Rambling Rose

Chilli Oil

noreply@blogger.com (The Dream...) — Sun, 06 Sep 2009 07:00:00 +0000

Ingredients
3 fresh plump red chillies, finely chopped (seeds too)
4 fresh small red chillies, finely chopped (seeds too)
1/2 tsp crushed dried chillies
500ml rapeseed oil
2 tbsp sesame oil
1/2 tsp cayenne pepper
2 whole dried chillies

Method
Put the fresh and dried crushed chillies into a saucepan with the rapeseed oil. Simmer for 10 minutes. Remove from the heat and stir in the sesame oil and cayenne pepper, then leave overnight to cool.
Strin the cold oil through a double layer of muslin into a jug then pour into sterilised bottle(s). Drop in the whole dried chillies. Keep in a cool cupboard for up to three months.

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Apple and Blackberry Leather

noreply@blogger.com (The Dream...) — Thu, 03 Sep 2009 07:00:00 +0000

Ingredients
500g blackberries
500g peeled, cored and chopped cooking apples
Juice of 1 lemon
150g runny honey

Method
Preheat oven to it's lowest setting (60oC). Line two baking sheets with greaseproof paper.
Put the fruit and lemon juice into a pan and cook gentle until soft, around 20 minutes. Rub the mixture through a sieve into a bowl. You should end up with around 700g of fruit puree. Add the honey and mix well.
Divide the mixture between the two baking sheets and spread it out with the back of a spoon until the puree covers the tin.
Cook for 12 - 18 hours until the puree is completely dry. Roll up in the greaseproof and store in an air tight tin.

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Pear and Lemon Jam

noreply@blogger.com (The Dream...) — Sun, 16 Aug 2009 17:58:00 +0000

Ingredients

2kg pears, cored, peeled and chopped
1kg jam sugar
1 litre water
3 medium lemons, zested, squeezed and strained.

Method
Place prepared pears into a bowl and cover with water to stop them going brown.
Zest the lemons and squeeze, strain the juice to remove any pulp and pips.
Put the pears, the water and the lemon zest and juice into a large heavy based saucepan and simmer until the fruit is soft.
Add the sugar and bring to a rolling boil.
Boil for 10 minutes and then test the jam for readiness. If it requires longer then give it 4 minute 'bursts' at a rolling boil.
Pour into sterilised jars and lid.
Let jam cool and then keep cold.
Only label once the jam is completely cooled.

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Plum and Sage Jam

noreply@blogger.com (The Dream...) — Tue, 11 Aug 2009 21:16:00 +0000

Ingredients

675g caster sugar
900g plums, stoned and roughly chopped
200ml water
10 fresh sage leaves, ripped up
2 pinches of ground cinnamon

Method

Place sugar on tray in a cool oven, 140oC, 275oF, and warm

Put the plums into a pan with the water. Simmer over a low heat until the fruit starts to break up and becomes like puree.

Add the sugar and a sugar thermometer. Bring to the boil and boil quickly until the temperature reaches 104oC/220oF.

Remove from the heat and cool for about 20 minutes. Add the sage and cinnamon when the jam has cooled, stirring them in well.

Place in clean jam jars and. Put on lids and store in a cool place.

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White Chocolate & Raspberry Tart

noreply@blogger.com (The Dream...) — Fri, 24 Jul 2009 20:58:00 +0000

Ingredients

150g (5oz) plain flour
Pinch of salt
65g (2½oz) cold, unsalted butter, diced
25g (1oz) sugar1 large egg, beaten
250g tub mascarpone
200g (7oz) bar good quality white chocolate
142ml carton double cream
400g (14oz) fresh raspberries
Golden icing sugar to dust

Method:

Sift the flour and salt into a food processor. Add butter and whiz until the mixture resembles fine breadcrumbs. Add sugar and just enough egg to bring the mixture together - use the pulse button to help you. Shape pastry into a disc, wrap in clingfilm and chill for 30min.
Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. Prick all over. Cover with a large circle of baking parchment and top with baking beans. Chill until firm. Preheat the oven to 190°C (170ºC fan) mark 5.
Bake for 12-15min until the pastry has set. Remove beans and parchment and continue baking for 5-10min until the pastry is dry and slightly sandy to the touch. Cool in the tin on a wire rack.
Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. Don't stir, otherwise the mixture will thicken into a sticky mess.
Remove bowl from pan and set aside to cool completely. Meanwhile, lightly whip the cream. Fold chocolate into the cream. Spoon the filling into the pastry case and chill. To serve, top with raspberries and dust with icing sugar

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A Non Food Related Random Post...

noreply@blogger.com (The Dream...) — Fri, 24 Apr 2009 11:32:00 +0000

You Are a Black Panther

You see through people. You understand others' motives and plans.

You have a knack for predicting the future. You just know what people are going to do.

People are attracted to you. You are naturally able to influence other people's thoughts.

You have the charisma to be a beloved guru or dictator. It's all about how you handle it.

What Big Cat Are You?

Grilled Chicken & Vegetable Stir Fry

noreply@blogger.com (The Dream...) — Tue, 21 Apr 2009 22:18:00 +0000

Thought I would share this wonderfully easy, wonderfully simple dinner with you! Take one chicken fillet per person and, using a sharp knife slice (not all the way through) slices into the chicken, so taht it kind of fans out. The splash on some soy sauce, fresh black pepper and salt then place under a hot grill until cooked through.

To make the base, I cheated this time, I bought a pack of pre-prepared stir fry vegetables, so you can do the same and cook enough rice for the number of mouths.

Lightly stir fry the vegetables, around 3-4 minutes dependant upon quantity, you are looking for heated through and crunchy rather than soft. Once the rice is ready, drain well and add to the vegetables and stir fry briefly. Mix well.

Spoon the rice mixture onto your serving dish and place the chicken on the top!!

Enjoy!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Chocolate Easter Fudge Cake

noreply@blogger.com (The Dream...) — Sun, 05 Apr 2009 08:44:00 +0000

Ingredients

50g (2oz) cocoa powder
140g (41/2 oz) Self Raising Flour
1/2 tsp baking powder
good pinch of salt
150g (5oz) unsalted butter
150g (5oz) golden sugar
4 medium eggs
3 tbsp milk

Topping

100g milk
100g butter
50g icing sugar
1 tbsp cocoa powder
1 pack mini eggs

Method

Sift the cocoa butter, baking powder & salt into a bowl and mix thoroughly.
Add the butter, sugar, eggs and milk. Beat until smooth.
Sift in the flour and beat again to form a smooth batter.
Pour into a 23cm (9in) lined and greased, loose bottomed cake tin. Make a hollow in the centre to encourage even rising.
Cook for 30 - 35 minutes. Lave to cool then remove from the tin.
Make the topping: Melt the chocolate. Stir in the butter. Sift in the icing sugar and cocoa powder and combine well.
Leave the topping in the fridge until stiff enough to spread.
Cover the top of the cake and decorate with the mini eggs.

We loved this cake, it was nicely chocolately and moist, the topping is to die for. Go on! Spoil yourself at Easter!!

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Easter Eggs

noreply@blogger.com (The Dream...) — Wed, 01 Apr 2009 19:18:00 +0000

Here is a nice easy way to make Easter that bit more special! Make your own Easter Eggs!! There are loads of Easter Egg moulds out there big and small and everything in between! The mould I used from this was from eBay and cost only a few pounds. All I did was melt some chocolate and pour it in the mould! May I suggest the following; put in a thin layer first and allow to harden and then add the rest of your chocolate. This just makes sure that you have a nice outside layer to suport the heavy layer of chocolate which creates the thickness. I am going to use some coloured tin foil (eBay once again!) to wrap them and as you can see I will use the chocolates that I made earlier to fill it! Yum Yum!

The mould I used here is 4.5 inches tall and it took 50g of chocolate to fill.

