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Ruth
Rice pudding
This rice pudding is a little healthier and lower in fat than our other full cream recipe. You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.
- Ingredients
- 100g short grain/ pudding rice
- 50g caster sugar
- 700ml semi-skimmed milk
- freshly grated nutmeg
- (1 bay leaf, or strip lemon zest for a different flavour)
- Method
- Heat oven to 130C/Gas 2.
Butter an 850ml heatproof ovenproof dish.
Pour the rice and sugar into the dish and stir in the milk.
Sprinkle the freshly grated nutmeg over and top.
(Add lemon zest or bay leaf into the milk if using)
Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.
Zero Waste Week Day Six. Nice rice.
Today I made rice pudding because I had loads of milk to use up and it seemed cold enough outside to consider a winter pudding. It's so easy and with semi skimmed milk a low fat dessert. Try adding a bay leaf for a change, it works very well.
A dogs dinner?
Why are the British embarrassed about asking for a Doggy Bag at a restaurant? Why do we still pretend that we are taking the leftover food home for the dog?
Zero Waste Week Day Four. Frittered.
Tonight I made Pakora with a bag of out of date spinach which was just begining to wilt. Use any vegetables that you have shrivelling in the bottom of the fridge. Just cut the vegetables into slices, or shred according to their density. Remember that courgettes will cook a lot quicker than chunks of carrot. I have yet to find anyone who doesn't wolf down a plate of these delicious Indian snacks. Gram or Chickpea flour is easy to find, usually with gluten free products on the supermarket shelf, from wholefood shops or anywhere 'ethnic'.
Pakora
Pakora are always popular in our house. Very often I make them with chard as I have it growing in the garden. Pakora are one of those snacks that you can whisk up quickly if people turn up for happy hour and you want something hot and crispy to nibble on.
Zero Waste Week Day Three. Pizza please.
Leftover French bread turned into a pizza for lunch today. Did you know that if you run a stale baguette under the cold tap for a second and then place it in a hot oven for 5 or 10 minutes it's nearly as good as new?
http://backyard.suffolkfoodie.co.uk/itemlist/user/66-ruth.html?start=360#sigProId87025913f9
Zero Waste Week Day Two. A bit cheesy.
Today for Zero Waste Week I used up all the leftover pieces of cheese in my fridge. I made Potted Cheese. It's the perfect recipe to use any type of stale cheese and is delicious on toast or with baked potatoes. It keeps for a week in the fridge. And don't throw away the milk can, wash it out and keep it to bake a mini fruit cake at Christmas.
http://backyard.suffolkfoodie.co.uk/itemlist/user/66-ruth.html?start=360#sigProIdcbb266d2b6
Potted Cheese
http://backyard.suffolkfoodie.co.uk/itemlist/user/66-ruth.html?start=360#sigProIdee18c3a1e7
A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.
Ingredients
225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert
170g (small tin) evaporated milk
1 very small onion or 3 spring onions finely diced
1 tsp chopped chives
pinch of mustard powder
pepper
a little oil or butter for fying the onion
Method
Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion
Pour in the evaporated milk
Add the grated cheese, mustard powder and a little ground pepper
Stir well until the cheese has melted
Stir in the chopped chives
Pour into ramekins and leave to set in the fridge
Eat spread on toast or with a baked potato
Zero Waste Week Day One. I've got a lovely bunch of coconuts
This week is Zero Waste Week and we are being encouraged to reduce food waste, use up leftovers, resist BOGOF offers, reduce portion size and DON'T WASTE FOOD. So to my surprise, my daughter returned from Jamie Oliver's Feastival today with a car load of green coconuts that had been dumped by one of the food traders. We have got over two litres of coconut water and that was just one box. And there were ten of them...
Le Pop-Up – a joint venture between Pettafiesta and Suffolk Foodie.
Last call for our joint venture with Pettafiesta. There is still time to book your space at Le Pop-up this weekend...