Date and Walnut Teabread
8 oz. Quickes Cheddar6 oz. light soft brown sugar
2 large eggs
4 oz. chopped walnuts
4 oz. chopped dates (stoned)
8 oz. self raising flour
Line and grease a 2 lb. loaf pan.
Grate cheese finely.
Beat in sugar.
Add eggs and walnuts.
Stir in chopped dates and flour to the mixture and spoon in the prepared loaf pan.
Grate cheese finely.
Beat in sugar.
Add eggs and walnuts.
Stir in chopped dates and flour to the mixture and spoon in the prepared loaf pan.
Bake in pre-heated oven 375 F (Gas 5) for one hour and 25 minutes until cooked through.
Cool on wire rack and serve sliced with butter.
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Quick and Easy Crème Brulee (serves 4)
The mixture must never boil or it will go stringy
1. Melt butter in saucepan 2. Add mustard, salt & pepper mix and breadcrumbs. Stir over gentle heat. 3. Add egg yolk, mix in, then cheese and stir to melt. 4. Add beer, mix in and reheat. 5. Spread on hot buttered toast, brown under grill to serve.
8 oz. Mascarpone cheese
1 can Ambrosia Devon Custard
1/3 cup sugar
Mix the custard in bowl with Mascarpone until smooth.
Divide mixture between four Ramekin dishes.
Sprinkle the top of each with sugar and place under a pre-heated broiler until tops turn golden brown.
Alternatively use a blow torch to brown tops. Decorate with berries or orange zest.
Refrigerate for at least four hours before serving.
Divide mixture between four Ramekin dishes.
Sprinkle the top of each with sugar and place under a pre-heated broiler until tops turn golden brown.
Alternatively use a blow torch to brown tops. Decorate with berries or orange zest.
Refrigerate for at least four hours before serving.
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Chranachan (serves 4)
4 1/2 oz Scott's Porridge Oats (or Organic/Gluten Free Porridge) 14 Fluid oz Heavy Cream 2 oz sugar 1 Tbsp Scotch Whiskey 6 oz Fresh or Frozen Raspberries
Toast Oats under broiler until lightly browned, (shake pan frequently so as not to burn), set aside to cool.
In a bowl, whip the cream until stiff stir in toasted oatmeal, sugar and whiskey.
Hull the raspberries, stir them into the mixture and layer with the Chranachan mixture, in a glass dish or tall wine glass. Reserve 4 perfect raspberries for decoration.
4 1/2 oz Scott's Porridge Oats (or Organic/Gluten Free Porridge) 14 Fluid oz Heavy Cream 2 oz sugar 1 Tbsp Scotch Whiskey 6 oz Fresh or Frozen Raspberries
Toast Oats under broiler until lightly browned, (shake pan frequently so as not to burn), set aside to cool.
In a bowl, whip the cream until stiff stir in toasted oatmeal, sugar and whiskey.
Hull the raspberries, stir them into the mixture and layer with the Chranachan mixture, in a glass dish or tall wine glass. Reserve 4 perfect raspberries for decoration.
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Welsh Rarebit
1 oz. butter 1 tsp. Colman's (prepared) Mustard 1/2 tsp. salt & pepper mix 1 egg yolk 4 oz. strong English Cheddar grated 3 tbls. beer 2 tbls. fresh white or whole meal breadcrumbs To Serve 3 slices of hot buttered toastThe mixture must never boil or it will go stringy
1. Melt butter in saucepan 2. Add mustard, salt & pepper mix and breadcrumbs. Stir over gentle heat. 3. Add egg yolk, mix in, then cheese and stir to melt. 4. Add beer, mix in and reheat. 5. Spread on hot buttered toast, brown under grill to serve.
Why not try Buck Rarebit Serve with poached egg on top. Enjoy