How to Make, Classic Fruity Iced Tea.
Classic Fruity Iced Tea, the flavour of tea with a hint of citrus to cool you down. The infusion is made the day before, then allowed to chill overnight.
Tag: how-to
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.
How to make Chilled Watermelon Lemonade.
Drinking Chilled Watermelon Lemonade brings back memories of sitting back in the sun, eating chilled watermelon slices.
As with most of these cooler recipes the base can be made in advance and finished later. We are adding soda water and stock syrup to the watermelon juice to add sweetness and fizz. If that’s not to your liking, try using a good quality lemonade to mix with the watermelon juice.
And don’t forget to look up our home page on Easy Summertime Coolers for more summertime drinks.
You will need –
- Blender, ether jug or hand type will do.
- Med Pyrex bowl
- Fine sieve
- Small ladle
- Liquid measure
Chilled Watermelon lemonade.
Makes about 750ml.
- ½ medium watermelon
- juice of 2 limes, roughly 50ml
- juice of 2 lemons roughly 65ml
To mix the lemonade.
soda water
stock syrup
To serve.
- fresh mint leaves
- thinly sliced orange
- thinly sliced lemon
- Ice cubes
Making the Watermelon juice.
Peel the watermelon keeping some long strips of peel to use as a glass stirrer. Cut the flesh into pieces and pop into the blender. Don’t worry about the seeds as we can remove them later. If you don’t have a jug blender, the stick version will work fine. Puree the fruit in the blender using the pulse control. Don’t over blend the fruit at full speed or the seeds will be crushed and make the juice bitter.
Now Sieve the juice.
Pass the juice though the fine sieve into a Pyrex bowl. The best way to do this is to rub the juices through the sieve using the back of a small ladle. You will be surprised how well this works, leaving only the seeds and some watermelon fibre behind.
The watermelon juice can be kept in the fridge for up to three days or frozen.
To finish the drink.
Take a mixing jug and add 1 part of stock syrup to two parts of watermelon juice. Mix in 1-part chilled soda water and stir together, i.e., 100ml syrup, 200ml watermelon juice, 100ml soda water.
Add some ice cubes to a tall glass and drop in a couple of slices of orange and lemon. Tear of chop two or three leaves of mint, add them to the glass and fill the glass with the cooler. Decorate with some fruit and a stick of watermelon peel 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.
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
Cooldown, with an Easy Creamy Mango Milkshake.
This Easy Creamy Mango Milkshake is a guaranteed hit with the kids, and who doesn’t like a milkshake?
How to Make, Lemon Barley Water, a Summertime Classic
This easy Lemon Barley Water is a British classic and a must for any outdoor event. This is not difficult to make but takes a little time to infuse and chill. Make it the day before to let it get as cold as possible before use. Once you have tasted the real thing, you will never go back to shop-bought cordial again.
How to Make, A Family Citrus Peach Cooler.
This Easy, Family Citrus Peach Cooler takes just a few minutes to make using ingredients you may already have in the house. Making the base ahead of time speeds up the process of serving everybody and keeps everything as cold as possible.
Using tinned peaches makes the whole recipe quite simple. But if you have fresh peaches you need to use its np problem. Wash the fruit and remove the stones, then chop them up a little. follow the recipe for the blending adding in a tablespoon of Stock Syrup for each peach. One the fruit is blended pass the puree through a fine sieve to remove any traces of skin.
And don’t forget to look up our home page on Easy Summertime Coolers for more ideas for summertime drinks.
You will need-
- Blender
- Chopping board and knife
- Mixing jug
Family Citrus Peach Cooler.
Makes about 1 – 1.2lt
The base.
- juice of 1 lemon
- juice of 1 lime
- 1 tin sliced peaches in juice (415g)
To finish the cooler.
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- Lemonade
- fresh orange juice
- mint leaves
- Strawberries
Making the base of the cooler.
Open the tin of peach slices and tip the whole contents into the blender. Add the lemon and lime juice and blend to a smooth sauce. If the sauce has any stubborn lumps pass the sauce though a fine sieve. This should make about 400ml of base.
