125 g | butter |
1 tbsp | fresh mint, chopped |
2 - Shape the butter on a piece of foil into a roll, wrap it and freeze it.
3 - Use within 2 weeks.
Sunday, 12 December 2010
Mint butter
2 - Shape the butter on a piece of foil into a roll, wrap it and freeze it.
3 - Use within 2 weeks.
Edam bruschetta
2 large, thick slices country bread
2tbsp green olive tapenade
100g Edam cheese, sliced
8 thin slices of chorizo
Small handful watercress leaves
Olive oil, for drizzling
2 - Top each with slices of Edam and chorizo and finish with a little more tapenade.
3 - Place under the grill until melted and bubbling hot.
4 - Top with peppery watercress leaves, drizzle with a little olive oil and serve straight away.
Saturday, 11 December 2010
Cauliflower with Three Cheeses - Serves 4
4 Baby cauliflowers
1 Cup of single cream
75g Dolcelatte cheese, diced
75g Mozzarella cheese, diced
3tbsp freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
Ground black pepper
Toasted breadcrumbs, to garnish
1 - Cook the cauliflowers in a large saucepan of boiling salted water for 8 - 10 minutes, until just tender.
2 - Meanwhile, put the cream into a small pan with the cheeses. Heat gently until the cheeses have melted, stirring occasionally. Season to taste with nutmeg and pepper.
3 - When the cauliflowers are cooked, drain them thoroughly and place one on each of four warmed plates.
4 - Spoon a little of the cheese sauce over each cauliflower and sprinkle each with a few toasted breadcrumbs. Serve and Enjoy.
1 Cup of single cream
75g Dolcelatte cheese, diced
75g Mozzarella cheese, diced
3tbsp freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
Ground black pepper
Toasted breadcrumbs, to garnish
1 - Cook the cauliflowers in a large saucepan of boiling salted water for 8 - 10 minutes, until just tender.
2 - Meanwhile, put the cream into a small pan with the cheeses. Heat gently until the cheeses have melted, stirring occasionally. Season to taste with nutmeg and pepper.
3 - When the cauliflowers are cooked, drain them thoroughly and place one on each of four warmed plates.
4 - Spoon a little of the cheese sauce over each cauliflower and sprinkle each with a few toasted breadcrumbs. Serve and Enjoy.
Thursday, 9 December 2010
Fried Onion Rings - Serves 4
2 Large onions
Vegetable oil, for deep frying
Salt and White pepper
Batter:
3tbsp Plain flour
3tbsp Olive oil
1 Egg
Salt and pepper
1 - To make the batter, sift the flour and a pinch of salt into a bowl, make a well in the centre, break the egg into the well and add the olive oil and a pinch of pepper.
2 - Mix well until the batter is smooth and even. Leave to rest for 1 hour.
3 - Meanwhile, cut the onions into thick rings and place in a dish, add cold water to cover and set aside for 30 minutes. Drain and pat dry with kitchen paper.
4 - Heat the oil for deep frying in a pan. Dip the onion rings in the batter and fry, in batches, in the hot oil until golden brown.
5 - Remove with a fish slice, drain on kitchen paper and sprinkle with salt and pepper. Serve immediately.
Vegetable oil, for deep frying
Salt and White pepper
Batter:
3tbsp Plain flour
3tbsp Olive oil
1 Egg
Salt and pepper
1 - To make the batter, sift the flour and a pinch of salt into a bowl, make a well in the centre, break the egg into the well and add the olive oil and a pinch of pepper.
2 - Mix well until the batter is smooth and even. Leave to rest for 1 hour.
3 - Meanwhile, cut the onions into thick rings and place in a dish, add cold water to cover and set aside for 30 minutes. Drain and pat dry with kitchen paper.
4 - Heat the oil for deep frying in a pan. Dip the onion rings in the batter and fry, in batches, in the hot oil until golden brown.
5 - Remove with a fish slice, drain on kitchen paper and sprinkle with salt and pepper. Serve immediately.
Ham Frittata - Serves 4
6 Eggs
25g Butter
120g Cooked ham, chopped
1 fresh flat-leaf parsley sprig, chopped
1tbsp Parmesan cheese, freshly grated
2tbsp Double cream
Salt and pepper
1 - Lightly beat the eggs and stir in the ham, parsley, Parmesan and cream.
2 - Season lightly with salt and pepper.
3 - Melt the butter in a frying pan, pour in the mixture and cook until golden brown on both sides.
4 - Serve hot and enjoy.
25g Butter
120g Cooked ham, chopped
1 fresh flat-leaf parsley sprig, chopped
1tbsp Parmesan cheese, freshly grated
2tbsp Double cream
Salt and pepper
1 - Lightly beat the eggs and stir in the ham, parsley, Parmesan and cream.
2 - Season lightly with salt and pepper.
3 - Melt the butter in a frying pan, pour in the mixture and cook until golden brown on both sides.
4 - Serve hot and enjoy.
Cheese Frittata - Serves 4
8 Eggs
1 Small cooked ham slice, diced
80g Fontina Cheese, diced
1tbsp Parmesan cheese, grated
Olive oil, for brushing
Salt
1 - Lightly beat the eggs with a pinch of salt and stir in the fontina, ham and Parmesan.
2 - Heat a frying pan and brush lightly with oil. Pour in the egg mixture and cook over a low heat until browned on both sides.
3 - When the frittata is ready, it should be soft and the cheese in the middle should form strings.
4 - Transfer to a warm serving dish and enjoy.
1 Small cooked ham slice, diced
80g Fontina Cheese, diced
1tbsp Parmesan cheese, grated
Olive oil, for brushing
Salt
1 - Lightly beat the eggs with a pinch of salt and stir in the fontina, ham and Parmesan.
2 - Heat a frying pan and brush lightly with oil. Pour in the egg mixture and cook over a low heat until browned on both sides.
3 - When the frittata is ready, it should be soft and the cheese in the middle should form strings.
4 - Transfer to a warm serving dish and enjoy.
Wednesday, 8 December 2010
Broccoli Tart - Serves 4-6
500g Sprouting Broccoli, cut into florets
300g Puff pastry dough, thawed if frozen
250g Mild fortina cheese, grated
25g Butter
1 Egg yolk, lightly beaten
1 Quantity Bechamel sauce
plain flour, for dusting
pinch of freshly grated nutmeg
salt
1 - Preheat oven to 180C/350F/GM4. Line a tart or quiche tin with baking parchment.
2 - Parboil the broccoli in salted water for about 5 minutes. Drain and chop, leaving the florets whole.
3 - Melt the butter in a pan, add the broccoli and a little salt and cook over a low heat, stirring occasionally for 5 minutes, then remove from the heat.
4 - Roll out the pastry on a lightly floured surface and line the prepared tin, trimming the edges. Prick the base all over with a fork.
5 - Mix half the fontina with the nutmeg and sprinkle evenly over the pastry base. Arrange the broccoli on top.
6 - Mix the remaining fontina with the bechamel sauce and pour over the broccoli. Roll the pastry edges over and brush with the egg yolk. Bake for approx 40 minutes.
300g Puff pastry dough, thawed if frozen
250g Mild fortina cheese, grated
25g Butter
1 Egg yolk, lightly beaten
1 Quantity Bechamel sauce
plain flour, for dusting
pinch of freshly grated nutmeg
salt
1 - Preheat oven to 180C/350F/GM4. Line a tart or quiche tin with baking parchment.
2 - Parboil the broccoli in salted water for about 5 minutes. Drain and chop, leaving the florets whole.
3 - Melt the butter in a pan, add the broccoli and a little salt and cook over a low heat, stirring occasionally for 5 minutes, then remove from the heat.
4 - Roll out the pastry on a lightly floured surface and line the prepared tin, trimming the edges. Prick the base all over with a fork.
5 - Mix half the fontina with the nutmeg and sprinkle evenly over the pastry base. Arrange the broccoli on top.
6 - Mix the remaining fontina with the bechamel sauce and pour over the broccoli. Roll the pastry edges over and brush with the egg yolk. Bake for approx 40 minutes.
Tomato Bruschetta - Serves 4
8 Country bread slices
4 Garlic Cloves
8 Ripe plum tomatoes, diced
Extra virgin olive oil
Salt and pepper
1 - Toast the slices of bread on both sides under the grill.
2 - Rub them with garlic while they are still hot and put back under the grill for a moment
3 - Arrange the tomatoes on the bread and season with salt and pepper.
4 - Drizzle with the extra virgin olive oil.
4 Garlic Cloves
8 Ripe plum tomatoes, diced
Extra virgin olive oil
Salt and pepper
1 - Toast the slices of bread on both sides under the grill.
2 - Rub them with garlic while they are still hot and put back under the grill for a moment
3 - Arrange the tomatoes on the bread and season with salt and pepper.
4 - Drizzle with the extra virgin olive oil.
