1 salmon fillet, skinned
1lb spinach, cooked and v. well drained (squashed)
1 packet puff pastry
salt and pepper
Roll out pastry big enough to accommodate fish.
Lay fish in middle of pastry and distribute spinach on top.
Season, and fold pastry over the mixture, pressing edges v. well together.
Bake on greased baking tray at 175 degrees (fan) for 30 mins or until pastry is cooked.
Main dish - serve with light greens. Superb!
Wednesday, 23 April 2008
Lamb Curry with Lentils from Jakes
Makes a fairly economical dinner for 6 but could be divided into 2 portions, one frozen for later.
1 kg lamb, pref. leg portion, cut into 1 - 1½-inch-thick steaks cut into cubes of similar dimension. Include bones to add flavour.
3 Tbs sunflower oil
2 fairly large onions, chopped
2 large cloves of garlic, finely chopped or crushed
1 ½ - 2 ins ginger, grated or finely chopped
1 or 2 green or red chillies, finely chopped
1 heaped tsp each ground cumin and coriander
1 level tsp turmeric
1 tsp curry paste (hot or mild)
3 cardamom pods
6 peppercorns
2 bay leaves
2 cloves (optional)
2 ins cinnamon stick
1 x 400g tin each chopped tomatoes and lentils
juice of half a lemon or a lime (careful not to add too much)
season to taste
*************************************************************
Heat oil in casserole and add onions, garlic, ginger and chillies, fry for about 3 mins. Add all spices and mix thoroughly, then add meat and sauté for 5 mins. Then add tomatoes, cardamom pods, cinnamon stick, peppercorns, bay leaves and curry paste. Cover with close-fitting lid and simmer until meat is just tender (about an hour). Add (drained) lentils and cook for further 5-10 mins. Sprinkle with chopped fresh coriander or good quality garam masala before serving. Enjoy…
NB: curries taste better served the next day. Don’t forget the Green Label chutney.
PS: I (Jane) usually end up with a mouthful of cardamom pod so remove before serving, if you have the patience. Ditto cinnamon stick and cloves but forget the peppercorns – life’s too short.
1 kg lamb, pref. leg portion, cut into 1 - 1½-inch-thick steaks cut into cubes of similar dimension. Include bones to add flavour.
3 Tbs sunflower oil
2 fairly large onions, chopped
2 large cloves of garlic, finely chopped or crushed
1 ½ - 2 ins ginger, grated or finely chopped
1 or 2 green or red chillies, finely chopped
1 heaped tsp each ground cumin and coriander
1 level tsp turmeric
1 tsp curry paste (hot or mild)
3 cardamom pods
6 peppercorns
2 bay leaves
2 cloves (optional)
2 ins cinnamon stick
1 x 400g tin each chopped tomatoes and lentils
juice of half a lemon or a lime (careful not to add too much)
season to taste
*************************************************************
Heat oil in casserole and add onions, garlic, ginger and chillies, fry for about 3 mins. Add all spices and mix thoroughly, then add meat and sauté for 5 mins. Then add tomatoes, cardamom pods, cinnamon stick, peppercorns, bay leaves and curry paste. Cover with close-fitting lid and simmer until meat is just tender (about an hour). Add (drained) lentils and cook for further 5-10 mins. Sprinkle with chopped fresh coriander or good quality garam masala before serving. Enjoy…
NB: curries taste better served the next day. Don’t forget the Green Label chutney.
PS: I (Jane) usually end up with a mouthful of cardamom pod so remove before serving, if you have the patience. Ditto cinnamon stick and cloves but forget the peppercorns – life’s too short.
Dream Pudding by Jane
This is the easiest pud ever, but gives the impression of being luxurious and complicated. Great for slimmers (you wish)...
1 large tub plain yoghurt (not too runny)
1 carton double cream
dark brown sugar
Tip yoghurt into a bowl. Beat cream until thick and mix into yoghurt. Cover the top with dark brown sugar and put into the fridge.
The sugar will melt deliciously over the pudding and the result is quite irresistible. Best to eat it all up in one go (not usually a problem) because it tends to separate.
1 large tub plain yoghurt (not too runny)
1 carton double cream
dark brown sugar
Tip yoghurt into a bowl. Beat cream until thick and mix into yoghurt. Cover the top with dark brown sugar and put into the fridge.
The sugar will melt deliciously over the pudding and the result is quite irresistible. Best to eat it all up in one go (not usually a problem) because it tends to separate.
