My favourite cook book to find tea time recipes for the fam is from our wagamama cook book which we bought five years ago in Windsor where we went to our first ever wagamama restaurant. It's all about quick, healthy, flavoursome and of course (if you looked at the URL) noodles!
this is the new recipe we decided to try tonight 'spiced mussels with wide rice noodles' which was absolutely nom despite us not being able to find any coriander in our town. I'm sorry about picture quality, as I said on my first blog most of my pictures at the mo are from an ipad. My Dad loves mussels and spicy food and this wasn't too spicy, a surprise from the amount of garlic and ginger, but also coconuty and creamy.
On New year's eve I baked a orange and white chocolate panettone but sadly it has gone a bit dry, my Mum suggested we should make a bread and butter pudding from it so we changed the traditional recipe a little.
(before baking, it might not look appealing here but it tasted SO good)
Panettone bread and butter pudding
- slice up quarter of a smallish old, dry panettone and spread generously with butter on either side (triangles are easiest to layer up)
- butter an oven proof dish and layer up the buttered panettone before generously dolloping lemon curd over the slices
- instead of dried fruit slice an orange up and scatter over to make it taste even more christmasy
- beat 3 eggs and 50g of caster sugar and 1tsp of vanilla essence in a bowl
- heat 450ml of milk until almost boiling and add to beaten sugar and eggs until it makes a really thin custard and pour over the panettone
- leave the pudding to soak for 10 mins or a longer
- place in a bain marie and cook in the top oven of a two door aga for 35 mins (our families recipes all use an aga) or for 40-50 mins in an oven at 180oC/350oF/ gas mark 4
This original bread and butter pudding recipe was from my Mum's favourite chef, Nigel Slater.