Traditional recipes

6 Condiments From Around the World to Cure Your Bad Day

6 Condiments From Around the World to Cure Your Bad Day

Though we may remain loyal to ketchup, there is a world of condiments out there that can be just as amazing

There are plenty of condiments around the world to add a bit of flavor do your day.


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Once you’ve dipped that first French fry into aioli, there is no turning back. This garlicky dip is as addictive as it is delicious. The world wouldn’t be the same without you, aioli.


It’s a different taste for the American palate, but find the right chutney (like mango) and you’ll be smothering everything with it.


Photo Credit: Wikimedia Commons

Talk about getting it while it’s hot; a taste for this spicy sauce heating up around the States.

Hoisin Sauce

Photo Credit: Flickr/kattebelletje
Add hoisin to just about Asian dish, and it instantly becomes that much better. Hoisin works its magic in so many ways, and we’re constantly dazzled by its deliciously transformative powers.


Photo Credit: Shutterstock

The only thing better than salsa dancing with some incredibly hunky partner is salsa dip with some incredibly chunky ingredients and a spicy kick.


Photo Credit: Shutterstock/thinkstock

Fine. Okay. Ketchup it is. A hamburger wouldn’t be the same without ketchup. Life in general wouldn’t be the same without ketchup. We admit it.

Dijon Mustard

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Could Dijon be the best of them all? Think about all the things that are a match made in heaven with Dijon mustard. It has cast some kind of spell on us, and we’re fine with it.

Favourite Sauces and Condiments From Around The World

Whether it's fresh, or pre-made, there are many of us who enjoy a dash, splash or a dollop, and everyone has their favourites. Some stick to one or two, while others are happy to try a bunch of different sauces or condiments for different foods. Some work only in a particular cuisine, but others have no boundaries for their versatility - and it's global.

A couple of interesting and funny outlooks, about sauces and condiments

* The Best Condiments In The World Right Now

* Power Ranking The 10 Best Hot Sauces

* What Your Favorite Hot Sauce Says About You

Any of your favourites missing from the lists? And any great sauce or condiment tips?

". then a soft sock, inside a hiking boot easily to endure the journey back from anywhere inside a suitcase in checked luggage!"

LOL! SWT we travel exactly alike. When hiking in the chaparral we are always careful to shake out our boots in the morning to not be surprised by a snake. When returning from food-touring, we're careful not to shake out our boots to not be surprised by bottled sauce hitting the deck.

A little Cuban joint in a converted convenience store on the outskirts of Orlando had the best mojito sauce I ever tasted. House made. I bought 12 bottles - all they had - to take home. We wrapped 6 up as Christmas presents before I had to wrestle with the question of whether we really, really liked that many folks all that much. Garlic and black bean tamales. A whole rockfish - baked, then deep fried, and served with a green salsa and mojito sauce. Mojito sauce in a "maría sangrienta" for Sunday breakfast with huevos rancheros. Nope, past the first six, there's nobody I particularly like.

". then a soft sock, inside a hiking boot easily to endure the journey back from anywhere inside a suitcase in checked luggage!"

LOL! SWT we travel exactly alike. When hiking in the chaparral we are always careful to shake out our boots in the morning to not be surprised by a snake. When returning from food-touring, we're careful not to skake out our boots to not be surprised by hot sauce hitting the deck.

A little Cuban joint in a converted convenience store on the outskirts of Orlando had the best mojito sauce I ever tasted. House made. I bought 12 bottles - all they had - to take home. We wrapped 6 up as Christmas presents before I had to wrestle with the question of whether we really, really liked that mantly folks all that much. Garlic and black bean tamales. A whole rockfish - baked, then deep fried, and served with a green salsa and mojito sauce. Mojito sauce in a "maría sangrienta" for Sunday breakfast with huevos rancheros. Nope, past the first six, there's nobody I particularly like.

I just discovered Marie Sharp's hot sauce in Belize. Wow. Mind blown.

