Wednesday, 11 July 2012
Rhubarb crumble recipe - Recipes - BBC Good Food
Classis crumble recipe, good with ice cream. Yum.
Rhubarb crumble recipe - Recipes - BBC Good Food
Tuesday, 26 June 2012
Roasted Lemon Chicken
This is a really easy combo of a Nigella recipe and one I cut out of The Times ages ago.
The lemon chunks left to cook slowly in the oven almost caramelise and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat. Sounds like a lot of garlic, but whole and roasted they become sweet and not overpowering.
Add new potatoes to the mix in the tin and you have a one pot meal. Yum.
INGREDIENTS
6-8 chicken legs, cut into drumstick and thigh, skin on
1 head garlic, separated into unpeeled cloves
2 unwaxed lemons, cut into eighths
2 red onions peeled and quartered lengthways
Small handful fresh thyme
3 tablespoons olive oil
150ml white wine
Black pepper
METHOD
Serves: 4-6.
Pre-heat the oven to 160°C/gas mark 3.
Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 200°C/gas mark 6. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
Sprinkle over remaining thyme and dish up straight from the pan.
- Posted using BlogPress from my iPad
The lemon chunks left to cook slowly in the oven almost caramelise and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat. Sounds like a lot of garlic, but whole and roasted they become sweet and not overpowering.
Add new potatoes to the mix in the tin and you have a one pot meal. Yum.
INGREDIENTS
6-8 chicken legs, cut into drumstick and thigh, skin on
1 head garlic, separated into unpeeled cloves
2 unwaxed lemons, cut into eighths
2 red onions peeled and quartered lengthways
Small handful fresh thyme
3 tablespoons olive oil
150ml white wine
Black pepper
METHOD
Serves: 4-6.
Pre-heat the oven to 160°C/gas mark 3.
Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 200°C/gas mark 6. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
Sprinkle over remaining thyme and dish up straight from the pan.
- Posted using BlogPress from my iPad
Thursday, 14 June 2012
Tarte Savoyarde
Most recipes call for Reblochon,but this time I crossed a regular tarte Savoyarde and a tarte au Beaufort, rebel that I am!
Ready rolled pastry, short crust or Pate Brisee
I large potato peeled and sliced <1cm
2 shallots or 1 onion, sliced
100g smoked lardons or bacon chopped
3 eggs
150 mls milk
150g Beaufort or any Gruyere, grated
Salt, pepper,grated nutmeg.
Pré heat oven 180
Line the base of a 20 cm flan tin with baking parchment (my tin doesn't have a loose bottom) then line with shortcrust pastry or ready rolled pâté brisee, prick well. Line inside with paper and baking beans. Bake blind 15 mins, remove baking beans and cook further 3-5 mins.
Slice potatoes < 1cm and cook gently in simmering water.
Meanwhile fry in a tiny bit of oil sliced shallots, lardons, when cooked add potatoes, stir well and leave to cool a bit.
Mix eggs with milk, season with pepper and nutmeg.
To baked pastry case add potato, lardon and shallot mix, distribute evenly. Top with grated cheese and pour over egg and milk mix.
Stand on a baking tray.
Bake 180 for 40-45 mins
Ready rolled pastry, short crust or Pate Brisee
I large potato peeled and sliced <1cm
2 shallots or 1 onion, sliced
100g smoked lardons or bacon chopped
3 eggs
150 mls milk
150g Beaufort or any Gruyere, grated
Salt, pepper,grated nutmeg.
Pré heat oven 180
Line the base of a 20 cm flan tin with baking parchment (my tin doesn't have a loose bottom) then line with shortcrust pastry or ready rolled pâté brisee, prick well. Line inside with paper and baking beans. Bake blind 15 mins, remove baking beans and cook further 3-5 mins.
Slice potatoes < 1cm and cook gently in simmering water.
Meanwhile fry in a tiny bit of oil sliced shallots, lardons, when cooked add potatoes, stir well and leave to cool a bit.
Mix eggs with milk, season with pepper and nutmeg.
To baked pastry case add potato, lardon and shallot mix, distribute evenly. Top with grated cheese and pour over egg and milk mix.
Stand on a baking tray.
Bake 180 for 40-45 mins
Wednesday, 13 June 2012
Scone based pizza
I am too lazy to make pizza dough with yeast, I always leave it too late to allow proving time, but when the children were small I had a cookbook from the milkman which had some great recipes in, including a scone based pizza. Needless to say, I don't have it any more so I looked it upon the Internet and there it was. And here it is:-
Makes I approx 20cm pizza.
Heat oven to 180
110g self raising flour (or 105g plain + 1 tsp baking powder)
25g butter
1 med egg
1 tbsp milk
Salt
50g lardons
1 small onion or shallot sliced
1 clove garlic smashed and chopped
Small splash oil
2 tomatoes, chopped
2 generous squirts of tomato puree
Salt and pepper
Dried oregano
3 slices of green pepper
Large handful grated cheese.
