Monthly Archives: January 2015

Speedy Rice Pudding

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You know when you get a craving for rice pudding, or rather one of your brood does, there is no way you want to wait three plus hours for the oven(or even longer the slow cooker)? Well, this is the recipe you need.

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You need ONE of these, whatever your vessel of choice, cup, mug, vase…

In this case, for two toddler sized bowlfuls or one big adult one, I used:

1/3 cup of arborio rice

1 tbsp butter (this was Moose Maple Butter-tasty stuff!)

5 x your 1/3 cup (or 1 & 1/2 cups) milk

1/2 of your measure of sugar

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What to do:

Melt the butter in a small pan over a low heat until foaming.

Add the rice and stir to coat the grains, cook for a minute or two.

Add milk, stir.

Cover with lid and cook on a low flame for 25-30 mins(you can lift the kid and stir half way through to make sure the rice is not sticking)

Once the rice is thickened, creamy and cooked stir in the sugar to melt.

Serve.

🙂

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Caramel Wafers

Being Scottish there a number of things you’re required to be fond of; whisky, haggis, the songs Flower o’ Scotland and 500 Miles, shortbread, rugby, and a Tunnock’s Caramel Wafer(or at very least a teacake)*

I love all of those things, ok my haggis is a veggie version and my whisky tends to be in the hot MacDonald form but what’s a wee bending of “the rules” between friends, eh?

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A long time ago I tried a type of caramel wafer in a coffee shop and decided I could do a homespun version myself, and aye it works! In fact it works really well!

What you need:

4oz butter

4oz sugar

4tbsp syrup

1 can condensed milk

1 packet Ryvita(trust me it works!)

2 big bars or so of chocolate for covering

What to do:

Put sugar, butter, syrup, and condensed milk in a pan and slowly heat over a low flame until the sugar is dissolved. Don’t rush this part because if not fully melted, the sugar will remain gritty in your caramel. 

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Turn the heat up to med/high and bring to the boil, stirring all the while. 

Boil until thickened and slightly(!) darkened in colour. This will take about 10 minutes or so. 

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Remove from the heat. 

Being very very careful spread a thick layer of caramel on the bumpy side of 7-8 Ryvita. Next do the same on the smooth side of 7-8 Ryvita. 

Place a smooth, caramel down Ryvita on to the bumpy side, caramel up Ryvita, and press lightly together. Do same with the others. 

Spread a layer of caramel onto the bumpy side of the Ryvita that is now on the top. Spread caramel on the bumpy side of 7-8 more single  Ryvitas then press onto the “tower” you’re building. That’s bumpy side down on top of bumpy side up(both carameled). Orrrrrrr something like that. Basically make a tower of Ryvitas ending with a smooth side on top facing you. 

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Set aside to set.

Melt the chocolate then use to coat your wafers. 

Set aside to dry. 

Tah daaaah! Caramel wafers.

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*this is the shortened list, I may have left a few things off like; pies, and tablet and golf and kilts and Irn Bru and bridies and The Beano(or Dandy) and bagpipes…oh and the Krankies

Meatloaf Rocks!

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That’s probably the cheesiest blog title I could write isn’t it? But it is very early in the morning l, and it does convey how I feel about this yummy, versatile, easy-peasy food(conveys none of my true feelings on the singer, but that’s more about my dislike of soft rock ballads and less about the man).

If you’ve never tried to make meatloaf I would urge you to do so, even cooked(and eaten) only once you’ll fall in love. There are so many ways  to “pimp” your loaf(spices/herbs in the mix) and SO many ways to eat it(think sandwiches, a slice as a “burger”, or a snack in your hand at 3:24am, not that I’ve done that one. Ever.)!

I’d marry meatloaf if I could. See? Told you it’s power is immense!

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Here’s what you need for two BIG loaves(you can stash one in the deep freeze so I recommend making this much):

2lb of turkey mince(you can use other meat too, go on knock yourself out!)

1 onion chopped as fine as you can manage

5 slices of white bread made into breadcrumbs(I use the shop bought “plastic” stuff here but if you’re a baker of artisan bread use that)

1/2 cup of porridge oats(I used Scottish oats from Stoats)

1 cup milk

1/2 cup mushrooms chopped small

1 cup of Parmesan grated

1/2 tsp salt

Good grinding of back pepper

4 eggs

8 slices or so of GOOD bacon(regular rashers or streaky is fine the important thing is to have good bacon. Seriously I tried inferior stuff and it was less than impressive. I used Cure & Simple’s Old Fashioned)

For the topping:

1/2 cup tomato sauce

1/2 cup BBQ sauce

1/4 cup of breadcrumbs

 

Here’s what to do:

Preheat oven to 180/350

Fry chopped onion until soft and translucent(if you’ve minced it, save time and skip this step).

Add herbs to onion.

In a large bowl put breadcrumbs and  oats, pour over milk and set aside for 5 minutes.

Put your favourite song on the CD machine/record player/iPod/gramophone and dance around the kitchen.

Next add to the breadcrumb/oat mix the mince, tip in the cheese, salt and good grinding of pepper, throw in the onions, crack in 4 eggs, do a little dance, get down tonight!

Squish together with your hands(that you’ve washed) to combine, don’t go too mad here, overworking is the enemy of a nicely textured loaf!

Form into a loaf shape.

Lay bacon over top.

Place in oven for 35-40 mins.

While the magic is happening make the topping sauce by mixing all the ingredients in a bowl. Wow, hard work right?  you deserve a cup of coffee! 🙂

Take the loaf from the oven and spread the sauce in a line down the middle(lengthways).

Put back in the oven for 15-20 mins.

After the time is up, take meatloaf(loaves) from oven. Cool a little before cutting as this makes slicing easier(the next day is even easier still)!

Serve with mash and veggies, that kind of thing.

Eat.

Go out and buy an engagement ring & hire a tux/white frock.

 

🙂