Autumn Recipes
STARTERS
Tear and Share bread - 04/10/2010
This isn't directly related to this weeks blog but I made it for friends and they asked me to write up the recipe. It is based on a recipe from my Hinari Bread maker book, that has evolved.
1lb 4oz flour
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons yeast
2 tablespooons olive oil
11 floz water
4 tablespoons tomato puree
sundried tomatoes
125g mozarella cheese
Sieve flour into bowl, add all other dry ingredients. Follow instrucitons on yeast packet as they do vary. Then add oil and water and mix. Leave to rise till double it's size - 30 minutes or so depending on room temperature - then knead for 5 minutes and leave to double it's size again. Then roll out to 1inch or 2cm thick.
Spread with tomato puree. Chop sundried tomatoes and spread over bread. Tear up mozarella and spread over dough.
Roll up from short end. Then slice into 2 cm rounds. Place on oiled backing tray. Leave to rise for 30 minutes. Bake in oven at 220C/Gas Mark 7 for 20 - 25 minutes.
1lb 4oz flour
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons yeast
2 tablespooons olive oil
11 floz water
4 tablespoons tomato puree
sundried tomatoes
125g mozarella cheese
Sieve flour into bowl, add all other dry ingredients. Follow instrucitons on yeast packet as they do vary. Then add oil and water and mix. Leave to rise till double it's size - 30 minutes or so depending on room temperature - then knead for 5 minutes and leave to double it's size again. Then roll out to 1inch or 2cm thick.
Spread with tomato puree. Chop sundried tomatoes and spread over bread. Tear up mozarella and spread over dough.
Roll up from short end. Then slice into 2 cm rounds. Place on oiled backing tray. Leave to rise for 30 minutes. Bake in oven at 220C/Gas Mark 7 for 20 - 25 minutes.
MAIN
French onion soup - blog 18/10/10
There are many ways of making french onion soup. This is my favourite. It can serve 4 adults as a main course or 8 as a starter.
1kg onions
2 tablespoons olive oil
2tablespoons white flour
100ml brandy
300ml white wine
1.5l stock
A slice of bread per person - 4 slices
Grated cheese for bread
Peel the onions and slice into rings with a mandolin - watch your fingers. It is important to slice the onions thinly for the palatability of the final soup.
Put oil in a thick bottomed pan and heat to shimmering.
Add the onions and stir frequently until nicely brown but not burnt.
Add the flour and cook for a few minutes stirring all the time.
Add the brandy and either cook off or light and flambe off. Make sure you don't set anything or anyone else on fire!
Add white wine and boil until half the volume.
Then add the stock, bring back to the boil and simmer for 30 minutes.
Meanwhile, toast the bread under the grill, it can be stale.
Once brown, turn over, sprinkle with the grated cheese and put back under the grilltill just melted.
Put the bread into the bottom of 4 wide bowls.
Once the soup is ready serve over the bread.
The bread soaks some of the soup and make a very filling agreable starter or main.
1kg onions
2 tablespoons olive oil
2tablespoons white flour
100ml brandy
300ml white wine
1.5l stock
A slice of bread per person - 4 slices
Grated cheese for bread
Peel the onions and slice into rings with a mandolin - watch your fingers. It is important to slice the onions thinly for the palatability of the final soup.
Put oil in a thick bottomed pan and heat to shimmering.
Add the onions and stir frequently until nicely brown but not burnt.
Add the flour and cook for a few minutes stirring all the time.
Add the brandy and either cook off or light and flambe off. Make sure you don't set anything or anyone else on fire!
Add white wine and boil until half the volume.
Then add the stock, bring back to the boil and simmer for 30 minutes.
Meanwhile, toast the bread under the grill, it can be stale.
Once brown, turn over, sprinkle with the grated cheese and put back under the grilltill just melted.
Put the bread into the bottom of 4 wide bowls.
Once the soup is ready serve over the bread.
The bread soaks some of the soup and make a very filling agreable starter or main.
Couscous, beans, peas and chicken - 8/9/2010
600ml hot chicken stock
Meat from the carcas of the chicken
150g beans - broad, runner, french sliced
150g peas, beans
300g couscous
Place couscous in a bowl add the hot stock, mix and put aside for 10 mins
Meanwhile put beans and peas is boiling water for 3 mons then drain and put into cold water to stop cooking
Once couscous is ready fluff up with fork, add chicken meat, beans and peas
Mix and serve.
