A Mille Dreams of Warmer Summer Days

Hi everyone and welcome to this week’s blog. Summer in the UK feels like it’s on hold at the moment. The average daytime temperatures at the moment are struggling to break 15 degrees Celsius (59 degrees Fahrenheit), to put this into perspective the average daytime temperature for July in the UK is 19 degrees Celsius (88 degrees Fahrenheit). It certainly doesn’t feel like summer it feels more like spring, saying that we did have temperatures in the mid 70s Fahrenheit in March and April during the beginning of lockdown.

So, this week’s recipes are to give us all a wish for the return to our sunnier days. The recipes are: – Cheesy Seafood Bake, Enchilada Pie & Lemon Drizzle Mille Crêpe Cake.

 

The first recipe is Cheesy Seafood Bake. Recipe by Sara Buenfeld. Courtesy of BBC Good Food magazine, June 2019.

 

Serves 2, Prep 15mins, Cook 25mins.

 

300g x Medium Potatoes (about 3), thinly sliced

2 tbsp x Milk

40g x Mature Cheddar, finely grated

1 tsp x Rapeseed Oil

1 x Onion (160g), finely chopped

1 x Red Pepper, deseeded and finely diced (270g)

2 tsp x Balsamic Vinegar

1 tsp x Vegetable Bouillon Powder

1 x 400g can of Chopped Tomatoes

½ x 30g pack Basil, leaves picked and finely chopped

1 x Garlic Clove, finely grated

1 x 280g pack Skinless Cod Loins

100g x Frozen Small Atlantic Cooked Prawns, defrosted

160g x Broccoli Florets

 

Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don’t worry if the potatoes break up a little.

 

Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.

 

Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it’s grilling, steam or boil the broccoli to serve with the bake.

 

 

My second recipe is Enchilada Pie. Recipe by Cassie Best. Courtesy of BBC Good Food Magazine March 2019.

 

Serves 2, Prep 5mins, Cook 20mins.

 

1 tbsp x Vegetable Oil or Rapeseed Oil

2 x Peppers, any colour you like, sliced

1 x Red Onion, halved and sliced

1 x 400g can of Mixed Beans, drained

2 tsp-2 tbsp x Fajita Spice Mix (depending on how spicy you like it)

1 x 400g can of Chopped Tomatoes

A Small Bunch of Coriander, chopped

4 x Corn Tortillas

100g x Low-Fat Soured Cream

30g x Grated Cheddar

 

Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.

 

Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

 

 

My final recipe is Lemon Drizzle Mille Crêpe Cake. Recipe by Lulu Grimes. Courtesy of BBC Good Food Magazine March 2019.

 

Serves 12, Prep 15mins, Cook 20mins + 1 hr chilling

 

For the pancakes

100g x Plain Flour

2 x Large Eggs

300ml x Milk

1 tbsp x Butter, melted, plus more for the pan

 

For the filling

1 x Lemon, zested

250g x Mascarpone

250ml x Double Cream

50g x Sugar

 

For the drizzle

115g x Caster Sugar

2 x Lemons, juiced

 

Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.

 

Set aside for 30 mins to rest if you have time, or start cooking straight away.

 

Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.

 

For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.

 

Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.

 

Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.

 

For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.

Singing In The Changes

first published 3^rd June 2011

Hi everyone and welcome to the blog. First of all, I must apologise for my lack of blogging, I have had few changes and issues to deal with of late and that has distracted me from posting. I’m not entirely in the clear with these, however I shall endeavour to blog more as and when I feel up to it. Sincere apologies.

This week’s recipes are old favourites with a twist, they are My Fish Pie, Barbequed Fajita Steak, and Vegetable Tagine.

My first recipe is My Fish Pie, original recipe first appeared in Olive Magazine Dec 2006.

Serves 4, takes 10mins to prepare and 45mins to cook.

