LEVI ROOTS-STYLE JERK CHICKEN WITH JALAPENO BREAD
Add a little Caribbean flavour to your mid week with these spicy Jamaican chicken legs!
INGREDIENTS
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon dried chilli flakes
- ½ tablespoon muscovado sugar
- 2 tablespoons runny honey
- a few sprigs fresh flat-leaf parsley
- a few sprigs fresh coriander
- 2 scotch bonnet chillies
- 1 clove garlic
- 3 cm piece fresh ginger, peeled
- 2 spring onions, trimmed and finely sliced
- olive oil
- 4 higher-welfare chicken thighs, skin on
- 4 higher-welfare chicken drumsticks, skin on
- beer, for drizzling, optional
- olive oil
- 1 lime
For the flatbreads
- 250 g self-raising flour, plus extra for dusting
- 250 g yoghurt
- ½ teaspoon baking powder
- 1 jalapeno chilli, finely sliced
METHOD
Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until fine, then mix in the sugar and honey. Finely chop the herbs, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. Add the green parts of the spring onions and a good drizzle of oil and mix well. Pour the marinade over the chicken and massage it in – wear rubber gloves if you want as those chillies are hot! Leave to marinate in the fridge for at least 1 to 2 hours, but preferably overnight.
Place the chicken, skin-side down, on the barbecue over a medium heat and cook for 40 to 50 minutes, turning often, or until the chicken is golden and cooked through. It's nice to add a handful of allspice berries to the coals for some extra flavour in the smoke or to drizzle over a little beer near the end of cooking for extra stickiness. You could also cook them in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, turning occasionally, then finish them off on the barbecue for 5 minutes to get all lovely and charred.
Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into circles about 2mm thick. Scatter over the jalapeno and a pinch of salt and press in. Quickly scrub off any burnt jerk rub from half your barbecue bars, then use kitchen paper to rub the bars with olive oil. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides. When the chicken is ready, squeeze over a little lime juice, then take off the grill ready to tuck in.
ROAST PUMPKIN AND SPINACH LASAGNE
This is the ultimate comfort food, it is a vegetarian dish, but I find the meat eaters always wanting seconds!!
INGREDIENTS
- 750g Crown Prince pumpkin or butternut squash
- 2 tbsp olive oil
- 500g spinach, washed
- 1 tbsp butter, plus extra for greasing
- whole nutmeg, for grating
- 6 fresh lasagne sheets
- 100g parmesan (or vegetarian alternative), freshly grated
For the tomato sauce
- 1 medium onion, finely chopped
- 1 tbsp olive oil
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 400g can cherry tomatoes
- 2 tsp light muscovado sugar
For the bechamel sauce
- 500ml full-fat milk
- 6 peppercorns
- ½ onion
- 1 bay leaf
- 50g plain flour
- 50g butter
METHOD
- Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
- Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
- Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins – you’ll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
- For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
- Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don’t want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.
PISTACHIO CAKE
One of my favourite nuts is the pistachio nut, and one of my favourite weekend bakes is this gorgeous Rachel Allen cake.....It's going to be a stormy weekend on the weather radar, so going to stay in and make this, to have with tea on Saturday afternoon when my dearest friend comes over, for a good old girlie natter!
INGREDIENTS
- 150 g unsalted pistachios nuts, shelled
- 225 g plain flour
- 2 tsp baking powder
- 100 g butter, softened, plus extra for greasing
- 225 g caster sugar
- 4 eggs
- 100 ml milk
- 1 orange, zested
- double or single cream, whipped, or Greek yoghurt, to serve
THE GLAZE
- 1 large or 2 small orange, juiced
- 100 g light soft brown sugar
METHOD
1. Preheat the oven to 180C/160C fan/gas 4. Butter the sides of a 23cm cake tin and line the base with a disc of baking parchment.
2. Place 100g of the pistachios in a food processor and pulse a good few times until coarsely ground. Tip into a large bowl and sift in the flour and the baking powder, mixing together to combine.
3. Cream the butter until soft in a separate bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy. Whisk the eggs together in a small bowl for a few seconds or just until mixed. Gradually add these to the creamed butter mixture, beating all the time.
4. Beat in the milk and orange zest, then tip in the ground pistachios and flour and fold gently to combine. Tip the mixture into the prepared tin and smooth the surface with a spatula.
5. Bake for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
6. For the glaze: Place the orange juice and sugar in a saucepan and set over a medium heat. Stir until the sugar is dissolved, then bring to the boil and immediately remove from the heat.
7. When the cake is cooked, take it out of the oven and let it sit in the tin for just 5 minutes. Loosening around the edges using a small, sharp knife, carefully remove the cake from the tin and transfer to a serving plate.
8. Straight away pour the hot glaze over the cake -reheat it if it has had a chance to cool down. Chop the remaining pistachios and scatter over the cake to decorate, then allow to cool completely while soaking up the glaze.
9. Serve with a spoonful of softly whipped cream or natural Greek yoghurt
MY VHM'S (Very Handsome Man) PERFECT CARBONARA.
When My VHM and I first got together he didn't know a teaspoon from a serving spoon!! Now a good few years on he has got the spoon thing, and has also got a few really good dishes up his sleeve, for when I am working late, and he is very, very hungry!! .......
SERVES 4
½ cup diced applewood-smoked bacon
2 cups crème fraîche
2 large egg
yolks
1 teaspoon freshly ground black pepper
- fine sea salt
8
ounces dried linguine
1½ cups freshly grated Parmesan cheese plus more for
garnish
4 tablespoons thinly sliced fresh chives
METHOD
Bring a large pot of salted water to a boil over high heat.
Meanwhile, sauté the bacon in a large skillet over medium-low heat until
crisp, about 10 minutes. Add the crème fraîche and bring to a simmer. Whisk the
egg yolks into the sauce. Add the black pepper and season to taste with salt.
When ready to serve, cook the linguine in the boiling salted water until al
dente. Drain the pasta and add it to the sauce. Stir in 1-n cups of the Parmesan
cheese and chives; let stand for 1 minute to allow all the flavors to blend.
Using a meat fork or carving fork, twirl a quarter of the pasta (for each
serving) and place each swirl of pasta in the center of 4 bowls. Spoon some of
the sauce over and around the pasta and top with more grated Parmesan cheese, as
desired. Serve immediately.
NIGELLA'S SLOW ROAST BELLY OF PORK.
With the family arriving at different times on Sunday, I am going to make this crispy crackling pork joint.....I serve it with some fresh rolls, and a couple of big salads. Tomorrow's will be a tomato, mozzarella and avocado salad, and a lovely green crispy one. Everyone can just pull the meat off as they want and stuff it into the lovely bread rolls. I meanwhile don't have to spend hours in the kitchen, and can spend time with the family!
75 kilograms
pork belly (rind scored)
4
tablespoons
tahini
4
tablespoons
soy sauce
juice of 1
lemon
juice of 1
lime
- Get out a shallow dish in which the scored pork will fit snugly and in it whisk together the tahini, soy sauce, lemon and lime juice.
- Sit the pork on top, skin-side up. You should find the marinade covers the underside and most of the sides, but doesn’t touch the rind: that’s what you want.
- Leave the pork in the fridge to marinate overnight, covered with foil, and then take out to return to room temperature before it goes into the oven.
- Preheat the oven to 150°C/gas mark 2/300ºF.
- Get out a shallow roasting tin and line with foil.
