Archive for January, 2011

Spaghetti Bolognese

Amit, This ones for you !!! 😉

Ingredients

    For the Beef and Sauce

  • 4 tablespoons Olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon freshly ground pepper
  • 2 lbs Haiku Ground Beef (fresh from Haiku Grocery Store)
  • 1 packet of ‘Hot’ Chili Seasoning Mix (from Haiku Grocery Store) – Hot being optional!
  • 2 Onions, diced
  • 3 large cloves of garlic
  • 1 Jar of Classico Garlic and Basil Tomato Sauce
  • 1 6oz can tomato Paste/Puree
  • 2 splashes Worcester Sauce
  • 2 teaspoons golden cane sugar
    Extra optional ingredients

  • 1 pack Cup Mushrooms – roughly chopped (optional)
  • 1 red Bell Pepper – diced small (optional)
  • 1 hand full basil – roughly chopped (optional)
  • 1/2 cup White wine (optional)
    For the Spaghetti

  • 1 packet Organic Spaghetti (Garden Time from Haiku)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
    For the Table

  • grated cheddar cheese
  • sour cream if spicy
  • Basil, finely chopped
  • chili seed shaker
  1. Fill a large pan with water for the pasta, add 1 teaspoon salt to the water, and bring to the boil.
  2. For the Sauce
  3. Heat butter in a shallow pan with some freshly ground pepper,
  4. Saute the onions  (with the optional bell peppers), until onions begin to go translucent and begins to brown
  5. Add the optional mushrooms to the onions and cook until they soften
  6. Add the optional basil, and stir
  7. Add the whole jar of Classico Sauce
  8. Stir in the Tomato Puree and mix in thoroughly
  9. Rinse out the Jar and the can with  1/2 cup of water (or white wine) and add to the sauce
  10. Cover with a lid, bring the sauce to the boil stirring occasionally,  and then reduce to a simmer
  11. For the MEAT
  12. Add olive oil and ground pepper to a large pot on a high heat.
  13. When the pepper begins to sizzle, press in the garlic, which will brown quickly, be ready to remove half garlic and it add to onions
  14. Crumble in all the ground beef into the remaining  garlic in the oil immediately, and stir well with a wooden spoon to break up all meat
  15. Stir the meat until all the red meat has turned brown
  16. Add the Worcester Sauce to the meat, stir still on high heat
  17. Empty the packet of spices over the meat and stir in well,
  18. Stir the meat until the moisture is replaced by the oils from the meat, put to one side until the sauce is hot
  19. Then add all the  (*1) simmering sauce to the meat and stir in the 2 teaspoons of sugar
  20. Turn down, cover and simmer for 10-30 minutes, until the pasta is ready
  21. For the PASTA
  22. Add the whole packet of spaghetti and 1 tablespoon of olive oil to the salted  boiling water
  23. Stir lightly until the water returns to the boil
  24. Simmer, uncovered, for about 15 minutes until tender but still firm.
  25. Meanwhile set the table, chop the basil, grate the cheddar cheese and put some chili seeds in a dish, and test the pasta.
  26. As soon as the past is tender but still firm, drain in a colander, but do not rinse.
  27. Serve immediately.

NOTES : If you have pasta left over, put in a zip lock bag and freeze it.  When you want to use it, just drop frozen pasta into salted boiling water, bring back to the boil, then drain immediately. Perhaps stir in some sage and garlic flavored butter (see recipe) and perhaps serve as a side dish.

And the Bolognese freezes well too, but cool before putting in a zip lock bag.

(*1) – Only add the sauce to the beef if it is hot. Adding cold sauce to the meat will toughen it.

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BBQ Marinade

Delicious for chicken (see recipe Baked BBQ chicken thighs)

Ingredients

  • 1/2 cup Oilve oil (or more)
  • 1/3 lemon or lime, juice of
  • 1 tablespoon Worcestor Sauce
  • 1/4 White wine (optional)
  • 1/3 cup BBQ Sauce (I used KC Masterpiece- Hot and spicy)
  • 1-2 tablespoons BBQ sauce

Blend all the ingredients with a hand whisk

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BAKED BBQ chicken thighs on Brown Rice

A simple, tasty and effortless meal.

Ingredients

  • 8 frozen Boneless skinless chicken thighs
  • For the Marinade/Sauce
  • 1/2 cup Oilve oil (or more)
  • 1/3 lemon or lime, juice of
  • 1 tablespoon Worcestor Sauce
  • 1/4 White wine (optional)
  • 1/3 cup BBQ Sauce (I used KC Masterpiece- Hot and spicy)
  • 1-2 tablespoons BBQ sauce
  • Brown Rice
  1. Partially defrost the chicken thighs in a colander, by standing the colander on a bowl in the microwave for about 2 hours.
  2. Mix the remaining ingredients for the marinade and keep at room temperature
  3. Rinse and drain the partially defrosted chicken pieces and place them into the marinade.
  4. Chill for at least a few hours (24 hours is even better)
  5. Stir occasionally to ensure good coverage
  6. When ready to cook, place into a flat rectangular oven proof dish
  7. Arrange all the pieces, upside down (flat sides down), ensure they do not overlap
  8. Place into cold oven, turn on to 380 F and bake for 50-60 until browned
  9. While the chicken is baking, you may like to boil some brown rice following instructions on the packet
  10. Drain when the rice is cooked and keep covered and keep hot, Blast in Microwave if it cools too much prior to serving.
  11. When the chicken is cooked, remove them from the sauce, and place in a warmed, smaller oven proof dish and keep covered.
  12. Meanwhile, strain the marinade into a tall narrow mug or cup and leave for a couple of minutes for the oil to settle.
  13. When the oil has seperated, spoon it off from the top of the sauce, and discard the oil
  14. Stir in extra BBQ sauce to taste (1-2 tablespoons)
  15. Pour Sauce over the chicken, and if not still hot enough, cover and blast in Microwave
  16. Serve asap.