Store the sauce on a sealed jar in the fridge, (it should keep about four days) or freeze in large ice cubes ready for use when needed.
Serving.
To serve the cooler, mix equal quantities of the peach base with lemonade and fresh orange juice. Add some thin slices of lime and lemon, add a handful of ice, and stir well.
Serve as cold as possible garnished with fruit slices, mint, and strawberries.
Tip.
Try the recipe with other tinned fruits like pears or apricots.
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 Pork and Duck Rillettes at Home
Rillettes are a type of coarse French potted meat. The meats are cooked long and slow then broken down, almost like pulled pork. Don’t expect a nice smooth pateˊ this is a meat eaters paradise. Served with toasted sourdough bread and ideal taken on a picnic.
Make Your Own Amazing Buttermilk Bread Rolls
These Buttermilk Bread Rolls will really impress your dinner party guests. They go well with most starters that don’t require crispy rolls served alongside.
How to Make Your Own Pork Sausages.
Learning How to Make Your Own Pork Sausages at Home is great fun. Sausages are one of the most flexible foods we have available to us. Whether it’s a comforting plate of bangers and mash, fending off the cold weather. A quick buttered sausage roll as a snack, or the compulsory BBQ sausage, it’s a year – round, go to treat.
Most people will have a favourite sausage, British or continental. I’ve lost track on how many different types and flavours are available to us today. However, variety is one thing, quality is another, so read on!
So, What’s in a Sausage?
Well apart from any flavourings you want to add, Meat! The problem can be deciding on what is meat. Meat in its natural form has fat, and fat is important to the eating quality of our sausage. Just enough will provide flavour and moisture. Too much and a greasy feel will be left in the mouth. Too little and the sausage will be dry and tough.
Fat also adds flavour. In fact, it adds flavour to most things. As the fat dissolves on your tongue, it transmits the flavour of your food to the tastebuds. This enhances the experience of eating the food and something we are hard-wired into enjoying.
Whatever meat you are using Beef, Pork, lamb, Venison etc the fat is important. For beef sausages suet fat is ideal. For all the others I would stick to pork fat.
Don’t be afraid of fat but do control it. Perhaps one rainy afternoon ill draft out a Food Files page on fats to help everybody understand how they work.
What are Sausage Casings?
There is one rule I like to apply here. Never Trust a Straight Sausage!
There are basically two main types of casing, natural and synthetic.
Natural casings are from the intestines of animals. They will be irregular in diameter according to how far down the gut then are obtained from. This provides sized from a chipolata right up to a salami size. The animal they are taken from will dictate the thickness and strength of the casing. Pork casings are relatively strong and a good size for most uses. lamb casing are more fragile and are smaller in diameter.
Preservation.
Commonly the casings are preserved in salt and need to be soaked and washed before filling. If your local butcher makes their own sausages, they can help you or have a look online. As you will know the intestines are coiled around inside the carcase. This gives the sausage its curved appearance. A sure sign it’s a natural sausage.
Alternative casings.
Synthetic casings for edible sausages are manufactured from animal collagen. Personally, I don’t like the feel of them in the mouth. Some smoked and cured sausages intended as charcutier have plastic cases which are not edible.
If all else fails, you can from the meat into patties coat them in four and fry. To go one stage further egg and breadcrumb the patties. Cook slowly in butter so the meat cooks though without the coating burning.
Mincing the meat.
You don’t need fancy, expensive equipment to make your own sausages. A tabletop hand mincer is fine (although hard work) and I filled my first sausages using a cut off plastic funnel and piping bag.
A mincer attachment for your food mixer is a good choice. If you really get into it a small electric mincer can be bought for not too much money.
The key thing is to ensure the blade is sharp and you have the right size of mincer plate fitted.
It’s best not to use frozen meat if you can as it doesn’t bind together as well as fresh, Cut the meat and fat into cubes no larger than 2cm and keep the meat in the fridge before mincing.
Chefs will often put the mincer in the fridge or freezer before use to stop the meat from heating up due to friction in the mincer. This also helps with the shelf life of the sausages’.
Its not a bad idea to fry a small patty of the filling before filling the casings. This allows you to check the seasoning before committing to moving on to the filling stage.