Onion Chutney
120g Sultanas
500g Baby onions
75g Sugar
3tbsp Tomato Puree
10 Green peppercorns
1 Bay leaf
pinch of Cayenne pepper
250ml White wine vinegar
250ml Water
1 - Soak the sultanas in warm water for 15 minutes and drain.
2 - Put all ingredients into a large saucepan. Pour in the water and vinegar and stir gently.
3 - Cover the pan and slowly cook for 2 hours, then remove lid and cook for a further 1 hour to reduce.
Chef: Although this chutney takes a while to complete, it is well worth the wait. I would say best for curries and game.
500g Baby onions
75g Sugar
3tbsp Tomato Puree
10 Green peppercorns
1 Bay leaf
pinch of Cayenne pepper
250ml White wine vinegar
250ml Water
1 - Soak the sultanas in warm water for 15 minutes and drain.
2 - Put all ingredients into a large saucepan. Pour in the water and vinegar and stir gently.
3 - Cover the pan and slowly cook for 2 hours, then remove lid and cook for a further 1 hour to reduce.
Chef: Although this chutney takes a while to complete, it is well worth the wait. I would say best for curries and game.
Sage and onion stuffing
225g Onions
110g Fresh Breadcrumbs
25g Butter
1 tsp Dried Sage
Milk
Salt & Black Pepper
1 - Quarter the onions and cook in boiling water until tender.
2 - Drain and finely chop.
3 - Mix with breadcrumbs, sage and seasoning.
4 - Bind loosely with melted butter and milk.
110g Fresh Breadcrumbs
25g Butter
1 tsp Dried Sage
Milk
Salt & Black Pepper
1 - Quarter the onions and cook in boiling water until tender.
2 - Drain and finely chop.
3 - Mix with breadcrumbs, sage and seasoning.
4 - Bind loosely with melted butter and milk.
Monday, 6 December 2010
Tomato-baked Chicken with Potatoes - Serves 4
750g Large potatoes, peeled and cut into 10mm thick discs
300g Small cherry tomatoes
2 tbsp Olive oil
2 Lettuce hearts, separated into leaves, to serve
8 Skinless boneless chicken thighs
8 tsp Tomato puree
8 Tender fresh oregano sprigs
1 - Preheat the oven to 240C/GM9. Put the potato slices in a pan, add boiling water to cover and bring to the boil. Reduce the heat slightly and boil for 5 minutes or until just tender but still firm. Drain.
2 - Pour 1tsp oil in a large, shallow ovenproof dish. Add the potatoes in a single layer, overlapping them slightly. Slide the first few discs of potato around the oil to grease the dish.
3 - Open out the chicken thighs and spread with tomato puree. Season well, then add an oregano sprig to each. Fold the chicken in half to enclose the oregano and put on top of the potatoes. Add the tomatoes, distributing them evenly.
4 - Sprinkle with seasoning and drizzle the remaining oil evenly over the ingredients. Bake for 15 - 20 minutes or until the chicken is well browned and cooked through, and the potatoes are beginning to turn golden and crisp at the edges. Serve immediately, with lots of little crisp lettuce leaves on the side.
300g Small cherry tomatoes
2 tbsp Olive oil
2 Lettuce hearts, separated into leaves, to serve
8 Skinless boneless chicken thighs
8 tsp Tomato puree
8 Tender fresh oregano sprigs
1 - Preheat the oven to 240C/GM9. Put the potato slices in a pan, add boiling water to cover and bring to the boil. Reduce the heat slightly and boil for 5 minutes or until just tender but still firm. Drain.
2 - Pour 1tsp oil in a large, shallow ovenproof dish. Add the potatoes in a single layer, overlapping them slightly. Slide the first few discs of potato around the oil to grease the dish.
3 - Open out the chicken thighs and spread with tomato puree. Season well, then add an oregano sprig to each. Fold the chicken in half to enclose the oregano and put on top of the potatoes. Add the tomatoes, distributing them evenly.
4 - Sprinkle with seasoning and drizzle the remaining oil evenly over the ingredients. Bake for 15 - 20 minutes or until the chicken is well browned and cooked through, and the potatoes are beginning to turn golden and crisp at the edges. Serve immediately, with lots of little crisp lettuce leaves on the side.
Sunday, 5 December 2010
Egg and Bacon Spaghetti - Serves 4
400g Spaghetti
100g Frozen Pea's
100g Rindless Smoked streaky bacon
6 Spring onions, sliced
50g Grated parmesan cheese, pluc extra to garnish
4 Eggs
100ml Half-fat creme fraiche
1 - Cook the pasta in a pan of salted boiling water for 10 minutes, or until tender with a bite at the centre. Add the peas to the pan for the final 3 minutes of cooking, returning the water to the boil.
2 - While the pasta is cooking, put the bacon strips into a frying pan and fry without fat over a medium heat, stirring occasionally, for 4-5 minutes. If necessary, drain off the excess fat from the pan, leaving about 1tsp. Add the spring onions to the pan and cook gently for1 minute or until just soft.
3 - Put the parmesan cheese into a bowl with the eggs and creme fraiche. Season with ground black pepper and beat together with a fork.
4 - Drain the spaghetti and pea's, and return them to the hot, empty pan with the bacon and spring onions. Off the heat, add the egg mixture and toss thoroughly so that the eggs thicken in the residual heat to make a creamy sauce to coat the pasta.
5 - Turn into a serving bowl and serve sprinkled with more parmesan cheese.
Chef: "This recipe takes less than 30 minutes to make from scratch, please give it a go".
100g Frozen Pea's
100g Rindless Smoked streaky bacon
6 Spring onions, sliced
50g Grated parmesan cheese, pluc extra to garnish
4 Eggs
100ml Half-fat creme fraiche
1 - Cook the pasta in a pan of salted boiling water for 10 minutes, or until tender with a bite at the centre. Add the peas to the pan for the final 3 minutes of cooking, returning the water to the boil.
2 - While the pasta is cooking, put the bacon strips into a frying pan and fry without fat over a medium heat, stirring occasionally, for 4-5 minutes. If necessary, drain off the excess fat from the pan, leaving about 1tsp. Add the spring onions to the pan and cook gently for1 minute or until just soft.
3 - Put the parmesan cheese into a bowl with the eggs and creme fraiche. Season with ground black pepper and beat together with a fork.
4 - Drain the spaghetti and pea's, and return them to the hot, empty pan with the bacon and spring onions. Off the heat, add the egg mixture and toss thoroughly so that the eggs thicken in the residual heat to make a creamy sauce to coat the pasta.
5 - Turn into a serving bowl and serve sprinkled with more parmesan cheese.
Chef: "This recipe takes less than 30 minutes to make from scratch, please give it a go".
Simple Garlic Butter
50g Butter
2 Garlic Cloves
1 - Peel garlic cloves and boil in a little water for about 5 minutes.
2 - Drain and chop very finely.
3 - Cream butter until soft.
4 - Gradually beat in garlic.
5 - Chill until needed.
2 Garlic Cloves
1 - Peel garlic cloves and boil in a little water for about 5 minutes.
2 - Drain and chop very finely.
3 - Cream butter until soft.
4 - Gradually beat in garlic.
5 - Chill until needed.
Potato and Camembert Bake - Serves 4
750g Ready washed baby new potatoes
100ml Single cream
4 Lean, rindless smoked back bacon rashers
4 Spring onions, cut into rounds
½ Round of Camembert
1 - Preheat the oven to 230C/GM8. Cook the potatoes in a pan of boiling water for 12 - 15 minutes or until tender. Drain thoroughly and tip into a greased, shallow ovenproof dish.
2 - While the potatoes are cooking, snip the bacon into thin strips using kitchen scissors. Put into a cold, non-stick frying pan and cook over a high heat for 1 minute or until crispy. Remove from the pan with a draining spoon. Mix the spring onions with the cooked bacon.
3 - Cut the semicircle of cheese in half horizontally to make two semicircles. Score the rind in a criss-cross pattern to help the cheese to melt.
4 - Scatter the bacon and onions over the potatoes. Season with plenty of ground black pepper, then pour over the cream. Set the cheese on top, rind side uppermost, then bake for 7-10 minute or until melting and bubbling. Serve piping hot.
100ml Single cream
4 Lean, rindless smoked back bacon rashers
4 Spring onions, cut into rounds
½ Round of Camembert
1 - Preheat the oven to 230C/GM8. Cook the potatoes in a pan of boiling water for 12 - 15 minutes or until tender. Drain thoroughly and tip into a greased, shallow ovenproof dish.
2 - While the potatoes are cooking, snip the bacon into thin strips using kitchen scissors. Put into a cold, non-stick frying pan and cook over a high heat for 1 minute or until crispy. Remove from the pan with a draining spoon. Mix the spring onions with the cooked bacon.
