Displaying items by tag: recipes

    Wednesday, 13 November 2013 15:06

    Fish Pie weather

    It's fish pie weather. Cod, salmon and smoked haddock yum!

    Published in Recipes
    Tagged under
    Sunday, 08 September 2013 20:27

    Rice pudding

    This rice pudding is a little healthier and lower in fat than our other full cream recipe.  You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.

    • Ingredients
    • 100g short grain/ pudding rice
    • 50g caster sugar
    • 700ml semi-skimmed milk
    • freshly grated nutmeg
    • (1 bay leaf, or strip lemon zest for a different flavour)
    • Method
    • Heat oven to 130C/Gas 2. 
      Butter an 850ml heatproof ovenproof dish.
      Pour the rice and sugar into the dish and stir in the milk.
      Sprinkle the freshly grated nutmeg over and top.
      (Add lemon zest or bay leaf into the milk if using)
      Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.
    Published in Recipes
    Thursday, 05 September 2013 20:01

    Pakora

    Pakora are always popular in our house. Very often I make them with chard as I have it growing in the garden. Pakora are one of those snacks that you can whisk up quickly if people turn up for happy hour and you want something hot and crispy to nibble on.

    Published in Recipes
    Tuesday, 03 September 2013 21:08

    Potted Cheese

    Potted Cheese

     

    A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.

     

    Ingredients

    225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert

    170g (small tin) evaporated milk

    1 very small onion or 3 spring onions finely diced

    1 tsp chopped chives

    pinch of mustard powder

    pepper

    a little oil or butter for fying the onion

     

    Method

    Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion

    Pour in the evaporated milk

    Add the grated cheese, mustard powder and a little ground pepper

    Stir well until the cheese has melted

    Stir in the chopped chives

    Pour into ramekins and leave to set in the fridge

    Eat spread on toast or with a baked potato

     

     

     

     

    Published in Recipes
    Monday, 14 January 2013 20:42

    Jerusalem Artichoke and Carrot Soup

    A favourite Winter soup which is vegetarian.  Serves 6 - 8 people

    Ingredients

    • 1kg g (2 lb) Jerusalem Artichokes
    • 3 celery stalks, chopped
    • 450 g (1 lb) carrots ( peeled and sliced)
    • 1 medium onion, chopped
    • 75 g (3 oz) butter
    • 1.5 L (3 pints) vegetable stock
    • salt and freshly ground pepper
    • Method

    Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. ( add a slice of lemon)

    Melt the butter in a cooking pot and soften the onion, celery, carrots and artichokes.

    Put the lid on the pan and let the vegetables sweat for 5 minutes on a low heat.

    Stir from time to time.

    Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Liquidise the soup and season to taste.

    Published in Recipes
    Wednesday, 25 July 2012 11:21

    Rhubarbe Happy Hour

    This hot weather has proved to be the perfect moment to crack open the new bottle of Rhubarbe Liqueur. We were offered this at the recent Thos Peatling summer wine tasting, along with a Barbados Rum Sixty Six and Taylor's Velvet Falernum... more of that later! The liqueur is quite simply like drinking sweet, liquid rhubarb. It's made by macerating (in alcohol) both green and pink rhubarb for two months. Delicate, light pink colour and with the smell of freshly cut rhubarb, it's sweet and sherberty and reminiscent of those childhood rhubarb and custard boiled sweets. Delicious over cracked ice, or try one of these cocktails below - all measures used are 1 oz, or use your own friendly measures, but remember, drink responsibly!

    Gin and Rhubarbe

    1 measure Rhubarbe Liqueur
    1/2 measure lime juice
    1 1/2 measures gin
    1 measure soda water
    lime slices, for garnish

    Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice.  Shake for 10 seconds and strain into a glass.  Top with the soda water.  Serve with lime slice.

