Recent Recipes
Comments (0) | Wednesday, 31 October 2012
Fårikål
This is a traditional Norwegian dish, which literally translated means 'lamb in cabbage'. I don't think I've ever made a main dish with so few ingredients. Absolutely delicious.
1kg lamb or mutton on the bone, cut into pieces
1 green cabbage
250ml water
whole black peppercorns
salt
Method:
1. Cut the cabbage into quarters down the core and cut each quarter into 3-4 wedges (the idea is to keep part of the core on each segment, which will hold the leaves together and prevent the whole thing disintegrating while cooking).
2. Pour the water into a large casserole pot. Place a layer of lamb, then a layer of cabbage into the pot, seasoning each layer with salt and some of the whole peppercorns as you go.
3. Repeat this layering process until you have used up all the ingredients. The final layer on the top should always be cabbage.
4. Cover tightly and bring to the boil then simmer over a very low heat for about 3 hours until the lamb is really tender and falling off the bone (check the water level now and then, making sure the pan doesn't run dry).
5. Serve with boiled potatoes or mash. The juices in the bottom of the pot make an excellent gravy.
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Comments (1) | Thursday, 25 October 2012
Marble cake
225g butter, room temperature
225g sugar
4 eggs
225g self raising flour
2 tbsp cocoa powder
3 tbsp milk
1 tsp vanilla extract
Method:
1. Preheat the oven at 180C fan, gas mark 4 and grease a round 20cm cake tin.
2. Simply put all of the ingredients, apart from the cocoa, into a bowl and mix together thoroughly. Start by creaming the sugar and butter together then add the eggs and mix. Finally add the vanilla, milk and flour.
3. Divide the mixture between 2 bowls. Mix the cocoa powder in to the mixture in 1 of the bowls. With 2 separate spoons dollop a spoonful of each mixture into the cake tin alternately. Now take a skewer and swirl the mixture around a few times to create a marbled effect.
4. Bake in the oven for 45-55 mins until a skewer inserted into the middle of the cake comes out clean.
225g butter, room temperature
225g sugar
4 eggs
225g self raising flour
2 tbsp cocoa powder
3 tbsp milk
1 tsp vanilla extract
Method:
1. Preheat the oven at 180C fan, gas mark 4 and grease a round 20cm cake tin.
2. Simply put all of the ingredients, apart from the cocoa, into a bowl and mix together thoroughly. Start by creaming the sugar and butter together then add the eggs and mix. Finally add the vanilla, milk and flour.
3. Divide the mixture between 2 bowls. Mix the cocoa powder in to the mixture in 1 of the bowls. With 2 separate spoons dollop a spoonful of each mixture into the cake tin alternately. Now take a skewer and swirl the mixture around a few times to create a marbled effect.
4. Bake in the oven for 45-55 mins until a skewer inserted into the middle of the cake comes out clean.
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Comments (0) | Tuesday, 23 October 2012
Leek & potato soup
A perfect winter warmer.
2 medium white onions
2 large leeks
3 or 4 large potatoes
1 pint chicken stock
1/2 pint milk
50g butter
1 pack or garlic and herb cream cheese
Method:
1. Roughly chop the onions and leeks after thoroughly cleaning. Place the butter into a large pan and melt over a medium heat. Add the chops onions and cook until transparent. Add the leeks and cook for a further 5-10mins.
2. Peel and evenly chop the potatoes and add to the the pan with the chicken stock. Bring to the boil then allow to simmer for about 35mins. Make sure the potatoes are cooked through.
3. Use a hand blender to blend the contents of the pan until smooth. Add the milk and cheese then season with salt and loads of freshly milled black pepper.
4. Garnish with some fresh herbs (parsley, chives etc) and a splash of cream or sour cream.
A perfect winter warmer.
2 medium white onions
2 large leeks
3 or 4 large potatoes
1 pint chicken stock
1/2 pint milk
50g butter
1 pack or garlic and herb cream cheese
Method:
1. Roughly chop the onions and leeks after thoroughly cleaning. Place the butter into a large pan and melt over a medium heat. Add the chops onions and cook until transparent. Add the leeks and cook for a further 5-10mins.
