Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
I had asked Todd to pick up some croissants for me when he went into town yesterday, thinking that wasn't something he could mess up. WRONG!
Poor Todd . . . he thought he would save some money and buy the ones that were running out of date, so they were stale and not at their best (which is how I wanted them) and after traveling home in his bag, kinda squashed. (Why do men always squash the bread????) I just bit my tongue and didn't say anything and then changed my plans.
Poor guy. Whenever I ask him to pick me up something at the store . . . he looks a bit like a deer caught in the headlights. He always, always gets the wrong thing, and he knows it. It's inevitable. I don't complain any more. I just sigh inside and try to smile. I have come to the conclusion that men and woman really are from completely different planets.
Whenever I see a man wandering the grocery store aisles with cell phone to the ear, I have a little chuckle to myself. Poor guys . . . it is the rare man who knows where things are and exactly what his wife wants, and who actually brings home just what she wanted, instead of something not quite right!
So anyways, I took the stale croissants and made a delicious pumpkin and milk chocolate bread pudding with them, and turned my lemons into lemonade. Better to do that than to offend the one I love. He was happy, and I get to show you something else that's delicious. Everybody wins.
Rich, buttery, spicy and oozingly laced with milk chocolate. Delicious. Simple. Decadent. What more could you want?
*Pumpkin and Milk Chocolate Bread Pudding*
Serves 6
1/4 tsp ground cardamom
1/2 tsp salt
Whisk together the remaining ingredients, making sure they are well combined. Pour this over the croissant pieces and toss to coat. Pour into the prepared baking dish, making sure that the chocolate is evenly spaced amongst the croissant bits.
I was recently sent a beautiful cookbook . . . Great Homemade Soup's, a cook's collection, by Paul Gayler. I am no stranger to Paul Gayler's cookery books. I already own three of them, and love them so I was really pleased to have been given the offer of this one. I knew I was in for a real treat and I was not disappointed.
In this gorgeously presented book Paul shares a comprehensive collection of over 100 of his most appetising soup recipes alongside recipes from guest chefs including Daniel Boulud, Antonio Carluccio, Chris and Jeff Galvin, Tom Kerridge, Atul Kochhar, Pierre Koffman and Susan Spicer.
It brings you through the whole range of soupery, from basic equipment and stocks, broths and consommes, smooth and creamy soups, hearty soups, traditional soups, exotic concoctions and chilled soups. There is something in this lovely book to suit any taste and budget, with clear and concise instructions and beautiful imagery.
Each recipe has a full colour and mouth watering photograph to accompany it (photography by Lisa Linder.)
I found the first chapter which included a brief introduction to soups, their classification, the equipment needed, some information on garnishes, accompaniments and soup toppings before detailing in step-by-step Masterclasses how to make perfect homemade soup stocks, the fundamental base to every good soup to be very informative and my favourite chapter. There was so much to learn about soup in there . . . and I like to think that you are never too old to learn something new.
Amongst the many soups on offer you will see such tasty delights as . . .
- Cauliflower soup with brie toasties
- Roasted pepper and aubergine soup
- Carrot, pineapple and ginger soup
- Jamaican pepper pot soup
- Soupe a l'oignon gratinee
And that's only the tip of the iceberg. Of course the proof of the pudding is always in the eating and I would never recommend a cookbook to you if I hadn't tried at least one of the recipes included. It was really difficult to make up my mind with this book as everything looked so delicious, but I finally narrowed it down to one.
I chose his recipe for Italian Wedding Soup. Not only did it look beautiful, but I had everything in the house that I needed in order to make it. I had never had Italian Wedding Soup before and I was keen to try something different.
The instructions were concise and easy to follow. Even though it was not something I had ever eaten, I knew exactly what I was supposed to do. None of the ingredients was outrageous or difficult to find. In fact I already had all of them in the house, although I did substitute Cavolo Nero for the lettuce, because that is what I had and what I thought would look prettiest, and I think food should be pretty don't you?
It went together beautifully . . . and the end result was a lovely soup. Hearty enough to be a main meal once I added crusty bread on the side. The Toddster who usually loves his soups creamy and thick, declared it to be one of the nicest soups he had ever eaten. So in short . . . this was a real winner!
*Italian Wedding Soup*
Makes 4 hearty or 6 smaller servings Heat a large frying pan with 2 TBS of the oil over medium low heat. Add the meatballs and cook, for 5 to 8 minutes, or until golden all over. Remove with a slotted spoon to some paper towels and set aside.
Using a clean pan, over medium heat, heat the remaining oil. Add the onion, garlic and chilli flakes and reduce heat. Cook, stirring until softened, for about 10 minutes. Pour the stock over all, bring to the boil and then reduce to a simmer. Add the pasta and the escarole and simmer for 10 to 12 minutes, or until the pasta is al dente. Add the meat balls to the broth and simmer for about 5 minutes longer. Sir in the parsley.
Whisk together the egg and Pecorino Romano in a bowl. Slowly pour this mixture into the soup, stirring continuously and always in the same direction with a wooden spoon as you pour.. Simmer for 30 seconds over the lowers heat to cook the eggs and thicken the soup slightly. Taste and adjust seasoning. Divide between heated bowls and serve immediately!
This was an amazing collection of soups in just one place. The author has done a great job at collecting and sharing a wide array of soups from every part of the world that will warm you inside and out. All-in-all this is a comprehensive cookbook with amazing images throughout that will leave your mouth watering. I give this book 10+ and highly recommend it for anyone's cookery book collection. It would make a fabulous gift for the foodie in your life, especially if you are wanting them to make you some tasty soups to indulge in!
Book: Great Homemade Soups: A Cook's Collection
Author: Paul Gaylor
Publisher: Jacquie Small LLP, 74-77 White Lion Street, London N1 9PF
ISBN: 9781909342231
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25 UK, $30 US
Did you notice that beautiful cast iron casserole I was using to make my soup in??? I know isn't it gorgeous. It is a part of the Pro Cook line of cast iron Casseroles.
