Ingredients:
500g carrots
50g butter
1 tablespoon olive oil
8 red onions, peeled and quartered with root intact
3 sprigs thyme
1 tablespoon brown sugar
3 tablespoon red wine
1 tablespoon balsamic vinegar
Method
1. Blanch carrots for 3 minutes in boiling salted water, drain well and pat dry.
2. In a large pan, melt the butter oil, and fry the carrots, onions and thyme over a low heat for 30 minutes until golden.
3. Stir in the sugar and red wine and bubble for a few minutes to boil off the alcohol - add the vinegar, then continue to cook until syrupy (for about 5 minutes).
4. Remove the thyme and serve - can be made up to 2 days ahead (store in a covered container and reheat either in a pan or microwave)
Status
Christmas dinner 2011 - very tasty!
Tuesday, 13 December 2011
Monday, 28 November 2011
Potato Scones
Ingredients
400g Floury potatoes (e.g. Maris Piper)
80g Plain flour
1/4 teaspoon (heaped) baking powder
2 knobs of butter
Salt and pepper (to taste)
Method
1. Cut the potatoes into small chunks and cook in boiling salted water until tender. Drain, allow to cool, then return them to empty pan and lightly mash with the flour.
2. Add seasoning (chives; grated cheese, etc.) a knob of butter and the baking powder, and mash some more.
3. Divide mixture into 4 patties about 2cm thick, and dust with flour.
4. Fry over a medium heat, for about 10 minutes, until golden brown on both sides.
Status
Had for tea - forgot the baking powder but still turned out ok - think will be nice with cheese!
Friday, 25 November 2011
Spinach and Ricotta Gnocchi
Ingredients - Gnocchi
1 tablespoon olive oil
500g spinach leaves
225g ricotta cheese
115g parmesan or pecorino cheese, grated
2 eggs, lightly beaten
55g plain flour
Pinch of nutmeg
Salt and pepper
Ingredients - Sauce
2 tablespoons olive oil
2 shallots, finely chopped
1 carrot, peeled and finely diced
2 garlic cloves, crushed
800g canned chopped tomatoes
1 tablespoon tomato puree
6 fresh basil leaves
Method
1. Cook spinach in oil for 1-2 minutes until just wilted - drain, leave to cool, squeeze out as much water as possible
2. Finely chop spinach, add ricotta cheese, half the parmesan, the eggs and flour - mix well - season to taste with salt, pepper and nutmeg - chill for at least an hour
3. Meanwhile make sauce - fry shallots, carrot and garlic for 3-4 minutes until soft - add tomatoes and tomato puree, and bring to the boil - simmer uncovered for 10-15 minutes until sauce is reduced and thickened - season to taste and add basil leaves
4. Shape dessertspoonfuls of the gnocchi with floured hands into small balls
5. Bring a saucepan of water to a simmer - carefully add the gnocchi in small batches and cook gently for 2-3 minutes until they rise to the surface - transfer to a warm serving dish to keep warm
6. Serve the gnocchi with the sauce poured over the top - sprinkle with parmesan
Status
Looks tasty!
1 tablespoon olive oil
500g spinach leaves
225g ricotta cheese
115g parmesan or pecorino cheese, grated
2 eggs, lightly beaten
55g plain flour
Pinch of nutmeg
Salt and pepper
Ingredients - Sauce
2 tablespoons olive oil
2 shallots, finely chopped
1 carrot, peeled and finely diced
2 garlic cloves, crushed
800g canned chopped tomatoes
1 tablespoon tomato puree
6 fresh basil leaves
Method
1. Cook spinach in oil for 1-2 minutes until just wilted - drain, leave to cool, squeeze out as much water as possible
2. Finely chop spinach, add ricotta cheese, half the parmesan, the eggs and flour - mix well - season to taste with salt, pepper and nutmeg - chill for at least an hour
3. Meanwhile make sauce - fry shallots, carrot and garlic for 3-4 minutes until soft - add tomatoes and tomato puree, and bring to the boil - simmer uncovered for 10-15 minutes until sauce is reduced and thickened - season to taste and add basil leaves
4. Shape dessertspoonfuls of the gnocchi with floured hands into small balls
5. Bring a saucepan of water to a simmer - carefully add the gnocchi in small batches and cook gently for 2-3 minutes until they rise to the surface - transfer to a warm serving dish to keep warm
6. Serve the gnocchi with the sauce poured over the top - sprinkle with parmesan
Status
Looks tasty!
Thursday, 24 November 2011
Caramelized Onion Tart
Ingredients
Shortcrust pastry
100g unsalted butter
600g onions, thinly sliced
2 eggs
100ml double cream
100g grated Gruyere cheese
100g coarsely grated Parmesan
Salt and pepper
Method
1. Blind bake a 20cm pastry case
2. Fry onions in butter for 30 minutes until well-browned and caramelised
3. Preheat oven to 190C / 375F
4. Beat eggs, stir in cream and season to taste - add gruyere cheese and mix well - stir in cooked onions
5. Pour egg and onion mixture into the pastry case - sprinkle with parmesan - bake in preheated oven for 15-20 minutes until filling has set and is beginning to brown - rest for 10 minutes before serving - can be served cold
Status
A rich recipe - looks yummy though!
