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

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

Butternut Squash Soup

This is a great Autumnal Warmer, serve after an energetic walk in cold woods :)

1 large squash
1 large onion
4 cloves of garlic
1 red chilli
1 stick of celery
1 large carrot
1.5pints of chicken or vegetable stock
juice of one lime
2 tbs olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and pepper

1. Finely chop the onion, celery, carrot chilli and garlic.
2, peel the squash and then cut into 1.5 cm cubes
3, fry the onion, celery, carrot, chilli and garlic for about 5 mins in the oil, until soft but not allowing to brown
4, stir in the spices and mix well, before adding squash and mixing well again
5, pour in the stock and mix well. bring to the boil and then lower to a simmer for 30-40 mins until the squash is soft
6, remove from heat, add lime juice and blend. If too thick add a little water.
7, Season to taste and reheat and serve

Stuffed Onions

This is a lovely side dish, I always think it works best with a roast dinner, but to be honest it goes with most things.

For 2 people
2 good size onions
2 tbls chopped fresh sage
2 oz strong cheddar, grated
2 tbls pine nuts
1 slice of bread, crust removed
knob of butter
salt & pepper
2 cloves garlic, finely chopped
3 mushrooms, finely chopped

Pre-heat the oven to 180 degrees

1, Simmer the onions in boiled water for 15 mins. drain and allow to cool enough so you can handle them
2, scoop out the insides and chop. Put the remaining outer layers on a lightly oiled baking tray
3, melt the butter with a dash of olive oil in a frying pan, then add the chopped onions, mushrooms, garlic, sage, and pine nuts, season and stir well.
4, cook for about 4 minutes, everything should be melting into each other. Take off the heat and break small pieces of bread into the mixture, add the cheese and mix well till fully combined.
5, Stuff the onion "shell" with the mixture, brush the onions with olive oil and bake in the oven for 20 mins

Make your Own Red Onion Jam

This is one of my most favourite things in the world, and it is so easy to make. I found a recipe online and have been gradually making changes. It is lovely, but very sweet, you don't need too much!

1.25 kg Red onions, sliced
3tbs salt
1kg brown sugar
250ml red wine vinegar
250ml balsamic vinegar
5 cloves
1 tsp of fresh thyme leaves
touch of black pepper

1, sprinkle sliced onions with salt and leave for an hour
2, rinse the onions and dry them
3, Put all the ingredients in a pan, bring to the boil. Reduce to a simmer and cook on a low heat for about 2.5 hours until syrupy
4, Remove from heat and leave for 5 minutes
5, put into sterilised jars and seal. keep in a cool dark place.

The Best Starter In the World

I really don't want to state the bleeding obvious, but this is the best and easiest starter in the world. I have never served it without ooohs and ahhhs emanating from full mouths as they tuck in! I also don't want to to tell you things you already know, but if you have never made this, then you must.

1 whole Camembert (250g)
Crusty white bread
Red Onion Jam

1, Wrap the Camembert in foil and put in a preheated oven on about 175 for 20-25 mins
2, cut the bread
3, take the cheese out of the oven, gently unwrap, cut open the top, serve it in the middle of the table with bread and jar of onion jam and let them tuck in and adore you!

Smoked Mackerel Pate & Beetroot Crostini

This is a regular starter in my house, and I made it for friends a few weeks ago and now they are asking for the recipe. I am a bit embarrassed about how quick and easy it is, but you need to save time for the drinking and eating, whats the point of a dinner party if you are not there to enjoy it?

this is enough for 4 people

• Average size packet of smoked mackerel
• 1 Tbls Fresh chopped parsley
• 1 heap tbls horseradish Sauce
• 4 Tbls Yoghurt
  

• cooked beetroot. approx 4 small ones
  

• home-made crostini (slice baguettes drizzle with oil and bake in oven for 15-20 mins)
  3 per person is a good starter amount
  

1, Pull the skin off the fish and discard, and break the meat into pieces in a bowl
2, use a fork to break up the fish as much as possible
3, add the rest of the ingredients and some fresh ground pepper and mix well
4, taste and check you are happy with the amount of horseradish and texture, if it needs more add more yogurt and horseradish
5, thinly slice beetroot and pop the slices on top of the bread and then top with a generous dollop of pate.
6, serve with some leaves and a drizzle of oil and balsamic vinegar

Tomato Ketchup

I have always wanted to make my own ketchup, I love ketchup. Actually I usually call it tomato sauce, not sure where this ketchup business has suddenly come from! Is it American?