DD's Salad Dressing (from Andy)
16 oz sunflower oil
4 oz red wine vinegar (best quality)
1 tspn salt
20 grinds black pepper
1 dessertspoon good runny honey
1 tspn Dijon mustard
2 cloves garlic cut into slivers
4 oz red wine vinegar (best quality)
1 tspn salt
20 grinds black pepper
1 dessertspoon good runny honey
1 tspn Dijon mustard
2 cloves garlic cut into slivers
Tuesday, 22 April 2008
Ginger tea by Rebecca
Great for fighting colds but also nice to drink at any time.
Juice of half a lemon
About 6 very thin slices of fresh ginger (more if you like/can)
Generous tsp of honey
Boiling water
Combine in a mug and drink hot. It really works.
Juice of half a lemon
About 6 very thin slices of fresh ginger (more if you like/can)
Generous tsp of honey
Boiling water
Combine in a mug and drink hot. It really works.
Saturday, 19 April 2008
Couscous by Christylle (with comments by Marie!)
INGREDIENTS:
2 lb coucous
1 packet chicken pieces
4-5 pieces of lamb
2 onions
3-4 tomatoes, chopped
1 red pepper, sliced into strips
1 lb carrots, large chunks or just cut in half
1 small cabbage, quartered
2-3 large courgettes, same sized pieces as the carrots
turnips, if available (don't know how many, have never used them)
1 tin chickpeas, drained and rinsed
1 tin artichoke hearts, drained and rinsed
tomato paste
harissa paste - if you can't get this, you might want to add some chillis to the recipe to make it spicy
couscous spices (try an Arab supermarket, or use dried coriander and cumin)
butter
FOR THE STEW:
This part can be done the day before, if you want to, otherwise just do the lot in one go:
Use a very large pan, ideally a couscousier i.e. that has a compartment in the top for steaming couscous.
Brown the meat and remove.
Brown the onions in the same pan
Add the tomatoes
Add the red pepper
Put the meat back in
Add 2 litres of boiling water
Add the carrots, and the turnips if you are using them
Season: salt, pepper, whatever spices you are using, and a big squeeze of tomato paste
Simmer for 30 minutes.
On the day you are serving, bring back to the boil, or just carry on from above:
Add courgettes and cabbage
Simmer for 20 minutes
Add artichokes and chickpeas
Simmer for 10 minutes
... and it's ready!...
FOR THE COUSCOUS:
You will need 20 minutes to prepare and a further 30 minutes to cook. So start 20 minutes before the second half of the recipe above, and put the couscous on to steam at the same time as you add the courgettes and cabbage.
Put the couscous is a wide, flat dish and season with salt and your spices.
Sprinkle over a mug of cold water and rub it into the couscous with your hands.
Wait five minutes, then rub it in again.
Repeat with another mug of water. You will need about 2 mugs total. You want it to be moist but not sticky. (Trust me, you will know if you've put in too much water. All you can do about it is add more couscous to soak it up.)
Then steam for 30 minutes with the lid on - either in the top half of the couscousier, or in a steamer. If you haven't got a steamer, put it in a sieve above boiling water with a watertight lid on top. No watertight lid? Cover with greasproof paper or foil, then put the lid on.
TO SERVE:
Seperate the stew from the broth.
Put couscous into a bowl and melt some butter into it.
Serve the couscous, the broth and the stew separately, with harissa paste on the side to stir into the broth.
2 lb coucous
1 packet chicken pieces
4-5 pieces of lamb
2 onions
3-4 tomatoes, chopped
1 red pepper, sliced into strips
1 lb carrots, large chunks or just cut in half
1 small cabbage, quartered
2-3 large courgettes, same sized pieces as the carrots
turnips, if available (don't know how many, have never used them)
1 tin chickpeas, drained and rinsed
1 tin artichoke hearts, drained and rinsed
tomato paste
harissa paste - if you can't get this, you might want to add some chillis to the recipe to make it spicy
couscous spices (try an Arab supermarket, or use dried coriander and cumin)
butter
FOR THE STEW:
This part can be done the day before, if you want to, otherwise just do the lot in one go:
Use a very large pan, ideally a couscousier i.e. that has a compartment in the top for steaming couscous.
Brown the meat and remove.
