The CookingBites Recipe Challenge: Nov 2015-June 2017

morning glory said:
Are they red inside as well as out?
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not initially. Once cooked they are though! It is unbelievably red though. I too have never seen anything like it, but I recall thinking the same when I picked some up locally as well, rather than in the supermarket which is where these came from. My garden ones (this year planting so can't harvest) are also very red.

morning glory said:
Here we go:

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that needs to be a white background! Is it lilac?
 
SatNavSaysStraightOn said:
not initially. Once cooked they are though! It is unbelievably red though. I too have never seen anything like it, but I recall thinking the same when I picked some up locally as well, rather than in the supermarket which is where these came from. My garden ones (this year planting so can't harvest) are also very red.


that needs to be a white background! Is it lilac?
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Pink. But the colour of rhubarb is pretty accurate.
 
My Rhubarb Crumble. Somewhat different from other crumbles from what I understand from @morning glory because it is made with wholemeal flour, porridge oats, margarine, oil and demerara sugar and some rhubarb as well...
Done in individual ramekins for a change, but it can be in a larger vessel. However someone in my family complains that they don't get their fair share (when it comes to straightening up the edges afterwards) so its was made in the larger ramekins - that way there was no issue with straightening of the edges. It was cold and had been for several hours when these pictures were taken. It is still too hot really to eat hot food and something as filling as rhubarb crumble hot is too much. But we have been known on very many occasions to have a larger portion each and it be all we have as our evening meal.

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Rhubarb fool!!

I can't believe I'd forgotten about it until now. It was a regular pudding at my grandparents because they grew rhubarb in their garden. Modern fruit fools seem to be made with cream or yogurt and served cold. Granny always used proper custard and served it as a hot pudding.

To make it, just mix equal quantities of stewed rhubarb and vanilla custard.
A piece of homemade shortbread each would go rather well.
 
Kake Lover said:
Rhubarb fool!!

I can't believe I'd forgotten about it until now. It was a regular pudding at my grandparents because they grew rhubarb in their garden. Modern fruit fools seem to be made with cream or yogurt and served cold. Granny always used proper custard and served it as a hot pudding.

To make it, just mix equal quantities of stewed rhubarb and vanilla custard.
A piece of homemade shortbread each would go rather well.
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It won't count unless you post it as a recipe! I have custard, I have cooked rhubarb. I can photograph it for you!
 
Kake Lover said:
Rhubarb fool!!

I can't believe I'd forgotten about it until now. It was a regular pudding at my grandparents because they grew rhubarb in their garden. Modern fruit fools seem to be made with cream or yogurt and served cold. Granny always used proper custard and served it as a hot pudding.

To make it, just mix equal quantities of stewed rhubarb and vanilla custard.
A piece of homemade shortbread each would go rather well.
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you had better make some and write up the recipe before Saturday... or at least write up the recipe. I know it sounds straight forward from what you have written but many people do not know how to make homemade custard and I bet it was proper custard!
 
SatNavSaysStraightOn said:
you had better make some and write up the recipe before Saturday... or at least write up the recipe. I know it sounds straight forward from what you have written but many people do not know how to make homemade custard and I bet it was proper custard!
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@Kake Lover does say 'proper custard' but I think that means Bird's! It would be quite unusual for most people to make custard from scratch at that time. Although there may be a class difference. I am talking from my own experience. We will await @Kake Lover's reply!
 
SatNavSaysStraightOn said:
I make my own from scratch. It is almost as quick making it from eggs and milk as it is to make it from a powder (which I can get from one particular shop and about 3 times the UK cost!) I've never actually tried Bird's Eye Custard before!
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Of course I can make the 'real' stuff too. But it is quite unusual for working class people of my parent's generation to make it that way. Bird's custard is great! And I can't believe you never had it! Didn't you have school dinners? It was originally invented because of an egg allergy. Bird's Eye... I thought that was fishy stuff? :happy:
 