I was recently sent the ProCook Turquoise Cast Iron Casserole20cm / 2.9L Round Casserole Dish to try out and I have to say I am loving it. I already had a much higher priced "luxury" brand cast iron casserole dish and I was keen to compare the two. I have to say in all honesty, I can't see a difference . . . except in the price. Seriously. I can't speak for it's value over long term use as I have only had each of these casseroles a short time, but so far they have both performed equally.
The Pro Cook traditional cast iron range is built to last a lifetime. Hand cast from molten iron giving incredible strength and durability, topped with smart, stainless steel knobs, cast iron handles and enameled inside and out with turquoise and cream for a stunning, self-basting finish and excellent heat retaining properties.
Suitable for hob and oven cooking and for all cookers including induction, this range is ideal for long, slow cooking so you can just pop it into the oven.
One of the drawbacks would be that they are not suitable for dishwasher use. But even Le Creuset recommend that you only wash in the dishwasher with caution. They come with a full 25 year guarantee. (Le Creuset offers a lifetime guarantee.) Right now you can purchase this same one on their page for £32 a reduction from the regular price of £64 on the high street.
The Pro Cook Oven to Table line of Cast Iron Cookware comes in a wide range of sizes and colours and I truly feel they are good value for money spent. I could honestly see NO discernable difference in performance between the more expensive brand cast iron cookware and this reasonably priced brand. I highly recommend.
There is something just so wonderfully warm and comforting about a steamed pudding (dessert). They are so homey, just like a warm hug from a much beloved Gran.
I don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well. They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.
Somehow I ended up with an outrageous amount of marmalade in my larder. The Toddster LOVES marmalade on his toast. I like it too, but not as much as he does. If I see it on offer I will pick up a jar. I have yet to make my own, but perhaps this winter I will give it a go. We'll see.
Sooooo . . . anyways, I have ended up with something like 4 jars of it and so I thought I would use some of it up today to make the Toddster one of his favourite puddings . . . Marmalade Pudding.
It's very old school dinnerish really, but he has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.
Served warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us. I cut the recipe in half and made a smaller portion as I don't have a 3 pint pudding basin and it turned out beautifully.
It's nice to know that you can cut things down and they will still work fine. But if you are game, do make the larger one as this freezes beautifully, cut into individual portions and wrapped for the freezer. That way you can always have a tasty pudding at the ready.
*Marmalade Pudding with a Grand Marnier Custard*
Serves 6
3 large free range eggs
1 rounded TBS of bicarbonate of soda
For the Custard:
275ml of full fat milk (1 1/4 cup)
275ml double cream (1 1/4 cup)
six egg yolks (you can freeze the whites to use for meringues at a
later date)
100g caster sugar (generous half cup)
2 TBS Grand Marnier
Butter a three pint pudding basin. Place the bread crumbs, flour and soft light brown sugar into a large mixing bowl. Melt the butter over gentle heat along with the marmalade. Pour the butter mixture over the dry mixture and blend thoroughly. Whisk the eggs until they are frothy and then whisk them into the crumb mixture. Stir together the bicarbonate of soda and the cold water. Whisk this into the pudding mix. It will increase in volume, but don't be alarmed. Pour this mixture into the prepared basin. Cover it with two pieces of grease proof paper which you have pleated in the middle and buttered. Tie securely around the rim of the basin.
Place the basin in the top of a double boiler over quickly simmering water. Cover the pot and allow to steam for about 2 hours. Check periodically to see if the water needs topping up so that the pot doesn't go dry. When it is done a toothpick inserted into the centre should come out clean.
Make
the custard during the last half hour of the pudding steaming. Whisk
the egg yolks together with the sugar in a saucepan with a heavy bottom,
until pale, slightly thick and creamy. Warm the milk and the cream
together in another saucepan, just until bubbles appear around the
edges. Slowly whisk this mixture into the beaten eggs and sugar.
Bring to the boil very slowly over medium low heat, whisking
constantly. It is done when it just begins to coat the back of a wooden
spoon. Do not over cook or it will curdle. Remove from the heat
immediately and whisk in the Grand Marnier. Keep warm.
Run
a knife around the edge of the pudding basin and invert over a plate to
remove. Cut the warm pudding into wedges to serve along with the
warm custard. Delicious!
Alternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick.
(some lovely flowers which arrived today from the Eblex people. Thanks!)
I had something new to show you here today . . . but it's one of the last things I ate before I got really sick and I'm afraid that I can't stomach showing it to you! Tis true . . . I can't bear to look at the photos without feeling ill all over again. Funny how that goes . . .
So anyways, I thought I would share with you a few things that I can stomach showing to you. I'm sure that you will be able to find something amongst this bunch to titillate your taste buds, or I'm not doing my job right!
These are things which for one reason or another didn't make the cut. Usually because I didn't have enough tasty looking usable photos. I am rather finicky about my photos. I want everything to look decadently delicious! In any case, hang onto your hats coz here we go! They're all delicious and sound recipes, even if the photos are not the greatest.
*Raspberry Lemon Bars*
Makes 15 squares
Printable Recipe
These delicious squares combine a buttery shortbread crust and a tangy lemon curd topping, all sandwiched together with sweet and fruity strawberry jam. A batch of these baked in mid-winter is a sweet and satisfying reminder of warm summer days.
2 cups plus 3 TBS plain flour
1/3 cup icing sugar, plus extra for dusting
¼ tsp salt
8 ounces chilled butter, cut into small pieces
1 ¼ cups caster sugar
½ tsp baking powder
3 large eggs
1/3 cup fresh lemon juice
2 tsp grated lemon zest (I use un-waxed lemons,
if you aren’t using these wash your lemons
well in warm soapy water)
¾ cup good quality strawberry preserves (you can also use raspberry)
Pre-heat the oven to 180*C/350*F. Grease and flour an 11 X 7 inch baking pan. I then line it with greaseproof paper lengthwise, leaving a one inch overhang either end so that I can lift the squares out after baking for ease in cutting into squares.
Stir together 2 cups of the flour, 1/3 cups of the icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Press into the prepared baking pan evenly and bake for about 16 minutes until just firm.
Stir together the sugar, 3 TBS flour, and baking powder in a bowl. Stir in the eggs, lemon zest and lemon juice, mixing well.
