Traditional English Bread & Butter Pudding ~ Meatless Monday

Our friend, Dick, brought over a wonderful English treat for us ~ Traditional Bread & Butter Pudding.  It's a simple to make dessert/breakfast/comfort food that's a favorite of both English children and adults.  I make a bread pudding, but have never had a 'bread & butter' version.  What a treat!!  The two 'puddings' are similar, but making it with buttered bread really does give this version it's own personality.  Dick  made a few adjustments to the recipe, he ~ cut the crusts off the bread slices;  he sprinkled some sugar & cinnamon along with the nutmeg; he skipped the candied citrus peel, only including the lemon zest...and I thought it was perfect made this way. We enjoyed this simple delight with some fat free half & half poured on top.  So yummy!    Here's the link for the recipe ~ It's English 'childhood comfort food' at its very best!

 

Mrs. Patmore's London Particular ~ Yellow Split Pea Soup ~ from The Unofficial Downton Abbey Cookbook

For my birthday, my hubby gave me a copy of ~ The Unofficial Downton Abbey Cookbook.  I love this cookbook!  It's a fun read and the recipes all sound so tempting.  Even though it's almost the middle of May, it's still rather cold, gray and dreary around here much of the time, so I decided to try making a warming soup to make our day a little more comforting.  (besides, soon enough it will be 100+ degrees outside, so might as well make some soup while I can :)  Mrs. Patmore's London Particular (Yellow Split Pea Soup) recipe caught my eye ~ and I already had all the ingredients to make it...so I did.

 

These are some of the tweaks I made to the original recipe...  I used some leftover ham that was in the freezer instead of boiling a ham hock; I just used a little olive oil to saute the onions in (instead of the 1/2 cup of butter the recipe calls for); I added chopped celery to the soup while cooking; I didn't puree the soup, just smashed it with the potato masher ~ because we like our split pea soup more on the 'rustic side' (and pureeing makes it look too much like baby food for our liking); AND I used yellow split peas instead of the green split peas called for.  "Why?" you might ask...

Well, calling for green split peas as the main ingredient had me scratching my head, because later in the book, when they give the recipe for a traditional green split  pea soup, they mention using yellow split peas if you want to make a version called ~ London Particular (yellow ~ that's what makes it L.P.)  I have no idea why they don't call for yellow split peas in this recipe of Mrs. Patmore's...I'm blaming the cookbook's copy editors.  It's a sloppy (or should I say soupy :) error.  Those copy editors must not be real foodies (or Downton Abbey fans) who actually read the witty banter before and after the recipes in this cookbok.  It's those little details that can really make or break a recipe.  In this case not taste wise ~ but color wise.  Read the little story before this recipe and you'll see why Matthew would probably be fond of it.  (I think I'd be good at a cookbook copy editing job...  Where do I sign up?  teehee)   

Give the soup a try and you'll see why everyone at Downton Abbey thinks Mrs. Patmore is such an excellent cook!  ;)

Official Fish Fingers & Custard Day ~ Who, is with me...

Today is April 3rd, and it's officially ~ Fish Fingers & Custard Day!  I never thought I would be writing about those two items, at least not in the the same sentence...but, here I am.  Maybe you've eaten them yourself, maybe even at the same time.  Chances are, if you have, then you too, are a Whovian and a true fan of the BBC TV show 'Doctor Who', just like us.  :)

A bit of back story:  Last year, J & I discovered the BBC TV show ~ Doctor Who.  We were utterly charmed by the actor Matt Smith, who took over the controls of the TARDIS & became the 11th regeneration of Doctor Who.  As J says, 'It's brilliant!'  (he's picked up that phrase from his English dad)  This, coming from a 8 year old, is high praise indeed.  If you've never seen Doctor Who, (or even if you have) check out this foodie inspired clip from the episode ~ The Eleventh Hour.  This is when the meal ~ Fish Fingers & Custard ~ was invented.  It's one of the funniest food scenes I've ever seen...

I've cooked this unusual food duo and it makes for a surprisingly good meal.  Over here in the US, to us Yanks, Fish Fingers = Fish Sticks. Custard = Pudding, and to me, the custard/pudding becomes a mellow stand-in for tarter sauce...and it really works together!

