The Burns Night celebration was big in my house growing up.
This blog contains some traditions and yummy recipes so you can join in with the Scottish Traditions.
Burns Night is annually celebrated in Scotland on or around January 25th.
It’s a big question; what is the biggest night in Scotland, New Years Eve or Burns Night?
What would you say? I guess it depends on your background.
My father was a Scot. He would tell us stories about the famous poet Robbie Burns as my mother prepared Cullen Stink (a smoked fish soup, traditionally a starter) and Haggis, Neeps and Tatties and many more delights for their guests as they would come and celebrate with a special Burn’s Night supper.
As a Scot, my dear dad was very passionate about his heritage and Robbie Burns. I bought him The Complete Works of Burns for his Birthday days before I left home to start my nursing studies in London.
I remember Dad practicing the important role of “addressing the haggis” as sister and I used to giggle but I’d do anything to hear him getting prepared for this famous Scottish tradition again.
Burns Night commemorates the life of the bard (poet) Robert Burns,
who was born on January 25, 1759.
Stunning table floral displays featuring the Scottish flower. Credit Pinterest.
So what is a Burn’s Night Celebration?
Burns Night has been celebrated in Scotland for over 200 years. Originally started by friends of Robert Burns as a supper with recitals of his much-loved work to commemorate the 5th anniversary of this death.
Today, the celebration is held on or around his birthday on 25th January but the sentiment is the still the same; an evening of Caledonian food and drink, friendship, good natured banter and a chance to celebrate the nation’s favourite Bard.
So long as the emphasis of the evening is excellent company, food and a dram or three of a good single malt then the great man himself would surely approve, as did my dear Dad!
Burns Night Supper Invitation.
So if you are going out or having a Burns Night celebration at home, here’s what you need to know to ensure you get it right on the night!
The menu, just like the traditional ceremony, has not changed much either over the years. However, with Scottish descendants scattered all over the world the supper now often incorporates elements of the local cuisine and regional flavours too. Seasonal variations and contemporary twists on the menu are fine.
Menu
Starter: Cullen Skink – a traditional Scottish soup with a rich, creamy flavour.
Main Course: Haggis, Needs and Tatties
Desert: Cranachan
And of course, all washed down with a fine wee dram – that’s whisky to you and me! It was quite the occasion.
My late fathers favourite Whisky – Talisker
Cullen Skink
A classic Scottish recipe, Cullen Skink is an easy traditional Scottish soup with a rich, creamy flavour.
Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf and finely chopped parsley stalks (save the leaves for later on). Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.
In a large pan gently soften the onion in the butter for a few minutes. Add the warmed milk to the onions and add the mashed potato. Cook gently.
Flake the haddock into bite size chunks making sure you remove all bones and any skin. Add to the soup along with the parsley and cook for a further 5 minutes. Season as required, though it’s worth remembering that the smoked fish adds a lot of salt to the dish.
This short but important poem is usually read before the main meal and the piping in of the haggis.
The Selkirk Grace
“Some hae meat and canna eat,
And some wad eat that want it,
“But we hae meat and we can eat,
And sae the Lord be thankit.”
Haggis, Neeps & Tatties
Serves 6. Cooks in 55 Minutes. Difficulty super easy!
400 g turnips or swedes, peeled and quartered 450 g potatoes, peeled and quartered 100 g unsalted butter 8 spring onions, roughly chopped 30 ml double cream (switch to coconut milk if you are wishing to stay cleaner)
Method
Cook the haggis in a large pan of boiling water according to your butcher’s instructions.
Peel and quarter the potatoes and turnips or swedes.
Place the haggis in a large pan of boiling water and cook according to the packet instructions.
Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.
Cranachan
Mary Berry’s classic Scottish Cranachan is super easy to whip up, but she does stress, “Hold back some of the crunchy oats and raspberries for a pretty topping, but don’t hold back on the whisky!”
