The rhubarb in my garden pushed the lid of it's forcing pot last week. So time for making the most of the tender stems. Enjoyed both recipes below at the bbq on Saturday.
Baked Rhubarb
Wash stems and shake off excess water. Cut into chunks (finger length for forced stems, about 2 inches for later stems). Place in single layer in roasting tin and sprinkle generously with demerara sugar. Bake in 180C oven covered for 10 minutes and then uncovered until tender (5 mins extra for forced, about 10 mins for later stems).
Ginger Ice Cream
Another of my mother's recipes and simplicity itself. Also lower in fat if you use Elmlea or similar.
Whip 150ml of Elmlea whipping 'cream' (or normal whipping cream) to soft peaks.
Stir in one jar of Ginger Conserve (not jam - conserve has lower sugar content)
Freeze (I used my ice cream maker but just freezing in a container also works fine)
Ideal with any sweet rhubarb dish
Tuesday, 27 April 2010
Orange Marmalade
Finally writing up my mothers recipe for marmalade. Out of season for seville oranges, but someone asked me for the recipe over the weekend.
You do need a Large pan (I use a stock pot) and about 20 sterilized jam jars (prepare more just in case. How to sterilize Jam jars )
Wash and quarter, separating out pips and capturing any juice:
3.5 lbs of Seville Oranges
2 sweet oranges
1 lemon
Place pips in a muslin bag
Mince fruit and add to juice in the pan.
Add 11 pints water and leave for 24 hours
Boil for 1 hour with pips in their bag.
Add 13 lbs of sugar
Stir until sugar is dissolved and then bring back to boiling .... slowly
Boil until set is reached.
Pot and seal
You do need a Large pan (I use a stock pot) and about 20 sterilized jam jars (prepare more just in case. How to sterilize Jam jars )
Wash and quarter, separating out pips and capturing any juice:
3.5 lbs of Seville Oranges
2 sweet oranges
1 lemon
Place pips in a muslin bag
Mince fruit and add to juice in the pan.
Add 11 pints water and leave for 24 hours
Boil for 1 hour with pips in their bag.
Add 13 lbs of sugar
Stir until sugar is dissolved and then bring back to boiling .... slowly
Boil until set is reached.
Pot and seal
Monday, 26 April 2010
Menu for w/c 26th April 2010
Friends around for bbq on Saturday which included a butterflied leg of lamb (see below) so 'left overs' are salads and rest of lamb which we will have for lunches.
M Chicken Fajitas
M-in-law bought 'kit' with her.
T BBQ
W Pasta
Th Lamb Ossobucco
Fr Freezer meal
Salads etc
Tabouleh and Lamb
Sausage and Beetroot
Butterflied Leg of Lamb
Useful video on how to butterfly said leg of lamb
Make up marinade by mixing 2-4 heaped tbsp freshly chopped rosemary, 2 cloves garlic, 4 tbsp cider vinegar and 2 tbsp olive oil
Rub into both sides of lamb and leave to marinate over night (or at least an hour)
Cook for 15-20 minutes each side on bbq
Alternatively cook for 20 minutes in 180C oven and then 5-10 minutes each side on bbq.
Leave to rest for 10 minutes.
Serve, carved, with Tabouleh and green salad.
Tabouleh
Place 8oz bulgar (cracked) wheat in a bowl and over with boiling water. Leave for 10-15 minutes until they soften. Drain into a clean tea towel and then squeeze out as much excess water as possible. Shake into a LARGE bowl.
Add to grains:
6 finely chopped spring onions
Finely chopped bunch parsley and mint leaves.
Juice of a lemon
4 tbsp olive oil
Finely chopped third of cucumber
2-3 large tomatoes, deseeded and finely chopped
salt and pepper
If preparing in advance combine everything apart from the cucumber and tomatoes and store in the fridge. Add cucumber and tomatoes max of couple hours before serving.
M Chicken Fajitas
M-in-law bought 'kit' with her.
T BBQ
W Pasta
Th Lamb Ossobucco
Fr Freezer meal
Salads etc
Tabouleh and Lamb
Sausage and Beetroot
Butterflied Leg of Lamb
Useful video on how to butterfly said leg of lamb
Make up marinade by mixing 2-4 heaped tbsp freshly chopped rosemary, 2 cloves garlic, 4 tbsp cider vinegar and 2 tbsp olive oil
Rub into both sides of lamb and leave to marinate over night (or at least an hour)
Cook for 15-20 minutes each side on bbq
Alternatively cook for 20 minutes in 180C oven and then 5-10 minutes each side on bbq.
Leave to rest for 10 minutes.
Serve, carved, with Tabouleh and green salad.
