Displaying items by tag: winter
I'm trying hard to eat more salad and keep off the comfort food. Salads made with grains, pulses or seasonal vegetables are more than just about lettuce and are a great way to provide a hearty meal and a good way to incorporate some exciting herb flavours. Toasted Pearl Barley with Lemon and Herbs makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew too, if like me that's all you want to eat at the moment. So serve as you prefer, hot or cold, both work equally well.
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.
- 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)
- 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.
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.
Parsnip Fritters - crispy and light vegetarian fritters suitable as a starter, light supper or as nibbles with drinks.
5 fl oz/150mls water
2.5oz/65g plain flour ( sifted)
2 eggs (beaten)
1tsp mustard powder
1oz/25g grated Parmesan cheese
Salt and pepper to taste
Vegetable oil for frying
Firstly peel the parsnips and keeping one aside, chop and cook the rest in boiling water for 15-20 mins until soft. Drain well and mash the cooked parsnips and leave to cool. Keep the mash as dry as you can. (Don't be tempted to add butter or any liquid as it must be firm) In a separate pan bring the 5 fl oz water and butter to a rolling boil and very quickly beat in the plain flour. Remove from the heat.
Keep beating until the dough forms a large, soft ball which comes away from the edge of the pan. Leave to cool for a minute or two and slowly beat in the eggs a little at a time.The mixture will slacken off a little but should be of a dropping, not pouring consistency.
Add the mustard powder and grated Parmesan cheese. Beat well. Season to taste with salt and pepper. Fold in the cooked parsnip mash and grate in the whole parsnip to add some texture.
For the best results chill until the fritter mixture has firmed up. (It will keep in the fridge overnight) Drop spoonfuls of the dough into hot oil and fry for 3 to 5 minutes until golden and cooked through. Drain on kitchen paper and serve hot with sweet chili sauce.