3 - Cut the semicircle of cheese in half horizontally to make two semicircles. Score the rind in a criss-cross pattern to help the cheese to melt.
4 - Scatter the bacon and onions over the potatoes. Season with plenty of ground black pepper, then pour over the cream. Set the cheese on top, rind side uppermost, then bake for 7-10 minute or until melting and bubbling. Serve piping hot.
Cheesy Ham and Potato Gratin - Serves 4
800g Waxy potatoes, peeled and thinly sliced
300g Full fat Fromage frais or Crème fraiche
175g Thickly sliced lean ham, cut into small dice
100g Gruyere or Emmental cheese, grated
150ml Semi-skimmed milk
2 garlic cloves, thinly sliced
1 - Preheat the oven to 190C/GM5. Cook the sliced potatoes in a pan of boiling water for 2-3 minutes or until just tender, then drain thoroughly. Mix the fromage frais or crème fraiche with the milk.
2 - Layer the potatoes over the base of a greased, shallow ovenproof dish. Scatter with a little of the garlic and diced ham, then season lightly. Arrange another layer of potatoes on top, followed my more ham, garlic and seasoning. Continue layering in this way, finishing with a layer of potatoes.
3 - Pour over the milk mixture, scatter the cheese evenly over the top. Cook in the oven for 30 minutes or until golden and bubbling.
300g Full fat Fromage frais or Crème fraiche
175g Thickly sliced lean ham, cut into small dice
100g Gruyere or Emmental cheese, grated
150ml Semi-skimmed milk
2 garlic cloves, thinly sliced
1 - Preheat the oven to 190C/GM5. Cook the sliced potatoes in a pan of boiling water for 2-3 minutes or until just tender, then drain thoroughly. Mix the fromage frais or crème fraiche with the milk.
2 - Layer the potatoes over the base of a greased, shallow ovenproof dish. Scatter with a little of the garlic and diced ham, then season lightly. Arrange another layer of potatoes on top, followed my more ham, garlic and seasoning. Continue layering in this way, finishing with a layer of potatoes.
3 - Pour over the milk mixture, scatter the cheese evenly over the top. Cook in the oven for 30 minutes or until golden and bubbling.
Carrot, Orange and Feta Soup
4 Carrots, peeled and finely chopped
1 Onion, finely chopped
1 Garlic Clove, crushed
1tbsp Olive oil
2tbsp Chopped fresh tarragon, leaves to varnish
100g Feta cheese, crumbled
600ml Vegetable stock, made with stock cubes
Juice of 1 small orange
1 - Heat the oil in a large pan and fry the onion, carrots and garlic over a medium heat for about 5 minutes, to soften but not brown.
2 - Add the stock, orange juice and half the tarragon, and bring to the boil. Reduce the heat, cover and simmer gently for 6-8 minutes or until tender.
3 - Reserve about a quarter of the diced vegetables and tip the remainder into a food processor or blender. Process until almost smooth - it’s best to leave some texture and not process to a completely smooth puree and season.
4 - Return the puree to the pan with the reserved diced vegetables and heat until boiling. Ladle into bowls and add some crumbled feta cheese to each bowl. Sprinkle with the reserved chopped tarragon and the leaves, and serve immediately.
1 Onion, finely chopped
1 Garlic Clove, crushed
1tbsp Olive oil
2tbsp Chopped fresh tarragon, leaves to varnish
100g Feta cheese, crumbled
600ml Vegetable stock, made with stock cubes
Juice of 1 small orange
1 - Heat the oil in a large pan and fry the onion, carrots and garlic over a medium heat for about 5 minutes, to soften but not brown.
2 - Add the stock, orange juice and half the tarragon, and bring to the boil. Reduce the heat, cover and simmer gently for 6-8 minutes or until tender.
3 - Reserve about a quarter of the diced vegetables and tip the remainder into a food processor or blender. Process until almost smooth - it’s best to leave some texture and not process to a completely smooth puree and season.
4 - Return the puree to the pan with the reserved diced vegetables and heat until boiling. Ladle into bowls and add some crumbled feta cheese to each bowl. Sprinkle with the reserved chopped tarragon and the leaves, and serve immediately.
Tuesday, 30 November 2010
Ham and Pea Soup - Serves 4
200g Cooked Ham, in one piece, diced
400g Frozen Peas
100g Reduced-fat soft cheese
2tbsp Olive oil
1/2tsp Freshly grated nutmeg
1 Large onion, chopped
750ml Ham or chicken stock, made with stock cubes
1 - Heat the oil in a large pan and fry the onion gently for 5-6 minutes to soften.
2 - Stir in the peas and stock, bring to the boil. Reduce the heat, cover and simmer for 5 minutes. Season lightly.
3 - Put the soup in a food processor or blender and process to a fairly rough puree. Add the ham and return to the pan. Heat through until boiling.
4 - Add the soft cheese and stir gently until just melted. Ladle the soup into bowls and sprinkle with nutmeg.
400g Frozen Peas
100g Reduced-fat soft cheese
2tbsp Olive oil
1/2tsp Freshly grated nutmeg
1 Large onion, chopped
750ml Ham or chicken stock, made with stock cubes
1 - Heat the oil in a large pan and fry the onion gently for 5-6 minutes to soften.
2 - Stir in the peas and stock, bring to the boil. Reduce the heat, cover and simmer for 5 minutes. Season lightly.
3 - Put the soup in a food processor or blender and process to a fairly rough puree. Add the ham and return to the pan. Heat through until boiling.
4 - Add the soft cheese and stir gently until just melted. Ladle the soup into bowls and sprinkle with nutmeg.
Chunky fresh tomato soup - Serves 6 - 20 minutes to prepare
8 Juicy ripe tomatoes, medium
1 Small red onion, roughly chopped
500g Carton of passata ( crushed tomatoes)
400g Can of cannellini or butter beans, drained
Good handful of fresh coriander, plus extra to serve
150ml Cold water
Salt and pepper
Tortilla chips, to serve
1 - Halve the tomatoes and squeeze out the seeds and pulp. Put the flesh in the food processor with the onion and coriander and whiz until chopped.
2 - Transfer to a bowl and stir in the passata, beans and seasoning, plus 150ml of cold water.
3 - Serve well chilled, with more coriander and tortilla chips.
Chef: Use the best ripe tomatoes you can find.
1 Small red onion, roughly chopped
500g Carton of passata ( crushed tomatoes)
400g Can of cannellini or butter beans, drained
Good handful of fresh coriander, plus extra to serve
150ml Cold water
Salt and pepper
Tortilla chips, to serve
1 - Halve the tomatoes and squeeze out the seeds and pulp. Put the flesh in the food processor with the onion and coriander and whiz until chopped.
2 - Transfer to a bowl and stir in the passata, beans and seasoning, plus 150ml of cold water.
3 - Serve well chilled, with more coriander and tortilla chips.
Chef: Use the best ripe tomatoes you can find.
Saturday, 27 November 2010
Queen's Cakes - Makes 18
115g Butter, softened
115g Caster sugar
175g Self-raising flour
115g Currants
2-4tbsp Milk
4tsp Lemon juice
2 Large eggs, lightly beaten
1 - Preheat the oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 18 paper cases.
2 - Place the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the lemon juice with 1tbsp of the flour. Fold in the remaining flour and the currants. If necessary, add a little milk to give a dropping consistency.
3 - Spoon the mixture into the paper cases.
4 - Bake in the oven for 15 - 20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
115g Caster sugar
175g Self-raising flour
115g Currants
2-4tbsp Milk
4tsp Lemon juice
2 Large eggs, lightly beaten
1 - Preheat the oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 18 paper cases.
2 - Place the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the lemon juice with 1tbsp of the flour. Fold in the remaining flour and the currants. If necessary, add a little milk to give a dropping consistency.
3 - Spoon the mixture into the paper cases.
4 - Bake in the oven for 15 - 20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
Banana & Pecan Cupcakes - Makes 24
225g Plain Flour
115g Caster sugar
115g Butter, softened
55g Pecan nuts, roughly chopped
2 Eggs
2 Ripe Banana's
4tbsp Soured Cream
1/4tsp Bicarbonate of soda
1/2tsp Vanilla extract
TOPPING
115g Butter, softened
115g Icing Sugar
25g Pecan Nuts, finely chopped
1 - Preheat oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 24 paper cases.
2 - Sift together the flour, baking powder and bicarbonate of soda. Place the bananas in a separate bowl and mash with a fork.
3 - Place the butter, sugar and vanilla extract in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Stir in the mashed bananas and soured cream.
4 - Fold in the flour mixture and chopped nuts. Spoon the mixture into the 24 paper cases.
5 - Bake in the oven for 20 minutes, or until well risen and golden brown. Transfer to a wire rack and allow to cool completely.
