This is a wonderfully simple recipe - there is no need ever to buy Hummus it is cheap and easy to make.
225g tin of chickpeas
juice of 2 - 3 lemons
3 cloves garlic
100 mls tahina paste
salt
olive oil
paprika
Drain the can of chickpeas and rince with cold water and allow to drain.
Put the chickpeas, lemon juice, garlic and tahina paste into a food processor, and puree until smooth.
If the mixture is too dry add a couple of teaspoons of boiling water and puree again.
Season with salt and mix thouroughly, check for seasoning adding more salt and /or lemon juice.
Spoon into a serving bowl, drizzle a little olive oil over the top and speinckle with paprika.
Enjoy with fresh bread or chopped raw vegetables as a dip.
Sunday, 25 January 2009
Sunday, 11 January 2009
Gujerati-style green beans
This is a wonderfully simple recipe from 'Madhur Jaffrey's Indian Cookery' I recommend all her recipes. I use frozen green beans rather than fresh and use them straight from the freezer.
450g frozen whole green beans
4 tbs vegetable oil
1 tbs whole black mustard seeds
4 cloves garlic - crushed or grated
1/2 - 1 dried red pepper crushed or chilli flakes
1 tsp salt
1/2 tsp sugar
Heat the oil in a large frying pan or wok over medium heat.
When hot add the mustard seeds, as soon as they begin to pop add the garlic
Stir the garlic until lightly golden.
Add the green beans and stir.
Add the chilli flakes, salt and sugar.
Stir fry the mixture for about 4 -5 minutes until the beans have warmed through and the flavours have been absorbed.
Serve either hot or at room temperature
450g frozen whole green beans
4 tbs vegetable oil
1 tbs whole black mustard seeds
4 cloves garlic - crushed or grated
1/2 - 1 dried red pepper crushed or chilli flakes
1 tsp salt
1/2 tsp sugar
Heat the oil in a large frying pan or wok over medium heat.
When hot add the mustard seeds, as soon as they begin to pop add the garlic
Stir the garlic until lightly golden.
Add the green beans and stir.
Add the chilli flakes, salt and sugar.
Stir fry the mixture for about 4 -5 minutes until the beans have warmed through and the flavours have been absorbed.
Serve either hot or at room temperature
Sunday, 21 December 2008
Chicken Liver Paté
This is a wonderfully paté to make, if you are entertaining friends over Christmas a couple of patés served with fresh bread is a simple, tasty and cheap way to feed them. Cheese is also easy but can be very expensive - choose one good cheese and buy a large piece - that with a couple of patés will go further and there will be less waste. Enjoy.
1 small onion
3 large cloves garlic
75g butter
500g chicken livers
mixed herbs
100 ml cream
salt and pepper
Finely chop the onion and garlic and fry very gently in the butter until soft but not coloured.
Increase the heat under the pan and add the chicken livers, stir gently and cook until they have changed colour, continue to cook for a few more minutes they should still give a little when pressed gently with a finger. Don't over cook.
Add a teaspoon of dried herbs and stir, season with salt and pepper.
Allow to cool but not go cold.
Put into a food processor and blend until smooth.
With the processor running add the cream. Add more if necessary, you are looking for a nice thick creamy texture.
Check for seasoning and give a final wizz to ensure that the mixture is light and creamy.
Put into a small bowl or spoon onto small pieces of toast and serve.
1 small onion
3 large cloves garlic
75g butter
500g chicken livers
mixed herbs
100 ml cream
salt and pepper
Finely chop the onion and garlic and fry very gently in the butter until soft but not coloured.
Increase the heat under the pan and add the chicken livers, stir gently and cook until they have changed colour, continue to cook for a few more minutes they should still give a little when pressed gently with a finger. Don't over cook.
Add a teaspoon of dried herbs and stir, season with salt and pepper.
Allow to cool but not go cold.
Put into a food processor and blend until smooth.
