Kitchen Goddess

BITTER ORANGE SOUFFLES GLACES

2008-07-03T14:25:00.000+01:00

Ingredients
3 x 45g bars Divine dark chocolate
250ml whipping cream
2 large free range eggs
75g caster sugar
grated zest of 1 unwaxed orange
2 tablespoons orange juice
2 tablespoons orange liqueur
Divine cocoa powder for dusting

For the caramel sauce;
250g granulated sugar (works better than caster)
300ml water

To Serve;
Clementines
6 paper muffin cases set in a muffin tray

Method
Clear a space in the freezer for the muffin tray. Place a freezer bowl into the freezer to chill – to be used later.

Break up the chocolate and melt gently (see page 16). Remove the bowl from the heat and leave to cool until very thick and starting to set. Using a pastry brush, thickly coat the inside of the paper cases with the chocolate, using all the chocolate. Leave to set until needed.

Put the cream into chilled bowl and whip until soft peaks form. Chill until needed. Separate the eggs, putting the yolks into the bowl of a food mixer. Add half of the sugar, and the orange zest. Using the whisk attachment beat until the mixture is very thick and pale – about 4 minutes. Set aside until needed. In another bowl whip the egg whites until soft peaks form. Whisk in the remaining sugar.

Add the yolk mixture and the egg whites to the cream and gently fold together using a large metal spoon. When almost combined add the orange juice and the orange liqueur and fold in. Spoon the mixture into the chocolate cases, piling it up well above the rim (if there is any mixture leftover freeze it in a ramekin dish) then freeze until firm – not less than 3 hours but preferably overnight. If freezing for any longer then cover well.

To make the caramel sauce: put the sugar and half the water into a medium-sized heavy pan. Stir over a low heat until the sugar dissolves (don’t allow to boil at this point). Once totally dissolved bring the liquid to a boil and boil steadily for about 4–5 minutes, without stirring, until the syrup turns a good deep amber colour (170C/340F on a sugar thermometer). Remove the pan from the heat (to avoid overcooking and burning the caramel), then cover your hand with an oven glove and carefully pour in the remaining water – take care, as the caramel will splutter violently. Put the pan back on a low heat and stir gently until the caramel dissolves. Leave to cool and then pour the caramel over the peeled clementines, cover and chill until needed.

To serve, remove the soufflés from the freezer and gently peel off the paper cases. Set on individual plates and leave in the fridge to ‘come to’ for about 15 minutes. Dust with cocoa and serve with the caramel sauce and peeled clemintines.

Serves 6

SWEET CHILLI FOCACCIA

2008-07-03T14:21:00.000+01:00

Ingredients
· 650g/1lb 7oz Allinson Very Strong White Bread Flour
· 2 tsp salt
· 1 tsp Billington’s Unrefined Golden Caster Sugar
· 2 tsp Allinson Easy Bake Yeast
· 4 tbsp chilli jam
· 3 tbsp olive oil

To Finish:
· 4 tbsp olive oil
· Coarse sea salt

1. In a warm bowl, mix the Allinson flour, salt and Golden Caster sugar and stir in the yeast.

2. Measure out 400ml (14fl oz) warm water. To that, add the chilli jam and oil. Mix everything together to make a soft dough.

3. Knead for 10 mins on a lightly floured surface until smooth and elastic.

4. Oil two 23cm/9inch cake tins. Divide the dough into two pieces and roll each one into a 23cm/9inch circle and put into the tins.

5. Using your fingertips, make deep dimples all over the surface of the dough. Cover with cling film and leave in a warm place for 30 mins until doubled in size.

6. Preheat the oven to 230ºC/Fan 210ºC/ Gas Mark 8. Remove the cling film, drizzle each focaccia with olive oil and bake for 30 mins until golden and cooked through. Cut into wedges and serve warm.

Makes 2 loaves

EXOTIC MANGO FOOL

2008-06-04T21:42:00.002+01:00

Ingredients
200ml Rubicon Mango juice drink
2 ripe Alphonso mango, peeled
2 tbsp clear honey
1 lime, zest and juice only, (keep separate)
3 tbsp caster sugar
300ml double cream

Method
Purée one mango in a blender with the juice drink, honey and lime juice.

Whisk the double cream to a soft peak and fold in the sugar, 3 tbsp of the mango coulis and the lime zest.

Take 2 Martini glasses and spoon the remaining mango coulis in the bottom of the glasses. Pipe or spoon the mango cream over the coulis. Chill and serve with fresh slices of exotic mango.

Serves 2
Preparation Time: 20 minutes

EXOTIC CHILLI MANGO AND PRAWNS SKEWERS WITH A MANGO DIP

2008-06-04T21:39:00.001+01:00

A really easy, but delicious recipe - perfect for summer barbeque, alfresco dining. Extra red chillis can be added for those who like it hot!

Ingredients
· 2 tbsp Rubicon Mango juice drink
· 24 prawns, cleaned and peeled
· 1 chilli, finely chopped
· 2 tbsp olive oil
· 2 tbsp honey
· salt and freshly ground black pepper
· 2 Alphonso mangoes, peeled and chopped into cubes

For the Chilli Mango dipping sauce:
· 1 tbsp brown sugar
· 6tbsp white wine vinegar
· 2tbsp soy sauce· 2tbsp Rubicon Mango juice drink
· 2 garlic cloves, crushed
· 2tsp grated fresh root ginger
· ½ red chilli, deseeded and finely chopped

1. Soak 8 wooden skewers in water for ten minutes.

2. Put the prawns, half the mango juice, chilli, olive oil and honey into a large bowl. Mix together and season with salt and freshly ground black pepper. Leave to marinate for 10 minutes. Once ready, thread the prawns and mango onto a skewer alternately.

3. Heat a barbeque or griddle pan until smoking, add the skewers and cook for one minute on each side, or until the prawns are completely cooked through.

4. Place the sugar, vinegar, soy sauce and remaining mango juice into a small pan and gently bring to the boil. Add the garlic, ginger and chilli and set aside for 5 minutes.

5. Serve the prawn and mango skewers alongside the dipping sauce.

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

LAMB, ROSEMARY AND APPLE BURGERS WITH APPLE AND CIDER RELISH

2008-05-28T21:46:00.000+01:00

Ingredients
450g/1lb Quality Standard Mark lean English lamb mince
1 garlic clove, peeled and finely chopped
30ml/2tbsp freshly chopped rosemary
1 medium cooking apple, peeled, cored and coarsely grated
Salt and freshly milled black pepper

Apple and Cider Relish:
2 dessert apples, cored and finely chopped
225g/8oz cherry tomatoes, halved
1 small red onion, peeled and finely sliced
2 sprigs fresh thyme
50g/2oz sugar
30ml/2tbsp balsamic vinegar
150ml/¼pint cider

Method
In a large, shallow bowl mix all the burger ingredients together. Using slightly damp hands shape the mixture into 4 x 9cm (3½inch burgers). Cover and chill for 20 minutes.

Prepare the apple relish; place all the ingredients into a large non-stick pan and gently bring to the boil. Reduce the heat and simmer for 20-25 minutes, stirring occasionally. Serve cold.

Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.

Serve the burgers in rolls of your choice with salad leaves, onions and a spoonful of the relish.

Serves 4
Preparation time: 15 minutes plus chilling time
Cooking time: 12-16 minutes (burgers), 20-25 minutes (chutney)

BARBECUED SEA BASS

2008-05-28T21:42:00.000+01:00

Ingredients
· 4 whole sea bass, cleaned
· 1 tsp Chinese 5 spice powder
· 4 whole star anise
· 8 green cardamom pods
· 4 whole cloves
· 240ml/8 floz stock using Just Bouillon Vegetable Cubes

1. If not using a gas barbecue preheat the barbecue 15-20 minutes before cooking. Lightly rinse the fish and pat dry with kitchen paper. Make 3 shallow slashes across both sides of the fish.

2. Open the cavity and lightly sprinkle with a little Chinese 5 spice powder then add 1 whole star anise. Lightly crush the cardamom pods and place 2 pods with 1 whole garlic clove inn each cavity. Press the cavity flesh lightly together to close.

3. Cut out 4 squares of tin foil large enough to completely encase the fish. Place the fish onto each square and pull the edges up to surround the fish.

4. Carefully pour in 4-5 tablespoons of the stock then fold the tinfoil over completely encasing the fish. If liked place in the refrigerator until ready to cook.

5. When ready to cook remove from the refrigerator and place on the hot barbecue and cook for 12-15 minutes or until cooked. Place each fish on individual plates allowing each person to unwrap so they are greeted by the wonderful aroma as then start. Serve with plenty of bread and salad.

Cooks tip: Take care when unwrapping that the hot stock does not drip onto anyone. If liked the fish can be placed on a baking tray and cooked in an oven at 180°C/ fan oven 160°C, 400°F, Gas Mark 4 for 15-20 minutes.

Serves: 4
Preparation time: 10 minutes plus marinating time
Cooking time: 12-15 minutes
Calories per portion: 173kcal
Fat content per portion: 1.05g

EDAMAME AND PEA SOUP

2008-05-21T23:08:00.002+01:00

Ingredients
200g/7oz frozen soya beans (also called edamame beans)
200g/7oz frozen peas
500ml/18floz hot vegetable stock
6 spring onions, trimmed and chopped
1 small bunch basil leaves
1 handful (50g/2oz) rocket leaves
300ml/½pt Alpro soya Light alternative to milk

Method
Put the frozen soya beans, frozen peas, vegetable stock and spring onions together in a pan. Bring to the boil and simmer for five mins.

Add the basil and rocket leaves and Alpro soya Light. Blend half of the mixture until smooth, leave half of the soup chunky. Combine and warm through to serve.

Serves: 4

Tip: Make up this and freeze into individual portions so you've plenty of low cal, low cholesterol soup portions ready when you feel peckish.

Per serving:
Total calories 129 kcal
Total fat 5.5g
Saturated fat 0.7g
Polyunsaturated fat 2.6g
Monounsaturated fat 1.0g
Carbohydrates 8.3g
Sugar 3.2g
Total Protein 12g
(Soya protein 8.5g)

RHUBARB AND CUSTARD TARTS

2008-05-21T23:04:00.000+01:00

Ingredients

For the pastry;

· 150g/5oz Allinson Wholemeal Plain Flour

· 75g/3oz butter, chilled and diced

· 50g/2oz Billington's Unrefined Golden Icing Sugar

· 2 large egg yolks

For the filling;

· 150g/5oz Billington's Unrefined Golden Caster Sugar

· 250g/9oz rhubarb

· 1 tbsp lemon juice

· 150ml/¼pt double cream

· 1 large egg plus 2 large yolks

1. Preheat the oven to 200ºC/180ºC Fan/Gas 6. For the pastry, put the flour and butter into a processor and whiz until the mixture resembles crumbs. Add the Golden Icing Sugar and whiz again for a few seconds. Then add the egg yolks and pulse until the mixture just holds together, but doesn't quite form a ball.

2. Tip the dough onto a lightly floured surface and knead gently into a ball. Wrap in cling film and chill for 20 mins.

3. Line a baking sheet with a teflon sheet or grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle over 25g/1oz of Golden Caster Sugar and squeeze over the lemon juice. Roast the rhubarb for 10 mins until slightly softened but still holding its shape.

4. Grease and flour 6 individual tartlet tins. Roll out the pastry on a lightly floured surface and use to line the tins. Press it well into the edges, trim off the excess and chill for 15 mins.

5. Line the pastry cases with greaseproof paper squares and baking beans. Bake the pastry cases for 10 mins. Remove the paper and beans and bake for 5 more mins until the pastry base is firm.

6. Mix together the cream, eggs and remaining Golden Caster Sugar in a jug. Divide the rhubarb between the pastry cases and arrange on a baking sheet. Carefully pour in the egg mixture. Reduce the oven temperature to 170ºC/Fan 150ºC/Gas Mark 3. Bake the tarts for 15 mins or until the filling is just firm. Cool, chill and wrap to transport.

Makes: 6

MACKEREL WITH JAZZ SALAD

2008-05-15T18:19:00.000+01:00

Ingredients
200g (7oz) potato, peeled and diced
100g fennel (1/2 a bulb) trimmed (keep the fronds) and finely diced
2 tablespoons mayonnaise
½-1 teaspoon of wasabi paste (or hot horseradish)
1 small Jazz apple
Juice of half a lemon
A few dill fronds, optional
Salt and freshly ground black pepper
1 medium sized cooked beetroot
2- 4 fresh mackerel fillets
A little clarified butter or oil for cooking
A few chives or a handful of rocket leaves

Method
Add the potato dice to a pan of boiling water and cook for 3 minutes. Stir in the fennel dice and cook another 2-3 minutes until the potato is just soft. Drain and rinse through with cold water and drain well.

