All posts filed under: Recipes

Recipe: Yorkshire puddings

I love a Yorkshire pudding. Roast beef, roast chicken, roast anything really, and a Yorkshire pud is a very welcome addition in my book. My favourite recipe is this one from BBC Good Food: http://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings Amazing results every time, and any you don’t eat can be cooled and frozen. Just pop them in the oven for a few minutes from frozen and you’re good to go! Advertisements

RECIPE: Chocolate Easter bark

Looking for a nice homemade Easter gift or something to do with the kids over the long weekend? Chocolate Easter bark is just the thing! 200g dark chocolate (at least 70% cocoa solids) 100g white chocolate Mini eggs Sprinkles 1. Line a baking tray with greaseproof paper. 2. Break the dark chocolate into pieces and place in a heatproof bowl over a saucepan of simmering water until melted. Do the same with the white chocolate in another bowl. 3. Pour the dark chocolate onto the baking paper and spread out. Swirl over the white chocolate and scatter with mini eggs (I left some whole and broke others up) and sprinkles. Put the tray into the freezer to cool. 4. When the chocolate is set it will lift easily from the paper. Either wrap as a whole slab, or break into shards and wrap. Keep it cool or it will melt. Have fun experimenting with your favourite toppings!     

Easy puddings to make (and serve when drunk)

I have been extremely neglectful of this blog over the last year (by neglectful I mean totally absent). I had to have a bit of a break from my love of cooking when I got pregnant with my little girl. The first four months were spent spewing, and the last three I had such terrible back/pelvis issues that standing up for long enough to make a sandwich was sufficiently painful to put me off cooking. I guess for the middle bit I just wasn’t so keen on entertaining when it seemed inappropriate to drink bucket loads of wine. At least not in front of people. But the bun is now out of the oven and somewhere in between running a business, looking after two small people, and not losing my mind, I thought I’d give it another go. And what better way to jump back into it than with some gloriously easy puddings for when you want to stuff your face and impress your dinner guests all at once. These can all be made well …

RECIPES: Entertaining on a budget

I love entertaining and feeding people. If I had my way we’d be dining on lobsters and venison and all sorts of weird and wonderful ingredients because I like to try new recipes and experiment. But invariably they come with a hefty price tag and at the moment that’s not a price tag we can afford. So I wanted to write a few entries here and there about entertaining on a budget, and how by utilising things you already have in your fridge/freezer/store cupboard it’s possible to put together menus that are tasty but don’t break the bank.  Obviously these are based on what I already have in MY house, but hopefully they might provide some inspiration (as well as some favourite recipes). The first is for a dinner party for 6 people, achieved on just £20, with some extras for my toddler. MENU: Canapé – Meatballs with spicy tomato sauce, grated parmesan and basil on canapé spoons. Starter – Pesto and mozzarella bruschetta with watercress and a honey and balsamic drizzle. Main – Fennel …

RECIPE: Lobster ravioli

When it works, there aren’t many more satisfying things than homemade pasta.  You feel like an Italian mama turning a quick weeknight carb into something fancy and magical. On the flipside, when it doesn’t work it’s like all the love that you poured into making it has come back to slap you in the face.  Why didn’t you just open a bloody packet of the stuff?! I am still learning about pasta making, but I am determined to master it.  Here is my recipe for a rather indulgent and delicious lobster ravioli. Serves four as a main (as part of a 3 course meal). For the pasta: 300g ’00’ pasta flour, plus extra for dusting 4 eggs 75g double cream 2 cooked lobster tails 200g scallops, seared fresh basil leaves salt and freshly ground black pepper For the sauce: 50g butter shells from the lobster tails 1 carrot, chopped 1 white onion, chopped Few fresh basil leaves 50ml brandy 600ml vegetable stock 6 cherry tomatoes, chopped 90g brown shrimps up to 50g double cream 1. Put …

RECIPE: Chocolate Chip Cookies

Chocolate chip cookies have always been a childhood favourite. My Mum used to make us gooey milk chocolate chip versions, and me and my sisters would stand on chairs in the kitchen helping her mix the ingredients. Then, the house smelling of chocolate and biscuits we would gobble them up while they were still warm. They are quick and easy to make, so a perfect half hour activity for keeping little ones occupied, and for making use of easter egg goodies! This is my Mum’s recipe for chocolate chip cookies, which I’ve adapted for white chocolate, just because we had white chocolate buttons in the house. You could easily substitute these for milk chocolate, or experiment with your own fillings. Makes c.15 100g softened unsalted butter 50g light brown muscovado sugar 50g granulated sugar 1/4 tsp vanilla flavouring 1 egg 125g plain flour ½ tsp bicarbonate of soda 150g white chocolate chips (white chocolate buttons work fine if you break them up a bit first!) 1. Preheat oven at 190 C/GM5 and grease two baking …

RECIPE: Portuguese Custard Tarts

As a little girl growing up in Herne Bay in Kent, one of my earliest food memories was the Saturday morning promise of a trip to Dunn’s Bakery on the High Street – http://dunnsbakery-hernebay.co.uk/  The warmth of the shop, the smell of freshly baked cakes and bread and sausage rolls, and the delight of choosing something from the rows of iced treats. My Mum always had a jam doughnut, my Dad a Chelsea bun, my sister an iced finger.  For some reason my cake of choice was their English Custard Tart. Recently the delis and coffee shops of London seem to have been over-run with the English Custard Tart’s sexier Portuguese cousin. The pastry a little uneven, more romantic somehow, the custard browned in inviting patches like they’ve been baked in a big old blue Aga, by a happy smiling woman, made more beautiful by the smattering of flour in her hair. Portuguese Custard Tarts, for me, are somehow more than a cake. They say, look at me, look how cool and relaxed and effortlessly delicious I am. So …