With the processor running add the cream. Add more if necessary, you are looking for a nice thick creamy texture.
Check for seasoning and give a final wizz to ensure that the mixture is light and creamy.
Put into a small bowl or spoon onto small pieces of toast and serve.
Sunday, 7 December 2008
Tomato Tarte Tatin
175g plain flour
125 g butter
25g finely grated Parmesan
course ground black pepper
8 tomatoes
2tsp brown sugar
Put the flour, 75g diced chilled butter, Parmesan cheese and black pepper, into the food processor and pulse until the mixture resembles fine bread crumbs.
Grease either 2 15cm sandwich cake tins or a 20 cm metal flan dish. Put the flour mixture into the tins and spread evenly, firm with finger tips and put into fridge to chill.
Halve the tomatoes lengthwise. Melt the remaining butter in a frying pan place the tomatoes in the pan cut side down. Sprinkle with the brown sugar. Allow to cook gently until the tomatoes start to soften but have not lost their shape.
place the tomatoes evenly on top of the flour mixture, and pour the butter and sugar mixture over the tomatoes.
Bake in oven at 180c for about 30 mins until the edges of the base start to turn golden.
Serve warm with a green salad.
125 g butter
25g finely grated Parmesan
course ground black pepper
8 tomatoes
2tsp brown sugar
Put the flour, 75g diced chilled butter, Parmesan cheese and black pepper, into the food processor and pulse until the mixture resembles fine bread crumbs.
Grease either 2 15cm sandwich cake tins or a 20 cm metal flan dish. Put the flour mixture into the tins and spread evenly, firm with finger tips and put into fridge to chill.
Halve the tomatoes lengthwise. Melt the remaining butter in a frying pan place the tomatoes in the pan cut side down. Sprinkle with the brown sugar. Allow to cook gently until the tomatoes start to soften but have not lost their shape.
place the tomatoes evenly on top of the flour mixture, and pour the butter and sugar mixture over the tomatoes.
Bake in oven at 180c for about 30 mins until the edges of the base start to turn golden.
Serve warm with a green salad.
Sunday, 30 November 2008
Victoria Sandwich Cake
This is the basic cake recipe which some of you have asked for it is not difficult but there are a few points to remember. If possible use an electric mixer either free standing or a hand held one it really makes a difference.
200g soft butter
200g caster sugar
4 eggs
200g self raising flour
1 tsp baking powder
8" cake tin buttered and base lined with parchment paper (cut a disk using the base of the tin as a guide)
Put the butter into the mixing bowl, if it is not very soft, soften in the microwave on the lowest setting for about a minute. You should be able to push you finger through the butter easily but it should not be melted.
Add the caster sugar,using the beater paddle of your mixer, beat until the butter and sugar turn a very light cream colour, almost white and the texture has become light and fluffy. This will take longer than you think even with a mixer. It is important to get the butter and sugar really light at this stage.
then add the eggs one at a time, beating in with the beater each time until the egg has been totally absorbed.
When all the eggs have been added
Stir the baking powder into the four
Add the flour to the cake mixture a tablespoon at a time with the mixer running on its slowest speed (otherwise you will be covered in flour).
Once all the flour has been added scrape the bowl to be sure that all the flour has been mixed through the mixture. Turn up the speed and mix for a few seconds on high.
Pu the mixture into the buttered cake tin smooth the top.
Put into a preheated oven 180c for 30 mins.
Check the cake after 25 mins, using your finger tips press the middle of the cake gently if it springs back it is cooked.
Turn out the cake onto a cooling rack and allow to cool.
Flavourings
Chocolate Cake
Mix 2 tbs good quality cocoa with 2tbs boiling water and make a paste. Add to the cake mixture after all the eggs have been added.
Coffee Cake
Put 4 tbs ground coffee and 8 tbs water into a small pan and bring to the boil. Allow to brew for about 5 mins and strain the coffee. Add 2tbs coffee to the cake mixture after the eggs have been incorporated and use the remaining coffee to make a butter cream topping.