At home, we go through massive amounts of Sirracha, the jar of hot sauce from Madagascar is almost gone, Colorado's own Roberto's Habanero Salsa is a daily staple.

Homemmade pesto is another love. Recently have been experimenting with a cilantro-jalapeno version. We like spicy, if you haven't noticed :-))))

Asheville, North Carolina is a hotbed for hotsauce. This is ground zero for an excellent food scene and the seat of Western North Carolina Barbeque - NOT to be confused with Eastern North Carolina Barbeque lest you offend one of the two camps and come to a bad end. (Actually they are pretty mellow there, and will just assume you are some sort of non-Carolinian hick and are to be treated like a slow child.)

The 12 Bones Smokehouse probably started the hot sauce stampede in the mountains, but several other small enterprises (including some 12 Bones ex-pats) have taken up the cause (and the South does love it's Causes.)

Last time through, we picked up no less than 12 distinct hot sauce varieties (all neatly offered at the Big Love festival) ranging from fairly traditional tomato/vinegar/pepper to some fairly exotic concoctions.

A peach - ghost pepper sauce is so yummy that I would eat it with a spoon - if the darn thing wouldn't dissolve before getting the sauce to my mouth. Maybe a boro-silicate lab spoon next time. On second thought, maybe best to temper the stuff with something other than buccal tissue.

If you are heading to the mountains to tour the lovely Biltmore Estate, or just want to dine in Southern High Country from down home BBQ to sophisticated fine dining in a city cursed by one fire and brimstone state politician as that "Cesspool of Sin", head on down to Asheville.

Hot Sauce

There are thousands of types of hot sauces from around the world. Their common ingredient? Chili peppers! Unfortunately, many of these sauces are high in sodium.

Here are some other ways to add heat to your food:

  • Use chopped hot peppers, like jalapeno, poblano or chipotle as an ingredient or a topping. Get these tips for cooking with peppers!
  • Try a few dashes of red pepper flakes or cayenne pepper.
  • Make your own! Blend together in a blender:
    • 2 jalapeno peppers with seeds
    • 2 garlic cloves
    • 2 tablespoons vinegar
    • 1 (6 ounce) can low-sodium tomato paste

    Ice Cream Around the World

    While ice cream is an iconic American summer treat, variations of it are enjoyed around the globe. India's kulfi, Italy's gelato and more — here's a rundown of the world's finest frozen delights.

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    The Geography of Frozen Treats

    There is always a moment during the most-sweltering day of the summer when every person wonders if he or she would be better off packing it up and heading to the North Pole. Most people live in a place where it gets brutally hot, even if only for a single day. This is why almost every culture in the world has its own version of ice cream to keep people cool when the temp outside becomes unbearable — and, yes, that does include the people in the Arctic Circle. Even they will break a sweat sometimes.

    Japan: Mochi

    Mochi is a thick, chewy Japanese cake that is believed to be at least 2,000 years old. Made of little more than pounded glutinous rice, it was referred to as "Food for the Gods" and thought to symbolize a long life. The idea of wrapping it around ice cream came in the early 1990s courtesy of Frances Hashimoto, owner of Los Angeles Japanese-American confectionary Mikawaya. She was inspired by a traditional Japanese treat called daifuku (translation: "great luck"), in which a small piece of mochi is flattened, stuffed with a sweet filling, then rolled into a ball. Hashimoto knew the odds of American audiences going gaga over red bean paste weren't good, but what about using chocolate ice cream, fusing daifuku with ice cream sandwiches? It became an immediate hit, and it soon made its way back to Japan, where it's become one of the country's most-popular desserts.

    Turkey: Dondurma

    "Dondurma" is Turkish for "freezing," and you can find this sweet treat in Azerbaijan, parts of Greece and other parts of the Middle East where sweltering heat is more common than not. Sweet and creamy like American ice cream, dondurma has a thicker, almost chewy texture. While certainly a pleasant texture, this is more for function than flavor: By adding salep, the powdered root of a Turkish orchard, and mastic, a thick tree resin, the ice cream melts a bit more slowly, which is very important in 100-plus-degree temperatures.