Make Your Own Pork Sausages.
You Will Need: –
- Mincer.
- Sausage filling attachment or piping bag and tube.
- Mixing bowl.
- 2 Small bowls.
- Trays
- Spatula.
- Chopping board and knife
- Shallow saucepan (for apple and rosemary version)
Pork Sausages.
Makes 7 good sized Pork Sausages.
- 400g trimmed pork shoulder
- 150g rindless green gammon
- 70g pork loin fat
- 5g mustard seeds
- 2tbsp dry white wine
- 1 slice crustless white bread
- 100ml milk
- ½ tsp mace
- 6g curing or table salt
- 1/8 tsp cayenne pepper
- ¼ tsp black pepper
- 1tsp chopped fresh sage leaves
- 1 slice of bread to clean out mincer
The Night before.
Put the mustard seeds in a small dish and pour over the white wine. Cover and leave overnight for the seeds to soften.
Making the filling.
Pour the milk onto a small bowl and add the bread. Leave to soak for five minutes.
Take the meats and remove any sinew. Cut the meats and fat into roughly 2cm cubes and mix together in a bowl.
Lift the bread from the milk and squeeze out the excess liquid to form a wet ball. Add the bread to the meat and discard the milk.
Add the mustard seeds and wine together with the rest of the seasonings and mix well.
Fit a 6mm sized plate to the mincer then pass all the mixture through the mincer back into the bowl.
Return half of the mix to the mincer and re-mince once more back into the bowl.
Take a sturdy spoon and begin the mix the coarse and fine mixtures together. Don’t be afraid to give the mixture a good basing about as this helps the meats bind together.
Butchers commonly add water into the filling while mixing. This arguably adds moisture to the filling making the sausage juicer. Ever noticed all that gunk coming out of shop-bought sausages as you cook them? And I’m sure all that free weight helps with the profits. If you do want to try for a moister filling just add two or three tablespoons of water in as you beat the mix.
That it! You’re all ready to go to the filling stage.
How to fill the Casings.
Take some of the casings out of the container and shake off any excess salt. Wash the casings under running water for a moment then place in a bowl of cold water to soak for twenty minutes.
Piping bag method.
To fill the sausage casings with a piping bag, spoon the sausage meat into a large piping bag fitted with the widest plain plastic nozzle. I have used the cut off tube of a plastic funnel in the past, with some success.
Rinse the casings in cold water and roll the open end over the nozzle, like putting on a stocking! Hold the first 2 inches of the casing closed and squeeze the filling into the casing to form the first sausage, easing the casing from the nozzle as it fills. Stop when the sausage is big enough and twist gently before filling the next one. Tie the loose end of the casing on the first sausage. Continue until all the filling is used up. If you like, tie the sausages at intervals between the links with fine string then cut into individual sausages.
Using a sausage filling attachment.
If you are lucky enough to have a sausage filling attachment for your mincer it’s the same idea. Roll the washed casing onto the filling tube Then load the hopper with the sausage meat. Pull about 8cm of casing down the tube so it’s hanging off the end then slowly start the mincer until the filling appears at the end of the tube.
Stop the mincer then tie off the loose casing tight to the filling. This method will stop air been forced into the casing as the filling begins. Restart the mincer slowly keeping a steady flow of filling coming down the tube been careful not to over fill the casing. A little slack on the skins if fine. Stop filling well before the casing runs out as you will need spare casing available to form the sausages.
Decide how long you want your sausages to be, then starting at the knotted end pinch the casing at the desired length to force the meat back down the casing then twist the casing together to form a seal. Again, just as when we filed the sausages make sure the casing is not too stretched or it may break when cooked. Keep going until you have formed all the sausages and repeat the process until all the filling is used.
Avoiding waste.
There will still be an amount of good meat trapped in the body of the mincer. To avoid wasting this put a slice of bread through the mincer at the end and the meat will be pushed through. Any bread can be pushed back out of the casing before the sausages are formed.
Using a sausage press.
You can also obtain a sausage press which resembles a big syringe clamped to the table. You simply fill the body of the press with the sausage meat. Clamp on the front and proceed as described above.