Fresh Fruit Cake
When the mixture has been put into the cake tin. top with fruit, either sliced apples arranged on the top or half a bag of frozen fruits such as raspberries, blueberries or mixed summer fruits. The cake will take longer to bake - allow an extra 10 - 15 mins. The frozen fruit will sink to the bottom but it makes a lovely moist cake. Do keep in the cake in the fridge as the fruit will go mouldy if it is stored at room temperature.
All cakes freeze well, just allow to thaw and come back to room temperature before serving.
200g soft butter
200g caster sugar
4 eggs
200g self raising flour
1 tsp baking powder
8" cake tin buttered and base lined with parchment paper (cut a disk using the base of the tin as a guide)
Put the butter into the mixing bowl, if it is not very soft, soften in the microwave on the lowest setting for about a minute. You should be able to push you finger through the butter easily but it should not be melted.
Add the caster sugar,using the beater paddle of your mixer, beat until the butter and sugar turn a very light cream colour, almost white and the texture has become light and fluffy. This will take longer than you think even with a mixer. It is important to get the butter and sugar really light at this stage.
then add the eggs one at a time, beating in with the beater each time until the egg has been totally absorbed.
When all the eggs have been added
Stir the baking powder into the four
Add the flour to the cake mixture a tablespoon at a time with the mixer running on its slowest speed (otherwise you will be covered in flour).
Once all the flour has been added scrape the bowl to be sure that all the flour has been mixed through the mixture. Turn up the speed and mix for a few seconds on high.
Pu the mixture into the buttered cake tin smooth the top.
Put into a preheated oven 180c for 30 mins.
Check the cake after 25 mins, using your finger tips press the middle of the cake gently if it springs back it is cooked.
Turn out the cake onto a cooling rack and allow to cool.
Flavourings
Chocolate Cake
Mix 2 tbs good quality cocoa with 2tbs boiling water and make a paste. Add to the cake mixture after all the eggs have been added.
Coffee Cake
Put 4 tbs ground coffee and 8 tbs water into a small pan and bring to the boil. Allow to brew for about 5 mins and strain the coffee. Add 2tbs coffee to the cake mixture after the eggs have been incorporated and use the remaining coffee to make a butter cream topping.
Fresh Fruit Cake
When the mixture has been put into the cake tin. top with fruit, either sliced apples arranged on the top or half a bag of frozen fruits such as raspberries, blueberries or mixed summer fruits. The cake will take longer to bake - allow an extra 10 - 15 mins. The frozen fruit will sink to the bottom but it makes a lovely moist cake. Do keep in the cake in the fridge as the fruit will go mouldy if it is stored at room temperature.
All cakes freeze well, just allow to thaw and come back to room temperature before serving.
Sunday, 23 November 2008
Sour Cream and Onion Tart
8 tomatoes
salt and black pepper
200g chilled butter
175g plain flour
6 -7 tbs soured cream
900g 0nions
125g red Leicester cheese
Method
Halve the tomatoes across their widest point, place on a baking tray and sprinkle with a little salt and pepper. Put into the oven at 120c and allow to cook very gently for about an hour until they begin to shrivel and dry. Remove from the oven and allow to cool.
In the meantime, cut 150g butter into small dice and place in a food processor with the flour. Pulse until the butter is roughly cut up - you should still be able to see pieces of butter. Add the sour cream and pulse again briefly until just mixed.
Put the sour cream mixture on to a backing sheet and using your finger tips dipped in flour, press into an even layer to cover. Put aside in the fridge to chill.
Finely slice the onions, melt the remaining butter in a pan and add the onions and cook very slowly for about 30 mins until very soft, but not brown. Then increase the heat to drive off the excess liquid stirring all the time allow them to be come golden but not burnt! Set aside to cool.
Spoon the cold onions onto the pastry base and spread to the edges in an even layer.