6 - To make the topping, place the butter in a bowl and beat until fluffy. Sift in the icing sugar and mix together well. Spread the icing on top of each cupcake and sprinkle with the pecan nuts before serving.
115g Caster sugar
115g Butter, softened
55g Pecan nuts, roughly chopped
2 Eggs
2 Ripe Banana's
4tbsp Soured Cream
1/4tsp Bicarbonate of soda
1/2tsp Vanilla extract
TOPPING
115g Butter, softened
115g Icing Sugar
25g Pecan Nuts, finely chopped
1 - Preheat oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 24 paper cases.
2 - Sift together the flour, baking powder and bicarbonate of soda. Place the bananas in a separate bowl and mash with a fork.
3 - Place the butter, sugar and vanilla extract in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Stir in the mashed bananas and soured cream.
4 - Fold in the flour mixture and chopped nuts. Spoon the mixture into the 24 paper cases.
5 - Bake in the oven for 20 minutes, or until well risen and golden brown. Transfer to a wire rack and allow to cool completely.
6 - To make the topping, place the butter in a bowl and beat until fluffy. Sift in the icing sugar and mix together well. Spread the icing on top of each cupcake and sprinkle with the pecan nuts before serving.
Lemon Drizzle Cake - Makes 12 Squares
150g Butter softened, plus extra for greasing
175g Caster Sugar
175g Self Raising Flour
125ml Milk
2 Eggs
Finely grated rind of 1 lemon
Icing Sugar for dusting
SYRUP
140g Icing Sugar
50ml Fresh lemon juice
1 - Preheat the oven to 180C/350F/GM4. Grease an 18cm/7-inch square cake tin and line with baking paper.
2 - Place the butter, sugar and eggs in a large bowl and beat together until light and fluffy. Stir in the lemon rind, then sift in the flour and fold into the mixture. Stir in the milk.
3 - Spoon over the mixture into the cake tin and smooth the top.
4 - Bake in the oven for 45 - 50 minutes, or until golden brown and firm to the touch. Leave the tin on a wire rack.
5 - To make the syrup, place the icing sugar and lemon juice in a small saucepan and heat gently, stirring until the sugar dissolves. DO NOT BOIL.
6 - Prick the warm cake all over with a fork and spoon the hot syrup evenly over the top, allowing it to be absorbed.
7 - Leave to cool completely in the tin, then turn out the cake, cut into 12 pieces and dust with sifted icing sugar.
Tuesday, 23 November 2010
Chocolate Chip Cookies - Makes 20
115g Butter, plus extra for greasing
115g Light muscovado sugar
100g Porridge oats
125g Plain flour
175g Plain chocolate, broken into pieces
175g Milk chocolate, broken into pieces
1tbsp Milk
1tbsp Vanilla extract
1tbsp Cocoa powder
1/2 tsp Baking powder
1 Egg
1 - Preheat the oven to 180C/350F/Gas mark 4.
2 - Grease 2 large baking sheets. Place the butter and sugar in a large bowl and beat together until light and fluffy. Beat in the egg, then add the oats, milk and vanilla extract and beat together until well blended.
3 - Sift the flour, cocoa and baking powder into the mixture and stir. Stir in the chocolate pieces.
4 - Place dessertspoonfuls of the mixture on the baking sheets and flatten slightly with a fork. Bake in the oven for 15 minutes, or until slightly risen and firm.
5 - Leave to cool on the baking sheets for 2 minutes, then transfer the cookies to wire racks to cool completely.
Chocolate Chip Cupcakes - Makes 12
100g Butter,
100g Caster Sugar
100g SR Flour
100g Plain chocolate chips
2 Large Eggs
1 - Preheat the oven to 190C/375F/Gas mark 5.
2 - Line a 12 hole bun tin with 12 paper cases, place the butter, sugar, eggs and flour in a large bowl and beat together until just smooth.
3 - Fold in the chocolate chips then spoon the mixture into all 12 paper cases.
4 - Bake in the oven for 15 - 20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
Sunday, 21 November 2010
Bubble and Squeak
Bubble and squeak is the English way of using up leftover potatoes and vegetables.
Mashed Potato
Green Cabbage
1 Onion
4 tbsp Olive oil
Salt and pepper
1 - Mashed potato: cook the potatoes in a large saucepan of boiling salted water for 15 - 20 minutes. Drain well and mash the potato with a potato masher until smooth. Season with salt and pepper, add the butter and milk and stir well.
2 - Cut the cabbage into quarters, remove the centre stalk and shred the leaves finely.
3 - In a large frying pan, fry the onion in half the oil until soft. Add the cabbage to the pan and stir-fry for 2 - 3 minutes until softened. Season with salt and pepper, add the mashed potato and mix together well.
4 - Press the mixture firmly into the frying pan and allow to cook over a high heat pan for 4 - 5 minutes so that the base is crispy. Place a plate over the frying pan and invert so that the potato cake falls onto the plate.
5 - Add the remaining oil to the pan, reheat and slip the cake back into the pan with the uncooked side down, then repeat step 4. Cut into wedges and serve.
Chef: "I like to add a little cheese to my bubble and squeak, add the cheese in step 3 and enjoy"
Mashed Potato
Green Cabbage
1 Onion
4 tbsp Olive oil
Salt and pepper
1 - Mashed potato: cook the potatoes in a large saucepan of boiling salted water for 15 - 20 minutes. Drain well and mash the potato with a potato masher until smooth. Season with salt and pepper, add the butter and milk and stir well.
2 - Cut the cabbage into quarters, remove the centre stalk and shred the leaves finely.
3 - In a large frying pan, fry the onion in half the oil until soft. Add the cabbage to the pan and stir-fry for 2 - 3 minutes until softened. Season with salt and pepper, add the mashed potato and mix together well.
4 - Press the mixture firmly into the frying pan and allow to cook over a high heat pan for 4 - 5 minutes so that the base is crispy. Place a plate over the frying pan and invert so that the potato cake falls onto the plate.
5 - Add the remaining oil to the pan, reheat and slip the cake back into the pan with the uncooked side down, then repeat step 4. Cut into wedges and serve.
Chef: "I like to add a little cheese to my bubble and squeak, add the cheese in step 3 and enjoy"
Saturday, 20 November 2010
Rock Cakes - Makes about 8
115g Butter, plus little extra for greasing
225g Plain flour
85g Soft light brown sugar
85g Mixed dried fruit
2 tsp Baking Powder
1 Egg
2 tbsp Milk
2 tsp Demerara Sugar
Finely grated rind of 1 lemon
1 - Preheat the oven to 200C/400F/Gas mark 6. Lightly grease 2 baking sheets.
2 - Sift the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
3 - Stir in the brown sugar, mixed dried fruit and the lemon rind.
4 - Place the egg and a tablespoon of the milk in a bowl and beat lightly, then stir into the flour mixture, adding the final tablespoon if necessary, until it starts to bind together to form a moist but firm dough.
5 - Spoon small heaps of the mixture onto the baking sheets. Sprinkle with the demerara sugar.
6 - Bake in the oven for 15 - 20 minutes, or until golden brown and firm. Use a palette knife to transfer the cakes to a wire rack to cool.
225g Plain flour
85g Soft light brown sugar
85g Mixed dried fruit
2 tsp Baking Powder
1 Egg
2 tbsp Milk
2 tsp Demerara Sugar
Finely grated rind of 1 lemon
1 - Preheat the oven to 200C/400F/Gas mark 6. Lightly grease 2 baking sheets.
2 - Sift the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
3 - Stir in the brown sugar, mixed dried fruit and the lemon rind.
4 - Place the egg and a tablespoon of the milk in a bowl and beat lightly, then stir into the flour mixture, adding the final tablespoon if necessary, until it starts to bind together to form a moist but firm dough.
5 - Spoon small heaps of the mixture onto the baking sheets. Sprinkle with the demerara sugar.
6 - Bake in the oven for 15 - 20 minutes, or until golden brown and firm. Use a palette knife to transfer the cakes to a wire rack to cool.
Sunday, 14 November 2010
Basic Biscuit dough
250g Butter - softened
140g Caster Sugar
1 Egg yolk
2 tsp Vanilla extract
300g Plain flour
1 - Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla and briefly beat to combine.
2 - Sift over the flour and stir until the mixture is well combined.
--- Its that simple, this dough can be adapted to suit your tastes, experiment !!
140g Caster Sugar
1 Egg yolk
2 tsp Vanilla extract
300g Plain flour
1 - Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla and briefly beat to combine.
2 - Sift over the flour and stir until the mixture is well combined.
--- Its that simple, this dough can be adapted to suit your tastes, experiment !!
Melting Moments - Makes about 24
150g SR Flour
100g Butter
75g Caster sugar
1 Egg yolk
Few drops of vanilla flavouring
Crushed cornflakes
1 - Grease two baking sheets.
2 - Cream the butter and sugar together until pale and fluffy, beat in the egg yolk.
