Recent Recipes
Comments (0) | Thursday, 13 December 2012
Lussekatter
These delicious saffron buns are a traditional Scandinavian treat made on the 13th of December to celebrate St Lucia Day. Lekre!
Makes about 30
1 Packet of dry yeast
1 Packet of dry yeast
150g butter
500ml milk
1g saffron
150g caster sugar
1/2 tsp salt
2 tsp ground cardamom
975g plain flour
1 egg
raisins
Method:
Method:
1. Melt butter in a pot. Cool a little and then add the milk and saffron, making sure to crush the saffron between your fingers and thumb whilst sprinkling it in.
2. Mix the flour, yeast, sugar, salt and cardamom in a bowl. Create a well and pour in the milk mix. Mix until the dough forms. Add in a little milk or flour if needed then cover the bowl in plastic wrap and let it raise until double the size (about 30 minutes) – a warm room helps.
3. Sprinkle some flour on the kneading area and knead the dough well. Roll into a loose log to cut dough into bun sizes. Roll them out into long finger thick sausages. Shape them into the famous Lussekatter double spiral.
4. Place the buns on a baking sheet and cover in plastic. Allow them to raise for 15 minutes. Glaze well with beaten egg and decorate with raisins (usually one raisin in each eye of the swirl).
5. Bake in a preheated oven at gas mark 7 (225C/200C fan) for 8-10 minutes or until nicely tanned. Finally, let them cool on a rack.
5. Bake in a preheated oven at gas mark 7 (225C/200C fan) for 8-10 minutes or until nicely tanned. Finally, let them cool on a rack.
N.B. Some recipes say to use turmeric if you can't get hold of any saffron but personally I don't think it is worth bothering if this is the case. Turmeric only impersonates the colour that saffron gives off not the flavour, and the flavour is, for me, essential!
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Comments (0) | Wednesday, 5 December 2012
Chocolate chip cookies
150g butter, at room temperature
80g light brown soft sugar
80g granulated sugar
2 tsp vanilla extract
1 egg
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
200g dark chocolate, cut into chunks
Method:
1. Preheat the oven at gas mark 5 (190C/ 170C fan) and line two baking trays with baking sheets.
2. Cream together the butter and sugars in a large bowl. Stir in the egg and vanilla extract. Then sieve the flour, bicarbonate of soda and salt into the bowl and mix everything together. Finally, stir the the chocolate chunks.
3. Using a teaspoon, place small mounds of the cookie dough well apart on the baking trays. Bake in the oven for 8-10 minutes until light brown on the edges and slightly soft in the centre.
4. Once the trays are out of the oven. leave the cookies on them for a few minutes to cool, then transfer onto a cooling rack.
150g butter, at room temperature
80g light brown soft sugar
80g granulated sugar
2 tsp vanilla extract
1 egg
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
200g dark chocolate, cut into chunks
Method:
1. Preheat the oven at gas mark 5 (190C/ 170C fan) and line two baking trays with baking sheets.
2. Cream together the butter and sugars in a large bowl. Stir in the egg and vanilla extract. Then sieve the flour, bicarbonate of soda and salt into the bowl and mix everything together. Finally, stir the the chocolate chunks.
3. Using a teaspoon, place small mounds of the cookie dough well apart on the baking trays. Bake in the oven for 8-10 minutes until light brown on the edges and slightly soft in the centre.
4. Once the trays are out of the oven. leave the cookies on them for a few minutes to cool, then transfer onto a cooling rack.
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Comments (0) |
Homemade Pizza
This is a delicious and simple recipe that is great to do with kids to get them involved and excited about cooking.
For the base:
300g plain flour
1 tsp instant yeast
1 tsp salt
200ml warm water
1 tbsp olive oil
For the tomato sauce:
4 big glugs of olive oil
4 cloves garlic
3 x 400g tin of tomatoes
salt and freshly milled black pepper
bunch of fresh basil leaves
Method:
1. First make the tomato sauce: Place a large non stick frying pan on a medium heat and add the oil. Finely slice the garlic and add it to the pan. When the garlic starts to colour, add the tomatoes and torn up basil leaves. Use the back of a wooden spoon to mash up any tomato lumps. Season with salt and pepper then bring to the boil and remove the pan completely from the heat.