morning glory said:
Of course I can make the 'real' stuff too. But it is quite unusual for working class people of my parent's generation to make it that way. Bird's custard is great! And I can't believe you never had it! Didn't you have school dinners? It was originally invented because of an egg allergy. Bird's Eye... I thought that was fishy stuff? :happy:
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school dinners - no I was an anorexic teenager and generally spent all of my lunchtime, and any break, before and after school in the library studying because once out of school until I had collected my baby brother and sister, fed them, entertained them, bathed them and put them to bed, I didn't get anytime to get homework done and having been sent to a private school we would typically have 3 hours of homework a night to get done and more at the weekends. So I would make the most use of the time I had at school because I would not stop until around 8pm and then needed to get any remaining homework done. Up early to finish anything not done before getting them up, feeding them, .... and getting them off to either the childminder or in the case of my sister, nursery school which was conveniently just around the corner from the school I went to - convenient for my parents that is. There was many a time that my little sister attended registration with me in the mornings and then I used the 15 min assembly or chapel time to get her to nursery and get myself to class...

As for birds eye custard. TBH I loved the one that Boots did a very long time ago in their diabetic range - it wasn't too sweet. I used to eat a ton of that. Then well, I made it from scratch when it was discontinued because I saw little point in adding milk to the following list "Sugar, Modified Starch, Whey Powder, Hydrogenated Vegetable Oil, Cream Powder, Milk Proteins, Thickeners (Carboxymethyl Cellulose, Carrageenan), Flavourings, Colours (Beta Carotene, Annatto)" when I could make it using rice flour or cornflour, milk and sugar and add my own vanilla essence. I wasn't fussed about ensuring it looked dark yellow and if I wanted to I used an egg as well. I was brought up to avoid any artificial flavourings and colours because they were banned in the house due to my other brother having a hyperactivity disorder triggered by most of the following "Thickeners (Carboxymethyl Cellulose, Carrageenan), Flavourings, Colours (Beta Carotene, Annatto" which are E numbers named because E number have such a bad reputation now in the UK.

And of course now, "Sugar, Modified Starch, Whey Powder, Hydrogenated Vegetable Oil, Cream Powder, Milk Proteins, Thickeners (Carboxymethyl Cellulose, Carrageenan), Flavourings, Colours (Beta Carotene, Annatto)" in bold will all kill me! Mind you with all of that added in the way of extras you really ought to be able to make it using water! I honestly have no idea if it is an add water or an add milk (or anything else for that matter).

Sorry I have just read that that is the list for the low fat version.

The traditional version is "Cornflour, Salt, Colour (Annatto), Flavouring" so why bother buying it? You have to add what? Milk and sugar? you may as well add milk, sugar and cornflour and not bother about the colour really just like I do! Add a touch of vanilla in the way of vanilla bean paste or essence and you have your own and it is cheaper! At least that version (depending on the flavourings which are not listed!) shouldn't kill me.
 
morning glory said:
It won't count unless you post it as a recipe! I have custard, I have cooked rhubarb. I can photograph it for you!
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That would be great, thanks!

SatNavSaysStraightOn said:
you had better make some and write up the recipe before Saturday... or at least write up the recipe. I know it sounds straight forward from what you have written but many people do not know how to make homemade custard and I bet it was proper custard!
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It doesn't really matter, I suppose you should use whatever custard you usually have. For years I have been using ready-made custard, either out of a long life carton or fresh from the milk aisle.
We are going away this afternoon for the weekend, so no time for actually making it, I'm afraid.

morning glory said:
@Kake Lover does say 'proper custard' but I think that means Bird's! It would be quite unusual for most people to make custard from scratch at that time. Although there may be a class difference. I am talking from my own experience. We will await @Kake Lover's reply!
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My mum used to use Birds custard powder but I think my Granny made it from scratch.
I didn't actually like custard when I was young, except in a fruit fool. It was always too thick and I didn't like the skin on the top.

SatNavSaysStraightOn said:
I make my own from scratch. It is almost as quick making it from eggs and milk as it is to make it from a powder (which I can get from one particular shop and about 3 times the UK cost!) I've never actually tried Bird's Eye Custard before!
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