Remove the pan from the oven and spread with the strawberry jam evenly. Pour the lemon mixture over top and return the pan to the oven. Bake for another 25 to 30 minutes until set. Remove from the oven. Let cool in the pan before removing and cutting into squares. Lightly dust with more icing sugar before serving.
*Saucy Chicken Pasta*
Serves 4
Serves 4
Printable Recipe
This delicious chicken dish uses all the elements of Chicken Piccata except there is none of the fuss or bother, just the lovely flavours. The recipe calls for fettuccine noodles, but I always use malfalda. Todd just doesn't care for long slippery noodles at all and copes with shorter fatter ones much better. Whichever pasta you choose to use, make sure you choose one that will capture all of the delicious sauce! Oh, and don't forget some tasty bread to mop up the extras!
4 boneless, skinless chicken breasts, cut into strips
1 TBS olive oil
2 cups fresh mushrooms, sliced
2 garlic cloves, peeled and minced (more or less to taste)
1 TBS butter
2 cups chicken broth
1/3 cup white wine
the zest of 1 lemon
the juice of 1/2 lemon
2 TBS capers, rinsed and drained
1 TBS cornflour, dissolved in 2 TBS water
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley
freshly grated Parmesan cheese
1 pound pasta, cooked al dente and then drained
Heat the olive oil in a large skillet over medium high heat. Once it begins to shimmer, add the chicken pieces and brown them all over until golden brown. Remove with a slotted spoon and keep warm.
Add the butter to the skillet and then brown the mushrooms until golden. Add the garlic, reduce the heat somewhat and then cook for several minutes until golden and fragrant, without allowing it to brown.
Put your water to cook your pasta on and bring it to a boil, adding a tsp of salt to the water. Add the pasta and cook it while you are finishing up your sauce.
Add the wine to the skillet, and let it bubble up. Allow it to reduce for a few minutes and then add the chicken broth, lemon zest, lemon juice and capers. Bring to a quick simmer and allow to cook for about 5 minutes until it has reduced somewhat. Taste for seasoning and add salt and pepper as required. Stir the cornstarch water mixture and then stir it into the sauce, stirring until it thickens and coats the spoon. Add the chicken and simmer for five minutes or so until your pasta is finished cooking.
Drain your pasta well and rinse, then divide it onto heated plates. Spoon the chicken sauce evenly over each plate. Sprinkle each serving with some freshly grated Parmesan cheese and some of the chopped parsley. Serve.
*Rocky Road Brownies*
Makes 16 (depending on how big you cut them and how greedy you are!)
Printable Recipe
These lovely bars are every body's favourite. Rich, fudgy, gooey and very moist, I've never had anyone turn one down! Another one from my Big Blue Binder . . .
3 ounces unsweetened chocolate, chopped
1/2 cup butter (4 ounces)
2 cups caster sugar
4 large eggs
2 tsp pure vanilla extract
1 cup plain flour
1/2 tsp salt
TOPPING:
3 TBS butter
8 ounces pure chocolate chips
1/4 cup pure chocolate chips
2 cups miniature marshmallows
1/2 cup coarsely chopped toasted pecans or walnuts
Pre-heat the oven to 180*C/350*F. Butter a 9 inch square baking pan, line it with parchment paper (to ease in removal and cutting), and butter the paper. Set aside.
Put the chopped chocolate and 1/2 cup of butter into a medium sized saucepan and set over a burner on very low heat. Cook, stirring constantly, until melted and thoroughly amalgamated. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time, mixing in thoroughly each time. Blend in the vanilla. Whisk together the flour and salt and then blend it into the chocolate mixture, blending only until no white streaks remain. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, until dry on top but still moist. A toothpick inserted in the centre should come out with moist crumbs clinging to it's surface. Cool the brownies in the pan for about 10 minutes.
While the brownies are cooling melt the butter and the 8 ounces of chocolate chips for the topping together over low heat in a small saucepan. Whisk together until smooth and keep warm.
Mix together the remaining chocolate chips, marshmallows and chopped nuts. Sprinkle them evenly over top of the brownies. Return them to the oven and bake for an additional 3 to 5 minutes. Remove from the oven and drizzle the melted chocolate mixture evenly over top. Set aside to cool completely on top of a wire rack before removing from the pan and cutting into squares or rectangles. Enjoy!!
*The Great British Fry Up*
(the angst free way)
Serves 1
Printable Recipe
Feel free to multiply the quantities and directions according to however many people you are wanting to serve. Pop your plates into a warm oven while you cook everything up and be prepared to serve immediately with big mugs of milky tea, coffee or hot chocolate. Pick your own poison!
Per person allow:
2 sausages (buy the best you can buy. Cheap sausages are just plain nasty and full of fillers and fat. This is one instance you DO get what you pay for. I prefer Cumberland chipolatas myself)
2 to 3 rashers of back bacon
a hand full of mushrooms, sliced
1 to 2 ripe tomatoes
1 large free range organic egg (another instance of getting what you pay for. If you are going to be eating an egg like this, it better be a good one that tastes the way a proper egg should taste)
1 slice of bread
1 small tin of baked beans
Olive Oil and a bit of butter
Cooked hash brown potatoes or potato waffles
Heat a large heavy skillet over low heat and brush it very sparingly with a light coating of olive oil. Open the tin of beans and pour into a small saucepan. Put over low heat and heat while you are cooking your breakfast, giving them a stir once in a while to help keep them from sticking.
For the sausages:
Using a sausage with a high meat content, add the sausages to the pan and allow to cook slowly, for about 15 to 20 minutes, turning occasionally, until golden. Remove and keep warm on a plate in the oven while you cook the rest of the breakfast.
For the Bacon:
I always buy dry cure bacon for the best flavour. It has less water in it and cooks up really nicely. You can choose smoked or non-smoked as you wish. You may also use streaky bacon, back bacon is my personal preference. Snip a few small cuts into the fatty edge of the bacon. Place straight into the pan and fry for 2 to 4 minutes on each side, or until your preferred crispness is reached. Remove to the warm plate in the oven and old there while you continue cooking your breakfast.
