Apr

9

For some ideas on bread, why not take a look at the recipes in the bread category - just follow the link. Over time we will be adding more recipes. Hope you enjoy them as much as we do…

Here we present our own Bread and Butter Pudding:

Bread and Butter Pudding

Searching for a satisfying and versatile pudding then this bread and butter (or good quality margerine) pudding is worth a try. The proportions of the ingredients are put as a guide, and you can also vary them to suit your own preferences, for instance using using sultanas or chopped dried apricots. It makes a really tasty end to your meal. Serves 4 to 6.

Ingredients:

6 slices of good quality white bread
Butter or margerine for the bread
50 g mixed raisins and currents
300 ml milk
300 ml double cream
3 medium eggs
45 g caster sugar

Method:

Bread and Butter Pudding Preparation

Cut the crusts off the bread and spread with butter or margerine to taste and cut the slices in half.

Place the slices in greased oven proof dish.

Add Fruit

Spread the mixed fruit between and on top of the bread slices.

Cover with liquid

Beat the eggs and stir in to the milk and then stir in the cream. Pour the mixture over the bread and leave for about 20 minutes to let the bread absorb the liquid.

Fresh from the oven

Cook for 40 to 45 minutes at 170°C (325°F, Gas Mark 3) until set and the top is golden and crisp.

Serve on its own...

 Enjoy this dessert on its own or with cream or custard.

Apr

9

Fish Cakes

April 9, 2009 | Leave a Comment

Searching for a satisfying and versatile fish recipe then these fish cakes are worth a try. The proportions of the ingredients are put as a guide, and you can also vary them to suit your own preferences, including different fish, for instance smoked haddock, cod or salmon. They make a really tasty meal. Makes 8 cakes to serve 4.
fish-cake-big

Ingredients:
450g (1lb) Coley (filets)
450g (1lb) potato (boiled and mashed)
2 Tbsp Chopped Parsley
1 Tbsp seasoned Flour to coat the cakes

Method:

fish-cake1

Mash the potato with margerine and a little milk.
Poach the fish in water or milk in a large pan and allow to cool. Remove the skin and any bones and flake the fish into a bowl.
Mix the potato and fish together, season with salt and pepper to taste and mix in the chopped parsley.
Take small handfulls of the mixture and shape into round cake shapes and flatten. Dust each cake with the seasoned flour.
Fry in oil for about 4 minutes each side until golden.

Serve with seasonal vegetables or salad.

fish-cake2


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