Hi guys, '
Just a really short post to say I'm still around but as I've not been so well , my blog is on hold. Hang in there..keep cooking, baking and above all, loving. Hope to be blogging again soon.
Big love,
Rachel x
Tuesday 26 February 2013
Still alive. ..! :-)
Friday 30 November 2012
Christmas Ideas....
Christmas is always better when time and events are well-planned. Many of us begin with everything we are hoping to do and all those we have to see all scheduled in to those precious few days away from our busy routines. However, it doesn't always happen as we have planned does it?!
Here are a few well-tried and delicious recipes to help you along. I haven't included anything for turkey, these recipes seem to be two-a-penny just now, so have a browse and watch out for more as I add them. Do let me know what you think, too.
Have a blessed Christmas with those you know and love, Rachel x
Apricot & Cashew Nut Stuffing
Here is a fresh and companionable stuffing which will accompany turkey, capon, goose, chicken & pork and is as good in the bird as it is cooked separately! The stuffing is delicious with the meat at Christmas dinner and is equally tasty on the buffet table, on a sharing board or in a sandwich...
It has succulent apricots and can also be tweaked to have cranberries instead. It works well with the crunch of the cashew nuts and with rustic sage leaves...
Why not go to the extra effort and make your own stuffing this year? It really is not difficult!
This recipe will give enough for 8 servings.
Olive oil
1 brown onion ~ finely diced
2 garlic cloves ~ pressed
500g good quality sausagemeat ~ if you are in doubt of the meat content, buy sausages with at least 95% meat. (97% pork Sainsbury's Taste the Difference 2for £5 or 3 for £6)
75g day-old breadcrumbs
125g dried, ready-to-eat apricots ~ chopped
100g unsalted cashew nuts ~ roughly chopped
handful sage leaves ~ chopped ~ why not overwinter cuttings in greenhouse/polytunnel?
1 large free-range egg
Freshly ground sea salt & black pepper
METHOD
Place good glug of oil in frying pan; cook onion until transparent, then add garlic. Be careful not to colour either of them..we don't want any bitter flavours in the stuffing.
Stand aside to cool. Place sausagemeat into large mixing bowl, if using sausages, skin them and place these into bowl instead.
Add breadcrumbs, apricots, cashews and sage to onion & garlic. Stir mixture carefully, then add egg and mix until you can all is evenly combined. Season mixture well store in fridge until required.
nb If desired, substitute apricots with 100g cranberries, the most competitive price for these I have found, is at Home Bargains!
Mrs Claridge's Christmas Puddings
This recipe was handed to me by the mother of a dear, dear friend. It had originated in her son-in law's mother's cook book! I use it year after year; it is delicious, reliable and you can set it alight with brandy if you like!
Our children, when young, were not at all keen on dark treacle-bound Christmas puddings which adorn our shops, delicatessens and many recipe books at this time of year. This recipe has none of the gloopyness of dark treacle yet all the jewels of Christmas fruits and so much flavour from butter, spices and long steaming....I don't believe you will find a better pudding! Thank you Nancy x
Makes 2 x 2lb Puddings
As this is the original recipe, I have kept the ingredients in Imperial measurements, I just feel that Nancy would prefer it that way.
4oz plain flour ~ sifted ~ I use Marriages Organic
2oz day-old breadcrumbs
1 tsp mixed spice
1 tsp freshly grated nutmeg
4oz softened butter
4oz soft brown sugar
4oz grated apple ~ I use Cox's Orange Pippin
4oz grated carrot
4oz glacé cherries ~ washed & halved (the original has mixed peel, but I can't bear it)
8oz raisins ~ I use Suma Dark Flame Raisins - large and succulent
4oz currants
4oz sultanas
2oz chopped almonds
Grated rind & juice of 1/2 lemon and 1/2 orange
1 tblsp golden syrup
2 large free range eggs ~ beaten
1/4 pt milk (if necessary)
METHOD
Begin by greasing two Pyrex® basins with softened butter, stand aside. You can use plastic pudding basins (with snap-on lids for storage, but not boiling) if you prefer.
Cream sugar and butter until light and fluffy.
Gradually add eggs, being careful to make sure that mixture does not curdle. If this begins to happen, add a little of the sifted flour and carry on with the eggs until all is incorporated.
Fold in flour and spices.
Carefully stir in all remaining ingredients making sure that you don't knock out all that precious air you have just worked so hard to beat in! Mixture should just fall from your spoon when ready, if not quite soft enough, add a little of the milk until you have required consistency.
Divide mixture between basins, taking care to keep top rim and edges clean. Then steam on the hob:
Follow these step-by-step instructions and you will be fine!