    Germany: Spaghettieis

    Everyone loves when ice cream finds a way to get even more playful, and Germany might have taken the (frozen) cake. Since the 1960s, German ice cream parlors have been pressing vanilla ice cream through spatzle presses to make long spaghetti-esque "noodles," then topping them with sweet strawberry "sauce" and shaved white chocolate "cheese."

    India: Kulfi

    This staple of the Indian subcontinent is denser than air-filled ice cream, and it's creamier, thanks to condensing the milk and cream through slow cooking. It is commonly flavored with aromatic flavors such as rosewater or tropical fruits like mango. For a bit of crunch, kulfi is often covered with toppings: Roasted pistachios are highly popular, as are crushed vermicelli noodles.

    Italy: Gelato

    Despite what you may think, "gelato" is not simply the Italian word for "ice cream." Gelato is lower in fat, as the bulk of the custard is made from milk, not cream. How does it manage to have that ultra-creamy taste with less fat? Gelato is churned more slowly than ice cream, so it doesn't contain as much air, resulting in an intensely flavored — and incredibly rich — frozen dessert. You can get it in a cup or a cone, but to do as the Romans do, try a scoop on a buttery brioche roll.

    Ecuador: Helado de Paila

    If you're traveling through the high Andes of Columbia or northern Ecuador, you're sure to come across this roadside treat, which you can watch being made. A large round-bottomed brass pan filled with a blend of local fruit, sugar, and water or cream is placed on a bed of crushed ice, then continually spun and stirred until a light frozen concoction appears before your eyes. Popular flavorings are fruits such as taxo, araza and naranjilla.

    Russia: Plombir

    The food of Russia was heavily influenced by classical French cuisine in the 19th century, where plombir has its roots. Unlike the ice cream that is currently popular in France, plombir is heavy on the eggs — like a thick, frozen pastry cream.

    The United Kingdom: Viennetta

    Viennetta was, without question, the king of ice cream cakes in the U.S. in the 1980s and '90s. Then, mysteriously, they disappeared, leaving a chocolate-ribboned hole in our hearts. Made with thin layers of vanilla ice cream interspersed with even thinner layers of crunchy chocolate, this legendary cake is still wildly popular in the U.K., where it can be found in the freezer section of most supermarkets.

    China: Stir-Fried Ice Cream

    Ice cream isn't just a treat in China — it's a show. Unlike the battered and deep-fried ice cream that may be familiar to some Americans, stir-fried ice cream isn't cooked with a hot surface it's cooked by a freezing-cold one. Custard is poured over a metal griddle that is chilled to minus 31 degrees F. Fruit or flavorings are scattered across and rapidly chopped up into the cream, which is folded over again and again until it is finally spread into a thin sheet. Once set, it's shaved into delicate rolls using an ice scraper.

    Philippines: Sorbetes

    Sorbetes is nicknamed "dirty ice cream" because it's commonly sold by street peddlers in the crowded city streets — not because it's filthy. Originally it was made using the milk of a carabao, but today there is also a common variety made with coconut milk. Sorbetes is thickened with cassava flour, also known as tapioca, and served either in wafer cones or on sweet bread.

    Mexico: Chongos

    During the hot weather, a Mexican custard called chongos is transformed into cold and creamy ice cream. Originally made by nuns back in colonial times, chongos begin with a pot of milk and sugar which are curdled with rennet, the enzyme used for cheese making. The soft curd is then sprinkled with canela, cinnamon from Mexico which is widely considered the world’s best.

    3. Middle East

    Baharat means spices in Arabic, and this Middle Eastern spice blend boasts a complex and unique balance of flavors. Baharat is both savory and sweet, with a lingering heat, making it an ideal, all-purpose seasoning for just about any meal — from simple rice, couscous and vegetable recipes to meat, poultry and egg dishes.