1 tbsp x Butter
1 tbsp x Flour
250ml x Semi-Skimmed Milk
350g x Skinless White fish and/or Salmon Fillets, cut into cubes
500g x Floury Potatoes, peeled and cut into even-sized chunks
50g x Cheddar, grated (optional)

Heat oven to 200Cfan,180C/gas 6. Melt the butter and stir in the flour, let it foam for a minute and then gradually whisk in the milk, and add the bay leaf. Bring to a simmer and cook for 2-3 minutes or until the mixture thickens. Fold in the fish, prawns and parsley, and cook gently for 5 minutes or until the fish has cooked through. Tip into a warmed pie dish.

Boil the potatoes for 20 mins. Drain, season and mash. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese (if using), then bake for 30 mins.

My next recipe is Barbequed Fajita Steak, courtesy of GoodFood Magazine July 2011.

Serves 4, takes 5mins plus marinating to prepare and 8mins plus resting to cook.

4 x Beef Steaks, preferably rib-eye (approx. 250g each)
8 x Flour Tortillas, to serve
150ml x Soured Cream (optional)

For The Marinade
6 x Limes, juice of
2 tbsp x Olive Oil
4 x Garlic Cloves, crushed
2 tsp x Dried Oregano
4 tsp x Ground Cumin
2 tsp x Freshly Ground Black Pepper
Small Bunch of Coriander, finely chopped

Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over with the mix, then allow to stand for at least 1 hour, or cover and chill for up to 24hrs. Heat the barbeque. When it is hot, wipe any excess marinade from the steaks, then cook for 3mins each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5mins, then cut into thick slices.
To assemble the fajitas, warm 8 large flour tortillas on the barbeque. Spread with mashed black beans, then pile slices of steak, some onions, peppers, guacamole and soured cream if you like. Roll it up and enjoy.

My final recipe is Vegetable Tagine, this is my vegetable version of a Chicken Tagine recipe that first appeared in Olive Magazine April 2010.

Serves 4, takes 30mins to prepare and 1hr to cook.1 x Red Onion – chopped

2 x Garlic Cloves – crushed
1 tbsp x Root Ginger – grated (or a tablespoon of Ground Ginger) 
1 tsp x Ground Cumin
2 tsp x Smoked Paprika
1/2 tsp x Mild Chilli Powder
Ground Black Pepper
Sea Salt (use the salt sparing and to taste after cooking, as some vegetable stock can be salty) 
1 x Tin of Chopped Tomatoes
1 x Tin of Chickpeas
1 x Tin of Pinto or Borlotti Beans
1 x Courgette, chopped into small chunks
1 x Small Butternut Squash (or Sweet Potato, if the squash is not within your budget) – chopped into cubes
700ml x Hot Organic Vegetable Stock
2 x Cinnamon Stick
A Handful of Fresh Coriander – chopped
Olive Oil or Fry Light (if on a diet)

Fry the onion, garlic and ginger in a sauce pan until soft. Add the cumin, paprika and chilli powder, cook for 1 minute. Then add the courgettes and squash/sweet potato, cook for 5mins ensuring all the chunks are coated in the spice mixture. Tip in your chopped tomatoes and hot stock, tuck in the cinnamon sticks and simmer for an hour. Stir occasionally to ensure that the mixture doesn’t stick to the bottom of the pan. Once cooked, add the chopped coriander before serving.
This meal, alone will feed 2 people, however served along with a rice dish, it will be sufficient to feed a family of 4.

Healthy And Hearty Winter Warmers

Hi everyone and welcome to the blog. This week’s blog is all to do with healthy, hearty, winter warmers. With any luck all of your new years’ resolutions haven’t been lost yet. Hopefully you can continue to keep the resolution for a slimmer you with this week’s recipes, nonetheless just because you’re counting the calories and fat content doesn’t mean that you can’t have something warm and hearty on a cold winter’s night. I’ve also included something naughty to tickle your fancy.

The features recipes this week are Bacon and Sweetcorn Chowder, Italian Stew with Borlotti Beans and Sausage and Tinker’s Tea.

