Scottish Cranachan Dessert

This is a great dessert but you need to start it the day before you plan on serving it because the oats need to soak overnight in the Scotch.  This is the traditional version where you soak the oats in Scotch such as Glenfiddich, which is what I used.

Scottish Cranachan Dessert
Cranachan Scottish Dessert
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Servings
4 servings
Servings
4 servings
Scottish Cranachan Dessert
Cranachan Scottish Dessert
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
Overnight Oats
  1. The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.
Oats and Berries
  1. When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
  2. Now, choose a few choice raspberries to decorate the tops and set them aside.
  3. Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
  4. This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
  5. Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.
Assembly
  1. At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).
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Shepherd's Pie
Shepherd's Pie
SHEPHERD'S PIE
Print Recipe
Servings Prep Time
6 servings 30 min
Cook Time
50 min
Servings Prep Time
6 servings 30 min
Cook Time
50 min
Shepherd's Pie
SHEPHERD'S PIE
Print Recipe
Servings Prep Time
6 servings 30 min
Cook Time
50 min
Servings Prep Time
6 servings 30 min
Cook Time
50 min
Ingredients
Topping
Filling
Servings: servings
Instructions
Topping
  1. Boil potatoes in a medium pot of salted water until cooked and soft.
  2. Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
  3. Preheat oven to 400°F.
Filling
  1. In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
  2. When cooked, set aside on a plate.
  3. Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
  4. Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
  5. Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
  6. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  7. Remove from oven and let it cool 5-10 minutes before serving.
Recipe Notes
NUTRITION INFORMATION

Serving Size: 1/6th of pie

Amount Per Serving:
Calories: 275 calories
Total Fat: 7g
Cholesterol: 45mg
Sodium: 331mg
Carbohydrates: 31g
Fiber: 5g
Sugar: 3g
Protein: 22g

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Scottish Red Lentil Soup

This healthy version of Scottish Red Lentil Soup contains no barley. It is great with a crusty bread or crackers.

Scottish Red Lentil Soup
Scottish Red Lentil Soup
Print Recipe
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Scottish Red Lentil Soup
Scottish Red Lentil Soup
Print Recipe
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Ingredients
Servings: Servings
Instructions
  1. Place the red lentils in a bowl and cover with about an inch of water, set aside;
  2. Put the measured water and or Vegetable stock in a large soup pot, with a teaspoon of salt. Bring to boil (skim any scum off that rises to the top) then let it simmer.
  3. In a medium frying pan, saute the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes on medium heat. Remove from the heat.
  4. Add the red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about 30-45 min or until lentils are tender.
  5. Season soup with salt to taste and freshly ground pepper.
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