- Transfer the pork to the roasting tin and cook it uncovered for 3½ hours, then turn the oven up to 250°C/gas mark 9/450ºF and cook for a further ½ hour to let the skin crisp to crunchy burnished perfection.
If I don't get chance to marinate overnight, I have done it straight from scratch, and it was still delicious!
MARY BERRY'S QUICK CHICKEN CURRY.
Are you short of time when it comes to cooking the evening meal? Well.....Do try this delicious curry that is super quick. Don't be put off by the long list of ingredients, it really is speedy food!
SERVES 6
- 3 tablespoons sunflower oil
- 4 large skinless chicken breasts, sliced into 2cm (¾ in) strips
- salt and freshly ground black pepper
- 2 large onions, finely chopped
- 1 tablespoon finely grated fresh ginger root
- 2 garlic cloves, crushed
- ½ red chilli, deseeded and finely chopped
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 1 tablespoon medium curry powder
- 1 tablespoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon plain flour
- 450ml (¾ pt) good quality chicken stock
- 2 tablespoons mango chutney
- 100ml (3½ fl oz) full-fat plain yoghurt or double cream
♥ Heat 2 tablespoons of oil in a deep frying
pan. Season the chicken strips and brown quickly all over until sealed (you may
need to dothis in batches, using the remaining tablespoon of oil if needed).
Remove with a slotted spoon to a plate.
♥ Add the onions and fry for a few minutes,
then cover, lower the heat and fry for 10 minutes, until softened.
♥ Remove the lid, increase the heat and add
the ginger root, garlic and chilli and fry for 1 minute. Sprinkle in the ground
spices and fry for a few minutes more. Sprinkle over the flour then stir in the
stock and bring to the boil, until thickened.
♥ Add the mango chutney and return the chicken
to the pan. Season with salt and pepper. Lower the heat, cover and simmer for
5-10 minutes or until the chicken is tender. Add the yoghurt or cream and serve
hot.
PREPARE
AHEAD The curry can be made without adding the yoghurt up to a day ahead.
Reheat gently to serve and stir in the yoghurt.
Perfect for a Saturday night in! xx
SALMON WITH LEMON PESTO CRUST.
Extremely, quick and so, so easy! Perfect for the girlfriend/boyfriend/family member who drops by at very short notice!
I always try to have some salmon fillets in the freezer, and if time is really running short, they can be cooked from frozen.
This recipe serves 2.......just increase according to numbers.
2 skinless salmon fillets
Handful of white breadcrumbs, mixed with a large dessertspoon of lemon juice and a teaspoon of the lemon zest. Add 2 tablespoons of pesto.
Lemon wedges, to serve
200g tenderstem broccoli, steamed for 4 minutes and dressed with a little olive oil and lemon juice to serve
Heat the oven to 220C/fan 200C/gas 7. Press the breadcrumb mix all over the top of the salmon fillets. Bake for 10-12 minutes until the crust is turning golden and the salmon is just cooked. Serve with the tender stem broccoli and lemon wedges.
Hey Presto! xx
BEST EVER CARROT CAKE.
This is the ultimate carrot cake......Made this today for a friends birthday, I think it went down pretty well!
INGREDIENTS
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrots (about 3 medium)
- 100g raisins
- grated zest of 1 large orange
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg (freshly grated will give you the best flavour)
For the frosting
- 175g icing sugar
- 1½-2 tbsp orange juice
METHOD
- Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
- Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
- Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
- Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Tickling our culinary taste buds for London Fashion Week at......
PING
Head chef Bruno Elias will be giving the Ping
pizzas a twist or two, just for London Fashion Week. His 'Skinny Bitches' pizzas
will be low calorie just 600 calories each, but tasty enough to keep their namesakes (Giselle, Kate and
Naomi) very happy with this healthy option.
Young vibrant and creative, but a great relaxed vibe too!
Address
PING. Kitchen, Bar & Ping Pong
Rooms.
180-184 Earl’s Court Road.
London
SW5 9QG
Phone
02073705358
Email
WILD MUSHROOM TART.
Wild mushrooms are at their best in the Autumn, and a mix of mushrooms works really well in these simple tarts. Of course even if you just have one variety they will still be delicious. I like to serve these as a light supper dish, but they make a great starter too!
INGREDIENTS
- 375g block all-butter puff pastry
- flour, for dusting
- 25g butter
- 300g mixed wild mushrooms or just one type, cleaned and sliced
- 25g parmesan (or vegetarian alternative), finely grated
- small handful parsley leaves, chopped
- 1 garlic clove, finely chopped
- 1 egg, beaten
METHOD
Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately
PLUM & ALMOND TART
Plums and almonds are a match made in heaven. Try this recipe using our gorgeous English plums around at the moment.........It is always a winner in this house!
INGREDIENTS
- 350 g blanched whole almonds
- 300 g unsalted butter
- 300 g caster sugar
- 3 whole free-range eggs
- 1 handful whole pistachio nuts, shelled
- 500 g shortcrust pastry
- 6-7 plums, halved and destoned
- 3 tablespoons vanilla sugar
METHOD
Line a 28cm/11 inch loose-bottomed flan tin with the pastry and bake it blind.
In a food processor, blitz the whole almonds to a fine powder and put into a bowl. Then blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and nice and smooth. Stir in the pistachio nuts, then place in the fridge to firm up slightly. Once the mixture has chilled, pour it into your tart case about three-quarters full. You don't want to overfill it otherwise it will spill over the edge when you add the plums.
Toss the plums in the vanilla sugar, let them sit for 10 minutes, then push them into the tart mixture. Bake the tart on a tray at 180°C/350°F/gas 4 for about 1 hour, or until the almond mix has become firm and golden on the outside but is still soft in the middle. Allow to cool for about ½ an hour and serve with ice cream or crème fraîche.
SUNDAY BRUNCH.
Nothing say's Sunday better for me than this lovely brunch dish, courtesy of the lovely Sophie Dahl. Try it today, or better still get your other half to make it, whilst you have a well earned lie in!
A classic eggs Florentine is perfect for an indulgent weekend brunch.
INGREDIENTS
- For the hollandaise sauce
-
100g/3½oz butter, cut into cubes
-
2 free-range egg yolks
-
½ tbsp cold water
-
½ tbsp lemon juice
-
salt and freshly ground white pepper
-
- For the eggs Florentine
-
2 English muffins, split in half horizontally, buttered
-
2 large handfuls baby spinach, steamed
-
4 free-range eggs, poached
-
METHOD
- Preheat the grill to medium.
- For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside.
- Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds.
- Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter.
- Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water.
- Place the buttered muffins onto a baking tray.
- Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top.
- Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown.
- Transfer the eggs Florentine onto two serving plates and serve immediately.
PERFECT PICNIC LOAF.
Lunch today while the sun shines is a picnic with friends.
My contribution is this lovely Pan Bagnat loaf filled with fresh bright mediterranean vegetables and creamy mozzarella.
Serves 6-8
INGREDIENTS
- 1 small yellow pepper, quartered and deseeded
- 2 small courgettes, diagonally sliced
- 2 portabella mushrooms, halved
- 1 small aubergine, sliced lengthways
- 5 tbsp good-quality olive oil
- Splash red wine vinegar
- 1 garlic clove, crushed
- Large handful fresh basil leaves
- Large round day-old crusty loaf
- 3 tbsp black olive tapenade
- 2 x 125g tubs buffalo mozzarella, drained
METHOD
- Preheat the grill to high. Put the vegetables into a large bowl, drizzle with 4 tablespoons olive oil and season to taste. Toss together, then lay half in a single layer on a wire rack resting on a baking tray. Place directly under the hot grill and cook for 4-5 minutes each side or until just tender and lightly charred. Set aside in a bowl. Repeat with the remaining vegetables.
