4 eggs
75g sugar
grated rind 1/2 lemon, optional
2 heaped tablespoons marmalade
100g unsalted butter, melted
shortcrust pastry to line a 15cm/7inch flan dish, homemade or bought
Bake the pastry case at 200C for 10 - 15 mins, until set.
If using a foil pastry case put it onto a baking tray first so that it is easier to move in and out of the oven, and avoids the pastry from cracking.
Beat the eggs, sugar lemon rind and marmalade together.
Whisk in the melted butter.
Pour this mixture into the warm pastry case and return to the oven and bake at 190C for another 20 mins.
Serve warm or cold
Sunday, 14 June 2009
Sunday, 24 May 2009
Toasted Bulghur Wheat Salad
3/4 cup of Bulgar wheat
1 1/2 cups of hot vegetable stock (a stock cube dissolved in hot water)
Good seasoning of black pepper
1/2 tsp salt
2 Tbs mint sauce (if possible use fresh mint sauce from Salisbury's)
1/2 cucumber diced
4 spring onions
2 tomatoes chopped
1/3 cup oil
2 tbs lemon juice
1 clove garlic
Put the Bulgar wheat into a dry frying pan, stir over a gentle heat until lightly browned, don't for get to keep stirring and don't walk away and leave it - it burns very quickly!
Turn off the heat and carefully pour over the hot stock with the pepper and salt.
Stir until combined and leave for 20 mins for the stock to be absorbed.
Add the onions, cucumber and tomato.
Blend the oil lemon juice and garlic together until smooth and add pour over the salad, toss until combined.
If you have fresh parsley add a good handful of chopped parsley for extra flavour and colour.
1 1/2 cups of hot vegetable stock (a stock cube dissolved in hot water)
Good seasoning of black pepper
1/2 tsp salt
2 Tbs mint sauce (if possible use fresh mint sauce from Salisbury's)
1/2 cucumber diced
4 spring onions
2 tomatoes chopped
1/3 cup oil
2 tbs lemon juice
1 clove garlic
Put the Bulgar wheat into a dry frying pan, stir over a gentle heat until lightly browned, don't for get to keep stirring and don't walk away and leave it - it burns very quickly!
Turn off the heat and carefully pour over the hot stock with the pepper and salt.
Stir until combined and leave for 20 mins for the stock to be absorbed.
Add the onions, cucumber and tomato.
Blend the oil lemon juice and garlic together until smooth and add pour over the salad, toss until combined.
If you have fresh parsley add a good handful of chopped parsley for extra flavour and colour.
Friday, 15 May 2009
Grapefruit and Spinach Salad
Small bag of salad spinach (320g)
2 red grapefruit
Parmesan cheese either in a piece or flakes
Dressing
2 tbs balsamic vinegar
2 tsp honey
1/3 cup olive or sunflower oil
1/2 course ground pepper
1 clove of garlic
Using a serrated knife cut the top and bottom off the grapefruit then cut off the rest of the peel and all white pith. then cut out the segments. Cut over a bowl to catch the juices.
Mix the spinach leaves with the grapefruit.
Put all the dressing ingredients into a container with the juice of the grapefruit and using a had held blender (or food processor) puree until everything is incorporated.
Pour over the spinach and toss until all the leaves are coated.
Using a potato peeler flake the Parmesan cheese over the top of the salad.
2 red grapefruit
Parmesan cheese either in a piece or flakes
Dressing
2 tbs balsamic vinegar
2 tsp honey
1/3 cup olive or sunflower oil
1/2 course ground pepper
1 clove of garlic
Using a serrated knife cut the top and bottom off the grapefruit then cut off the rest of the peel and all white pith. then cut out the segments. Cut over a bowl to catch the juices.
Mix the spinach leaves with the grapefruit.
Put all the dressing ingredients into a container with the juice of the grapefruit and using a had held blender (or food processor) puree until everything is incorporated.
Pour over the spinach and toss until all the leaves are coated.
Using a potato peeler flake the Parmesan cheese over the top of the salad.
Sunday, 3 May 2009
Lazy
Hi,
I have been wondering which recipes to add to my blog. If there is a recipe you would like me to add please let me know as I think I have added all the ones you have asked for so far. It is a wonderful time of the year on the market yesterday there was plently of local asparagus, not cheap I admit but tastes really good and the season is so short we really have to enjoy it while it is here. Simply boiled until just cooked with a butter sauce is superb or make a bunch go further by adding it to smoked salmon or prawns and toss with pasta and some creme fraiche for a simple supper dish.
New potatoes are coming on to the market too, again why spoil them just boil and toss in butter and freshly chopped chives.