For the Mushrooms:
Increase the heat to medium high and add a small knob of butter to the hot pan. Once it begins to foam, tip in the sliced mushrooms. Let them cook, without disturbing them, for several minutes before giving them a stir. Avoid moving them around too much while cooking as this makes them rather soggy. Once they are as browned as you like, remove them to the hot plate in the oven as well.
For the Tomatoes:
Cut the tomatoes across the centre if using regular tomatoes, or in half length ways if using plum tomatoes. Cut the "eye" out of the top with a small paring knife. Season with salt and pepper and place cut side down into the pan drippings, adding a bit more butter if need be. Cook , undisturbed for about 2 minutes over medium heat. Gently turn over and continue to cook for another 2 to 3 minutes until tender but still holding their shape. Remove and place in the oven with everything else.
For the Fried Bread:
For the best fried bread it is highly recommended to cook it in a separate pan. Stale bread works best. Just plain old store bought white bread. Heat a skillet to medium heat and cover the base of the pan with oil. Once it is hot, add the bread and cook for 2 to 3 minutes on each side until it is crispy and golden brown. If the pan starts to become dry you can add a bit more oil. I always like to add a small knob of butter to the pan just after I turn the slice to add a richer flavour. Delicious! Again, keep this warm in the oven with the rest of the breakfast while you fry your egg.
How to fry a perfect Egg:
I always start off with a clean pan for the egg. Heat the pan over medium heat. Add a good knob of butter and allow it to heat until it is foaming. Crack a fresh egg into a bowl and then slip it into the foaming butter. Don't be in a rush to cook it. Cook it over medium heat, basting it with some of the hot butter from time to time, until it is cooked to your preferred stage of doneness. If you prefer it over easy, flip it carefully once the whites are completely set and then remove it from the pan immediately. I prefer it sunny side up with crispy brown edges.
If you must do Black Pudding:
Cut the black pudding into 3 to 4 slices. Remove the skin. Place in the heated skillet and cook for 1 1/2 to 2 minutes on each side until slightly crisped.
Hash brown potatoes:
We like hash brown potatoes with ours. You can make your own from scratch of course, but you can buy some really good frozen ones nowadays as well as potato waffles, which some people like also. I cook these before I even start the breakfast and just keep them warm in the oven while I cook the rest of the breakfast.Once all the elements of your breakfast are cooked,place it all on warmed plates and serve along with lashings of tomato ketchup or brown sauce!
Stove Top Macaroni and Cheese*
Serves 4
Printable Recipe
I got this recipe from my sister a long time ago, and yes, it too comes from my big blue binder. I'm not sure where she got it from, but I am sure it's delicious! Whenever I make it, I picture her in my mind . . . standing at her stove and stirring it up the very first time she showed me how to make it. I guess that's what makes the recipes in my blue binder all the more special . . . each one has a particular memory attached, a person, a feeling . . .
8 ounces of uncooked macaroni
4 tablespoons butter
2 eggs, beaten
6 ounces evaporated milk (not sweetened condensed)
If you want to make it lower in fat, use the low fat version
1/2 teaspoon Tabasco sauce
1 teaspoon sea salt, rubbed between your fingers
freshly ground black pepper
3/4 teaspoon mustard powder
10 ounces cheddar cheese, shredded (I use a combination of mature cheddar and leicester cheese)
Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well in it to coat. In a large beaker, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the hot pasta, and add the cheese. Turn the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.
*Cinnamon Streusal Banana Nut Bread*
Makes two loaves
Printable Recipe
This may well be the best banana bread you will ever eat. Moist, flavourful with a deliciously crunchy topping of brown sugar, nuts and cinnamon, this pleases everyone.
3/4 cup butter, softened
8 ounces mascarpone cheese
2 cups caster sugar
2 large eggs
1 tsp pure vanilla extract
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 medium bananas, peeled and mashed
1 cup toasted pecan nuts, chopped
STREUSAL:
1/2 cup firmly packed soft light brown sugar
1/2 cup toasted pecan nuts, chopped
1 TBS plain flour
1 TBS melted butter
1/2 tsp ground cinnamon
Pre-heat the oven to 180*C/350*F. Lightly grease and flour two 8 by 4 inch loaf pans and set aside.
Cream the butter and mascarpone cheese together in a large bowl, until creamy. Gradually beat in the sugar, beating until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.
Whisk the flour, baking powder, baking soda and salt together in another bowl and then gradually stir this mixture into the banana mixture, beating at low speed until just blended. Stir in the bananas and pecans. The batter will be thick. Divide it amongst the two prepared loaf pans, smoothing the tops.
Make the streusal by stiring together all the streusal ingredients until crumbly. Sprinkle this mixture evenly over each banana loaf.
Bake in the pre-heated oven for about an hour, to an hour and fifteen minutes, or until a wooden toothpick inserted in the centre comes out clean. You may need to cover the top with aluminum foil the last 15 minutes or so to help prevent it from over browning.
Cool in the pans on wire racks for at least 10 minutes before removing from the pans to finish cooling. Slice with a serrated knife to serve.
*Crumpet Pizzas*
Serves 4 as a snack
or two as a main course
Printable Recipe
Crumpet pizzas are sooo simple to make and so very tasty when you are done. You can have a tasty snack or lunch on the table in under 15 minutes. I like to serve them with some simple salad leaves and a drizzle of honey. Pears, blue cheese, walnuts and honey have such a wonderful affinity with each other. You can use other toppings as you wish, they're all good, but this is my favourite version.
4 crumpets
8 ounces of blue cheese, cubed
4 ounces mozzarella cheese, cubed
2 ounces of chopped toasted walnuts
1 large conference pear, cubed (peel or not as you like)
runny honey for drizzling
Heat your grill (broiler) to high. Place your crumpets on a baking sheet and toast them lightly on each side until golden brown, about one minute on each side. Remove from the oven.
