For this blog I decided to do vanilla fudge also known as Scottish tablet.
Tablet is made from basic ingredients like sugar, condensed milk and butter and it is often flavoured with vanilla or whisky.
Tablet isn’t something you eat everyday, because it is very sugary and considered a treat, but one of the main reasons why tablet is so popular in Scotland is the way it fuelled walkers with energy and kept their spirits high as they set off into the mountains.
In my family we don’t eat tablet often, but when we do make it we enjoy it as a treat and it lasts a while. It is considered a little, sugary and tasty snack that boosts you with energy but also gives you that sweet treat you wanted.
This recipe came from my mums very old recipe book. The book was passed on from my dads mother, who had a connection with Scotland, then it got passed onto my dad, but of course he doesn’t cook so he gave it to mum. This book is very old and sentimental to my family and also contains some lovely Scottish recipes.
Here are some pictures of how to make the tablet, and simple instructions with each picture. Tablet is very simple to make and it is very enjoyable, and I highly recommend you try it!!
Chuir mi romham Tablaid Albannach a dheanamh. Tha tablaid a’ còrdadh ri daoine ann an Alba mar bhlasad mhilis a bheireas dhuit lùths! Tha tablaid glè fhurasta a dhèanamh. Chleachd mi reasabaidh mo sheanmhair. Is e reasabaidh glè shean a tha ann, ach chanainn gu bheil e fìor mhath airson reasabaidh tablaid! Tha e cuideachd a’ còrdadh rium gun do chleachd mi reasabaidh mo sheanmhair.
In this blog i’ll try and show you how to make a clootie dumpling. A clootie dumpling is a traditional Scottish pudding which is cooked in a cloot (a cloth) and is usually eaten at new year or Christmas. My granny usually puts one on hogmany so that it will be hot for the first footers when they come and visit. This is one my mum and i made using Granny’s recipe.
Anns an blog seo tha mi a dol ag innse dhut beagan mu dheidhinn an bonnach-praise agus ciamar a fhaodas to fhein fhear a dhenamh. Se ceic traidiseanta Albanach a th’ann an bonnach-praise agus bha mo sheanmhair agam fhein a cruthachadh fhear gach Oidhche Challainn.
- 4ozs self raising flour
- 2 cups raisins
- 1/2 teaspoon baking soda
- few spoons of spice and cinnamon
- 1 cup sugar
- 5ozs margarine
- 2 tablespoons syrup
- 2 tablespoons treacle
- 2 eggs
I chose to make porridge, what is more Scottish than that? many families over the centuries have been having porridge as a start to the day, all you need is
- 50g porridge oats
- 350ml milk
you can make porridge two ways, over the hob or microwave, personally I have done both but I chose to do it over the hob this time, all you need to do is : Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
Taghadh mi brochan airson an post seo air sgaths gu bheil e simplidh is faodaidh teaghlach sam bith a’ dheanamh, is nuair a tha e deiseil faodaidh tu cuir rud sam bith air an brochan airson blas faighinn, mar; siùcar, mil, rudan mar sin, chuir mise ‘Nutella’ air an brochan seo.
The recipe I made was gingerbread cake. Although I’m not sure if it’s a predominantly Scottish food as I’m sure it’s eaten in other places as well, it is very popular here in Scotland. We make it every so often in our house to eat as a snack with a cup of tea, more so in the winter months, but it can be eaten all year round. We have quite a few different recipes for gingerbread cake but the one I made today is an old family one that was passed on to us from my Granny.
Airson mo reasabaidh, rinn mi ceic dinnsear. ‘S e seo mòr-chòrdte ann an Alba gu h-àraidh nuair a ithe le cupa tì. Ann mo theaghlach sinn ga dhèanamh gu math tric. Tha an reasabaidh mi tha air a chleachdadh an seann teaghlach reasabaidh a chaidh seachad air a chur thugainn bho mo sheanmhair.
Cullen Skink is an everyday thick soup with smoked haddock, potato, onions and leek commonly served in Scotland. The soup originates from Cullen, a fishing town on the east coast. Skink was originally a type of soup made from beef however, in the 1890’s the people of Cullen were going through some food shortages and decided to make the soup using smoked haddock instead – which the fishermen could get easily.
‘S e brot làitheal a th’ann an Cullen Skink air a dheanamh le adag smocte, buntàta, uinneanan agus leigeas. The an brot a’tighinn á Cullen, baile iasgaidh ann an Alba. Rinn mi a’bhrot seo comhla ri m’athair – leis a reasabaidh aige fhèin.
- 1 leek (leigeas)
- Some small potatoes (buntàta)
- 1 small onion (uinnean)
- One heaped teaspoon cornflour (with water)
- 1 smoked haddock (adag smocte)
- 15ml double cream (uachdar-bainne)
- 3/4 pink of milk (bainne)
- 30g butter (ìm)
- 1/4 lemon squeezed (liomaid)
- Salt & Pepper (to flavour) – (salann & piobar)
Prep the vegetables by finely chopping the onion, roughly chopping the leek and chopping the potatoes in small cubes.
Put the butter into a pan and leave it to melt on medium heat. Next, add the onions and give them a quick stirr before adding the leeks. By stirring, make sure that the leeks are covered in butter and then drop the heat to low. Now put the potatoes on top of the leaks, put a lid on the pan and leave it all to steam for about 25 minutes – checking every 5 minutes.
Meanwhile, place another pan on low heat with the milk. Then, add the skinned and boned smoked haddock into the pan and leave it to slowly warm through, until the fish is cooked. Then remove it from the heat.
When the potatoes are cooked, sieve the milk into the mixture – putting the fish aside onto a plate. Stir the mixture together and add the cornflour (that has been mixed with water to make a loose paste) and stir continuously until the soup begins to thicken. Add some salt & pepper to flavour.
Break up the fish into smaller pieces and allow it to heat up in the soup. Finish by adding the cream and a squeeze of lemon juice and leave the soup to warm through – don’t stir it too much and don’t let it boil.
Serve the soup with some chives sprinkled on top and some bread and you’re done! Seo an reasabaidh deiseil!
Airson an agallamh seo, bruidhinn mi chomhla ri mo thidsear Gaidhlig, Shona Cormack. Rugadh i ainn an 1965 ann an Inbhir Nis agus dh’fhas i suas ann an Dun Bheagan air an t-Eilean Sgitheanach.
Dh’inns i dhomh gu romh a choimhearsnach aice gu math faisg nuair a bha i fás agus bha a mhor-chuid den teaghlach aice a fuireach mun cuairt. Bu thoil dhi a bhidh dannsa agus a seinn aig ceilidhean comhla ri na chairdean aice. Chan eil i faireachdainn gu bheil a choimhearsnach cho fhaisg a-nis ge-ta.
Dh’fhas i suas leis a Ghaidhlig agus bha i ghabhal phairt anns a mhod a h-uile bliadhne. Fhathast, bhidh i bruidhinn Gaidhlig comhla ri a theaghlach aice agus a dol dhan mod comhla ri ‘ad.
Dh’inns i dhomh gu bheil i smaoineachadh gu bheil eachdraidh cudromach ris a chultair anns an t-Eilean Sgitheanach. Tha i faireachdainn gum bu choir an eachdraidh ionadail a bhi an teagasg dhan clann anns a choimhearsnachd.
Mar tidsear Gaidhlig, tha i airson s’gum bi na luchd-ionnsaigh aice a faireachdainn mar phairt dhen a chultair aca agus a faicinn de cho cudromach sa tha e. “If they don’t know where they came from, they won’t know where they’re going”