Anyway, the tomato crop which is growing inside the house seems to have a disease. We have looked through books, the Internet and we just cant find out whats wrong with them. It is extremely disappointing. Mr H thinks he may have got a little overexcited and planted too many plants in the one place. I guess we will never know.

On the plus side, thre are still the tommys growing outside, the hanging baskets of cherry ones are divine, they are like little lumps of sugar, and after picking them your hands smell deliciously tomatoey for hours.

Mr H's mum used to make her own tomato sauce. He grew up with a cupboard under the stairs bursting with home made jams, sauces and chutneys - he has the same vision for our house :) Mama H died quite a long time ago, but she left a legacy of recipes. A red folder full of her family's favourites, all hand written, its lovely. Every Mother should make one of these!

So during every visit to Mr H Senior, I steal another one........

1.5 lb Tomatoes, sliced
1/4lb Onions, finely chopped
1/2 pint vinegar
2 oz Sugar
2 tsp salt
1 tsp dry mustard
Pinch Cayenne
4 Cloves
Blade of Mace

1, Put all the ingredients into a pan and simmer for 1 hour
2, Remove the mace and cloves
3, Blend, then return to pan and heat through until it has thickened
4, When cold, bottle

There is something special about making preserves with your home-grown ingredients, and this is delicous! Better than anything I have bought in a shop or been eating for years! Unfortunately this amount of ingredients only made 2 jam jars worth, and believe me, this is not going to last very long!

Raspberry Shortcake

As previously described, this is precisely what you can do with those yummy Vanilla Biscuits.

The sauce it just raspberries, 1 tbls icing sugar and a glug of Creme de Cassis

Vanilla Biscuits

These are dead easy, and really nice. You can eat them with a cup of tea or stack with layers of whipped cream and fresh raspberries and drizzle in Honey, preferably Lavender or Heather.

8oz Plain Flour
4oz Butter
2 oz caster sugar
1 Vanilla pod

1, Pre-heat the oven to 175
2, Rub together the butter and flour until it resembles breadcrumbs
3, remove the seeds from the vanilla pod and add to the mixture with the caster sugar
4, Rub again to break up the seeds and make sure they are evenly distributed
5, add 2-3 tbls of water and bring the mixture together into a dough. Pop in the fridge for 15mins
6, roll out the dough and cut out your biscuits and put them on the buttered baking tray
7, sprinkle with extra caster sugar and bake for 10-15 mins
8, Put them on a baking tray to cool, they will be a bit floppy hen you get them out the oven but they will harden on the wire rack

Happy Birthday Cake

Its my best-foody-friends birthday. I was going to make a sophisticated cake until he told me he was going to have a kids themed birthday party with iced gems and Skips crisps. So I had no choice... it had to be a cake not lacking in calories, but definately lacking in sophistication!

I went for a Raspberry and Vanilla cake.

Basically, 2 Victoria Sandwich Sponges, butter cream made with vanilla essence stuffed in between the sponges with plenty of raspberry jam. And then for the topping, Green & Blacks White chocolate melted down with a little cream and poured over the top, who could then resist pouring on hundred and thousands :)

It went down a treat, I was rather proud! :)

Hangover Brunch

In anticipation of some cider induced hangovers, I thought I would give you my hangover brunch recipe.

The tomato sauce part of this recipe is not as fiddly as it may sound. However, if you really can't be bothered, use ketchup or slices of tomatoes. This sandwich contains carbs, fat, sugar, iron, tons of protein, Vit c, so should be everything you need to help you recover. You may also notice a serious lack of meat. I would never say that adding sausages or bacon or both would ruin this brunch, it would only make it better, but this is just how I like it :)

For 2
2 Crusty bread rolls
2 Portobello Mushrooms
A few large handfuls of spinach
1/4 Pack of Feta cheese
For tommy sauce -
4 Tbsp of chopped tinned toms
1 tblsp of tomato puree
1 tbls of Balsamic Vinegar
1 tsp Sugar
Pinch of salt
Pinch of chilli flakes