If you are using a hand powered mincer or a press a second pair of hands is great help. Otherwise, it’s difficult to control the sausage casing and work the press/mincer at the same time.
Cooking Sausages.
One golden rule – Don’t prick them!!!!!.
The purpose of the sausage casings is not just to make a pleasing shape but also to holds in moisture. If you prick your sausages the moisture will escape leaving you with a dry shrivelled up result.
If you’re having problems with the sausages bursting. It’s possible you have over filled the casings putting too much stress on the skin. The most common cause of bursting is simply cooking too quickly.
Take it slowly.
Whether you’re grilling, frying, or barbequing your sausages the process is the same.
Take the sausages out of the fridge before cooking to let them warm a little. Start the cooking briefly over a highish heat to set the skins then reduce the heat until cooked through. If you’re not happy with the colour a quick blast over a higher heat will do the trick.
It takes time for the heat to penetrate through the meat. Unlike a steak the surface won’t caramelise and gain flavour. It just burns, think of the classic BBQ burnt sausages and you will know what I mean.
If you’re grilling or barbequing rub the skins with a little oil before cooking.
Some varieties of sausage are gently poached, then stored prior to grilling. But for our home-made sausage grill or fry directly from raw.
Make sure they are cooked.
As sausages are a processed meat, they must be cooked all the way though before eating. I always recommend a probe thermometer when cooking. Ensure the centre of the sausage has reached 73ºc to be certain they are cooked.
F.A.Qs.
How long will my sausages keep?
One of the big differences between shop bought and home made is the lack of preservatives.
Use the freshest meat possible and don’t leave it hanging around at room temperature. Keep your equipment as cool as possible and wear disposable gloves when handling meat.
I would aim to use my fresh sausages on the day or the day after making. If that’s a problem, freeze the sausages as soon as they are made. Its best to freeze them separated on a paper lined tray, then transfer them to a bag when solid.
They should keep up to three months in a good freezer. But make sure they are thoroughly defrosted before cooking.
I don’t have a mincer; can I use a food processor.
While I wouldn’t say definitely not, its not ideal. The mincer is not a violent as the processer and breaks the tissues down better. If a processer is your only possibility process the meat in small batches using the pulse control. Don’t overdo it remember the meat is meant to be chopped not pureed. The sharper the blade the better to result.
What is Curing Salt?
Curing Salt is also known as Prague Powder, or Pink Salt by butchers. It is a salt used to cure meats while help preserve them and prevent the meat from turning brown. Sodium Nitrate is added to the salt and given a pink colour to identify it from normal salts.
Curing salt is used in the manufacture of hams, bacon and sausages. A variation of curing salt is used in dried meats like Salami.
I can’t get hold of sausage casings, what do I do?
You can find the casings available online. However, if you want the fillings can be formed into sausage shapes using wet hands. Chill the shapes in the fridge to firm them up then coat then in flour, egg, and dry breadcrumbs. Fry the sausages gently in butter, insuring they are cooked through.
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 Sharpen a Knife, The Definitive Guide. Part 1.
Learn how to sharpen your kitchen knives, and keep them sharp in this definitive guide. Part 1, using a whetstone.
My Essential 12 tips for a Successful Christmas Dinner.
Christmas is really a once-a-year dinner party. And this is my guide to having a Successful Christmas Dinner, without all the stress.
Try A Beautifully Light Helston Pudding, My Easy Christmas Dessert.
With Orange Brandy Sauce.
This Beautifully light Helston Pudding originates from the village of Helston in Cornwall. And is credited to George Perry-Smith, a pioneer of British cooking in the 60s. It’s easy to make comfort food which makes a light alternative to Christmas Pudding. I have put in a couple of minor changes to make it even more Christmassy, and served it with an orange brandy sauce.
If you are fed up with shop-bought puddings. Or have left it too late to make your own, this is a great substitute. For more great Christmas ideas, look up our:-
Classic Chestnut stuffing.
And our Cranberry and Whisky Mince Pies.
You will need.
