lobster meat and add to a small bowl."},{"@type":"HowToStep","text":"Add in the capers, cucumber, beetroot and gherkins and mix through really well."},{"@type":"HowToStep","text":"Season with salt and pepper and add in enough mayonnaise to lubricate everything really well."},{"@type":"HowToStep","text":"Stuffed the clean lobster shell with the prepared lobster meat and sprinkle with parsley."},{"@type":"HowToStep","text":"Serve immediately. Enjoy!"}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/08/17/simon-howie-loaded-dogs/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Loaded Summer Dogs","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/e805e-img_0032.jpg?fit=1200%2C1072&ssl=1","recipeIngredient":["Brioche Hot Dog Buns (or baguette style buns)","Simon Howie Sausages (choose from thier BBQ range)","Butter","Cheddar Cheese","BBQ Sauce","Fried Onions","Mayo","Guacamole","Salsa (Chop up tomatoes, onions and jalepenos or use premade salsa)","Fried Onions","Cheddar Cheese","Salad Greens","Grated Carrots","Grated Beetroot","Sweetcorn","Hummous (Optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Cooked the sausages correctly on the BBQ according to the packet instructions and leave to cool slightly in a dish."},{"@type":"HowToStep","text":"Slice and butter the brioche or baguette buns and spread with chosen toppings from the above suggestions."},{"@type":"HowToStep","text":"Place the hot dogs or sausages in the buns and enjoy immediately."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2021/10/05/aldi-shepherds-pie/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Aldi Shepherd Pie Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/6b8a3-img_0817.jpg?fit=1200%2C1165&ssl=1","recipeIngredient":["1 tbsp butter","1 chopped onion","2 garlic cloves","750 g minced beef","2 tbsp plain flour","300 ml vegetable or beef stock","2 handfuls chopped kale","1 large carrot chopped","2 tbsp butter","2-4 tbsp single cream","6 potatoes peeled and mashed","milk to thin mash","salt and pepper","grated cheddar to top pie (handful)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 170oc."},{"@type":"HowToStep","text":"Cook the onion and garlic in the butter for a few minutes and add in the minced beef. Season and brown for 5 minutes. Stir in the flour and pour in the stock."},{"@type":"HowToStep","text":"Add the kale and carrots and cook for 20 minutes. Pour into a pie dish and leave to cool."},{"@type":"HowToStep","text":"Boil the chopped potatoes, drain, season and mash with butter, single cream and enough milk to create a creamy mash. Pipe onto mince and sprinkle with a small handful of grated cheddar."},{"@type":"HowToStep","text":"Bake for 45 minutes or until golden brown. Serve with seasonal vegetables and enjoy!"}]}},{"site":"angiemilne","url":"https://angiemilne.com/2023/08/07/creamy-goats-cheese-tart/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Creamy Goats Cheese & Veg Tart","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/f9279-img_8377.jpg?fit=1200%2C1163&ssl=1","recipeIngredient":["200 g Plain Flour","Pinch of Sea Salt","100 g Butter","2 tbsp Cold Water","Handful of Cooked Green beans (chopped)","Handful of Cooked Broccoli (chopped)","1 Red Onion (chopped)","4 med Eggs","150 ml Single Cream (whisk with the eggs above)","Goats cheese log","Chives (chopped, enough to sprinkle)","Chutney (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180C (fan oven temp) and grease up your tart dish."},{"@type":"HowToStep","text":"Make the pastry by adding the flour into a large mixing bowl with the pinch of salt."},{"@type":"HowToStep","text":"Rub in the butter until you have a bread crumb type consistency."},{"@type":"HowToStep","text":"Add in a little water at a time and gently knead until you form a dough. Add in more water if needed."},{"@type":"HowToStep","text":"Chill pastry dough for 20 mins while you cook the vegetables."},{"@type":"HowToStep","text":"Roll out the pastry to cover the entire tin and up the sides as per the video above."},{"@type":"HowToStep","text":"Trim the pastry around the edges of the tin."},{"@type":"HowToStep","text":"Add the cooked vegetables and onion into the tart case and pour in the single cream and egg mixture. Season with salt and pepper."},{"@type":"HowToStep","text":"Dot pieces of the goats cheese over the top of the tart. As much as you wish for your own taste."},{"@type":"HowToStep","text":"Sprinkle with the herbs and pop in the oven for 25-30 minutes."},{"@type":"HowToStep","text":"Serve immediately or chill in the fridge to serve later."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/02/18/the-best-creamy-chicken-pie/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Easy Chicken Pie Recipe","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/a9348-img_9586.jpg?fit=1166%2C1200&ssl=1","recipeIngredient":["4 chicken breasts","salt and pepper (to season chicken)","olive oil","75g butter","1 chopped onion","2 sliced leeks","50g plain flour","1 tbsp curry powder","570 ml whole milk","300 ml chicken stock","handful of chopped parsley","roll of premade puff pastry","1 egg (whisked to brush pastry)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 180c fan. Season the chicken with salt and pepper and a drizzle of olive oil. Bake in the oven until cooked through (about 20minutes). You can cover with foil if you wish to stop it crisping up too much."},{"@type":"HowToStep","text":"Shred or cut the chicken into cubes and fill the dish for the pie. I used the same dish I used for baking the chicken."},{"@type":"HowToStep","text":"Start making the sauce by melting the butter in a large flat pan. Add in the leeks and onions and cook through for about 5-10 minutes."},{"@type":"HowToStep","text":"Add the plain flour and curry powder to the leeks and onions and cook through for 5 minutes stirring all the time."},{"@type":"HowToStep","text":"Add in the whole milk a little at a time and stirring through well with each addition of milk. Keep adding in all the milk a little at a time."},{"@type":"HowToStep","text":"Stir the milk mixture through well and gently add in the stock while stirring. Bring to a medium simmer and stir away for 5 minutes or until thickened. It doesn't need to be too thick as it will thicken in the oven."},{"@type":"HowToStep","text":"Pour the leek sauce into the dish with the chicken and stir through well. Leave to cool for 15 minutes."},{"@type":"HowToStep","text":"Roll out the pastry and cover the dish. Press down the edges and trim any excess pastry off. Make a few holes in the top of the pie. Brush with the beaten egg all over the top of the pie."},{"@type":"HowToStep","text":"Bake in a hot oven at 200c (fan) for 20 minutes and drop the temperature down to 160c (fan) for a further 20minutes or until golden brown on the top. Be careful not to burn the pastry."},{"@type":"HowToStep","text":"Leave to cool for 10 minutes before serving with freshly cooked seasonal vegetables."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/04/26/aberdeenshire-mealie-bannocks-huntly-castle/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Aberdeenshire Mealie Bannocks","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/7e930-img_0010-2.jpg?fit=1200%2C1116&ssl=1","recipeIngredient":["125g Fine Oatmeal","Pinch of salt","300ml Water","2 Eggs","200g Plain Flour","1tsp Baking Powder","Milk to mix","Butter or oil (to grease pan)"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the oatmeal and the salt in a large mixing bowl and mix through."},{"@type":"HowToStep","text":"Add in the water and leave to soak overinght or for at least 1 hour. Most of the water should be absorbed but you may have a little left in the bowl and thats ok."},{"@type":"HowToStep","text":"After soaking add in the eggs and mix through. Sieve in the baking powder and flour and mix through well."},{"@type":"HowToStep","text":"You should have a nice thick pancake batter consistency. If you need to, add in a little more flour until this is reached."},{"@type":"HowToStep","text":"Heat a little butter or oil in a cast iron pan or frying pan and drop 2tbsp of mixture into the pan."},{"@type":"HowToStep","text":"Cook on a medium heat for around 3 minutes until bubbles can be seen on the bannock and flip. Cook for a further 3-5 minutes on the second side."},{"@type":"HowToStep","text":"Serve fresh with crowdie cheese, cheddar, chutneys, jams and cold meats or roasted vegetables."