Author: Scottish Mum

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Slow Cooker Rice Pudding Recipe

I’ve always wondered how to make rice pudding in a slow cooker.  The slow cooker recipes I had come across all seemed to look very sweet, so I reduced the sugar in mine compared to most people, and I added my favourite cinnamon to the mix.  You need to use the proper rice pudding rice – if that makes sense.  It is shorter and dumpier than our regular meal accompaniment rice.  Short grain rice has the benefit of more starch which makes the pudding thicker, and supermarkets often sell it as pudding rice.

With this recipe, it’s all cooked in the pot, so there is no need to cook the rice separately.  My mother was here when pudding was served, and although the rest of us all ate our rice pudding from the slow cooker, she wanted hers browned in the oven.

Homemade rice pudding can be as creamy or as plain as you choose.  Just replace some of the milk with condensed milk or cream if you like your slow cooker puddings extra creamy.

Serving hot or cold, rice pudding is a very versatile dish.  To add the healthy touch to the dessert, just top it with some fruit to make the most of it.

Lesley Smith

Slow Cooker Rice Pudding

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 4 hours
Total Time 4 hours 2 minutes
Servings: 6 -8
Course: Dessert
Ingredients Method

Ingredients
  

  • 200 g Pudding Rice
  • 60 g Sugar
  • 50 g Butter
  • 1.5 l Milk
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon

Method
 

  1. This has got to be one of the simplest things to make, anywhere. Pop all the ingredients into a pre-heated slow cooker.
  2. Cook for 8 hours on low, or 4 hours on high. Give it a little stir after an hour or so, to mix the sugar and butter. Keep an eye on it, and add a little more milk if needed.
  3. Serve with a sprinkling of nutmeg, cinnamon or chocolate powder.

 

 

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8×8 Project – A crafty piece of art to improve a child’s life after a brain tumour.

Charity seems to be the order of the week this week.  Following on from the bloggers visiting Ghana, I am asking if you could you do a small thing to support the recovery of Children with Brain Tumours.

eightAs part of the work done by Camilles Appeal, they have launched a Call to Artists programme to help donate a little to help a lot. The appeal works to support children aged 0-5 with brain tumours and their families.  In the UK, these children will have multiple treatments including surgery, chemotherapy and radiation which can make their lives very difficult.  The appeal aims to help those families live as close to a normal life as possible.

Rather than asking for your cash, project 8×8 is looking for a little of your time and creativity.  And if you can’t give that, what about your own blog post to help send it round the blogosphere.

How you can help:8x8

If you are a crafter, you are likely to make some fantastic pieces of handmade art which could be mounted on an 8″ x 8″ mount.   Suggestions and possibilities could be handmade dolls, papercraft, jewellery and much more.

Social Media
Spread the word and encourage submissions from artists to the project, give this post a tweet or a like, and pass it on.

Buy an 8 x 8 Picture
Get a fabulous work in return for supporting the project.

Donate a Piece of Art
As a group, we can always achieve more than people on their own.   You don’t have to be a formally recognised artist to take part.

The official CALL TO ARTISTS is as follows:

The eightbyeight Project are inviting donations of 8×8” sized work (or small 3D creations) to take pride of place in our exhibition in support of Camille’s Appeal, the children’s brain tumour charity.

We are seeking diverse and exciting donations from professional, non-professional and student artists, painters, printmakers, illustrators, photographers, digital artists, paper crafters, those working with yarn and textiles, ceramics, glass, jewellery, small sculpture, etc inspired by the exhibition theme, ‘Childhood Explored’.

Through coming together as creatives, we hope to raise the profile, and improve the lives of young children with brain tumours and their families.

If you’re creative, why not “create and donate to 8 by 8.”

If you’re not, like me, give it a share so that artists can find it.

You can also find them on Facebook and Twitter.

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#teamhonk #goodwork #Ghana #comicrelief

Red Nose Day began on the 5th Feb, 25 years ago.  To mark the anniversary, Comic Relief wanted to show the progress in Africa and the difference that money raised has made, both here and in Africa.

To raise the awareness, 3 bloggers from our community are visiting four projects in Ghana on the 4th and 5th of February to see the difference the UK Red Nose money has made.

They will tweet and blog through their stay, and everyone can follow their progress as they go.

The 3 bloggers are:

  • Annie from Mammasaurus
  • Tanya from Mummy Barrow
  • Penny from Alexander Residence

They will visit the:

Virtuous Womens Bakery
Skilling women to bake breads, cakes and pies and establish an industry around it.