Take a large sheet of foil and a piece of baking parchment the same size. Make a pleat in the centre of both.
Turn parchment over so foil is on top and press around bowl with fold on top. Tie foil tightly around bowl using a long piece of string.
Trim away excess foil and parchment. Leave about 2" foil & parchment around sides of bowl.
Tuck the parchment in and fold foil around it to totally encase & give pudding a water-tight seal. (you don't want foil or parchment dipping in the water)
Make a handle for bowl by threading double length of string through string already tied around pudding. Pull it through to opposite side and make sure this is secure.
Complete procedure again with second pudding.
The puddings are now ready to cook.
Place the puddings into a steamer set over a saucepan of simmering water, or use a large saucepan with thick scrunched-up foil/up-turned saucer in the bottom.
Steam for approx 4 hours.
YOU MUST KEEP STEAMER/PAN TOPPED UP WITH WATER..DO NOT ALLOW TO BOIL DRY...AT LEAST HALFWAY UP THE SIDE OF THE BOWL
When the puddings are steamed, cut strings around the bowls. After about an hour, gently remove parchment and foil and destroy.
Before storing, recover with a fresh sheet of foil & parchment, just as you did before. If you tie a handle around again, it will make removing the pudding from the steamer so much easier... let me know what you think of these delicious puddings.
Reheating: I recommend popping the pudding/s into your microwave. There is no laborious steaming on Christmas Day when all the rings on your hob are full anyway.... So, remove the foil and loosen the parchment; set the timer for 5 minutes on HIGH power and press go! Serve with fresh custard or brandy/rum butter.
Fresh Custard
4 free-range egg yolks (save whites to make meringues - write '4' on container)
100g/3½oz golden caster sugar
1 tsp cornflour, optional
300ml/1 pint double cream
300ml/½ pint full-fat milk
1 vanilla pod
METHOD
Place egg yolks in large bowl
Add the sugar to egg yolks and whisk until pale and thick (use electric hand mixer if you like)
Add cornflour and whisk well into egg yolks
Place cream and milk into medium non-stick saucepan
Cut vanilla pod open lengthways, scrape out seeds with back of a knife, then add to milk and cream
Heat cream mixture to just below boiling point. Take vanilla pod out and set aside (it can be dried out & popped in your sugar canister to make vanilla sugar)
Slowly pour hot cream and milk onto eggs and sugar, keep whisking (use silicon whisk now)
Transfer the custard to clean pan, and turn heat right down. This is to prevent mixture from curdling
Stir custard constantly with wooden spoon, until it has thickened slightly. You should be able to leave a clear line across custard, when ready. This can take up to 10 minutes.
Enjoy,
Rachel x
IF YOU HAVE BEEN LOOKING FOR A RICH ADAPTABLE PASTRY RECIPE, THEN LOOK NO FURTHER. HERE IT IS! I HAVE BEEN USING THIS FOR MY MINCE PIES, LARGE TARTS, QUICHES etc etc... THE GOLDEN RULE....YOU MUST, MUST, MUST...CHILL IT IN YOUR FREEZER FOR AT LEAST 30 MINUTES BEFORE YOU USE IT AND PREFERABLY AN HOUR, IF YOU CAN. GIVE IT A TRY, HANDLE IT LIGHTLY AND WITH RESPECT...IT WILL REPAY YOU WITH DIVIDENDS.
Rich Shortcrust Pastry
You will see that this shortcrust pastry is not the typical half fat to flour recipe, therefore it makes the most melt-in-the-mouth mince pies, tarts, flans and all that you could wish it to make! The downside is that it is not easy to handle! You need time, patience and it must rest in the freezer for at least thirty minutes, once mixed.
12oz Marriages Organic Plain Flour ~ sifted
pinch salt
8oz Flora/Vitalite Sunflower margarine ~ chilled
1tblsp iced water
METHOD
Tip sifted flour and salt into food processor, add margarine and pulse several times until mixed.
Add tablespoon of water and mix again.
Remove pastry from processor bowl and wrap in greaseproof paper; place in freezer for at least thirty minutes then use as desired.
If using for mince pies or small tartlets, it is a good idea to use cake cases as the pastry is extremely short and this will prevent any mishaps when taking mince pies etc from the patty tins.
If making large tarts, i.e. Bakewell Tart, don't be afraid to press pastry into the tin from a ball with your hand. Be careful to try and get an even thickness. It is possible to roll the pastry out as long as you flour the surface well and keep everything very cool.
Go on, you will love it!
Cranberry White Chocolate Tiffin
Makes 16 slices
Time to dream up something delightfully decadent for Christmas for those of us who love chocolate and also want to impress our guests....this one is for you!
