Bookmarked Recipes #28

Bookmarked Recipes: a monthly event to encourage food bloggers to revisit the recipes they've bookmarked from magazines, newspapers, cookbooks. websites and blogs, to try them out and post about them.

Read on to see all the entries. If you recreate any bookmarked recipes in October 2013, you can join in by adding them to the linky at the end of this post for the next roundup.

Bookmarked Recipes #28
The September Roundup   

Recipe #1

Chef: Janet

Recipe bookmarked from:

Recipe #2

Chef: Jane

Recipe bookmarked from: Family Circle or Living magazine (somewhere between 1975 and 1990)

Recipe #3

Chef: Elizabeth

Recipe bookmarked from: Angela Hartnett on the BBC Good Food website

Recipe #4

Chef: Johanna

Recipe bookmarked from: The Crabby Crafter

Recipe #5

Chef: Anne

Recipe bookmarked from: Tesco magazine

Recipe #6

Chef: Jacqueline

Recipe bookmarked from: Mex Grocer

Recipe #7

Chef: Janet

Recipe bookmarked from: Vegan Lisa

Recipe #8

Chef: Choclette

Recipe bookmarked from: Ren Behan

Recipe #9

Chef: Ros

Recipe bookmarked from: Clandestine Cake Club Cookbook

Recipe #10

Chef: Janet

Recipe bookmarked from: She's a Fit Chick

Another varied and fabulous roundup.

Thank you once more to all the bloggers who submitted their recipes. Do take the time to visit the different blogs.

October's Bookmarked Recipes is open for business.

If you would to add a post, just go to the linky at the bottom of this post.

  • Please remember that bookmarked recipes must be suitable for vegetarians, in line with this blog. 
  • Please link to this post and state where you bookmarked your recipe from. 
  • Three entries only per blog. 
  • You can find the guidelines, current challenge and past roundups here
  • Bookmarked Recipes September will be open until Saturday 26 October 2013. 

For all the latest foodie challenges and giveaways, head over to The Food Blog Diary.

The diary is updated throughout the month, so do be sure to check regularly.


No Croutons Required - October 2013

It's time for another round of No Croutons Required.

This month, I would like you to make a smooth blended soup. It can be a hot soup or a chilled soup and the ingredients are up to you.

I look forward to seeing all your entries.

Remember it must be suitable for vegetarians.

Add your entry to the linky at the bottom of the post by the 20th of October 2013. There will then be an open vote to decide the winner, who will win a badge for their blog.

Soup season is here!!

Thanks to my good friend Lisa for hosting last month's NCR. The theme was mushrooms and the winning entry came from another good friend of mine, Shaheen from Allotment 2 Kitchen. Shaheen won with this rather fabulous Chestnut Mushroom and Barley Broth.

Congratulations Shaheen!


New in My Kitchen #9

Here are the newest discoveries in my kitchen.

I might like or hate a product, but I will be honest about it.

Have you made any great new discoveries?

1. Baileys Chocolat Luxe

Baileys have a new addition to their range. This one has to be the best yet. Baileys combined with Belgian chocolate. It's so chocolatey. It's like drinking melted chocolate with a kick. I'm really enjoying this one over ice and not just for Christmas either. This is one to have on standby!

£17 for 50cl
Score 10/10

2. Joosy Berries

I found these in Tesco. A new jelly sweetie that's suitable for veggies and you know how much I love jelly sweeties! This one has a great chewy texture, but the flavour could be better. I am not to be put off though, I notice from their website that they have another two types in the range, so I am willing to be won over. The other two are fizzleberries and sourberries. Cross your fingers for me!

RRP £1.35 for a 160g bag (on sale in Tesco for 67p)
Score 6/10

3. BoostApak

Cooper has had a trunki case since he was really wee and it's been great on trips abroad. Trunki's new product is a backpack that converts into a booster seat. It's light enough for Cooper to carry, but sturdy enough as a car booster seat. 