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Homemade Strawberry Jam

noreply@blogger.com (The Dream...) — Tue, 24 Mar 2009 23:23:00 +0000

Ingredients

1kg strawberries, hulled

1kg jam sugar

juice of 2 lemons

Method

Wash, drain and hull the fruit and place into a non-metallic bowl. Sprinkle over lemon juice and sugar, gentle mix until fruit is well coated. Cover with a tea-towel and leave overnight.
Tip the fruit and sugar into a heavy based pan. Heat gently until the sugar melts completely, don't let the mixture come to the boil before all the sugar has melted.
Turn up the heat and boil hard for exactly 4 minutes. Take off the heat and do the saucer test*. If jam is not ready then return to the boil for another 2 minutes.
Turn off the heat and swirl in the butter. Skim of any scum that forms. Cool for 10 - 15 minutes. Stir gently and pour into sterilised jars. Seal.
Keeps for approximately 3 months.

*The saucer test: place a suacer into the freezer for about 5 minutes. When ready for the test, remove from the freezer. Drop a spoonful of the jam onto the saucer. Leave for about 5 minutes. Run your finger through the mixture, if it wrinkles then the jam is ready.

Hot Cross Buns

noreply@blogger.com (The Dream...) — Sun, 22 Mar 2009 21:37:00 +0000

It's nearly Easter and what is more Easter-esque than Hot Cross Buns! Toast 'em and get the kettle on....

Ingredients
450g (1lb) flour (I used white bread flour but feel free to use whatever flour you like, even gluten and/or wheat free)
1tsp salt
7g of yeast
50g (2oz) caster sugar
1 1/2tsp mixed spice
150g (5oz) dried mixed fruit
325ml (11fl oz) lukewarm milk
1tsp white wine vinegar
2 medium eggs, lightly beaten
90ml (3 1/2fl oz) sunflower oil

Decoration
3 tbsp flour
3 tbsp milk

Glaze
4 tbsp milk
3 tbsp caster sugar

Method

Mix the flour, salt, yest, sugar, mixed spice and fruit in a bowl. Make a well in the middle and pour in the milk, eggs and vinegar. Mix with a wooden spoon until almost combined then work in the oil to make a soft, sticky mixture. Spoon into a bun tray and gently mould each bun with the back of a spoon.

Cover the tray and leave in a warm place for about an hour for the buns to rise slightly. Make sure the cover doesn't touch the mixture. Towards the end of the rising time preheat the oven to 220oC/Gas 7.

Make the decoration by combining the flour and milk in a bowl and put into a a piping bag. Pipe a cross loosely over each bun. Cook for 20 minutes until golden, well risen and firm.

Make the glaze by heating the milk and the sugar. Brush the buns when they come out of the oven and leave to cool.

Serve, toasted with butter.. yum yum!

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Fondant Filled Chocolates

noreply@blogger.com (The Dream...) — Thu, 19 Mar 2009 18:14:00 +0000

Hey!! Wonder where I had got to? Well, I am back and I have a great and SO easy recipe for you to try!

Ingredients

3oz cream cheese
2 1/2 cups (10 oz) icing sugar
4-6 drops of food colouring
4-6 drops of flavouring

Method

Mix the cream cheese and the icing sugar together.
Start with four drops of food flavouring and then carefully add flavouring and colour as desired.
Mix until the mixture is an even colour. You may wish to add more icing sugar if your mixture seems a bit thin.
Melt the milk chocolate and half fill your moulds. (depending on your moulds you may want to experiment with the following method but this worked perfectly for me.
Using a icing piping bag put a blob of the mixture into the centre of the chocolate (see picture below).
Spoon a small amount of chocolate onto the top to seal and then place in the fridge.
Turn out when set.
Keep in the fridge until needed.

I used low fat cream cheese, just to try and convince myself that these are healthier! Put full fat os fine also. I had to go to eBay for the flavouring, I was struggling to find sweet flavourings but found an American company LorAnn Oils which do a great range and are very reasonably priced.

