My Dad's favourite dinner was always Bacon and Onion Pudding. Yuk. The rest of us hated it, but my Mum being my Mum, would make it for him occaisonally.
I developed this alternative one Fathers Day, and he did really like it! ( Ithink he may have prefferred the pudding deep down though!)
This serves 6 well. I use a deep 20com Pie/cake tin
Pastry
8oz Flour
40z Butter
Pinch of Salt
couple of Tbls of ice Cold water
The Filling
1.5lb of Onions
8 Rashers of streaky bacon, chopped into smallish pieces
3 eggs
3 heaped Tbls of natural Yogurt
knob of butter
1/2 tsp of Thyme, chooped very small
back pepper
6oz Cheddar Cheese
1. Make the pastry. Rub together flour, cold butter and salt till it resembles breadcrumbls
2, add 3 tbs of ice water and bring together. no not knead just bring the dough togther. Shape into disc and pop into the fridge for about 30 mins.
3, Once refridgerated, roll out and line the buttered tin with the pastry. Line the pastry with baking paper and baking beans and blind bake for approx 20 mins. Remove paper and beans and fontinue baking for about 5 mins.
To make the Filling
1. Cook the bacon for a few minutes in a large pan or wok
2, Stir in the onions. Cook for 10 mins with lid on and then add a small knob of butter, stir well and cook for a further 20 mins with lid off, stirring occaisionally.
3, Taste the onion to check they are soft and sweet. If not, cook a little longer. If they are remove from the heat and allow to cool.
4, In a large bowl beat all the eggs, then add a spoonful of yoghurt at a time and whisk into the eggs. Season with plenty of black pepper, you shouldnt need any salt becuase of the bacon. And add the thyme.
5, When the onion and bacon mix is cool, stir into the egg mixture. Spoon into pastry case and top with cheese
6, Bake in ove on 175 for 35-40 mins until golden on top. Turn the oven off and leave in the ovn for 5 mins. Leave to cool for about 10 mins. Serve warm, or completely cool.
Friday, 20 February 2009
Monday, 16 February 2009
Beer Onions
These are fabulous. A friend introduced us to these when camping one weekend.
This may seem like a lot of cooking just for some onions, but once you have tasted them you will understand. The amounts in this recipe are good for a few people, but what a generally do is make a huge batch ahead of time if its a BBQ or what ever :)
1lb finely sliced onions
1oz butter
1tbs olive oil
125ml beer
1 tsp Balsamic Vinegar (optional)
melt butter and oil then add onions, stir well then put on a low heat for about 20 mins stirring occaisionally. Check they are melting and sweet. If not leave for a few minutes before checking again.
Once you are happy with their sweetness, turn heat back up a teeny bit to just between low and medium, and add beer & Balsamic (if using)
Stir well and leave for 20 mins until liquid has disappeared.
What are they good for.....
BBQ's
Sausage & Mash
Sausage Pie
Meat Wraps
cheese on toast
Also experiment with different beers! A honey beer is my favourite or a good gutsy ale, or Guinness, or anything you fancy really!
This may seem like a lot of cooking just for some onions, but once you have tasted them you will understand. The amounts in this recipe are good for a few people, but what a generally do is make a huge batch ahead of time if its a BBQ or what ever :)
1lb finely sliced onions
1oz butter
1tbs olive oil
125ml beer
1 tsp Balsamic Vinegar (optional)
melt butter and oil then add onions, stir well then put on a low heat for about 20 mins stirring occaisionally. Check they are melting and sweet. If not leave for a few minutes before checking again.
Once you are happy with their sweetness, turn heat back up a teeny bit to just between low and medium, and add beer & Balsamic (if using)
Stir well and leave for 20 mins until liquid has disappeared.
What are they good for.....
BBQ's
Sausage & Mash
Sausage Pie
Meat Wraps
cheese on toast
Also experiment with different beers! A honey beer is my favourite or a good gutsy ale, or Guinness, or anything you fancy really!
Sunday, 25 January 2009
Seville Orange Marmalade
January is the best time for Seville Oranges and so the best time to make marmalade. Most recipes should give you a product which lasts up to 2 years.
The best recipe I have found is by Pam Corbin. What this lady doesn't know about preserving is simply not worth knowing. If you are new or not to preserving fresh produce her book is fabulous, River Cottage Preserves. I would definitely recommend it. If you are new to jam making it also explains why you need to do certain things.
Anyway, This is the Seville Orange Marmalade Recipe
Make 5x450g Jars
1kg Seville Oranges
75Ml Lemon Juice
2 kg of Sugar
1, Scrub the fruit and remove buttons.
2, Put whole fruit in preserving pan with 2.5 litres of water. Bring to the boil, then simmer with lid on for 2-2.5 hours (should be tender and easily pierced with a fork)
3, When cool enough to handle remove oranges from pan. Measure the cooking water, you should have 1.7 litres. If you have less, top it up. If you have more, boil to reduce.
4, Cut oranges in half, remove pips and save. Squeeze juice from pips into cooking water. Then you can discard.