- Chopping board and knife
- Mixing bowl
- Spatula
- Fine sieve
- Spoon measures
- A China pudding basin or plastic basin with lid
- A steamer or slow cooker suitable to hold the pudding basin
- Greaseproof paper
- Thin string
- A square of muslin, or an old tea towel will do.
- A jug for the sauce
- Small knife
- Serving plate
Beautifully Light Helston Pudding.
Serves 6
Ingredients
- 60g Self-raising flour
- 60g Rice flour
- Pinch Salt
- 60g Fresh white breadcrumbs
- 60g Raisins or sultanas
- 60g Currants
- 60g Soft dried apricots (chopped)
- Finely grated zest or ½ an orange
- 4 tbsp. Drambuie or Grand Marnier
- 60g Soft brown sugar
- 90g Shredded vegetable suet
- ¼ tsp Grated nutmeg
- ¼ tsp Mixed spice
- ½ tsp Baking powder
- 4 tsp Stem ginger (cut into thin strips)
- 3tbsp Golden syrup or (syrup from the ginger)
- Milk – to mix, roughly 120-130ml
- Soft butter To line the basin
The night before.
Chop the apricots down to the same size as the sultanas. Pop the apricots, sultanas and currants into a bowl and sprinkle with the Drambuie. Tightly cling film the bowl and leave to stand overnight.
Preparation.
Using the upturned pudding basil cut a circle of greaseproof paper at least 4cm large than the bowl all round. Rub some soft butter all around the inside of the pudding basin and on the paper lid.
Take the stem ginger and cut into very thin strips. Sprinkle the strips around the base of the basin, adding the golden syrup on top.
Mixing the pudding.
Sieve the flour into a mixing bowl then add the rice flour, bicarbonate of soda, salt, sugar, mixed spice, and breadcrumbs, mixing well together. Mix in the soaked fruit, and any remaining juices.
Grate the orange zest into the mix and add the suet and fold in. forming a well in the middle.
Start working milk to the dry mix, using enough to form a soft dropping consistency.
This can be judged by lifting the spatula and letting the mixture drop off. –
How do I know if it’s right?
When the mix steadily drops off the spatula it abought right.
Should the mix sit hesitating on the spatula its too dry, add a little more milk. If it quickly flows off its too soft, add a little more breadcrumbs.
Once you are happy with the consistency spoon the mix into the prepared basin and tap the basil lightly on the worktop to remove any air pockets.
Getting ready to cook the pudding.
You may have noticed that the basin has a raised rim around the top. The purpose of this rim is to help us secure the lid to the bowl. If you’re using a plastic basin all you need to do is pop the greaseproof paper on the top, then snap on the lid. I always tightly cling film the whole think before cooking as insurance against the lid coming off.
Covering a pudding basin- classic method.
This is a simple job, but cane be tricky the first time you try it. Read right though this before giving it a go. A spare pair of hands can make things much easier.
Place the buttered greaseproof on top of the bowl butter side down. Now this is the tricky bit. Set the cloth onto the top of the basin and take the string. Tie the cloth on to the basin by wrapping the string around the basin just below the raised rim of the basin. Wrap the string around twice then tie it off. The string needs to be reasonable tight but don’t overdo it or it will simply slide down the tapered sides of the bowl.
You will have the four corners of the cloth lying down on the table. Take hold of two opposing corners and bring them up over the bowl. Pull up against the bowl and knot the two corners together tightly. Doing this will force the string up against the raised rim of the basin tightening everything up. Repeat this with the two remaining corners, leaving you with a perfectly covered pudding with four rabbit ears.
If you have correctly completed this, well done. You should be able to lift the filled basin by the cloth ears with ease.
Cooking the Pudding.
Steam for 1 ½ to 2 hours. If you don’t have a steamer or need to keep the hob as clear as possible a slow cooker does a great job. In theory it shouldn’t work, but today slow cookers are not that slow! Modern units run too hot be a true slow cooker. Which I think is because of food safety concerns. A bit of a nuisance if you want a nice slow cooked joint. But the upside is they can become a useful double boiler for slower-cooked foods.
