#Mincemeat Porridge

[askwhatsforlunch]

Mincemeat Porridge

On a wet and soggy and chill Saturday morning mid-January, a comforting bowl of hearty and spiced Mincemeat Porridge sounds like a good idea, doesn't it? And returning in bed, under the warm duvet, sounds even better! Happy Saturday!

Ingredients (serves 1):

1/3 cup rolled oats

1 cup semi-skimmed milk

½ teaspoon Homemade Vanilla Extract

1 heaped tablespoon Ava’s Mincemeat 

1/2 tablespoon unsalted butter

1 teaspoon demerara sugar

another heaped tablespoon Ava’s Mincemeat 

Spoon rolled oats in a medium saucepan. Stir in milk and Vanilla Extract.

Heat over a low flame, stirring often until mixture thickens, about 5 minutes. Stir in Ava’s Mincemeat, butter, and demerara sugar until completely melted and combined.

Remove porridge from the heat and spoon into serving bowl. Top generously with more Mincemeat.

Enjoy Mincemeat Porridge immediately.

[traggalicious]

A Creature of Exceptional Will

Everything was red. Rage and blood and oozing flesh, the cloying metallic perfume of gore seeping into their lungs. Minuscule cracks spanned the covering of the pod, thinner than a hair. Just that small victory cost half their fingers, which throbbed in time with their rushing heartbeat. A snarl becomes a whimper eking out of their grit teeth as a sudden flare of bone-deep—no, brain-deep, soul-deep—pain. A flash of terror follows as they forget—something. The pain becomes confusion becomes rage once more as they scream, hitting against the thick glass that kept them from freedom. The noise reverberated in the small space. For a moment, senses were reduced to nothing but the agony of failure, of forgetting, of the broken bones and hanging intestines and acid-burnt flesh. A harsh wail akin to a dying animal escaped them as they fell back against the wall of the pod. Lungs burning and throat stinging, they glowered through the transparent front.

Nothing, nothing but the same flesh that they constantly craved to rend and carve into mincemeat. Nothing but spiraling thought-fragments and slipping memories. Seething, they clawed at their bloodied arms as a dizzy spell hit them, followed by another feeling of loss. Those kept happening. The necromancer said that was usual for a ‘thrall’.

How terrifying—humiliating—was that, being a thrall. They’d had enough of that with Father, they thought. But that—that was different. Father was the end of all things, he who gave them a purpose.

This, however? Being at the mercy of a lone necromancer and mind flayers? This was worse. Something writhed in the back of their mind—thought, or tadpole? They could never fucking tell anymore. What was a memory? What was real? What was just another symptom of their live desiccation? They barked out a laugh.

Was this the price of rebellion? They didn’t remember exactly what they’d done, or with whom, but certainly it hadn’t been right. After all, there was no way Orin had simply managed to get the jump on them without help. Father had most certainly aided her. They would never lose to Orin. Orin was fanciful and neurotic, wasting precious time meant to be spent serving on silly designs and concepts. She tried to make ‘art’ from murder, ignorant to the natural beauty of a fresh corpse. Huffing out a laugh, they rest their head on the glass with a dull thud. Of course they could remember that.

No. No, they would never forget. They would remember and remember and after they died they would still remember. They would rip the memories from their porridge-brain and smear it on the walls, carry it within the echo of their diseased soul. For forgetting was a concession of victory, a relinquishing of power, an admittance of defeat. They would never give that bitch the satisfaction. Never, never will they stand defeated, rather they will stand over the shapeshifter’s cooling corpse, flaying her treacherous skin from her cursed flesh, and—

—The rest of the thought is lost, swallowed by that gods-forsaken leech. Everything is, eventually.

[scotianostra]

Happy Birthday Scottish actor Mark Bonnar born November 19th 1968 in Edinburgh.

Bonnar is a very versatile actor, and will be more well known to people of different ages and who enjoy differing genres.Starting with gamers Mark Bonnar provides the voice and motion capture of Edward “Blackbeard” Thatch in the 2013 video game Assassin’s Creed IV: Black Flag and also Townsend in the 2016 game, Battlefield 1.