When you look at the pictures, you will think, this one looks as though it could be expensive to make....well, it could be if you don't make the right choices about where you shop... I bought Basics custard creams..Cranberries from Home Bargains, Basics butter, Syrup & White chocolate....all made for £2.36/16 squares!
Line an 8" x 8" tin with baking parchment...making sure you go right into the corners
I've marked each ingredient with the cost on this recipe. When you have made it, you will see, it looks quite lovely; if you are someone who goes out for coffee and has a piece of something to nibble too, then you will understand that it really is possible to make something fabulous for a competitive price... If you buy carefully, as I do, then this works out at under 15p a slice.
400g Basics custard creams - 44p
1 handful dried cranberries - 25p
125g Basics salted butter - 44p
3 tbsp Sainsbury's golden syrup - 20p
2 tbsp caster sugar -10p
200g Basics white chocolate, coarsely chopped - 68p
2nd handful dried cranberries - 25p
Method:
Place the custard creams into food processor and blitz for short bursts..until nearly all broken. You don't want totally fine crumb, so leave some larger pieces
Melt butter, golden syrup and sugar in microwave on High, when melted, add handful of dried cranberries
Let the butter mixture simmer for about 30 sec (simmer not boil) before removing from microwave
Quickly pour butter mixture over broken biscuits and mix well
Pour the mixture into tin, spread out evenly, right into corners. Chill in fridge for 30 mins
Melt the white chocolate in the microwave or in a bowl over a pot of barely simmering water, (is more controllable over pan)
If using microwave method, watch carefully, as chocolate can burn: place chopped white chocolate in a microwavable bowl and heat for 20 sec intervals on Medium, stirring well after each time
Pour the white chocolate evenly over the biscuit layer, scatter with remaining cranberries.
Chill in fridge until set. Remove from fridge for 30 mins before cutting into 16 squares, store in fridge.
Call some friends, light the fire and kick back.....x
Here are a few well-tried and delicious recipes to help you along. I haven't included anything for turkey, these recipes seem to be two-a-penny just now, so have a browse and watch out for more as I add them. Do let me know what you think, too.
Have a blessed Christmas with those you know and love, Rachel x
Apricot & Cashew Nut Stuffing
Here is a fresh and companionable stuffing which will accompany turkey, capon, goose, chicken & pork and is as good in the bird as it is cooked separately! The stuffing is delicious with the meat at Christmas dinner and is equally tasty on the buffet table, on a sharing board or in a sandwich...
It has succulent apricots and can also be tweaked to have cranberries instead. It works well with the crunch of the cashew nuts and with rustic sage leaves...
Why not go to the extra effort and make your own stuffing this year? It really is not difficult!
This recipe will give enough for 8 servings.
Olive oil
1 brown onion ~ finely diced
2 garlic cloves ~ pressed
500g good quality sausagemeat ~ if you are in doubt of the meat content, buy sausages with at least 95% meat. (97% pork Sainsbury's Taste the Difference 2for £5 or 3 for £6)
75g day-old breadcrumbs
125g dried, ready-to-eat apricots ~ chopped
100g unsalted cashew nuts ~ roughly chopped
handful sage leaves ~ chopped ~ why not overwinter cuttings in greenhouse/polytunnel?
1 large free-range egg
Freshly ground sea salt & black pepper
METHOD
Place good glug of oil in frying pan; cook onion until transparent, then add garlic. Be careful not to colour either of them..we don't want any bitter flavours in the stuffing.
Stand aside to cool. Place sausagemeat into large mixing bowl, if using sausages, skin them and place these into bowl instead.
Add breadcrumbs, apricots, cashews and sage to onion & garlic. Stir mixture carefully, then add egg and mix until you can all is evenly combined. Season mixture well store in fridge until required.
nb If desired, substitute apricots with 100g cranberries, the most competitive price for these I have found, is at Home Bargains!
Mrs Claridge's Christmas Puddings
This recipe was handed to me by the mother of a dear, dear friend. It had originated in her son-in law's mother's cook book! I use it year after year; it is delicious, reliable and you can set it alight with brandy if you like!
Our children, when young, were not at all keen on dark treacle-bound Christmas puddings which adorn our shops, delicatessens and many recipe books at this time of year. This recipe has none of the gloopyness of dark treacle yet all the jewels of Christmas fruits and so much flavour from butter, spices and long steaming....I don't believe you will find a better pudding! Thank you Nancy x
Makes 2 x 2lb Puddings
As this is the original recipe, I have kept the ingredients in Imperial measurements, I just feel that Nancy would prefer it that way.