Brown the onions in the same pan
Add the tomatoes
Add the red pepper
Put the meat back in
Add 2 litres of boiling water
Add the carrots, and the turnips if you are using them
Season: salt, pepper, whatever spices you are using, and a big squeeze of tomato paste
Simmer for 30 minutes.
On the day you are serving, bring back to the boil, or just carry on from above:
Add courgettes and cabbage
Simmer for 20 minutes
Add artichokes and chickpeas
Simmer for 10 minutes
... and it's ready!...
FOR THE COUSCOUS:
You will need 20 minutes to prepare and a further 30 minutes to cook. So start 20 minutes before the second half of the recipe above, and put the couscous on to steam at the same time as you add the courgettes and cabbage.
Put the couscous is a wide, flat dish and season with salt and your spices.
Sprinkle over a mug of cold water and rub it into the couscous with your hands.
Wait five minutes, then rub it in again.
Repeat with another mug of water. You will need about 2 mugs total. You want it to be moist but not sticky. (Trust me, you will know if you've put in too much water. All you can do about it is add more couscous to soak it up.)
Then steam for 30 minutes with the lid on - either in the top half of the couscousier, or in a steamer. If you haven't got a steamer, put it in a sieve above boiling water with a watertight lid on top. No watertight lid? Cover with greasproof paper or foil, then put the lid on.
TO SERVE:
Seperate the stew from the broth.
Put couscous into a bowl and melt some butter into it.
Serve the couscous, the broth and the stew separately, with harissa paste on the side to stir into the broth.
Quiche Lorraine by Christylle
Shortcrust pastry
2 large / 3 medium eggs
3 or 4 slices bacon
100g grated cheese (cheddar)
2/3 pint milk (that's two thirds of a pint, not two or three pints...)
salt + pepper
Preheat oven to 200C
Line a dish with pastry.
Chop up bacon and sautee til crispy
Mix together eggs, milk and salt + pepper
Put the grated cheese all over the pastry. Scatter the bits of bacon on top. Pour over the milk / eggs mix.
Bake in over for 30/40 minutes til nicely brown.
2 large / 3 medium eggs
3 or 4 slices bacon
100g grated cheese (cheddar)
2/3 pint milk (that's two thirds of a pint, not two or three pints...)
salt + pepper
Preheat oven to 200C
Line a dish with pastry.
Chop up bacon and sautee til crispy
Mix together eggs, milk and salt + pepper
Put the grated cheese all over the pastry. Scatter the bits of bacon on top. Pour over the milk / eggs mix.
Bake in over for 30/40 minutes til nicely brown.
Almond Cake by Christylle
3 Medium eggs
160g ground almonds
150g golden caster sugar
zest and juice of 1/2 unwaxed / organic lemon OR zest of 1/2 small orange plus 2 tbsp juice of orange.
1/4 teaspoon ground cinnamon
icing sugar to dust top (optional)
Preheat oven to 180C / 350F / Gas 4.
Separate the eggs.
Mix egg yolks with 130g of the sugar until pale and creamy.
Fold in the ground almonds, zest, juice and cinnamon.
Whisk the whites until they form soft peaks, then gradually add the remaining sugar, still whisking until the peaks are stiff.
Fold one third into the egg / almond mix. Then, using a metal spoon, fold in the next third, and then the final third.
Butter a round 17.5cm cake tin and line the bottom with buttered greaseproof paper. Pour in the cake mixture. Cook in preheated oven for 30-35 minutes until lightly risen, borwn but still soft inside - do not overcook.
Take out. Leave to cool a little, then turn out, remove the paper, and turn back onto a plate. Dust with icing sugar.
160g ground almonds
150g golden caster sugar
zest and juice of 1/2 unwaxed / organic lemon OR zest of 1/2 small orange plus 2 tbsp juice of orange.
1/4 teaspoon ground cinnamon
icing sugar to dust top (optional)
Preheat oven to 180C / 350F / Gas 4.
Separate the eggs.
Mix egg yolks with 130g of the sugar until pale and creamy.
Fold in the ground almonds, zest, juice and cinnamon.
Whisk the whites until they form soft peaks, then gradually add the remaining sugar, still whisking until the peaks are stiff.
Fold one third into the egg / almond mix. Then, using a metal spoon, fold in the next third, and then the final third.
Butter a round 17.5cm cake tin and line the bottom with buttered greaseproof paper. Pour in the cake mixture. Cook in preheated oven for 30-35 minutes until lightly risen, borwn but still soft inside - do not overcook.
