Wednesday, January 30, 2013

Scottish recipes - Bangers and Mash with Bisto Gravy

First up Tartan followers, have you noticed anything new around here?

This little Blog is all grown up

I purchased my domain name and no longer have the "blogspot"


and how did I celebrate?

Well, with Bangers and Mash of course (wink)

Bangers and mash

Bangers and Mash, the perfect British Sausages (Bangers) and Mashed Potatoes with a delicious well know and well used British beef gravy product called Bisto

This, for me, is a home from home dinner. Comfort food at its best

To make your Bangers and Mash

You will need

1 pk of 6 British Beef Sausages
2 Large Onions
Bisto Gravy Granules (Made according to packet) (or any other gravy you prefer if you cant find Bisto)

British beef sausages

for the mash
Bag of Potatoes
2 tbsp Butter
Salt to taste
Splash of Milk or cream

  • Take your sausages and grill them (broil for my USA readers) on high heat, turning occasionally until evenly cooked and browned
Grill the sausages

  • Meanwhile make your Mash. Peel and chop potatoes into chunks and place in pot with water and salt, bring to boil then turn down to a rolling simmer until potatoes are tender and soft. Drain the water, add some butter, salt and milk/cream and mash until smooth and fluffy


  • Place the cooked sausages in a large saucepan
British sausages

  • Make the Beef Bisto Gravy, according to package and add to the sausages

  • Cut onions in half or quarters depending on size (you want the onions in big chunks) and add to the sausages and gravy
Banger with onions and gravy

  • Simmer until onions are soft 

  • Serve the Bangers and Mash on a warm plate
Bangers and Mash

and...... Enjoy


Scottish Word of the Day - Hoose - House
(What Hoose do you stay in?)

Friday, January 25, 2013

Scottish Recipes - Burns Supper

Today is a special day,

Today marks the 1st Anniversary of my Blog, yes it has been a whole year of me tinkering around in my kitchen making things from my Childhood

Great Scottish and British foods that are much loved and miss by me and you

I want to thank you all for hanging out with me each week and a big special thank you to all of you who are trying some of these recipes for the first time, you guys are the best

So, January 25th,

It is also the Birthday of Scotland's beloved Poet, Robert Burns

Happy Birthday Robert Burns

Many Scots will be having a Burns Supper tonight and enjoying a great feast of Haggis, Neeps and tatties and reciting Burns poems

Food is a big part of Burns Night

Here is a round up of a few of my recipes in the past year that would be great for your own Burns Supper tonight

Appetisers & Bites

Haggis Soup

Oat Cakes

Sausage Rolls


Haggis Neeps and Tatties

Steak Pie

Mince and Tatties



Clootie Dumpling

Sticky Toffee Pudding

Sweet Bites



Whatever you are having to celebrate Burns Night, I hope you enjoy it with a wee dram of Scotland National Tipple,

A nice Malt Whisky

Happy Burns Night everyone


Saturday, January 19, 2013

Wordless Weekend - DIY Dining Chair Makeover

Old and Dusty Chair

Bright, light and Clean Chair

Beautiful Orange Fresh Fabric

Modern Chair

Antiqued Detail

Dining chair makeover

From Dining Chair to office Chair

You can see me over at ........


Friday, January 18, 2013

Scottish Recipes - Apple Turnover with Lemon Drizzle Iicing

Apple Turnover

An Apple Turnover is my cake or sweet of choice in a Scottish bakery almost every time

Back in the day, in Scotland I remember Mr Tartan Tastes bringing them home from a Bakers and we would enjoy the delicious fluffy, sweet Turnovers with a hot cup of tea.... Ahhh

It's something I miss from home immensely

So I just had to make these this week, to curb my cravings for something sweet, sticky and finger licking good

To make Apple Turnovers

You will need

1 sheet of frozen puff pastry
4 small granny smith apples (peeled, cored, and chopped)
5 tbsp sugar
2 tbsp water

1 beaten egg for brushing

For the Drizzle
Powdered sugar
A little water to make a paste
A few drops of lemon food flavouring
Yellow food colouring

Puff pastry & Apples

Makes 4

  • Place chopped apples, sugar and water in a medium pot and bring to boil to melt the sugar
Apple Filling

  • Simmer well until water has evaporated and apples are soft and fluffy (about10-15 minutes) 
Apple Filling

  • Take off heat and lay to the side to cool

  • Make the lemon icing by putting powdered sugar in a bowl, add a little water until a thick paste is made, add the yellow colour and the lemon flavour, place in fridge until ready to use

  • Cut defrosted sheet of pastry into 4 squares
Puff Squares

  • Scoop an equal amount of the cooled apple filling onto each square
Apple Turnovers

  • Fold each square, corner to corner, using egg to seal the seams, press down seams to seal
Apple Turnover

  • Brush each Turnover with egg, cut a slit on top for air to escape, then sprinkle with sugar
Apple Turnover

  • Bake for 12 minutes on the middle rack at 420F/215C

  • Once baked and golden, leave on a wire rack to cool
Apple Turnover

  • Once cooled completely, drizzle the lemon icing over the top of each turnover using a piping bag 
Apple Turnovers

Apple Turnovers

Apple Turnovers

Apple Turnovers

Enjoy, my Tartan Taster's

Go on eat one without licking your fingers, I dare you


Scottish Word of the Day - een - eyes
(I cant believe my een, these turnovers look good enough to eat)

Linking to watch out martha ; homestoriesatoz ; craftytexasgirls
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