We have also been taking it with us when we go out for meals. If you have a toddler, you will know that they don't want to sit in the baby high seat any more, but if they sit at the table, they are so low and the table comes up to their chin, so this is really practical.

RRP £44.99 (I have seen it for £35)

Score 9/10 

4. Agora Extra Virgin Olive Oil

This is gorgeous stuff. It's rich and peppery with an almost grassy flavour.

Too good to be wasted on cooking, this Greek olive oil is at it's best teamed with balsamic vinegar and dunky bread or in a lovely fresh salad dressing.

Treat yourself to some!

RRP 7 euro (£5.80) per tin for orders of 3 - 12 tins
Score 9/10

5. Fruit Factory Fruit Stars

I bought these for Cooper. They are little stars made from fruit concentrate. In actual fact they are lovely little jelly sweeties and Cooper has to fight me for them. Graham likes them too, so poor wee Cooper has no chance! They come in a pack of 5. Look out for them in Home Bargains and other bargain stores where you can pick them up for about 99p.

RRP £1.99 for pack of 5
Score 10/10

6.  Tunnocks gift range from Tesco

Tesco have teamed up with Scottish favourite Tunnocks to create this new gift range.

There are teatowels, mugs, coasters, travel mugs, jute shoppers, aprons and a yard of Tunnocks caramel wafers all with the iconic logo.

Tunnock's teacakes, caramel wafers, caramel logs and snowballs, mmmmmmmmm!

Jute Shopper £4
Ceramic Travel Mugs £5
Teatowels £4

Score 9/10

7. New Veggie Range at M&S

Marks and Spencer have a new veggie range, which is always good news, especially for those Saturday nights when I am gubbed after a log day at work.

The new range includes Vegetarian Roasted Root Vegetable Cobbler, which I haven't tried yet, Vegetarian Paneer and Cauliflower Korma with Pilau Rice, which I quite enjoyed, although it wouldn't be my first choice from the range. Then there is the Vegetarian Vegetable Tagine with Cous Cous and Vegetarian Macaroni Cheese with Leeks. I prefer their plain macaroni, but that is just a personal preference. The highlight for me was the Moroccan Tagine, which was gorgeous and will be making an apperance in my kitchen regularly. Roasted butternut squash, red onion and chickpeas, in a warmly spiced tagine sauce, with garlic and coriander cous cous. Mmmmmmmmm!

Vegetarian Roasted Root Vegetable Cobbler 
RRP £3.99 for 300g
Score: haven't tried, but looks good

Vegetarian Paneer and Cauliflower Korma with Pilau Rice
RRP £3.29 for 400g
Score: 8/10 

Vegetarian Macaroni Cheese with Leeks
RRP £2.99 for 400g
Score 7/10 

Vegetarian Vegetable Tagine with Cous Cous
RRP £3.49 for 400g
Score 10/10 

Just a wee side note. M&S have a recipe for what looks like the same Tagine and Couscous dish. I'll be giving it a go. 


What's new in your kitchen?

Disclosure: I was sent products to review by Baileys, Trunki, Agora, M&S and Tesco. I was not expected to write a positive review and any opinions expressed are my own.


Whizz Bang Pizza Sauce

Late night at work, home late, everyone tired.

Pizza bases pulled out of the freezer the night before.

No pizza sauce left in the freezer, damn and blast!

Quick sauce needed!

This is a job for Super-Blender (vitamix)!

Throw everything in.




Pizza in a flash.

Happy tummies.