My first recipe is Bacon and Sweetcorn Chowder, recipe courtesy of Slimmer Dinners, published by Olive Magazine January 2011.

Serves 2, Prep 5mins, Cook 15mins approx.

3 x Rashers of Streaky Bacon – chopped (or lardons)
Oil
1 x Small Onion – finely chopped
1 x Large Potato – peeled and cut into small cubes
350ml x Organic Chicken or Vegetable Stock
400ml x Milk
200g x Sweetcorn (frozen or tinned (drained))
Chives, snipped to make 2 tbps

Fry the bacon in a little oil in a pan – as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer. Cook for 5mins or until the potato is tender, then add the sweetcorn and heat. Season and stir in the chives.

My next recipe is Italian Stew with Borlotti Beans and Sausage, recipe courtesy of Slimmer Dinners, published by Olive Magazine January 2011.

Serves 2, Prep 5mins, Cook 25mins

2 x Italian-Style Sausages – skins removed
Oil
1 x Onion – roughly chopped
1 x Garlic Clove – chopped
1/2 tsp x Fennel Seeds
A Pinch of Chilli Flakes
1 x 400g tin of Cherry Tomatoes
300ml x Organic Vegetable Stock or water
1 x 400g tin of Borlotti Beans – drained and rinsed
100g x Green Beans – trimmed and cut in half

Roll the sausagemeat into little balls. Heat a non-stick frying pan sprayed or brushed with oil and brown the meatballs until golden and any oil is released. Remove the sausage and add the onion, garlic and fennel seeds to the pan, along with chilli flakes and some seasoning. Cook for 5mins and then add the cherry tomatoes with 300ml of water or stock. Bring to a simmer and add the Borlotti beans and meatballs. Cook for 10mins then add the green beans. Cook for 5mins more until the beans are tender, then serve.

My last recipe for this week is more of a cocktail than a dish, something to warm the cockles on a winter’s night. Tinker’s Tea, recipe by Ray Foley, courtesy of Ultimate Bartender’s Guide. Published by Sourcebooks Inc.

Makes 1, takes minutes to prepare.

45ml x Bailey’s Irish Cream
170ml x Hot Tea

Make yourself a cup of tea as you normally would, but instead of adding milk add 45ml of Baileys Irish Cream and stir until thoroughly mixed, and enjoy.

Feasting with the Seven Fishes

Hi everyone and welcome to the blog. This week’s blog is dedicated to celebrating Christmas, Italiano style (more information can be found on my information blog at https://applesfromthetreeofknowledge.wordpress.com/This week’s recipes are:- Spiced Salmon with Traybaked Sag Aloo, Griddled Garlic & Mint Studded Swordfish and Keralan Fish Curry.

My first recipe is Spiced Salmon with Traybaked Sag Aloo Recipe by Esther Clark, Courtesy of BBC Good Food Magazine published December 2018.

Serves 4, Prep 10mins, Cook 45mins

1kg x Floury Potatoes, such as Maris Piper, peeled and cut into 2cm chunks

Olive Oil, for roasting

1 tsp x Turmeric

2 tsp x Ground Cumin

1 tsp x Chilli Flakes

200g x Spinach

1 x 500g Salmon Fillet

2 tbsp x Tandoori or Tikka spice paste

100ml x Double Cream

Lemon wedge, to serve

Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.

Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water.Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/ gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

My next recipe is Griddled Garlic & Mint Studded Swordfish Recipe by Carmelita Caruana, courtesy of BBC Good Food Magazine published August 2002.

Serves 4, Takes 20-25 mins, plus an hour marinating

4 x Swordfish or Tuna Steaks, 2cm/¾in thick

200ml x Dry White Wine

2 tbsp x White Wine Vinegar

2 x Garlic Cloves

16 x Fresh Mint Leaves

2 tbsp x Extra-Virgin Olive Oil, plus extra for serving

A little fresh Oregano or finely chopped Flat Leaf Parsley, to serve

2 x Lemons, preferably organic, quartered

Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.

Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.

Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.

Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.

Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

My final recipe is Keralan Fish Curry Recipe by Jamie Oliver, courtesy of jamieoliver.com

Serves 6 to 8, Cooks in 40 mins

6 x Shallots

4 x Garlic Cloves

2.5 cm x Piece of Ginger

1 x Fresh Green Chilli

750g x Firm White Fish, from sustainable sources

Groundnut Oil

1 x tsp Mustard Seeds

20 x Curry Leaves

1 x tbsp Chilli Powder

1 x tsp Turmeric

1 x 400g tin of Light Coconut Milk

1 x 400g tin of Good Quality Chopped Tomatoes

A few Sprigs of Fresh Coriander

Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.

Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.

Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.

Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.

Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.

Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread

Buon Natale e un Felice Anno Nuovo

Merry Christmas and a Happy New Year

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

A Cozy Comforter

first published 18^th September 2010

Hi everyone and welcome to the blog. This week’s blog has a comfort food theme running through it. Nothing better when the nights are drawing in, after a hard day, all you want to do is pop on you pj’s, climb inside your duvet in front of a “roaring fire, and pop on your favourite film and tuck into a bowl of comfort food.
The recipes I have featured this week are Comforting Fish Pie, Smoky Chicken and Bean Stew, and Butternut Squash and Parmesan Soup.

 

 

My first recipe is Comforting Fish Pie, courtesy of Comfort Foods, Slimming World Magazine.

This recipe serves a 4 people takes 20-25mins to prepare, includes prep of fish sauce and 30-35mins to cook.

This recipe is not suitable for people allergic to shell fish, however the prawns can be left out as they are not essential to the dish.

511ml x Skimmed Milk
Salt
Freshly Ground Black Pepper
2 dsp x Cornflour
A Handful of Fresh Parsley – finely chopped
A Handful of Fresh Dill – finely chopped
596g x Cod or Haddock Fillets – cubed
283g x Tiger Prawns – cooked and peeled (not essential – see above)
4 x Hard Boiled Eggs – sliced 
908g x Potatoes – peeled and grated
4 x Carrots – grated 
4 x Leeks – washed and shredded
113g x Cheddar Cheese – grated

 

Preheat your oven to 220C Gas Mark 7. Place 454ml of the milk in a pan, season and bring to near boiling point. In a jug, mix the remaining milk with a cornflour to make a thin paste. Remove the milk from the hob and add the cornflour paste, stirring quickly. Return the sauce to the heat. Add the parsley and dill and stir until thick and smooth. Add the fish and prawns (if using) to the pan and stir well. Then pour the fish sauce into an ovenproof dish and arrange the eggs on top.
To prepare the rosti topping, parboil the potatoes and carrots. Then drain and mix with the leeks and cheese. Place on top of the fish sauce, and then bake the pie for 30-35mins until golden brown.

 

 

My next recipe is Smoky Chicken and Bean Stew, courtesy of Olive Best Ever One-pots, Olive Magazine October 2010.

This recipe serves 2 people takes 10mins to prepare and 20mins to cook.

1 x Small Red Onion – sliced
2 x Garlic Cloves – crushed 
Olive Oil
1 tbsp x Mild Chilli Powder
4 x Skinless Chicken Thigh Fillets – cut into strips
1/2 pack x Sliced Chorizo – cut into strips
½ x Red Pepper, cut into chunks

4 x Tomatoes – chopped
300ml x Chicken Stock
1 x 400g Tin of Borlotti Beans – rinsed and drained
1/2 small bunch x Fresh Coriander – chopped
Wholemeal Pitta Bread, to serve

 

Cook the onion and garlic in 1 tbsp of olive oil until softened. Add the chilli powder and pepper and cook for a minute. Add the chicken and chorizo and fry for a couple of minutes. Stir in the tomatoes and stock and bring to a simmer. Add the beans and cook for 15-20mins, until thickened. Stir in the coriander and serve in bowls with pitta bread.