2. Put a sieve over a bowl and spoon the mixture into it. Push through any tomatoes that are stuck in the sieve and discard the basil and garlic. Then return the sieved mixture back to the pan and simmer for a further 5 minutes until it thickens.
3. Now for the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well in the middle and pour in the water and oil. Mix together with a wooden spoon until you have a soft dough. Place the dough onto a lightly floured surface and knead for 5 minute until smooth. Cover with a tea towel and set aside. You do not need to leave it to rise if you are doing a thin crust.
4. If you have let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough using a rolling pin until large and round (about 25cm across). The dough will rise in the oven.
5. Heat the oven to gas mark 8 (240C/ 220C fan). Smooth the sauce over the base with the back of a wooden spoon. Then add any topping you like, not forgetting to add mozzarella and a drizzle of olive oil.
Put the pizza on a baking tray lined with a baking sheet. Bake for 8-10 minutes until crisp.
This is a delicious and simple recipe that is great to do with kids to get them involved and excited about cooking.
For the base:
300g plain flour
1 tsp instant yeast
1 tsp salt
200ml warm water
1 tbsp olive oil
For the tomato sauce:
4 big glugs of olive oil
4 cloves garlic
3 x 400g tin of tomatoes
salt and freshly milled black pepper
bunch of fresh basil leaves
Method:
1. First make the tomato sauce: Place a large non stick frying pan on a medium heat and add the oil. Finely slice the garlic and add it to the pan. When the garlic starts to colour, add the tomatoes and torn up basil leaves. Use the back of a wooden spoon to mash up any tomato lumps. Season with salt and pepper then bring to the boil and remove the pan completely from the heat.
2. Put a sieve over a bowl and spoon the mixture into it. Push through any tomatoes that are stuck in the sieve and discard the basil and garlic. Then return the sieved mixture back to the pan and simmer for a further 5 minutes until it thickens.
3. Now for the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well in the middle and pour in the water and oil. Mix together with a wooden spoon until you have a soft dough. Place the dough onto a lightly floured surface and knead for 5 minute until smooth. Cover with a tea towel and set aside. You do not need to leave it to rise if you are doing a thin crust.
4. If you have let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough using a rolling pin until large and round (about 25cm across). The dough will rise in the oven.
5. Heat the oven to gas mark 8 (240C/ 220C fan). Smooth the sauce over the base with the back of a wooden spoon. Then add any topping you like, not forgetting to add mozzarella and a drizzle of olive oil.
Put the pizza on a baking tray lined with a baking sheet. Bake for 8-10 minutes until crisp.
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Comments (0) | Thursday, 15 November 2012
Lemon drizzle cake
225g butter, room temperature
225g caster sugar
225g self raising flour
4 eggs
finely grated zest of 1 large lemon
For the drizzle:
juice of 1 large lemon
85g caster sugar
Method:
1. Heat the oven to gas mark 4 (180C/160C fan). Beat together the butter and sugar until pale and creamy, then add the eggs one at a time. Sift in the flour then add the zest and mix thoroughly.
2. Put into a greased cake tin and bake for 45-50 mins, until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven but leave in the tin, and set aside to cool.
3. Mix together the juice of the lemon and the remaining 85g of sugar. Prick the warm cake all over with a fork or skewer, then pour over the drizzle. Leave in the tin to completely cool, then remove and serve.
225g butter, room temperature
225g caster sugar
225g self raising flour
4 eggs
finely grated zest of 1 large lemon
For the drizzle:
juice of 1 large lemon
85g caster sugar
Method:
1. Heat the oven to gas mark 4 (180C/160C fan). Beat together the butter and sugar until pale and creamy, then add the eggs one at a time. Sift in the flour then add the zest and mix thoroughly.
2. Put into a greased cake tin and bake for 45-50 mins, until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven but leave in the tin, and set aside to cool.
3. Mix together the juice of the lemon and the remaining 85g of sugar. Prick the warm cake all over with a fork or skewer, then pour over the drizzle. Leave in the tin to completely cool, then remove and serve.
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Comments (0) | Wednesday, 14 November 2012
Chocolate Mousse
This mousse is very rich, so you only need a small potion.