Off to bed!


print recipe

Blender Pizza Sauce
A slurpilicious pizza sauce with a bit of a kick made in seconds in a blender. Use what you need and freeze the rest. Then just pop it in the fridge the night before you need it. Bish, Bash, Bosh!
  • 400g tin chopped tomatoes
  • 2-3 garlic cloves
  • 2 tbsp olive oil
  • 3 tbsp tomato puree
  • 1 tsp balsamic vinegar
  • ½ -1 tsp chilli powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sugar
  • a good grinding of salt and black pepper
1. Gather your ingredients.2. Whizz in a blender until smooth.3. Spoon onto your pizza bases.4. Add toppings.5. Bake.6. Enjoy!
Total time:
Yield: 1 large batch

Something to spread the sauce on:

Deep Pan Pizza Base
Perfect Pizza Dough
Wholemeal and Onion Pizza Dough

Quick Pizza Bases

  1. Naan bread
  2. Pitta Bread
  3. Flour Tortillas
  4. Baguette
  5. Toasted Rolls
  6. English Muffins
  7. Crumpets


Scottish Tattie, Neep and Carrot Soup

Scottish Tattie, Neep and Carrot Soup in a white bowl served with crusty bread

Autumn is approaching and it's cooling down here in Scotland. I've held off putting the heating on as long as I possibly could, but now I admit defeat and I'm putting it on for a wee while at the coldest points of the day and making some Scottish tattie, neep and carrot soup.

Last week we were away on a family holiday, first to log cabins in Comrie, in the Southern Highlands of Scotland, then on to a new hotel on the west coast of Scotland, right on the beach.

We had a great week and the weather was glorious. We had 20 degrees temperatures, but now it has dipped to 14 degrees and you can really feel the difference.

Here are a few of our holiday snaps, first from our log cabin in Comrie:

Riverside Log Cabins, Comrie

These log cabins are right in the woods beside a stream. They are basic but clean and have everything you could need. The kitchens are very well stocked and it's a good area for walks.

Riverside Log Cabins, Comrie

Stream beside Riverside Log Cabins, Comrie

boy playing in a Scottish steam


Woodland Bay Hotel, Girvan

Next are a few photos from the second half of our trip to the Woodland Bay Hotel outside Girvan on the West Coast of Scotland. It's the white building you can see in the background, which has stables beside the hotel. We've been hear a few times and can highly recommend it. The rooms are modern and very clean and the food in the hotel is really good.

Beach on West coast of Scotland near Girvan

Beach  and rocks on West coast of Scotland near Girvan

toddler building sandcastles

sand castle on the beach 

Back home and making soup

So we're home again, our holiday is over and the temperatures have dipped. 

It's time for making soup to serve with with crusty bread slathered with butter.

I picked up some vegetables from a farm shop on the way home and made us a big pot of Tattie, Neep and Carrot soup or by it's more common name Potato, Turnip and Carrot Soup. 

Scottish Tattie, Neep & Carrot Soup

This is a traditional Scottish soup, the type my mum made when I was growing up. It's a hearty bowl of soup full of chunky vegetables that will warm you right up and well as making sure you get some of your 5-a-day. 



pin it for later

A chunky filling (tattie) potato, (neep) turnip and carrot soup, perfect for cold Scottish winters. Scottish turnips are also called swede in England and Rutabaga in the US. #scottishsoup #vegetablesoup #scottishrecipes #lowcaloriesoup #chunkysoup #carrotsoup #turnipsoup #swedesoup #52dietsoup #vegansoup #vegetariansoup

What are neeps?

The neep is something I should explain.

Neep is the Scottish name for a turnip and even more confusing we have a nickname for it too, the tumshie.

In English we call it a turnip, however just to confuse matters, down south in England they call these hardy winter vegetables swede and  in America they call these yellow flesh beasts rutabaga.

Whatever the name it is big and gutsy and brings a lot of flavour to a pot of soup.

Do try it, it's healthy, filling, low in calories, kind on your budget and absolutely delicious.



Calories and Nutrition in Tatties, Neep & Carrot Soup

There are 204 calories in 6 large portions and 153 calories in 8 standard servings. It is high in dietary fibre, high in potassium and contains iron and calcium.

It's the perfect filling soup if you are watching your weight or on a calorie controlled diet like the 5:2 diet.