NOTE – I did not baste the chicken during baking, as they were lying in plenty of marinade and were almost but not quite covered by it. They stayed nice and moist.

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Ritas Pizza Dough

Makes 2 pizza bases

Ingredients

  • 1 cup warm water
  • 1 packet   dried yeast (or 2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 2 3/4 cups of plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil (or a little more)
  • Additional tablespoons of  flour for Kneading
  • Corn flour for rolling out
  1. sprinkle the dried yeast into the cup of warm water
  2. sprinkle the sugar on top of the yeast (do not stir)
  3. Leave for about 10 minutes until its bubbled
  4. Then: Add sifted flour and the salt and the Olive oil
  5. Work into the flour and mix by hand
  6. Turn out onto a lightly floured surface
  7. Knead into a dough, adding more flour  (1 tablespoon at a time) as needed to stop dough from sticking to hands
  8. Dough will feel tacky, but continue to Knead by hand until smooth and elastic for about 5 minutes
  9. Make into a smooth ball and place into a floured bowl
  10. Coat with cooking spray  twice
  11. Leave to rise in microwave,  covered with a Tea Towel for about 35 minutes
  12. When doubled in size, punch dough down, cover and leave for another 5 minutes
  13. Divide dough dough in half, roll each half with flour.
  14. Use a pizza paddle coated with corn flour so that it moves easily
  15. crimp edges
  16. Rest for 30 minutes
  17. Top and bake at 475 for about 10-15 minutes

Click here to watch Jamie Oliver making a pizza base

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Beef Burgers

Ingredients
  • 1 lb Organic Ground Island Beef
  • 1 bread roll crumbed
  • 1/2 onion
  • 1 clove garlic garlic
  • 1/2 red peppers
  • 1 or 2 seeded chillies
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh basil
  • few dashes of  Worcestor Sauce
  • 1 whole egg
  1. Blend all the ingredients except for the breadcrumbs and the meat in a blender
  2. Put the ground Beef in a large bowl, break up and add the blended mixture
  3. Mix the mixture well into the beef by hand
  4. Add the breadcrumbs still mixing by hand
  5. Make into small Balls and Bake or into Patties and grill
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Giles’s Beef or Lamb BURGERS

Ingredients
  • 750 g Minced Beef (or Lamb)
  • 1 Bread roll,  crumbed
  • 1/2 onion, blended
  • 2 carrots, blended
  • 1 whole egg
  • 1 teaspoon fresh oregano, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • S+P
  1. Blend the onion and the carrots
  2. Add to the meat
  3. Mix by hand
  4. Add the egg and mix well
  5. Add the breadcrumbs, herbs and seasoning
  6. Make into Patties and Grill on the BBQ

Absolutely delicious !

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Martys Orzo Salad

Ingredients

  • Cooked Orzo
  • Red Wine Vinegar
  • Olive Oil
  • Vegetables
  • diced bell peppers
  • diced scallions
  • grated gruyere
  • grated parmesan
  • toasted pine nuts
  • fresh basil chopped
  • ground pepper, fresh
  • cooked asparagus
  • sun-dried tomatoes chopped
  1. Drain Orzo
  2. Add the dressing to the Orzo while still warm, the Orzo will absorb a lot of it, so dress again as necessary until ready to serve
  3. Prepare the vegetables and chill separately until ready to serve
  4. Serve garnished with the toasted pine nuts
This recipe can all be prepared well ahead of time, Pesto can be used instead of oil and vinegar, and 1 cup of uncooked Orzo makes enough for two, and then some.
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Meringue

Meringue

  • 4 egg whites
  • 200 g white caster sugar (use 220g if eggs are large)

Choice of Fillings

    • 250 g  Mascarpone cheese – This topping is used in the Petits Mont Blanc recipe
    • 200 ml 8% fat fromage frais
    • 1 teaspoon vanilla essence
    • 1 full desertspoon caster sugar – hand whisk all together

or

  • 1/2 pt double cream

  • 1/2 teaspoon vanilla essence
  • handfull of fresh rasberries – hand whisk together
  • handfull of diced strawberres – fold in to mixture