200g dark chocolate (at least 70% cocoa)
120ml warm water
3 large eggs, separated
40g golden caster sugar
Method:
1. Break the chocolate into pieces and place in a large heatproof bowl along with the water. Place the bowl over a saucepan with simmering water, making sure it doesn't touch the water.
2. Allow the chocolate to melt very slowly on the lowest heat. The remove from the heat, stir well, and allow to cool for about 3 minutes. Then stir in the egg yolks.
3. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, small amounts at a time. Once this is done, the egg whites should be glossy.
4. Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, The carefully fold in the rest. You need to be very patient here. It needs gentle folding and cutting movements so that you retain all the air, which makes the mousse light.
5. Then simply divide the mouse between 6 ramekins or wine glasses, cover with clingfilm and chill in the fridge for at least 2 hours. Serve with freshly whipped cream.
This mousse is very rich, so you only need a small potion.
200g dark chocolate (at least 70% cocoa)
120ml warm water
3 large eggs, separated
40g golden caster sugar
Method:
1. Break the chocolate into pieces and place in a large heatproof bowl along with the water. Place the bowl over a saucepan with simmering water, making sure it doesn't touch the water.
2. Allow the chocolate to melt very slowly on the lowest heat. The remove from the heat, stir well, and allow to cool for about 3 minutes. Then stir in the egg yolks.
3. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, small amounts at a time. Once this is done, the egg whites should be glossy.
4. Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, The carefully fold in the rest. You need to be very patient here. It needs gentle folding and cutting movements so that you retain all the air, which makes the mousse light.
5. Then simply divide the mouse between 6 ramekins or wine glasses, cover with clingfilm and chill in the fridge for at least 2 hours. Serve with freshly whipped cream.
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Comments (0) | Monday, 12 November 2012
Spiced Chai Concentrate
Christmas or winter time is never complete for me without a chai tea latte. This recipe is delicious, quick and easy and now I can make one that tastes better than Starbucks in my own home :)
just over 1litre water
1 stick cinnamon
1 3-inch piece of fresh ginger, chopped
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
8 bags of black tea
100g brown sugar
1 tablespoon honey
1 tablespoon vanilla essence
Method:
1. Prepare the spices and the tea, and set aside. Bring the water to a boil, and remove from heat. Add the spices and the tea bags, and allow the mixture to steep for 15 minutes.
2. Strain the mixture into a large bowl, discarding the spices. Add the sugar, honey and the vanilla, and stir until the sugar has dissolved. Pour the mixture into a jar or a resealable bottle and store in the refrigerator.
3. To serve, mix 1 part concentrate with 4 parts milk. Heat for a warm beverage, or pour over ice to enjoy cold.
Christmas or winter time is never complete for me without a chai tea latte. This recipe is delicious, quick and easy and now I can make one that tastes better than Starbucks in my own home :)
just over 1litre water
1 stick cinnamon
1 3-inch piece of fresh ginger, chopped
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
8 bags of black tea
100g brown sugar
1 tablespoon honey
1 tablespoon vanilla essence
Method:
1. Prepare the spices and the tea, and set aside. Bring the water to a boil, and remove from heat. Add the spices and the tea bags, and allow the mixture to steep for 15 minutes.
2. Strain the mixture into a large bowl, discarding the spices. Add the sugar, honey and the vanilla, and stir until the sugar has dissolved. Pour the mixture into a jar or a resealable bottle and store in the refrigerator.
3. To serve, mix 1 part concentrate with 4 parts milk. Heat for a warm beverage, or pour over ice to enjoy cold.
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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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Comments (2) | Thursday, 30 August 2012
Chocolate fudge brownies
This for me is the best recipe I have ever used and has ALWAYS gone down a hit at parties BBQ's and dinner dates.
185g butter (unsalted)
185g dark chocolate (at least 70% cocoa is an absolute MUST)
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
Method:
1. Cut the butter into small cubes and tip into a glass bowl. Add the dark chocolate which should also be broken up into small pieces. Fill a small saucepan with a small amount of hot water then place the bowl on top of the saucepan so it fits but does not touch the water bellow. Place over a low to medium heat until the butter and chocolate have melted, stirring every now and then to mix them. Now remove the bowl and allow the mixture to cool to room temperature.
2. Break the eggs into a large mixing bowl and add the sugar. Now whisk together with an electric whisk on maximum speed for about 5 mins. You will know when to stop when you see that the mixture has doubled in size and has turned pale.
