This is such an easy pudding to whip up - I always cheat and use shop pastry, that way the preparation time is next to nothing. It's really tasty and great complement to whatever berries are in season - enjoy!!
* 1 packet of shop bought Sweet Short Crust Pastry
* 300g of White Chocolate
* 300ml of Single Cream
* 3 Egg Yolks
* Seasonal Berries - my personal favourite is Strawberries
- Roll out the pastry till thin then line a tart case (26-30cms). Place the case in the freezer for 30mins to snap freeze.
- Heat oven to 150 degrees
- Remove tart case from freezer and place in oven, cook till the pastry starts to turn golden, then remove from oven and allow to cool.
- Melt Chocolate in the Cream over a low heat till combined into the thick creamy consitancy, then whisk in Egg Yolks.
- Pour mixture into tart case.
- Return to oven for approx. 40mins till chocolate filling has turned a pale gold colour and the edges of the pastry have browned.
- Allow to cool and serve at room temperature covered in seasonal berries of your choice.
Tuesday, 27 September 2011
Spanish Stew with Chicken and Chorizo
This has had rave reviews everytime I've cooked it. It's light, tasty and satifying and the chorizo gives it a lovely smokey flavour. This recipe serves 4 but could do 6-8 as a starter.
FOR THE STEW
* 2 tablespoons of Olive Oil
* 1 Red Onion (finely diced)
* 4 Red Peppers (deseeded and chopped into squares)
* 160g fairly soft Chorizo (sliced)
* 2 Garlic Cloves
* 2 tablespoons of Sherry Vinegar (Cider Vinegar will do if you don't have it)
* 3 tablespoons of Sherry
* 1 teaspoon of Sweet Smoked Praprika
* 600g of tinned Chickpeas (drained)
* 100ml of Chicken Stock (fresh or made from cubes)
* 1 bag of Spinach Leaves (approx 100g)
FOR THE CHICKEN
* 12 Chicken Tenderloins or 4 Breasts (halved to create thin escalopes)
* A little olive oil and lime juice to marinate the Chicken in (ideally do this at least 30mins before cooking)
GARNISH
* Handful of chopped Basil leaves
* 1 Tomato diced
* Freshly ground Black Pepper
- Heat the oil in a large fry pan or wok, then add the Peppers, Chorizo and Onion and cook for a few minutes till coated in oil and fragrant, then add the Garlic and Praprika and stir through.
- Cook for about 2 more minutes then add the Sherry and Vinegar, let the stew bubble and reduce slightly (about 5 mins).
- Add the Chickpeas and Chicken Stock and bring to the boil, then reduce and cook for a further 10 mins.
- While the stew is cooking BBQ or pan fry your Chicken till cooked.
- Stir the Spinach through the stew till wilted - you are now ready to serve.
- Serve in shallow bowls with a generous ladle of the stew on the bottom, the Chicken artfully arranged on top and garnish with a sprinkling of Basil and Tomato and freshly ground Black Pepper.
Delicious!!
NOTE: It is really easy to increase quantities for this dish just stick to these rules; 1 red pepper per/person, 40g Chorizo p/p, 150g Chickpeas p/p and 1 breast or 3 tenderloins of Chicken p/p.
FOR THE STEW
* 2 tablespoons of Olive Oil
* 1 Red Onion (finely diced)
* 4 Red Peppers (deseeded and chopped into squares)
* 160g fairly soft Chorizo (sliced)
* 2 Garlic Cloves
* 2 tablespoons of Sherry Vinegar (Cider Vinegar will do if you don't have it)
* 3 tablespoons of Sherry
* 1 teaspoon of Sweet Smoked Praprika
* 600g of tinned Chickpeas (drained)
* 100ml of Chicken Stock (fresh or made from cubes)
* 1 bag of Spinach Leaves (approx 100g)
FOR THE CHICKEN
* 12 Chicken Tenderloins or 4 Breasts (halved to create thin escalopes)
* A little olive oil and lime juice to marinate the Chicken in (ideally do this at least 30mins before cooking)
GARNISH
* Handful of chopped Basil leaves
* 1 Tomato diced
* Freshly ground Black Pepper
- Heat the oil in a large fry pan or wok, then add the Peppers, Chorizo and Onion and cook for a few minutes till coated in oil and fragrant, then add the Garlic and Praprika and stir through.