- 2. Mix the remaining oil, vinegar and garlic and toss through the vegetables with half the basil leaves and some seasoning. Leave to marinate for 2 hours, stirring halfway. (Angela Hartnett’s tip: Leave out any vegetable you don’t like and up the quantity of another in its place. You could also add anchovies.)
- 3. Cut the top third off the loaf to create a lid and base. Using your fingers, scoop out the soft bread from the base, leaving a 2-3cm shell near the crust – it’s important the shell isn’t too thin, otherwise it won’t stay crisp once filled. Repeat with the lid. (Angela Hartnett’s tip: Whizz up the soft bread from inside the loaf to make breadcrumbs and freeze to use another time.)
- 4. Using a spoon, spread 2 tablespoons of the tapenade in the base of the hollowed-out bread. Spread the rest in the lid.
- 5. Slice the mozzarella and pat dry with kitchen paper. Tip the drained vegetables onto plenty of kitchen paper and also pat dry thoroughly – this is really important, as wet vegetables will cause the bread shell to turn soggy. Start layering the mozzarella and vegetables (except the mushrooms) in the base, seasoning and scattering with the remaining basil leaves, freshly torn, as you go. Slice the mushrooms, pat dry with kitchen paper and lay them in the lid.
- 6. Put the lid back on the loaf and wrap well in cling film. Transfer to a baking tray and place another tray on top. Weigh down with a few full jars or cans of vegetables – about 1kg in total. Set aside in a cool place for 2 hours to compress slightly. Unwrap the loaf and cut into thick slices to serve.
Picnic perfection!
WATERCRESSS SOUP
Summer in a bowl......this vibrant soup is nothing like the supermarket versions, packed full of flavour , and oh so good for you too (well except for the cream maybe!).
(Serves four)
40g butter
1 onion, finely chopped
Pinch of salt
1tbsp flour
400ml whole milk
3½ bunches (about 420g) watercress, washed and roughly chopped
75ml double cream
Heat the butter in a large pan over a medium-low heat and add the onion. Season and cook gently until soft, but not coloured. Stir in the flour and cook for a minute.
Gradually stir in the milk and 250ml water. Bring to just below the boil, cover and simmer for 5 minutes.
Meanwhile, prepare a large bowl of iced water. Bring a large pan of water to the boil and plunge in the watercress to wilt, reserving a few leaves to garnish. Tip out into a colander, and then into the iced water.
Squeeze the cooled watercress out and add to the pan. Puree the whole lot thoroughly, add the cream and season to taste. Reheat if necessary: delicious hot or chilled.
STRAWBERRY SHORTCAKE
I have to confess I am a recipe stalker of Jamie Oliver!
Ok not only is he a bit of a diamond geezer/cool dude kind of guy, but he is also very real in his style of cooking......which is why I love him and feature so many of his recipe's!
And, why this little star is in my repertoire, and will not fail to disappoint!
INGREDIENTS
• Melted butter, for greasing
• 270g plain flour
• 1 tbsp baking powder
• 550ml double cream, plus extra
for brushing
• 450g strawberries, sliced
• 2 tbsp caster sugar
• 1 tbsp icing sugar
• 1 tsp vanilla extract
Method
1. Preheat the oven to 220C/gas 7. Lightly grease a baking sheet with butter.
2. Sift the flour, baking powder and a pinch of salt into a bowl. Add 300ml cream and mix into a dough. Gently knead on a lightly floured surface. Pat the dough into a 25cm round, about 7mm thick. Cut out 4 rounds with a lightly floured 7.5-8cm cutter and place on a baking sheet. Gather together the scraps of dough and pat out again. Cut out the remaining 2 rounds.
3. Brush the tops of the shortcakes with cream and bake for 15–20 minutes or until golden. Transfer to a rack to cool.
4. Add the strawberries to a bowl with the caster and icing sugars and vanilla extract, stirring to combine or gently mashing. Beat remaining cream in a bowl until it’s just holding soft peaks.
5. Split the shortcakes in half and dollop with whipped cream, then add some of the strawberry mixture and sandwich together. Serve with any remaining cream and strawberries.
We needed a bit of cheering up today with the grotty weather, and this seemed to work!
NIGEL SLATER'S BAKED CHICKEN & SUMMER VEGETABLES
This recipe has been a godsend so many times when unexpected guests announce their imminent arrival.
That is just what happened this weekend when an old friend of mine and her two lovely friends dropped by.
Because it is so simple, it gave me lots of time for a good old catch up over more than a few glasses of wine!
Serves 5
1 courgette
1 aubergine
1 red onion
2 onions
1 pepper, red or yellow
olive oil 5 tbsp
peri-peri seasoning 4 tbsp
lime juice 2 limes
chicken pieces thighs, drumsticks, etc, 10
Set the oven at 180C/gas mark 4. Wipe and thickly slice the courgette and aubergine and put the pieces in a bowl. Peel and thinly slice all the onions and add them to the aubergine. Halve the pepper, remove and discard the seeds and core and cut into thick strips. Add these to the aubergines, pour over 3 tbsp of the oil, season with salt and black pepper and tip into a roasting tin.
Mix the seasoning with the lime juice and remaining olive oil. Rub the chicken pieces all over with the spice mix. Lay them on top of the vegetables, then trickle any of the remaining olive oil over the chicken and veg and place in the preheated oven and roast until the chicken is golden and its juices run clear, about 45-50 minutes.
Serve a couple of the chicken pieces per person, together with the roasted summer vegetables.
I served it with a big bowl of couscous, but basmati rice is also really good too!
ASPARAGUS, MINT AND LEMON RISOTTO
I love fresh English asparagus, and whilst it is in season, I try to do lots of different dishes using it. This Jamie Oliver risotto, is definitely one of my favourites!
For the risotto base
- 1 litre organic vegetable or chicken stock
- 2 tablespoons olive oil
- 1 large onion, peeled and finely chopped
- 4-5 sticks celery, trimmed and finely chopped
- 600 g risotto rice
- 250 ml vermouth or dry white wine
For the risotto
- 2 bunches asparagus, woody ends removed and discarded
- 700 ml organic vegetable or chicken stock
- 50 g butter
- 1 small handful Parmesan cheese, freshly grated, plus a block for grating
- 1 bunch fresh mint, leaves picked and finely chopped
- zest and juice of 2 lemons
- sea salt
- freshly ground black pepper
- extra virgin olive oil
Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.
Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.
Summer heaven on a plate!
RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES
A bit naughty, but o'h so nice!
Ingredients:
250g (9oz) good quality white chocolate
75g (30z) butter
125g (4oz) caster sugar
2 large eggs beaten
5ml (1 tsp) vanilla extract
150g (5 1/2oz) plain flour
2.5ml (1/2tsp) salt
150g (5 1/2oz) fresh raspberries
1) Preheat the oven to 180 0C,350 oF, gas mark 4. grease and line the bottom of a 20cm (8in) square cake tin with baking paper.
