Friday, 10 March 2017

APPLEBY'S CREAMY STOVETOP RICE PUDDING

 

My local farm, Appleby's has just started selling it's raw milk straight to the customers.  I don't understand why this hasn't happened before, such a great idea, imagine getting your milk on the same day it has been produced!  Raw milk means it's not been pasturised and the health benefits of  that are varied including helping with asthma and because of the enzymes still present it means those with a lactose intolerance can once again cows milk.

I reckon it's the nearest I'm going to get to milking a cow and can't stop myself from taking my bottle down for a refill. So I've been thinking up recipes for this gorgeously fresh milk.  Rice pudding, one of my ultimate comfort foods, is a must.  I am usually happy with a bit of jam, just like we used to have at school, but if the cows are making the effort, so will I and I've rustled up a berry compote which you can have hot or cold. 


 
Serves 4-6

In a medium sized pan, combine 200g Pudding Rice, 1ltr Appleby's Raw Milk, 100g Sugar, 40g Butter and 2 tsp Vanilla Extract.  Stir everything together then put on a medium heat and bring to the boil.  Keep stiring the rice while it heats to stop it sticking to the bottom.  Once it starts to boil, reduce the heat and continue cooking for roughly 30-40 minutes till the rice has cooked.  You need to keep an eye on it and stir it now and then.  

Whilst the rice is cooking, make your berries.  In another pan weigh 250g Frozen Berries and 2 tbsp Sugar.  Warm through on a low heat till the sugar has melted and the berries are soft and warm.


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Tuesday, 13 December 2016

Easy Christmas Treats

Recently a friend and I held a Christmas coffee morning to raise money for a charity.  We had the usual mince pies and mulled wine but wanted to offer some other tasty treats.  These are a few of the quick and easy morsels we had on offer.  Most were just foods you can assemble, some were ready made bits that we embellished and others were quick to assemble and cook.



 This cheese board was my favourite, it was so simple but really affective.  I had the christmas tree chopping board but it can easily be put together on a rectangular base.  The added herbs and grapes give it a bright fresh feel and make it even more inviting.  Having the cheese cut into cubes makes it so much easier for everyone to nibble at too.  The finishing touch was the mini babybel on top, I used a tiny cutter to remove the wax star.


This mince meat wreath was great to prepare in advance and bake just before everyone arrived,  I used a 500g Block of Puff Pastry.  Divide in two then roll out one on a floured surface into a rectangle measuring roughly 35cm x 25cm.  Spread with 300g Mincemeat then roll up into a swiss roll using the long edge.  Brush the edge with a little milk to seal then cut into slices about 3cm wide.





Place the slices onto a baking sheet lined with parchment and arrange into a wreath shape leaving a slight gap between each one so it has room to grow.  You can either make a small one or repeat with the rest of the pastry to make a larger one as I did.  Now bake at 180C fan for 20-25 minutes till lovely and golden.

To finish, toast 20g of Sliced Almonds in a dry pan.  When the wreath is cooked,  drizzle a little icing made with icing sugar and lemon juice then scatter on the toasted almonds.








These are so cute and brilliant for kids to do.  They are Tunnocks Tea Cakes topped with a little icing and some sprinkles to look like christmas puddings.  Genius!



Wednesday, 28 September 2016

BACON & EGG MUFFINS


Bacon & Eggs, a classic combination.  As part of a breakfast, in a sandwich and now in a muffin.  I make a pancetta pie with quails eggs in the middle and everyone loves the surprise hidden away when they bite in and discover the miniature egg tucked inside. I thought it would be a great idea to do the same in a muffin so I've come up with this, not to be confused with the  Bacon & Egg Mc version.


These muffins are flavoured with cheese, a little mustard and flecks of chive which also add some colour.  You could swap things about and add parsley, spring onion, chilli flakes or a different cheese such as Red Leicester.

12 Quails Eggs
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
100g Grated Cheddar
Small Bunch of Chives
Salt & Pepper
6 Rashers of Bacon, cooked and chopped
60g Butter, melted and cooled
1 Egg
3 tbsp Vegetable Oil
1 x 284ml tub Buttermilk



Boil the Quails eggs for 5 minutes then cool and remove the shells.  Put to one side while you mix the batter.  In a mixing bowl combine all the dry ingredients. Put the wet ingredients in a jug and whisk to combine.  Pour the contents of the jug into the bowl and gently fold everything together.  Try not to over mix, it's fine if there are still a few dry bits.

Line a 12 hole muffin tin with muffin papers.  Put a large teaspoon of the mixture into each then place one of the eggs on top.  Cover each egg with more mixture till it is all used.

Place the muffins in the oven at 180C / 160C fan for 20-25 minutes and they are cooked through and golden.


These muffins are perfect for kids luch boxes and picnics.