Raspberry trifle (Makes 4 glasses)
- 4 sponges (I used stale madeleines, but other cakes work just fine, like ladyfingers and such)
- 250g ish raspberries (I used a frozen red fruit mix I had laying around, but fresh fruit works just as fine I guess)
- 1/2 packet of raspberry jelly (or jell-o, depending on where you’re from)
- half a pint of custard
- top with whipped cream
Put the cakes then the fruit at the bottom of the glass, then fill halfway with jelly.Leave it to set according to the jelly packet (I recommend doing this the day before).
Once it’s set, add the custard (make sure it has cooled down, otherwise the jelly might melt).
Add the whipped cream right before serving.
Feel free to play with the flavours, as a fairly easy layered dessert, it’s great to test out flavour combinations.
A Post Entitled American Chocolate Chip Cookies
- 100g/3 1/2 oz rolled oats
- 125g/4 1/2 oz plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 50g/2oz bar milk chocolate
- 100g/3 1/2 oz butter at room temperature
- 100g/3 1/2 oz soft dark brown sugar
- 100g/3 1/2 oz caster sugar
- 1 large egg
- 1/2 teaspoon vanilla essence
- 115g/4oz chocolate chips
Preheat oven to 190°C/375°F/gas mark 5
Measure oats into a food processor or liquidiser. Whiz to a fine powder. Add flour, bicarbonate of soda, baking powder and salt and whizz to mix. Add grated chocolate (or throw the bar in and whiz again). Pour the dry ingredients into a bowl, while you cream the butter with both sugars. Beat the egg and vanilla together in a cup, and then beat into the creamed butter mixture. Then add chocolate chips, and dry ingredients, mix well. Roll into balls the size of ping-pong balls and place them 5cm apart on a baking tray. Cover the tray with non-stick baking paper, if you have that sort of tray.
Bake for about ten minutes. They should have a golden colour, but still look a little underdone (this is what makes the lovely chewy soft texture).
100g de flocons d’avoine
100g de farine
1 cuillère à café de bicarbonate de soude
1 cuillère à café de levure
1 cuillère à café de sel
1 ou 2 cuillères à soupe de beurre de cacahuètes
100g de beurre
100g de sucre de canne (p-ê remplacé par du sucre normal)
100g de sucre
1 gros oeuf
1 sachet de sucre vanillé
100g de pépites de chocolat
Preheat oven to 190°C
Mixer l’avoine, la farine, le bicarbonate de soude, la levure et le sel jusqu’à obtenir une fine poudre. Battre le beurre et les sucres, puis y ajouter l’oeuf, le beurre de cacahuète, le chocolat et le reste des ingrédients secs.
Bien espacer les cookies. Cuire 10 minutes MAXI.
A Post Entitled Purpledethumps
I found this recipe via an article on buzzfeed, and thought that’s a Scottish meal I’ve never heard of but need to try ASAP.Except when I got to the shops, they only had cauliflower or red cabbage. SO I opted for the later, and kinda freestyled from there, keeping in with the general idea of the recipe. That’s when the purple happened.
For about 8 servings.
1/4 of a red cabbage,
1kg of potatoes,
Butter and cream,
Salt, pepper, chives (or whatever seasoning herbs you like),
As much cheddar as you want.
(Some recipes also add an onion, but whatever man, I forgot all about it and it turned out great.)
- Dice the potatoes, put them to boil in salted water until tender.
- Slice the cabbage, also put them to boil in salted water for 10ish minutes.
- Once the potatoes are good, drain the water, add butter to the pan, cream, seasoning (and whatever you usually use to make mashed potatoes), and mash the shit out of your potatoes.
- Add the cabbage, then spread the resulting mix in a large buttered dish.
- Top it all with grated cheddar.
- Cook for 35 to 45 minutes at 180°C.
Have cranachan for dessert, for a completely Scottish meal.
A Post Entitled French Toast.
I’ve finally mastered my French toast recipe.
(Makes 4-6 slices)
2 tbsp crème fraîche.
(1/2 tsp vanilla extract.)
Mix the ingredients in a bowl, dunk white bread slices in it (not too long, otherwise they will too soggy), then fry them a couple of minutes on each side in the pan. Add cinnamon, or whatever your heart’s desire, and enjoy.
Butter Beer for Adults! ;)
What you need:
- 8 ounces Butterscotch Schnapps
- 2 liter Cream Soda
- 1 small container Marshmallow Creme.
How to make it:
In a small bowl, combine 4 tablespoons of marshmallow creme and one tablespoon of butterscotch schnapps. Microwave for 30 seconds, then stir together and set aside. Pour 8 ounces of schnapps in the bottom of a pitcher, then fill the rest up with cream soda and stir gently to mix together. Pour marshmallow mixture on top. As you pour the butter beer into drinking glasses, the marshmallow will aerate, creating a creamy foam on top of the drink.
A Post Entitled Leek and Potato Soup
When it’s cold outside there’s nothing better than making some warming home-made soup. It is so quick and easy to make and taste delicious.
Here is Becky’s favourite soup recipe.
2 tablespoons olive oil
2 large leeks, trimmed and sliced
1 onion, chopped
1 clove garlic, crushed
400g potatoes, peeled and sliced thinly
750ml vegetable stock
salt & freshly ground black pepper
milk, or cream
- Heat the olive oil in a large saucepan and add the butter.
- Add the leeks and onion and heat over a gentle heat for about 10 minutes being careful not to brown them.
- Add the garlic and potatoes and stir until well coated.
- Add the stock and seasoning. Bring to the boil, then simmer with the lid on for about 15 minutes, or until the potatoes are cooked.
- Remove from the heat and use a hand blender straight in the pan to blend until smooth.
- Put the pan back on a gentle heat and stir in a little milk or cream and check the seasoning.
This soup freezes really well. It’s best to freeze before adding the milk.
Leeks often have dirt and grit trapped between the layers so they always need washing well before using.
Cut the root end off and trim a couple of centimetres above the white part.
Remove the outer layer.
Slice down the leek lengthways and rinse well under running water while separating the layers.
Shake well to remove excess water before slicing.