Hot Cross Bun and Butter Pudding

Here's a British recipe that I just found online at Pinterest and it's on my must do list to bake before we depart for our upcoming British Isles cruise. 

(from blog of Regula Ysewjin, (missfoodwise.com)

  (photo also from her blog)

What do you need
2 enamel 20cm (about 8") pie dishes
2-3 stale hot cross buns sliced in 1 cm wide slices
butter
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
2 teaspoons of light brown demerara sugar
2 teaspoons of raw cane sugar to sprinkle on top
Nutmeg, grated to taste
 
Method

• Butter 1 side of the hot cross bun slices
• Arrange a layer of bun slices, buttered-side up, in the bottom of the dish.
• Gently warm the milk and cream in a pan over a low heat to scalding point, be careful not to let it boil.
• Crack the eggs into a bowl, add the sugar and lightly whisk until pale
• Add the warm milk and cream mixture to the eggs and stir well
• Pour the custard over the prepared hot cross bun layers and sprinkle with nutmeg and the remaining sugar
• Preheat the oven to 180C/350F
• Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is nicely golden-brown

Enjoy while warm!

Ratatouille Pasta Sauce

This is a wonderful way to use fresh summer vegetables!  I really never had ratatouille until my friend introduced it to me a few  years ago.  I was immediately smitten.  You probably know of Ratatouille from the Disney movie.  Ratatouille is a French dish from the Provence region.  Served over pasta, this has become one of my favorite dishes to make... and to eat!  You can make it vegetarian by omitting the sausage.

  Bon Appetit!

Ratatouille Recipe by Félice

 (but adapted for the slow cooker by Bubbles)

Servings: 6 to 8

Ingredients:

·         1 good sized eggplant (or two small ones). peeled and into small chunks

·         3 yellow squash – washed and cut into chunks

·         3 zucchini squash – washed, peeled and cut into chunks

·         1 large green pepper, diced

·         1 medium sweet onion, diced

·         1 lb. mild Italian sausage (not in casings)

·         3 -4 garlic cloves,  minced

·         3 (15-oz) cans of Italian stewed tomatoes, cut into large chunks

·         1 small can tomato paste (use as much as needed for consistency; I used about ¾ of the can)

·         Salt and pepper to taste (I used about ½ teaspoon of each)

·         Linguini, rice or any pasta

Directions:

·         Sauté sausage and onion in a large skillet until sausage is crumbled and browned.  

·         Add this to your slow cooker.

·         Then add the diced eggplant, squash, zucchini, bell pepper and garlic.

·         Combine well and add stewed tomatoes; mix well.

·         Cook on high for about 5 hours or on low for 8 hours.

·         Serve over pasta (or rice) of your choice and sprinkle with Parmesan cheese.

Tips:  You can cook this in a Dutch oven on the stove top, covered, for 30-45 minutes.

I chopped the vegetables into about a ½-inch dice.

If you prefer,  you can make it vegetarian by omitting the sausage.

Summer Watermelon Cucumber and Feta Salad

 (slightly adapted from Southern Living)

 Servings: about 10

This is a beautiful, colorful, and refreshing salad!  It makes enough to serve a crowd.  It's best when served no more than two hours after putting it all together; so it's not a great "make ahead" dish.  Great for a picnic or as a side dish to burgers, lowcountry boil, or to bring to a potluck dinner.  Mangia!

INGREDIENTS:

½ cup olive oil

½ cup red wine vinegar

½ teaspoon salt

½ teaspoon ground black pepper

3 Tablespoons chopped fresh mint

8 cups cubed seedless watermelon

1 chopped sweet onion (optional)

1 diced, seeded English cucumber (or 3 mini cucumbers)

4 ounces feta cheese, crumbled

DIRECTIONS:

Whisk together olive oil, red wine vinegar, salt, pepper, and chopped mint. 

Toss with watermelon, cucumber, and onion.

Crumble feta cheese on top.

Serve immediately or refrigerate up to two hours before serving.

Tips: so that cucumber doesn’t drop to the bottom of the serving bowl, cube sizes of cucumber and melon should be similar.  I used about ¾ of the dressing and reserved the remainder to add if needed.