Archive for October, 2012

Oct 31

Rice Pudding

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Rice Pudding
 
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Author:
Recipe type: Dessert
Cuisine: Englsih
Serves: 6

Ingredients
  • 40g Unsalted Butter
  • 75g Caster Sugar
  • 100g Short Grain Rice (or Spanish Paella Rice)
  • ½ Vanilla Pod, split lengthways
  • 1l Full Cream Milk
  • 150ml Double Cream
  • Pinch of Salt
  • Plenty of Freshly Grated Nutmeg

Instructions
  1. Preheat oven to 150C. Melt butter in solid-based casserole and add sugar. Stir and heat gently, then add rice and vanilla. Continue stirring until rice is puffed and sticky.
  2. Gently pour in milk which will cause rice to set into lumps – any sugary lumps will dissolve as you stir and the milk heats up. Continuing to stir, add cream and pinch of salt and bring mixture to simmer. Give final stir and grate at least ⅓ of a nutmeg over the surface (do not stir again).
  3. Pop into oven for about 1hr30mins; if surface browns too quickly, lay loose sheet of kitchen foil over pudding. Once there is a nice, thin tarpaulin-like skin on surface and pudding only just wobbles in centre, it is ready. Serve at room temperature.

Nutrition Information
Calories: 393 Fat: 25.5g Saturated fat: 15.8g Carbohydrates: 32.5g Sugar: 20.6g Salt: 0.35g Fibre: Trace Protein: 7g

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Posted in Dessert

Oct 31

Melanzane Parmigiana

Melanzane parmigiana recipe – Recipes – BBC Good Food.

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Posted in Italian

Oct 30

Brioche Bread and Butter Pudding

Brioche Bread and Butter Pudding
 
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Author:
Recipe type: Dessert
Cuisine: English
Serves: 6

Ingredients
  • 2 tbsp Unsalted Butter, softened, plus extra for greasing
  • 300ml Single Cream
  • 250ml Whole Milk
  • 2 Eggs
  • 1 Vanilla Pod
  • 150g Caster Sugar
  • 375g Brioche
  • 1 Apple, peeled and finely diced
  • Pinch freshly grated Nutmeg
  • 50g Soft Light Brown Sugar

Instructions
  1. Preheat oven to 190C and lightly butter a 1l ovenproof dish.
  2. Whisk together the cream, milk and eggs. Slice the vanilla pod in half lengthways and scrape out the seeds. Whisk into the cream mixture along with the caster sugar.
  3. Cut the brioche into thick slices. Butter each slice, then arrange in the prepared dish. Scatter with the diced apple and sprinkle over the nutmeg. Pour over the cream mixture, making sure the brioche is evenly soaked. Sprinkle the top with the brown sugar.
  4. Bake in the oven for 25-30mins until golden brown.

Nutrition Information
Calories: 539 Fat: 24.1g Saturated fat: 14.1g Carbohydrates: 70.4g Sugar: 45g Salt: 0.67g Fibre: 1.3g

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Posted in Dessert

Oct 30

Pot-roast Leg of Lamb with Haricot Beans

Pot-roast Leg of Lamb with Haricot Beans
 
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Allow overnight soaking time. Should give leftovers
Author:
Recipe type: Main
Cuisine: French
Serves: 4

Ingredients
  • 350g Dried Haricot Beans, soaked overnight
  • 1 medium Onion, halved with root left intact
  • 3 Cloves
  • 1 large Carrot, finely chopped
  • 2 Celery Sticks, finely chopped
  • 1 Bay Leaf
  • 3 Thyme Sprigs, leaves removed
  • ½ Garlic Bulb, still joined at root end
  • 2 tsp Sea Salt
  • LAMB
  • 1.8kg Lamb Leg
  • 3 Rosemary Sprigs
  • 2 tbsp Dijon Mustart
  • 4 Garlic Cloves, crushed
  • 2 tbsp Olive Oil
  • 150g Smoked Bacon Lardons
  • 2 Onions, finely sliced
  • 150ml Dry White Wine
  • 150ml Chicken Stock