If it’s drama you like he has played in some of the top shows over the last decade and a half, Rebus, Wire in the Blood, Taggart (of course) and Casualty, The Bill, Dr Who, Silent Witness and as I mentioned Shetland to name a few. In comedy Phoneshop, the Porridge reboot, and one of my my fave comedies, Catastrophe.

Mark has been on our screens lately with the second series of Guilt and of course alongside his fellow birthday boy Dougie Henshall in Shetland. He has three projects on the go just the moment, WW2 Drama  Operation Mincemeat which co-stars Kelly MacDonald and Colin Firth,  The Rig, a drama series  set on the Kinloch Bravo oil rig, stationed off the Scottish coast in the dangerous waters of the North Sea Iain Glen and Martin Compston are also in the series, and  Litvinenko the true story about  the death of Alexander Litvinenko, David Tennant is among the co-stars. 

The bottom two pics are Mark with screen wife, fellow Scot, Ashley Jensen, and real wife Lucy Gaskell. The couple have been married for 14 years and have two children.

[mithacafe]

Cake for every occasion; what is the importance of cake for the special events.

From your birthday cake, wedding cake or anniversary cake and Christmas cake, every cake hold an importance on each of the special days. Living in the 21st century, we clearly don't know how the custom and tradition of cake cutting came from. All we know is to order cake online from Mithacafe and celebrate with loaded sweetness and zest.

Significance of cake

The cake is the amazing blend of flour, sugar, eggs, milk, butter, and flavours that we serve on every other occasion. The vibrant collection of online cakes varies from its shape, colour, occasion, composition and flavour. Together there are varied types of cake available at Mithacafe that serves us on all our occasions. Ever wonder how and why this tradition of cake and sweets was started that we are enjoying today.

THE WEDDING CAKE Cutting a wedding cake on marriage is a trend and more than that, it is an auspicious tradition that is been followed since the Roman Era. During the time, Groom used to break a bread over the head of bride as a sign of his dominance and her being submissive to her husband. Later during the Middle Ages, the tradition was changed from bread loaf to high-stacked modified wedding cake. Now here, the newlyweds were asked to kiss over the cake stack and that if they succeeded, it was believed that they would be blessed with many children. This tradition of cake cutting in the wedding was again modified in the modern times with a different symbolic meaning. Today, the groom places his hand over her bride while cutting the wedding cake that shows his support for her and her promise to take care of him and their family. The custom included feeding the cake to each other as a sign of commitment.

Your perfect wedding cake at Mithacafe is designed with vibrant shades of red and white that symbolizes love. For a perfect wedding cake, you can get some personalised options for Marzipan, fondant, gum paste, buttercream, and chocolate that are some of the famous wedding cakes for couples. Red velvet cake is one of the most preferred wedding cake for its red love colour and the exotic taste that is divine.

THE BIRTHDAY CAKE A birthday party without a birthday cake! Sounds weird, isn't it? Well, birthdays are the most awaited occasion where the most prior is a perfect birthday cake. From kids to adults, everyone just wishes for a birthday cake, candles and gifts.

Legends say the birthday cake cutting tradition was started by the Germans in the Middle Ages. They were the first one to bake a birthday cake for their kids and celebrate the day. Earlier where it was coarse, bread-like product, later in 19th century, the cake design got enhanced with details like icing, layers and decorations, like flowers. Then with further elaboration in design and composition, they became a moist mushy and creamy delight that everyone enjoys today. Mithacafe brings a large variety of birthday cake with a range of flavours. Today the types of birthday cake online do not vary just in their composition or shape. There are a lot of varieties added in the cake for birthdays that are unique and irresistible. Taking about the taste, birthday cakes are often vanilla, chocolate, or strawberry in flavour because these universal flavours are loved by everyone. They are also baked in a variety of shapes and decorated in one colour or multicolours with icing or fondant. Now the variations of the type of birthday cake can be birthday cupcakes, cake pops, pastries, and tarts.