Toppings

  • Strawberries, raspberries, blueberries
  • pureed fresh rasberries with a little icing sugar
  1. Pre-heat oven to 150C/300F
  2. Whisk 4 egg whites  (no hint of yolk) on low for about 3 minutes until bubbly
  3. Whisk for a further minute on meduim
  4. Then Whisk from here on, on high,  until stiff and stands in stiff peaks
  5. Add sugar one desertspoonfull at a time until smooth
  6. Test by pinching a little between fingers – if gritty, then whisk until sugar is dissolved
  7. Stick grease proof paper, parchment paper or silicon sheet to a baking tray with little dobs directly on the tray.
  8. Make a large rectangle on the paper about 1/2 to 1 1/2″ think with peaks and troughs /Bake at 150 for one hour
  9. OR Make dollops and push out from center with the back of a spoon to make hollows for filling (individual servings)/Bake at 140 for 30 minutes
  10. Leave in oven until cool, usually 4 hours or overnight

Notes : use golden unrefined caster suger for alarge rectangular golden meringue –

For the large rectangle you can use golden unrefined caster suger for a golden look –  See Meringue with Pears, chocolate orange and ginger sauce, and cream dessert recipe

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Ingredients
  • 1 can of pears
  • For the Meringue
  • 4 egg whites
  • 200 g golden caster sugar (unrefined)
  • pinch of salt
  • For the chocolate Sauce
  • 2 bars  dark chocolate, 70%
  • 1/4 pint pear syrup
  • orange zest (3-4 grates)
  • candied ginger – 1 piece, finely chopped
  • For the Cream
  • 1/2 pint cream
  • 1/2 vanilla pod
  • 1 tablespoon icing sugar
  • chopped nuts for topping
  1. Make the Meringue (see Meringue Recipe)
  2. Slowly melt chocolate in the pear syrup, with the orange zest and finely chopped candied ginger
  3. Whisk the  cream, the vanilla pod and the icing sugar together until smooth and silky but not too firm  (still moving!)
  4. Load the cream onto the cooled Meringue ,  dollop on the chocolate sauce, and scatter the quartered pears
  5. Sprinkle with nuts and orange zest for topping.
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Ritas ORZO Chicken Salad

This is a delicious salad and can actually be made with any pasta, not just Orzo
Ingredients
  • Cooked Orzo
  • 2 Chicken thighs, diced
  • 1 Courgette, diced
  • 1 Onion, diced
  • 1/2 Red Pepper, diced
  • 1 clove garlic
  • 2 tablespoons Olive Oil (more if needed)
  • Feta cheese, crumbled
  • 2 bunches Oregano, chopped
  • 1/2 lemon, juice only
  • 1/2 cup pine nuts
  • 3 tablespoons sun-dried tomatoes and oil, chopped
  • dissolved bullion stock
  1. Cook the Orzo as instructed on the packet
  2. Stir fry the chicken in Olive Oil
  3. Add pressed garlic, onion and pepper, stir fry until chicken cooked
  4. Add Courgette and stir fry until softened
  5. Remove from heat
  6. Add to cooked Orzo with a little bullion Stock and lemon juice
  7. Don’t make it too wet
  8. Stir in Oregano, tomatoes, pine-nuts and oil
  9. Gently mix in Feta Cheese and serve warm (Delicious served cold too.)
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Mums CARIBBEAN chicken

Ingredients

  • 1-2 kg boneless, skinless chicken thighs
  • For the sauce
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 3 small bananas mashed
  • 200 mg coconut cream in a carton
  • 1 teaspoon (5 ml) chili powder, or fresh chilies
  • 2 limes, juice and zest
  1. Lightly fry the chicken thighs to brown
  2. Place into a shallow oven proof baking dish
  3. Saute the onions and red pepper
  4. Add the mashed bananas, cream, chili, zest and lime juice
  5. Add water to thin
  6. Heat through
  7. Pour over the chicken
  8. Bake covered with foil for 45 (total cooking time 50-60 minutes) @ 180 degrees
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Egg OMELET crepes

When sliced thinly EGG OMMELETTE crepes make great toppings for Salads, you can even sprinkle them onto clear soups as a garnish

3 eggs whisked with a fork
seasoning
water to thin

oil omelet pan for first crepe and wipe with paper towel
cook on one side only for about 20 secs.
stack each ontop of the last one
roll all together and slice into thin slices
separate
add to salad, dress and toss or add as a garnish

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Mums Zwetschken KNOEDEL

Plum and Apricot Semolina Dumplings – Austrian Recipe

I just need to double check this delicious recipe with my mother, to make sure  I got it 100% correct, and then I am going to try make it. So please note that this recipe is not tried and tested, yet,  but when it is, it is the best meal, or dessert, ever! It was always a real treat during my childhood.