2. Peel and evenly chop the potatoes and add to the the pan with the chicken stock. Bring to the boil then allow to simmer for about 35mins. Make sure the potatoes are cooked through.
3. Use a hand blender to blend the contents of the pan until smooth. Add the milk and cheese then season with salt and loads of freshly milled black pepper.
4. Garnish with some fresh herbs (parsley, chives etc) and a splash of cream or sour cream.
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Comments (0) | Saturday, 13 October 2012
Guacamole
Perfect as a dip for tortilla chips, in fajitas etc, or even to go on top of your home made cheese burgers.
2 large ripe avocado
2 fresh tomatoes
2 clove of garlic
1/2 red onion
1/2 lime
1/4 tsp chili powder (optional)
sea salt and freshly milled black pepper
fresh coriander to garnish
Method:
1. Halve your ripe avocados, remove the stone and scoop the flesh into a bowl. Mash this up with the back of a fork.
2. Now skin the tomatoes. The easiest way to do this is to pour boiling water over them and leave for about a minute. Then drain them and slip the skins off. Chop roughly and add to the avocado.
3. Finely chop the onions and garlic add these, the juice of the lime and the remaining ingredients to the bowl and simply mix it all together.
Perfect as a dip for tortilla chips, in fajitas etc, or even to go on top of your home made cheese burgers.
2 large ripe avocado
2 fresh tomatoes
2 clove of garlic
1/2 red onion
1/2 lime
1/4 tsp chili powder (optional)
sea salt and freshly milled black pepper
fresh coriander to garnish
Method:
1. Halve your ripe avocados, remove the stone and scoop the flesh into a bowl. Mash this up with the back of a fork.
2. Now skin the tomatoes. The easiest way to do this is to pour boiling water over them and leave for about a minute. Then drain them and slip the skins off. Chop roughly and add to the avocado.
3. Finely chop the onions and garlic add these, the juice of the lime and the remaining ingredients to the bowl and simply mix it all together.
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Comments (0) | Wednesday, 10 October 2012
Apple cake
This cake tastes like an apple pie in cake form - the crispy top is to die for!
125g demerara sugar
250g of self raising flour, sifted
50g butter, room temperature
5 small apples, cored, peeled and sliced
1 egg
100ml milk
1tsp cinnamon
Method:
1. Preheat oven to gas mark 5 (175C fan). Put the sugar, flour, butter, apples and cinnamon into a large mixing bowl.
2. Beat the egg together with the milk then add to the rest of the ingredients. Mix together with your hands. The mixture will be quite wet and it will seem that is there is not enough cake mix for the apples. The apples will shrink when cooking so don't worry about this.
3. Grease the cake tin and pour in the mixture. Sprinkle the top of the mixture with more sugar (about 2 teaspoons)
4. Bake for 35 minutes then remove from the oven and sprinkle over some more sugar and some cinnamon. Return to the oven and bake for a further 10 minutes.
5. Remove from the oven and allow to cool slightly.
Serve warm with vanilla pod ice cream, or just on it's own.
This cake tastes like an apple pie in cake form - the crispy top is to die for!
125g demerara sugar
250g of self raising flour, sifted
50g butter, room temperature
5 small apples, cored, peeled and sliced
1 egg
100ml milk
1tsp cinnamon
Method:
1. Preheat oven to gas mark 5 (175C fan). Put the sugar, flour, butter, apples and cinnamon into a large mixing bowl.
2. Beat the egg together with the milk then add to the rest of the ingredients. Mix together with your hands. The mixture will be quite wet and it will seem that is there is not enough cake mix for the apples. The apples will shrink when cooking so don't worry about this.
3. Grease the cake tin and pour in the mixture. Sprinkle the top of the mixture with more sugar (about 2 teaspoons)
4. Bake for 35 minutes then remove from the oven and sprinkle over some more sugar and some cinnamon. Return to the oven and bake for a further 10 minutes.
5. Remove from the oven and allow to cool slightly.
Serve warm with vanilla pod ice cream, or just on it's own.
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