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Posts Tagged ‘nutmeg’

What you need:

1/2 cup Shortening
1 1/4 cup Brown sugar
1 cup Pumpkin puree
2 Eggs
2 cup All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 cup Raisins
1/2 cup Chopped nuts

What you do:

Pre heat the oven to  190C /375F / gas mark 5

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the brown sugar and eggs.

Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.

Drop spoonfuls of the batter on a sheet of  grease proof paper.

Bake at 375F for 10 to 15 minutes.

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What you need:

1/2 cup butter
1/2 cup flour
1 medium onion, diced small
2 heads of broccoli, just the florets cut off
4 cups chicken stock
4 cups milk
4 cups or 16 oz cheddar cheese
1/4 teaspoon of nutmeg
salt and fresh cracked pepper (go a little heavy on the pepper)

What you do:

place the  broccoli in a saucepan. Add chicken stock and bring to a boil. Cook over medium heat until vegetables are very tender, about 15 –to 20 minutes.

In a large saucepan or soup pot, add butter and onion. Add salt and pepper. Saute over low heat until onions are tender. Add flour and cook for 2 -3 minutes.

Add milk and whisk constantly until mixture starts to come to a boil. Then add chicken stock and vegetables. Add nutmeg. Bring to a simmer and simmer for 10 – 15 minutes. Then remove from heat.

Stir in cheese until melted. Don’t bring to a boil again because it may separate.

Serve hot with crusty bead.

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What you need:

250 g each of raisins, sultanas and currants
100 g candied orange, finely chopped
200 ml of brandy or rum
250 g butter, plus extra for greasing
275 g (1¼ cups) firmly packed brown sugar
1 orange and 1 lemon, finely grated rind only
4 eggs, lightly whisked
150 g (1 cup) plain flour
½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
60 g (½ cup) almond meal
140 g (2 cups) fresh breadcrumbs

What you do:

Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.
Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.
Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.
Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with brown sugar custard.

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