Cauliflower Flan (quiche) with Leek

You can really make this in any order, but it’s probably best to make the pastry, the filling then the sauce.

Pastry:

4 ozs. Plain or self-raising flour

Large pinch of salt and pepper

2 ozs. White vegetable fat or ½ butter and ½ fat

In a small glass –

1 teaspn. Brown sugar dissolved in 4 tbls. cold water and 1 tblspn. Sunflower oil.

Place all ingredients in a food processor, pulse process together until a nice pastry ball is formed. Pat it together and chill, (covered), in the fridge for at least 20 mins.

On a floured surface, roll out the pastry to the size to fit your (greased) flan dish, prick pastry with a fork and bake until ‘not quite cooked through properly’ – approx. 10 mins. Remove from the oven. You could sprinkle some semolina over the base as this may stop a soggy bottom! Put it back into the fridge while you make the filling.

Filling:

1 cauliflower, cut in quarters, cut out the core and break into small florets (approx. 1 lb. – (500g))

1 small or ½ large leek (white part) – thinly sliced

Couple of crushed cloves of garlic

Salt and Pepper

Large pinch of dried Corriander,

Approx. 1 tbl; Soy Sauce or Temari

Couple of tablespoons of olive oil and a knob of butter

Saute the leek slices in the hot, melted oil and butter. Stir frequently so they don’t brown.

Add the florets – stirring frequently.

Add your seasonings.

Cook until the veg. are just softened – taste, and test with a skewer – remove from the heat. Leave to cool down.

You can add a small amount of water to the pan, to help steam the veg. a little quicker. This will mostly evaporate anyway – but do stir often so the veg. don’t stick to the pan.

Sauce:

In a bowl/jug - mix together well:
1/4pt milk
2-3 tbls. - any mix of the following: creme fraiche, cream, yogurt
2 beaten eggs
approx. 3 ozs. (to your taste) your favourite hard cheese - grated
Salt and Pepper
Corriander seeds (nice to dry fried these for a couple of mins, then blend to powder - and sieved to remove 'bits').
small handful of Pine kernels - if you fancy.
Season well.

Oven: 190 C

Put veggies into (partially baked) flancase, pour sauce over and bake till browning and the 'custard' has set. (The sauce should well cover the veggie mix.)

This can also be made with Brocolli.

Happy New Year!

Wishing Everyone a

Very Happy New Year!

Apple & Cranberry Pie - American Recipe

While having a big sort-out - I found this recipe in my collection ......... I originally jotted it down in 1983! while we were in New York. As you'll probably guess, I haven't made it in a long time (!) but I do remember when I did make it - it was really good! I'm so pleased I re-found it as I intend making another one for Christmas!

The pie/s are made with Hot Water Crust pastry.

Oven: 400F - 40-45 mins. (approx.)

Ingredients:
Pastry:
5 cups of unsifted SR Flour
1 tsp. salt
2 egg yolks

Boil together
1.1/2 cups of water &
3/4 cup of vegetable shorteneing

Add the boiling water mix to the dry ingredients to make the pastry -
Roll out, on a floured surface, for either small tarts or one large pie - (save approx. half the pastry for the lid/s).
Leave to rest in the fridge for about 30 mins.

Meanwhile make The Filling:
1 cup sugar
1 tsp cinnamon
8 cups of apples - peeled and diced/chopped
12 ozs. of Fresh cranberries
2 tbls. melted butter
1/3 cup of flour

(+ 1 beaten egg for glazing)

Combine all the filling ingredients (except the egg).
Fill pie or small tarts and put the lids on - crimp the edges to seal and slash the tops for steam to escape.
Brush with the beaten egg.

Bake till richly brown and serve with custard or a lovely double cream - or creme anglaise if you have the time to make some.

Courgette Pie - quick and easy

Oven: 200C for approx. 40-45 mins. (till golden)

1 pkt. of JusRol (Shortcrust) Pastry Sheet (or Puff Pastry) - cut in half and reserve half for lid.
Roll to shape and place half in base of buttered ovenproof dish, prick with a fork and sprinkle some Semolina or Cornmeal over (approx. 1 tblspn.) - - - so the pastry doesn't go soggy.

Oven approx. 190/200 C.

(1)
1 lb. courgettes - roughly chopped into small chunks - (no need to peel)
1 red onion - peeled, halved and thinly sliced
1 clove of garlic (large or small)
approx. tsp or two of dried or fresh oregano
S & P - to taste

Saute in some olive oil and a knob of butter, when the veg. are tender, add about 1 tbls. of flour and cook for another few minutes. Set aside.

(2)
Mix together 2 large beaten eggs*
1 tsp. of Temari sauce
Juice of 1/2 a lemon
approx. 3 ozs. grated cheddar cheese
large tblspn. of plain yogurt
can add a little cream to the mix too.
little pepper/salt - season to taste

Place cooled veggie mix into your pastry case, then pour 'custard' mix over.
Tap the pie dish gently on your counter to settle the 'custard'.
Roll out the lid and crimp :) !
Brush the lid with a little beaten egg* and bake till nicely golden.

This pie is lovely either hot or cold. It reheats very well in the micro.

* save a very small amount of the beaten eggs to use as the egg wash - otherwise you will have to crack open another one!

Mincemeat - Vegetarian - No Suet - (still delicious!)

Mincemeat:

Ingredients:
8 ozs. (2 cups) sultanas
8 ozs. raisins
4 ozs. (1 cup) currants
1 - 2 tsps. cinnamon
1 or 2 apples - (any sort) - peeled and cored
juice and rind of 1 - 2 lemons (taste to make sure it's not too sour)

Food process or mince all the ingredients well together - adding a bit of alcohol - if you fancy :).

