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Undercover Red Foodie

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The Red Foodie

The Red Foodie

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

Articles to discover

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
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
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
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
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
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
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
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
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