A LITTLE CHRISTMAS PIE What Christmas reminds us of is a delightful Christmas pie cake and a lot of celebrations. The tradition of Christmas cake started as a custom to fill up hungry stomachs after a long day of fasting for the religious holiday. The creamy delight that time was a thick meaty porridge, with a dried fruit mixed as a little treat to taste. People gathered the possible ingredients as dried fruits and saved the summer fruits especially for Christmas porridge. By the 18th century, Christmas cake was turned into a sugary and soft delight with all the fruits used in large amount. Then the thick meat porridge changed with the little treat ingredients for Christmas cake as meat, vegetables, oatmeal and whole wheat and lots of fruits.

Today the Christmas cakes are made in a varied manner with all different type of fruits and exotic species. The shapes can vary with the different type of cake frosting, glazing, a dusting of confectioner's sugar or plain. The traditional Scottish Christmas cake is a combination of fruits with Scotch Whisky. The apple crème Christmas cake includes apples, other fruit, raisins, eggs, cream cheese and whipping cream. The mincemeat cake is vegetarian mincemeat that is steamed to be a Christmas Pudding. Celebrate Christmas with Mithacafe that brings variety in Christmas cake for your festival. The combination of all dried fruit, exotic ingredients, beverages together makes a delightful Christmas cake that we enjoy today. The unique taste from the seasonal feeding with Whisky or Rum makes this Christmas Porridge different from all regular cake. No matter who we are, where we are, we all are in love with the tempting Christmas pie cakes.

The one-stop online cake hub for every occasion; Mithacafe Whatever is the occasion, Mithacafe has all the luscious types of cake online. Your desired piece of dessert will reach your doorstep one click. Check our endless varieties and flavour here at Mithacafe.com

[sylviasplaits-blog]

Breakfast: porridge - 50 kcal

Lunch: basically mincemeat - 120 kcal Snack: Diet Coke - 0 kcal Chocolate - 55 kcal Jerky - 75 Dinner: 2x rice cakes - 58 kcal Peanut butter - 60 kcal Total: 436 kcal Exercise: 3 hrs walking (-400 kcal) Cardio (-150 kcal) Net total: 0 kcal gained, -114 burned Not bad! :3 I think I figured out why I maintained - I haven’t drink enough water and I’m on my period. Hopefully, it’s just water weight. I looked up how long it would take me to reach UGW if I had a 600 kcal limit per day, and it turns out early February. I do have Thanksgiving and Christmas to contend with, though, so maybe March is a more realistic expectation.

[snicker1]

Food log 21/2

Coffe-cocoa ☕with soymilk 100kcal

Porridge 460kcal

pasta 🍝 with soy mincemeat 300kcal

Cauliflower n mincemeat sauce ,carrot-cabbage salad 200kcal

Bread with honey n bananas 400 kcal

Total 1460kcal burned=-500

[mybakeryschool]

In all of our online baking courses, you would get the training from Professional chefs. The classes would be live session, where you can also make the products simultaneously at your home with chef. You would get the list of ingredients & tools once you register for the course.

As the motive of online Bakery classes is to make you perfect in whatever course you choose, you would be given after support to clear your doubts on those specific subjects after the course also.

You would get soft copy of all recipes with instructions and certificate from School of bakery & culinary art after course completion.

Plum Cake

Christmas cake is an English tradition that began as plumporridge. People ate the porridge on Christmas eve, using it to line their stomachs after a day of fasting. Soon dried fruits,spices and honey were added to the porridge mixture and eventually it turned into Christmas pudding. In 16th century, oatmeal was removed from original recipe, and butter, wheat flour and eggs were added. These ingredients helped to hold the mixture together resulting in a boiled plum cake.

Yule log Cake

Yule log Cake- is a Christmas cake with a ritualistic past. Cleverly shaped and decorated to look like 3D log, the cake represents a melding of ancient midwinter traditions: one that celebrated the end of winter and another honouring the Norse god Thor.