3 - Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into approx 24 portions.
4 - Make each portion into a ball and roll in crushed cornflakes.
5 - Place the balls on the baking sheets and bake in the oven at 190C/375F or gas mark 5 for 15 - 20 minutes.
6 - Once out of oven, leave to cool for a minute or so before putting them on to the wire rack.
Chef: For variations - Use rolled oats instead of cornflakes. Press half a glace cherry in the centre of each ball.
100g Butter
75g Caster sugar
1 Egg yolk
Few drops of vanilla flavouring
Crushed cornflakes
1 - Grease two baking sheets.
2 - Cream the butter and sugar together until pale and fluffy, beat in the egg yolk.
3 - Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into approx 24 portions.
4 - Make each portion into a ball and roll in crushed cornflakes.
5 - Place the balls on the baking sheets and bake in the oven at 190C/375F or gas mark 5 for 15 - 20 minutes.
6 - Once out of oven, leave to cool for a minute or so before putting them on to the wire rack.
Chef: For variations - Use rolled oats instead of cornflakes. Press half a glace cherry in the centre of each ball.
Cheese and Chive Scones - Makes 10
So simple to make, these cheesy scones are the ideal teatime treat.
225g Self-raising flour
50g Butter - diced
100g Cheese - grated
1 tbsp Snipped fresh chives
1/4 pt Milk + extra for brushing
1 - Put the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in half of the cheese and the chives.
2 - Add the milk and mix to form soft dough, then knead until smooth.
3 - Roll out on a floured work surface until approx. 1cm thick. Cut into 10 rounds with a 5cm plain cutter and brush the tops with milk. Transfer to baking sheets.
4 - Bake at 230C or mark 8 for approx. 10 minutes, until well risen and golden brown.
5 - Once out of the oven coat with the remaining cheese and allow to melt before serving hot or cold.
225g Self-raising flour
50g Butter - diced
100g Cheese - grated
1 tbsp Snipped fresh chives
1/4 pt Milk + extra for brushing
1 - Put the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in half of the cheese and the chives.
2 - Add the milk and mix to form soft dough, then knead until smooth.
3 - Roll out on a floured work surface until approx. 1cm thick. Cut into 10 rounds with a 5cm plain cutter and brush the tops with milk. Transfer to baking sheets.
4 - Bake at 230C or mark 8 for approx. 10 minutes, until well risen and golden brown.
5 - Once out of the oven coat with the remaining cheese and allow to melt before serving hot or cold.
Brandy Snaps - Serves 12
Brandy snaps can be kept, unfilled, in an airtight container for up to a week.
50 g (2 oz) butter
50 g (2 oz) caster sugar
30 ml (2 tbsp) golden syrup
50 g (2 oz) plain flour
2.5 ml (1/2 tsp) ground ginger
5ml (1 tsp) brandy
finely grated rind of 1/2 lemon
150 ml (5 fl oz) fresh double cream
1 - Line 2 or 3 large baking sheets with non-stick baking paper.
2 - Gently heat butter, sugar and syrup until butter has melted and sugar dissolved. Remove from heat.
3 - Sift the flour and ginger together, then stir into the melted mixture with the brandy and lemon rind.
4 - Drop teaspoons of mixture on to baking sheets, leaving 10 cm between them. Bake at 180C (350F) mark 4 for 7 minutes, until cooked.
5 - Quickly remove from baking sheets using a palette knife. Roll each one around the buttered handle of a wooden spoon. Leave on handles until set, then gently twist to remove. Cool on a wire rack.
6 - If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften. Store in an airtight container until required.
7 - Just before serving, whip the cream until it just holds its shape. Spoon into a piping bag fitted with a star nozzle and pipe cream into snaps.
Saturday, 6 November 2010
Beef in Red wine - 20 Minutes
1 tbsp olive oil
200g sirloin or rump steaks
1 small onion , sliced
1 garlic clove , finely sliced
pinch dried oregano
glass red wine
200g can chopped tomatoes
1 - Heat the oil in a pan. Fry steak for 2 mins on each side until brown. Remove steak to a plate, then throw the onion, garlic and oregano into the pan. Fry for 5 mins until starting to turn golden.
2 - Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Slice the steak into chunks, return to the pan with any juices, then simmer for a few mins to reheat. Serve with pasta, chips or some fried potatoes.
200g sirloin or rump steaks
1 small onion , sliced
1 garlic clove , finely sliced
pinch dried oregano
glass red wine
200g can chopped tomatoes
1 - Heat the oil in a pan. Fry steak for 2 mins on each side until brown. Remove steak to a plate, then throw the onion, garlic and oregano into the pan. Fry for 5 mins until starting to turn golden.
2 - Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Slice the steak into chunks, return to the pan with any juices, then simmer for a few mins to reheat. Serve with pasta, chips or some fried potatoes.
Speedy chocolate muffins - serves 12
250g self-raising flour
25g cocoa powder
2tsp baking powder
175g caster sugar
175ml milk
2 large eggs, beaten
100ml sunflower oil
75g plain chocolate chunks
1-2tsp vanilla extract
2 - Line a 12-hole deep muffin tray with paper muffin cases.
3 - Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together.
4 - Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave until cold.
Strawberry and Cream cake
2 1/2 teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries
1 - Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2 - In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3 - Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4 - To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff.
5 - Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
6 - To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy.
7 - Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
8 - Spread remaining whipped cream on cake top. Top with quartered strawberries.
1 - Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2 - In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3 - Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4 - To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff.
5 - Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
6 - To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy.
7 - Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
8 - Spread remaining whipped cream on cake top. Top with quartered strawberries.
Thursday, 4 November 2010
Pommes Nature (Boiled Potatoes)
Are you thinking why on earth is The Tees Chef telling us how to do plain boiled potatoes. Well there is a lot of people out there who not by there own making do not know how to cook a boiled spud, so were going to help them.
Potatoes - Old potatoes (the big 1s with the dirt on)
1 - Wash, peel and wash the potatoes.
2 - Cut or turn into even-sized pieces
3 - Cook carefully in salted water for approx 20 minutes.
4 - Drain the water and serve
Potatoes - Old potatoes (the big 1s with the dirt on)
1 - Wash, peel and wash the potatoes.
2 - Cut or turn into even-sized pieces
3 - Cook carefully in salted water for approx 20 minutes.
4 - Drain the water and serve
Wednesday, 3 November 2010
Chinese-Style Stir Fry Vegetables - Serves 4
100g Beansprouts
100g Button mushrooms
100g Carrots
100g Celery
100g Cauliflower
100g Broccoli
50g Baby sweetcorn
50g French beans
50g Red peppers
50g Green peppers
125ml Sunflower oil
5g Grated root ginger
60ml Soy sauce
Ground or mill pepper to season
1 - Wash the beansprouts, wash and slice mushrooms.
2 - Peel the carrots and cut into large batons.
3 - Trim celery and cut into large batons.
4 - Wash cauliflower and broccoli and cut into florets.
5 - Top and tail French beans then cut in halves, wash and slice peppers.
6 - Heat the sunflower oil in a wok or frying pan and add all the vegetables. Fry and continuously stir for 3 minutes.
7 - Add the grated ginger, cook for 1 minute. Add the soy sauce, stir well.
8 - Correct seasoning and serve.
100g Button mushrooms
100g Carrots
100g Celery
100g Cauliflower
100g Broccoli
50g Baby sweetcorn
50g French beans
50g Red peppers
50g Green peppers
125ml Sunflower oil
5g Grated root ginger
60ml Soy sauce
Ground or mill pepper to season
1 - Wash the beansprouts, wash and slice mushrooms.
2 - Peel the carrots and cut into large batons.
3 - Trim celery and cut into large batons.
4 - Wash cauliflower and broccoli and cut into florets.
5 - Top and tail French beans then cut in halves, wash and slice peppers.
6 - Heat the sunflower oil in a wok or frying pan and add all the vegetables. Fry and continuously stir for 3 minutes.
7 - Add the grated ginger, cook for 1 minute. Add the soy sauce, stir well.
8 - Correct seasoning and serve.
Brown Vegetarian Stock - 1 Litre
100g Onions
100g Carrots
100g Celery
100g Leeks
50g Tomatoes
50g Mushroom trimmings
60ml Sunflower Oil
5g Yeast extract
3pnts Water
1 - Fry the onions, carrots, celery and leeks in the sunflower oil until golden brown.
2 - Drain the vegetables, place into a suitable saucepan.
3 - Add all other ingredients except the yeast extract.
4 - Cover with the water and bring to the boil.
5 - Add the yeast extract, simmer gently for approx 1 hour.
6 - Skim if necessary and use.
100g Carrots
100g Celery
100g Leeks
50g Tomatoes
50g Mushroom trimmings
60ml Sunflower Oil
5g Yeast extract
3pnts Water
1 - Fry the onions, carrots, celery and leeks in the sunflower oil until golden brown.