This is a quick easy dish, but can be a bit bland if the stock is bland or the veg over cooked.
Meat from the carcas of the chicken
150g beans - broad, runner, french sliced
150g peas, beans
300g couscous
Place couscous in a bowl add the hot stock, mix and put aside for 10 mins
Meanwhile put beans and peas is boiling water for 3 mons then drain and put into cold water to stop cooking
Once couscous is ready fluff up with fork, add chicken meat, beans and peas
Mix and serve.
This is a quick easy dish, but can be a bit bland if the stock is bland or the veg over cooked.
Rabbit with rosemary and thyme
If you haven't had rabbit before then ask your butcher. Many do sell it if asked. Farmed rabbit has a milder flavour, wild rabbit can be gamey so it depends what you prefer.
1 rabbit - 1 - 1.5kg jointed
handful of fresh rosemary and fresh thyme
4 cloves garlic crushed
juice of 1 lemon - or 2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sugar - light brown/molasses
In a pester and mortar or liquidizer mash the dried herbs finely
Add the garlic and do the same to it
Add the lemon juice and oil
Mix.
Place rabbit pieces in a roasting tray and rub the marinade over
Leave for at least 30 minutes
Add 150 mls of water to the roasting tray
Place in an over GM 6 or 200C
Cook for 30 - 40 minutes turning half way. Cooking time depends on the size and age of the rabbit as well as whether it is wild or farmed.
Serve with potatoes and veg
1 rabbit - 1 - 1.5kg jointed
handful of fresh rosemary and fresh thyme
4 cloves garlic crushed
juice of 1 lemon - or 2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sugar - light brown/molasses
In a pester and mortar or liquidizer mash the dried herbs finely
Add the garlic and do the same to it
Add the lemon juice and oil
Mix.
Place rabbit pieces in a roasting tray and rub the marinade over
Leave for at least 30 minutes
Add 150 mls of water to the roasting tray
Place in an over GM 6 or 200C
Cook for 30 - 40 minutes turning half way. Cooking time depends on the size and age of the rabbit as well as whether it is wild or farmed.
Serve with potatoes and veg
Sausage and Lentil Casserole - 20/9/10 blog
This recipe comes from my best friend who cooked it with me for our families this weekend. It would probably do with many different root veg, and could be adapted for vegetarians.
Per person:
1 onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
1 clove garlic - crushed
2 sausages - good quality - chopped into 2 cm lengths
1/2 glass red wine
75g puy lentils - you can also use green lentils
Fry off the sausage in an overproof casserole
Remove sausage from casserole, fry off onion, carrot and celery
Return sausage to pan with veg. Add red wine and lentils.
Cover with water to double depth of solid ingredients
Cook on stove top or in oven for about 30 mins until all veg is cooked and most of juice is absorbed.
This recipe is so filling that it can be served alone, if you want it to go twice as far serve with potatoes.
Per person:
1 onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
1 clove garlic - crushed
2 sausages - good quality - chopped into 2 cm lengths
1/2 glass red wine
75g puy lentils - you can also use green lentils
Fry off the sausage in an overproof casserole
Remove sausage from casserole, fry off onion, carrot and celery
Return sausage to pan with veg. Add red wine and lentils.
Cover with water to double depth of solid ingredients
Cook on stove top or in oven for about 30 mins until all veg is cooked and most of juice is absorbed.
This recipe is so filling that it can be served alone, if you want it to go twice as far serve with potatoes.
Courgette and Fennel salad -15/9/2010 blog
Equivalent of two large courgettes thinly sliced with potato peeler - mine rarely get to large before I pick them
1 onion finely chopped
2 cloves garlic peeled and crushed
sunflower oil for frying
100ml natural yoghurt with egg mixed through
1 small fennel with top
400 - 500g pasta - fusilli or farfalle
parmesan cheese
Cook pasta according to instructions
Meanwhile gently fry onion and garlic till soft
Add courgettes and gently fry for a further 5 mins
Add yoghurt mix and gently bring to boil. If you cook to vigourously it ends up like scrambled egg. If this is being served to anyone who shouldn't be exposed to semi cooked egg use 150ml yoghurt with a spoon on cornflour or arrowroot. The sauce will be thicker more like a white sauce, but safe.
Take off the heat, add the fennel
Mix into the drained pasta and serve with parmesan cheese.
