July 01, 2009
June 14, 2009
June 05, 2009
- preheat oven to 190 degrees / Gas 5 and butter muffin tin.
- melt butter and leave to cool
- whisk the egg whites for about a minute until you get a light, floppy foam
- sift the almonds, flour, and icing sugar into the egg whites and stir to just combine
- stir in the melted butter and lime rind lightly and then divide between the tins
- drop one to two blackberries onto the top of each cake (don't overdo the fruit as the friand mixture is very light and won't hold together too well if there's too much fruit to the batter)
- bake in the centre of the oven for 20-25 minutes until light golden and firm to the touch
- leave to cool in the tin for at least 5 minutes to allow the friands to firm up a little before running a knife around the outside of each friand to loosen them
the friands will store in an airtight container, or in the fridge. But, they are really best eaten on the day that they are made!
May 31, 2009
May 29, 2009
dainty white thyme flowers look beautiful sprinkled over salads
May 23, 2009
Finally finish off the salad with a sprinkling of paprika over the eggs, and then add the olives and a variety of whatever herbs and flowers you have to hand. I used chives, dill, parsley, and viola flowers.
Dress with a simple garlic, herb vinaigrette made from 1 part cider vinegar to three parts good olive oil, with a crushed clove of garlic and some chopped basil and parsley all whisked up together in a bowl or glass jar.
It's nutritious with protein and iron from the eggs, and a good helping of vitamins and minerals from the various herbs - so it just goes to show that just because money is a bit tight, we don't need to sacrifice good eating!
April 16, 2009
- to make the cake, grease and base line a 20cm deep spring-form tin, and set the oven to Gas 2 / 150 C / 325 F
- break the chocolate into pieces and put this together with 50mls of the cream in a bowl set over simmering water until it has melted
- whilst the chocolate is melting, whisk the eggs and the sugar together for 5-7 minutes until it is thick and creamy and will leave a trail across the top of the mixture
- slacken the melted chocolate mixture by adding a little of the egg/sugar mixture (about 2-3 tablespoons) until it becomes a bit more runny, and then stir the chocolate and the egg/sugar mix in together with the ground hazelnuts
- whisk the remaining cream until it forms soft peaks, and then quickly fold this into the chocolate batter so that it is all amalgamated
- pour into the lined tin - if your tin is not completely water-tight you will need to wrap it in foil
- place the cake tin into a roasting pan and pour in enough hot water to come half-way up the cake tin - about 2cms
- bake in the oven for about an hour until a skewer comes out clean
for the topping
- melt all of the ingredients together over a pan of simmering water. Leave to cool and thicken just slightly, and then pour over the cake
- decorate with whatever takes your fancy, and enjoy........but be warned, you know what they say about too much of a good thing!
April 12, 2009
- Fry off the chicken in the oil, butter, and herbs to seal it. This will take about 10 mins, until they're golden brown. You may need to cook the chicken in several batches to avoid overcrowding the pan and steaming the meat.
- Transfer to a large saucepan and pour over the stock and wine to cover the chicken.
- Bring back to the boil and cover the pan and simmer the chicken for about half an hour.
- While the chicken is cooking, fry the onion in the remaining 50g butter until soft but not coloured. Add the mushrooms and fry for about 3-4mins. Grate over the fresh nutmeg and add the grated garlic for a further 1 min, then leave aside until the chicken finishes cooking.
- When the chicken is cooked, drain off the stock. Set the chicken aside and add the mushrooms and onion to the stock. Bring back to the boil, and reduce by about a half - at this stage you can reduce it further if want a thicker sauce that will just coat the chicken.
- Add the creme fraiche, and the ground almonds and fresh herbs and simmer for 5-10 mins to heat the chicken through, and thicken the sauce slightly.
This is fabulous served simply with hunks of crusty bread warm from the oven for a sumptuous Saturday, or weekday lunch. Or you can dress it up with wild rice, and asparagus or some wilted spinach for an impressive meal for friends. Either way it really is wonderful!
April 02, 2009
The vinegar itself is very simple to make..... you just put your blackberries (or whatever fruit you choose to use) - I used about 500g - into a kilner jar or bottle and cover them with white vinegar.
Goats cheese and mango salad with blackberry vinaigrette
March 21, 2009
February 26, 2009
- Fry off the onions and garlic for a few minutes until soft and starting to brown - but not too much.
- Add the lettuce and peas to the pan and cook for a few minutes more. Only just enough to thaw the peas though.
- Pour in the stock and bring to the boil. Simmer for 4-5 mins, but not too long, otherwise you will lose the lovely bright green colour.
- Then add the creme fraiche and the seasonings to taste. Blitz with a hand whisk, or in a blender.
- Grill the parma ham until crispy, and then serve the soup with the parma ham arranged on the top.