30 April 2012

NCR - April 2012

Oh whoops, nearly forgot to announce the winner, winners of this month's NCR. Feast your eyes on these little beauties!

It was a tie this month,so we have two winners.

29 April 2012

Bookmarked Recipes April 2012

Bookmarked Recipes


Bookmarked Recipes: a monthly event to encourage food bloggers to revisit the recipes they have bookmarked from magazines, newspapers, cookbooks. websites, blogs, to try them out and post about them.


Read on to see all the entries. If you recreate any bookmarked recipes, you can join in by adding them to the linky at the end of the post for the May roundup.



27 April 2012

Rumbledethumps or Scottish Potato & Cabbage Pie


This is a recipe I found on the Scotty Brand website. As Scotty Brand kindly sent me some Kestral Potatoes to try, it seemed fitting that I try out one of the recipes they suggested.  

Rumbledethumps! Aren't they immediately appealing? What a name. Without knowing it, I ate this dish a lot as a child and cooked a variation of it as an adult. The only difference is we called it potato and cabbage pie.

Photo courtesy of Scotty Brand
The name Rumbledethumps originally comes from the Scottish Borders. The name is supposed to come from the noise the tatties and cabbage make as they are battered about the dish with a wooden spoon.

I have a sad tale for you. My computer died and I cannot retrieve the photos of the final dish after it was topped with cheese, baked and all beautiful and golden. Luckily I still had some photos of the dish before it was baked.



print recipe
Rumbledethumps
or Scottish Potato & Cabbage Pie

A traditional Scottish dish made of potatoes, cabbage and onion, topped with cheese and baked in the oven.
Ingredients
  • 900g potatoes
  • 1 small green cabbage
  • 6 tbsp butter
  • 32g chives
  • a good grinding of salt & freshly ground pepper
  • 240ml milk
  • 130g cheddar cheese, grated
Instructions
1. Peel the potatoes and cut into quarters. Core the cabbage and chop coarsely. Put the potatoes and cabbage in separate pans, and cover with lightly salted water.2. Bring each pan to a boil, reduce heat to simmer, and cook until each vegetable is very tender. Drain.3. Mash the potato with butter, adding enough milk to create a smooth texture. Stir in chives and cabbage and add salt and pepper, to taste4. Place in buttered baking dish, and sprinkle with grated cheddar. It can be baked now or refrigerated overnight at this point.5. Bake at 350°F/180°C or Gas mark 4 for 15-30 minutes, until the cheese is melted and the dish is completely heated through
Details
Total time: Yield: serves 6



Here are a few more potato dishes for you to try:
I am entering my Rumbledethumps for:















Bookmarked Recipes














Family Friendly Fridays 








Frugal Food Fridays 
originallly hosted by  Fuss Free Flavours

Disclosure Statement: I received potatoes from Scotty Brand to cook with. I was not required to write a positive review. The opinions I have expressed are my own.

23 April 2012

NCR - Soups & Salads using Antipasto

I think the challenge this month confused a few people. My thought was to use some of the jarred antipasto that lie waiting expectantly in my cupboard. Anyway, we still got a few rather great entries, so read on, enjoy and take note.

19 April 2012

Artichoke, Red Pepper & Goats Cheese Salad


I made this salad for my lunch tomorrow. As you can see, I am good to myself. I really can't wait to get tucked in and I know it is going to draw envious looks. Although don't be fooled into thinking I eat like this every lunchtime. Quite often lunch is rice cakes and tartex or a tube of instant tomato soup.

This is also my entry for this month's No Croutons Required. It was my turn to host this month and I came up with the idea of perking soup or salads up with any jarred antipasto sitting in your cupboard. There hasn't been a huge amount of entries so far, so I do hope you will join in too. I won't be posting the roundup until Saturday night (21 April 2012), so you still have time to enter.