African Outreach
Agbobloshie with many inhabitants faces issues around sanitation and housing.  With the project, the community is being skilled to help themselves.

Vaccination Clinic
This speaks for itself.

Basic Needs UK Trust
Mental health problems in Ghana being addressed and helped to improve their lives.

All in all, it sounds like it will be a packed programme of events, and if you want to follow the chat, simply watch the #teamhonk hashtag for more information and to keep up with what the ladies are doing.  Bloggers are becoming more and more involved in world events and charity programmes.

We need to support each other as we work through the charity connections.

Best wishes to all in #teamhonk and a safe journey to you all.

If you want to follow their progress, simply click on the badge picture and it will take you to the blog about the adventure ahead.

x

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Thank you Warner Bros. for the film “Now Is Good” with Dakota Fanning

Thank you to Warner Bros. for providing me the perfect film for this weekend coming – Now Is Good.

I’ve had the disk for a wee while, and I have a night this weekend when the man is out, and I can watch it in peace when I can get a hold of the remote control.  I’m looking forward to some me time with the TV.

Now Is Good 2

It will be interesting to see Dakota Fanning act as an adult, as I’ve only ever seen her in her child roles.

The film is about seventeen year old Tessa, who is diagnosed with a terminal illness.  She decides to use every moment and compiles a catalogue of things that normal teenagers would experience.  With the help of her friend, she starts to work through her list while her family deals with fear and grief.

She explores a whole new world, falls in love which wasn’t on her list, but proves to be the most exhilarating experience of her life.

The pack includes the ever useful Ultraviolet to instantly stream and download onto our computers, tablets and smartphones.   I also suspect I’ll need a pack of handkerchiefs as it could be a real tear-jerker.

Up for sale, I’d always buy films from Amazon these days for physical versions.  Now is Good is £12 from Amazon at the moment.

Now Is Good 3

 

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10 Tips For Burns Night, any Night on a Budget

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Haggis, Neeps and Tatties

Haggis, Neeps and Tatties are not just for Burns Night.

Burns Nights can be so much fun – there’s merriment, celebration, great food, dancing, poetry, singing… and maybe just a dash of whisky, but we don’t have to limit it just to the birthday of the bard.

If you’ve had the honour of hosting a Burns Supper, you’ll know there is a lot to organise, and perhaps a lot to pay for too, but Burns Night fare is good enough for any dinner party.

So how can you throw an enjoyable Burns Supper, any night, without blowing your budget?

Here are ten tips that could help you.

  1. Shopping around for your haggis could reap you benefits and work out much cheaper in the long run.  You could get several haggis cheaper than one hefty one and there may be some good deals on.
  2. Consider buying a smaller haggis and serving it as a starter with a smaller serving of neeps and tatties.  Then serve something less expensive – like a good value beef joint or whole fish – for the main.
  3. If you buy a big haggis, don’t waste the leftovers. Keep it and make some haggis-based dishes for the rest of the week – for example haggis lasagne.  Or serve some the next day in a Scottish breakfast if you have guests who stay over.
  4. Buy cheaper whisky and use it to make a pitcher of Hot Toddy. Your guests are unlikely to taste the difference – especially as the night goes on!
  5. Encourage guests to bring their own drinks – especially if they’re quite particular about their brand of Scotch.
  6. Propose that guests bring their own starters or desserts – to cut down on preparation time and cost for you, and to give the supper more diversity.
  7. For next year, consider having your Burns Nights later – some retailers may bring down the price of any leftover Burns Night food on their shelves after the 25th January.
  8. Grow your own potatoes and turnips.  You’ve plenty of time to prepare for 2014.  Here’s how to grow potatoes and turnips. A good crop will last you for Burns Night and beyond.
  9. A Burns Supper wouldn’t be complete without songs and poems from Robbie Burns himself.  Rabbie-Burns.com has a timetable for the evening – including links to the essential poems and songs – for free.
  10. If you’d like your singers, speakers and other entertainers to read from a book, you could borrow one from your local library.

by the Debt Advisory Centre Scotland.  We hope you had a great Burns Night last week and will continue to enjoy haggis throughout the next year as one of your staple foods!

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Fresh Limeade Recipe

Crisp and refreshing.

