Cullen Skink

Cullen Skink is an authentic Scottish Thick Soup from Cullen, North East Scotland. It’s main ingredients are Smoked Haddock, Potatoes and Onion, which makes a lovely home comforting dish that lasts through the years. It’s one of our most popular dishes in my household, especially in the Autumn/Winter Seasons. Traditionally it is served with bread.

Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle, hence ‘Skink’ as this means shin. Hard times in the early 1890s left the Northern people unable to buy this product. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.

Makes 2 large bowls

2 Smoked Haddock Fillets

1 White Onion, Diced

1/2 Leek, sliced, white part only

350g White Potatoes, peeled and diced

300ml Milk

100ml Single Cream or Creme Friache

1 Bay Leaf

40g Butter

Salt & Pepper to taste

Handful of Chopped Parsley

  1. Melt the butter in a pan and add the onion & leeks, cook for a
    few minutes then add the potatoes and continue to cook for a
    few minutes.
  2. Add the milk, bay leaf & season. Bring to the boil then reduce
    to a simmer. Gently add the haddock to the pot and simmer
    gently for about 15 minutes.
  3. Using a slotted spoon remove the haddock,from the pan place
    onto a chopping board and remove the skin, break into
    chunks, add back to the pan along with the cream and mix
    through, heat through gently for a few minutes.
  4. Remove the Bay leaf and sprinkle over the parsley then serve into bowls.
A Bowl of Cullen Skink


Spicy Carrot & Parsnip Soup

Spicy Carrot & Parsnip Soup

It is definitely soup season, nights are getting darker, air is getting colder and a bowl of warm soup is the perfect recipe after a long days work. If you are looking for a really tasty soup that is simple to make with simple store cupboard ingredients then this is for you. The things I love about soup is that you can make a huge pot and freezer it for later. Tasty cooking can not get any simpler than this.

I harvested some of my Carrots and Parsnips at the weekend, so this was what I had decided upon. With some good quality crusty bread on the side this is perfect for lunch or dinner. The bright orange colour also brightens up your dinner table.

Full of nutrition too, with Carrots & Parsnips both being full of good Vitamin C this can help boost your immune system at this time of year and very low in calories too. Lets not forget the spices, with cumin being a great aid for the digestive system and also full or iron. Garlic, with its active compounds which can help reduce blood pressure and also combat sickness including the common cold. Turmeric is an anti-inflammatory and a powerful antioxidant, was classed as a Superfood too. It’s a win, win soup for me this season.

Vegetable Harvest, Carrots & Parsnips

Serves 4

8 Medium Size Carrots, Chopped (I keep the skin on but you can peel if you prefer)

6 Medium Size Parsnips, Peeled & Chopped

3 Celery Stalks, Chopped

1 White Onion, Chopped

1 tbsp Olive Oil

1 tsp Ginger Granules or 1 tbsp freshly grated Ginger

1 tsp Garlic Powder or 2 garlic cloves – minced

1 tsp Cumin

1 tsp Ground Coriander

1 tsp Turmeric

1.5 litres good Vegetable Stock

Salt & Pepper to taste

A Little Swirl of Cream to serve and a sprinkling of pumpkin or sunflower seeds (Optional)

Crusty Bread to serve (Optional)

  1. Pre heat the oil in a large pot on medium to high heat, add the onions and celery and cook until onions are translucent.
  2. Add in the spices (cumin, garlic, coriander, turmeric, ginger) and mix through until coated.
  3. Add in the parsnips, carrots and vegetable stock, season & bring to the boil then reduce and simmer for 25-30 minutes.
  4. Take off the heat and using a hand blender, blend the vegetables to make a smooth thick consistancey.
  5. Serve into bowl and finish with a swirl of cream and sprinkle of seeds.

You can keep soup in a fridge for about 3 days and freezer for up to 3 months.


