How to make, Syrup and Spice Overnight Oats
Syrup and Spice Overnight Oats are simply breakfast comfort food. Childhood memories of steamed sponge pudding come flooding back when tucking into these oats.
Tag: home made
How to Make Exotic, Tropical Overnight Oats
These Tropical Overnight Oats are my favourite overnight oats recipe. I love the rich, smooth texture of the oats. Combined with the background of coconut and mango. The addition of passion fruit and Greek yoghurt on top give a sharp contrast.
How to make Delicious, Apple Crumble Overnight Oats
These, Apple Crumble Overnight Oats make the perfect Autumn breakfast. Layers of apple compote, oats, yoghurt, and shortbread. What more could you want?
The apple compote is also great served with other breakfast cereals. So don’t worry if you have some left over. It wont be there for long!
Apple Crumble Overnight Oats.
Enough for two people.
- 70g rolled oats.
- 1 ½ tsp chia seeds
- 200ml milk
- 60g Greek yoghurt
- Dash vanilla essence
- 3tsp soft brown sugar
- 1/8 tsp cinnamon powder
Mix the milk and yoghurt together in a 330g jar. Add the vanilla, chia seeds, sugar, and cinnamon.
Mix well then fold in the oats, cover, and leave overnight in the fridge. The mixture will keep 2-3 days in the fridge so double up on the quantities if you wish.
.
Apple compote.
- 1med Bramley apple
- 1 Granny smith’s apple
- 2tsp castor sugar
- Juice of half a lemon
Peel the apples and cut out the core. Thinly slice the Bramley apple and place in a shallow pan. Cut the Granny Smith’s apple into 1cm dice and add to the pan. Pour the lemon juice over the apple and add the sugar.
Place a lid on the pan and cook over a low to medium heat for 10 to 15 minutes stirring from time to time. When the Bramley apple is broken down and the diced apple cooked through tip the contents of the pan into a small dish to cool.
To serve
- 4 shortbread finger biscuits
- 4tbsp Greek yoghurt
Place the shortbread into a small plastic bag and crush with a rolling pin or similar. Only break the biscuits down to a crumble like texture, don’t powder them.
Check the soaked oats and add a little more milk if needed. Take a suitable glass and fill with layers of oats, Apple compote, and Greek yoghurt.
Top the glass with the crushed biscuits, a dollop of yoghurt and apple then serve.
Enjoy life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber. 2023
How to make, Mocha Overnight Oats.
These Mocha Overnight Oats are packed with flavour. Rich peanut butter and Maple syrup are backed up with a kick of coffee to get your day started.
I like to serve the Mocha Overnight oats topped with a crunchy layer of muesli. Choose a variety with plenty interesting ingredients or add some more dried fruits if needed. We are looking for some texture and interest rather than adding more oats to our breakfast.
Make your own, Easy Overnight Oats, the perfect lazy breakfast.
Super Easy Overnight oats, make the perfect lazy breakfast. Packed with goodness they are one of the most versatile breakfast options around. Very little, is any cooking is required and the simplest versions can be made in minutes.
Easy’ Thai Salmon Burger with picked cucumber and lime mayonnaise.
This Easy Thai Salmon Burger brings all the flavours of the east, and marries them with the traditional burger, and a healthy one at that. We are using salmon instead of beef to produce a lighter version of a burger that is packed with flavour. This is based on a traditional Thai fishcake which would be made with white fish and bound with a little egg. I think salmon gives a nicer texture and does away with the need to add eggs to hold it together.
Don’t be put off by the length of this blog, each element of the burger is easy and quick to make.
Contents.
A note on using Coriander.
Love it or hate it Coriander must be one of the most versatile herbs available. Because of the way the herb works in the mouth it acts as a flavour enhancer to lift the overall punch of a dish. How ever this reaction backfires in some people and produces a metallic sensation in the mouth. If you hate Coriander, leave it out. There is not a direct replacement for the herb, for this dish I would use some basil and bring up the seasoning a little.
Coriander is the only herb I can think of where the whole plant can be used. The roots and stems in curry pastes. The seeds used as a spice, and the leaves and stems as an herb. Yes, leaves and stems. DON’T pick off the leaves and throw the fine stems away, chop the two together and use as needed.
You will need.
- Chopping board and knife.
- Food processor.
- Fine sieve
- Measuring spoons
- Frying pan
- Pallet knife
- Small saucepan
- 2 medium bowls
- Small tray to hold the fishcakes.