Mix the mayonnaise and wasabi paste in a large bowl and gently stir in the cooled potato and fennel mixture. Quarter the Jazz apple, remove the core and then dice the wedges, tossing them in the lemon juice.

Add the diced apple, along with the lemon juice, to taste, to the potato salad. Add the chopped fronds of fennel (or dill fronds) and season well.

Make a beetroot puree by chopping the beetroot, then pureeing it in a small blender. Add a little oil and seasoning.Arrange the potato salad on a plate inside a ring or square, if you like or spoon it on.

Heat a pan over a high heat, add a little clarified butter or vegetable oil and add the fish, skin side down first, cooking a couple of minutes, flip it over and cook a minute or two. Drain on kitchen paper.

Spoon or pipe the beetroot puree round the edge of the potato salad. Arrange the fish on top and garnish with chives or a few rocket leaves.

NOTE: Use wasabi paste from a tube, or make up the powder, adding a little more water than the pack suggests.
This Salad tastes great with smoked eel or smoked mackerel, or smoked salmon or trout as well.

Serves 2 for main course, 4 for a starter

A DATE TO REMEMBER

2008-05-15T18:14:00.000+01:00

British Sandwich Week 2008 - May 11th to 17th

If you want to impress your little ones why not try out one of these innovative sandwich recipes from Warburtons!

Sailing Sandwiches

Ingredients:
· Any Warburtons Rolls
· Peanut butter, tuna mayonnaise or other ‘sticky’ ingredients
· 1 banana if using peanut butter or sweetcorn if using tuna
· Sliced cheddar cheese

1. Slice the Warburtons Sub Sandwich Roll in half, and use a ‘sticky’ ingredient, such as peanut butter or tuna mayonnaise to cover the ‘middle’ section of the boat.

2. Then use another ingredient, such as banana or sweetcorn, to create a ‘rim’ around the outside of the boat.

3. You could use three different ingredients in this way to create a more colourful effect. Finally, make a sail for the sailing ship by putting a cocktail stick through some sliced cheddar cheese and standing it in the middle of the boat.Tip: For party food, use crisps to give a ‘wave’ effect, and use leftover pieces of cheese to make shark fins.

Sandwich Express

Ingredients:
· Any Warburtons Rolls
· Combination of ‘child-friendly’ ingredients, such as grated cheese, ham, tuna, sweetcorn and lettuce
· Cucumber strips
· Carrot strips
· Vegetables for decoration

1. Make up four sandwiches using Warburtons Sub Sandwich Rolls and a combination of ‘child-friendly’ ingredients. Cut each sub roll into three equally sized pieces, chopping the ends off all but one to leave a square edge. This will leave eleven equally sizes ‘carriages’, and a rounded front ‘engine’.

2. Lay a ‘track’ using long cucumber strips and carrot sticks. Place the sandwiches along the track, with the rounded engine at the front. Finally, decorate with vegetables.

Tip: Mix and match different fillings – that way, there is sure to be at least one sandwich that each child will like.

ICED VANILLA BUTTER CAKE

2008-05-15T18:11:00.000+01:00

A delicious sponge cake that’s fit for a queen!

Ingredients

· 125g butter, softened

· 2 tsps Taylor & Colledge Natural Vanilla Extract

· 1 tsps Taylor & Colledge Vanilla Bean Paste

· 1¼ cups (275g) caster sugar

· 3 large eggs

· 1 cup (150g) plain flour

· ½ cup (150g) self-raising flour

· ¼ tsp bicarbonate of soda

· ½ cup (125ml) milk

Vanilla Icing:

· ¾ cup icing sugar mixture

· 2 tsps Taylor & Colledge Vanilla Bean Paste

· 1 tbsp milk

· Taylor & Colledge Vanilla Bean Dusting Sugar to serve

1. Preheat oven to moderately slow (160°C). Grease deep 20cm-round cake pan and line base with baking paper.

2. Beat ingredients in medium bowl on low speed with electric mixer until just combined. Beat on medium speed until mixture is smooth and has changed to a paler colour. Pour mixture into prepared pan.

3. Bake cake in preheated oven about 1¼ hours.

4. Stand cake 5 minutes, then turn onto wire rack; turn cake top-side up to cool. Drizzle with Vanilla icing.

Serves: 6-8

ICE CREAM SANDWICH

2008-05-15T18:08:00.000+01:00

I couldn't resist but showcase this sunny lunchtime treat!
Ingredients

· 2 Cookies

· Lyle's Squeezy Syrup Banoffee Sauce

· Vanilla Ice cream

· 1 Banana

1. Place a cookie onto a plate and top with some sliced bananas and a generous drizzle of Lyle's Squeezy Syrup Banoffee Sauce.

2. Top with a scoop of soft vanilla ice cream and spread out on top of the bananas.

3. Sit another cookie on top of the ice cream to finish your sandwich simply drizzle with a little more sauce!

BASIL, PARMESAN AND YOGURT SODA BREAD

2008-04-24T18:57:00.001+01:00

Ingredients
425g/15oz Allinson Country Grain Bread Flour
2 tsp bicarbonate of soda
1 tsp salt
1 small bunch basil, leaves torn
50g/2oz grated Parmesan cheese
2 tsp runny honey
1 tbsp olive oil
300ml/1/2pt natural yogurt
3 tbsp milk

Method
Preheat the oven to 200ºC/ Fan 180ºC/ Gas Mark 6. Combine the flour with the bicarbonate of soda and the salt in a large bowl. Add the basil and parmesan and mix together.

Pour in the honey, olive oil, natural yogurt and milk and mix together to form a soft dough.

Knead for 5 minutes until smooth. Shape the dough into a 20cm/8inch round and put onto a lightly oiled tray.

Using a sharp knife, cut a deep cross on top of the dough. Brush with a little milk and bake for 30-35 minutes until the bread is risen, golden and sounds hollow when tapped underneath. Eat warm or cool and eat on the same day.

BASIL, PARMESAN AND YOGURT SODA BREAD

2008-04-24T18:57:00.000+01:00

CHOCOLATE CHERRY TRIFLE

2008-04-24T18:54:00.000+01:00

Ingredients
· 100g bar good quality dark chocolate
· 400ml (14 fl oz) Gold Top milk
· 3 medium egg yolks
· 2 tablespoons caster sugar
· 4 level teaspoons cornflour
· dash of vanilla extract
· About 150g (5oz) marble cake or chocolate muffins or cake of your choice
· 4-6 tablespoons kirsch or cherry brandy
· 8 tablespoons cherry compote or red fruits compote
· 284 ml pot double cream
· A few fresh cherries

1. Hold the bar of chocolate at an angle on a board and scrape down it with a sharp knife to make lots of shards of grated chocolate for decorating the trifle. Use at least a third of the bar. Set these aside in a cool place.

2. Pour the milk into a pan, add the rest of the chocolate and heat gently until the chocolate has melted and the milk has almost boiled. Stir it occasionally. Meanwhile whisk the egg yolks, sugar, cornflour and vanilla extract in a large bowl.

3. Pour the warm chocolate flavoured milk into the egg mixture, stir well and pour it back into the pan. Cook over a low heat, stirring to make a smooth, thick custard. Pour the custard into a clean bowl, cover closely with clingfilm and leave to cool.

4. To assemble the trifle, slice or break up the cake into chunks straight into a trifle bowl. Sprinkle the kirsch or brandy over then spoon in the compote. Spread the custard on top.

5. Whip the cream (add a little sugar and more booze if you like!) until it just holds its shape. Place spoonfuls of cream on the custard. Decorate with lashings of grated chocolate and the fresh cherries, just before serving.

Serves: 4

BLUE DRAGON'S THAI RED CURRY

2008-04-09T22:50:00.000+01:00

Ingredients
2 tbsp Blue Dragon Premium Thai Red Curry Paste
2 can Blue Dragon Premium Coconut Milk
3 tbsp Blue Dragon Fish Sauce
2 tbsp Blue Dragon Coconut Cream
250g Chicken Breast, sliced
9 Baby Aubergines
16 Pea Aubergines (alternatively replace Baby & Pea Aubergines with 1 large Aubergine)
9 Kaffir Lime Leaves
20 Horapha Basil Leaves (Sweet Basil) (alternatively replace Horapha Basil with regular Italian Basil)
2 fresh Red Chilli, finely sliced
1 tbsp Sugar
1 tsp Roasted Ground Cumin Seed and Coriander Seeds A few Coriander Leaves

Method
Heat the oil in a wok or saucepan until hot.

Add Blue Dragon Red Curry Paste and fry for 20 seconds.

Add coriander and cumin seeds and stir fry for about 2 mins until it develops an aroma.

Lower the heat and add the Blue Dragon Premium Coconut Milk a little at a time, allow it to simmer for about 1 minute or until the oil starts to separate from the Coconut Milk.

Then add the chicken and aubergines and allow to cook for 2 mins.

Add the sugar, Kaffir lime leaves and chilli. Add the Blue Dragon Fish Sauce to taste then simmer until chicken and aubergines are cooked through.

Add the basil leaves, mix well and transfer to a serving dish.

Decorate with the Blue Dragon Coconut Cream and coriander leaves.

Serves: 4
Cooking Time: 15 minutes
Preparation Time: 20 minutes

TOM KHA KAI - COCONUT & CHICKEN SOUP

2008-04-09T22:44:00.000+01:00

Taste the multiple flavours of authentic Thai cuisine with Tom Kha Kai - a delicious creamy soup that is ready in minutes and never fails to impress.
For a delicious vegetarian dish, swap the chicken with Blue Dragon Tofu.

Ingredients
· 400 ml Blue Dragon Coconut Milk
· 1 tbsp Blue Dragon Fish Sauce
· 200g Sliced Chicken Breast OR 100g diced Blue Dragon Silken Tofu
· 400 ml Vegetable Stock
· 3 pcs Galangal, finely sliced
· 6 Kaffir Lime Leaves
· 4 Stem Lemongrass, finely sliced
· 4 Coriander Root or 20 stems
· 6 Shallots
· 2 small Green Chilli
· 3 tbsp Tamarind Juice
· 2 tbsp Lemon Juice
· 1 tbsp Sugar
· 2 tbsp Chilli Oil

1. Put the stock in a pan and bring to the boil.

2. Add the galangal, Kaffir lime leaf, lemongrass, crushed coriander, shallot and chilli - simmer for one minute.

3. Add the Blue Dragon Coconut Milk and simmer for one minute.

4. Add the chicken or Blue Dragon Tofu, Blue Dragon Fish Sauce, sugar, tamarind and lemon juice - if using chicken, leave to simmer until cooked through.

5. Bring back to the boil. Then remove from the heat and serve in a dish topped with the chilli oil.

Serves: 4
Cooking Time: 15 minutes
Preparation Time: 20 minutes

FISH GRATIN

2008-04-03T18:52:00.000+01:00

Ingredients
400g fillets of fish (white fish such as haddock or cod)
1tsp oil
½ tsp salt
1/3 tsp Fruisana Fruit Sugar
¼ tsp ground pepper
2-3 carrots
150g celeriac
200g of courgettes
1-2tsp curry powder
1tbsp flour
200ml water
(50g cream cheese)
½ - 1 tsp salt
75g grated cheese (optional)

Method
Preheat the oven to 200°C, gas mark 6, 400°F.

Meanwhile, lightly grease a casserole dish with oil and place the fish on the bottom. Sprinkle with salt and pepper.

Peel all the vegetables except the courgette. Slice the onion and coarsely grate the rest of the vegetables.

Dry fry the vegetables until they start to soften. Add the curry powder a little at a time mixing thoroughly.

Add the flour and stir in the vegetables. Pour in the water (if you are using cream cheese, add at this point.) Season with salt and Fruisana.

Spread the vegetables evenly on top of the fish. Sprinkle with cheese and bake in the oven for 15-20 minutes or until golden.

Serve with cooked bulgur wheat or brown rice.

Tip: This dish can be also made on the stove in a covered frying pan on a medium heat.