Preparation time:less than 30 mins
Cooking time: less than 10 mins. Makes 8
Ingredients
knob of butter
100g/3½oz light muscovado sugar
100g/3½oz jumbo oats
250g/9oz mascarpone
300ml/½ pint double cream
75ml/2½fl oz whisky
450g/1lb raspberries
Method
Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.
Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.
Spoon into glasses and top with the remaining raspberries and crunchy oats.
Welcome back to the Blog. In this edit, I’m sharing with you 5 reasons it’s vital to have a healthy breakfast which will help you maintain a happy and healthy lifestyle. I’ll be sharing my top tips and recipes so grab a cuppa and get comfy!
First things first..
What is your breakfast routine ..?
Do you wake up too bleary eyed in the morning to think about having a healthy breakfast? Or even an easy breakfast?
With lockdown here in the UK beginning to ease and the children heading back to school tomorrow, I wonder how you are feeling…?
I know for my two, a positive has certainly been enjoying a little more snooze in the mornings and wearing comfy clothes for the school day. It’ll be a little strange I’m sure putting a tie on again! I think it might be a little hectic but I have a plan!
“Breakfast like a king, lunch like a prince, and dine like a pauper!”
Old Proverb
The truth is however that most people don’t eat a substantial breakfast, or even have breakfast at all, never mind eating “like a king!”
Breakfast literally means “breaking the fast,” and it helps us to ‘restock’ or ‘refuel’ our energy stores, which have been depleting during the overnight fast, giving us energy for the day’s activities.
We live in a very hectic world today where many are focused on building a successful career, raising a happy family and often place our health on the backburner, thinking that we can exercise and eat right later on, when the “to do” list is done.
Add a global pandemic in, job stress and everything that has happened in the last year, it’s easy to procrastinate, waiting until you’re successful or have time to spare, opting instead for quick, unhealthy meals because you have no time to prepare well-balanced meals.
Does this sound familiar?
You might’ve heard the saying:
“If you don’t make time for your health, you must make time for illness.”
Making small changes to your health, drinking more water, less caffeine, adding more greens can make a huge difference to not only your long term health but how you feel..
I promise I’m not teaching you to suck eggs here, pardon the pun, but you know when you’re stuck in a rut, sometimes fresh ideas or even reminders of what you used to love, I hope, are a little helpful.
We’re told to eat when we are hungry, however this may not be when you first wake up or at traditional “breakfast” time! That’s totally OK, planning in advance a few things you might fancy so if eggs are your ” go to” breakfast – you have some ready to go!
So, what should a healthy breakfast consist of?
In an ideal world, for optimal health, you are aiming for a breakfast of eggs, meat or fish… I know it sounds crazy but it’ll fill you up more than toast ands cereals any day..
When most people think of breakfast, a small handful of choices (often the same day after day) come to mind, but it really doesn’t have to be boring at all. Mix it up!
There are heaps of easy breakfast ideas that don’t take up half your morning preparing them, but it’s really important that you have something nutritious, for a number of reasons…
5 REASONS IT’S VITAL TO HAVE A HEALTHY BREAKFAST…
To kick start your metabolism – speeding it up, and therefore burning calories rather than storing them.
It boosts our nutrient intake – breakfast eaters have a lower fat intake, a higher fibre intake, and significantly higher intakes of vitamins and minerals, especially calcium, iron and magnesium.
A healthy breakfast helps prevent binge eating – hunger will be better regulated and therefore less calories are consumed from unhealthy foods.
It improves our memory and concentration – people who eat a healthy breakfast concentrate better, are more efficient and have improved mood, in comparison to those who skip breakfast.
Weight maintenance – those who eat breakfast are more likely to maintain a healthy weight.
I know some of you have been struggling to come up with meal ideas especially for breakfast and lunch, so I thought I would give you a few ideas. I’ve shared some healthy lunch “on the go” ideas on a previous blog here.