3. Add the cool chocolate mixture to the egg mixture and gently fold together. Make sure to do this slowly and carefully so as not to mix out the bubbles created with the prolonged whisking.
4. Once the two mixtures are completely mixed together, sift in the flour and cocoa and repeat the folding procedure.
5. With a sharp knife chop the white and milk chocolates into small chunks and add these to the bowl also.
6. Pour the mixture into a lined tin which should be about a 20cm tin. Place on the middle shelf of a pre-heated oven and cook for 25 mins. 180C, fan 160C, gas mark 4.
7. Take out of the oven when you have a thin papery crust on top and the sides are just beginning to come away from the tin.
8. Leave to cool completely (I sometimes stick it in the freezer to speed up this process), then cut into small(ish) pieces. This brownie is very heavy and I am only able to have small amounts at a time.
This for me is the best recipe I have ever used and has ALWAYS gone down a hit at parties BBQ's and dinner dates.
185g butter (unsalted)
185g dark chocolate (at least 70% cocoa is an absolute MUST)
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
Method:
1. Cut the butter into small cubes and tip into a glass bowl. Add the dark chocolate which should also be broken up into small pieces. Fill a small saucepan with a small amount of hot water then place the bowl on top of the saucepan so it fits but does not touch the water bellow. Place over a low to medium heat until the butter and chocolate have melted, stirring every now and then to mix them. Now remove the bowl and allow the mixture to cool to room temperature.
2. Break the eggs into a large mixing bowl and add the sugar. Now whisk together with an electric whisk on maximum speed for about 5 mins. You will know when to stop when you see that the mixture has doubled in size and has turned pale.
3. Add the cool chocolate mixture to the egg mixture and gently fold together. Make sure to do this slowly and carefully so as not to mix out the bubbles created with the prolonged whisking.
4. Once the two mixtures are completely mixed together, sift in the flour and cocoa and repeat the folding procedure.
5. With a sharp knife chop the white and milk chocolates into small chunks and add these to the bowl also.
6. Pour the mixture into a lined tin which should be about a 20cm tin. Place on the middle shelf of a pre-heated oven and cook for 25 mins. 180C, fan 160C, gas mark 4.
7. Take out of the oven when you have a thin papery crust on top and the sides are just beginning to come away from the tin.
8. Leave to cool completely (I sometimes stick it in the freezer to speed up this process), then cut into small(ish) pieces. This brownie is very heavy and I am only able to have small amounts at a time.
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Comments (0) | Wednesday, 29 August 2012
Chili Con Carne
This is great as a meal and then the leftovers are perfect for making beef nachos!
1 large onion
1 red pepper
2 garlic cloves
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp coriander seeds, crushed
300ml beef stock
500g minced beef
400g can chopped tomatoes
2 tbsp dble concentrate tomato puree
400g can red kidney beans
Method:
1. Place a large pan over a medium heat and add about 3 tablespoons of olive oil. Dice the onion, pepper and finely chop the garlic. Add the onions to the pan and cook until the go soft and see through. Add the red pepper, garlic, chili powder, paprika, cumin and coriander seeds. Stir it all together and let cook for about 5 minutes.
2. Add the meat to the mixture in the pan, stir frequently(making sure to break the meat up with your wooden spoon) and let it brown for a further 5 minutes.
3. Pour in the beef stock, tomatoes and tomato puree. Add salt and pepper and bring to the boil.
4. Now simmer for about an hour (add more water if you think it is too dry) then add the kidney beans. Cook for a further 10 minutes.
5. Serve on a bed of fluffy basmati rice with grated cheese and sour cream on top.
This is great as a meal and then the leftovers are perfect for making beef nachos!
1 large onion
1 red pepper
2 garlic cloves
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp coriander seeds, crushed
300ml beef stock
500g minced beef
400g can chopped tomatoes
2 tbsp dble concentrate tomato puree
400g can red kidney beans
Method:
1. Place a large pan over a medium heat and add about 3 tablespoons of olive oil. Dice the onion, pepper and finely chop the garlic. Add the onions to the pan and cook until the go soft and see through. Add the red pepper, garlic, chili powder, paprika, cumin and coriander seeds. Stir it all together and let cook for about 5 minutes.