WARBURTONS HOT CROSS BUN LOAF WITH BERRIES AND HONEY

2008-04-03T18:48:00.000+01:00

Serves: 2 or 4 as a snack

Ingredients
· 4 slices Warburtons Hot Cross Bun Loaf
· 1 medium egg
· ½ tsp vanilla extract
· 15g (½oz) caster sugar
· 150ml (¼pt) semi skimmed milk
· 25 g (1 oz) butter
· 100g (4 oz) fresh or frozen raspberries
· 100g (4 oz) strawberries, sliced
· 2 tbsp clear honey, plus extra for drizzling

1. Cut the slices of bread diagonally, beat together the egg, vanilla extract, sugar and milk in a shallow bowl. Dip the pieces of loaf into the egg mixture, turning them to coat both sides.

2. Melt the butter in a large non stick frying pan. When it starts to bubble, add the soaked loaf. Cook for about 1-2 minutes per side, until golden brown. Share between 2 warmed plates.

3. Gently heat the raspberries and strawberries with 2tbsp of clear honey for about 1 minute. Spoon over the loaf and serve at once, drizzled with extra honey.

Cook’s Tip: Warm 150g (6 oz) blueberries in the honey and use instead of raspberries and strawberries for a change. For extra indulgence, serve with Crème Fraîche, thick Greek Style yoghurt or single cream.

CHOCOLATE MOUSSE

2008-03-19T22:47:00.000Z

Ingredients
175g/6oz good quality dark chocolate (70% cocoa solids)
3 large free range eggs, separated
100g/3oz golden caster sugar
3 tbsp very strong coffee, e.g. espresso
1-2 tbsp brandy (depending on taste)
100ml/7 tbsp Filippo Berio Extra Virgin Olive Oil

Method
Break the chocolate into a bowl, place over a small pan of simmering water and allow to melt. Remove the bowl from the pan and let it cool to lukewarm.

Meanwhile put the egg yolks and sugar into a large bowl and whisk until thick and pale in colour. Whisk in the coffee, brandy and olive oil, then gradually fold in the melted chocolate.

Whisk the egg white until almost stiff, quickly fold in a large tablespoon to the chocolate mixture until smooth, then add the rest of the egg white and lightly fold in, trying not to beat out the air.

Pour the mixture into 8 small china dishes or 6 large shot glasses and place in the refrigerator until set.

Serve cold with fresh berries.

Preparation: 20 minutes
Serves: 6-8

Cook's tip: Sprinkle some extra grated chocolate or flakes of chocolate over the top of each mousse, for an extra touch of luxury.
All Filippo Berio olive oils are available in major supermarkets and are priced from £1.89.

CREAMY FISH SOUP

2008-03-19T22:45:00.001Z

Ingredients
· 750 ml fish stock
· 250 ml Oatly Cuisine
· 1 carrot
· 1 leek
· 1 shallot
· 200 g boned whitefish, cut and diced
· Topping: fresh dill or coriander

1. Chop the carrot, leek and shallot.

2. Place them all in lightly salted boiling water.

3. Drain the water after a few minutes.

4. Boil the fish stock and Oatly Cuisine together.

5. Add the fish, shallot, leek and carrot.

6. Boil until the fish is tender.

7. Top with dill or coriander.

8. Serve with fresh bread.

Serves: 8

PARMA HAM AND BUFFALO MOZZARELLA SANDWICH WITH ROASTED RED PEPPER

2008-03-19T22:42:00.000Z

Ingredients
· 2 slices of Allinson Malted Harvestgrain batch
· Buffalo mozzarella, sliced
· 2-3 slices of parma ham
· 1 red pepper or a jar of roasted red peppers, drained and chopped
· Handful of fresh rocket leaves
· Freshly ground black pepper

1. Place the red pepper on a baking sheet and brush with a little olive oil.

2. Roast in a preheated oven at 220°C/425°F/Gas Mark 7 for approx 20-25 minutes until the skin blisters. Leave to cool for ten minutes before slicing and deseeding. Alternatively, you can always use jarred roasted peppers or get over the deli counter for greater convenience.

3. Butter two slices of Allinson Malted Harvestgrain batch.

4. Place the mozzarella onto one of the slices and layer the parma ham on top.

5. Slice the red pepper into thick strips and place evenly over the ham.

6. To finish, add a handful of fresh rocket leaves and season with a little ground black pepper. Top with the other slice of buttered bread and serve.

IRISH COFFEE MERINGUE

2008-03-12T23:02:00.000Z

Ingredients
4 egg whites
225g/8oz caster sugar
1 tbsp very strong coffee (instant is perfect for this)
300ml/1/2pt double cream
2 tbsp Kilbeggan Irish Whiskey

Method
For the meringue, whisk egg whites stiff, then whisk in 1 tbsp sugar and fold in the rest. Carefully stir in coffee.

Using a medium dinner plate as a template, mark out two rounds on a piece of parchment paper with a pen or pencil, and place paper on a baking sheet. Spoon meringue over to cover these rounds (this is so the top and bottom of the meringue are the same size).

Bake in a pre-heat low oven Gas 1/2 275F 120 C for around 1 1/2 hours, or until meringue has expanded slightly and outside is firm and crisp. Carefully remove from oven and leave to cool on the parchment paper.

Whisk cream softly stiff then stir in whiskey.

When cool, transfer one meringue to a serving plate. Liberally spread over cream, then top with remaining meringue. Sift with icing sugar. Serve in luxurious wedges.

Serves: 4

FRESH MINT ICE CREAM

2008-03-12T23:00:00.000Z

Gloriously refreshing ice cream, flecked with fresh mint, and flavoured with the delectable Coole Swan Dairy Cream Liqueur.

Serves: 8

Ingredients
· 8 egg yolks
· 75g/3oz caster sugar
· 300ml/1/2pt double cream
· 300ml/1/2pt single cream
· 2 tbsp Coole Swan Dairy Cream Liqueur
· 4 tbsp fresh mint leaves, finely chopped
· Mint sprigs for serving

1. Beat egg yolks and sugar in a bowl until pale and light. Transfer to a pan. In another pan bring creams to boiling. Pour cream onto egg mix, whisking so everything is incorporated. Place over very low heat stirring all the time until mix is thick enough to coat the back of a spoon. Leave to cool. Stir in Coole Swan.

2. If you have an ice cream maker, stir in the mint and churn as usual. If you don’t have an ice cream maker, add the mint then transfer to a shallow freezerproof box with a lid.

3. When mix is partly frozen remove and whisk with a fork. Repeat this twice more and mix is creamy and smooth with no more ice crystals. Finally leave in the freezer to freeze completely. Remove from freezer and leave in the fridge for 15 minutes before serving.

LAMB, LEEK AND POTATO PIE WITH ROSEMARY PASTRY

2008-03-05T23:24:00.000Z

Ingredients
1kg (2¼lb) cubed lamb, about 2cm (¾") pieces
45ml (3tbsp) plain flour
25g (1oz) Country Life Unsalted Butter
30ml (2tbsp) vegetable oil
2 rosemary sprigs
600ml (1pt) lamb stock
3 leeks, thickly sliced
400g (14oz) potatoes, peeled and cut into rough 2–3cm chunks

For the Rosemary pastry;
250g (9oz) plain flour
150g (5oz) Country Life Unsalted Butter, diced
30ml (2tbsp) freshly chopped rosemary
30-45ml (2-3 tbsp) cold water
1 egg, beaten

Method
Season the pieces of lamb and dust with the flour. Heat the oil and butter in a heavy-bottomed saucepan and fry the pieces of lamb and one of the leeks in batches, for 3–4 minutes each. Return all of the lamb and leek mixture to the pan. Add the rosemary and stock, bring to the boil, cover and simmer gently for 1½ hours until the lamb is soft and tender. Add the remaining leeks and the potatoes, simmer uncovered for about 15 minutes until the potatoes are cooked and the sauce has thickened. Remove from the heat and season to taste. Leave to cool.

To make the pastry, place the flour, butter and rosemary in a food processor and process until the mixture resembles fine breadcrumbs. While the processor is still running add enough water to form a smooth dough. Wrap in cling film and chill until ready to use.

Preheat the oven to 180°C, gas mark 4. When the lamb mixture is cool, transfer it to a 1.5–2 litre (2½-3½pt) pie dish and place a pie funnel in the centre. Roll out the pastry large enough to cover the dish, allowing an extra 2cm (¾") all the way round. Brush the rim of the dish, with some of the beaten egg and lay the pastry over the dish, pressing the edges with a fork. Cut a slit in the pastry over the pie funnel, so the funnel pokes through to let the steam out. Decorate with any scraps of pastry. Brush the top with the remaining egg. Bake for 40–45 minutes until golden. Serve with shredded cabbage.

BOTTLEGREEN'S LEMONGRASS, GINGER & COCONUT CAKE

2008-03-05T23:20:00.000Z

This light and easy to make cake is the perfect recipe to impress. Once baked, warm diluted Bottlegreen Lemongrass & Ginger cordial is spooned over to give it a magnificent flavour – then it’s iced and decorated with lemon zest and stem ginger. Delicious!

Serves: 8

Ingredients
· 175g (6oz) butter (at room temperature), plus extra for greasing
· 175g (6oz) caster sugar
· 3 large eggs
· 175g (6oz) self-raising flour
· 50g (2oz) desiccated coconut
· 6 tbsp Bottlegreen Lemongrass & Ginger cordial
· 50g (2oz) icing sugar
· 50g (2oz) stem ginger in syrup, drained and thinly sliced
· Fine strips of lemon zest

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Butter a 1.2 lire (2 pint) capacity non-stick ring cake tin or a 20cm (8 inch) round cake tin.

2. Using a hand-held electric mixer, beat the butter and sugar together until light and creamy – this will take about 5 minutes. Beat in the eggs, one at a time, whisking well between each addition.

3. Fold in the flour using a large metal spoon. Do this very lightly, without beating, to keep the air in the mixture. Add the coconut, then gently stir in 2 tbsp of the Bottlegreen Lemongrass & Ginger cordial.

4. Spoon the mixture into the cake tin, levelling the surface. Bake on the middle shelf of the oven for about 45 minutes, or until the cake is risen and golden. Test with a fine skewer pierced into the centre of the cake to check that it is done – the skewer should come out clean. Bake for a little longer, if necessary.

5. Cool the cake for a few minutes, then turn it out onto a wire rack. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely.

6. To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Arrange the sliced ginger on top with the lemon rind, then serve.

CHEDDAR CHEESE QUICHE

2008-02-27T21:05:00.000Z

Ingredients
For the Short Pastry;
200g flour
Pinch salt
100g butter
2 - 3 tbsp water
For the filling;
150ml milk
250ml double cream
3 eggs whisked
200g dry cured bacon chunks (lardons)
10 button mushrooms, sliced
2 handfuls of grated Cheddar

Method
Short Pastry
Sieve flour and salt into a bowl. Rub in butter and then add enough of the water to make a paste. Rest the pastry before using.

Roll out the pastry to about 3mm thick and carefully line an 8 – 10 inch flan case about 2 inches in depth.

Line the sides and base with heatproof cling film and fill the case with uncooked rice. Close the cling film so you now have a flan case full to the brim with rice sealed in cling film.

Bake like this at 170°C for about 20 minutes. Remove rice and give a further 5 minutes in the oven to dry out. Leave until ready to fill.

Filling
Pan-fry the bacon chunks and leave to cool. Mix all of the filling ingredients with the bacon chucks together in a bowl and fill the cooked pastry case to the brim with the mixture.

Cook at 150°C for about 45 minutes until the quiche sets. Increase heat to 180°C for 5 minutes at the end to brown slightly.

Serve with a rocket salad.

MOROCCAN LAMB & VEGETABLES WITH HOUMOUS AND MINT DIP

2008-02-27T20:56:00.000Z

Ingredients
· 2 lamb neck fillets weighing about 200g each
· 30ml/2tbsp harissa sauce
· 1 red pepper, deseeded
· 1 large courgette
· 1 aubergine, trimmed
· 15ml/1 tbsp olive oil
· Salt and round black pepper
· Pitta bread to serve
For the dip;
· 90ml/6tbsp houmous
· 90ml/6 tbsp Greek yogurt
· 30ml/2tbsp chopped fresh mint

Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, leave the lamb to marinate in the fridge for a couple of hours.

Preheat a griddle pan or barbecue. Add the lamb and cook over a medium heat for 15mins, turning occasionally until it is charred all over. Pop the meat in a roasting tray and bake for 10-15mins depending how pink you like your lamb.

Whilst the lamb cooks, cut the pepper into chunks; diagonally slice the courgette; slice the aubergine. Place all the vegetables in a bowl, add the oil and salt and pepper and toss to mix. Add the vegetables to the griddle pan in batches and cook for 6-8mins, turning until they are charred and tender. Transfer to a plate and keep warm.

