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Archive for the ‘Buffet/Bring & share lunch’ Category

The addition of orange and mint to the mixture makes this couscous recipe both colourful and refreshingly delicious.  It has a summery look and taste, although it originally appeared in a winter magazine and would be perfect served as part of a summer buffet or BBQ.  It was originally designed to be served with Moroccan Style Marinaded Lamb Steaks which would be perfect cooked outdoors, although I grilled them in the kitchen.  There is already a recipe for the much less sweet Coriander & Chickpea Couscous Salad on this site, using preserved lemon and flavoured with fresh coriander.

The original recipe came from the Jan/Feb 2011 issue of the Tesco free instore magazine and there is also a link to Moroccan Lamb Chops with Couscous online.  The couscous recipe below is my own variation with slightly adjusted quantities and the addition of a tin of chick peas to make it more substantial. The original recipe included halved red peppers which were grilled alongside the meat and then added to the couscous mixture, but I simply used a diced ungrilled red pepper.

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Orange Couscous
(Serves 4)

3 oranges
250g/8oz couscous
handful mint leaves – reserve a little for final garnish
50g/2oz black olives
1tbsp olive oil
1 red pepper
1 x 400g tin chick peas
150ml/¼ pt boiling water
Salt & freshly ground black pepper

1.   Peel two oranges and remove all of the white pith.  Holding the oranges over a bowl to catch any juice, slice them between the membranes with a sharp knife and carefully divide into segments.  Once the segments have been removed squeeze any remaining juice from the orange membranes before discarding.

2.  Cut the remaining orange in half and squeeze out the juice, adding it to any already collected.

3.  Drain and rinse the chick peas.

4.  Halve, deseed and finely slice the red pepper and cut into small pieces of around 1 inch/2.5cm. Alternatively the pepper can be grilled alongside the meat, as in the original recipe, and then sliced and stirred into the couscous mixture at step 7.

5.  Place the couscous in a heatproof bowl along with the chick peas, red pepper pieces and the olive oil.  Pour over all the orange juice plus the boiling water.

6.  Cover and allow it to stand for 5 minutes, until the couscous has absorbed the liquids.

7.  Chop the mint and gently stir most of it into the couscous along with the orange segments and the black olives.  Be careful not to break up the orange pieces.  Season well to taste.

8.  Serve the meat on a bed of fruity couscous, scattered with a little extra chopped mint.

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I made my own version of what we called ‘Cauli-mac’ some years ago but it wasn’t particularly exciting so we had it just once, twice at the most.  Cauliflower cheese and macaroni cheese are both popular here but I was attracted to this version as it was just a bit different.  Finding a good recipe to make both at the same time was always going to be a hit and this is proving to be our favourite recipe from the Jamie Oliver 30 minute meals series and book.  It is simple comfort food at its best and I have lost count of the number of times I have made this or a variation.  Although it is a fairly standard mixture of cauliflower, macaroni and cheese I have changed the ingredient proportions in the original recipe to give a less stodgy version: more cauli and slightly less mac.  There are two brilliant ideas that lift this Cauli-mac out of the ordinary.  The first is the addition of crème fraîche along with the cheese, saving the need to make a time consuming flour based white sauce: simple but brilliant.  (Of course part of the 30 minute meals brief is the need for speed.)  The second idea was to add a breadcrumb topping which included bacon and rosemary, both delicious flavourings.  There is very little bacon – just enough to add a slight flavour – but if you are vegetarian never fear as I have included some information below, giving my still tasty but meat free version.  Adding chopped parsley to the cauli-mac mixture gives a pretty green flecked sauce and I saved some to scatter one top as well.  Recently I have been making a new variation of my own, which includes tomatoes.  This is still being ‘tested’ by my guinea pig team (aka family) and needs photographing, however it will make an appearance in due course.

As I have already said, this recipe comes from Jamie’s 30 Minute Meals (by Jamie Oliver).  This is just one dish, part of a menu he suggests can be cooked within the half hour time limit and which also includes a mixed salad and a dessert.  I am afraid I have not cooked the complete menu and probably will not, but I have often served some salad on the side.