Easy Thai Salmon Burger
Makes 4.
Firstly, make the burgers.
- 300g cubed salmon fillet, (free of skin and bones)
- The bottom 10cm of a lemon grass stalk, very finely shredded and outer leaves removed.
- 1 ½ green chillies
- 2 tsp Thai fish sauce
- Zest only of 1 lime
- handful of fresh coriander including stalks
- some plain flour for dusting fishcakes
- sunflower oil for frying
- To serve.
- 4 brioche burger buns
- Shredded little gem lettuce to serve
Making the flavour base.
Into the food processor place the very finely chopped lemon grass and coriander. Remove the stalks and seeds of the chilli, add to the processor then zest the lime over the top. Don’t use the juice but keep the fruit handy for later.
Put the lid on the machine and using the pulse control, chop the contents down to almost a puree. You may need to scrape down the sides of the bowl from time to time so nothing gets missed. Its important all the flavourings are well broken down, if you’re not sure run the machine a little longer.
Adding the salmon.
Add a quarter of the salmon and pulse the machine again. When the fish is broken down add the remainder of the salmon then very briefly pulse the fish checking the constancy after each pulse.
The aim is to have chopped salmon that just starts to stick together. Pieces about 5mm are ideal which will be bound together by the flavourings and the fish added earlier. Add the fish sauce and give one very quick pulse to work it in.
Forming the burgers.
Cover the chopping board with cling film, then tip the burger mix out onto the board. Divide the mixture into four and form into burgers approximately 3cm in thickness.
Roll the burgers in flour then place into the fridge to firm up.
For the Pickled Cucumber.
- 1 cucumber sliced longways 3mm thick (skin
- 4 finely sliced spring onions (white only)
- ½ tsp chopped coriander
- Table salt to cure the cucumber
Take the cucumber and cut slices longways down the cucumber about 3mm thick. Place the slices into a small bowl and sprinkle with salt, then leave to stand for 15 minutes.
The pickling mix.
- 8 tbsp rice wine vinegar
- 2tblspn water
- 5 black peppercorns
- 5 coriander seeds
- Pinch dried chilli flakes
- 1 star anise
- 3tsp castor sugar
To make the pickle place all the ingredients into a small sauce pan and bring to the simmer. Give the pan a swirl to dissolve the sugar then remove from the heat and let cool.
Finishing the pickle.
Rinse the cucumber under running water to remove the salt, then dry well on kitchen paper.
Return the cucumber to the washed bowl and add the spring onion. Pour the cooled pickle over the vegetables and toss in the juices. Keep the coriander back for later use.
Making the Lime Mayonnaise
- 100g readymade mayonnaise
- Zest and juice of ½ a lime
- 6 good leaves of basil
- ½ crushed garlic clove
- Pinch salt
Roughly chop ½ a clove of garlic, then crush using the salt. Pour the mayonnaise into a bowl and work in the crushed garlic, zest, and juice of half a lime. Mix well and set aside keeping the basil for later.
Cooking and serving the Thai Salmon Burger.
Take the burgers from the fridge and dush with a little more flour if the surface has become damp. Place a pan over a medium heat and add a touch of oil to the pan. Don’t overdo the oil, too much will dissolve the edges of the burger. When the oil is hot add the burgers and leave to cook over a medium heat.
Try not to disturb the burgers as they cook so a good golden crust can form in the pan. Cook on the first side for two minutes. Then carefully turn the burgers over, again leaving them to cook undisturbed for another couple of minutes. The burgers are best served slightly underdone, but if you like them cooked though, allow and extra minute cooking on each side.
When ready lift the burgers out onto a warm plate and sprinkle with some lime juice from the leftover fruit. Keep warm.
Lightly toast the brioche buns and add the coriander to the cucumber, and the basil to the mayonnaise.
Assembling the Thai Salmon Burger.
Drop a dollop of mayo onto the toasted base of the brioche buns then add some slices little gem lettuce. Set the warm burger on top of the lettuce draping some of the pickled cucumber on top. Add another small dollop of mayo followed by the toasted lid of the bun.
Secure the whole thing with a burger skewer and serve with the remaining cucumber and mayonnaise on the side.
Still Not Sure?
This video will guide you through the process.
F.A.Qs.
My fishcakes have rough, tough pieces through them, Why?