Ingredients

  • 50 grams softened butter, salted
  • 1 egg, at room temperature and whisked
  • 250 grams full fat curd cheese at room temperature
  • 125 grams sieved plain flour
  • 80 grams semolina
  • 8-10 firm Apricots and/or Plums
  • Butter and breadcrumbs
  • Serve dumplings rolled in golden breadcrumbs with a bowl of sieved Icing sugar on the side.
  1. For the Dumpling Dough
  2. Soften butter and whisk in the whisked egg
  3. Whisk  in the  full fat curd cheese (room temperature)
  4. Fold in  sieved plain flour
  5. Mix in Semolina with a spoon
  6. Add a little salt if unsalted butter is used
  7. Hand mix into one large ball and rest for at least half an hour
  1. For the Dumplings
  2. Boil lots of salted water in large pot
  3. Make dumplings by making a ball and flatten into a round shape about 1/2 – 1 cm thick
  4. Place Apricot or plum into the center and work the dough around the fruit really well
  5. Turn down the heat so the water is not boiling
  6. Gently place the dumplings into the water with a ladle and ensure they don’t stick to the bottom of the pan
  7. Bring back to the boil continuing to ensure the dumplings are free from the base of the pan
  8. Simmer very gently for 10 minutes (15 minutes max)
  9. Meanwhile, heat plenty of butter in a large frying pan and add breadcumbs
  10. Stir breadcrumbs frequently until they are golden
  11. Roll each dumpling in the breadcrumbs to coat the whole dumpling
  12. Place all dumplings on a serving platter and serve with sieved icing sugar
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Pennys STICKY TOFFEE Pudding

Ingredients

  • For the pudding
  • 12 stoned dates – finely chopped
  • 250ml hot water
  • 1 heaped teaspoon bicarb of soda
  • 60g soft butter
  • 60g caster sugar
  • 2 free range eggs
  • 150g SR flour
  • For the sauce
  • 50g butter
  • 100g brown sugar
  • 1 split vanilla pod
  • 60 ml double cream
  1. Making the Pudding :
  2. Preheat over to 180C/370F
  3. Chop dates and boil water
  4. Add bicarb to hot water in a bowl and stir in the chopped dates
  5. Leave to soak until gloopy –  at least 10minutes, meanwhile
  6. In a clean bowl whisk the butter and sugar until light and fluffy
  7. Break the eggs into another bowl and whisk until light and fluffy
  8. Gradually add the eggs to the butter and sugar continuing to whisk until well mixed
  9. Sift in all the flour and fold and stir in until smooth
  10. Still stirring gradually add the date mixture
  11. Pour mix into two lined bread tins
  12. Place in oven and bake for 30-35 minutes, or until cooked through
  1. Making the sauce :
  2. Melt butter in a thick bottomed pan over medium heat
  3. Add brown sugar and vanilla pod and heat until sugar dissolved
  4. Add cream and stir well, bring to the boil
  5. Simmer very gently for 5 minutes

To serve , spoon out a portion of pudding and pour over hot toffee sauce.

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QUICHES – Custard variations

I’ve used a ready made quiche bases for  quick meals and here are some recipes for a variety of custard fillings :-

Making the shortcrust pastry base is actually very easy too

 

  • BASIC – used in Roasted Chicken Quiche
  • 4 whisked eggs
  • 1 – 1½ cups milk
  • ¼ teaspoon salt and black pepper
  • 3 whisked eggs
  • 1/2 cup milk + 300 ml cream
  • 1 cup grated tasty cheese
  • 1 teaspoon plain flour
  • salt and pepper to taste
  • 5 whisked eggs
  • 100 ml  milk + 200 ml double cream
  • 2 sprigs of fresh thyme
  • salt
  • freshly ground black pepper
  • 3 large whisked eggs
  • 5 fl oz single cream
  • 5oz grated mature cheddar
  • salt & pepper
  • 3 whisked eggs
  • 1½ cups milk
  • ¼ teaspoon salt
  • grated Parmesan cheese
  • 2 whisked eggs
  • 100ml half fat Creme Fraiche
  • 2 tablespoon torn basil
  • salt and freshly milled black pepper
  • 3 whisked eggs
  • 200 ml carton crème fraîche
  • 200 ml double cream
  • 50g grated Gruyère
  • pinch ground nutmeg
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Pennys Beef and Guinness STEW

Ingredients

  • 1kg brasing steak
  • 1 tablespoon seasoned plain flour
  • 2 tablespoons oil
  • 25g butter
  • 2 onions sliced
  • 2 carrots diced
  • 290 ml or 1/2 pt Guinness
  • 425 ml or 3/4 pt beef or veg stock
  • 1 tablespoon tomato puree
  • 2 teaspoons ready made mustard
  • 1 bouquet garni (rosemary thyme parsley bay leaves)
  • 2 teaspoons light muscovado sugar
  • 100 g or 4 oz pitted ready to eat prunes
  • handfull fresh parsley chopped
  • salt and pepper to taste
  1. Cut steak into large chunks and toss into seasoned flour.
  2. Saute onions in oil, add steak until brown all over
  3. Add carrots then stir in Guinness gradually, add stock puree and mustard, garni, sugar and salt and pepper
  4. Bring to boil, stir well then cover tightly and simmer (slow cook) 1 1/2 hours+
  5. Add prunes and simmer for another 1/2 to 1 hour until the meat is tender
  6. Serve sprinked with parsley.
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Mums Blue Cabbage

