As a Scottish woman, I adore my roots when it comes to food. Give me haggis, neeps, and tatties any day of the week! But another big “yes” are delicious, fluffy, tattie scones – or potato scones. They are an essential addition to any Scottish breakfast. Lashing of baked beans, beautiful crispy bacon, and a fried egg on top of a tattie scone. I’m drooling just thinking about it! Since I live in the Netherlands, potato scones do not exist here, I know… it’s shocking! But to my relief, these tasty savoury delights are super simple to make.

Make potato scones in batches, perfect for freezing!

What’s great about this recipe is that you will make 16, perfect for freezing. What I always do when I make a batch is I use about 2 of them (1 for me, 1 for hubby), and freeze the rest. There are two simple ways of doing this. One is by putting a tray into the freezer with the potato scones lined up on top of baking paper (or flour). Once frozen, these can be put into bags and stored for later use. Alternatively, you can place the potato scones onto baking paper and stack them on top of each other. This is my preferred method, mainly because my freezer is super tiny!

The way I stack them for my freezer bags is by simple baking paper, 2 potato scones, baking paper, 2 potato scones, rinse and repeat. I can fill 2 freezer bags this way with a max 8 in one and 6 in the other. And when the time comes to cook them up, you can do this straight from frozen, you don’t need to dethaw them at all! Try these potato scones today and find out for yourself why Scotland love their tattie scones!

As a final note, since I know a lot of people who are vegan or gluten-intolerant would love to try this recipe, you can easily replace the butter for any form of vegan butter, and the flour for gluten-free flour. For vegans, you can also use coconut oil that has been refined. You shouldn’t use other versions because you don’t have “coconut flavoured potato scones”… (although to some people, that might be tasty)! If you try vegan or gluten-free versions, let me know how they turn out!

Equipment I use (And a tip!)

Making these potato scones required very little. All you need is a pot to boil and mash the potatoes, and a pan to cook them. A spatula also helps in mixing the ingredients all together. Using a spatula also helps if you have dough getting stuck to your work surface. For the flour, you should use a sift to make it super fine, however, a whisk can also create the same results. If you have a dough scraper, this also helps separate and scrape the dough. And that’s really it!

Here is a top tip for quickly “mashing” your potatoes. I have seen on several places that they recommend a potato ricer, as this creates more air, resulting in a more fluffy potato scone. I do agree with this, but not everyone has one – including me! So my thought was, why not just push the soft potatoes through the sift? It works just the same way, and when everything is pushed through, you’ll have perfectly airy mashed potatoes, simple!

If you want to try out any of my other savoury recipes, feel free to check them out!

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As a major lover of everything Italian food, this mushroom and cheese spaghetti is out of this world. It is a known fact to many that I am a big lover of Italian. Be it pizza, pasta, lasagne, focaccia… I could go on. I am a massive lover of carbonara, and whenever I go to an Italian restaurant, this is more often than not the choice I make, alongside some garlic bread. Yum! So when I decided to create this dish, I knew I was onto a winner. Not only do I love spaghetti, especially wholegrain, but I LOVE mushrooms. Little precious jewels of the earth. It’s a shame that there are people who really detest taste. Though I am a strong believer that they have not tried good quality mushrooms and those that have been cooked correctly. I am sure this mushroom and cheese spaghetti may change their mind!

Cheese makes this spaghetti delicious

Another aspect of this meal that I adore is the cheesy, gooey sauce. Oh boy… I had some ideas when it came to this sauce. I originally thought that I could get away with just using a little bit of cornstarch with some water and melted cheese but… it didn’t really turn out the way I wanted. So I thought, “why not just make a roux and add cheese”? Which I did, and it worked out super well! As with any roux, this involves using butter, flour, and cold milk. Getting this correct isn’t too hard, but you really need to pay attention. A lumpy roux is an unhappy roux! And once you add the cheese, you’re in for a delicious meal!

Extra additions to the mushroom and cheese spaghetti

While the base of this dish is really tasty with a bit of salt and pepper, adding a few extras is always welcome. For example, with the mushrooms, sauteing some garlic really brings that extra taste sensation in your mouth. With the spaghetti, I added a handful of courgetti which just adds a nice green colour pop (and courgette is really good for you). You can also add some fresh herbs together with the sauce, for example, some parsley or chives add a hint of freshness.