    I’ve incorporated baharat into Egypt’s national dish: Koshari. My Egyptian friend, Miriam Malak, grew up on this hearty blend of rice, lentils and macaroni, seasoned with baharat and smothered in a spicy tomato-chile sauce, especially during the Coptic fast. Out of the year’s 365 days, the Copts, or Christians of Egypt, fast over 210 days. The fast involves adhering to a vegan diet and Koshari fits the bill on many levels: It meets the demands of the strict fast while dishing up an invigorating, satisfying meal. Malak says my dish is almost perfect, it’s just missing something called shoreya, or broken pieces of spaghetti noodles. Feel free to add those.

    Recipes: Baharat and Koshari.

    The World's 25 Best Condiments, Ranked

    We all love French fries with ketchup, but French fries with malt vinegar are infinitely better -- and how about French fries with aioli? The world of condiments reaches far beyond ketchup, and even much further than your mustards and relishes. It's a vast and varied terrain of flavor-boosters, from fiery hot sauce to cooling tahini.

    What defines a condiment is simply that it imparts flavor onto another food -- it could be a dip, sauce or in some cases even a spread. It's all kind of subjective, however. We count jam, but we do not count peanut butter, which is definitely more of a spread. We count salsa, but we don't count guacamole, which we think of more as a stand-alone dish. There's a fine and elusive line -- so subjective that even the dictionary won't commit to calling a condiment anything more than just "something that is added to food to give it more flavor." (Emphasis our own.)

    Whatever it is, a condiment isn't eaten by itself, which makes it hard to compare as a stand-alone food. Vinegar on French fries might be better than jam on French fries, but vinegar on toast? We'll take the jam. With no universal food to fit all condiments, we're left to rank condiments on a purely un-scientific scale, based on our guts. The best we can do is consider respective condiments when they truly shine -- hot sauce on a taco, dijon mustard on a sandwich -- and compare how well they do their job. Some, we believe, do a lot better job than others.

    Here are 25 of the world's favorite condiments, in order from worst to best:

    5. Bagoóng

    There are two different types of this fermented condiment from the Philippines: bagoóng alamang, which is made from shrimp or krill, and bagoóng na isda, made from fish (often anchovies or sardines). Bagoóng is traditionally fermented with sea salt inside large clay pots called tapayan. Bagoóng gets its signature deep red color from fermented red yeast rice. Though the ingredients are simple, bagoóng’s complex flavor is derived from the waters where the fish or shrimp are harvested. However, the preparation of bagoóng varies from region to region. For instance, in Visayas, a version called ginamos is sometimes made by crushing the ingredients together in a tub by foot.

    Soups and stews like dinengdeng and pinakbet are seasoned with bagoóng, and it’s also a common dip for tart fruit like unripe green mango and kamias.

    7 Spicy Sweets to Heat Up Your Dessert Game

    Use your spice cabinet to turn traditional desserts into hot stuff.

    Sugar and Spice Make Dessert So Nice

    Salt isn't the only ingredient that can make sweets taste even better. A little bit of heat can also be a surprisingly delicious complement to sugar. Here, your favorite desserts (like ice cream, brownies and cookies) are coming in hot with fiery seasonings.

    Hot Honey Peanut Butter Cookies

    Try a new twist on the classic peanut butter cookie. Spicy honey adds a kick that lingers after your last bite.

    Spicy Mango No-Churn Ice Cream

    This treat is quick, easy and packs a surprising punch. It's reminiscent of the mango-on-a-stick boardwalk snack — but with some heat.

    Mexican Hot Chocolate Brownies

    Cinnamon and cayenne pepper add a healthy dose of spice to these cakey, smoky brownies.