2) Break up the chocolate, and put 175g (6 0z) in a bowl and set over a pan of simmering water until melted and smooth. Cool slightly
3) Whisk the butter and sugar together until fluffy in a medium bowl. Whisk in the eggs and vanilla extract, then stir in the melted chocolate.
4) Sift the flour and salt over the mixture and fold in. Then gently fold in the saved broken chocolate and the raspberries.
5) Spoon the mixture into the tin, spread into the corners and level with a plastic spatula. Cook for 30 to 35 minutes. Cool before cutting into squares.
Perfect with a nice cup of tea! xx
JAMIE'S VEGETARIAN CHILLI
I have visitors arriving quite late tonight, so I am making our favourite Jamie Oliver Vegetarian Chilli.......
I promise you even the most die hard meat eaters in your house will love this. It is packed full of so many flavours!
I always make a big bowl of homemade guacamole to serve with it, but you could buy it to make life easier.
Serve with sour cream, and some tortilla's to make it go down a treat!
INGREDIENTS
- 2 medium-sized sweet potatoes, approximately 500g
- 1 level teaspoon cayenne pepper, plus extra for sprinkling
- 1 heaped teaspoon ground cumin, plus extra for sprinkling
- 1 level teaspoon ground cinnamon, plus extra for sprinkling
- olive oil
- sea salt
- freshly ground black pepper
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 1 bunch fresh coriander
- 1 red chilli
- 1 green chilli
- 2 cloves garlic
- 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
- 2 x 400 g tinned chopped tomatoes
METHOD
Preheat the oven to 200°C/400°F/gas 6. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Pick the coriander leaves and put aside, finely chop the stalks. Deseed and finely chop the chillies. Peel and finely chop the garlic.
Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden. Put a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.
Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick.
Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves. Taste and season with sea salt and freshly ground black pepper, if needed. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortillas.
P.S. This recipe freezes really well, so always worth making an extra quantity!
THE ULTIMATE CREME BRULEE
This recipe always gets great ooh's and aah's from my friends. Maybe not for the diet conscious, but it is certainly is a great way to end a supper party! xx
INGREDIENTS
- 2 cartons double cream , 1 large (284ml) plus 1 small (142ml)
- 100ml full-fat milk
- 1 vanilla pod
- 5 large egg yolks
- 50g golden caster sugar , plus extra for the topping
METHOD
- Preheat the oven to fan 160C/conventional 180C/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
- Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
- Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot ixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
- Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top - it's easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.
- Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
- When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover. Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.
LEMON POLENTA CAKE
I love this recipe, it's so light and the added twist of the amaretto liquor brings out the beautiful almond flavour!
INGREDIENTS
200g unsalted butter
200g caster sugar
200g ground almonds (if you have the time and inclination, you would benefit from grinding your own using blanched almonds)
100g fine polenta (if you can only get coarse, you could grind it finer in a clean coffee grinder or food processor)
1 tsp baking powder (gluten free, of course)
zest of 2 lemons (also juice for syrup)
3 eggs
a few drops of lemon extract
pinch of salt
Syrup
juice of 2 lemons
4 tbsp Amaretto (I use Lazzaroni Amaretto, which is flavoured by soaking with Amaretti biscotti, also gluten free)
125g icing sugar
Method.
- Line the base of a 23cm springform cake tin with baking parchment and grease the sides with butter.
- Preheat the oven to 180 C/gas mark 4.
- Beat the butter and sugar in an electric mixer until light and creamy.
- Combine the almonds, polenta, lemon zest and baking powder and add gradually alternating with an egg, and beating thoroughly. If you want a lighter texture, you can separate out the yolks and whites, add the yolks only at this stage, then whip the whites separately until not quite stiff and fold in at the end.
- Spoon the mixture into the cake tin, then hold the side and tap the underside to level out the mixture.
- Bake for around 40 minutes – the cake will shrink away from the edge when it is done. Cool in the tin on a wire rack.
- Make the syrup by warming the icing sugar, lemon juice and amaretto together until clear.
- Prick the cake all over with a skewer or cake tester, then pour over the syrup and leave to cool.
- Remove the cake from the tin then turn upside down onto a plate (so all the holes are at the bottom and the syrup will start to move back through the cake).
- Serve with clotted cream and grated lemon zest.
PASTA PRIMAVERA
Now that summer looks like nearly on our doorsteps, I decided to make one of my favourite dishes of the season tonight!
This healthy pasta dish is brimming with summer vegetables. Use fresh peas if you can get them, if not frozen will be fine too!
INGREDIENTS
- 50g/2oz unsalted butter
- 1 garlic clove, crushed
- 200g/7oz asparagus, blanched, cut into bite-sized pieces
- 150g/5oz fresh peas, podded
- 100g/3½oz frozen soya beans, defrosted
- 100g/3½oz baby spinach
- 450g/1lb cooked tagliolini or tagliatelle (a few tablespoons of cooking water reserved)
- 1 lemon, juice and zest
- large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
- salt and freshly ground black pepper
- To serve
Preparation method
- Heat the butter in a pan, add the garlic and fry for one minute.
- Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
- Add the pasta and a little of the cooking water to the pan and stir to combine.
- Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.
GORDON RAMSEY'S AVOCADO, MANGO AND SMOKED CHICKEN SALAD
Suddenly now the weather has turned warmer, we all want to eat a bit lighter and healthier.
Vegetarian option.... Just have it without the chicken and it is still so delicious!
INGREDIENTS
- Salad
- 2 medium, firm but ripe mangoes
- 2 ripe avocados
- Squeeze of lemon juice
- 300-350g smoked chicken breasts
- 200g mixed salad leaves, such as rocket, mache, baby chard or amaranth
- 2 tbsp pine nuts, toasted (optional)
- DRESSING
- 2 tbsp orange juice
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
- 2 tbsp extra virgin olive oil
- 2 tbsp avocado oil (or olive oil)
- Sea salt and freshly ground black pepper
METHOD
Peel the mangoes and cut the flesh away from the stone into thin slices. Arrange on four serving plates.
Halve the avocados and remove the stone. Peel off
the skin and slice the flesh into strips. Squeeze over a little lemon
juice to stop the avocado flesh discolouring, then arrange over the
mango slices.
Cut the chicken into thin slices and divide between the plates. Neatly pile the salad leaves in the middle of each plate.
For the dressing
Whisk the ingredients together in a bowl,
seasoning with salt and pepper to taste. Spoon the dressing over the
salad and serve, topped with a handful of toasted pine nuts.
Eating outside in this country is always such bonus.......so let's make a pledge that for every warm day we have let's try to eat outside!
POTATO AND GOATS CHEESE FRITTATA WITH PESTO
This is a great believe it or not, low calorie favourite of my family, I nearly always serve it with the tomato and basil salad they recommend!
It is also great cold the next day.....or make in advance to take on a picnic!
INGREDIENTS
- 4 medium potatoes (about 600g/1lb 5oz), thinly sliced
- 1 garlic clove , finely chopped
- 8 large eggs , lightly beaten
- 1 tbsp olive oil
- 100g pack soft rindless goat's cheese , sliced
- 3 tbsp pesto
- handful rocket leaves
- tomato and basil salad, to serve (optional)
- Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
- Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
- Arrange the goat's cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
PRAWN LINGUINI
Jamie Oliver always comes up trump's......this is a great weekend quick and easy dish for the family or if having friend's around!