I use this reasonably quickly, and wouldn't keep it for ages in the fridge, but it does freeze well.

It can be used just as regular mincemeat for - - tarts, cakes & filling for little pastry things - etc.

Date & Walnut Loaf - easy

Oven: 325F, 170C, Gas 3.

Ingredients:
3/4 cup of boiling water + 1 tsp. bicarb of soda - pour over 1 cup of stoned dates - and set aside

4ozs (125g) butter
4 ozs. (125g sugar - soft brown or demerara is good)
8ozs. (250g) plain flour (sifted)
1/2 cup of walnuts - finely chopped in the food processor
Few drops of vanilla
1 egg - beaten

1. Cream the butter and sugar
2. Add the egg, then the flour and mix well.
3. Remove the dates from the liquid (retain the liquid) and chop the dates in the food processor, then
4. Add the dates AND the liquid and the vanilla essence. Stir together well.
5. Bake in a greased loaf tin in a preheated oven for approx. an hour.

Do test this with a skewer - I found the centre took longer to cook. (Mind you - it's probably my oven!) ...... If the centre isn't cooked through and the loaf is looking too brown - cover it lightly with some foil and continue baking until the centre is cooked through.

Christmas Pudding - healthy & low calorie (no suet)

I tend to make my Christmas Puds around November time, then wrap and freeze them. Everyone seems to love this recipe as - (apart from being delicious) - isn't claggy or too heavy. (No suet is used).

Although steaming is a bit of a chore, it gives a much better taste and texture. I have tried microwaving this recipe but didnt like it at all.
Steaming is definitely best. If you haven't got a steamer or trivet, you can use some metal jamjar lids and stand the bowl on these. Have the boiling/then simmering water come up at least halfway, and check frequently to replace with more hot water. Use a lid to cover.

This recipe originally comes from "Richard & Judy's Countdown to Christmas" - (my Christmas bible! - I actually bought a second copy at Amazon.co.uk for 1p!)

Ingredients:
3 ozs. currants (75g)
3 ozs sultanas
4 ozs. raisins (115g)
4 tbls (or a little more!) brandy or rum

3 ozs. glace cherries (rinsed, drained, dried and halved)
3ozs. plain or SR flour
1 tsp. mixed spice
1/2 tsp cinnamon
2 ozs. fresh breadcrumbs (I usually use white) (50g)
2 ozs. sugar - muscovado or demerara
2 tsp gravy browning (this sounds a surprising ingredient but it works! I use a vegetarian browning)

1/2 a lemon & 1/2 an orange - grated zest + 1 tbl. lemon juice
4 ozs grated apple (115g) - no need to peel
4ozs finely grated carrot (peeled)
2 eggs + 4 tbls. milk
2 tbls. molasses or cane sugar syrup - (I use molasses)

1. Soak the dried fruit overnight in your alcohol of choice.

2. The next day, dust the glace cherries in the flour before adding (with all the flour) to the rest of the pudding's dry ingredients.

3. Mix all the dry ingredients together first, then add the wet ones.
Mix together thoroughly - the smell is gorgeous!

4. Place into a greased 2 pt. (1.2 ltre) Pyrex bowl (or similar), cover well with a double sheet of buttered greaseproof paper - pleated to allow for the pudding rising, then foil, which I also tend to pleat. Tie with string or make a strip of foil to place under and over the bowl - so that you have a handle/s you can take the hot bowl out of the pan with. This may be necessary when refilling the hot water inside the saucepan.
Steam for at least 3 hrs - (longer wont do any harm.)

Cool the pudding - I usually leave it at least overnight, then wrap it well and freeze until required. It should be defrosted at least one or two days before needed, and you can keep it in the fridge till it's next steaming is required.

On the day: Pierce with a fork and pour a little more brandy or rum over the Pudding and Steam for at least 1-2 hrs. It can be kept on a low light once the re-steaming time is up.

This is a really light and yummy pud and I wouldn't go back to making it any other way.

Thanks Richard and Judy!

The fiddliest part is wrapping the puds, and watching the pots! You have to be prepared to stay in the kitchen for about 3 hrs! It is worth the wait though!

Falmouth Oyster Festival

This Festival looks wonderful - it's being opened on the first day by Mat Follas, the winner of the 2009 Masterchef, who has his own restaurant The Wild Garlic.

Happy Canadian Thanksgiving!

Squash Soup for Halloween

Ingredients:
1 Butternut Squash - size doesn't matter :)
Several cloves of garlic - to your taste & no need to unwrap
Butter
Maple Syrup
Vegetable or Chicken Stock
small amount of water (for roasting tin)
salt, pepper, (lemon juice - optional)

Oven: 190 C

Method:
Cut butternut squash in half (or chunks) and deseed - no need to peel it.
Place in your roasting tin, hole side up (if cut in halves), with a small amount of water in the bottom of the tin.
Add the knobs of butter, drizzle with olive oil and a good pouring of maple syrup; and season.
Add the cloves, into the water so they dont dry out, and roast for about 1/2 hr. then turn the squashes over (skin side up) - pop the cloves underneath the squash so they stay moist.
Roast Butternut Squash until going golden and the flesh is soft and well cooked through.
Baste from time to time if it's a large veg.

Squish the garlic from its wrappings, into the liquidiser.
Cool the squash slightly, then using a small sharp knife, peel and scrape the flesh from the skin - discard the skin and keep all the pan juices - pour into the liquidiser.

Use enough stock (veg or chicken) to cover the squash - plus some.
Liquidise until smooth and creamy and add enough stock to the consistency you like.
Adjust the seasoning.

