We have some friends coming over tomorrow for a bike ride and lunch, and this is what I've made to tickle our taste buds and replenish our energy levels. Hope they like it!!
Potato wedges
Blue cheese dip
Cheddar and Spinach Muffins
Bean salad
Green salad
Crudites (for the kids ;-))
Pain de Semolina
And for pudding:
Mississippi mud pie
Apple and nut loaf
Gulab Jamans (at Lex's request, we didn't really need three puddings...!)
Saturday 4 September 2010
Friday 3 September 2010
Sicilian Pasta with Tomatoes, Basil and Olives (v)
OK so this isn't strictly Sicilian pasta I am sure. But I saw Rick Stein make something like this on his Mediterranean adventure programme a few days ago and thought I like the look of that. The experiment worked and this was totally lush.
For 2 hungry people you need:
200g long pasta
handful fresh tomatoes
handful olives, sliced
pinch chilli flakes
salt and pepper
handful shredded basil leaves
2 tbsp olive oil
1 garlic clove, smashed
Begin by cooking the pasta. Meanwhile heat the oil in a saute pan and add the garlic. Stir to flavour the oil but don't colour the garlic. Strictly speaking you're supposed to remove the garlic now but frankly that's a heinous crime so keep it in and enjoy it in the sauce. Chop the tomatoes in half and squeeze out the seeds, discard the seeds. Roughly chop the tomato flesh and add to the hot pan. Season and stir well to cook down the tomatoes. Add the olives and chilli flakes. Drain the pasta and add to the sauce pan. Coat well, mixing in the basil leaves. Serve, scoff, smile :)
For 2 hungry people you need:
200g long pasta
handful fresh tomatoes
handful olives, sliced
pinch chilli flakes
salt and pepper
handful shredded basil leaves
2 tbsp olive oil
1 garlic clove, smashed
Begin by cooking the pasta. Meanwhile heat the oil in a saute pan and add the garlic. Stir to flavour the oil but don't colour the garlic. Strictly speaking you're supposed to remove the garlic now but frankly that's a heinous crime so keep it in and enjoy it in the sauce. Chop the tomatoes in half and squeeze out the seeds, discard the seeds. Roughly chop the tomato flesh and add to the hot pan. Season and stir well to cook down the tomatoes. Add the olives and chilli flakes. Drain the pasta and add to the sauce pan. Coat well, mixing in the basil leaves. Serve, scoff, smile :)
Wednesday 1 September 2010
Brunch in one Pan
I love a good fry up, but this usually means lots of mess. My better half does not like this. I got a new sautee pan yesterday and was dying to try it out, so created this this morning to test out the reduced mess option. It worked.
For 3 hungry people you need:
1 punnet mushrooms, thickly sliced
handful cherry tomatoes, halved
3 eggs
1/2 tbsp oil
small knob of butter
salt and pepper
toast to serve
Begin by sauteeing the mushrooms in the oil and butter for 4-5 mins. Then add the tomatoes and cook for a further 1-2 mins. Clear 3 spaces and crack in the eggs. Cover with a lid and cook for 2-3 mins till the eggs are lightly set. I should mention here that you need a non stick pan...
Serve with toast and scoff. A perfect way to start the day.
For 3 hungry people you need:
1 punnet mushrooms, thickly sliced
handful cherry tomatoes, halved
3 eggs
1/2 tbsp oil
small knob of butter
salt and pepper
toast to serve
Begin by sauteeing the mushrooms in the oil and butter for 4-5 mins. Then add the tomatoes and cook for a further 1-2 mins. Clear 3 spaces and crack in the eggs. Cover with a lid and cook for 2-3 mins till the eggs are lightly set. I should mention here that you need a non stick pan...
Serve with toast and scoff. A perfect way to start the day.
Meal Plans for Next Week
Here we go again...
'Beef' fahitajs with tortillas, nachos, salsa and guacamole
Quorn tikka masala with dhal, rice and chapattis
Japanese omelettes with mushrooms and aubergines
Pasta and tomato sauce
Falafels, houmous and cous cous
Cheesy leek and potato pie with veggies and lashings of gravy
Tom yum soup with tofu
Pad thai
'Beef' fahitajs with tortillas, nachos, salsa and guacamole
Quorn tikka masala with dhal, rice and chapattis
Japanese omelettes with mushrooms and aubergines
Pasta and tomato sauce
Falafels, houmous and cous cous
Cheesy leek and potato pie with veggies and lashings of gravy
Tom yum soup with tofu
Pad thai
Tuesday 31 August 2010
Blackcurrant and Lime Citrus Drizzle Cake
This is a variation on a theme but one that makes good use of the frozen glut of blackcurrants we have.