5, Meanwhile cut up orange peel and flesh into your preferred size - chunky or Ickle!
6, Put fruit, sugar and lemon juice into cooking water
7, Stir to dissolve the sugar and bring to the boil
8, Bring to the boil and boil rapidly for about 10-15 mins until setting point* is reached
9, Leave to cool for about 10-15 mins, then stir gently to disperse scum
10, Pour into warm sterilised jars and seal immediately
*Put a spoonful on a chilled plate, leave for one minute. If at setting point, when you push the jam it will wrinkle.
The best recipe I have found is by Pam Corbin. What this lady doesn't know about preserving is simply not worth knowing. If you are new or not to preserving fresh produce her book is fabulous, River Cottage Preserves. I would definitely recommend it. If you are new to jam making it also explains why you need to do certain things.
Anyway, This is the Seville Orange Marmalade Recipe
Make 5x450g Jars
1kg Seville Oranges
75Ml Lemon Juice
2 kg of Sugar
1, Scrub the fruit and remove buttons.
2, Put whole fruit in preserving pan with 2.5 litres of water. Bring to the boil, then simmer with lid on for 2-2.5 hours (should be tender and easily pierced with a fork)
3, When cool enough to handle remove oranges from pan. Measure the cooking water, you should have 1.7 litres. If you have less, top it up. If you have more, boil to reduce.
4, Cut oranges in half, remove pips and save. Squeeze juice from pips into cooking water. Then you can discard.
5, Meanwhile cut up orange peel and flesh into your preferred size - chunky or Ickle!
6, Put fruit, sugar and lemon juice into cooking water
7, Stir to dissolve the sugar and bring to the boil
8, Bring to the boil and boil rapidly for about 10-15 mins until setting point* is reached
9, Leave to cool for about 10-15 mins, then stir gently to disperse scum
10, Pour into warm sterilised jars and seal immediately
*Put a spoonful on a chilled plate, leave for one minute. If at setting point, when you push the jam it will wrinkle.
Saturday, 24 January 2009
Our First Egg, plus another 2!
Its taken sometime to get our first eggs! In the chicken's defence is has been very cold. However, there have been empty threats of showing them the oven, withholding treats, but still no eggs. Yesterday there were two in the morning, and by lunchtime there was a 3rd!
I am wondering if there have been some eggs laid before now, but they buried them. When I spotted the 3rd one in the run, (not the nesting box), I was busy emptying compost. When I went back to retrieve the egg it had been buried! I managed to retrieve it, but it makes you think! Any one who has seen Chicken Run will know what sneaky little blighters chickens really are!
We have had the girls for just over a month now and it never fails to surprise me what individual personalities they both have. They are so different. We think of chickens as food before pets, but actually keeping them shows them in a different light. Pete is feisty and she will chase you round the garden, plus the poor cat, she will jump up and peck your hand in the hope of treats, she will never make her own dust bath, just push Dud out of hers and use that instead. Dud is more chilled out, and just takes things as they come, although she is not as easily to manipulate with treats as Pete, who will do anything for carrots! They even have different voices, from inside the house you know which one is making noise, they are individuals.
Evidence of our first eggs
Mr H's Coddled Egg Breakfast
I am wondering if there have been some eggs laid before now, but they buried them. When I spotted the 3rd one in the run, (not the nesting box), I was busy emptying compost. When I went back to retrieve the egg it had been buried! I managed to retrieve it, but it makes you think! Any one who has seen Chicken Run will know what sneaky little blighters chickens really are!
We have had the girls for just over a month now and it never fails to surprise me what individual personalities they both have. They are so different. We think of chickens as food before pets, but actually keeping them shows them in a different light. Pete is feisty and she will chase you round the garden, plus the poor cat, she will jump up and peck your hand in the hope of treats, she will never make her own dust bath, just push Dud out of hers and use that instead. Dud is more chilled out, and just takes things as they come, although she is not as easily to manipulate with treats as Pete, who will do anything for carrots! They even have different voices, from inside the house you know which one is making noise, they are individuals.
Evidence of our first eggs
Mr H's Coddled Egg Breakfast
Thursday, 22 January 2009
Jam Quesadilla
Yum, yum! this is currently ,my favourite breakfast. Its divine, and quick and easy!
Put a a knob of butter in a frying pan on a medium heat and let it melt. Swirl around the pan so it is all covered.
Throw in a flour tortilla, and then spoon on some jam. Now, don't be greedy here, remember you are going to fold the tortilla in half and flip to the other side and you don't want to get covered in molten jam! So put a sensible amount of jam on the tortilla and then fold it in half. leave for approx 2 minutes and flip gently and carefully to the other side, leave for a minute and then serve.
A blob of Greek yogurt on the side is a nice accompaniment, but I'm a purist! :)
Put a a knob of butter in a frying pan on a medium heat and let it melt. Swirl around the pan so it is all covered.
Throw in a flour tortilla, and then spoon on some jam. Now, don't be greedy here, remember you are going to fold the tortilla in half and flip to the other side and you don't want to get covered in molten jam! So put a sensible amount of jam on the tortilla and then fold it in half. leave for approx 2 minutes and flip gently and carefully to the other side, leave for a minute and then serve.