- Cook for about 2 more minutes then add the Sherry and Vinegar, let the stew bubble and reduce slightly (about 5 mins).
- Add the Chickpeas and Chicken Stock and bring to the boil, then reduce and cook for a further 10 mins.
- While the stew is cooking BBQ or pan fry your Chicken till cooked.
- Stir the Spinach through the stew till wilted - you are now ready to serve.
- Serve in shallow bowls with a generous ladle of the stew on the bottom, the Chicken artfully arranged on top and garnish with a sprinkling of Basil and Tomato and freshly ground Black Pepper.
Delicious!!
NOTE: It is really easy to increase quantities for this dish just stick to these rules; 1 red pepper per/person, 40g Chorizo p/p, 150g Chickpeas p/p and 1 breast or 3 tenderloins of Chicken p/p.
Rose Water Tomatoes with Goats Cheese
This is my current choice for vegetarian canapes, the slow cooked tomatoes are rich and the rose water adds an extra flavour dimension.
* 1 packet of shop bought Crostini (bite size) - my favourite is one from Waitrose with chilli oil, alternaitively you could make your own by slicing up french bread, dousing it in oil and grilling in the oven.
* 1 large punnet of Cherry Tomatoes
* 1/2 a teaspoon of Rose Water
* Handful of chopped Oregano
* 1 generous tablespoon of Olive Oil
* 1 tub of Creamed Goats Cheese (about 150g)
- Place oil in a frying pan on medium heat and once warmed add the whole tomatoes, oregano and rose water and mix till all ingredients are coated in oil.
- Leave to cook for about 30mins till tomatoes are disolved and juices reduced, you will need to stir and check occasionally to stop tomatoes from burning - reduce the heat if nescesary.
- Generously cover the tops of Crostini in Goats Cheese (easily done with a bread and butter knife).
- Place a dollop of the tomato misture on top.
- Serve!
NOTE: Tomato mixture can be made up to week before hand, it keep like a fresh relish and is also yummy on it's own or with bacon and avocado!!
* 1 packet of shop bought Crostini (bite size) - my favourite is one from Waitrose with chilli oil, alternaitively you could make your own by slicing up french bread, dousing it in oil and grilling in the oven.
* 1 large punnet of Cherry Tomatoes
* 1/2 a teaspoon of Rose Water
* Handful of chopped Oregano
* 1 generous tablespoon of Olive Oil
* 1 tub of Creamed Goats Cheese (about 150g)
- Place oil in a frying pan on medium heat and once warmed add the whole tomatoes, oregano and rose water and mix till all ingredients are coated in oil.
- Leave to cook for about 30mins till tomatoes are disolved and juices reduced, you will need to stir and check occasionally to stop tomatoes from burning - reduce the heat if nescesary.
- Generously cover the tops of Crostini in Goats Cheese (easily done with a bread and butter knife).
- Place a dollop of the tomato misture on top.
- Serve!
NOTE: Tomato mixture can be made up to week before hand, it keep like a fresh relish and is also yummy on it's own or with bacon and avocado!!
Tuesday, 7 June 2011
Taste of Summer
This light, refreshing and easy salad would be the perfect food to serve in the sunshine on a hot day with an icy cold glass of Sauvignon Blanc!!
(Serves 4 starter size and 2 for main)
* 1 bag of Rocket
* about 150g Guerre Cheese
* about 200g of thinly sliced Parma Ham
* 4 ripe Peaches
* ample amount of cracked Black Pepper
* drizzle of good quality Olive Oil
* Balsamic Glaze or that really gooey quality Balsamic Vinegar
Tip: If I don't happen to have a really nice Balsamic Vinegar I often mix a cheaper runnier version with a dollop of honey and this has the desired taste and effect too.
- Cut the peaches into 8ths
- Thinly slice the cheese into slithers (I find the best way to achieve these is with a vegetable peeler)
- Loosely break up the Parma Ham into bite size morsels
- Combine together rocket, cheese, ham and peaches then liberally grind on the pepper and drizzle with olive oil and balsamic.
Bring on the Summer!!