For 2 loaf cakes you need:
225g butter
225g caster sugar
250g self raising flour
3 eggs
zest of 1 lemon, 1 lime and 1 orange
juice of 1 lime and 1 orange
450g blackcurrants, plus 50g extra
150g sugar
juice of 1 orange, 2 lemons and 2 limes plus the zest of each
Begin by creaming the butter and sugar together. Add the eggs and then mix in the flour. Add the zest, juices and 450g currants. Mix well. Scrape into 2 lined loaf tins. Scatter over the remaining 50g currants. Bake in a moderate oven for 45 mins or so.
Meanwhile make the syrup by gently heating the sugar, juices and zests. Leave to cool. Once the cakes are done, prick all over and pour over the syrup. Leave to cool and then scoff. Nom nom nom
For 2 loaf cakes you need:
225g butter
225g caster sugar
250g self raising flour
3 eggs
zest of 1 lemon, 1 lime and 1 orange
juice of 1 lime and 1 orange
450g blackcurrants, plus 50g extra
150g sugar
juice of 1 orange, 2 lemons and 2 limes plus the zest of each
Begin by creaming the butter and sugar together. Add the eggs and then mix in the flour. Add the zest, juices and 450g currants. Mix well. Scrape into 2 lined loaf tins. Scatter over the remaining 50g currants. Bake in a moderate oven for 45 mins or so.
Meanwhile make the syrup by gently heating the sugar, juices and zests. Leave to cool. Once the cakes are done, prick all over and pour over the syrup. Leave to cool and then scoff. Nom nom nom
Sweet and Dark Dipping Sauce (v)
This is a delicious sauce to serve with loads of different things.
For enough to serve 4-6 people you need:
60ml dark soya sauce
60ml sweet sherry
2 tbsp mirin
1 tbsp rice vinegar
2 tbsp sesame oil
2 spring onions, chopped finely
1 chilli, sliced
2 tbsp fresh corriander, roughly chopped
1 tsp honey (or use agarve nectar for vegans)
2 cloves garlic, crushed
1 inch length ginger, grated
2 tbsp sesame seeds.
Combine everything together and use liberally :)
For enough to serve 4-6 people you need:
60ml dark soya sauce
60ml sweet sherry
2 tbsp mirin
1 tbsp rice vinegar
2 tbsp sesame oil
2 spring onions, chopped finely
1 chilli, sliced
2 tbsp fresh corriander, roughly chopped
1 tsp honey (or use agarve nectar for vegans)
2 cloves garlic, crushed
1 inch length ginger, grated
2 tbsp sesame seeds.
Combine everything together and use liberally :)
Vegetable Spring Rolls (v)
This is a dead simple recipe, and the filling can be varied depending on what you fancy.
For about 8-10 rolls you need:
4-5 sheets filo pastry
1 pack stir fry veggies
sweet chilli sauce to serve
a little vegetable oil
Quickly stir fry the bag of veggies and leave to drain in a colander. Cut the sheets of filo in half and place a spoonful of the veggies on each one. Brush the sides and edges with a little oil and roll up. Place on a baking sheet and brush the tops and sides with a little more oil. Bake in a hot oven for 15-20 mins till golden brown. Serve with sweet chilli sauce to dip.
For about 8-10 rolls you need:
4-5 sheets filo pastry
1 pack stir fry veggies
sweet chilli sauce to serve
a little vegetable oil
Quickly stir fry the bag of veggies and leave to drain in a colander. Cut the sheets of filo in half and place a spoonful of the veggies on each one. Brush the sides and edges with a little oil and roll up. Place on a baking sheet and brush the tops and sides with a little more oil. Bake in a hot oven for 15-20 mins till golden brown. Serve with sweet chilli sauce to dip.
Cheesy Leek and Potato Pie
OK so this is a but of a cheat recipe in that it's the same as the pasties but sufficiently different to warrant its own entry. IMHO.