Blaukraut

Ingredients

  • 1 onion
  • bacon cut very small
  • 1 small red cabbage, sliced very thin like noodles
  • 1/4 teaspoon caraway seeds
  • 2 grated cooking apples
  • demerara sugar to taste
  • 1 glass of red wine (or apple juice)
  • a dash of red wine vinegar
  • 1/4 – 1/2 teaspoon flour (or corn flour)
  1. Saute the onions with the bacon
  2. Add sliced red cabbage
  3. Add salt and caraway seeds
  4. Add the apple
  5. Add sugar to taste
  6. Mix well, then add one glass of red wine and a little wine vinegar
  7. cook slowly until soft
  8. Add a tablespoon water mixed with a little flour (or corn flour)  and cook for a few minutes more to thicken..
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Easy squeeze Lemons

If Lemons or Limes are a little too firm to  squeeze easily I have TWO Great tips

  1. cut BOTH ends off , cut down the middle and then squeeze
  2. OR microwave lemons unti slightly warmed, to soften the skin and make squeezing EASY
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Hummus

A quick and easy list of ingredients that just get blended together.

Ingredients
  • 3 Tins  of Chickpeas with the juice from 1-2 cans
  • juice of one  small lemon
  • 1/2  clove of garlic
  • 4 tablespoons Olive Oil
  • 2-3 tablespoons Tahini
  • cayenne pepper/chili to taste
  • salt to taste
  1. Blend some juice from the chick peas with the lemon juice, garlic, olive oil and Tahini, and seasoning to mix well.
  2. Add two cans of chick peas and more juice so the blender can blend easily, until nice and smooth and still a little too runny.
  3. Add third can of chick peas slowly (and more juice as necessary) to blend to the right consistency.
  4. Garnish with slices of chili, a slither of lemon and a sprinkling of paprika
NOTE : Having a few chunky bits in the hummus is actually quite nice so don’t blend the last lot of chick peas too much
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BANANA Bread

I have made this recipe many times, and its delicious hot out of the oven. It keeps well and freezes really well. (Stops you eating it all too quickly if frozen) Makes two loaf tins

Ingredients

  • Wet
  • 6-8 roughly mashed bananas
  • 2-4 sliced bananas
  • 4 eggs whisked with mixer until creamy
  • 8 tablespoons butter – melted
  • Dry
  • 3 cups flour
  • 3 level tsp baking soda
  • 1/4 tsp salt
  • 2 cups brown or white or 1.5 cups golden cane sugar
  • Chocolate chips and/or raisons optional (add 10minutes baking time)
  1. Heat oven to 350
  2. Mix the first four ingredients together, and chocolate chips and raisons if adding
  3. Sift and mix the remaining dry ingredients into a large bowl
  4. Fold the dry ingredients into the wet mix
  5. Pour into 2 prepared bread tins
  6. Bake for 55-65 (+ 10 if adding chocolate chips and/or raisons) until a skewer comes out clean.
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Liz’s moist APPLE cake

A moist apple cake that makes the whole house smell delicious!

Ingredients

  • 500g cored, peeled and diced apple
  • 2 eggs
  • 250ml vegetable oil
  • 400g caster sugar
  • 275g plain flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  1. Preheat oven to 180 C / Gas mark 4. Lightly grease and flour a 20x30cm cake tin
  2. Beat vegetable oil and eggs until foamy.
  3. Add the sugar, flour, cinnamon, bicarbonate of soda, salt and vanilla; mixing well.
  4. Stir in the diced apples.
  5. Spoon mixture into a greased and floured baking tin.
  6. Bake in preheated oven for 30 to 40 minutes.
  7. Cool cake in tin for 10 minutes before removing.

This cake stores well and is quite quick and easy to make.

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Natashas BUTTERNUT squash Soup

Ingredients
  • 1 tablespoon Butter
  • 1 large onion roughly chopped
  • 1-2 cloves of garlic, roughly chopped
  • 1 medium  butternut squash roughly cubed (peeling optional)
  • other vegetables (optional)
  • 1 1/2 pints organic vegetable boullion
  • 1/2 mik (or an extra 1/2 of water)
  1. Heat butter in a large deep pan and season
  2. Add onion and Saute while chopping and seeding the Butternut Squash
  3. Add Squash and any other veg (parsnips or carrots are great) and saute until they are slightly browned and beginning to cook on the outside
  4. Meanwhile make your stock with boiling water and warm the milk
  5. Add Stock and milk and simmer gently for  20-30 minutes until vegetables are very tender. Avoid boiling as soup may seperate if milk is used
  6. Take off the heat, and use a hand blender in the pan to puree the soup.
  7. Add more hot water to get the right consistency and season to taste
TIP : When reheating, heat with a lid to avoid splashing out
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LEMON Souffle

Ingredients

  • 3       lemons, juice of
  • 3       lemon, zest of
  • 3       egg whites – whisked
  • 3       egg yolks
  • 4        teaspoons icing sugar (heaped if eggs and lemons are large)
  • 1 1/2    teaspoons gelantine
  • 1/2      pint double cream whisked
  1. Whisk egg yolks and icing sugar until very FLUFFY
  2. Add grated rind of 1-2 lemons
  3. Add juice of 3 lemons
  4. Add gelatine to hot water as instructed on packet
  5. Add whisked double cream slowly
  6. Fold in whisked egg white
  7. Chill in fridge, decorate with chocolate leaves and iced grapes
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Mums TIRAMISU