Vegetarian Variation: The bacon can, of course, simply be omitted but a similar smoked flavour can be obtained by using grated Applewood Smoked Cheese (or a similar variation – though possibly not the Bavarian Smoked log type cheese).  I replaced about half of the mature cheddar.  For a stronger flavour replace all the cheddar with smoked cheese.  A dusting of smoked paprika before cooking will also add to the smoky flavour and give a little heat as well.

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‘Cauli-mac’ – Cauliflower Macaroni Cheese
(Serves 4)

4-6 rashers of smoked bacon, or a similar quantity of bacon offcuts or leftover smoked ham
1 large head of cauliflower
250g dried macaroni
Olive oil as required
150g mature Cheddar cheese
2/3 thick slices of bread
large sprig of fresh rosemary
1 large clove of garlic
150g crème fraîche (about half a tub)
Parmesan cheese, to serve
2tbsp chopped parsley, to divide between mixture & to garnish
Salt & pepper

1.  Fill the kettle with water and bring to the boil. Preheat the oven on to 220ºC/425ºF/Gas 7.

2.  Lay the bacon in the dish you will eventually be using for the cauli-mac mixture and put on the top shelf of the oven to pre-cook.

3.  Trim off any very coarse or spoiled outer leaves from the cauliflower and remove the tough end of the stalk.  Quarter the head or break it up into large pieces. Place in a large saucepan, stalks downwards and add the pasta. Chop or crush the garlic well and add to the pan.

4.  Pour over the boiling water to cover the ingredients, season, add a little olive oil and place on a high heat. Stir well, and cook with the lid just askew.  I found it was worth stirring the mixture once or twice to help avoid the pasta sticking to the pan.

5.  Grate the cheddar cheese in the food processor and tip into a bowl.

6.  Remove the bacon from the oven.  Using a mini chopper or food processer, chop or process well with the bread and rosemary leaves.  Add a good drizzle of olive oil to bind the ingredients into a coarse breadcrumb consistency.

7.  When the cauliflower and the macaroni is just cooked (a knife inserted into the cauliflower stalk should slip in easily), reserving the cooking water, drain the cauli-mac through a colander into a large bowl.  Tip the cauli-mac into the dish the bacon was cooked in.

8.  Add about 300ml (about three quarters of a pint) of the reserved cooking water.  Stir in the crème fraîche, grated cheddar and most of the chopped parsley, breaking the cauliflower up with a fork or potato masher until you have bite size, but still recognisable, chunks.

9.  Taste the mixture and if required add more salt, plus a little ground pepper. The sauce should be loose and if necessary, add another splash of the reserved cooking water.

10. Spread the mixture out evenly in the dish and scatter over the breadcrumb topping. Cook on the top shelf of the oven for around 8-10 minutes, or until the topping is golden and the mixture bubbling.

11.  To serve grate over some Parmesan and scatter the top of the dish with the remaining parsley.  Serve with a simple side salad.  Crusty bread or garlic bread can be served alongside if required.

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I have had mixed experiences with making cakes containing fresh fruit.  The first time I made an apple cake it was definitely delicious but the texture and look felt more like a pudding than a cake.  It seemed rather claggy and was great with custard but I did not feel it was particularly presentable for a tea-time treat.  It deteriorated quickly in the cake tin as it was so moist and was just about edible on the second day but definitely past it after that.  I was a little unsure about wanting to repeat the experience, but we have been snowed under with gifts of apples this year.  By all accounts it has been a bumper harvest.  I decided to take a risk using a different recipe and this time the results and especially the texture were very much better.  Actually, this recipe was so popular that I did not have to worry about it lasting as long as day three, however if it had I am sure it would have been edible.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

You will not be surprised to know that this is yet another recipe from my original paperback copy of Delia Smith’s Book of Cakes, which is well thumbed and in places loose leaf.  (I was looking for the recipe for Caraway Seed Cake, one of my favourites, which will follow another time … but I digress …!)  This page popped open and it sounded lovely – and conveniently there was a small lonely bottle of French cider sitting in the cupboard.  My only argument with the recipe is the instruction for placing slices of apple on the top.  I spent quite some time making an attractive decorative pattern in concentric rings only to find this was completely unnecessary as it was completely obliterated by the topping mixture.  Next time I will either scatter the slices evenly over the top before adding the topping or even try dicing the remaining apple (but into fairly small pieces), before mixing with most of the topping and evenly scattering it over.  It can then be finished off with the remainder of the topping mix and the split almonds certainly add a lovely nutty crunch, although they could be omitted.  As for the cider, we could really taste it in the cake.  I am sure that apple juice would make a good substitute but obviously would not be quite the same.  I served this as a warm dessert accompanied by vanilla ice cream with some cake left over to cut and eat cold later.  If it is going to be served as a pudding you could go the whole hog and serve it with Brandy Sauce, the type some people serve with Christmas pudding!