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Chocolate Moulds

noreply@blogger.com (The Dream...) — Thu, 05 Mar 2009 12:31:00 +0000

Have you ever tried making your own chocolates? I tried a while ago with some moulds from my mums coffee shop gift shop. At the time they were top of the range, plastic affairs and to be honest they made a decent chocolate, if you could get the silly things out! Although, that did make for a lot of wastage and somebody has to eat it!!!

Well, one of the Christmas presents I bought for my self last year was one of the moulds pictured. In fact the one at the top, and I am definately going to be adding the others to my collection!

They are silicone moulds which means they are all bendy so each little 'insert' can be turned completely inside out! This means the chocolates can be popped out cleanly and easily and there is no broken chocolate.

I rustled out a batch last weekend as a present for my mum as we were visiting. (Well, I had made dog biscuits for the dog, it seemed only fair.) It is a great way to use up all that left over chocolate and nuts. I used both dark and white chocolate and layered it. White chocolate filled to half way, pop in a hazelnut, dark chocolate to finish, pop them in the fridge to set then he presto! they are ready.

I will be experimenting with different fillings and additions to the chocolate over the coming weeks so watch this space.

I do recommend these moulds but I would say, for the frugal kitchen equipment buyer destined to only buy one for emergencies, go for a generic shape, like the square, as this will cover a range of events. Hearts are nice but a bit limited to their usage.

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Check Out My New Blog Site...

noreply@blogger.com (The Dream...) — Wed, 04 Mar 2009 23:28:00 +0000

Want to read about my exploits into the country? Well check out my other blog site, its new so don't laugh at it :) www.realisingthedream.blogspot.com

It is to be my online diary as my husband and me set off to try and make a life in the country. We want to try an start a home business, as well as have all the peaceful surroundings of the countryside. I am also going to attempt a bit of self-sufficiency too, get a proper vegetable garden going, fruit bushes and definately some chickens. I will then be able to get some nice 'Farmhouse Kitchen' recipes going!!

There have been so many days since my last post, I apologise, regular service will be resumed shortly.

So please, check out the new blog, let me know what you think, what you think I can do to improve, what you'd like to see.

I Won A Competition!!!

noreply@blogger.com (The Dream...) — Sun, 15 Feb 2009 00:10:00 +0000

For those of you that didn't know I am an avid enterer of competitions, my philosophy being 'You have to be in it to win it!' So with that in mind I entered the Sainsbury 'Delicious' Magazines competition to in a Gabbiano Hamper. And I recieved the email saying that I had one!! I was well chuffed and it beat the usual spam you get in your inbox!!! They are going to contact me for delivery but I will be getting the following:

Tuscan cookery pack, which includes: A case of Castello Di Gabbiano Chianti DOCG 2006 (6 x 75cl bottles), a case of Castello Di Gabbiano Pinot Grigio Delle Venezie 2007 (6 x 75cl bottles), a case of Castello Di Gabbiano Toscana Rosé (6 x 75cl bottles), a Return to Tuscany cookbook by Giancarlo and Katie Caldesi, a Gabbiano cook’s apron, a bottle of Castello di Gabbiano extra virgin olive oil (Olio Extra Vergine di Oliva) and a bottle of Delizia del Castello Balsamic Vinegar.

I am WELL chuffed and I am looking forward to all the the things I will be able to cook. Never tried Tuscan food before so I am looking forward to that!!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Review - Top Secret Recipes

noreply@blogger.com (The Dream...) — Thu, 12 Feb 2009 11:32:00 +0000

Top Secret Recipes - Todd Wilbur

Have you been here yet? Well, if you like Fast Food, and Lord knows I do, then this is the site for you. Todd Wilbur shows us how to recreate the tastes of all your favourite Fast Food Recipes, at home! From the McDonalds Big Mac to Crispy Creme doughnuts there is something for everyone.

Why do I bring this up now? Well, I decided to test him out, something simple, something straight forward - The Big Mac. Off down the supermarket I went clutching my shopping list and after some strange looks from passers-by as I cried 'What and Where is Sweet Pickle Relish? - Lord have mercy!!' I had my bag of goodies.

