Monday, 30 November 2009
Saturday, 28 November 2009
So, I've put together a list of ideas to fulfil that after dinner sweetness craving we all get from time to time!
Chocolate Fondant - click on Dan's name to find the recipe link
Buns - dead easy and fun with children. Recipe is as a comment under post
Toffee Apple Puddings - again, easy and tasty
Key Lime Pie - bit more work required for this one good dinner party pudd.
Rhubarb Fool Trifle - tasty and easy, especially in summer
Wednesday, 25 November 2009
6oz s.r. flour
lemon zest and juice
Cream butter and sugar. Add eggs, lemon zest, a little juice, then flour, making sure you only mix enough to incorporate the flour.
Pour into a cake tin and bake for about 30 minutes at 180 degrees c until it's spongy and light, and a skewer comes out clean.
During the last few minutes of cooking, make the drizzle:
Put the juice and two lemons some zest, and enough sugar to sweeten into a pan and melt until bubbly and hot.
Monday, 23 November 2009
Again, this was made with the meat - it seems an endless selection I know - that the OH butchered at a recent course at Allen's Of Mayfair. Today it was the turn of Featherblade Steak, a piece of meat taken from the shoulder blade of the cow. It needs a long slow cooking time, so OH got to work early in the day!
He followed the recipe sent with the meat and created a tasty and warming meal. It's really easy to follow...
You need: beef, shallots or onions, Guinness, beef stock, peppercorns, thyme
Fry off the chunks of beef and remove from the pan.
Fry off the shallots or onions.
Place the beef back in the pan and add Guinness, beef stock, fresh thyme and a few black peppercorns.
Simmer gently for as long as possible.
Serve with champ and a couple of crispy Yorkshire puddings!
We found it a little runny and a little bitter, so half way through cooking, took the beef out, coated it in in flour, then returned to the pan. We also stirred in a spoonful of redcurrant jelly to sweeten it a slightly.
Saturday, 21 November 2009
It's now midnight, so I'll make this quick! I've been trying to update the look of the blog for, approximately, 6 hours now, and I think I've finally got it right. I felt the text and pictures needed more space and a plainer background to look their best, but I wanted to keep an element of brightness so it keeps your attention and isn't dull.
Let me know what you think...I'd be pleased to hear all comments, positive or constructive.
Lamb and Herb Stew - delicious. Make it as hot or mild as you want by adding more or less Harissa.
Thursday, 19 November 2009
Selection of Olives
Scottish Mussels with Spicy Tomato Sauce
Lemon Chicken and Pea Risotto
Tangy Lime and Mascarpone Torte
So, what do you normally do on a Monday evening? The obvious answer may not be, Come Dine With Jemma, but that's what three of us did last Monday. We previously discussed rules and regulations and it was with excitement that we all attended our first! Well, excitement, that is, apart from Jemma, who found it all a bit nerve-wracking, until we arrived and she settled beautifully into the evening!
Intercourse Entertainment, (again, as suggested by host) got a few odd looks, until all realised she actually meant between-course, as opposed to intercourse - entertainment! A game of Bowling on the Wii came first and it was Donna who claimed victory with a late run of strikes and spares! We couldn't help a splash of karaoke, with the Wii remotes for microphones as we got a bit distracted, trying to choose a song for the staff to do for Christmas at school! Finally we chose 'All I want for Christmas'. Not sure we're up to Mariah Carey's standards, but...
So, many thanks to Jemma - a great evening. Marks will follow shortly!
Tuesday, 17 November 2009
Monday, 16 November 2009
The Christmas Pudding Challenge
"To spice up Christmas, Matthew Walker is urging all UKFBA food bloggers to use ‘The Pudding’ and create some cracking alternative Christmas fare to get their, and your readers’, taste buds tingling! "
So, I emailed immediately, and the Matthew Walker puddings were sent very promptly! I was excited to find one large one and one little one! Now the challenge began - what could I make?
Bread and Christmas Pudding
1 large Matthew Walker (454g) pudding
30g caster sugar
Heat the oven to 180 degrees celcius.
First, slice the puddings into 1cm slices and dribble over a little of your favourite tipple: there is Port and Sherry in the pudding, but my first choice would be brandy, although I actually used a very smoky whisky this time!
Butter one side of each slice lightly, then spread mum's marmalade on top - if your mum doesn't make marmalade (!), I'm sure your preferred recipe / jar will do the trick!
Arrange the pudding slices in a shallow, ovenproof dish and pour over the egg and milk mixture.
As the pudding is so moist already, not much will soak in, but leave for a time for as much as possible to do so.