Since we're on this side of the pond... (ahh...Pond.  Oh, Amy & Rory ~ we MISS YOU!), you could serve it with a traditional English custard mix like ~ Bird's Custard (I happen to keep a container in my pantry, for occasions when I want an English custard), OR you could just use good ol' Jello Brand 'Cook & Serve' Custard, OR just use a vanilla or tapioca pudding cup ~ they would all be good!  So, if you're looking for an unusual, out-of-this-world (or universe) meal, then give it a go.  We enthusiastically give it two-thumbs up, and as you can see from the video clip ~ it's Doctor Who approved!  teehee  :)     

Easy Spiced Chai Tea for One

A while back, I saw this recipe for Spiced Chai that sounded really good.  Since I was making it just for me, I tinkered with the recipe ingredients and method of brewing.  It turned out super tasty and is perfect for when you want an exotic, Indian flavor spin on your morning breakfast or afternoon tea.  Simple and easy to make, and you probably already have the spices in your pantry.  If you're missing any of the spices, just skip 'em or add a little bit more of another.  Next time, I think I'll add a few grinds of fresh black pepper to the mix ~ for a little extra zing.  I love playing around with flavoring tea blends.  How about you?


Spiced Chai Tea for One
serves 1~2

Ingredients

• 1 bag of your favorite black tea OR a spoonful of your favorite loose tea (regular or decaf)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp allspice
• 1/4 tsp whole cloves
• 1/4 tsp fresh ground nutmeg
• 3 cups boiling hot water
• milk & sweetener of choice

Directions

Place all the spices in the strainer basket of your little teapot, along with the tea bag or loose tea.

(if your teapot doesn't have a built in strainer basket, put the spices (& loose tea if using) in a mesh tea infuser ball before adding to the teapot & then toss the tea bag into the teapot, too ~ OR ~ just add all to your teapot and pour through a fine sieve into your cup when the tea is ready, so you can catch any loose bits)

Pour the boiling hot water into the teapot and let it all steep for 5-6 minutes.  Serve with a good, healthy splash of milk and a fair amount of your sweetener of choice.

Chai Tea is traditionally served pretty milky and sweet, but, since you're making it just for yourself...go ahead and just make it for yourself, any way you like it. ~ :)  Enjoy!


 

English Traditions ~ Boxing Day

à la ~ Nightmare Before Christmas

Today, December 26th, we are celebrating the English holiday ~ Boxing Day.  Check out the whys and wherefores of the holiday here.  Since we had ham for our Christmas Dinner, we are turning it into ham sandwiches for lunch.  I'm serving it with some of the remaining English cheeses I bought the other day; festive tortilla chips (I'm a sucker for 'corny' colored chips - pun intended :); PG Tips English tea, made in our Brown Betty teapot and then we're having the rest of the snowman cake for dessert. 

There is so much leftover ham to eat, I'll be turning it into other dishes that feature ham for days to come.  I went to the BBC site and found a bunch of Boxing day recipes to help inspire me for our next meal. 

Hope you all had a wonderful holiday.  Here are a few pictures from our family's Christmas Day...

Christmas Dinner  ~ Ham, scalloped potatoes, veggies & cinnamon red hot applesauce...

I bought a lot of cheeses for the holiday season & we're still enjoying them...

Christmas morning...

Tracey's Easy English Beef Stew & Dumplings

Easy English Beef Stew & Dumplings ~ My sister-in-law, Tracey, makes a super easy, comforting, classic homestyle dinner in the crock pot.  Her recipe will soon be staring on the 'other side of pond', in my kitchen.  From England to America, dinner is served!

My sister-in-law, Tracey, (who lives in England) just shared a lovely looking photo of the dinner she made tonight, a delicious beef stew & dumplings.  I am now craving this exact meal for my dinner.  So, I asked her for her recipe.   I love sharing family recipes like this!  Just because we are so far apart, doesn't mean we can't share a meal together.  She just cooks it in her kitchen and I cook it in mine.  Thanks so much for my dinner inspiration, Tracey!  I'm dubbing your recipe...

Tracey's Easy English Beef Stew & Dumplings

Into a crock pot add ~  2 packs of cut-up stewing steak, chopped onions and carrots. Take 2 cups hot water & stir in some Marmite, an OXO Beef Cube and a packet of Colman's Beef Casserole Mix. Pour over the meat/veg.  Add more water, if needed, to just cover the meat/veg and give it a good stir.  (if the gravy/sauce is too runny, add some gravy granules to thicken it up)  

Cook it in the slow cooker/crock pot, on high, for 3-4 hrs or until the meat is tender and the veg is cooked. ~~ Then it's time to finish it in the oven, that's been preheated to 180c/350F.  Transfer the stew into an oven safe pot  (add/stir in some thawed, frozen peas if you'd like) and drop in the dumpling batter on top of the stew.  (dumplings made from a packet of dumpling mix or from the recipe from the back of the Bisquick box)  Cook the stew/dumplings, uncovered, for 30 minutes or until dumplings are a golden brown.  Serve with mashed potatoes and vegetables. x

Betty's Indian Pudding ~ Hasty Pudding

Indian Pudding aka Hasty Pudding ~ This traditional cornmeal dessert, full of the flavors of molasses and spices, has been around forever and has had a place at many a Thanksgiving table over the centuries.