Lesley S Smith

Fresh Limeade Recipe

Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 4
Course: Beverage
Ingredients Method

Ingredients
  

  • 2.5 Fresh Limes Quartered
  • 0.5 Fresh Lime Slicing
  • 1 l Water
  • 250 ml Crushed Ice
  • 250 g Sugar or equivalent sweetner (I used Stevia alternative sweetner)

Method
 

  1. Wash the skin of the limes for the lime juice. We're adding everything to the blender, so don't worry about peeling. Cut the limes into quarters and take out any seeds.
  2. Put the limes, water and crushed ice into the blender. Blend for at least a couple of minutes. Taste the liquid and if it's too tart for you, add in sugar or sweetener to taste - up to 250g of sugar and equivalents of sweeteners.
  3. Strain the lime juice mix to get a lovely coloured lime juice.
  4. Optionally, use a soda charger, or a sodastream to give your lime juice a little fizz and turn it into limeade.

 

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Cervical Cancer Prevention Week – Why would women put their daughters off having the vaccine?

http://vimeo.com/10110907

Cervical Cancer Prevention week is: 20 – 26 January 2013

I really had to get involved with this one. I really had no right to let it go past.

I’m not going to go in detail with the symptoms of cervical cancer as this is prevention week, but if you want to find out more about what could indicate cervical cancer, please head on over to Jo’s Cervical Cancer Trust.

Twenty years ago (yes, I am that old) I finally went for my first smear. I’d put it off as I had severe endometriosis and pain was often so incredible that I couldn’t touch my stomach from the outside, let alone have something shoved up my inside. I watched a programme which put the fear of death into me and decided I’d have a try.

Two nurses, a doctor, and yes, a lot of pain later, they finally got my smear. With the endometriosis damaging my cervix, they couldn’t even see it.

It came back with severe abnormal cells – Cin 3.

Another year and I probably wouldn’t have been here today. I was lucky.

After a few weeks nervous wait to see if it was confirmed, it was on to the laser treatment, which was not as bad as I thought it would be, but then again, I think they inject enough freeze into the cervix to stun an elephant. The injection to freeze is a little like the dentist freezing the roof of your mouth, but just a bit more stingy. Thankfully, after that, there was no pain. The burning smell is not too clever though, and does make you realise that they really are burning off the bad cells.

I really want to take the mothers who persuade their kids not to have the vaccination and shake their shoulders. How stupidly silly can they be? A simple vaccination and their daughters are protected.

Do they really want their daughters to go through the nightmare of results, re-smear, laser treatment and then the constant smears afterwards to make sure it hasn’t crept back?

Do they really want their daughters to risk cervical cancer?

Why are they not persuading their daughters to do it?

There’s nothing “seedy” about it.

I just don’t understand it.

Most cervical cancers are caused by a common virus – (HPV) human papilloma virus. Some women are susceptible to it, and others are not. Changes can show as abnormalities of the cells of the cervix and when they become severe, they can develop into cancer.

Jo's cervical cancer trust

Cervical screening detects early changes in cells, and although the vaccination for HPV can only prevent infection from two of the 20 highest risk strains, to me, it’s not worth the risk of not taking it.

Far too many girls and women are not getting screened when they are at the age to be screened. I wish they would screen every girl from the year she begins to become sexually active, but sadly, that is never going to be the case.

The UK scheme offers girls the vaccination programme from age 12 – 18. If I had girls, I’d be beating down the door of anywhere that they could get the vaccination done.

The choice for me would be simple – an injection into the arm to reduce the potential of having the stress of tests or nether regions burned by a laser, or even worse – living and fighting cervical cancer.

Vaccines are given by injection into the muscle, usually the upper arm. Three separate doses are needed. The second does is given one or two months and six months after the first dose. It’s not a guarantee, but it removes a high factor of the risk.

A lovely and very young lady who used to be on Twitter had advanced cervical cancer. She was pilloried, given a hard time and abused to the point of having to leave. Those of us who used to chat to her, miss her. She was hounded and treated like rubbish by other women. There is absolutely NOTHING to be ashamed of in having pre-cancerous cells or cervical cancer. The time between smears, and the age of screening means that at times, it may be too far advanced before abnormal cells get picked up, even if women have had all their smears.

Get your smears on time and get the vaccination if you are eligible for it. Your life may just depend on it.

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Nurse Suspended for Protecting Boy in Aberdeen

I read the news this morning, and I really couldn’t believe what I was reading.

The Scottish Daily Express reported that a community nurse was suspended for taking a boy aged between 3 and 5 and keeping him safe.