Carrot, Cumin & Coriander Soup with Bulgur Wheat

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Its definitely soup season, I woke to -5 deg this morning….very cold.   Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.

 

Makes 3 Servings

4 large carrots

1 large onion

500ml Vegetable Stock

60g Bulgur Wheat

1 tsp garlic granules

1 1/2 tsp Cumin

1 1/2 tsp dried coriander

Salt & Pepper to taste

 

  1. Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.                                  20191118_130805
  2. Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.                                                      20191118_132702
  3. Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.                                                                                                20191118_133322
  4. Remove and stir. Season and serve.

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20191118_134019 you can of course make a big batch and freezer for later.

 


Creamy Pumpkin Soup

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It’s Halloween Season, my favourite time of the year, beautiful crisp air, colourful leaves on the trees, dark cosy nights, everything spooky and weird, and amazing food flavours around. To be honest this is my first time with Pumpkin, I’ve never cooked it before myself, I thought I would try steam cooking it for more flavour and making a creamy soup as it was a really cold day here today. Was delicious.

 

Makes 1 large portion

250g chopped pumpkin

30g sliced leek

30ml double cream

300ml vegetable stock

30g Bulgur Wheat

Salt & pepper to taste

 

  1. Place the pumpkin and leeks with 100ml of the stock into the bottom of the steam pot and cook on dynamic steam for 8 minutes
  2. Remove lid and pour in the rest of the stock and the cream, season with salt & pepper and blend with a hand blender until smooth.
  3. Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes
  4. Remove from microwave and serve with some toasted pumpkin seeds and a drizzle of olive oil.
  5. You can also add in some toasted croutons if you like.

 

 

 

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Turmeric Roasted Cauliflower and Rice Soup

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After coming down with the cold over the holidays, I was on a mission not only to eat healthier but to use food as a natural healer, so that means more antioxidants and vegetables. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.

Serves 2

1 Cauliflower

2 garlic cloves

2 tbsp olive oil

1 tsp turmeric

1 tsp cumin

1 tsp crushed red pepper

1 onion – chopped

salt & pepper to season

1 pint of vegetable broth

1/2 can of coconut milk

2 tbsp fresh chopped coriander

 

  1. Pre-heat you oven to 230 deg C.
  2. Chop up the cauliflower into small florets/cubes, add in the chopped garlic and oil into a bowl and mix through until all combined.
  3. Place the cauliflower onto a baking tray and bake for about 25 mins.

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  4. Heat a tbsp oil in a pan and gently fry the onion, add the veg stock and bring to the boil, add in the cauliflower then cover and simmer for about 15 mins.
  5. Add in the coconut milk and stir through, using a hand blender, blend until smooth. 20170110_151259
  6. Cook your rice separately then once ready add to the soup and mix through.
  7. Serve in a bowl and garnish with coriander.

This was really tasty and so healthy and filling.

 

 


Superfood Chickpea & Mexican Tortilla Soup

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Well I was Opting for a Spicy Weekend this weekend………………….(naughty…naughty!)……..and this polishes off my Sunday. Delicious and filling Soup with a bit of spice!

Serves 2

1 Sweet Potato

1 tsp ground coriander

4 spring onions

1 red chilli

1 tsp olive oil

Handful of tortilla chips (I used Doritos with a hint of lime)

15g fresh coriander

400g ripe tomatoes

2 gloves of garlic

1 can chickpeas (400g)

Feta cheese for garnish (optional)

 

  1. Preheat oven to 200 deg. Wash and peel sweet potato, cut into 1cm cubes.
  2. Season potatoes with salt, pepper and ground coriander, drizzle with oil and bake for 30 mins.
  3. Meanwhile, chop the spring onions finely, slice the chilli and coriander, add to a pan with little oil and fry for about 2 mins.
  4. Crush into the pan the garlic, cut tomatoes into quarters then add in to pot.
  5. Tip in the chickpeas with juices and top up with 500ml of boiling water, bring to a simmer, cover and cook for 20 mins.
  6. After 20 mins, remove from heat and mash up the tomatoes. Add in the sweet potato and crush in the tortillas, mix through, season well and serve. Garnish with fresh coriander and feta if chosen. YUMMY!!!

