Anita’s Recipes Archives

Roasted Duck breasts in orange sauce

Duck brigarde

This is the original duck a’lorange! This classic French dish combines duck with a tangy and rich orange – or a brigarde sauce. Serve with kale and Cavolo Nero.

Serves 4

Ingredients

4 large salt aged duck breasts, remove the fillet
25ml olive oil

For the sauce:

600ml Veal jus
400ml blood orange beer
2 oranges, rind removed and julienned and juiced
1 lemon, rind removed and julienned
25g butter
25ml sherry vinegar

For the vegetables:

100g Kale
100g Cavolo Nero
25g butter
100ml water
Salt and pepper

Method

1. Preheat the oven to 220c.

2. Add a little oil to the pan on a medium heat and add the duck breasts skin side down.
Season. When the skin is brown and crispy, flip over and put in the oven for 6-8
minutes. Allow to rest.

3. To make the sauce: add the sugar to a non stick pan and heat until it turns a deep
caramel colour. Add the orange juice and stock, beer and zest then bring to a boil
and reduce to a third. Stir in the sherry vinegar, add the butter and season.

4. For the vegetables: melt the butter in a large pan, add the water and bring to the boil.
Add the vegetables and cook for 2 minutes.

5. To serve: slice the duck and serve on top of the vegetables. Pour sauce over the top.

Duck Brigarde | Saturday Morning with James Martin
http://www.itv.com/saturdaymorning/saturday-morning-recipes/duck-brigarde

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Baklava pics

  • Sheets of filo pastry
  • 300g chopped walnuts (and almonds and pecans and pistachios)
  • Sugar
  • Honey
  • 1 lemon
  • butter

Brush 1st sheet with melted butter, place another on top, then butter that one (buttering layers softens pastry and helps to avoid breaking when rolling)

Add a row of copped nuts mixed with sugar

roll fairly tight and create spiral, add more rolls until spiral as big as the base of the tin.

Bake @ 170 for 30minutes

Meanwhile make the Syrup with

Water

Honey

Sugar

Zest of whole lemon

Juice of ½ lemon

Simmer for 10 minutes until gold and thickened

Pour onto hot baked spiral

Best eaten anytime after a couple of minutes

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Traditional welsh cakes recipe

Traditional Welsh cakes

Traditional Welsh cakes

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Makes 6-8

Dietary

 

Vegetarian

 

Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week.

By Mary Hamilton
From The Hairy Bikers: Mums Know Best

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Ingredients

Method

  1. Sift the flour into a bowl and add the diced butter.
  2. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.
  3. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.
  4. Roll the dough out on a floured board to a thickness of about 5mm/½in.
  5. Cut into rounds with a 7.5–10cm/3-4in plain cutter.
  6. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.
  7. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.
  8. Remove from the griddle and dust with caster sugar while still warm.

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Victoria raisin segments

1 beaten egg
2oz sugar
2oz butter
2oz SR flour
1/2 cup soaked raisins

Soak the raisins in boiling water, strain and pat dry
Whisk one egg
Add to creamed butter and sugar and whisk if its curdled
Fold in flour with silicon spatula until smooth
Grease microwavable dish
Spread mix into dish
Sprinkle on raisins
Cover dish with cling film

Microwave for 2+1 minutes at 600
Transfer to oven tray And brown under grill until golden

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Potatoe Salad

A great accompaniment for BBQ’d meat or poultry dishes.. and so simple to make.

Ingredients

  • 2lb Yukon gold or salad potatoes all of similar size so they all are cooked at the same time
  • olive oil
  • seasoned rice wine vinegar
  • salad onions – chopped
  • Hellmans mayonnaise (or Best Mayonaise in the US) – same products
  • generous amount of ground pink Himalayan salt
  • chopped chives for garnish
  1. Bring the potatoes to the boil and simmer gently with a lid, for 30-40 minutes, depending on size until just soft through, but not until the outside of the pototao starts to fall away with the skin
  2. Meanwhile prepare the dressing by mixing 3 parts olive oil,  2 parts cold water, 1 part vinegar, plus 1 part mayonnaise into a very large mixing bowl
  3. Mix/Whisk until creamy, add more mayonnaise for extra creaminess
  4. add salt, mix very well
  5. Stir in chopped  Salad onions  and leave dressing to settle
  6. Peel and slice potatoes while hot
  7. Slice potatoes into 1/2 cm strips and separate slices while cutting, so they don’t stick together and can be mixed into the dressing more easily.
  8. Add easch sliced potato, one at a time, to the dressing in layers while still warm, turning potatoes  gently after adding each potato, until all coated by dressing, reapeat until all potatoes are added. – If dressing becomes too dry and further potatoes are still to be added,  pour a weak mixture of vinegar and water and optionally a little mayo and salt to the dressing, over the potatoes already added before mixing in the last potatoes. The salad needs to be quite wet when all the potatoes are added as the dressing thickens when chilled.
  9. Add more salt to taste.
  10. Chill
  11. Empty salad into a serving dish and Garnish with chives, some dill or some fennel leaves
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Basic Bread | Bread Recipes | Jamie Oliver Recipes

Basic Bread | Bread Recipes | Jamie Oliver Recipes

A basic bread recipe for bakers at any level, perfect your loaf by practicing the tips, trick and techniques provided with Jamie’s easy bread recipe.

http://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe/

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Basic pizza dough | Bread recipes | Jamie Oliver recipes

A simple pizza dough recipe, ideal for those who have never made dough before – learn how to make delicious pizza using Jamie’s basic pizza dough recipe.

http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza/

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Just watched this on TV and just must try this soon as back in Maui, as we just adore rack of lamb. So must try this! (ingredients imbedded in recipe)

Into a large pan 3 bayleaves
2 sprigs of rosemary
8! cloves of crushed garlic – I think 4-5
6 anchovies for deep flavour
600ml milk
400 ml cream – Season

bring to boil just to infuse –
fish out bay leaves and rosemary – add 50g grated parmesan

Then Add add to infusion

1kilo potatoes finely slicked –
2 bulbs of fennel -same
2 onion thinly sliced – mix, then pack down…
Layer last row of potatoes on top… (wet)
Cover with foil 180C/350F for half hour..

Then prepare lamb. Remove trim all fat…. 2 rack of lamb for four

Olive oil and butter in pan and season
Just sear until golden but still raw inside – set aside.

Blend for crumb mixture :
100g pistachios
1 bunch flat leaf parsley
75g bread chunks
2 cloves garlic
Grate in ½ nutmeg (or a little less perhaps).
Whiz in food processor

Coat lamb very generously with Dijon mustard
Heap on crumb mix and pat/ press down hard to form a crust

After 30 mins remove potatoes from oven
Top with more Grated parmesan if you want to.
Continue to bake for 45 minutes without foil

After 10 mins put lamb in oven for 25 mins and then remove after 25 minutes.. Rest lamb for 10 minutes then both ready at the same time

Serve one rack sliced and the other whole on a board.
Garnish potatoes with chopped fennel top

Side order of green beans perhaps…

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Golden sultana and cottage cheese pancakes

Ingredients

200g self-raising flour

50g caster sugar

1 tsp bicarb

1 egg

50g melted butter

250ml milk

125g cottage cheese

225g golden sultanas

15g unsalted butter

Serve with lemon juice, icing sugar, maple syrup and yoghurt

Method

1. Mix the flour, bicarb and sugar together in a bowl.

2. In a separate bowl combine the egg, butter, milk and cheese, then add this to the flour mix.

3. Stir in the sultanas.

4. Spoon some of the mix into a lightly buttered warm frying pan and cook for 1 minute each side, until golden.

5. Serve a stack with the accompaniments.

Sunday Brunch – Articles – Golden Sultana and Cottage Cheese Pancakes – All 4
http://www.channel4.com/programmes/sunday-brunch/articles/latest-recipes/golden-sultana-and-cottage-cheese-pancakes/4898

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Greek Roast Potatoes

  1. In a small bowl, mix olive oil, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  2. Arrange potatoes evenly in the bottom of a medium baking dish.
  3. Pour the olive oil mixture over the potatoes.
  4. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

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Fava – Greek Yellow split Peas

The great thing about yellow split peas is they don’t need soaking overnight before you cook them. Greek Fava is garlicky, lemony, rich with extra virgin olive oil and super healthy

Ingredients

  1. 500g yellow split peas (18 ounces)
  2. 3 red onions roughly chopped
  3. 2 cloves of garlic chopped
  4. 1 lt warm water (3 and 1/3 cups)
  5. juice of 2 lemons
  6. 1/3 of a cup olive oil
  7. thyme
  8. salt and freshly pepper

Garnish with:

  • Chopped fresh parsley
  • Chopped fresh oregano
  • Pinch of cayenne pepper (or dried chilli flakes if you’re without)

 