The recipe asked for the sauce to be left for several hours or overnight and I have to admit it got about a hour at most before being burgerised! I followed his instructions even on how to build the burgers before presenting them to the Husband - 'Burger Mc Rosie Macs' I announced (or something similar). And so to the tasting - -

Wonderful!! The sauce didn't taste like anything, in fact it tasted like vinegary mayonnaise when it was just in the bowl, but once it was on the burger.... WoW! It was like eating a Big Mac! Even the Husband liked them and he is the eater of many a Big Mac. I will definately be making these again! Want to try it out? Go Here for the full recipe - McDonalds Sauce

So whats the site all about. Well, the site, which is wonderfully laid out and whose moving banner I shall steal for this blog :), is very easily navigated and broken down into obvious sections. The site lists all the current recipes available, some are free and some you have to pay a minimal 79cents for. The recipes are easy to understand, in plain English and show that they have been written by a self confesed non-cook. It also has the added benefit of a comments section on each recipe so you can see how other people got on and any advice or tips they have for achieving, or in some cases improving the recipe!

You are also able to buy the various cookery books, containing the recipes and a few more, I am definately in the market for one and I think everyone should have one on the shelf. What's even better is that you can see the ingredients, so unlike buying from a local fast food resturant you know exactly what is in the mix!!

I definately recommend you take a look, you will be more than pleasantly surprised and you will be amazed at how you too can make fast food favourites in your own home!!

Top Secret Recipes - Todd Wilbur

Fish Pie

noreply@blogger.com (The Dream...) — Tue, 10 Feb 2009 20:12:00 +0000

Ingredients

3 medium potatoes
450g cod fillets
2 tbsp lemon juice
1 large onion, sliced
1 tbsp oil
40g margarine
40g flour
1/2tsp mustard
1 pt milk
salt and pepper
30g low fat cream cheese
breadcrumbs from 2 slices
2 tbsp sweetcorn

Method

Slice potatoes into rounds and par-boil.
Arrange fish a serving dish and cover in the lemon juice. Cook on HIGH in the microwave for approx. 4mins until fish flakes easily.
Lightly fry the onion until soft, add the sweetcorn and heat through.
Melt the margarine in a saucepan and add the flour, stir to form a thick smooth paste. Add half the milk and stir until smooth. Add the rest of the milk and combine well.
Add the cream cheese to the sauce and mix well.
Flake the fish in the serving dish and add the onion and sweetcorn.
Lay the potatoes on the top and pour over the sauce. Sprinkle on the breadcrumbs and bake in the oven (190oC) for about 20 mins, or until top is browned and it is piping hot.
Serve

This recipe serves four and works out at 7 1/2 points per serving. As you can see we ate it with a nice fresh salad. Another little tip, I Love croutons with my salad so a healthy aternative, toast some bread, chop into cubes and crisp them up in a frying pan with a couple of sprays of cooking oil, season with salt and pepper! Yummy!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Fruit Sponge

noreply@blogger.com (The Dream...) — Wed, 04 Feb 2009 20:20:00 +0000

Ingredients

2 eggs
55g caster sugar
1tbsp finely grated lemon zest
85g self-raising flour
1 tbsp freshly squeezed lemon juice
Selection of fruits of your choice - I used and apple, a satsuma and a kiwi
100g low fat yoghurt
Icing sugar for dusting

Method

Preheat the oven to 220oC. Lightly grease and line the base of a 9 inch cake tin.
Break the eggs into a bowl with the caster sugar and the lemon rind. Place the bowl over a saucepan of gently simmering water and whisk until the bowl leaves a trail when it is dragged lightly across the surface. Remove from the heat and whisk until cool.
Add the flour and stir very lightly, taking care not to overmix. Add the lemon juice and stir lightly then pour into the prepared cake tin. Tap lightly to remove any air bubbles.
Bake for 8 - 10 minutes or until the top springs back lightly when pressed. Remove from the oven and leave to cool for 10 minutes before turning out, discard the paper.
Prepare the fruit.
Place the cake on a serving place, pour on the yoghurt and spread evenly. Arrange the fruit on top.
Makes 10 slices.