(Serves 4 starter size and 2 for main)
* 1 bag of Rocket
* about 150g Guerre Cheese
* about 200g of thinly sliced Parma Ham
* 4 ripe Peaches
* ample amount of cracked Black Pepper
* drizzle of good quality Olive Oil
* Balsamic Glaze or that really gooey quality Balsamic Vinegar
Tip: If I don't happen to have a really nice Balsamic Vinegar I often mix a cheaper runnier version with a dollop of honey and this has the desired taste and effect too.
- Cut the peaches into 8ths
- Thinly slice the cheese into slithers (I find the best way to achieve these is with a vegetable peeler)
- Loosely break up the Parma Ham into bite size morsels
- Combine together rocket, cheese, ham and peaches then liberally grind on the pepper and drizzle with olive oil and balsamic.
Bring on the Summer!!
Saturday, 2 April 2011
Turkish Delight Pavlova
Apologies for missing in action and no new recipes for such a long time! However I have still been working hard to come up with new ideas so many more to come once more - Enjoy!!
I came up with the idea for this recipe when I was creating a Moroccan themed dinner party and needed something to finish the night with a bang!! We were heading into Autumn and the usual pavlova did not feel right for the that time of year. Then I saw the rose water in the cupboard and got inspired!!
Pavlova
* 4 egg whites
* pinch of salt
* 250g castor sugar
* 2 teaspoons of cornflour
* 1 teaspoon of white wine vinegar
* 1/2 teaspoon vanilla essence
* 1/2 teaspoon of rose water
* 1 teaspoon of pink food dye (optional)
Topping
* 400ml of double/whipping cream
* 1 teaspoon of vanilla paste
* 50g of castor sugar
* a couple of punnets of strawberries (deheaded and cut up into bite size bits)
* the seeds of 1 pomegranate
* a large handful of roasted coconut flakes
* gold leaf or silver ball balls (if you really want to push the boat out!)
- Pre-heat oven to 150 degrees
- Prepare a flat baking tray with baking paper and if you need the help draw on a circle of about 20cm radius as a guide.
- Beat egg white and salt until satiny peaks form, then beat in sugar a 3rd at a time until mixture is stiff and shiny.
- Sprinkle in cornflour, vinegar, vanilla, rose water and food dye if using, then lightly fold into the egg whites.
- Spead the egg mixture onto baking paper within your circle then smooth the tops and sides. - Place in oven for approx. 1 hour. If you are using a fan forced oven I would turn the temparture down after about 15mins to about 120 degrees as you want the middle of the pavlova to stay nice and mashmallowy. Also check on a pavlova at about 45mins as depending on your oven you may feel it is ready. When ready it should be lightly browned up still a little bit wobbly!
- Once cooked whip your cream, sugar and vanilla until firm.
- Decorate with the strawberries followed by pomegranate seeds then coconut flakes and gold/silver.
Tip: if strawberries are not in season sift some icing sugar over them a couple of hours before to sweeten them up! Happy eating!!
I came up with the idea for this recipe when I was creating a Moroccan themed dinner party and needed something to finish the night with a bang!! We were heading into Autumn and the usual pavlova did not feel right for the that time of year. Then I saw the rose water in the cupboard and got inspired!!
Pavlova
* 4 egg whites
* pinch of salt
* 250g castor sugar
* 2 teaspoons of cornflour
* 1 teaspoon of white wine vinegar
* 1/2 teaspoon vanilla essence
* 1/2 teaspoon of rose water
* 1 teaspoon of pink food dye (optional)
Topping
* 400ml of double/whipping cream
* 1 teaspoon of vanilla paste
* 50g of castor sugar
* a couple of punnets of strawberries (deheaded and cut up into bite size bits)
* the seeds of 1 pomegranate
* a large handful of roasted coconut flakes
* gold leaf or silver ball balls (if you really want to push the boat out!)
- Pre-heat oven to 150 degrees
- Prepare a flat baking tray with baking paper and if you need the help draw on a circle of about 20cm radius as a guide.
- Beat egg white and salt until satiny peaks form, then beat in sugar a 3rd at a time until mixture is stiff and shiny.
- Sprinkle in cornflour, vinegar, vanilla, rose water and food dye if using, then lightly fold into the egg whites.