1 onion finely chopped
2 cloves garlic peeled and crushed
sunflower oil for frying
100ml natural yoghurt with egg mixed through
1 small fennel with top
400 - 500g pasta - fusilli or farfalle
parmesan cheese
Cook pasta according to instructions
Meanwhile gently fry onion and garlic till soft
Add courgettes and gently fry for a further 5 mins
Add yoghurt mix and gently bring to boil. If you cook to vigourously it ends up like scrambled egg. If this is being served to anyone who shouldn't be exposed to semi cooked egg use 150ml yoghurt with a spoon on cornflour or arrowroot. The sauce will be thicker more like a white sauce, but safe.
Take off the heat, add the fennel
Mix into the drained pasta and serve with parmesan cheese.
Scambled eggs - blog 23.11.10
This is such an easy recipe that I hadn't thought to put it on the web until my mum suggested it. It is an all year round meal. I cook it in the microwave as I find that easiest but you can do it on the hob, just make sure you keep stirring.
1-2 eggs per person - depending on appetite and size of eggs
1/2 tablespoon milk per egg
1/2 tspn mustard - Dijon or English - French gives the eggs a terrible colour
small amount chopped onion or spring onion - half to one spring onion per egg
50 - 100g finely grated cheese - depending on strength of cheese and personal taste - I often miss it out
Crakc eggs into a microwave proof jug with milk and mustard. Whisk together. Put in microwave on full power for 30s to 1 min. Stir. Depending on how quickly your microwave cooks then a further minute or 30 secs stir then cut time down to 20secs then 10secs, the aim being to gently cook the eggs to a fine scramble. First time with a new microwave, especially if cooking for one, it is worth using shorter coolking times.
Once cooked add chopped onion and cheese, serve on toast.
1-2 eggs per person - depending on appetite and size of eggs
1/2 tablespoon milk per egg
1/2 tspn mustard - Dijon or English - French gives the eggs a terrible colour
small amount chopped onion or spring onion - half to one spring onion per egg
50 - 100g finely grated cheese - depending on strength of cheese and personal taste - I often miss it out
Crakc eggs into a microwave proof jug with milk and mustard. Whisk together. Put in microwave on full power for 30s to 1 min. Stir. Depending on how quickly your microwave cooks then a further minute or 30 secs stir then cut time down to 20secs then 10secs, the aim being to gently cook the eggs to a fine scramble. First time with a new microwave, especially if cooking for one, it is worth using shorter coolking times.
Once cooked add chopped onion and cheese, serve on toast.
Caesar Salad - 31/8/2010 blog
1/2 cooked chicken - meat removed from bones
1/2 ciabata type loaf
2 sprigs frsh rosemary
4 anchiovies
3 - 4 cloves garlic
75g parmesan cheese
3 tablespoons yoghurt
1 tablespoon lemon juice
2 -3 tablespoons olive oil and some for cooking ciabatta
1 crispy lettuce
500g cooked potatoes
This recipe can be prepared hot or cold. It is best to either have hot chicken and potatoes or both cold.
First heat the oven to 230C and in a tray place the ciabata bread torn into 2 cm pieces with chopped rosemary and some oilve oil ( if you cooked the chichen yourself then use some of the chicken juices instead. Roast for 15- 20 minutes until nice and crispy, keep turning so they don't burn.
Meanwhile, place anchiovies and garlic in a food processor and "zuzz". Then add parmesan and zuzz. Nest aff yougurt and lemon juice and mix finally add the olive oil a tablespoon at a time until the right consistency is reached.
Once the ciabata is ready place lettuce on 4 plates or shallow bowls, mix chicken, potatoes, bread and dressing together in a large bowl and serve onto the lettuce.
1/2 ciabata type loaf
2 sprigs frsh rosemary
4 anchiovies
3 - 4 cloves garlic
75g parmesan cheese
3 tablespoons yoghurt
1 tablespoon lemon juice
2 -3 tablespoons olive oil and some for cooking ciabatta
1 crispy lettuce
500g cooked potatoes
This recipe can be prepared hot or cold. It is best to either have hot chicken and potatoes or both cold.
First heat the oven to 230C and in a tray place the ciabata bread torn into 2 cm pieces with chopped rosemary and some oilve oil ( if you cooked the chichen yourself then use some of the chicken juices instead. Roast for 15- 20 minutes until nice and crispy, keep turning so they don't burn.
Meanwhile, place anchiovies and garlic in a food processor and "zuzz". Then add parmesan and zuzz. Nest aff yougurt and lemon juice and mix finally add the olive oil a tablespoon at a time until the right consistency is reached.
