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jamjar: (Default)
Steamed pear and ginger pudding

I love steamed puddings. They're light and lovely and comforting, they often contain wonderful things, like ginger or blackberries or jam, and they have names like "sticky toffee pudding" which tells you pretty much everything you want to know about the pudding in question.*

They're also very hard to get wrong. It's very difficult to burn a steamed pudding, and I've never had one come out badly, ever.

This recipe was the desert for the family lunch, so it's suitable for 8-12 people. Amounts for the ginger and pear topping are approximate-- it's to taste and to amount, so if you want a lot of topping, add more pears, if you want more ginger, add more.

For this much mixture, I used a 1.5 litre pudding basin. Butter it well before you start.


Pear and ginger topping )

Basic Steamed Pudding Mixture (for 8-12) )

*let's ignore Spotted Dick for the moment, whose name (thankfully) tells you nothing about how nice the actual pudding is.
Crossposted to [livejournal.com profile] palacedomestica.
jamjar: (swingin' teabags)
So last Saturday we had a family lunch, which included aunts, uncles, cousins (first and second) as well as parents and siblings. This was the main course.

Fish cakes are really easy. The basic recipe is as follows:
Basic recipe. )

My variations. )

I also made Tarter Sauce )

Crossposted to [livejournal.com profile] palacedomestica
jamjar: (Default)
This Johari meme thing is addictive.

Also, Red Pepper and Goat's Cheese Soup.

This is such a great soup, really taking the best from the ingredients. I recommend this even for people that's aren't that keen on goat's cheese.

Red Pepper and Goat's Cheese Soup )
jamjar: (cha)
Firstly, [livejournal.com profile] rubynye has been doing an icon fic meme over here, and has done a lovely OT3 for me over here, which you should all go and read.

And now, the recipe:

Lemon grass and ginger tofu nuggets )
Crossposted to [livejournal.com profile] palacedomestica
jamjar: (Default)
I'm not a massive fan of brazil nuts, which is why it surprised me that I like this recipe as much as I do. They are very filling, and good for having cold as leftovers the next day.

This makes a good sized portion for four, with maybe some left over
Brazil nut and chickpea savoury cakes )
Crossposted to [livejournal.com profile] palacedomestica
jamjar: (Default)
This really is one of the best fish sauces, ever. My dad generally has at least a medium-sized jar on the go in the fridge. It works especially well with bass, which not every sauce does (bass is just such a light fish), but really, it's good with a lot of things, and easy enough to make. The sauce needs to be made at least a day in advance, but it keeps really well.

Sea Bass with Herb Sauce )
jamjar: (Default)
Growing up, this is what I thought muesli was. I couldn't understand the stuff in boxes.

Oats
Juice (apple, orange, cranberry, whatever)
1 tub of yogurt (about 500g)
3-5 apples
Raisins, sultanas, dried cranberries, whatever dried fruit you like
Nuts, whatever kind you like, but plain
Honey


This is one of those recipes you make to the limits of your ingredients. The more apples you have, the more you put in, so mine tends to range between 3 and 6.


Put a good few handfuls of oats in the bottom of a mixing bowl. Cover with juice, and let them soak it up a bit while you grate the apples. Add the grated apples, yogurt, dried fruit and nuts. If you're using sharp apples, Granny Smiths or whatever, or your yogurt is very sharp, you can add some honey to taste.

Leave overnight so the dried fruit can get all soft and plump.

It's really good, this one. Mess about with the proportions, add more oats if you want it thicker, add fresh fruit if you have some to hand. Keeps for about a week, but actually lasts for maybe a day or two.

(Post a new comment)
jamjar: (Default)
This makes a lot, but although it (theoretically) keeps well, it tends to go pretty quickly.

5 or 6 strong tea bags. Tetley's work well.
As much fresh mint as you can get your hands on, but at least two or three good handfuls.
700 ml boiling water
200g sugar
3 oranges, squeezed (300ml orange juice)
2 lemons, squeezed (70 ml lemon juice)
1200ml cold water.

Pour the boiling water over the mint and tea, stir in the sugar, and leave for as long as you can, over night if possible, at least 10 minutes if not.

Squeeze out the mint and tea bags. Add the orange and lemon juice and the cold water. the result is dark brown, murky and wonderful. I might use less sugar, if I'm making it for myself, or add more lemon, but you can fiddle about with the recipe to your own taste. It makes about 2 litre, and can keep for two weeks in the fridge.

If you have lemons, orange or mint left over, you can use them as a garnish.

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