Oat Pudding.

Unsure what to call it. Not rice pudding as it was made with oat groats, but not porridge as it contained wholegrain oats. But it was nice.

Sort of fitting that an oats recipe goes up on Jon’s birthday. But I’m making a cake instead today. :p

Ingredients.

For the oats.

  • 2 cups oat groats
  • 1 cup porridge oats
  • milk to cover
  • 1tbsp butter
  • 1tbsp sugar

For the jam.

  • 3 cups raspberries
  • 10 plums
  • 1 stem rhubarb
  • 3 cups sugar
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 1tsp paprika

Utensils.

  • large pot and spoon
  • chopping board and knife
  • small pot and spoon

Recipe.

  1. Soak the oat groats in milk with sugar.
  2. Chop the plums and rhubarb and mix with the raspberries. Put on a low heat to cook down.
  3. Slowly heat the oat groats to a boil and allow to cook.
  4. Mix the porridge oats into the groats and stir as they soak the remaining milk. You want a little bit of excess liquid when you turn the heat off.
  5. Add the butter on top of the oats and set aside to finish cooking in its own heat.
  6. Once the fruit is soft, add the spices and sugar and simmer, continually stirring, until the jam is thick.
  7. Serve the oats with a dollop of jam.

Oat pudding.

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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WWW. Beef Noodles and Cranachan.

The cooking lately has been very Jon-directed, largely because I felt I messed up a bit last week and wanted him to have whatever he wanted. So the big ones have been a beef noodles and salad meal and my first attempt at cranachan!

Black Pepper Beef Noodles and Salt and Vinegar Salad Recipes

Recipe 1: Beef Noodles.

First of all the beef noodles. We spied some reduced-price organic beef and Jon wanted to snap it up and make some black pepper steak, so that was what we did. 🙂

Ingredients:

[Makes 2-3 servings on its own, 5 servings with a side.]

-350g beef

-2 small onions

-4 cloves garlic

-200ml double cream

-2 servings rice noodles (soak or boil in advance)

-2tbsp butter

-black pepper to taste

-soy sauce to taste

Utensils:

-chopping board and knife

-frying pan

Recipe:

1: Finely slice the onions and mince the garlic.

2: Using 1tbsp of butter, lightly fry them until the onions are translucent and the garlic has lost its sharpness.

3: Chop the beef into small, evenly sized pieces. Add to the pan with the remaining butter.

4: Once the beef and onions are brown, turn up the heat and add the cream.

5: Once it has simmered a while, add the pepper, soy sauce and noodles.

6: Stir until the cream has reduced a bit.

Black Pepper Beef Noodles Recipe

Recipe 2: Salt and Vinegar Salad.

A perfect accompaniment for any BBQ, but also for this beef and noodles in black pepper sauce! Spotted some salt and vinegar potatoes in /r/food and improvised a recipe.

Ingredients:

[Makes 2-3 servings on its own, 5 as a side.]

-20 small salad potatoes (fit in a tablespoon)

-2 medium bell peppers

-1/2 an onion or 1 small onion, red or white

-3 carrots

-3 tsp salt

-1 tsp vinegar

-1 tsp chives or mixed herbs

-1tbsp butter

Utensils:

-chopping board and knife

-frying pan

-mixing bowl and salad servers

-grater

Recipe:

1: Melt the butter in the pan.

2: Slice each potato in half and place in the butter at a low heat.

3: As the potatoes cook, grate the carrots into the bowl.

4: Finely dice the onion. Add to the bowl.

5: Roughly chop the pepper. Add to the bowl.

6: Be sure to turn the potatoes!

7: When the potatoes are brown, add the salt and cook a little longer, to reduce moisture.

8: When they are cooked through and dry, toss them in vinegar and herbs.

9: Add the potatoes to the salad and mix thoroughly.

Salt and Vinegar Salad Recipe

Recipe 3: Cranachan.