INGREDIENTS
METHOD
- Fill your kettle and put it on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
- Cook your linguini in boiling salted water according to packet instructions. Stir it occasionally to make sure none of the pasta is sticking together. Meanwhile…
- Place the frying pan on a medium heat.
- Peel and slice the garlic. Halve, deseed and finely slice the chilli. Pick the basil leaves from the stalks and put to one side. Finely chop the basil stalks.
- Add a splash of olive oil to the hot frying pan and add the garlic, chilli, basil stalks and prawns. Fry everything together for a minute or two, stirring as you go.
- Cut the cherry tomatoes in half then add to the pan with a pinch of salt and pepper. Turn the heat up to high and keep stirring so nothing sticks.
- After about 3 to 5 minutes when the prawns are pink and cooked through, turn the heat off and drizzle over a splash of extra virgin olive oil.
- When your linguini is cooked, scoop out a cupful of water to keep, then drain in a colander.
- Add the pasta to the frying pan. Toss everything together, and if the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
- Have a taste then season with a good pinch of salt and pepper. Cover with a lid or tin foil to keep warm.
- This is the perfect time to make your table look respectable so get the cutlery, salt and pepper and drinks set out nicely.
- Get your warmed plates out of the oven then use tongs to divide the linguini between them. Scatter your basil leaves and rocket over the top. Finish with a drizzle of extra virgin olive oil and tuck in!
CREAM SCONES.
For amazingly light scones, the secret is the cream scone recipe. Cream replaces butter and milk, and while you think this might make the scone heavier, it doesn’t. The dough is easy to roll out and form, then cook into light, airy scones.
I don't know about you, but for years I used to try and make the perfect scones , and no matter what recipe I used they always turned out rather heavy. I found this recipe a few years ago and have had great success ever since!
Makes 12
Ingredients
200g self-raising flour
¼ teaspoon salt
50g caster sugar
200–250ml double cream
Preheat the oven to 220C/ 425F/Gas 7. Sift the flour and salt together into a
medium-size mixing bowl. Add the sugar and 200ml cream, then work in with a
fork until you have even-sized-looking clumps. If the mix is too dry, add
the remaining 50ml cream and mix through.
Place on a floured workbench and knead four or five times. Dust with flour and
roll the mix flat with a rolling pin to 1cm thick. Cut out 5cm circles with
a crimped circle cutter and place on a lightly floured baking tray.
Knead the offcuts gently back together and repeat the rolling and cutting
process.
Bake for 6–8 minutes until they have risen nicely and browned at the edges.
Serve with jam and whipped or clotted cream.
ENJOY!
BAGEL'S WITH SMOKED SALMON AND CREAM CHEESE
My girlfriend is coming to stay this weekend, and we might if the weather is as good as they are predicting go for a picnic!! Enter........ Nigel Slater's bagel's.
Rarely do three elements come together in such perfect harmony as silky smoked salmon, soft cream cheese
and a chewy bagel. Unlike most classic sandwiches, the bagel travels
well and will emerge from your picnic basket relatively unscathed. (Or
at any rate better than a cucumber or ham sandwich.) This is the
sandwich to take on a plane or to the seaside. You don't need a recipe:
simply tear or slice open your bagel, then slather on soft cream cheese
which you have seasoned very lightly with black pepper. Lower the smoked
salmon in a generous fold and then squeeze over a very little lemon
juice. Cucumber is possibly gilding the lily, but some like its
refreshing crunch for a picnic or high-summer lunch box. Allow a good
thick slice of salmon per person.
THE ELVIS BURGER with chopped salad and pickled gherkin!
Another Jamie Oliver triumph in this house........
Just a great feast when you have a household of hungry youngsters.
p.s. The oldies love it too!!
Parmesan cheese may seem a little unusual in this recipe, but it really gives the burgers a great flavour – give it a bash.
Image and recipe via
METHOD
Grind up the red chilli in a pestle and
mortar, and mix it in a bowl with the onion, tarragon, egg, breadcrumbs,
mustard, Parmesan, nutmeg and beef. Shape into four patties and
refrigerate for half an hour or so to give them a chance to firm up
slightly.
When you're ready to cook the burgers, get a frying or griddle pan nice
and hot. Brush the pan with a little oil, season the burgers generously
with salt and pepper, and cook them for 10 minutes, turning them
carefully every minute or so, until they're nice and pink and juicy, or
longer if you like them well done. Make sure they don't break up as you
turn them.
Meanwhile, roughly chop the lettuce, tomato and cucumber, mix together
and set aside. Once the burgers are cooked, split the rolls into two and
toast them quickly on the griddle or in a toaster. Sandwich the cooked
'Elvis' burger between the toasted rolls and serve them on individual
plates with the gherkins and some of the chopped salad (add a little
extra virgin olive oil or dressing if you like) on the side.
MARY BERRY'S DOUBLE DIVINE CHOCOLATE CAKE!
Made this gorgeous cake today for a friend's birthday tomorrow. It's the second time I have made it and it has turned out brilliantly both times....... Voila!
SERVES 6
- 190g (6½ oz)self-raising flour
- 2 level tablespoons cocoa powder
- 1 level teaspoon bicarbonate of soda
- 1 level teaspoon baking powder
- 150g (5oz) caster sugar
- 2 tablespoons golden syrup
- 2 large eggs
- 150ml (¼ pt) sunflower oil
- 150ml (¼ pt) milk
Icing
- 200g (7oz) Belgian white chocolate
- 150ml (¼ pt) double cream
- 1 x 125g tub full-fat cream cheese
♥ Preheat the oven to 180C/160C fan/gas 4. Grease and line with greased greaseproof paper the bases of 2 x 20cm (8in) straight-sided loose-bottomed sandwich tins.
♥ Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins.
♥ Bake in the oven for 25-30 minutes, or until the cake springs back when lightly pressed with your fingertips. Turn out on to a wire rack, remove the paper and leave to cool.
♥ For the icing, break the white chocolate into a bowl. Heat the double cream in a pan until hot and pour the hot cream over the white chocolate to melt it. Stir until melted, then set aside to cool.
♥ Spoon the cream cheese into a bowl, gradually add the white chocolate mixture and beat until combined. Set aside to cool a little until thick enough to ice.
♥ Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish.
PREPARE AHEAD The cake is best made on the day but will keep in the fridge for up to 2 days.
Have you tried Twinings lady grey tea click here... ......It went so well with cake! X X
STICK ON EYELINER....
I don't know about you, but for girls that wear glassses, and maybe those with not such a steady hand........... O.K?
Who had one too many last night? (Alright it is the holidays).
Puttting on eyeliner can sometimes be a bit of a hit and miss event?
So when I stumbled across these clever little stick on souls, I was so excited!
Les Classiques de Mily are a collection of stick-on, ready-to-go eyeliners.
Adjustable and reusable, just peel off and apply. No make-up remover required.
My order is on the way!