We had this as a light pudding tonight and really enjoyed it. Definately going to try it again with summer berries. I am going to attempt a hot version soon so watch this space!! By the way for you Weight Watchers out there this worked out at 1 1/2 points per slice, the points may vary if you change the fruits however.

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Turkey Meatballs

noreply@blogger.com (The Dream...) — Tue, 03 Feb 2009 20:12:00 +0000

Hey, another low fat recipe for you, I am serving this one with a Sweet Red Pepper Sauce and wholemeal Pasta! Enjoy!!

Ingredients

1 red pepper
2 slices of wholemeal bread
500g turkey breast mince
1 egg, beaten
100g sweetcorn
1 tsp dried parsley
1 tbsp olive oil
1 small onion, finely chopped
400g can of chopped tomatoes
300g wholewheat pasta

Method

Preheat the grill to high. Cut the pepper in half and remove the core then griil, cut-side down for 5 - 8 minutes until the skin is blackened and blistered. Transfer to a plate, cover with a tea-towel and set aside to cool.
Put the bread into a food processor and make fine breadcrumbs (you can, like me, use your hands to do this if you haven't got a food processor). Add the turkey mince, egg, sweetcorn, parsley and season. Whizz it again (or smoosh it up with your hands!!). Shape into 20 balls.
Heat the oil in a frying papn and cook the onion for 5 minutes until soft. Add the can of tomatoes and then add half a can's worth of water. Bring to a simmer then carefully place in the meatballs.
Skin the pepper, cut into strips and add to the pan. Part cover with a lid and simmer very gently for 20 minutes, or until the meatballs are cooked through.
Cook the pasta and serve.

This recipe serves four people (5 balls each).

Had this tonight and for once remembered to photo it before eating it!! We really enjoyed this and although it doesn't look much when you first serve it out it is definately filling!!

Happy Cooking Folks!!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Weekend Tip - Cooking Rice

noreply@blogger.com (The Dream...) — Sun, 01 Feb 2009 00:11:00 +0000

Wanting perfect rice everytime!!

If you are like me you probably end up with either loads of water left in your saucepan, even after the rice is cooked. Or not enough water and one minute it is fine and then the next minute it's all burnt and stuck to the bottom of the pan?

Sound familiar?

Well, here's a great wee trick that will give you perfect rice every time!!

Use twice as much water as rice. I find this easiest by weighing out the rice I require then putting it into a cup or glass, make a mental note of how full the glass is. Put the rice in the pan, fill the glass with water to the line you remember, put in the pan. Do it again. Put the lid on the saucepan and cooked as you would! Light fluffy rice and no watery left-over!!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Borrowed Recipe - Chocolate Cup Cakes

noreply@blogger.com (The Dream...) — Mon, 26 Jan 2009 21:27:00 +0000

I just wanted to share this amazing recipe for all you Weight Watchers out there. This recipe comes from the site: Gina's Weight Watch Recipes.
I just had to share with this you.

Ingredients

1 dry box cake, any flavor
10 oz diet soda, any flavor
2 egg whites
Baking spra

Method

Preheat oven according to box directions. Spray 9 x 13 pan.
Beat cake mix, diet soda and egg whites. Pour into pan.
Bake as directed on box, or until toothpick comes out clean when inserted.
Let cake cool about 10 minutes before cutting. Cut into 12 pieces. Top with fat free whipped cream if you wish.
You can also make cup cakes which would be only 1.75 points each!