Now all you do is pile the cheeses, pear chunks and walnuts on top of each toasted crumpet and then bang them back under the grill, a little bit further away this time than when you toasted the crumpets. Probably a good 5 or six inches. Watch them carefully. You only want to grill them until the cheese is bubbly oozing and meltingly delicious. Remove from the oven and let them sit for a few minutes before removing to warm plates and drizzling with some runny honey to serve.
These are absolutely delicious. The cheese melts into all those toasty little tunnels of the crumpets. I think the correct word to use is "SCRUMMY!"
And, something quite decadent to close on . . .
*Chocolate Cream Pots*
Serves 4
Printable Recipe
These decadent little pots of chocolate and cream are the perfect ending to a special meal. A tip is to use a potato peeler to make shavings from a chocolate bar to sprinkle on the top, or just use crushed chocolate flake bars like I have done here. Also, I don't do alcohol at home for home consumption, unless it is cooked. Instead of the Irish Cream asked for here I used a tsp of vanilla essence in both the cream and in the mascarpone cheese and it works just fine! You can use your imagination and try almond as well, which would be a great combination! Actually these little pots are incredibly versatile. Toasted Almonds are also quite lovely sprinkled on top! If you use almond essence you could also try crushed amaretti biscuits. Yummy!
5 ounces good quality dark chocolate
142 ml carton of whipping cream (about 2/3 cup)
5 TBS Irish Cream Liqueur
250g carton mascarpone cheese (about 1 cup)
Chocolate shavings, chocolate flakes, toasted almonds to decorate (optional)
Break the chocolate into pieces and place in a bowl. Microwave on high for 2 minutes, stirring every 30 seconds or so until melted. alternately place the bowl over simmering water (without letting the water touch the bottom of the bowl) Stir until melted. Set aside to cool for a few minutes.
Whip the cream until it forms soft peaks. Don't be tempted to whip it until it is stiff. Soft is much better. Whisk in the liqueur. (Or 1 tsp vanilla) Beat the mascarpone cheese until smooth. Fold in the whipped cream. Pour in the melted chocolate and lightly swirl together. You want some ribbons of chocolate running through the mousse.
Spoon lightly into serving dishes and then sprinkle chocolate shavings, nuts or flakes generously on top to serve.
This delicious chicken dish uses all the elements of Chicken Piccata except there is none of the fuss or bother, just the lovely flavours. The recipe calls for fettuccine noodles, but I always use malfalda. Todd just doesn't care for long slippery noodles at all and copes with shorter fatter ones much better. Whichever pasta you choose to use, make sure you choose one that will capture all of the delicious sauce! Oh, and don't forget some tasty bread to mop up the extras!
4 boneless, skinless chicken breasts, cut into strips
1 TBS olive oil
2 cups fresh mushrooms, sliced
2 garlic cloves, peeled and minced (more or less to taste)
1 TBS butter
2 cups chicken broth
1/3 cup white wine
the zest of 1 lemon
the juice of 1/2 lemon
2 TBS capers, rinsed and drained
1 TBS cornflour, dissolved in 2 TBS water
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley
freshly grated Parmesan cheese
1 pound pasta, cooked al dente and then drained
Heat the olive oil in a large skillet over medium high heat. Once it begins to shimmer, add the chicken pieces and brown them all over until golden brown. Remove with a slotted spoon and keep warm.
Add the butter to the skillet and then brown the mushrooms until golden. Add the garlic, reduce the heat somewhat and then cook for several minutes until golden and fragrant, without allowing it to brown.
Put your water to cook your pasta on and bring it to a boil, adding a tsp of salt to the water. Add the pasta and cook it while you are finishing up your sauce.
Add the wine to the skillet, and let it bubble up. Allow it to reduce for a few minutes and then add the chicken broth, lemon zest, lemon juice and capers. Bring to a quick simmer and allow to cook for about 5 minutes until it has reduced somewhat. Taste for seasoning and add salt and pepper as required. Stir the cornstarch water mixture and then stir it into the sauce, stirring until it thickens and coats the spoon. Add the chicken and simmer for five minutes or so until your pasta is finished cooking.
Drain your pasta well and rinse, then divide it onto heated plates. Spoon the chicken sauce evenly over each plate. Sprinkle each serving with some freshly grated Parmesan cheese and some of the chopped parsley. Serve.
*Rocky Road Brownies*
Makes 16 (depending on how big you cut them and how greedy you are!)
Printable Recipe
These lovely bars are every body's favourite. Rich, fudgy, gooey and very moist, I've never had anyone turn one down! Another one from my Big Blue Binder . . .
3 ounces unsweetened chocolate, chopped
1/2 cup butter (4 ounces)
2 cups caster sugar
4 large eggs
2 tsp pure vanilla extract
1 cup plain flour
1/2 tsp salt
TOPPING:
3 TBS butter
8 ounces pure chocolate chips
1/4 cup pure chocolate chips
2 cups miniature marshmallows
1/2 cup coarsely chopped toasted pecans or walnuts
Pre-heat the oven to 180*C/350*F. Butter a 9 inch square baking pan, line it with parchment paper (to ease in removal and cutting), and butter the paper. Set aside.
Put the chopped chocolate and 1/2 cup of butter into a medium sized saucepan and set over a burner on very low heat. Cook, stirring constantly, until melted and thoroughly amalgamated. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time, mixing in thoroughly each time. Blend in the vanilla. Whisk together the flour and salt and then blend it into the chocolate mixture, blending only until no white streaks remain. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, until dry on top but still moist. A toothpick inserted in the centre should come out with moist crumbs clinging to it's surface. Cool the brownies in the pan for about 10 minutes.
While the brownies are cooling melt the butter and the 8 ounces of chocolate chips for the topping together over low heat in a small saucepan. Whisk together until smooth and keep warm.
Mix together the remaining chocolate chips, marshmallows and chopped nuts. Sprinkle them evenly over top of the brownies. Return them to the oven and bake for an additional 3 to 5 minutes. Remove from the oven and drizzle the melted chocolate mixture evenly over top. Set aside to cool completely on top of a wire rack before removing from the pan and cutting into squares or rectangles. Enjoy!!