TRADITIONAL HOT CROSS BUNS
For me there is something so satisfying and so much more delicious making your own Hot Cross Buns.....I try to make a double quantity as they don't hang around for long!! x
Recipe Ingredients:
For The Ferment
- 1 large egg (beaten)
- 215ml warm milk (30C)
- 20g active dried yeast – or 40g live fresh yeast
- 1 heaped tsp white sugar
- 50g strong white flour (mixed with 2 tbsp milk)
For The Dough
- 150g currants
- 100g sultanas
- 50g chopped mixed peel
- 625g strong white flour
- 1 tsp sea salt
- 2 tsp ground mixed spice
- 150g unsalted butter (cut into cubs)
- 100g natural brown sugar
- grated zest of a lemon
- For The Cross
- 4 tbsp plain flour
- 2 tbsp milk (add more if necessary)
- 2 tbsp butter (melted)
- 3 tbsp icing (powdered) sugar
For The Bun Glaze
- 3 tbsp golden syrup warmed
- 1 tbsp hot water
Recipe Method:
Prepare the ferment:
In a medium sized bowl, whisk the egg with the warm milk (30C) to give about
275ml of liquid. Next whisk in the sugar, the 50g of flour (mix the flour with 2
tablespoons of milk first to make a paste) and then whisk in the yeast. Leave
this ferment covered for 30 minutes in a warm place.
Prepare the main dough:
Sieve the main flour into a large mixing bowl and sprinkle in the ground
mixed spice and the ground sea salt, rub in the butter until the flour resembles
fine breadcrumbs. This could take 5 minutes to get a really fine mixture. Then
mix in the sugar and grated lemon zest.
Make a well in the centre
Place the dough on a lightly floured work surface then knead the plain dough
(about 5 minutes) until it becomes firm, smooth, silky and elastic. If the dough
is still a little wet add in a small amount of plain flour as you knead, but
don’t add in too much. Once you can press a finger into the dough, and it
springs back, it is ready.
Once the dough is smooth and elastic work in the dried fruit (currants,
sultanas, and mixed peel). Do this by spreading the dough out into a large
rectangle, and using one-third of the fruit at a time, add it to the centre of
the dough. Fold the dough up and over to enclose the fruit, and knead. Repeat
until all of the dried fruit has been included. Knead gently for a few more
minutes to evenly distribute the dried fruit. Shape the dough into a ball and
place it back into the bowl, cover over with a clean cloth and put to rise in a
warm place for 90 to 120 minutes (2 hours).
After 90 minutes turn the risen dough out onto a lightly floured work surface
and gently knead to knock any excess air out and get the dough back into an even
texture once more. Shape the speckled dough back into a ball, put it back into
the bowl, cover over and leave somewhere warm for another 30 minutes.
Turn out the dough onto a lightly floured work surface and divide it into 8
equal pieces – the dough will weigh about 1600g so each bun should be 200g. Roll
each piece into a ball, then flatten them slightly into a ‘bun’ shape using the
palms of your hands.
Grease a baking tray with butter and carefully transfer the buns to the tray
– before putting them on the tray use a very sharp knife and cut a shallow cross
into the dough, from edge to edge. Cover and place the baking tray somewhere
warm – a good tip is to place the tray inside a large polythene bag. Tie or fold
over the end of the bag and set aside in a warm place for a further 40 minutes
to rise.
Preheat the oven to 220C
Prepare the pastry cross:
In a small mixing bowl add the flour and melted butter, sprinkle in the sugar
and beat in the milk until a smooth moist, sweet-white pastry is formed, which
can be piped easily through a small piping bag.
Make the Hot Cross Buns:
When the buns have risen, remove the polythene bag. Spoon the flour mixture
into a piping bag and pipe a cross on each bun into the cross indentation left
by the shallow cut which will have widened as the buns rise in a warm place.
Smooth down the pastry cross with a finger, working it into the cut, then pipe
across some more pastry for a second time.
Transfer the buns on the baking tray to the oven and bake for 10 to 20
minutes, or until pale golden-brown. As soon as you remove the Hot Cross Buns
from the oven, brush them with 3 tbsp of warm runny golden syrup mixed with 1
tbsp of hot water, then set aside to cool on a wire rack.
EASTER EGG NEST CAKE
I love the Easter holidays, it's a great excuse to get all the family around together after the long winter. Spring is coming, and Summer (we hope) on the way!
So Easter means chocolate lot's of chocolate!
I made this Nigella cake last Easter and it was a great success, so it's on the menu list for this holiday!
INGREDIENTS
- 250 grams dark chocolate chopped
- 125 grams unsalted butter softened
- 6 medium eggs 2 whole 4 separated
- 175 grams caster sugar 75g for yolk mixture 100g for whites
- 1 teaspoons vanilla extract
For the topping
- 125 grams dark chocolate chopped
- 250 ml double cream
- 1 teaspoons vanilla extract
- 1 packet sugar chocolate eggs (small)
Method
Preheat the oven to gas mark 4/180°C.
- Line the bottom of a 23cm springform cake tin with baking parchment, or better still, Bake-O-Glide but do not grease the sides of the tine.
- Melt the 250g chocolate with the butter in either a double boiler or a microwave and then set aside to cool slightly.
- Whisk the 4 egg whites until firm, then gradually add the 100g of sugar and whisk until the whites are holding their shape and peak gleamingly - but not stiff.
- Remove this bowl (if you're using a freestanding mixer, as I do, though a handheld job would do fine) and set aside while you whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites - just dollop a large spoonful in and stir briskly - and then fold in the rest of the whisked whites gently, in about three goes.
- Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly on the surface. Cool the cake in its tin on a wire rack; the middle will sink as it cools and the sides splinter. You want this to look like a cake with a crater in it, so do not panic at the vision of imperfection in front of you. That's one of the reasons this cake is so unstressful to make.
- To finish the cake, carefully remove it from the tin and place it on a plate or cake-stand, not worrying if bits fall off here and there
- Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula, and then arrange the little sugar Easter eggs on top.
SATURDAY STAY IN......CHICKEN TIKKA MASALA
I love to cook this Gordon Ramsay curry for the family when we have a Saturday night in!
INGREDIENTS
Groundnut oil
1 large onion, peeled
2 fresh green chillies
1" piece of ginger, peeled
3 garlic cloves, peeled
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g tinned chopped tomatoes
4 boneless chicken breasts (approx 150g each), cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped For the steamed rice
400g basmati rice, rinse
600ml cold water
Salt and pepper
3 cardamom pods, lightly crushed
2 star anise
Method
- Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
- Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
- Transfer the sauce to a food processor and blend until smooth.
- Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
- Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
- Stir in the yoghurt into the chicken curry along with half the chopped coriander and season to taste. Serve with the steamed rice and garnish with the remaining coriander.
HESTON BLUMENTHAL'S CHOCOLATE CHIP COOKIES.
picture via
These are seriously the best cookies I have EVER made and eaten.. It does take a little time but so worth it!
For the golden syrup chocolate chips you will need:
20g golden syrup
140g whipping cream
125g dark chocolate, broken into pieces
Pinch of salt
For the cookie dough:
440g plain flour
Half tsp bicarbonate of soda
Tsp baking powder
5g salt
Half tsp coffee powder
230g cold unsalted butter, cubed
520g caster sugar
2 large eggs
15g vanilla bean paste
-
Put the golden syrup and whipping cream into a saucepan and place over a medium heat. Simmer.
-
In the meantime, melt the chocolate in a bowl over a pan of simmering water.
-
When the cream is simmering, remove the pan from the heat, stir in the salt and add to the melted chocolate a third at a time, making sure everything is incorporated. Allow to cool slightly.
-
Pour the chocolate mixture on to a parchment lined baking tray. Allow to stand at room temperature for an hour then place in the freezer for 4 hours.
-
Remove from the freezer, allow to stand for 5 minutes then cut into 5mm cubes with a sharp knife. Keep in the freezer until ready to use.
