Sweet Almond Stuffing

This stuffing can either be cooked or left cold – it’s up to you. It’s delicious in peaches, pears, nectarines and pumpkins.

Ingredients List:
2 peaches
75g blanched whole almonds
10 amaretti biscuits
1 tsp. almond extract
1 tsp. vanilla extract
1 free range egg white
7-8 dried apricots
Glug of liquor – use whatever you fancy, orange based liquors work well

Directions:
Peel the peaches and then cut them in half. Remove the stone and chop them finely.

Place the amaretti biscuits into a plastic bag and give them a bash up with a rolling pin. Continue to crunch them up until they resemble crumbs.

Toast the almonds in a dry frying pan until they’re lightly browned. They’ll burn quickly, so keep an eye on them.

Roughly chop the dried apricots.

Mix the peaches, amaretti crumbs, egg white, apricots, vanilla and almond extracts and the glug of liquor in a large bowl. Use the mixture to stuff fruit. You can also leave out the liquor if you prefer.

If cooking the mixture, it needs about 20 minutes in a 190C oven.

Source: Stuffing Recipes.

Southern Baked Rice Pudding

An old-fashioned American standby dessert, Southern rice pudding is baked with lots of sugar, butter, and spice. Almost as good as Grandma’s secret recipe.

Ingredient List:
4 eggs, lightly beaten
4 cups whole milk
¾ cup packed light brown sugar
2 tablespoons butter
2 cups cooked white rice
½ cup raisins
2 cinnamon sticks

Preparation Method:
1) Preheat oven to 300°F. Lightly grease a casserole dish.

2) Combine all ingredients in a large bowl; mix well until evenly combined. Pour into prepared dish, spreading mixture evenly.

3) Bake uncovered 30 minutes; remove from oven and stir well. Bake an additional 30 to 45 minutes, until pudding is thick and almost set.

4) Serve warm or chilled.

Source: Rice Pudding Recipes.

Corned Beef Hash

Don’t settle for canned corned beef hash; you can make it from scratch in just minutes at home.

Ingredients:
½ pound potatoes, peeled, cut into small dice
4 tablespoons unsalted butter
1 cup diced onions
2 pounds cooked corned beef, shredded, chopped
Salt and black pepper, to taste
Fried eggs, for serving

Directions:
1) Combine potatoes and water to cover in a medium pot; bring to a boil over high heat. Cook until potatoes are just tender, about 10 minutes. Drain and set aside.

2) Melt butter in a large, heavy skillet over medium. Add onions and cook until translucent, stirring occasionally, about 4 minutes.

3) Add reserved potatoes and beef; press down with a spatula to brown potatoes and beef. Cook until cook until potatoes and beef are browned and crisped, about 3 minutes. Flip and cook an additional 3 to 5 minutes, until browned and crisped. Season to taste with salt and pepper.

4) Serve warm with fried eggs.

Source: Corned Beef Recipes.

Goat’s Cheese and Sun-Dried Tomato Baked Yorkshire Pudding

This is Yorkshire pudding with a posh twist – baked into the batter are delicious sun-dried tomatoes and crumbly goat’s cheese. Serve this with a tangy balsamic dressing and a green leafy salad for a fantastic starter.

Ingredients:
150g of sun-dried tomatoes
4 eggs
225ml of milk
100g of plain flour
150g of goat’s cheese
Big handful of fresh chives

Directions:
1) In a large jug, whisk the eggs with the milk.

2) In a bowl, sift the flour. Make a well in the centre of the flour and slowly pour in the egg and milk mixture, whisking quickly to combine. Continue to whisk until the mixture is smooth.

3) Heat the oven to 180C/gas mark 4.

4) Lightly oil a big baking tin and spread the tomatoes over the bottom.

5) Crumble the goat’s cheese and mix half of it into the batter.

6) Pour the batter over the tomatoes and then sprinkle the remaining goat’s cheese over the top.

7) Cook for 35 minutes. Serve with the chives sprinkled over the top.

8) Leave this dish to rest for at least five minutes before eating to allow the tomatoes to cool slightly.

More like this: Yorkshire Pudding Recipe.