Archive for December, 2012

Dec 31

Berry and lemon curd tart with lemon syrup

Berry and lemon curd tart with lemon syrup
 

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Plus chilling time.
Author:
Recipe type: Dessert
Cuisine: English
Serves: 8

Ingredients
  • 500g mascarpone
  • 3tbsp lemon curd
  • ½tsp vanilla extract
  • 1tbsp icing sugar
  • 1 sweet pastry case
  • 150g raspberries
  • 180g blueberries
  • 3tbsp caster sugar
  • ½lemon zest

Instructions
  1. Mix together mascarpone, lemon curd, vanilla extract and icing sugar until smooth. Pile into pastry case and top with berries. Chill for 1hr.
  2. Meanwhile, make lemon syrup. Place caster sugar and 2tbsp water in small saucepan over low heat. Allow sugar to dissolve, then increase heat and boil for 3mins. Remove from heat, add lemon zest and leave to cool completely.
  3. Drizzle lemon syrup over tart and serve.

Nutrition Information
Calories: 461 Fat: 35g Saturated fat: 20g Carbohydrates: 31g Sugar: 17.5g Salt: 0.37g Fibre: 1.7g Protein: 4.5g

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Posted in Dessert

Dec 30

Maple-glazed Salmon

Maple-glazed Salmon
 

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Plus marinating time
Author:
Recipe type: Main
Serves: 2

Ingredients
  • 60ml maple syrup
  • 1tbsp soy sauce
  • 1 garlic clove, crushed
  • Pinch ground ginger
  • 2 salmon fillets

Instructions
  1. In small bowl, mix together maple syrup, soy sauce, garlic and ginger, then season.
  2. Place salmon fillets in ovenproof dish and coat on all sides with mixture. Cover with clingfilm and leave to marinate in fridge for 30mins-1hr.
  3. When ready to cook, preheat oven to 200C. Bake salmon, uncovered for 15-20mins, until cooked through.

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Posted in Main

Dec 30

Melting Heart Cupcakes

Melting Heart Cupcakes
 

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Plus cooling time
Author:
Recipe type: Snack
Serves: 4

Ingredients
  • 80g self-raising flour
  • 50g golden caster sugar
  • 50g unsalted butter, melted
  • 2tbsp low-fat natural yoghurt
  • 1 large egg, room temperature
  • ½tsp vanilla extract
  • 8 Lindt Lindor white chocolate truffles
  • 100g raspberries (defrosted if frozen)
  • 50g soft cream cheese
  • 3tbsp icing sugar

Instructions
  1. Preheat oven to 180C. Line muffin tin with 4 large cupcake cases. Mix flour, caster sugar and pinch of salt in large bowl.
  2. Stir together butter, yoghurt, egg and vanilla, then pour into flour; beat until smooth. Spoon into cases and bake for 8mins until risen but v soft. Take tray out and poke truffle into middle of each cake, followed by a raspberry. Bake for another 12-15mins until golden. Cool on wire rack.
  3. For frosting, melt remaining truffles in bowl over simmering water, stirring only once melted (don’t worry if lumpy). Cool for few mins, then, using electric beaters, beat in soft cheese and 1tbsp icing sugar until smooth.
  4. Put remaining berries and icing sugar in small pan, mash, then boil for 2mins until jammy. Cool, then sieve into plastic food bag, discarding seeds.
  5. Cover cooled cakes with frosting. Snip corner off food bag, then squeeze raspberry coulis over each cake to decorate. Best iced on day of using/giving.

Nutrition Information
Calories: 441 Fat: 23.6g Saturated fat: 14.1g Carbohydrates: 50.8g Sugar: 37.6g Salt: 0.38g Fibre: 2.3g Protein: 6.3g

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Posted in Snack

Dec 30

Classic Mustard Vinaigrette Dressing

Classic Mustard Vinaigrette Dressing
 
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Author:
Recipe type: Side

Ingredients
  • 2tbsp wholegrain/dijon mustard
  • 2tbsp red wine vinegar
  • Pinch of salt
  • 6-8tbsp olive oil

Instructions
  1. Stir together mustard with vinegar and add salt.
  2. Whisk in olive oil depending how strong you want it, until dressing thickens.
  3. Great with leafy salads. Can add minced garlic, finely diced shallot and chopped herbs (chives with potato salad, tarragon with chicken).