A blob of Greek yogurt on the side is a nice accompaniment, but I'm a purist! :)
Saturday, 10 January 2009
How to be an armchair Eco Warrior
Everyday the news is the same. Credit Crunch. Recession.
However, there are tons of ways to save money, and the best thing about them is they also save the environment. Even if you are one of those people who doesn't care if Planet Earth is on borrowed time, most of you want to save money!
Here are some very easy ways....Its all very obvious, and I'm sure i am not telling you anything you don't already know! Food for thought prhaps? For more advice check out these websites
Friends of the Earth http://www.foe.co.uk/
Greenpeace http://www.greenpeace.org.uk/blog/climate/your-personal-guide-to-helping-save-the-climate
1. Change to energy efficient light bulbs
2. Turn lights off where you can
3, Turn off the mains of electrical appliances you are not using, no red standby light
4, Wear jumpers and get draught excluders to save on heating
5, Boil the kettle for hot water, including for veg and pasta etc, its often cheaper than heating cold water on the hob
6, Only boil the amount of water you need
7, Walk or dust off the bike instead of using the car for short journeys
8, Don't lave the tap running when cleaning your teeth
9, Don't buy expensive cleaners, opt for the cheaper more natural ones
http://www.foe.co.uk/living/articles/cleaning_costs.html
10, Use rechargeable batteries
However, there are tons of ways to save money, and the best thing about them is they also save the environment. Even if you are one of those people who doesn't care if Planet Earth is on borrowed time, most of you want to save money!
Here are some very easy ways....Its all very obvious, and I'm sure i am not telling you anything you don't already know! Food for thought prhaps? For more advice check out these websites
Friends of the Earth http://www.foe.co.uk/
Greenpeace http://www.greenpeace.org.uk/blog/climate/your-personal-guide-to-helping-save-the-climate
1. Change to energy efficient light bulbs
2. Turn lights off where you can
3, Turn off the mains of electrical appliances you are not using, no red standby light
4, Wear jumpers and get draught excluders to save on heating
5, Boil the kettle for hot water, including for veg and pasta etc, its often cheaper than heating cold water on the hob
6, Only boil the amount of water you need
7, Walk or dust off the bike instead of using the car for short journeys
8, Don't lave the tap running when cleaning your teeth
9, Don't buy expensive cleaners, opt for the cheaper more natural ones
http://www.foe.co.uk/living/articles/cleaning_costs.html
10, Use rechargeable batteries
Wednesday, 7 January 2009
Easting Seasonally Easily
Its been vogue for a while now. Any restaurant worth it's salt serves only seasonal food. However it can be hard to do this at home, you got to the supermarket and you can get anything! We trundle around on autopilot and fill our baskets with what ever we want. Which is not the worst thing in the world, I'm not that far gone to the hippy side.
Of course we will never get seasonal bananas, and these are among other things we love which do not grow in our country. However, if the majority of what we buy is seasonal and local, then we are doing a good thing for the Planet and our health.
There are plenty of company's out there who deliver Vegetable and Fruit Boxes to your door which contain seasonal goods, which are organic, as local as possible, and the bananas (not local!) are fair trade. It is an excellent way of shopping easily and seasonally and you don't have to leave the house.
I use Able & Cole, I think they are really good. Riverford has also been recommended to me. Have a look and see if there is anyone locally who offers this service. It really is a good way of living, and eating organic cheaply!
Of course we will never get seasonal bananas, and these are among other things we love which do not grow in our country. However, if the majority of what we buy is seasonal and local, then we are doing a good thing for the Planet and our health.
There are plenty of company's out there who deliver Vegetable and Fruit Boxes to your door which contain seasonal goods, which are organic, as local as possible, and the bananas (not local!) are fair trade. It is an excellent way of shopping easily and seasonally and you don't have to leave the house.
I use Able & Cole, I think they are really good. Riverford has also been recommended to me. Have a look and see if there is anyone locally who offers this service. It really is a good way of living, and eating organic cheaply!
Monday, 5 January 2009
Mum's Saturday Soup
I wasn't very well, like everyone else at this time of year. Whilst sat on the sofa, feeling sorry for myself, I had a craving for my mums homemade soup. I do not remember the last time I had it and I don't think I have ever had a craving for it, but I made the call and got her recipe :)
We always had it Saturday lunchtimes in autumn and winter, with hot buttered crumpets. Pure comfort. It turns out it was Mums way of getting us to eat all the veg we didn't like! So she used to put the lot in, celery - yuk, turnips - yuk, spinach - yuk, and basically whatever veg she had hanging around, then to make it nice and thick she would add butter beans and lentils. (of course I like all those vegetables now!)
So basically the recipe is, any veg you have hanging around, butter beans (mum used to soak her own, I used a tin) and some lentils. Bring to the boil in stock and then simmer for 30-40 mins then blend.