When the pudding is almost ready its time to make the sauce (see below). The easiest and best way to keep the sauce hot ready to serve is to pour it into a warmed thermos flask. This works well as long as its not the one you keep your curry in! the best part is that it will allow you to do the washing up before you sit down for your meal.
Serving.
Its best to have the pudding cooked ready for starting your meal. Its easy to keep the pudding warm ready to serve just turn down the heat to a bear simmer.
When ready to serve, remove the cloth (this can be washed and re-used) and paper lid. Run the point of a knife around the rim of the pudding pushing the sides in as you do so. Take a warm plate where the well of the plate is a little larger than the pudding. Invert the plate onto the basin then turn the pate and pudding over in one rapid movement. If the pudding has not dropped onto the plate give it a little shake to persuade the pudding to leave the bowl. Lift off the bowl and you’re ready to go.
Serve with orange brandy sauce, or clotted cream ice cream, or Both!
Orange Brandy Sauce.
You will need.
- 2 x Pyrex bowl
- Med saucepan
- Whisk
- Spatula
- Fine sieve
Ingredients.
- 2 Egg yolks
- 300 ml Whipping cream
- Dash Vanilla
- 3 – 4tbsp Caster sugar
- 3-4tbsp Drambuie or Grand Marnier
Pour the cream into a saucepan and pop onto a low heat. Separate the egg yolks into a bowl, keeping the whites for later meringues. Freeze the white if you’re not going to use then within a week or so. Have the second Pyrex bowl hand with the sieve sitting on top ready to receive the sauce.
Take a small whisk and beat the sugar into the yolks until they have become pale and creamy, (3-4 mins.) If you are using Drambuie reduce the sugar to 3tbps or the sauce will be too sweet
Read this next bit twice, then focus on the sauce. Don’t try to read and cook at the same time. It’s a recipe for disaster!!
Pour the hot cream onto the yolks whisking as you pour. Return the mix to the pan and return the pan to a medium heat. Abandon the whisk and take a heatproof spatula to stir the pan. Keep the sauce moving all the time, using the flat bottom of the spatula to lift the sauce from the base of the pan.
Keep steadily cooking the sauce until it coats the back of a spoon. If you have a probe thermometer aim for a temperature of 82ºc. As soon as you think the sauce is ready pour it into the bowl through the sieve. Don’t hesitate. If the sauce become too hot it will separate like scrambled egg. If its not ready, just return it to the pan and cook it a little more. If you are looking at creamy scrambled egg a quick bash with a hand blender will smooth things out. The sauce will be a bit insipid, hopefully they will all be too drunk to notice………
I don’t have a steamer, or slow cooker. Can I still make this?
Yes, you can cook the pudding in a saucepan. Make sure there is plenty of room around the pudding and very importantly on top. Place an old plate upturned in the bottom of the pan and set the pudding on the plate. This prevents the pudding been in direct contact with the hot metal of the pan. Pour boiling water into the pan halfway up the basin. Pop the lid onto the pan and cook on a low simmer. Checking the water level from time to time.
Tip An old kitchen trick is to put a few small pebbles into the pan around the pudding.
As the water simmers the pebbles make a noise in the pan. If the water becomes dangerously low, they stop moving and the noise stops. This gives you an audible warning of the pan boiling dry.
How do I make fresh breadcrumbs?
Easy– take some fresh white bread and remove the crusts. Bread the bread down into suitable pieces and pop them into a food processor. Chop for a couple of minutes and he-presto you have breadcrumbs.
TIP Look out for discounted bread in the shops and turn it into breadcrumbs. Fill zip seal plastic bags with the crumbs and freeze them. In that way you always have breadcrumbs for your puddings, bread sauce or stuffing’s.
And don’t forget to check out the essential 12 Tips for a Successful Christmas Dinner
Enjoy Life ! and have a great Christmas.
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
Making The Best Basil Pesto.
Learn how to make the best Basil Pesto. Simple tips and tricks to get the best from this classic sauce.
Make your own Easy Fresh Tomato Pasta Sauce.
Make your own Fresh Tomato Pasta Sauce, it’s easy! Enjoy the flavor of italy at home in less than 45 minutes.