A favourite from my childhood.
I took this to a BBQ on Friday to share with local chums. Made double so could do the same for lunch on Saturday with friends from university days. At request of the former group...
For a 1.5l dish which serves 8:
Lightly stew fruit(s) of choice with sugar until soft. You need enough to give about a 2.5cm layer at bottom of the dish. Leave to cool.
Whip 600ml double cream to firmish peaks stage
Fold in 750ml - 1 litre greek style yogurt depending on taste (personally I like to use on the higher side. Do note that you can use natural yoghurt just use closer to 600ml as it is 'sharper' in taste)
Put cooled fruit into bottom of dish. Spoon the cream and yogurt on top to just below the top of the dish. Sprinkle over a layer of dark brown soft sugar then chill for a number of hours. The sugar 'melts' into the top of the cream mixture during this time. About 30 minutes before serving add another layer of sugar.
I used redcurrants and blackberries in the fruit layer this weekend. Thank you Kate for the BBQ!
Got some mixture left over? Make a smaller bowl to enjoy separately. Equally yummie, if less healthy, without the fruit layer:)
Sunday, 3 June 2012
Sunday, 27 May 2012
Leek and Potato Soup
A great friend of mine was talking to me a couple of weeks ago about her life-long dislike of onions but how she has now got into eating leeks especially leek and potato soup. Having dithered about how to use the last of the leeks from the garden, I was trying to find the rice crust quiche recipe I made many years back, her comment about blitzing it 'til smooth decided me on making soup from the leeks that were going over (as in beginning to put up flower shoots). Great way of using them! More on rice crust quiches another time.
Leeks - finely sliced. Saute in oil on medium heat for a couple of minutes
Potatoes - same weight, or slightly over, as leeks - diced. Add to leeks
Cover with stock of choice (chicken or vegetable) and simmer until potatoes are cooked.
Season with salt, pepper and either Worcestershire sauce or soya sauce.
Blitz with hand blender until smooth adding either more stock or milk to get consistency of choice.
Serve:)
Leeks - finely sliced. Saute in oil on medium heat for a couple of minutes
Potatoes - same weight, or slightly over, as leeks - diced. Add to leeks
Cover with stock of choice (chicken or vegetable) and simmer until potatoes are cooked.
Season with salt, pepper and either Worcestershire sauce or soya sauce.
Blitz with hand blender until smooth adding either more stock or milk to get consistency of choice.
Serve:)
Saturday, 21 April 2012
Egg Curry
Trying to get the men folk back into having fish one night and a vegetarian meal another night each week. With the number of eggs we have, egg curry is perfect. M not overly fond of this so will save for an evening when it is just Mr B and me (recipe serves 2-3)
Based on
http://www.honeywhatscooking.com/2010/05/dhaniya-egg-curry-inspired-by-my-hubby.html
to convert to UK and my slight variations on ingredients:
6 hard boiled eggs - [for the perfect boiled egg cover with water, bring to boil, take off heat and leave for 10 mins] shelled and halved widthwise
1tbsp veg oil
0.5tsp black mustard seeds
1.5 tsp cumin seeds
0.5 tsp turmeric powder
2 tsp garlic and ginger puree
1 large green chilli - finely chopped (keep seeds if you like hot)
2 medium onions - chopped
3 large tomatoes - chopped
1.5tsp ground coriander
0.5tsp chilli powder
8 fl oz water
0.75 tsp garam masala
2 handfuls fresh coriander - chopped
Heat oil. Add mustard seeds. When they start popping add cumin seeds and turmeric. Stir for 30 seconds then add the garlic, ginger and green chilli and fry for further 30 seconds.
Add onion and fry, stirring frequently on a medium heat until they turn translucent. Add the tomatoes, chilli powder and ground coriander, cover and cook for 15 minutes stirring occassionally.
Carefully stir in eggs and water. Cover and cook for further 15 minutes.
Turn off the heat. Mash some of the egg yolk into the sauce to thicken. Add garam masala, fresh coriander and salt to taste. Leave for 30 minutes for flavours to 'develop'.
Serve with either wedges of Naan bread or rice.
Based on
http://www.honeywhatscooking.com/2010/05/dhaniya-egg-curry-inspired-by-my-hubby.html
to convert to UK and my slight variations on ingredients:
6 hard boiled eggs - [for the perfect boiled egg cover with water, bring to boil, take off heat and leave for 10 mins] shelled and halved widthwise
1tbsp veg oil
0.5tsp black mustard seeds
1.5 tsp cumin seeds
0.5 tsp turmeric powder
2 tsp garlic and ginger puree
1 large green chilli - finely chopped (keep seeds if you like hot)
2 medium onions - chopped
3 large tomatoes - chopped
1.5tsp ground coriander
0.5tsp chilli powder
8 fl oz water
0.75 tsp garam masala
2 handfuls fresh coriander - chopped
Heat oil. Add mustard seeds. When they start popping add cumin seeds and turmeric. Stir for 30 seconds then add the garlic, ginger and green chilli and fry for further 30 seconds.
Add onion and fry, stirring frequently on a medium heat until they turn translucent. Add the tomatoes, chilli powder and ground coriander, cover and cook for 15 minutes stirring occassionally.
Carefully stir in eggs and water. Cover and cook for further 15 minutes.
Turn off the heat. Mash some of the egg yolk into the sauce to thicken. Add garam masala, fresh coriander and salt to taste. Leave for 30 minutes for flavours to 'develop'.
Serve with either wedges of Naan bread or rice.