This was great fun. Proper Celt food from Scotland. Saw it on a food show and had to try it because it sounded like something Jon would love. He says my end result needs less cream or less whiskey in the cream. He gives my serving a 6.5/8 and his own quantities a 7/8.

As the raspberries aren’t ripe here yet, I made it using our first batch of rhubarb pudding/jam.

[Makes 4-6 servings.]

For the rhubarb:

-6 thick stems

-3/4 cup white sugar

-1/4 cup palm sugar

-2tbsp butter

For the cream:

-300ml double cream

-80ml whiskey

-2tsp honey

-oats?

Utensils:

-chopping board and knife

-small pot and spoon

-large pot and whisk

Recipe:

1: Peel and finely chop the rhubarb. Place in the small pot and heat thoroughly.

2: Once the rhubarb is soft, add the sugars and keep heating.

3: Once it has melted, add the butter, stir and set to one side.

4: In the large pot, whisk the cream until it’s stiff.

Make a gap. If it doesn't close, it's ready.

Make a gap. If it doesn’t close, it’s ready.

5: Add the whiskey and whisk again until a peak is formed.

6: Stir in the honey.

7: If desired, add oats.

8: Serve with the jam at the base and the cream on top.

My choice of quantities and presentation.

My choice of quantities and presentation.

Jon's ideal mix: 2 digestive biscuits, 4tbsp rhubarb, 1tbsp cream.

Jon’s ideal mix: 2 digestive biscuits, 4tbsp rhubarb, 1tbsp cream.

And those are our favourite meals from this week! What were yours? Found any cool recipes lately?

WWW. Lentil Chicken and Protein Cookies.

This week’s recipes are lentil chicken and some protein cookies.

I made the lentil chicken firstly to test whether I can digest red lentils efficiently and secondly because both of us are eating lower carb meals and more stir-fries at the moment, so rice was out of the question and plain veg was getting a little dull. Lentils are a good middle ground.

I made the protein cookies because Jon’s been having a few sugary snacks on the job and he wanted to replace them with something more wholesome.

Lentil Chicken Stir-Fry.

stir fry

Actually made in a wok, though not essential.

wok

Ingredients:

-1 cup dried lentils

-1.5kg assorted veg (cabbage, carrots, onions, bean sprouts in any combination)

-the meat from 1/2 a chicken

-spring onions, some cucumber and sweet peppers for garnish

-1/2 a habanero chili

-2tbsp salt

-1tbsp pepper

-2tbsp onion powder

-olive oil

Utensils:

-chopping board and knife

-a large (1l) jar or pot

-a large wok or frying pan

Lentil prep:

1: Rinse in boiling water.

2: Soak in th jar for 24h.

Recipe:

1: Chop the chicken and all vegetables besides the spring onion and sweet pepper.

2: Coat the base of the wok with olive oil. Add the vegetables, chicken and lentils.

3: Sear the mix at a high temperature. Keep stirring.

4: Turn the temperature down and add the seasonings.

5: Cook until all combined.

6: Serve with diced sweet pepper, cucumber and spring onion.

Protein Cookies.

Ingredients:

-4 small bananas

-1 heaped tbsp peanut butter

-1 heaped tbsp almond butter

-2 eggs

-1.5 cups oats

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mash the bananas and eggs together.

2: Slowly combine the nut butters.

3: Once smooth, add the oats.

4: Pour out onto the tray as a single lump or as separate cookie pieces.

5: Bake at 150C for 20min.

WWW. Chicken Sage & Onion Pie and Chocolate-Chip Flapjacks.

Back to routine cooking again. And with it comes the wok.

Jon and I had something a little different this week. Rather than cook from scratch I used some leftovers and bits to cook a wholesome, rich meal and a tasty pudding.

Recipe 1: Chicken Sage & Onion Pie.

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Considering the success of sage and onion stuffing for roast chicken, I decided to try it as a flavouring for this pie. It was actually rather mild, but Jon liked the fact he could alter the flavour himself a bit more than usual.

Jon’s rating: 8/8.