*The Great British Fry Up*
(the angst free way)
Serves 1
Printable Recipe
Feel free to multiply the quantities and directions according to however many people you are wanting to serve. Pop your plates into a warm oven while you cook everything up and be prepared to serve immediately with big mugs of milky tea, coffee or hot chocolate. Pick your own poison!
Per person allow:
2 sausages (buy the best you can buy. Cheap sausages are just plain nasty and full of fillers and fat. This is one instance you DO get what you pay for. I prefer Cumberland chipolatas myself)
2 to 3 rashers of back bacon
a hand full of mushrooms, sliced
1 to 2 ripe tomatoes
1 large free range organic egg (another instance of getting what you pay for. If you are going to be eating an egg like this, it better be a good one that tastes the way a proper egg should taste)
1 slice of bread
1 small tin of baked beans
Olive Oil and a bit of butter
Cooked hash brown potatoes or potato waffles
Heat a large heavy skillet over low heat and brush it very sparingly with a light coating of olive oil. Open the tin of beans and pour into a small saucepan. Put over low heat and heat while you are cooking your breakfast, giving them a stir once in a while to help keep them from sticking.
For the sausages:
Using a sausage with a high meat content, add the sausages to the pan and allow to cook slowly, for about 15 to 20 minutes, turning occasionally, until golden. Remove and keep warm on a plate in the oven while you cook the rest of the breakfast.
For the Bacon:
I always buy dry cure bacon for the best flavour. It has less water in it and cooks up really nicely. You can choose smoked or non-smoked as you wish. You may also use streaky bacon, back bacon is my personal preference. Snip a few small cuts into the fatty edge of the bacon. Place straight into the pan and fry for 2 to 4 minutes on each side, or until your preferred crispness is reached. Remove to the warm plate in the oven and old there while you continue cooking your breakfast.
For the Mushrooms:
Increase the heat to medium high and add a small knob of butter to the hot pan. Once it begins to foam, tip in the sliced mushrooms. Let them cook, without disturbing them, for several minutes before giving them a stir. Avoid moving them around too much while cooking as this makes them rather soggy. Once they are as browned as you like, remove them to the hot plate in the oven as well.
For the Tomatoes:
Cut the tomatoes across the centre if using regular tomatoes, or in half length ways if using plum tomatoes. Cut the "eye" out of the top with a small paring knife. Season with salt and pepper and place cut side down into the pan drippings, adding a bit more butter if need be. Cook , undisturbed for about 2 minutes over medium heat. Gently turn over and continue to cook for another 2 to 3 minutes until tender but still holding their shape. Remove and place in the oven with everything else.
For the Fried Bread:
For the best fried bread it is highly recommended to cook it in a separate pan. Stale bread works best. Just plain old store bought white bread. Heat a skillet to medium heat and cover the base of the pan with oil. Once it is hot, add the bread and cook for 2 to 3 minutes on each side until it is crispy and golden brown. If the pan starts to become dry you can add a bit more oil. I always like to add a small knob of butter to the pan just after I turn the slice to add a richer flavour. Delicious! Again, keep this warm in the oven with the rest of the breakfast while you fry your egg.
How to fry a perfect Egg:
I always start off with a clean pan for the egg. Heat the pan over medium heat. Add a good knob of butter and allow it to heat until it is foaming. Crack a fresh egg into a bowl and then slip it into the foaming butter. Don't be in a rush to cook it. Cook it over medium heat, basting it with some of the hot butter from time to time, until it is cooked to your preferred stage of doneness. If you prefer it over easy, flip it carefully once the whites are completely set and then remove it from the pan immediately. I prefer it sunny side up with crispy brown edges.
If you must do Black Pudding:
Cut the black pudding into 3 to 4 slices. Remove the skin. Place in the heated skillet and cook for 1 1/2 to 2 minutes on each side until slightly crisped.
Hash brown potatoes:
We like hash brown potatoes with ours. You can make your own from scratch of course, but you can buy some really good frozen ones nowadays as well as potato waffles, which some people like also. I cook these before I even start the breakfast and just keep them warm in the oven while I cook the rest of the breakfast.Once all the elements of your breakfast are cooked,place it all on warmed plates and serve along with lashings of tomato ketchup or brown sauce!
Stove Top Macaroni and Cheese*
Serves 4
Printable Recipe
I got this recipe from my sister a long time ago, and yes, it too comes from my big blue binder. I'm not sure where she got it from, but I am sure it's delicious! Whenever I make it, I picture her in my mind . . . standing at her stove and stirring it up the very first time she showed me how to make it. I guess that's what makes the recipes in my blue binder all the more special . . . each one has a particular memory attached, a person, a feeling . . .
8 ounces of uncooked macaroni
4 tablespoons butter
2 eggs, beaten
6 ounces evaporated milk (not sweetened condensed)
If you want to make it lower in fat, use the low fat version
1/2 teaspoon Tabasco sauce
1 teaspoon sea salt, rubbed between your fingers
freshly ground black pepper
3/4 teaspoon mustard powder
10 ounces cheddar cheese, shredded (I use a combination of mature cheddar and leicester cheese)
Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well in it to coat. In a large beaker, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the hot pasta, and add the cheese. Turn the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.
*Boneless Buffalo Wings*
Serves 2
Serves 2
Printable Recipe
This is a delicious way to have your cake and eat it too . . . ahh . . . err . . . wings, I mean. Tender, juicy and chock full of flavour, these please on all counts! If you are not a fan of really spicy food you can cut down the amount of cayenne pepper and they will still be very good.
1 cup plain flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/4 tsp paprika
1 large egg, beaten
1 cup milk
2 boneless, skinless chicken breast fillets
vegetable oil (for frying)
1/4 cup hot sauce (I use Louisiana which my friend Eliza brought over to me)
1 TBS butter, melted
Blue Cheese Salad dressing for dipping, if desired (see recipe below)
Whisk together the flour, salt, peppers and paprika in a bowl. Set aside. In another bowl beat together the egg and milk.
Slice each chicken breast crosswise into about six pieces. One at a time, dip each piece into the egg mixture, and then into the flour mixture, turning it to coat. Repeat once more with each piece of chicken so that they are double coated. (I use one hand for the flour mix and one for the egg mix, that way my fingers don't get as messy) Place each piece on a plate while you finish coating them all. Place in the refrigerator to chill for about 15 minutes.