My sister-in-law, Betty, is a retired school teacher and she shared an old recipe with me that she used to make with her students every autumn.  They'd make this dessert in the classroom, using a crockpot.  The recipe is for ~ Indian Pudding (aka Hasty Pudding).  While trying to find out a bit more about this dessert, I found a really interesting website called ~ What's Cooking America.   Lisa Stradley shares the origins of this traditional, sweetened cornmeal mush dessert.  The post is a fun read and a lot of it I'd never heard before, like... Indian Pudding is also known as Hasty Pudding... or, Indian Pudding is a traditional Thanksgiving Day dish in New England households... or, 'National Indian Pudding Day' is on November 13th (oops, missed that by a few days :).  So many little kernels of information (yup, pun intended), it just keeps going on and on...  :)

Above ^ is a copy of Betty's original recipe, the one that I used to make this dish.  The 'pudding' turns out sorta like a thick cream of wheat and has a wonderful flavor.  The molasses and spices give it a really nice, rich taste.  I tried mine with both milk and ice cream, (yeah, I had two bowlfuls).  Thanks for sharing this recipe, Betty.  I guess you're never too old to learn new things in the kitchen... especially when you've got a teacher in the family who cooks!

Eggy Bread ~ homestyle comfort food for kids & adults...

Eggy Bread ~ Homestyle comfort food that is perfect for kids & adults alike.  Similar to French Toast, but with fewer ingredients.

I woke up late this morning & as I was coming down the stairs, I was greeted with the aroma of breakfast being cooked in the kitchen.  Roy was making Eggy Bread!  He learned how to make this simple comfort food ~ long, long ago (way back in the 70's) ~ when he was visiting Scotland.  He was staying with his sister, June, & her family.  She introduced him to this easy-to-make breakfast that she was making for her (then) two young sons.  Simple to cook food, that little ones just love.  Eggs, milk, bread & a touch of syrup/butter ~ can't get much easier than that!

This is real-time cooking in our kitchen today.  I've just finished cleaning the kitchen & the dishes are drying.  I think it's cool that Roy was showing J how to make this tasty breakfast ~ even though it'll be a while before he's allowed to use the stove. In my kitchen, it's never too early to learn how things are made, even if you are only just watching for now.  :)

Eggy Bread                               
serves 2-3

Ingredients

• 4 eggs, well beaten
• splash of milk
• 4 slices of your favorite bread
• Pam cooking spray
• butter/margarine 
• your favorite syrup

Directions

Preheat non-stick pan over medium heat. 

Beat the 4 eggs with a splash of milk.

Dunk the bread in the beaten egg mixture until well coated. If you have any extra egg mixture, just dunk some more bread.  :)  Spray pan with Pam cooking spray.

Transfer egg-soaked bread slices to pan & cook until golden brown on first side, then flip over to finish the other side.  About 1-2 minutes per side, depending on how hot your pan is.  When both sides are golden brown, it's done.

Serve with butter & syrup.  Enjoy!

Mince & Tatties ~ a favorite Scottish meal

Mince & Tatties ~ a classic Scottish dish that is super easy to make & budget friendly.  A dinner that is perfect for the whole family to enjoy!

My sister-in-law, June, who lives up in Scotland, sent me a package recently.  It had a new cookbook in it, as well as one of her old cookbooks that she has had for years.  I am so thrilled to get them, I just love reading cookbooks!  I read them like other people read novels.  I especially love reading cookbooks from other countries, their cuisines can be so exotic ~ or simple, yet familiar.  It's one of my favorite ways to armchair/kitchen travel ~ I do so love my culinary travels.  :)

June & Ian ~ my sister-in-law & her husband ~ on their honeymoon. :)

What I like best about getting old cookbooks is seeing if there are any notations or comments in them ~ it's so cool to momentarily step back into someone else's kitchen & see what they thought or did, from days gone by.  It's a bit like being a Nosey Parker, without worrying about getting caught.  heehee   After reading through my new cookbooks, I decided to make a favorite of Roy's ~ Mince & Tatties.  It's a simple dish that's a favorite in both Scotland & England.  It's a budget friendly meal, that's super easy to prepare & it lets us enjoy a comforting, family favorite in no time at all.

