14 February 2013 · 10:48 PM
Mussels in Garlic and White Wine
Butternut Squash Ravioli
Raspberry Souffle
Thank you Dilly
7 December 2012 · 9:55 AM
Ingredients
- 75g Green Lentils
- Vegetable Stock
- 2 Leeks
- 2 Garlic
- 200g Mushrooms
- Dried mixed herbs (e.g. oregano, thyme, marjoram)
- Mixed nuts (e.g. pine nut, walnut, chestnut)
- 75g Prunes
- 25g Breadcrumbs
- 2 Eggs
- Puff Pastry
Method
- Boil Lentils in Vegetable Stock until soft
- Fry Leeks, Garlic, Mushrooms and Herbs (10 mins)
- Stir in chopped Nuts, pitted Prunes, Breadcrumbs and the Lentils
- Add ¾ of the beaten Eggs and mix then leave to cool
- Roll out 2 sheets of Puff Pastry
- Spoon the mixture into the centre of one sheet leaving a border
- Egg wash the border and lay the other sheet on top, press down the border with a folk
- Egg wash the top
- Bake @200C (30 mins)
7 December 2012 · 12:15 AM
Ingredients
- 3 Eggs
- 130g Sugar
- 200g Plain Flour
- 10g Baking Powder
- 1 Lemon Zest
- 20g Honey
- 4 tbsp. Milk
- 200g Butter
- Raspberries
- Icing Sugar
- Lemon Curd
Method
- Beat Eggs and Sugar until pale
- Melt Butter, mix in Milk and Honey and add to Eggs
- In separate bowl mix together Flour, Baking Powder and Lemon Zest
- Gradually fold the Flour mixture into the Egg mixture
- Cover and refrigerate for a few hours
- Butter a madeleine tray and spoon the batter into each mould
- Place a Raspberry on top of each
- Bake @190C (5 mins)
- Then reduce heat to 160C (5 mins)
- Cool on wire rack
- Pipe a little Lemon Curd into each Madeleine
4 December 2012 · 10:09 PM
Ingredients
Fruit & Spice:
- 100g Sultanas
- 50g Candid Peel
- 50g Currants
- 1 Lemon Zest
- 1 tsp Ground Cardamom
- Pinch Black Pepper
- 2 tsp Vanilla Extract
- 2 tbsp. Rum
Dough:
- 7g Yeast
- 1tsp Sugar
- 500g Strong Flour
- 150ml Milk
- 1/2 tsp Salt
- 3 tbsp Light Brown Sugar
- 50g Butter
- 2 Eggs
- 300g Marzipan
- Icing Sugar
Method
- Mix all Fruit & Spice in a bowl and cover for 1 hour
- Mix Yeast, Sugar, 125g Flour, and Milk to make a wet dough
- Leave to go frothy (1 hour)
- Mix in the rest of Flour (375g), Salt, Brown Sugar, diced Butter and beaten Eggs
- Once the dough comes together, knead (5 mins)
- Leave to double in size (1 hour)
- Divide dough and Marzipan in half to make 2 loafs
- Roll out dough into and oval
- Roll marzipan into a log, place in the middle of dough and wrap the dough around the marzipan
- Repeat for other halves and place on a well flour baking try
- Leave to rise (30 mins)
- Bake @180C for 30 mins
- Dust over plenty of Icing Sugar when cool
- One loaf is for you, then other is to give away!