Heat about a 1/4 inch of oil in a skillet over medium high heat. Once it is hot add the chicken pieces a few at a time and cook them for about 3 minutes on each side, until nicely browned. Remove to a dish lined with paper toweling and keep warm while you are cooking them all.
Melt the butter and stir it together with the hot sauce. Once you have finished cooking all the chicken pieces, brush them with this mixture and then serve with some blue cheese dressing to dip them in if desired. Delicious!
*Chunky Blue Cheese Dressing*
Makes about 2 1/2 cups
If you use light mayonnaise and sour cream, this is not all that bad for you. I think in America you can even get low fat blue cheese. It goes very well with the chicken and is also a lovely salad dressing.
1 cup good quality mayonnaise (I use Hellmans)
1 cup dairy sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onion
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
Whisk together the buttermilk, sour cream and mayonnaise. Whisk in the remaining ingredients, making sure that they are well combined. This should really be made the day before to get the optimum flavour, but you can make it just a few hours ahead of time as well and it's still quite good.
This is a delicious way to have your cake and eat it too . . . ahh . . . err . . . wings, I mean. Tender, juicy and chock full of flavour, these please on all counts! If you are not a fan of really spicy food you can cut down the amount of cayenne pepper and they will still be very good.
1 cup plain flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/4 tsp paprika
1 large egg, beaten
1 cup milk
2 boneless, skinless chicken breast fillets
vegetable oil (for frying)
1/4 cup hot sauce (I use Louisiana which my friend Eliza brought over to me)
1 TBS butter, melted
Blue Cheese Salad dressing for dipping, if desired (see recipe below)
Whisk together the flour, salt, peppers and paprika in a bowl. Set aside. In another bowl beat together the egg and milk.
Slice each chicken breast crosswise into about six pieces. One at a time, dip each piece into the egg mixture, and then into the flour mixture, turning it to coat. Repeat once more with each piece of chicken so that they are double coated. (I use one hand for the flour mix and one for the egg mix, that way my fingers don't get as messy) Place each piece on a plate while you finish coating them all. Place in the refrigerator to chill for about 15 minutes.
Heat about a 1/4 inch of oil in a skillet over medium high heat. Once it is hot add the chicken pieces a few at a time and cook them for about 3 minutes on each side, until nicely browned. Remove to a dish lined with paper toweling and keep warm while you are cooking them all.
Melt the butter and stir it together with the hot sauce. Once you have finished cooking all the chicken pieces, brush them with this mixture and then serve with some blue cheese dressing to dip them in if desired. Delicious!
*Chunky Blue Cheese Dressing*
Makes about 2 1/2 cups
If you use light mayonnaise and sour cream, this is not all that bad for you. I think in America you can even get low fat blue cheese. It goes very well with the chicken and is also a lovely salad dressing.
1 cup good quality mayonnaise (I use Hellmans)
1 cup dairy sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onion
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
Whisk together the buttermilk, sour cream and mayonnaise. Whisk in the remaining ingredients, making sure that they are well combined. This should really be made the day before to get the optimum flavour, but you can make it just a few hours ahead of time as well and it's still quite good.
*Cinnamon Streusal Banana Nut Bread*
Makes two loaves
Printable Recipe
This may well be the best banana bread you will ever eat. Moist, flavourful with a deliciously crunchy topping of brown sugar, nuts and cinnamon, this pleases everyone.
3/4 cup butter, softened
8 ounces mascarpone cheese
2 cups caster sugar
2 large eggs
1 tsp pure vanilla extract
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 medium bananas, peeled and mashed
1 cup toasted pecan nuts, chopped
STREUSAL:
1/2 cup firmly packed soft light brown sugar
1/2 cup toasted pecan nuts, chopped
1 TBS plain flour
1 TBS melted butter
1/2 tsp ground cinnamon
Pre-heat the oven to 180*C/350*F. Lightly grease and flour two 8 by 4 inch loaf pans and set aside.
Cream the butter and mascarpone cheese together in a large bowl, until creamy. Gradually beat in the sugar, beating until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.
Whisk the flour, baking powder, baking soda and salt together in another bowl and then gradually stir this mixture into the banana mixture, beating at low speed until just blended. Stir in the bananas and pecans. The batter will be thick. Divide it amongst the two prepared loaf pans, smoothing the tops.
Make the streusal by stiring together all the streusal ingredients until crumbly. Sprinkle this mixture evenly over each banana loaf.
Bake in the pre-heated oven for about an hour, to an hour and fifteen minutes, or until a wooden toothpick inserted in the centre comes out clean. You may need to cover the top with aluminum foil the last 15 minutes or so to help prevent it from over browning.
Cool in the pans on wire racks for at least 10 minutes before removing from the pans to finish cooling. Slice with a serrated knife to serve.
*Crumpet Pizzas*
Serves 4 as a snack
or two as a main course
Printable Recipe
Crumpet pizzas are sooo simple to make and so very tasty when you are done. You can have a tasty snack or lunch on the table in under 15 minutes. I like to serve them with some simple salad leaves and a drizzle of honey. Pears, blue cheese, walnuts and honey have such a wonderful affinity with each other. You can use other toppings as you wish, they're all good, but this is my favourite version.
4 crumpets
8 ounces of blue cheese, cubed
4 ounces mozzarella cheese, cubed
2 ounces of chopped toasted walnuts
1 large conference pear, cubed (peel or not as you like)
runny honey for drizzling
Heat your grill (broiler) to high. Place your crumpets on a baking sheet and toast them lightly on each side until golden brown, about one minute on each side. Remove from the oven.
Now all you do is pile the cheeses, pear chunks and walnuts on top of each toasted crumpet and then bang them back under the grill, a little bit further away this time than when you toasted the crumpets. Probably a good 5 or six inches. Watch them carefully. You only want to grill them until the cheese is bubbly oozing and meltingly delicious. Remove from the oven and let them sit for a few minutes before removing to warm plates and drizzling with some runny honey to serve.