}]}},{"site":"angiemilne","url":"https://angiemilne.com/2022/03/03/scottish-cheese-mushroom-tart/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish Cheddar & Mushroom Tart","image":"https://i0.wp.com/angiemilne.com/wp-content/uploads/2024/03/cafe0-img_9699-3.jpg?fit=1200%2C1182&ssl=1","recipeIngredient":["Premade Shortcrust pastry roll","1/2 Onion (chopped)","2 Cloves of garlic (chopped)","50g Butter","130g Mushrooms (sliced)","120g Potatoes (sliced thin)","1tbsp Plain flour","300ml Whole Milk","Salt & pepper","3 Large eggs","Handful of chopped parsley","2 Large Handfuls of Grated 1057 Mature Chedddar Cheese (Can be purchased from http://www.1057scotland.com)"],"recipeInstructions":[{"@type":"HowToStep","text":"To make the tart you want to start by baking the pastry. Grease up a tart or quiche tin and roll out the pastry into the tin. Prick with a fork, cover with greaseproof paper and fill with baking beans. Bake at 180c for 25 minutes. Remove from the oven and remove the paper and beans carefully."},{"@type":"HowToStep","text":"Heat up the butter in a large pan and add in the onions and garlic. Cook for 5 mins. Add in the mushrooms and thin potato slices and cook for 5 mins."},{"@type":"HowToStep","text":"Season well and add the salt and pepper. Add the flour and stir through well. Cook for a few minutes."},{"@type":"HowToStep","text":"Pour the milk into a jug and whisk in the eggs. Pour into the pan with the vegetables and pour everything into the prebaked tart"},{"@type":"HowToStep","text":"Sprinkle the handfuls of cheddar cheese on the top and add the parsley. Mix through gently. Bake in the oven at 180c for approx 40-50minutes or until firm. Add a little tin foil to the top half way through to avoid burning the cheese."},{"@type":"HowToStep","text":"Serve with some seasonal salad or freshly baked root vegetables."},{"@type":"HowToStep","text":"Don't forget to pop over to @1057scotland to pick up your delicious Mature Cheddar Cheese for this recipe. It works lovely in this dish and is also good served with freshly made oatcakes, toasted bread or even a good handful on soup works."}]}},{"site":"britishfoodhistory","url":"https://britishfoodhistory.com/2026/09/30/cockie-leekie/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Cock-a-leekie","image":"https://britishfoodhistory.com/wp-content/uploads/2026/09/20260320_181355.jpeg","recipeIngredient":["1 kg braising steak","3 litres water","4 tsp salt","1 medium-sized chicken","6 good-sized leeks, trimmed","500 g stoned prunes","Freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the braising steak in the bottom of a stockpot, pour in the water and add two teaspoons of the salt. Cover, set the heat to medium and allow it to come to a bare simmer. The slower you do this the better. As it reaches simmering point, some grey and unappetising scum might float to the top. It is normal for this to happen; simply skim it off with a spoon or drainer. Turn the heat down so that the meat simmers gently for one hour."},{"@type":"HowToStep","text":"Meanwhile, take the chicken out of the fridge (if you haven’t done already). Prepare the leeks by trimming away any tatty pieces of green, then split them lengthways around halfway down and rinse them under the cold tap, then leave them to drain upturned in the sink. Once they have drained for around 20 minutes take half of the leeks and tie them together with a piece of string. When the hour is up, add them, the chicken and the prunes, the rest of the salt and a good few turns of the pepper mill."},{"@type":"HowToStep","text":"Cover, bring the water back to a simmer and cook gently for another hour. Meanwhile, slice the remaining leeks very thinly."},{"@type":"HowToStep","text":"When the second hour is up, remove the leeks (all of their flavour will now be in the stock), taste and check the seasoning – you may need a little more salt. Add the thinly sliced leeks and simmer for 5 minutes only – you want them to remain a little crisp."},{"@type":"HowToStep","text":"Now serve the soup: gingerly fish out the chicken and carve it. It’s important to leave it for a good 15 minutes, covered, so it can cool a little bit before you attempt this. Inspect the chicken carcass for any other decent meaty bits. Then fish out the beef and cut that into good-sized pieces. You can return the prepared meat to the soup and have everyone help themselves, or arrange some pieces of carved meat at the bottom of several soup bowls and then ladle the soup over them."}]}},{"site":"britishfoodhistory","url":"https://britishfoodhistory.com/2022/12/29/black-bun-scotch-bun-part-2-recipe/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Black bun (Scotch bun)","image":"https://britishfoodhistory.com/wp-content/uploads/2022/12/20221209_145049-02.jpeg","recipeIngredient":["450 g plain white flour","450 g strong white bread flour","160 g caster sugar","10 g dried fast-action yeast","20 g salt","160 g softened butter","400 ml hand-hot full-fat milk","A smidge of flavourless oil","750 g basic dough","100 ml black treacle","400 g currants","400 g raisins","100 g candied peel","100 g slivered almonds","1 tsp mixed spice","½ tsp each ground cinnamon and allspice","2 eggs, plus 1 more for glazing","Butter for greasing","Granulated sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Two days before you want to bake your black bun, in the evening, make the basic dough. This is best done with an electric mixer, however don’t let me stop you attempting this by hand. Mix the dry ingredients – flours, yeast, sugar and salt – in your mixing bowl, make a well and add the butter and milk. Mix slowly with a dough hook until everything is mixed together, then turn the speed up a little and knead until smooth. Because it’s a low-gluten mixture and there’s all of that butter and sugar, it won’t be very elastic, but when it’s really smooth, you are done. It should take 8 to 10 minutes."},{"@type":"HowToStep","text":"Paint the inside of a bowl with oil, then bundle up the sticky dough as best you can and cover with cling film. Leave to prove until around double in size. This took 18 hours: I use a low amount of yeast on purpose that the yeast ferments slowly. It may take less time for you if you used more yeast, and if your home is warmer than mine."},{"@type":"HowToStep","text":"Knock back the dough and place 750 g of the dough in your food mixer, then add the treacle, dried fruits, candied peel, almonds, spices and eggs. Mix with a flat beater for a couple of minutes until everything looks smooth and like a Christmas cake batter. Set aside."},{"@type":"HowToStep","text":"Take the remaining dough, form into a ball, place on a floured work surface and roll out into a large circle 32-35 cm in diameter. Make sure your pin is floured too; this will prevent sticking. With slightly wet hands, scoop the dark sticky dough and pop it in the centre of your circle. Now gather the dough so that the centre is completely covered – rather like a giant Eccles cake."},{"@type":"HowToStep","text":"Cut away bits of the dough that have bunched up too much and glue any edges with a thin coat of beaten egg. Don’t worry if it looks a bit messy. Turn the bun over and flatten it with your hands, smoothing away any bulging bits to make a nice round shape."},{"@type":"HowToStep","text":"Now liberally grease a 25 cm flan ring with butter and place on a baking sheet lined with greaseproof paper and then dusted with flour, and place the bun in the centre. Press the bun or lightly roll it with your rolling pin so that is just a centimetre off from touching the edge. Paint the top with egg and scatter over a little granulated sugar, then stab holes in the top with a thin, pointed knife right down to its base – this keeps it flat as it rises. Cover with a large plastic bag[1] and allow to prove until it has grown large enough to fill the ring. For me, this took 12 hours."},{"@type":"HowToStep","text":"Preheat your oven to 175°C and place a heatproof tin on the bottom of the oven. When it’s time to bake the bun boil the kettle, then open the oven and slide your bun onto the middle shelf, gingerly slide the tin out enough so that you can pour in the hot water, slide it back in and close the door."},{"@type":"HowToStep","text":"Bake at this temperature for an hour, then turn the heat down to 140°C and bake for a further 2½ hours. If the top is getting too brown, cover it with some kitchen foil."},{"@type":"HowToStep","text":"Remove from the oven, and slide onto a cooling rack. Remove the ring when the bun is just warm."},{"@type":"HowToStep","text":"The black bun will keep for weeks in an airtight box or tub. It is delicious eaten with sharp cheese."