1, preheat the oven, 180 degrees
2, into a saucepan add all the ingredients for the tomato sauce, bring to the boil and then simmer low until the mushrooms are ready.
3. Put the mushrooms on baking tray, season with salt and pepper and drizzle with olive oil
4, roast in oven for 20 mins
5, in the meantime, stir the sauce occasionally
6, About 5 mins before mushrooms are ready, wilt the spinach (i usually use a wok) once wilted, pop in sieve and drain excess water, add back to the pan with a very small glug of olive oil and then crumble in the feta. stir for a couple of mins to combine and so the heat melts the feta slightly. Make sure it does not catch on the bottom of the pan.
7, when the mushrooms are ready, spread the sauce on both halves of the roll, and the cheesey spinachy bit and then top with the mushroom.
8, eat whilst watching some really mindless morning telly :)

To help, drink gallons of tea during cooking process to keep you going. My first rule of a hangover is to avoid coffee, it dehydrates you even further!


Note - I used large field mushrooms as I couldn't get a portobello this day, but it works just as well

Steak & Cheese Pie

Whilst out for a glass of wine with my good pal from New Zealand, she told me about Steak & Cheese Pie's which she had back home. She spoke of them like a national legend, and the description made my mouth water a little and my belly grumble!

So I googled them and found a few recipes, most of which seemed to be the same, one of the main ingredients being a tin of tomato soup. The website I finally settled on is from a company called Woolworth's, according to my friend they are a Supermarket and not like our UK Woolworth's.

I was extremely proud of myself when I told her that I had made her home pie, and how great it was. It was really good, so many favourite combinations - pastry & Steak, Steak & Mushrooms, Tomatoe & cheese, cheese & steak, cheese & Pastry........ I could go on. However, on discussing it, she doesn't remember the "pie juice" being tomatoey, but more gravy like :( Bugger!

I will make her one and she can tell me if its traditional or not, either way it was divine and ever-so-slightly-naughty :) So good Mr H nearly proposed. (My original intention was to take her a slice but I ended up with none left as he scoffed the lot!)

Attached is the link to the recipe and a picture of my one :)

http://www.woolworths.co.nz/Traditional_Steak_and_Cheese_Pie_Recipe_63.htm

Drunken Mess!

This is my version of Eton Mess. I obviously prefer it as it contains booze, lots of it :)

I'm afraid I can not give you any amounts for any of the ingredients, this is one which has to be purely your intuition, and how much you like each ingredient. One thing I would say, is be easy on the cream, too much will make the dish so rich, 4 mouth fulls and you will be done. At least double the amount of fruit to cream is a good general guide.

Double Cream
Berries (i love raspberries in this, however a mix of straw, blue and rasp is always good)
Caster Sugar
Champagne or Cava
Creme de Cassis
Brandy
Meringue

1, Soak the fruit in a couple of glugs of each type of booze, and a light sprinkling of sugar. Think here.... you definitely want to be more generous with the champagne than the other 2. The creme de cassis gives colour and sweetness, and the brandy gives that fantastic boozy taste.

• Also, this is always even better if you soak the fruit overnight.
  

Stir it all well.
2, Whip the cream until firmish. You don't want it too stiff!
3, Mash the fruit with a fork. Pour into a sieve, and reserve the liquid that comes through.
4, Mix the fruit into the cream. You can either totally combine or "ripple" it. To be honest, I always intend to ripple it, get a little overexcited and blend the lot. It still tastes nice!
5, Spoon over a little of the boozy goodness and stir through.
6, break up meringues and combine, then serve. (preferably with a glass of champagne!)

Bacon & Onion Toad

This dish seems so wartime, and it probably is. I haven't eaten this in about 15 years, and following a conversation with my mum earlier, I got a craving! Perfect for a rainy August day!

4oz Plain Flour
2 Eggs
150ml Milk
8 Rashers Bacon
1 Large Onion, cut into thin slices
Sunflower Oil

1, Make the batter as in advance as possible. Whisk eggs for several minutes so frothy and full of air.
2, whisk the milk in and then the flour. Beat well until there are no lumps
3, In a baking tin (i use a 7" cake tin) cook the bacon and onions on the hob until the bacon is cooked.
4, Add a tbls of oil and put back on heat (really watch your hands, it will spit) you only need a minute of heating the oil as the pan should be pretty hot.
5, add the batter and put into an oven that has been pre-heated to as high as the dial goes. Once the toad is in, you can lower the heat to 180.
6, Cook for 30 mins.

