Tag Archives: homemade

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.

 

🙂

 

 

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Salted Caramel Chocolate Fudge Icecream Bars

 

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Wow, this “recipe” is easy! In fact, I’d probably go so far as to say it’s amazingly ridiculously easy 🙂

AND it’s pretty darned tasty but then, you knew it would be with a name like that, right? 😉 It’s a bit like a frozen version of Scottish Millionaire’s Shortbread-yum.

 

Get a dish of some sort, not too big but not too small a 1lb loaf tin would be perfect, or like me you could use a long thin one( to be precise).

Line your pan with cling film or seeing as I had none I used foil backed parchment, or is it parchment backed foil?…I digress…

Get 100g of cookies and crush them into crumbs, I say crumbs because we don’t want dust here, it’s not a cheesecake base so you can be a little chunking if you like, texture is good!

I used a delicious oat one from Borders Biscuits, but depending on the combo you’re going for the sky’s the limit! Their strawberry shortbread with strawberry cheeesecake ice cream anyone?

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Next take 65g of butter( I used unsalted as the ice cream I chose was salty enough) & melt it. Combine the melted butter with the cookie crumbs.

Tip about half of this into the tin, I may have been a little heavy handed at this point resulting in a mere scattering over the top, but really it doesn’t matter, just make sure you have a good layer on the bottom. Press into the base and stick in the freezer while you do the next bit.

Take the icecream about half the tub(500mls) and soften. I don’t mean melt it, but you want it soft enough so that you can spread it over the base. Return to the freezer.

Next, in a pan over a low heat, combine 100g of fudge (I chose Ochil Fudge Pantry‘s Death by Chocolate) which you’ve chopped, with 2tbsp of double cream. Stir until melted and glossy. Let cool a little, give a last stir, then pour over the icecream. working quickly so that it doesn’t melt scatter the remaining cookie crumbs over the fudge layer, press down slightly and return to freezer until needed.

 

When you want to eat it, simply take from deep freeze and cut off a bar! 🙂

 

 

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Maple, Vanilla Cheesecake

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It was the weekend, so in celebration of the fact I decided to make a cheesecake. We love cheesecake in our house it’s true, in fact my hubby even wrote a song about it(true story)!

I had some Borders Biscuits Butterscotch Crunch(baked in the lovely Scottish Borders hence the name) in the pantry so this was my starting point. The pain of having to crush these beauties(they are probably my favourite biscuit) was only do-able because I was pretty sure it was going to bake my crust a-MAY-zing! Without being all trumpet blowing etc, it WAS amazing!

Here’s what I used:

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Crust:

1 x (150g) packet Butterscotch Crunch

100g pecans

75g butter(I used normal butter not the spreadable kind I put in the photo! My bad. Use regular butter, though to be fair I am not sure it would have make a big difference if I had used spreadable)

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Here’s what I did:

  • Put the pecans on a baking tray and toast in the oven for about 8 mins at 180c.  Really do this, it’s totally worth it from a taste point of view!
  • While the nuts are baking,  whizz up the biscuits in my food processor, you could do it the trad way with a plastic bag and a rolling pin, if you are feeling all angsty and stuff. Just do what you need to do! Remember though you don’t want it all to be too small, some bigger pieces in the dust is a good thing. Texture is your not the enemy here!
  • Tip the crumbs into a bowl, then blitz the nuts the same way.
  • Melt the butter and add to the pecan/ biscuit crumbs. Mix.
  • Put the buttery crumbs into your pan(a springform one is best, I use a 8″ round one) which you have lined with parchment, or at the very least given a good buttering/oiling. Press into the base and up the sides of the tin by about 2-3 cms. Put into the fridge to set.

Filling:

3/4 can of condensed milk

300g Philadelphia cheese

1 egg

Vanilla extract

Maple syrup

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Here’s what I did:

  • Whip up the cream cheese until fluffy. Slowly pour in the condensed milk, mixing as you go. Once completely combined, add the maple syrup and vanilla. Beat again. Add the egg and beat until just combined, you don’t need to whip the heck out of it here!
  • Pour in the crust ad place in the oven(set at 180c/350f/ gas ) for 25 mins after which check for  the jiggle. We want a soft wibbly middle but not a full on wobble! Once you’re happy, turn off the heat leaving the cheesecake inside but open the door a crack. After an hour take the cake out and put on a cooling rack to continue cooling.
  • Once cooled(at least 3 hours, it’s worth it honestly!) slice. The best way to do this is with a warmed knife, wiping the blade between each cut.

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I urge you to go and make this right now! It’s not only REALLY tasty but quick, and pretty much no fail- what more could you wan’t? 🙂

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