}]}},{"site":"britishfoodhistory","url":"https://britishfoodhistory.com/2020/12/24/scailtin-hot-irish-milk-punch/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Scáiltín (hot Irish milk punch)","image":"https://britishfoodhistory.com/wp-content/uploads/2020/12/20201220_214523-01.jpeg","recipeYield":"Serves 1","recipeIngredient":["240 ml full-fat milk","1 to 2 shots (25 to 50 ml) Irish whiskey, dark rum or (heaven forbid!) Scotch whisky","1 tbs honey","Good pinch of mixed spice","1 tsp salted butter","A few rasps of freshly ground nutmeg"],"recipeInstructions":[{"@type":"HowToStep","text":"Place everything in a small saucepan except the nutmeg and heat gently whisking with a small whisk to get a good froth. Even better, if you have a proper coffee machine, heat it with the milk froth attachment for an extra silky scáiltín."},{"@type":"HowToStep","text":"Pour the scáiltín into cups or mugs spooning the froth on top and quickly grate a little nutmeg over the top. Serve immediately."}]}},{"site":"britishfoodhistory","url":"https://britishfoodhistory.com/2020/05/28/irish-treacle-bread/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish Treacle Bread","image":"https://britishfoodhistory.com/wp-content/uploads/2020/05/20200403_180942-01.jpeg","recipeYield":"Makes one large round","recipeIngredient":["250 g plain flour","250 g medium oatmeal","1 tsp salt","2 tsp bicarbonate of soda","2 tbs black treacle","250 ml buttermilk, or 200 ml milk and 50 ml yoghurt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your oven to 200°C and line a baking tray with a sheet of greaseproof paper"},{"@type":"HowToStep","text":"This could not be simpler: mix the flour, oats, salt and bicarbonate of soda in a mixing bowl, make a well and add the treacle then the liquid(s). Mix with a wooden spoon and when you have brought it together, tip onto a floured surface and knead just once or twice."},{"@type":"HowToStep","text":"Make into a round, place on the baking tray and cut a deep cross in the dough going from edge to edge. Quickly slide into the oven on the centre shelf and bake until golden brown, around 30 to 40 minutes. Give it a little rap on the base with your knuckle – if it sounds hollow, it is done."},{"@type":"HowToStep","text":"Cool on a rack."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Beef-Dishes/Beef-Guinness/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Beef Guinness","recipeYield":"Serves 4","recipeIngredient":["corn or other neutral oil","2-3 lb chuck, trimmed and sliced into strips @ 3 x ½ x ¾ inches","6 large onions sliced into thin arcs","a handful of tiny pearl onions (frozen are fine)","1 lb good mushrooms, sliced","2 generous tablespoons flour","about 8 oz Guinness","1 heaping Tablespoon brown sugar","2 Tablespoons malt vinegar","about 1½ cups strong beef stock or canned consommé","Worcestershire","mushroom ketchup","hot sauce","chopped parsley for serving"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 250°."},{"@type":"HowToStep","text":"Film a hot skillet with oil over high heat: Cast iron is ideal."},{"@type":"HowToStep","text":"Brown the beef in small batches, adding more oil as necessary. It is unnecessary to brown each slice all over; in fact, it is better to turn them once spots and stripes of deep color begin to appear so that the beef is not overcooked after baking. Transfer browned beef to a good-sized cast iron or enameled pot."},{"@type":"HowToStep","text":"Reduce heat to medium and dump the sliced onions into the skillet, adding oil if needed: Cook until limp."},{"@type":"HowToStep","text":"Turn the heat back to high and toss the little onions in the skillet until they show brown patches, then add them to the pot."},{"@type":"HowToStep","text":"Add more oil if needed, and sear the mushrooms. Do not stir them or they will become soggy; just shake the pan once or twice. Add the mushrooms to the pot with the beef and onions."},{"@type":"HowToStep","text":"Add a little more oil to the skillet if needed; there should be enough to bind the flour. Add it to the pot once the oil is hot and whisk the mixture until it colors to a pale peanut butter tone. This will happen fast; you have made a roux. Immediately add the Guinness and the three sauces to taste, then dump the liquid into the pot; grind in some black pepper and check for salt. Stir the sugar into the pot."},{"@type":"HowToStep","text":"Finally, deglaze the skillet with the stock or consomme, scraping up any remaining debris, and add the liquid to the pot containing the other ingredients."},{"@type":"HowToStep","text":"Shove the pot in the oven for 2½ hours."},{"@type":"HowToStep","text":"Serve with sprinkles of parsley and rumbledethumps."},{"@type":"HowToStep","text":"You should wind up with a fairly thin but rich and black stew that nevertheless is most definitely not soup."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Beef-Dishes/Corned-beef-braised-in-Guinness/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Corned beef braised in Guinness","recipeIngredient":["1 brisket of corned beef (about 3 lb)","1 bottle (12 or 14 ½ oz) Guinness (for this recipe I like the old fashioned bottled stout, not the pub draft version)","2 Tablespoons malt vinegar","½ cup dark brown sugar","2 Tablespoons tomato paste","1 heaping Tablespoon dried thyme","Whole black peppercorns","6-8 cloves","2-3 bay leaves","1 Tablespoon Worcestershire","1 ½ cups sliced onions","2 cups baby carrots or 1½ cups sliced carrots","2 cups chopped celery","3-4 cups beef stock","Hot sauce to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 250˚"},{"@type":"HowToStep","text":"Whisk together the Guinness, vinegar, sugar, tomato paste, thyme and Worcestershire"},{"@type":"HowToStep","text":"Put the pepper, cloves and bay in a roasting pan (alternatively, tie them in cheesecloth first) that fits the beef snugly; scatter the vegetables evenly around the pot."},{"@type":"HowToStep","text":"Rinse the beef and set it on the vegetables, pour over the Guinness mixture and stock, and bring the liquid to a boil on the stove."},{"@type":"HowToStep","text":"Reduce the heat, skim off any scum, then cover and bake for 2-3 hours or until fork tender: Once the beef admits a butcher’s fork without resistance, but before it falls apart, remove it from the pot."},{"@type":"HowToStep","text":"Strain the broth to serve in a pitcher with the beef, separate the cloves, bay and peppercorns from the vegetables and serve them with the beef."},{"@type":"HowToStep","text":"Slice the beef diagonally across the grain: Some people like it thick and some like it thin. Serve with boiled potatoes, traditional mashed potatoes or mustard smashed potatoes."},{"@type":"HowToStep","text":"Note : Mustard, mustard pickle or chow chow, Branston pickle, more malt vinegar and brown sauce are good condiments."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Beef-Dishes/Scottish-mince/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Scottish mince","recipeIngredient":["about 4 teaspoons neutral oil","a big sweet onion peeled and cut into thinnest crescents","2 leeks, trimmed, rinsed, split lengthway in half and also sliced into thinnest crescents","2 peeled carrots split lengthway and (you guessed it) cut into thinnest crescents","4 gloves garlic, peeled, smashed and minced","2 lb ground beef or, better, venison","3 canned San Marzano tomatoes, squashed","about ¾ cup oatmeal (essential)","3 shots (US not little UK measures) Worcestershire","about ⅓ bottle red wine","a fair amount of beef stock","cayenne","salt (or not)"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oil in a big heavy skillet over a medium flame until it shimmers, then dump the onion, leek, carrot and garlic into the skillet, stirring to coat everything with the oil."},{"@type":"HowToStep","text":"Reduce the heat to medium low and slowly sweat the vegetables until they soften, usually in less than half an hour, but not much less."},{"@type":"HowToStep","text":"Stir the meat into the vegetables, raise the heat to medium high and stir the nascent mince, unclumping the beef until some specks of brown appear in the pan, on the meat; either or both."},{"@type":"HowToStep","text":"Stir the tomatoes, oatmeal and Worcestershire into the mix, followed by the wine."},{"@type":"HowToStep","text":"Cook to nearly evaporate the wine before adding enough stock: “You are,” according to Henderson, and he is right, “looking for a loose lave consistency.”"},{"@type":"HowToStep","text":"Simmer the mince for about 2 hours (not a typographical error); you will need to keep adding stock from time to time to maintain your lava."},{"@type":"HowToStep","text":"Add some cayenne and check the mince for salt."},{"@type":"HowToStep","text":"Serve the mince, and this is not negotiable, with mashed potatoes or clapshot."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Beef-Dishes/Beef-olives-with-skirlie/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Beef ‘olives’ with skirlie","recipeIngredient":["1 lb beef skirt cut into thin strips about 2½ inches wide","½ lb uncased sausage","2 Tablespoons neutral oil or beef dripping if you have it.","a diced onion","beef stock to a level ¾ of the way up your olives","Salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Roll some sausage up inside each slice of meat and secure each olive with a toothpick."