 

 

My last recipe is Butternut Squash and Parmesan Soup, courtesy of Soups for All Occasions by The New Covent Garden Food Co., published by Boxtree.

This recipe serves 4 people takes 10 mins to prepare and 35mins to cook.

1 x Medium Onion – chopped
25g x Butter
1 tbsp x Olive Oil
1 x Large Butternut Squash – peeled, de-seeded and diced
2 x Garlic Cloves, crushed
1 x Bay Leaf
650ml x Vegetable Stock
1tbsp x Lemon Juice
30g – 40g x Parmesan Cheese – grated

 

Heat the butter and oil in a pan, then sweat the onion and butternut squash for 10mins, stirring occasionally to prevent it from sticking. Add the garlic and cook for a further 5mins. Add the stock and the bay leaf, bring to the boil and simmer for 15-20mins until tender. Blend until smooth, add the lemon juice, adjust the seasoning to taste, then add the parmesan. Stir, then reheat and serve.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

 

All The President’s Men

(first published 1^st July 2011)

Hi everyone and welcome to the blog. This week’s blog is dedicated to American Independence Day. The recipes featured this week are all American favourites, or versions of them. They are Maple Chicken & Ribs, Seared Cod with Chowder Sauce, and Key Lime Pie.

 

My first recipe is Maple Chicken & Ribs, recipe by Nigella Dawson courtesy of Nigella.com

Serves 6-8, takes minutes plus marinating time to prepare and 1.1/4 hr to cook.

12 x Pork Spare Ribs
12 x Chicken Thighs, skin and bone still on
250ml x Apple Juice, as sharp as possible
4 tbsp x Maple Syrup
2 tbsp x Vegetable Oil
2 tbsp x Soy Sauce
2 x Star Anise
1 x Cinnamon Stick, halved
6 x Garlic Cloves, unpeeled

Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish. Leave to marinate in the fridge overnight or up to two days. When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°/gas mark 6. Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.

 

My next recipe is Seared Cod with Chowder Sauce, recipe by Emma Lewis courtesy of BBC Good Food website. First published in Good Food Magazine July 2009.

Serves 2, takes 10mins to prepare and 25mins to cook.

knob of butter
1 x Small Shallot , finely chopped
50g x Lardons or 2 x Smoked Streaky Bacon Rashers, finely sliced
100ml x White Wine
1 x Large Waxy Potato , cut into small chunks
100g x Clams
100g x Sweetcorn
50ml x Double Cream
1 tbsp x Vegetable Oil
2 x 150g Thick-Cut Cod Fillets from a sustainable source
Chives , finely chopped

Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.

Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.

 

My final recipe is Key Lime Pie, courtesy of GoodFood Channel website.

Serves 6, takes 20mins + 30mins chill time to prepare and 25mins to cook.

55g x Reduced Fat Spread
140g x Light Digestive Biscuits, crushed
3 x Eggs, separated
405g x Light Condensed Milk, such as Carnation
3 x Limes, finely grated zest and juice only
85g x Caster Sugar

Melt the margarine and add to the crushed biscuits, tip into an 18cm flan or cake tin to form an even base. Chill for 15 minutes. Preheat the oven to 180C/160C/gas 4. Beat the egg yolks together with the condensed milk for 1 minute then stir in the lime zest and juice. Pour the mixture over the biscuit base and bake for 15-20 minutes until set. Leave to cool then remove from the tin and transfer the pie onto a baking sheet. You can just put the meringue on top in the tin without transferring it first but it makes it look prettier if you remove it from the tin first. With a clean whisk, beat the egg whites to stiff peaks then fold in the caster sugar. Pile the meringue onto the pie and spread out, making peaks as you go. Bake for a further 5-6 minutes until browned. Leave to cool or chill before serving.

 

It’s Thai We Had A New Start

(first published 9^th April 2011)

Hi everyone and welcome to the blog. This week’s recipes have spring like theme to them the recipes are, Thai Green Chicken Curry,Garlic & Herb Roast Lamb on Boulangere Potatoes, Spiced Roast Leg of Lamb with Fennel & Tomatoes.