Matthew Walker mini Christmas Pudding
dark chocolate (>70% cocoa solids)
toasted, crushed almonds
Heat the cream gently; meanwhile, melt the chocolate and butter over a pan of hot water.
Once the cream is getting hot, gradually stir in the chocolate mix.
Once combined, stir in the chopped Christmas pudding.
Chill in the fridge.
Once cool, form the ganache into little balls and coat in either sugar, cocoa or the crushed almonds.
1 Matthew Walker Christmas Pudding
splash of brandy, or cherry flavour liquor
tin of cherries
zest and juice of a clementine
toasted almond flakes
Begin by crumbling the pudding into the bottom of suitable glasses.
Coat all in custard and chill until set.
Whip the cream, adding the zest and juice of a clementine and spoon on top of the custard.
Top with the toasted almonds.
Sunday, 15 November 2009
I just saw these delicious little lovelies and decided impulsively we'd have them for Saturday night tea! After visiting France many times, I have become 'used' to these; I used to hate them, the texture you see, not the taste, but over the years, a bit like Professor Higgins did with Eliza Doolittle, I've become accustomed to their faces!
During the summer, when the tourists are about, this is often called Moules Mariniere, but it reverts to its more traditional names of Moules Poulettes once the tourists have dispersed! It's basically mussels steamed in white wine with onions / shallots and cream. Easy and delicious.
Begin by softening the finely diced shallots and garlic in butter. Meanwhile, clean the mussels by removing the beard and rinsing through with cold water. Tap each one firmly to ensue it closes. If it doesn't, it's dead and needs throwing away. Do not cook mussels that don't close before cooking.
Friday, 13 November 2009
You'll need - a bag of bones, or the carcass of an already roast and eaten chicken! A small potato, onion, leek, double cream, herbs.
First, cover the carcass or bones with water and boil rapidly for about 20 mins. Then, pick all the bit of chicken off the bones and set aside. Return the bones to the pan.
Meanwhile, fry off the onions, leeks and chopped potato, ensuring you season them well, until browned but not cooked through.
After boiling the bones for about 2 hours, strain the liquid and return the stock to the pan with the vegetables. Gently simmer until cooked through, adding a chicken stock cube to add flavour if necessary!
When cooked through, blend the mixture until smooth, then add the chicken pieces and stir in the cream. Taste and season as desired and sprinkle with chopped parsley to serve.
Wednesday, 11 November 2009
Monday, 9 November 2009
I opened the packet and was extremely optimistic as they smelt of beef Monster Munch - yum! As I brought one nearer to my mouth, however, I began to doubt my sense of smell! I took a few, and they definitely tasted of something, I'm just not sure what. They had no spice, no hint of that long, deep, nutritious marmitey flavour; simply 'a' taste, that hung in the mouth longer than the sourness from a sloe berry just picked from the tree. A very unpleasant after-taste; more bitter than thickly spread Marmite (which I Love!) and sour, that masked the taste of Cashew nuts altogether. NOT nice.
Such a shame; I had high hopes for these.
Saturday, 7 November 2009
Tandoori Pork burgers. I serve this in flatbread with salad, and homemade sweet chilli dip!
This recipe was given to me by a friend and every time I make it I add more ingredients! It's essentially chicken breast with a vegetable and cheesy tomato sauce.
Cheesy Chicken Breast:
Chicken stuffed with cheese and herbs and wrapped in bacon. Yum. Serve with potato wedges and beans!
A Delia Cheat recipe - I always use tuna instead of salmon and buy the breadcrumbs. Easy!
This requires a bit more preparation than the other, but is delicious filling.
A quick and easy combination of ingredients. Fun to make with the children.
An easy base and cover with whatever you fancy. Scroll down past the gnocchi to get to the pizza ideas!
Toad in the Hole:
Quick and easy family favourite, especially delicious served with caramelised onion gravy!
Thursday, 5 November 2009
Plonked on the staffroom table the week before half term were several bags of 'nearly ready to turn to mush' damsons. Thanks to Stacy's mum's next door neighbour! Now, never one to let bags of food go to waste, I hastily looked up a damson jelly recipe: I've previously made plum jam and spiced plum chutney, so I needed a slight change!
Tuesday, 3 November 2009
Sunday, 1 November 2009
The idea is that you brown off the sausages, fry off bacon, onions and mushrooms with some crushed juniper berries, and braise the lot in red wine. I just steamed some broccoli in the microwave to go alongside, and because my mum still always asks what greens I'm having with my tea: sometimes I even make it up, but, being my mum, she always knows!
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