Take out. Leave to cool a little, then turn out, remove the paper, and turn back onto a plate. Dust with icing sugar.
Meatballs by Jakes
for 4
Preheat oven to 370F / 190C / Gas 5.
500g mince
250g pork sausage meat (balance of pork and beef is up to you)
1 egg, beaten
1 medium onion, finely chopped
1-2 cloves garlic
1 inch ginger (to taste)
handful fresh chopped parsley / coriander
2 slices bread in crumbs
1 tspn each cumin and ground coriander (if you don't use fresh)
salt + pepper
oil for frying
optional: 1/2 finely chopped green pepper
For sauce:
1 tin tomatoes
small onion
1 clove garlic
small piece ginger - all finely chopped
other 1/2 of green pepper, if used in balls
dried basil or Italian mixed herbs
Mix all meatball ingredients in a bowl with your hands. Leave overnight in fridge. Form into balls, tbpsn or smaller, with wet hands rather than using flour. Brown them in the oil in a large frying pan, a few at a tim. Drain on paper and put in a casserole in the oven to keep warm while you make the sauce.
For sauce, soften the onions, garlic, ginger and green pepper in oil. Add tomatoes, herbs, cumin. Simmer and season to taste. Poor over meatballs.
Cook, covered, in oven for 45 minutes. Remove cover and reduce sauce on top of stove if required.
Preheat oven to 370F / 190C / Gas 5.
500g mince
250g pork sausage meat (balance of pork and beef is up to you)
1 egg, beaten
1 medium onion, finely chopped
1-2 cloves garlic
1 inch ginger (to taste)
handful fresh chopped parsley / coriander
2 slices bread in crumbs
1 tspn each cumin and ground coriander (if you don't use fresh)
salt + pepper
oil for frying
optional: 1/2 finely chopped green pepper
For sauce:
1 tin tomatoes
small onion
1 clove garlic
small piece ginger - all finely chopped
other 1/2 of green pepper, if used in balls
dried basil or Italian mixed herbs
Mix all meatball ingredients in a bowl with your hands. Leave overnight in fridge. Form into balls, tbpsn or smaller, with wet hands rather than using flour. Brown them in the oil in a large frying pan, a few at a tim. Drain on paper and put in a casserole in the oven to keep warm while you make the sauce.
For sauce, soften the onions, garlic, ginger and green pepper in oil. Add tomatoes, herbs, cumin. Simmer and season to taste. Poor over meatballs.
Cook, covered, in oven for 45 minutes. Remove cover and reduce sauce on top of stove if required.
Fork Biscuits by Grandma
10 oz self-raising flour
8 oz soft butter or margarine
4 oz caster sugar
grated peel of an orange or lemon OR 1/2 teaspoon ginger or cinnamon
Pinch of salt
Soften the butter. Work in the sugar and then the flour, peel / spice and salt. Can be done by hand or in a Magimix.
Make little balls the size of a small walnut. Place on a flat, slightly greased and floured baking tray. Flatten with a fork. Bake at 175 for about 20 mins until golden.
8 oz soft butter or margarine
4 oz caster sugar
grated peel of an orange or lemon OR 1/2 teaspoon ginger or cinnamon
Pinch of salt
Soften the butter. Work in the sugar and then the flour, peel / spice and salt. Can be done by hand or in a Magimix.
Make little balls the size of a small walnut. Place on a flat, slightly greased and floured baking tray. Flatten with a fork. Bake at 175 for about 20 mins until golden.
Chocolate Brownies by Rebecca
100g plain cooking chocolate
2 large eggs
125g butter, softened
275g caster sugar
½ tsp vanilla essence
50g self-raising flour
25g plain flour (I used 75g plain flour and ½ tsp baking powder)
2 tbsp cocoa powder
100g walnuts/pecans/cashews whatever (broken bits are best)
Preheat oven to 180C
Cut out square of baking paper and line a greased 20x20cm and at least 6cm deep baking tray (mine is bigger, just watch the cooking time if the brownies are thinner)
Heat some water to boiling point in a pan, remove from heat, and place bowl with broken chocolate on top, stir to melt.
Break eggs into small bowl and beat.
Cream butter, sugar and vanilla essence in large mixing bowl.
Add eggs bit by bit, beating in between.
Sift flour and cocoa powder into bowl (I did not sift, no lumps apparent) and mix well.
