BS: Athol Brose recipe?

Subject: BS: Athol Brose recipe?
From: greg stephens
Date: 18 May 04 - 04:12 PM

I have just had a small operation which involved a certain amount of oral brutality, and I have to eat slops and sludge for a couple of weeks or so. Now, I have a dim memory of reading once about some Scots delicacy called, I think, Athol Brose, that involves porage and whisky and some other stuff. Can anyone help me out on this? Or anything else that might enliven the next couple of weeks, I'm exhausting my enthusiasm for whizzed up soup.

Subject: RE: BS: Athol Brose recipe?
From: MMario
Date: 18 May 04 - 04:21 PM

take your pick - though there seems to be some confusion as to just what it is...

Athol Brose

Athol Brose

Athol Brose

Then - there is Mussel Brose

Subject: RE: BS: Athol Brose recipe?
From: greg stephens
Date: 18 May 04 - 04:32 PM

Thanks a million MMario. And four different recipes to choose from. I'll try them all. Any other ideas extremely welcome.

Subject: RE: BS: Athol Brose recipe?
From: Ella who is Sooze
Date: 19 May 04 - 04:24 AM

cor......... athol brose..;... cor.....

electric porridge.... cor......

It's gorgeous, and fair makes your toes curl....

yum!!!!!

Subject: RE: BS: Athol Brose recipe?
From: greg stephens
Date: 19 May 04 - 11:03 AM

Any more ideas for easily eatable delicacies?

Subject: RE: BS: Athol Brose recipe?
From: GUEST,MMario
Date: 19 May 04 - 11:08 AM

How easy?

"Soft" - ie - basically no chewing

or "liquid" - (when even swallowing is a problem)

I'm fond of cheese strata. layer bread and sliced cheese. Cover with a custard mix (1 egg to 1/2 pint milk) - let sit so bread absorbs the liquid. Bake in a medium oven until it gets puffy and the custard sets. diferrent breads and cheeses can make this quite different. Can add some prepared mustard or herbs to the custard mix as well for variety.

Subject: RE: BS: Athol Brose recipe?
From: greg stephens
Date: 19 May 04 - 01:25 PM

Well, the doctor gave me the examples of porage and whizzed up soup as the sort of consistency I can eat. So not totally liquid, but no chewing seems to be the sort of thing I'm aiming at.

Subject: RE: BS: Athol Brose recipe?
From: Mudlark
Date: 19 May 04 - 01:56 PM

Greg...what a drag...how long do you have to stay on this regimen?

If you can stand something cold, smoothies are easy to swallow and nourishing. Bananas and other fruit for thickening, milk, yogurt (with addition of seltzer or ginger ale for a bit more zip) and a few ice cubes for extra chilling and thickness, if wanted. Blenderized, and depending on ingredients, there is nothing to say you cant aid a dollop of whiskey/vodka, etc. for a sophisticated evening meal. Think strawberry daiquiri...

Don't know what kind of soup you are whizzing up, but legume-based ones work best, IMO. Split pea, lentil, navy bean...

Also, a very palatable faux paté can be made by blenderizing some roast pork or beef with some relish and mayo...takes very little, if any, chewing, and altho traditionally served on crackers can also be eaten with a spoon. Just throw a little extra mayo in for less chewy texture. Ditto with egg salad. Usually a filling but can be made swallowable with a little extra mayo.

Subject: RE: BS: Athol Brose recipe?
From: GUEST,MMario
Date: 19 May 04 - 01:56 PM

well - the strata can be pretty soft if you use a high proportion of custard to bread - and let it soak a long time...before it goes in the oven - basically is a souffle of sorts. There are lots of savoury souffles if you "cook" rather then heat food up.

Just about any recipe for Welsh Rarebit/rabbit can be thinned with a higher proportion of the liquid and used as a soup. A good cheddar melted into a good cider or beer is very tasty.

(whoops! just ran into the "two countries divided by a common language again. the UK sites I find "rarebit" on have toasted cheese SLICES laid on toast - no liquid - whereas most US recipes MELT the cheese in a liquid then serve it over the toast.)

lots of different cream soups depending on your tastes.

Subject: RE: BS: Athol Brose recipe?
From: beardedbruce
Date: 19 May 04 - 02:06 PM

for smoothies, try freezing the fruit and bananas first- then you do not need ice. Some liquid is needed, I use soy or rice milk. Bananas, strawberries, and two or three other fruits, in a blender until semifluid ( no lumps)

Subject: RE: BS: Athol Brose recipe?
From: open mike
Date: 19 May 04 - 02:15 PM

the best thing for smoothies is bananas--freeze them!
(peel them before freezing) also some protein powder
or Spiruteina or yeast (not brewer's-it tastes too yucky)
try red star flaked food yeast--to make sure you are getting
good nutrition...and take vitamins. If you need B12 --put marmite
in your whizzed soup!!
also miso soup is quite nourishing....you can make it into a
broth. You should be able to find this in a health food store..
yogurt or acidophiolus has beneficial bacteria for you body...

Subject: RE: BS: Athol Brose recipe?
From: greg stephens
Date: 19 May 04 - 03:20 PM

This is all very inspiring. I was running out of imagination, but all this is setting me off in some new directions. The soggy pate(cant do accents) is a concept I'm finding very promising. Mayo and smoked fish of various kinds comes out very well after a good old mash-up.
   I'm getting through a fair amount of cream, which is probably not amazingly healthy longterm, but for these couple of weeks(hopefully that's all it will be) I can live with that! Squidged up mango and cream has ben one of the best yet.
   Probably the best soup so far was a broccoli and stilton, which I made more nourishing by stirring in a fair amount of mashed spud. And Our Kate made a brilliant very simple leek and potato which was fine.
    I am now going to try MMario's strawberry Athol Brose recipe which looks pretty luxurious. let's face it, a little medical difficulty shouldnt stop you having fun.

Subject: RE: BS: Athol Brose recipe?
From: beardedbruce
Date: 25 May 04 - 09:42 AM

Greg,

So, how are you doing?

Subject: RE: BS: Athol Brose recipe?
From: Stilly River Sage
Date: 25 May 04 - 10:46 AM

But recovering from the weight gain after a little medical difficulty can be a pain in the backside, so go easy on the heavy cream, Greg! I didn't eat outlandishly, but was just stuck with my foot up for weeks after foot surgery last summer. Follow that with several months of forced inactivity as I wrote a book chapter I never should have agreed to and the weight now has to come off. It crept up on me, but it'll gang up on you with that rich diet!

Are scrambled eggs soft enough to eat? How about an eggdrop soup for the liquid and the soft protein? We love oatmeal (porridge) so would be happy with that every morning. I use brown sugar on it and soy milk (and I put raisins in it when I'm fixing it just for myself--the kids won't eat them).

SRS

Subject: RE: BS: Athol Brose recipe?
From: el ted
Date: 25 May 04 - 10:53 AM

1) buy a bottle of whisky
2) unscrew cap
3) tip contents into mug
4) put some flamenco on your stereo
5) empty contents of mug into face
6) fall over
7) repeat as required

Subject: RE: BS: Athol Brose recipe?
From: GUEST,MMario
Date: 25 May 04 - 10:55 AM

getting upright again after falling over counts as an excercise session, correct?

Subject: RE: BS: Athol Brose recipe?
From: JennyO
Date: 25 May 04 - 10:57 AM

Porridge with brown sugar and soy milk - YUM!

Many years ago when I had a wired-up broken jaw (long story - don't ask!), I used to make up a nice egg nog with all sorts of flavours in it - my favourite was Tia Maria (hic!).

Jenny