Mince & Tatties                                                

You fry up the mince (hamburger), then add ~ diced, sauteed onion & carrots ~ to the cooked mince.  Add your favorite beef gravy, a few spices ~ (if you like)  & then you simmer it all together for about 20 minutes.  Serve it with tatties (mashed potatoes) & tinned (canned) peas.  (Roy LOVES his tinned peas :) 

When I make this dish, I use extra lean hamburger & Bisto Beef Gravy.  I make the tatties while the mince is simmering & serve the peas on the side.  ((but you could add the peas to the cooked mince just before serving if you like))  If you don't have Bisto gravy, you could make your own beef gravy or use your favorite jarred gravy.  I like my tatties (mashed potatoes) with the skins on, but you can peel them before cooking/mashing if you prefer.

If you want a traditional Scottish recipe for Mince & Tatties, check out this recipe here.

Or, if you like, here is a cool clip from a Scottish cooking show, showing how easy it is to make  Mince & Tatties.

Thank you ever so much for my new cookbooks, June!!   I just love them!  We will have a grand time making more Scottish recipes in the months to come.  We might not all be able to be in the same kitchen, at the same time ~ but sharing your recipes with me is the next best thing!  You're awesome!  xoxo

Blueberry Oat Muffin-Top Scones ~ a perfect low-fat teatime treat!

I needed to finish up the rest of my fresh blueberries today, they were really on their last legs.  So, I decided to bake them in a sorta muffin-top/sorta scone ~ I'm calling them my Blueberry Oat Muffin-Top Scones.  They're perfect with a cup of tea or coffee & they're even low fat ~ Yes!  When I was making these, all I kept thinking about was the classic Seinfeld episode ~ The Muffin Tops.  It's the one with Elaine's brainy muffin-top idea, a whole lotta 'muffin stumps' & that memorable exclamation mark! phrase... 'Top of the Muffin to YOU!'  Absolute classic!  Check out some of the hilarious scenes, below...

I came up with this recipe while I was looking through the cookbook ~ Vive Le Vegan! ~ by Dreena Burton.  I was inspired to take parts from her recipe ~ Blueberry Bounty Buns ~ and combined it with some other ingredients that sounded good to me.  I came up with this really tasty hybrid of a muffin & a scone.  My recipe has egg & honey in it, so it's no longer vegan, but I think adding those ingredients really add to the overall texture & flavor of the muffin-top scones.  I also replaced part of the oil with applesauce, so it's even low fat ~ yes!    Baking them on a parchment paper lined baking sheet, instead of in a muffin pan, gives them that muffin-top look ~ while also giving them the rustic appearance of a free-form scone ~ a perfect cross between the two.  I can see me tinkering with this recipe ~ a lot ~ and coming up with many other flavors.   Yummm...  My mind is brimming with ideas, I feel the beginnings of another baking tangent coming on.   :)     Enjoy!

Blueberry Oat Muffin-Top Scones

makes 12  

• 1 cup ground quick oats -->  ((grind your quick oats into an 'oat flour' using your food processor or blender))  ** if your batter is too thin to hold its shape on the parchment paper, add an additional 1 Tbsp+ of ground 'oat flour'
• 1 cup whole wheat pastry flour
• 1/4 cup sugar
• 1 tsp cinnamon (or more, to taste)
• 1/4 tsp ground nutmeg (grated fresh ~ if you've got it :)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup plus 1 Tbsp vanilla soy milk ~ light or regular
• 1 egg, beaten
• 3 Tbsp honey
• 2 Tbsp oil
• 2 Tbsp applesauce
• 1 tsp vanilla extract
• 1  1/2 Tbsp lemon juice
• 1/2 tsp lemon zest
• 1 cup fresh blueberries (or frozen)
• oats for sprinkling on top of muffin-top scones before baking ~ optional
• sugar for sprinkling on top of muffin-top scones before baking ~ optional

Preheat oven to 350 degrees.

In a large bowl, sift together all dry ingredients. (first 8 ingredients)  Stir until well combined.

In another bowl, combine vanilla soy milk, beaten egg, honey, vanilla extract, oil & applesauce until well combined ~ then stir in the lemon juice, lemon zest.  Finally, add the blueberries & immediately add the wet mixture to the dry mixture.

Stir wet & dry ingredients together until just well combined.  Spoon batter onto parchment lined cookie sheet, into 12 gently shaped round mounds.  (try & say that fast 3 times! :)  If desired ~ sprinkle some extra oats and/or sugar on top of muffin-top scones, before popping in the oven.