Stollen Bread

Stollen Bread- a bread rich in fruits, nuts and history Christmas stollen, known in Germany as Christollen, is a rich, dense, sweet bread filled with dried fruit, candied citrus peel, marzipan or almond paste and nuts. It hails from the city of Dresden, Germany, where it was first produced in late 1500s. Christmas stollen is rich in history and in Germany the recipe and ratio of ingredients is considered an important matter of tradition.

Minced Pie

Minced Pie-For hundreds of years the delicious mince pie has been enjoyed as a tasty, warming and filling treat – early on as a main dish, now most often to finish off a meal or to serve up as a treat. Warm, spicy mincemeat and the crisp pastry crust complement each other, and also go beautifully with a spoonful or two of whipped cream or a cold scoop of vanilla ice cream. Today’s mince pies bear little resemblance to the early versions, but as the recipes, methods and ingredients available have developed over the years, we have ended up with a tasty treat using the finest ingredients, made in the same way it has been for years – but quite a difference from the original recipes driven more by necessity than by delight

Ginger Bread Cookies

Ginger bread cookies- In Medieval England, the term gingerbread simply meant preserved ginger and wasn't applied to the desserts we are familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses.

[valgasnewsthings]

Spicy of crowberry to the fish.

Far away from us is fish meal is very boring sometimes, thus you can add crowberry as good digesting and not boring and easy digesting if your meal is the same. Marmalade of crowberry. In berry juice add sugar, boil, add diluted gelatine, add vanilla sugar, cook till ready, add in forms, cool. Sauce of crowberry for bakes and porridges. Scaled berries, apple puree, pink, cinnamon, sugar cook till ready. Also, you can change berries is on the berry juice glass, apple puree 0.5 glass, sugar two tbl.sp, cinnamon, pink by taste. Cooked spices infuse in jars or bottles and keep in cool place. Marshmallow of crowberry. One kg of chopped berries mass and one kg of sugar, add glass of apple juice with vanilla sugar, cook till receiving a thick mass, which put on the sheets of plywood, dry in warm weak oven, cut on pieces with knife, and keep on the wood trays. Crowberry compote. A use cranberry, crowberry, currant, raspberry, dried apples, prunes, wash,add 50 pec. of sugar syrup and cook till ready. Crowberry compote is usually not preparing for a future, just right away serving or use a cold within a day. Crowberry pies. Chop berries for filling, add black currant jam, cook pies of yeast pastry or fresh and bake. As you can change sugar on beet as to mincemeat.

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[breakfastbookguide-blog]

Tuesday: Porridge (been craving for ages) topped with golden syrup, half finishe… Tuesday: Porridge (been longing for ages) topped with golden syrup, half completed mincemeat combine (a mix of raisins, currants, candid orange peel, cinnamon and nutmeg that has been sitting in Cointreau for about three days), child banana and toasted pumpkin seeds, with *that* purple dragon fruit smoothie and a cup of Keemun tea…

[ketotribes]

UK to US Cooking Terms

British                                    American

Aubergine                              Eggplant 'Bangers'                                Sausages BapSoft, white bun.              Similar to burger bun Biscuits                                  Cookies Broad Beans                          Fava or Lima Beans Caster Sugar                          Similar to Superfine sugar Chickpeas                              Garbanzo Beans Chips                                      French Fries Cornflour                               Similar to Cornstarch Cooking Apples                    Tart, green apples Courgettes                             Zucchini Crisps                                     Potato Chips Dessicated Coconut             Shredded Coconut Digestive Biscuits                 Similar to Graham Crackers Double Cream                        Heavy Cream Fish Fingers                           Fish Sticks Flaked Almonds                    Slivered Almonds Gammon Steaks                    Ham Steaks Golden Syrup                        Similar to Light Corn Syrup Icing Sugar                            Confectioners or Powdered Sugar Icing                                       Frosting Jam                                         Preserves or Jelly Jelly                                       Jello Jacket Potato                       Baked Potato Lard                                       Clarified Pork Fat Mince                                    Ground Beef Mincemeat                            Sweet pie filling, made with dried fruit/peel Plain Flour                            All-Purpose Flour Prawns                                  Shrimp Rasher of Bacon                  Slice of Bacon Porridge Oats                       Oatmeal Orange Rind                         Orange Peel Single Cream                        Light Cream Sultana                                 Similar to yellow raisin, different grape Swede                                   Rutabaga or Yellow Turnip Treacle                                  Molasses Wholemeal                           Wholewheat Glossary Of Cooking Terms - Cookware & Utensils British                                   American