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Spiced Apple & Cider Cake

For the cake:
50zs/150g margerine or butter
5ozs/150g caster sugar
2 medium eggs, beaten
8ozs/225g plain flour
1tsp baking powder
1tsp grated nutmeg
¼pt/150ml dry cider
3 smallish cooking apples (I used 1lb 40zs/600g)
For the topping:
1oz/25g butter
1oz/25g plain flour
2ozs/50g dark soft brown sugar
2tsp cinnamon
1oz/25g blanched & chopped or split almonds

1.  Preheat the oven to 180oC/350oF/Gas 4.  Line and grease a 8inch/20cm loose bottomed cake tin.

First make the cake:
2.  Cream the butter and sugar together until light, pale and fluffy.

3.  Beat the eggs and add a little at a time, beating well each time a some egg is added.

4.  Sieve the flour, nutmeg and baking powder together.

5.  Fold half of this flour mix into the mixture using a metal spoon.  Add half of the cider.

6.  Fold in the remaining flour mix.  Add the remaining cider.

7.  Peel, core and chop one apple and fold into the cake mixture.

8.  Spoon the cake mixture evenly into the prepared tin, smoothing with the back of a spoon.

Prepare the topping:
9.  Measure the flour, butter, sugar and cinnamon into a bowl and rub together with fingertips until it has a coarse and crumbly texture similar to breadcrumbs.  Add the chopped or split almonds.

10. The remaining apples should be peeled, cored and sliced thinly before arranging the slices, overlapping slightly, on the top of the cake.  This can be done fairly roughly – these will be completely underneath the layer of topping mixture so it is not worth spending a lot of time making a highly decorative pattern with the apple!

11. Scatter the topping mixture evenly on top.

12. Bake in the centre of the pre-heated oven for 1¼-1½hrs or until the cake starts to shrink away from the sides of the tin.

13.  Leave to cool in the tin for 10 minutes.

14.  Remove carefully and transfer to a wire rack.

15.  Serve warm as a dessert with cream or ice cream. Alternatively cut when cool and serve at tea time.

16.  The liquid in the fruit will make this a moist cake and the moistness will make it start to go mouldy quickly so be aware that it needs to be eaten within a day or so.

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When faced with a choice at the French patisserie counter it’s always difficult.  I have already posted a recipe for Tarte au Citron so now, as promised some time ago, here is Tarte aux Poires.  Both are candidates for the title of our favourite, but the jury is still out…  It is a crisp pastry shell filled with cooked pear halves, a delicious soft almondy filling and a top scattered with toasted split almonds and is a relatively straightforward recipe.  Arranging the pears decoratively is not too difficult, just a bit fiddly, but it is worth it for both the positive comments of guests and being able to produce something to keep the family happy!  Another often seen title for Tarte aux Poires is Pear Frangipane Tart, the word frangipane relating to the addition of ground almonds. (More information about this can be found with the recipe for Mincemeat & Almond Delight).  The original recipe I used was called by another relatively common name, Pear Pie Bourdaloue, but the many variations of spelling make the meaning of the name difficult to trace.  Some sources credit a Parisien baker called Coquelin, owner of La Pâtisserie Bourdaloue named after the street in which it stands, who in 1909 baked the first Tarte Bourdaloue aux Poires.  Whatever its origins, however, the numerous recipes for this classic french pear and almond tart all agree with us: it is delicious!