For one pie you need:
1/2 quantity onion, leek and potato filling from the pasty recipe
1 pack ready rolled puff pastry
Line a pie dish with the puff pastry, saving the trimmings for the top. Add the filling and brush the edges with egg wash to seal. Lay on the top piece and crimp. Brush with egg wash and then bake for about 45 mins till hot and golden brown. Serve with new potatoes, veggies and lashings of gravy. Spiffing.
For one pie you need:
1/2 quantity onion, leek and potato filling from the pasty recipe
1 pack ready rolled puff pastry
Line a pie dish with the puff pastry, saving the trimmings for the top. Add the filling and brush the edges with egg wash to seal. Lay on the top piece and crimp. Brush with egg wash and then bake for about 45 mins till hot and golden brown. Serve with new potatoes, veggies and lashings of gravy. Spiffing.
Cheesy Leek and Potato Pasties
Apparently Lex likes these. Who knew... Which means I will be making them a bit more often as a result. He seems to prefer the pastry element more than the filling so all the more for me mwahahahah...
For 12 or so individual pasties you need:
500g pastry made from 250g plain flour and 250g butter
2 leeks, sliced
1 onion, diced
450g potatoes, peeled, diced and par boiled for 4-5 mins till tender
1 tsp each fresh thyme, oregano, rosemary and sage; chopped
25g butter
salt and pepper
150g cheddar, half grated and half chopped into cubes
1 egg and a little milk for egg wash
Begin by making the pastry and leaving to rest. Meanhile saute the leeks, onion, herbs and butter for 20 mins or so in a lidded pan. Cut out large circles of the pastry and fill with a tbsp of the filling in the middle of each. Either fold over or cut out more circles for the tops. Crimp, brush with egg glaze and stab in a few steam holes. Bake in a hot oven for 20-30 mins till golden brown. Serve hot or cold.
For 12 or so individual pasties you need:
500g pastry made from 250g plain flour and 250g butter
2 leeks, sliced
1 onion, diced
450g potatoes, peeled, diced and par boiled for 4-5 mins till tender
1 tsp each fresh thyme, oregano, rosemary and sage; chopped
25g butter
salt and pepper
150g cheddar, half grated and half chopped into cubes
1 egg and a little milk for egg wash
Begin by making the pastry and leaving to rest. Meanhile saute the leeks, onion, herbs and butter for 20 mins or so in a lidded pan. Cut out large circles of the pastry and fill with a tbsp of the filling in the middle of each. Either fold over or cut out more circles for the tops. Crimp, brush with egg glaze and stab in a few steam holes. Bake in a hot oven for 20-30 mins till golden brown. Serve hot or cold.
Pecan Pie
I have never made this before, but a visit from my mum prompted me to make it as she likes it! I will be making it again..!
For 1 medium pie and a couple of individual pies you need:
1 quantity pie crust:
110g butter
260g plain flour
2-3 tbsp water
For the filling:
200g caster sugar
1 tsp vanilla extract
250ml golden syrup
3 eggs, lightly beaten
100g pecan nuts, roughly chopped
50g whole pecans
60g butter, cubed
Begin by making the pie crust. Blitz the flour and butter in a food processor and then dribble in the water. Bring together in to a dough and leave to rest.
Meanwhile make the filling. Melt the syrup and sugar together. Boil briefly and then leave to cool slightly. Whisk the eggs with the vanilla and then slowly whisk in the sugar/syrup. Add the chopped nuts and butter and mix well until the butter is melted. Roll out the pastry and line a dish. Pour the filling into the dish and top with the whole pecans. Bake in a moderate oven for 45-60 mins till golden brown and risen. Cool and then scoff. Yum.
For 1 medium pie and a couple of individual pies you need:
1 quantity pie crust:
110g butter
260g plain flour
2-3 tbsp water
For the filling:
200g caster sugar
1 tsp vanilla extract
250ml golden syrup
3 eggs, lightly beaten
100g pecan nuts, roughly chopped
50g whole pecans
60g butter, cubed
Begin by making the pie crust. Blitz the flour and butter in a food processor and then dribble in the water. Bring together in to a dough and leave to rest.
Meanwhile make the filling. Melt the syrup and sugar together. Boil briefly and then leave to cool slightly. Whisk the eggs with the vanilla and then slowly whisk in the sugar/syrup. Add the chopped nuts and butter and mix well until the butter is melted. Roll out the pastry and line a dish. Pour the filling into the dish and top with the whole pecans. Bake in a moderate oven for 45-60 mins till golden brown and risen. Cool and then scoff. Yum.
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