To make the dip, mix the houmous, yogurt and mint together and season to taste if liked. To serve, slice the lamb and arrange on a platter with the vegetables and dip, serve with some warm pitta bread.

SMOKED SALMON POTATO SALAD & SWEET MUSTARD CRÈME FRAICHE PITTAS

2008-02-06T22:28:00.000Z

Ingredients
2 Mission Herby Pittas
200g (7oz) smoked salmon, sliced
400g (14oz) cooked potatoes, cubed
40g (1 ½ oz)rocket leaves
4 tbsp olive oil
200g (7oz) crème fraiche
2 tbsp dill, chopped
1 tbsp wholegrain mustard
2 tsp sugar
Salt & Pepper

Method
Slice open the pittas lengthways.

Mix the potatoes, olive oil and rocket together. Season well.

Place on the open pittas carefully and cover with smoked salmon.

Mix together the crème fraiche, dill, mustard and sugar, spoon over the smoked salmon and serve.

Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 20 minutes

LIME, LEMON, ORANGE AND GRAPEFRUIT MARMALADE

2008-02-06T22:26:00.000Z

Ingredients
· 3 limes
· 2 lemons
· 2 grapefruits
· 2 oranges (Seville if available)
· 1200g Fruisana Fruit Sugar

Method
1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the flesh and peel in a preserving pan, add 1 litre of water and bring to the boil. Reduce to a gentle simmer for 1 - 1½ hours until contents reduced by 1/3.

3. Remove the pan from the heat, add the Fruisana and stir until dissolved. Return the pan to the heat and bring to the boil. Boil for 10 - 20 minutes depending on depth of colour required.

4. Boil the marmalade rapidly for an additional 10 minutes, then test for set and if necessary boil until desired set reached.

5. As soon as the setting point has been reached, remove pan from heat. Allow to stand for 15 minutes.

6. Stir well then pour into warmed sterilised jars and cover immediately. Once the marmalade has cooled, place in a cool, dark place. Refrigerate once opened.

SWEET & SOUR CHICKEN

2008-01-30T22:38:00.000Z

Ingredients
1 Blue Dragon Sweet & Sour Stir Fry Sauce sachet
50g Blue Dragon bamboo shoots
225g skinless chicken
1 teaspoon salt
1 tablespoon dry sherry
1 egg
1 tablespoon cornflour
1 red pepper
1 handful baby sweetcorn
1 handful mange tout
1 leek
1 red onion

Method
Dice the chicken into 1 cm cubes. Add the salt and sherry and marinate the chicken for 30 minutes.

Make a batter by mixing together the egg and cornflour.

Trim and deseed the pepper and cut into thin strips. Cut the leek into 1 cm sections. Chop the onion and the bamboo shoots into 1 cm slices.

Coat the chicken in the batter and heat the oil in a frying pan. Pour in the chicken and stir-fry gently over a high heat for 2 ½ minutes. Add the bamboo shoots and continue to stir-fry for 30 seconds. Remove the chicken and bamboo shoots and set aside.

Replace the frying pan over the heat and add the pepper, leek and onion. Stir-fry for 1 minute. Then add the chicken, bamboo shoots and Blue Dragon Sweet & Sour Stir Fry Sauce. After a few quick stirs transfer to heated serving plates and serve.

Cooking time: 10 mins

This dish is great served as a family meal with Blue Dragon Medium Egg Noodles and a glass of crisp Riesling.

MACADAMIA ROCKY ROAD

2008-01-30T22:36:00.000Z

Ingredients
· 90g raw macadamia whole and halves
· 200g marshmallows
· ½ cup glaze cherries, chopped
· ¼ cup desiccated coconut (optional)
· 500g chocolate

Toss together the macadamias, marshmallows, cherries and coconut and scatter over the base of a lined lamington tin.

Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top.

Refrigerate until set, then cut into pieces with a hot sharp knife.

Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.

BUTTERNUT, CHEESE AND CHIVE MUFFINS

2008-01-30T22:33:00.000Z

Ingredients
· 275g (10oz) plain flour
· 15ml (1tbsp) baking powder
· 85g (3oz) Country Life Lighter Spreadable, melted
· 15ml (1tbsp) caster sugar
· 100g (3½oz) reduced-fat mature cheese
· 275g (10oz) peeled and grated butternut squash or pumpkin
· 30ml (2tbsp) freshly snipped chives
· 2 eggs
· 175ml (6floz) semi-skimmed milk
· 30ml (2tbsp) pumpkin seeds

1. Preheat the oven to 375°F, 190°C, gas mark 5. Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.

2. Stir the sugar, cheese, butternut squash or pumpkin and chives into the flour mixture and mix well.

3. In another bowl, beat together the eggs, milk and melted Country Life Lighter Spreadable and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.

Makes: 10 muffins
Preparation time: 10 minutes
Cooking time: 30 minutes

Cook’s tip: Any remaining muffins can be stored in an airtight container for 2-3 days.

Kitchen Cleaning Tips from Merry Maids

2008-01-30T21:52:00.000Z

Follow Merry Maids top tips for cleaning the most used room in your home:
1. Begin with a de-clutter, tidy away or place for recycling newspapers, magazines, bottles etc, wash, dry and put away dirty dishes. Empty waste bins. Take down curtains, valances and blinds to wash or have cleaned according to the manufacturer's directions.
This will clear out the clutter and dirty dishes, and give you room to do the actual intense cleaning projects.

2. With a hi-duster remove cobwebs and dust down the ceiling and corners of walls. Determine if the walls have dirty spots that need cleaning away.
Spot wash, remembering air vents, doorknobs, doors, light plates and sockets. Walls will likely need to be washed more often in this room than in others. You may not have noticed finger marks, pet or food splashes on walls and tiles. Take your intense cleaning time now to clean the grease, grime, and spilled food from your walls.

3. Dust and clean all pictures, photographs and ornaments on walls.
Be careful when cleaning framed pictures and photographs. Never spray cleanser or water onto the frame. The liquid can seep behind the glass and damage the pictures. Instead lightly wet a clean cloth to wipe the frame and glass.

4. Dust and clean light fittings.
Take down any light fixtures and gently wash and dry them before replacing. You may need to use a gentle cleanser like washing up liquid.

5. Dust and wash window frames, corners and window sills. Wash the inside and outside of the windows.

6. Apply oven cleaner to the oven and clean the refrigerator.
Leave the windows in the kitchen open to avoid any overpowering smell. Don't forget to vacuum the coils of your UNPLUGGED refrigerator if it is free standing. This is a great time to sweep or vacuum, then mop underneath it too if you can find some help to move it. Be careful of scratching your floor.

7. While the oven cleaner works, begin sorting through the freezer and refrigerator.
Throw out any expired food, mostly empty containers, and items that you bought and never used. Put the stuff to keep on the counter. Take out the refrigerator shelves and drawers. Wash them down, being careful with glass shelves. Wipe down the entire inside of the refrigerator and freezer before replacing shelves and food. Wipe down and clean out the oven according to the directions on the oven cleaner.

8. Take the knobs, pan rings and spill catchers off of the hob.
Follow your hob/oven owner’s manual for information on proper cleaning methods for your model. (The one you carefully filed, when you bought them, just for an occasion like this.) Some hobs lift up to allow easy access to spills and crumbs. Wipe down the entire hob and oven.

9. Wipe down and clean the toaster, kettle and other small appliances.
Wipe down and clean the microwave. Unplug all appliances first. If the spills in the microwave are fossilized, try a water-filled cup to boiling in the microwave. The steam should help loosen the gunk. If the microwave smells, boil lemon juice. Don’t forget to wash the turntable.

10. Clean out kitchen cabinets.
Take out anything that isn’t being used on a regular basis. Reorganize and wash down the insides and outsides of cabinets. Reline if needed.

11. Run the dishwasher empty.
Try adding vinegar or baking soda to the empty dishwasher before running it. If your dishwasher has a food trap in the bottom, clean it out. Wash down the outside of the dishwasher.

12. Wash down the countertops in your kitchen.
Don’t forget wall tiles and backsplashes.

13. Wipe down and clean out any drawers.
This is a great time to install drawer dividers to better organise your kitchen drawers.

14. Wash down the sink. If you have a food disposal now is the time to pour baking soda with warm water and/or a lemon peel down the disposal to freshen the drain. Put ice cubes through the disposal to sharpen the blades.

15. Sweep or vacuum and mop the floors.
Don't forget skirting boards. One of the best ways to get a floor REALLY clean is to use a clean cloth or towel while on your hands and knees.

Tips:
1. Gather all of your supplies together. Merry Maids carry all their supplies in a handy tote tray. Trying to sort through the pantry cabinet for your oven cleaner might make you frustrated enough to de-clutter the cabinet. It's easy to forget what your initial goal was.

2. Reward yourself by ordering in for dinner tonight. Forbid anyone to touch your spotless kitchen at least until breakfast the next morning. Any longer is probably cruel, but they can handle it overnight.

3. Listen to the radio or your favourite lively CD as you work. The time will pass a lot more quickly if you have an enjoyable atmosphere. If anyone objects, offer to let them have a turn with the stereo and the cleaning.

What You Need:
· Hi-duster (preferably with a long handle)
· Step-ladder
· Cleaning cloths
· Small bucket with handle
· Sponges
· Vacuum with attachment
· All-purpose cleanser, washing up liquid, or mild cleanser of choice
· Oven Cleaner
· Shelf or cabinet liner and drawer dividers
· Brush, mop and bucket or towel

PINEAPPLE AND COCONUT PANCAKES WITH LYLE’S GOLDEN SYRUP AND CRÈME FRAICHE

2008-01-24T08:25:00.000Z

Ingredients
250g/10 oz pancake mix (for example Greens)*
110g/4 oz sweetened desiccated coconut
1 egg, whisked
2 tbsp Lyle’s Golden Syrup
350ml milk
200g/8 oz can of crushed pineapple
vegetable oil, for frying
crème fraiche or plain yoghurt for serving

* Or you can make your own with 150g plain flour, 1 tsp bicarbonate of soda, pinch salt, 55g caster sugar, 1 beaten egg, 200ml milk and a squeeze of lemon juice.

Method
In a large bowl combine the pancake mix, coconut, egg, milk and crushed pineapple together to make the batter. Heat the oil in a large frying pan, under a medium heat. Pour a rounded tablespoon of batter onto the hot pan and flatten slightly.

Fry the batter for 1-2 minutes and when it starts to bubble, turn over to reveal a crisp and golden side. Cook for a further 1-2 mins and set aside in a warm place. Finish making the rest of the batter in the same way.

To serve, stack up 3-4 pancakes per person, drizzle with Lyle’s Golden Syrup and top with a dollop of crème fraiche. Delicious served with fruit salad.

Makes: 16 small pancakes
Prep time: 5 mins
Cook time: 10 mins

POOR EPICURE’S PUDDING

2008-01-24T08:21:00.000Z

Ingredients
• 1 pint of milk
• A stick of cinnamon (4 inches long)
• 12 blanched and sliced almonds
• The thin rind of 1 lemon
• Sugar to taste
• 3 eggs
• Allinson wholemeal bread
• 2 oz. of butter

Method
1. Boil the milk with sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a little, and then add carefully the eggs well beaten.

2. Pour the mixture into a wide rather shallow pie-dish.

3. Butter slices of bread on both sides, and cover the pie-dish with these; the bread should be free from crust, and entirely cover the milk.

4. Bake in a moderate oven for about 45 minutes.

This recipe is taken from Dr Thomas Allinson controversial but popular Medical Essays.

ANCHOR LIGHTER GRIDDLED VEGETABLE PASTA SALAD

2008-01-17T07:58:00.000Z

Ingredients
25g Anchor Lighter Spreadable
1 courgette, sliced
1 small aubergine thinly sliced
6 cherry tomatoes
½ red peppers, deseeded and cut into thick chunks
Whole-wheat pasta

Method
Heat the butter in a griddle pan and lightly grill the courgette, aubergine, cherry tomatoes and red peppers.

Alternatively, place all vegetables under the grill and drizzle with butter.

In a separate pot prepare the pasta. Mix all ingredients together to form a pasta salad and top with fresh basil.

Serves 2
Preparation time: 30mins

ANCHOR LIGHTER SPREADABLE BLUEBERRY & BANANA MUFFINS

2008-01-17T07:56:00.001Z

Ingredients
100g (4oz) self-raising Flour
50g (2oz) whole-wheat Flour
5ml (1 tsp) baking powder
100g (4oz) golden caster sugar
1 banana, mashed & chopped
100g (4oz) blueberries
150ml (1/4pt) semi skimmed milk
50g (2oz) Anchor Lighter Spreadable, melted
1 egg, medium

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.