Im serving mine with garlic mash, roasted carrots and steamed broccoli.

Childhood revisited :)

Dinners for Kids

My Nephew is currently staying at my parents. He is not too finicky, but like most 8 year olds there is usually a bit of a struggle to get him to eat veg. Mum asked me for some child friendly recipes which are healthy, yummy and full of hidden veg. I gave her Hommity Pie, Sausage Casserole and Mediterranean Pie, as well as these :)

Hidden Veg Lasagna
minced Beef
2 tin of toms
1 carrot
1 stick celery
onion
5 cloves of garlic
handful of mushrooms chopped into tiny pieces
1 red pepper
1 tsp sugar
salt & pepper
tomato puree, 2 tbls
lasage sheets
cottage cheese
1 egg
grated cheddar

1, grate the carrot, celery, onion, pepper, chopped garlic. Fry in olive oil for about 5-10 minutes, they should be soft but not coloured.
2, Brown the mince, then add the veggies, mix well.
3, and the tin toms, sugar, mushrooms and concentrate. Mix well, and reduce heat to a simmer. Cook for an hour. Stir in chopped basil at the end of cooking.
4, layer the meat and lasagna sheets.
5, loosen cottage cheese with a little milk and whisk in an egg. Spread over the top layer of lasagna sheets and top with grated cheese
6, bake in the oven for 30 mins

The meat recipe can also be used for bolognese.

Feta and Broccoli Quiche

Pastry
4oz white flour
4oz wholemeal flour
4oz butter
salt and pepper

You know how to make pastry :)

For the filling

1, steam the broccoli for about 3-5 mins and put in the tart shell
2, crumble over about 1/2 a block of feta
3, whisk 3 eggs with a couple of lugs of milk and pour over
4, Cook in the oven for 30 mins

Burgers and Wedges

Mince beef
2 cloves of garlic
1 onion, grated
1 Egg

Jkt Potatoes
Olive Oil
Salad

1. Grate the onion, and fry with the chopped garlic for a couple of minutes to just take the heat off the onion
2, season the mince and mix in the onions. Add an egg to bind. Shape into burgers, and pop in the fridge
3. Chop the potatoes into wedges, pop them in a bowl, and pour over a good glug of olive oil
4, season with salt and pepper and mix well. Put them on a baking sheet and bake for 30-40 mins
5, grill the burgers, pop into buns with some cheese and serve with salad

Fish Pie
My adult version has wine and cream, and shell fish... but for the kids something tasty and not quite as rich....

White fish (this is a great recipe to use Pollock, its cheap and environmentally friendly) If your kids like smoked fish then do a combination of smoked fish and plain fish.
1 Onion grated
1 Celery Stick Grated
Few Handfuls of peas
A good handful of green beans chopped (same sort of size as the peas)
2 Cloves of Garlic, chopped
2 Boiled Eggs, cut into slices
1 Pint milk
1oz Plain flour
1oz Butter
4oz Cheese
Potatoes, boiled then mashed
1/2 Pint of vegetable stock
1/2 tsp nutmeg
1/2 Tsp Mustard

1, Fry the onion, celery, green beans & garlic in olive oil for a couple of minutes in a saucepan, when its softened add the stock and peas, bring to the boil then simmer for 5 minutes. Strain and put to one side.
2, Cook the fish in the pint of milk, strain and reserve the milk
3, Melt the butter and stir the flour into it. Gradually add the milk on a low heat, stirring all the time to make sure it doesn't catch on the bottom of the pan, once all the milk is in, add nutmeg and mustard, then keep stirring until the sauce is thickened.
4, Put the pieces of fish and the bottom of an ovenproof dish. Add the vegetables amongst the fish, and top with slices of boiled eggs
5, pour the sauce over and then top with mashed potato. Sprinkle grated cheddar over the top. Bake in the oven for 30 mins

My Favourite Burger

Everyone likes a burger. The possibilities are endless; chicken, beef, lamb, cheese, mushrooms, chili, bacon, ketchup, mayo, mustard.... I could go on. This one is my current favourite...

