Wednesday, May 14, 2014
Icelandic blueberry bilberry soup Bláberjasúpa
Its almost blueberry season in Iceland, so here is a recipe to try.
What we call bláber (blueberries) in Iceland are actually the related bilberries. Either bilberries or blueberries can be used in this recipe.
Bilberries in the wild:
250 g blueberries or bilberries, fresh or frozen
1 + 3/4 litre water
approx. 150 g sugar
30 g potato starch or cornflour
100 m cold water
Drop the berries into boiling water and cook on low until they burst, 3-5 minutes. Mix together potato starch/cornflour and cold water into a smooth paste. Add sugar to the soup and stir until melted. Thicken with potato starch/cornflour mix. Serve and enjoy.
-Use more thickening mixture to make a blueberry pudding. Pour into a bowl before it stiffens and sprinkle sugar on top. Serve warm or cold with milk or cream (or half and half).
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What we call bláber (blueberries) in Iceland are actually the related bilberries. Either bilberries or blueberries can be used in this recipe.
Bilberries in the wild:
250 g blueberries or bilberries, fresh or frozen
1 + 3/4 litre water
approx. 150 g sugar
30 g potato starch or cornflour
100 m cold water
Drop the berries into boiling water and cook on low until they burst, 3-5 minutes. Mix together potato starch/cornflour and cold water into a smooth paste. Add sugar to the soup and stir until melted. Thicken with potato starch/cornflour mix. Serve and enjoy.
-Use more thickening mixture to make a blueberry pudding. Pour into a bowl before it stiffens and sprinkle sugar on top. Serve warm or cold with milk or cream (or half and half).
Tuesday, May 13, 2014
Pizza by Papa Murphy
Even people like me who love to cook more than anything in the world enjoy take-out pizza once in a while. My favorite pizza place is a restaurant chain called Papa Murphys, which not only has the best thin crust pizza, sauce and fresh toppings, but also the best concept. The inside is set up a bit like a Subway Sandwich Shop. Upon entering you order the type of crust, sauce and toppings you like and you can watch as your pizza makes its way down the assembly line until completion. Then, and this is the great part, you take the raw pizza with you ready to go on a disposable pizza pan and bake it at home. I ordered a pretty traditional tomato sauce topped, thin crust pizza with pepperoni, onion, mushrooms and green pepper. Baked in the oven for approximately 15min. at 425 degrees. I highly recommend you give Papa Murphy Pizza a try!!
I am back to cooking tonight. Ill post the results of my oven slow roasted St. Louis style BBQ pork ribs, baked beans and homemade apple sauce tomorrow. Til then, enjoy the weekend!
Monday, May 12, 2014
Jubilee Custard
Jubilee Custard
Ingredients
- Milk ½ liter
- Sugar 250 gm
- Custard powder ½ cup
- Mitchells Jubilee as required
Method
- Cook ½ liter of milk in a pan till it comes to a boil. Add in 250 gm sugar and ½ cup custard powder. Cook till thickens.Now arrange Mitchells jubilee in a serving dish. Pour prepared custard on top.Similarly make two or three layers. Serve chilled.
Sunday, May 11, 2014
Tea Bread Recipe
Since the weather is starting to change here in the UK I thought it was time I cooked a lovely wholesome snack that goes perfect with a cup of fresh hot tea.
My tea bread recipe is a cross between a fruit cake and a fruit bread.
It is very delicious and there will be plenty to go around, you can eat it as a piece of cake or like us - eat it sliced with a thin spread of butter, yum yum!
All you have to do is soak your dried fruit in some hot tea over night then the recipe is almost done, yes its that easy! Why not give this delicious recipe a try?
See Jeenas full step-by-step tea brea recipe below.
Ingredients
8 oz/225g Sultanas
4oz/100g Raisins
4oz/100g Currants
6oz/175g Light Brown Sugar
1/4 Pint Hot Fresh Tea
1 Medium Egg
8oz225g Self Raising Flour
Sultanas, raisins and currants..
How to Make Jeenas Tea Bread Recipe
First make a 1/4 pint of fresh tea and add your sugar.
Your tea must be hot to melt the sugar. Mix it well then add all your dried fruit mix well again.
Your tea must be hot to melt the sugar. Mix it well then add all your dried fruit mix well again.
You may think there is not enough fluid to soak up the fruit, if you gently tilt your bowl/jug to the side you should see there is quite a lot of liquid.
Cover and leave over night for your fruits to plump up.
The next day pour all of your fruit with juices into a bowl.
Mix your egg into your fruit then add your flour and mix well.
After mixing well pour your tea bread mixture into a greased and floured oven dish.
Place into a pre-heated oven at 160C for approx 1 hour to 1 and 1/2 hours.