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Artichoke. Red Pepper & Goats Cheese Salad
This colourful salad is lifted by the addition of roasted red onion, pepper and

18 April 2012

Clandestine Cake Club Dundee

I have been pondering starting a cake club in Dundee for some time. I have hummed and hawed and generally put it off. I have friends who are already in the club and love their meetings. I am always reading about their creations and their excitement as each meeting draws closer. So, I decided to take the plunge and start a club. I got in touch with Lynn Hill the Founder of The Clandestine Cake Club and wheels were set in motion.

14 April 2012

Choco Snazzle Smoothie Shake


I made this smoothie for Cooper and I tonight. It is Saturday night and I thought we deserved a treat. It has milk and greek yoghurt in it, so it part smoothie and part shake and it tastes lush.



A thick, smooth chocolate drink inspired by memories of the Chocolate and Raspberry Sorbet I made last October. I had it in my mind today after talking to Kavey about her ice cream challenge 'Bloggers Scream for Ice Cream'. The topic this month is Sorbets, Granitas, Shaved Ice Desserts, Slushies and Spoom! I have never heard of spoom, but I have enjoyed a fair few sorbets, which I am rather partial to. I don't think I have made a sorbet yet I haven't enjoyed.


* Mango, Rose Wine & Cinnamon Sorbet
* Pear Sorbet
* Chocolate Orange Sorbet
* Melon, Peach & Red Wine Sorbet

They were all good. In fact great. Vastly superior! But none compare to the Chocolate and Raspberry Sorbet. It is so good that it can make you cry. It is a wee fibber too and it will try to persuade you that it is the creamiest of ice creams. So in it's honour I give you the Choco Snazzle Smoothie Shake.



print recipe
Choco Snazzle Smoothie Shake
A suitably fancy name for a suitably fancy smoothie. Thick, smooth chocolate and raspberry delight. Sweet with a touch of tart. Luxury in a glass.
Ingredients
  • 125g raspberries
  • ¼ cup/60ml freshly squeezed orange juice
  • 3 tsp cocoa powder
  • 2-3 tsp runny honey (depending on how sweet you would like your smoothie to be)
  • ¼ cup/60ml greek yoghurt
  • ½ cup/120ml semi-skimmed milk
Instructions
1. Whizz up all the ingredients. Taste to see if you would like a little more honey to sweeten the drink. If it is a little thick for your liking, then add more milk and whizz again.2. Pour and serve. 3. Enjoy!
Details
Total time: Yield: 2 glasses of smoothie





If you are admiring my lovely glass, I can tell you it is from The Pampered Chef. It is one of a set of four Dots Stemware that I was lucky enough to win in a competition over at Pebble Soup which is written by the lovely Solange. I have really enjoyed using my glasses and they even survived a trip through the dishwasher, courtesy of my stupid brave husband Graham, who obviously doesn't listen to a word I say.





I am submitting my smoothie to Ren's Family Friendly Fridays. I am a little late in posting it as a Friday event, but it is also a monthly event, so I am hoping we can look on it as super keen and early for next Friday.

13 April 2012

Blog Business Cards

 

My new business cards have arrived. This is my second batch. The first set of business cards I bought from MOO a few years ago. They were the cutest mini cards and I haven't by any stretch of the imagination used them all or even most of them, but it is time for a change. I want more information on my cards now, so I decided to order some full size business cards.

The gods of luck were obviously shining down on me and Dan from MOO got in touch asking if I would like some business cards. Why yes, I would Dan!




08 April 2012

Spiced Potato & Red Lentil Soup


I have teamed up with a Scottish produce company and I am now a Scotty Brand Girl.

"Scotty Brand is a family-run Scottish company based in Airdrie, North Lanarkshire.

Founding the company in 1948, shipyard worker Albert Bartlett invested £30 in an old water boiler and a cast-iron bath, in order to set up a small beetroot-boiling operation, in Coatbridge, under the Scotty Brand name.