Ether, you have not removed the tough outer leaves of the lemongrass. Or the flavouring paste was not pureed enough – or both. Once the fish is added to the machine its impossible to break down the flavourings without spoiling the fish.
Can I cook this on the barbeque?
If you have a flat griddle plate on your barbeque, they should cook without too much bother. Make sure the plate is not too hot or the flour coating will burn. Brush some oil onto the hot griddle plate before adding the burgers to avoid sticking. Both the cucumber and mayo are ideal for a barbeque as well.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Simple, Duck Confit with Lentils, Bacon, and Chestnuts.
This simple Duck Confit is both rustic and refined. The process of curing and cooking the meat in fat produces a flavour unobtainable buy any other method. And I love it! I’m serving the confit with a Lentil, Bacon, and Chestnuts Stew, a great winter warmer.
Irresistibly Easy, Chocolate Custard Cookies
These Chocolate Custard Cookies are so easy to make, which is a good job as they don’t last long when people start tucking in. They are great just served as a cookie adults and children both love them.
Easy to Make Thai Chicken and Prawn Soup.
with Coconut and Lime
This Thai Chicken and Prawn Soup for me sums up the joy of Thai cooking. Been both fresh and light yet with plenty of substance in the flavour department. The soup uses a base of a green Thai curry paste
It’s not difficult to make and can be on the table in 20 minutes. This recipe is toned down to suit British pallets but its easy to boost the heat with more chilli.
You will need:-
- Chopping board and knife
- Raw meat chopping board
- Wide shallow pan with lid
- Saucepan for prawn shells
- Heatproof bowl
- Silicone spatula
- Fine sieve
- Measuring spoons
- Small frying pan to toast the nuts
Thai Chicken and Prawn Soup.
Serves 4 or 2 as a main course.
- ½ lt fresh white chicken stock
- 6 shell on tiger prawns
- 4tsp Sesame oil
- 5 skinless, boneless chicken thighs (trimmed and cut into four pieces)
- 50g pad Thai rice noodles
- 1 cloves of Garlic (peeled and sliced)
- 2 thin slices of ginger root
- ½ tsp Cumin Seeds
- ½ tsp Coriander Seeds
- 1 garlic clove
- 1 small green chilli
- ½ tsp green Thai curry paste
- 1tbsp light soy sauce
- Dash Thai fish sauce
- 2 Lime Leaves
- juice of half a lime
- ½ tsp palm sugar – optional
- 400ml rich coconut milk
To serve.
- 2tbsp freshly chopped coriander leaves.
- 2 spring onions
- 60g toasted cashew nuts.
- Steamed jasmine rice – optional.
Deal with the prawns first.
Take the prawns and remove the shells, but don’t throw them away. Pour the stock into the small pan and add the shells. Bring the pan to a simmer, then turn off the heat and leave it to stand while you get everything else ready. You will be amazed how much flavour will be extracted from the shells you would have probably thrown into the bin.
We now need to clean the prawns. Carefully make a shallow cut down the back of each tail. This will allow you to peel back the skin and pick out the gut. Don’t worry, it wouldn’t do you any harm, but the sight of it might put your guests off. Slice each prawn longways in half, then pop them into the fridge until needed.
Toasting your nuts!
Using the small frying pan lightly toast the cashew nuts keeping them moving all the time. When a light golden brown, tip them onto a small plate or saucer to cool.
Cooking the soup.
Place the wide pan over a low heat, then and add the sesame oil. Once the oil has heated up add the chicken and cook for three to four minutes on each side without letting the meat take on any colour.
While the chicken is cooking lightly crush the coriander seeds and chop the chilli. If you like a chilli kick, retain the seeds. For a milder version, just remove them.
Adding flavour.
Add the chilli, coriander, green Thai curry paste, and cumin to the pan and cook at the same low heat for another four minutes or so. Take the care that the spices don’t catch on the bottom of the pan and spoil the flavour. Slice the ginger into thin stirps and add it in.
Cooking the noodles.
While the chicken is gently cooking, its time to prepare the rice noodles. Place the dried noodles in a heatproof bowl and pour a generous amount of boiling water over them. let them stand for a couple of minutes then ease the strands apart with a fork. When the noodles are loosened up leave the bowl to stand while the soup is finishing.
Creating the Soup.
Take the infused stock and strain it over the chicken then increase the heat. The shells can now be discarded.