Let's enjoy food as it comes into season and try to buy it locally but don't pay over the odds for something special unless you really can afford it - wait a week or two until it becomes more plentiful and the price comes down.
Enjoy!
I have been wondering which recipes to add to my blog. If there is a recipe you would like me to add please let me know as I think I have added all the ones you have asked for so far. It is a wonderful time of the year on the market yesterday there was plently of local asparagus, not cheap I admit but tastes really good and the season is so short we really have to enjoy it while it is here. Simply boiled until just cooked with a butter sauce is superb or make a bunch go further by adding it to smoked salmon or prawns and toss with pasta and some creme fraiche for a simple supper dish.
New potatoes are coming on to the market too, again why spoil them just boil and toss in butter and freshly chopped chives.
Let's enjoy food as it comes into season and try to buy it locally but don't pay over the odds for something special unless you really can afford it - wait a week or two until it becomes more plentiful and the price comes down.
Enjoy!
Sunday, 22 March 2009
Aubergine cooked in the pickling style
2.5 cm cube fresh ginger, peeled and chopped
6 large cloves garlic, peeled
55ml water
800g aubergines
sunflower or vegetable oil, about 350ml
1 tsp fennel seeds
1/2tsp kalonji or cumin seeds
1 400g can chopped tomatoes
1 tbs ground coriander seeds
1/4 tsp turmeric
1/3 tsp cayenne pepper (more if you like)
1 tsp salt
Put the ginger and garlic in a small blender/food processor with 55ml water, blend until smooth.
Cut the aubergines in to wedges or slices about 2cm thick and about 5cm long
Put a metal sieve over a heat resistant bowl.
Heat some oil in a heavy frying pan enough to give about 1/3 cm depth.
When hot add the aubergine in a single layer, fry until a reddish brown colour, turn them over and brown on the other side. When well coloured remove from the pan with a slotted spoon or fish slice and put into the sieve and allow to drain.
Repeat until all the aubergine has been browned.
You can turn off the heat at this time and allow the aubergine to drain for an hour or continue. I normally just let the aubergine drain for the time needed to complete the recipe.
Add a little more oil to the pan and heat gently. When hot add the fennel seeds and kalonji, as soon as the fennel seeds start to get a little darker, this only takes seconds add the chopped tomatoes, the ginger and garlic paste, cayenne pepper, turmeric and salt.
Stir and cook gently for about 6 mins, turn down the heat and allow to simmer very gently until the mixture starts to thicken.
Add the fried aubergine to the tomato mixture and mix gently.
Cook on a medium heat for another 5 mins, then cover with a lid and simmer very gently for another 10 mins.
This dish can be eaten hot or cold and can be made in advance. Any excess oil can be spooned off when cool before serving if required.
This dish works well as part of a cold buffet meal or with meat dishes as a side dish or with a BBQ meal. Enjoy!
6 large cloves garlic, peeled
55ml water
800g aubergines
sunflower or vegetable oil, about 350ml
1 tsp fennel seeds
1/2tsp kalonji or cumin seeds
1 400g can chopped tomatoes
1 tbs ground coriander seeds
1/4 tsp turmeric
1/3 tsp cayenne pepper (more if you like)
1 tsp salt
Put the ginger and garlic in a small blender/food processor with 55ml water, blend until smooth.
Cut the aubergines in to wedges or slices about 2cm thick and about 5cm long
Put a metal sieve over a heat resistant bowl.
Heat some oil in a heavy frying pan enough to give about 1/3 cm depth.
When hot add the aubergine in a single layer, fry until a reddish brown colour, turn them over and brown on the other side. When well coloured remove from the pan with a slotted spoon or fish slice and put into the sieve and allow to drain.
Repeat until all the aubergine has been browned.
You can turn off the heat at this time and allow the aubergine to drain for an hour or continue. I normally just let the aubergine drain for the time needed to complete the recipe.
Add a little more oil to the pan and heat gently. When hot add the fennel seeds and kalonji, as soon as the fennel seeds start to get a little darker, this only takes seconds add the chopped tomatoes, the ginger and garlic paste, cayenne pepper, turmeric and salt.
Stir and cook gently for about 6 mins, turn down the heat and allow to simmer very gently until the mixture starts to thicken.
Add the fried aubergine to the tomato mixture and mix gently.
Cook on a medium heat for another 5 mins, then cover with a lid and simmer very gently for another 10 mins.
This dish can be eaten hot or cold and can be made in advance. Any excess oil can be spooned off when cool before serving if required.
This dish works well as part of a cold buffet meal or with meat dishes as a side dish or with a BBQ meal. Enjoy!