Shortcrust pastry
100g unsalted butter
600g onions, thinly sliced
2 eggs
100ml double cream
100g grated Gruyere cheese
100g coarsely grated Parmesan
Salt and pepper
Method
1. Blind bake a 20cm pastry case
2. Fry onions in butter for 30 minutes until well-browned and caramelised
3. Preheat oven to 190C / 375F
4. Beat eggs, stir in cream and season to taste - add gruyere cheese and mix well - stir in cooked onions
5. Pour egg and onion mixture into the pastry case - sprinkle with parmesan - bake in preheated oven for 15-20 minutes until filling has set and is beginning to brown - rest for 10 minutes before serving - can be served cold
Status
A rich recipe - looks yummy though!
Wednesday, 23 November 2011
Sweet Potato and Apple Soup
Ingredients
1 tablespoon butter
3 leeks, thinly sliced
1 large carrot, thinly sliced
600g sweet potatoes, peeled and diced
2 large bramley apples, peeled and diced
2 pints water
Pinch of nutmeg
225ml apple juice
225ml single cream
Salt and pepper
Method
1. Saute leeks in butter until soft - add carrot, sweet potatoes, apples and water - season with salt, pepper and nutmeg - bring to the boil, then simmer for 20 minutes until vegetables are very tender
2. Allow to cool slightly, then blend until smooth - return to pan, add the apple juice and simmer until heated through
3. Stir in cream and continue simmering for about 5 minutes until heated through - serve
Status
Tried parsnip and apple soup before now - this should be just as nice (plus some people don't like parsnips!)
1 tablespoon butter
3 leeks, thinly sliced
1 large carrot, thinly sliced
600g sweet potatoes, peeled and diced
2 large bramley apples, peeled and diced
2 pints water
Pinch of nutmeg
225ml apple juice
225ml single cream
Salt and pepper
Method
1. Saute leeks in butter until soft - add carrot, sweet potatoes, apples and water - season with salt, pepper and nutmeg - bring to the boil, then simmer for 20 minutes until vegetables are very tender
2. Allow to cool slightly, then blend until smooth - return to pan, add the apple juice and simmer until heated through
3. Stir in cream and continue simmering for about 5 minutes until heated through - serve
Status
Tried parsnip and apple soup before now - this should be just as nice (plus some people don't like parsnips!)
Tuesday, 22 November 2011
Potato Fritters
Ingredients
55g wholemeal flour
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1 egg
3 tablespoons milk
350g potatoes, peeled
1-2 garlic cloves, crushed
4 spring onions, chopped
55g sweetcorn
Method
1. Mix flour, spices and salt - add egg and milk to form a fairly thick batter - stir in the garlic, spring onion and sweetcorn
2. Coarsely grate the potatoes, rinse well, drain and squeeze dry - stir into the batter mix
3. Shallow-fry a few tablespoons of the mix at a time, until golden brown and cook through - drain and serve
Status
Love potatoes - this looks tasty!
55g wholemeal flour
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1 egg
3 tablespoons milk
350g potatoes, peeled
1-2 garlic cloves, crushed
4 spring onions, chopped
55g sweetcorn
Method
1. Mix flour, spices and salt - add egg and milk to form a fairly thick batter - stir in the garlic, spring onion and sweetcorn
2. Coarsely grate the potatoes, rinse well, drain and squeeze dry - stir into the batter mix
3. Shallow-fry a few tablespoons of the mix at a time, until golden brown and cook through - drain and serve
Status
Love potatoes - this looks tasty!
Monday, 21 November 2011
Potato and Leek Ramekins
Ingredients
225g potato, mashed
1 small leek
3 tablespoons milk
Salt and pepper
Pinch of nutmeg
1 egg yolk
15g butter
1 teaspoon poppy seeds
Method
1. Finely chop white part of leek, and slice green part into very thin 4cm long strips
2. Put white leek in a medium bowl with the milk and cook until soft
3. Cook potato and mash with leek and milk, season with salt, pepper and nutmeg and stir in egg yolk
4. Spoon into buttered ramekins and cook in microwave for c.2 minutes or until firm to the touch - leave to stand
5. Meanwhile cook the strips of green leek with the poppy seeds in the butter - season with salt and pepper
6. Turn ramekins out onto a serving plate and spoon over the leek mixture - microwave for 1-2 minutes if necessary to heat through
Status
Posh mash - what more could you ask for . . .