Serves 4-6

Tiramisu is best made the day before and chilled overnight, or frozen for later consumption

Ingredients

  • 4 eggs
  • 6 heaped desert spoons of icing sugger
  • 500g mascarpone cheese (2 tubs)
  • 2 packets of sponge fingers
  • choc flakes to decorate
  • 1/4 cup Rum/Brandy
  • 2 cups Black coffee (strong)
  1. Beat eggs yolks and sugar until creamy (about 5 mins)
  2. fold in cheese with a fork
  3. fold in beaten stiff egg whites
  4. add rum to cold coffee, and stir
  5. dunk fingers quickly into coffee and line dish at bottom and sides
  6. pour in 1/2 remaining liquid
  7. Add 1/2 cheese mixture then another layer of soaked sponge biscuits
  8. Add remaining cheese mixture to the top
  9. chill overnight
  10. Sprinkle on chocolate before serving
  11. May be frozen
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Pennys Creme CARAMEL

The Caramel is made in the microwave and then the whole thing is baked in the oven

Ingredients

  • For the Caramel
  • 4 tablespoons caster sugar (3 oz)
  • 1/2 cup boiling water (4oz)
  • For the Custard
  • 4 eggs (yolk and whites)
  • 1 egg (yolk only)
  • 2 tablespoons caster sugar
  • 1 pint mil
  • 2 caps vanilla essence
  1. Put the caster sugar into a shallow pyrex dish
  2. Add boiling water and stir until sugar melted
  3. Microwave for 8-10mins until turning light brown, watch very carefully
  4. Rotate the dish to coat the bottom and sides with the caramel sauce..
  5. Break eggs into bowl, add sugar and vanilla and beat with a fork
  6. Heat milk in a pyrex jug in microwave for  2-3 minutes
  7. Pour milk onto egg mixture and stir
  8. Strain through sieve into caramel mould
  9. Stand in bain- marie (roasting-tin containing hot water)
  10. Cook in oven at 130 C (300 F)for approx 1 hour or until set.

Remove from heat leave until cold before loosening with a knife and turning out.

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Mums SALMON Steaks with Olive and Lemon crust

Serves 4

Ingredients

  • 4 Salmon fillets
  • 1 handfull of fresh white breadcrumbs
  • 12 Black Olives, pitted and chopped
  • 1 tablespoon chopped  tarragon
  • 1 clove garlic, chopped
  • 1 tablespoon Olive Oil
  • 1 tablespoon melted butter (15grams)
  • 4 finely chopped salad onions
  • salt and pepper to taste

Mix together all the topping ingredients and press onto each portion of salmon fillet, and bake for about 20 minutes until done

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Martys Crepes

Serves 2

Ingredients

  • 1 cup of flour
  • 2 eggs
  • 2 ¼ cups of milk (Marty uses skim/non fat milk)
  • Butter for pan
  • Pinch of salt
  1. Put ingredients in a blender and mix well, scraping the sides of the container.
  2. Batter should be very runny
  3. Use about  1/3 of a cup (or less) of batter for an 8 ½” pan.

Serve with Maple syrup, Countreu, chopped/sliced banana, pineapple, strawberries, papaya, etc and cream

Tip : If it bubbles a lot when you first pour in the batter and swirl it around turn down the heat or take the pan off the heat for a second before pouring in the batter.
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Mums Sauerkraut

At last I have my own Recipe Website so I can share my mothers delicious Sauerkraut recipe with you. Watch this space, I have many more of her recipes to add.
Ingredients
  • 1 jar                                of Sauerkraut
  • 1 teaspoon                      juniper berries
  • 2 teaspoons                    caraway seeds
  • 1 onion                            diced small
  • 2 rashers                        bacon, diced up small
  • 1 teaspoon                      flour
  • sugar to taste
  1. Put the Sauerkraut in a saucepan with the juniper berries, cover with water, cover with a lid, and simmer for 30 minutes.
  2. Meanwhile  saute the onions and and chopped bacon with the caroway seeds
  3. Strain the sauerkraut when softened, pick out the juniper berries, and add  to onion and backon
  4. Add a teaspoon of flour mixed with water and cook on low until sticky
  5. Add a little sugar to taste …

Sauerkraut
Put in saucepan with 1 teaspoon juniper berries – cover with water and lid and simmer for 30minutes
meanwhile saute onions and small chopped bacon with 2 teaspoons of carroway seeds,

Add strained sauerkraut to onion etc (remove berries) , add teaspoon of flour mixed with water and cook on low until sticky…
add a little sugar…

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Martys Meyer LEMON Cake Top Pudding

This is a great desert. First had it at Bino and Martys. Had to make it myself and it turned out really delicious. I’ve bought some really fancy ramkin dishes, so I will have to make it again very soon.