Bake for approx. 20-25 minutes ~ or until muffin-top scones are just turning golden brown & are set in the middle.  Remove from oven & cool on cookie sheet for a minute, then transfer to a cooling rack.  Store in a covered container.

 

Ploughman's Lunch ~ how to enjoy a traditional Pub Lunch at home

Ploughman's Lunch ~ You can create this traditional pub grub meal, no matter where you are.  It's so quick & easy to make at home, so enjoy it today, whatever side of the pond you happen to be on. :)

Now that the Olympics are underway in England ~ millions of people, from all over the world, are watching their favorite sporting events today.  Some people are taking part in all of the excitement from the actual Olympic venues, some from the comfort of their homes and some with the camaraderie of friends & acquaintances at their favorite bars or pubs.  For the next two weeks, all eyes will be on London.

Even though we are over on this side of the pond, today I want to enjoy a meal like I would get in a traditional English pub.  We might not actually be in England with Roy's family, but at least we can eat & drink like we're there with them.

As I was deciding what to make today, I couldn't think of a more authentic British pub meal then a ~ Ploughman's Lunch.  In my opinion, this is the ultimate pub grub.  I enjoyed my first Ploughman's Lunch while on my honeymoon in England.  All of Roy's family went with us to a country pub, somewhere in Kent.  We ate, drank & chatted ~ I was completely smitten with hanging out at an English pub, so very different than going to a bar or pub here in the US.  This casual, tasty meal was just perfect for enjoying while hanging out with family & friends at the pub ~ it's easy to eat while you're chatting, it's easy to share & you don't have to worry about your food getting cold if you want to go & get another beer from the pub landlord (aka barkeep/owner).  Like I said, perfect pub grub.

I've thrown together a platter full of all the foods that make us happy & you can make this today, too.  Just load up a platter full of ~ a loaf of crusty bread/butter, sliced ham, your favorite cheeses (including a good English cheddar if you can find it), Branston Pickle (I LOVE this stuff, or add your favorite chutney or pickled veggies), sliced apples, celery, tomatoes, green onion, hard boiled eggs & whatever else that strikes your fancy.  So, here's what we'll be eating today as we watch all the different sporting events & cheer on the athletes as they try to bring home the gold.  Ready yet, for your Ploughman's Lunch platter & a pint of your favorite English brew?  Yeah, me too!

Scottish Spiced Tea Cake ~ made with a 'Cuppa Tea'

I was in the mood for a tea cake one day & wanted to make something with a bit of Scottish flair, so I hit the Internet to search for some inspiration.  Happy to say, I found it on a really cool website that has a lot of interesting stories on Scotland & the Kingdom of Fife ~ along with travel info, history, customs & traditions, golf, photos, current events & most importantly for me...recipes!  They not only have authentic, traditional recipes (e.g., haggis, scotch broth & tipsy laird), but also have a page devoted to recipes contributed by home cooks (e.g., cup of tea cake, scones & malt loaf ).  I love this site ~ armchair travel & food inspirations, all in one place!

Fresh out of the oven...

I adapted my recipe for the Scottish Spiced Tea Cake from this recipe for the ~ Cup of Tea Cake ~ a recipe that a reader contributed to the site.  It's a wonderful tea cake (that is actually made with, as they say on the other side of the pond, ~ a cuppa tea) & it's become a favorite around here.   I make two versions of this tea cake recipe ~ sometimes I make it with grated carrot, so then I call it my Scottish Spiced Carrot Tea Cake & sometimes I make it with just the raisins, that one is my basic Scottish Spiced Tea Cake.  I'm sure you could tweak this recipe many ways just by using different dried fruits or with what you have available in your pantry.

Scottish Spiced Carrot Tea Cake

I changed the original Scottish recipe a bit ~ cutting down on the margarine, including some applesauce & upping the spices.  The flavor is rich with the scent of spices, the cake is moist & sweet with the hint of apples & raisins (& maybe carrots).  Since I used applesauce to replace some of the margarine/butter, it cuts down of the fat, too ~ Yes!  :)   Try eating a slice warm, fresh out of the oven (I just love it when it first comes out of the oven & the edges are just a little crisp) or maybe try a piece toasted the next day.   Hmm...I'm feeling a bit peckish & thirsty for a cuppa tea.   I think I know what I'll be baking later today.  Now I only have to decided if will it be with or without the carrots...   :)

The end slice is my favorite...