Scrambled eggs and Smoked Salmon – I know it sounds extravagant, especially regarding your time, but scrambled eggs take seconds to make and the salmon is ready to go! (For omelette and scrambled egg recipes – use 3 or 4 eggs!)
Banana and berry Pancakes Ingredients: 1tbsp coconut oil 1 handful of fresh (or frozen berries) I love raspberries on their own but anything will do 1 tsp cinnamon ¼ cup ground almonds ½ banana 1 egg Natural yogurt
Method Melt the coconut oil on a low heat in a flat pan. Beat your egg together with the ground almonds and banana.
Add the a spoonful of egg mixture to the pan in and allow to set, flipping once. They will look a little like scotch pancakes.
Once cooked, serve with berries, natural yogurt and a dash of cinnamon – (great to settle any cravings) Be ready to make plenty more!
Omelettes – so many variations: mushroom, cheese and tomato, tomato and feta cheese – the list is endless! Quick to make and super filling and delicious.
Mashed Avocado with poached eggs on rye bread or sour dough. Simply delicious. Add chilli flakes and freshly ground black pepper for extra zing!
Reasons not to love mashed avocado and poached eggs on sour dough?
Smoothies and juices – so super easy and quick to make and they can be prepared in advance and drunk on the move! Chop the vegetables and fruit in advance and store in there fridge or freezer.
Green smoothies are a massive shortcut to excellent health & vitality. This is why I’ve written my latest book: Green Smoothie Lifestyle; my favourite collection of green smoothies. It’s a simple to use, together with a shopping list – it’s design to take away overwhelm, rather than adding to it, should you need inspiration with recipes!
Green Smoothie Lifestyle
Poached eggs with undyed, smoked haddock (bake the smoked haddock in advance or pop in the oven in tin foil whilst you shower, by the time you’re done, so will your fish!
Healthy Full English! – poached eggs, grilled tomatoes, grilled mushrooms, grilled fish (same idea as above, bake or grill the ingredients whilst you’re in the shower and poach the eggs when you’re ready..
Kedgeree (serves 2)
Ingredients
large portions or 3 smaller ones!) 450g /1lb smoked haddock fillets 3 hard boiled eggs.
75ml rice milk
2tbsp fr. Parsley 150g/5oz (raw) brown rice
2oz butter
Place fish in a large frying pan, cover with water and allow to simmer for 10-12 minutes until fish is tender. Meanwhile cooked the rice in a separate saucepan.
Drain fish, remove and discard skin and bones. Flake the flesh. Chop 2 eggs. Reserve the third to garnish. Mix together the fish, rice, chopped eggs, parsley and rice milk in a large saucepan. Cook, stirring, until heated through. Serve garnished with parsley and slices of egg.
Fruit Kebabs
A combination of anything mango, peaches, apples,”grapes, pears, strawberries, banana, literally any fruit, preferably in season. Cut up into squares and feed onto kebab sticks. Prepare the night before and keep in a container in the fridge for breakfast, mid afternoon snack or anytime!
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
A.A. Milne
Imagine having breakfast here in the warm Australian sunshine! Threebirdsrenovations
I love the renovations Threebirdrenovations, three best friends based in Australia, who are focused on inspiring and empowering women, anywhere in the world, to turn THEIR renovating dreams into REALITY. I’m hooked! I’m sure breakfast here would be a dream, don’t you think?!
I’m hoping these recipes and ideas to inspire you at breakfast time this week and beyond! Let me know which is your favourite breakfast.
As always, I love to hear your thoughts and comments, I promise I read everyone.
Have a wonderful Sunday. Hope your week ahead is happy and healthy,
Hi, I'm Claire
I’m the creator of Woman on a Mission, a lifestyle space dedicated to helping women bring more calm, confidence and balance into everyday life. Born from my own journey to slow down and live with greater intention, it offers inspiration around wellbeing, organisation, home and mindset, one meaningful mission at a time
Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf and finely chopped parsley stalks (save the leaves for later on). Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.
