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
Sunday, 30 November 2008
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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