I must insist you make this healthy soup naughty with hot buttered crumpets, its just not the same without ;)
We always had it Saturday lunchtimes in autumn and winter, with hot buttered crumpets. Pure comfort. It turns out it was Mums way of getting us to eat all the veg we didn't like! So she used to put the lot in, celery - yuk, turnips - yuk, spinach - yuk, and basically whatever veg she had hanging around, then to make it nice and thick she would add butter beans and lentils. (of course I like all those vegetables now!)
So basically the recipe is, any veg you have hanging around, butter beans (mum used to soak her own, I used a tin) and some lentils. Bring to the boil in stock and then simmer for 30-40 mins then blend.
I must insist you make this healthy soup naughty with hot buttered crumpets, its just not the same without ;)
Friday, 2 January 2009
Beat the January Blues
Its not the best time of year for happiness really. There is a noticeable increased sense of misery on London Transport, and that's not even in reference to the rubbish weather, everyone is miserable. Perhaps this years blues are worse than normal due credit crunch etc, especially as the media love these headlines how we are all going to die in the gutter like in a Dickensian Novel.
You just have to say "Sod It" Life is short, give yourself a hug! Don't stop reading because you think I'm a mad hippy (I am, but....), go, give yourself a treat! Think about one of those fantastically simple thing which just make you feel so happy! These things don't have to involve money, you know, going for a walk in one of the royal parks, then reading the paper on a bench, and people watching. Taking your favourite book (Preferably something suitably escapist from reality like Harry Potter!) and sitting in a coffee shop with your favourite type of coffee and maybe something naughty on the side :) Go for a swim! Go to the Children's section of a book shop and flick through all your old favourites and find some new ones.
I asked some friends for their "best hug", I hope it gives you an inspiration and so go do something nice for YOU!
1. Pamper afternoon! Soak in tub, glass of wine, face mask, paint nails.
2. Go to Kew Gardens
3. Sunday papers, bit pot of coffee, and some highly fattening pastries
4. Visit the cinema on your own
5. Your lounge, your favourite movies, and any accompaniment you love most - wine? popcorn? chocolate?
6. Explore a Park you have never been to take the paper, or simply people watch
7. Find a gorgeous little coffee shop and take your favourite book
8. Treat yourself to a massage
9. Stay in bed for a really long time until you feel naughty buy so indulgent
10. Think of something you have always wanted to do, and do it!
You just have to say "Sod It" Life is short, give yourself a hug! Don't stop reading because you think I'm a mad hippy (I am, but....), go, give yourself a treat! Think about one of those fantastically simple thing which just make you feel so happy! These things don't have to involve money, you know, going for a walk in one of the royal parks, then reading the paper on a bench, and people watching. Taking your favourite book (Preferably something suitably escapist from reality like Harry Potter!) and sitting in a coffee shop with your favourite type of coffee and maybe something naughty on the side :) Go for a swim! Go to the Children's section of a book shop and flick through all your old favourites and find some new ones.
I asked some friends for their "best hug", I hope it gives you an inspiration and so go do something nice for YOU!
1. Pamper afternoon! Soak in tub, glass of wine, face mask, paint nails.
2. Go to Kew Gardens
3. Sunday papers, bit pot of coffee, and some highly fattening pastries
4. Visit the cinema on your own
5. Your lounge, your favourite movies, and any accompaniment you love most - wine? popcorn? chocolate?
6. Explore a Park you have never been to take the paper, or simply people watch
7. Find a gorgeous little coffee shop and take your favourite book
8. Treat yourself to a massage
9. Stay in bed for a really long time until you feel naughty buy so indulgent
10. Think of something you have always wanted to do, and do it!
Saturday, 27 December 2008
Christmas Risotto Makes a Change from Turkey Curry
Using up Christmas leftovers can be a bit of a chore. I hate wasting food, but trying to use up cooked veg is a nightmare. Being a couple of greedy-guts' Mr H and I always have left overs and I'm sorry but sprouts do not work in a curry! This year I made a Christmas leftover risotto, it was lovely :)
I also found a recipe on the BBC Goodfood Website for making Risotto in the oven. This is a fab recipe, particularly just after Christmas when you maybe a bit cooked out! You just need to throw it all in a pan, stick in the oven and go and have a glass of wine for 18 mins then serve it! Perfect!
Serves 4
300g Risotto Rice
25g butter
1/2 glass of Wine
50g Parmesan
1 Onion
cooked Christmas veg (roast parsnip, sprouts, carrots, roast spuds!)
cooked stuffing
Cooked Turkey
700ml stock (chicken or even better turkey)
1, Pre-heat oven at 200C
2, Fry the onion for a couple of mins in the butter until soft(use an oven proof pan with a tight fitting lid which is also oven proof!)
3, Add the rice and mix well. Pour over the wine, mix well and cook gently until wine is absorbed.