2 - Drain the vegetables, place into a suitable saucepan.
3 - Add all other ingredients except the yeast extract.
4 - Cover with the water and bring to the boil.
5 - Add the yeast extract, simmer gently for approx 1 hour.
6 - Skim if necessary and use.
White Vegetarian Stock - 1 Litre
100g Onions
100g Carrots
100g Celery
100g Leek
3 Pnts Water
1 - Place all ingredients into a saucepan, add water and bring to the boil.
2 - Allow to simmer for approx 1 hour, skim if necessary.
3 - Strain and use.
100g Carrots
100g Celery
100g Leek
3 Pnts Water
1 - Place all ingredients into a saucepan, add water and bring to the boil.
2 - Allow to simmer for approx 1 hour, skim if necessary.
3 - Strain and use.
Sunday, 31 October 2010
Home made mint sauce
4 tbsp Finely chopped mint
3 tbsp Boiling water
3 tsp Caster Sugar
3 tbsp Vinegar
Pinch of salt
1 - Stir mint into boiling water. Add sugar and salt.
2 - Leave until cold.
3 - Add vinegar and mix well.
3 tbsp Boiling water
3 tsp Caster Sugar
3 tbsp Vinegar
Pinch of salt
1 - Stir mint into boiling water. Add sugar and salt.
2 - Leave until cold.
3 - Add vinegar and mix well.
Simple Cheese Sauce
50g Cheddar (Finely Grated)
15g Butter
15g Flour
1/2 Pint of Milk
1 tsp Mustard
1/2 tsp Salt
Pinch of Pepper
1 - Melt butter in pan. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown.
2 - Gradually blend in milk.
3 - Cook, stirring, until sauce comes to boil and thickens.
4 - Simmer very gently for 3 minutes.
5 - Stir in the finely grated cheese and mustard.
6 - Season to taste with Salt and Pepper.
15g Butter
15g Flour
1/2 Pint of Milk
1 tsp Mustard
1/2 tsp Salt
Pinch of Pepper
1 - Melt butter in pan. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown.
2 - Gradually blend in milk.
3 - Cook, stirring, until sauce comes to boil and thickens.
4 - Simmer very gently for 3 minutes.
5 - Stir in the finely grated cheese and mustard.
6 - Season to taste with Salt and Pepper.
Basic White Pouring Sauce
15g Butter
15g Flour
1/2 Pint of Milk
1/2 tsp Salt
Pepper
1 - Melt butter in pan. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown.
2 - Gradually blend in milk.
3 - Cook, stirring, until sauce comes to boil and thickens.
4 - Simmer very gently for 3 minutes.
5 - Season to taste with Salt and Pepper.
15g Flour
1/2 Pint of Milk
1/2 tsp Salt
Pepper
1 - Melt butter in pan. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown.
2 - Gradually blend in milk.
3 - Cook, stirring, until sauce comes to boil and thickens.
4 - Simmer very gently for 3 minutes.
5 - Season to taste with Salt and Pepper.
Wednesday, 27 October 2010
Quick Chilli Beef Noodles - Serves 4
Beef (Your preferred choice)
1tsp Garlic
1tsp Garlic
2tsp Chillies or 2 large pinches dried chilli flakes
2tbsp Ground nut oil
250g Noodles
1tbsp Toasted sesame oil
4tbsp Teriyaki sauce
4tbsp Teriyaki sauce
75g Natural unsalted roasted peanuts, toasted
1 - Put the steak in a bowl, add the garlic and chilli and 1tbsp oil. Mix and set aside for 5-10 mins. Boil noodles according to the pack instructions, then drain and rinse under cold water. Toss with sesame oil.
2 - Heat the remaining oil in a large wok, when really hot add the beef and stir-fry for 1 min.
3 - Add the vegetables and stir-fry for 2-3 mins before adding the teriyaki sauce, noodles, peanuts and coriander. Toss together until heated through.
Rhubarb and Apple Crumble - Serves 6
600g (1lb 5oz) rhubarb, sliced into 5cm (2in) lengths
450g (1lb) Bramley apples, cored, peeled and cut into thick wedges
150g (5oz) golden caster sugar
25g (1oz) butter, cubed
50g (2oz) plain flour
100g (4oz) luxury muesli
50g (2oz) light muscovado sugar
pinch of cinnamon
2 Place the butter and flour in a food processor and whizz until the mixture resembles fine breadcrumbs. Mix in the remaining ingredients.
3 Spoon the cooked fruit into a baking dish and scatter over the crumble mixture. Bake for 15-20 mins until golden. Delicious served with crème fraîche.
Saturday, 23 October 2010
Stuffed Baked Potatoes - Serves 4
4 Large potatoes
Salad Oil
25g Butter
100g Grated cheese
4 tbsp Milk
1 tsp Mustard
Salt and pepper to taste
1 - Prepare potatoes and bake exactly as you would jacket potatoes.
2 - When tender remove from oven and cut each into half lengthwise.
3 - Spoon insides into bowl and mash finely with butter, milk and mustard.
4 - Add cheese and mix well, season to taste with salt and pepper.
5 - Return mixture to potato cases
6 - Re-heat towards top of oven (220oC/425oF/Gas 7) for 10 - 15 minutes.
Chefs Tip:
Sometimes i prefer to use bacon instead of cheese, so follow the exact method above and swap ingredients or have both.
Salad Oil
25g Butter
100g Grated cheese
4 tbsp Milk
1 tsp Mustard
Salt and pepper to taste
1 - Prepare potatoes and bake exactly as you would jacket potatoes.
2 - When tender remove from oven and cut each into half lengthwise.
3 - Spoon insides into bowl and mash finely with butter, milk and mustard.
4 - Add cheese and mix well, season to taste with salt and pepper.
5 - Return mixture to potato cases
6 - Re-heat towards top of oven (220oC/425oF/Gas 7) for 10 - 15 minutes.
Chefs Tip:
Sometimes i prefer to use bacon instead of cheese, so follow the exact method above and swap ingredients or have both.
Buttered and Minted Potatoes - Serves 4
750g New potatoes, peeled and washed
40g Butter
3 Fresh mint leaves
1 - Cook potatoes in boiling salted water until tender, then drain.
2 - Stand saucepan of potatoes over low heat.
3 - Add butter and mint, then cover with lid.
4 - Leave over low heat for 2 - 3 minutes, shaking pan frequently.
5 - Remove mint.
6 - Transfer potatoes to warm serving dish.
Chefs tip:
I prefer to sprinkle some finely chopped parsley over to give it that little kick.
40g Butter
3 Fresh mint leaves
1 - Cook potatoes in boiling salted water until tender, then drain.
2 - Stand saucepan of potatoes over low heat.
3 - Add butter and mint, then cover with lid.
4 - Leave over low heat for 2 - 3 minutes, shaking pan frequently.
5 - Remove mint.
6 - Transfer potatoes to warm serving dish.
Chefs tip:
I prefer to sprinkle some finely chopped parsley over to give it that little kick.
Buttered Roast Potatoes - Serves 4
750g Potatoes, peeled and washed
50g Butter
2 tsp Olive or Corn Oil
1 - Cut potatoes into quarters or leave whole if new.
2 - Cook in boiling salted water for 5 - 7 minutes, then drain.
3 - Heat butter and oil in roasting tin.
4 - Add potatoes and turn in tin until fully coated.
5 - Roast towards top of moderately hot oven (200oC/400oF/Gas 6) for 45 minutes or until crisp and golden, basting at least twice.
50g Butter
2 tsp Olive or Corn Oil
1 - Cut potatoes into quarters or leave whole if new.
2 - Cook in boiling salted water for 5 - 7 minutes, then drain.
3 - Heat butter and oil in roasting tin.
4 - Add potatoes and turn in tin until fully coated.
5 - Roast towards top of moderately hot oven (200oC/400oF/Gas 6) for 45 minutes or until crisp and golden, basting at least twice.
Tuesday, 19 October 2010
Maitre d' Hotel Butter - Serves 4
Same principle as all buttters. Can use this for fish and meat.
50g Butter
1 tsp Finely chopped parsley
2 tsp Lemon juice
Shake of pepper
1 - Cream butter until soft.
2 - Gradually beat in parsley, lemon juice and pepper.
3 - Chill until served.
50g Butter
1 tsp Finely chopped parsley
2 tsp Lemon juice
Shake of pepper
1 - Cream butter until soft.
2 - Gradually beat in parsley, lemon juice and pepper.
3 - Chill until served.
Chive Butter - Serves 4
Ideally use this butter for steaks and chicken. Very simple and quick to do.
50g Butter
2 tsp Finely chopped chives
1 tsp Lemon Juice
1 - Cream butter until soft.
2 - Gradually beat in chives and lemon juice.
3 - Chill.