Spice Lentil Soup

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This is a yummy, spicy lentil soup that pleases your palate and your tummy!

 

Serves 4 – per serving: 142 calories, 4.1g fat or which 2.1g sat. fat, Carbs 18.3g, Protein 5.7g

100g Red Lentils

100g Green Lentils

1/2 tsp olive oil or spray oil

1 onion

3 tsp. ground coriander

3 tsp. cumin

2 tsp. chilli flakes

4 carrots

1.5 litres chicken stock

 

1. Wash and drain lentils

2. Chop onion and saute for 5 mins in oil then add in the spices and stir for a further few mins.

3. Add in the carrots, lentils and stock and bring to the boil, then simmer for 40 mins.

4. Once cooked, blend with a mixture to a smooth texture.  Serve with some fresh parsley or a spoonful of yoghurt (optional)


Lentil and Bacon Soup

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I love Lentils, filling, tasty and full of goodness. It has to be the Great Scot lentils though, they are just the best.

Makes approx 6 bowls – per serving about 85 calories. 

200g Split Red Lentils (Great Scots)

1 tablespoon olive oil

1 white onion – chopped

3 carrots – chopped

5 celery sticks – chopped

1 small potato – cubed

4/5 smoked back bacon – chopped

2.5 pints water

1 vegetable stock cube (knorr)

1/2 teaspoon dried parsley

salt and pepper to taste

 

1. pour oil into soup pan and heat through

2. Add in bacon and fry until juice runs, then add in onion and fry for another 2 mins

3. Add in carrot, celery, potatoes and lentils and stir for further 2 mins

4. Add in veg stock cube and parsley then top with water, and season.

5. Bring to the boil and reduce to a simmer for 40 mins.

6. With a hand blender or masher mix until smooth or until desired consistency

7. Serve with some warm crusty bread.

 


My Granny’s Homemade Vegetable Soup

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This soup is always best served a day old, I make a big pot that does 3 days and it’s still yummy on Day 3. (approx 150 calories a bowl)

This was my Grans Recipe and I’ve used it all my life.

 

250g Great Scot Vegetable Broth, which gave me 10 bowls (soak for at least 8-12 hours)

4 x carrots – grated

1 x leek – chopped finely

1 x turnip – grated

small bite size chunks of potato (choose potatoes suitable for boiling) amount as per your liking. (I used 6 small boiling potatoes)

3 x vegetable stock cubes

3 litres water

Salt and pepper to season

 

1. Fill up a large soup pot with the water

2. Pour in the pre – soaked broth lentils and put in vegetable stock cubes (no need to dissolve before, put them in whole)

3. Bring to the boil, while waiting for water to boil, put in the grated carrot, turnip and leeks and mix through

4. Season with salt & pepper

5. Once boiled reduce heat to a simmer for 40 minutes.

6. Serve with some yummy bread.


Smoked Haddock Chowder

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I love my seafood dishes and a chowder is perfect for a cold day. It may not look and smell the nicest but it is definitely tasty.

 

Serves 2/3

2 Scottish smoked haddock pieces (dyed) – sliced approx. 1″

150ml single cream

500ml chicken stock

Diced smoked bacon (3 slices)

Cubed potatoes (3 medium size)

1 white onion chopped

1 carrot sliced or chopped

2 Bay leaves

1 teaspoon thyme

 

1. Brown onion and bacon in pan of oil

2. Add potatoes and mix, continue to brown for 3 mins

3. Add stock, haddock, carrot, thyme and bay leaves simmer for 15 mins

4. Add cream and cook for further 3 mins

5. Slightly mash and serve with some warm bread.