Scottish soup, soup, chunky soup, neep soup, tattie soup, carrot soup, vegetable soup, winter soup, vegan soup, vegetarian soup, chunky soup, low calorie soup, low fat soup, traditional Scottish soup, Scottish recipes, Scottish recipe
lunch, dinner
Scottish, vegan, vegetarian
Yield: 6-8
Scottish Tattie, Neep and Carrot Soup

Scottish Tattie, Neep and Carrot Soup

A chunky filling (tattie) potato, (neep) turnip and carrot soup, perfect for cold Scottish winters. Scottish turnips are also called swede in England and Rutabaga in the US.
prep time: 10 minscook time: 40 minstotal time: 50 mins


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 6 carrots, chopped
  • 1 large turnip, chopped
  • 4 medium potatoes, chopped
  • a handful of fresh parsley, chopped
  • 3 pints/1.7 litres/7 cups vegetable stock, add more if you think it needs it
  • a good grinding of salt and black pepper


  1. In a large pot, saute the onion and garlic in olive oil until soft and translucent.
  2. Add the carrots and cook gently for a few minutes, then add the turnip and potatoes.
  3. Add the stock, bring to the boil, then reduce to a simmer, cover with a lid and leave to cook gently for 30-40 minutes until the soup is lovely and thick and the vegetables are tender. 
  4. Add the fresh herbs and season with salt and pepper.
  5. Serve with crusty bread.
  6. Enjoy!


Calories and nutrition are shown for 8 portions.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator

I priced this recipe with supermarket ingredients and own brand stock cubes. The cost is for a pot of this soup is £2.06, that's just 34p per serving for 6 servings.

1 tbsp olive oil = 5p
1 onion = 16p
1 clove garlic = 3p
6 carrots = 36p 
1 turnip = 50p
4 potatoes = 52p
handful parsley (half bag) = 35p
3 value stock cubes = 9p

= £2.06

Berry Custard Shake

My latest smoothie concoction is this Berry Custard Shake.

Isn't it pretty?

I like to make us smoothies most days. I don't always manage, but I do try. It's a great way of topping up Cooper's five-a-day and he does so love them. Graham and I enjoy them too, but this one wasn't for Graham's vegan sensibilities as it has dairy custard and milk in it. I could have made him one with Alpro soya custard and soy milk, but he wasn't around, so he totally missed out. Shhhhhhh! don't tell him!

This luxurious concoction is full of strawberries, raspberries, custard, milk, flax seeds and cherry concentrate.

The cherry concentrate is from CherryActive and I have been adding it to a lot of our smoothies. It's lovely stuff and you only need a splash for a fresh cherry taste. Great when you think how short cherry season is and how expensive they are. Here is some blurb about it:

100% concentrated Montmorency cherry juice with no added preservatives. The gorgeous taste of Montmorency cherries! Each 210ml bottle typically made from the concentrated juice of over 650 Montmorency cherries. A 210ml bottle makes two litres of diluted juice (mix 30ml concentrate into half a pint of fresh water). Alternatively, add to natural yoghurt, smoothies or as a mixer.

10% off for my readers at CherryActive until 14 October 2013, just add the code JACQUELINE10 at the checkout.

print recipe

Berry Custard Shake
A slurpilicious shake of strawberries, raspberries and cherries.
  • 400g strawberries
  • 200g raspberries
  • 200g ready-made custard
  • 300ml milk
  • 2 tsp flaxseeds (linseeds)
  • 1 tsp cherry concentrate
  • a tray of ice cubes
1. Hull the strawberries.2. Add all the ingredients to a blender and whizz until smooth. If your blender isn't strong enough to whizz up ice, then just add it to the glasses before serving.3. Enjoy!
Total time:
Yield: Makes 6 glasses

Disclosure: BerryActive kindly sent me some cherry concentrate to try. I was not expected to write a positive review and any opinions expressed are my own.
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