This is just delicious plain, but you can add some lemon juice or a few herbs of your choice too.
Serve with a dollop of any sort of cream, or a knob of butter, and some lovely bread.

I found this pic while browsing - I'm sorry I dont know who it belongs to,
but it's a beaut!

HAPPY HALLOWEEN!

Octopus -

I have this recipe courtesy of Ana Ortins of
"Portuguese Homestyle Cooking"

Method:
You can use frozen baby octopus - (defrosted)
Rinse the octopus thoroughly in all the crevices, including the head.
Just below the head check for a round little nodule that needs to be cut out and discarded. Cut the octopus in fork size pieces.

Starting with 1 cup each, bring equal amounts of white wine*, of water, fish or veg. stock, together in a pan.
Add more equally, as needed to completely cover the octopus.
Add a bayleaf, a generous pinch of crushed red chili pepper and a teaspoon of coarse kosher salt.
Bring to a boil over a medium high heat.

Reduce heat to medium low or simmer, and add the octopus.
Cover and simmer for about 40 - 50 mins. Keep an eye on it so it doesn't boil.
Test with a fork for tenderness.

Drain and season with chopped garlic, extra virgin olive oil, splash of red wine or cider vinegar, salt, pepper and finely chopped corriander.
Serve with lovely bread and olives on the side.

Finely chopped onion and sauteed chourico cubes are also optional garnishes.

*red wine will turn the octopus purple.

Apple & Rosemary Cake - Italian recipe

Ursula Ferrigno's recipe:

Ingredients:
4ozs. (100g) unsalted butter
12ozs. (approx. (350g) cored,peeled,thinly sliced Braeburn or Cox's Apples
4 free range eggs
5ozs. (150g) caster sugar
5 ozs. plain white or Italian 00 flour sifted with 1 tsp. baking pdr, & pinch of salt.
1 tsp. finely chopped fresh rosemary
finely grated zest of 1 unwaxed lemon
icing sugar to dust

OVEN: 180C, 350F, Gas 4

Method:
Melt the butter and set aside to cool.

Put the eggs and sugar in a pyrex bowl standing over a saucepan of gently simmering water.
Whisk for approx. 10-15 mins. until the mix is thick, pale and leaves a trail when the beaters are lifted out.
Remove the bowl and continue beating until the mixture is cool.

Gently fold in half the flour and the rosemary into the whisked eggs and sugar.
Slowly trickle the melted butter around the edge of the bowl and gently fold in. Take care not to stir the mix to heavily.

Fold in the remaining flour and the lemon zest and lastly fold in the sliced apples.

Pour the cake mix into your prepared tin and bake for approx. 40 mins (or longer depending on your oven) - bake until the cake has come away from the sides of the tin - test with a skewer to make sure it's cooked through.

Leave to rest in the tin for about 5 mins then turn out on to a wire rack and leave to cool. Dust with icing sugar to serve.

This is also very good served with creme fraiche/pouring cream and fruit compotes.

Veg Soup with Red Lentils - Microwave Cooked

1. Selection of veggies

2. Veggies & lentils cooked & ready for liquidising

3. Soup liquidised and ready - All it needs is a knob of butter and some lovely bread!

Ingredients: (serves maybe 4 - 6)
1 carrot - peeled and chopped
1 potato - peeled and chopped
2 tomatoes - chopped
1 large spring onion (scallion) - peeled if nec, and chopped
1 leek - as above
1 stick of celery (large) - peel off stringy bits and chop
1 red pepper - chopped & deseeded
1 clove of garlic - peeled and crushed
2 bayleaves,
Olive or Rapeseed Oil
2 tablespoons of red lentils
Hot stock - veg. or chicken
seasoning.

This recipe is really easy............
Method:
To make in Micro:
Place all chopped veggies, bayleaves, oil sprinkled over and garlic - in a large Pyrex bowl, cover and zap for about 10 mins. Shake about halfway through :)

Add enough hot stock to just cover the vegetables plus 2 tbls. of red lentils and zap for 5 mins.

Add some more stock to well cover the veg. and zap for about 10 mins.

Remove from the Micro and leave to cool so the flavours infuse well.

Remove the bayleaves and liquidse, adding more stock to thin down.
Adjust the seasoning and serve with a nice knob of butter. :) !

If cooking conventionally, just sautee the veg in a good oil, add the stock and other ingredients, bring to the boil, and simmer till done. Liquidise as above.

Paris

- some lovely specialist shops in Paris -

Sausage, Roasted Onions and Mash - simple comfort food

I'm afraid I didn't think to take a photo of this when I made it, (photo above isn't mine), - but this good old British staple is always delicious and easy & quick to make. I roast my onions so it's also good, particularly if you dont like peeling & chopping them .........

Ingredients: quantity below serves 2

Good Pork Sausages - 6

2 white onons - unpeeled

2 red onions - unpeeled

little olive oil, seasoning

Good mashed potatoes.

Preheat Oven to approx. 190/200 C.

Separate your sausages and place them in a roasting tin with a little water in the bottom.

Bake them for approx. 30 mins (until golden and cooked through).

You can double-foil-line your roasting dish - then you might not have too much trouble washing it up afterwards! :)

Roasted Onions:
Place unpeeled onions in 2 sheets of foil in your roasting dish
Pour a little olive oil over each one, and add a small amount of water
a Sprinkle of sugar if wanted -
Parcel them up and baste occasionally - roast till cooked through. (Test with a skewer).