4, Stir in your veg and meat then the chicken or turkey stock (make sure veg and meat is cut into bite size pieces)
5, Mix well, put on lid and pop in oven for 18 mins
6, remove from oven and check liquid has been absorbed, if not pop back in for a few minutes. When ready stir in the grated Parmesan and serve
I also found a recipe on the BBC Goodfood Website for making Risotto in the oven. This is a fab recipe, particularly just after Christmas when you maybe a bit cooked out! You just need to throw it all in a pan, stick in the oven and go and have a glass of wine for 18 mins then serve it! Perfect!
Serves 4
300g Risotto Rice
25g butter
1/2 glass of Wine
50g Parmesan
1 Onion
cooked Christmas veg (roast parsnip, sprouts, carrots, roast spuds!)
cooked stuffing
Cooked Turkey
700ml stock (chicken or even better turkey)
1, Pre-heat oven at 200C
2, Fry the onion for a couple of mins in the butter until soft(use an oven proof pan with a tight fitting lid which is also oven proof!)
3, Add the rice and mix well. Pour over the wine, mix well and cook gently until wine is absorbed.
4, Stir in your veg and meat then the chicken or turkey stock (make sure veg and meat is cut into bite size pieces)
5, Mix well, put on lid and pop in oven for 18 mins
6, remove from oven and check liquid has been absorbed, if not pop back in for a few minutes. When ready stir in the grated Parmesan and serve
Friday, 19 December 2008
How to make the best Christmas Sausage Rolls
Anyone can make sausage rolls, so this year, don't buy them from the Supermarket, make them! Homemade are so much better and after all, it's not Christmas without them!
Rule No. 1 = Good quality sausage meat. There is no way of getting away from the fact that the filling makes the pie! Go to a butcher and get fresh proper sausage meat. Check its British pork. (for reasons why, see the attached article http://www.bbc.co.uk/food/food_matters/britishpork.shtml
Rule No. 2 = Short crust or Flaky Pastry? That is the question. Ok, I personally prefer a flaky for a sausage roll, it also gives me a great excuse to buy a ready-made pastry! You can get decent ready made pastry these days, and too be honest, as much as I love cooking, I have no desire to make my own flaky pastry! If you prefer shortcrust, go for it. Short crust pastry is dead easy to make. (Note - There is no shame in buying ready made pastry) ;)
Rule No. 3 = Add Some Red Onion Jam :) Oh yes, this is what makes them best in my opinion.
So... roll out the pastry into a large rectangle. Smear red onion jam along the centre, going down the long side. Add the sausage meat. Now, remember you want to keep the width fairly thin as you need it to cook through, but not so thin it cooks away to a crunch! About the width of a 50p is a good ratio! Add a nice long thin snake of the meat, brush round the rectangle's edges with a beaten egg, then roll. Cut into 1" long pieces, and cook on approx 175 for 35 mins.
Cool on a cooling rack, remember that jam is going to be very hot!
Rule No. 1 = Good quality sausage meat. There is no way of getting away from the fact that the filling makes the pie! Go to a butcher and get fresh proper sausage meat. Check its British pork. (for reasons why, see the attached article http://www.bbc.co.uk/food/food_matters/britishpork.shtml
Rule No. 2 = Short crust or Flaky Pastry? That is the question. Ok, I personally prefer a flaky for a sausage roll, it also gives me a great excuse to buy a ready-made pastry! You can get decent ready made pastry these days, and too be honest, as much as I love cooking, I have no desire to make my own flaky pastry! If you prefer shortcrust, go for it. Short crust pastry is dead easy to make. (Note - There is no shame in buying ready made pastry) ;)
Rule No. 3 = Add Some Red Onion Jam :) Oh yes, this is what makes them best in my opinion.
So... roll out the pastry into a large rectangle. Smear red onion jam along the centre, going down the long side. Add the sausage meat. Now, remember you want to keep the width fairly thin as you need it to cook through, but not so thin it cooks away to a crunch! About the width of a 50p is a good ratio! Add a nice long thin snake of the meat, brush round the rectangle's edges with a beaten egg, then roll. Cut into 1" long pieces, and cook on approx 175 for 35 mins.
Cool on a cooling rack, remember that jam is going to be very hot!
Monday, 15 December 2008
We got Chickens!
We have been talking about it for ages, and we finally did it. Pete and Dud have arrived. Yes, rather a strange name for girls! They were named before their arrival, in all honesty their names were chosen years ago when Mr H and I talk about our dream of a small holding. I felt guilty that there poor girls had boys names, so although we call them Pete & Dud, their full names are now Petal and Dandelion.
Hopefully we will get eggs, free range organic eggs! They are also apparently great pets, easy to look after as well. Our research persuaded us to go for an Egglu. If you are interested in owning chickens, check out their website. I really would recommend them, the service is second to none and the Hen House is SO easy to clean ;)
http://www.omlet.co.uk
Here are some pictures of the girls!
Dud (left) Pete (right)
In the Egglu
The Cat watches on.... He thinks DINNER!
Hopefully we will get eggs, free range organic eggs! They are also apparently great pets, easy to look after as well. Our research persuaded us to go for an Egglu. If you are interested in owning chickens, check out their website. I really would recommend them, the service is second to none and the Hen House is SO easy to clean ;)
http://www.omlet.co.uk
Here are some pictures of the girls!