225g potato, mashed
1 small leek
3 tablespoons milk
Salt and pepper
Pinch of nutmeg
1 egg yolk
15g butter
1 teaspoon poppy seeds
Method
1. Finely chop white part of leek, and slice green part into very thin 4cm long strips
2. Put white leek in a medium bowl with the milk and cook until soft
3. Cook potato and mash with leek and milk, season with salt, pepper and nutmeg and stir in egg yolk
4. Spoon into buttered ramekins and cook in microwave for c.2 minutes or until firm to the touch - leave to stand
5. Meanwhile cook the strips of green leek with the poppy seeds in the butter - season with salt and pepper
6. Turn ramekins out onto a serving plate and spoon over the leek mixture - microwave for 1-2 minutes if necessary to heat through
Status
Posh mash - what more could you ask for . . .
Sunday, 20 November 2011
Middle Eastern Meatballs with Aubergine and Tomato
Ingredients
2 medium aubergines (c.450g), sliced
Salt and pepper
450g boneless lamb, minced
2 thick slices of crustless white bread
1 small onion
2 teaspoons ground cumin
450g chopped tomatoes
1 tablespoon tomato puree
450ml chicken stock
1/2 teaspoon ground allspice
Method
1. Salt aubergine layered in a colander - weigh down with a plate and leave for 30 minutes to draw out moisture - drain, rinse, and dry well - then fry for 4-5 minutes until soft
2. Mince lamb, and then put through a food processor with the fried aubergines, bread and onion - mix this with cumin and seasoning - then chill for 30 minutes until firm
3. Meanwhile, make a tomato sauce from the tomatoes, tomato puree, stock and allspice - bring to the boil and simmer
4. With floured hands, form the meat mixture into 30 walnut-sized balls - chill for 30 minutes to firm - then fry until browned on all sides then drain
5. Add drained meatballs to the tomato sauce - cover and simmer gently for 30 minutes ensuring that the meatballs are saturated in the sauce - taste sauce and adjust seasoning as necessary
Status
Worth a try I think!
2 medium aubergines (c.450g), sliced
Salt and pepper
450g boneless lamb, minced
2 thick slices of crustless white bread
1 small onion
2 teaspoons ground cumin
450g chopped tomatoes
1 tablespoon tomato puree
450ml chicken stock
1/2 teaspoon ground allspice
Method
1. Salt aubergine layered in a colander - weigh down with a plate and leave for 30 minutes to draw out moisture - drain, rinse, and dry well - then fry for 4-5 minutes until soft
2. Mince lamb, and then put through a food processor with the fried aubergines, bread and onion - mix this with cumin and seasoning - then chill for 30 minutes until firm
3. Meanwhile, make a tomato sauce from the tomatoes, tomato puree, stock and allspice - bring to the boil and simmer
4. With floured hands, form the meat mixture into 30 walnut-sized balls - chill for 30 minutes to firm - then fry until browned on all sides then drain
5. Add drained meatballs to the tomato sauce - cover and simmer gently for 30 minutes ensuring that the meatballs are saturated in the sauce - taste sauce and adjust seasoning as necessary
Status
Worth a try I think!
Saturday, 19 November 2011
Wholewheat Spinach Pancakes
Ingredients
175g fresh spinach
100g wholewheat flour
Salt and pepper
150ml milk
150ml water
1 egg beaten
Method
1. Cook spinach for 5 minutes until tender - drain well and chop finely
2. Make a pancake batter from other ingredients and add spinach.
3. Cook pancakes - serve with a savoury filling
Status
Not tried yet - might try with canned spinach.
175g fresh spinach
100g wholewheat flour
Salt and pepper
150ml milk
150ml water
1 egg beaten
Method
1. Cook spinach for 5 minutes until tender - drain well and chop finely
2. Make a pancake batter from other ingredients and add spinach.
3. Cook pancakes - serve with a savoury filling
Status
Not tried yet - might try with canned spinach.
Friday, 18 November 2011
Lentil Croquettes
Ingredients
225g split red lentils
2 celery sticks, finely chopped
1 onion, finely chopped
1-2 garlic cloves, crushed
600ml water
2 teaspoons garam masala
1 egg beaten
Salt and pepper
2 tablespoons wholewheat flour (to coat)
1 teaspoon paprika
1 teaspoon ground turmeric
4 tablespoons vegetable oil
Method
1. Bring lentils, celery, onion, garlic, water and garam masala to the boil - then simmer gently for 30 minutes or until lentils are tender and have absorbed all the liquid (stirring frequently)
2. Remove from heat, leave to cool for a few minutes then beat in egg and season to taste - turn out on a plate and spread evenly, then chill for 30 minutes to firm mixture
3. With floured hands form mixture into 8 triangular croquette shapes - coat in flour mixed with paprika and turmeric - chill again for 30 minutes
4. Fry in oil for 10 minutes until crisp and golden on both sides - drain and serve hot
Status
A cookery book refugee - liked the look of this one - can be frozen at stage 3.