I then open the parcel, cut the onions (carefully as they're hot!) in halves and either leave them for a little longer in the oven to slightly caramelise or put them under the grill.
Cooking them in foil also saves a bit more grungy washing up!

While the sausages are baking, make your Mashed Potatoes, adding a good knob of butter and a little warm milk - if wanted.

If your sausages aren't cooked yet, put the mash into an ovenproof dish with a knob of butter and a thin layer of milk on top and leave in the oven until ready to use.

When all is done - carefully peel the outer skins from the onions, plate up your mash, sausages on top and roasted onions on the side - with the added juices ............ yum!
(Serve with nice green salad + vinaigrette).

Mixed Fruity Chutney

Ingredients:
1lb. onions - peeled
3 lbs. mixed fruit - tomatoes (green and red), apples (peeled and cored), plums (de-stoned)
4 ozs. dried dates - chopped

2 cloves of garlic - chopped finely
1 tsp. salt
1 tsp. mixed spice
1 tsp. dry mustard powder (or teasp. of ready made)
1 lb. soft brown sugar
1 pt. Cider Vinegar - or vinegar of choice.

Place veggies/fruit separately in food processor and chop - but not too finely.
Place all ingredients in your pan - stir well together and bring to the boil.
Simmer, stirring from time to time, until all ingredients are cooked through and mixture has thickened - approx. 30 mins.
Cool slightly, and pour into your sterilised jars, lid and label.

This stores very well - you can eat it fairly quickly, but it does taste better when it's matured.

Green/Red Tomato Chutney

Ingredients: makes approx. 5- 6 lbs.

1 lb. cooking apples - peeled, cored
1 lb. tomatoes - green, red - any mix - skinned (only if necessary)
1/2 lb onions - peeled
1/2 lb. sultanas
3/4pt. good vinegar (Malt will do).
(Keep an extra 1/4pt. for later use*)
1 level tbls. salt (or little less)

Instructions:
Mince the above fruit/veg. together (or food process) add
3/4pt. of vinegar, 1/2 lb. sultanas and salt - bring to the boil and simmer until tender.
Stirring frequently - Approx 20-30 mins.

then add:
1lb. Demerara Sugar : stirring in to dissolve, then bring gently to the boil and continue simmering gently for a few minutes. (Keep your eye on it though!) Meanwhile .........

- mix together in a small bowl:
2 tbls. flour
1/2 - 1 tbl. Ground Ginger
1 tsp. mustard powder mixed with 1/4pt. vinegar*

Add the above to the fruit mixture - stirring well to stop it from sticking to the pan.
Bring gently to the boil again, and stir until it starts to thicken 5-10 mins. approx.
Pour into hot sterlised jars, using a jam funnel if poss - otherwise be careful!
Cover well with waxed discs to keep out any air - cool slightly and screw on lids.
Label and store.

Keeping to the quantities given - this is a fairly versatile recipe and I've added blackberries and any other nice veg or fruit that I think will work well in chutney.
It keeps very well.

Blackberry Ice Cream, Blackberry Sorbet & Very Easy Vanilla Ice Cream (without ice cream maker)

Now that Blackberries are in season - try this lovely ice cream - I dont have an ice-cream maker, but do have a steel bowl with my Kitchen Aid food processor. I chilled this overnight (with the paddle) in my fridge, and found it worked perfectly well, and I have lovely ice cream.

Blackberry Ice Cream (using an ice cream maker)

4 cups fresh blackberries
1 cup water
Sugar - - - 1 cup of for each cup of juice
2 1/2 cups whipping cream
Garnishes: fresh blackberry and fresh mint leaves

Line a colander with two layers of dampened cheesecloth. Set over large bowl.

Combine the berries and water in medium saucepan. Slowly bring to boil.

Reduce heat and simmer gently until soft, about 10 minutes.

Pour into cheesecloth-lined strainer.

Let stand until juice has drained into bowl, about 30 minutes.

Gently squeeze pulp to extract remaining juice.

Measure berry juice into heavy medium saucepan.

Add 1 cup sugar for each cup juice.

Cook over low heat, swirling pan occasionally, until sugar dissolves.

Increase heat and boil syrup 2 minutes.

Cool completely.

Mix 2 1/2 cups of the syrup with the cream.

Refrigerate until well chilled.

Process blackberry mixture in ice-cream maker - according to manufacturer's instructions; ice cream will be soft.

Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves.

link to: Simon Rimmer's Apple Tart with Blackberry Sorbet recipe

and ........

Very Easy (and delicious - no-machine)

Vanilla Ice Cream - (using raw eggs)

- Mary Berry Recipe

4 eggs separated - organic & free range if poss -

4 ozs caster sugar

½ pt double cream - whisked till peaky

Few drops of a good vanilla essence

Whisk whites until stiff

Add sugar a little at a time - Beating gently continuously.

Mix yolks together and fold carefully into whites.

Whisk cream till stands in peaks (but not too stiff).

Fold into egg mixture with metal spoon or a whisk.

Add a few drops of vanilla (to taste).

Pour into freezer container/box - cover with foil or lid.

Remove from freezer and allow to soften before eating.

Valentine Warner - What to eat now!

This new series is just super. Lovely programme, delicious recipes and VW has such a lot of enthusiasm - it's a joy to watch.