Scottish Spiced Tea Cake ~ aka Cup of Tea Cake     
makes a one pound loaf

((** you can turn this into a Scottish Spiced Carrot Tea Cake by adding 1/3 cup grated carrot along with the raisins**))

• 1 cup of strong black tea
• 1/4 cup margarine or butter
• 1/4 cup applesauce
• 1/2 cup raisins (or also adding 1/3 cup grated carrots if making this the carrot version)
• 2 1/3 cups flour
• 1/2 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 egg, beaten

Preheat oven to 350 degrees & grease a one pound loaf pan & set aside.
(you can use either a glass, metal or aluminum loaf pan ~ depending on the type of loaf pan you choose, the baking time may vary slightly)

Melting the butter with tea, applesauce, raisins & carrots for the Scottish Spiced Carrot Tea Cake version.

Melt the margarine in a large pot.  At the same time you are melting the margarine, add the tea, applesauce and raisins ((& grated carrots if you are making the Scottish Spiced Carrot Tea Cake)).  Once the margarine/fruit mixture is melted, continue to simmer for 1 minute, then allow the mixture to cool completely.
 

Sifting all the dry ingredients together...

While the margarine mixture is melting/doing its thing, sift together all the dry ingredients.

When the margarine mixture has completely cooled, add the remaining ingredients to the pan & mix by hand until the batter is thoroughly combined. (if you mix it all in the one pan you can save washing an extra bowl, but if you like using a mixing bowl instead, have at it :)

Pour batter into the greased loaf pan & cook for approx. one hour or until tester comes out clean & the tea cake is done.

Scottish Spiced Tea Cake with butter

Serve with a pot of your favorite tea, we drink the English teas ~ PG Tips or Typhoo Decaf.  You can enjoy the tea cake many ways ~ it's perfect served plain, with butter, with cream cheese, or maybe even a little bit of marmalade or jam...but for me, I think it's perfect with just a little bit of butter.   Enjoy!

Scottish Spiced Carrot Tea Cake with cream cheese

Low Fat Tipsy Laird ~ an easy, updated version of the classic Scottish trifle dessert

Low Fat Tipsy Laird ~ An updated, low-fat version of the classic Scottish dessert, spiked with Drambuie & Cream Sherry.  The trifle is full of fresh raspberries & cool custard-like vanilla pudding.

The market had a great sale on fresh raspberries the other day ~ $1 a carton.  At that price I just couldn't pass it up, so I bought A LOT.  I knew I could always figure out what to do with them once I got home.  I searched around the Internet & decided the classic Scottish dessert ~ Tipsy Laird ~ was what I was going to make.  If you haven't yet heard of this treat, it's a famous Scottish trifle, that's a spin on the traditional English trifle.  It's a perfect dessert to showcase all the fresh raspberries I now had sitting in my fridge.  It's also the perfect dessert for summer ~ light & fruity, but with a little kick from the liqueur you drizzle over it.  My kinda dessert!  (for a kid-friendly, non-alcoholic version use fruit juice)

Most of the traditional recipes I found were heavy on the fat & calories, so I lightened my recipe up substantially.  The changes made for a decadent, easy to prepare, low fat dessert treat that didn't come across low fat or low cal ~ at all.  I also made mine as individual dessert trifles ~ that way I was able to make one for J that was a non-alcoholic version.  Happy to say, both ways turned out delicious.

I read that Tipsy Laird is a traditional dessert for celebrating Robert Burns Night, a supper event held every January 25th, in Scotland, to celebrate the birthday of their most famous poet. ((you can see my post on celebrating a Robbie Burns Night Supper with a Vegetarian Haggis here))   Now, I know it's a long way until that party night comes around again, but when the fruit is so fresh & so cheap ~ you just gotta create with what nature (& the markets) are offering you right now, almost free of charge.   Enjoy!

Easy Individual Tipsy Laird ~ a Low Fat & Low Cal  Scottish Trifle

serves 4
** for a non-alcoholic version, substitute orange or pineapple juice for the Drambuie & Cream Sherry

Ingredients

• one small box French Vanilla Sugar-Free Instant Pudding Mix
• 2 cups plus 2 Tbsp  Fat Free Milk (plus a little more if needed to thin a bit)
• 2 Tbsp Drambuie** (double if you want a really tipsy dessert)
• 2 Tbsp Cream Sherry** (double if you want a really tipsy dessert)
• 4 sponge cake dessert cups, split in half horizontally (aka ~ strawberry shortcake dessert cups)
• 1/3 cup seedless raspberry jam, or more to taste (substitute with strawberry jam if necessary)
• 1/4 cup fat free plain Greek yogurt (double if you like a lot of whip cream topping)
• 1/4 cup Fat Free Cool Whip (double if you like a lot of whip cream topping)
• 2 packets Equal, or to taste (or your favorite sweetener)
• 1 pint fresh raspberries, rinsed & ready to go
• 1/4 cup toasted slivered almonds
• fresh raspberries for garnish
• mint leaves for garnish, optional

Directions

Mix the Drambuie & Cream Sherry together ~ set aside until ready to assemble the dessert.