Tabouleh
Place 8oz bulgar (cracked) wheat in a bowl and over with boiling water. Leave for 10-15 minutes until they soften. Drain into a clean tea towel and then squeeze out as much excess water as possible. Shake into a LARGE bowl.
Add to grains:
6 finely chopped spring onions
Finely chopped bunch parsley and mint leaves.
Juice of a lemon
4 tbsp olive oil
Finely chopped third of cucumber
2-3 large tomatoes, deseeded and finely chopped
salt and pepper
If preparing in advance combine everything apart from the cucumber and tomatoes and store in the fridge. Add cucumber and tomatoes max of couple hours before serving.
Monday, 19 April 2010
Puy Lentil and Feta salad
For 4-6
Wash 170g puy lentils then put in saucepan with a bay leaf and 400ml water. Bring to boil then cover and simmer for about 20 minutes (until lentils are tender). Drain and spread on a plate to cool (remove bay leaf).
Meanwhile plunge 200g trimmed fine green beans in boiling water and cook for 5 mins (until just tender). Strain (retaining water) and rinse in cold water to stop the cooking process. Leave to cool. Slice half of them.
Finally chop 2 carrots put in saucepan with the retained bean cooking water and bring water back to boil. As soon as this has happened strain and leave to cool.
Chop a bunch of parsley and bunch of chives finely. Chop the leaves of fresh thyme (aim for about 2tsp worth). Add to the herbs 4 tbsp extra virgin olive oil and juice of a lemon. Season, bearing in mind that feta is salty.
Mix in all the other ingredients into the herbs and dressing along with 100g crumbled feta.
Serve with green salad and cherry tomatoes. Personally I enjoy an additional dash of dressing made from balsamic vinegar and olive oil.
Wash 170g puy lentils then put in saucepan with a bay leaf and 400ml water. Bring to boil then cover and simmer for about 20 minutes (until lentils are tender). Drain and spread on a plate to cool (remove bay leaf).
Meanwhile plunge 200g trimmed fine green beans in boiling water and cook for 5 mins (until just tender). Strain (retaining water) and rinse in cold water to stop the cooking process. Leave to cool. Slice half of them.
Finally chop 2 carrots put in saucepan with the retained bean cooking water and bring water back to boil. As soon as this has happened strain and leave to cool.
Chop a bunch of parsley and bunch of chives finely. Chop the leaves of fresh thyme (aim for about 2tsp worth). Add to the herbs 4 tbsp extra virgin olive oil and juice of a lemon. Season, bearing in mind that feta is salty.
Mix in all the other ingredients into the herbs and dressing along with 100g crumbled feta.
Serve with green salad and cherry tomatoes. Personally I enjoy an additional dash of dressing made from balsamic vinegar and olive oil.
Menu for w/c 19th April 2010
We were out for lunch yesterday so no left over meat to use. Couple of meals from freezer but what with the still beautiful weather here start with
M Bbq - chicken wings (with rest if the buffalo sauce), blue cheese dip, carrot and celery sticks and burgers. M's girlfriend's birthday and she'll have been out for lunch already, so hence nibble food
T Honey and mustard chicken
Notes: used chicken breast cut unto half and 2tsp (not tbsp) mustard. Next time will use less parnsips - about 250g.
W Pasta with sauces from freezer (chicken and risotto for the parents, meatballs for M)
Th Duck and chips (back to school meal)
F Something from freezer
Lunches
Pitta bread with salad and chicken/ham
Cottage cheese salad (didn't have it last week)
Salad nicoise
Lentil and feta salad
Beetroot, new potatoes and ham
M Bbq - chicken wings (with rest if the buffalo sauce), blue cheese dip, carrot and celery sticks and burgers. M's girlfriend's birthday and she'll have been out for lunch already, so hence nibble food
T Honey and mustard chicken
Notes: used chicken breast cut unto half and 2tsp (not tbsp) mustard. Next time will use less parnsips - about 250g.
W Pasta with sauces from freezer (chicken and risotto for the parents, meatballs for M)
Th Duck and chips (back to school meal)
F Something from freezer
Lunches
Pitta bread with salad and chicken/ham
Cottage cheese salad (didn't have it last week)
Salad nicoise
Lentil and feta salad
Beetroot, new potatoes and ham
Friday, 16 April 2010
Parsnips
Still have some of last years parsnips in the ground, but need the space for this year's crops. Hence a trawl for recipes that aren't curried parsnip soup or roast parsnips. Will cook a load up, mash and freeze in 500-600g batches for all the recipes that call for mash!
