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Undercover Red Foodie

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The Red Foodie

The Red Foodie

FOOD, FUN AND A DASH OF POLITICS
@L@N @L@N
Articles : 67
Since : 03/05/2018
Category : Food & Drink

Articles to discover

Snap's Smooth Venison Pate

Snap's Smooth Venison Pate

A lovely gamey smooth dark pate, great for a light lunch or makes a good starter (Makes 8 portions) Ingredients 100g butter 2 finely chopped medium red onions 8 cloves finely chopped garlic 900 g roughly chopped venison liver (lamb or pig liver can be used if you can’t get venison) 1 teaspoon ground white pepper 1/2 Tsp Sea salt 2 tsp. Herbes de
Chunky Chestnut Garlic Mushrooms with Sweet and Sour Sauce

Chunky Chestnut Garlic Mushrooms with Sweet and Sour Sauce

Chunky Chestnut Garlic Mushrooms Ingredients 500 g Chestnut Mushrooms cut into chunks 4 finely chopped cloves of garlic 50g of butter A good slurp of olive oil Sea salt Fresh ground Black Pepper Method Melt the butter with the olive oil over a medium heat. Add the mushrooms season with the sea salt and pepper and cook for about 5 minutes until tend
Pease Pudding

Pease Pudding

A taste from childhood when you would be sent out with a bowl to the Pease Pudding and Saveloy van to get Friday nights dinner  Ingredients 500g Yellow split peas 1 finely chopped medium onion 1 litre water 1 tsp. sea salt ½ tsp ground white pepper Method Put all the ingredients into a large heavy bottomed saucepan on a high heat and bring to the
Red Foodie Cider

Red Foodie Cider

This is all you need for a really tasty dry cider that weighs in at about 5 or 6 % ABV (Alcohol By Volume) Equipment and Ingredients 1 x 2 litre plastic cider or lemonade bottle 1 medium sized childs balloon 2 litres apple juice 1/8th tsp (or a good pinch) of cider yeast ( different varieties of yeast yield different tastes, apparently champagne y
Caramelised Onions

Caramelised Onions

A great savoury addition to burgers, sandwiches and Skirlie Topped Towers ! Ingredients 1 ½ tbsp olive oil 1 finely sliced medium red onion (about 200g) 1 finely sliced medium white onion (about 200g) ¼ tsp. Sea Salt ¼ tsp. fresh ground black pepper 25g Demerara sugar 1 tbsp. Balsamic vinegar. Method Gently heat the oil in a large pan, add the o
Chick Pea and Peanut Butter Houmous

Chick Pea and Peanut Butter Houmous

A new take on an old favourite Ingredients 1 Tin chickpeas (Drained, washed and air dried) 2 peeled garlic cloves 3 tablespoons smooth peanut butter 2 tablespoons olive oil 2 tablespoons Lemon Juice Sea Salt and Black Pepper to taste 1 Tbsp. finely chopped chives Method Chuck everything except the salt, pepper and chives in a food processor and whi
Wigtownshire Ribollita

Wigtownshire Ribollita

A hearty winter soup based upon a traditional Italian recipe using all locally sourced fresh Scottish produce and substituting Butter Beans for the traditional Cannellini Beans. Ingredients (Serves 6-8) 2 tablespoons extra-virgin olive oil, plus some extra to serve 1 Roughly Chopped Medium onion 1 sliced Leek 2 chopped carrots 2 celery stalks, ch
Galloway “Romanoff“ Potatoes

Galloway “Romanoff“ Potatoes

Tasty Winter Comfort Food Ingredients (serves 2) 2 large Navan potatoes, scrubbed 2 finely chopped small red onions 1 finely chopped clove of garlic 1 ½ teaspoons sea salt ¼ tsp. white pepper ½ tsp. Paprika 100g grated Mature Cheddar cheese 225 ml Greek or natural yogurt Method Preheat the oven to 200C Wrap the potatoes in foil and place on a ba
Foolproof, Perfect Fluffy Rice

Foolproof, Perfect Fluffy Rice

Long Grain Fluffy Rice Perfect Rice every Time ! You will need A heavy bottomed saucepan with a tight fitting lid 150g long Grain Rice 300ml water ½ Tsp. sea salt Method Give the rice a really good wash ( minimum 3 times until the water runs clear.) Place the washed rice, along with the water and sea salt into the saucepan. Cook on full heat until
Grandma's Celery Soup

Grandma's Celery Soup

A Quick, Tasty Autumnal Soup Ingredients Serves 2 2 tbsp olive oil 2 cloves chopped garlic 1 red onion, chopped 300g celery, chopped 400 ml chicken or vegetable stock (1 stockcube) Sea Salt Black pepper Method Heat the olive oil in a large saucepan, add the onion, celery, and garlic and cook on a low heat to soften. Add the stock and simmer on a lo