},{"@type":"HowToStep","text":"Brown the olives in the oil over medium heat in a heavy skillet big enough to hold them in a single layer, remove them and brown the onion dice in turn."},{"@type":"HowToStep","text":"Lay the olives on them and pour over the stock."},{"@type":"HowToStep","text":"Add the stock, bring it to a boil, immediately reduce to a simmer that barely burps a few times a minute and cook the olives until tender, usually in 20 minutes or less."},{"@type":"HowToStep","text":"Take the olives from the pot and keep them warm while you violently boil the stock down to the consistency nearly of a glaze, then season it: Go light on the salt due to the assertive presence of the sausage."},{"@type":"HowToStep","text":"Paint the olives with the sauce and serve them with skirlie and whatever else you choose, but do choose the skirlie."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Beef-Dishes/Christian-Isobel-Johnstone-s-Smoked-Scotch-sausages-to-keep-and-eat-cold/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Christian Isobel Johnstone’s \"Smoked Scotch sausages, to keep & eat cold.\"","recipeIngredient":["1 lb coarsely ground corned beef (‘salt’ beef in the UK)","½ lb shredded suet (Atora is ideal but see the Notes)","about ½ cup minced shallot","lots of black pepper","about a heaped teaspoon dry mustard (like Colman’s; optional)","sausage casings (see the Notes)"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine everything but the casings."},{"@type":"HowToStep","text":"Make the sausages by stuffing the casings with the filling. You have a number of options here, ranging from a funnel of appropriate size to the sausage attachment to a countertop KitchenAid mixer. The length of each sausage is up to you; simply twist the casing to for links at the appropriate interval."},{"@type":"HowToStep","text":"Smoke the links according to the instructions and for the approximate duration specified by the instructions for your smoker. They vary so much that we cannot predict the process."},{"@type":"HowToStep","text":"Rig a means to hang the sausages on some kid of pole in the refrigerator to dry for a couple of days."},{"@type":"HowToStep","text":"When you want to serve the sausages, simmer them until hot, let them cool and there you go, eccentric and appealing Scots sausages that your guests will not have encountered before."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Breakfast-Recipes/Shetland-puddeens/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Shetland puddeens","recipeIngredient":["2 lb flour","1 lb mixed dried fruit of your choice (apricots, currants, dates, raisins…. )","1 quart milk","2 minced onions","1 Tablespoon mixed spice (see the Notes)","1 lb suet (see the Notes)","¾ lb golden syrup"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix everything together, form the pudding into a cylinder and wrap it in a pudding cloth, tying the ends with twine."},{"@type":"HowToStep","text":"Slide the puddeens into a pot of boiling salted water and simmer the pudding gently until firm, usually in about four hours."},{"@type":"HowToStep","text":"Slices of the puddeens may be eaten hot or cold; cold puddeens may be browned in a frying pan or on a griddle."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Duck-Goose-Recipes/Duck-breast-with-a-sort-of-Scottish-barley-sauce/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Duck breast with a sort of Scottish barley sauce","recipeIngredient":["½ cup barley","about 1 quart milk","¼ teaspoon cayenne","2-3 cloves","¼ teaspoon mace","salt","a yellow turnip, skinned, trimmed of its woody core and cut into 8 wedges","neutral oil to paint the wedges","salt and pepper","a drip of neutral oil for painting the duck","4 boneless duck breasts, skinside scored in a crisscross pattern; try not to pierce the underlying meat"],"recipeInstructions":[{"@type":"HowToStep","text":"The day before you want to cook the duck, make the barley sauce by simmering all the ingredients but the salt until the barley is plump or tender: Plan on 2 hours but the required time can vary a lot. Season the sauce with salt and steep it overnight in the refrigerator."},{"@type":"HowToStep","text":"Preheat the oven to 325°."},{"@type":"HowToStep","text":"Paint the turnip wedges with the oil, season them generously, wrap them loosely in foil and roast them until tender, usually in about 45 minutes to an hour."},{"@type":"HowToStep","text":"Puree the barley sauce with a hand mixer or food processor and reheat it gently."},{"@type":"HowToStep","text":"Paint and season the duck breasts and cook them, skin side down, to crisp it and render its layer of fat, them flip them to quickly sear the other side. You will want a deeply burnished brown skin and meat that remains pink to rosy. Let the duck rest for at least 10 minutes."},{"@type":"HowToStep","text":"Pool the sauce on each plate, top it with a breast and flank it in turn with 2 wedges of turnip."},{"@type":"HowToStep","text":"Serve the duck with Cumberland sauce or a currant jelly, red wine and shallot reduction."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/Trout-fried-in-oatmeal/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Trout fried in oatmeal","recipeIngredient":["one small (like rainbow) whole cleaned trout per person","milk","salt and pepper","oatmeal","unsalted butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Dip the fish in milk, generously salt and pepper inside and out, and roll it in oatmeal."},{"@type":"HowToStep","text":"Melt some butter--about an ounce (2 Tablespoons) for the first fish, then a little more for each companion--over medium high to high heat and fry the fish quickly, for only about 3 minutes a side, depending on the size of the fish."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/Dublin-lawyer/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Dublin lawyer","recipeIngredient":["about 1 lb cooked shelled lobster chunks","4 Tablespoons unsalted butter","4 Tablespoons warmed Irish whiskey","½ cup heavy cream","pinch of cayenne","salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt the butter until foamy over medium high heat, then quickly stir in the lobster just to heat it through."},{"@type":"HowToStep","text":"Add the warm whiskey to the lobster and light it."},{"@type":"HowToStep","text":"Once the flames disappear, season the lobster, add the cream, heat it in turn and serve the Lawyer immediately."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/Salmon-with-oysters-an-Irish-way/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Salmon with oysters an Irish way","recipeIngredient":["¼ lb breadcrumbs","¼ cup chopped fresh herbs--whatever you like","½ teaspoon salt","½ teaspoon sugar","½ teaspoon nutmeg","1 ½ teaspoons lemon zest","1 oz cup suet","1 Tablespoon soft unsalted butter","a beaten egg","about 1-1½ cups shucked and chopped oysters (previously shucked oysters from plastic cans will work but freshly shucked ones are considerably better for this recipe)","a skinless salmon fillet weighing about 2 lb","melted butter","salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400°."},{"@type":"HowToStep","text":"Make the oyster stuffing by combining all of its ingredients except for the oysters. Once everything else is thoroughly mixed together, gently fold the oysters into the stuffing."},{"@type":"HowToStep","text":"Spread the stuffing evenly over the fish and roll it up just like a jelly roll."},{"@type":"HowToStep","text":"Paint the surface of the fish with a little melted butter, then season it generously with salt and pepper."},{"@type":"HowToStep","text":"Put the rolled fish seam-side down in a shallow baking dish and roast it just until the salmon loses its opacity, usually in about 30-35 minutes."},{"@type":"HowToStep","text":"Cut the salmon into four discs with the sharpest knife you own and serve it, like Dumas, with the pan juices."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/A-Scottish-fish-pie-with-a-simpler-English-variation-embedded-in-the-Notes/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"A Scottish fish pie with a simpler English variation embedded in the Notes","recipeIngredient":["4 Tablespoons unsalted butter","2 Tablespoons flour","10 oz milk","about 1½ lb non-oily white fish (cod, haddock…. ) cut into chunks about an inch square","about ¼ teaspoon cayenne","2 Tablespoons chopped chives or scallion greens","heaped Tablespoon chopped parsley","2 chopped hard boiled eggs","salt","4 oz flour","2 oz quick oatmeal","¼ teaspoon salt","6 Tablespoons cold unsalted butter cut into small chunks","icewater to bind","a beaten egg","about ½ cup steel cut oats"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt the butter in a heavy skillet, whisk in the flour to form a paste and slowly whisk the milk into the roux."