Rumbledthumps Recipes

RUMBLEDETHUMPS

Steps:

• Butter an 8 cup baking dish.
• Preheat oven to 350°F.
• Cook cabbage in a large pot of boiling salted water until tender, about 2 minutes.
• Using a slotted spoon, transfer cabbage to a bowl.
• Return water to a boil and add potatoes.
• Cook until tender.
• Drain and return potatoes to the pot.
• Add butter and mash potatoes.
• Mix in chives and then cabbage.
• Season to taste with salt and pepper.
• Spoon mixture into prepared dish.
• Sprinkle with cheese.
• Bake about 35 minutes until cheese bubbles.

SCOTTISH RUMBLEDETHUMPS

Steps:

• First cook the potatoes and cabbage. You can steam or boil them in separate pots.
• Preheat the oven to 350°F/180°C/160c fan/gas mark 4. You could also use your air fryer (see notes below).
• Drain and mash the potatoes with the milk and butter until smooth, then season with salt and pepper.
• Drain the cabbage and season with salt and pepper.
• In a large bowl, mix together the cabbage, mashed potato & chives with a wooden spoon (it's traditional) until well mixed.
• Taste to check and see if it needs more seasoning.
• Spoon into a large ovenproof dish and smooth the top.
• Add a layer of grated cheese and bake for 20- 25 minutes until it's golden.
• Serve and enjoy!

SCOTTISH RUMBLEDETHUMPS

Steps:

• Preheat the oven to 350 F.
• Place the mashed potato and swede into a large mixing bowl and put to one side. Melt 2 ounces of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
• Add the cabbage or kale to the bowl of potato and swede, add the remaining butter and mash together thoroughly. Season with salt and pepper to taste.
• Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through.
• Remove the lid and cook for a further 5 mins or until golden brown and if possible a little crispy on the top.
• Serve piping hot as a side dish with a casserole, pie or any hearty foods.

RUMBLEDTHUMPS

Steps:

• Slice the potatoes thickly and boil in salted water.
• Once cooked, drain and mash.
• Slice the cabbage and steam or boil gently in salted water, do not over cook!
• Melt the butter in a heavy bottomed pan and cook the onions or leeks.
• Once they are all completely soft, add the cooked potatoes and cabbage.
• Add a little cream, season to taste and beat together.
• Place the mixture in an oven safe dish, cover with shredded sharp cheddar cheese and place under a hot broiler to brown.
• Garnish with chives and serve.

PINCH OF NOM RUMBLEDETHUMPS RECIPE

Steps:

• Cook the diced potato and swede in a pan of boiling salted water until soft, then drain and set aside.
• Preheat the oven to 200°C (fan 180°C/gas mark 6).
• Spray a large frying pan with some low-calorie cooking spray and place over a medium heat. Add the onion and cabbage and cook for 3-4 minutes until they start to soften slightly, then add them to the cooked potato and swede and mash roughly with a fork or spoon. You want to leave it a bit chunky.
• Season well with salt and pepper and stir in the egg yolk. Place in an ovenproof dish, sprinkle the grated cheese evenly over the top, and cook in the oven for 15-20 minutes, or until the cheese is melted and golden brown.
• Remove from the oven and serve. Recipe extracted from Pinch of Nom: 100 Slimming Home-Style Recipes, out now (Bluebird, £20)

SCOTTISH RUMBLEDETHUMPS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
• Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
• Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
• Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
• Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
• Serve piping hot as a side or main dish and enjoy.