Hearty Scotch Broth Soup

Hearty Scotch Broth Soup.

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I have been cooking and baking for a long time now and I am embarassed to admit that I have never ever made a pot of Scotch Broth Soup before {hangs head in shame} … that was until thursday last week 🙂 !  I always had this strange idea that it would turn out to be a disaster and never bothered to make it, but…..  

Whilst I was in the supermarket last week, I picked up a couple of bags of vegetables from the reduced counter,an absolute bargin @ £0.10 pence a bag, and locally grown.. In the bag I got a couple of handfuls of carrots, 2 Onions, a leek and a small turnip, the plan was to make a stew and some soup, so I toddled round to the pulses and dried foods section and picked up a 500g bag of Vegetable Broth Mix.

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Ingredients :

  • 2 oz Vegetable Broth Mix
  • 1 Medium Onion, chopped finely
  • 3 Medium Carrots, Grated
  • 1 Leek, halved and sliced thinly
  • 1 chicken or vegetable stock cube
  • sea salt and freshly ground black pepper
  • A Tablespoon of Oil and a knob of butter
  • About 1 – 1.5 litres of water

Method:

  • Soak the broth mix overnight, in a bowl cling filmed and in the fridge.
  • Next day rinse the broth mix under cold running water and set aside
  • Take a heavy based saucepan and add to it the oil abd butter and melt
  • Add the finely chopped onion and cook int he pan until translucent/softened
  • Add the grated Carrot and sliced leek
  • Add the broth Mix and combine
  • then add enough water to cover everything in the pan and loosen it all off, you can always add more water to loosen it off should it get too thick
  • Add the stock cube/boullion or granules, Salt & Pepper and mix well
  • Simmer until everything is cooked and the pulses softened…. I left mine cooking for a couple of hours and it was fine.

Verdict : 8/10 – It tasted fab and I would make it again but experiment with adding a diced potato and diced turnip 🙂

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Pineapple & White Choc Chip Muffins

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I’ve been making rather a lot of Muffins lately….

But there is a genuine reason for this muffin overdose on my blog, my daughter.. she needs to practice making muffins, she has an exam this friday coming.

So instead of baking different things at the weekend, as I love to do, we have been making mostly….. the humble muffin 🙂

My daughter will be making Strawberry and White Choc Chip Muffins on the day of the exam, today we bring to you……….

Pineapple and White Choc Chip Muffins

Makes 12

Ingredients :

  • 4oz – 115g Butter or margarine, at room temperature
  • 2 1/2 oz – 70g caster sugar
  • 1oz – 30g dark brown sugar
  • 2 eggs, at room temperature
  • 7 1/2oz – 215g Plain Flour
  • 1 teaspoon baking powder
  • 4fl oz – 125ml Milk
  • 4oz White Choc Chips
  • 5oz Fresh Pineapple, chopped small.

Method :

  • Cream the butter until soft and add both the caster and the dark brown sugar and beat until light and fluffy.
  • Beat in the eggs 1 at a time
  • sift together the flour and baking powder, then fold into the butter mixture, alternating with the milk then fold in the pineapple and the choc chips.
  • Divide the mixture equally between the 12 muffin cases/tin
  • Bake for 25 minutes @ 375 degrees F – 190 degrees C or Gas Mark 5
  • Once baked allow to stand for 25 minutes before turning out.

Verdict : My daughter gave it 8/10 because of the lack of choc chip in the one she ate and my son gave it 9/10 loved the taste combination.

Smoked Garlic & Ecoballs

I went of a little shopping expedition yesterday as a friend had mentioned that Aldi were doing a special offer on ecoballs, and I had always fancied trying them…

Whilst I was in the shop I had a good wander around and at the veggie section found some Smoked Garlic… now i’ve never had it before and bought some to give it a try, thought it might be nice in chicken or steak fajitas, and it comes all the way from the Orkney Isles in Scotland 🙂 

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Now the ecoballs are good for 150 washes! which on the leaflet that came with it states that each wash works out at about 6pence.. cant be bad… you also get replacement top up pellets and a 45ml tube of eco stain remover for heavy stains.