    Spicy Caribbean Pineapple Upside-Down Cake

    We reimagined this classic cake so it has some satisfying (and decorative!) heat. Candied chiles replace the traditional maraschino cherries that would typically top this dessert.

    Ginger-Black Pepper Ice Cream Sandwiches

    Chewy, peppery ginger cookies are perfect anchors for a melty dessert that's chilly and spicy all at the same time.

    Cashew and White Chocolate Brittle with Sichuan Peppercorns

    This beautiful chocolate-covered brittle is crispy, creamy and packs a peppery punch.

    Salt and Pepper Caramels

    One bite you'll ask yourself why you ever ate caramel without salt and pepper. These are chewy, salty, spicy — and totally addictive.

    International Menus

    Cinco de Mayo isn't the only occasion to celebrate the spicy, earthy flavors of Mexico. Spontaneously host a traditional Mexican Fiesta dinner with fiery Corn and Pepper Jack Quesadillas, creamy Avocado Salad, and, of course, delicious Orange Flan.

    A Southeast Asian Feast

    Go all out for your next themed party and treat your guests to the very best cuisine Southeast Asia has to offer. Serve up spicy, updated Asian Beef Buns, a fresh Thai Salad, and heavenly Indonesian Chicken.

    Spanish Tapas Dinner

    Can't make it to Madrid this year? Try our traditional Spanish Tapas Dinner with a simple and delicious Shellfish and Chorizo Paella and spicy, zesty Cocktail Shrimp and Olives. You'll swear that you're dining in one of Spain's finest restaurants.

    Greek Delights

    Greece gave us much more than braided hairstyles and togas the Greeks also created some really great dishes. Sample the best of Greece with our recipes of Greek Delights that includes a tender, succulent Lamb Shish-Kebab, thick and hearty Greek Lemon Soup, and a sweet, fragrant batch of Greek Cinnamon Paximadia (that's Greek for biscuits).

    Throw-It-in-the-Oven French Dinner

    Experiment with the food of la France with our dinner of rich and flavorful Braised Lamb Shanks with Couscous along with leafy, vibrant Braised Endive and a delicious, homemade Berries and Cream Meringues for dessert.

    A Night in Provence

    Someday you'll be able to jet to the French Riviera on a whim. Until then, let your taste buds enjoy a virtual night in beautiful Provence with Wild Mushroom Toast, crunchy Baby Greens with Herbed Croutons, and a traditional, savory Bouillabaisse.

    Jewish-American Favorites

    Even if you don't know the difference between a hora and Hanukkah, you can still enjoy some of the delicious foods of the Jewish community. Dishes like Sweet and Sour Brisket, Bubbe's Potato Latkes with Homemade Applesauce, and a tasty Lemon Ricotta Cheesecake for dessert are a great way to enjoy traditional Jewish foods.

    Craveable Caribbean Dinner

    As someone that loves to cook and eat, you're not ashamed to say that what impressed you most about your family vacation to Jamaica wasn't the sand or the friendly locals it was the incredible food. Re-create your trip with authentic Crispy Coconut and Plantain Shrimp with Tropical Salsa, soft Roasted Sweet Plantains, and tender Jerk Steak Kabobs with Pineapple Salsa.

    Spicy Indian Dinner Party

    Grab a sari and throw on a Bollywood movie while you treat your guests to authentic, homemade Indian cuisine. Everyone will rave about dinner, from the appetizing Curried Cheddar Puffs to the spicy Tandoori Chicken with Grilled Mango Chutney.

    The Flavors of Cuba

    The island of Cuba may be famous for its cigars, but it also gave the world some delicious food. Sample traditional dinner dishes with a refreshing Avocado, Orange and Red Onion Salad, quick, delicious Chicken Tenders Picadillo, and, of course, an authentic mint-inspired mojito.

    Meat-Free Mediterranean Meal

    Enjoy a meat-free Mediterranean dinner with hearty Tomato and Mint Tabbouleh, an authentic Israeli Couscous Salad, and a sweet Honey-Lemon Baklava dessert.