Instructions

  • Rinse the split peas with plenty of water
  • Heat a large pot over medium-high heat, add 2-3 tbsps olive oil, add the chopped onions, garlic and some fresh thyme and sauté.
  • As soon as the onions start to caramelise add the peas and blend.
  • Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper.
  • Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy.
  • While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
  • When done, pour in the lemon juice and transfer the mixture in food processor.
  • Mix, until the peas become smooth and creamy, like a puree.
  • Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley.
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Chicken Ciabatta recipe

The pasta I was going to cook this sauce for had exceeded the sell by date, I hadn’t realised until the sauce was almost done, so I toasted some ciabatta instead, ditched the pasta and served the chicken sauce on the toasted ciabatta, with grated cheese on top. This is a dish I would Def do again.. much lighter than eating it with pasta.. and really really tasty,
  • 1 red pepper diced into small cubes, sautéd with olive oil and butter and salt and chilly seeds
  • 1 desert spoon of sweet chilli sauce
  • 1 soup bowl of small cubed  cooked  chicken
  • 1 pot of Delmaine pomodoro sauce
  • Grated cheese to serve
  • 1 large ciabatta roll – serves 2
  1. Heat the oil and butter in a frying pan
  2. Add the diced red pepper salt and chilly seeds and cook till tender
  3. Add about a tablespoon of water (or two, or wine even) so that when the diced cooked chicken is added it has some tasty  juices to absorb
  4. Add chicken and cook until all juices soaked up
  5. Add a little pomodoro sauce and stir in well, when hot add the remainder of the sauce and heat through.
  6. When the sauce is reduced to a thick consistency spoon onto toast, smother with grated cheese
  7. Meanwhile toast the ciabatta, and grate the cheese and serve
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Mums Baked Semolina Pudding – Gries Auslauf

Not yet tested! But it sounds great!

Ingredients

  • 50g butter
  • 1 pint milk
  • 150g Semolina
  • 150g sugar
  • 4 egg yolk
  • 4 egg white – whisked
  • 1/2 lemon – grated rind of..
  • serve with Raspberry juice
  1. Melt butter in frying pan, add milk, and bring to the boil
  2. add a little salt (optional)
  3. Add Semolina and stir until it thickens and peels back from the edges of the pan
  4. Allow to cool
  5. Meanwhile, whisk sugar and egg yolks until light and fluffy
  6. Meanwhile whish egg whites until stiff
  7. Add lemon rind to egg yolks mixture and add that mixture slowly to the Semolina mixture
  8. Fold in Egg whites
  9. Add mixture to a Greased and floured an oven proof dish
  10. Bake for 40 minutes and serve, topped with a little concentrated raspberry juice
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Mums Semolina Special – Griesbrei

Childhood memories : Simple Semolina dinner…

Boil 1/2 pint of milk, then turn down heat to minimum and add semolina (1/2 cup perhaps, TBC)

Stir continuously until mixture thickens to consistency of unwhipped double cream, takes about 5 minutes…

Serve on a large plate, tilting plate so semolina spreads evenly over whole plate

Sprinkle on sieved icing sugar and grated plain chocolate.

Eat hot..

 

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Mums Special Apple Crepe – Apfel Schmarrn

A very tasty meal, or delicious dessert!

Ingredients

  • 3 eggs whisked in a large bowl
  • 1/2 pt milk
  • 1 cup self raising flour
  • 1 cup plain flour
  • 1 dessertspoon butter for crepe
  • 1 tablespoon butter for apples
  • 1 large bramley apple, peeled, quartered, halved then sliced
  • 1 handful of soaked raisons
  • 1 teaspoon sugar (to taste if apples too sharp)
  • sieved icing sugar for serving

You will need one pan to cook the apples, which can be cooked in advance, one frying pan for the crepe to which the apple mixture is added and one firm flat edged spatula.

  1. Whisk the eggs in a large bowl
  2. Add the Flour and whisk until a smooth paste
  3. Add milk until it looks the consistency of double cream (not whipped)
  4. Leave to stand for 1/2 hour for best results – meanwhile
  5. Prepare the apple
  6. Melt the tablespoon of butter in a saucepan
  7. Soak the raisons in boiling water for a few minutes then drain
  8. Add the sliced apples, sugar to taste and raisons and sauté until the apples begin to soften – keep hot, then
  9. Heat frying pan, add butter to melt then add the crepe mixture to make a very thick crepe (about 1/2 cm thick at least)
  10. Cook one side until golden and the top has begun to set slightly
  11. Turn crepe over, immediately add apple mixture to the top of the golden side of the crepe
  12. Using a flat edge spatula, start to chop the crepe up into small pieces
  13. When evenly chopped, leave undisturbed until it browns golden underneath
  14. Then turn over, chop again, and leave until it browns again
  15. Continue last step until crepe well cooked and pieces all look golden
  16. Serve immediately served with a sprinkling of sieved icing sugar

Can be Served with custard if eaten as a dessert..

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Lemon and Plum Sandwich sponge Cake

Very lemony sponge cake, delicious with coffee. Quick to make and bakes in less than 30 minutes.

Ingredients

For the sponge:

  • 200g very soft butter
  • 200g golden caster sugar
  • 3 large eggs, whisked till airy and at room temp
  • 250g sifted self raising flour
  • 2/3 level teaspoon bicarb of soda
  • juice of 2 lemons (1/2 cup)
  • grated rind of two lemons

For the glaze and filling

  • Juice of 2 lemons
  • same qty of caster auger
  • 2 capfulls vanilla essence
  • plum jam for filling
  1. Grease and lightly flour tins
  2. pre -heat oven to 180C
  3. whisk eggs in a pouring jug
  4. whisk butter and sugar until light and creamy and smooth
  5. slowly add eggs while whisking until nice nd airy
  6. Add lemon rind and lemon juice with just a quick whisk so it doesn’t curdle
  7. sift in flour with baking soda and fold in carefully
  8. Bake the flan dishes for 2 mins until light golden
  9. Bake the loaf tins for an extra 5 minutes, no more

This mixture is sufficient for two loaf tins and two 4″ flan dishes

For the glaze combine the lemon juice, sugar and vanilla essence in a small pan, bring to the boil and simmer for 20 mins.

Turn out cakes while warm, glaze the top and bottom halves and add a thin layer of jam between layers.

eat warm, as the sides are a little crusty and the sponge very moist And lemony

store wrapped in clingfilm to retain the moisture.

delicious, must make again…

 

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Spicy Guacamole Avocado Dip

I Went to the “Friends of Kanaha” July the 4th party yesterday which in the States was what they call a pot luck party. Everyone brings a dish, any dish.

I brought my Guacamole and it was a hit!  I promised the recipe to someone there, so here it is.

It takes just as long to prepare as it does to take the ingrediants out of the fridge, add them to the bowl and mash them all together.

Ingredients

  • 2 ripe Hass Avocadoes
  • 1 heaped dessert spoon of Best Mayonaisse
  • 1 teaspoon of fresh lemon juice
  • 1 bunch of finely chopped chives (or a teaspoon of grated sweet onion, Maui Onion perhaps)
  • 2 teaspoons of Gardinis Ceasure dressing (optional, but adds a great touch to the final flavour)
  • 1 pinch of salt
  • 1/4 (or less) of very, VERY  finely chopped Habanero chilli  (to taste) for that smokey flavoured kick.
  • 2 tablespoons of crumbled feta cheese for the final texture
  1. Add all the ingredients (except for the Feta Cheese) into a large bowl and mash with a fork or potatoe masher (even put in a blender if preferred) until creamy.
  2. Stir in the feta cheese at the end
  3. If not served immediately, store in as small a dish as possible, cover with cling film so no air can  get to the surface of the  mixture (lay the cling film on the mix)
  4. Store in the fridge or on ice until ready to serve

Serve with fingers of cut vegetables or rice or corn chips.

Tip, try not to touch the chilli with your fingers while chopping and wash the knife carefully after use.

 

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Fish Bake with Mashed Potato topping

This is a dish that can be prepared the day before.Fish Bake

All you have to do on the day is put it into a pre-heated oven about 45 minutes before serving and make the side dishes

I’ve never made fish pie before and this dish is a mixture of a few recipes, from which I picked the best ideas and put them all together.

The only problem I encountered with this pie, is that it could have fed an army of people (at least 8) instead of the four it was intended for. Not a real problem, it was great re-heated and eaten over the next couple of days. This dish I will definitely make again.