Sunday, 22 February 2009
Italian Style Shepherds Pie
1 large onion
25g butter
1 tablespoon sunflower oil
500g minced beef
2 large cloves garlic
250ml beef stock
2 large tablespoons tomato puree
1 tsp dried mixed herbs or oregano
salt and pepper
800g potatoes
Sauce
20g butter
2 level tablespoons flour
300 ml milk
100g grated cheddar cheese
1/2 tsp mustard
salt and pepper to taste
Melt the oil and butter together in a frying pan, add the chopped onion and cook gently until the onion is soft and starting to brown.
Increase the heat and add the mince breaking it up as you add it to the pan, fry over a medium heat stirring constantly until the meat has broken into small pieces and is a nice brown colour.
Add the crushed clove of garlic, stir.
add the tomato puree stir until well mixed
add the stock, the herbs and season.
Bring to a very gentle simmer, allow to cook until almost all the liquid has evaporated.
Meanwhile, peel the potatoes and thickly slice. Cook in boiling salted water for about 10 mins, the should be just tender when pierced with the point of a sharp knife, do not allow to over cook as they will fall apart. Different varieties of potatoes need different cooking times.
When the meat has finished cooking put into an ovenproof dish. Cover with the sliced potatoes, making an even covering.
Make the cheese sauce
Melt the butter gently in a saucepan, add the flour and stir into the butter, cook gently for a couple of minutes but do not allow to brown.
Pour in the milk stirring all the time, either with a wooden spoon or a balloon whisk.
Continue to stir until the mixture is smooth, bring to a gentle boil and cook, still stirring, for a couple of minutes.
Remove from the heat and stir in the grated cheese and mustard. Season to taste.
Pour over the potatoes and spread into an even layer.
Bake in the oven at 180 C for approx 1 hour.
Serve with a green salad or peas.
25g butter
1 tablespoon sunflower oil
500g minced beef
2 large cloves garlic
250ml beef stock
2 large tablespoons tomato puree
1 tsp dried mixed herbs or oregano
salt and pepper
800g potatoes
Sauce
20g butter
2 level tablespoons flour
300 ml milk
100g grated cheddar cheese
1/2 tsp mustard
salt and pepper to taste
Melt the oil and butter together in a frying pan, add the chopped onion and cook gently until the onion is soft and starting to brown.
Increase the heat and add the mince breaking it up as you add it to the pan, fry over a medium heat stirring constantly until the meat has broken into small pieces and is a nice brown colour.
Add the crushed clove of garlic, stir.
add the tomato puree stir until well mixed
add the stock, the herbs and season.
Bring to a very gentle simmer, allow to cook until almost all the liquid has evaporated.
Meanwhile, peel the potatoes and thickly slice. Cook in boiling salted water for about 10 mins, the should be just tender when pierced with the point of a sharp knife, do not allow to over cook as they will fall apart. Different varieties of potatoes need different cooking times.
When the meat has finished cooking put into an ovenproof dish. Cover with the sliced potatoes, making an even covering.
Make the cheese sauce
Melt the butter gently in a saucepan, add the flour and stir into the butter, cook gently for a couple of minutes but do not allow to brown.
Pour in the milk stirring all the time, either with a wooden spoon or a balloon whisk.
Continue to stir until the mixture is smooth, bring to a gentle boil and cook, still stirring, for a couple of minutes.
Remove from the heat and stir in the grated cheese and mustard. Season to taste.
Pour over the potatoes and spread into an even layer.
Bake in the oven at 180 C for approx 1 hour.
Serve with a green salad or peas.
Sunday, 15 February 2009
Smoked Mackerel Pate
125g butter
1 packet smoked mackerel approx 250g
juice of 1 lemon
black pepper
Soften the butter - either allow to warm at room temperature or soften in microwave lowest setting for about 1 minute.
Put butter, the smoked mackerel, flaked off its skin into a food processor.
Process for a couple of minutes, scrape down the inside of the bowl and process again until smooth.
Add the lemon juice and a good shake of black pepper and pulse until well mixed.
Serve with fresh bread or toast.
Variation
I like to replace the lemon juice with a couple of tablespoons of horseradish sauce (bought ready made in a jar).
1 packet smoked mackerel approx 250g
juice of 1 lemon
black pepper
Soften the butter - either allow to warm at room temperature or soften in microwave lowest setting for about 1 minute.
Put butter, the smoked mackerel, flaked off its skin into a food processor.
Process for a couple of minutes, scrape down the inside of the bowl and process again until smooth.
Add the lemon juice and a good shake of black pepper and pulse until well mixed.
Serve with fresh bread or toast.
Variation
I like to replace the lemon juice with a couple of tablespoons of horseradish sauce (bought ready made in a jar).
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