Add coconut milk, soy and lime leaves to the pan but hold back fish sauce and sugar for now,
Bring the pan to the simmer and cook for about 20 minutes. At the end of this the chicken should be cooked through, but check before going any further. If you are using a thermometer the centre of the meat should be 75˚c or more. If you don’t have one, cut one of the chicken pieces in half and check there is no pinkness in the meat.
Serving and seasoning.
When you are ready to serve add the strained noodles followed by the prawns. The prawns will cook in thirty seconds or so. Add one tablespoon of coriander and a dash of lime juice to the soup and stir in.
Have a taste and if the soup needs a little depth add a dash of Thai fish sauce and the palm sugar. Some brands of coconut milk can be quite sweet so you may or may not need all the sugar.
Crush the cashew nuts into small pieces and thinly slice the spring onions at an angle.
Ladle the soup into bowls then top with the rest of the fresh chopped coriander, spring onion and nuts. Then tuck in.
It’s a good idea to have fish sauce and sliced chilli on the table for your guests to help themselves. Then can then season the soup just the way they like it.
Can I serve this as a main course?
Yes, no problem. Double up on the chicken and prawns but only increase the rest of the ingredients by half. Serve steamed Jasmine rice on the side.
Can I use chicken breast instead of thighs?
Yes you can, but the chicken thighs have a far better flavour than breast meat. They are also less prone to drying out and becoming tough.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make your own Exotic Flavoured Gin at Home.
If you are a lover of long cool drinks, then this is for you. They are easy to make and all you really need is some space to store the gin while it is steeping and the patience not to get stuck in too quickly. I always fill hold of some 250ml bottles to use as Christmas presents, always welcome gifts.
Want to be Baking your own Bread? Your Questions Answered.
Baking your own Bread at home can be a puzzle, let us help you answer your questions. All you need to know to bake great bread at home is here.
8, Easy Summertime Fruit Drinks for all the family
8 Easy Summertime Fruit Drinks for all the family. If you are having a barbeque or just lying back enjoying the summer sun, there is nothing better than having a long cool drink on hand. Perhaps that’s going to be a glass or wine or cold beer. But that’s not suitable for the whole family (or the designated driver) So here is a selection of cooling drinks suitable for everybody. Of course, there is nothing to stop you adding a bit of the hard stuff….
These coolers are always popular with the children. They are also a great way of sneaking fresh fruit into their diet without a struggle.
Have a look below and choose for favourite flavour, or of course just try all of them
Options.
The only piece of special equipment you need is a blender. For the Mango, Peach, and Watermelon a hand blender will be enough. For the Raspberry and Pineapple versions a tabletop jug blender will be needed.
And what if you don’t own ether type? Try ether the Iced Fruit Tea, Elderflower, Apple and Mint Fizz, or Lemon Barley Water recipes.
Rather than add crystal sugar into the recipes I prefer to use a syrup base to provide the sweetness. Different flavours can be used in making the syrup. And many a Cocktail maker will have a more intense version on hand under the bar.
Stock syrup.
This is a staple ingredient of the pastry kitchen which can be made in different strengths according to needs. The basic syrup will keep for a couple of weeks, covered in a refrigerator. The lemon juice in the recipe adds a little flavour and prevents crystallization.
Fills a 0.5lt preserving jar.
- 150g caster sugar
- 150ml water
- 1tsp lemon juice
Pour the water into a saucepan and add the lemon juice. Bring to the simmer and as the water heats up stir in the sugar making sure it completely dissolves. Lift off any scum that forms on the surface of the syrup then transfer it into a suitable container and refrigerate as soon as cool enough.
The syrup can be made in different strengths according to use. However, a 50/50 blend is the best to work with.
Now I have wetted your appetite Have a look below and choose your favourite summer cooldown drink.
8 Easy Summertime Fruit Drinks
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
How to Make, Elderflower, Apple and Mint Fizz.
This Elderflower, Apple, and Mint Fizz is the easiest of all our summertime drink recipes. No special equipment needed and only takes a couple of minutes to make. So, it’s a great standby if friends turn up unexpectedly and need a quick cooling drink.
How to Make, Coconut And Pineapple Cooler, Quick, And Refreshing.
This Coconut and Pineapple Cooler works in a similar way to our Creamy Mango Milkshake. The sharpness of the Pineapple and lime is offset with the richness of the coconut milk and sweetness of the syrup.