 

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Posted in Side

Dec 30

Retro Blue Cheese Dressing

Retro Blue Cheese Dressing
 
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Author:
Recipe type: Side

Ingredients
  • 80g soft blue cheese (e.g. roquefort, Castello Danish blue, gorgonzola)
  • 4tbsp soured cream
  • 4tbsp buttermilk
  • 1tsp cider vinegar
  • Black pepper
  • Chives, chopped (optional)

Instructions
  1. Roughly mash cheese in small bowl. Stir in soured cream and butttermilk, cider vinegar and a few grinds of black pepper. Add chopped chives.
  2. Serve spooned over iceberg wedges or little gem lettuce and sprinkle with crumbled crisp bacon. Also good dressing for green beans.

 

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Posted in Side

Dec 29

Treacle Slice

Treacle Slice
 

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Author:
Recipe type: Snack
Cuisine: English
Serves: 16 slices

Ingredients
  • 75g unsalted butter, softened plus extra for greasing
  • 200g plain flour
  • 50g vegetable fat
  • 1 lemon, zest and 1tbsp juice
  • 454g golden syrup
  • 150g breadcrumbs
  • 1 egg, beaten

Instructions
  1. Preheat oven to 180C. Grease baking tray about 30cm*20cm*5cm.
  2. Put flour, 50g butter and vegetable fat in processor; blitz until have crumbly rubble. Combine lemon juice and 2tbsp iced water; pour down funnel with motor running until pale dough forms. Press into bottom of baking tin, using hands or back of metal spoon to make relatively smooth, even base. Bake for 20mins.
  3. Meanwhile, melt golden syrup and remaining25g butter in heavy-based pan on low heat. Stir in breadcrumbs (may look like thick, sticky mixture). Take pan off heat, allow to cool a bit then stir in lemon zest and egg. Pour mixture over cooked pastry; return tray to oven for 20mins. Filling should have risen slightly and look as though it’s about to set – dry at edges but sticky at centre.
  4. Take out of oven. Leave to cool just a little. Slice and serve while still fragrantly warm.

Nutrition Information
Serving size: 1 slice Calories: 224 Fat: 7g Saturated fat: 3g Carbohydrates: 39g Sugar: 22g Salt: 0.5g

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Posted in Snack

Dec 29

Pork and Apple Hotpot

Pork and Apple Hotpot
 

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Author:
Recipe type: Main
Serves: 6

Ingredients
  • 3tbsp olive oil
  • 3 onions, peeled and sliced
  • 250g smoked streaky bacon
  • 50g plain flour
  • ½tsp ground cinnamon
  • ¼tsp ground cloves
  • 4 cardamom pods, seeds only, crushed or ¼tsp ground cardamom
  • 6 boneless pork loin steaks (about 120g each)
  • 4 granny smith apples
  • 750ml pressed apple juice

Instructions
  1. Preheat oven to 170C. Warm 2tbsp oil in pan. Fry onion for 10mins, stirring, until soft; remove to bowl.
  2. Cut bacon into strips; fry in pan. Mix with onion in bowl.
  3. Put flour and spices into freezer bag; season. Add 3 steaks and roll them around. In used pan, heat remaining 1tbsp oil. Shake excess flour off steaks, sear for 2-3mins each side and remove to plate. Cook other 3 steaks in same way. Reserve remaining spiced flour.
  4. Peel, core and halve apples, then slice into fine segments. In ovenproof dish, layer half onion and bacon mix, then 3 steaks, then half apple slices. Repeat this, finishing with apple layer.
  5. Tip reserved flour into oily pan; stir. Whisk in apple juice. Bring to boil, whisking. Pour this into dish. Cover, put on baking stray and cook in oven for 3hrs, until pork is well cooked.

Nutrition Information
Calories: 434 Fat: 20g Saturated fat: 6g Carbohydrates: 31g Sugar: 22g Salt: 1.5g

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Posted in Main

Dec 29

Luxurious Mushroom Lasagne

Luxurious Mushroom Lasagne
 

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Plus soaking time. FREEZING INSTRUCTIONS: Assemble lasagne up to drizzling with oil. Cover well with clingfilm. label with name and date and freeze for up to 3months. To cook replace clingfilm with foil; bake for 40mins. Remove foil and cook for another 30mins until brown.
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 6