Dud (left) Pete (right)
In the Egglu
The Cat watches on.... He thinks DINNER!
Christmas Red Cabbage, by Phil
I love slow braised red cabbage, but not with dried fruit or apples, I don't know why, I just don't. I have tried and failed my own recipes, and I have tried internet recipes, and none live up to the mark of how I want my red cabbage!
My wonderful foody friend, Phil, gave m this recipe, her own, which I tried. Yes, it was perfect. Thank you Phil, you're the best! :)
1 red Cabbage, sliced
4 tbs Red Wine Vinegar
4 Tbs Brown Sugar
1 Red Onion, sliced
1 tsp Nutmeg
1 tsp Cinnamon
1 large glass of red wine
Glug of olive oil
Knob of butter
1, Fry the sliced cabbage and onion in olive oil and butter for about 10 mins until softening
2, Add Spices and mix well
3, Then add vinegar and brown sugar, mix well
4, Finally add the win and mix well.
5, bring to the boil, then tip into a casserole dish with a lid, stir and cook in oven on approx 150 for 2 hours.
My family tradition means no leftovers on boxing day, mum always made roast beef! As fate would have it, Mr H is the only person I know who's family did the same! This red cabbage dish I think works so well with roast beef. However, this year Mr H and I are having roast venison for boxing day, and again, this is going to work really well.
My wonderful foody friend, Phil, gave m this recipe, her own, which I tried. Yes, it was perfect. Thank you Phil, you're the best! :)
1 red Cabbage, sliced
4 tbs Red Wine Vinegar
4 Tbs Brown Sugar
1 Red Onion, sliced
1 tsp Nutmeg
1 tsp Cinnamon
1 large glass of red wine
Glug of olive oil
Knob of butter
1, Fry the sliced cabbage and onion in olive oil and butter for about 10 mins until softening
2, Add Spices and mix well
3, Then add vinegar and brown sugar, mix well
4, Finally add the win and mix well.
5, bring to the boil, then tip into a casserole dish with a lid, stir and cook in oven on approx 150 for 2 hours.
My family tradition means no leftovers on boxing day, mum always made roast beef! As fate would have it, Mr H is the only person I know who's family did the same! This red cabbage dish I think works so well with roast beef. However, this year Mr H and I are having roast venison for boxing day, and again, this is going to work really well.
Sunday, 30 November 2008
Lime & Ginger Tart
This recipe started off life as Jamie Oliver's Lemon & Lime Tart, which is fab. I made it for desert following a Mexican Feast. Its light and pallet cleansing, and everyone seems to love it, I know I can always manage seconds.
Gradually with each new one I made it became this. I get asked for the recipe all the time, so it was time to share the secret.
20cm spring form tin
200g Ginger nuts
100g Butter
8 Large Eggs
350g Caster Sugar
200ml Lime Juice
Zest of 4 Limes
300 ml Cream
Pre-heat oven to 175C
1, make the biscuit base. Crush the biscuits in either a food processor or by putting in a plastic bag and banging with a rolling pin
2, Melt the butter, mix in biscuit crumbs and evenly line the base of the tin. Put in fridge to set, for at least 30mins
3, Whisk together the Eggs, Sugar and lime zest
4, Gradually whisk in the cream and then the juice.
5, Add the mix to the biscuit base and put in the oven for about 45 mins. It should still have a little bit of wobble in the middle.
6, Turn the oven off but leave tart in there for about 10-15 mins
7, Place on wire rack to cool
8, Serve when completely cold
Gradually with each new one I made it became this. I get asked for the recipe all the time, so it was time to share the secret.
20cm spring form tin
200g Ginger nuts
100g Butter
8 Large Eggs
350g Caster Sugar
200ml Lime Juice
Zest of 4 Limes
300 ml Cream
Pre-heat oven to 175C
1, make the biscuit base. Crush the biscuits in either a food processor or by putting in a plastic bag and banging with a rolling pin
2, Melt the butter, mix in biscuit crumbs and evenly line the base of the tin. Put in fridge to set, for at least 30mins
3, Whisk together the Eggs, Sugar and lime zest
4, Gradually whisk in the cream and then the juice.
5, Add the mix to the biscuit base and put in the oven for about 45 mins. It should still have a little bit of wobble in the middle.
6, Turn the oven off but leave tart in there for about 10-15 mins
7, Place on wire rack to cool
8, Serve when completely cold
Friday, 21 November 2008
Golden Syrup Crispy Cakes - Mum Style!
My mum never melted chocolate and mixed cornflakes into it to make chocolate cripies. Her version was a gooey, chocolaty goodness which we all loved. No other crispie cake measures up - give it ago!
80g of Cornflakes
1oog Dark chocolate
50g Butter
5 tbs Golden syrup
1. Break up the chocolate into small pieces into a saucepan. Put on a low heat and add the butter and syrup. Gently stir until melted.
2. Remove from heat and add cornflakes
3. Spoon into paper cases and put in the fridge to set
Easy :)
80g of Cornflakes
1oog Dark chocolate
50g Butter
5 tbs Golden syrup
1. Break up the chocolate into small pieces into a saucepan. Put on a low heat and add the butter and syrup. Gently stir until melted.