Ingredients

  • 1kilo cod
  • 1/2 kilo smoked haddock
  • prawns – cooked and peeled – enough to cover the base of the ovenproof dish.
  • 1 cup of frozen peas
  • fresh spinach (for a thin layer under mashed potato topping)

For poaching the fish

  • 1 litre semi skimmed milk for poaching
  • 2 teaspoons Bullion stock
  • 2 large sprigs of tarragon
  • 1 finely chopped leek or onion
  • teaspoon whole peppercorns

For the White sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • strained juices from poaching fish
  • extra milk if required

Mashed potato with spring onions

Instructions

  1. Heat the poaching ingredients in a large pan
  2. Poach/simmer the fish (in batches if necessary) until opaque (about 6-8 minutes) taking care it doesn’t boil over
  3. Drain the fish well and set aside returning the drained juices to the pan
  4. When all the fish has been poached, strain the poaching juices and pour into a pouring jug
  5. Break the fish into large bite sized chunks
  6. Heat butter in a large pan, stir in the flour
  7. Slowly add the poaching juices stirring all the time, season to taste with extra bullion or salt and pepper
  8. Simmer (still stirring) the white sauce until its gloopy, adding more milk if required
  9. Make the mashed potatoes with spring onions in the microwave – see recipe
  10. Place the cooked, peeled prawns into the base of the oven proof fish pie dish
  11. Add the poached fish by crumbling it over the prawns layering it with the frozen peas
  12. Pour over all the white sauce, and move fish gently to allow the white sauce to sink down to the prawns
  13. Top the sauce with a thin layer of fresh spinach so that when adding the mashed potato to the very top it does not sink into the white sauce
  14. Add the mashed potatoes one spoon full at a time from the outside edges of the dish working inwards
  15. Level the top gently, but rough it up with a fork for texture
  16. cover and chill if preparing this the day before and remove from fridge a few hours before cooking
  17. Preheat oven to 200F
  18. Bake in the centre of the oven for about 40 minutes –  could take an hour if its a deep dish.
  19. Place a baking tray on the lowest rack in case the pie overflows a little
  20. Serve with steamed vegetables

 

 

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Mashed Potatoes – Quick Microwaved Method

Ingredients (serves 2 hungry adults)

  • 3 large baking potoatoes
  • 1 tablespoon butter
  • 1/2 cup of milk – or more if needed
  • 3 chopped spring onions optional
  • 1 dessertspoon of Dijon mustart optional
  1. Cut potatoes into even sized chunks then rinse and drain
  2. Cover and microwave until very soft all the way through
  3. Add butter and mix in until melted
  4. Add 1/2 the milk and mix with an electric mix adding the rest of the milk slowly until it reaches the right texture
  5. Season to taste
  6. Mix in the chopped salad onions or mustard if required
  7. Cover and reheat before serving in the microwave until steaming.

 

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Vicky’s Filet Mignon Party special

Ingredients

  • 1 whole Filet Mignon from Costco
  • Dry Steak Spices from Costco
  • 1 tablespoon Olive Oil
  • 1 table Worsestershire Sauce
  • Butter

 

  1. Cut/Half the Filet steak horizontally into two 1″ thick steak
  2. Mix the olive oil and Worcestershire sauce together
  3. Dip each steak into the oil/sauce mix, coat thoroughly
  4. Rub each steak with the steak spices
  5. Leave steak to marinate if still chilled, it should only be cooked when it has reached room temperature
  6. Heat pan, melt the butter and cook steak on high for about 1 minute each side.
  7. Cover with foil to keep warm to rest the Filet Mignon until ready to serve

* Hot Tip – add a little olive oil to the butter to stop the butter turning brown

 

 

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Anita’s Quick Chicken Stir Fry

If you have a ceramic hob, then an electric Wok will be your answer to successful stir fries.

This dish is fast and simple, healthy and delicious. Skip the chicken for a great side, or vegetarian dish..

TIP : Make a larger portion than you think will be enough for you, because the vegatables shrink down, and you may wish you had made more.

Ingredients per person

  • 1 large chicken thigh – cubed and patted dry with a paper towel or two
  • 1 teaspoon fresh grated (or sliced) root ginger
  • 1 clover coarsely chopped garlic clove
  • 1 tablespoon of chopped salad onions (spring onions) – optional – must be dried after washing or the oil will splutter
  • 3-4 tablespoons olive oil (mixed with sunflower oil to bring to higher temperature without smoking)
  • 1 carrot sliced
  • Soy Sauce to taste
  • 1 large bowl of freshly chopped cabbages and Kale
  • 1 large Portobello Mushroom – cut into chunks
  • 1 cup of chicken stock

 

  1. Heat the oil and add the grated ginger, and garlic and spring onions if using
  2. Stir until just beginning to brown – this flavors the oil for the chicken
  3. Add the chicken and stir till browned
  4. Add more oil on the side if it gets a little dry
  5. Add the carrot slices, and stir fry a little more
  6. Add a tablespoon or more of dark soy sauce to keep moist until carrots just begin to cook
  7. Cook chicken through (takes about 10 minutes of high heat and stirring all the time)
  8. Add the mushrooms, heat through and stir in well
  9. Add the chopped vegetables and stir in well
  10. Add the stock, bring to boil, and stir well, Put lid on wok and turn down heat
  11. Continue to cook until cabbages are just tender to your liking
  12. Serve immediately with or without rice

 

 

 

 

 

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What Beef to buy for what ?

In the US the cuts of beef have different names, so this is mainly a note to me, to remember which cuts are best for different methods of cooking.

I buy the steak in Costco, and the quality is fabulous.

Fillet Steaks – BBQ with Lindas Fillet steak Rub

New York Strip steak also great for  BBQ’ing  – tasty and tender

Flank Steak – Marinate overnight, cut into strips and cook fast, serve with mash and sauted onions

Tri Tip : great of casseroles

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My friend Linda who also has a  Recipe Website made us a delicious Fillet Steak Dinner the other evening. The Fillet steaks had been rubbed with the three ingredients below for a few hours before BBQ’ing on a gas grill and it was the best steak I have truly ever had.

For the Rub

  • Lemon Pepper
  • Pressed Garlic
  • Olive Oil
  1. Sprinkle on the lemon pepper
  2. Press on the crushed garlic
  3. Rub on the olive oil
  4. Cover and refrigerate for a few hours, but remove an hour or so before BBQ’ing to bring to room temperature.
  5. Grill
  6. Rest then slice and arrange on a serving platter
Linda served it with sauted Shitake mushrooms, runner beans, Baked Potatoes (Potatoe filling mashed with sour cream and chives and topped with melted cheese) and a fabulous garden salad.

 

 

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Sauted Spicy Shrimp in Tarragon Butter

These a delicious, a tasty appetizer, fast to make and eaten even faster.

 

Ingredients

  • 6 large Frozen shrimp (with tails)
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/4 teaspoon iodized sea salt
  • 1/3/teaspoon paprika (to redden sauce)
  • 1 finely chopped fresh chilli
  • 1 sprig of finely chopped tarragon
  1. Melt butter in a pan with the oil (using a pan just large enough to lay in all the shrimp flat)
  2. add the chopped chilli and saute until softened
  3. add the seasoning, paprika, and tarragon
  4. Stir well and when on really hot and bubbling add the shrimp into the sauce
  5. Cook on med-high until shrimp turn pinkish (about 3 mintues)
  6. Turn shrimp over and cook for one more minute.
  7. Serve immediately or leave to cool and add as a garnish to a salad
Use this sauce (with or without the shrimp) as a topping or garnish for baked white fish..
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Mulled Wine

A real winter warmer and great at Christmas time

  • 2 Bottles of Red Wine
  • 1 J-cloth or muslin and string to tie it
  • 3 or more Cardamon pods
  • 2 or more cloves
  • 2 star Anis
  • 1 Cinnamon Stick
  • 1 sprig on Lemon Grass (pressed flat to release oil and flavour and cut into small pieces)
  • Zest of 1 Orange
  • 1 wedge of orange
  • 1 tablespoon Demerara Sugar (or dark Cane Sugar)
  • 3 stem ginger with 1 tablespoon of the syrup (finely chopped)
  1. Heat the wine (never bring to the boil)
  2. Make a pouch with the J-cloth and place in the cardamon pods, cloves, star Anis, cinnamon and lemon grass and tie closed
  3. Add pouch and remaining ingredients and heat until hot and keep hot until serving.
  4. Serve in glass mugs with a fresh slice of orange
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Spiced Roasted Nuts

Absolutely delicious served with beer or Gin and Tonic..

Ingredients

  • 2 teaspoons of olive oil
  • Handful of Walnuts
  • Handful of Pistachios
  • Handful of Hazel Nuts
  • Handful of Cashews
  • Handful of almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon Cayenne Pepper (use sparingly)
  • 1/2 teaspoon Paprika
  • 1 spring of Rosemary leaves (very finely chopped)
  1. Heat a frying pan and when hot add the nuts and toss in the oil to coat
  2. Sprinkle on the Cayenne and paprika and rosemary and roast on high, turning all the time, until they just begin to brown.
  3. Be careful not to let it begin to smoke, turn down if necessary
  4. Turn out onto paper towels to cool until just warm to the touch
  5. Serve with cocktails, wine or beer.