Chili Lamb Burger
To make 6 Burgers
750g Lamb Mince
1 Medium Red Onion
2 Cloves of Garlic
2 Chillies
1 Tbls chopped rosemary

For the Tzatziki
400g of Natural Yogurt (Greek is best)
1 Clove of Garlic
2 tbls Olive Oil
Squeeze of Lemon juice
4-5" piece of cucumber
2 tbls fresh chopped mint
1 tbls fresh chopped dill

6 Pitta Breads

1. To make the burgers, grate the onion and garlic. Finely chop the chili. Throw them all into a frying pan with a good glug of olive oil and the rosemary. Fry ingredients for just a couple of minutes.
2. Put the mince in a bowl and season well, and then mix whilst breaking up the meat.
3. When the onion, chili and garlic mixture has cooled, add the mince, and an extra glug of olive oil. Get your hands in there! Mix it all really well, ensuring the meat oozes through your fingers.
4. Make 6 burgers with the mixture

Tzatziki
1, Crush a clove of garlic in the olive oil. Add lemon juice and season well
2, Grate the cucumber into the mixture, and add the herbs. mix well
3, add the yogurt. mix well. serve at room temperature

So, all you need to do is throw the burgers on the bbq, toast the pitta breads and serve with lashings of tzatziki. Greek salad is the obviously best accompaniment, and no-one is going to hate you if you sneak a slice of grilled halloumi in there too :) In fact you might just be declared a hero!

Mediterranean Sausage Bake

This is my version of a Jamie Oliver dish which he made on his last series, Jamie at Home. His version is fantastic and I would recommend you try it. However, my version I think is pretty good too, and slightly healthier as there is no bacon fat! :)

Ingredients for 4
8 Good quality Sausages
6 Tomatoes halved
1 Green Pepper sliced
1 Red Pepper sliced
12 Mushrooms left whole
2 Red Onions cut into thick rings
5 Cloves of Garlic
Olive Oil
balsamic vinegar
Salt and pepper
Heaped Tsp of Smoked Paprika
Selection of fresh herbs - i usually use thyme, rosemary and basil

1. Preheat the oven to approx 180
2. Brown the sausages
3, whilst they are browning chop all your veg and add to a roasting tin. Season with salt and pepper, and add the smoked paprika.
4. Add approx 2 tbsp of olive oil and 1 tblsp of balsamic vinegar. Throw in the whole garlic cloves and mix it all well
5. Place the browned sausage on top of the veg and bake in the oven for about 45 minutes. The tomatoes should be mushy, the veggies charred and the sausage golden.
6. Serve with crusty bread and a green salad. This dish is always best just placed in the middle of the table and let everyone just dig in!

btw, There is no harm in adding a good glug of red or white wine when you add the oil and balsamic vinegar :)

Perfect After Work Pasta

This dinner is quick, healthy and delicious. Perfect after a hard day at work.

Ingredients for 2
Spaghetti
4 Tomatoes
3 tbls Capers
Feta cheese
Olive Oil
Garlic
Fresh Basil

Method
1. Put the pasta onto cook, bring to the boil and simmer for 10 mins
2. Meanwhile add 2 tbls of olive oil to a frying pan, and crush a clove of garlic in
3. Chop the toms add to the oil and put on a high heat. Season and stir well.
4. When the pasta is ready, add the capers to the toms, and then drain the pasta.
5, lower the heat on the toms and add the pasta to the toms and capers and mix well so all the pasta is coated.
6, Divide into bowls and crumble the feta over and then tear some basil leaves on top.

Easy as that. 15 mins. Obviously this is always nice washed down with a well chilled wine.

Ultimate Green Salad

This is summer in a bowl! It is perfect for BBQ's or just as an accompaniment to a piece of fish or meat. Fill a toasted pitta bread with it. I've even had it as a jacket potato topping. It screams al fresco dining, and it just goes with everything, enjoy.

No amounts are given - just throw it all together, use your instinct and preferences :)

Ingredients:
Peas
Broad Beans
Cucumber
Avocado
Toasted Pine nuts
Fresh Mint leaves chopped
Feta cheese cut into small cubes or crumbled
Lemon juice & olive Oil Dressing
Salt & Pepper

Method

• Add all the ingredients to a bowl
• Mix well
• Serve
• :)