Grate the cheese and sprinkle evenly over the onions.
Arrange the tomatoes on top of the cheese.
Cook the tart at 200c until golden - about 30 mins.
Serve with a green salad
This dish is very tasty but also very rich. This quantitiy will give 16 portions for a starter or 8 for a main course. It is easy to half the recipe and use prepare in a smaller dish.
The tart can be frozen when it has been assembled and cooked from frozen but do allow a longer cooking time.
salt and black pepper
200g chilled butter
175g plain flour
6 -7 tbs soured cream
900g 0nions
125g red Leicester cheese
Method
Halve the tomatoes across their widest point, place on a baking tray and sprinkle with a little salt and pepper. Put into the oven at 120c and allow to cook very gently for about an hour until they begin to shrivel and dry. Remove from the oven and allow to cool.
In the meantime, cut 150g butter into small dice and place in a food processor with the flour. Pulse until the butter is roughly cut up - you should still be able to see pieces of butter. Add the sour cream and pulse again briefly until just mixed.
Put the sour cream mixture on to a backing sheet and using your finger tips dipped in flour, press into an even layer to cover. Put aside in the fridge to chill.
Finely slice the onions, melt the remaining butter in a pan and add the onions and cook very slowly for about 30 mins until very soft, but not brown. Then increase the heat to drive off the excess liquid stirring all the time allow them to be come golden but not burnt! Set aside to cool.
Spoon the cold onions onto the pastry base and spread to the edges in an even layer.
Grate the cheese and sprinkle evenly over the onions.
Arrange the tomatoes on top of the cheese.
Cook the tart at 200c until golden - about 30 mins.
Serve with a green salad
This dish is very tasty but also very rich. This quantitiy will give 16 portions for a starter or 8 for a main course. It is easy to half the recipe and use prepare in a smaller dish.
The tart can be frozen when it has been assembled and cooked from frozen but do allow a longer cooking time.
Sunday, 16 November 2008
Lentil Chilli
This makes a cheap and very nutritional meal, serve with rice or cornbread, avocado puree and sour cream or creme fraiche. It reheats well in the microwave, making it ideal to have as a quick snack.
2 onions
2tbs oil
4 -6 large cloves of garlic
250g dried red lentils
2 x 400g tinned chopped tomatoes
1 - 3 tbs chilli powder
1 ltr vegetable stock
1tbs dried oregano
salt and pepper
Chop the onions and crush the garlic
In a large heavy pan gently sauté the onions and garlic in a few tablespoons of oil.
Allow to cook and soften but do not allow to brown.
Add the chilli powder to taste, start with a small amount - different brands have different strengths.
Stir and allow to cook for another minute.
Add the rinsed red lentils and stir.
Stir in the tomatoes.
Add the oregano.
Pour in the stock - it should be a very loose mixture and stir well.
Allow to simmer very gently until the lentils have become mushy and the mixture like a thick sauce. Stir from time to time to prevent burning.
Season with salt and pepper.
Serve with a spoonful of creme fraiche.
2 onions
2tbs oil
4 -6 large cloves of garlic
250g dried red lentils
2 x 400g tinned chopped tomatoes
1 - 3 tbs chilli powder
1 ltr vegetable stock
1tbs dried oregano
salt and pepper
Chop the onions and crush the garlic
In a large heavy pan gently sauté the onions and garlic in a few tablespoons of oil.
Allow to cook and soften but do not allow to brown.
Add the chilli powder to taste, start with a small amount - different brands have different strengths.
Stir and allow to cook for another minute.
Add the rinsed red lentils and stir.
Stir in the tomatoes.
Add the oregano.
Pour in the stock - it should be a very loose mixture and stir well.
Allow to simmer very gently until the lentils have become mushy and the mixture like a thick sauce. Stir from time to time to prevent burning.
Season with salt and pepper.
Serve with a spoonful of creme fraiche.
Subscribe to:
Posts (Atom)