4oz plain flour ~ sifted ~ I use Marriages Organic
2oz day-old breadcrumbs
1 tsp mixed spice
1 tsp freshly grated nutmeg
4oz softened butter
4oz soft brown sugar
4oz grated apple ~ I use Cox's Orange Pippin
4oz grated carrot
4oz glacé cherries ~ washed & halved (the original has mixed peel, but I can't bear it)
8oz raisins ~ I use Suma Dark Flame Raisins - large and succulent
4oz currants
4oz sultanas
2oz chopped almonds
Grated rind & juice of 1/2 lemon and 1/2 orange
1 tblsp golden syrup
2 large free range eggs ~ beaten
1/4 pt milk (if necessary)
METHOD
Begin by greasing two Pyrex® basins with softened butter, stand aside. You can use plastic pudding basins (with snap-on lids for storage, but not boiling) if you prefer.
Cream sugar and butter until light and fluffy.
Gradually add eggs, being careful to make sure that mixture does not curdle. If this begins to happen, add a little of the sifted flour and carry on with the eggs until all is incorporated.
Fold in flour and spices.
Carefully stir in all remaining ingredients making sure that you don't knock out all that precious air you have just worked so hard to beat in! Mixture should just fall from your spoon when ready, if not quite soft enough, add a little of the milk until you have required consistency.
Divide mixture between basins, taking care to keep top rim and edges clean. Then steam on the hob:
Follow these step-by-step instructions and you will be fine!
Take a large sheet of foil and a piece of baking parchment the same size. Make a pleat in the centre of both.
Turn parchment over so foil is on top and press around bowl with fold on top. Tie foil tightly around bowl using a long piece of string.
Trim away excess foil and parchment. Leave about 2" foil & parchment around sides of bowl.
Tuck the parchment in and fold foil around it to totally encase & give pudding a water-tight seal. (you don't want foil or parchment dipping in the water)
Make a handle for bowl by threading double length of string through string already tied around pudding. Pull it through to opposite side and make sure this is secure.
Complete procedure again with second pudding.
The puddings are now ready to cook.
Place the puddings into a steamer set over a saucepan of simmering water, or use a large saucepan with thick scrunched-up foil/up-turned saucer in the bottom.
Steam for approx 4 hours.
YOU MUST KEEP STEAMER/PAN TOPPED UP WITH WATER..DO NOT ALLOW TO BOIL DRY...AT LEAST HALFWAY UP THE SIDE OF THE BOWL
When the puddings are steamed, cut strings around the bowls. After about an hour, gently remove parchment and foil and destroy.
Before storing, recover with a fresh sheet of foil & parchment, just as you did before. If you tie a handle around again, it will make removing the pudding from the steamer so much easier... let me know what you think of these delicious puddings.
Reheating: I recommend popping the pudding/s into your microwave. There is no laborious steaming on Christmas Day when all the rings on your hob are full anyway.... So, remove the foil and loosen the parchment; set the timer for 5 minutes on HIGH power and press go! Serve with fresh custard or brandy/rum butter.
Fresh Custard
4 free-range egg yolks (save whites to make meringues - write '4' on container)
100g/3½oz golden caster sugar
1 tsp cornflour, optional
300ml/1 pint double cream
300ml/½ pint full-fat milk
1 vanilla pod
METHOD
Place egg yolks in large bowl
Add the sugar to egg yolks and whisk until pale and thick (use electric hand mixer if you like)
Add cornflour and whisk well into egg yolks
Place cream and milk into medium non-stick saucepan
Cut vanilla pod open lengthways, scrape out seeds with back of a knife, then add to milk and cream
Heat cream mixture to just below boiling point. Take vanilla pod out and set aside (it can be dried out & popped in your sugar canister to make vanilla sugar)
Slowly pour hot cream and milk onto eggs and sugar, keep whisking (use silicon whisk now)
Transfer the custard to clean pan, and turn heat right down. This is to prevent mixture from curdling
Stir custard constantly with wooden spoon, until it has thickened slightly. You should be able to leave a clear line across custard, when ready. This can take up to 10 minutes.
Enjoy,
Rachel x
IF YOU HAVE BEEN LOOKING FOR A RICH ADAPTABLE PASTRY RECIPE, THEN LOOK NO FURTHER. HERE IT IS! I HAVE BEEN USING THIS FOR MY MINCE PIES, LARGE TARTS, QUICHES etc etc... THE GOLDEN RULE....YOU MUST, MUST, MUST...CHILL IT IN YOUR FREEZER FOR AT LEAST 30 MINUTES BEFORE YOU USE IT AND PREFERABLY AN HOUR, IF YOU CAN. GIVE IT A TRY, HANDLE IT LIGHTLY AND WITH RESPECT...IT WILL REPAY YOU WITH DIVIDENDS.
