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 [...]
Posted in Advance, Course, Cuisine, Freeze/Chill, Method, Season, Starters and Nibbles, UK
| Tagged Chilli Powder, Cucumber, Dill, Lemon, mayonnaise, Salmon Fillet, Soft Cheese, tomato puree
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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. [...]
Posted in Autumn, Bake, Course, Cuisine, Mains, Method, Season, UK, Winter
| Tagged Cheese, Leeks, Potatoes, Tuna
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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 [...]
Posted in Autumn, Course, Cuisine, Fry, Gluten-Free, Light Meals & Snacks, Method, Nut-Free, Season, Shellfish-Free, Special Considerations, UK, Vegetarian, Winter
| Tagged Egg, Oil, Onion, Potato, Vegetable Oil
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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 [...]
Posted in Bake, Baking, Christmas, Course, Cuisine, Gluten-Free, Method, Season, Special Considerations, UK, Winter
| Tagged Baking Powder, Clementines, Eggs, Ground Almonds, Sugar
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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 [...]
Posted in Christmas, Course, Cuisine, Germany, Light Meals & Snacks, Low Salt, Method, Season, Simmer, Special Considerations, Winter
| Tagged Allspice, Brandy, Cinnamon, Cloves, Gluhwein, Lemon, Mace, Oranges, Red Wine, Sugar
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By admin on July 17, 2009
Moussaka is a bit like a Greek version of lasagne but instead of pasta layers and beef mince, you use aubergine layers and lamb mince. I had always imagined that moussaka was really difficult to make and had been putting off doing it for quite some time. But after looking through various different recipes I [...]
Posted in Autumn, Bake, Course, Cuisine, Fry, Low Sugar, Mains, Mediterranean, Method, Nut-Free, Season, Shellfish-Free, Simmer, Special Considerations, Spring, Summer, Winter
| Tagged Allspice, Aubergines, Brown Onion, Butter, Cinnamon, Egg, Feta Cheese, Garlic, Lamb Mince, Milk, Oil, Olive Oil, Onion, Passata, Plain Flour, Tinned Tomatoes
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By admin on June 22, 2009
Scotch beef steak with goat’s cheese butter from the Scotch Beef and Lamb website – I picked up this recipe from the Taste of Edinburgh Festival whilst learning about local produce North of the border. Scotch beef has a brilliant reputation and I’ll be trying out this recipe with some sirloin steak from the local butcher’s this week.
Cooking [...]
Posted in Advance, Course, Cuisine, Egg-Free, Fry, Gluten-Free, Low Fat, Low Salt, Low Sugar, Mains, Method, Mix, No cook, Nut-Free, Season, Shellfish-Free, Special Considerations, UK
| Tagged Basil, Beef Sirloin Steaks, Goat's Cheese, Parsley, Unsalted Butter
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By admin on June 7, 2009
Risotto is much easier than you might think. I was initially put off by reports of having to stir it for an hour or some such myth – most arborio rice these days simply takes 20 minutes of stirring and makes a cheap and easy meals if you just have it with onion, peas and seasoning. This [...]
Posted in Course, Cuisine, Egg-Free, Mains, Mediterranean, Method, Season, Shellfish-Free, Simmer, Special Considerations, Summer
| Tagged Butter, Cheese, Garlic Cloves, Mushrooms, Onion, Parma Ham, Parmigiano-Reggiano, Peas, Petit Pois, Porcini, Risotto Rice, Rocket, Vegetable Stock, Water Mascarpone, White Wine
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By admin on June 7, 2009
Pears make a lovely summer dessert and are best served with cream and tea outside on a warm day. This recipe was handed to me at the Taste of Edinburgh Festival by the “Discover the Origin” stand – a campaign which aims to increase awareness of unique, area-specific foods such as Parmigiano-Reggiano cheese and Parma Ham.
Ingredients
6 large firm [...]
Posted in Bake, Baking, Course, Cuisine, Desserts & Sweets, Method, Nut-Free, Season, Shellfish-Free, Simmer, Special Considerations, Summer, UK, Vegetarian
| Tagged Butter Unsalted Butter, Cheese, Cinnamon, Cream, Demerara, Lemon Juice, Nutmeg, Parmigiano-Reggiano, Pears, Puff Pastry, Sugar. Orange Zest
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By admin on May 14, 2009
Thorntons have sent another handy recipe and they say “These are so easy to make that you can enlist the help of the kids. Be careful that they don’t eat the Thorntons Fudge Cubes whilst your back is turned! We love today’s recipe… it’s a yummy, scrummy picnic box treat! This recipe makes approximately 30 cookies”.
Ingredients
225g [...]
Posted in Autumn, Bake, Baking, Course, Cuisine, Egg-Free, Method, Nut-Free, Season, Shellfish-Free, Special Considerations, Spring, Summer, UK, Vegetarian, Winter
| Tagged Butter, Caster Sugar, Fudge Cubes, Plain Flour
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