Ingredients:

-300-400g/10.6-14.1oz cooked chicken

-3 small carrots

-200g/7oz broccoli

-1 medium onion

-400g/14.1oz potato

-400ml/14.1floz double cream

-5 leaves of sage

-1tsp salt

-1tsp pepper

Utensils:

-chopping board and knife

-small pot

-baking tray

Recipe:

1: Slice the carrots, onion and broccoli finely. Boil until softer, but not quite tender.

2: Dice the chicken and mix it with the vegetables in the baking tray.

3: Put the potatoes on to boil.

4: Finely slice the sage and add it to the chicken and vegetables. Sprinkle the salt and pepper on top.

5: Pour the double cream over the mix.

6: When the potatoes are softened, layer them over the chicken and vegetable mix.

7: Bake at 160C/320F for 30min, or until the potatoes are golden brown.

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Recipe 2: Pumpkin Seed and Chocolate Flapjacks.

Another calorie dense Celt-cake, seeing how fond Jon is of them. Reduced the size this time, seeing as he doesn’t eat his sweets half as quickly as I do!

Ingredients:

-200g/7oz self-raising white flour or flour plus raising agents

-200g/7oz porridge oats

-150ml/5.3floz cold water

-3tbsp sugar

-3tbsp pumpkin seeds

-40-50g/1.4-1.8oz chocolate (I used a mix of sugar-free white chocolate, 90% dark chocolate and 85% chocolate with raspberry bits)

Utensils:

-mixing bowl and spoon

-greased or nonstick baking tray

Recipe:

1: Mix the flour, oats and sugar.

2: Stir-in the pumpkin seeds.

3: Roughly break the chocolate and stir it in.

4: Add any raising agents and the cold water. Mix well.

5: Pour into the baking tray.

6: Bake at 160C/320F for 10min.

20140618_125610

 

WWW. Frying, spices, flapjacks.

This week Jon’s having a chicken stir-fry, fried rice and a sultana and seed filled flapjack.

Oil contents not specific apart from flapjacks so you can measure how much you need for your own foods. Juicier vegetables may need a little more, as will less cooked rice, for example.

Recipe 1: Garlic Ginger Chicken Stir-Fry.

Makes 2 servings.

Ingredients:

-1 cooked chicken breast

-3 small carrots

-1 small parsnip

-3 cabbage leaves

-3 cloves garlic

-olive oil

-salt and pepper

-Chinese five spice

-powdered cloves

-onion powder

Utensils:

-chopping board and knife

-vegetable peeler

-large frying pan or wok

Recipe:

1: Finely dice the garlic. Cook in the olive oil with the spices until soft.

2: Wash the vegetables and slice them with the peeler. Tear or chop the cabbage leaves into strips. Add to the mix and stir as it cooks, to ensure even softening and browning.

3: Dice the chicken. Add to the mix.

4: Heat thoroughly. Serve.

Recipe 2: Chili Fried Rice.

Makes 1 serving.

Ingredients:

-30g/1oz rice

-olive oil

-chilli powder

Utensils:

-small pot

-frying pan from the chicken

Recipe:

1: Boil the rice until cooked through.

2: Add to the pan once the stir-fry is done.

3: Add the oil and chilli.

4: Stir until the rice has soaked up all the oil. It should be making squeaky sounds and “jumping” in the pan, but not burnt.

Recipe 3: Flapjacks.

Makes 8 servings or 16 snack-sized servings.

Ingredients:

-200g/7oz oats

-200g/7oz plain flour

-1/2 cup oil or fat

-25g/0.9oz sultanas

-50g/1.8oz mixed seeds

-2 eggs

-3tbsp honey

-cinnamon

-powdered ginger

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the flour, oats and seeds.

2: Add the spices.

3: Add the oil. Stir until crumbly.

4: Add the eggs and honey. Stir in.

5: Mix the sultanas in so as to guarantee an even spread.

6: Pour into a lightly greased tray. Bake at 180C/355F for 25min.

7: Slice.

[8: Optional. Drizzle melted chocolate over them.]

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