Rich Shortcrust Pastry
You will see that this shortcrust pastry is not the typical half fat to flour recipe, therefore it makes the most melt-in-the-mouth mince pies, tarts, flans and all that you could wish it to make! The downside is that it is not easy to handle! You need time, patience and it must rest in the freezer for at least thirty minutes, once mixed.
12oz Marriages Organic Plain Flour ~ sifted
pinch salt
8oz Flora/Vitalite Sunflower margarine ~ chilled
1tblsp iced water
METHOD
Tip sifted flour and salt into food processor, add margarine and pulse several times until mixed.
Add tablespoon of water and mix again.
Remove pastry from processor bowl and wrap in greaseproof paper; place in freezer for at least thirty minutes then use as desired.
If using for mince pies or small tartlets, it is a good idea to use cake cases as the pastry is extremely short and this will prevent any mishaps when taking mince pies etc from the patty tins.
If making large tarts, i.e. Bakewell Tart, don't be afraid to press pastry into the tin from a ball with your hand. Be careful to try and get an even thickness. It is possible to roll the pastry out as long as you flour the surface well and keep everything very cool.
Go on, you will love it!
Cranberry White Chocolate Tiffin
Makes 16 slices
Time to dream up something delightfully decadent for Christmas for those of us who love chocolate and also want to impress our guests....this one is for you!
When you look at the pictures, you will think, this one looks as though it could be expensive to make....well, it could be if you don't make the right choices about where you shop... I bought Basics custard creams..Cranberries from Home Bargains, Basics butter, Syrup & White chocolate....all made for £2.36/16 squares!
Line an 8" x 8" tin with baking parchment...making sure you go right into the corners
I've marked each ingredient with the cost on this recipe. When you have made it, you will see, it looks quite lovely; if you are someone who goes out for coffee and has a piece of something to nibble too, then you will understand that it really is possible to make something fabulous for a competitive price... If you buy carefully, as I do, then this works out at under 15p a slice.
400g Basics custard creams - 44p
1 handful dried cranberries - 25p
125g Basics salted butter - 44p
3 tbsp Sainsbury's golden syrup - 20p
2 tbsp caster sugar -10p
200g Basics white chocolate, coarsely chopped - 68p
2nd handful dried cranberries - 25p
Method:
Place the custard creams into food processor and blitz for short bursts..until nearly all broken. You don't want totally fine crumb, so leave some larger pieces
Melt butter, golden syrup and sugar in microwave on High, when melted, add handful of dried cranberries
Let the butter mixture simmer for about 30 sec (simmer not boil) before removing from microwave
Quickly pour butter mixture over broken biscuits and mix well
Pour the mixture into tin, spread out evenly, right into corners. Chill in fridge for 30 mins
Melt the white chocolate in the microwave or in a bowl over a pot of barely simmering water, (is more controllable over pan)
If using microwave method, watch carefully, as chocolate can burn: place chopped white chocolate in a microwavable bowl and heat for 20 sec intervals on Medium, stirring well after each time
Pour the white chocolate evenly over the biscuit layer, scatter with remaining cranberries.
Chill in fridge until set. Remove from fridge for 30 mins before cutting into 16 squares, store in fridge.
Call some friends, light the fire and kick back.....x
Tuesday 6 November 2012
Chocolate and Orange Brioche Bread and Butter Pudding
This is by way of a response to a request from my husband....however, not a bad idea is it? The cold winter seems to be coming rather sooner than we would have liked and it is time to dream up some warming dishes to make us all feel a little cosier!
So, here goes, with a touch of indulgence to cheer these short days....so enjoy!
1 pack of brioche rolls ~ halved
50-75g butter ~ softened
1 litre soya milk
4 large free range eggs
1 vanilla pod ~ seeds only
50g golden caster sugar
100g dark chocolate ~ roughly chopped
(you could use chocolate chips)
Finely grated zest* of 2 clementines
50g Demerara sugar
*I have just been bought an amazing new zester! I cannot recommend it highly enough. It is made by 'Edgeware' It is available from www.lakeland.co.uk and is also in their high street stores. See picture below.
METHOD
Grease large rectangular ovenproof dish with butter
Butter the halved brioche rolls and place them along the base of the dish
Scatter half the chocolate and half the zest over the bread, then place more halves of brioche at right-angles to the first row
Finish with another scattering of the chocolate and then the remaining zest
over the top of the bread
Now for the velvety, delightful custard...you will note that I am using soya milk in this recipe. It gives such a creamy taste without all the calories...so, I make my custard and milk puddings with it...yum!