},{"@type":"HowToStep","text":"Bring the sauce to a boil, turn off the heat and add the fish, cayenne, chives, parsley and egg, then add a little salt."},{"@type":"HowToStep","text":"Dump the filling into a buttered pie dish and let it cool."},{"@type":"HowToStep","text":"Preheat the oven to 350°."},{"@type":"HowToStep","text":"Make the pastry by mixing the flour and quick oats with the salt, then knead the butter into the dry ingredients."},{"@type":"HowToStep","text":"Once the mixture assumes the consistency of coarse cornmeal flecked with oats, drizzle barely enough icewater into the mix to form a thick paste that barely adheres."},{"@type":"HowToStep","text":"Roll out the pastry on a board filmed with flour, drape it over the filling and, trim the overhang and crimp the perimeter by pressing it with a fork at right angles to the rim."},{"@type":"HowToStep","text":"Paint the pastry with the beaten egg, scatter the steel cut oats across the disc and cut a hole on the center."},{"@type":"HowToStep","text":"Bake the pie until the crust turns pale gold, usually in about 25 minutes."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/A-Scottish-scallop-pie/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"A Scottish scallop pie","recipeIngredient":["butter for greasing","3 oz white wine","½ cup water","12 sea scallops, each cut into four discs","salt and pepper","3 Tablespoons unsalted butter","1 Tablespoon flour (preferably Wondra)","about ¼ teaspoon cayenne","3 Tablespoons heavy cream","about ½ cup breadcrumbs","about ½ cup sharp Cheddar or other hard British cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Grease an ovenproof dish."},{"@type":"HowToStep","text":"Bring the wine, water salt and pepper to a boil and cook the scallops until they barely lose their opacity, then remove them from the liquor with alacrity. Keep the liquor."},{"@type":"HowToStep","text":"Melt the butter in a clean skillet over medium heat, whisk in the flour to form a paste, drizzle the scallop liquor into the roux, whisking until everything blends."},{"@type":"HowToStep","text":"Bring the sauce to a boil, then reduce it to a simmer for a few minutes to thicken."},{"@type":"HowToStep","text":"Turn off the heat and and the cream followed by the blanched scallops."},{"@type":"HowToStep","text":"Pour the filling into the greased dish, toss the breadcrumbs with the cheese and blast the pie under the broiler until the topping turns gold and melts; it will only take a few minutes."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/A-clam-soup-from-the-Hebrides/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"A clam soup from the Hebrides","recipeIngredient":["about 32 small clams or cockles ( see the Notes)","2 cups water","a generous Tablespoon unsalted butter","1 or 2 chopped leeks","about 3 oz white wine","1 teaspoon salt","about ¼ teaspoon cayenne","about ¼ teaspoon mace","some Worcestershire","2 cups scalded milk ( see the Notes)","about ½ cup rolled oats","minced parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Steam the clams in the water until some but not all of them open, usually in about 10 to 15 minutes ( see the Notes)."},{"@type":"HowToStep","text":"Fish the clams out of the pot and put them in a big bowl. When the clams are cool enough to handle, shuck and then chop them. Be sure to retain their liquor for your broth."},{"@type":"HowToStep","text":"Pour the steaming liquid trough a strainer, taking care not to disturb any grit, sediment or other debris that may lurk at the bottom of the pot."},{"@type":"HowToStep","text":"Melt the butter in a heavy pot (sat iron is epochal) over medium low heat and cook the leeks until they soften: It will not take long. Do not let them brown."},{"@type":"HowToStep","text":"Add the wine to the leeks, increase the heat to high and reduce the liquid until nearly dry."},{"@type":"HowToStep","text":"Add the the clam broth, milk and seasonings to the leeks and bring everything to a boil."},{"@type":"HowToStep","text":"Stir the oatmeal into the pot, punch down the foam, simmer the soup until the oats have softened and thickened the broth, usually in about 10 to 15 minutes."},{"@type":"HowToStep","text":"Remove the soup from the heat, stir in the clams and serve with a scatter of parsley."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/Margaret-Stout-s-ingenious-salt-cod-pie/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Margaret Stout’s ingenious salt cod pie","recipeIngredient":["1 lb salt cod, soaked and drained","20 oz bread sauce","heaped teaspoon dry mustard (like Colman’s)","2 teaspoons chopped parsley","pepper","puff pastry or mashed potato to top the pie"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 400˚."},{"@type":"HowToStep","text":"Simmer the fish until little ravines just begin to appear, then remove the fish from its liquid, let it cool and separate it into neat flakes."},{"@type":"HowToStep","text":"Add the bread sauce, mustard, parsley and pepper to the fish and place the filling in a pie pan or oven dish."},{"@type":"HowToStep","text":"Bake the pie until the topping turns a deep gold, usually in about 25-30 minutes."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/Oyster-stew-from-an-early-eighteenth-century-Irish-kitchen-manuscript/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Oyster stew from an early eighteenth century Irish kitchen manuscript","recipeIngredient":["2 dozen shucked oysters and their trained liquor","about ½ cup white wine","about ½ teaspoon anchovy paste","about ¼ teaspoon or more cayenne","juice of ½ lemon","some whole peppercorns","2 Tablespoons unsalted butter","2 beaten eggs","heaped Tablespoon chopped parsley","heaped Tablespoon minced scallion greens","toast"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the oyster liquor, wine, anchovy, cayenne, lemon juice and peppercorns in a saucepan and bring the mixture to a boil."},{"@type":"HowToStep","text":"Reduce the heat to low, add the oysters and simmer them until their edges just start to curl."},{"@type":"HowToStep","text":"Stir the butter into the pan followed by the beaten egg; do not let the stew boil or the eggs will curdle."},{"@type":"HowToStep","text":"Serve the stew with scatters of parsley and scallion accompanied by toast."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Fish-and-Seafood/A-recipe-for-Scotch-oysters-from-an-Irish-source/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"A recipe for Scotch oysters from an Irish source","recipeIngredient":["18 or so shucked oysters","flour for dredging the oysters","about ½ lb sausage meat divided into 18 or so discs big enough to envelop an oyster","2 or 3 beaten eggs","breadcrumbs for coating the sausage"],"recipeInstructions":[{"@type":"HowToStep","text":"Roll each oyster in flour and encase it in a sausage disc."},{"@type":"HowToStep","text":"Dip each disc in egg and then coat it with breadcrumbs."},{"@type":"HowToStep","text":"Deep fry the balls until crisp, usually in 3 or 4 minutes."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Game-Recipes/Pheasant-braised-in-whisky-cream/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Pheasant braised in whisky cream","recipeIngredient":["2 Tablespoons unsalted butter","a pheasant","2-3 diced shallots","about 3 oz single malt Scotch (see the Notes)","about 5 oz chicken stock","pinch cayenne","salt and pepper","another 3 oz or so whisky","½ cup heavy whipping cream","juice of about ⅓ lemon"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 375°."},{"@type":"HowToStep","text":"Heat the butter until bubbling in the ovenpot over medium heat and turn the pheasant in it to brown all over."},{"@type":"HowToStep","text":"Lift the bird from the pot, reduce the heat to medium low and cook the shallot until golden."},{"@type":"HowToStep","text":"Return the pheasant to the pot with the first slug of whisky and burn off its alcohol."},{"@type":"HowToStep","text":"Add the stock, cayenne, salt and pepper, cover the pot with a layer of foil and then its lid: You want a snug fit."},{"@type":"HowToStep","text":"Braise the bird in the oven until tender, usually in about 40 minutes or so."},{"@type":"HowToStep","text":"Split the bird into servings, cover it with the foil and keep it arm in the ‘cold’ oven while you build the sauce."