Please check out the other recipes on Gina's Weight Watcher's Recipes!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Vegetable Curry

noreply@blogger.com (The Dream...) — Thu, 22 Jan 2009 23:59:00 +0000

Ingredients

Red pepper, deseede and chopped
Onion, sliced
120g green beans
1/2 small cauliflower, broken into florets
2 carrots, thinly sliced
2 celery sticks, sliced
900ml vegetable stock, made from water and two cubes
4 tbsp curry paste, choose your own type
Salt and Pepper

Method

Boil the vegetables in the stock, then simmer, covered for about 10 minutes. The vegetables shouldn't be soft.
Drain the vegetables and add the curry paste, salt and pepper.
Serve with rice and Raita

This is SO easy and smells wonderful. For those looking for points, this serves 4 people and each serving is 3 1/2 points (that is served with 60g of basmati rice). I have made this in advance and popped it in the freezer for quick tasty teas when we need them!!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Raita

noreply@blogger.com (The Dream...) — Thu, 22 Jan 2009 23:58:00 +0000

Ingredients

150 ml low fat natural yoghurt
5cm of cucumber, finely chopped
tbsp chopped fresh mint

Method

Mix all ingredients together and chill.

Serve with your curries as a great accompaniment.

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Basic White Loaf

noreply@blogger.com (The Dream...) — Wed, 21 Jan 2009 23:59:00 +0000

Ingredients

1 1/4 tsp yeast
550g (1 lb 4oz) white flour
2 tsp sugar
25g butter
1 1/2 tsp salt
360ml water

This was another cheat in the bread maker for me - for those with a machine I am not sure how the usage varies but this required the XL Loaf setting, with basic bake!!

Method

Preheat the oven to 210C/410F/Gas 6.
Place the yeast and milk into a large bowl and whisk together.
Add the flour and salt and mix with your hands to bring together as a soft, sticky dough.
Melt the butter and pour over. Mix this into the dough with your hands, then cover the bowl and leave to stand for ten minutes.
Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further ten minutes.
Repeat this ten-second kneading and resting process every ten minutes twice, then leave the dough to rest for 30 minutes.
Grease a deep 12x19cm/5x8in loaf tin and dust with flour. Divide the dough into two equal pieces, shape into two balls and place side-by-side into the loaf tin. Cover with a cloth and leave to rise for one and a half hours, or until almost doubled in height.
Brush the top of the loaf with a little milk and place into the preheated oven to bake for 15 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further 25-30 minutes, or until the top of the loaf is a shiny dark brown and the loaf has come away from the sides of the tin.
Remove from the tin and leave to cool on a wire rack.
Incidentally use this recipe to make rolls by splitting the dough into balls and placing them on a greased baking tray before cooking!!!

Another FABULOUS loaf, this one was SO soft!!! Keep your laves in a bread bin if you have one or if, like us, you don't have a bread bin then wrap in some tin foil - keeps for ages!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Product Review - Panasonic SD - 254 Breadmaker

noreply@blogger.com (The Dream...) — Wed, 21 Jan 2009 21:54:00 +0000

This is the breadmaker that we got as a wedding gift!! Thank you! I love this thing. I used to make bread, as there is NOTHING like the smell of fresh bread but it always took so long and there is just nowhere in our current house that was warm enough to leave the dough to rise. My bread making life has changed since getting this machine!!!

Let's go through the basics. It is pretty much just a drum with a removalable pan where the bread is made. The lid lifts up so you can get it in and out! It essentially works like this:

put in ingredients
close lid
select loaf size, bake type and crust colour.
press go

That's it! It IS as easy as that.

This particular model allows you to make three different sizes of loaf: Medium, Large and X Large. If you want to do smaller loaves or rolls there is a setting for just making the dough allowing you to then remove the dough and shape it yourself!

It can cook various styles of bread: basic, french, italian, sandwich, gluten free, pizza and bake only. So far I have tried basic and sandwich, both have been excellent.

The machine is also capable of making bread with ingredients, with this model you must add the ingredients yourself, but the unti beeps to let you know when it is time.

The machine can be placed on a timer so, pop the ingredients in the machine before bed, set the timer, warm fresh bread ready for breakfast!! We have tried that and it works wonders, it was great to come down the stairs in the morning to the smell of freshly cooked bread!!

The unit is also capable of making cakes although I have yet to try out this facility but no fear I shall let you know how it turns out.

All in all I love this machine, and it is certainly a welcome addition to my kitchen toys!!!