Tip the milk into a pyrex basin and heat in the microwave for 4 mins
Meanwhile, beat the eggs until they are light and bubbly. Add the caster sugar and stand aside
Scrape the seeds from the vanilla pod (keep the pod!) and add to the milk and add this hot milk to the eggs. Whisk well
Now is the time to pour the custard over the brioche; you need a sieve to catch any stringy egg white. Pour steadily over the brioche until evenly covered
Scatter the Demerara sugar over the top and leave to soak for about an hour
Cook on MEDIUM heat in Microwave for 10 mins, then transfer to oven at 150ºC for approx 30 mins
Pudding will rise and turn brown. It is ready when it is just set yet has a lovely golden brown crusty top...how wonderful!
Tip: Used dry vanilla pods are fantastic to place in your jar/s of sugar..giving a lovely flavour and scent. They will stay useful for up to a year.
SERVE WITH GOOD QUALITY ICE-CREAM OR POURING CREAM...x
So, here goes, with a touch of indulgence to cheer these short days....so enjoy!
1 pack of brioche rolls ~ halved
50-75g butter ~ softened
1 litre soya milk
4 large free range eggs
1 vanilla pod ~ seeds only
50g golden caster sugar
100g dark chocolate ~ roughly chopped
(you could use chocolate chips)
Finely grated zest* of 2 clementines
50g Demerara sugar
*I have just been bought an amazing new zester! I cannot recommend it highly enough. It is made by 'Edgeware' It is available from www.lakeland.co.uk and is also in their high street stores. See picture below.
METHOD
Grease large rectangular ovenproof dish with butter
Butter the halved brioche rolls and place them along the base of the dish
Scatter half the chocolate and half the zest over the bread, then place more halves of brioche at right-angles to the first row
Finish with another scattering of the chocolate and then the remaining zest
over the top of the bread
Now for the velvety, delightful custard...you will note that I am using soya milk in this recipe. It gives such a creamy taste without all the calories...so, I make my custard and milk puddings with it...yum!
Tip the milk into a pyrex basin and heat in the microwave for 4 mins
Meanwhile, beat the eggs until they are light and bubbly. Add the caster sugar and stand aside
Scrape the seeds from the vanilla pod (keep the pod!) and add to the milk and add this hot milk to the eggs. Whisk well
Now is the time to pour the custard over the brioche; you need a sieve to catch any stringy egg white. Pour steadily over the brioche until evenly covered
Scatter the Demerara sugar over the top and leave to soak for about an hour
Cook on MEDIUM heat in Microwave for 10 mins, then transfer to oven at 150ºC for approx 30 mins
Pudding will rise and turn brown. It is ready when it is just set yet has a lovely golden brown crusty top...how wonderful!
Tip: Used dry vanilla pods are fantastic to place in your jar/s of sugar..giving a lovely flavour and scent. They will stay useful for up to a year.
SERVE WITH GOOD QUALITY ICE-CREAM OR POURING CREAM...x
Sunday 28 October 2012
Peanut Butter Fudge
This is something which I make from time to time and all the family just love it! It is sweet, delicious and successful. I make it in my microwave, which means that you don't have to stand stirring over a pan of hot sweet liquid...!
It makes a great gift and if you are nifty with pretty wrappings, then you will find that whoever is on the receiving end truly appreciates a homemade and wrapped gift... surely that has to be worth a try...?
WARNING.....OF COURSE.......THIS RECIPE CONTAINS PEANUTS.....!!!
Makes 36 - 42 pieces
125g butter
10g sea salt crystals
500g dark brown sugar
120ml milk
250g crunchy peanut butter
1 vanilla pod
300g sifted icing sugar
METHOD
Line 20cm square baking tray with parchment.
Melt butter in covered large glass bowl, stir in brown sugar and milk. Re-cover with cling film.
Bring to the boil and boil for 2 - 3 mins, without stirring.
Remove from microwave, stir in peanut butter and vanilla seeds.
Place icing sugar into large bowl and pour hot sugar mixture in. Beat until smooth.
Pour into baking tray and set aside to cool slightly, then place in fridge to chill completely.
Lift parchment out of tin, cut fudge into squares with sharp knife and store in airtight box.
It makes a great gift and if you are nifty with pretty wrappings, then you will find that whoever is on the receiving end truly appreciates a homemade and wrapped gift... surely that has to be worth a try...?
WARNING.....OF COURSE.......THIS RECIPE CONTAINS PEANUTS.....!!!
Makes 36 - 42 pieces
125g butter
10g sea salt crystals
500g dark brown sugar
120ml milk
250g crunchy peanut butter
1 vanilla pod
300g sifted icing sugar
METHOD
Line 20cm square baking tray with parchment.