 

My first recipe is Thai Green Chicken Curry, courtesy of GoodFood website originally printed in the GoodFood Magazine May 2002.

Serves 6, takes 20mins to prepare, and 20mins to cook.

225g x New Potatoes, cut into chunks
100g x Green Beans, trimmed and halved
1 tbsp x Vegetable or Sunflower Oil
1 x Garlic Clove, chopped
1 Rounded tbsp (or 4 tsp) x Thai Green Curry Paste (you can’t fit the tablespoon into some of the jars) or see recipe below to make your own
400ml x Coconut Milk
2 tsp x Thai Fish Sauce
1 tsp x Caster Sugar
450g x Boneless Skinless Chicken (breasts or thighs), cut into bite-size pieces
2 x Fresh Kaffir Lime Leaves, finely shredded, (or 3 wide strips lime zest), plus extra to garnish
A Good Handful of Basil Leaves
Boiled Rice, to serve

 

Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side. In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrusy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.

Thai Green Curry Paste, recipe by Ching-He Huang, courtesy of GoodFood Channel website.

Takes 15mins to prepare and makes 125ml

5 x Garlic Cloves, chopped
6 x Green Chillies, seeds removed and chopped
2 x Lemongrass Stalks
3 tbsp x Coriander roots, chopped
2 cm x Galangal or Ginger
1 x Large Shallots
1 x Limes, Kaffir or ordinary limes, grated zest and juice
A pinch of salt
2 tsp x Ground Cumin
1 tsp x Coriander Seeds
1 tsp x Black Peppercorns

Tip all the ingredients into a food processor and blend until smooth. Store the sauce in an airtight jar in the refrigerator – it keeps for up to one week.

 

My next recipe is Garlic & Herb Roast Lamb on Boulangere Potatoes, recipe by Sara Buenfeld, courtesy of GoodFood Magazine April 2011.

Serves 8, Prep time 30mins, takes 1hr 45mins to cook.

2kg x Leg of Lamb
4 x Garlic Cloves, sliced
A few Rosemary Sprigs
A few Thyme Sprigs
2kg x Large Potatoes, (such as King Edward), peel and thinly slice
2 x Onions, thinly sliced
600ml x Organic Chicken Stock
50g x Butter

 

Heat the oven to 190C Gas Mark5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil. Pile your thinly sliced potatoes into a roasting tin, along with the onions, remaining slices of garlic and a good scattering of herbs.

Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45mins more. Allow the lamb to rest before carving, for about 15mins. leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

 

My final recipe is Spiced Roast Leg of Lamb with Fennel & Tomatoes, recipe by Lizzie Harris, courtesy of Delicious Magazine April 2011.

Serves 6-8, takes 5 to prepare and 1hr 40mins to cook.

2kg x Leg of Lamb
6 x Ripe Tomatoes, halved
2 x Fennel Bulbs, cut into wedges

For the Marinade
2 x Lemons, zest and juice
6 x Anchovy Fillets in Oil, drained and chopped
1 Heaped tsp x Cumin Seeds
1 Heaped tsp x Fennel Seeds
1 x Mild Red Chilli, de-seeded and chopped
A Small Handful of Fresh Thyme Sprigs
4 tbsp x Olive Oil

 

In a bowl, mix together all the marinade ingredients. Make small incisions all over the lamb, season and smother over most of the marinade, reserving 1 tbsp. Preheat the oven to 200C Gas mark6. Put the lamb in a roasting tray and place into the oven. After 10mins turn the oven down to 180C Gas Mark 4 and cook for a further 50mins.

Remove from the oven and add the halved tomatoes and fennel. Baste everything with juices and top the tomatoes with the rest of the marinade. Continue cooking for 40mins until the lamb is cooked and the vegetables have softened and are lightly charred (allow 20mins per 500g of lamb, plus 20mins to cook to medium). Cover loosely with foil and rest for 15-20mins. Carve and serve with the vegetables.