Ingredients

  • 1 tablespoon melted butter
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1/4 cup lemon juice (about 1 juicy Meyer Lemon)
  • 1 tablespoon grated lemon peel (about 3 regular lemons)
  • 1 cup boiled but cooled milk – remove skin if formed
  • 2 well-beaten egg yolks
  • 2 stiffly beaten egg whites
  • pinch of salt
  • For Garnish
  • Confectioners sugar, whipped cream, grated chocolate and/or lemon peel
  1. Pre-heat oven to 325 degrees F
  2. Boil some water
  3. Butter 1 1/4 quart casserole dish or 4 ramkin dishes
  4. Place in a large deep pan
  5. Whisk melted butter, sugar and flour
  6. Add whisked egg yolks, lemon juice, lemon peel and a little cooled milk (remove the skin)
  7. Whisk then slowly add the remaining milk while continuing to whisk
  8. Fold in beaten egg whites
  9. Pour mixture into casserole dish or ramekins (no more than half full)
  10. Place casserole dish/ramekins into large pan and surround with warm water
  11. Place in oven at 325 for 35-60 minutes, until fully set and just turning golden
  12. Garnish and serve chilled or warm, not hot
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Pascales Lamb KEBABS

Ingredients – For the Lamb

  • 2 boneless lamb loin fillets
  • 1 clove of garlic, finely chopped
  • 1/2 (half) tsp ground cumin
  • generous pinch of cayenne pepper
  • juice of half a lemon
  • 1 tbsp extra-virgin olive oil
  • 1 red onion
  1. Trim lamb of fat and sinew and cut into 2cm chunks
  2. Place in a bowl with the garlic, cumin, cayenne, lemon juice and olive oil and allow to marinate for 20 minutes
  3. Cut red onion into similar size squares
  4. Place a griddle on a high heat.
  5. Take 4 skewers and thread alternate pieces of lamb and onion onto skewers (do not pack too tightly)
  6. Place skewers on the hot griddle and cook for about nine minutes, turning often, until the meat is cooked to your liking.
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Avoid Browning Butter

HEAT Butter with a little Olive oil to stop butter browning too quickly

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Yvettes Sage and Garlic BUTTER for Pasta

The idea of this recipe is to just flavour the hot butter with the sage and garlic. By tossing the hot pasta in the infused butter, it will taste delicious as the flavours are soaked up into into the hot pasta. Yvette made this side dish as part of a delicious meal of BBQ’d beef and lamb steaks with roasted vegetables.

Ingredients

  • 2 tablespoons              – butter
  • 1 hand full                     – roughly chopped sage
  • 4 cloves                         – crushed garlic
  • chili seeds                    (optional)
  • Tagliatelli pasta         – just cooked
  1. Melt the butter in a pan
  2. Add the sage and garlic and optional chili seeds and continue to heat for a few minutes, without the butter turning brown.
  3. Strain the butter with a sieve, and return to the pan, and toss in the pasta before turning out into a serving dish.
  4. Sprinkle with a few sage leaves to garnish

Great Tip Yvette.. Your pasta (and everything else) was delicious last night, ThankQ 😉 check out  Yvettes Recipe Website here..

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Serves 4

Ingredients

  • For the MEATBALLS
  • 2lbs – Organic Ground Beef at room temperature
  • 1 pack – Hot Chilli Spices
  • 2-3 tablespoons – Olive oil
  • ground sea salt
  • For the SAUCE
  • Saute
  • 3  – Maui Onions
  • 3 large – Garlic cloves
  • 1 tablespoon – Butter
  • Blend next four ingredients in a blender
  • 1 can  – Diced Tomatoes, Organic
  • 1 can   – tomatoe Puree
  • 1 cup  – Roughly chopped Basil
  • 1 teaspoon – light cane sugar
  • 1 cup  – White wine (Pinot Grigio)
  • For the MASH
  • 3 large   – Russet Potatoes, peeled and chunked, then rinsed and drained
  • 1/2 cup –  Milk (not heated)
  • 1 tablespoon – Butter
  • Salt to taste
  • For the SPINACH
  • 1 pack  – Frozen Leaf Spinach
  • 2 tablespoons – Sauted Onions and Garlic from above
  • Season to taste
  1. Pre-Heat the oven ( and a large shallow ovenproof dish )to 420 degrees
  2. Peel and chop then rinse and drain the pototatoes and microwave them for 10-15 minutes, turning at least twice, until cooked
  3. Saute onions and pressed garlic in butter on medium heat, turn heat down when starting to brown, remove 1/3 for spinach and remove from heat when translucent
  4. Put ground beef into large mixing bowl, sprinkle in the pack of hot chilli spices while mixing in by hand, and leave to blend flavors
  5. Blend Sauce ingredients in a blender until smooth, and to Sauted onions in the pan.
  6. Add wine to blender and give it a quick whizz to rinse the sauce, and add that to the sauce, stir well.
  7. Cook sauce (with lid) on low heat until ready to add to semi cooked meatballs later (max 20mins)
  8. Remove dish out of the hot oven, add the Olive oil, and sprinkle in gound sea salt
  9. Use hands to make meatballs about 1 1/2″ diameter. Place them into the prepared hot dish. Space them evenly
  10. Place meatballs into oven for  15 minutes or until cooked half through, basting once after about 10 minutes.
  11. Add sauce around the meatballs, and cook for a further 10-15 minutes. Turn heat down to 400 if they are browning too fast.
  12. Remove Pototatoes from microwave when cooked, and replace with the spinach, and cook about 5-8 minutes until cooked
  13. Meanwhile add the butter and 1/2 the milk to the pototoes and use Mixer to make the Mash adding the remaining milk (more if needed)
  14. Before serving : Blast Mash in Microwave for at least 2 minutes and the Spinach for 1 minute if cooled
  15. Add the saved sauted onions to the hot spinach
  16. Remove meatballs from oven, turn off oven and hob…
  17. and serve…
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CARAMELISED Onions

