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: how-to
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.
Jump To The Video.
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.
Jump to the Video.
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.
Check out the Video.
F.A.Qs.
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.
Astonishing Salt, How and Why we use it
Astonishing salt, no other ingredient I know has had a greater effect on cooking and the kitchen. We need it to live, but an excess is bad for us and may even kill us!
So why do we have a love affair with it? And what does it actually do? Read on and I’ll do my best to explain.
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.
How warm is ‘warm water’?
If you’re not sure how warm your water should be, here’s a simple baker’s trick.
Take the temperature you want your dough to be, let’s say 26˚c then double it, that’s 52˚c.
Take the temperature of the flour you are using. Let’s say it’s been in the larder and is only 18˚c.
Take that from the target temperature, and that’s the water temperature you need- 52˚c-18˚c =34˚c.
Help! my dough is sticky and sticks to my hands.
The dough should be sticky when you first start to knead. Use a little flour on your hands and table but don’t try to work flour into the dough. Too dry a dough will be tough. Keep kneading and the gluten will begin to from together and the dough will come away to form a ball and take on a silky finish.
What’s the best way of handling a rye flour dough?
Struggling to work with rye flour? It can be extremely rewarding to bake, and very good for you. The problem is that it can be very gooey and tricky to work with.
A simple solution to this is to wet your equipment and hands with cold water. Then as you handle the dough the moisture will allow it to slide off.
What is Proving?
Proving is allowing the yeast in the dough to feed on the carbohydrates in the flour. This in turn allows the yeast to multiply. As the yeast feeds it produces carbon dioxide witch form bubbles in the dough and gives the bread its light texture.
Why do I need to prove my bread dough twice?
The first proving of the dough allows the yeast to establish itself in the dough and multiply. This also gives time for the gluten in the flour to develop.
We then form the dough into the required shape
The second prove after shaping gives the yeast access to more food. The now multiplied cells can produce lots of gas to push the dough outwards. This gives us a lighter loaf with a good crumb.
Why is my dough very slow to prove?
Rich doughs like buns have a lot of fat and sugar in the dough. This will slow the progress of the yeast. That’s perfectly normal, using fast action yeast will speed things up a little.
If your dry goods are stored in a cool larder let them come up to room temperature before mixing. If your flour is very cold use slightly warmer water to mix.
What’s the best way to prove my dough?
When proving the dough for the first time or proving the final produce place the tray in a bag (bin bags are great). Throw up the open end of the bag to catch some air then tuck the open end under the tray. This will form a tent of trapped air making the bread prove evenly and stop the bread forming a skin.
How do I get a better crust on my breads?
To get the best crust and finish on your bread it needs to begin cooking in moist heat. Place a shallow tray in the bottom of the oven as it is heating up and when you place the bread in the oven throw a few ice cubes into the tray below. The ice will melt then form steam and help the crust form
How do I know if my bread is ready?
This is the traditional method of checking if your bread is ready. After the recommended cooking time lift the bread using a tea towel or oven cloth. Tap the base of the bread and listen. The cooked bread should make a hollow sound. If the sound is a dull thud the centre is still wet and unrisen.
The second option is to use a probe thermometer. Lighter breads like Focaccia should be between 83˚c – 91˚c in the centre. Heaver rich breads should be between 88˚c – 91˚c in the centre.
Yeast. – Also look up What is Yeast? In the Food Files..
What’s the best way of storing yeast?
Storing dried yeast in the freezer will help it retain its power. Fresh yeast can also be frozen for a short time in an emergency. Add just a little more to the recipe to make up for the damage freezing will do.
How do I convert using dried yeast to fresh in a recipe?
When using dried yeast where the recipe stipulates fresh use half the weight. If using fresh in place of dried use double the weight.
Dried Yeast is normally sold in a small tin and needs to be mixed with water before use. DO NOT add it directly into the flour as it will not dissolve in the dough. Works fine, I would always recommend making a ferment to make sure the yeast is properly dissolved.
Fast Action Yeast is in the one you buy in the little tin foil pouches. Originally developed for bread making machines this is a finer grain. This means it will dissolve in a dough without pre-mixing with water. The ‘Fast Action part is because vitamin C has been added to the yeast to supercharge it and help the machine produce a lighter loaf.
My yeast doesn’t work, what’s wrong?
It could be that your yeast is just too old and dead. Always check the use by date on the packaging before use. You may be using water that is too hot, blood heat water is ideal for use with yeast.
Never expose yeast to concentrations of fat, salt, or sugar they will kill the yeast. Be sure to separate them in the mixing of the dough.
Flours. Also look up A GUIDE TO FLOUR TYPES AND USES.
What is Flour?
Well, what is flour? A type of flour can be made from many grains, beans, nuts, roots, or seeds. As long as they have enough starch content to allow us to grind them into flour.
Most of the time we are talking about wheat flour but there are many other options out there. For example, rye, spelt, cassava, arrowroot, corn, rice, chickpeas, potato, and nuts.
What is Bread Flour?
Bread flour also known as strong flour is made from wheat with a high protein content. Its these proteins that form gluten when moistened and kneaded. Other flours like a plain pastry flour have a lower protein content.
I don’t have bread flour; can I just use plain flour instead?
You can make some flatbreads using plain flour but as the name indicates they will be flat.
Don’t try to exchange bread (strong) flour for plain (soft) flour in a recipe. The larger amount of gluten in the bread flour will allow the dough to rise correctly.
My wholemeal bread is very heavy, can I lighten my wholemeal flour?
Yes, substitute up to 20% of the flour with strong white flour. This will make the dough lighter and easier to work. Depending on the flour you may need to reduce the liquid content slightly
I hope all that helps check out The Fundamentals of Making Bread at Home for even more hints and tips.
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
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.
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.