Baking Foil or Tinfoil          Aluminum Foil Baking Sheet or                  TrayCookie Sheet Cake Tin                               Baking Tin Cling-film                             Plastic Wrap Cocktail Sticks                    Toothpicks The 'Cooker'                        The Stovetop Fish Slice                            Spatula Grated                                 Shredded Greaseproof Paper             Waxed Paper Kitchen Paper                     Paper Towel Muslin                                 Cheesecloth Tea Towel                            Kitchen Towel (Cloth) KetodietstoreUK

[onacliffedge]

Mincemeat Flapjacks

The festive season is almost upon us and I always like to have something new to make for my family.

I will of course be making my usual mince pies (with the shortbread pastry) but this year I’ve just done a trial bake of a seasonal flapjack.

These keep well and can be eaten plain or with a sauce, custard, frosting. The choice is yours.

INGREDIENTS

400g porridge oats

100g clear honey

100g butter…

[vacationsoup]

New Post has been published on https://vacationsoup.com/whats-new-winter-2018/

What's new this winter at Ski-Dazzle

Autumn is officially here, and we're enjoying glorious weather here in the alps, with lots of sunshine and blue skies. We're not quite ready to put on our winter woolies yet, but it wont' be long I am sure until we have our first frosts and snow fall.

We have nearly all our staff in place and we'll be making Christmas Puddings, Cakes and Mincemeat soon ready for our Christmas Guests.  Then, a trip back to the UK in November for British supplies such as tea bags, porridge oats, baked beans and Christmas Crackers.  Every year we come back with a fully loaded bus of goodies!

It has been a busy few months in Chalet Juliette with the renovations almost complete.

We have renovated two bedrooms and two bathrooms this summer.   We've done some before and after shots, so you can see the transformation.

In the bathrooms, we have new floor and wall tiles, and a new bathroom suite to include a large walk in shower.   We provide fluffy bathrobes and slippers, l'occitane toiletries and don't forget a complimentary half hour massage, which really helps to ease those tired aching muscles.

  Bathroom Before Renovations

Bathroom after Renovations

Bathroom after Renovations

In the bedrooms, we have taken out the step, to make just one level, which has made the rooms more spacious. The walls have been decorated, there is a new parquet floor, and we are fitting new curtains. We have chosen 100% pure wool fabric in a Scottish style Tartan, to make the rooms warm and cosy, the perfect place to unwind and relax after a busy day on the slopes.

  Bedroom Before Renovations

Bedrooom Ater Renovations

  Tartan Fabric 100% wool

The wall in the lounge which cracked this winter due to the pressure of the snow on the roof  has been fixed.  The weight must have been something to cause such damage.

The lounge/dining rooms area was totally remodelled two years ago. There's a gorgeous contemporary wood-burner which revolves and comfy sofas with fur cushions.   Just imagine sitting back and feeling the glow of the fire, whilst sipping a chilled glass of bubbly.

  We have a great team working in the chalet. A lovely Kiwi/British couple, one being an experienced chef and my husband Bertrand will also be working in the chalet, running the dinner service.  He is looking forward to preparing mouthwatering French cuisine with English twists!

Bertrand loves nothing more than talking about cheese, so if there is a cheese you would like to try, just let us know. (just don't pick Camembert)!

He has been on a number of cookery courses this summer.  You won't want to miss his salted caramel chocolate truffles, they are to die for.

  Also featuring, will be Pain Perdu, with a berry compote and vanilla ice cream, which was a big hit at a dinner party recently.

  We're trying out lots of recipes in the coming weeks, and also choosing our wines, who said that work had to be a chore!

Carli and John are returning to Chalet Jamais Bleu. Their season hardly got going last year, due to John getting injured on the slopes. They have been cooking in Scotland this summer and can’t wait to come back.