Rub butter into flour until like fine breadcrumbs. Add salt, egg and milk until it comes together. If it is wet dust your surfaces and hands with more flour. Press out onto a greased and floured baking tray, leave a small ridge round the edge to contain the filling.
Fry lardons onion and garlic in the oil, when lardons start to go golden add chopped tomatoes and allow to cook down. Add tomato purée, mix well and add seasonings. Put slices of pepper on top to let them start to soften.
Spread toppings on pizza, keeping back the pepper slices. Sprinkle cheese on top and add green pepper slices.
Bake at 180 for 15 minutes until top starts to colour.
Makes I approx 20cm pizza.
Heat oven to 180
110g self raising flour (or 105g plain + 1 tsp baking powder)
25g butter
1 med egg
1 tbsp milk
Salt
50g lardons
1 small onion or shallot sliced
1 clove garlic smashed and chopped
Small splash oil
2 tomatoes, chopped
2 generous squirts of tomato puree
Salt and pepper
Dried oregano
3 slices of green pepper
Large handful grated cheese.
Rub butter into flour until like fine breadcrumbs. Add salt, egg and milk until it comes together. If it is wet dust your surfaces and hands with more flour. Press out onto a greased and floured baking tray, leave a small ridge round the edge to contain the filling.
Fry lardons onion and garlic in the oil, when lardons start to go golden add chopped tomatoes and allow to cook down. Add tomato purée, mix well and add seasonings. Put slices of pepper on top to let them start to soften.
Spread toppings on pizza, keeping back the pepper slices. Sprinkle cheese on top and add green pepper slices.
Bake at 180 for 15 minutes until top starts to colour.
Tuesday, 10 April 2012
Salted Caramel Sauce
In France we get the most delicious salted caramel ice cream. I came across this as part of an apple pie recipe so I just had to squirrel it away for future reference, maybe to use more like a tarte tatin, but still within the spirit of the sweet original. Perhaps I should save for when I am not on a diet (!!!) or maybe even try making ice cream with it and blow the diet. Yum.
Salted Caramel Sauce
This salted caramel sauce is good on everything! Drizzle it over ice cream, dip apples in it, whip it into a buttercream frosting, or my favorite, just eat it by the spoonful.
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 1 1/2 cups
Ingredients
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt (I prefer Maldon sea salt flakes or fleur de sel)
Preparation
Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want.
When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.
Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.
Add the sea salt and whisk until caramel sauce is smooth. (Note: if making Bourbon Salted Caramel Sauce, add 3 tablespoons of bourbon at this time.)
Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm before serving to loosen it up again.
Salted Caramel Sauce
This salted caramel sauce is good on everything! Drizzle it over ice cream, dip apples in it, whip it into a buttercream frosting, or my favorite, just eat it by the spoonful.
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 1 1/2 cups
Ingredients
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt (I prefer Maldon sea salt flakes or fleur de sel)
Preparation
Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want.
When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.
Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.
Add the sea salt and whisk until caramel sauce is smooth. (Note: if making Bourbon Salted Caramel Sauce, add 3 tablespoons of bourbon at this time.)
Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm before serving to loosen it up again.
Sunday, 26 February 2012
Lemon Drizzle Cake
I can't believe how much I am baking!
I remember making a scrummy Lemon Drizzle Cake after listening to Jimmy Young on the radio while I was ironing ( my how times change). He had a little chipmunk type character who uses to squeak "what's the recipe today Jim?"
I never found the same recipe but this one looks very like it.
Lemon Drizzle Cake Recipe by Tana Ramsay
(I adjusted the lemon from the original to make it more tangy)
Good Food magazine
Cuts into 10 slices
Preparation and cooking times
Prep 15 mins
Cook 45 mins
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons,
225g self-raising flour
FOR THE DRIZZLE TOPPING
juice 2 lemons
85g caster sugar
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Note for 2 oven Aga: rack on floor of roasting oven, place at front, put cold metal sheet on rungs above tin. 45 mins was just about right. Note: think it might be a bit undercooked in the middle. Maybe another 5 mins next time.
Per slice
399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g
I remember making a scrummy Lemon Drizzle Cake after listening to Jimmy Young on the radio while I was ironing ( my how times change). He had a little chipmunk type character who uses to squeak "what's the recipe today Jim?"
I never found the same recipe but this one looks very like it.
Lemon Drizzle Cake Recipe by Tana Ramsay
(I adjusted the lemon from the original to make it more tangy)
Good Food magazine
Cuts into 10 slices
Preparation and cooking times
Prep 15 mins
Cook 45 mins
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons,
225g self-raising flour
FOR THE DRIZZLE TOPPING
juice 2 lemons
85g caster sugar
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Note for 2 oven Aga: rack on floor of roasting oven, place at front, put cold metal sheet on rungs above tin. 45 mins was just about right. Note: think it might be a bit undercooked in the middle. Maybe another 5 mins next time.
Per slice
399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g
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