    Better Than Takeout Chinese Feast

    It's kind of a bad sign when your Chinese delivery guy gives you an invitation to his daughter's wedding who knew you were that close? If this is the case, whip up some of your favorite take-out recipes at home, starting with tender and savory Five-Flavor Eggplant, zesty Broccoli and Yellow Pepper Sauté, and delicious Asian Sesame Noodles.

    Vietnamese De-Lites

    Eating healthy shouldn't mean eliminating your favorite ethnic foods. Alter your food routine with our satisfying Vietnamese Noodle Soup, a succulent Vietnamese-Style Shrimp in crisp Lettuce Cups and a few, sweet and healthy Lemon Madeleines.

    Tempting Tex-Mex for Company

    Even if you're not a Texan (and we won't hold that against you), you can still enjoy some of the state's best Tex-Mex cuisine. Our menu is perfect for lunch or dinner and is sure to satisfy you and your guests with refreshing Blood Orange Margaritas, delicious Quesadillas with Flank Steak, Corn, and Peppers, plus an assortment of creamy dips and salsas.

    Reader Interactions

    58 Responses

    Hi Christina! I’m so glad I found your website! We have Scottish ancestors: the Robertson’s, Mackenzie’s, Edward’s, and Lindsay’s. I visited Scotland 4 years ago with my sister and our husbands. We brought back many Scottish kilts, scarfs, and child bagpipes. We’ve decided to hold our own Scottish Highland Games for our children and grandchildren. I’ve been searching the web for some authentic Scottish food to serve and found your site. I look forward to making your recipes. My thoughts for the party are to serve cottage pies in cupcake foil liners, sausage rolls, macaroon bars, and shortbread cookies. Could you please suggest other foods that children would enjoy and that I could make ahead? I have subscribed to your site and look forward to trying your delicious looking recipes. Thanks!

    […] don’t have to travel around the world to taste the distinct flavors of far-off cuisines, and these recipes bring Scottish classics right to your own dinner […]

    When I was growing up in Scotland my Mum used to make tablet. Not the kind with condensed milk. She used butter, milk and sugar. Does anyone have this recipe.

    Hi Fran, this is someone whose recipes I trust. Scottish tablet.

    Fritter rolls – like the tatty equivalent of the slice sausage, stays in yer roll and it’s in batter – For you Americans, here whit a fritter is:

    1. Find a huge tatty
    2. peel said huge tatty
    3 slice it into flat slices about 10mm thick
    4. par boil (my preference) or don’t, I’m no bothered wit you do to be honest
    5. make a thin batter
    6 drop the big tatty slices into batter
    7. fire up yer chip pan
    8. chuck batter covered slices of big tatty into yon chip pan
    9. butter a roll
    10. take bit tatty out the chip pan, salt MALT vinegar, fire in on the roll, skelp some tomato sauce on it
    11 eat it.. turn it sideways, upside doon and back to front, it disnay faw out like chips do..
    12. 40 pence from the chippy – chip roll 60 pence – back in the day – drink with chateau barrs red kola

    When I was at school (I’m now 54) we had these mad wee pure toffee pastry things, short crust ‘cup’ with a mr whippy looking dod of toffee, covered in custard – minted, always wondered where to fet them

    […] have many more English and Scottish recipes if you’d like to peruse them, you can always use the drop down menu on the RECIPES tab at the […]

    Who remembers a recipe for a Jam Rolly Polly cake that looked like a ‘hard Jam Roll” and had a crumbly consistency and a hard outside?? We used to have it for dessert sometimes, with custard?? Recipes please girls and Dennis?

    […] Scottish porridge, rumbledethumps, shortbread and more. You can find some of these recipes on Christina’s Cucina and The Spruce […]

    am looking for your recipe of Scottish Pancakes. I saw it once on your website but can’t find it now. It was also called Scottish Scones.

