Rice Pudding With Marsala Poached Plums....


For the rice pudding
  • 1 pack of Carnation Rice Pudding instant dessert mix
  • 275 ml semi-skimmed milk
For the plums
  • 150ml (¼pt) Marsala wine
  • 1tsp arrowroot mixed with 1 tsp water
  • 150ml (¼pt) water
  • 25g (1oz) caster sugar
  • 9 plums, halved and stoned
  • 2 cinnamon sticks
  • Preheat the oven to 180°C, 350°F, Gas Mark 4.
  • Mix together the Marsala, arrowroot, water and sugar.
  • Place the plums in a large ovenproof dish and pour over the Marsala mixture.
  • Add the cinnamon sticks and poach, uncovered, in the oven for about 40 minutes.
  • Turn the plums once during cooking.
  • Heat Carnation Rice Pudding instant mix with milk in the microwave or on the hob for 5 minutes, according to package instructions.
  • Leave to stand for 5 minutes.
  • Serve up a generous helping of rice pudding with the warm plums.
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Recipe and photo credit by- Carnation

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Egg And Spinach Hoi Sin Rice...

A healthy vegetarian egg fried rice that’s quick and easy to prepare.

Serves: 4

Preparation time: 10 minutes

Cooking time: 18 minutes


  • 300g basmati rice
  • 3 tablespoons rapeseed oil – rich in omega-3
  • 2 large eggs - rich in lutein
  • 60g seed mix (pumpkin and golden linseeds) - rich in omega-3
  • 1 bunch (8) spring onions, chopped
  • 120g shiitake or chestnut mushrooms, sliced
  • 2 carrots, coarsely grated
  • 2 garlic cloves, crushed
  • 150g frozen soya beans –rich in omega-3
  • 100g baby leaf spinach –rich in lutein
  • 1 tablespoon (25g) hoi sin sauce
  • 2 tablespoons (30g) reduced salt soy sauce


  • Place the rice in a large saucepan with 600ml of cold water. 
  • Bring to a boil and cover, cook over a medium heat for 10 minutes and leave off the heat, still covered for a further few minutes.
  • In a large (26cm) non-stick frying pan, heat a tablespoon of the oil. 
  • Beat one of the eggs with roughly a third of the seed mix and cook in the frying pan for 1 minute, turn and cook for 30 seconds. 
  • Remove onto a plate and repeat with the other egg and a third of the seeds.
  • Heat the remaining tablespoon of oil in the same frying pan and stir-fry the spring onions, mushrooms and carrots for 3 minutes. 
  • Add the garlic, frozen soya beans and spinach for 2-3 minutes, stirring constantly until the spinach wilts and soya beans cook through.
  • Tip all the vegetables into the cooked rice in the large saucepan with the soy sauce and hoi sin and mix well. 
  • Roll up the seeded omelettes and cut into ribbons. 
  • Serve the rice in a bowl and top with the cooked egg ribbons and then the remaining seed mix to serve.

GDA info-

540 cals – 28%
7g sugar – 8%
20g fat – 27%
2g sat fat – 10%
1.1g salt – 18%
Omega-3 fats– 1.5g
Lutein – 2.8mg

Recipe and photo credit by - ICaps

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