Clementine Cake

Clementine Cake

By admin on December 16, 2009

We had five clementines that were over ripe and about to go off. So I did what anyone would do in my position and Googled for help. Nigella Lawson came to the rescue with a butter-less and flour-less recipe that was intriguing as it was difficult to cook. It took a long time, and, as [...]

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Wassail

By admin on February 19, 2009

The word wassail comes from the Anglo-Saxon toast “be thou hale” – which translates as: “to your health.” In feudal times, peasants would go “a-wassailing” (also known as caroling) door to door in hopes of scoring snacks such as figgy pudding and alcoholic drinks such as mulled wine and wassail.
What commonly passes for wassail today is just mulled [...]

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Homemade Truffles

Homemade Truffles

By admin on March 26, 2009

Homemade truffles make a really good present – especially for Easter or birthdays when you want to give something with a personal touch. The truffles can be kept in an airtight container in the fridge for at least a week. Sprinkle them with a little extra cocoa powder from a sieve or tea strainer at the last [...]

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Lamb Pot Roast with Mushrooms and Rosemary

Lamb Pot Roast with Mushrooms and Rosemary

By admin on April 11, 2009

With it being Passover / Easter and whatnot I thought I’d include a recipe for lamb. When you insert slivers of garlic into lamb it tastes out of this world – the flavour gets right into the meat instead of just coating the outside or flavouring the sauce.

Ingredients

1 1.6kg lamb forequarter rolled roast
3 garlic cloves, cut into thin slivers
Salt & [...]

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White Chocolate Mousse

White Chocolate Mousse

By admin on May 13, 2009

Another recipe courtesy of Thorntons.
Ingredients

100ml single cream
1 vanilla pod split length ways and seeds scraped
250g White Belgian Chocolate
284ml double cream
3 medium egg whites
1 tbsp lemon juice

Method

Put the single cream, vanilla pod and seeds in a pan over a medium heat.
Bring to just below boiling, then set aside for 15 minutes to infuse.
Discard the vanilla pod.
Meanwhile, gently melt the white chocolate in a large heatproof bowl [...]

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Gluhwein

Gluhwein

By admin on December 10, 2009

At the German market in Edinburgh, some traders were serving hot “fire punch” or Gluhwein for £3 per mug. As they also offered the only shelter from the cold, we went in and were offered Lebkuchen (or German biscuits) to have with our wine. It was delicious and even if you don’t have a giant [...]

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Salmon Mousse

Salmon Mousse

By admin on February 1, 2010

Salmon Mousse is a versatile food, perfect for making starters, sides and canapes. Many “vegetarian” friends of mine also eat fish, so this is a handy substitute for pate. The mousse goes quite firm after a night in the fridge so you can form it into shapes for a fancy presentation, or else just spoon [...]

Stuffed Jacket Potatoes

Stuffed Jacket Potatoes

By admin on January 10, 2010

Stuffed jacket potatoes are a sure way to win round fussy eaters as all the flavour is all packed into the usually bland baked spuds. It also makes serving up easier and allows you to do most of the washing up before eating.
Ingredients

Baking Potatoes
Filling (e.g. tuna, leeks, cheese)

Method

Bake the potatoes in a medium oven for around one hour. [...]

Hash Browns

Hash Browns

By admin on December 17, 2009

We had loads of potatoes left and no bread for breakfast, so hash browns were the perfect answer.
Ingredients

4 medium potatoes
1 medium onion
1 egg
Some oil

Method

Grate the onion and potatoes into a clean towel
Squeeze the towel until all the excess liquid comes out of the vegetables
Pour the dried veg into a bowl
Beat the egg, pour it into the bowl and mix
Heat the oil in a frying pan
Place [...]

Measurements

Culiverter

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