Mix together in a large bowl the flours, baking powder, sugar and fruit.

Add the milk, melted Anchor Lighter Spreadable and egg, gently stir together but don’t beat.

Spoon the mixture into standard sized cake cases and fill well – almost to the top!

Bake until well-risen & golden brown – dust with icing sugar if you wish and eat warm!!!

Makes approx 15

WARM SALAD OF ROASTED SHALLOTS, BEETROOT AND GOATS CHEESE WITH A GRAIN MUSTARD DRESSING

2008-01-10T07:55:00.000Z

Ingredients
12 shallots, peeled and left whole
2 tbsp olive oil
8 beetroot, cooked
4 small goats cheese crottins
2 large handfuls mixed leaves – rocket, lambs lettuce, baby spinach, chard, watercress

For the dressing:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp wholegrain mustard
½ tsp caster sugar

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.

Place the shallots in a roasting tin, drizzle with the olive oil and season well with sea salt and black pepper. Roast in the preheated oven for 20 minutes until softened and starting to brown. Cut the beetroot into wedges and add to the roasting tin. Return to the oven for a further 10 – 15 minutes, until the vegetables are golden and caramelised.

Halve the goats cheeses and place cut side up under the grill. Grill for 2 minutes or until browned and bubbling.

Make the dressing by whisking all the ingredients together. Arrange the salad leaves on 4 plates and scatter over the warm roasted vegetables. Drizzle with the dressing and top with the grilled goats cheese.

Serves 4

BREAKFAST TO GO: TROPICAL DELIGHT

2008-01-03T12:05:00.000Z

Ingredients
200g / 7oz Yeo Valley Organic Greek Yogurt
1 mango
Half a fresh pineapple
100g / 4oz porridge oats
50g / 2oz hazelnuts, chopped
50g / 2oz flaked almonds
1 tbsp olive oil or coconut oil
1 tbsp ground flaxseed

Method
First make the topping. Preheat the oven to 180°C, gas mark 4.

Place the oats and nuts in a bowl and mix thoroughly.

Add the oil and toss to coat.

Spread the mixture out on a baking tray and toast in the oven for 10 minutes stirring from time to time until the mixture is lightly golden.

Remove from the heat and cool. Add the flaxseed. This can be stored in an airtight container for 2-3 days.

To make the smoothie. Peel and chop the fruit and blend in a food processor with the yogurt until smooth. If you wish to thin the mixture add a little fresh organic juice.

Add half of the oat mixture to the smoothie and blend again until smooth.

Pour the smoothie into a glass three quarters full then top with the rest of the oat mixture. Best eaten with a spoon.

Preparation time: 40 minutes
Serves: 4

In the Goddess Spotlight

2008-01-03T11:35:00.000Z

“So much food goes to waste every year during this season so here are some brilliant tips and clever ideas to be less wasteful and help save the environment!”

• Chestnuts are highly perishable because of their low fat content. To keep them fresh enough to use for a week or so, put them in a plastic bag in the salad drawer of the fridge. Freeze those you don’t wish to eat now.
• If you don’t want to make soup the next day, freeze the Turkey carcass and make stock at some later point.
• Stir a handful of chopped nuts and dried fruits into leftover mincemeat, and then use to fill cored apples or halved, cored pears. Dot with butter; add a splash of fruit juice and bake until tender.
• Pile leftover smoked salmon onto toasted bagels spread with cream cheese and sprinkle with lemon juice and black pepper.
• Add leftover smoked salmon to scrambled eggs and pile onto toasted muffins or toast.
• If you have accidentally overcooked the Brussel sprouts or have masses leftover, puree in a food processor with some crème fraiche and serve as a puree. Also possible to freeze for later.
• If you have got leftover yoghurt, stir sugar, cinnamon and ground saffron into it and serve as a light dessert after spicy foods such as curries.
• If you have lots of leftover broccoli, add a little milk to make a puree. Serves as a sauce for fish or chicken or as an original vegetable. It tastes creamy and isn’t fattening.
• If you have over whipped the cream when making trifle, rescue it by adding a little unwhipped cream or milk and a pinch of sugar.

SMOKED SALMON FETTUCCINE

2007-12-20T09:28:00.000Z

Ingredients
1 200g tub Yeo Valley Organic Crème Fraiche
80g Yeo Valley Organic butter
Juice and rind of 1 organic lemon
400g fettuccine pasta
Salt & freshly ground pepper
50g Yeo Valley Organic butter
2 cloves organic garlic, crushed
200g sliced or trimmings of organic smoked salmon
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped

Method
Blend together the crème fraiche, 80g of butter, lemon juice and rind in a large saucepan. Whisk all the ingredients together until smooth and light.

Cook the fettuccine in a pan of salted water.

Melt the 50g of butter in a large pan, add the garlic and cook for 1 minute. Stir in the cooked fettuccine and half of the herbs.

Lightly season with salt and pepper and then add the smoked salmon and crème fraiche mixture and toss all the other ingredients together until well combined.

Spoon the fettuccine into serving bowls, top with the remaining salmon, sauce and herbs.

STEAMED SCALLOPS, FRESH HERBS AND DESSERT WINE

2007-12-13T09:16:00.000Z

Ingredients
8 fresh scallops, removed from shell and coral removed
50g/2oz julienne of fennel, blanched
50g/2oz julienne of carrot, blanched
50g/2oz julienne of red onion, blanched

For the Butter Sauce;
1 tsp white wine vinegar
2 tbsps English dessert wine
1 small shallot, finely chopped
125g/4½oz hard unsaltedbutter, diced
Salt and freshly ground black pepper
1 tbsp mixed soft herbs, chervil, tarragon and flat leaf parsley

This recipe was created by Paul Merrett and all of the ingredients can be sourced through http://www.foodfrombritain.com/

Method
Place the white wine vinegar, dessert wine and shallot in a small pan and reduce by half.

Turn the heat down and whisk in the butter.

Season and add the mixed herbs.

Steam the scallops gently.

Reheat the julienne of vegetables and serve with scallops and butter sauce.

CREAMY CHICKEN KORMA

2007-12-06T12:05:00.001Z

Ingredients
250ml Yeo Valley Organic Natural Yogurt
2tbsp garam masala
1 garlic glove crushed
1 tsp grated fresh ginger
1/2tsp chilli powder
800g organic chicken diced
2tsbp groundnut oil
1 bay leaf
½ cinnamon stick
6 cardamom pods
1 onion finely chopped
3-4 tbsp Yeo Valley Organic Crème Fraiche
2tbsp sultanas
1tbsp chopped coriander

Method
Mix the natural yogurt, garam masala, garlic, ginger and chilli powder.

Stir in the chicken until well coated, cover and refrigerate, stirring occasionally.

Drain the chicken and reserve the marinade.

Heat the oil in a large saucepan. Add the cinnamon stick, bay leaf, cardamom pods and the chicken.Cook until brown all over, remove and set aside.

Put the onion into the pan and cook until golden stirring continuously. Return the meat with marinade, crème fraiche and sultanas.

Cook on a very low heat for 25 minutes until tender.

Sprinkle with fresh coriander. Serve with rice and steamed vegetables.

WHITE BEAN AND BUTTERNUT SQUASH SOUP

2007-11-29T09:39:00.000Z

Ingredients
For the soup:
2 400g tins white beans rinsed
1 tablespoon finely chopped sage
6 cloves garlic, peeled
1 kg (2lb) butternut squash, seeded each half cut into wedges
4 tablespoons good olive oil
2 onions finely diced
2 carrots, peeled and cut into ½" dice
2 sticks celery, cut into ½" dice
1.5 litres/ 3 pints vegetable stock

For the Parsley Puree:
2 cloves garlic
1 teaspoon maldon sea salt
1 bunch flat leaf parsley, finely chopped
4 tablespoons good olive oil
4 tablespoons freshly grated parmesan
lemon juice to taste

Our recipe this week is courtesy of Antony Worrell Thompson, try it out with some of his Rock Salt Ciabatta Croutons for a warm, filling, lunchtime snack!

Method
Place your squash in a roasting tray and roast in the oven preheated to 180°C, 350°F, Gas Mark 4 oven with 1 tablespoon olive oil for about 45 minutes or until the squash has softened and caramelised. Remove the flesh from the skin.

At the same time, heat the remaining olive oil in a large saucepan and cook the onions, carrots, celery, 6 cloves garlic and sage and cook over a medium heat until the onions are soft but not brown. Add the stock and bring to the boil, simmer for 20 minutes. Add the roasted squash and half the beans and cook for a further 10 minutes.

Place the soup in a liquidizer and blend until smooth. Return to the saucepan, add the remaining beans, stir to combine. Season to taste.

For the parsley puree, add the garlic with the sea salt to a blender with the parsley and blend until smooth, then add the olive oil, the Parmesan and the remaining parsley. Add lemon juice to taste.

Serve a teaspoonful of parsley puree in each bowl of the hot soup.

Preparation & cooking: Overnight and 1½ hours
Made in advance: Up to 24 hours
Freezing: Yes
Serves: 4-6

CATHEDRAL CITY’S VEGETABLE LASAGNE

2007-11-22T08:36:00.000Z

Ingredients
1 large onion, peeled and chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 courgettes, chopped
225g mushrooms, sliced
30ml olive oil
1 garlic clove, minced
10ml dried oregano
800g chopped tomatoes
2 tbsp tomato puree
salt and pepper
350g fresh lasagne
3 tbsp Cathedral City Mature Grated

For the Béchamel sauce
60g butter
60g flour
salt and pepper
pinch nutmeg
500ml milk
125g Cathedral City Mature Grated

Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.

Heat the oil in a large saucepan. Add the garlic, onion, peppers and courgettes and fry for 1-2 minutes, until soft. Add the herbs and fry for another few minutes. Add the mushrooms with the tomatoes, tomato puree and seasoning to the pan. Bring to boil, then reduce the heat, cover and simmer for about 20 minutes.

In the meantime make the béchamel sauce. Melt butter in saucepan, add flour, salt, pepper and nutmeg. Blend until smooth. Stir over heat for 1 minute, gradually adding the milk, stir until sauce boils and thickens. Reduce heat and cook for 1 minute. Remove from heat and add grated Cathedral City cheese, stir until it melts. Set aside.

Spread a small amount of the tomato sauce in the base of a 2.8 litre oven-proof dish. Cover with a layer of lasagne and a layer of vegetables and top with a layer of béchamel sauce. Continue layering this way until all the ingredients are used up.

Finish with a layer of béchamel sauce and sprinkle with the remaining Cathedral City cheese. Bake for 45 minutes or until the lasagne is piping hot and well browned. Leave to stand for 5 minutes before serving.

DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE

2007-11-15T10:05:00.000Z

Ingredients
Bag of Florette Crispy Salad
2 duck breasts
2 shallots finely chopped
1 clove garlic finely chopped
Pinch of fresh thyme, finely chopped
5 cherry tomatoes chopped in half
2 tbsp balsamic vinegar
Glass of red wine
30g butter
55g red currants (or 3 tbsp redcurrant jelly)

Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.

Slash the fat on the duck breast and then sear it on both sides in a very hot pan.

Remove it from the pan and place in the oven for about 10 minutes.

Meanwhile, drain off any excess fat from the frying pan. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two.

Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.

Remove the duck from the oven to rest, and then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.

Serves 2

In the Goddess Spotlight

2007-11-14T12:46:00.000Z

Jane and Jeremy Hooper winners of BBC 2's ‘The Restaurant’, last week opened their restaurant Eight at the Thatch in Thame, Oxfordshire. In partnership with star of the show French chef Raymond Blanc we are sure it will be a fantastic success.
For booking information visit www.thethatchthame.co.uk

SPICED APPLE AND CRANBERRY CHOCOLATE ROULADE

2007-11-14T12:42:00.000Z

Ingredients
150g plain chocolate
3 tbsp water
4 large eggs, separated
100g Fruisana Fruit Sugar

For the filling;
2 small bramley apples
100g cranberries
50g Fruisana Fruit Sugar
½ tbsp ground cinnamon
200ml double cream
Chocolate leaves

Method
Preheat the oven to 180°C(electric)/160°C(fan), 350°F, Gas Mark 4.

Break the chocolate into pieces and place with the water in a saucepan, over a gentle heat to melt.In a bowl whisk together the egg yolks and Fruisana until creamy and thick. Then whisk in the warm melted chocolate.

In a clean grease free bowl whisk the egg whites until stiff and then fold into the egg yolk mixture.