The original version of this recipe Tarte aux Poires comes from the French recipe website Meilleur du chef which is also available translated into English where it is called Cuisine French.  The recipe translation is not perfect – for example it suggests the dish is finished with ‘blond coating’ (nappage blond). This appears to be a product commercially available containing sugar, water and a little apricot flavouring, which gives a slightly sticky finish to the tart.  I substituted a sugar and water glaze, which as far as I can see gives a similar result but is not absolutely necessary.  On many occasions have forgotten to add it or have simply run out of time.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Tarte aux Poires Bourdaloue (Pear Frangipane Tart/Pear Pie Bourdaloue)

Shortcrust Pastry – enough to line a 20cm/8inch flan case
100g butter
100g sugar
100g ground almonds
20g flour
40g whipping cream – single if whipping not available
2 eggs
1 or 2 tins pears (enough to give six halves of roughly equal size)
or
Gently poach three whole sweet pears and cut into six halves, removing the cores.
Split almonds to decorate
Granulated sugar dissolved in a little water to make a light syrup (optional)

1.  Preheat oven to 180oC/350oF/Gas 4.

2.  Line the flan tin with shortcrust pastry, prick with a fork, fill with dried beans and bake blind for about 10 minutes until the pastry starts to set and colour.  Remove beans and set to one side.

3.  Reduce the oven heat to 150oC/300oF/Gas 2

4.  To make the almond cream filling cream together the butter and sugar until it is pale and thick.

5.  Stir in the ground almonds.  Add the eggs one at a time.  Beat well.

6.  Mix in the cream and flour and then beat well to fully combine.

7.  Spoon this almond cream mixture into the blind baked shell, making sure it is level as possible.

8.  Taking each pear half, carefully cut splits lengthways down each piece leaving each slice joined at the top.  Gently ease each half into a fan shape.

9.  Arrange each piece of pear evenly around the dish, carefully easing out the fan shapes.  Some dishes would allow the six pieces in a circle with the points towards the centre.  If the pears are fat and round in shape there may only be space for five pears in the circle in which case the sixth piece can go in the centre.  Gently fan out the pear pieces before you place them on top of the almond cream mixture taking care not to separate them at the point.

10. If not using the sweet coating: Scatter a small handful of split almonds over the tart.  The quantity is up to you – I like to be reasonably generous.  If you intend to add the sugar coating the split almonds are added at the end just before serving and should have been carefully toasted in the oven or under a hot grill.  They burn very quickly and need to be watched as they toast.  Once toasted remove from the tin onto a cold plate to cool.

11.  Bake the tart in a warm oven for 40 to 50 minutes and remove when the top of the tart is golden. The split almonds should be starting to colour but not burn. The low heat will allow the tart to colour slowly whilst the shortcrust pastry bakes thoroughly. The almond cream will rise a little and gradually brown.

12.  Allow the tart to cool.

13.  Optional coating: Dissolve about 2tsp sugar in a very little boiling water.  Alternatively this can be done in a microwave oven.  Brush over the surface of the finished pie for a slightly sticky finish.

14.  Finish the tart by sprinkling over the roasted split almonds.

15.  Serve with cream, ice cream or crème fraîche – or alternatively just as it is.  It makes a delicious dessert, cooled but not long from the oven and can also be served at tea time.  A really good dessert when entertaining, especially as it can be made a little in advance.

Alternatives:
Can be made as individual tarts containing one pear fan each.
Other fruits are often substituted for the pears: especially apricot, apple, plums and blueberries – near Christmas I often make Mincemeat & Almond Delight which is similar but with a sweet mincemeat based filling
Other ground nuts can be substituted for the almonds. Pistachio is particularly delicious and pale green in colour even when baked.

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Once we have got across the channel we buy a lovely fresh stick ‘pain’ for our first picnic and then spend time poring over the wonderful offerings on the delicatessen counter.  Which cheese?  Can’t choose: OK let’s get two types …and we mustn’t forget the pâté!  Mostly we buy this from a supermarket but sometimes, if we are in a town, we buy from a Charcuterie or Pork Butcher, where it is likely to be the butcher’s shop own recipe.  Pâté, of course, comes in many different local and regional guises.  My husband loves Pâté Provençale, often slightly spicy with pieces of red and green pepper and there are no prizes for guessing what my duck loving daughter chooses … I’m just happy to try as many different ones as I can!  We all have a bit of a weakness for a good meaty (and garlicky!) French pâté.  The French seem to have a penchant for adding pistachio nuts to cooked meats and pâtés so I was very pleased to come across this recipe which made a very pretty addition to our Christmas afternoon tea (and several subsequent meals) last year.  I have been intending to share it for some time and as there is a French theme this month, here it is at last … and as promised.  Be warned, though, this is not a particularly quick recipe to make as the pressing and cooling takes at least 2 hours in addition to the making and cooking time, but it is worth it.

