There are many variations on a traditional rice pudding, but this 1-2-3 is for a basic recipe. Once you know this recipe you can replace full fat milk with semi skimmed milk, use a jasmine infused rice and more.
Home-made Rice Pudding can be a little time consuming but it is well worth the effort.
In fact there is very little effort needed and most of the time is due to the cooking time. So, let's get cooking!
Stir the rice pudding mixture after 30 minutes. You may also want to turn the dish around, back to front, in the oven so that it cooks evenly. Cooking time in total is 11/2 to 2 hours or until the surface of the pudding is a nice golden brown and the pudding is creamy
Alternative cooking methods
On the hob:-
Place the rice and milk in a large saucepan and bring to the boil stirring occasionally. Simmer for around 40 minutes or until the rice is cooked. If the mixture seems to be drying out add a little more milk. Add the sugar and nutmeg just before serving.
In the microwave:-
For a 650w microwave:-
Place the rice and milk in a very large microwaveable dish. A three pint bowl should be large enough. Cook on full power for about 20 minutes. Stir occasionally. Remove when cooked and add the sugar and nutmeg before serving. Stir well and leave to cool for a couple of minutes before actually serving.
Do not leave either of these dishes cooking completely unattended in case they boil over.
Both of these recipes cut the cooking time. They make a tasty rice pudding but are not, in my opinion, as tasty as the traditional, oven recipe.
For those of you who are unsure just what carrot cake is: Carrot Cake is a lovely, rich, moist, sweet cake that tastes nothing like carrots.
What's it all about?
However, carrots are used in this recipe, along with a host of other ingredients. This gives Carrot Cake a unique texture and flavour. Get the amounts wrong though and you could end up with a soggy mess.
Carrot cake can be made in round bun cases, small individual squares or as a large round or square cake. It can be shop bought and, though generally these are good, there is nothing to beat good home made carrot cake when you fancy a sweet treat.
The ingredients can vary a little and there is some leeway for those who do not like, for example, nuts such as pecans. These can be replaced with walnuts or simply omitted.
To my mind Carrot Cake is delicious and it looks as good as it tastes.
When thoroughly mixed together pour this mixture into the baking tin or dish
For a large cake that will slice into 18 pieces you will need:-
There are many recipes online which will show you how to make an economical winter-warming stew but this one is mine.
I bought a pack of diced beef from Iceland which retailed at £2.
This will easily serve four persons or a stew for two over successive days.
Stew is one of those cooked foods that just gets better with age. Remember to re-heat thoroughly and do not keep too long though. Like all cooked foods it can go off!
Along with the diced beef I bought a pack of potatoes for £1.49 but only used half for the stew. A vegetable stew pack that contained a few carrots, small turnip, one onion and a decent sized trimmed leek was purchased for a £1.
A quick cost then shows the basic ingredients cost me £3.74 roughly. Much cheaper than buying a handful of ready meals, more nutritious and better value for money.
So we have our ingredients let's make a pan of tasty stew:
This basic stew is very easy to prepare, cook and serve. Add other veg such as frozen peas a few minutes before serving.
Once you have mastered this very basic easy stew try adding dumplings or varying the ingredients.
Now you have mastered the basics check out Jamie Oliver's range of stews here.
Stuffed vine leaves
Like Greek food? We love it. It is many years since we visited the Greek Islands but these days you can enjoy quintessential Greek Food if you live elsewhere. A Greek Salad is easy to make as long as you can buy Feta cheese. You can skip the cheese if preferred. Hubby and I always managed to share a Greek Salad which is served to tourists on the Greek Islands as a starter. He does not like cheese and I did not like olives, but I do now.
One dish often served as a starter is stuffed vine leaves. At a hotel where we stayed on the island of Lefkas we would watch the owner reach up through the trellis to select leaves for the night's dinner menu.
Dolmades means stuffed, by the way, and may refer to stuffed peppers or mushrooms. If you want quick and easy ready-made stuffed vine leaves they are available from many supermarkets.