Prepare pudding ~ mix all the milk with the instant pudding, per the box instructions & set aside until ready to assemble the dessert. (add a little more milk if a bit too thick)

Prepare the Cool Whip mixture ~ mix together the Cool Whip, Greek yogurt & 2 packets Equal until smooth & creamy.  Set aside until ready to assemble the dessert.

Take the split sponge cakes & spread a layer of seedless raspberry jam on the cut sides. (it's fine to use strawberry jam if that's all you have)  Place the bottom half of each jam covered split cake, jam side up, on it's own plate & drizzle with 1/2 tablespoon of the Drambuie/Cream Sherry liqueur mixture.

Next place some fresh raspberries on the jam covered cake slice, then spoon some of the thinned pudding over all.

Place the remaining tops of the split sponge cakes, jam side down/indented top up, on the assembled first layer.  Spoon a little of the jam in the indent & then repeat the layering again, starting with the remaining liqueur.

After you spoon the thinned pudding over all, place a dollop of the Cool Whip mixture on the top of each dessert & then garnish with slivered almonds & the additional fresh raspberries and/or fresh mint, if desired.

Low Fat Welsh Rarebit ~ Meatless Monday

It's Meatless Monday & I'm still in the mood for eating foods from the British Isles.  So, today I decided to make a dish, from Wales ~ Welsh Rarebit.   I tweaked this UK recipe, just a bit, to suit what I had on hand.

Roy told me he used to eat Welsh Rarebit when he was a kid.  Growing up in England, they called it by another name ~ Cheese on Toast.  I also remember eating this as a kid & we always called it Welsh Rarebit. (well, I used to call it Welsh Rabbit, I must have had Bugs Bunny on the brain, hehe)  Grandma Bunni used to make it for me sometimes & she always made it the best.  It's been awhile since I've had it ~ I loved it then & I love it still.  Ooey, gooey cheese, all melty  & oh, so cheesy.  Yummy!   Today, for this recipe, I used low fat cheddar cheeses, yellow & white ~ that way I could enjoy it even more.  As a kid you don't worry about calories, but as an adult you do.  (or at least I do :)    A tasty dish, from across the pond, for Meatless Monday.

Welsh Rarebit

serves 1~2

• 4 oz low fat cheddar cheese, grated  (or your favorite kind)
• 3Tblsp dry vermouth (or beer)
• 1/2 tsp Worcestershire sauce
• 1/4 tsp onion powder
• 1/8 tsp English mustard, powdered (or to taste)
• cayenne pepper powder, for sprinkling
• 2 slices of toasted bread

Preheat broiler & toast the bread, reserve for later use.

In a medium bowl, combine ~ grated cheese, onion powder & English mustard.  Using a fork, make sure it is all thoroughly blended together.

Add ~ dry vermouth & Worcestershire sauce to the cheese mixture & mix all together.

Divide cheese mixture in 1/2 & spread on the two pieces of toasted bread.  Make sure to completely cover the bread, all the way to the edges. (to keep the edges of the toast from burning while under the broiler) Sprinkle with cayenne pepper ~ to taste.

Place slices of cheese mixture covered toast under the broiler & heat until cheese melts & just starts to get bubbly.  Watch closely, to make sure it doesn't burn.  Should only be a few minutes.

Enjoy!

Updated 6/5/12:  My sister-in-law, Tracey, from over in England, says ~ Yum, yum!  This is mine & Stew's favorite!  It's even better with Worcestershire Sauce put on the cheese before grilling and I also spread Marmite on the bread, then put the cheese on top, then melt under the broiler..... Lovely! 
 
Thanks, Tracey!!  Cheers!!

Healthier Eton Mess & Chocolate Meringue Cookies

Continuing with the British food theme, (in honor of the Queen's Diamond Jubilee Weekend) I've made the classic strawberry dessert ~ Eton Mess.  Every June 4th, this dessert is traditionally served at Eton College's annual cricket game against the students of Winchester College.  Since it's almost June 4th, I thought this would be the perfect summertime British dessert to make.  I decided to make it completely sugar-free by making my own sugar-free meringue cookies, but buying ready made meringue cookies would make this dessert a snap to make.