50g Butter
2 tsp Finely chopped chives
1 tsp Lemon Juice
1 - Cream butter until soft.
2 - Gradually beat in chives and lemon juice.
3 - Chill.
Lemon Butter - Serves 4
Savoury butters are highly - seasoned butters which add piquancy and flavour to grilled or fried meat and fish.
50g Butter
1 tsp Finely grated lemon rind
1 tsp Lemon juice
1 - Cream butter until soft.
2 - Gradually beat in lemon rind and juice.
3 - Finally, chill until served.
50g Butter
1 tsp Finely grated lemon rind
1 tsp Lemon juice
1 - Cream butter until soft.
2 - Gradually beat in lemon rind and juice.
3 - Finally, chill until served.
Monday, 18 October 2010
Pork Sausage Stuffing
For chicken, turkey, veal and beef.
250g Pork Sausage Meat
100g Fresh White Breadcrumbs
1/2 tsp Thyme
1/4 tsp Nutmeg
1/2 tsp Salt
2 tsp Finely Chopped Parsley
3 tbsp Milk
1 - Put all ingredients into a bowl.
2 - Knead well together
250g Pork Sausage Meat
100g Fresh White Breadcrumbs
1/2 tsp Thyme
1/4 tsp Nutmeg
1/2 tsp Salt
2 tsp Finely Chopped Parsley
3 tbsp Milk
1 - Put all ingredients into a bowl.
2 - Knead well together
Sage and Onion Stuffing
Everyones favourite stuffing that is perfect for pork, duck and goose.
250g Onions
100g Fresh White Breadcrumbs
1/2 tsp Sage
1/2 tsp Salt
Shake of White Pepper
25g Butter Melted
Milk
1 - Quater onions. Cook in boiling, salted water until tender.
2 - Drain and chop finely.
3 - Combine with breadcrumbs. Add sage and seasoning.
4 - Bind loosely with melted butter and milk.
250g Onions
100g Fresh White Breadcrumbs
1/2 tsp Sage
1/2 tsp Salt
Shake of White Pepper
25g Butter Melted
Milk
1 - Quater onions. Cook in boiling, salted water until tender.
2 - Drain and chop finely.
3 - Combine with breadcrumbs. Add sage and seasoning.
4 - Bind loosely with melted butter and milk.
Bacon Stuffing
For chicken, turkey and veal.
100g Lean Bacon
100g Fresh White Breadcrumbs
25g Butter Melted
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Mixed herbs
Milk
1 - Chop bacon fairly finely. Combine with breadcrumbs, mustard, salt and herbs.
2 - Bind loosely with the Butter and milk
*This recipe is both quick and a child can help out too.
100g Lean Bacon
100g Fresh White Breadcrumbs
25g Butter Melted
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Mixed herbs
Milk
1 - Chop bacon fairly finely. Combine with breadcrumbs, mustard, salt and herbs.
2 - Bind loosely with the Butter and milk
*This recipe is both quick and a child can help out too.
Friday, 15 October 2010
Hot Tomato and Mozzarella Salad - Serves 4
A quick easy starter with a Mediterranean flavour. It can be prepared in advance, then grilled just before serving.
450g Plum tomatoes, sliced
225g Mozzarella cheese
1 Red onion, chopped
4-6pces Sun dried tomatoes in oil, drained and chopped
4tbsp Olive oil
1tbsp Red wine vinegar
2.5ml Dijon mustard
4tbsp Mixed chopped herbs
Salt and ground black pepper
1 - Arrange the sliced tomatoes and mozzarella in circles in four shallow flameproof dishes. Scatter over the onion and sun dried tomatoes.
2 - Whisk together the olive oil, vinegar, mustard, chopped herbs ans seasoning. Pour over the salad.
3 - Place the salad under a hot grill for 4-5 minutes, until the mozzarella starts to melt. Grind over plenty of black pepper and served garnished with fresh herb sprigs, if you wish.
450g Plum tomatoes, sliced
225g Mozzarella cheese
1 Red onion, chopped
4-6pces Sun dried tomatoes in oil, drained and chopped
4tbsp Olive oil
1tbsp Red wine vinegar
2.5ml Dijon mustard
4tbsp Mixed chopped herbs
Salt and ground black pepper
1 - Arrange the sliced tomatoes and mozzarella in circles in four shallow flameproof dishes. Scatter over the onion and sun dried tomatoes.
2 - Whisk together the olive oil, vinegar, mustard, chopped herbs ans seasoning. Pour over the salad.
3 - Place the salad under a hot grill for 4-5 minutes, until the mozzarella starts to melt. Grind over plenty of black pepper and served garnished with fresh herb sprigs, if you wish.
Thursday, 14 October 2010
Apple and Cinnamon - Serves 4
If you are like me and have a blender that doesn't get used, now is the right time to start, here i am going to give you one of my recipes, which i tried along time ago.
600g Eating apples
60g Clear honey
¼ tsp Ground cinnamon
Zest of ½ Lemon
75g Porridge oats
150g Low fat natural yogurt
600ml Semi-skimmed milk
1 - Place the apples, honey, cinnamon, 3 tbsp water and lemon zest in a saucepan. Cover
and cook for 10 minutes, stirring occasionally. Allow to cool.
2 - Toast the oats under a preheated grill for 2-3 minutes until lightly browned.
3 - Place the stewed apples, oats and yogurt in a food processor and blend until smooth. Gradually blend in the milk.
4 - Pour into 4 glasses and serve chilled, garnished with freshly chopped apple.
600g Eating apples
60g Clear honey
¼ tsp Ground cinnamon
Zest of ½ Lemon
75g Porridge oats
150g Low fat natural yogurt
600ml Semi-skimmed milk
1 - Place the apples, honey, cinnamon, 3 tbsp water and lemon zest in a saucepan. Cover
and cook for 10 minutes, stirring occasionally. Allow to cool.
2 - Toast the oats under a preheated grill for 2-3 minutes until lightly browned.
3 - Place the stewed apples, oats and yogurt in a food processor and blend until smooth. Gradually blend in the milk.
4 - Pour into 4 glasses and serve chilled, garnished with freshly chopped apple.
Coddled Eggs on Crumpets - Serves 4
A great start to the day, which is both simple and quick to do.
4 large Eggs
4 crumpets
4 tablespoons sun-dried tomato paste
150g packet mozzarella, sliced
4 tomatoes, sliced
1 - Place the eggs in a small pan. Cover with cold water and bring to the boil. Set the timer and cook for 3 ½ minutes. Drain, run under cold water until cool enough to handle and then carefully peel away the shells.
2 - Meanwhile toast the crumpets under a medium grill for 3 minutes on each side. Spread with tomato paste, top with the mozzarella and tomatoes. Cook under the grill for a further 2 minutes or until the cheese is pale golden. Top with the eggs and serve immediately.
4 large Eggs
4 crumpets
4 tablespoons sun-dried tomato paste
150g packet mozzarella, sliced
4 tomatoes, sliced
1 - Place the eggs in a small pan. Cover with cold water and bring to the boil. Set the timer and cook for 3 ½ minutes. Drain, run under cold water until cool enough to handle and then carefully peel away the shells.
2 - Meanwhile toast the crumpets under a medium grill for 3 minutes on each side. Spread with tomato paste, top with the mozzarella and tomatoes. Cook under the grill for a further 2 minutes or until the cheese is pale golden. Top with the eggs and serve immediately.
Banana Pancakes - Serves 2
One of my all time favourites, simple, quick and a pleasure to eat.
100g self raising flour
1 medium free-range egg
150ml milk
1 teaspoon sunflower oil
2 bananas
pure maple syrup
1 - Sift the flour and a pinch of salt into a large bowl and make a
well in the middle. Add the egg and slowly pour in the milk,
whisking constantly. Add the oil and whisk until completely
smooth. This batter mix can be made the night before
and kept in the refrigerator for an even quicker result.
2 - Cut the bananas on the diagonal into thick slices. Make the
pancakes by greasing with butter the base of a frying pan. Once
the pan is hot pour in about 3 tablespoons batter, then top with
one of the sliced bananas. Once you see tiny bubbles and the batter
begins to firm up flip the banana pancake over with a spatula.
Cook on the other side for a minute or so.
3 - Keep warm, loosely covered with foil, while you make
the other pancake.
4 - To serve drizzle with warmed maple syrup
100g self raising flour
1 medium free-range egg
150ml milk
1 teaspoon sunflower oil
2 bananas
pure maple syrup
1 - Sift the flour and a pinch of salt into a large bowl and make a
well in the middle. Add the egg and slowly pour in the milk,
whisking constantly. Add the oil and whisk until completely
smooth. This batter mix can be made the night before
and kept in the refrigerator for an even quicker result.