},{"@type":"HowToStep","text":"Whisk the whisky followed by the cream and then lemon juice into the shallot stock, bring it to a hard boil and reduce it to the consistency you prefer."},{"@type":"HowToStep","text":"Check the seasoning and serve along with mashed potatoes and something green."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Game-Recipes/A-Scottish-curry-for-chicken-or-rabbit/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"A Scottish curry for chicken or rabbit","recipeIngredient":["2 Tablespoons unsalted butter","6 oz bacon cut into ½ inch cubes","a chicken cut into 10 pieces plus the backbone (cut each breast in half crosswise)","about 1½ cups onion sliced into thin crescents","2 Tablespoons curry powder","1 Tablespoon flour (preferably Wondra)","1½ cups chicken stock","about a dozen tiny pearl onions","1 Tablespoon porcini flour (see the Notes)","possibly some cayenne depending on the heat of your curry powder","½ teaspoon turmeric","juice of ½ lemon"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt the butter and brown the bacon in a heavy skillet big enough to hold the chicken (or rabbit) pieces in a single layer: Remove the bacon with a slotted spoon."},{"@type":"HowToStep","text":"Increase the heat to high, brown the chicken and remove it in turn."},{"@type":"HowToStep","text":"Reduce the heat back to medium low and cook the onions until they soften"},{"@type":"HowToStep","text":"Stir the curry powder and flour into the onions followed by the stock, little onions, porcini flour, chicken and bacon."},{"@type":"HowToStep","text":"Bring the curry to a boil, reduce it to a simmer and add the optional cayenne and the turmeric."},{"@type":"HowToStep","text":"Simmer the curry for about half an hour until the chicken is done, stir in the lemon juice and serve it up with rice and chutneys."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Ham-Pork/Skirlie/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Skirlie","recipeIngredient":["4 diced thick slices bacon","a big diced onion","4 oz steel cut oatmeal (not rolled oats)","salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook the bacon until crisp over medium low heat in a heavy skillet."},{"@type":"HowToStep","text":"Add the onion and cook until it turns pale gold."},{"@type":"HowToStep","text":"Add the oatmeal and cook, stirring, until the oatmeal turns just brown, usually in only several minutes."},{"@type":"HowToStep","text":"Season the skirlie (be judicious with the salt because of the bacon) and serve as a side or let the skirlie cool before stuffing meat or poultry with it."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Ham-Pork/An-accessible-haggis-recipe/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"An accessible haggis recipe","recipeIngredient":["about 1 Tablespoon neutral oil","2 teaspoons allspice","½ teaspoon ground cloves","½ a nutmeg, grated","2 teaspoons finely ground pepper","2 finely minced celery stalks","2 finely minced bacon slices","3 peeled and finely minced onions","1 lb ground lamb","a lamb’s heart, ground","about ¼ lb split, cleaned and coarsely ground lamb kidneys","about ¼ lb coarsely ground chicken livers","5 bay leaves","3 cups lamb (preferred but hard to find) or beef stock","generous splash Worcestershire","½ lb toasted steel-cut pinhead oatmeal ( not rolled oats; see the Notes about toasting)","generous Tablespoon Scotch whisky","heaped teaspoon lemon zest","heaped teaspoon orange zest"],"recipeInstructions":[{"@type":"HowToStep","text":"Set a heavy pot (cast iron, whether or not enameled is ideal) over medium heat and bring the oil to a shimmer. Stir the allspice, clove, nutmeg and pepper into the oil for a minute or two, then quickly stir the bacon, celery and onion into the spiced oil."},{"@type":"HowToStep","text":"Let the vegetables soften, then add the lamb and heart, followed by the kidney and liver. Cook the mixture until the meat shows golden tinges, usually in about 15 minutes."},{"@type":"HowToStep","text":"Stir the bay leaves, 1 cup of stock and the Worcestershire into the pot, cover it and simmer the haggis on the lowest possible heat for about 2 hours, stirring as needed to forestall scorching. Add more stock if needed."},{"@type":"HowToStep","text":"Puree about a cup of the haggis in a food processor and dump it back into the pot along with the toasted oatmeal and the rest of the stock."},{"@type":"HowToStep","text":"Simmer the haggis uncovered for about another half hour before adding the whisky and citrus."},{"@type":"HowToStep","text":"Check the haggis for salt--you are bound to need some."},{"@type":"HowToStep","text":"Serve the haggis in the traditional manner with mashed turnip and mashed potato, or combine the two to make clapshot."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Ham-Pork/Theodora-FitzGibbon-s-ham-in-Guinness-with-apple-sauce/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Theodora FitzGibbon’s ham in Guinness with apple sauce","recipeIngredient":["a ham","about 1 lb peeled root vegetables cut into biggish uniform chunks (any combination of carrot, celeriac, parsnips, turnip…. )","a peeled and quartered onion","½ lemon","1 Tablespoon black treacle (or molasses or deep brown sugar)","some peppercorns","water","about 10 oz Guinness","1 lb peeled, cored and sliced apples","3 chopped celery stalks","about ¼ teaspoon powdered ginger","2 or 3 cloves","scant cup water or, better, dry hard cider"],"recipeInstructions":[{"@type":"HowToStep","text":"Choose a pot just big enough to hold the ham and vegetables. Embed the vegetables evenly in the pot, dump the ham on top and add the hemisphere of lemon along with the treacle and the peppercorns."},{"@type":"HowToStep","text":"Add the Guinness along with enough cold water nearly to cover the ham and slowly bring the pot to a boil, then reduce the heat “to the merest glimmer” for about 25 minutes per pound of ham."},{"@type":"HowToStep","text":"Add the Guinness for the last half hour of the total cooking time. When you do, return the pot to the briefest boil before going back onto glimmermode."},{"@type":"HowToStep","text":"Meanwhile make the sauce. Throw everything into a pot and simmer until the fruit thickens and the sauce thickens. Serve the tart sauce with the sweetish ham."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Ham-Pork/Orkney-pork-and-kale/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Orkney pork & kale","recipeIngredient":["about ¼ lb salt or pickled pork (best) or a Tablespoon lard or butter (see the Notes)","1 lb pork shoulder","a small Savoy cabbage, cored and sliced","about 1 lb potatoes, peeled and sliced into thin rounds","whole blck peppercorns","dill seed","salt","pork stock or water"],"recipeInstructions":[{"@type":"HowToStep","text":"Line the bottom of a heavy pot with salt or pickled pork or smear it with the lard or butter."},{"@type":"HowToStep","text":"Layer the meat, cabbage and potato in turn in the pot, and top the three ingredients with a little salt, a few peppercorns and some of the dill."},{"@type":"HowToStep","text":"Repeat the process until everything has gone into the pot, making sure to end with a layer of potato."},{"@type":"HowToStep","text":"Add enough of the stock or water to rise about halfway up the stew, bring it to a boil, then cover the pot and reduce the heat to the merest simmer for about 1½ hours."},{"@type":"HowToStep","text":"Check the pot at intervals to ensure that the liquid does not boil off."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Lamb-Recipes/Ballymalloe-Irish-Stew/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Ballymalloe Irish Stew","recipeIngredient":["about 3 lb thick shoulder lamb chops, trimmed and cut in half (arm chops are better than blade chops; both are inexpensive lamb cuts)","salt and pepper","fatty trimmings from the chops","about a dozen small (about 2” diameter) onions, peeled","about a dozen new, small carrots, peeled (leave some green stem at the top if tender and wash very well)","2 ½ cups lamb stock if you have it, water (not another stock) if you do not","1 heaping teaspoon dried thyme","4 -5 sprigs fresh thyme if you have it","white or dark roux, your choice, made from 1 Tablespoon each flour and butter (white) or oil (dark)","4 – 6 potatoes, peeled and sliced about 1/3” thick","2 Tablespoons minced chives or scallions","1 Tablespoon minced parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°."},{"@type":"HowToStep","text":"Render the fat scraps over medium low heat until you have enough liquid fat to film the bottom of a large skillet; discard the solids."},{"@type":"HowToStep","text":"Increase the heat to medium high and brown the chops in batches on both sides; remove them from the skillet."