Melt butter in covered large glass bowl, stir in brown sugar and milk. Re-cover with cling film.
Bring to the boil and boil for 2 - 3 mins, without stirring.
Remove from microwave, stir in peanut butter and vanilla seeds.
Place icing sugar into large bowl and pour hot sugar mixture in. Beat until smooth.
Pour into baking tray and set aside to cool slightly, then place in fridge to chill completely.
Lift parchment out of tin, cut fudge into squares with sharp knife and store in airtight box.
Roasted Butternut Squash Risotto
I make this with butternut squash some of the time as these are always a great price at Aldi and sometimes at Lidl too. However, we have a glut of pumpkins and squashes in the garden just now and so I made this last week with a Crown Prince squash and it was absolutely delicious! So, be brave and tinker with the recipe...it can take it!
Serves 2
400g Butternut squash - cubed
200g Arborio rice
2 small shallots - finely chopped
3 cloves garlic - pressed
1 litre chicken stock
1 bay leaf
fresh finely chopped flat leaf parsley
pinch paprika
salt & black pepper
75g parmesan cheese
25g butter
Olive oil
METHOD
Preheat oven to 200ºC/180ºfan/Gas 6
Place cubed butternut squash into ovenproof dish and sprinkle with paprika, drizzle with olive oil and bake until tender
When butternut squash is almost ready you can begin the risotto process...
Add your chicken stock to small saucepan with the bay leaf and parsley, keep on a low heat.
Put 2 tblsp olive oil in frying pan on the heat and sauté the onion and garlic for a few mins until transparent, then stir in the rice.
Add 1 ladle of the stock, stir continuously making sure that you scrape all the flavours from the bottom of the frying pan, they are much too delicious to leave behind! The rice will absorb the stock as it cooks,so just repeat adding stock a ladle at a time until there is just a tiny bit of stock left.
Now is the time to add the squash...stir it in gently, making sure you don't break up the beautiful flesh as it is quite fragile.
Warm some pasta dishes, these are ideal for this lovely dish.... ;-)
When there is virtually no stock left, remove the pan from the heat and stir in one third of the parmesan.
Divide this delectable feast between the four dishes and sprinkle with the remaining parmesan.
Season with black pepper (salt is probably not necessary as the cheese and stock are quite salty) and serve with a lovely leafy green salad...yum!
Serves 2
400g Butternut squash - cubed
200g Arborio rice
2 small shallots - finely chopped
3 cloves garlic - pressed
1 litre chicken stock
1 bay leaf
fresh finely chopped flat leaf parsley
pinch paprika
salt & black pepper
75g parmesan cheese
25g butter
Olive oil
METHOD
Preheat oven to 200ºC/180ºfan/Gas 6
Place cubed butternut squash into ovenproof dish and sprinkle with paprika, drizzle with olive oil and bake until tender
When butternut squash is almost ready you can begin the risotto process...
Add your chicken stock to small saucepan with the bay leaf and parsley, keep on a low heat.
Put 2 tblsp olive oil in frying pan on the heat and sauté the onion and garlic for a few mins until transparent, then stir in the rice.
Add 1 ladle of the stock, stir continuously making sure that you scrape all the flavours from the bottom of the frying pan, they are much too delicious to leave behind! The rice will absorb the stock as it cooks,so just repeat adding stock a ladle at a time until there is just a tiny bit of stock left.
Now is the time to add the squash...stir it in gently, making sure you don't break up the beautiful flesh as it is quite fragile.
Warm some pasta dishes, these are ideal for this lovely dish.... ;-)
When there is virtually no stock left, remove the pan from the heat and stir in one third of the parmesan.
Divide this delectable feast between the four dishes and sprinkle with the remaining parmesan.
Season with black pepper (salt is probably not necessary as the cheese and stock are quite salty) and serve with a lovely leafy green salad...yum!
Chocolate Fudge Cake
This is a firm favourite in our family...moist, light and tasty! It must be good for you, it is made with sunflower oil!! If you are in a hurry, this has to be one of the easiest and quickest cakes out there, why not give it a try? It is one of my most popular recipes, friends always ask for it once they have tasted a slice!
Makes 12 slices
Oil a tin 20cm x 30cm and line with baking parchment
Cake:
2 large free-range eggs - we use eggs from our own hens ;-)
150ml sunflower oil
150ml milk
2 tablespoons golden syrup
150g caster sugar
190g self-raising flour
25g cocoa
1 level tsp baking powder
1 level tsp bicarbonate of soda
Fudge Icing:
50g sunflower margarine
25g cocoa - sifted
3 tbsp milk
225g icing sugar - sifted
METHOD
Break eggs into large mixing bowl, add milk, oil, sugar and syrup and beat well. Sieve the flour, cocoa, baking powder and bicarb into the mixture and beat well. I use my Kenwood Chef , but you could use a food processor or indeed a wooden spoon, but this will take quite a while! The mixture makes a quite sloppy batter.