 

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BBQ’d Burgers with herbs and spices

This recipe produced really tasty burgers, moist and light, and full of flavor. The trick is to prepare the mixture in advance to let the herbs and spices soak well into the meat. Make the patties just before grilling with a little flour on the hands to avoid a sticky mess and brush both sides lightly with olive oil just before placing on the grill to avoid sticking. Cook for 5 minutes each side at the lowest setting on a gas grill with the lid down for medium, and 6 minutes each side for well done. Top with a slice or two of Jalepeno Chedder Jack cheese and serve when melted.

Serve in a bun with gherkins, lettuce, tomato and onion, or just on the plate with a healthy salad.

Ingredients

  • 1 pound                            Organic minced meat (ground beef)
  • 3 cups                              bread cubes (from fresh bread)
  • 1/2 cup                            milk
  • 1 pack                              HOT taco spices (or mild if preffered)
  • 2 tablespoons                 (heaped) of finely chopped herbs – Rosemary, Thyme, Oregano, Sage
  1. Soak bread in milk until all the bread is thouroughly wet
  2. Squeeze bread by hand to extract excess milk
  3. Discard milk
  4. Put wet bread into a large mixing bowl
  5. Add the herbs and Taco mix and mix well until mushy with a glove or hand inside a plastic bag
  6. This mix should not be wet just moist
  7. Crumble in the meat and mix very well by hand until mushy
  8. With your hand still in the plastic bag gather the mixture into your hand, invert the plastic bag and close.
  9. Refridgerate for at least 4 hours for best results
  10. Roll out mixture (still in plastic bag for cleanest results) into a large thick roll
  11. Divide with a knife into even size pieces large enough to make patties about 3/4″ thick and about 3 1/2″ diameter
  12. Make round, flat patties with bare hands covered in flour to avoid sticking.
  13. Cook when at room temperature for best results.
  14. When ready to Grill or BBQ patties brush lightly with olive oil to them avoid sticking
  15. Turn once at 5 or 6 minutes for medium or well done, respectively

Note: the second time making this I substituted the whole pack of HOT Taco seasoning mix with only half a pack of Mild Chilli seasoning mix (Mc Cormacks) plus a teaspoon of dried chillies – will state favorite shortly

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Orange and Rosemary Caramel Puddings

This is a recipe I found in a magazine and I actually haven’t tried yet, but it looks great and I really want to try it out.. So here it is, and when I have made it I will update this recipe and give a verdict.

Ingredients   (serves 6)  – Make the day before as they need to be served chilled

  • 110g caster sugar for the Caramel
  • 500ml double cream
  • 2 sprigs of rosemary
  • zest of two oranges
  • 1 orange segmented
  • 1 split vanilla pod or  1 teaspoon vanilla essence
  • 125g caster sugar for the custard
  • 2 large eggs
  • 2 large egg yolks
  1. To make the caramel, dissolve the sugar 110g in a pan with 125 ml water, over a medium heat
  2. Increase the heat and cook until the sugar turns dark amber
  3. Carefully pour the hot caramel into six ramekins and leave to cool
  4. For the custard, gently heat the cream, rosemary, zest and  vanilla pod until simmering
  5. Leave to infuse for 30 minutes
  6. Pre-heat oven to 180C (fan 160C)
  7. Strain the cream into a clean pan and warm gently
  8. In a separate bowl, whisk the sugar and all the eggs together
  9. Add a little cream gently into the eggs, still whisking, then add the remaining cream and stir
  10. Skim off any bubbles
  11. Pour into Ramekin dishes and place in an oven tray on a paper towel to stop them slipping
  12. Pour boiling water so that it comes two thirds up the sides of the ramekins
  13. Cook for about 1 hour, or until the puddings are almost set
  14. Remove the tray from the oven and leave to cool in the water
  15. When water has cooled, remove and chill for at least one hour – overnight is best
  16. To serve, stand the dishes in hot water for a few seconds and turn out.
  17. Garnish with orange segments (and more rosemary)
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All in One Cheese Sauce

This ones for you John! 😉

This is  a fail proof, and effortless recipe for a smooth and tasty cheese sauce, which is great on Tortellini pasta and in Lasagna.

Ingredients

  • 1 tablespoon butter
  • 1 tabelspoon plain flour
  • 1 1/2 – 2 cups of 2% milk (extra to thin if needed)
  • 1 cup of diced cheese (Red Leicester cheese makes the sauce a nice rich colour)
  • 1 tablespoon of Parmesan cheese (optional)
  • grated nutmeg to taste (optional)
  1. Place the butter, flour and milk into a pan and heat stirring all the time
  2. When its almost boiling, and thick and creamy (add more milk if too thick) stir in  the cubed cheese
  3. Grate in a little nutmeg
  4. Continue to stir until the cheese has melted completely
  5. Serve immediately
Note: The sauce can be made in advance but will form a skin when cooling if not covered, so transfer the sauce to a small microwavable bowl, cover with cling film so that the cling film makes contact with ALL the surface of the cheese sauce and then when ready to serve, microwave the sauce, still covered until hot, stirring occasionally  *** Do not boil, as this will make the sauce runny.

 

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This is a new favorite invention! An easy, and very tasty one pot meal made up of vegetables that are ready  to be used up. Its quick to prepare, and is ready after slow cooking for 6 hours if cooked following the numbered instructions below using a pressure cooker.

If no pressure cooker is available just place the chicken and dried, uncooked lentils into a pre-heated the slow cooker, mix all the other ingredients in a large bowl and heat, covered in a microwave, stirring occasionally until very hot. Pour over the chicken and slow cook for at least 10 hours.

My collections of  Fast n’ Easy recipes and  Slow Cooker recipes on this website are getting bigger and easy to find using the categories on the right .

Ingredients, serves 8 (0r 6 very hungry people)

  • 8 large chicken thighs (on the bone with skin for best flavor)
  • 1 diced onion
  • 1 finely chopped habanero chili
  • 1 diced carrot
  • 2 diced parsnip
  • 10 small diced salad potatoes
  • 1 chopped clove of garlic
  • 3 cups red wine
  • 1 1/2 tablespoons vegetable boullion powder
  • 1 1/2 to 2 jars of tomato sauce
  • 1 heaped tablespoon paprika
  • 1 level tablespoon Garam Masala spice
  • 2 handfuls of uncooked, dried green lentils
  • 1 -2 teaspoons of coursley ground pepper to taste
  1. Plug in slow cooker to begin heating
  2. Brown half of the chicken pieces in a pressure cooker
  3. Add 2 cups warmed red wine and one tablespoon of Boullion
  4. Add the chopped onion and garlic
  5. Add 1/2 jar of heated sauce
  6. Add lid and raise pressure and cook for 5-8 minutes
  7. Release pressure fast and empty contents into the slow cooker
  8. Place lid on slow cooker and wash pressure cooker
  9. Brown second half of chicken pieces in the pressure cooker
  10. Add 1 cup of warmed red wine and 1/2 tablespoon Boullion
  11. Add 1/2 cup of hot water
  12. Add 1/2 jar of heated sauce to the pressure cooker
  13. Heat the remaining sauce and add to the slow cooker
  14. Add paprika and Garam Masala spice and the finely chopped Habanero  to the pressure cooker
  15. Add two generous handfulls of green lentils  and stir to submerge all the lentils and mix the spices
  16. Add diced carrot, parsnips and potatoes (dont stir)
  17. Add lid and raise pressure and cook for 5 – 8 minutes
  18. Release pressure fast and add contents carefully to the slow cooker
  19. Push any visible chicken thighs down below the surface
  20. And slow cook until the chicken begins to fall off the bone, and the lentils are tender (6 hours or longer)
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Very Chocolaty Chocolate Dessert Cake

This cake is the ultimate chocolate cake, its very rich and a must for chocolate addicts. Its ingredients are quite pricey, but the cake goes a long way as it should be cut into small portions because it is so chocolaty. A great dinner party dessert. Its fast and very easy to make, and all mixed by hand into one bowl, which means hardly any washing up afterwards. A chocolate dessert I will definitely make again.

 

Ingredients

  • 125 g unsalted butter, chopped
  • 375 g 80% good quality dark chocolate, broken into portions
  • 175 g light muscovo sugar
  • 35 g sifted plain flour
  • 40 ml milk
  • 120 g ground almonds
  • 5 medium eggs
  • cocoa for dusting when cooled
  • Whipped cream and fresh fruit for serving
  1. Pre-heat oven to 170C fan/ 190C / gas 5
  2. Place butter and chocolate into a bowl and either microwave in short bursts stirring frequently until melted or melt in a heatproof bowl over a s aucepan of simmering water
  3. Add the sugar, stir with a spatula
  4. Add the sifted flour, stir
  5. Add the milk, stir
  6. Add the ground almonds and stir
  7. Add the eggs and stir well until combined and smooth
  8. Line 22″ springform cake tin with greaseproof paper and pour in mixture
  9. Bake for 40 minutes covered with foil
  10. Remove from oven, uncover and cool
  11. Turn out, and when completely cool dust with cocoa powder
  12. Serve with whipped cream and berries

 

Recipe from Sainsburys magazine

 

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Chicken Curry Casserole

This recipe is my invention and one for the record so I can make it again exactly the same. It was very tasty and a made in 20minutes from frozen in a pressure cooker. This recipe can be baked in the oven or in a slow cooker too, but if you are in a hurry this is a perfect quick satisfying meal.