    Rhubarb n’ Rye

    1 1/2 measures Rye Whiskey
    1/4 measure Rhubarb Liqueur
    1/4 measure Fresh Lemon Juice
    1/4 measure Sweet Vermouth

    Stir, then strain into a chilled cocktail glass and garnish with a curl of orange rind.

    Rhubarb Caipirinha

    2 measures Cachaca Cane Spirit
    1 measure Rhubarb Liqueur
    ½  measure Gomme syrup
    1 full lime ( quartered, squeezed and muddled into the liquid)

    Shake vigorously with ice and strain into glass.

    Strawberry Rhu

    4 measures Rhubarb Liqueur
    3 measures Tequila
    3 Strawberries
    1 measure Lemon Juice
    half measure of Gomme syrup

    Muddle the strawberries in a cocktail shaker, add ice followed by all the other ingredients. Shake, filter and pour and serve.

    Published in Thirsty Foodie
    Tuesday, 26 June 2012 11:57

    Crab Linguine

    A quick and easy crab recipe which serves eight as a starter, or four as a large main course.

    Ingredients

    2 dressed crabs ( I use brown and white meat, some prefer just the white meat)

    600g linguine
    10 tbsp very good olive oil
    2 cloves garlic, finely chopped
    ½ tsp finely chopped fresh red chilli
    75ml dry white wine
    3 tbsp chopped fresh flat-leaf parsley
    1 tbsp chopped basil
    Juice and grated zest of ½ lemon
    Salt and freshly ground black pepper

    Method

    Bring a large pan of salted water to the boil and cook the linguine for 9-11 minutes, or according to packet instructions, until al dente.

    Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and chilli.

    Fry lightly without colouring for about one minute.

    Stir in the crabmeat and heat through for another minute.

    Add the wine to the pan and let it bubble and reduce a little.

    Drain the linguine and add to the crab mixture.

    Stir in the parsley and basil and toss everything together to coat evenly.

    Finish with the lemon juice and grated zest.

    Season to taste and serve immediately

    Published in Recipes
    Friday, 06 April 2012 11:57

    Hot Cross Buns

    Allow three hours to make these hot cross buns include rising time. Makes 12 buns so well worth doubling up if like me, you'll eat four as soon as they come out of the oven.

     

     

    Published in Recipes
    Monday, 25 July 2011 14:56

    Drop Scones

    Life is hectic and yesterday when I was exhausted from gardening I had a sudden urge to go inside and make drop scones. I just love that moment when the batter creates bubbles as it cooks.  I think if they could talk they would be saying "turn me over now". Here is the recipe:

     

    Published in Home Made
    Friday, 22 April 2011 21:07

    Granola

    Granola - a toasted muesli, nice with fresh fruit and yoghurt for a vegetarian breakfast, this is a very adaptable recipe using any grains, seeds and nuts that you fancy.

    Ingredients

    • 12 oz / 300g rolled oats, wheat flakes, rolled barley or any other rolled grains
    • 4oz / 100g chopped hazelnuts, pecans, almonds or any other nuts
    • 2oz/50g pumpkin, flax, sunflower seeds or seeds of your choice
    • 2oz/50g desiccated coconut
    • 4 fl oz Hill Farm rapeseed oil or sunflower oil
    • 4 fl oz Suffolk honey
    • 6oz/150g raisins or sultanas

    Method

    Preheat the oven to 130c/Gas 2 ( a cool setting)

    Place the rolled oats in a bowl and mix in the nuts, seeds and coconut.  ( not the raisins yet!) Stir well.

    Warm the honey and oil together in a small pan and pour onto the dry mixture.

    Coat all the nuts, oats, seeds etc in the honey and oil.

    Spread the mixture onto a baking tin and place in the oven for 40 mins.  You will need to move the granola around a little from time to time to ensure that it crisps all over.

    Remove from the oven and mix in the raisins.  Leave to cool and store in an airtight container. where it will keep for several weeks.

    Published in Recipes
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