- Spead the egg mixture onto baking paper within your circle then smooth the tops and sides. - Place in oven for approx. 1 hour. If you are using a fan forced oven I would turn the temparture down after about 15mins to about 120 degrees as you want the middle of the pavlova to stay nice and mashmallowy. Also check on a pavlova at about 45mins as depending on your oven you may feel it is ready. When ready it should be lightly browned up still a little bit wobbly!
- Once cooked whip your cream, sugar and vanilla until firm.
- Decorate with the strawberries followed by pomegranate seeds then coconut flakes and gold/silver.
Tip: if strawberries are not in season sift some icing sugar over them a couple of hours before to sweeten them up! Happy eating!!
Monday, 7 June 2010
Chicken Waldolf Salads in Chicory Cups
I invented this recipe for mine and Jacki's 30th birthday party which had the theme "Farewell to the Roaring 20's". The first time I made it with Little Gem Lettuces which worked well but since then I have tried it with Chicory leaves, their slightly bitter taste I feel, adds a more sophisticated edge to the dish. These work really well as a cocktail savory, as an entre or in DIY format at a picnic or buffet.
(makes about 40)
For the Waldolf Salad Mixture
* 2 Chicken Breasts (poached and shredded)
* 2 Stalks of Celery (finely diced)
* 1 Granny Smith Apple (finely diced)
* 1 handful of finely diced Walnuts
* 1 handful of Saltanas
* 1 Spring Onion (finely chopped)
* 2 heaped tablespoons of Whole Egg Mayonaise
* 1 teaspoon of Lemon Juice
* Sea Salt and Cracked Pepper (to taste)
* About 4 Chicory Lettuces (I am a perfectionist and divide these up so that on each platter they are all the same size, like any lettuce the outside leaves are bigger, so I have one platter of larger leaves, one of medium leaves and one of small leaves. However if you are just doing a casual format there is no need for such precision)
- Mix Waldolf ingredient till well combined (you can make this 1-2 days before, infact I often think this is better as the juices soak into the saltanas making them extra tasty), then refrigerate until ready to use.
- Cut Chicory Leaves to size
- Place a couple of teaspoons of the Waldolf Salad in each leaf and serve!!
Note: I often cover my platters with something like rocket or lambs leaf lettuce as this provides a good base so that the leaves balance and don't roll around, it also looks very pretty!!
(makes about 40)
For the Waldolf Salad Mixture
* 2 Chicken Breasts (poached and shredded)
* 2 Stalks of Celery (finely diced)
* 1 Granny Smith Apple (finely diced)
* 1 handful of finely diced Walnuts
* 1 handful of Saltanas
* 1 Spring Onion (finely chopped)
* 2 heaped tablespoons of Whole Egg Mayonaise
* 1 teaspoon of Lemon Juice
* Sea Salt and Cracked Pepper (to taste)
* About 4 Chicory Lettuces (I am a perfectionist and divide these up so that on each platter they are all the same size, like any lettuce the outside leaves are bigger, so I have one platter of larger leaves, one of medium leaves and one of small leaves. However if you are just doing a casual format there is no need for such precision)
- Mix Waldolf ingredient till well combined (you can make this 1-2 days before, infact I often think this is better as the juices soak into the saltanas making them extra tasty), then refrigerate until ready to use.
- Cut Chicory Leaves to size
- Place a couple of teaspoons of the Waldolf Salad in each leaf and serve!!
Note: I often cover my platters with something like rocket or lambs leaf lettuce as this provides a good base so that the leaves balance and don't roll around, it also looks very pretty!!
Wednesday, 12 May 2010
Summer Lasagna
I find normal lasagne a bit stodgy and heavy but my husband loves it so I decided to invent a Lasagne that works for both of us, as it is a little bit different and nice and light, I have called it ‘Summer Lasagne’. It tastes perfect with a fresh Green Salad!!