Asda in the U.K. sells a ring pull tin of stuffed vine leaves for around £1.45. The ones we buy are called Tamtad and are a product of Turkey. They are packed into the tin with oil. When drained the contents weigh 340g. Usually there are around 9 in each tin. When you compare this to the cost of dolmades as a starter in Greece they represent good value. Of course they are probably cheaper to make. The ingredients are :Grape Leaves , Onions , Water , Rice , Refined Sunflower Oil , Salt , Citric Acid , Mint , Dill , Spices.
If you fancy going Greek have the stuffed vine leaves for a starter, a Greek salad for your main course and Total Greek yogurt with honey for dessert. Wash it down with a glass or two of retsina or ouzo. Follow with a small cup of strong black coffee; a traditional Greek meal at a reasonable cost.
To capture the spirit of the Mediterranean make sure your salad vegetables are fresh as can be and be liberal with the virgin olive oil.
In the UK many years ago there was a concerted effort to ensure that the public ate eggs. Advertising slogans such as Go To Work on an Egg are still firmly stuck in this blogger's brain. A cheap and versatile food stuff eggs are also good nutritionally. Like all things there are pros and cons but if money is tight buying a half dozen eggs can be prudent.
One quick, easy and satisfying way to eat eggs is to scramble them.
In the past cooking scrambled eggs invariably left too much mess stuck to the pan which could take ages to clean off.
Enter the microwave. Cook your scrambled eggs in a dish in the microwave and cleaning up afterwards will be easy. Cooking scrambled eggs is a doddle but for those of you who are novice cooks read on. Remember to ensure that the dish you use is suitable for microwave cooking,
For one person:
You can add various ingredients to the eggs. We like to add some grated cheese. Add too much and they will be rich creamy but very cheesy eggs. Finely chopped onions be they cooking or Spring, chopped tomato or ham also make for tasty scrambled eggs. Sometimes we skip the butter and add a dollop of cheese spread or one or two cheese triangles instead.
The choice of course is yours. Bear in mind that you are only using a brief cooking time. This has a bearing on what you add. However if you want cheesy scrambled egg on toast you will find that they are cheap, easy and quick to cook. Make scrambled eggs when you have some ingredients which you want to use up also.
Serve the eggs on their own, on toast, with chips or with bacon, sausages and beans.
Basically Coleslaw, or Cole Slaw as it is also known, is shredded cabbage. Of course, these days it is so much more.
Served as a side dish, or as part of a salad, good coleslaw is tasty and refreshing. You can buy coleslaw ready made, and usually packaged in a tub, from most supermarkets. This ready prepared coleslaw is available in quite a few different varieties such as:-
These are but a few, as the choice is huge.
However, if you make your own coleslaw at home you can use your imagination and utilise far more ingredients. Hopefully home-made coleslaw will be made from the freshest ingredients and you will know exactly what this food contains, especially if you have made your own mayonnaise dressing.
Shop bought coleslaw can be tasty but, more often than not, it disappoints. In fact cheap varieties can be watery and not very nice at all.
Prepare the vegetables
Make the dressing
Combine the two to make your Coleslaw
Variety is the spice of life
Once you can easily, and confidently, make a basic Coleslaw try experimenting, for example:
Tips and Warnings
Reading a free Blitz Edition commemorative newspaper proved to be an interesting read, in so many ways. It included a couple of recipes, which are as useful for the present day as they were during the War. They show how to make great dishes, with few ingredients. This is handy for days when money is tight.
They also tend to make dishes which are less rich. During the War rationing led to shortages of some food stuffs and ingredients. This means that the recipes are quite healthy. Even if you are watching your weight you may find the need to make a sweet dish, dessert or cake, so this eggless sponge cake recipe could be just the thing for you.
Note: Either flour works well, but you must take care to adjust the amount of baking powder used, to ensure your cake rises well.
For best results, sift the flour and baking powder into a bowl.
In a large mixing bowl place the margarine, sugar and golden syrup. Cream these together until the mixture is soft and light. The mixture should also be pale in colour.
Add a little flour and then a little liquid. A little at a time, will help keep the mixture smooth.
Continue until you have used all of the flour and liquid, and the mixture is smooth.
Divide this mixture between two 7 inch, lightly greased, baking tins.
Place just above the centre of a moderately hot oven. Check your oven's baking guidelines for exact baking times and oven temperatures.
When cooked turn both the cooked cakes onto a wire to cool.
When cooled, sandwich the cakes together with jam.
