Rice Krispie Treats For Santa...

Every Christmas Eve I am haunted by the memory of a certain ‘treat’ my sister and I left out for Santa.

Our father was pretty insistent that, after travelling around the world, the perfect culinary pick me up for Santa would be a large plate of smoked oysters and a glass of scotch. As a 9-year old (me!) and 5-year old (my sis) we agreed in principle but also felt that lavishing large amounts of Heinz tomato ketchup over the oysters would make the whole thing better.

I have vague memories of our dad quietly sobbing in the corner. He did prevent us from adding Coke to Santa’s glass of Chivas Regal though. Apparently fizzy drinks don’t agree with Santa.

Anyway, I wish to offer my apologies to my Dad and Santa and offer up these treats instead. There is no Heinz ketchup in sight – I promise!

Decadent Rice Krispie Squares

Ingredients

3 Tablespoons butter or margarine
1 package (10oz – about 40) regular marshmallows -OR- 4 cups miniature marshmallows
1/2 cup peanut butter
6 cups Kellog’s Rice Krispies cereal
Plain M&M’s about 1/2 a cup
Roasted, salted cashew nuts about 1/2 a cup

Directions

In a large saucepan melt butter over low heat
Add marshmallows and stir until completely melted
Remove from heat
Stir in peanut butter until melted
Add Kellog’s Rice Krispies cereal
Add M&M’s and cashew nuts
Stir until well coated
Using a buttered spatula or parchment paper evenly press mixture into 13 x 9 x 2 inch pan coated with cooking spray (or greased with butter)
Cool
Cut into 2 inch squares

Enjoy with a glass of milk or Chivas Regal

Nutmeg and I would like to wish everyone a very Happy Christmas and all the best for the year ahead.

Photo by my lovely hubby, Paul. xxx

Polenta with Peas, Pancetta and Parmesan...

This is a tough time of year. Here in the UK we have a tiresome combination of cold, dark, blustery and wet. Despite a real passion for cooking the seasonal blues take hold and drain my motivation, especially when it comes to midweek meals.

This recipe from Rachel Ray via the Food Network provides the perfect solution. It’s easy to make, absolutely delicious and ticks all the comfort food boxes. As a one-pot meal it also saves on the washing up – BONUS!

Give it a try. You won’t be disappointed.

Polenta with Peas, Pancetta and Parmesan

Ingredients

1 Tablespoon extra virgin olive oil

2-3 slices of pancetta cut as thick as bacon, chopped (I have successfully used the following: thin pancetta, thick smoked back bacon and leftover roast honey-glazed gammon)

1 1/2 cups chicken stock

3/4 cup milk

3/4 cup quick cooking polenta

salt and freshly ground black pepper

1 cup frozen peas (thawed)

a couple handfuls of grated Parmesan / Parmigiano-Reggiano (I used Grana Padano)

Directions

Heat the oil in a saucepan over medium-high heat

Add pancetta and cook until crisp (about 5-minutes) then remove to a plate

Add the chicken stock and milk to the sauce pan and bring to a boil

Whisk polenta into the liquid and continue to whisk for 2-3 minutes to thicken

Season with salt and freshly ground black pepper

Stir through peas to heat through (about 1-2 minutes)

Remove from heat

Stir in cheese and adjust seasoning

Garnish with pancetta

Optional: garnish with a few slivers of the cheese as well (I have also started adding a knob of butter at the same time I add the cheese. For me it adds richness and makes it even creamier)

Enjoy!