Banana thickie
(2 bananas, 300 ml cold milk, 2 tbsp porridge oats) blend together. Serves 2

0 ▲ · December 16, 2010

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Toast & Marmite

Bread
Butter
Marmite

1. Put bread in toaster
2. Take toast out of toaster
3. Butter toast
4. Spread Marmite all over!


yum

0 ▲ · December 16, 2010

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Rocky road
Preparation time: less than 30 mins

Cooking time: less than 10 mins

Makes 24

Ingredients

- 125g/4½oz soft unsalted butter

- 300g/10½oz best-quality dark chocolate, broken into pieces

- 3 tbsp golden syrup

- 200g/7¼oz rich tea biscuits

- 100g/3½oz mini marshmallows

- 2 tsp icing sugar, to dust


Method

1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

6. Refrigerate for about two hours or overnight.

7. To serve, cut into 24 fingers and dust with icing sugar

0 ▲ · December 16, 2010

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Mmm.. That sounds delicious!

0 ▲ · December 16, 2010

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yessss, thread revival!

0 ▲ · December 16, 2010

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How did it turn out?

0 ▲ · December 16, 2010

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Chocolate Nutella Peanut Butter Fudge

Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tablespoons peanut butter (*only adaption I made)
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, peanut butter, and butter.

Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt.
Refrigerate until the fudge is firm, at least 2 hours.

Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Makes approximately 50 3/4-inch squares.

0 ▲ · February 11, 2011

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Also does anyone have any good risotto recipes? :]

0 ▲ · February 11, 2011

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haggis


you'll need:
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy

1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
5. Warm the oatmeal in the oven.
6. Mix all the above together and season with the salt and pepper. Then add the cayenne.
7. Pour over enough of the pluck boiled water to make the mixture watery.
8. Fill the bag with the mixture until it's half full.
9. Press out the air and sew the bag up.
10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.
11. Serve with neeps and tatties.

0 ▲ · February 11, 2011

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mushroom spinach pasta! it is so amazing!

You need sliced mushrooms, as many as you prefer
1 onion
shredded spinach
soured cream (quantity depending on how saucy you want your pasta, use your common sense)
pasta (same as above)
salt and pepper

(i am Asian and cant eat ANYTHING without spices, so i add half a chilli, but thats optional)

Boil pasta
fry the onion in olive oil, when translucent fry the mushrooms until soft, then add the spinach, cook for a bit and when it looks "burnt up" add the cream, cook until its thinner than how it is in the container, salt and pepper and add to the pasta!
Delicious!

0 ▲ · February 11, 2011

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