Recipe Thread

[YourChoice]

=P~

I might have to get my pinny out and make that one :roll: :P

[AngelBabe]

Mums Home Made Rice Pudding

Ingredients
4 oz (110 g) pudding rice
14½ oz (410 g) evaporated milk
1 pint (570 ml) whole milk
1½ oz (40 g) golden granulated or caster sugar
1 whole nutmeg
1 oz (25 g) butter
Pre-heat the oven to gas mark 2, 300°F (150°C).

mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface then and a dot the butter on top in little flecks.
pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!

[anc]

@angelbabe wrote:

Mums Home Made Rice Pudding

Ingredients
4 oz (110 g) pudding rice
14½ oz (410 g) evaporated milk
1 pint (570 ml) whole milk
1½ oz (40 g) golden granulated or caster sugar
1 whole nutmeg
1 oz (25 g) butter
Pre-heat the oven to gas mark 2, 300°F (150°C).

mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface then and a dot the butter on top in little flecks.
pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!

Good recipe! Just a tweak to it – I don’t use evaporated milk, but double cream and I add a beaten egg – VERY oldfashioned! lol

[YourChoice]

The lime and coconut cheesecake is niceeeeeee. =P~

Just call me YC Ramsey from now on :lol:

[AngelBabe]

Passion Fruit Yogurt Sundaes

Passion fruit – 2 (cut in half)
Strawberries – 300 grams
Peaches – 2 (chopped)
Icing sugar – 2 teaspoons (optional)
Low fat frozen yogurt – 8 scoops (350 grams)

Puree half of the strawberries. Scoop out the passion fruit pulp and add to the strawberry sauce. (Sweeten if needed)
Place the other half of strawberries and peaches in 4 cups (leave a few for decoration). Add 2 scoops of yogurt to each cup, and top off with the remaining fruits.
Pour the strawberry puree over the sundae and serve.

[AngelBabe]

@yourchoice wrote:

The lime and coconut cheesecake is niceeeeeee. =P~

Just call me YC Ramsey from now on :lol:

glad ya liked it

[YourChoice]

@angelbabe wrote:

@yourchoice wrote:

The lime and coconut cheesecake is niceeeeeee. =P~

Just call me YC Ramsey from now on :lol:

glad ya liked it

Liked being the operative word theres not a lot of it surviving :P

Thanks for the recipe Angel.

[AngelBabe]

Crumpets

350ml/12¼fl oz whole milk
225g/8oz strong white flour
125g/4½oz plain flour
1 x 7g/¼oz sachet fast-action dried yeast
½ tsp fine sea salt
1 tsp caster sugar
1 level tsp bicarbonate of soda
150ml/5¼fl oz warm water
butter, for greasing, plus extra to serve

Preparation method

Warm the milk in a saucepan very gently until tepid

Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined

Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic.

Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size

When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles

Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat.

Generously butter the insides of four crumpet rings or 9cm/3½in chefs’ rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two

Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set.

Carefully lift off the rings – it shouldn’t be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.)

Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter.

Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted.

[kent f OBE]

OMG who on earth would make crumpets???????????????????? Surely I’m not the only one who is useless in the kitchen?

[fat bob]

@kent f OBE wrote:

OMG who on earth would make crumpets???????????????????? Surely I’m not the only one who is useless in the kitchen?

But you’re quality in the bedroom!! :wink: :lol:

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