Once the ciabata is ready place lettuce on 4 plates or shallow bowls, mix chicken, potatoes, bread and dressing together in a large bowl and serve onto the lettuce.
Low fat Moussaka - blog 1/11/2010
This is based on a Rosemary Conley recipe from her "Low Fat Cookbook". If you ever want to loose weight healthily then try her recipes.
1 large onion, finely chopped.
2 cloves garlic, crushed
375g lean lamb mince
1 tablespoon fresh thyme or oregano, chopped
1 can chopped tomatoes
1 tablespoon tomato puree
1 large aubergine
1/2 pint ( 300ml) low fat yogurt
1 egg
1 teaspoon English or Dijon mustard
First fry off the lamb mince till nicely brown.
Remove from pan on to plate lined with kitchen paper. This is really important if you are trying to keep the calories down.
Wipe out the pan and dry fry the onion and garlic.
Add the mince, herbs, tomatoes and tomato puree. Simmer gently for a few minutes. Don't let it get too dry.
Meanwhile, slice the aubergine finely and place on a tray under the grill for a few minutes until brown
Turn aubergine over and cook the other side.
Place a alternate layers of mince and aubergine, starting with a mince layer and ending with an aubergine layer.
Mix yogurt and beaten egg and mustard. Pour over moussake and place in oven for 30 - 40 minutes until brown.
Serve with baked potatoes and a salad,
1 large onion, finely chopped.
2 cloves garlic, crushed
375g lean lamb mince
1 tablespoon fresh thyme or oregano, chopped
1 can chopped tomatoes
1 tablespoon tomato puree
1 large aubergine
1/2 pint ( 300ml) low fat yogurt
1 egg
1 teaspoon English or Dijon mustard
First fry off the lamb mince till nicely brown.
Remove from pan on to plate lined with kitchen paper. This is really important if you are trying to keep the calories down.
Wipe out the pan and dry fry the onion and garlic.
Add the mince, herbs, tomatoes and tomato puree. Simmer gently for a few minutes. Don't let it get too dry.
Meanwhile, slice the aubergine finely and place on a tray under the grill for a few minutes until brown
Turn aubergine over and cook the other side.
Place a alternate layers of mince and aubergine, starting with a mince layer and ending with an aubergine layer.
Mix yogurt and beaten egg and mustard. Pour over moussake and place in oven for 30 - 40 minutes until brown.
Serve with baked potatoes and a salad,
PUDDINGS
Fruit yoghurt cool or frozen - 14/9/2010 blog
This recipe can be done with any soft fruit so strawberries, rasps, brambles etc. It could also be done with firmer fruit such as rhubarb or plums but they would need to be cooked in a little water to soften them first. Freshly picked, in season fruit will give the best flavour and probably need little additional sugar.
Equal amounts fruit and natural yoghurt. About 1/2 cup volume of fruit per person
Place yoghurt and fruit in a blender.
Blend until smooth
Put into bowls and refrigerate until wanted if using cool
Put in freezer for 30 min to 1 hour until firm but not solid. If it goes too far take it out to warm slightly, but only do this once and then serve
Serve with a piece of fruit on top.
Equal amounts fruit and natural yoghurt. About 1/2 cup volume of fruit per person
Place yoghurt and fruit in a blender.
Blend until smooth
Put into bowls and refrigerate until wanted if using cool
Put in freezer for 30 min to 1 hour until firm but not solid. If it goes too far take it out to warm slightly, but only do this once and then serve
Serve with a piece of fruit on top.
OTHERS
Flapjacks/ Oat biscuits - blog 27/10/10
10oz oats - I do half giant oats half porage oats, but you can experiment
6oz sugar
7oz butter or marg
Mix the oats and sugar together.
Melt the butter
Mix butter into oats and sugar
Put in a 28 x 18 cm baking tray and bake at 180C for 15 - 20 minutes until pale golden.
It will be a bit liqiud at this stage. Leave to cool in tin for 5 - 10 mins.
Then place on a cooling rack and cut into 12 pieces before fully cooled.
Store in an airtight box.
If you wish you could add chopped dried fruit or nuts to this. You may need to alter the fat quantity but worth trying.
6oz sugar
7oz butter or marg
Mix the oats and sugar together.
Melt the butter
Mix butter into oats and sugar
Put in a 28 x 18 cm baking tray and bake at 180C for 15 - 20 minutes until pale golden.
It will be a bit liqiud at this stage. Leave to cool in tin for 5 - 10 mins.
