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.
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