Happy St Andrew’s Day
We just want to wish all our Scottish mummies and families a wonderful St. Andrew’s Day! And what better thing to do than have something tasty to eat with the family. Haggis, neeps & tatties may be tricky, so here’s a couple of ideas for something tasty that will help keep your blood sugar levels low and stabilised.
Smoked salmon, dill & lemon pâté
This recipe makes for a great snack or starter. With smoked salmon and full fat cream cheese, it is perfect for pairing with starchy carbs such as oatcakes or wholegrain ryvita crispbreads…
- 150g smoked salmon trimmings
- 200g tub soft full fat cheese
- 1 tbsp crème fraîche
- juice half a lemon
- small bunch dill or chives, chopped
- Scottish oatcakes to serve
- If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the pâté chunky or blitz some more if you want the pâté smooth and pink.
- Stir the herbs into the pâté and spoon into a large or four smaller bowls and serve with oatcakes as a starter or as a dip. Recipe from bbcgoodfood.com
A traditional creamy smoked haddock soup is a lovely meal on it’s own, or a small bowl can be eaten as a starter to a larger meal. Watch out for double carbing! This recipe contains potatoes and so adding bread or croutons will be increasing the carbohydrates too much to achieve lower blood sugar levels…
Preparation time: 10 minutes
Cooking time: 30 minutes
- 450g of potatoes, peeled and diced roughly into 1cm squares
- 1 tablespoon of summer harvest rapeseed oil
- 1 finely chopped onion
- 450g of undyed smoked haddock, skinned and cooked
- 300ml of boiling water (You can use chicken or vegetable stock if you want and pop in the haddock skin for added flavour. However, don’t use fish stock as it makes it too fishy!)
- 425ml of whole (full fat) milk
- 3 tablespoons of double cream (more if you desire as this will only help your blood sugar levels!)
- Freshly ground black pepper
- Fresh chives
- Gently soften the onion in a heavy based pot
- Add the diced potato and stir for a minute or two
- Season lightly
- Add the milk/stock water to the pot and place the fish on top
- Bring to the boil and simmer for 2 minutes then lift the fish out and set it aside
- Discard any bones and break the fish into chunks. Keep it warm.
- Return the mix to the boil, reduce the heat and simmer for 8-10 minutes to fully cook the potatoes
- Season to taste and serve immediately, garnished with chives. Recipe from Herald Scotland
Pot Roast of Scotch Lamb Meatballs and Caramelized Onions, Parsnips and Curly Kale
This recipe inspired by John Quigley on Scotland.org makes for a lovely warming dish as an alternative to stovies, or haggis, neeps & tatties which may be too carb heavy to tolerate. The parsnips and bread used in the meatballs are the ‘carb’ of this meal. If you don’t like or do not tolerate parsnips well then they can be substituted for potatoes, sweet potatoes, butter beans or butternut squash. Please note, we have removed the flour in this recipe which is used as a thickening agent. Adding some melted butter, chopped celery, butter beans or squash to the dish will help this thicken naturally, or it will need to be simmered for much longer to cook the sauce down and thicken…
- 1 slice of wholemeal or Burgen soya & linseed bread, crusts removed
- 4 tbsp whole (full fat) milk
- 500g minced lamb
- 1 onion, finely chopped
- 6 grindings of black pepper
- 3 large chunky cut parsnips (2cm) or 300g new potatoes
- 2 tbsp sunflower oil
- 2 large onion, finely sliced
- 450ml hot beef stock made with 1 lower salt beef stock cube
- 1 tbsp tomato purée
- 80g curly kale
- Pour the milk into a shallow bowl and add the bread. Leave to soak for about 2/3 minutes. Put lamb mince, soaked bread, diced onion, salt and pepper in food processor and blend till smooth and everything is incorporated (or mix and combine by hand).
- Shape the mixture into balls size of a walnut- add 2 tbsp oil to the casserole pan, and then fry the meatballs in batches until browned all over, remove from pan and keep warm, add sliced onions to same pan and fry over medium heat for 8/10 min till nicely caramelized.
- Slowly add the hot stock and tomato purée, stirring constantly and bring to a boil, add meatballs, parsnips or potatoes, cover and put in oven for 30 min.
- Remove from oven and over low heat stir in kale and simmer for 2/3 min.
- Divide evenly and serve with broccoli. Recipe from Scotland.org
Lemon Almond Shortbread
(Low Carb & Gluten Free)
Who doesn’t love shortbread? Well why not try this lovely low carb and gluten free alternative from that should help keep your blood sugar levels lower. Not your traditional Scottish shortbread, but this should still hit the spot without hitting an over target reading!…
- 6 tbsp butter
- 2 cups almond flour
- ⅓ cup granulated sweetener
- 1 tsp freshly grated lemon zest
- Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
- Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with cling film to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into ½ inch thick biscuits (if they crumble apart your dough isn’t cold enough). Bake in a preheated oven at 180°c on a greased or parchment lined baking tray for 15 minutes, or until firm and golden brown.
- Allow to cool before removing.
- Serve with a big dollop of clotted cream or whipped cream with lemon zest! Recipe from I breathe, I’m hungry
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