2. Remove from heat and add cornflakes
3. Spoon into paper cases and put in the fridge to set
Easy :)
Friday, 14 November 2008
Gypsy Tart
Mr H had never heard of Gypsy Tart. Neither had a lot of people when I asked them. It seemed only those who grew up in Kent knew what it was and thought it was lovely. I guess it's one of those many childhood foodie memories.
My parents were coming up to dinner, and as Gypsy Tart is one of Mum and Dad's favourite things I made one for desert. Needless to say, My H hated it. He thought it was vile. So for you Kentish Folk out there who understand the joy of a gypsy tart, go make one :)
14 floz Evaporated Milk
12floz Dark Muscovado Sugar
A short Crust pastry case (you know what to do, bake it blind before adding filling) I advise a deep pie tin for this ;)
You need a hand whisk for this!
1. Preheat oven to about 200
2. Whisk the milk and sugar for about 10 mins until its full of bubbles, light and coffee coloured.
3, Pour the mixture into your pastry case and bake for 10 mins. It should still have a bit of a wobble when you take it our, but it will set more as it cools.
4, put on wire rack to cool and set
5, Serve cold
My parents were coming up to dinner, and as Gypsy Tart is one of Mum and Dad's favourite things I made one for desert. Needless to say, My H hated it. He thought it was vile. So for you Kentish Folk out there who understand the joy of a gypsy tart, go make one :)
14 floz Evaporated Milk
12floz Dark Muscovado Sugar
A short Crust pastry case (you know what to do, bake it blind before adding filling) I advise a deep pie tin for this ;)
You need a hand whisk for this!
1. Preheat oven to about 200
2. Whisk the milk and sugar for about 10 mins until its full of bubbles, light and coffee coloured.
3, Pour the mixture into your pastry case and bake for 10 mins. It should still have a bit of a wobble when you take it our, but it will set more as it cools.
4, put on wire rack to cool and set
5, Serve cold
Saturday, 8 November 2008
Roast Rabbit
Can you get much more eco than eating British Rabbit? Not really, maybe squirrel? They are free range, there are millions of them, low fat, cheap and of course, yummy! So Mr H recently asked a local butcher to get us a couple, they have been in the freezer for a couple of weeks, and today was the day. I have eaten rabbit many times in restaurants, and we have cooked it at home, but this has always been stewing a jointed rabbit, I was a little concerned about having the whole beast on a plate and carving into it!
Now, I must confess that I regularly claim that you have to not just know where the meat you eat came from and know that the animal has a decent life, but you have to be comfortable with butchery. I am a TV student of Hugh, and agree with all he says. However. today I became a 5 year old vegetarian when we realised the whole rabbit had not been gutted! Mr H on the other hand without a moan got the sharpest knife and got busy with removing lungs, heart, liver, kidneys and other unrecognisable innards. I watched for a couple of moments, determined to stick to my principles until I noticed poo on his hands, which is the point I turned into a child! Please don't let this put you off, just be sensible and ask the butcher to do it for you! I do wonder if they had a little joke "ha ha, we will show that lanky city-hippy!"
Once the beast was washed we stuck it in a pot of apple juice and left it in the fridge for about 6 hours. And this is what we did next (it was Delicious)
Ch0p 2 apples, a few sage leaves and a red onion
Mix with a good glug of olive oil
Stuff mixture into the rabbit and use cocktail sticks to keep the stuffing inside
wrap bacon around the whole rabbit
Put rabbit on top of some carrot sticks and roast - check with your butcher for cooking times. We had a medium to large and cooked it for 1 hour 10 mins. The first 45 mins with foil over the top.
Have a look online there are plenty of recipes. I must admit, to date my fave is rabbit pie.
note - My sisters pet rabbit, Mylo recently went missing. Julie has always kept rabbits as pets and therefore refuses to eat them. When I told her (with a mischievous grin on my face) that I had a couple of bunnies in the freezer she was disgusted with me, so my mother, as tactful as ever said "ooh it might be Mylo!" My sister has not been round for dinner since.
Now, I must confess that I regularly claim that you have to not just know where the meat you eat came from and know that the animal has a decent life, but you have to be comfortable with butchery. I am a TV student of Hugh, and agree with all he says. However. today I became a 5 year old vegetarian when we realised the whole rabbit had not been gutted! Mr H on the other hand without a moan got the sharpest knife and got busy with removing lungs, heart, liver, kidneys and other unrecognisable innards. I watched for a couple of moments, determined to stick to my principles until I noticed poo on his hands, which is the point I turned into a child! Please don't let this put you off, just be sensible and ask the butcher to do it for you! I do wonder if they had a little joke "ha ha, we will show that lanky city-hippy!"