    Hi Jackie, I’ll email you to get more information as this could be a number of different recipes that I’m thinking of. CC

    Hi I just happened on to your web site I am looking for a recipe for Potato cakes. They made with left over mashed potatoes and ground beef and rolled in oats and fried.
    If can help me I would be so happy.

    Hi Rita, what type of cuisine is this? I don’t believe it’s Scottish as I’ve never heard of anything like it. I have potato and fish cakes and potato scones and boxty, but nothing with the meat and oats. Sorry! :(

    […] CLICK HERE or the photo for more authentic Scottish recipes. […]

    Do you have a recipe for Scottish Snowballs. I have tried a few of the recipes on google but they are more like cookies. I am looking for a recipe that is more like cake? Any help would be appreciated.

    […] You may also enjoy more of my Scottish recipes. […]

    Ann here again. Have you had any luck finding a REAL recipe for fern cakes? Thanks!

    Oh my goodness, I’m so glad you wrote back to me! I was almost positive you’d messaged me on Facebook and for the life of me couldn’t find your message! No wonder it wasn’t there as you’d messaged me here! YES! After weeks and weeks of emails, phone calls and research, I finally got it! I am going to post the recipe here on my site, but it’s not ready yet. I will privately send it to you, though! :)

    I just discovered your site–thank heavens! Do you have a recipe for fern cakes? We’ve gotten them from a Scottish bakery in Michigan and the ONLY place they’ve been found (by two different travelers in Scotland) is a small bakery in Monifieth, where my grandmother was born. The only recipes I find on the Internet begin with a box mix. Heavens forbid!! I can’t find a real recipe anywhere. Thank you.

    I’m now on a mission! You’re correct, Ann, no authentic recipes out there! I will be back in touch as soon as I can. Thanks for the request, love this!




    I thought they were “griddle” scones?

    You didn’t read my post, Niall! :) Read it and you’ll understand.

    […] know that I often post recipes for foods which I miss from Scotland. Well, here’s another one–Scottish Sausage […]

    Hi. strawberry cakes were a favourite growing up. Been told the glaze is made from jelly crystals we cant get the same here in Australia. Do you have a recipe for them.

    Hi Rita, I consulted with my Australian friend who clarified with me that you are talking about Strawberry Tarts ( which you can see, I have a recipe for. However, I buy the glaze (one of the few things I buy as I haven’t been able to make a really good one. Let me see if I can manage to find you a recipe. Will report back here.

    Yes! Sticky Toffee Pudding and Tablet would be my requests….I absolutely loved the food when I visited Scotland a few years back. We stayed in a friend’s home so she shared several recipes with us. These are two I would love to have! Thanks for a great post!

    Hi Kathy! I didn’t include Sticky Toffee Pudding as there’s a discrepancy on where it originated (although, I’m sticking with Scotland)! :) Here is the recipe and it’s a good one!

    I don’t have a tablet recipe as I never liked it, even as a child in Scotland. However, my friend has a recipe on his site, so I’m sure it’s a good one:

    Enjoy and please let me know how they turn out! CC

    Hi Christina,
    The recipes look great , all of them, and I love your pictures, photos and commentary which makes for very interesting reading.
    Scotland is a beautiful country and I am proud to have Scottish ancestry in me although born in Yorkshire, England, now living in Australia.
    Don’t forget Scotch eggs. L
    Keep up the good work.

    Thank you so much, Elaine! Glad you like the recipes and photos, etc.

    Re: Scotch Eggs, they are actually an English creation, can you believe that? That’s why I didn’t include them here. :)

    I have been browsing through your recipes and travels tonight and I am very much enjoying them.

    In your 11 Scottish recipes section I noticed the lack of a traditional Scottish porridge recipe, and the age old question do you like yours salted or sweet? I did see your specialty award winning porridge and it looks amazing.