For the cookie dough:
-
Preheat the oven to 190 degrees.
-
Sift the flour, bicarbonate of soda, baking powder, salt and coffee powder into a bowl and set to one side.
-
Using a mixer, cream the butter and sugar on a medium speed for 5 minutes until light and fluffy.
-
Reduce the speed and add the eggs one at a time. Mix until well incorporated
-
Mix until all the ingredients are combined and a dough is formed Mix in the frozen chocolate chips.
-
Divide the mixture into small balls (approximately 40g each). Roll each ball and place on a parchment lined baking tray well apart.
-
Bake for 8-10 minutes or until golden brown. Remove from the oven and allow to rest for a few minutes before transferring to a wire rack.
I'M IN COOKIE HEAVEN!
MAKE YOUR OWN REPLICA ESCENTRIC MOLECULE PERFUME
About a year ago I treated myself to a bottle of Escentric Molecule O1.
It started happening to me about two years previously I would suddenly get this beautiful waft of something special. And so once I had identified the victim, I would pounce to ask what fragrance they were wearing, and every time it was Escentric Molecules!!
Now I know a huge amount has been written regarding this perfume, but what I decided to do was a bit of investigating. I found out that Iso E Super that's the molecule bit.....was really cheap, and that it very simple to make your own replica of the stuff!
Basically get hold of some Iso Super E. I got mine from PLUSH FOLLY £4.80 and you mix it with perfumers alcohol. You can mix it with your own perfume/aftershave as well if you want too. I did this to my VHM's aftershave and it certainly had the effect, he got asked so many times what that wonderful smell was, that he was wearing that I got bored hearing about it!!
This is what they have to say at PLUSH FOLLY and instructions for making your fragrance
Product Description
Well Iso E Super has to be the most talked about perfume ingredient
in a long time! This stuff is special! Add a little hocus pocus magic
to your perfumes and aftershave…..
Known for its effect as well as its subtle strengthed aroma, Iso E
Super is a key ingredient if you want your perfume or aftershave product
to have impact. A smooth, velvety, woody note with amber undertones,
Iso E Super wafts in and out disappearing and then reappearing at
wonderfully regular intervals.
But don’t just include it in your blend for the aroma – this
ingredient definitely adds a little hocus pocus to your product. The
wearer will notice an interesting impact on other people and enjoy a
feeling of radiance and self-satisfaction. Cathy (exPlush Folly) likes
to wear it as ‘when I do, I think I fancy myself!’
Reported to react in a pheromonic manner, Iso E Super tinkers with
emotions and feelings to bring a relaxed, happy, flirtatious element to
those lucky enough to come in contact with it.
Create a magical blend with other essential and fragrance oils then
dilute in our perfumer’s alcohol. Or simply dilute it with our
perfumer’s alcohol and wear it as is.
Recommended maximum usage rate in your perfume or aftershave is 8% (if you dare!)
The aromachemical name of the Iso E Super trademarked name
is 7-acetyl, 1,2,3,4,5,6,7,8-octahydro-1,1,6,7-tetramethyl naphthalene –
we prefer the shortened name!
Sold in 25ml and 100ml HDPE bottles
So save yourself a fortune and have some fun with it!
BEWARE THE EFFECT......HAHA!!
COURGETTE AND FETA TART
We had this tonight for our supper, with new potatoes and an avocado and spring onion green salad
Mmmm delicioso!!
Roasted Courgette Tomato, Feta and Basil Tart via here
1 quantity of butter shortcrust pastry blind baked in a flan case (click through to the link for full recipe)
For the roasted vegetables
2 large or three medium courgettes/zucchini
8 small tomatoes, halved
3 tbsp olive oil
1/2 tsp salt
Heat the oven to 200C, slice or dice the courgettes into even sized
chunks, halve the tomatoes. Place the vegetables in a roasting dish and
coat with the oil. Sprinkle with salt and roast in the oven for 20-30
minutes until starting to blacken round the edges. Remove from oven and
drain the juices into a bowl.
For the filling
100g Feta cheese, cubed
300ml double cream
4 large eggs
juices from the roasted vegetables
6-8 basil leaves
freshly ground pepper
BEST EVER HOT CHOCOLATE!
I'm Sorry but even though the fashion pack think spring/summer is in full throttle, the truth is it's still freezing outside! So what better excuse do you need to whip up this lush hot chocolate drink........
Serves 2
450ml whole milk
70g 70% cocoa chocolate, finely chopped or grated
30g good-quality milk chocolate, finely chopped or grated
75ml single cream
Scant ¼ tsp ground cinnamon
Pinch of salt
METHOD
1.
Warm about 150ml milk in a pan over a medium heat and stir in the
chocolate. Continue to stir until the chocolate has melted into the
milk, then whisk in the remaining milk and the cream.
2. Continue
to heat until the mixture is hot, but not boiling, then add the cinnamon
and a pinch of salt. Taste, adjust if necessary, and serve. For a
frothy finish, whisk vigorously just before pouring.
FLOATING HOUSE!
Check out this amazing house, it's just a great antidote to the grey skies of the u.k. at the moment!
This one of a kind floating house is
owned by Doug and Becca Worple and located on Lake Huron. It’s actually
connected to an island by it’s very own footbridge, and, of
course, guests can only arrive by boat to the lower level of the home.
MACARONI CHEESE
This a super fast dish for when you want something quick and comforting.
Get your P.J's on and tuck in to one of my favourite sofa suppers...... Yummy!!
P.S. Little one's love it too.
(And to be a bit healthier, I serve it with a big green salad.)
INGREDIENTS
- 250 gram(s) Macaroni
- 250 gram(s) Mature cheddar (or red leicester or mix of both)
- 250 ml evaporated milk
- 2 medium egg(s)
- 1 sprinkling of Nutmeg (fresh)
- 1 pinch of salt (for pasta water, to taste)
- 1 pinch of Pepper
Serves: 4
METHOD
- Preheat the oven to 220°C/gas mark 7. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan.
- While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand.
- Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
- Tip into a 25.5cm-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.
How lovely is this daybed, cushion's, etc.....
CRISPY CHICKEN WITH SWEET TOMATOES
This is a great recipe that never lets me down.
I cooked this last week when I had a few girlfriends round for a few glasses of wine, a good gossip, and something to eat after work. I served it with spaghetti, but you could just eat it on it's own, or with some good bread to mop up the sticky juices!
INGREDIENTS
-
4 higher-welfare chicken legs, jointed
-
sea salt
-
freshly ground black pepper
-
1 big bunch fresh basil, leaves picked, stalks finely chopped
-
2 big handfuls red and yellow cherry tomatoes and ripe plum tomatoes, cherry tomatoes halved, plum tomatoes quartered
-
1 whole bulb garlic, broken into cloves
-
1 fresh red chilli, finely chopped
-
olive oil
-
410 g tinned cannellini beans, drained, optional
-
2 handfuls new potatoes, scrubbed, optional
Method
Preheat your oven to 180°C/350°F/gas 4. Season your
chicken pieces all over and put them into a snug-fitting pan in one layer. Throw
in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the
garlic cloves into the pan with the chopped chilli and drizzle over some olive
oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½
hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone!
