RECIPE | "SPECIAL" ICE CREAM

Okay... so technically this isn't a recipe post. But I just had to share this.

For a good few years now "Special" Ice Cream has been in existence.

Thanks to the help of a special friend and an array of miraculous toppings it never fails to be a wonderfully different creation every single time.

Last night we created perhaps the best yet.

My two litre tub of Asda Smartprice Vanilla Ice Cream (a bargain 89p) was JAZZED up and dressed to the nines with a concoction of peanut butter, marshmallow fluff, cinnamon, banana, apple crumble granola, pecans, meringues, cookies and some puffed wheat. 

RECIPE | APPLE AND CUSTARD BREAD PUDDING

It's getting colder and this calls for comfort food.

Stewed apples are a regular staple for me.

You can use them in so many ways and in so many dishes.

Simple, cheap and oh so warming!

Last week I ended up concocting what shall now be named as...

APPLE AND CUSTARD BREAD PUDDING

Ingredients:

1-2 Cooking Apples

1-2 slices of Bread

150g Custard

1tsp Cinnamon

1tsp Mixed Spice

1tsp Vanilla Essence

Sugar or preferred Sweetener to taste

Instructions:

1.  Heat the oven to 200°C.

2.  Peel and chop the apple into small chunks. Place in a bowl and microwave on high for 4 minutes. Mush the apples with a fork and add some sugar and cinnamon.

You can leave them slightly chunky or continue to microwave until desired consistency.

Pour the apples into a small oven-proof baking dish.

3.  Slice the broad into small cubes and place in the microwave for 30 seconds. Once warm and soft then add some sugar, cinnamon, mixed spice and vanilla essence to the bread and mix.

Sprinkle the bread on top of the apples into the baking dish.

4. Pour the custard on top of the apples and bread and then season more with spices/sugar if desired.

Place the baking dish into the oven and cook for 10-15 minutes or until the custard is bubbling.

RECIPE | CARROT CAKE OATMEAL

No, this is not a bowl of vomit.

It's a bowl of...

CARROT CAKE OATMEAL !

Ingredients:

30-50g of Medium Oatmeal/Scottish Porridge Oats

1 grated Carrot

2 teaspoons of Dessicated Coconut

A generous sprinkling of Cinnamon, Allspice and Nutmeg

3 drops of Vanilla Essence

200ml of Milk or Water (or more depending on your preferred consistency)

Sugar to taste

Instructions:

1.  Place all dry ingredients in a bowl and mix well.

Add the carrot, vanilla essence and the milk/water and leave for 10 minutes.

2.  Most of the liquid will have been absorbed by the oats. Stir the mixture well. You can then choose to cook it as it is or add more liquid.

3.  Place the bowl in the microwave on a high heat for 2-3 minutes...or if you've got time, pour the mixture into a pan and place on a stove on high heat for 5-8 minutes, stirring regularly. Add sugar to taste.

I have been drooling in my sleep and looking forward to waking up to a bowl of oatmeal every morning.

This Northern chill calls for the breakfast that sticks to your ribs.

I love experimenting with different variations and I have stumbled across quite a lot of "pudding inspired" oatmeal ideas from various blogs over the past few weeks.

And here are my current TOP 5 FAVOURITE OATMEAL inspirations which I will be trying out:

#1

Bruleed Baked Oatmeal from Turntable Kitchen.

#2

Chocolate Latte Oatmeal from Kath Eats Real Food.

(This woman is insane...she even has a 'Tribute to Oatmeal' page HERE).

#3

Peanut Butter Banana Oatmeal from Oh She Glows.

#4

Pumpkin Pie Oatmeal from Chocolate Covered Katie.

#5

Apple Pie Oatmeal from The Oatmeal Artist.