The recipe comes from one of my Christmas presents (a request!) last year: The French Market by Joanne Harris & Fran Warde.  I already own a copy of the companion book by the same authors: The French Kitchen.  The pâté had favourable comments from our Christmas and New Year visitors but if I was being critical I think it needs a few little tweaks when I make it again, and I will.  Firstly, I felt that the recipe needed a little more seasoning (I was probably being careful so underseasoned) and the addition of garlic for a stronger flavour.  This is down to personal preference and is a comment rather than an instruction: you will have to make up your own mind and alter as you think fit.  I used the exact amount of pistachio nuts but felt it was rather a lot and could be reduced a little next time, perhaps by a quarter or even more.  You can see from the photo just how generous the quantity is.  Other recipes include peppercorns which give a lovely spicy hit in the mouth: the quantity to add would be trial and error of course and certainly not the same in quantity as the pistachios.  I have a tub of mixed coloured peppercorns bought in France – a mixture of black, white, green and pink which I will try sometime.  Another adaptation could be a version of Pâté Provençale, adding chopped mixed peppers and Herbes de Provence.  I chose to make the mixture in two smaller loaf tins, which meant that I needed almost double the number of bacon rashers and then froze one block to extend the use by date, defrosting it overnight before cooking, though I could easily have cooked both and simply frozen one afterwards, perhaps ready sliced.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

French Style Country Terrine/Pâté (Terrine/Pâté de Campagne)
(Serves 6-8 as a lunch dish – more as part of a buffet)

450g streaky bacon, thinly sliced & rind free (extra for more than one block of pâté)
200g chicken livers, trimmed
500g lean pork, diced
4 shallots, finely diced
or
2 small white onions, finely diced
2 cloves of garlic, finely chopped/crushed (optional addition to original recipe)
2 eggs, beaten
bunch of fresh flat leaf parsley, chopped
4 sprigs of thyme, just the leaves
or
1tsp dried thyme
2 bay leaves, chopped
Sea salt & ground black pepper
100g pistachio nuts, or less (whole or chopped – reserved some whole to garnish) optional

1. The original recipe specified heating the oven to 160oC/Gas 3.  No Farenheit temperature was given but I think this is about 312oF.

2. Chop the chicken livers and 250g of the bacon and place together in a bowl.

3. Stir in both the chopped and the minced pork, chopped shallots or onion, chopped or crushed garlic, herbs and seasoning. Add most of the pistachio (or other nuts, peppercorns or similar) at this point, reserving a few as a garnish.  Mix well.

4. Line a 22cm x 11cm terrine dish or loaf tin with most of the remaining slices of bacon, reserving a few to go on top once it is filled. Alternatively use two (or more) smaller ovenproof containers, but as mentioned previously you will need extra bacon. The bacon can be gently stretched with a knife so it covers a larger area of the tin and should be laid side by side with no gaps. The pâté will have an attractive striped appearance.

5. Fill the dish(es) or tin(s) with the meat mixture.

6. Fold the ends of the lining bacon over the top of the meat mixture and lay the remaining slices on the top side by side.

7. Bake in the oven for 1½ hours – two separate containers should need slightly less time. Watch the surface and if the meat starts to brown too much, cover with a layer of tin foil, shiny side up to reflect away the heat.

8. Remove and leave to cool for 30 minutes before carefully draining off the collected juices. These can be kept as stock and added to another meat recipe.

9. Place sheet of tin foil and then a snug fitting weight on the top of the terrine or tin for at least 1½ hours in order to compress it. (I used some tins with some heavy bags of salt on top, but use whatever is to hand.)

10. For ease the finished terrine should be turned out while still slightly warm. It can then be eaten immediately or chilled in the refrigerator until ready to slice and serve. Scatter with the remaining pistachios or other nuts, if using, to preserve their crunchiness for as long as possible. (If adding peppercorns you do not need to reserve any.)

11. The book recommends that this will keep for up to 7 days in the refrigerator. If making more than one container or loaf the second one can be wrapped well in tin foil and frozen. It should be thoroughly defrosted (overnight in the refrigerator) before eating.

12. This can also be cut into portions or individual slices to be taken in advance from the freezer and defrosted.

13.  Serve with crusty French style or Wholegrain bread and salad.  Good for buffets and summer picnics and excellent to serve as a starter, especially as it can be made in advance.