Ingredients for 2-3 portions

  • 3 frozen chicken breasts
  • olive oil
  • pepper
  • 5 medium new potatoes, halved
  • 1 mug of  hot vegetable stock
  • 1 teaspoon of your favorite curry powder (I use a Maui blend *)
  • 1/2 large onion, diced
  • 1/2 white wine
  • 1 parsnip, diced small
  • 1 large carrot, diced
  • 1 large leak, quatered and sliced
  • 1/2 balti curry sauce (I use Sharwoods)
  • * (spice number 630 from Mana Foods, Paia)
  1. Place the chicken in the microwave and cook for just 1 minute to make it cuttable.
  2. Heat olive oil in the pressure cooker
  3. Dice the chicken into 1/2″ cubes and brown in small batches
  4. Dice onion and add to chicken
  5. Half potatoes and add to pot
  6. Add curry powder to hot stock and add to pot
  7. Add white wine to pot
  8. Add diced parsnip to pot
  9. Add sugar to pot
  10. Stir well until boiling
  11. Add diced carrot and leeks to steamer tray and place into pot
  12. close lid and cook on high for 12 minutes when pressure is on high
  13. Release pressure, open, return pot to heat and stir in Balti sauce
  14. and Serve

 

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Pork Kebab Marinade

Ingredients
  • 1 cup cold pressed virgin Olive oil
  • 1 clove crushed garlic
  • 1 lemon (juice of)
  • 1/4 cup low salt Soy Sauce
  1. Whisk ingredients together and marinate pork for as long as possible in the fridge, stirring occasionally
Great for Pork Kebabs grilled on the BBQ
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Pork Tenderloin Kebabs for the BBQ

Ingredients (Makes 4 generous kebabs)

  • 24 cubed chunks of Marinated Pork Tenderloin
  • 2 large onions
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 8 cherry tomatoes
  • 4 button mushrooms

For the Marinade

  • 1 cup Cold pressed virgin Olive oil
  • 1 clove crushed garlic
  • 1 lemon (juice of)
  • 1/4 cup low salt Soy Sauce

 

  1. Whisk the marinade ingredients together
  2. Cut the onions, and bell peppers into large squares
  3. Marinate  the pork and vegetables overnight if possible
  4. Start the BBQ and make the kebabs :
  5. Using four flat skewers add a tomatoe then a mushroom to each
  6. Then alternate the pork with onions and peppers
  7. End each kebab with a button mushroom and then a tomato
  8. Find a man, get him to grill the kebabs on a BBQ on low heat, slowly, for 20-25 minutes
  9. Serve with a green salad, a mixed bean salad, and baked potatoes
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Lamb Steaks in Onion and Mint Sauce

Cooked in the pressure cooker this meal took less than 30minutes from frozen to serving. The lamb was tender and very tasty. With the vegetables all cooked in the pressure cooker too, this dish is a complete meal, but can be served on Mashed Potatoes instead of adding potatoes into the pot.

Ingredients

  • 4 lamb steaks
  • 1 large onion diced
  • 6 new or salad potatoes, un-peeled and cut into 1/2cm slices
  • 2 carrots, diced
  • 1/2 small suede, cubed
  • 1-2 tablespoons of mint sauce
  • 1/2 gravy or stock
  • chili if required
  • 1 sprig of fresh sage
  1. Make up the gravy or the stock, with the mint and sage and put into pressure cooker
  2. Place the frozen pieces of lamb into the gravy and cook on second ring for 10-15minutes
  3. Meanwhile, dice the onions, suede, potatoes and carrot
  4. Release pressure quickly when its time
  5. Add all the onions, and half of the remaining vegetables into the stock/gravy
  6. Insert the vegetable tray so that it sits above the lamb and add the remaining vegetables
  7. Bring pressure up to second ring again and cook for 10 further minutes.
  8. Release pressure when done, dish into bowls, and serve with garlic bread or mashed potato if potato not added to the pot

 

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Robins’ Beef in Ale Casserole

Thanks Frances and Robin for a fabulous evening last night. I cant wait to make your delicious beef  in Ale Casserole you made for us, thanks also for the recipe. I’m going to adapt your recipe below for my new pressure cooker, then I’ll add my own extra notes to this recipe afterwards.

This recipe serves four.

Ingredients

  • 2 tablespoons sunflower oil
  • 700 grams Diced Beef (Waitrose Mini Diced Beef)
  • 2 large onions,  sliced thickly
  • 2 tablespoons light brown sugar
  • 1 tablespoon plain flour
  • 2 tablespoons balsamic vinegar
  • 500ml  Strong Pale Ale
  • For the accompaniment
  • 2 tablespoons creamed horseradish sauce
  • 1 tablespoon fresh thyme leaves, finely chopped
  1. Pre-heat oven to 150C
  2. Using a large ovenproof and flameproof casserole dish with a lid
  3. Heat 1 tablespoon sunflower oil and lightly brown the beef in small batches (2-3 for each batch)
  4. Transfer each batch onto a plate and set aside
  5. Heat 1 tablespoon of oil and add the thickly sliced onions
  6. Saute over a low heat for 6-7 minutes until softened
  7. Add the sugar, flour and Balsamic vinegar to the onions and stir over a high heat for 2-3 minutes
  8. Pour the ale over the onions  and stir until it reaches the boil
  9. Add the beef to the the onions
  10. Season to taste
  11. Bake in oven (with lid) for 1 1/2 – 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency
  12. Stir the  creamed horseradish sauce and the chopped thyme leaves for an accompaniment
  13. Serve with Creamy mashed potato and long stemmed steamed broccoli
Very tasty – Thanks Robin 😉

 

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Liz’s Apple Oat Crumble

Using oats in Liz’s apple crumble,  instead of flour is a healther alternative to the traditional version. Not to mention its a very fast, easy and tasty dessert served hot straight out of the oven, or cold from the fridge.

Ingredients

  • 4 very large cooking apples (or other fruit)
  • 1/2 cup seeded raisons (optional)
  • 1 tablespoon honey
  • sugar to taste

For the Crumble

  • 1 cup  Margarine or softened Butter
  • 1 cup  light brown cane or demerara sugar
  • 2 cups of oats
  • 1/2 teaspoon of cinnimon
  1. Peel, core, quarter and slice the apples
  2. Add to a pan containing 1″ cold water
  3. Cover with a lid and heat until apples get soft
  4. Meanwhile, make the crumble by mixing the sugar, cinnimon and butter with the back of a large spoon
  5. Sprinkle on the oats and mix in well – Mixture should remain tacky
  6. When the apples are soft, drain the juice and chill for a tasty apple drink
  7. Place the drained apples into an oven proof dish, top with extra sugar if needed, and pat level
  8. Add the crumble, make level then with a spoon make peaks and craters
  9. Bake in pre-heated oven at 200C for about 15minutes until crumble browns and crisps slighty
Thanks Liz for sharing this with me…
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Yvette’s Dutch Apple Pie

I have made Yvette’s Dutch Apple Pie for the first time this weekend. I’ve been wanting to make it for a long time. Its delicious, and actually much easier than you would think.

You can view Yvette’s  recipe in full at Yvette’s Recipe Website  (Website designed and developed yours truly – Hawaii Photos ).  Click on the Pie ->

Below are my own personal notes for the same Pie so when I bake it next time it will be able to make it exactly as I did this time, I forgot to brush the warmed apricot jam on the top which is a shame – next time!

I served it with a choice of freshly whipped cream or hot with hot vanilla custard.

