We have made every kind of pancake there is - banana fritters for breakfast, buckwheat with smoked salmon and creme fraiche for lunch and lemon and sugar for tea. Each more delicious than the last, and easy with it.
...made by some young suffolkfoodies - thanks for the picture Arianne and Dominique - I'm coming to your house for tea!
Vanilla Cream Rice Pudding with Roasted Rhubarb Compote
Written by Claire
For the rhubarb compote - see above
For the creamed rice
300ml/10floz milk (full fat is best)
300ml/10floz double cream
1 vanilla pod
150g/6oz short grain pudding rice
150g/6oz caster sugar
Place the milk and cream in a saucepan or better still, a double boiler.
Split the vanilla pod length ways and scrape out the seeds and add the whole lot to the cream and milk.
Bring the milk mixture to a gentle simmer and add the rice and sugar.
Simmer gently, stirring frequently, for about 20 minutes until the rice is soft and the liquid absorbed.
(Watch carefully to ensure that the rice and milk do not burn on the bottom of the pan. If you do not have a decent heavy based saucepan, it is suggested that you bake the rice pudding in the oven, although it will then have a darker colour and a skin on top, but still delicious!)
Remove the vanilla pod before serving the creamed rice with the rhubarb. Delicious hot or cold!
Eggs poached in cling film, food all over the floor, a manic sound track, lots of crying and mackerel with rhubarb on Masterchef. But all is calm at suffolkfoodie, with Inspector x's delicious rice pudding with rhubarb on our recipe pages. Yorkshire's forced rhubarb grows in candlelight and now has Protected Designation of Origin status from the European Commission.
Parsnip Fritters - crispy and light vegetarian fritters suitable as a starter, light supper or as nibbles with drinks. Who can resist a plate of savoury fritters? This recipe is an original recipe created and served by me at The Chalice Restaurant in the 1980's.
Made these on Saturday morning to impress my suffolkfoodie colleagues and everything went wrong - had the wrong fliour, forgot to double up everything and realised half way through so had to guess, thought there was too much sugar so unravelled them all to take it out then got dough struck everywhere...but ...once they were cooked they were the nicest thing we had ever tasted and looked perfect. We drank it with several cups of Suffolk roasted coffee. So moral of the story is - never give up, cook it anyway.
Alice made these beautiful biscuits and you can find the recipes on our recipe page. We also made the Coeur a la Creme but couldn't find the proper moulds in our local kitchen shop - they have holes in the bottom. These really say I Love You because you made them yourself xxx
What to give your valentine? Easy to make, just a little fiddly to put together. Go on! You love them really.
A delicious cream cheese dessert to serve with fruit, particularly summer berries. Named after the heart shaped moulds they are traditionally set in, although we had to order ours online and they didn't arrive until after we had made them in the biscuit moulds pictured above. You will need a piece of muslin to line the moulds, although if you don't want to turn the creams out, don't worry.
Ingredients
- 350 g cream cheese ( unsalted or sieved cottage cheese)
- 155g of icing sugar
- 600ml double cream
- 2tsps vanilla essence
- a little grated lemon rind ( half a teaspoon)
- vanilla seeds scraped from the pod
- Method
- Beat the cream cheese and icing sugar together until smooth. Whisk in the double cream, vanilla essence, lemon rind and vanilla seeds. The mixture should be of a thickish consistency which will need to be spooned into the moulds. If it is pourable it is still too runny, so whip for a little longer.
If you are lucky enough to have some proper moulds ( the ones with the draining holes in the bottom) then line them with damp muslin. If not use ramekins lined with muslin. Fill each mould and leave in the fridge, preferable overnight to allow any liquid to drain through the holes.
Turn out and serve with fresh fruit. Strawberries are traditionally served.
A good side dish to go with pork and great as we approach the 'Hungry Gap' when veggies are less interesting. Baked red cabbage.
More...
You can't beat a delicious blini topped with smoked salmon and creme fraiche to perk up a cold February evening. We'll be making these as a canapes tomorrow night for little party. Here is our recipe.
Spring Cabbage, Mushroom and Dill Cream Cheese Pie
Written by veggieplot
One of my favourite veggie pies uses cabbage. New seasons Sweetheart cabbage is best but white or Savoy will both work well. Use shortcrust pastry or buy ready rolled puff pastry. Sometimes I make pasties instead of a family size pie.
Ok, a blast from the past. A salmon mousse recipe, very 70's dinner party but also still good if you want to make an economical fish dish a day or two ahead for a party. I used to make these in a salmon shaped tin which is long gone; but I could buy back at great expense from a vintage cookware site.
Everyone around me is making marmalade but I have never liked it, so here are some pictures - you’ll have to find your own recipes.
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