Category Archives: Scottish

Whisky polyphenols and their potential health effects

Scapa, one of my current Scottish whiskies Scottish malt whisky, unlike other beverages such as red wine, tea or coffee, has received little attention with regards to its phenolic plant phytochemicals. In the production of malt whisky the pure distilled … Continue reading

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Caboc and Crowdie: Traditional cheeses of Scotland

Originating in the Western highlands Caboc is one of Scotlands oldest cheeses. Dating back to the 15th Century it was known as a chieftain’s cheese, due to its rich double cream ingredients and high fat content. Reputedly the recipe originates … Continue reading

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Seaweed Oatcakes

Few foods rival the iconic status of oatcakes in the traditional Scottish diet. Making them for myself has recently become an aim of mine through which I have learnt that while the various traditional recipes are simple enough their execution … Continue reading

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The Arbroath Smokie

A pair of Arbroath Smokies tied at the tails High above the shingle beach and tiny dilapidated harbour on the rocky clifftops of the Angus coast north of Arbroath lies the village of Auchmithie the original home of what was once … Continue reading

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Bere and Beremeal Bannocks

Beremeal bannock with Orkney cheese and rowan jelly “At the sight of Dumbarton once again, I’ll cock up my bonnet and march amain, With a gude claymore hanging down at my heel, To whang at the bannocks o’barley-meal.” – John, … Continue reading

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Cullen Skink

Cullen Skink Cullen skink is a traditional thick Scottish soup originating from the North East of Scotland that has remained popular to the present day. It can be found on the menus of local restaurants here in the North East and is often served … Continue reading

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Atholl Brose

Atholl Brose Whisky, oatmeal, honey, and sometimes cream. While not an obvious combination for a drink, there are few things as Scottish as this ancient libation that could be called a cocktail if it did not date from a time … Continue reading

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Carrageen Seaweed Pudding

Carrageen seaweed pudding with raspberries. Following on from the previous post on seaweed eating in Aberdeen this is another quote from a later passage in the same article of the 8th November 1856 edition of Household Words. “The common plants which … Continue reading

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Forgotten foods: Seaweed eating in Aberdeen

The Dulse Gatherers by W. H Bartlett Seaweeds have been used as a source of nourishment for millennia by coastal peoples around the world. The culinary uses of seaweed as best known in Britain now from cuisines of the East … Continue reading

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Rowan and crab apple jelly

Finished rowan and crab apple jelly It is autumn in northeast Scotland and the fruit on Rowan trees in the hedgerows around Aberdeen have been particularly abundant this year, the red berries being particularly noticeable as the leaves gradually turn … Continue reading

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