Recipes

Canny Scot recipes are slightly different from other recipes. Many ingredients have alternatives, and many of the quantities can be changed slightly to suit own taste. This is because we know there will be times when you run out of stuff, or something is on special offer, or you are a veggie or slimmer, etc. so within the recipe, or at the bottom we'll list alternatives, and you can help by contributing your versions too.

Lentil Soup

This is a really old-fashioned soup, actually I make up twice this quantity and freeze it.

Ingredients
1/2 a small swede or 1 or 2 little turnips chopped
2 - 4 potatoes depending on size and how thick you want the soup
2 mugs of dried lentils, any kind will do, but orange look best
2 ham stock cubes or bacon bits, ham shank, lardons, pancetta or anything with a ham flavour (fried or grilled)
1- 2 litres of water
2 onions sliced
6 carrots chopped

Method

1. Wash and rinse the lentils.
2. Add 1 litre of water and the stock cubes or bacon etc. and bring to the boil.
3. Add the lentils and simmer.
4. Add the vegetables and add more water to cover depending on how thick you want the soup, and simmer until the vegetables are soft.
5. You can have the soup like this, or you can blend half or all of it.

If you are feeling flush add a swirl of cream in each bowl just before serving
Add chopped parsley or chopped fresh coriander just before serving.
This soup tastes even better the second day or after freezing.

Pumpkin and coconut soup

This is a really impressive soup to serve to guests. It is good to make it really thick and velvety and serve with chunks of crusty bread. If your kids are carving a pumpkin for Halloween, this is the perfect way to use up the insides. It freezes well too.

Ingredients
1 kg of pumpkin or squash roughly chopped
1 tablespoon of vegetable oil
1 teaspoon of mustard seeds
1 clove of garlic crushed or chopped
1 large onion chopped
1 small red or green chilli finely chopped
1 litre of stock - vegetable, fish or chicken
1 tablespoon of Thai fish stock (optional)
5 tablespoons of coconut cream
salt and pepper

Method

1. Heat the oil in a large pot.
2. Fry the mustard seed until they start to pop.
3. Add the onion, chilli and garlic and stir fry.
4. Add the stock, fish sauce and pumpkin, and bring to the boil.
5. Cover and simmer for about 30 minutes.
6. Blend un till smooth.
7. Return the soup to the pan, add more stock or water if it is too thick, then add the coconut cream and season to taste.

Curried lentil and lime soup

This is a really hearty soup, the amount of curry can be adjusted to taste, as can the stock if you want a thinner or thicker soup. The cheapest natural yoghurt is perfectly OK.

Ingredients
2 tablespoons of hot curry paste
2 onions finely chopped
4 garlic cloves finely chopped
about 8 cm of root ginger finely chopped or grated
2 teaspoons of cumin seeds
400 g of red lentils (other kinds of lentils can be used, but red look best)
3 litres of chicken stock (vegetable stock can be substituted to make this a vegetarian soup)
100 g of sultanas or raisins
grated rind and juice of 2 limes
natural yoghurt
fresh mint
salt and pepper
chapattis, nan bread or any other kind of bread

Method

1. In a large pan cook the curry paste, onion, garlic, ginger and cumin for about 3 minutes.
2. Add the stock and lentils and simmer for 20 minutes.
3. Add the sultanas or raisins and simmer for 10 minutes.
4. Add the lime juice and rind, and season to taste.
5. Serve with warm bread and a dollop of yogurt and a sprinkling of chopped mint.

Mushroom Curry

This can be served as a main course or as an accompaniment to other curries. This is a great dish to make when mushrooms are on special offer.

Ingredients
1 tablespoon of oil
1 tablespoon of curry paste or powder
1 onion chopped
225 g of mushrooms, chopped into bite size pieces if large
175g of fresh, frozen or tinned peas
125 g of natural yogurt
chopped fresh coriander to garnish
Salt and pepper to taste

Method

1. Heat the oil in a pan and add the curry paste and onion and fry until the onion is soft.
2. Add the mushrooms and turn up the heat. Cook until the mushrooms and almost ready to eat.
3. Add the peas, and turn down the heat to a gentle simmer.
4. Add the yogurt.
5. Serve with sprinkled chopped coriander leaves.

Vegetarian chilli

Ingredients
3 tablespoons of oil, olive, sunflower etc.
1 onion copped small
1 clove of garlic crushed
2 large sticks of celery finely chopped
1 sweet pepper, green or red diced
1 chilli finely chopped - choose however hot you want, if you like it really hot you can add two
1 handful of fresh coriander
1 teaspoon of ground cumin
1/4 teaspoon of paprika - smoked is best, Tesco do a nice one
400 g tin of tomatoes chopped inc. the juice
1 bay leaf
1 lemon
425 g can of beans, black, borlotti, kidney, or the equivalent dried beans cooked and ready to eat
bread - pitta, nan, crusty
140 ml sour cream, creme fraiche, natural yoghurt
grated cheese - optional

Method

1. Heat oil in a large pan and add the onion, garlic, celery, pepper, coriander, chilli and fry till soft.
2. Add the cumin, paprika, tomatoes with juice, bay leaf, beans, 3 strips of lemon peel finely chopped, and season to taste.
3. Simmer covered for 30 minutes.
4. Add some water or tomato juice if it is too thick.
5. Serve with the bread. Out the sour cream, coriander, cheese and lemon slices in little bowls and let everyone help themselves.

Even non-veggies like this recipe. I make double the quantity and freeze some, also it will keep in the fridge for a few days. It is also quite good cold and eaten like a dip for picnics, parties and barbeques.