Instructions
  1. Drain soaked beans and place in large saucepan. Stud onion halves with cloves then add to pan with carrot, celery, herbs and garlic. Cover with 3-4cm water and bring to a boil; simmer for 1 hour until beans are soft. Remove and discard onion and garlic. Drain beans then stir through salt (can be prepared day before and stored, covered in fridge).
  2. Preheat oven to 180C. Make 10 incisions in the fleshy side of the lamb with a sharp knife. Finely chopthe leaves from 1 rosemary sprig and mix with the mustard, garlic and 1tbsp olive oil. Season the lamb well, then rub with the mixture, pushing it into the incissions.
  3. Heat the remaining oil in a large casserole dish. Add the lamb and brown over a medium heat until well coloured on all sides (about 10mins). Remove meat and tip off all but 1tbsp of the fat. Add the lardons and onions and cook for 5mins until soft but not brown, then pour in wine and bubble for 1min more. Add beans, stock and remaining rosemary, sprigs.
  4. Put meat on top, pour in any juices and push down into beans. Bring to a simmer, cover with a lid and pout in the oven for 40-45mins. Remove the lid and cook for 30mins more until the lamb is cooked and beans are soft.
  5. Remove from oven, replace lid and leave for 15-20mins.

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Posted in Main

Oct 29

Onion Focaccia

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Onion Focaccia
 
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Makes 1 loaf – allow 1hr30 for rising time.
Author:
Recipe type: Snack
Cuisine: Italian
Serves: 10

Ingredients
  • 1tbsp Quick Yeast
  • 600g Strong White Bread Flour
  • 1tsp Salt
  • 1 tbsp Sugar
  • 100ml Olive Oil, plus extra for greasing
  • 300ml Warm Water
  • ONION TOPPING
  • 4 tbsp Olive Oil
  • 3 large Onions, sliced
  • 1 tsp Sugar
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Thyme Leaves
  • Pinch of Sea Salt

Instructions
  1. For focaccia, combine all ingredients apart from the oil in a bowl and make a well in the centre. Mix and oil and water in a jug and pour into the well, stirring until a soft dough. (If dough is too dry add a little more liquid, if too wet add a little more flour).
  2. Turn onto lightly floured surface and knead for 10mins til elastic. Put dough in lightly oiled bowl, cover with oiled clingfilm and leave to rise in warm place for 45mins-1hour.
  3. Meanwhile, prepare topping – heat half oil in large pan over medium heat and cook onions for about 25mins, stirring occasionally til soft and golden then add sugar and vinegar and cook for further 3mins. Season and set aside.
  4. Knock back risen dough to original size by punching gently with fist then place on lightly oiled baking sheet and stretch out to square roughly 28cm*28cm. Cover with lightly oiled clingfilm and leave to rise for another 30mins.
  5. Preheat oven to 220C. Make dimples in dough with fingertips. Top with onions and thyme, drizzle over remaining olive oil and scatter over a little sea salt. Bake for 25-30mins til golden. Serve warm.
  6. Alternative toppings – mozzarella pieces, sun-dried tomatoes, olives…

Nutrition Information
Serving size: 10 Calories: 337 Fat: 12.6g Saturated fat: 1.8g Carbohydrates: 48.7g Sugar: 5.3g Salt: 0.5g Fibre: 3.2g Protein: 6.6g

 

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Posted in Italian

Oct 29

Hot and Sour Soup

Hot and Sour Soup
 
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Author:
Recipe type: Soup
Cuisine: Chinese

Ingredients
  • 1.5l Chicken Stock
  • 2cm Fresh Root Ginger
  • 2 Shallots
  • 2 Red Chillis, deseeded
  • 3 Spring Onions
  • 2 Kaffir Lime Leaves
  • 200g Raw Peeled Prawns
  • Handful Chinese Leaves
  • 1tbsp Fish Sauce
  • 1 tsp Light Soft Brown Sugar
  • Handful Coriander, chopped
  • Juice of ½ Lime

Instructions
  1. Finely slice ginger, shallots, chillis and spring onions.
  2. Heat chicken stock and add sliced ginger, shallots, chillis and spring onions with kaffir lime leaves and simmer for 10 mins.
  3. Next add prawns, Chinese leaves, fish sauce and sugar then simmer for another 3 mins.
  4. Stir in coriander and lime juice then serve.

 

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Posted in Chinese, Starter

Oct 21

Chocolate Melting puds

 

 

Chocolate Melting Puds
 
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Author:
Serves: 6

Ingredients
  • 110g Butter
  • 110g Caster Sugar
  • 110g Plain Flour
  • 110g Plain Chocolate (Good quality)
  • 2 eggs
  • 2 egg yokes

Instructions
  1. mix and bake

Notes
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Posted in Dessert