Tip batter into lined tin and bake at 160ºC/ 150ºC fan/ Gas 3 for 30-35 minutes. Strip off papers after 10 mins and cool on wire rack.
Now for the icing: melt the margarine with the sieved cocoa in a glass basin, in the microwave and cook for about a minute. Remove, stir in icing sugar, beat in milk and spread on top of cake. Fork pattern in icing. Store in airtight box.
Makes 12 slices
Oil a tin 20cm x 30cm and line with baking parchment
Cake:
2 large free-range eggs - we use eggs from our own hens ;-)
150ml sunflower oil
150ml milk
2 tablespoons golden syrup
150g caster sugar
190g self-raising flour
25g cocoa
1 level tsp baking powder
1 level tsp bicarbonate of soda
Fudge Icing:
50g sunflower margarine
25g cocoa - sifted
3 tbsp milk
225g icing sugar - sifted
METHOD
Break eggs into large mixing bowl, add milk, oil, sugar and syrup and beat well. Sieve the flour, cocoa, baking powder and bicarb into the mixture and beat well. I use my Kenwood Chef , but you could use a food processor or indeed a wooden spoon, but this will take quite a while! The mixture makes a quite sloppy batter.
Tip batter into lined tin and bake at 160ºC/ 150ºC fan/ Gas 3 for 30-35 minutes. Strip off papers after 10 mins and cool on wire rack.
Now for the icing: melt the margarine with the sieved cocoa in a glass basin, in the microwave and cook for about a minute. Remove, stir in icing sugar, beat in milk and spread on top of cake. Fork pattern in icing. Store in airtight box.
Fresh Pork Meatballs in Tomato Sauce with Pasta
Serves 4
400g good quality Pork Sausages - I use Sainsbury's Taste the Difference 97% Outdoor Bred
4 tblsp olive oil
1 Red onion - finely chopped
1 fat clove Garlic - pressed
1 tin Chopped Tomatoes - I use Suma Organic...no stalks just rich juice and loads of fruit!
1 dsp Sugar
Salt and Black Pepper
Handful chopped Basil/1 tsp dried Basil
500g pasta - dry weight
METHOD
First of all, slit all the sausages and remove the skins. Divide into 18 equal pieces with floured hands... continue rolling each piece of sausagemeat into a ball making sure you keep enough flour on your hands.
Heat half the oil in a non-stick frying pan. Place meatballs in pan and cook on all sides until sealed. Continue to cook for about 6 - 8 mins.
Remove to a plate and rest them until sauce is made.
Put water for pasta on to boil.
Heat remaining oil in frying pan and cook onion until transparent, add garlic and cook but be careful not to burn.
Add tomatoes and heat through, stir in sugar and seasoning, make sure all is well combined.
Keep sauce on low heat being careful not to reduce it too much.
Return meatballs to frying pan and cook through.
Place pasta into boiling water and then add salt. Cook until al denté.
Serve meatballs on bed of pasta with grated parmesan, side salad and garlic bread if desired!
400g good quality Pork Sausages - I use Sainsbury's Taste the Difference 97% Outdoor Bred
4 tblsp olive oil
1 Red onion - finely chopped
1 fat clove Garlic - pressed
1 tin Chopped Tomatoes - I use Suma Organic...no stalks just rich juice and loads of fruit!
1 dsp Sugar
Salt and Black Pepper
Handful chopped Basil/1 tsp dried Basil
500g pasta - dry weight
METHOD
First of all, slit all the sausages and remove the skins. Divide into 18 equal pieces with floured hands... continue rolling each piece of sausagemeat into a ball making sure you keep enough flour on your hands.
Heat half the oil in a non-stick frying pan. Place meatballs in pan and cook on all sides until sealed. Continue to cook for about 6 - 8 mins.
Remove to a plate and rest them until sauce is made.
Put water for pasta on to boil.
Heat remaining oil in frying pan and cook onion until transparent, add garlic and cook but be careful not to burn.
Add tomatoes and heat through, stir in sugar and seasoning, make sure all is well combined.
Keep sauce on low heat being careful not to reduce it too much.
Return meatballs to frying pan and cook through.
Place pasta into boiling water and then add salt. Cook until al denté.
Serve meatballs on bed of pasta with grated parmesan, side salad and garlic bread if desired!
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