For the Dough:

  • 400 gr/18 oz. flour (I used 11oz wholewheat flour and 7oz Plain Flour)
  • 270 gram real butter
  • 210 gr/9 oz sugar (raw cane sugar – I used unrefined light cane sugar)
  • ½ egg (the other half keep for later for brusing on the pastry)

 

For the Filling:

  • 4 to 8 apples, I used 4 grannies and 3 braeburn, next time I will use 8apples
  • 1 cup californian raisins (soaked in hot water for a 15 min, drain well)
  • 50 gram/ 3 oz of white sugar (I used caster sugar)
  • 1 teaspoon cinnamon powder (not too heaped)
  • 1 tablespoon lemon juice
  • 1 tablespoon warmed apricot jam
  • 1 large handfull of dried breadcrumbs

Preparation:

  1. Make the dough by rubbing flour and butter, then the sugar and ½ the egg
  2. Grease springform cake tin with butter.
  3. Cover base (3-5mm recommended) and sides with  dough (reserve about 1/5 part  for the top) – I made it about 1cm thick and it was too hard to cut through – tasty though 😉
  4. Pre-heat oven on 370 degrees F,  (175 C).
  5. Peel and core and thinly slice apples.
  6. Mix sugar and cinnamon well, stir in apples, raisons and lemon juice
  7. Pierce pastry base with fork, cover with dried breadcrumbs to soak juice from apples
  8. Place the apple mixture in the tray to the top.
  9. Make rolls of pastry to decorate top
  10. Brush egg mixture onto the strips
  11. I Baked it for 1 hour and 15 min until brown and crusty
  12. After baking, brush warmed apricot jam onto the strips of pastry
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I have made this a few times and vary the vegetables depending on what needs to be used up.. Cooking time is 6-8hours set to High or Auto in a slow cooker. Add extra cooking time if ingredients are chilled.

Ingredients

8-10                        Chicken Thighs (skinned but on the bone is best)
1/2 cup                    Boullion Stock
1/2 cup                    White Wine
1 jar                         Classico Tomato sauce
1/2                           Tomato Passat Sauce
2 tablespoons          Sharwoods Masalla sauce
1/2 cup                    red split lentils
1 tablespoon            Paprika

2                               carrots (cubed)
1                               leek (halved and sliced)
1 dozen                     unpeeled salad potatoes (washed, thickly sliced)
1 sprig                      sage
chilli                         to taste

 

  1. Switch on the Slow cooker
  2. Mix  the lentils, paprika, sauces and chilli in the slow cooker pot
  3. Cube the carrots, slice the pototatoes, half and slice the leeks
  4. Add the vegetables to the sauce mixture and stir well
  5. Add the White wine and Boullion to the mixture and stir
  6. Optional – Heat in the microwave until hot
  7. Place the chicken pieces around the top, pushing them down gently until just showing at the surface
  8. Slow cook for 6+ hours once it reaches cooking temperature
  9. Serve with French Bread to soak up the juices
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Raspberry Puree

Ingredients

9 oz Fresh Raspberries
3 oz Icing sugar

  1. Blend the Raspberries in a blender with the icing sugar
  2. Press through a metal sieve and chill before serving

Great for Meringues and many other desserts

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Toad in the Hole and Onion Gravy

Ingredients 

6 large sausages
1 tablespoon flavorless oil (eg groundnut)

For the Yorkshire pudding batter
75 g plain flour
1 large egg
75 ml semi-skimmed milk
55 ml water
salt and freshly ground pepper

For the Gravy
250 g Onions
2 teaspoons flavorless oil
1 teaspoon golden caster sugar
1 dessertspoon Worcestershire Sauce
1 teaspoon mustard powder
1 rounded dessertspoon plain flour
1 pintt hot vegetable stock made from Boullion powder

You will also need
1 x 2″ deep roasting tin about 9″ x 6″ for the Toad in the hole
1 baking tray to roast the onions

  1. Turn on the oven to 200C 425F
  2. Place pricked sausages on another baking tray and bake until some fat is released (about 20-25 minutes from a cold oven)
  3. Toss the sliced the onions in the oil and sugar and place on a baking tray
  4. Place on top shelf and bake till edges are blackened (about 20 minutes), turning once
  5. For the batter
  6. Sieve to air the flour into a large bowl and make a well in the center
  7. Break in the egg and add seasoning
  8. Using an electric whisk begin to whisk in the center adding the milk and water slowly
  9. When all the liquid and flour has been incorporated it is ready for use…
  10. Remove the sausages and onions when ready and add oil to turned sausages if necessary and spread to coat whole of baking tray
  11. Heat tray of sausages on direct heat until searing hot
  12. Add the batter around the sausages very quickly
  13. Place sausages in batter on the top shelf
  14. Cook  for 30minutes without opening the oven door during cooking
  15. For the Gravy
  16. Place the onions with a teaspoon of oil into a pan and brown more if necessary
  17. When hot add the flour and stir
  18. Using a whisk add the stock, mustard and worcestershire sauce gradually until its all in the pan
  19. Simmer and stir until ready to serve, it will brown as it simmers
  20. The Toad is ready when it is puffed, brown and crisp, and the center should look cooked and not too squidgy.
  21. Try not to open the oven door while cooking.
  22. Serve immediately with mashed potato and peas

Notes : First time I found the batter not cooked in the center – this was for two reasons, the pan sides were too high and secondly I didnt realise until too late the oven temperature was set to 180 instead of 200. It looked great but when I took it out of the oven – it sank.. Better luck next time- Or perhaps I’ll use my yorkshire pudding trays and make individual puds.

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Meringues – Petite Mont Blancs

For the meringue nests see my Meringue recipe 

Ingredients For the fillings
8 meringue pockets
2 tins of sweetened chestnut puree
250 g Mascarpone
200 ml 8% fat Fromage Frais
1 rounded dessert spoon caster sugar
1 teaspoon vanilla essence

  1. Whisk the Mascarpone and Fromage Frais with the sugar and vanilla
  2. Spoon a layer of chestnut puree into the meringue
  3. Add Mixture over the top
  4. Dust with icing sugar
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Avoid or rescue curdling egg mixtures

Add a little cornfour to the mixture if it looks like it may curdle

Cornfour stabilises eggs and will whip any mixture back to an amazing smoothness

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This is the first Quiche I have ever made from scratch, making the base the custard and the filling, and I can proudly say it was much easier than I thought it would be.. And it looked and tasted great…

This recipe can easily become a vegetarian dish by substuting the chicken with beans or Tofu

see recipe for Quiche shortcrust pastry for creating the casing/ see  Other Quiche custards  for more egg mixtures

Ingredients

Custard
4 whisked eggs
1 – 1½ cups milk
¼ teaspoon salt and black pepper

2 tablespoons Olive oil
2 small onions, diced
2 cloves garlic, chopped
1 orange or red bell pepper
1 side of breast from a roasted chicken, diced quite small
Seasoning to taste
1 teaspoon chopped rosemary

  1. Saute the onions and peppers until translucent
  2. Add the garlic and saute a little more
  3. Add the chicken, rosemary and season to taste
  4. When all hot and liquid soaked into chicken, take off heat
  5. Add all of it  into base  just as it comes out of the oven
  6. Pour half the egg custard over the top
  7. Place into oven on shelf and gently pour remaining custard on top
  8. Do not fill as the egg will rise a little
  9. Bake for 25 minutes max at 190 C
  10. Leave to settle for 10 minutes which will make it easier to cut into portions
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Quiche Bases – Shortcrust pastry

I’ve never made shortcrust pastry before because I had no idea how easy it is.

Tip: Sift flour into a large bowl from as high as possible to make airy, use very soft butter, and use knife as much as possible before fingers.

Ingredients
6 oz plain flour
6 oz very soft butter (I used Lurpak spreadable)
1.5 tablespoons of water approx
1 pinch of salt

  1. Sift flour from up high into a large bowl
  2. Add flour and using a knife cut and lift into flour until its like crumbs
  3. Then crumble a little more with finger tips
  4. Sprinkle on water and again with knife cutting and lifting
  5. Use fingers until a nice smooth ball of pastry is made – add more water if necessary
  6. Chill for 30minutes in a plastic bag before rolling out and lining a flan dish
  7. Push edges down before cutting then squash afterwards, try to cut generously above edge if poss
  8. Coat all surfaces except the very top edges with egg
  9. Prick base gently all over with a fork – Holes get bigger during baking, so take care
  10. Pre-bake at 190C for 20-25 minutes until only just turning golden brown
  11. Check during cooking incase its lifting and prick again and push down with hands if necessary

See Quiche fillings for some ideas

 

NOTES : I used 4 oz instead of 6oz of flour and butter and it created a very thin pastry – it baked in 20 mins. I prefer thicker so have increased the ingredients and so baking time will probably increase

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Baked Camembert

This is a great party snack and a great dip

Buy one large round Camembert cheese

  1. Remove the Camembert from its box and wrapping
  2. Wrap in Foil and bake at 180 for about 20 minutes
  3. Remove from oven, place back in box, open foil and tear away surplus foil
  4. Cut diagonals into surface  of cheese to encourage dipping

Serve with chunks of french bread and garnish with caramelized onions or red current sauce

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Uncooked Mascarpone and Lime Cheesecake

This one is quick and very easy and one of my very favorites

The Base
200g pack of crushed Ginger Snap or Shortcake biscuits
75g (3 oz) melted butterTopping

 

Topping 
2 0z melted dark chocolate
green grapes rolled in caster sugar

 

Filling
2 x 250g tubs mascarpone Cheese
1 1/2 oz (40g) sifted icing sugar
2 limes – juice and zest