225g split red lentils
2 celery sticks, finely chopped
1 onion, finely chopped
1-2 garlic cloves, crushed
600ml water
2 teaspoons garam masala
1 egg beaten
Salt and pepper
2 tablespoons wholewheat flour (to coat)
1 teaspoon paprika
1 teaspoon ground turmeric
4 tablespoons vegetable oil
Method
1. Bring lentils, celery, onion, garlic, water and garam masala to the boil - then simmer gently for 30 minutes or until lentils are tender and have absorbed all the liquid (stirring frequently)
2. Remove from heat, leave to cool for a few minutes then beat in egg and season to taste - turn out on a plate and spread evenly, then chill for 30 minutes to firm mixture
3. With floured hands form mixture into 8 triangular croquette shapes - coat in flour mixed with paprika and turmeric - chill again for 30 minutes
4. Fry in oil for 10 minutes until crisp and golden on both sides - drain and serve hot
Status
A cookery book refugee - liked the look of this one - can be frozen at stage 3.
Thursday, 17 November 2011
Corn and Pepper Bake
Ingredients
2 leeks, chopped
1 red pepper, chopped
400g frozen sweetcorn, thawed and drained
Ground black pepper
4 eggs
1 teaspoon English mustard
600ml semi-skimmed milk
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
Method
1. Preheat oven to 180C / 350F
2. Fry leeks, pepper and corn for 5 minutes - season with pepper - pour mixture into a baking dish
3. Beat together eggs, mustard, milk, and sauces - pour over sweetcorn mix
4. Bake in a hot bain-marie for 35-40 minutes (until a knife comes out clean)
Status
Interesting looking GI diet dish.
Per portion (makes 6): 148 kcal; 8g fat; 2.5g sat fat; 9g carbohydrate
2 leeks, chopped
1 red pepper, chopped
400g frozen sweetcorn, thawed and drained
Ground black pepper
4 eggs
1 teaspoon English mustard
600ml semi-skimmed milk
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
Method
1. Preheat oven to 180C / 350F
2. Fry leeks, pepper and corn for 5 minutes - season with pepper - pour mixture into a baking dish
3. Beat together eggs, mustard, milk, and sauces - pour over sweetcorn mix
4. Bake in a hot bain-marie for 35-40 minutes (until a knife comes out clean)
Status
Interesting looking GI diet dish.
Per portion (makes 6): 148 kcal; 8g fat; 2.5g sat fat; 9g carbohydrate
Wednesday, 16 November 2011
Mediterranean Carrot Mezza
Ingredients
10 medium carrots
2 slices wholegrain bread (crumbed)
12 dried apricots, finely diced
1 tablespoon sultanas, chopped
4 spring onions, finely diced
3 tablespoons pine nuts
1 teaspoon chilli flakes
2 teaspoons grated orange zest
1 egg
3 tablespoons chopped mint
Salt and pepper
Method
1. Steam / roughly mash half the carrots / grate the rest - combine with other ingredients and knead well - mixture should be soft and slightly damp
2. Mould mixture into 24 small patties - dry fry in a little oil until brown on both sides
3. Serve with a dip
Status
Yet another GI diet snack - again looks good!
Per 6 cakes: 264 kcal; 10g fat; 1.2g sat fat; 40g carbohydrate
10 medium carrots
2 slices wholegrain bread (crumbed)
12 dried apricots, finely diced
1 tablespoon sultanas, chopped
4 spring onions, finely diced
3 tablespoons pine nuts
1 teaspoon chilli flakes
2 teaspoons grated orange zest
1 egg
3 tablespoons chopped mint
Salt and pepper
Method
1. Steam / roughly mash half the carrots / grate the rest - combine with other ingredients and knead well - mixture should be soft and slightly damp
2. Mould mixture into 24 small patties - dry fry in a little oil until brown on both sides
3. Serve with a dip
Status
Yet another GI diet snack - again looks good!
Per 6 cakes: 264 kcal; 10g fat; 1.2g sat fat; 40g carbohydrate
Tuesday, 15 November 2011
Falafel
Ingredients
250g dried chickpeas (soak overnight / drain well)
1 garlic clove
Handful of parsley
Handful of coriander
2 tablespoons chopped mint
1/2 onion, roughly chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
1/2 teaspoon ground coriander
Method
1. Blend all ingredients in a food processor to make a shapeable mix
2. Shape into 24 small patties and fry in a little oil until golden brown on both sides.
Status
Another GI diet offering - must try this one!
Per 4 falafel: 135 kcal; 7g fat; 0.7g sat fat; 13g carbohydrate
250g dried chickpeas (soak overnight / drain well)
1 garlic clove
Handful of parsley
Handful of coriander
2 tablespoons chopped mint
1/2 onion, roughly chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
1/2 teaspoon ground coriander
Method
1. Blend all ingredients in a food processor to make a shapeable mix
2. Shape into 24 small patties and fry in a little oil until golden brown on both sides.
Status
Another GI diet offering - must try this one!
