Tag Archives: tasty

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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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.

 

🙂

 

 

Crazy Good Hot Chocolate Mix!

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This is a great gift! Who wouldn’t love you forever if you gave them a jar of yummy chocolatey creamy hot chocolate mix? Nobody that’s who, especially if you put cute mini marshmallow in it too!

I love good hot chocolate. But rarely does a coffee shop get it bang on. My brother(with my help as taste tester-yay! best job EVER!) found the perfect chocolate for his customers. This mix(tested/tweaked extensively by me for your pleasure) evokes the same memory I had back then, tasty, rich and creamy. YUM!

If you can get your hands on Nido full fat dried milk please do, otherwise a tin of Marvel(or similar) will suffice(and me a tad healthier).

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What you need:

This amount of mix makes between 9-10 mugs of hot chocolate.

1 cup Dried milk powder

1/3 cup Cocoa

1oz Chocolate pudding mix(such as Jello)

1/2 cup Sugar

39g Chocolate(of at least 70%) I used one Taza Stoneground Organic Orange Chocolate disc  from  The Stateside Candy Co online

A few drops of Orange oil(available in most supermarkets)

What to do:

First grind your bar/block of chocolate. I used my trusty coffee grinder for this but you can use your processor too. You want it as fine as a powder (“fine” on my grinder).

The next part is so easy that I’m not even going to add photos or even much in the way of instructions.

Stick the ingredients in a food processor(even easier if you are already using one!) and whizz to mix up.

Seriously, this is the easiest “recipe” ever, but brilliant all the same. There are endless ways to tweak the mix, and with the variety of Taza flavours it could get very interesting !

To make up the hot chocolate put two well rounded tbsp in a mug add little hot water(yes really) and mix to a paste. Make up to a full mug with warm milk OR if you’re feeling virtuous and healthy(ish) you can make up with all water.

Remember to attach a note if you’re gifting this(unlike me, who got all caught up in how brilliant this was and then had to text everyone afterwards. Don’t be me.) & then make up another batch(or three) to gift to yourself!

🙂

Granny’s Shortbread Recipe

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This is my Granny Rose’s recipe, it’s basic, in fact so much so I’m pretty sure it is the same one almost everyone’s Scottish gran knows. Homebaking doesn’t get much simpler than this traditional biscuit, and it’s a great first recipe for baking with wee ones! 🙂

It goes by ratio. 6:4:2

6 of flour(plain/all purpose)

4 of fat(I use unsalted butter but you can use margarine)

2 of sugar(caster/superfine)

I also use a pinch of salt in my shortbread

 

Whatever your measurement is (grams or ounces) follow this formula for traditional Scottish shortbread.

Beat the butter with a wooden spoon until creamy then beat in the sugar until light & fluffy.

Add in the flour(and salt) little by little until you have a dough.

Work the dough on the work surface to bring together then, either roll out and cut shapes or press into your tin(or mould like me).

Place on a baking sheet if making biscuits, prick all over with a fork and bake at 180(gas 3) for 35-40 mins or until golden.

If your shortbread starts to look too dark, cover with a piece of foil!

Remove from the oven and whilst still hot dredge with more sugar. Mark the pieces, if you have baked in a tin and leave to cool completely.

 

You can of course do all this in a machine, but Granny Rose always gives me a stern look when I mention such things, like that one time I suggested SEMOLINA(makes a grainy, crunchy, rather pleasant non-trad[in her eyes] biscuit) in the shortbread recipe! 😉

 

By the by….Saturday (17th May) was World Whisky Day so in light of that fact I made “shortie” in my thistle mould to go with a wee dram at night, suitably patriotic don’t you think? … Slainte!

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Stout Marshmallows

 

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Marshmallows are something I have wanted to try for ages, I just never seemed to get around to it. In truth it was a lot to do with the idea of faffing around with a candy thermometer and the idea of the mess too.

I can however now say that having made them that the faffing(which in reality is not much) and mess(easy to clean with hot water) is absolutely worth it! PLUS if you do gift these to your father on Fathers Day you’ll heaps of brownie points-bonus! 🙂

As with most things I do it’s never enough to just make plain, simple  ones and leave it at that. These stout(STOUT? heck yes! delicious, sweet, cloud-like with a rich stout taste that comes second, they really do work!) The stout flavour take the kiddie confectionery to another, more adult level.

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This recipe uses stout from my local brewery Williams Bros here in central Scotland. March of the Penguins to be precise, but any dark, rich, malty stout would work, try Guinness if you can’t get my delicious local brew.

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Everyone here loves them and they would be the perfect thing for Fathers Day. So I urge you to get the pots out and get your mallow on!

 

What you need:

A sugar/candy thermometer is essential here!

A med/large pot, I use one with high sides. This recipe has a tendency to foam a lot so get yourself something kinda big, but not too big that your thermometer doesn’t reach the sugar syrup.

A pan, I used a regular loaf pan. That is about perfect size for this amount. Oil the pan and dust with a mix of half icing sugar and half cornflour.

 

The sugar syrup:

3/4 (6oz)cup sugar

1/2 cup & 2 tbsp(5oz) golden syrup

1/4 cup stout(flat)

Pinch of salt

1 tsp vanilla extract, I used 1/4 tsp vanilla paste

 

For the gelatine bloom:

1/3 cup stout(flat)

1.5 tbsp powdered gelatine

 

For the icing sugar/cornflour dusting:

1/2 cup icing sugar

1/2 cup cornflour

Mix together in small bowl and use to dust pan and top of mallows.

 

What to do:

First off let your stout go flat, I mean proper flat. If you’re rushed(aren’t we all?) pout it into a jug and stir it around with a fork until flat

Then take the stout pour into the bowl of your mixer and sprinkle the gelatine over the top in a even layer. Mix to make sure there are no big lumps. Fit the whisk attachment to the mixer.

Put the sugar, stout and golden syrup and salt into your pan, clip the thermometer to the side, if yours is swanky like that, and bring fairly quickly to a rolling boil. You want this stout, sugar syrup to reach 240 on the thermometer, once it’s been boiling for a few ins keep checking, towards the end the temp seems to rise rapidly!

Once you’ve reached the 240 take the pan from the heat and start your mixer running, slowly(ish) at this part! Boiling sugar is not something you want splattering over yourself, please be careful.

Gently pour the sugar into the gelatine until combined, now you may increase the speed.

Let the mixer do it’s thing. The mixture will grow and change to a paler colour. At this stage add the vanilla. You know the mallows is ready when you can trail mallow on the surface and it retains it’s shape. This can take about 10-12 mins to do. You can feel the side of the bowl for this too, you want it to feel only barely warm to the touch.

Once at the setting stage, work quickly with a silicone spatula and pour the mallow into your pan. Don’t worry too much about getting everything or it will start to set!

Smooth as much as you can, but again do it quickly and don’t “faff”.

Sprinkle a little more icing sugar/cornflour mix over the top and leave to set for at least an hour.

Gently pull the mallow away from the edge of the tin to release and using a knife cut into pieces. Dip your knife into any remaining icing sugar/cornflour between cuts. If it is proving hard to come off the sides, ease a knife down the edge and push a little of the sugar/corn flour mix down the gap. Work your way along the sides of the pan like this and it *should plop out no bother!

 

🙂

Ps. Just had a thought, how AMAZING would these be as s’mores?! Yum, I’m off to buy half covered chocolate digestive biscuits and try!

 

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