I shall do another post on the verdict and how clean they get the clothes.

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There are a few handy instructions that came with it and they are : –

  • Do not use in a boil wash
  • No need for a rinse cycle
  • No need for fabric softner

Banana Bread

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I had some bananas in the kitchen that were starting to go spotty, and knowing that no-one would eat them, I decided to make Banana Bread with them… then everyone would eat that 🙂

I have featured a banana bread/loaf in my blog before, but it was a different recipe…so thought I would give this one a try, it is from the following book …

Tamasin’s Kitchen Bible – ISBN 0-297-84363-X

Here’s the ingredients : –

  • 225g/8oz Self-Raising Flour
  • 3/4 level tsp Ground Mixed Spice
  • 1/2 tsp Sea Salt
  • 100g / 3 1/2oz Vanilla Caster Sugar
  • 100g/ 3 1/2oz Unsalter Butter, cut into small pieces
  • 1 tbsp good Runny Honey
  • 100g / 3 1/2oz Sultanas
  • 450g / 1lb Organic Bananas, peeled and mashed with a fork.
  • 2 Eggs
  • The Juice of a Lemon

Method :

  • Preheat the oven to 180 Degrees C / 350 Degrees F / Gas Mark 4
  • Sift the flour into a bowl and add the mixed spice, salt and sugar.
  • Add the butter, beat in all the remaining ingredients and pour the batter into a greased loaf tin.
  • Bake for one hour, then turn the heat down to 270 Degrees C / 325 degrees F / Gas Mark 3 for a further 10-15 minutes.
  • Check with a skewer which should come out clean.   Cool in the tin on a rack before turning out.   Eat warm with creme fraiche or on its own.

Lemon-Raspberry Muffins

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These little cuties are just out the oven and I couldnt wait to try them…

Yes, I left them in longer than I should have, yes the tops are slightly over-done…. but oh my goodness the are absolutely delicious!

I used raspberries from the freezer, that the kids and I had picked during the summer, let them defrost a bit before adding them to the mix..

Ingredients :

  • 60g Butter
  • 200g Plain Flour
  • 2 teaspoons baking powder
  • half a teaspoon of bicarbonate of soda
  • 150g caster sugar
  • quarter teaspoon salt
  • juice and finely chopped zest of 1 lemon
  • approx 120ml milk
  • 1 large egg
  • 150g raspberries
  • 12 bun muffin tray lined with 12 paper cases.

Preheat the oven to 200 degrees C / gas mark 6

  1. melt the butter and set it aside to cool
  2. Stir together, in a large bowl, the flour, baking powder, bicarb, sugar, salt and zest
  3. In a measuring jug. pour in the lemon juice, then enough milk to come up to the 200ml mark (and it will curdle, but that’s just fine).
  4. Beat in the egg and melted butter.
  5. Pour into the dry ingredients and stir briefly, the batter shoule scarecly combined
  6. Fold in the raspberries
  7. Spoon this lumpy mixture into the muffin cases and bake for about 25 minutes.
  8. When cooked, the tops should spring back to your touch.
  9. Leave in the pan for 5 minutes to cool slightly, then sit tem on a rack to cool for a further 10-15 minutes.

Makes 12

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Recipe courtesy of Nigella Lawson’s book “How to be a Domestic Goddess” – ISBN 0-701-16888-9

A Friend…..

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I made this card for the Bitty Dots Challenge over at Nichole Heady’s Blog {Caputure the Moment} .. To celebrate the release of the new bitty dots range she is giving away the entire ribbon collection ~ an absolutely fabulous prize and to be eligible for a chance to win you have to design and submit a card… why not head over to her blog, link above and have a peek at this beautiful range of goodies 🙂

There is a lot of  lovely card making goodies at her shop Papertrey Ink and at great prices too!… Must see if they post/mail parcels all the way over to Scotland 🙂

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