Per 4 falafel: 135 kcal; 7g fat; 0.7g sat fat; 13g carbohydrate
Monday, 14 November 2011
Wholegrain Soda Bread
Ingredients
500g wholegrain brown flour
1 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
1 teaspoon caster sugar
350ml skimmed milk OR 425ml low-fat natural yoghurt
Method
1. Preheat oven to 230C / 450F
2. Stir dry ingredients together - make a well in the centre and add milk / yoghurt
3. Mix to form a soft (but not sticky) dough - add more milk or flour if necessary - knead just enough to form a neat ball
4. For bread - form dough into a round 4cm deep and cut a deep cross on the surface - bake for 15 minutes, then reduce heat to 200C / 400F for a further 25-30 minutes
For rolls - cut dough into 16 pieces - bake for c.20 minutes at the higher temperature
Status
Another GI diet friendly recipe that looked interesting.
Per wedge / 2 rolls: 108 kcal; 1g fat; 0.1g sat fat; 22g carbohydrate
500g wholegrain brown flour
1 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
1 teaspoon caster sugar
350ml skimmed milk OR 425ml low-fat natural yoghurt
Method
1. Preheat oven to 230C / 450F
2. Stir dry ingredients together - make a well in the centre and add milk / yoghurt
3. Mix to form a soft (but not sticky) dough - add more milk or flour if necessary - knead just enough to form a neat ball
4. For bread - form dough into a round 4cm deep and cut a deep cross on the surface - bake for 15 minutes, then reduce heat to 200C / 400F for a further 25-30 minutes
For rolls - cut dough into 16 pieces - bake for c.20 minutes at the higher temperature
Status
Another GI diet friendly recipe that looked interesting.
Per wedge / 2 rolls: 108 kcal; 1g fat; 0.1g sat fat; 22g carbohydrate
Tuesday, 11 October 2011
Corn Fritters
Ingredients:
300g frozen sweetcorn kernels, thawed
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
2 tablespoons finely chopped coriander
150g plain flour
1 teaspoon baking powder
2 eggs, beaten
2 tablespoons lime juice
Grated rind of 2 limes
Method
1. Beat all ingredients together in a bowl
2. Fry spoonfuls in batches for 2-3 minutes until cooked - drain and serve.
Status
Something else to try!
300g frozen sweetcorn kernels, thawed
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
2 tablespoons finely chopped coriander
150g plain flour
1 teaspoon baking powder
2 eggs, beaten
2 tablespoons lime juice
Grated rind of 2 limes
Method
1. Beat all ingredients together in a bowl
2. Fry spoonfuls in batches for 2-3 minutes until cooked - drain and serve.
Status
Something else to try!
Monday, 10 October 2011
Tuna Meatballs
Ingredients - Tomato Sauce:
1 small onion, finely chopped
4 cloves of garlic, crushed
1 teaspoon oregano
800g chopped tomatoes
Salt and pepper
Red wine vinegar
Ingredients - Meatballs:
400g tuna
55g pine nuts
1 teaspoon ground cinnamon
1 teaspoon oregano
100g stale breadcrumbs
55g grated parmesan
2 eggs
zest and juice of 1 lemon
Method
1. Make the sauce - fry onion and garlic until soft, add oregano, tomatoes, salt and pepper and bring to the boil - simmer for 15 minutes, then liquidise until smooth - season with red wine vinegar
2. Dice the tuna, and fry with the pinenuts and cinnamon, season lightly with salt and pepper - allow to cool for 5 minutes
3. Add oregano, breadcrumbs, parmesan, eggs, lemon zest and juice and mix together -divide the mixture and squeeze into balls slightly smaller than a golf ball - if the mixture is a bit sticky add more breadcrumbs - chill for an hour
4. Fry meatballs gently until golden brown all over, add to the tomato sauce and serve with pasta
Status
Again haven't tried this yet, but looks nice!
1 small onion, finely chopped
4 cloves of garlic, crushed
1 teaspoon oregano
800g chopped tomatoes
Salt and pepper
Red wine vinegar
Ingredients - Meatballs:
400g tuna
55g pine nuts
1 teaspoon ground cinnamon
1 teaspoon oregano
100g stale breadcrumbs
55g grated parmesan
2 eggs
zest and juice of 1 lemon
Method
1. Make the sauce - fry onion and garlic until soft, add oregano, tomatoes, salt and pepper and bring to the boil - simmer for 15 minutes, then liquidise until smooth - season with red wine vinegar
2. Dice the tuna, and fry with the pinenuts and cinnamon, season lightly with salt and pepper - allow to cool for 5 minutes
3. Add oregano, breadcrumbs, parmesan, eggs, lemon zest and juice and mix together -divide the mixture and squeeze into balls slightly smaller than a golf ball - if the mixture is a bit sticky add more breadcrumbs - chill for an hour
4. Fry meatballs gently until golden brown all over, add to the tomato sauce and serve with pasta
Status
Again haven't tried this yet, but looks nice!