Then place on a cooling rack and cut into 12 pieces before fully cooled.
Store in an airtight box.
If you wish you could add chopped dried fruit or nuts to this. You may need to alter the fat quantity but worth trying.
Hedgerow Red Wines - blog 11/10/10
3lb soft fruit - raspberries, elderberries, brambles
3 pints boiling water
1 1/2 lbs sugar
1oz lemon juice or citirc acid
yeast as per instuctions - about a teaspoon
Sterilise all containers and utensils before use
Put fruit in fermentation bin.
Pour over boiling water, mash with potato masher or similar and leave 24 hours
Strain off liquid into second bin the following day.
Put into demijohn with sugar, lemon juice and yeast
Cover with an airlock and leave unti lairlock has finished "popping"
Decant into bottles and leave for at least one year not more than 3 years.
3 pints boiling water
1 1/2 lbs sugar
1oz lemon juice or citirc acid
yeast as per instuctions - about a teaspoon
Sterilise all containers and utensils before use
Put fruit in fermentation bin.
Pour over boiling water, mash with potato masher or similar and leave 24 hours
Strain off liquid into second bin the following day.
Put into demijohn with sugar, lemon juice and yeast
Cover with an airlock and leave unti lairlock has finished "popping"
Decant into bottles and leave for at least one year not more than 3 years.
Raspberry Jam - 23/8/2010 blog
Use the same weight of sugar as you have raspberries - if you have 500g of rasps then use 500g sugar.
It is OK if the rasps start off frozen. Put them in a big wide topped pan, or jam pan.
Heat gently until soft.
Meanwhile put some saucers in the freezer for testing setting point later.
Add the sugar, caster sugar is fine.
Keep the heat low until the sugar is dissolved - you know this when you stir the jam and it doesn't feel grainy on the bottom, and there are no sugar crystals on the back of the stirring spoon
Then bring to a rapid boil, to get the right temperature ( 103 - 104C) you may need to cover the pan initally. A jam thermometer is invaluable for making sure you get it right.
Boil, uncovered, for 10 minutes then check if it is ready to set by putting some on a cold plate and leaving it to sit for 5 mins then push the jam with the back of your finger if it crinkles it is ready to pot.
If it isn't ready boil for another 5 minutes and try again
While jam is boiling put jam jars into an over at 100C for 10minutes to sterilize. How many? roughly 2 per 500g fruit.
Leave jam to sit another five mins before putting into jam jars and covering immediately with wax disc and cover.
It is OK if the rasps start off frozen. Put them in a big wide topped pan, or jam pan.
Heat gently until soft.
Meanwhile put some saucers in the freezer for testing setting point later.
Add the sugar, caster sugar is fine.
Keep the heat low until the sugar is dissolved - you know this when you stir the jam and it doesn't feel grainy on the bottom, and there are no sugar crystals on the back of the stirring spoon
Then bring to a rapid boil, to get the right temperature ( 103 - 104C) you may need to cover the pan initally. A jam thermometer is invaluable for making sure you get it right.
Boil, uncovered, for 10 minutes then check if it is ready to set by putting some on a cold plate and leaving it to sit for 5 mins then push the jam with the back of your finger if it crinkles it is ready to pot.
If it isn't ready boil for another 5 minutes and try again
While jam is boiling put jam jars into an over at 100C for 10minutes to sterilize. How many? roughly 2 per 500g fruit.
Leave jam to sit another five mins before putting into jam jars and covering immediately with wax disc and cover.
Sloe Gin or Vodka - 27/9/10 blog
This recipe works equally well with damsons - I've never tried damson vodka though. The amount of sugar may need varied depending on how tart the sloes are and personal taste. As you will see the amounts are imperial and metric as this the recipe I use. Please develop as you need to.
500ml gin or vodka
8 oz sloes - skin pricked - I also tend to freeze them for a few days before I use them so the skins soften
5 oz sugar
In a 750ml or 1 litre bottle mix all ingredients.
Shake daily for 2 weeks
Then shake weekly for a month or until all sugar dissolved.
After 3 months decant into 500ml bottles. Check taste for sweetness
500ml gin or vodka
8 oz sloes - skin pricked - I also tend to freeze them for a few days before I use them so the skins soften
5 oz sugar
In a 750ml or 1 litre bottle mix all ingredients.
Shake daily for 2 weeks
Then shake weekly for a month or until all sugar dissolved.
After 3 months decant into 500ml bottles. Check taste for sweetness