Beetroot Recipes and Beetroot Soup

Found this website - with some lovely recipes - for those who love beetroot :)

Quick Beetroot Soup

Ingredients:

2 carrots, peeled & chopped

half a head of celeriac, peeled and chopped

4 sticks celery, peeled & chopped

1 small leek, (white part) sliced

1 tbsp fresh chopped parsley (if wanted)

2 large potatoes, peeled & chopped

1.5 ltrs chicken or vegetable stock

Salt and freshly ground black pepper

Pinch of ground white pepper

2 x 250g packs fresh cooked beetroot

Sour cream or Yoghurt to serve

Instructions

1. Put all the vegetables, plus the stock (except the beets) into a large saucepan and season well.

2. Bring to the boil, cover and simmer on a low heat until veg are just soft.

3. Stir in the beetroot and cook for a further 15 - 30 mins. (ish)

4. Blend until smooth, and serve.

http://www.lovebeetroot.co.uk/recipes/detail.asp?ItemID=50

Fruit Crumble - Apple, Blackberry & Cherry - basic recipe

Having just got back from a short break, I began tidying the garden (!) and found a handful of ripe blackberries and naturally, couldn't waste them. I also had a few apples left in the fruit bowl, that were just about ready to cook (or throw!) and adding some dark cherries I had in the freezer - made this basic and very quick fruit crumble:

Ingredients: (Serves 4) Crumble Mix:
4ozs. SR Flour (or plain)
2 ozs Demerara Sugar
2 ozs. (hard) Butter

Place all ingredients in the food processor and whizz till 'crumbed'.

Then butter a small ovenproof dish and place the following fruit in:
4 apples - peeled, cored and cut into chunks
Handful of Blackberries
Handful of Sainsbury's Dark Sweet Cherries (frozen - - and stoneless)

Pour your crumble mix on top, shake the dish so that it's even throughout and fill crumble mix to almost the top of your dish.

Bake at 180/190 C - until the crumble mix. is golden and juice is starting to bubble through to the top : 1/2 - 3/4 hr should do - but check to see if golden and cooked through first.

The amount of fruit isn't really crucial - though lots of cherries is good!

Serve (preferably) hot with cream or custard.

Little Break ..........

Am going off on short hols - see you all soon.

Courgette (Zuchini) Soup - easy - (microwaved)

This recipe doesn't need exact amounts of ingredients - so dont worry too much - just saute the veggies, add your stock, cook, liquidise and season - that's basically it!

Ingredients: (approximately)
5-6 medium courgettes - trimmed and roughly chopped - no need to peel.
couple of Spring Onions or 1 medium onion - peeled and chopped
1 peeled and chopped white potato
clove or two of garlic
glug of olive oil + small knob of butter
Stock - chicken or vegetable - hot
S&P

Method:
1. Place chopped courgettes, potato, onion, garlic in a large microwaveable bowl - add tablespoon or two of olive oil & knob of butter, S&P - and put into micro on High - until veg are just beginning to soften. (5-10 mins)

2. Add enough stock to cover the veggies and

3. Cook on High for about 5 mins - and add extra stock if needed.
Cook for at least another 5 mins. or longer - till veg are nicely cooked through.

4. Cool, then either place in liquidiser or use a hand blender and puree until smooth.
Add more stock to the consistency you like, plus a little milk .
Season well.
Serve with croutons and/or a dollop of cream or plain yogurt.

Broad Bean Salad - really simple

Ingredients: enough for 2 good portions

Salad:
about 1/2 lb. broad beans - shelled
couple of handfuls of young spinach leaves (washed and stalks trimmed)
1/2 dz. chestnut mushrooms - wiped clean and sliced
A handful of chopped fresh corriander or flat leaf parsley
parmesan shavings - optional

Dressing: Vinaigrette:
I usually use a ratio of 4 (olive) oil to 1 (cider or wine) vinegar .........
(you could also use fresh lemon juice instead of vinegar)
Plus: mustard or mustard powder - to taste
Salt/pepper/ crushed garlic
Little sugar
Plus any favourite vinaigrette ingredient.
Place all ingredients into a screw-top jar - shake well & taste before using.
(A little flaxseed oil also gives a nice nutty flavour.)

1. Throw beans into a large pan of boiling water.
2. Bring back to the boil and cook for 1-2 mins until just tender.
3. Drain and refresh in cold water and gently squeeze off the outer coating of the beans so you get the lovely bright green bean halves.
4. Mix all the salad ingredients together with the dressing drizzled over.

Add the parmesan if wanted.

You could also add some crushed, crispy bacon bits - (if you're not a veggie.)

......... You cant beat seasonal and simple.

Chocolate, Raisin & Madeira Wine Cake

Easy (and quick) Chocolate Cake with Raisins & Madeira

Greased & floured tin (approx. 9” x 13” or 2 layer pans)

Oven: 180C or 350 F – anything from 25 mins to 50 mins – depending on your oven.*

You’ll need to test your cake with a skewer - if the top is more done than the inside, put a sheet of foil over the top, until cooked through.

Ingredients:

1.1/2 cups of Demerara sugar

½ cup of sunflower oil

2 lightly beaten eggs

½ cup of sour milk or buttermilk (or regular milk with a little lemon juice added to sour it)

1 tsp. vanilla extract

1 cup of boiling water

Scant ½ cup of good cocoa powder (sieved)

2.1/2 cups of SR Flour + 1 tsp of Baking Pdr., (sifted together)

Pinch of salt

1 cup of raisins, dusted with flour before adding to cake mix.

'sprinkle' of Madeira – or sweet liqueur of choice.

Method:

Using an electric beater, beat the first 3 ingredients together until thick and creamy.

+ Sour Milk (or alternative)

In separate jug, pour the boiling water over the cocoa powder and stir until slightly thickened

Add to the cake mixture with the vanilla.

Add flour, baking powder, salt.

Mix in well, don’t beat it too much – it’s better mixed well together by hand.

Stir in your dried fruit.