 

Spanish Fare To Warm Winter Winds

(first published 24^th March 2013)

Hi everyone and welcome to the blog. This week’s recipes are filled with sunny promise, they are:- Tortilla Espanola, Spanish Chicken & Patatas Bravas.

 

My first recipe is Tortilla Espanola recipe by Lisa Sierra, courtesy of www.spanishfood.about.com

Makes 6 Servings, Prep Time: 10mins, Cook Time: 25mins

6-7 x Medium Potatoes, peeled
1 x Whole White Onion
5-6 x Large Eggs
2-3 x Cups of Olive Oil for pan frying
Salt to taste

 

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8″ thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4″ pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (approx. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn – or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelette to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelette will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelette into the frying pan. Use the spatula to shape the sides of the omelette.
Let the omelette cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Slide the omelette onto a plate to serve. If eating as a main course, cut the omelette into 6-8 pieces like a pie. Serve sliced French bread on the side. If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.

 

 

My next recipe is Spanish Chicken courtesy of www.bbcgoodfood.com, first published in Good Food Magazine October 2009.

Serves 4, Prep 15 mins, Cook 45 mins

8 x Chicken Thighs, skin on and bone in
3 x Onions, thinly sliced
2 tsp x Paprika
Zest and Juice of 1 Lemon
A Good Handful of Parsley, roughly chopped
150ml x Vegetable Stock
1 tbsp x Olive Oil

 

Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season. Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

 

 

My final recipe is Patatas Bravas recipe by Mary Cadogan, courtesy of www.bbcgoodfood.com, first published in Good Food Magazine January 2002.

Serves 10-12 with other dishes, Prep 30 – 35 mins, Cook 50 mins

For the Sauce

3 tbsp x Olive Oil
1 x Small Onion , chopped
2 x Garlic Cloves , chopped
1 x 227g can of Chopped Tomatoes
1 tbsp x Tomato Purée
2 tsp x Sweet Paprika (pimenton)
A Good Pinch of Chilli Powder
A Pinch of Sugar
Chopped Fresh Parsley, to garnish

For the Potatoes

900g x Potatoes
2 tbsp x Olive Oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.

Winter Winds Bring Ill Comfort

As a wintry cold snap grips the UK nothing is better than a speedy comfort food, to bring heaven to a cold and dark day. So this week’s recipes are quick to make comfort foods, they are: – Salt & Vinegar Crisp Sandwiches, Fish & Chips with Coconut Batter and Tartare Sauce & Prawn Jambalaya.

 

 

My first recipe is Salt & Vinegar Crisp Sandwiches recipe by Emma Freud, Courtesy of BBC Good Food magazine, first published February 2017.

 

Makes 4, Prep 20mins, Cook 35mins

 

2 x Medium Potatoes

250ml x Cider Vinegar

1 tsp x Olive Oil

8 x Slices of soft, fresh, White Bread (or 4 Soft White Floury Rolls)

Salted Butter

Tomato Ketchup, to serve

 

 

Wash the potatoes and slice thinly. It’s tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20mins. Heat oven to 180C/160C fan/gas 4.

 

Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30mins, but check after 15mins: you might need to swap the trays’ positions or turn them around if one side is browning too quickly.

 

While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

 

 

 

My second is a very traditional English comfort food with a twist, Fish & Chips with Coconut Batter and Tartare Sauce, recipe by Jennifer Joyce, Courtesy of BBC Good Food magazine, first published February 2017.

 

Serves 4, Prep 15mins, Cook 10mins

 

600g x Boneless and Skinless fillet of Cod Loin

75g x Plain Flour

1 x Egg

100ml x Coconut Milk, plus a little extra if needed

1 tsp x Baking Powder

Vegetable oil, for frying

 

For the tartare sauce

3 tbsp x Mayonnaise

3 tbsp x Greek Yogurt

4 x Small or 2 x Large Cornichons, chopped

1 tbsp x Capers, drained

1 tbsp x Chopped Dill

2 tbsp x Chopped Flat-Leaf Parsley

 

To serve

Oven-Baked Chips

Cooked Peas

2 x Lemons, quartered

 

Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.