Ronnie Bartlett is Albert’s grandson and proudly heads up the company today. Working with a number of farmers across Scotland, Albert Bartlett then grades, washes and packs Scotty Brand potatoes. "

You can meet the farmers here. I love that the company call their farmers their family. You can even find out which farmer grew your potatoes from the pack.


I am starting off with some of their Kestral Potatoes, which are recognisable by their distinctive blue-purple eyes and cream-coloured skin. They are oval in shape and have a creamy texture. 


Cooper and I tried making raspberry Scottish macaroon bars, but the less said about them the better. The texture was just wrong, sticky, gloopy glue, instead of creamy fondant. I think if I attempt them again I will use a raspberry oil instead of fresh raspberries.


So on to my soup. Spiced Potato & Red Lentil Soup. We had this for lunch today and we all enjoyed it. Cooper had a little milk in his to make the flavour a little milder, although it isn't hot spicy, just flavourful.






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Spiced Potato and Red Lentil Soup
A warming bowl of soup. Fragrant spices, creamy lentils and lovely big chunks of potato makes this soup a real winner.
Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cm piece ginger, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • a good pinch of chilli powder
  • 4 medium potatoes, chopped into chunks (1 cm approx)
  • 1 cup (or poured up to the ½ pint mark in a measuring jug) red lentils
  • 4 cups/2 pints vegetable stock
  • a handful of fresh coriander, chopped
  • freshly ground salt & pepper to taste
Instructions
1. Saute the onion, garlic and fresh ginger until the onion is soft and translucent.2. Add the spices and mix well. Add a splosh of water to prevent the spiced onions from sticking to the pan. 3. Add the potatoes and lentils, then pour in the stock. Bring to the boil, then reduce to a simmer and cook for 25-30 minutes until the potatoes and lentils are tender.4. Season with salt and pepper to taste, then add the fresh coriander and serve.note: For a delicious dal, cook the soup for longer until really thick and serve with rice and naan bread or chapatis.
Details
Total time: Yield: Serves 4-6












I am entering my soup into this month's Simple and in Season hosted by Ren over at Fabulicious Food. The event is open for entries until the 30th April 2012. There is a wee linky at the end of the post, if you want to add your entries.


I am also sending it into Wellness Weekends hosted by Ricki over at Diet, Dessert & Dogs. Wellness Weekend is a weekly or should I say weekend event which features the best of Vegan recipes using whole foods and no refined flours or sugars.

And last but not least, I am sending it to Utterly Srummy who is hosting Frugal Food Fridays this month. Frugal Food Fridays was set up by Helen over at Fuss Free Flavours and champions being Frugal in the Kitchen. 



Disclosure Statement: I received potatoes from Scotty Brand to cook with. I was not required to write a positive review. The opinions I have expressed are my own.

04 April 2012

Home-Baked Honey Parsnip Crisps


I love the parsnip crisps from M&S. I could munch and munch and munch on them. I do try not to buy them very often, but sometimes I just can't resist.


I found some late season British parsnips and decided to make my own crisps.

They are even better than the bought crisps, but there is a very big downside. With the shop bought crisps, I can have one little bag and when they are finished they are finished, but when you have a bag of parsnips, you can just peel another parsnip and enjoy another bowl of crisps, then another, and another .................







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Home-Baked Honey Parsnip Crisps

02 April 2012

No Croutons Required - April 2012

It's time for me to host No Croutons Required again and I am looking in my fridge and cupboard for inspiration. I obviously need to do a shop as there are only basic supplies in each.

What I do have a good selection of is antipasto. Peppers, sundried tomatoes, courgettes and artichokes in little jars, bathed in olive oil.

So, for this month's No Croutons Required, I would like you to have a look in your store cupboard for any antipasto you may have and think about how to incorporate it in a soup or salad that is suitable for vegetarians. It doesn't have to be the star of the show, but it does have to make an appearance for a bit of extra flavour or texture.

Good luck everyone and I look forward to seeing what you come up with.