matgb: Artwork of 19th century upper class anarchist, text: MatGB (Default)
[personal profile] matgb
OK, so it's "Treats" at the moment, and [personal profile] miss_s_b insists I post my new ice cream method here.

Backstory: my ice cream maker is broken and I can't afford to fix it, and I had a cupboard with some ingredients that needed using, so I googled. I have adapted this from multiple articles.

Ingredients:
600ml Double Cream (USians: I believe "heavy cream")
1 tin Condensed Milk (sweetened)—the 14oz tin now sold in metric
Flavouring (eg: 2 tsp vanilla essence)

Put the cream and the milk in a mixing bowl and whisk, preferably with an electric whisk but a hand whisk will do, it'll just take an age. When soft peaks are beginning to form, add in your flavouring and whisk a bit more, making sure that you've got any edge bits incorporated nicely.

Pour into either 2 1-litre tubs or one bigger tub, put in the freezer for at least 3 hours, preferably overnight. Enjoy.

You might find it needs to be removed from the freezer a bit before serving up as it might go very solid.

Variants: Nestle make a 'caramel' condensed milk, use that and, if you want, add a teaspoon or 2 of salt for salted caramel. Any other oil base or highly concentrated flavouring, it's important the water content is low.

This works because condensed milk and double cream are very low in water content, so you don't get ice crystals or similar. Jennie didn't like my salted caramel that I made last night, which, y'know, more for me...
miss_s_b: (Mood: Kill me)
[personal profile] miss_s_b
This recipe is in imperial rather than metric measurements because milk still comes in pints over here.

Equipment
  • Slow cooker (Crock pot?)
  • Tablespoon
  • possibly a measuring jug if your milk doesn't come in pints?

Ingredients
  • 6oz pudding rice
  • 3 pints milk
  • 4 tablespoons of golden syrup
  • 1 vanilla pod
  • Knob of butter - the size of your knob is up to you

Method
  • Put the pudding rice, the milk, the syrup and the Knob into the slow cooker.
  • Cut open the vanilla pod and scrape the seeds into the slow cooker. It's imperative you do this as quickly as possible to retain maximum flavour.
  • Put the actual pod bits of the vanilla pod into a jar of sugar; this will flavour the sugar for use in cakes etc. Put this aside for another recipe.
  • Turn on the slow cooker and go do something else for a bit - recommended setting is high but slow cookers are ridiculously variable, so use your judgement.
  • Stir after about 2 hours.
  • It'll be ready anywhere between 3 and 6 hours depending on your slow cooker - it should be thick and creamy and not runny.
miss_s_b: DreamSheep dreams of the Angel of the North (Blogging: DreamSheep: Angel of the North)
[personal profile] miss_s_b
So it was Burns' Night on Monday, and we went the whole sheep's intestine.

Main course was Haggis, Neeps 'n' Tatties, and Leeks )

Pudding was a bit more interesting, so you're going to get the full recipe for that.

Click here for Cranachan )
miss_s_b: (Mood: Innocent)
[personal profile] miss_s_b
... the reason I posted bread for last week's challenge is because I knew if push came to shove and I was really busy I could just C&P this:

Extremely Boozy Bread and Butter Pudding

This serves 4 and is about 750kcals per portion

Equipment:
  • Deep lasagne dish or similar that holds at least 2 pints and has a flat bottom
  • Oven
  • Balloon whisk
  • Mixing bowl
  • Measuring jug because baileys doesn't come in pints

Ingredients:
  • 6 thick or 8 medium slices of bread
  • Some butter
  • Some dried fruit - Suggestions: sultanas, chopped dried apricots, dried cherries. You need enough to have a reasonable amount distributed through the pudding; Christ alone knows what that is in grams, I always look and say "that's about enough".
  • Some booze to soak the dried fruit in - a whisky or a brandy is best, but if you're using cherries for the fruit, and you can get it, kirsch is amazing
  • Optional nuts, but not in our household with nut allergic people.
  • 3 eggs
  • 1 pint of Baileys or equivalent Irish Cream concoction - Tesco's own brand one is quite good.
  • Nutmeg/cinnamon/mace/vanilla extract to taste.
  • NB: you don't need any sugar because baileys is full of it

Method:
  • Soak the dried fruit in the booze for as long as you can stand it before you absolutely must have pudding. Overnight is best, but I can never last that long.
  • Drain the fruit and save the booze for future soaks. Or drink it. Whatever.
  • Pre heat the oven to 180 electric/160 fan. Gas 6? I haven't done gas oven for years.
  • Butter all the bread as if you were making sandwiches with it.
  • Cover the bottom of the lasagne dish with bread, butter side down. You may need to cut the bread up so it fits in the dish; that's fine.
  • Sprinkle soaked fruit over the layer of bread, then add another layer of bread, butter side up this time.
  • Keep layering fruit and bread til is level with the top of the dish, and make sure you sprinkle some fruit on top.
  • In your mixing bowl whisk together your baileys, eggs and whatever spices etc you are using.
  • Pour it over the bread & butter slowly so it soaks in.
  • Stick it in the oven for 40 minutes or so till it's golden brown and risen.
  • Eat immediately, it won't keep.
miss_s_b: (Innuendo: Ogg)
[personal profile] miss_s_b
I suspect all of these were about as Italian as a fourth generation New Yorker, but like that fourth generation New Yorker I choose to call them Italian anyway ;) The meal consisted of: warm bruscetta with tomatoes, basil and cheese; followed by vegetarian spag bol; followed by Italian-style baked fruit and ice cream.

I just et all that lot, and am fit to asplode, so if there are typos and/or some of this doesn't make sense, blame the food.

pics and recipes under here )
missdiane: (Bunny standing)
[personal profile] missdiane
Nothing like some comfort food on a really blustery day. I made a baked apple crisp, similar in style to Jennie's pie and to her measurements of "some." But every time I make this, my friend's nieces and nephew are very happy.

My tummy is full of this apple goodness )Since you can see I have some other apples in the background that need eating, and not even thinking about it, I'd bought a loaf of apple oat bread, I might have to make a sandwich by toasting the bread, adding some of my sharp white cheddar cheese with cracked black pepper and some sliced raw apple for crunch. I'm not sure yet - I'll see what the taste buds say later. Because right now they're thinking about that caramel-y apple gooey goodness we ate.

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