Friday, 7 October 2011
Cherry and Cranberry Christmas Cake
Ingredients
360 g Sultanas
270 g Raisins
180 g Cranberries
200 g Glace cherries
90 g Pecan nuts
150 ml Brandy
6 tbsp Cherry liqueur
225 g Butter
225 g Soft brown sugar
2 tbsp Cherry jam
4 beaten Eggs
300 g Plain flour
2 tsp Mixed spice
1 tsp Cinnamon
Pinch of salt
1/2 tsp Nutmeg
Method
1. Soak fruit and nuts in brandy and cherry liqueur overnight.
2. Beat together butter and sugar.
3. Mix all ingredients together and pour into a cake tin lined with a double thickness of greaseproof paper - wrap in another double thickness of greaseproof paper, rising 10cm above top of tin.
4. Bake at 150C/300F on a low shelf for 1 hour - cover and bake for a further 3.5 hours till done.
5. Wrap in 2 thicknesses of foil to cool.
6. 'Feed' with brandy / cherry liqueur in the run up to Christmas.
7. Spread with cherry jam to attach marzipan, and ice.
Status
My version of Christmas Cake (never did like the whole candied peel thing) - made this for the last couple of years or so and it always works well - helps to have a Rayburn!
360 g Sultanas
270 g Raisins
180 g Cranberries
200 g Glace cherries
90 g Pecan nuts
150 ml Brandy
6 tbsp Cherry liqueur
225 g Butter
225 g Soft brown sugar
2 tbsp Cherry jam
4 beaten Eggs
300 g Plain flour
2 tsp Mixed spice
1 tsp Cinnamon
Pinch of salt
1/2 tsp Nutmeg
Method
1. Soak fruit and nuts in brandy and cherry liqueur overnight.
2. Beat together butter and sugar.
3. Mix all ingredients together and pour into a cake tin lined with a double thickness of greaseproof paper - wrap in another double thickness of greaseproof paper, rising 10cm above top of tin.
4. Bake at 150C/300F on a low shelf for 1 hour - cover and bake for a further 3.5 hours till done.
5. Wrap in 2 thicknesses of foil to cool.
6. 'Feed' with brandy / cherry liqueur in the run up to Christmas.
7. Spread with cherry jam to attach marzipan, and ice.
Status
My version of Christmas Cake (never did like the whole candied peel thing) - made this for the last couple of years or so and it always works well - helps to have a Rayburn!
Wednesday, 5 October 2011
Toffee Apple Pudding
Ingredients
85g butter , melted
140g self-raising flour
100g golden caster sugar
1 tbsp baking powder
200ml milk
1 egg , beaten
1 tsp vanilla extract
2 Bramley apples (or other cooking) apples, peeled, cored and sliced
85g butter , melted
140g self-raising flour
100g golden caster sugar
1 tbsp baking powder
200ml milk
1 egg , beaten
1 tsp vanilla extract
2 Bramley apples (or other cooking) apples, peeled, cored and sliced
For the Topping:
140g dark brown sugar
250ml boiling water
50g pecans, roughly chopped
50g pecans, roughly chopped
Method
1. Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter.
2. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl.
3. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter.
4. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
5. For the topping, pour 250ml boiling water over the sugar and stir together until smooth.
5. For the topping, pour 250ml boiling water over the sugar and stir together until smooth.
6. Pour the liquid over the pudding mixture (Be Brave!), then scatter over the pecans.
7. Bake for about 40 mins until the pudding has risen and is golden.
8. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.
Status
Made this a couple of times - always get very nervous at the topping stage - but it does work, and is absolutely heavenly. Like it served with greek yoghurt.
Have also made a rhubarb version - uses about 550g chopped rhubarb - same sponge recipe, but with 2 tsp ginger instead of the vanilla extract - for the topping half white half brown sugar, but only 150ml boiling water (to allow for the rhubarb juice). Works well.
Have also made a rhubarb version - uses about 550g chopped rhubarb - same sponge recipe, but with 2 tsp ginger instead of the vanilla extract - for the topping half white half brown sugar, but only 150ml boiling water (to allow for the rhubarb juice). Works well.
Tuesday, 4 October 2011
Plum Pudding Cake
Ingredients
250g/8oz plain flour
1 lightly heaped tsp baking powder
1 level tsp bicarbonate of soda
1 lightly heaped tsp ground cinnamon
1 lightly heaped tsp ground ginger
200g/7oz golden syrup
2 heaped tbsp thick honey
125g/4oz butter
125g/4oz light muscovado sugar
350g/12oz plums
2 large eggs
Method
1. Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish.
2. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.
3. Warm the golden syrup, honey and butter very gently in a pan until the butter and sugar melts. Stir in the muscovardo sugar. Set aside and allow to cool slightly.
4. Halve the plums, or cut them into quarters if they are very large, and remove the stones.
5. Break the eggs into a bowl, pour in the milk and whisk lightly to mix.
6. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour.
7. Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes.
8. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down.
9. Serve the cake with a generous topping of the spicy plums and a dollop of cream.
250g/8oz plain flour
1 lightly heaped tsp baking powder
1 level tsp bicarbonate of soda
1 lightly heaped tsp ground cinnamon
1 lightly heaped tsp ground ginger
200g/7oz golden syrup
2 heaped tbsp thick honey
125g/4oz butter
125g/4oz light muscovado sugar
350g/12oz plums
2 large eggs
240ml/8fl oz milk
For the spicy plum jam topping
5 plums
1tbsp light muscovardo sugar
1tbsp butter
1tbsp syrup from a jar of stem ginger
5 plums
1tbsp light muscovardo sugar
1tbsp butter
1tbsp syrup from a jar of stem ginger
Method
1. Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish.
2. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.
3. Warm the golden syrup, honey and butter very gently in a pan until the butter and sugar melts. Stir in the muscovardo sugar. Set aside and allow to cool slightly.
4. Halve the plums, or cut them into quarters if they are very large, and remove the stones.
5. Break the eggs into a bowl, pour in the milk and whisk lightly to mix.
6. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour.
7. Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes.
8. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down.
9. Serve the cake with a generous topping of the spicy plums and a dollop of cream.
Status
Another untried Nigel Slater recipe which looked yummy!
Mountain Bread
Ingredients
450g Wholegrain flour
300g Semolina
2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1 1/4 tablespoons Garlic (crushed)
1/2 teaspoon Chilli powder
1/2 teaspoon Black pepper
1/2 teaspoon Paprika
2 Egg yolks (beaten)
50g Sunflower seeds
25g Poppy seeds
Method
1. Preheat oven to 220C / 425F
2. Mix together dry ingredients - gradually add 450ml warm water until a dough forms and knead well.
3. Break dough into 8 pieces and roll out to 3mm thick strips - cut each strip into 4 - place dough on greased baking sheets and brush with egg yolk and sprinkle with seeds.
4. Bake for c. 15 minutes or until golden - remove and leave to cool. Store in airtight container.
Status
Thinning out the recipe books on the shelf - this looked interesting and is GI diet compliant.
Per 2 slices: 190 kcal; 4g fat; 0.5g sat fat; 38g carbohydrate
450g Wholegrain flour
300g Semolina
2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1 1/4 tablespoons Garlic (crushed)
1/2 teaspoon Chilli powder
1/2 teaspoon Black pepper
1/2 teaspoon Paprika
2 Egg yolks (beaten)
50g Sunflower seeds
25g Poppy seeds
Method
1. Preheat oven to 220C / 425F
2. Mix together dry ingredients - gradually add 450ml warm water until a dough forms and knead well.
3. Break dough into 8 pieces and roll out to 3mm thick strips - cut each strip into 4 - place dough on greased baking sheets and brush with egg yolk and sprinkle with seeds.
4. Bake for c. 15 minutes or until golden - remove and leave to cool. Store in airtight container.
Status
Thinning out the recipe books on the shelf - this looked interesting and is GI diet compliant.
Per 2 slices: 190 kcal; 4g fat; 0.5g sat fat; 38g carbohydrate
Monday, 3 October 2011
Sweet Onions with Lentil Stew
Ingredients
a good handful, chopped unsmoked bacon or pancetta
4 medium sized onions
3 small carrots (or parsnip)
½ tsp mild paprika
½ tsp ground cinnamon
½ nutmeg, for grating
300g/10oz Puy lentils
500ml/1pint stock
a handful parsley
knob of butter
100g/4oz creme fraiche
Method
1. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out .
2. Roughly chop two of the onions and add them to the pan.
3. Cut the carrots / parsnips into chunks and add to the pan.
4. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.
5. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.
6. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.
Status
I've been watching Nigel Slater on the telly - looked lovely - must try!
a good handful, chopped unsmoked bacon or pancetta
4 medium sized onions
3 small carrots (or parsnip)
½ tsp mild paprika
½ tsp ground cinnamon
½ nutmeg, for grating
300g/10oz Puy lentils
500ml/1pint stock
a handful parsley
knob of butter
100g/4oz creme fraiche
Method
1. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out .
2. Roughly chop two of the onions and add them to the pan.
3. Cut the carrots / parsnips into chunks and add to the pan.
4. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.
5. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.
6. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.
Status
I've been watching Nigel Slater on the telly - looked lovely - must try!