Of course, if you are making this eggless cake these days, there will be no restrictions on the ingredients. This means that you can add fruit and, or, cream, to the filling. Instead of margarine you may want to use a low fat margarine substitute. If you do make sure that it is one which is suitable for baking and cooking.
If you stick with this traditional World War Two recipe though you will find that it is a tasty sweet treat which is not too sweet nor sickly. So many modern cakes are overindulgent.
Note: An Eggless Sponge Cake is vegetarian and suitable for those with an egg allergy.
Fancy making a traditional Easter cake? Here is an easy to follow recipe. Some of the ingredients are optional and you can be inventive to personalise your recipe. The recipe makes a rich, spicy fruit cake topped with perfect home-made almond paste
12 ounce of plain flour
1/2 level teaspoon of salt
3/4 level teaspoon of mixed spice and ground cinnamon
9 ounce butter, or margarine
9 ounce of soft brown sugar
5 large eggs, lightly beaten
Grated rind of one lemon
6 ounces of stoned raisins
4 ounces each of sultanas and currants
3 ounces each of glace cherries and candied peel
2 ounces of almonds, blanched and chopped
Roughly 4 tablespoons of milk
2 tablespoons of apricot jam, sieved
10 ounces almond paste
2 hours and 45 minutes
350 degrees F Gas mark 4
335 degrees F Gas mark 3
How to make
Making the Almond paste
This recipe makes a tasty cake. You can adjust spices and dried fruits to taste or for your convenience. The cooking time is rather long but the cake is easy to make and well worth the effort.
Full list of Ingredients
How to make the cake
For the daffodils and icing you will need
How to make the daffodils
Ready in 1 Hour(s) 10 Minutes
Each serving of this recipe contains 633 calories
The sugar is rated HIGH
The fat is rated HIGH
The saturated fat is rated HIGH
Salt is rated at MED
The basic ingredients of a Greek Salad
You will find that a Greek Salad can vary slightly. However the basic ingredients usually include:
Optional ingredients are lettuce, herbs, olive oil, cucumber and crusty bread. The exact quantities of each ingredient depend upon your taste. The Greeks will often utilise what is in season and vary the ingredients accordingly.
How to make a Greek Salad
To make an authentic Greek salad you only need to assemble the few salad ingredients, cheese, olives and a few optional extras. Of course eating it Al Fresco in beautiful, sunny surroundings will always help.
If you are using lettuce, start your salad off with a layer of this. Try to use a lettuce such as Cos or Iceberg as it will be crisp, tasty and juicy.
Tomatoes are one of the vital ingredients of a good Greek Salad. They will preferably be really plump, juicy and fresh ones, which you can either slice thinly or cut into quarters.
Raw Salad or red onions give a great flavour and add bite to this dish. These onions should be sliced thinly and laid on top of the salad just under the cheese.
Black or green pitted olives are a must. Buy Greek style black olives for the authentic look and taste of a Greece. If you were eating this salad in Greece, depending which region you were in, you would be served black or green olives, or occasionally both but they would not be pitted.
Feta is quite a smelly cheese which probably is an acquired taste. Personally I love it; the smellier the better. At home I suppose you could replace the Feta with a cheese of your own choice but then your salad would only really be a cheese salad. If you are unsure ask your grocer for one of the milder Feta cheeses which are available these days. Either cut your favourite Feta cheese into cubes or alternatively serve the salad with one large wedge of Feta placed on the top.
A sprinkling of fresh oregano gives the right flavour and aroma.
Drizzle pure extra virgin olive oil over the top of the Greek Salad for a perfect finish. If this is done by the diner, to their individual serving, it will be easy to pour on the desired amount. Sometimes in tavernas in Greece, a Greek Salad arrives already laden with olive oil. In my case this will usually mean that it has too much oil on it.
Other optional extras
I usually add Cucumber, which has been cut into cubes, but you can slice it thinly if preferred. Ideally accompany the meal with a fresh, crusty white loaf of bread cut into thick slices and served with butter if preferred.
Of course, as we said, the other essential accompaniment is a glass of Retsina, which will add to the Greek ambiance.
In tourist tavernas in Greece and the Greek Islands a Greek Salad tends to be a starter though staff are usually happy if a couple dining share one portion.