Sunday, 15 April 2012
Lamb OssoBuco and Oven baked risotto Milanese
Couldn't find Delia's Lamb OssoBuco on her online website - so here is my variant that I cooked yesterday. It was one of those evenings where I didn't want to be standing by the stove for ages so I tried out making the risotto in the oven - probably not as good if made the traditional way but it worked just fine!
Lamb OssoBuco
Heat oven to 200C
Chop one onion and a clove of garlic and put into base of heat proof shallow casserole dish.
Slice lamb neck fillets (I used 500g - could use a bit less) into 1 inch slices and put on top of the onion. Drizzle with olive oil and put into oven for 30 minutes.
Mix one 400g tin chopped tomatoes with heaped tbsp tomato puree and glass of white wine. Add the end f the 30 minutes pur the tomato mixture over the meat, roughly mix in a put back into the oven. Turn the oven down to 180C and cook for a further 1.5 hours.
Sprinkle with chopped parsley and serve with the risotto.
Oven Baked Risotto Milanese
Put 2oz butter into a 2+ pint oven proof dish and put in oven (180C) for one minute to soften. Add sachet of powdered saffron (about half tsp) and put back in oven for further minute.
Add one chopped onion and crushed clove of garlic, mix, and put back in oven for four minutes to soften.
Add 100 g risotto rice, 300 ml hot vegetable stock and glass of white wine. Cook for further 40 minutes stirring a couple of times, until liquid is nearly completly absorbed.
Stir in 25g grated parmesan and serve
Lamb OssoBuco
Heat oven to 200C
Chop one onion and a clove of garlic and put into base of heat proof shallow casserole dish.
Slice lamb neck fillets (I used 500g - could use a bit less) into 1 inch slices and put on top of the onion. Drizzle with olive oil and put into oven for 30 minutes.
Mix one 400g tin chopped tomatoes with heaped tbsp tomato puree and glass of white wine. Add the end f the 30 minutes pur the tomato mixture over the meat, roughly mix in a put back into the oven. Turn the oven down to 180C and cook for a further 1.5 hours.
Sprinkle with chopped parsley and serve with the risotto.
Oven Baked Risotto Milanese
Put 2oz butter into a 2+ pint oven proof dish and put in oven (180C) for one minute to soften. Add sachet of powdered saffron (about half tsp) and put back in oven for further minute.
Add one chopped onion and crushed clove of garlic, mix, and put back in oven for four minutes to soften.
Add 100 g risotto rice, 300 ml hot vegetable stock and glass of white wine. Cook for further 40 minutes stirring a couple of times, until liquid is nearly completly absorbed.
Stir in 25g grated parmesan and serve
Saturday, 14 April 2012
Slow cooker BBQ beef
Back from a week in Normandy with extended family. Fresh croissants, excellent galletes in St Lo, Friuts de Mer in Bayeux, and all started with yummy beef cooked by my sister. Must remember to get her bbq chicken recipe (although it might be very similar!)
1 kilo braising steak
Brown meat then add all ingredients to slow cook pot on low for minimum of 12 hours
1 kilo braising steak
1 onion
6 fl oz tomato ketchup
4 fl oz water
1 tsp mustard
1 tbsp Worcestershire sauce
Brown meat then add all ingredients to slow cook pot on low for minimum of 12 hours
Saturday, 31 December 2011
Left overs
Turkey curry is always on the list. This year Turkey biryani was a new find (have frozen half the sauce for some left over chicken at some point).
Some others
http://www.stiltoncheese.com/us/recipes/baconfettucine.html
http://www.kalofagas.ca/2011/05/27/ribeye-steaks-with-blue-cheese-sauce/
http://www.bbcgoodfood.com/recipes/5011/coronation-turkey
Some others
http://www.stiltoncheese.com/us/recipes/baconfettucine.html
http://www.kalofagas.ca/2011/05/27/ribeye-steaks-with-blue-cheese-sauce/
http://www.bbcgoodfood.com/recipes/5011/coronation-turkey
Wednesday, 28 December 2011
Christmas 2011
Christmas Eve saw a gathering here feasting on a 3kg gammon from Sandridge Farm. Cooked this using Nigella's gammon with cola recipe that others have raived about. Must admit to not being convinced that the cola adds anything. I might be one of those who don't repeat. Don't get me wrong - it was still a good tasty gammon. Maybe one to do with a cheap gammon joint not a Sandridge Farm £30 one? Simmer with root veg, bay leaves etc and then glaze in oven as per norm will be approach next year for Sandridge Farm joints. Mashed potatoes, mashed swede and carrot, french beans (frozen from our garden this summer), along with redcurrant and balsamic vingegar sauce were the accompniaments.
Christmas Day the turkey was cooked as last year but I included the bramley, chestnut and watercress stuffing this time. Brussel Sprouts done this way are excellent - go for 'undercooked' rather than 'overcooked' and 2tbsp (rather than the 2tsp I used this year) of chopped sage will probably be very good. Roast potatoes, roast parsnips, carrots and peas were the rest of the veg.
Need some more practice making Pavlova as in it needs more time to cook. I am told the vanilla ice cream recipe used is not worth repeating :( Must try another one .... or this one again when can find some decent vanilla pods.
Christmas Day the turkey was cooked as last year but I included the bramley, chestnut and watercress stuffing this time. Brussel Sprouts done this way are excellent - go for 'undercooked' rather than 'overcooked' and 2tbsp (rather than the 2tsp I used this year) of chopped sage will probably be very good. Roast potatoes, roast parsnips, carrots and peas were the rest of the veg.
Need some more practice making Pavlova as in it needs more time to cook. I am told the vanilla ice cream recipe used is not worth repeating :( Must try another one .... or this one again when can find some decent vanilla pods.
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