member blog: oliviascotland
oliviascotland
From
Scotland
Member since
6th Apr 2005
About
I'm a stay-at-home mother, looking after my husband and three girls. I spend a lot of time in the kitchen as two of my daughters and my husband have food allergies and intolerances. As most of my cooking is both gluten and dairy free, I am trying to put together a book of my best recipes and find a publisher! I also study interior design through distance learning, and am a keen amateur photographer.
oliviascotland's blog posts
Mince'n'Tatties
Thu 26 Feb 2009GENERAL BLOG
Everyone in Scotland has their own version of this, but this is the one I've done for years. It's neither pretty, nor elegant, but good, filling comfort food:
Put a teaspoon of oil in the bottom of a large, heavy-based pan, then add one or two chopped onions, some chopped carrots, I like to add a chopped courgette and a shredded leek, but a swede or some turnip are good too, soften slightly, then add about 500 - 800g mince (depending on how many people you wish to feed). Cook for about 5 minutes on a high heat, stirring constantly, then cover with beef or vegetable stock, and simmer for about 30 mins. Add your peeled and quartered potatoes, and cook until the potatoes are falling apart either in the oven or on the hob. Skim off the fat, season to taste, and serve with vegetables of your choice.
As far as I know, this dish originated in Glasgow as a way of using up the otherwise inedible bits of meat that the butchers virtually gave away - so long, slow cooking is the key for a full, rich flavour. Oh, and don't use the most expensive mince - it'll be far nicer with the not so pretty bits 
Better late than never - Gluten Free Pancakes
Thu 26 Feb 2009GENERAL BLOG
Had a rather belated Shrove Tuesday today, and made a stack of gluten free pancakes for pudding. Made with 4oz of rice flour, half a pint of milk, and egg, a pinch of salt, and a tablespoon of sunflower oil, whisked well and left to stand for 45 minutes (it's really important with the gluten-free ones to let them stand for extra time), then fried in a hot pan brushed with oil - they all disappeared in double-quick time 
Gluten Free Chicken Nuggets
Tue 24 Feb 2009GENERAL BLOG
Made these for supper last night (served with peas and mashed potatoes), and they really worked. In fact, I think they're nicer than regular ones. I use a fantastic crumb mix from an Australian company called Orgran who specialise in gluten free bits and pieces, which I mix with tarragon, salt and pepper, then shallow fry in a couple of teaspoons (or less, depending on quantity of nuggets) of sunflower oil.
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Gluten Free Pasta and sauce
Tue 24 Feb 2009GENERAL BLOG
Dove's Organic have brought out a new brown rice pasta (penne only so far), which we all had for lunch yesterday, topped with a light tomato sauce - really tasty, and well worth buying again.
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