 

In a small bowl, mix together the tartare sauce ingredients and set aside.

 

Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.

 

Serve the fish with the chips, peas, tartare and lemon wedges.

 

 

And my final recipe is Prawn Jambalaya, recipe by Sara Beunfeld, Courtesy of BBC Good Food magazine, first published February 2017.

 

Serves 2, Prep 10mins, Cook 35mins

 

1 tbsp x Rapeseed Oil

1 x Onion, chopped

3 x Celery Sticks, sliced

100g x Wholegrain Basmati Rice

1 tsp x Mild Chilli Powder

1 tbsp x Ground Coriander

½ tsp x Fennel Seeds

1 x 400g can of Chopped Tomatoes

1 tsp x Vegetable Bouillon Powder

1 x Yellow Pepper, roughly chopped

2 x Garlic Cloves, chopped

1 tbsp x Fresh Thyme Leaves

150g x Small Prawns, thawed if frozen

3 tbsp x Chopped Parsley

 

 

Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.

 

Cover the pan with a lid and simmer for 30mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then serve.

 

Give Me ANYTHING But Turkey!!!

Given that Christmas and New Year celebrations are over – Happy New Year, by the way, I think I can safely say that we are officially sick of the sight of meals manufactured from turkey leftovers… Turkey sandwiches, turkey curries, turkey kebabs, turkey fricassee… etc. So, with this in mind, the recipes for this week are Turkey free (YAAAAY!!!).

 

The recipes are: – Greek-style Roast Fish, Chinese-style Pork Fillet with Fried Rice & Jam and Coconut Sponge Cake.

 

My first recipe for 2018 is Greek-style Roast Fish Recipe by Sara Buenfeld, courtesy of BBC Good Food Magazine April 2015.

 

Serves 2, Prep 10mins, Cook 50mins

 

5 x Small Potatoes (about 400g), scrubbed and cut into wedges

1 x Onion, halved and sliced

2 x Garlic Cloves, roughly chopped

½tsp x Dried Oregano or ½tbsp x Chopped Fresh Oregano

2tbsp x Olive Oil

½ x Lemon, cut into wedges

2 x Large Tomatoes, cut into wedges

2 x Fresh skinless Pollock fillets (about 200g)

A Small Handful of Parsley, roughly chopped

 

 

Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.

 

Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

 

 

My next recipe is Chinese-style Pork Fillet with Fried Rice, Recipe courtesy of BBC Good Food Magazine October 2011.

 

Serves 4, Prep 15mins, Cook 25mins.

 

420g x Pork fillet, trimmed and sliced into medallions

1tbsp x Soy Sauce

1tbsp x Chinese Five-Spice

2tbsp x Honey

1tbsp x Cornflour

1 x Egg, beaten

225g x Cooked Rice

200g x Frozen Peas, defrosted

2 x Spring Onions, sliced

 

 

Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

 

Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

 

 

 

My last recipe is Jam and Coconut Sponge Cake, recipe by Claire C, courtesy of allrecipes.co.uk

 

Makes 1 Sponge Cake, Prep 10mins, Cook 35mins

 

225g x Butter

225g x Caster Sugar

4 x Eggs

285g x Self Raising Flour

2tsp x Baking Powder

Strawberry or Raspberry Jam

Desiccated Coconut

 

 

Preheat the oven to 180 C / 170 C Fan / Gas 4. Grease and line a roasting tin with greaseproof paper.

Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time beating well with each addition. Fold in the flour and the baking powder. Pour the mixture into the roasting tin and level the surface.

 

Bake for 35 to 40 minutes, until well-risen and golden. Turn the cake out of the tin and allow to cool on a wire rack. Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut. Best served with hot custard.