This is my Mam’s favourite! Rice Pudding reminds me of many fond family memories. I always remember my Grandma making rice pudding on a Saturday and it was a real treat, classically baked in the oven. Even at primary school I remember when rice pudding was available for dessert it was so exciting. You used to be able to add strawberry or chocolate flavouring, making the rice turn either pink or brown!
However now, I love mine with lots of freshly grated nutmeg and strangely enough, lemon zest! So I am going to share my super simple recipe for my baked rice pudding. It would be perfect for a dinner party and it lasts for a good few days in the fridge.
HAPPY NEW YEAR
2017! Where has the time gone?!
I promise this year to make the time to share recipes, travelling adventures and places Davide and I recommend to visit!
Starting today I’m sharing a super simple recipe for Celeriac Coleslaw!
A humble yet tasty vegetable. I must say as unfortunate as it is, I have never previously bought a celeriac. I have come across many recipes before but only recently when having lunch out, I tried it for the first time!
6 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
Juice of half a Lemon
Salt and Pepper
- Remove the skin of the celeriac using a sharp knife or a vegetable peeler. Rub a little lemon juice over the celeriac to stop it turning brown in colour.
- Cut into thin slices, then cut into long matchstick strips. (I cheated and used a mandoline and then I cut into matchstick strips.)
- Put the celeriac matchsticks into a bowl and mix with the mayonnaise, Dijon mustard, lemon juice and add salt & pepper to your taste.
Perfect to accompany pie, quiche or even a fancy burger. Of course, we had ours with some homemade Olive Stone pie!
Personally I just love flowers and I love to use them for decorating cakes. They are just so simple but transform a cake into a piece of art.
So all you need is a lightly beaten egg white, superfine caster sugar and a pastry brush.
I used violas and pansies! Just very lightly brush with egg white and sprinkle over the sugar. I placed my sugar coated pansies onto baking paper but I would probably suggest using a metal cooling rack as I found that some of the flowers had stuck to the paper once they had dried.
Leave to dry ideally overnight. And then they will be ready for decorating cakes or even cocktails!
Here’s some beautiful ideas decorated with fresh flowers!