  1. Grease base of spring sided cake tin
  2. Put biscuits in a zip lock back and bash with a rolling pin.
  3. Mix crushed biscuits into melted butter and place into cake tin
  4. Press down firmly.
  5. Mix Maxcarpone, icing sugar, lime juice and zest in a bowl and whisk or beat
  6. Put mixture in tin and chill for 30 minutes
  7. Decorate with chocolate leaves made by dipping green leaves into chocolate, chill and peel off when cold
  8. Decorate with frosted grapes by wetting and rolling in caster sugar
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Bramley Apple, Leek and Potato Gratin

Ingredients 

1 1/2 lb Desiree  potatoes
1 large Bramley apple, cored, peeled and sliced
1 lb leeks, washed and sliced
2 cloves garlic, crushed
2 oz butter
1/4 (150ml) double cream
4fl oz (120ml) semi skimmed milk
2 teaspoons grainy mustard
3 oz grated greyere cheese
seasoning to taste

  1. Pre-heat ovent to 400F (200C)
  2. Fry leeks in large pan, in butter until softened
  3. Add the apple slices and pressed garlic for a further 2 minutes
  4. Butter an oven proof dish, and lay in the mixture
  5. Sprinkle with the cheese
  6. Layer the slices of potato so they overlap and cover the lower layer
  7. In a small bowl, mix the cream and the milk and mustard and seasoning
  8. Pour mixture over potatoes and bake for 45mins to 1 hour until potatoes are tender and golden brown

Other Potato Gratins

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Potato and Rosemary Gratin

Layers of potato, onion and rosemary make this a light accompaniment to many dishes

Ingredients

10 g fresh rosemary, stripped from the stalks and bruised
1.15 kg (2lbs) Desiree or Romano potatoes, peeled, and sliced
2 medium onions, very thinly sliced
275 ml vegetable stock
150 ml semi skimmed milk
40 g butter
seasoning

  1. Pre-heat oven to 180C (350F)
  2. Grease an ovenproof dish
  3. Bruise the rosemary and chop 2/3 of them finely, slice the onions (very finely), and the potatoes (not so finely)
  4. Layer potatoes, onion, rosemary, seasoning, finishing with a layer of overlapping potatoes
  5. Mix the stock and the milk together and pour over potatoes
  6. Season the top layer and scatter with the remain 1/3 rosemary leaves.
  7. Put little flecks of butter all over
  8. Place on top shelf and bake at 180C for 60 minutes until golden brown on top and creamy and tender underneath.

Other Potato Gratins
Bramley, leek and Potato Gratin

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Shrewsbury Sauce for Roast Lamb

Ingredients

Roasting tin with juices from lamb (reserve two tablespoons of the fat)
2 tablespoons plain flour
1 heaped teaspoon mustard powder
1 pint red wine
5 tablespoons good quality redcurrant jelly
3 tablespoons Worcestershire sauce
juice of 1 lemon
seasoning to taste

  1. Using the roasting tin with the leftover fat and juices from the roasted leg of lamb, add the flour and mustard powder and mix into a smooth paste
  2. Place the tin over a low heat and slowly add the wine while stirring with a wooden spoon to begin with, then switch to a hand whisk
  3. Add the redcurrant jelly, Worcestershire sauce, lemon juice and seasoning then whisk again until all the jelly has dissolved.
  4. Let sauce gently reduce for about 15minutes, pour over served lamb and into a warmed serving jug.

Other links:  Roast Leg of Lamb Recipe

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Chilled Lemon Souffle

This is one you don’t bake, it rises in the fridge


Ingredients

3 eggs
6 tablespoons icing sugar
3 lemons – juice only
1 sachet gelatine
1/2 pint whipping cream

TIPs : Use ingredients at room temperature to avoid curdling, use very clean bowls for whisking the egg white

  1. Follow the instructions on the gelatine packet using as little water as possible, set aside, use later only when completely dissolved
  2. Whisk the egg yolks and icing sugar until light and creamy
  3. Stir in the juice of 3 lemons which will make the mixture very runny
  4. Stir in the dissolved gelatine
  5. Whisk the cream until thick and fold it into the mixture
  6. Whisk egg whites and fold into the mixture with a metal spoon
  7. Pour into a Souffle dish lined with greaseproof paper as it will rise above the edge of the dish
  8. Chill for at least 4 hours, preferably overnight

 

 

 

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Suet Dumplings for hot pot dinners

Ingredients

4 oz self raising flour
2 oz brown breadcrumbs
2 teaspoons mustard seeds
2 tablespoons chopped herbs (thyme, parsley, sage etc)
2 oz shredded suet (beef or vegetable)

  1. Have these ready to add to the hot pot 20 minutes before serving
  2. Mix together all the ingredients above
  3. Add 5-6 tablespoons of water and mix to a soft dough
  4. Divide into eight, and shape into balls and add to covered casserole dish 20 minutes before end of cooking time
  5. Dumplings should have risen to look light and fluffy
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Roast Leg of Lamb with Rosemary

Ingredients

5lb lean leg of lamb
1 tablespoon balsamic vinegar
4 tablespoons redcurent jelly
2 tablespoons honey
sprigs of rosemary

  1. Bring the lamb up to room temperature to prevent shrinkage when cooking
  2. Pre-heat the oven to 220C
  3. Gently warm the redcurrent jelly and honey until runny.
  4. Rub balsamic vinegar onto lamb and place the lamb over sliced onions (optional) in a roasting tin
  5. Turn the oven down to 190, and quickly put the lamb into the oven.
  6. Cook for 1 3/4 hours for medium, 2 1/4 well done
  7. During roasting baste liberally with its juices and warmed honey mixture
  8. 30 minutes before end of cooking time, pierce lamb and decorate with sprigs of rosemary
  9. When cooked, transfer lamb to a warm serving dish, cover and leave to rest for 20-30 minutes in a warm place.

See Shrewsbury Sauce for a lamb variation

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Chicken Livers in Mushroom Sauce

Ingredients

1 pack of fresh chicken livers soaked in milk to tenderise
1 pack sliced button mushrooms
2 bacon rashers , thinly sliced
1 diced onion
1 pressed garlic
1/2 -1 cup vegetable stock
1/2 – 1 tub creme fraiche
soy sauce to taste

  1. Pat dry the chicken livers and stir fry in a little olive oil
  2. Add diced onion and garlic and bacon
  3. Add sliced mushrooms and simmer with a little vegetable stock for 15-20 minutes
  4. Gently stir in half a tub of creme fraiche (more if required) and heat through
  5. Serve on rice or on tagliatelle
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Chicken liver Pate

Ingredients

1 pack fresh chicken livers
2 tablespoons olive oil
1 onion
1 clove crushed garlic
salt and pepper to taste
fresh chilli pepper to taste
vegetable stock and/or wine

  1. Saute the onions garlic and chilli until tender and set aside
  2. Heat the pan and add the livers, cook until almost cooked through
  3. add the onion mixture back into the pan
  4. add stock and wine and simmer gently for 10 minutes
  5. Remove from heat and allow to cool for a few minutes
  6. Add mixture to a blender with enough juices to create a smooth thick puree
  7. Put into a small bowl, cover with cling film and chill

Delicious as a dip or as a pate

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Orange Sauce for Orange Desserts

Ingredients

2 eggs
6 tablespoons caster sugar
2 oranges, peeled
1 lemon – juice and zest
200-285ml whipped whipping cream

  1. Seperate the eggs and whisk the yolks with sugar until pale and creamy
  2. Whisk the  egg whites in a seperate bowl until stiff, then fold them into the yolk mixture
  3. Slice the oranges into small pieces and mix them in
  4. Add lemon juice and zest
  5. fold in whipped cream
  6. Serve ice-cold with orange desserts or over pears and sprinkled with chocolate chips or chocolate sauce
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Flavoured Whipped Creams

There are many ways to flavour whipped cream, here are a few ideas

Vanilla Cream
Whisk 2 egg yolks, 1 tablespoon caster sugar and 1 tablespoon of vanilla sugar together and fold into whipped cream

Orange Cream
Whisk 2 egg yolks, 2 tablespoons caster sugar and 3 tablespoons of thawed concentrated orange juice together and fold into whipped cream

OR Add any of the following ingredients while whipping the cream :

vanilla essence
icing sugar
brandy

TIP : If cream is whisked for too long and becomes porridgy, pour in a little un-whisked cream and mix gently

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Toffee Sauce for Ice cream

Ingredients

200ml whipping cream
6 tablespoons sugar
6 tablespoons golden syrup
100g butter
1/2 teaspoon ground ginger
1 teaspoon vanilla sugar OR a few drops of essence

Pour the cram sugar and syrup (and vanilla essence if using) into a saucepan and mix thoroughly.