I found this simple, easy, healthy version of a really low fat Eton Mess recipe, over at the very cool blog ~ Amazing Adventures of Dietgirl.  Shauna is an Aussie writer, living in Scotland ~ go check out her blog, she is very funny & has good recipes.  She has also written a book by the same name.  I just got a copy from my library, it'll be my first book for summer reading.

I decided to make homemade sugar-free meringue cookies for the Eton Mess, instead of buying them.  I was up for the challenge, first time I've ever made them.  I followed a meringue recipe from over at Downton Abbey Cooks.  Since I made the sugar-free meringue version, I discovered you need to check the cookies for doneness at about 40 minutes, since they seem to cook much faster than the regular sugar ones.  I highly recommend the updated, healthy Eton Mess ~ it's such a simple & fun dessert to make & to eat. The low fat version is so good, I'll never make the fat laden recipe, there's no need to.  I just love it when a healthy version makes a high calorie one obsolete.

I decided that as long as I was making meringue, I might as well make a batch of chocolate meringue cookies, too.  I've bought them before, I figured I might as well learn how to make them.  I found this easy recipe over at What's Cooking America.  I loved them, but they were too dark chocolate tasting for J.  Funny, that was the very thing I enjoyed about them ~ that's OK, more for me!

Frugal Barley Soup

Since everyone in England is celebrating the Queen's Diamond Jubilee Weekend, I thought I would do a few posts that were British food inspired.  It has been chilly & a bit gray around here the last few days, so soup was a natural choice.

This Frugal Barley Soup is so incredibly simple ~ in both preparation & ingredients.  It's no wonder that it has been around to assist in the feeding the masses, in one form or another, since the late 1700's.  The person who made this soup such a mainstay of the old workhouses & soup kitchens everywhere, was the American-born British physicist and inventor, Count Rumford.  His original soup was known as Rumford's Soup. (for more on his life story, go here.)

My favorite version of this barley soup is from a recipe I found in a Penzeys Spices catalog, it has such a wonderful flavor & is so healthy for you, too.  Next time you want a simple, hearty, filling & super cheap meal ~ give this soup recipe a try. 

Guilt Free Victoria Sponge Cake

Guilt Free Victoria Sponge Cake

I recently discovered a wonderful blog called ~ Downton Abbey Cooks ~ starring the family & servants of that fictional English estate, as well as what foods would have been served at that grand home.  Pamela writes incredibly interesting posts about that period of Britain's history, including dining customs & recipes ~ some of the recipes have even been updated for today's healthy lifestyles.  PBS has been airing this BBC mini series that follows the lives of the aristocratic Crawley family and their servants & it's fantastic!  I'm totally hooked & was so happy to find a blog that delves into what it was like living in Edwardian England. 

I recently made one of Pamela's recipes, it was for a Victoria Sponge Cake, but this one has a twist.  Instead of being weighed down with lots of butter, sugar & flour, her recipe is made with Splenda & cornstarch.  It comes out lighter than air & is perfect if you are wanting a traditional sponge cake, but without all the guilt.  I made a few tweaks to her recipe ~ I used Fat Free Cool Whip in place of the Greek yogurt & I layered my homemade strawberry jam with some sliced strawberries for a double hit of berry flavor.  The fresh eggs J & I gathered over at Dan's house, have such a yellow yolk that the cake took on an incredible golden hue.  All the layers in this cake make for a beautiful presentation & this sponge cake would be the star of any gathering or celebration.

J just loved the cake & so did I.  Since it has no fat in it, I would eat it within 2 days & make sure you don't over cook it, or it will be on the dry side.  Since it doesn't have sugar in it, it doesn't brown like a traditional cake.  Start checking at 12-15 minutes to see if it's done.  Go on over to Pamela's site & check out the recipe & all the things going on over at Downton Abbey.


Making & layering this light-as-air Victoria Sponge Cake was easy. For my double-berry version, I just sliced the cooled cake horizontally, put the top piece of the cake, cut side up, on the plate & then spread on a generous layer of strawberry jam...

Then add a layer of sliced strawberries...

Then add a layer of Fat Free Cool Whip...

Then place the bottom slice of the cake, cut side down (so that the bottom of the cake is now the top of the cake ~ that way you get a smooth looking top to your sponge cake) on top of the Cool Whip layer & sprinkle with powdered sugar & serve.  Such an elegant, no-guilt way to enjoy a beloved English teatime treat.  Serve it with a fresh pot of PG Tips tea or your favorite brew & you are half way to England, without ever leaving your home.  Armchair traveling at its finest!    :)