Equipment I use

For my mushroom and cheese spaghetti, I use a frying pan for the mushrooms, a normal size pan for the spaghetti, and a pan for the roux/sauce. When I made this for pictures, I actually made the sauce in my deep dish Le Creuset pan… I wish I didn’t. Cause god, I thought the roux was not going to form without lumps… There was SO much surface to cover! Thankfully it was fine, so if you accidentally use a large pan for the sauce, it won’t be the end of the world. But do like I did not, and use a pan for the sauce, will make your life so much easier. For the recipe, I will add the extras (i.e. the garlic and courgetti) because I honestly think I wouldn’t want to eat this mushroom and cheese spaghetti without it!

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When the weather starts getting colder, there is nothing better than making a delicious bowl of soup. I love making all types of soups, and this tortellini soup is a real winner. Tasty parcels of spinach and cheese (or ham, if you wish) together with fresh vegetables and herbs makes this tortellini soup recipe a real winner. The best thing about this soup is that it is super simple to make and quick to prepare. You also have the option of using either vegetable or chicken stock. Personally, I use veggie stock or hot water with a vegetable stock cube. I find that when I make this tortellini soup with spinach and cheese, the vegetable stock brings the flavours of this out more. But chicken stock works just as well if you want a more meaty flavour. This hearty warmer is one that should not be missed from your autumn or winter menus.

Freezing the tortellini soup

Whenever you make a big batch of soup, it’s always nice to have leftovers. And what better way to store them than freezing them for future use? This tortellini soup can be frozen safely, but on one condition: freeze the soup before adding the tortellini! When freezing any sort of pasta, upon reheating, will turn completely mushy and inedible. Not the best way to eat! So the best way to enjoy this soup for several servings in the future, prepare everything up to the tortellini bit and leave to cool. Add to a freezer-proof container (ideally with an air-tight lid) and put in the freezer. When you want to reheat, take the soup out and leave to dethaw overnight in the fridge. Or if you’re in a rush, you can place the container in a big bowl of boiling water for 10 to 15 minutes or until the soup can be broken into pieces.

Equipment I use

What’s great about making this tortellini soup recipe that you can cook everything in one pot! A good quality knife and chopping board will also make cutting up the herbs and vegetables super simple. When it comes to the type of pot I use, it depends on how much soup I want to make. If I’m just making it for 2 people (i.e. me and the husband unit), I’ll just use my simple smaller pan. But if I’m making this for 4+ people or if I want to have leftovers the next day, I will use my medium-sized soup pan.

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I have very fond memories of my nana packing cheese and onion sandwiches to take with us on outings. Sitting in the park, feeding the squirrels and eating our bread was always a highlight. This cheese and onion sandwich filling is the perfect addition to any picnic! You can even put this into a baked potato. Mmmm…. delicious cheese with scrummy mayonnaise. It’s always a winner. It is also super simple to make and requires very little ingredients. What’s more, this delicious cheese and onion sandwich filling will keep for in the fridge for days!

The fact that this recipe takes mere minutes is fantastic. Personally for myself, I find myself sometimes making this for lunches for both myself and my husband because of how quick it is. Although not often, I want to enjoy laying in bed a little bit longer. And there is nothing better than preparing this filling the night before, quickly slapping up bread and butter and making sandwiches. They are always super filling and really tide myself and my partner over until the end of the day!

Equipment I use

The equipment I use for this cheese and onion sandwich filling? A bowl to mix everything together, a spoon is also helpful to do this. A good quality chopping board and knife will also make quick work of the spring onions and 空即是色2 onion. This recipe is honestly child’s play. Finished within 5 – 10 minutes and will give you a tasty filling for days on end!

If you enjoyed this cheese and onion filling, check out the other savoury recipes in the category, or try out the following treats:

Sausage Rolls

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I have always been a big fan of pasta. I always enjoy creating simple pasta salad recipes and this one is by far my favourite. Originally made by my mother, I have over the past few made little changes here and there to make it my own. I adore how simple it is to make. What’s more, you can make it ahead and use it for 3-5 days! This Honey Mustard Pasta Salad is the perfect quick lunch to take with you to work or for a hearty dinner on a beautiful summers day. This simple honey mustard pasta salad is one you should not miss out on!