Pour the mixture into a greased and lined swiss roll tin 20 x 30cm (8 x 12 inch).

Bake in the oven for 25-30 minutes until evenly risen and firm to the touch. Then remove from the oven.

Leave to stand in the tin for 10 minutes then cover with a clean tea-towel and leave for 4 hours (to allow it to set and become pliable).

Peel and slice the bramley apples and place in a saucepan with the cranberries, cook until softened. Stir in the Fruisana and the ground cinnamon. Leave to cool.

Whip the double cream until firm and then stir in the apple mixture.

Turn the roulade onto a piece of greaseproof paper lightly sprinkled with Fruisana. Carefully remove the lining paper.

Spread the cream mixture evenly over the roulade and roll up like a swiss roll. Store in the fridge until required.

FABULOUS VANILLA FAIRYCAKES

2007-11-01T13:19:00.000Z

Ingredients

150g Caster sugar

150g Self raising flour

150g Butter or soft margarine (room temperature)

3 Medium eggs

2 tsp Nielsen-Massey Vanilla Extract

150g Icing Sugar

Water to mix

You will need: 24 Paper cake cases & 2 Fairy cake baking trays

Method

Place your paper cake cases into your trays and leave to one side.

Cream your butter and sugar together in a bowl until the mixture turns white and fluffy. Slowly add beaten eggs and vanilla extract while whisking continuously. Sift the flour into the mix and then carefully fold in until it is all combined.

Spoon mixture into cases and bake at 180°C, 350°F, Gas Mark 4 for 20-25 minutes until spongy to the touch and golden brown. Leave to cool.

Meanwhile mix your icing sugar with a little water until smooth a quite thick.

To serve spread a little icing onto the cooled fairy cakes and finish with a topping of your choice, e.g. Chocolate sprinkles.

FRUITS OF THE FOREST TART

2007-10-25T12:05:00.000+01:00

Ingredients
100g pkt hazelnut kernels, toasted
300g (10oz) plain flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
Grated zest of 1 lemon
75g (3oz) icing sugar
1 large egg yolk
120ml (4fl oz) Filippo Berio Olive Oil
1 tbsp lemon juice

500g frozen Black Forest fruits
4 tbsp berry fruit cordial e.g. raspberry, fruits of the forest
2 tbsp cornflour
Icing sugar for dusting

Method
Put the frozen fruits into a large bowl, pour the cordial over then leave to thaw and marinate overnight.

Place the nuts in a food processor with half of the flour and chop finely. Add the remaining flour, cinnamon, baking powder and lemon zest and pulse to mix. Finally, add the egg yolk, olive oil, lemon juice and 5 tbsp warm water and pulse until the mixture comes together. Lightly knead the dough then divide into 2 balls, one slightly larger than the other. Knead the large portion into a smooth round then roll out and line a 23cm (9 in) metal flan tin, trim the excess from the edge then place in the refrigerator for 1 hour.

Gather up the trimmings and add to the other portion of dough and knead together, wrap and chill.

Meanwhile, strain the fruit juices into a pan, blend the cornflour with 2 tbsp water, then add to the juices. Bring to simmer and stir until completely thickened. Pour over the fruit and fold together, allow to cool.

Heat oven to 190°C, 375°F or Gas Mark 5.Spoon fruit filling into the pie crust. Roll out the remaining dough quite thickly and, using a sharp knife or fluted edge pastry wheel, cut 10 strips about 1.25cm (1/2in) wide. Carefully lift five strips, and place evenly spaced across the fruit, give the tin a turn and lay the other five across the first five to make a lattice pattern. Trim the edges and press the pastry onto the base.Bake for 30-35 minutes, or until the pastry is golden brown. Cool before removing from the tin, dust with icing sugar before serving.

Serves 8 -10
Preparation: 45 minutes, plus marinating and chilling
Cooking time: 30-35 minutes

ROAST PEACHES WITH WHITE CHOCOLATE SAUCE

2007-10-18T17:35:00.000+01:00

Ingredients
For the peaches:
4-6 ripe peaches
40g unsalted butter, melted
3 tablespoons caster sugar

For the Sauce:
1x 100g bar Divine White Chocolate
175ml milk
1 Vanilla Pod
3 Large Free Range Egg Yolks
20g caster sugar

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6 and grease an ovenproof dish.

With a small sharp knife make a small nick in the skin of each peach right at the top. Put the peaches in a large heatproof bowl and pour over enough boiling water to cover, leave for 10 seconds. Remove the peaches one at the time and peel off the skins. Roll the peaches one at a time in the melted butter and then in the sugar and stand them upright in the oven dish. Roast in the oven for 25 minutes until golden and soft but not falling apart. Remove and leave to cool slightly.

Meanwhile, make the sauce: break up the chocolate and melt gently. Remove from the heat and leave to cool until needed. Put the milk into a pan, split the vanilla pod and add to milk then heat the milk until it steams then remove from heat.

Put the egg yolks and sugar into a heatproof bowl and beat well with a wooden spoon until very pale. Pour on the hot milk stirring constantly. Remove the vanilla pod and scrape some of the seeds onto the egg mixture. Pour the mixture back into the pan and heat gently over a low heat until it thickens slightly. Do not boil. Remove from heat and stir in melted chocolate.

Serve the peaches slightly warm with the warm sauce poured over.

In the Goddess Spotlight

2007-10-11T13:48:00.000+01:00

Market Kitchen 8.00pm on UKTV Food
“Sponsored by Waitrose, Market Kitchen is a daily food magazine series on UKTV Food, presenting viewers with expert and entertaining new takes on how and where to find, enjoy and cook the very best fresh, seasonal food. ”

SPANISH ROAST LAMB

2007-10-11T13:43:00.000+01:00

Ingredients
1.5 kg (3 ½ lb) leg of lamb
2 tablespoons of olive oil
Salt
Freshly ground black pepper
1 teaspoon fresh thyme
2 cloves of garlic finely sliced
1 wineglass of dry white wine
300 ml (½ pint) of water
2 tablespoons of wine vinegar
Juice of 1 lemon

Potatoes (the quantity just depends on how much you want to cook with the lamb)
1 or 2 large onions
4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour)

Method
Preheat the oven to 230°C, 450°F, Gas Mark 8.

Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.

Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.

Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.

Next make some slits in the leg of lamb and put some slices of garlic into them and then rub the lamb with the rest of the olive oil. Place the lamb on top of the potatoes, onions and garlic and pour about half of the liquid over the meat.

Place in the preheated oven for 15 minutes. Then turn the heat down to 190ºC, 375ºF, Gas mark 5 and continue to roast it. Baste with the remaining liquid from time to time. If the potatoes soak up too much of the liquid you can make more.

For cooking time allow 15 minutes per 450g (1lb) if you like your lamb pink and 25 minutes per 450g if you like it well done in the manner that the Spanish like it!

Traditionally in Spain this would be served along with the potato that is cooked with it but you might choose to serve it with some roast potatoes and vegetables of your choice.

Serves 4-6

FLOURLESS CHOCOLATE BROWNIES

2007-09-27T13:18:00.000+01:00

Ingredients
225g dark chocolate, 70% cocoa solids
3 eggs, beaten
225g butter
150g ground almonds
2 teaspoons vanilla extract
100g chopped walnuts
200g caster sugar

Method
Preheat oven to 170 °C, 335 °F, Gas Mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.

Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.

Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.

Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.

Makes 16 squares

BAKED SEA BASS WITH SWEET POTATOES & RED WINE DRESSING

2007-09-20T15:54:00.000+01:00

Ingredients

1x1.6kg (3 1/2lb) Whole line-caught bass, scaled and gutted

Olive oil

Salt and freshly ground pepper

The Sweet potatoes:

4 - 5 tbsp olive oila pinch or two of dried red chilli flakes

2 medium sweet potatoes, peeled and cut into 2cm (3/4in) cubes

For the dressing:

1 small red onion, peeled and very finely chopped

3 tbsp red wine vinegar

3 tbsp Japanese rice wine

2 pinches caster sugar

6 tbsp extra virgin olive oil

4 tbsp chopped parsley

Method

Place the olive oil for the sweet potatoes in a large wok and heat. Preheat the oven to 230°C, 450°F, Gas Mark 8.

Add the chilli flakes to the hot oil, then the sweet potatoes, and coat these well with the olive oil and chilli. Season well then turn the heat right down. Cover the lid. (Most large saucepan lids will not fit into a wok, but don't worry too much, it just needs to cover the food. You can use foil if you prefer.) They will probably cook in 20 minutes.

While they are cooking, cut the fins off the bass with a pair of scissors, leaving the head on. With a sharp knife, neatly score the fish one way right down its length, just under the skin.

Place the fish in a large baking tray. Drizzle over a little olive oil and season well. Bake for about 20 minutes.

Meanwhile, place all the ingredients for the dressing, apart from the parsley, in a bowl, and season well. Add the parsley and mix well.

After about 20 minutes, check the potatoes: they should be soft. If cooked, remove from the stove and season again. Keep warm.

To test the bass is cooked, use two spoons to gently pull the flesh apart. The flakes should fall apart, with a little resistance, but not be over-cooked. If the fish is not cooked, cover with foil and leave to rest for 10 minutes.

Spoon the sweet potatoes around the outside of the fish, then spoon over all the dressing. Take the whole tray to the table, and let everyone help themselves. The only addition I'd recommend is crisp green salad, with plenty of cucumber, cress, watercress, and spring onion, lightly dressed with lemon juice and olive oil.

Serves 4-6

SMOKED HADDOCK FISHCAKES

2007-09-13T15:55:00.000+01:00

Ingredients
600g potatoes, roughly chopped
400g undyed smoked haddock fillet
3tbsp olive oil
1tbsp capers, drained and chopped
Grated zest of 1 lemon
½ tsp Mixed Herbs
1 medium egg yolk
Plain flour, for dusting
Lemon wedges, to serve

For the lemon mayo:
150g good-quality mayonnaise
Lemon juice, to taste
Lemon zest, to decorate

Method
Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.

Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.

Gently fold the haddock, capers, lemon zest, herbs and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.

Meanwhile, spoon the mayo into a bowl. Mix in the lemon juice, salt and pepper to taste. Sprinkle with lemon zest and cover and chill until needed.

Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the lemon mayo, lemon wedges and a mixed salad, if you like.

Serves 4

APPLE & BLACKBERRY CRUMBLE

2007-09-07T09:31:00.000+01:00

Ingredients
For the Filling:
Three large Bramley apples
1½ oz butter
12 oz ‘full and ripe’ blackberries
5 oz caster sugar
Pinch of cinnamon or cloves
2 oz cold water

For Crumble:
4 oz unsalted butter, diced
8 oz plain flour
4 oz caster sugar
A small quantity of brown sugar
Icing sugar to dust crumble with

Method
Preheat oven to 180 °C, 350 °F, Gas Mark 4.

For the Filling
First, freeze the butter for around 3 hours, then dice into cubes about ¼inch in size. Peel, core and dice the apples into pieces around ½inch cubes, and place into the fridge.

Now add the 2 oz of water to a saucepan, add butter and the heat until melted; then add the apple chunks and gently sauté, add cloves, if using sugar and the pinch of cinnamon, continuing stirring until apples are ‘soft’ but not too ‘splishy,’ add the blackberries to the apples and stir very gently. Remove from heat after about three minutes.

For the Topping
Thoroughly mix the flour and sugar, then place the chilled-diced butter into the mix and allow to come up to room temperature, then using a knife, ‘cut’ the butter into the mixture until very crumbly. The crumble needs to be very fine.

Spoon the fruit into a shallow round or oval oven-proof dish. Sprinkle crumble mixture over the top of fruit until fruit is covered. Dust over with a very little amount of brown sugar.

Place in preheated oven and cook on centre shelf for 15-30 minutes or until the crumble is a light golden brown. Dust off the top with icing sugar.

Serve with fresh dairy cream or creamy custard.

BANANA CAKE

2007-08-30T16:36:00.000+01:00

Ingredients
175g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125g unsalted butter, melted
150g sugar
2 large eggs
4 small, very ripe bananas (approx 300g weighed without skin)
1 teaspoon vanilla extract
1 teaspoon rum

Method
Preheat oven to 170 °C, 325 °F, Gas Mark 3. Lightly grease a baking sheet or line with greaseproof paper.

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and mix well.In another bowl put the melted butter with the sugar and beat until blended. Beat in eggs and then the mashed banana. Then add the flour mixture and stir until combined well. Last of all add the vanilla extract and rum and stir into mixture.

Pour into your prepared greased loaf tin and bake in oven for 1 hour. Test with skewer or toothpick by inserting into cake, if it comes out dry its ready!