},{"@type":"HowToStep","text":"Turn the onions and carrots in the hot fat just until specks of color barely appear on the onions; remove the vegetables from skillet."},{"@type":"HowToStep","text":"Layer the meat, then onions, then carrots in the ovenproof pot and repeat. The layers will not, and need not, be uniform. Season each layer generously with salt and pepper and some of the thyme (use it all of course)."},{"@type":"HowToStep","text":"Deglaze the skillet with some of the stock over medium heat, then pour the stock and debris into the stew along with the rest of the stock."},{"@type":"HowToStep","text":"Arrange the potatoes in overlapping layers over the top of the stew (do not stir it) and salt them."},{"@type":"HowToStep","text":"Cover the pot and bake it for about 1 ½ hours; the meat should fall off the bone."},{"@type":"HowToStep","text":"Ladle some of the broth from the stew into a small pot, bring it to a boil, reduce the heat to a simmer, stir in the roux until incorporated, then pour the slurry through the potatoes back into the stew."},{"@type":"HowToStep","text":"Make sure the stew is hot and serve it with the chives, scallions and parsley."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Lamb-Recipes/Shetland-saucermeat/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Shetland saucermeat","recipeIngredient":["2 lb ground beef or lamb with a good fat content","½ teaspoon each of allspice, cove, ginger, white and black pepper","¼ teaspoon each cinnamon and mace","1 Tablespoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix all the ingredients."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Mushroom-Recipes/Mushroom-and-brandy-soup-from-the-Ulster-Reform-Club/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Mushroom & brandy soup from the Ulster Reform Club","recipeIngredient":["1 Tablespoon neutral oil","3 cups chopped mushrooms","1 cup diced onion","½ cup brandy","heaped teaspoon chopped fresh rosemary","½ teaspoon dried thyme","2 teaspoons truffle oil","generous teaspoon mushroom ketchup if you have some","6 cups mushroom or beef stock","2 cups heavy cream","salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oil in a heavy pot over medium high heat, then stir in the mushrooms and onion."},{"@type":"HowToStep","text":"Cook them until they soften, then add the brandy and reduce it by half."},{"@type":"HowToStep","text":"Stir everything else but the cream into the pot, bring it to a boil and then simmer the soup for a few minutes."},{"@type":"HowToStep","text":"Puree the soup with a hand mixer, add the cream and return the soup to a simmer: Do not let it boil or the cream may curdle."},{"@type":"HowToStep","text":"Check the seasoning and serve the soup hot."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Onion-dishes/Savory-oatmeal-pudding/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Savory oatmeal pudding","recipeIngredient":["¾ cup oatmeal (see the Notes)","½ cup flour","1 teaspoon baking powder","½ cup breadcrumbs","an egg","about ½ cup milk","a diced onion","½ cup shredded suet (see the Notes)","1 heaped Tablespoon minced fresh herbs of your selection","1 heaped Tablespoon minced parsley","salt and pepper","about 2 Tablespoons beef dripping, duck or goose fat, lard or, least suitable, neutral oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°."},{"@type":"HowToStep","text":"Mix everything together but the 2 Tablespoons of fat."},{"@type":"HowToStep","text":"Put the fat in an ovenproof dish or metal pan and let it sizzle, usually in about 5 minutes (you do not want it to burn), then pour the batter into the dish and bake it until then center just sets, usually in about 30 minutes."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Poultry-Fowl-Recipes/Roast-chicken-an-Irish-way/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Roast chicken an Irish way","recipeYield":"Serves 4","recipeIngredient":["a chicken (spend the money on a good one: free range, Bell & Evans and the like), around 3 ½ lb.","about 2 Tablespoons unsalted butter","6 Tablespoons softened unsalted butter","6 Tablespoons mixed fresh herbs: Whatever you can get including parsley, sage, rosemary and thyme, but also chervil, marjoram, oregano, chives and the like, chopped.","about ½ cup heavy cream","6 oz chicken stock","salt and black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°."},{"@type":"HowToStep","text":"Season the chicken all over and inside with salt and pepper, then smear 2 Tablspoons of butter onto the breast of the bird."},{"@type":"HowToStep","text":"Put the chicken breast down into an oval casserole just big enough to hold the bird over medium-low heat until just golden brown."},{"@type":"HowToStep","text":"Meanwhile mix 3 Tablespoons of the chopped herbs with the softened butter and then shove some of the herb butter under the skin of the breast, thighs and legs of the bird and then over the outside of it."},{"@type":"HowToStep","text":"Put about 1 Tablespoon of the herbs into the cavity of the chicken and put the bird on its side in the oven, covered, for half an hour, then switch the bird onto its other side and return to the oven (covered) for another 30 – 40 minutes."},{"@type":"HowToStep","text":"Place the chicken on a board, then drain the fat from the oval casserole, place it over medium high heat, add the cream and stock and bring them to a boil."},{"@type":"HowToStep","text":"Reduce the liquid until thick, then add the rest of the chopped herbs and remove the sauce from the heat."},{"@type":"HowToStep","text":"Carve and serve the chicken with the herb sauce."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Poultry-Fowl-Recipes/Giblet-soup-prepared-an-early-nineteenth-century-Scottish-way/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Giblet soup prepared an early nineteenth century Scottish way","recipeIngredient":["2 quarts beef stock","a coarsely chopped carrot","a coarsely chopped white turnip","4 or 5 sprigs parsley","2 or 3 bay leaves","1 teaspoon dried marjoram","1 teaspoon dried thyme","heaped teaspoon whole black peppercorns","1 Tablespoon unsalted butter","about 1 lb chicken giblets, trimmed of sinew","about ½ cup minced onion","generous cup chopped celery","another Tablespoon unsalted butter at room temperature","1 Tablespoon flour (preferably Wondra)","1 Tablespoon mushroom ketchup","salt","¼ teaspoon or more cayenne","generous jolt of dryish Madeira (see the Notes)"],"recipeInstructions":[{"@type":"HowToStep","text":"Put the carrot, turnip, parsley, bay, marjoram, thyme and peppercorns in a pot with the stock, bring it to a boil and then simmer it for about an hour."},{"@type":"HowToStep","text":"Meanwhile, melt the first Tablespoon of butter over medium high heat, add the giblets and then quickly just until they show streaks of color; do not try to cook them through or they will toughen."},{"@type":"HowToStep","text":"Remove the giblets from the pan, reduce the heat to low and cook the onion until translucent; do not let it brown."},{"@type":"HowToStep","text":"When the giblets are cool enough to handle, “cut them neatly into large mouthfuls.”"},{"@type":"HowToStep","text":"Add the onion, giblets and celery to the stock and continue to simmer it until the giblets “are delicately tender, but not soft and insipid.”"},{"@type":"HowToStep","text":"Strain the soup into a clean saucepan and discard all the solids except the celery and giblets; fish them out of the strainer and stick them in a bowl."},{"@type":"HowToStep","text":"Mash the second Tablespoon of butter into the flour."},{"@type":"HowToStep","text":"Bring the stock to a boil, reduce it to a simmer and whisk in the mixed butter and flour. Once the soup thickens, return it to a boil, reduce the heat to a simmer, skim any scum from the surface and add the mushroom ketchup, salt, cayenne and Madeira."},{"@type":"HowToStep","text":"Stir the giblets and celery into the soup and cook just until the soup gets warm again and then serve it up, with croutons or toast."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Poultry-Fowl-Recipes/Chicken-with-colcannon-black-pudding-fricassee-and-whisky-sauce/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Chicken with colcannon, black pudding fricassee & whisky sauce","recipeIngredient":["1½ lb potatoes, boiled and mashed","6 Tablespoons unsalted butter","½ Savoy cabbage","a diced leek","a bunch of diced scallions","2 oz heavy cream","salt and white pepper","1 Tablespoon unsalted butter","2 or 3 minced shallots","about ½ teaspoon dried thyme","1 Tablespoon Irish whiskey","1 Tablespoon grain mustard","1 cup hard cider","10 oz heavy cream","2 Tablespoons unsalted butter","a diced shallot","generous cup peeled and roughly chopped apples","about 9 oz diced black pudding","about 2 Tablespoons hard cider","4 thighs or breasts ( see the Notes)","some minced scallion greens or chives"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the colcannon and keep it warm: Melt the butter over low heat and braise the cabbage and leek until not quite tender; you will want the merest hint of crunch."