14 November 2012 · 10:48 PM
Ingredients
- 315ml Milk
- 1 tsp Ground Cinnamon
- 60g Caster Sugar
- 3 Egg Yolks
- 1 ½ tsp Gelatine
- ½ tsp Vanilla Extract
- 170ml Whipping Cream
Method
- For custard, bring Milk, Cinnamon and half the Sugar to the boil
- Whist Egg Yolks until light, pour over Milk mixture and continue to whisk
- Return mixture to pan over low heat and stir until thick then cool (don’t let it boil)
- Soak Gelatine in cold water, drain then add to custard with Vanilla
- Whip cream then fold into custard
- Pour into moulds and chill
- When set, dip the mould in hot water to loosen, then tip out onto plate
Filed under Food
Tagged as Cinnamon, Custard, Eggs, Milk
13 November 2012 · 8:34 PM
Ingredients
- New Potatoes
- Trout
- Butter
- Olive Oil
- Parsley
- Capers
- Bread
- Lemon
Method
- Boil Potatoes (10 mins)
- Cube Bread and fry gently in Oil until brown all over
- Fry Trout on both sides in Oil and Butter (5 mins each side)
- Remove Trout to rest, in same pan add a little Water, Lemon (segmented), Capers and chopped Parsley (3 mins)
- Add fried bread (1 min)
- To Serve Trout with sauce, Salad and Potatoes on the side
8 November 2012 · 11:47 PM
Playing around with long exposures and my new ND filter while photographing fireworks night over the harbour.
Filed under Photography
Tagged as Fireworks
9 October 2012 · 9:54 PM
Ingredients
Cake:
- 250g Dark Chocolate
- 3 Eggs
- 250g Light Muscovado Sugar
- 1 Vanilla Pod
- 2 tbsp Maple Syrup
- 2 tbsp Honey
- 40g Self-Raising Flour
- 40g Plain Flour
- 1/4 tsp Bicarbonate of Soda
- 1/4 tsp Salt
- 25g Coco Powder
- 40g Ground Almonds
- 250g Raw Beetroot
- 100ml Black Coffee
- 30ml Sunflower Oil
Topping:
- 150g Dark Chocolate
- 3 tbsp Black Coffee
- 1 tsp Vanilla Essence
- 3 tbsp Honey
Method
- Greece a 20cm x 8cm loose bottomed tin and pre-heat oven to 160C
- For cake, melt chocolate in a bowl over simmering water then allow to cool a little
- Beat Eggs with Sugar, Vanilla, Syrup and Honey (3 mins)
- Fold in Flours, Bicarbonate of Soda, Salt, Coco Powder and Ground Almonds
- Finley grate the Beetroot, dab with kitchen towel to remove excess moisture
- Mix Beetroot, cooled Chocolate, Coffee and Oil into the mixture until well combined
- Tip into tin and Bake (1 hour 30 mins)
- Cover cake with foil and return to oven (30 mins)
- Tip out and cool on wire rack
- For Topping, melt Chocolate in a bowl over simmering water
- Remove and stir in Coffee, Vanilla and Honey
- Slice the cake horizontally in two, spread some of the topping in the middle, then all around the sides
- Decorate with whatever you fancy…
2 October 2012 · 9:30 PM
Ingredients
Dough
- 450g Strong White Bread Flour
- 1tsp Salt
- 7g Fast action Yeast
- 30g Caster Sugar
- 25g Butter
- 225ml Milk
- 1 Egg
Filling
- 125g Dried mixed fruit
- 1/2 tsp mixed spice
- 60g Muscovado Sugar
Method
- Sift Flour into a bowl and stir in Salt, Sugar and Yeast
- Rub in cubed Butter
- Warm the milk up in a pan
- In a mixer gradually beaten Eggs, then Milk
- Tip out and knead (10 mins)
- Place in a covered bowl in a warm place and allow to rise (1 hour)
- Meanwhile mix togther Dried Fruit, Mixed Spice and Sugar for filling
- Roll out dough into 35 x 25 cm rectangle
- Brush dough with melted butter and scatter filling evenly over
- Roll up (from the long edge)
- Cut into 9 pieces
- Place in greased 20cm tin
- Cover and allow to rise in warm place (1 hour)
- Bake @200C (20 mins)
- When still warm sift Icing Sugar over the top
2 October 2012 · 9:16 PM
Ingredients
- Puff Pastry
- Tomatoes
- Garlic Clove
- Goats Cheese
- Sprigs of Thyme
Method
- Roll out pastry
- Layer sliced Tomatoes
- Bake @190C (15 mins)
- Take out of the oven and sprinkle over chopped Garlic and Thyme
- Layer sliced Goats Cheese over the top
- Return to oven (10 mins)
- Couldn’t be simpler (especially if you buy ready made Puff Pastry!)