Cranachan

You can never have too many side dish recipes, so give Cranachan a try. For $2.04 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 3g of protein, 33g of fat, and a total of 408 calories. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by BBC Good Food. 344 people have made this recipe and would make it again. Head to the store and pick up whisky, raspberries, sugar, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 36%. Cranachan, Chocolate Cranachan, and Yogurt, Strawberries + Cranachan are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

2 tbsp medium oatmeal

300g fresh British raspberries

a little caster sugar

350ml double cream (we used Jersey double cream)

2 tbsp heather honey

2-3 tbsp whisky, to taste

Equipment:

baking sheet

grill

whisk

Cooking instruction summary:

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal. Make a raspberry pure by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and pure in 4 serving dishes. Allow to chill slightly before eating.

 

Step by step:


1. To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.

2. Make a raspberry pure by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar.

3. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.

4. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and pure in 4 serving dishes. Allow to chill slightly before eating.


Nutrition Information:

Quickview
408k Calories
2g Protein
32g Total Fat
23g Carbs
3% Health Score
Limit These
Calories
408k
20%

Fat
32g
51%

  Saturated Fat
20g
126%

Carbohydrates
23g
8%

  Sugar
15g
17%

Cholesterol
119mg
40%

Sodium
34mg
2%

Alcohol
2g
15%

Get Enough Of These
Protein
2g
6%

Manganese
0.55mg
28%

Vitamin A
1311IU
26%

Vitamin C
20mg
25%

Fiber
5g
20%

Vitamin E
1mg
11%

Vitamin K
8µg
8%

Phosphorus
82mg
8%

Calcium
76mg
8%

Vitamin B2
0.13mg
8%

Magnesium
24mg
6%

Potassium
189mg
5%

Vitamin B5
0.5mg
5%

Folate
19µg
5%

Copper
0.08mg
4%

Zinc
0.61mg
4%

Vitamin D
0.61µg
4%

Iron
0.66mg
4%

Vitamin B6
0.07mg
3%

Vitamin B1
0.05mg
3%

Vitamin B12
0.16µg
3%

Vitamin B3
0.52mg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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