Pour into your prepared cake tin and bake *

When almost cooled, pierce cake with a skewer and gently pour your wine over.

Leave to cool completely – but it’s also nice warm (with cream)!

Extra Tips:

If you make this in two baking tins – a good filling would be whipped double cream and cherries in kirsch ………. shades of Black Forest Gateau!

Added Chopped Nuts

- My husband likes his cakes plain, but you could top it with either your own icing recipe, or some of the chocolate icing from my Definitive Chocolate Cake recipe.

only a few bits - but dont like the washing up!

Celebrity Masterchef 2009

Masterchef Winner
Jayne's Menu:
Seared scallops on apple puree with ground walnut sauce & fresh herbs.
Pan fried Veal on a bed of baby red chard with truffle potatoes and a veal jus.
Lavender Pannacotta decorated with crystalised violets.

Iwan's Menu
Spicy Thai Prawn soup with straw mushrooms, chilli, lemongrass & ginger.
Pan fried sea bream, red mullet & scallop on mediterranean vegetables
with tomato salsa.
Eton Mess with wild strawberry liqueur

Wendi's Menu
Baked goats chees on beetroot puree and peashoots, thyme roasted baby beets, accompanied by soda bread.
Roast turbot with lobster on mashed potato and green beans with
a lobster sauce & vinaigrette.
Chocolate bread and butter pudding with prunes soaked in armagnac
and vanilla cream.

Celebrity Masterchef

PS: September 2009: I haven't been seriously following the latest Masterchef, as I've really lost my interest in the programme. I decided to watch a recent episode on iPlayer, and as much as I love food and foodie programmes, I dont think I have the patience to watch this series all the way through. Does anyone else feel the same way?

The Supersizers eat ...............

Do watch Sue Perkins and Giles Coren in this super series - it's great fun.
(Marie Antoinette, Louis XIV and The French Revolution will never be the same again!)
(pic. above not from the French Revolution!)

Celebrity Masterchef - July 2009

This Celebrity Masterchef has been watchable (but not madly exciting), with John and Gregg giving their normal good advice and genuinely looking as though they are going through all the traumas with the celebrity contestants - Wendi Peters, Jayne Middlemiss and Iwan Thomas.

I cant say I've felt a spark of excitement with many of their dishes, although the Moroccan dishes looked very tasty. However, the celebrities worked their socks off and I wouldn't have envied them their semi-final tasks, ending with cooking for Pierre Koffman, Michel Roux, Michel Roux Jnr, Alexis Gaultier and Patrice Martineau - this was rather a daunting and hefty line-up to say the least - and compliments from these great chefs doesn't come easily but I think all the celebrities came away suitably awestruck.

new entry:
PS: Jayne Middlemiss won.

Chocolate Cake with Beetroot

I think as it's in season - this recipe is worth a try:

Chocolate Cake with Beetroot

Preparation Time: 15 mins
Cooking Time: 40 mins

Ingredients:

75g cocoa powder or powdered drinking chocolate
180g plain flour
2 tsp baking powder
225g caster sugar
250g cooked beetroot
3 large eggs
200ml sunflower oil
1 teaspoon vanilla extract
Icing sugar for dusting

Instructions:

1. Preheat the oven to 180˚C / 335˚F / Gas 4. Sift the cocoa powder, flour and baking powder into a bowl.

2. Puree the beetroot in a food processor. Add the eggs, one at a time and next add the vanilla and oil, and blend until smooth. Add the sugar to the mixture.

3. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.

4. Pour into a greased and lined 9 inch cake tin. Bake for 30-40 minutes, or until the top is firm when pressed with a finger.

5. Cool on a wire rack and dust with icing sugar to serve.

This cake can be sliced lengthways and spread with an even layering of crème fraiche and chocolate ganache.
by Jane Baxter - Riverford Oganics

Maman Blanc's Soup - (slightly tweaked!)

I made Raymond Blanc's maman's vegetable soup - which is very quick and easy, and delicious,
but I have very slightly tweaked the recipe .... (sorry Raymond) ....

(from Simple French Cookery - Raymond Blanc)

I used:
Ingredients:
4 medium carrots peeled and thickly sliced into rounds
1 onion peeled and roughly sliced
3 - 4 celery stalks - sliced (not too thinly - about same as carrots)

If the celery you have has large stalks, 2 - 3 stalks will be fine. You may need to peel them if they are very green and a bit stringy.

Olive oil and a knob of butter

1/2 cucumber (peeled) or 1 courgette - sliced, as above.
2 ripe tomatoes - roughly chopped
1 litre of hot stock (chicken or vegetable)
1 handful of chopped fresh Chervil - this gives the soup a very fresh taste
Seasoning (S&P)

1. heat the oil and butter and add the carrots, onion and celery - saute for about 5 mins., stirring, until veg are just soft - do not colour.

2. Add the other veggies and the hot stock and season.

3. Boil quickly until vegetables are just done - not overcooked.
Adjust the seasoning if necessary.
Add the chopped chervil before serving.

You can also add a knob of butter or a little creme fraiche before serving.

I only slightly tweaked this recipe - - - it makes a lovely, light summer soup. I had a couple of bowls and felt quite full - it might also be nice cooked with small chunky potato pieces for a light and quick supper.

Flat Peaches

The first time I found these delicious - "peches plat" - was in Paris - they are more fragrant than regular peaches and are absolutely delicious. You can buy them over here now, certainly in London, (UK), but not too easily.
They're only around for a very short season, but if you see them - just try one.

This is a Greek restaurant I spotted in Crouch End (London) - really pretty, but couldn't see the name properly as it was covered in flowers!