If you fancy, you can add some drained
cannellini beans or some sliced new potatoes to the pan and cook them with the
chicken. Or you can serve the chicken with some simple mashed potato. Squeeze
the garlic out of the skins before serving. You could even make it part of a
pasta dish – remove the chicken meat from the bone and shred it, then toss into
a bowl of linguini or spaghetti and serve at once
Preheat your oven to 180°C/350°F/gas 4. Season your
chicken pieces all over and put them into a snug-fitting pan in one layer. Throw
in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the
garlic cloves into the pan with the chopped chilli and drizzle over some olive
oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½
hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone!
If you fancy, you can add some drained
cannellini beans or some sliced new potatoes to the pan and cook them with the
chicken. Or you can serve the chicken with some simple mashed potato. Squeeze
the garlic out of the skins before serving. You could even make it part of a
pasta dish – remove the chicken meat from the bone and shred it, then toss into
a bowl of linguini or spaghetti and serve at once
MARS BAR BROWNIES
My friend gave me this recipe, and I decided that as I had a day off and that it was so miserable and raining outside I would stay in, put on some happy music, I love a bit of old skool CLICK HERE and have a go at making them. I have to say that by the end of today they are all gone, I have a smile on my face, and I feel good. Roll on summer!
EASIEST PUDDING EVER.
LEMON CURD ICE CREAM.....SO,SO SIMPLE!
This is the most easy pud in the world to make....... Just two ingredients. But it tastes like you have spent all day making it.
500grms greek yoghurt
320g Jar very good quality Lemon Curd. (Duchy from Waitrose is excellent)
Mix together well, then put into a freeze proof container, and freeze until needed
That's it!
Take out of freezer about 30mins before you are ready to serve.
JAMIE'S SIZZLING CHICKEN FAJITAS WITH GRILLED PEPPERS, SALSA, RICE & BEANS.....RESULT!
Made this last night and it's awesome! I dont eat meat so I just filled my tortilla with the yummy salsa, veg, beans, feta, rice etc, and it was still amazing. The rest of the family said the chicken was super tasty!
http://www.jamieoliver.com/recipes/chicken-recipes/sizzling-chicken-fajitas-grilled-peppers-salsa-rice-beans |
Method
Ingredients out • Kettle boiled • Liquidizer
• Griddle pan, high heat • Medium frying pan, medium-high heat • Large
pan, medium heat
START COOKING
Tear the dried chilli into the liquidizer and just cover with boiling
water to rehydrate • Trim and add the spring onions with the tomato,
coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy
sauce, pop the lid on and leave to sit • Remove the stalks and seeds
from the peppers, then tear up and place on the griddle pan • Peel,
quarter and add the red onion, season with salt and pepper, then let it
char nicely all over
On a large sheet of greaseproof paper, toss the chicken with salt,
pepper and the paprika • Fold over the paper, then bash and flatten the
chicken to 1.5cm thick with a rolling pin • Put into the frying pan with
1 tablespoon of oil, turning after 3 or 4 minutes, until golden and
cooked through • Drain and rinse the beans, then put into the large pan
with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli •
Toss regularly for a couple of minutes until the beans are
crispy-skinned
Whiz the contents of the liquidizer until smooth, then pour into a
little serving bowl • Stir the rice and the juice of 1 lemon into the
beans to warm through • Transfer the charred veg to a board, then merely
warm the tortillas on the griddle pan • Slice the chicken and serve
with the charred veg, rice and beans, tortillas and lime wedges • Dollop
yoghurt over the veg, then sprinkle everything with crumbled feta and
the coriander leaves
BANANA BREAD
This yummy banana loaf is perfect for using up those blackened bananas still hanging around
- 100 gram(s) sultanas
- 75 ml dark rum (or Bourbon)
- 175 gram(s) Plain flour
- 2 teaspoon(s) baking powder
- ½ teaspoon(s) bicarbonate of soda
- ½ teaspoon(s) salt
- 125 gram(s) unsalted butter (melted)
- 150 gram(s) white sugar
- 2 large egg(s)
- 4 small banana(s) (very ripe, and mashed - about 300g without skins)
- 60 gram(s) walnut(s) (chopped)
- 1 teaspoon(s) vanilla extract
- Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil.
- Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
- Preheat the oven to 170ºC/gas mark 3 and get started on the rest. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
- In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into the loaf tin and bake in the middle of the oven for 1-11/4 hours. When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.
MAKE TEA, AND FEET UP IN FRONT OF THE FIRE..........
SPICY BUTTERNUT AND COCONUT SOUP
Just as we were starting to get in spring mode, the temperatures have plummeted again, so decided to make this lovely soup, it has lots of my favourite ingredients, and is good for you too!
- 1 tbsp olive oil
- 1 butternut squash , peeled, deseeded and diced
- 200g carrots , diced
- 1 tsp curry powder containing turmeric
- 1 mild red chilli finely chopped
- 100g red lentils
- 700ml vegetable stock
- 1 can coconut milk
- coriander and naan to serve
- Heat the oil in a large saucepan, add the squash carrots, and chopped chilli sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
http://www.theorganichome.co.uk/productdetails.php?code=red_lentils
FRIDAY NIGHT IS...Pizza Night!
Not any old take away though, as I have now found how to make the ultimate homemade pizza, that tastes as if has been cooked in a traditional Italian pizza oven!
For the dough: (this is Jamie Oliver’s recipe) allthough it comes curtesy of one of my favourite cookery site's
- 1 kg strong white bread flour
- 1 tbsp sea salt
- 2 x 7g sachets dried yeast
- 4 tablespoons olive oil
- 650 ml lukewarm water
To make the dough, sieve the flour and salt on to a clean work
surface and make a well in the middle. In a jug, mix the yeast, sugar
and olive oil into the water and leave for a few minutes, then pour into
the well. Using a fork, bring the flour in gradually from the sides and
swirl it into the liquid. Keep mixing, drawing larger amounts of flour
in, and when it all starts to come together, work the rest of the flour
in with your clean, flour-dusted hands. Knead until you have a smooth,
springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the
top of it. Cover the bowl with a damp cloth and place in a warm room for
about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a
bit to push the air out with your hands – this is called knocking back
the dough. You can either use it immediately, or keep it, wrapped in
clingfilm, in the fridge (or freezer) until required. If using straight
away, divide the dough up into as many little balls as you want to make
pizzas – this amount of dough is enough to make about six to eight
medium pizzas.
For the tomato passata:
Fry a crushed clove of garlic in a slug of olive oil. Add a tin of
good-quality Italian chopped and peeled tomatoes and i slightly alter the recipe hear and add a tablespoon balsamic vinegar and a dessert spoon of brown sugar. Simmer slowly until
reduced. Add a tablespoon or two of chopped fresh basil and lots of
freshly ground black pepper.
Toppings:
Sarah says these are her favourite toppings, and I couldnt agree more! But feel free to do whatever you like. They are thinly chopped mushrooms, griddled slices of courgettes
and aubergines, balsamic-and-garlic-reduced red peppers, feta cheese,
fresh basil and rocket and cherry tomatoes.
If you’re lucky enough to be cooking in a pizza oven you need to start heating the oven
up at least three hours before you cook. In a conventional oven I lightly oil a thick piece of foil, and dust with flour (semolinina is even better if you have some) place pizza on whack
the heat up to 220 C. Lightly oil a thick piece of foil, and dust with flour (semolinina is even better if you have some) place pizza on Cook the pizza on foil placed directly onto oven bars for about 12 minutes, or until
golden and bubbling.
So get the wine and beers for the boys in and...........ENJOY!!
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