Add in half the butter and let sauce boil until thickened like soft toffee

Stir in ground ginger, vanilla sugar (if using) and remaining butter and serve on ice cream

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Spicy Tomato Sauce for Fondus

Also delicious served with prawns or crab

Ingredients

200 ml sour cream
2 tablespoons mayonnaise
2 tablespoons tomato puree
1/2 clove of garlic
black pepper to taste
tabasco sauce to taste

  1. Mix sour cream, mayonnaise and puree, and mix in the remaining ingredients
  2. Chill for at least 20 minutes before serving

 

 

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Pineapple Sauce for Fondu

Delicious served with chicken salad

Ingredients

1/2 can drained crushed pineapple
200ml sour cream
1 teaspoon mustard

Stir the sour cream with the mustard before adding the drained pineapple

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Horseradish and Apple sauce

Serve with Chicken or Turkey – warm or cold

Ingredients
200ml apple sauce
200ml sour cream
1/2 lemon juice to taste
2-3 tablespoons grated horseradish

  1. Add the sour cream to the apple sauce
  2. add lemon juice to taste
  3. stir in grated horseradish
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Parsnip Sauce and Peas for Pasta

Great on pasta

Ingredients

2 parsnips, peeled and chopped
200ml vegetable stock
200ml whipping cream
1 teaspoon dried marjoram
4oz thawed peas
seasoning to taste

  1. boil parsnips in stock until tender (about 10minutes)
  2. Puree parsnips and stock
  3. Add cream, seasoning, marjoram and peas
  4. cook for a few minutes until the peas are cooked
  5. Serve on pasta
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Mushroom and Garlic Sauce for Pasta

Great on pastas and with Fondus as a dipping sauce

Ingredients

400g finely sliced mushrooms
1 teaspoon butter
1 clove crushed garlic
55ml white wine
200ml single cream
soy sauce (optional)
6tablespoons finely chopped parsley

  1. Saute the mushrooms with pressed garlic in a little butter
  2. Add wine and cream and stir
  3. Let sauce boil uncovered for 10minutes or until it thickens
  4. Season and add soy sauce to taste
  5. Stir in parsley

 

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Zabaglione

A light delicious dessert.

4 egg yolks
2oz caster sugar
6 tablespoons masala wine

  1. Whisk the egg and sugar for 5 minutes until pale and fluffy
  2. heat wine until quite warm and add to egg mixture
  3. Whisk mixture until thick
  4. serve with sponge fingers in a tall glass
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Pennys Bara Brith Recipe

This recipe is from Penny, but was originally from ‘Aunty Nell’

Ingredients

Soak Overnight
3/4 lb mixed fruit
1 cup cold strong tea
1 cup brown sugar

1 egg
1/2 lb self raising flour
mixed peel ( a little)
2oz glace cherries

  1. Soak the first three ingredients overnight
  2. Beat the egg and add it to the overnight mixture
  3. Add the flour, peel and cherries
  4. Bake at 300F for 1.5 – 2 hours
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Fatfree Sponge for Tangy Upside down Cake

Top fatless sponge with tangy clemantines and marmalade for a healthier treat

Ingredients 

4 tangy clementines, peeled and cut into horizontal slices
3 tablespoons Thin cut marmalade
2 eggs
75g caster sugar
1 clementine juice and zest
75g self raising flour, sifted

Serve with :

250g low fat Fromage Frais
1/2 teaspoon ground ginger

  1. Pre-heat oven to 180C
  2. Place slices of clementine into a non-stick cake tin, up to 4cm deep
  3. Melt marmalade in a pan and spoon over slices
  4. Blend eggs and sugar using electic mix for 4-5 minutes until pale and creamy and leaves a trail
  5. Gently fold in zest, juice and flour until thoroughly combined
  6. Pour into tin, and bake for 23-35 minutes until golden brown and firm to touch
  7. Cool for a few minutes before turning out onto a plate
  8. Stir the ground ginger into the fromage frais and serve
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Apple Strudel with almonds and cinnamon

I’ve seen an alternative for a tropical filling which sounds delicious too (use pineapple, pear, banana, macadamia nuts and chocolate drops) but I haven’t tried it yet.

Ingredients

1kg     Apples, peeled and cored and finely sliced
2 tablespoons raisons
1 tablespoons slivered toasted almonds
1/2 lemon   juice and finely grated zest
2 tablespoons caster sugar (more if apples are sour)
1 teaspoon ground cinnamon
75 g butter
2 tablespoons breadcrumbs
350g packet of filo pastry (can be bought frozen)

 

  1. Pre-heat oven to 200C
  2. Butter a large baking sheet
  3. Add Apples slices, raisons, almonds, lemon juice, zest, sugar and cinnamon to a bowl and mix well – (I heat this mixture in a microwave )
  4. Melt 25g butter in a pan and saute the breadcrumbs until crisp. Keep till later
  5. Clarify the remaining butter, (discard the milky residue).
  6. Unwrap the filo pastry and lay 40x60cm onto a tea cloth lightly dusted with flour.
  7. Brush pastry with clarified butter, place another layer of pastry on top
  8. Sprinkle breadcrumbs over all the pastry except the edges
  9. Spread filling down your  nearest long edge, leaving a margin at each end
  10. Fold ends of pastry over mixture and lift cloth to roll strudel away from you, allowing it to curl over itself.
  11. Pick up the strudel in its sling, and place it onto the greased baking tray
  12. Brush strudel with butter and sprinkle on some drops of water.
  13. Bake for 40 minutes at 200C until the pastry is crisp and brown and the filling tender.
  14. Dust with icing sugar and serve warm with sweetened whipped cream.

 

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Quick Carrot Cake

Ingredients

8oz self raising flour
1 flat teaspoon baking powder
1 flat teaspoon baking soda
1 flat teaspoon cinnamon (optional)
5 oz Brown Sugar
2 oz chopped walnuts
4 oz grated carrots
2 mashed bananas
4 fl oz sunflower oil or light fruity olive oil

Topping 1

4 oz (1 tub) Mascarpone Cheese
1 mug sifted icing sugar
5 drops of Vanilla essence

Topping 2

4oz (1 tub) cream cheese
2 oz softened butter
8 oz sifted icing sugar
1-2 teaspoons vanilla essence
1 teaspoon lemon juice

 

  1. Mix flour, baking soda, bicarb of soda, nuts, carrots and bananas together in a bowl
  2. Hand whisk in the oil
  3. Pour into a greased dish and bake for 3/4 to 1 hour at 180F
  4. When cooled top with your choice of cream cheese topping
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Milk Rice Pudding and Raisons – Microwaved

This recipe is started off using a Microwave then baked in the oven for about 1 hour.

Ingredients

2 pints          Semi skimmed milk
1/2 pint        Single cream
4 oz               pudding rice
3 oz              Demerara or brown Cane sugar
4oz               Raisons
1/4 tspn       Cinnamon

  1. Soak Raisons in cold water for 15minutes
  2. Stir Milk, cream, rice and sugar into a bowl, microwave for 9 minutes on full power, stir half way through
  3. Stir, and microwave for another 7 minutes on full power, stirring occasionally, taking care it doesn’t boil over
  4. Stir in Raisons and cinnamon
  5. Transfer to a baking dish and bake at 325F for 45mins to 1 hour
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Pineapple Turnover Sponge Cake – Microwaved

By placing the pineapple rings in the bottom of the dish when turned out they appear at the top.

Ingredients

9 grams Caster Sugar
9 grams Flora margerine or softenend butter
9 grams Self Raising Flour
3 eggs
4 pineapple rings

  1. Cream the Caster sugar and the butter with a hand mixer
  2. Mix in the eggs
  3. Mix in a little flour
  4. Fold in the remaining flour
  5. Grease the sides of a dish
  6. Place the pineapple rings in the base of the dish
  7. Add the mixture over the top of the rings
  8. Place dish into microwave – off center and microwave at 50% for 7 minutes
  9. Microwave for a further 6-8 minutes on full power, turning dish 180 degrees every two minutes or so
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Fruit Jams – Microwaved

A quick easy recipe for jams. Tried and tested on golden gages, plums and blackberries..

Ingredients

2 lbs                                    Fruit (with pips or stones)
3-4 tablespoons                  Lemon Juice
1lb 9oz                                White sugar (with pectin is better)

  1. Microwave plums and lemon juice for 9 minutes on full power stirring occasionally
  2. Stir in sugar and microwave for 3 minutes, stir well, 3minutes, stir well then 2 minutes and stir again
  3. Strain out stones
  4. Pour into sterilized jars
  5. Cover with a tablespoon of rum or brandy (optional)
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Elderflower Champagne

Elderflower champagne – They flower from the start of June

  • 3-5 large heads of elderflowers*
  • 1lb sugar
  • 1 gallon of water (cold)
  • 1 lemon
  • 1 tbs white vinegar

*flowers rather than stalks which can taste bitter

  • Put lemon juice and all other ingredients into a bucket
  • Leave for 24 hours.
  • Strain & bottle.
  • Drink after 2 weeks.

 

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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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