Salmon… or any other fish you like

Well, as our dear friend Helix has already stated… It is the beginning of Year 12. 13 years has all come down to these last 8 months… and this time next year we’ll all be ready and waiting for uni…
So here I am with a quick recipe for salmon (a fish I absolutely ADORE) but you can use just about any other fillet – it’s nice with a light piece of fish, perfect with a salad on a hot day 🙂
Salmon with Lemon and Parsley Sauce

2 salmon steaks/fillets
50g + small knob butter
small bunch parsley (enough for 2 tablespoons chopped)
1/2 a lemon
pinch cayenne

  1. Melt the small knob of butter in a frying pan on a medium heat until starting to bubble.
  2. Add salmon and fry gently for 4 minutes on one side and 3 on the other (these are approximate times as it depends on your stove, pan and fish. Basically the fish is done when you can no longer see raw pink on the side of the fillet, though some people do prefer it a little under-done)
  3. While the fish is frying chop the parsley finely and slice the lemon in half.
  4. When the fish is done melt the 50g of butter in a pan, add the parsley, lemon juice, cayenne and S&P
  5. Plate up the fish and pour over the sauce.

Lovely served for dinner with mash and beans, or for a light lunch with salad or just about anything else!


xx Vine

The Best Rice Pudding you will ever taste… And Long Island Ice Tea

So to start off this little section of Bob’s My Uncle, we have last Thursday’s recipe and today’s Cocktail…

For many years now, I have been making rice pudding, it’s something my dad introduced me to and I have only ever used two recipes.

The first one I ever tried was amazing, but after many times of making it I wondered what other versions tasted like…

It’s safe to say I will never try another recipe again.

This recipe of Rice Pudding comes from a cookery book titled; Roast Chicken and Other Stories: written by Simon Hopkinson with Lindsey Bareham ( – amazing book, I suggest you all check it out!)

Not only is this recipe easy to make AND only uses one pan (so little cleaning!), but the taste and texture of the pudding are wonderful, with the aromatic vanilla scent drifting from the oven, I always find it hard to wait the 3-4 hours it takes to cook, but trust me, it is worth it.

So here we are, Rice Pudding;

Serves: 6 or more (it is very rich)

Preparation time: 20-30 mins

Cooking time: 3-4 hours (you will also have to let it settle after cooking, another 30mins minimum)


  • 65 g castor sugar (we use vanilla infused sugar at home)
  • 75 g unsalted butter*
  • 100 g rice**
  • 1 Litre full cream milk
  • 150 ml cream
  • 1 pinch of salt
  • 1 vanilla pod (split lengthways)


Preheat oven to 140°C (that’s 284°F for all you Americans)

Melt the butter in a pan which you can put into the oven, over a medium heat and add the sugar, stir and add the rice.

Stir for a while until all the rice is coated with sugar/butter and turn the heat up until it the rice looks puffy – do not leave it as it will burn VERY quickly!

Pour in the milk, the rice mix will seethe but do not fear! Stir with a wooden spoon and it will dissolve the sugar eventually.

Pour in the cream, add the vanilla and salt and turn up the heat. As soon as the mix boils put it straight into your oven.

Now comes the fun bit, find yourself a good book or a movie (or two) because you want to leave the pudding in the oven for 3-4 hours. Afterwhich you need to let it sit as you cannot serve this immediately! (Trust me, you will burn your face off) So let it rest for at least 30 mins (I like to leave it for an hour or more). This gives you plenty of time to run out and by the ice cream you forgot earlier, or pour yourself another drink.

*You can use salted butter, in which case ommit the pinch of salt, I have found this a very easy way of being even more lazy than usual

**It is best if you use medium grain or aborio rice (sushi rice, risotto rice etc) the shorter grains give a nicer texture

Warning: This pudding is very rich and VERY moreish.

It is VERY nice served still warm with ice cream, but can be eaten cold too – at my house it is often eaten for breakfast the next day… Yeah, we thrive on healthy food and dieting…

I actually just put a pot of this in the oven here in France, so about 5 hours from now, I’ll find out what it’s like when you make it with basmanti rice (none other was available, trust me I looked hard)

And now to out cockatil of the day!

I decided on Long Island Ice Tea, really for no reason at all, so here’s the basic recipe:

  • 1 part gin
  • 1 part vodka
  • 1 part tequila
  • 1 part rum
  • 1 part triple sec (some people like to put a little less than one part)
  • 1 1/2 parts sours (or lemon juice)
  • 2 parts (or a dash) cola, people have also started replacing this with actual iced tea

Shake once and pour onto fresh ice, garnish with lemon wedge and enjoy!

So, I hope you all enjoyed the first in what I hope to be an interesting section of BMU, until Thursday!

xxx Vine

A little Intro into my little Hobby

Howdy World!

I don’t actually know who out there reads our little blog, but for the people that do, there’s something you have to know…
I love cooking, I love mixing, I love creating, I can’t say I love cleaning, but I love the feeling of achievment afterwards… So I actually quite enjoy cleaning.

Basically, I love entertaining and hospitality… I recently passed my RSA (responsible service of alcohol) which means that once I turn 18 I will be able to serve alcohol responsibly and hopefully be more likely to get a job in the hospitality industry! I hope to continue onto doing cocktail courses and get a job as a bar tender in my uni years.

This means that for now, I keep myself occupied by cooking lots, and learning cocktail recipes.
So, I have decided that starting now, Monday is Cocktail Day and Thursday is Recipe Day!! (get excited everyone)

This in turn means that every Monday and Thursday I will be posting a recipe or story, possibly even photos, of things I have cooked and learnt, tips I want to share or great recipes!

I hope you enjoy!

xxx Vine