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wow a whole five hours sleep
why am i listening to my sister moaning at me about her car again when i have loads to do
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!snogs
Don’t cry because it is over, smile because it happened.
I want to dedicate this to yourchoice and say thnx for the last couple of days uve been a star
http://www.youtube.com/watch?v=CZtUA9_ID0U
now get the kettle on and make me a cupa ya meanie :lol: :lol: :D
having a chat with sadie bless her she always makes me smile :D
lime and coconut cheesecake
Serves:
6Ingredients
* 100 g butter
* 200 g wholewheat biscuits, crushed
* 350 g light or low-fat cream cheese
* 5 tbsp clear honey
* 150 g desiccated coconut
* zest and juice of 1 limes
* 350 g plain yogurtTo decorate:
zest of 1 limes
Method
1. Line a 20cm loose-bottomed cake tin with baking parchment.2. Melt the butter in a saucepan. Stir in the crushed biscuits, mixing well.
3. Tip the biscuit mixture into the tin, pressing it down well and levelling the surface. Chill for at least 1 hour, or overnight.
4. Mix together the cream cheese and honey, stirring until smooth. Stir in the coconut and lime zest and juice. Add the yoghurt and mix well.
5. Spoon the mixture over the biscuit base. Chill for 45 minutes.
6. Remove the cheesecake from the tin and decorate with lime slices and zest.
steal
@anc wrote:
@angelbabe wrote:
glad ya like them
Cheesy Vegetable Smooth Soup
any cheese will do as it all melts.
Ingredients
1x 1lb Fresh Mixed Veg (swede,carrots, cabbage, celery,leek any veg is fine)
1 Red Onion Cubed
2 Medium Potatoes Skined & Cubed
2 OXO vegetable Stock Cubes
1 Tablespoon of Garlic Smooth Puree
Garlic Pepper – any other Herbs are fine
Olive Oil to Brown Veg
380ml Boiling Water
Between 100-150g Cheese Grated finely melts easierPreparation method
1.Add Onion & Potatoes with Olive Oil and Garlic Pepper Herbs in a large pot and soften for 2 minutes.
2.Add in Garlic Puree.
3.Add the mixed veg and brown for 2-4 minutes to seal in flavours.
4.Add the made up vegetable stock, add extra boiling water to cover veg. Bring to the boil and then simmer for 30 mins.
5.Using a hand blender, blend the veg until mush then pour into a electric blender until preferrred consistancy (2mins)
6.Pour mixture back into pan and place on a low heat, add the grated cheese and mix in until melted.
7.Serve with warm french bread.
8.(Freezes lovely and will keep in fridge for a max 3 days)
Cor, just made it today (car was in hossie so couldn’t get to the shops!) it is yummy – had to improvise a bit, used chicken stock cubes, can’t find veggie one’s in France, but they do do grated emmantal lolol! And I cheated on the veggies, I quartered them all – couldn’t be bothered to cube them, and I used a food processor cos I haven’t got a hand blender! However, the final result is SUPERB! :) Thank you, I will definitely be making it again :)
im glad ya liked it i think thats the whole point of cooking to experiment with ingrediants and swap stuff i often change stuff in recipes and if it works out brill if not ya know not to try it again :lol: