If you prefer to measure your ingredients rather than weigh them here's a detailed Conversion Chart
Wednesday, 24 August 2016
If you prefer to measure your ingredients rather than weigh them here's a detailed Conversion Chart
Method:- (adaptation of a River Cottage recipe)
preheat oven 180 deg/350 f. gas 4
grease & line the base of a 2lb loaf tin with baking parchment
If using raisins, put into bowl and cover with a couple of tbsp rum or Bacardi to plump up. Put eggs, oil and sugar in bowl and beat until creamy. Sieve in the flour, cream of tartar and baking powder and continue to beat until combined. Stir in grated zucchini/courgette and add raisins & lime zest. Pour mix a 2lb loaf tin, greased and lined and bake for around 40 minutes or until golden & firm to the touch.. Turn out and let cool completely.
To make the icing beat cream cheese and in a bowl until smooth, add the sieved icing sugar and then stir in the lime juice & zest, beat well. Leave the frosting in the fridge for at least an hour until it starts to thicken , spread over the top of the loaf . Put cake in fridge for a little to firm up then sprinkle over with the pistachios.
While researching this recipe I found another fabulous one, where the cake cake batter was split into two sandwich tins and baked. It was then filled with lime curd and then topped with the lime frosting and pistachios. Sounded totally lush to me.
Sunday, 21 August 2016
Even though the summer's been cold and wet the courgettes are still producing well at my allotment. This recipe is perfect for the ones that have grown a little too big. I used 2 courgettes for this recipe, both were about 9"/23cms in length. I also had lots of little Sweet 100 tomatoes ready although any cherry tomatoes will do nicely.
This dish is just gorgeous... if you love cheese as much as I do then it's a real winner.
The pastry is rich crisp and cheesy, so delicious and the filling is just lovely. It's best served warm or at room temperature.. as with most quiches when the flavours have had time to meld together.
I made Parmesan pastry but feel free to use your own shortcrust pastry recipe or shop bought if you need to.
The recipe will serve 4 good portions for lunch or 6 quite comfortably for a starter. The recipe should make around 10-12 muffin sized smaller quiches if preferred.
You will need a deep 9"/ 23cm greased loose bottomed quiche tin ( or just the same size pie dish if you don't want to remove the quiche) Baking Beans & Parchment Paper
40gms/ 1½oz / ½ cup of freshly, finely grated Parmesan Cheese (use Cheddar if you prefer)
225gms/ 7oz/ 1½cups plain flour (all purpose)
150gms/ 5oz / ½cup + 1tbsp cold butter
1 level tsp mustard powder or Cayenne Pepper
1 level tsp Sea salt
1 large egg beaten
(a little ice cold water may be needed if the dough won't come together)
2 large courgettes mine were 9" 23cms coarsely grated or 4 regular sized ones
1 large onion finely diced
2 large Garlic Cloves minced
1 tbsp Olive Oil
4 Large Eggs
250ml/ 8fl oz /1 cup Whipping/Pouring Cream
100gms/ 3½oz/ 1 cup Freshly grated Parmesan Cheese (save a little for sprinkling the top) use Cheddar if you prefer
A few good grinds of the Black Pepper Mill
1 tsp of Sea Salt
1 tbsp Fresh Thyme leaves or 1 tsp dried thyme
around a dozen cherry tomatoes (optional)
To make the Pastry
Sieve the flour, mustard/cayenne & salt into a mixing bowl
Cube the butter into small pieces and add to the flour
Using your fingertips rub the butter into the flour until it resembles fine breadcrumbs
Add the Parmesan to the bowl and combine with the flour & butter "breadcumbs"
Beat the egg
Make a well in the centre of the bowl and place the beaten egg into it
Carefully bring together to make a soft ball of dough
If it doesn't come together add a tiny drop of cold water and try again. Don't add too much at a time..the dough will be ruined if too wet.
Wrap the dough in cling film...flatten it slightly and leave to rest for at least ½ hour or until you need it.
Remove the dough from the fridge and roll out on a floured surface until quite thin
Line your greased tin with it overlapping the edges and tucking the pastry carefully into the corners
Prick over with a fork
Scrumple up the baking parchment and cover with the baking beans
Pop back into the fridge for around 10 mins
While it's chilling heat up your oven to 220c/ 425f/ gas 7
When the oven is hot place the pastry case on the centre shelf and bake for around 15 minutes, remove the paper & beans and if the pastry is still not cooked through pop back in until it's lightly brown all over.
Trim off the overlapping edges with a sharp knife ( I always scoff these straight away ...cooks perks)
Reduce the heat 180c/ 350f /gas 4
After grating the Courgettes place them in the middle of a clean Tea Towel and squeeze out as much water as you can.
Add the olive oil to a frying pan on a low heat.
Throw in the onions and fry gently until starting to soften
Add in the garlic and continue to cook until completely soft and translucent but not brown
Beat the eggs in a large bowl, add the cream, Parmesan, Black Pepper & Thyme
Add the onions & garlic and the courgettes
Mix well together and carefully pour the mixture into the pastry case
Sprinkle over the little grated Parmesan that you saved
Cut the tomatoes in half and place around the edge of the quiche
Place the quiche tin onto an oven tray and put onto the centre shelf of the oven
Bake for around 25 minutes..maybe a little more or less but the top should be beautifully golden and the centre set.
Place on a cooling rack...don't be tempted to remove it from the tin until it's relatively cool.
Serve warm or at room temperature
I served this with a mixed green salad and a few warm new potatoes
I hope you enjoy it as much as we did ♥
If you would like more posts like this then please help & leave me a comment below
Sunday, 14 August 2016
I always seem to have a glut of Courgettes/Zucchini at this time of the year. I planted up six, two yellow and four green and they are just so prolific that I've been scouting high & low for some new recipes. I'm turning a few into a courgette & blueberry cake later, it's a bit of an experiment but hey ho, if you don't try you'll never know.
Now I love Indian food and any kind of Pakora is my kind of Pakora. I've grated up around 6 courgettes for this recipe. Every last drop of water needs to be squeezed out of them otherwise a soggy greasy mess will ensue. If you try this yourself then please leave the courgettes to one side even when you think you can't possibly get any more water out. 5 minutes later you'll find you can.
Okay here we go.
5/6 medium sized courgettes/zucchini coarsely grated by hand* placed into a sieve and 1 tsp of salt sprinkled over then mixed in. Place over a bowl and leave for a least 1 hour. Rinse under the tap and keep squeezing until absolutely no more water comes out.
4 tbsp Gram (Chick Pea) Flour
1 heaped teaspoon baking powder
2 eggs separated, lightly whisk the whites just before you fold in
1 large red chilli finely chopped you can leave the seeds in if you like it hot
2 tbsp chopped coriander/cilantro (if you don't like coriander I'd recommend half parsley, half mint)
2 spring onions/scallions finely sliced
2 garlic cloves minced
1 tsp Black Onion (Kalongi) seeds (Optional)
1½ tsp salt
2 heaped tsps pre-prepared curry powder (I used Sharwoods medium Madras) or you can make your own favourite blend.
black pepper to taste
around 1½" of sunflower/veg oil place in the bottom of a frying pan/skillet and heated to a medium-high heat
Sea salt flakes to sprinkle when cooked.
* Grate the courgettes by hand, a processor seems to make them too wet for me
Place in a sieve over a colander, sprinkle with salt and leave for at least one hour.
Rinse, then squeeze out every last drop of water
Add the curry, chilli, spring onion, coriander, seasoning, gram flour & baking powder and the egg yolks, beat the egg whites until stiff but still light and fold in. You should have a thick dropping consistancy, if it's way to thick then just add a drop of fizzy water to help to loosen everything up.
Heat the oil and test with a little of the mixture. It should bubble up straight away. Don't have the oil too hot, just a steady medium heat.
Place dessert spoonfuls in the hot oil about 6 at a time. Fry for just a 2 or 3 minutes a side until golden brown and crispy. Drain onto kitchen towel
Sprinkle over a touch of sea salt.
These are best served hot, but they can be reheated in a hot oven for around 5 minutes. They also freeze well if you don't plan to use them straight away. Defrost and bake in a hot oven for around 8 minutes.
For the minted yoghurt
½ tub of Thick Greek Yoghurt (I used Total) 2%
2 tps concentrated Mint without the vinegar or 1 tbsp finely chopped fresh mint
1 crushed clove of garlic
a little seasoning
Just mix everything together and it's ready to go.
Wednesday, 10 August 2016
If like me you're a fan of those deliciously bitter sweet Almond Amaretti biscuits then you're going to love this cake, A deliciously different bake with the tang of fresh apricots, creaminess of dark chocolate along with the crunch and nuttiness of the Amaretti. I've adapted the recipe from a leaflet that I picked up in Waitrose a while back...sometimes these little giveaway recipes are a real treasure to find.
Here's a little bit of the interesting history of these wonderful little Italian Almond Macaroons that I have sourced from Wikipedia. I didn't realise that they had such a romantic connotation or that the actual crushed kernels of the apricot stone were often used to make these darling morsels.
Amaretti di Saronno (singular amaretto di Saronno) refer to an amaretto (almond flavored) macaroon that is traditional to Saronno, a comune of Lombardy, Italy. It is one of many types of traditional amaretto biscuits.
The Amaretti di Saronno are widely available commercially, most notably through the brand Lazzaroni. Amaretti di Saronno are unrelated to Amaretto liqueur, which is produced by two other companies based in Saronno - ILLVA and PLF.
The invention of this amaretto has received an amorous Renaissance treatment. In the early 18th century, a Milanese bishop or cardinal surprised the town of Saronno with a visit. A young couple, residents of the town, welcomed him and paid tribute with an original confection: on the spur of the moment, they had baked biscuits made of sugar, egg whites, and crushed apricot kernels or almonds. These so pleased the visiting bishop that he blessed the two with a happy and lifelong marriage, resulting in the preservation of the secret recipe over many generations.____________________________________________
It's a really easy throw everything together recipe that takes only minutes to prepare. We enjoyed this over the weekend with our late morning coffee instead of our normal brunch but it certainly can be eaten at any time of the day and would make the perfect dinner time dessert when served with a dollop of mascarpone.
If you prefer to measure your ingredients rather than weigh them here's a detailed conversion chart
200 gms Skinned and chopped fresh Apricot flesh ( approximately 4 large or 6 small fruits chopped into 1" cubes)
50 gms dark chocolate chips
150 gms Amaretti (roughly crushed)
125 gms Plain flour
1½ tsp Baking Powder
100gms Ground Almonds
3 eggs beaten
175 gms unsalted butter ( at room temperature)
175 gms caster (superfine sugar)
A little Icing (Confectioners Sugar) to dust
A chopped apricot to decorate (optional)
Butter and line a 20cm baking tin (preferably with a loose base) with baking parchment..
Set the oven to 150c 300F Gas 2
Place the butter, sugar, flour, baking powder, almonds and eggs into a large bowl and beat together either with a whisk or by hand until well combined.
Now fold in carefully ¾ of the chocolate chips, ¾ of the chopped apricots and ¾ of the Amaretti biscuits.
Place the batter into the prepared tin ...level it and then roughly scatter over the remaining chocolate chips, apricots & Amaretti.
Place in the centre of the pre-heated oven and bake for approximately 1 hour 20 minutes. Check to make sure there is no wobble in the centre of the cake, Test with a skewer if it comes out clean it's ready. Test at 7 minute intervals if it isn't quite baked through.
Leave in the tin on a wire rack until quite cold. Remove the parchment paper and it's ready to serve
Dust with icing sugar and decorate with a chopped apricot (Optional)
We served ours with deliciously creamy Mascarpone on the side
Monday, 8 August 2016
Halloumi is known as squeaky cheese in this household...after you've tried it you'll know why. It's a fabulously different cheese originating in Cyprus, sometimes made from Goat's milk but mainly Cow's milk... it doesn't melt when cooked even at high temperatures so it's perfect for grilling or frying. It's a brined cheese so it's deliciously salty .. the pomegranate certainly cuts through this saltiness and is a perfect accompaniment along with the toasted walnuts that give that pleasant slightly bitterness to the dish. You should find it at most supermarkets these days if not try your local Deli. Another alternative would be to use Paneer the lovely Indian Cheese.
If you've not tried griddled Little Gem Lettuce then you're in for a real treat...it's a revelation..so sweet & tender. Just make sure you serve it immediately to keep that beautiful green colour.
Try it served with some Lebanese flatbread...it's just wonderful.
2 or 3 little gem lettuces. Each cut into quarters lengthwise and keeping the stem intact
1 Pomegranate ( tip.....roll the fruit on a firm surface, cut in half and tap the bottom of the fruit with a wooden spoon...over a bowl and the seeds will come out easily) & save any juice, just add to the dressing. Alternatively you can find them already prepared in the salad aisle.
250g packet of Halloumi Cheese cut across into 8 equal slices
50g of toasted walnuts or pine nuts if preferred
a few baby tomatoes sliced in half
a little olive oil for cooking
A little chopped mint, flat leaved parsley or coriander leaves to dress
the dressing (just whisk everything below together)
1 tbsp Pomegranate Molasses (*see below for a substitute)
1 tbsp red wine vinegar
1 clove of garlic
1 dsp runny honey
1 tbsp olive oil
salt & freshly ground black pepper to taste
Brush the cheese slices on both sides with a little olive oil
Do the same with the lettuce
While heating a griddle pan to very hot mix the pomegranate seeds and the nuts into the dressing.
Griddle the cheese until lightly browned on both sides but turning just the once remove from the pan and keep warm
Using the same hot griddle, sear the lettuce quarters and tomatoes. The lettuce should be slightly charred. Add any remaining juices to the salad dressing.
Arrange the lettuce the plates, place 4 slices of Halloumi on each and spoon over the dressing.
Sprinkle over some chopped, coriander, mint or parsley and serve immediately.
* if you can't get hold of Pomegranate Molasses substitute with 2 tsps honey, 2 tsps good Balsamic vinegar
It won't be quite the same but a really good alternative
Sunday, 31 July 2016
Saturday, 23 July 2016
|Easy Cheesy Gannet Bread|
I made this into a crown simply by dividing into 6 balls and placing 5 around the inner edge of a Victoria Sandwich tin and 1 ball in the middle. Alternatively you could just press the dough into the tin to make one round loaf. Don't be surprised if the dough doesn't rise much on proving because as soon as it hits the hot oven it rises brilliantly.
1 level tsp Easy Bake Yeast
225 gms Strong White Bread Flour
½ tsp Sugar
1 tsp Salt
2 Eggs beaten
105ml / 3 fl oz milk plus a little extra for glazing
55gms Butter Melted
110 gms Mature Cheddar ( or any strong hard cheese) grated
a pinch of Cayenne Pepper
a pinch of Colmans English Mustard
Freshly milled black pepper ...2 or three twists
Sieve the flour & Salt into a warm bowl
Add the yeast and sugar and combine
Warm the Milk to tepid ie blood temperature
add the melted Butter
add the Eggs and beat together
Make a well in the flour mixture and pour in the milk, eggs & butter mixture
Mix well together
It will form a sticky ball.
Cover and leave to rest for around 5-10 minutes... somewhere warm
It will hardly rise at all but don't worry.
Add ¾ of the grated cheese to the dough along with the Cayenne, Mustard Powder & Black Pepper
and mix together
Flour your surface and place the sticky dough onto it
Knead very lightly to bring the dough together
Make the dough into a cylinder shape and cut into 6 equal pieces
Roll each piece into a ball
Place 5 balls on the inner edge of a greased Victoria Sandwich tin ( mine was 23cms /9")
Now place the 6th ball in the centre of the tin
Cover and leave to prove for around 10 to 15 minutes in a warm place
Whilst it's proving heat your oven to 220C/ 425F/ Gas 7
Bake in the centre of the oven for exactly 30 minutes
Remove from the oven and brush with a little milk
Sprinkle over the rest of the cheese
Return to the oven for the final 5 minutes
Leave to cool for around 5 minutes or so before removing from the tin.
Delicious served warm from the oven