Tuesday, 23 August 2016

Broad bean pate. - using up leftovers

There were some broad beans left over after Sunday dinner so I made some broad bean pate.  It was very tasty with a clean, light flavour and a fresh green colour.

Ingredients to make enough for one (because, after all, it was leftovers)
36g cooked broad beans
20g soft cheese
a little bit of garlic puree
half tsp olive oil
half tsp natural yogurt
2 or 3 fresh mint leaves
salt and pepper
a lemon wedge

Using a mini zizzer, put in all the ingredients apart from the salt and pepper and zizz until everything is pureed and nearly smooth.  Push the mixture down the sides now and again, if necessary.
Add a bit of seasoning, mix and taste.  Adjust if necessary.  Chill, covered, in the fridge.

Serve with crackers, oatcakes, pitta bread or similar, with a wedge of lemon

Monday, 22 August 2016

Posh bread and butter pudding

It's been a very long time since I posted anything in here.  My apologies and thank you to everyone who pops in to check anyway.  I will try to be a bit more talkative in here!

Yesterday I made a very delicious bread and butter pudding.  I used some stollen that I had popped in the freezer before Christmas and it had slipped to the bottom and hidden itself.

I followed an ordinary recipe, such as this one

I sliced the stollen fairly thin.  I cut out the dried fruit because the bread already had plenty but it was a home made stollen so it had been generously endowed with a variety of dried fruit - use more if you want.  I cut out the cinnamon completely because the stollen was spiced.  I cut back the sugar to just a little sprinkle because stollen is a sweet bread.  I used the full 500mls milk and two eggs and had just a bit left over after allowing it to soak in for half an hour and topping up twice.

I wish I had taken a photo because it baked beautifully, rising almost like a loaf of bread and browning to golden.  The marzipan was indescribably delicious.  And there was none left by the end of the day!

You could use any kind of sweet bread to make this.  Hot cross buns that have gone a bit stale would work well.
I will definitely be doing this again.