2 - Cut the bananas on the diagonal into thick slices. Make the
pancakes by greasing with butter the base of a frying pan. Once
the pan is hot pour in about 3 tablespoons batter, then top with
one of the sliced bananas. Once you see tiny bubbles and the batter
begins to firm up flip the banana pancake over with a spatula.
Cook on the other side for a minute or so.
3 - Keep warm, loosely covered with foil, while you make
the other pancake.
4 - To serve drizzle with warmed maple syrup
Baked Stuffed Apples - Serves 4
When apples are plentiful, this traditional pudding is a popular and easy choice.
4 Cooking Apples
75g Ground Almonds
2tbsp Butter, softened
1tbsp Clear Honey
1 Egg yolk
50g Dried apricots
1 - preheat the oven to 200oC/400oF/ Gas 6. Beat together the almonds, butter, honey, egg yolk and apricots.
2 - Stamp out the cores from the cooking apples using a large apple corer, then score a line with the point of a sharp knife around the circumference of each apple.
3 - Lightly grease a shallow baking dish, then arrange the cooking apples in the dish.
4 - Divide the apricot mixture among the cavities in the apples, then bake in the oven for 45 - 60 minutes, until the apples are fluffy.
My Tip - I prefer using bramleys apples.
4 Cooking Apples
75g Ground Almonds
2tbsp Butter, softened
1tbsp Clear Honey
1 Egg yolk
50g Dried apricots
1 - preheat the oven to 200oC/400oF/ Gas 6. Beat together the almonds, butter, honey, egg yolk and apricots.
2 - Stamp out the cores from the cooking apples using a large apple corer, then score a line with the point of a sharp knife around the circumference of each apple.
3 - Lightly grease a shallow baking dish, then arrange the cooking apples in the dish.
4 - Divide the apricot mixture among the cavities in the apples, then bake in the oven for 45 - 60 minutes, until the apples are fluffy.
My Tip - I prefer using bramleys apples.
Wednesday, 13 October 2010
Broccoli Cauliflower Gratin
Broccoli and cauliflower combine well, and this dish is much lighter than a classic cauliflower cheese.
1 Small cauliflower
1 Head broccoli
120ml Natural low fat yogurt
75g Grated cheddar cheese
1tsp Wholegrain mustard
2tbsp Wholemeal breadcrumbs
Salt and ground black pepper
1 - Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for 8 - 10 minutes, until just tender. Drain well and transfer to a flameproof dish.
2 - Mix together the yogurt, grated cheese and mustard, then season the mixture with pepper and spoon over cauliflower and broccoli.
3 - Sprinkle the breadcrumbs over the top and place under a moderately hot grill until golden brown. Serve hot.
1 Small cauliflower
1 Head broccoli
120ml Natural low fat yogurt
75g Grated cheddar cheese
1tsp Wholegrain mustard
2tbsp Wholemeal breadcrumbs
Salt and ground black pepper
1 - Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for 8 - 10 minutes, until just tender. Drain well and transfer to a flameproof dish.
2 - Mix together the yogurt, grated cheese and mustard, then season the mixture with pepper and spoon over cauliflower and broccoli.
3 - Sprinkle the breadcrumbs over the top and place under a moderately hot grill until golden brown. Serve hot.
Iced Pineapple Crush - Serves 4
A refreshing salad, that is both easy and cheap to make.
2 Small pineapples
450g Strawberries
400g Lychee's
3tbsp White Rum
2tbsp Icing sugar
1 - Remove the crown from both pineapples by cutting around the top and twisting sharply. Reserve the leaves for decoration.
2 - Cut the pineapple in half diagonally with a large serrated knife.
3 - Cut around the flesh inside the skin with a small serrated knife, keeping the skin intact. Remove the core from the pineapples.
4 - Chop the pineapples and combine with the strawberries and lychee's, taking care not to damage the fruit.
5 - Combine the white rum with the icing sugar, pour over the fruit and freeze for 45 minutes.
6 - Tip the fruit into the pineapple skins and decorate with pineapple leaves.
2 Small pineapples
450g Strawberries
400g Lychee's
3tbsp White Rum
2tbsp Icing sugar
1 - Remove the crown from both pineapples by cutting around the top and twisting sharply. Reserve the leaves for decoration.
2 - Cut the pineapple in half diagonally with a large serrated knife.
3 - Cut around the flesh inside the skin with a small serrated knife, keeping the skin intact. Remove the core from the pineapples.
4 - Chop the pineapples and combine with the strawberries and lychee's, taking care not to damage the fruit.
5 - Combine the white rum with the icing sugar, pour over the fruit and freeze for 45 minutes.
6 - Tip the fruit into the pineapple skins and decorate with pineapple leaves.
Golden Parmesan Chicken - Serves 4
A small take on the Teesside tradition of the Parmo.
4 Chicken breast fillets, skinned
75g Fresh white breadcrumbs
40g Parmesan cheese, finely grated
2tbsp Chopped fresh parsley
2 Eggs, beaten
4tbsp Butter, melted
Salt and ground black pepper
Garlic Mayo:
120ml Good quality mayonnaise
120ml Fromage frais
1-2 Garlic Cloves, crushed
1 - Cut each chicken fillet into four or five large chunks. Mix together the breadcrumbs, parmesan cheese, parsley, salt and pepper in a shallow dish.
2 - Dip the chicken pieces in the beaten eggs, then into the breadcrumb mixture. Place in a single layer on a baking sheet and chill in the fridge for at least 30 minutes.
3 - Meanwhile, to make the garlic mayonnaise, mix the mayonnaise, fromage frais, garlic and pepper to taste. Spoon the mayo into a small serving bowl. Chill in the fridge until ready to serve.
4 - Preheat the oven to 180oC/350oF/ Gas 4. Drizzle the melted butter over the chicken pieces and cook for about 20 minutes, until crisp and golden. Serve the chicken immediately with a crisp green salad and the garlic mayonnaise for dipping.
4 Chicken breast fillets, skinned
75g Fresh white breadcrumbs
40g Parmesan cheese, finely grated
2tbsp Chopped fresh parsley
2 Eggs, beaten
4tbsp Butter, melted
Salt and ground black pepper
Garlic Mayo:
120ml Good quality mayonnaise
120ml Fromage frais
1-2 Garlic Cloves, crushed
1 - Cut each chicken fillet into four or five large chunks. Mix together the breadcrumbs, parmesan cheese, parsley, salt and pepper in a shallow dish.
2 - Dip the chicken pieces in the beaten eggs, then into the breadcrumb mixture. Place in a single layer on a baking sheet and chill in the fridge for at least 30 minutes.
3 - Meanwhile, to make the garlic mayonnaise, mix the mayonnaise, fromage frais, garlic and pepper to taste. Spoon the mayo into a small serving bowl. Chill in the fridge until ready to serve.
4 - Preheat the oven to 180oC/350oF/ Gas 4. Drizzle the melted butter over the chicken pieces and cook for about 20 minutes, until crisp and golden. Serve the chicken immediately with a crisp green salad and the garlic mayonnaise for dipping.
Minted Melon Salad - Serves 4
I find it best to use two different melons for this starter, such as Charentais and a Galia,
2 Ripe Melons
Fresh Mint Sprigs
Dressing:
2tbsp Roughly chopped fresh mint
1tbsp Caster Sugar
2tbsp Raspberry Vinegar
6tbsp Extra virgin olive oil
Salt and ground black pepper
1 - Halve the melons, then scoop out the seeds using a dessertspoon. Cut the melons into thin wedges using a large sharp knife and remove the skins.
2 - Arrange the two different varieties of melon wedges alternately among four individual serving plates.
3 - To make dressing, whisk together the mint, sugar, vinegar, oil and seasoning in a small bowl.
4 - Spoon the dressing over the melon wedges and decorate with mint sprigs, serve very lightly chilled.
2 Ripe Melons
Fresh Mint Sprigs
Dressing:
2tbsp Roughly chopped fresh mint
1tbsp Caster Sugar
2tbsp Raspberry Vinegar
6tbsp Extra virgin olive oil
Salt and ground black pepper
1 - Halve the melons, then scoop out the seeds using a dessertspoon. Cut the melons into thin wedges using a large sharp knife and remove the skins.
2 - Arrange the two different varieties of melon wedges alternately among four individual serving plates.
3 - To make dressing, whisk together the mint, sugar, vinegar, oil and seasoning in a small bowl.
4 - Spoon the dressing over the melon wedges and decorate with mint sprigs, serve very lightly chilled.
Welcome
I would like to welcome you all to The Tees Chef blog.
My aim is to bring quick and simple recipes that the whole family can do. Everything from Sunday Dinners to Battered Banana's.
Recipes will be uploaded each day.
You can also follow me on Twitter.
ENJOY !!!
My aim is to bring quick and simple recipes that the whole family can do. Everything from Sunday Dinners to Battered Banana's.
Recipes will be uploaded each day.
You can also follow me on Twitter.
ENJOY !!!
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