Welcome to the Celtnet Scottish Recipes Home Page

Welcome to Celtnet's Scottish Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Scottish recipes added to this site.

These recipes, for the most part, originate in Scotland. Otherwise they are modern recipes incorporating traditional Scottish ingredients.

As a predominantly agrarian tenant economy much of the traditional cooking of Scotland reflects this heritage. Traditional food tends to be simple, utilizing readily-available ingredients and those cuts of meat that were not readily saleable. Of late, however, many chefs have begun re-examining and re-interpreting these dishes. Novel dishes, incorporating local ingredients but using international techniques have also begun to appear on the culinary scene and though the overall list of dishes is biased towards the traditional some of these later dishes are also presented here. Enjoy...

The alphabetical list of Scottish recipes follow (limited to 100 recipes per page). There are 136 recipes in total:


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Aberdeen Butteries
     Origin: Scottish
Cock-a-Leekie Soup
     Origin: Scottish
Highland Toffee
     Origin: Scottish
Abernathy Biscuits
     Origin: Scottish
Cranachan
     Origin: Scottish
Highlander Soup
     Origin: Scottish
Almond and Orange Cake
     Origin: Scottish
Crofter Broth
     Origin: Scottish
Honey and Lemon Chicken
     Origin: Scottish
Arbroath Smokies
     Origin: Scottish
Cullen Skink
     Origin: Scottish
Honey and Whisky Cake
     Origin: Scottish
Arbroath Toasties
     Origin: Scottish
Currant Shortbread
     Origin: Scottish
Honey Creams
     Origin: Scottish
Arran Potato Salad
     Origin: Scottish
Dornoch Dreams
     Origin: Scottish
Honey Sauce
     Origin: Scottish
Athole Brose
     Origin: Scottish
Drambuie Cranachan
     Origin: Scottish
Howtowdie
     Origin: Scottish
Auld Alliance
     Origin: Scottish
Drop Scones
     Origin: Scottish
Huntsman's Pie
     Origin: Scottish
Bacon Clapshot
     Origin: Scottish
Drumlanrig Pudding
     Origin: Scottish
Inverness Ginger Nuts
     Origin: Scottish
Baked Brown Trout
     Origin: Scottish
Drunken Rhubarb Crumble
     Origin: Scottish
Islay Loaf
     Origin: Scottish
Baked Cod and Egg Sauce
     Origin: Scottish
Dundee Biscuits
     Origin: Scottish
Kail Brose
     Origin: Scottish
Baked Salmon with Tarragon
     Origin: Scottish
Dundee Cake
     Origin: Scottish
Marmalade Cake
     Origin: Scottish
Bannock
     Origin: Scottish
Dundee Lamb Chops
     Origin: Scottish
Marzipan Dates
     Origin: Scottish
Barley Kail
     Origin: Scottish
Dunesslin Pudding
     Origin: Scottish
Mealie Pudding
     Origin: Scottish
Barley Pudding
     Origin: Scottish
Dunfillan Pudding
     Origin: Scottish
Mussel and Bacon Soup
     Origin: Scottish
Bawd Bree
     Origin: Scottish
Ecclefechan Butter Tart
     Origin: Scottish
Oat Scones
     Origin: Scottish
Beef in Claret
     Origin: Scottish
Edinburgh Fog
     Origin: Scottish
Oatmeal Cakes
     Origin: Scottish
Black Bun
     Origin: Scottish
Edinburgh Rock
     Origin: Scottish
Oatmeal Cakes
     Origin: Scottish
Black Cap Pudding
     Origin: Scottish
Fife Broth
     Origin: Scottish
Oatmeal Gingerbread
     Origin: Scottish
Burrebrede
     Origin: Scottish
Finnian Haddie
     Origin: Scottish
Oatmeal Posset
     Origin: Scottish
Butterscotch Apple Pie
     Origin: Scottish
Fish Sausages
     Origin: Scottish
Orange Custard
     Origin: Scottish
Caledonian Cream
     Origin: Scottish
Floating Island
     Origin: Scottish
Orkney Clapshot
     Origin: Scottish
Castle Cakes
     Origin: Scottish
Forfar Bridies
     Origin: Scottish
Paradise Cake
     Origin: Scottish
Castle Fingers
     Origin: Scottish
Free Kirk Pudding
     Origin: Scottish
Partan Bree
     Origin: Scottish
Chicken Bonnie Prince Charlie
     Origin: Scottish
Gigha Bread
     Origin: Scottish
Prince Charlie's Pancakes
     Origin: Scottish
Chicken in the Heather
     Origin: Scottish
Glessie
     Origin: Scottish
Ratafia Biscuits
     Origin: Scottish
Chocolate Pudding with Whisky Sauce
     Origin: Scottish
Grilled Salmon Balmoral
     Origin: Scottish
Roast Grouse
     Origin: Scottish
Chocolate Whisky Gateaux
     Origin: Scottish
Haggis
     Origin: Scottish
Rothesay Pudding
     Origin: Scottish
Chocolate, Orange and Whisky Mousse
     Origin: Scottish
Hairst Bree
(Harvest Broth)
     Origin: Scottish
Rumbledthumps
     Origin: Scottish
Christmas Bannock
     Origin: Scottish
Ham and Haddie Pie
     Origin: Scottish
Samphire with Girolles
     Origin: Scottish
Cladach Pies
     Origin: Scottish
Hebridean Dulse Broth
     Origin: Scottish
Scones
     Origin: Scottish
Clapshot
     Origin: Scottish
Helensburgh Toffee
     Origin: Scottish
Scotch Broth
     Origin: Scottish
Clapshot II
     Origin: Scottish
Herring in Oatmeal
     Origin: Scottish
Cloutie Dumpling
     Origin: Scottish
Herring Soup
     Origin: Scottish

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You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.


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