Will edit the list as the recipes are sampled
600g parsnip to one large potato - cook and mash for a different topping for a shepherds pie
or like this: http://www.bbcgoodfood.com/recipes/1232/tasty-shepherds-pie-with-parsnip-mash
http://www.bbcgoodfood.com/recipes/5919/parsnip-mash-with-apple
http://www.bbcgoodfood.com/recipes/259621/herby-parsnip-champ
http://www.bbcgoodfood.com/recipes/8053/chicken-and-leek-pot-pies - ie use mash instead of pastry.... worth trying with ham and chicken to make it lf
http://www.bbcgoodfood.com/recipes/260618/roast-root-vegetable-and-green-lentil-soup
http://www.bbcgoodfood.com/recipes/4963/creamy-parsnip-and-squash-bake - need to use something instead of double cream - turning it into a gratin might work - or could use sauce from this recipe http://www.bbcgoodfood.com/recipes/8641/creamy-parsnip-and-mustard-gratin
http://www.bbcgoodfood.com/recipes/7742/fiveaday-tagine
http://www.bbcgoodfood.com/recipes/1124/moroccan-tagine (looks better)
http://www.bbcgoodfood.com/recipes/9582/honey-mustard-chicken-pot-with-parsnips
http://www.bbcgoodfood.com/recipes/146607/green-chicken-and-vegetable-curry
http://www.bbcgoodfood.com/recipes/1271/herbed-pork-fillet-with-roast-vegetables lf
http://www.bbcgoodfood.com/recipes/1488/pork-with-apple-and-frizzled-sage lf
http://www.bbcgoodfood.com/recipes/1209/pork-and-parsnip-cobbler
http://www.bbcgoodfood.com/recipes/1859/muffintopped-winter-beef-stew
http://www.bbcgoodfood.com/recipes/4794/parsnip-and-potato-rosti
http://www.bbcgoodfood.com/recipes/1736/parsnip-hash-browns
http://www.bbcgoodfood.com/recipes/2886/potato-parsnip-and-horseradish-baked-rosti
http://www.bbcgoodfood.com/recipes/69605/parsnip-cranberry-and-chestnut-loaf
http://www.bbcgoodfood.com/recipes/74603/sweet-potato-and-parsnip-bake
Will edit the list as the recipes are sampled
600g parsnip to one large potato - cook and mash for a different topping for a shepherds pie
or like this: http://www.bbcgoodfood.com/recipes/1232/tasty-shepherds-pie-with-parsnip-mash
http://www.bbcgoodfood.com/recipes/5919/parsnip-mash-with-apple
http://www.bbcgoodfood.com/recipes/259621/herby-parsnip-champ
http://www.bbcgoodfood.com/recipes/8053/chicken-and-leek-pot-pies - ie use mash instead of pastry.... worth trying with ham and chicken to make it lf
http://www.bbcgoodfood.com/recipes/260618/roast-root-vegetable-and-green-lentil-soup
http://www.bbcgoodfood.com/recipes/4963/creamy-parsnip-and-squash-bake - need to use something instead of double cream - turning it into a gratin might work - or could use sauce from this recipe http://www.bbcgoodfood.com/recipes/8641/creamy-parsnip-and-mustard-gratin
http://www.bbcgoodfood.com/recipes/7742/fiveaday-tagine
http://www.bbcgoodfood.com/recipes/1124/moroccan-tagine (looks better)
http://www.bbcgoodfood.com/recipes/9582/honey-mustard-chicken-pot-with-parsnips
http://www.bbcgoodfood.com/recipes/146607/green-chicken-and-vegetable-curry
http://www.bbcgoodfood.com/recipes/1271/herbed-pork-fillet-with-roast-vegetables lf
http://www.bbcgoodfood.com/recipes/1488/pork-with-apple-and-frizzled-sage lf
http://www.bbcgoodfood.com/recipes/1209/pork-and-parsnip-cobbler
http://www.bbcgoodfood.com/recipes/1859/muffintopped-winter-beef-stew
http://www.bbcgoodfood.com/recipes/4794/parsnip-and-potato-rosti
http://www.bbcgoodfood.com/recipes/1736/parsnip-hash-browns
http://www.bbcgoodfood.com/recipes/2886/potato-parsnip-and-horseradish-baked-rosti
http://www.bbcgoodfood.com/recipes/69605/parsnip-cranberry-and-chestnut-loaf
http://www.bbcgoodfood.com/recipes/74603/sweet-potato-and-parsnip-bake
Monday, 12 April 2010
Salads
- Bbq pork and coleslaw
- Beansprout and carrot
- Beef and Beetroot
- Spiced Beetroot
- Blue Cheese and Walnut
- Cheat coronation chicken
- Cottage cheese and pine nuts
- Puy lentil and feta
- Tabouleh
- Turkey with Tabbouleh and Tahini Dressing
- Warm tomato, pea and potato
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