Redcurrant Jelly

You can use any mix of berries for this easy jelly,
I used redcurrants with a few strawberries thrown in -
serve with a good cream - pretty and very refreshing summer pud.

Ingredients:
I used - 1/2 lb. (250 g.) approx. redcurrants (or any amount of mixed berries)
Sugar to taste
enough Water to cover fruit
Sachet of Powdered Gelatine

Dont worry too much about the stalks and/or pips as the fruit is sieved once cooked.

Place the berries, water and sugar in a saucepan and simmer gently for approx. 10 mins. - taste for sweetness.

Sieve the fruit into a large measuring jug, so you know how much you've got.

Check the gelatine packet instructions for relevant amounts and

Pour an amount of water - (check pkt) - into a separate small bowl, and sprinkle the gelatine on top. Stir to dissolve and stir into the fruit puree.

Dont be tempted to add lemon juice, as the gelatine wont set as well.

Pour into a pretty bowl and leave in fridge to set.
Serve with sweet double or single cream.
Decorate with a few fresh berries and maybe a mint leaf or two.

Chicken Liver Pate : Egg Mayo - Two Starters

This is a very tasty and easy starter, or cold buffet dish -
if you like chicken livers!

Ingredients:
1/2lb chicken livers - rinsed, & picked over to clean any bits
1 good sweet white onion - peeled and roughly chopped
clove or two of garlic - crushed
olive oil
S&P, fresh or dried Thyme - or both
2 hard boiled eggs - remove the yolk from one and set aside as (grated) garni

1. Pour some olive oil in your heated frying pan. Dont be sparing with the oil, as this also goes into the processor and the livers wont be too dry.
(Enough oil to well cover the base of the pan, plus a little more), when heated -

2. Add your onions , the thyme & garlic and fry until the onions are just softened.

3. Add your chicken livers.

I like to cook my chicken livers through, but not overcooked. I dont like them to remain pink, as I dont think it gives the pate a good look, and the next day - it doesn't seem to taste as good.

4. When the livers are done, adjust the seasoning if you need to, and leave them to cool.

5. Put them in your food processor with the hard boiled eggs (minus one yolk) and process until a smooth pate is achieved. Dont over process this, but dont leave the livers still grainy.

6. Scoop out of your processor, and place in a pretty plate. If using a flat plate, using a fork, flatten the pate down slightly and then with a knife - neaten around the edge. Use the saved hard yolk to grate over the top.

Serve with gherkins and little white pickled onions.
Very pretty - and very tasty.

This goes very well with home made Egg-Mayo: (or Egg & Onion)
Hard boiled eggs - run under cold water & when done, bash with a knife (this releases a gas and stops the yolks going black) - Cool slightly and peel them.
Good Mayonnaise and some chopped Spring Onion or Chives
S&P

Put the eggs in your food processor and pulse until evenly crumbled, but not smooth.
Pour into a clean bowl and add your mayo (enough to bind eggs together plus some extra), spring onions (or chives) and season.
Taste as you may need to adjust the seasoning. It's nice quite salty.
Place on a plate or dish, as above for Chicken Liver Pate, and sprinkle chopped chives over.
This is nice chilled. (photo below is half-eaten Egg Mayo! - didn't think to take the photo before it got eaten!)

Enjoy them both!

Sorrel Soup

Ingredients:
A goodly handful of sorrel - remove stalks and roughly chop
About 100g. of spinach - (as above - though you can leave the stalks if they're young leaves)
1 small/medium white onion - peeled and roughly chopped - (shallots are fine)
Couple of medium size potatoes - peeled and roughly chopped
1 large clove of garlic - peeled and squashed
S&P
Little lemon juice
Hot Stock (of choice)

1. Saute the chopped onion and potato until softened.
2. Add your leaves, garlic, stock to well cover the leaves, and squeeze of lemon juice
3. Simmer gently until potatoes are cooked through
4. Adding more stock if necessary and liquidise until smooth and creamy.

Adjust seasoning to taste and serve with either sour or sweet cream on top.

Dont forget to season.

Little Tip:
If you find a soup slightly too acid - slake a little Arrowroot with some water and throw into the soup - this seems to reduce the acidity.

Duck, Orange & Prune Casserole

This is a Simon Rimmer recipe from Something for the Weekend. It's very easy and very tasty.

Ingredients:
1 pt. 7fl.oz. red wine - (I used Madeira)
12 fl.oz. chicken stock
4 Duck Leg Portions
2 tsps coarse sea salt
2 red onions - peeled and cut into wedges - (I used regular onions)
4 cloves of garlic - peeled and chopped
12 prunes
1 or 2 bayleaves
1 orange (zest only) - (I used squeezed fresh juice from one orange)
1 tblsp chopped fresh chervil - (I didn't use this)

Method:
1. Bring the red wine and stock to the boil, simmer for about 20-25 mins. to reduce down to about a third. Set aside.

2. Preheat oven to 150C / 300 F/ Gas 2.

3. Heat a separate pan to fry the duck.

4. Rub salt all over the duck legs and when the pan is hot, add these and fry for 2-3 mins. on each side until browned. (Remove excess fat if necessary with a spoon.)

5. Place the onion, bayleaves, prunes and zest (if using) at the bottom of your casserole dish and place the browned duck legs on top.

6. Gradually pour in enough of the reduced wine mix. to reach 1" up the side of the dish - (I poured the liquid in until it just reached the duck legs.) Save any remaining for gravy.

Cover with a lid and bake for about an hour. Turn the legs over & bake for another 40 mins.

I served this with roasted potatoes, which I'd par-boiled, seasonsed & coated with a little butter and olive oil and roasted till golden - and green beans .........................

delicious -thanks Simon!