  Chalet Jamais Bleu

We have also decided, because of the changes in regulations, to trial chalet Dahu as a self catered chalet. We are offering some optional extras, to include a daily bread delivery service, a drinks delivery service (wine, beer and soft drinks) plus catering options in the evening to include a Raclette night and two course dinners starting from 16 Euros per person, so if the extra cooking and work is putting you off, you can get some help with this. We know that many of you love a catered chalet and who wouldn’t want to be cooked for and looked after, but if you know of anyone this would appeal to, please let them know.

Also, to comply with French employment laws, we are planning on giving our very hard working staff one full day off and one half day off a week, which means that in our catered chalets there will be two self service breakfasts in the week.

Well, that's all for now. We'll keep you updated with what we have planned for this winter in the coming months.  The weeks are booking up quickly, so do get in touch if you would like to book, or have any questions.

  Hear what some of our guests from last year thought about the chalet

Chalet Juliette is a wonderful place to stay, right on the slopes

**********

The layout of the Chalet is great, we particularly liked that you could all sit at the table together or all sit on sofa's together as a group to play games of an evening - we didn't find many chalets which offered this when we were looking around.

************

Every bedroom, toilet, and communal space has been upgraded to a fantastic level. It felt like we were staying in a boutique 5 star hotel! The open plan living space was just the perfect setting for our group to unwind after a big day on the slopes.

**********

  CLICK HERE TO BOOK NOW or email me at info@ski-dazzle.com

[theskorupiegg]

prompt: house chores

cooking dinner so ambitious drop saliva so delicious oily salty sour sweet ketchup chili yummy treat mincemeat porridge pickled cabbage tofu kangkong chicken spinach deep-fry mutton ikan bilis buy till NTUC finish boiling water chopping chicken frying hotter shopping kitchen cutting carrots scaling fishes wiping table washing dishes mopping scrubbing cleaning floors dropping sweating household…

[valgasnewsthings]

Syrup apricot.

Washed ripe fruits add in hot water, infuse are 6 minutes, filter, clean fruits of peel, stones, knead till porridge mass, and of stones take nuclei, to mincemeat theirs, add to pulp mass, add sugar, infuse two hours, add two glasses of boiled water for one kg a mass, infuse hour, filter. Juice received add in sugar surup of one kg sugar and three glasses of water. Boil for 5 minutes, add in bottles. Apricot juice with pulp. Washed ripe apricots add in pot, add glass of water, close a lid,warm for 15 minutes, cool, clean of stones, rub pulp through sieve, add sugar, as 200 gr on 1 kg of apricots,warm again , not boil, add in bottles, close. Apricot souffle. Wash apricots, clean, cook in water 5 min, rub,add sugar, mix,add white eggs, shake till foam, add on a pot,like a mountain  and bake in oven on 200C, for 15 min, sprinkle a sugar powder and serve with a cold milk. As on one kg of souffle are 700 gr of apricots, 400 gr of sugar, 30 egg yolks. Zephir apricot. Washed fruits cook and rub through sieve , add sugar, cook till thickness.Shake white eggs and add in boiling apricot puree, add in water diluted gelatine, mix,add in cooking bag, and mass push in dessert vases , cool, serve with pour over a fruit syrup or juice and add one tea.sp. wine red as cagor. Fruit apricot tea. Dried apricots fry, add dried and fried carrot, dried currant berries, mix, use for tea cooking. As one kg of apricots as 0.5 kg of berries currant, and 0.5 kg of dried carrot. Apricot infusion. And pot on 3-5 l. cook one kg of dried apricots, filter in bottles, cool, use within 3 days, as such drink is a rich for vitamins and microelements. Caurma. As apricots these as cooked in sheet fat, as an easy absorbing and very calourie dish and nutritionally. Pies with dried apricots. washed fruits cook in water for 5 min, filter, rub, add in boiled rice, use for pies filling. Apricots in pastry baking. Fresh fruits wash, clean , put on folk wet in pastry and bake in boiling fat.

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