},{"@type":"HowToStep","text":"Add the scallions followed by the cream, then the mashed potatoes and season with salt and white pepper."},{"@type":"HowToStep","text":"Preheat the oven to 350˚."},{"@type":"HowToStep","text":"Make the whiskey sauce and keep it warm: Soften the shallots over medium low heat in the butter and stir the thyme into the pan."},{"@type":"HowToStep","text":"Add the whiskey, let it flare, then add the mustard followed by the cider and reduce it by half."},{"@type":"HowToStep","text":"Add the cream and reduce it by half in turn."},{"@type":"HowToStep","text":"Make the fricassee and keep it warm: Soften the shallot in the butter over medium heat, stir in the thyme followed by the apple and marmalade."},{"@type":"HowToStep","text":"Stir the pot for about a minute then add the black pudding to warm it through, then moisten the fricassee with a little cider."},{"@type":"HowToStep","text":"Cook the chicken in an ovenproof dish or a sheetpan: Melt the butter over medium high heat and cook the chicken skinside down for about 2 minutes to brown it."},{"@type":"HowToStep","text":"Flip the chicken and brown the other side."},{"@type":"HowToStep","text":"Shove the chicken in the oven and cook until done, usually in no more than 10 minutes."},{"@type":"HowToStep","text":"Put the colcannon on each of four plates, top it with the chicken, surround them with the fricassee and surround the fricassee with some sauce."},{"@type":"HowToStep","text":"Scatter the greens over the dish."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Puddings/Oatmeal-and-onion-pudding/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Oatmeal & onion pudding","recipeIngredient":["3 cups milk","1 cup oatmeal","1 cup breadcrumbs","2 beaten eggs","1 cup flour (3 oz by weight)","1 cup shredded suet (¼ lb)","1 Tablespoon chopped parsley","1 teaspoon fresh, or ½ teaspoon rubbed, sage","1 teaspoon fresh, or ¾ teaspoon dried, thyme","about 2 cups minced onion","1 teaspoon salt","¾ teaspoon pepper","unsalted butter","The pudding reheats well and makes a nice lunch, with or without some onion gravy left over from your roast pork.","You will need a loaf pan and a bigger pan in which it fits so that you can build a bain-marie."],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350°"},{"@type":"HowToStep","text":"Scald the milk and pour it over the oatmeal and breadcrumbs: Let the mixture cool."},{"@type":"HowToStep","text":"Stir the suet, herbs, salt and pepper into the flour."},{"@type":"HowToStep","text":"Stir the eggs into the cooled oatmeal mixture, then add the seasoned flour and mix everything together."},{"@type":"HowToStep","text":"Grease a 9 inch pieplate at least an inch deep with the butter, pour in the batter and bake the pudding just until a toothpick comes clean from the center, usually about an hour."},{"@type":"HowToStep","text":"- This dish is suitable for vegetarians if you substitute Atora vegetarian ‘suet’ for the real thing. It works surprisingly well and is available at expat shops in the United States, like Myers of Keswick in New York. Some bigger supermarkets also carry it, often in the mistitled ‘Irish’ section, and it is universally available in the UK."},{"@type":"HowToStep","text":"- We frequently prefer dried thyme and rubbed sage to their fresh counterparts, but not here; the fresh herbs brighten this rich pudding. Preserved herbs are not at all bad here, however, just not as good. Never, ever, even think about using dried parsley unless you like the taste and texture of sawdust."},{"@type":"HowToStep","text":"- On the pudding front, Neal offers another dish of British ancestry, modified by southern conditions, without describing it as such. It is liver pudding, it appears adjacent to the roast pork recipe in Southern Cooking, and it is excellent. The Editor likes Neal’s introduction to the dish too much not to share it:"},{"@type":"HowToStep","text":"“Liver pudding is a dish that one has to be born to. What I mean is that it never appears on restaurant menus, nor is it likely to be served outside the family. Some might say it is too low a dish, too much an economy item to be served to a guest when one can afford more elegant fare, but I suspect it is just too good to waste on anyone who might fail to appreciate its gusto.... [T]his recipe yields a correspondent to the finest French charcuterie.” (Southern Food 96)"}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Sauces/A-whisky-sauce-for-haggis/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"A whisky sauce for haggis","recipeIngredient":["2 cups heavy cream","1 teaspoon Colman’s prepared or Dijon mustard","2 teaspoons wholegrain mustard","1 Tablespoon single malt Scotch whisky","juice of ½ lemon"],"recipeInstructions":[{"@type":"HowToStep","text":"Simmer the cream in a heavy pot until hot, then stir both mustards and the whisky into the cream."},{"@type":"HowToStep","text":"Bring the sauce to a boil to evaporate the alcohol."},{"@type":"HowToStep","text":"Keep the sauce warm. When you are ready to eat your haggis, stir the lemon juice into the sauce."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Sauces/Irish-curry-sauce-adapted-from-All-in-the-Cooking/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"Irish curry sauce adapted from All in the Cooking","recipeIngredient":["1 oz unsalted butter","1 oz minced onion","1 oz flour (preferably Wondra)","2 teaspoons curry powder","¾ pint stock of your choice","½ apple, peeled, cored and minced","1 Tablespoon chutney of your choice","1 “soft tomato,” peeled and chopped","salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt the butter over medium heat and fry the onion until deep brown"},{"@type":"HowToStep","text":"Whisk the flour and curry powder into the onion, turn the heat to low and gradually whisk the stock into the spiced roux."},{"@type":"HowToStep","text":"Bring the sauce to a boil and skim away any scum."},{"@type":"HowToStep","text":"Stir the apple, chutney and tomato into the sauce, cover the pot and simmer it for about 45 minutes."},{"@type":"HowToStep","text":"Check the sauce for salt, strain it and “use as required.”"}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Soup-and-Stew-Recipes/Oatmeal-soup/","rating":0,"ratingCount":0,"origin":"Scottish","recipe":{"@type":"Recipe","name":"Oatmeal soup","recipeIngredient":["a generous Tablespoon unsalted butter","2 or 3 leeks, trimmed, washed and chopped","2 cups milk","1½ cups chicken stock","1 teaspoon salt","pepper","about ¼ teaspoon cayenne","about ¼ teaspoon mace","some Worcestershire","1 cup rolled oats","salt","minced parsley to serve"],"recipeInstructions":[{"@type":"HowToStep","text":"Gently sweat the leeks in the butter until they only just begin to soften."},{"@type":"HowToStep","text":"Add the milk, stock and seasonings to the leeks and bring everything to a boil."},{"@type":"HowToStep","text":"Stir the oatmeal into the pot, punch down the foam, and simmer the soup until the oats have softened and thickened the broth, usually in about 10 to 15 minutes."},{"@type":"HowToStep","text":"Serve the soup strewn with the parsley."}]}},{"site":"bfia","url":"https://www.britishfoodinamerica.com/Our-Recipes/Soup-and-Stew-Recipes/The-bfia-variation-on-parsnip-soup-from-the-Ulster-Reform-Club/","rating":0,"ratingCount":0,"origin":"Irish","recipe":{"@type":"Recipe","name":"The bfia variation on parsnip soup from the Ulster Reform Club","recipeIngredient":["2 Tablespoons neutral oil","1 cup diced onion","½ teaspoon cayenne","1 teaspoon cumin","1 Tablespoon curry powder","1 teaspoon paprika","½ teaspoon turmeric","3 cups diced parsnips","½ cup hard cider","2 quarts chicken stock","2 cups heavy cream","salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat the oil over medium heat in a heavy pot."},{"@type":"HowToStep","text":"Stir the onion into the pot followed by all the spice."},{"@type":"HowToStep","text":"Cook until the onion softens and clears"},{"@type":"HowToStep","text":"Stir the parsnips into the pot, let them cook for a minute or two, and add the cider."},{"@type":"HowToStep","text":"Let the cider boil up, add the stock and cook until the parsnips also soften and clear."},{"@type":"HowToStep","text":"Puree the soup with a hand mixer, then add the cream and bring the soup to the merest simmer: Do not let it boil or the cream may curdle."},{"@type":"HowToStep","text":"Check the seasoning and serve hot."}]}}]}