She had spotted him jumping in and out of a car but with no adult around.    She had an appointment, so left a note on the car to say where they were and went round the corner, taking him with her.  A few minutes later, the boys dad showed up to pick him up.  He was grateful to her for looking after his boy, as he had been away from his car longer than he anticipated.

Now apart from the dad being one massive idiot, it’s not an uncommon thing for parents to leave their little kids in cars to pop to shops.  It might be silly, or reckless, or any number of things, but parents still keep on doing it.  This boy had got himself out of the car and was jumping around near a busy road.

According to the report the nurse had “displayed serious failings in child protection.”

The article says that she stayed with the boy for a while, but being late for an appointment round the corner, she felt she had to go.  Rather than abandoning the wee boy, she took him with her for a couple of minutes.

It also said that she told her bosses what had happened, and then the police were involved and she was signed off work and not allowed back.    She was handed a 6 month ban and will have conditions imposed when she gets back to work for 18 months, until “she is deemed to no longer be a risk to the public.”

Yes, I know there are societal rules to follow when we deal with the public, and no, perhaps she shouldn’t have taken the wee boy to her next appointment and should have phoned employer and police instead, but her sense of justice in not being late for a client is the same sense of decency that she displayed by not wanting to leave the boy alone, or have her client think she hadn’t turned up.

I also know that there are ways that the medical profession are probably told to deal with protection issues, but for heaven’s sake, in an emergency, surely there should be a little leeway and sense to allow a good Samaritan for taking care of a wee one that could have put himself in danger.

It was a bit silly to take the boy away from the car, and yes, she should have called the police, but in the heat of the moment, sometimes we just have to trust in other people.  Common sense has to prevail somewhere in this.  I can’t see how any of it makes her a potential risk to the public.   Possibly a disciplinary matter for removing from scene and taking to a client, but danger to the public is a bit strong.

No wonder so many people just walk on by and leave ill people or lost kids to their fates.

 

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Funky Foodies January 2012

STAR RECIPE WINNER – for November was : Coombemill with her Apple and Cinnamon Festive Cakes as they look like something that we would love to eat all year round.

Funky Foodies took a break in December, and is now open for Janary 2013.   Only 10 days to add your recipes, so get clicking.

THIS MONTHS FUNKY FOODIES LINKY IS OPEN AND THERE MUST BE LOADS OF RECIPES TO CHOOSE FROM.  We didn’t run at Xmas, so feel free to add your xmas recipes too.

  • Is a monthly linkie, which will close on the last day of the month.
  • A medal will be awarded for the Star Recipe every month, and the fabulous trophy in the blog badge will be awarded at the end of a whole year of the Funky Foodies. If you want to find out more about it, read here.
  • All you have to do is share as many recipes from your own blog a month as you’d like. If you struggle to add your recipe, send me your link and I’ll add it for you.
  • Try to pop around and share the comment love with other funky foodies. We all like a little love and might come across some fabulous recipes.
If you want to host the linkie on your own blog as a blog hop, get the code here :

Simply add the link to your recipe on your own blog, and share your latest recipe with everyone taking part. If you don’t want to miss the linkie being opened, subscribe to RSS or by email in the blog header.

I’ll add recipes of mine to share, although I don’t count in the recipe challenge.

Feel free to copy the badge or use the html in the widget at the bottom of the page to add the small blog badge to your own blog / post. It makes finding you easier for other funky foodies.

Funky Foodies

<img src=” http://scottishmum.com/wp-content/uploads/100-funky-foodies.jpg” border=”0″ alt=”Funky Foodies” />

If you want to add the blog hop to your own website,  get the InLinkz code


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An alternative Burns Night Supper – Slow cooked mince, neeps and tatties.

In Scotland, we all know it’s the birthday of the Bard coming up.  If you don’t know who – it’s Rabbie Burns, and we celebrate it on the 25th January every year, so Friday night will be haggis night in many  households around the world.   Robert Burns was a poet who is now looked upon as being the national poet of Scotland.   His birthday is celebrated by both Scots and Non Scots worldwide.

Our children will have Burns celebrations at schools, and many a charity function will be held in his name on Friday night.  I’ll never forget a local poet giving a lament to the haggis a few years ago at a special school, where the lady poet was swinging huge kitchen knives above her head before she ripped the haggis open ceremonially.

A logistical nightmare, our knives had to all be locked away forever after that one.  At least with me being there, I knew where the new-found fascination for knives came from.  I pity the parents of other kids who had no idea why their kids would suddenly have taken to brandishing knives above their heads like daggers with a swagger!