Ingredients
  • 30g porcini mushrooms
  • 3tbsp extra virgin olive oil
  • 40g unsalted butter, plus extra for greasing
  • 250g white cup mushrooms, sliced
  • 150g chestnut mushrooms, sliced
  • 250g portobellini mushrooms, sliced
  • 3 garlic cloves, sliced
  • 2tsp thyme leaves
  • 3tbsp sherry
  • 300g fresh lasagne sheets, soaked in 75ml boiling water
  • 2tbsp flat-leaf parsley, chopped
  • 35g parmigiano reggiano, freshly grated
  • RICOTTA BECHAMEL SAUCE
  • 50g butter
  • 4tbsp plain flour
  • 900ml whole milk
  • 250g ricotta
  • 75g parmigiano reggiano, freshly grated

Instructions
  1. Soak porcini mushrooms in 75ml boiling water for 30mins, then remove, reserving soaking liquor and roughly chop.
  2. Heat 1tbsp oil and 20g butter in large frying pan. Fry fresh mushrooms, garlic and thyme, in 2 batches for 5mins each. (Add remaining butter and further 1tbsp oil in pan for second batch). Combine both batches in pan, stir in drained porcini, soaking liquor and sherry and cook for 5mins then set aside.
  3. Preheat oven to 180C. For ricotta bechamel sauce, heat butter in large saucepan on medium heat. Add flour and cook, stirring for 2-3mins or until biscuity colour. Gradually whisk in milk and cook, stirring, until sauce is thickened and smooth. Remove from heat, add ricotta and parmigiano reggiano and whisk until combined. Season to taste.
  4. Lightly grease 25cm*35cm baking dish and spread with 3tbsp bechamel sauce, then top with ⅓ mushrooms. Sprinkle over little parsley and parmigiano reggiano, then top with layer of lasagne sheets. Repeat layers until everything used up finishing with bechamel. Sprinkle parmigiano reggiano over top, drizzle with 1tbsp olive oil.
  5. Cover lasagne with foil and bake for 20mins. Remove foil and cook for another 30mins until brown.

Nutrition Information
Calories: 608 Fat: 21g Saturated fat: 9g Carbohydrates: 45g Sugar: 9g Salt: 1g

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Posted in Main

Dec 29

Spelt Loaf

Spelt Loaf
 

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Plus rising time
Author:
Recipe type: Snack
Serves: 10 (20 slices)

Ingredients
  • 300g organic wholegrain spelt flour, plus extra for dusting
  • 200g strong white bread flour
  • 2tsp salt
  • 7g instant dried yeast
  • 1tbsp pure clear honey

Instructions
  1. Combine flours and salt in large bowl. Stir in yeast, honey and 325ml tepid water. Stir to soft dough, then tip out onto floured work surface. Knead, gently but firmly, for 8-10mins. At first dough will seem too sticky but if keep it moving, soon become drier and more elastic.
  2. Shape dough into ball and put it in floured bowl. Cover with cloth and leave to rise for 1hr, until dough is twice original size.
  3. Preheat oven to 220C. Tip dough onto floured surface and push down on it firmly with fist couple of times. Roll into thick log shape, making ends narrower than centre. Place loaf on floured baking sheet, dust with flour and leave to prove, covered with clean tea towel for 30mins or until feels soft and pillowy. Using sharp knife, make 3-4 cuts along middle.
  4. Spray inside of oven with water spray to create some steam and put bread in immediately. Bake loaf for 40-45mins until turned golden and underside sounds hollow when tapped.

Nutrition Information
Serving size: 2 slices Calories: 168 Fat: 1g Saturated fat: 0.2g Carbohydrates: 36g Sugar: 3g Salt: 1g

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Posted in Snack

Dec 29

Hot Chocolate

Hot Chocolate
 

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Author:
Recipe type: Drinks
Serves: 4

Ingredients
  • 350ml semi-skimmed milk
  • 100ml double cream
  • 1 cinnamon stick
  • 2tbsp maple syrup
  • 1tsp vanilla extract
  • 150g plain chocolate, chopped
  • 50g milk chocolate, chopped

Instructions
  1. Combine milk and double cream in medium-sized saucepan. Add cinnamon stick, maple syrup and vanilla extract. Slowly bring to boil over low heat to infuse for 5mins, then remove cinnamon stick.
  2. Put chopped chocolate in jug; pour hot milk mixture over and whisk until smooth. Return to pan and gently reheat over low flame, whisking constantly, until just below boiling point. Serve immediately.

Nutrition Information
Calories: 440 Fat: 29g Saturated fat: 18g Carbohydrates: 41g Sugar: 38g Salt: 0.16g

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Posted in Drink

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