Turn out onto a wire rack to cool.

CREAM SCONES

2007-08-28T10:54:00.000+01:00

Ingredients
280 grams all purpose flour
50 grams granulated white sugar
10 grams baking powder
A pinch of salt
76 grams cold unsalted butter
1 large egg, lightly beaten
1 teaspoon of Neilson Massey vanilla extract
120 ml heavy whipping cream or milk

For the topping:
1 large egg, lightly beaten
1 tablespoon cream or milk

Garnish:
Fresh strawberries, jam or preserves
Clotted/Extra thick double cream

Makes 6-8 scones

Method
Preheat oven to 190 °C, 375 °F, Gas Mark 5. Lightly grease a baking sheet or line with greaseproof paper.

In a large bowl, mix together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry knife or using your fingers. The mixture should look like coarse crumbs. In a small measuring jug combine the cream, beaten egg and vanilla extract. Add this to flour mixture and stir together.

Knead dough gently on a lightly floured surface. Roll gently into a circle and cut out scones to desired thickness. To glaze make a mixture of one well beaten egg with 1 tablespoon of cream and brush tops of scones.

Bake for about 15-18 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with clotted or extra thick double cream and strawberries or jam.

These scones freeze very well.

GINGERBREAD MEN

2007-08-17T12:33:00.000+01:00

Ingredients
300g (10oz) plain flour
1 teaspoon ground ginger
125g (4oz) butter or margarine
150g (5oz) dark brown sugar
50ml (2 fl oz) maple syrup

To Decorate: Raisins, sugar shapes or cherries

Makes 6

Method
Preheat the oven, 190 °C, 375 °F, Gas Mark 5. Lightly grease a baking sheet.

Sift the flour and ginger into a bowl together. In another bowl, cream the butter with the sugar until light and fluffy.

Add the flour mixture and the maple syrup, mix and then knead until smooth.

Roll out the dough on a lightly floured surface. Cut out gingerbread shapes with cutter. Place on baking sheet and bake for 20 minutes.

When you take out of oven whilst still soft press in sugar shapes, currants or cherries for face and buttons. Allow to cool before serving.

BUTTERMILK CHEESECAKE

2007-08-10T10:01:00.000+01:00

Ingredients
For the base:
8 digestive biscuits, crumbled
1 tbsp Light brown soft sugar
57g Butter, melted

For the filling:
3 medium eggs, lightly beaten
170g Caster sugar
1tsp Vanilla Essence
680g Cream cheese
225ml Sour Cream
225ml Buttermilk
57g Butter

To Decorate:
Grated Belgian chocolate

Method
Preheat the oven, 160 °C, 320 °F, Gas Mark 2½. Grease and base line a 12.5 cm (8½ inch) loose-bottomed cake tin.
For the Base
Mix the crumbled biscuits and sugar together then blend in the melted butter. Press mixture into the tin to cover the base and a little up the side.
For the Filling
Mix the egg, sugar and essence together then beat into the cream cheese, stir in cream and buttermilk to make mixture a thick batter consistency.Fold in the melted butter, pour mixture into tin and bake for 45-60 minutes. After baking leave in tin until cold. Chill before removing from tin decorate and serve.

ASPARAGUS WITH FRENCH HERB & EGG VINAIGRETTE

2007-04-27T11:57:00.000+01:00

Ingredients:
250g asparagus
2 eggs

For the vinaigrette:
Good quality olive oil
White wine vinegar
Dijon mustard
A bunch of parsley
Salt and pepper

Hard boil the eggs. Roughly chop and set to one side.

For the vinaigrette:
Mix together 1 tsp of Dijon mustard with 2 tbsp of white wine vinegar. Then add 4 tbsp of olive oil and mix together well. Add your eggs and chopped parsley and season with salt and pepper.

Trim the asparagus ends. Boil until tender, drain and then serve with the fabulous egg vinaigrette.

TIPS: for a more rustic taste add a bit of wholegrain mustard to the vinaigrette. You can substitute the parsley for chives, which works just as well!

Serves 2

JERSEY ROYALS AND CHICKEN SALAD

2007-03-30T11:50:00.000+01:00

Ingredients
500g Jersey Royal Potatoes, gently rubbed to remove flaky skin
4 x skinless chicken breast
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp clear honey
8 sun blushed tomatoes, halved
salt and freshly ground black pepper
3 tbsp fresh basil leaves

Method:
Heat a griddle over a medium heat. Brush the chicken lightly with oil and cook the chicken breasts, turning occasionally, for about 20 minutes and completely cooked through. Leave to cool, when cool enough to handle, tear into bite size pieces.

While the chicken is cooking, bring a large pan of water to the boil. Add the potatoes and cook for 12-15 minutes or until tender. Drain.

Whisk together the remaining oil, balsamic vinegar and honey. Season lightly.

Mix together the potatoes, chicken, tomatoes. Add the dressing, toss gently and serve sprinkled with the basil leaves.

Serves 4

ROAST LAMB WITH ROSEMARY, SHALLOTS AND BEETROOT

2007-03-30T11:48:00.000+01:00

Ingredients
900g-1.3kg lamb leg joint
2 cloves garlic, crushed
800g packs cooked baby beetroot (not in vinegar), halved
30ml/2tbsp freshly chopped rosemary
30ml/2tbsp redcurrant jelly
Salt and pepper
450g shallots, peeled and left whole
15ml/1tbsp plain flour
300ml/½pint lamb stock
Dash Port or sherry
Rosemary to garnish

Method:
Preheat the oven to Gas mark 4-5, 180-190°C. Place the garlic and 75g beetroot into a food processor and whizz until nearly smooth. Stir in the rosemary and redcurrant jelly. Cover and set aside. Place the lamb joint onto a chopping board. Make several incisions over the surface of the joint. Position a metal rack over a large non-stick roasting tin and add the joint. Season and roast.

During the last 40 minutes add the remaining beetroot with the shallots in the base of the roasting tin, remove the rack and position the joint on top of the vegetables.

20 minutes before the end remove joint and brush the reserved beetroot and garlic mixture and return to the oven. When cooked, transfer to a warm platter with the vegetables and keep warm.

Meanwhile, make the gravy: Spoon off any excess fat. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well, add a little stock and stir again, scraping the base of the pan for extra flavour. Add remaining stock, Port or sherry and any meat juices from the platter, season and simmer until reduced to a well-flavoured gravy. Strain if required. Serve with roast potatoes and seasonal veggies.

Cooking times:
Medium: 25 minutes per 450g/1lb plus 25minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Serves 4-6

DIVINE TRIPLE CHOCOLATE CAKE

2007-03-30T11:45:00.000+01:00

Ingredients
3 tbsp Divine Cocoa Powder
175 g (6 oz) light muscovado sugar
150 g (5 oz) self-raising flour
pinch salt
100 g (4 oz) butter
2 medium eggs, beaten
90 ml (3 fl oz) milk
1 tsp vanilla extract
Filling and decoration:
2 x 100 g bars Divine Dark Chocolate, broken into pieces
100 g bar Divine White Chocolate, broken into pieces
1 tsp Divine Cocoa Powder
90 ml (3 fl oz) double cream

Method:
Preheat oven to 180°C, 350°F, Gas Mark 4. Grease and base line two 18 cm (7 inch) sandwich tins.

Combine the sugar, flour, salt and cocoa powder in a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together. Add to the bowl and stir well, then spoon into the prepared tins and level the tops. Bake for 25 - 30 minutes, or until the tops spring back when lightly touched. Cool for 5 minutes, then turn out and cool completely on a wire rack.

For the filling, melt the plain chocolate in a bowl placed over a saucepan of gently simmering water. Pour about one third of this chocolate onto a marble surface or smooth chopping board and spread it out to about 5 mm (1/4 inch) thick. Chill it in the refrigerator for making curls. Cool the remaining chocolate for about 10 minutes. Meanwhile, whisk the cream until it holds its shape. Swirl in half the remaining plain chocolate, then use this mixture to sandwich the cakes together. Spread the remaining plain chocolate over the top of the cake.

To make chocolate curls, push a long-bladed knife over the surface of the chilled chocolate. (If it flakes, allow the chocolate to sit at room temperature for a few minutes). Lift the curls onto the cake with a fine skewer or cocktail stick. Melt the white chocolate in the same way to make white chocolate curls and place these on top of the cake. Dust with a little cocoa powder, then serve.

CLASSIC VICTORIA SPONGE CAKE

2007-03-12T09:42:00.000Z

Ingredients
150g caster sugar
150g soft margarine
150g self raising flour
3 eggs
1 x 5ml spoon baking powder
3 x 15ml spoon jam
oil for greasing tins

Method
Preheat the oven to 180ºC, gas mark 4. Grease and line 2 sandwich cake tins. Cream the sugar and margarine together using an electric hand whisk until light and fluffy.

In a small bowl, beat the eggs with a fork. Add the beaten egg a little at a time to the margarine and sugar.

Sieve the flour and baking powder into bowl or onto a plate or piece of greaseproof paper. Fold the flour and baking powder into the mixture, a spoon full at a time. Divide the mixture equally between the cake tins.

Pop in the oven and bake for 15 – 20 minutes, until golden brown and springy to the touch. Remove from the tins immediately and place on a wire rack.

Once completely cooled, spread the jam over the base of one cake. Place the other sponge on top and dust with icing sugar.

For a tasty alternative, try using lemon curd instead of jam.

LEEK & SCALLOPS TARTLET WITH SAFFRON HOLLANDAISE

2007-03-02T18:05:00.000Z

Ingredients
For the Tartlet
500g Chilled puff pastry
450g Leeks, trimmed and cut into matchstick size pieces
Clove of garlic
25g Butter
1 tbsp Olive oil
225g Scallops, halved horizontally
2 tbsp Fresh chopped flat leaf parsley
Salt & Pepper

For the Saffron Hollandaise
200ml Crème fraiche
4g Sachet saffron strands
15g Butter
1 tsp Cornflour blended with 1 tbsp cold water
1 tbsp White balsamic vinegar

Method
Cut the pastry block into 4 even squares. Roll each out to about 3mm thick and cut into rounds using a 14cm saucer as a template. Place onto a baking sheet lined with baking parchment.

Prepare topping. Gently pan sweat the leeks and garlic in the butter and olive oil for 2-3 minutes without colouring. Add the scallops and parsley and cook for a further 2 minutes (no longer as the scallops will toughen) Season generously.

Spoon mix onto your pastry rounds leaving a clear 2cm pastry border.

Bake at 220°C (200°C Fan) for about 15-20 minutes until the pastry has risen and is golden and the leeks have started to caramelize to a golden brown.

Meanwhile prepare the Saffron Hollandaise. Melt the butter in a pan and add saffron. Sweat for 1 minute until the saffron starts to colour the butter. Stir in the remaining ingredients until the sauce starts to simmer. Turn to a low heat and keep warm.

Serve tarts drizzled with the saffron hollandaise and garnished with parsley.

Serves 4

Dinner Party Gossip

2007-02-19T16:40:00.001Z

What's the best bit of dinner party gossip you have ever heard?

Top Restaurants

2007-02-16T14:52:00.000Z

What was the most memorable restaurant you have ever been to?
For me it was a little place in Bellagio, Italy.. I have never tasted lasagne quite like that before, not square and boring oh no.. this one was round and so fine delicate and delicious.

Add your Kitchen Goddess recipe here...

2007-02-16T14:36:00.000Z

We'd love you to add a favourite recipe, just click below and spread the Goddess word!

PERFECT PANCAKES

2007-02-16T12:15:00.000Z

Ingredients
100g (4 oz) plain flour
1 large egg
300ml (1/2 pint) milk
Pinch of salt
Butter or oil to fry

Method
Sift the flour and salt into a mixing bowl and make a well in the middle. Break the egg and whisk together.

Add the milk, bit by bit, continuing to whisk until you have a nice smooth mixture.

Heat a little butter or oil in a frying pan and pour about 3 tablespoons of the mixture into the pan. Tilt the pan so the mixture covers the base.

Cook on a medium heat for 30-60 seconds until golden. Flip the pancake and cook on the other side.

Serving suggestions
Gently melt dark chocolate in double cream and serve with sliced bananas
Try classics like lemon and caster sugar, Golden Syrup, Nutella or honey
Try cooking cooking apples with a little cinnamon and sugar and serve with cream

BLUEBERRY ZESTY LEMON CURD & MASCARPONE

2007-02-08T14:25:00.000Z

Ingredients
4 Original Wraps
250g/9oz mascarpone
4 tbsp Tiptree lemon curd
Finely grated zest of 2 large lemons
Juice of 1 large lemon
2 tbsp chopped fresh mint
225g/8oz fresh blueberries
Icing sugar and fine shreds of lemon zest, to decorate

Method
Lay the wraps on a flat surface and use a heart- shaped or circular cutter to cut out four shapes from each wrap.

