I'm Angie from The Wee Larder blog (www.angiemilne.com) and I love to cook delicious wholefoods for my family!
I am particularly interested in Scottish cooking old and new and love to experiment with seasonal ingredients, creating new recipes using inspiration from the past and present day.
My recipes are all family friendly and tried and tested on my four children.
If you've popped over from Instagram or facebook please comment and say hi ;-)
I'm genuinely passionate about helping people feel motivated and inspired in the kitchen and would love to get to know you all a bit better.
I'm certainly no perfectionist when it comes to cooking and family life but if you need some fresh inspiration in these areas then click subscribe and the little notifications bell and I will see you again soon.
This soup looks delicious! 🤤😋. Adding celery and leeks or spring onions if you have them would be nice too. I have noticed that my Scottish family here in Australia add more ingredients to their Scotch broth like celery, carrot, onion, leeks, garlic, turnip, swede, parsnip, potato, mixed soup mix (not just barley), pumpkin, sometimes either substitute lamb for beef bones and add a smoked bacon bone or add all three, chicken stock, plus a bouquet garni of bay leaf, parsley stalks, sprig of thyme and small piece of rosemary. Served with fresh cut Italian parsley leaves and heaps of black pepper, bread and butter. So amazing 😍 Thanks for your work and recipes
I'm trying to recreate haggis here in the states after tasting it on a great trip to Scotland years ago. This recipe looks so great. My only problem is that I don't have a metal bowl to steam it like you do.Is there a way you can suggest to help me do this step without that?
My grandma made that, with a few differences. She only used milk, no water, and sometimes she would use sausage or what ever she wanted to get used up.
made this tonight after seeing the christmas menu of the horror game - still wakes the deep. weird to find a dinner inspiration but the name got me intrigued :D
I have a pot from Highland Fine Cheeses, it's far too crumbly, not impressed. I do prefer to make things myself and so I am going to have a go. I might add lemon zet to mine to infuse in the milk, make a non savoury version and go from there. I looooove the idea of a wild garlic one, wild garlic is delicious! We have it on Bute apparently, I've not lived here that long to go and get any, health issues n all that, bit late now really so maybe next year. I shall now have a look at more of your videos and see what might tempt me, I'll pop onto Instagram and give you a follow too. Thank you for the recipe ☺
I had Forfar Bridies when visiting relatives in 1985 and thought they were HEAVENLY. Shame on me for not making them. Never have I seen that rolled-out dough anywhere here in the States, though, 😞
So I've always been curious, what does haggis taste like? is it iron like? I know when it comes to eating liver and heart of other farm animals, it tastes like iron.
Looks amazing! Have you tried this with beef liver as well? What are your thoughts on putting in a wee dram or two of whiskey into the mix before steaming it?
I've not actually had a treacle tart before but I thought the filling was golden syrup and breadcrumbs rather than like a custard tart. Are there multiple different types? Both look delicious anyway.
Hello the filling is golden syrup in this recipe 😉. There’s loads of recipes but this is a very simple old one, I hope you get a chance to try it it’s delicious! X
Where is the treacle? My Mum used to make treacle tart with real treacle and not Golden Syrup. It was Golden Brown. She made this and it was a Custard Tart. We used treacle a lot on toast. She was from the Highlands. Never would allow anyone to stir with a knife
You're maybe thinking of black treacle? This recipe is using "light treacle" aka golden syrup. Though I think if you used all black treacle, the colour would be a lot darker than golden brown so maybe your mum was using the traditional golden syrup instead.
@@MisterM2402 It was dark treacle, came in a can with a dead lion on it too, like Golden syrup. One of my favorite desserts with treacle scones as well!
Watching from southeast Connecticut. My grandparents were from Arbroath and Forfar and sailed out of Glasgow in 1909. We have been back and forth to and from Scotland (our family) many times over the years and I still have a cousin in Edinburgh. Love old cookbooks, I have my mother's first that she got when she married in 1946. My mother was 1/2 Italian and 1/2 Norwegian. She was a great cook, and so was my dad. Dad loved to bake as well. I love the pink bowl!
Music straight out of Great Smoky Mountains, 👏. Try a Stew using a red wine from Chile'. The terrior down there adds a vitality to say a good Malbec or Merlot using it in a Beef Stew.