Once the beast was washed we stuck it in a pot of apple juice and left it in the fridge for about 6 hours. And this is what we did next (it was Delicious)
Ch0p 2 apples, a few sage leaves and a red onion
Mix with a good glug of olive oil
Stuff mixture into the rabbit and use cocktail sticks to keep the stuffing inside
wrap bacon around the whole rabbit
Put rabbit on top of some carrot sticks and roast - check with your butcher for cooking times. We had a medium to large and cooked it for 1 hour 10 mins. The first 45 mins with foil over the top.
Have a look online there are plenty of recipes. I must admit, to date my fave is rabbit pie.
note - My sisters pet rabbit, Mylo recently went missing. Julie has always kept rabbits as pets and therefore refuses to eat them. When I told her (with a mischievous grin on my face) that I had a couple of bunnies in the freezer she was disgusted with me, so my mother, as tactful as ever said "ooh it might be Mylo!" My sister has not been round for dinner since.
Friday, 31 October 2008
Happy Halloween
I had no choice but to have a Halloween Party. The menu changed about hundred times between inviting people and the actual night. I went for a menu which meant I did not spend the whole evening in the Kitchen, just the whole day. I meant to take pictures of the food, but got horribly drunk instead!
Baked Camembert
with Red Onion Jam and Crusty Bread
Lentil Chilli
with Guacamole, sour cream & lots of cheese
Chocolate Orange Cake
with Vanilla Creme Fraiche
with Red Onion Jam and Crusty Bread
Lentil Chilli
with Guacamole, sour cream & lots of cheese
Chocolate Orange Cake
with Vanilla Creme Fraiche
Sunday, 26 October 2008
Squash Chutney
This is the perfect time of year to make jams and chutneys. As soon as autumn comes I find myself making all sorts of things, I just cant help myself :)
What with credit crunch etc I'm considering making most of my Christmas presents this year, so I am endeavoring to make a batch of something or another every weekend. Squash really is one of my favourite things and so I really wanted to make a chutney. This is the recipe I used, its really good. However, I would recommend cutting your squash as small as possible, I feel 1 cm cubes is a little too big. On saying that, a nice plate of cold meat with a dollop of this on the side is perfect, its just in sandwiches it seems a touch too big.
http://www.gourmetbritain.com/recipes_entry.php?item=228
What with credit crunch etc I'm considering making most of my Christmas presents this year, so I am endeavoring to make a batch of something or another every weekend. Squash really is one of my favourite things and so I really wanted to make a chutney. This is the recipe I used, its really good. However, I would recommend cutting your squash as small as possible, I feel 1 cm cubes is a little too big. On saying that, a nice plate of cold meat with a dollop of this on the side is perfect, its just in sandwiches it seems a touch too big.
http://www.gourmetbritain.com/recipes_entry.php?item=228
Thursday, 23 October 2008
Autumn Salad
I am not a huge fan of Watercress, but it is so good for you and this is the best time of year for eating about it. This is enough for a nice big portion for 2 people, serve with warm crusty bread :)
1/2 a large squash
2 medium sized beetroot
1/2 pack of Halloumi
Good few handfuls of watercress
2 tbs of Toasted Pumpkin seeds
1 tbs freshly chopped sage
Olive oil
splash of balsamic vinegar
dressing:
4 Tbs Freshly squeezed orange juice
2 tbs Olive Oil
1 tbs Balsamic Vinegar
pinch of salt and pepper
1, pre-heat oven to 175
2, Boil the beetroot for 15 mins. then drain.
3, when cool enough to handle, peel, chop and put in roasting dish with a good glug of olive oil and a splash of balsamic vinegar. Put in oven.
4, peel and chop the squash into 1 inch chunks, put in roasting dish with a good glug of oil, the fresh sage
5, cook beetroot and squash for about 45 mins.
6, to make the dressing, put all the ingredients in a jug and whisk
7, grill slices of the halloumi, remove from heat and chop into chunks
8, Into 2 bowls put a few handfuls of watercress, then divide the roasted beetroot and squash between the 2 bowls and then the halloumi. Pour over dressing and mix well.
9, top with pumpkin seeds and serve
1/2 a large squash
2 medium sized beetroot
1/2 pack of Halloumi
Good few handfuls of watercress
2 tbs of Toasted Pumpkin seeds
1 tbs freshly chopped sage
Olive oil
splash of balsamic vinegar
dressing:
4 Tbs Freshly squeezed orange juice
2 tbs Olive Oil
1 tbs Balsamic Vinegar
pinch of salt and pepper
1, pre-heat oven to 175
2, Boil the beetroot for 15 mins. then drain.
3, when cool enough to handle, peel, chop and put in roasting dish with a good glug of olive oil and a splash of balsamic vinegar. Put in oven.
4, peel and chop the squash into 1 inch chunks, put in roasting dish with a good glug of oil, the fresh sage
5, cook beetroot and squash for about 45 mins.
6, to make the dressing, put all the ingredients in a jug and whisk
7, grill slices of the halloumi, remove from heat and chop into chunks
8, Into 2 bowls put a few handfuls of watercress, then divide the roasted beetroot and squash between the 2 bowls and then the halloumi. Pour over dressing and mix well.
9, top with pumpkin seeds and serve
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