Monday, 29 August 2011
Damson Brandy
Ingredients
1lb damsons
4-8oz sugar (depending on how sweet you want it)
1ltr cheap brandy
Method
1. Sterilise a large jar that is big enough to contain all the ingredients.
2. Put all the damsons and sugar into the jar. Add brandy and fill to top of the jar,
covering the fruit. Make sure the lid is firmly on and give it a good shake to disperse sugar.
3 . Put into a cool dark place; shake daily for a week, then once a week for a month.
4 . The brandy will be ready by Christmas. Decant into sterilised bottles.
Status
Currently steeping - although did end up making mega quantities in order to fill a demi-john.
1lb damsons
4-8oz sugar (depending on how sweet you want it)
1ltr cheap brandy
Method
1. Sterilise a large jar that is big enough to contain all the ingredients.
2. Put all the damsons and sugar into the jar. Add brandy and fill to top of the jar,
covering the fruit. Make sure the lid is firmly on and give it a good shake to disperse sugar.
3 . Put into a cool dark place; shake daily for a week, then once a week for a month.
4 . The brandy will be ready by Christmas. Decant into sterilised bottles.
Status
Currently steeping - although did end up making mega quantities in order to fill a demi-john.
Sunday, 21 August 2011
Apple and Courgette Cake
Ingredients
250g courgette, coarsely grated
200g self raising flour
150g caster sugar
50g soft brown sugar
1 tsp cinnamon
1/2 tsp bicarbonate of soda
250g cooking apple, cored and grated
100g sultanas
2 medium eggs, beaten
50ml rapeseed oil
Method
1. Heat oven to 180C / 160C fan / Gas4.
2. In a large bowl combine flour, sugar, cinnamon, and bicarbonate of soda. Squeeze any excess moisture from the courgettes and add them to the flour with the apple and sultanas. Stir to mix – you should have a fairly wet mixture.
3 Beat the eggs and oil together and stir into the cake mixture. Scrape into the cake tin and bake for 45 minutes–1 hour until risen and firm. A skewer inserted into the middle should come out clean. Turn the cake out and cool on a wire rack.
Status
Tried (21/8/11) - only used 150g of flour and think it needed a bit more - otherwise very nice!
28/8/11 - tried it with all apples instead of courgette / apple - worked fine - very nice, although still quite 'dense'.
250g courgette, coarsely grated
200g self raising flour
150g caster sugar
50g soft brown sugar
1 tsp cinnamon
1/2 tsp bicarbonate of soda
250g cooking apple, cored and grated
100g sultanas
2 medium eggs, beaten
50ml rapeseed oil
Method
1. Heat oven to 180C / 160C fan / Gas4.
2. In a large bowl combine flour, sugar, cinnamon, and bicarbonate of soda. Squeeze any excess moisture from the courgettes and add them to the flour with the apple and sultanas. Stir to mix – you should have a fairly wet mixture.
3 Beat the eggs and oil together and stir into the cake mixture. Scrape into the cake tin and bake for 45 minutes–1 hour until risen and firm. A skewer inserted into the middle should come out clean. Turn the cake out and cool on a wire rack.
Status
Tried (21/8/11) - only used 150g of flour and think it needed a bit more - otherwise very nice!
28/8/11 - tried it with all apples instead of courgette / apple - worked fine - very nice, although still quite 'dense'.
Thursday, 18 August 2011
Shortbread
Ingredients
130g unsalted butter
60g caster sugar
130g plain flour
60g rice flour
Pinch of salt
Method
1. Cream together butter and caster sugar
130g unsalted butter
60g caster sugar
130g plain flour
60g rice flour
Pinch of salt
Method
1. Cream together butter and caster sugar
2. Add plain flour, rice flour and pinch of salt
3. Smooth together and put into pan (mark / cut into pieces)
4. Bake in oven at 170C for 30-35 mins
5. Sprinkle with caster sugar and eat!
Status
Untried - saw this one on a TV cookery programme - looked nice!
Sunday, 14 August 2011
Cauliflower Rice
Ingredients
1/2 head raw cauliflower, grated
2 onions
1/2 head raw cauliflower, grated
2 onions
1 clove garlic, crushed
1/2 tsp ginger
3 tbsp Soy Sauce
3 eggs, beaten
Cooked Chicken, Prawns, etc.
Method
1. Fry garlice with finely chopped onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger, and pre-cooked meat or prawns. Stir to mix well and brown a bit. Push mixture to one side of pan.
1/2 tsp ginger
3 tbsp Soy Sauce
3 eggs, beaten
Cooked Chicken, Prawns, etc.
Method
1. Fry garlice with finely chopped onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger, and pre-cooked meat or prawns. Stir to mix well and brown a bit. Push mixture to one side of pan.
2. Scramble eggs in empty side of pan until done but still moist. Stir eggs into “rice” mix and remove from heat.
Status
Very nice too - works well, and makes a tasty Dukan Diet friendly meal.
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