Hey everyone! I hope you enjoy this delicious trio of Scottish Wartime recipes. I loved making them and they all tasted lovely! I have tried to keep them as close to the originals as possible with a few changes here and there in the ingredient quantities. If you have any questions drop me a line below. Thanks again to the lovely lady who sent me the beautiful green bowl all the way from the USA! I love it and use it all the time! My husband also noted that the note inside the cookbook that stated "on active service with the Canadian forces" didn't mean the cookbook went over there but they came over here so excuse that error at the start when I was blethering on lol! Looking forward to sharing more Scottish wartime recipes as part of this series in the future. Take Care, God Bless and lots of love, Angie x
Cracking vid hen i'll gie ye a wee tip if yer interested wae the syrup and treacle i use a hot spoon it's easier to get out and comes off the spoon easier and i also put the tins in a pot of simmering water it thins down the syrup/treacle and makes it easier to use keep up yer guid work and thanks.
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!
Watching from Canadian east coast. My family roots are Scottish and I love to see how so many of your recipes have lived on in our family dishes. We may be an ocean apart but I love the connection I feel when watching you cook. Thanks for doing these videos and well done!!! Slàinte from PEI!
hello from south texas. The salmon cakes look delicious. I will try them the next time I have some leftover salmon. being a Texan I will add a serrano or jalapeno pepper
Loss of calcium by picking out the bones. They crush up even more finely than the salmon meat. I can't have any fish now. No more migraines. Who would have thought all my beloved fishes were doing me in??!! But I can adapt this and use tinned chicken to make patties. Looking forward to it
Lovely recipes. Thank you for sharing! Do you (or does anyone) have a suggestion for replacing the egg, particularly for the fishcakes? My husband is unfortunately allergic to egg and I would like to make the salmon fishcakes this Friday. Thank you.
Hello. Do you have a video on how you made your own marmalade? Is golden syurp difficult to make? I don't want to be s bother. Where I live the market doesn't stock those items. Be well, thanks.
I’ve never made fish cakes with salmon before-I’ll try that. My mom made canned tuna cakes. I do have Scottish style oatmeal-do you grind it first? Thank you, Angie. God bless you and your family!