Back to the cooking…

The traditional dish is haggis, neeps (turnips) and tatties.

There are vegetarian versions of haggis, but not everyone likes the meat or the vegetarian options as they can be quite spicy.

As an alternative, this weekend, we did a trial run of slow cooked mince with meat from Andrew Gordon Butchery and Fine Foods and the new Neeps & Tatties from the Scotty Brand range.

As always in our house – anything from the slow cooker gets the thumbs up from me for ease – and always tastes fabulous.

Scotty Brand Neeps & Tatties

Lesley S Smith

Slow Cooked Mince, Neeps & Tatties. Alternative Burns Night Supper

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 - 8
Course: Mains
Ingredients Method

Ingredients
  

  • 1 kg Lean Steak Mince
  • 1 Large Onion Chopped
  • 1 kg Neeps & Tatties
  • Stock Pot
  • 500 g Carrots Washed, scraped and chopped or sliced.
  • Salt
  • Pepper
  • Cornflour

Method
 

  1. Switch on the slow cooker to high to warm up.
  2. Brown the mince with the chopped onion on a thick bottomed pan.
  3. Add the mince and onion to the slow cooker. Add in the neeps, tatties and carrots. Add boiling water to almost the top of your ingredients.
  4. Add a teaspoon of salt and a pinch of pepper and a stock cube, or stock pot if you prefer a stronger taste.
  5. Put the lid on and leave for 8 hours on low, or 4 hours on high.
  6. If you want to thicken your hotpot, half an hour before the end of cooking, mix up cornflour with cold water and mix to a smooth paste. Add to your hotpot and fold in until it thickens. If you over thicken, add a little boiling water to fix it.
  7. Serve.

 

 

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Top Tips for Baking the Perfect Cupcakes

Cupcakes

1. Use the minimum of utensils and keep your ingredients list reasonable.

I have a habit of making a huge mess of the kitchen when I am cooking, and with 6 mouths to feed, the kitchen can look like a bomb site quite easily.  I have got cup cake making down to a fine art with only my mixer, a cup, a dessert spoon and a knife at the ready.  I use no bowls whatsoever and just put everything straight into the mixer.

2 – Choosing Ingredients

Use the best ingredients you can afford.  It does make a difference.  The quality of flours can be quite different when you have your finished cup cakes.   If you’re using chocolate, use real chocolate and not the cooking kind that nobody really likes.  For chocolate powder, splash out on something like Green and Blacks Cocoa powder and not cheaper versions with fillers, and you’ll be very glad you did.

Use unsalted butter instead of margarine.  I really don’t understand the margarine or spread brigade as I’d rather have a little less of the real stuff than a heap of manufactured fats full of additives and other difficult to pronounce ingredients.

Baking really is a case of getting the mix of ingredients right.  As long as you add butter, sugar and flour at the same proportions and 1 egg for each 120g of any one of the other ingredients, you should be fine.

3 – The Mixing Moments

How much to mix is always a big issue with cup cake chefs.   I do have my mixer on at a fairly low-speed for a couple of minutes and then I turn it up high for the last little while at the sugar and butter stage to try to blast some air into the mix.

4 – When to Add the Ingredients

I’m going to go completely against the grain here.

Sifting the flour in can add extra air, but I suspect most home bakers don’t bother.  I am not telling you that I actually follow the rule for sifting flour into the mixer, as there are times when I don’t.  I’ve never had complaints from not sifting and my cakes seem to be as light as when I do sift, but I can often hear my grandmother in the background nipping my ears for not doing it right.  Guilt will sometimes make me reach for the sieve.

If you’re really brave like my sister-in-law, you can throw everything in the mixer at the same time and just mix until it’s ready to spoon into cases.

5 – Get the mix even in the cases.

This one is common sense.  If some cases have more mix than others, some will be cooked more quickly than the rest.  Try using a standard sized spoon or scoop to get the same amount of cake mix in each cup cake case.

6 – How to know if it’s mixed.

The consistency should be creamy and not like Scottish Tablet with a grainy consistency.

7 – Work your oven.

It takes a while to get to understand a new oven.  Each one works differently and gives different results.  If you know your oven tends to run hotter or colder than recipes usually ask for, change your baking time.   Use a skewer to know when they are ready.  If a skewer comes out clean, then the cakes are ready.