Hugh Fearnley Whittingstall - June 2009 TV Series

Celebrating Summer in Hugh's new series of River Cottage, which started yesterday on Channel 4 is as delightful as his past series. He has a lovely presentational style, and we get a super view of the countryside to boot! He also shows us about his 'landshare scheme' and other country matters (which us Townies know very little about). ( I might mention that he may go slightly over the top with his puns - - - - but we dont mind at all!)

His Wholemeal Honey & Carrot Cake is a recipe I shall definitely be trying out, along with the chilled Pea-shots (too many puns here to mention!)

This ice cream recipe sounds lovely too (from The Guardian) ................... Mint and mascarpone ice-cream

Try some more recipes from Hugh's River Cottage website.

Asparagus Soup - very easy

Ingredients:
2 bunches of asparagus
1 shallot + clove of (peeled) garlic if wanted
1 med. white potato (peeled)
Little olive oil and butter (approx. 2-3 tbls. olive oil & knob of butter)
Chicken or Veg. Stock plus a little whole milk
S&P

If necessary peel the asparagus and using only the top halves* - roughly chop.
Peel and roughly chop the shallot or small onion and the potato.
Saute in the olive oil and butter, until beginning to soften.
Add enough stock to well cover and simmer gently until the potatoes and onion are cooked through.
Taste and season.
Cool slightly then liquidise to a nice creamy consistency, adding more stock or milk and stock if necessary.
Taste and season.
Serve with a dollop of sour cream or plain yogurt.

This can also be made in a large pyrex bowl in the micro - using the same technique as above.

* TIP: bend the asparagus and snap it where it bends - use this tender part. Usually the remaining part is the hard part of the veg. You can discard this.

The Sausage Experience!

Well, I had a go and think life may be too short to spend time making sausages!

I bought a manual mincer, which means it needs two people to complete the operation. One at one end, pushing the meat through, and someone taking care of things at the other end!

The sausage casing, although actually quite strong, has an unpleasant feel about it, and is fiddly to initially open it up. If you're a knitter you'll probably enjoy this - it's a bit like unravelling yarn - but slightly tackier!

I have ended up with some nice looking sausages - which actually look like real sausages - but the whole operation was quite fiddly - - - - - shall probably give it another go anyway!

Sausages (regular & meaty) - - & veggie recipe too!

I've had this book for an age, and today while wandering around Lakeland ............. (there's always something you definitely cant do without!) - I found a tabletop-suction mincer - and suddenly thought ........... sausages! I've now sent off for some hog-casings (!) and organic rusk and breadcrumbs (for filler) and cant wait for them to arrive.

This is an easy beginners-type recipe from the book, which I shall be testing out once my new 'bits' have arrived .......... in the meantime - - - it could be made up as patties ........

Ingredients for Pork Sausages:
1 lb. ground pork
1/8 cup chopped onion
1/8 tsp garlic powder
1 tsp. chopped fresh parsley
1/8 tsp. marjoram
1/8 tsp. cayenne pepper
1/8 tsp. thyme
1/8 tsp. basil
1/2 tsp. pepper
1/2 tsp. salt

Mix all ingredients together.
Form into patties - (or sausages and stuff into casings)

Veggie Sausages or Meatless Hot Dogs:
1 lb. chickpeas (garbanzo beans)
1 cup soft breadcrumbs
2 eggs, slightly beaten
1 tsp garlic
1 tsp salt
1/2 tsp. pepper
1 tsp cumin seed
1 tsp cayenne
1/4 tsp hot red pepper flakes
1/2 tsp baking powder

Rinse the chickpeas well and soak for 8 hrs. or overnight
Grind the chickpeas through a course plate
Add the remaining ingredients, mix well.
Stuff into fiber casings (if using) and refridgerate.

This recipe is also from the book.

Chocolate Cake

This is my definitive chocolate cake recipe - it's like a Giant Cupcake - and is completely delicious! I wish I could take credit for it, but it's a recipe given to me by a lovely friend .............. do try it!

Oven: 200 deg.C
Ingredients:
200 gms. Good Plain Chocolate (Menier Choc. Patissier)
200 gms. Butter (or hard margerine).
1.1/2 cups of sugar
3 tbls. sieved cocoa
1 tsp vanilla ess.
1/2 cup of water
5 eggs - separated

Melt all these ingreds. together (except the eggs) on a low heat, in a bowl over a saucepan of hot water. Try not to let the base of the bowl touch the water. Stir together.
When the above is melted and smooth, remove from the heat and
Add the egg yolks.
Mix until smooth, shiny and slightly thickened.

Remove 1 cup of this mixture and set aside - this will be for the icing (frosting).

Pour the rest of the mixture into a large mixing bowl.

In a separate clean bowl, beat the egg whites until stiff and
Fold carefully into the remaining choc. mix. then
Fold in gently 1.1/4 cup of sieved Self Raising Flour (or Plain Flour + 2 tsps. of Baking Pdr.)

Pour the mixture into your prepared baking dish - approx. 12"x10" (ish) - and bake for about 30 mins. (Test with a skewer to make sure it's cooked thru.)
Remove from the oven and using a skewer, pierce it all over. (Dont go too mad!)
Cool very slightly.

Pour over your reserved cup of choc. mixture - (from the centre outwards) - and leave to 'set' and cool the cake.

This really has to be served from the dish it's baked in, as it's difficult to remove.
You could cover the dish in greased foil so it could be removed from the baking dish - but this is at your own peril! .......... actually, once a section of it is cut, you can remove it slightly more easily. However, it probably wont last that long!