GIFFLAR ROLL PUDDING (AND/OR TART)

 

Considering the nature of my last two posts, and now this one, you would be forgiven for thinking that I now spend my whole life dreaming up how to use leftovers in a way that avoids waste but is still edible.  I have to say that lately it does often feel like that but I can assure you, there has been proper cooking going on and when I get time to sort through photos and concentrate on things normal service will be resumed.

Just in case you were also wondering what on earth a Gifflar is, well, it's these things.  They are kind of bready rolls flavoured either with cinnamon or vanilla like small cinnamon buns but a bit firmer.  The only place I have ever seen them is in Ikea.  They are very tasty, not too sweet, and very filling with either a cup of tea or a glass of wine.

In one of our mad panic visits to Ikea earlier in the year (in an attempt to finish DIY projects and make the house ready for visitors) I picked up a bag of each and they did indeed come in very handy for keeping said visitors' hunger at bay on the occasions when the catering had gone awry.  

As mentioned in my previous post, there were inevitably leftovers when all the visitors had gone home and I spotted in the cupboard an opened packet of vanilla Gifflar which was only missing one or two rolls.  So, thinking that you can make a bread and butter pudding out of many things other than bread, I came up with a way of using them for a dessert.  I also used a few apricots that were lurking in the fridge drawer but you could use plums, apples, or virtually any other fruit.  My mum used to put raisins or sultanas in her bread and butter pudding and they would also work well here.

I sliced each one in half and arranged them in a pie dish, tucking the sliced apricots in between. 

I then poured over my usual custard mixture for a bread and butter pudding which you can see here.

It worked really well.  It puffed up in the oven and sank back down when it had cooled and was, truthfully, a lot firmer than say the brioche pudding that I usually make, but was still delicious.

The next day it had firmed up rather more and, as dipped my spoon into the dish, I realised that in actual fact it was now very much like a tart and could be sliced.

So that's how we had the rest of it, sliced just like a tart and served with a drizzle of cream!  Which made me wonder if I had once again invented a new kind of dessert, after the fashion of the tarte tatin or the Bakewell pudding?!

If so I think I would have to think of a different name for it.  Gifflar tart somehow doesn't sound quite as appealing!!

Ingredients

8-10 Gifflar rolls (either cinnamon or vanilla flavour)

a handful of apricots, stoned and quartered

1 tblsp demerara sugar 

2 eggs

2 tblsp double cream (or any kind of cream or crème fraiche)

about 150ml milk

2 tblsp caster sugar

Method

Preheat the oven to 160C / 140 fan.

Cut the rolls into half and arrange in a suitable, buttered baking dish.  Slip the slices of apricot in between and sprinkle over the demerara sugar.

Put the eggs into a measuring jug and beat.  Add the cream and enough milk to make up to 400ml.  Beat in the caster sugar.

Pour the egg mixture evenly over the contents of the dish and press down lightly with the back of a tablespoon or fish slice.

Bake for 30-40 minutes until the custard is set.

Whilst still warm serve in spoonfuls with cream, custard or ice cream.  Serve in slices like a tart when cold.

SPINACH, SMOKED CHICKEN AND ROAST TOMATO PASTA

 

It is over two months since I last posted anything!  That does not mean I have fallen off my perch, stopped baking or decided to give up blogging.  It's simply because the year has turned out to be a bit manic.

Not least of all is that earlier in the year we had virtually a whole month of visitors, one lot after the other, plus a couple of hasty visits back to the UK for various crisis management issues.  The thing about visitors that I find most difficult is the catering.  Thinking of, shopping for and providing three meals a day at normal times, including impromptu meals out, requires brain effort that no longer comes easily and our usual eating pattern is generally much more ad hoc.  Hence there tends to be over purchasing, a freezer crammed with unused items and a scramble to use up perishables when the visitors have all gone home.

So, this dish is a result of realising it's lunchtime, looking in the fridge to see what there is and coming up with something edible.  It was surprisingly good and I would even do it again on purpose rather than by accident.

One of the ingredients was some home roasted tomatoes.  As always home grown veg are ready all at once and earlier in the year we lost most of our broad beans simply because we were so busy that we didn't get round to picking them.  When my tomatoes began to ripen I was determined not to waste those so found the time to roast and bottle them.  You can see how I did it here.

I confess that the idea for this pasta actually came from a ready meal we had not long ago.  I spotted a couple of packs of something called creamy salmon pasta in the "anti gaspi" or yellow sticker section in the nearby branch of Aldi.  They were remarkably good and I thought I would make something similar when we needed a light meal and I had spinach in the house, although obviously I used chicken, not salmon.

Ingredients

About 3/4 of a pint of pasta.  I used penne and usually measure pasta using my old Pyrex one pint jug.  I find that a full jug or about a pint is a generous serving for two people.

2-3 slices of cooked chicken, torn into small pieces.  I happened to use smoked chicken because we had the remains of a ready cooked smoked chicken in the fridge.

2 tblsp crème fraiche 

About 1/3 of a bag of fresh spinach, washed

6-8 roasted tomatoes in olive oil (or you could use sundried tomatoes or cherry tomatoes)

Method

Cook the pasta in a large pan of boiling water according to the packet instructions.  When cooked to your liking (either soft or al dente) drain off most of the water and put the spinach in a single layer on top.  Put the lid on and return to the heat for a couple of minutes until the spinach is wilted.

Remove from the heat, stir in the chicken, crème fraiche and tomatoes.  Season with salt and pepper and serve immediately, sprinkled with grated parmesan cheese if you like.

Serves 2.