2. Add the meat to the mixture in the pan, stir frequently(making sure to break the meat up with your wooden spoon) and let it brown for a further 5 minutes.
3. Pour in the beef stock, tomatoes and tomato puree. Add salt and pepper and bring to the boil.
4. Now simmer for about an hour (add more water if you think it is too dry) then add the kidney beans. Cook for a further 10 minutes.
5. Serve on a bed of fluffy basmati rice with grated cheese and sour cream on top.
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Comments (0) |
Bamia (meat and okra stew)
One of my favourite middle eastern dishes...in fact one of my favourite dishes full stop. This is the way I make it...
1kg stewing meat (beef or lamb)
500g sweet fresh tomatoes
500g bamia (okra)
1 large onion
1 red pepper
3 large cloves garlic
2 heaped tbsp dble concentrate tomato puree
1 tsp turmeric
2 tsp crushed all spice
1 tsp tamarind pulp
400ml chicken stock
Method:
1. Place a large pan on a medium heat with a few glugs of olive oil in it. Blend the onion up until very fine in a processor (or chop as fine as you can). Add this to the pan and cook until see through. Blend the pepper and garlic in the same way and add them to the pan also.
2. Now blend the tomatoes to a pulp and cut the meat up into medium chunks and add these to the pan.
3. Top and tail all of the bamia and wash thoroughly. Now simply add all of the remaining ingredients and let stew over a low heat for at least an hour (I tend to leave it to stew for 3 or even 4 hours, leaving the bamia out until the last hour).
4. Serve with fluffy basmati rice.
One of my favourite middle eastern dishes...in fact one of my favourite dishes full stop. This is the way I make it...
1kg stewing meat (beef or lamb)
500g sweet fresh tomatoes
500g bamia (okra)
1 large onion
1 red pepper
3 large cloves garlic
2 heaped tbsp dble concentrate tomato puree
1 tsp turmeric
2 tsp crushed all spice
1 tsp tamarind pulp
400ml chicken stock
Method:
1. Place a large pan on a medium heat with a few glugs of olive oil in it. Blend the onion up until very fine in a processor (or chop as fine as you can). Add this to the pan and cook until see through. Blend the pepper and garlic in the same way and add them to the pan also.
2. Now blend the tomatoes to a pulp and cut the meat up into medium chunks and add these to the pan.
3. Top and tail all of the bamia and wash thoroughly. Now simply add all of the remaining ingredients and let stew over a low heat for at least an hour (I tend to leave it to stew for 3 or even 4 hours, leaving the bamia out until the last hour).
4. Serve with fluffy basmati rice.
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Comments (0) | Friday, 6 July 2012
Carrot Cake with Cream Cheese Frosting
Simply one of my favourite vices plus I always feel that I am being healthier as there are veggies in this cake!
For the Cake:
300g plain flour
2 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
200g soft brown sugar
4 eggs
250ml oil
1 orange , zested
1 lemon , zested
200g carrots , finely grated
150g walnuts , chopped
230g raisins
For the Frosting:
125g unsalted butter at room temperature
50g icing sugar
250g cream cheese
Method
1. Heat the oven to 150C/fan 130C/gas. Line a 20cm, 10cm deep cake tin with greaseproof paper.
2. Sift the flour, cinnamon, baking powder and bicarbonate of soda together into a large mixing bowl and then stir in the sugar. Now beat the eggs with the oil and citrus zests then stir in the carrots and fold everything into the flour mixture.
3. Fold in the walnuts and raisins. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean.
4. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable.
Simply one of my favourite vices plus I always feel that I am being healthier as there are veggies in this cake!
For the Cake:
300g plain flour
2 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
200g soft brown sugar
4 eggs
250ml oil
1 orange , zested
1 lemon , zested
200g carrots , finely grated
150g walnuts , chopped
230g raisins
For the Frosting:
125g unsalted butter at room temperature
50g icing sugar
250g cream cheese
Method
1. Heat the oven to 150C/fan 130C/gas. Line a 20cm, 10cm deep cake tin with greaseproof paper.
2. Sift the flour, cinnamon, baking powder and bicarbonate of soda together into a large mixing bowl and then stir in the sugar. Now beat the eggs with the oil and citrus zests then stir in the carrots and fold everything into the flour mixture.