Heat a large non-stick frying pan and add the shapes, a few at a time. Cook for 1-2 minutes on each side until lightly browned and crispy. Remove and cool.

Meanwhile, beat the mascarpone and lemon curd together in a large bowl. Add the lemon zest, lemon juice and mint, stirring well, then add the blueberries and carefully mix them in, without breaking them up.

Spread the mixture thickly onto half the cut out shapes and top with the remainder. Serve, sprinkled with a little icing sugar and decorated with fine shreds of lemon zest.

Plenty for 2!
This recipe was very kindly supplied by Phil Vickery, thanks Phil!

SEED AND DATE FLAPJACKS

2007-02-05T17:34:00.000Z

Ingredients
150g (5 oz) butter or margarine
60g (2 oz) light brown sugar
5 tablespoons golden syrup
200g (7 oz) porridge oats
60g (2 oz) chopped dates
100g packet You Are What You Eat Sensational Seed mix

Method:
Pre heat the oven to 180 C/ 350 F/ Gas mark 4.

Lightly oil a 23 cm (9 inch) square baking tin.

Put the butter or margarine, sugar and syrup in a heavy-based saucepan and heat together, stirring occasionally, until the butter has melted. Remove from the heat.

Mix in the oats, dates and seed mix until thoroughly combined.

Transfer the mixture into the prepared tin, level the surface and bake in the oven for 20- 25 minutes until golden brown around the edges but still soft in the middle.

Leave in the tin to cool. While still warm, score into 12 pieces with a sharp knife.

Makes 12

Add your recipe here...

2007-01-29T11:47:00.001Z

Do you have a tasty recipe you'd like to share with other Kitchen Goddesses?
Please click on 'comment' below and add it here!

TATTIES & NEEPS

2007-01-26T14:32:00.000Z

Ingredients
Tatties
600g potatoes, peeled and roughly chopped
60ml milk
4 tbsp butter
A good pinch of grated nutmeg
Salt

Neeps
600g Swede, peeled and roughly chopped
4 tbsp butter
3cm ginger, peeled and chopped or ground ginger
Salt and Pepper

150g cheddar cheese, grated

Method
Tatties: Boil and drain the potatoes. Add milk, butter, nutmeg and salt and beat to a smooth mash.

Neeps: Boil and drain the Swede. Add the butter and ginger to the pan and cook with the Swede for a minute. Mash the mixture and season.

Preheat the grill to high. Mix together your "Tatties and Neeps" and pop in an oven proof dish. Cover with the grated cheese and grill.

Serve with kale, cabbage or spinach (and of course whisky and poems).

CHOCOLATE ORANGE FONDUE

2007-01-22T10:40:00.000Z

Ingredients
225g dark chocolate (70% cocoa)
Zest of 1 orange
185ml double cream
15g butter
2 tbsp Cointreau
Fruits for dipping.

Method:
Break the chocolate into pieces and place in your fondue pot.Melt the chocolate over a really low heat on the hob. Once melted add the orange zest, cream and butter. Stir continuously and then add the Cointreau.Transfer the pot to the table, keeping the fondue burner really low so the chocolate does not burn. Serve with lots of fruits

LEMON & LIME PUDS

2007-01-12T10:56:00.000Z

Ingredients

450ml double cream

100g caster sugar

1 lime

1 lemon

Method

Place the cream, sugar and lemon and lime zest in a pan and bring to the boil, stirring to dissolve the sugar.

Boil for around 3 minutes then remove from the heat and whisk in the lemon and lime juice.

Pour into your serving dishes. Cover with cling film and chill for 2-3 hours.

TIP: Try placing fruits at the bottom of the serving dish before adding the lemony bit, when in season raspberries are a great combination and look amazing through a glass.

Serves 4-6

SMOKED HADDOCK CHOWDER

2007-01-04T12:14:00.000Z

Ingredients
50g butter
1 onion, chopped
2 garlic cloves, chopped
500ml milk
300ml double cream
600g smoked haddock, skinned
1 potato, cubed
100ml dry white wine
Saffron
Salt & Pepper

Method
Heat the butter in a large pan and gently fry the onion and garlic for about 5 minutes. Add the milk and cream and bring to the boil.
Add thickly sliced smoked haddock, season and bring back to the boil. Simmer for about 5 minutes until the fish is cooked.
Remove the haddock from the pan. Add the potato cubes, wine, 250ml boiling water, a pinch of saffron and simmer gently until the potato is cooked.
Add back the haddock, season and serve.

NIBBLY BITS

2007-01-02T10:55:00.000Z

Vine Tomato Salsa
1 red onion, very finely diced
6-8 large vine tomatoes, finely diced
Huge handful of chopped fresh coriander
Juice of half a lemon
Salt and lots of black pepper
Dash of Tabasco if you like it a bit spicy

Mix the whole lot together and serve really cold.

The Best Tzatziki
450g natural yoghurt
½ cucumber
3 gloves of garlic, crushed
2 tbsp chopped mint
2 tbsp olive oil
1 tbsp white wine vinegar
Salt

Place the yoghurt in a bowl. Peel and grate the cucumber, remove any excess water. Stir the cucumber into your yoghurt. Add garlic, mint, olive oil and vinegar and season with salt.

Yummy Tortilla Chips
Top tortilla chips with salsa, spring onions and grated cheese. Heat quickly in the grill just so the cheese melts, then drizzle with sour cream.

Heavenly Hummus
400g can chickpeas, washed and drained
100g tahini paste
50ml water
2 garlic cloves, crushed
50ml olive oil
85ml freshly squeezed lemon juice
Salt and pepper
1 tsp paprika

Place the chickpeas in a food processor and mix to a rough texture. Place the tahini paste and water in a bowl and mix with a fork until smooth. Add the tahini paste and garlic to the chickpeas and blend until smooth. With the motor still running add the olive oil and the lemon juice in alternate streams, until the mixture is smooth. Season with salt and pepper and sprinkle with paprika.

Add your Kitchen Goddess recipe here...

2006-12-19T12:26:00.000Z

Do you have a tasty recipe you'd like to share with other Kitchen Goddesses?
Please click on 'comment' below and add it here!

REAL FRENCH ONION SOUP

2006-12-15T11:36:00.000Z

Ingredients

For the soup:

50g butter

750g onions

3 cloves of garlic

25g flour

1.5l beef or vegetable stock

200ml white wine

1 bay leaf

Sprig of thyme

Salt & Pepper

For the croutons (optional):

Baguette or rustic bread, cut into 1cm slices

Grated Swiss cheese

Method

Melt the butter in a saucepan, add very finely sliced onions and cook on a really low heat for about 45 minutes, stirring frequently. The onions will turn lovely and sweet and start to caramelise. Add chopped garlic and the flour and mix well. Pour in the stock and wine, stirring frequently, and bring to a simmer. Add the bay leaf, thyme leaves and season well. Cover and cook for another 45 minutes on a low heat. For croutons, toast your bread slices and top with grated cheese. Serve the soup in bowls topped with the delicious croutons. The cheese will go lovely and gooey when it falls in the soup, you won’t be disappointed!

TIP: Rub garlic over your croutons for extra authenticity.

Serves 6

Please add your Goddess review by clicking on 'comments' below

Top Afternoon Tele

2006-12-15T11:01:00.000Z

I am a little worried about Monday because I am going to lose some channels on my TV. The problem is I'm addicted to the food programmes especially that one with that really funny woman on UKTV food who is very lucky in my opinion. She can eat all she likes at work then go home and have her tea too! All very legitimate!

Is there any other top food tele anyone can recommend?

Kitchen Disasters!

2006-12-13T23:46:00.000Z

Having made the stew with ale as featured on this blog, I popped it in the oven. After a couple of hours I checked to see if it was OK and to add a bit more water. Somehow I managed to twist the tea towel around the bottom of the casserole pot and spill the whole lot over the hob. I could have cried, but instead tried to rescue it and put it back in the pot. It still tasted really nice, if a bit light on sauce!

Is it just me?? What are your kitchen disasters?

ROAST RACK OF LAMB WITH ALLSPICE & BALSAMIC GLAZE

2006-12-13T22:45:00.000Z

Ingredients

2 x 6 lean racks of lamb

Salt & Pepper

5ml/1tsp allspice powder

25g/1oz dark brown sugar

30ml/2tbsp good balsamic vinegar

30ml/2tbsp dark rum

25g/1oz butter

15ml/1tbsp sunflower oil

Method

Preheat the oven to Gas mark 9, 240°C, 450°F.

Place the racks, fat side up on a chopping board and lightly score. Season on both sides with salt, pepper and allspice and place in a large shallow dish.

Prepare the glaze; in a small bowl mix together the sugar, vinegar and rum.

Pour over the racks, cover and leave to marinate for 20 minutes.

Heat the oil in a large non-stick frying pan under a moderate heat, remove the racks from the marinade and brown for 3-4 minutes on both sides.

Transfer the racks to a medium-sized roasting tin and roast for 5-15 minutes, depending on how you like it.

Cover the bones with foil if browning too quickly.

Serve the lamb with seasonal vegetables, it's perfect with a sweet potato gratin.

Serves 4

Please add your Goddess review by clicking on 'comments' below

VELVETY BUTTERNUT SQUASH SOUP

2006-12-13T22:43:00.000Z

Ingredients

1 Butternut Squash

1 Medium Onion

40g Butter

750ml Vegetable Stock

75ml Single Cream

Salt & Pepper

Method

Cut the butternut squash in half lengthways and scoop out all the seeds. Peel the skin. Chop into 1cm cubes and pan fry in the butter on a medium heat for about 10 minutes until slightly softened.

Peel and chop the onion and place in a large saucepan.

Add the stock and the pan fried squash.

Simmer for around 20 minutes. Blend until smooth, then stir in the cream and season well. Serve with thick, crusty bread.

Serves 4

TIP:For an added kick, try adding 1 1/2 tsp of mild curry powder to this recipe.

Please add your Goddess review by clicking on 'comments' below

GODDESS MULLED WINE

2006-12-13T22:40:00.000Z

Ingredients

One bottle of red wine

125ml orange juice

1 orange

8 cloves

125g/4oz sugar

2 cinnamon sticks

Nutmeg

Ground coriander seeds

150ml/1/4 pint brandy

Method

Spike the orange with cloves.

Put a bottle of red wine, sugar, cinnamon sticks, ground coriander seeds, a grating of nutmeg and the orange in a large saucepan.

Heat to just below simmering point for 10 minutes.

Reduce the heat and add 1/4 pint brandy.

Warm for a couple more minutes.

Strain the liquid and serve in warmed glasses.

Serves 6.

Please add your Goddess review by clicking on 'comments' below

BEEF STEW WITH ALE

2006-12-13T17:15:00.000Z

Ingredients
400g diced beef
8 peeled shallots, left whole
Olive oil
400g tin of tomatoes
200g mushrooms, left whole
500ml real ale
2 bay leaves
2 sprigs fresh thyme
Salt and Pepper

Method
Preheat the oven to 160C/Gas Mark 2.
Heat some olive oil in a large casserole pot. Add the shallots and beef and fry until the meat is browned.
Add the mushrooms and fry for a minute or two. Then add the tomatoes, ale, bay leaves and the thyme.
Season and bring to the boil. Put on the lid and pop in the oven for 2-3 hours or until the meat is really tender. Check occasionally, if your stew becomes dry add some water.
Serve with boiled potatoes, creamy mash or some nice rustic bread.

Serves 2
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SWISS CHEESE FONDUE

2006-12-13T16:48:00.000Z

Ingredients
300ml Dry white wine
400g Swiss Cheese, grated
1 Garlic clove
2tbsp Flour
Nutmeg
Salt and Pepper
1 day old baguette, cubed (cube an hour or two before eating, slightly drier bread works better)

Method
Rub garlic around your fondue pan, add the wine and heat.
Toss the grated cheese in the flour before adding a handful to the pan.
Stir until each handful melts before adding the next.
Season with salt, pepper and a grating of nutmeg.
Eat with day old cubed baguette. Heaven!!

Serves 2-4 depending on your appetite.

Tip: Gruyere, Comte and Emmenthal cheeses are perfect. You can use a single cheese or try mixing them together.

Please add your Goddess review by clicking on 'comments' below