Great for garnishing Mash and for serving with griddled Steak

Ingredients :

  • 3 – Maui Onions, sliced
  • 2 – Garlic cloves, pressed
  • 1/4 cup – Dry White wine
  • 1/4 teaspoon – Sugar
  • 1 tablespoon – chopped fresh thyme (optional)
  • 2 tablespoons  –  Butter
  1. Add onions and garlic to a pan of melted butter,  saute for about 6 minutes until just tender.
  2. Add chopped thyme and cook until onions are golden, stirring regularly for about 25 minutes.
  3. Add 1/4 cup of wine and stir until almost all liquid evaporates.
  4. Add sugar to  onions, stir well and saute for about 10 more minutes until soft brown.
  5. Season to taste

This is my variation of part of a recipe of Lindas and I have made the  caramalised onions as above and they turned out delicious – see original recipe at www.LindasFavorites.com

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Glazed LEMON Sponge Cake

This makes 2 Bread Tins plus a little extra which I pour onto a sheet of Waxed Greaseproof paper and bake with the bread tins but I remove the extra after about 15minutes as soon as its turned golden brown.

Ingredients

  • For the Sponge
  • 1 cup                          softened unsalted butter
  • 2 cups                        sugar
  • 3                                 large eggs
  • 2 cups                        plain natural low fat yogurt
  • 1 tablespoon             lemon rind (optional)
  • 3 tablespoons           lemon juice, fresh (2 UK lemons)
  • 1 tablespoon             pure vanilla essence
  • 3 cups                        all purpose flour (or self raising flour and no baking soda and no baking powder)
  • 1 1/4 heaped tspn   baking soda
  • 1 1/4 heaped tspn   baking powder
  • For the Glaze
  • 1 cup                       lemon juice (6 UK lemons, or 2 Maui Meyer lemons)
  • 3/4 cup                       powdered icing sugar
  • 2 teaspoons           pure vanilla essence
  1. Pre-heat oven to 350F or 175C
  2. Grease tins with butter and flour
  3. Grate the lemons for the  zest for the sponge if using, and juice the lemons for the sponge (3 tablespoons) and the glaze (1 cup)
  4. Blend glaze ingredients together and leave to dissolve, stir occasionally until ready to use.
  5. Whisk the butter and sugar together in a large mixing bowl, with a mixer until just mixed, leave for sugar to disolve a little while..
  6. Sift the flour, baking powder and baking soda together in a small bowl and mix ingredients well
  7. Now continue to whisk the butter and sugar until pale and fluffy and the sugar is no longer gritty.
  8. Whisk in one egg one at a time until the third egg is mixed in well.
  9. Add all the yogurt, peel, lemon juice and vanilla into the center
  10. Whisk for about one minute until well blended and aired
  11. Do not over whisk, stop whisking if it begins to curdle
  12. Add the dry ingredients immediately, and then quickly fold in and then whisk in until well mixed.
  13. Scrape mixture into oiled and floured bread tins, spread so the center is slightly higher in the center.
  14. Bake at 350F (175C) 50-55 minutes.
  15. When cake is done, cool for 15 minutes in pan.
  16. Invert if you want to,  pierce cake all over and pour glaze slowly over cake so all it absorbs
  17. If the cake looks a little sunken in the center, Store upside down so it flattens the top a little
  18. If making ahead wrap in cling film while still warm and store up to 1 day. It freezes well.
  19. Delicious served warm with Vanilla Bean Haagen Daas Ice, or fresh whipped cream and strawberries

NOTE : Glaze can be poured on while cake still in baking trays – quicker and less messy

This is my version of Lindas Glazed Lemon Pound Cake, to see her original recipe view it on her website at www.LindasFavorites.com

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Spicy CUCUMBER Salad

Serves 3

Ingredients

  • 2  large                         – cucumbers, peeled, halved, seeded, and thinly sliced
  • 2 teaspoons                  – kosher salt
  • 1/2 cup                        – rice vinegar
  • 1/2 cup                        –  water
  • 2 tablespoons               – sugar
  • 1/4 teaspoon                 – crushed red pepper
  • 2 tablespoons               – finely chopped red onion
  1. Soak chopped onion in water to reduce strength
  2. Combine the vinegar, water, sugar and pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool
  3. Place the cucumber slices in a colander and sprinkle with salt. Mix well. Leave for one hour to drain.
  4. Place unrinsed cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally.
  5. Add drained chopped onion into the cooled dressing.
  6. Combine cucumbers and dressing in a medium bowl and toss well.
  7. Sprinkle with finely chopped peanuts (optional)

This is my version of Lindas Cucumber Salad – View original recipe at www.LindasFavorites.com

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