For the Meat Sauce
· 800g Good Quality Beef Mince
· 2 tins of chopped Tomatoes (the flavoured ones from Waitrose are extra good)
· 1 Courgette (finely diced)
· 2 Red Peppers (finely diced)
· 2 Spanish Onions (finely diced)
· 1 teaspoon of Chilli Flakes or Fresh Chilli (diced)
· 1 tablespoon of Muscovado Sugar
· Bunch of Basil
· 3 Cloves of Garlic (crushed or finely diced)
· Salt & Pepper to taste
· ½ a bag of Spinach
· A sprinkle of dried Mediterranean Herbs
· 400ml Cheap Red Wine
- As there are so many ingredients brown the meat first in little olive oil, then set aside along with juices
- Now cook the garlic, onions, courgettes & peppers in the juices with about 50g of butter till they start to release a strong aroma and the onions turn translucent
- Add the meat to the vegetable and combine
- Then add the tinned tomatoes and then once the mixture is bubbling reduce the heat and simmer
- While simmering add herbs, chilli and sugar
- As the mixture reduces add the red wine (about a cup at a time, and then continue to add as required)
- Cook for at least an hour, the longer is cooks the better it tastes
For the Lasagne layers
· 1 packet of Lasagne Sheets (fresh is best but dried is fine too)
· 3 Courgettes (cut length ways)
· 3 Red Peppers (cooked in hot oven till skin browns and once sweated come off easily) or you could use a jar or large tub of Marinated Red Peppers instead for convenience
· 2 Eggplants (Aubergines) cut into rounds
· 1½ tubs of Ricotta
· 200g approx of grated Mozzarella Cheese
- Heat oven to 180 degrees
- Get out a reasonably sized deep baking dish, the one I use is about 28x28cm
- Grill courgettes and eggplants in the oven with a little olive oil till turning golden
- Spread the lasagne sheets with Ricotta (about ½ centimetre deep)
- Start to layer up the lasagne; starting with pasta, followed by meat, a layer of either type of vegetable and then repeat till the dish is full. Make your final layer meat and then cover with the grated Mozzarella Cheese
- Cover lasagne with foil and bake in the oven for about 25mins, then remove and bake for a further 10mins until the cheese turns bubbly and golden.
- Serve immediately ideally, but it also comes up brilliantly the next day with a reheat in the oven.
For the Meat Sauce
· 800g Good Quality Beef Mince
· 2 tins of chopped Tomatoes (the flavoured ones from Waitrose are extra good)
· 1 Courgette (finely diced)
· 2 Red Peppers (finely diced)
· 2 Spanish Onions (finely diced)
· 1 teaspoon of Chilli Flakes or Fresh Chilli (diced)
· 1 tablespoon of Muscovado Sugar
· Bunch of Basil
· 3 Cloves of Garlic (crushed or finely diced)
· Salt & Pepper to taste
· ½ a bag of Spinach
· A sprinkle of dried Mediterranean Herbs
· 400ml Cheap Red Wine
- As there are so many ingredients brown the meat first in little olive oil, then set aside along with juices
- Now cook the garlic, onions, courgettes & peppers in the juices with about 50g of butter till they start to release a strong aroma and the onions turn translucent
- Add the meat to the vegetable and combine
- Then add the tinned tomatoes and then once the mixture is bubbling reduce the heat and simmer
- While simmering add herbs, chilli and sugar
- As the mixture reduces add the red wine (about a cup at a time, and then continue to add as required)
- Cook for at least an hour, the longer is cooks the better it tastes
For the Lasagne layers
· 1 packet of Lasagne Sheets (fresh is best but dried is fine too)
· 3 Courgettes (cut length ways)
· 3 Red Peppers (cooked in hot oven till skin browns and once sweated come off easily) or you could use a jar or large tub of Marinated Red Peppers instead for convenience
· 2 Eggplants (Aubergines) cut into rounds
· 1½ tubs of Ricotta
· 200g approx of grated Mozzarella Cheese
- Heat oven to 180 degrees
- Get out a reasonably sized deep baking dish, the one I use is about 28x28cm
- Grill courgettes and eggplants in the oven with a little olive oil till turning golden
- Spread the lasagne sheets with Ricotta (about ½ centimetre deep)
- Start to layer up the lasagne; starting with pasta, followed by meat, a layer of either type of vegetable and then repeat till the dish is full. Make your final layer meat and then cover with the grated Mozzarella Cheese
- Cover lasagne with foil and bake in the oven for about 25mins, then remove and bake for a further 10mins until the cheese turns bubbly and golden.
- Serve immediately ideally, but it also comes up brilliantly the next day with a reheat in the oven.
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