Resist the temptation to open the oven part of the way through cooking.  Your cakes may well just fall flat as a pancake…

8 – It’s disaster time..

Cakes that don’t look perfect are rarely a disaster.  Make a form of Eton Mess using the sponge, or change a bread and butter pudding recipe, or cover it all up with icing.  If it tastes great, then it doesn’t matter what it looks like.

 

 

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Baxters Beetroot – Stir Fry and Chocolate Brownies.

Baxters sent a gorgeous hamper with a lovely Baxters apron and a selection of Beetroot from their range.  Baxters are reasonably local to us, and I’ve often bought their beetroot as it tends to be a nice sweet vinegary taste.

Their products have been in my life as far back as I can remember, so we’re regular customers in this house.

Baxters have been going in the UK for several generations and the make soups, preserves, condiments, beetroot and chutneys among other thing.   Baxters create their own recipes and showcase some of the them on their website.  They even have the opportunity for you to add your own recipe to their website, and if they like it, they might feature it online.

They have a visitors centre that is based around a highland village experience in Fochabers, Aberdeen.  I’ve driven past it several times, but have not stopped off as yet, but after this challenge, I may well give their Highland Village a visit in the near future.

They challenged me to come up with a recipe for their Beetroot so I used it as an alternative to rumpledethumps for leftovers in a Chicken, Bacon and Beetroot Stir Fry which went down a treat.

I opted for another recipe for one of the jars of beetroot in making the Beetroot and Chocolate Brownies from their website.  I had to tailor the recipe as I didn’t have quite enough beetroot for their version, and it went down well with the kids.

Baxters Beetroot 1

I can’t say that it was my favourite and I much preferred the savoury stir fry to the sweet versions, but the kids loved the brownies.  I think I just have more of a savoury tooth.

Here we go with my two recipes from the challenge.

Baxters

Baxters Beetroot and Chocolate Brownies

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 24
Course: Baking - Brownies
Ingredients Method Notes

Ingredients
  

  • 1 x 340g Tin Baxters Baby Beetroot
  • 150 g Softened Butter
  • 300 g Milk Chocolate
  • 375 g Brown Sugar
  • 4 Eggs
  • 150 g Plain Flour
  • 35 g Cocoa Powder

Method
 

  1. Preheat your oven before you start and set it to 180ºC, or reduce it to 160ºC for a fan oven.



  2. Grease a medium to large baking try or roasting tin.

  3. Soften the chocolate by putting it into a microwave for a few minutes, or on the hob as a plate on top of a pan with water in it, similar to a bain marie method of softening the chocolate.

  4. Add all the ingredients into a mixer if you have one, or a large bowl. Mix them all together for several minutes, until the mixture is smooth.



  5. Pour the smooth mixture into the baking tray and bake for 40-45 minutes. The brownies should feel a little soft under he centre and might be a bit wobbly, but they'll harden up as they cool.

Notes

Baxters recommend that the beetroot is well drained. You can also rinse them in some water. The vinegary flavour will not be tasted when you eat the brownies.
Lesley S Smith

Chicken, Bacon and Beetroot Stirfry

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Mains
Ingredients Method

Ingredients
  

  • 10 Rashers Bacon
  • 2 Chicken Breasts Cut into strips.
  • 4 Eggs
  • 600 g Mixed Stir Fry Veg Beansprouts, pumpkin strips, shredded carrot, green leaf salad, mange tout.
  • 1 Onion Chopped.
  • 1 Jar Baxters Crinkle Cut Beetroot Chopped into smaller pieces. Wash, drain and dry the beetroot before adding to a stir fry.

Method
 

  1. Use your pieces of meat, chicken or bacon and lightly fry in a wok or thick bottomed pan until fully cooked.

  2. Add eggs to the pan and let them cook similar to scrambled eggs, stirring in with the meat as it cooks.



  3. Add an onion to the pan and let the mixture slowly cook for a few minutes on low.

  4. Stir in your stir fry vegetables and either spray cooking oil, or add a couple of tablespoons of oil to make the stir fry.

  5. Add the beetroot towards the end of cooking if you are happy with the pinky shade that your meal till take on from cooking for a few minutes.

  6. I had split my stir fry into two lots. For the kids, I gently folded the beetroot in with their finished stir fry to keep it sharp, bright and pleasant to the eye.



  7. For my own, I stirred in the beetroot and let it cook with the stir fry for a few more minutes to take on the beetroot taste. I am happy to say this is one recipe that I am going to make several variations of.