Cut up nuts and mix in.
Pour into tin and smooth top.
Bake for 35min until crusty on top, slightly risen, but still soft in the middle.
Leave in tray for 20 minutes before cutting into squares.
ENJOY!
2 large eggs
125g butter, softened
275g caster sugar
½ tsp vanilla essence
50g self-raising flour
25g plain flour (I used 75g plain flour and ½ tsp baking powder)
2 tbsp cocoa powder
100g walnuts/pecans/cashews whatever (broken bits are best)
Preheat oven to 180C
Cut out square of baking paper and line a greased 20x20cm and at least 6cm deep baking tray (mine is bigger, just watch the cooking time if the brownies are thinner)
Heat some water to boiling point in a pan, remove from heat, and place bowl with broken chocolate on top, stir to melt.
Break eggs into small bowl and beat.
Cream butter, sugar and vanilla essence in large mixing bowl.
Add eggs bit by bit, beating in between.
Sift flour and cocoa powder into bowl (I did not sift, no lumps apparent) and mix well.
Cut up nuts and mix in.
Pour into tin and smooth top.
Bake for 35min until crusty on top, slightly risen, but still soft in the middle.
Leave in tray for 20 minutes before cutting into squares.
ENJOY!
Chocolate Roulade by Christylle
CHOCOLATE ROULADE (make in the morning or the day before)
175gr chocolat meunier (or any good black chocolate)
175gr caster sugar
5 eggs
3 tablespoon BOILING water
a little icing sugar
1 pot of double cream (infuriatingly a small one is just enough, a big one is slightly too much. Maybe you like cream a lot, maybe you can eat it with another cake)
1 flat baking tray (33cmx24cm)
a little butter
Preheat oven to 150.
melt the butter in a small saucepan and use it to dab a few spots of butter on the baking tray, then line the tray with baking paper and butter the paper (Make the paper come up the sides and over the sides of the tray, so that the cake can slightly rise)
melt the chocolate in the same saucepan, placed in a bigger one half full of water, so the chocolate melts without burning.
While this goes on separate the eggs. Mix the yolks with the sugar and mix vigorously till it goes pale.
When the chocolate is melted add the boiling water (3 tablespoonfuls). Mix and immediately add to the yolks/sugar mixture.
Beat the egg whites till firm, add some to the chocolate mixture, fold in with a metal spoon, and then add the rest, carefully. Pour into the prepared baking tray.
Cook in oven for about 1/2h, check that it has set. Better undercooked than overcooked, but it has to have set.
Take out of oven, let it go cold. Turn out onto a clean tea towel. Take off the paper. It comes off easily if you brush the paper with a little water. Beat up the cream, spread it over the cake, and then roll up the cake, using the tea towel to help you. It does not matter if it cracks. Put on a dish and sprinkle a little icing sugar on top. Keep in the fridge, but take it out a little while before eating it, I think..
175gr chocolat meunier (or any good black chocolate)
175gr caster sugar
5 eggs
3 tablespoon BOILING water
a little icing sugar
1 pot of double cream (infuriatingly a small one is just enough, a big one is slightly too much. Maybe you like cream a lot, maybe you can eat it with another cake)
1 flat baking tray (33cmx24cm)
a little butter
Preheat oven to 150.
melt the butter in a small saucepan and use it to dab a few spots of butter on the baking tray, then line the tray with baking paper and butter the paper (Make the paper come up the sides and over the sides of the tray, so that the cake can slightly rise)
melt the chocolate in the same saucepan, placed in a bigger one half full of water, so the chocolate melts without burning.
While this goes on separate the eggs. Mix the yolks with the sugar and mix vigorously till it goes pale.
When the chocolate is melted add the boiling water (3 tablespoonfuls). Mix and immediately add to the yolks/sugar mixture.
Beat the egg whites till firm, add some to the chocolate mixture, fold in with a metal spoon, and then add the rest, carefully. Pour into the prepared baking tray.
Cook in oven for about 1/2h, check that it has set. Better undercooked than overcooked, but it has to have set.
Take out of oven, let it go cold. Turn out onto a clean tea towel. Take off the paper. It comes off easily if you brush the paper with a little water. Beat up the cream, spread it over the cake, and then roll up the cake, using the tea towel to help you. It does not matter if it cracks. Put on a dish and sprinkle a little icing sugar on top. Keep in the fridge, but take it out a little while before eating it, I think..
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