It depends on your oven so check your tea bread by poking a skewer into to - if it comes out clean it should be ready, do not open the oven for at least 40 minutes.
It depends on your oven so check your tea bread by poking a skewer into to - if it comes out clean it should be ready, do not open the oven for at least 40 minutes.
Turn out onto a rack and leave to cool.
Slice and serve as desired, eat as a peice or slice and spread with butter.
Enjoy Jeenas Tea Bread Recipe.
Enjoy Jeenas Tea Bread Recipe.
Saturday, May 10, 2014
almost un meltable popsicles
Im AmberLou, and I post every Monday on The Paisley Cupcake
My four year-old loves popsicles.
I hate getting the stains off his face, hands and clothes.
Recently in the grocery store, I saw a box of "slow-melt" popsicles.
My first thought: "Awesome!"
My second thought: "what kind of crazy chemical did they put into these popsicles that is going to {poison} my child?!"
So I read the ingredients. You know what it was?
Gelatin!
My third thought "Holy {cow}, I am making these myself!"
{{almost}} un-meltable popsicles
1 package Jell-O (raspberry for me!)
fruit juice or Kool-aid (I used lemonade)
Make Jell-O according to package directions, but instead of adding cold water, add cold juice or Kool-aid.
Pour into popsicle mold, or do what I did and use 3 oz {Dixie} cups.
Stick in a stick!
Freeze.
Enjoy!
Put {away} the Oxy-Clean. (For now anyways...)
<3 AmberLou
Friday, May 9, 2014
Vegetarian Quesadillas
Ingredients:
1. 4 flour tortillas (here I use tomato flavor wraps)
2. 1 cup spinach chopped
3. 1 cup chopped tomatoes deseed
4. 1/2 cup chopped bell papers ( here I use green, yellow and red)
5. 1/2 cup chopped green onions
6. 1/2 cup chopped red onions
7. 1 chopped green chili
8. 1/2 cup mushrooms
9. 1 cup grated cheese; either Monterey Jack or sharp cheddar cheese
10. 1/4 cup grated paneer (optional)
11. Butter/Olive oil for toasting the tortillas
12. 1/2 teaspoon garlic powder
13. Salt and pepper to taste
14. 1 tablespoon chopped olives
Method:
1. Heat oil in a pan, sauté the onions, green chili, mushrooms, bell peppers, spinach until tender.
2. Add tomatoes, garlic powder, salt, pepper, olive and set aside this vegetable mixture.
3. Heat a frying pan to medium heat, take one flour tortilla and place it in the pan.
4. Spread some butter/oil on the tortilla. toast the tortillas for about 10 seconds each side.
5. Spread cheese and paneer over the tortilla, now spread vegetable mixture over the cheese.
6. Cover with another tortilla and spread a little oil over the top of second tortilla.
7. Cook until tortilla is light golden brown and cheese is melted.
8. Cut into quarters and serve hot with lettuce, salsa, sour cream or guacamole.
Note:
Note:
* Heat oven to 180 c. Follow the same steps .Place in a cookie sheet and bake in oven long enough for cheese to melt, about eight to 10 minutes, remove quesadillas from oven.
* For the Quesadillas stuffing can be anything of your choice, cooked, uncooked, and vegetables. Experimenting can get fun and tasty with this dish.
* Cheese can be omitted if desired and it will taste just as great.
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Thursday, May 8, 2014
SANDRAS INDIVIDUAL CODDLED EGGS with SMOKED SALMON BREAKFAST
 |
| An utmost decadent breakfast to serve that is quick to prepare, and super flavorful... |
Prep: 5 mins. |
Cook: 10 mins.
Posted by Sandra
INGREDIENTS:
2 teaspoons butter, (at room temp.) cut into four pieces
4 large eggs
½ cup of smoked salmon strips, skinned, and flaked into small pieces
1 roma tomato, de-seeded and chopped
4 teaspoons crème fraiche
--(or sour cream)
1 teaspoon fresh chives, finely chopped
--4 whole-wheat english muffins; and
your choice of melon
METHOD
Butter insides of 4 ramekins with 1 piece of butter each.
Layer smoked salmon pieces, chopped tomato, and 1 teaspoon of crème fraiche (or cream cheese) equally in bottom of prepared ramekins. Crack an egg on top of each.
Bring 1 inch of water to a gentle simmer in a large skillet. Transfer ramekins to simmering water in skillet; reducing heat to medium, and steam ‘covered’ with lid (or tin foil), for 8 to 10 minutes, until yolks are still soft (or longer if you so desire firmer eggs).
Meanwhile, toast the whole-wheat english muffins, and prepare slices of melon.
When coddled eggs are done, place ramekins on nice serving plate and sprinkle each with chives; serve along with toasted whole-wheat english muffins, and fresh melon slices. – Enjoy!
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