    Well here is a variation on porridge I thought you could try.
    We love to cruise and almost all the cruise lines serve a breakfast dish called Bircher or Bircher Mueseli and it is made with good old fashioned rolled oats or porridge oats and it is ULTRA SIMPLE.

    Before I got to bed I add two cups of rolled oats to about a pint of milk in an airtight bowl and leave in the fridge to soak overnight.
    In the morning, the oats have softened and become almost creamy and it is simply delicious as is without any sweetner.
    However I almost always add extras, like a grated apple or pear, or dried fruits like sultanas, sometimes almond slivers, honey, plain yogurt, crème fraiche, jam, marmalade or lemon curd. Sometimes I add store bought muesli for crunch. You get the picture, the variations are limitless.

    The basic oats recipe with fresh grated fruit or dried fruits is very healthy and a great filler for dieters, this version tastes exactly like the cruise ship version.

    Hi JACXGranny, sorry I missed both of your comments, but I think it was because I was traveling. I didn’t come back from Scotland until the end of May.

    Yes, I have seen Bircher Muesli a lot. I do actually have a post on my site about traditional porridge and adding salt. I actually only like savory porridge in the morning. Funny that I won a contest with a sweet porridge recipe, but it’s for dessert. So glad you like my recipes and again, sorry for the delay in responding!

    Your Red Lentil and Barley soup recipe is a variation of our traditional Scottish Lentil soup, and there are many different family variations but it is almost always made with a ham stock.
    One cup of red lentils and one cup of yellow split peas, soaked overnight in a big soup pot.
    (don’t substitute other colours of lentils or split peas)
    If possible rinse a couple of times during soak and replace water, also drain off the soaking water before cooking to get rid of the surplus starch otherwise it froths..
    Add a couple of pints of fresh water into the big soup pot,
    Add two ham stock cubes (or ham hocks stock and bone)
    Add seasoning to taste. I like lots of black pepper and no salt, as the ham stock is salty
    Simmer for a couple of hours until soft, mushy and absorbed most of the water.
    Note If soup is thin use less water next time, it is meant to be thick and hearty.
    Also the Soup will thicken on the second day.
    OPTIONS. My daughter is vegetarian so for her I use vegetable stock.
    My mother like a redder coloured soup and she would add quite a few grated or liquidised carrots, she even used left over passata or tomato puree.
    I prefer a knob of butter, and a generous portion of shredded smoked ham, preferably off the ham hock bone, add that just before serving with crusty chunks of bread to dunk or float.
    I usually make double this and freeze.
    Lastly let it thicken or use less water and use it as a lentil dahl especially if made with the veggie stock.

    Sorry I missed this until now, thanks so much for sharing your family recipe! Yes, many similar variations, but all of them are good and nutritious, too! :)

    Many thanks did not just presented 11 Scottish made Scotland engraved in our hearts…Moreover you made our eyes love your Most Elegant ..Aristocratic .. artistic Postings

    Thank you so much, Zouhair!! You are too kind!

    They all look good. I will try the shortbread recipe soon. My fav Scottish dish is Sticky Toffee Pudding. I had it several times in Scotland and I wanted to, but did not, lick the plate! I have made your recipe for Sticky Toffee Pudding and think of Scotland. Enjoy your time there!

    Haha! I understand the licking the plate yearnings, Elizabeth! Let me know how you like the shortbread!

    You had me in stitches at the ELEVEN reference. I loved that video and shared it around, even although the language was a bit, well, OTT but yet so funny. Every time I go into a lift and see eleven on the list of floors, I keep wondering if we had voice technology if we’d be in the same situation?

    Love all your recipes and so glad you’ve shared them, since I’ve missed many of them since I discovered your blog. And you’ll never guess? I have that tea towel too that these girdle scones are on. Great list!

    Haha! Yes, wish they skipped a couple of those words, but still, as you said, soooo funny! Thanks, Jill!

    Ooooh those Scottish Buns! Enjoy your time in Scotland. I can’t wait to see the photos.