3. Fold in the walnuts and raisins. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean.
4. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable.
5. Let the cake completely cool then spread a thick layer on top of the cake, and slightly less on the sides, so the cake is completely covered, then decorate with walnuts.
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Homemade vanilla coffee syrup
Comments (2) | Friday, 24 February 2012
I can't stand instant coffee, so I make fresh coffee at home everyday. Maria took some convincing, as she only likes coffee with vanilla syrup. I tried to see if I could buy some online and then realised I could make it...
Vanilla coffee syrup
30fl (3.5 cups) water
680g (3 cups) white sugar
120g (0.5 cups) soft brown sugar
6 dessert spoons of vanilla essence (or 3 tbsp vanilla extract)
1 vanilla pod split (leave this out if you are using vanilla extract)
Method
1. In a medium saucepan over a medium to high heat, gently stir together the water and sugars. Add the vanilla pod if using and cook until the mixture becomes thick and syrupy (around 10-15 minutes)
2. Allow to cool and stir in vanilla essence/ extract.
3. Store in a bottle or jar.
Vanilla coffee syrup
30fl (3.5 cups) water
680g (3 cups) white sugar
120g (0.5 cups) soft brown sugar
6 dessert spoons of vanilla essence (or 3 tbsp vanilla extract)
1 vanilla pod split (leave this out if you are using vanilla extract)
Method
1. In a medium saucepan over a medium to high heat, gently stir together the water and sugars. Add the vanilla pod if using and cook until the mixture becomes thick and syrupy (around 10-15 minutes)
2. Allow to cool and stir in vanilla essence/ extract.
3. Store in a bottle or jar.
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The best sweet chilli jam ever!
Comments (2) | Thursday, 23 February 2012
This a great recipe for sweet chilli sauce-honestly the best I have tasted.
Sweet chilli jam
8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g tin chopped tomatoes
750g golden caster sugar
250ml red wine vinegar
Method
1. Tip the pepper, chillies (with seeds), ginger and garlic into a food processor. Whizz until very finely chopped.
2. Then put all the ingredients into a pan and bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and simmer for about an hour and a half, or until the sauce thickens. It should look like bubbling lava.
3. Let it cool slightly and then transfer into sterilised jars. Store in the fridge.
Sweet chilli jam
8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g tin chopped tomatoes
750g golden caster sugar
250ml red wine vinegar
Method
1. Tip the pepper, chillies (with seeds), ginger and garlic into a food processor. Whizz until very finely chopped.
2. Then put all the ingredients into a pan and bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and simmer for about an hour and a half, or until the sauce thickens. It should look like bubbling lava.
3. Let it cool slightly and then transfer into sterilised jars. Store in the fridge.
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Lemon curd
Comments (0) | Wednesday, 22 February 2012
Lemon curd is quite old fastioned and I began making it because my mum would insist I brought her jars of it from the UK. I was sure if I made if from scratch it would be much better and have been making it ever since. It's a great filling for sponge cakes but I think most people just have it on toast, like jam...
Lemon curd
Lemon curd
- Grated zest and juice of 4 large lemons
- 4 large eggs, free range and organic if you can get them
- 350g golden caster sugar
- 225g unsalted butter, at room temperature, cut into small lumps
- 1 level dessertspoon cornflour
Method
1. Begin by lightly whisking the eggs in a medium sized saucepan, then add the rest of the ingredients and place on a medium heat.
2. Now whisk continuously using a balloon whisk until the mixture thickens to a custard like consistency- about 7-8 minutes.
3. Next, turn the heat right down and let the curd gently simmer for a further minute, continuing to whisk.
4. After, remove from the heat. Now pour the lemon curd into sterilised jars, filling them as full as possible, cover straightaway while it is still hot. It will keep for several weeks, but it must be stored in the fridge.
1. Begin by lightly whisking the eggs in a medium sized saucepan, then add the rest of the ingredients and place on a medium heat.
2. Now whisk continuously using a balloon whisk until the mixture thickens to a custard like consistency- about 7-8 minutes.
3. Next, turn the heat right down and let the curd gently simmer for a further minute, continuing to whisk.
4. After, remove from the heat. Now pour the lemon curd into sterilised jars, filling them as full as possible, cover straightaway while it is still hot. It will keep for several weeks, but it must be stored in the fridge.
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