Type of pasta

This has been av人摸人人人澡人人超碰妓女 I have changed time and time again. The type of pasta realistically does not matter when it comes to this delicious honey mustard pasta salad. However, I tend to stick with 2 varying styles. My go-to pasta is a tricolour fusilli pasta. Not only does this give the salad a beautiful colour, but it’s also super healthy for you too. The second type of pasta I use is a shell-like pasta. What’s great about this pasta is that the sauce and pieces of the vegetables can get stuck inside, thus leaving you with a delicious surprise. Why not experiement with the type of pasta you use and let me know what your favourite one is! Maybe I’ll discover a new pasta to use for my honey mustard pasta salad!

Equipment I use

The equipment I use for creating this honey mustard pasta salad is minimal. Naturally, I use a good quality pot to cook my pasta in. I also find it handy to use a pasta strainer that can rest on top of the pot while I’m preparing my other ingredients. A chopping board and sharp knife for preparing my vegetables makes the time go quicker. Finally, a large bowl that I can mix everything together. I always enjoy using my big bowl from my Joseph Joseph set for this! Sometimes I will use 2 if I want to make extra for family and friends (and work). As you can see, the equipment I use should already be items you have in your home!

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With the cold fast approaching, what better way to feel comfortable than with a nice big bowl of delicious winter soup. This is the time of year where soup is high on my priority list for lunches and the occasional dinner. Soup recipes for me always need to be hearty and filling, that’s why this Broccoli and Cheese soup is ideal. The combination of Broccoli and Cheese is always a winner! Originally this recipe would use stilton, however, my husband is not a fan. So instead I replaced it with some good quality grated cheese. Worked like a charm! This delicious winter soup is one you should not miss out on!

What is great about this broccoli and cheese soup is the variety of extras you can add. I always make this vegetarian, but you can always add cooked up pieces of bacon, which adds an extra bit of salt to the flavour (which personally I love)! Having a nice piece of crusty bread to dunk into the soup is also always welcome.

Equipment I use

For this recipe, the equipment I use is very simple. A nice big soup pot is ideal for getting the maximum amount of soup, and naturally, a good spoon is great. Of course, when it comes to serving the soup, I will always vouch for an OXO soup spoon due to the good grip it has. For chopping up your ingredients, a chopping board and a good chef knife. I will always go with my Wusthof chef knife, great quality with a beautifully simple cut.

Soup recipes

If you’re wanting to find more soup recipes, give the soup catagory a look! There you will find all sorts of satisfying and delicious heart soups!

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Do you want a recipe that requires little effort? How about some sausage rolls that are to die for? No need to slave away making dough either. All you need is pre-made croissant roll! These come very easily in any supermarket. I came across this recipe online while 草草地址线路①屁屁影院成人 for ideas for small party foods. This recipe takes no time at all and the results are always fantastic! Over time I have adapted it to ensure perfect flavour and crunch.

Whenever it comes to what kind of sausage to use for this, within the Netherlands, using Party Knacks is a must. But if you are in the UK, just any mini chipolata sausage will work perfectly. Another part of this recipe I have adapted over time is the type of mustard to use inside. I find that having a thin layer of mustard within these rolls makes the sausage flavour pop.

Type of mustard

But what type of mustard? Trial and error have brought me to the all-mighty dijon mustard. I used multigrain mustard for a while but found that it overpowered the taste. Instead of eating a sausage roll with a hint of mustard, it was a mustard roll with a hint of sausage. That’s not the idea! I found that dijon mustard gave that delicious mustard taste but not overpower the overall flavour.

Equipment I use

In order to make these delicious and simple sausage rolls, the equipment I use is very simple. A basic baking tray is ideal for putting these bad boys in the oven, and an egg-wash brush is helpful to coat the rolls in a layer of egg to add extra crunch and that irresistible golden brown shine!

Why not add a delicious cake to go along with these little snacks? You’ll have an incredible party going in no time!

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