These are absolutely delicious. The cheese melts into all those toasty little tunnels of the crumpets. I think the correct word to use is "SCRUMMY!"
And, something quite decadent to close on . . .
*Chocolate Cream Pots*
Serves 4
Printable Recipe
These decadent little pots of chocolate and cream are the perfect ending to a special meal. A tip is to use a potato peeler to make shavings from a chocolate bar to sprinkle on the top, or just use crushed chocolate flake bars like I have done here. Also, I don't do alcohol at home for home consumption, unless it is cooked. Instead of the Irish Cream asked for here I used a tsp of vanilla essence in both the cream and in the mascarpone cheese and it works just fine! You can use your imagination and try almond as well, which would be a great combination! Actually these little pots are incredibly versatile. Toasted Almonds are also quite lovely sprinkled on top! If you use almond essence you could also try crushed amaretti biscuits. Yummy!
5 ounces good quality dark chocolate
142 ml carton of whipping cream (about 2/3 cup)
5 TBS Irish Cream Liqueur
250g carton mascarpone cheese (about 1 cup)
Chocolate shavings, chocolate flakes, toasted almonds to decorate (optional)
Break the chocolate into pieces and place in a bowl. Microwave on high for 2 minutes, stirring every 30 seconds or so until melted. alternately place the bowl over simmering water (without letting the water touch the bottom of the bowl) Stir until melted. Set aside to cool for a few minutes.
Whip the cream until it forms soft peaks. Don't be tempted to whip it until it is stiff. Soft is much better. Whisk in the liqueur. (Or 1 tsp vanilla) Beat the mascarpone cheese until smooth. Fold in the whipped cream. Pour in the melted chocolate and lightly swirl together. You want some ribbons of chocolate running through the mousse.
Spoon lightly into serving dishes and then sprinkle chocolate shavings, nuts or flakes generously on top to serve.
I have been suffering with a severe case of gastroenteritis since Friday last and today is the first day I am feeling even half back to normal. I don't think I've ever felt so sick in my life. It began on Friday afternoon and rapidly went downhill from there. I can't even begin to tell you how bad it was . . . but when I don't want to cook or eat . . . you know something is terribly wrong.
Today is the first day that I have gotten dressed or out of bed. The poor Toddster had to cook his own chops the other night . . . he didn't seem to mind overly much and has been a real sweetie pie bending himself over backwards running back and forth to the shops fetching me Lucozade, Orange Juice, Gingerale, etc. What can I say . . . the man's in love. ☺
I was beginning to feel rather peckish today though . . . having only eaten one piece of toast and a small pot of yoghurt since Friday . . . I thought I better have something to eat, although I do admit to having been a little afraid to eat anything, you know how it goes . . . but the more I thought about my comfort foods, the more I wanted to make myself some.
Comfort foods. They aren't the same for everyone are they. To one person it might be eggs on toast, to another beans on toast. To me . . . comfort food is Macaroni with Tomatoes and Cheese, which is pretty much exactly what the title says . . .
Macaroni, cooked . . . and mixed with a big nob of butter, a tin of chopped plum tomatoes, some minced onion, seasoning and cubed cheddar cheese, sprinkled with some buttered cracker crumbs and then baked . . .
Until the cheese is a molten mass of ooze, slightly tinged with the flavour of tomatoes . . . I like my onion raw in it, because I am rather fond of the sharpness of it. It goes rather well with the cheese . . . some people would like meat in theirs, but I just like it the way it is. I had a small bowl of this for my lunch today . . . and I confess . . . I will probably have another bowl of it for tea.
*Comfort Macaroni with Tomatoes and Cheese*
Serves 4
Just what I want when I'm not feeling well and in need of comfort. This says home to me.Serves 4
Cook the macaroni until al dente according to the package directions. Drain and return to the pot. Stir in the knob of butter, along with the tomatoes, onions and cheese. Season to taste with salt and black pepper. Stir in half of the crushed crackers and then pour the whole mixture into the casserole dish. Sprinkle with the remaining crackers. Bake for 30 to 35 minutes, until bubbling and the cheese is nicely melted and the crackers are golden. Serve hot or warm.
Note - When I was a child my mom would have used velveeta, and by all means use this if you wish. I can't get velveeta over here so I just use strong cheddar because I love it's flavour.
Comfort is different things to different people however . . . and I'm afraid Todd doesn't find much comfort in macaroni with tomatoes. Macaroni pudding is a different story however. A week or so ago we got to talking about old school dinners.
Todd actually loved school dinners when he was a boy at school all those years ago. In fact, that was the only hot dinner he had most days, and he would have a simple supper of bread and jam or whatever when he got home from school, his mother relying on the school to have provided him with a sturdy and nutritious dinner.
One of the things he did love most about his school dinners was the pudding . . . it was his favourite part. Junket, or Spotted Dick . . . perhaps an Eve's Pudding, or Rice Pudding . . . usually something stodgy and . . . yes . . . comforting.
He told me about a Macaroni Pudding they often had and that he remembered fondly. Now for a man that hates pasta, this got my attention and I went on a search. This is what I found. It's quite similar to a rice pudding, except it uses macaroni.
It must have been good, because . . . the Toddster ate two bowl's full without blinking an eye. Comfort . . . it means different things to different people aye?
*Creamy Macaroni Pudding*
Serves 4 to 6
An old favourite from Todd's school dinner days. Don't knock it until you try it!
Cook the macaroni until soft, according to the package directions. Drain well and rinse. Drain again. Heat the milk over medium heat along with the butter and sugar. Once the butter has melted remove from the heat. Whisk a portion of the hot mixture slowly into the beaten eggs to temper, then whisk the eggs back into the warm milk. Add the cooked macaroni, raisins, lemon zest and vanilla. Simmer for about 15 minutes. Pour into the buttered casserole dish. Dust the top with grated nutmeg and then bake in the preheated oven for about 30 minutes, until set and golden brown on top. Serve warm.
I do apologize to anyone who is waiting on specific posts from me. I will be on to them as soon as my tummy and time allows! Sorry for the brief hiccup!
Subscribe to:
Posts (Atom)
Social Icons