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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a glu...
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Vanilla and Nutmeg Rice Pudding

Hi, this recipe is from Daylesford Farm, but I got it from BBC Goodfood's September 2020 magazine, page 96.

This rice pudding is really simple to make and has practically no hands on time. Just leave the bowl to simmer for 2hours, stirring occasionally (I did roughly every half hour) until thickened and then stir through the cream for a super creamy rice pudding. 

My Dad enjoyed that the nutmeg was already in the rice pudding and he topped his with some raisins too. Some other suggestions for toppings are: fresh fruits (berries, grapes, apples, pears, bananas), dried fruits (raisins, apricots, figs, dates), spreads (peanut butter, Nutella, jam, marmalade) or chocolate chips.

Enjoy!

Hazel :)


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Dietary Info:

-Gluten Free

-No Nuts

-Vegetarian

-Contains Dairy

{Use a plant-based milk, cream and butter.}

-Unsuitable for Vegans

{See above.}


Ingredients: 

-150g risotto rice {This may be labelled as Arborio rice in a shop.}

-75g sugar {I used white sugar, but brown would be fine as well.}

-500ml whole milk

-10g butter {I used margarine.}

-1 vanilla pod, split in half and seeds scraped out {I used 1tsp vanilla extract.} 

-1 teaspoon ground nutmeg {I added a bit extra to really get a nice nutmeg flavour.}

-300ml double cream


Method:

1: Put the rice, sugar, milk, butter, vanilla and nutmeg into a large ovenproof bowl, {mine was a large glass bowl.} cover with clingfilm {I did tin foil as it is easier to take on and off to stir.}  and place over a pan of gently simmering water – make sure the base of the bowl isn’t touching the water. {This is a bain-marie.} Cook for about 1 and 3/4 – 2 hours, {Mine was 2 hours.} stirring occasionally and making sure that the water in the pan doesn’t evaporate away – top it up as necessary. It is ready when most of the liquid has been absorbed, the rice is soft and the pudding has thickened. Take off the heat, stir in the double cream, and remove the vanilla pod.

3: Serve the rice pudding in individual bowls. Top with whatever you wish. {See introduction for suggestions.}



While you're here...

I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html. 

https://pin.it/5xDvARk - my profile

This recipe:

https://pin.it/5FWiUcV

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