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I was intending to start this post by being a bit clever, quoting “Qu’ils mangent de la brioche“, writing something about French Queen Marie Antoinette and mentioning the common inaccurate translation of her phrase as “Let them eat cake”…  I am so glad I checked the details before writing!  The quote is correct, but is often wrongly attributed to Marie Antoinette wife of Louis XVI.  The words were said by Marie-Therese, the wife of King Louis XIV who lived around 100 years previously. So not what I had thought, but interesting nonetheless and I thought worth sharing!  Back to the subject in hand… One of our first purchases on arrival in France is a Brioche loaf. We find it so useful: it keeps well, is good for breakfast and handy for emergency use.  Brioche and Gâche Vendéenne (its cousin from the Vendée region in Western France) are soft, light, puffy and slightly sweet crosses between cake, pastry and bread.  They are made from a yeast dough enriched with butter and egg and often flavoured with rum, brandy or – our favourite – fragrant orange flower water.  Some years ago on holiday I bought recipe postcards and a bottle of orange flower water with the intention of making brioche.  I even bought a fluted Brioche tin.  Until now I had not got round to making the brioche although I have used the tin for jellies! and the orange flower water in other recipes (including Fragrant Marmalade Cake and Moroccan Style Beef Stew with Oranges & Beetroot).

Orange flower water can now easily be found in the UK and is the one ingredient we feel gives brioche that little extra something, however it was not an ingredient in my Brioche postcard recipe so I turned first to books and then the Internet for help.  I eventually found the recipe below, Brioche with Fleur d’Oranger posted by Gary at Meltingpan.com  I would have left him a note to say how successful his recipe had been, but could not see where add a comment and the site now seems to have disappeared completely (I have left the links in case it does re-appear). Gary recommended it spread with unsalted butter but never toasted, though I have to say I think it makes lovely toast!  Initially I carefully made a half quantity but will definitely be making the full amount in future.  I used the French method of dough making, where the dough is thrown and scraped which makes the initial extreme stickiness easier to manage.  Do ‘stick’ with the recipe and it will eventually come together into a smooth ball.  Once you have this it can be kneaded in the conventional English way.  Brioche, apparently, makes a delicious rich bread and butter pudding, but I am not sure we will ever have any left to make one!  The recipes for Paddington Pudding (Marmalade Bread & Butter Pudding) or Toffee Apple Croissant Bread & Butter Pudding could easily be adapted.  I shaped my loaf by dividing into three strands and plaiting them before putting into a tin, which is the usual shape of the loaves we buy.  Probably the most familiar shape is the brioche à tête (literally ‘bun with a head’) usually made in the fluted tin with a small ‘top knot’ of dough added on top, similar to a Cottage Loaf.  La Gâche Vendéenne is torpedo shaped and slashed from end to end.  The Brioche (or Couronne) des Rois, translated as King’s Brioche or King’s Crown, comes from Provence in the south of France (this linked recipe looks good but is untried) and is normally a ring shaped loaf decorated with crystallised fruits.  It is served on 6 January at Epiphany, the feast celebrating the Wise Men’s visit to the infant Christ.

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Brioche

The original recipe advised that if you have a bread machine you simply put in all the ingredients apart from the butter. Put it on the dough setting and after about 10 minutes (or whenever it alerts you to add nuts or other ingredients) add the softened butter. Although I have a bread machine I used the conventional method so cannot comment on the success or otherwise of using a machine.  The instructions were not very clear but I assume that the brioche was kneaded in the machine but cooked conventionally in the oven.

300g of white flour, sifted
2 eggs, beaten
50ml of milk
10g of dried active yeast
50g of sugar
3 tablespoons of Fleur d’Oranger (Orange Flower Water)
70g of unsalted butter, cubed and softened
1 teaspoon of salt

For the loaf pan(s):
2 tablespoons of melted butter
2 tablespoons of sugar

1.   Preheat oven to 180oC/350oF/Gas 4 and place a pan of water on the lowest rack.

2.  Sieve the flour into a bowl.  Add the salt and sugar and then the dried yeast.

3.  Warm the milk slightly, which helps the yeast to start to grow more quickly and stir into the dry ingredients along with the beaten eggs and orange flower water.

4.  Gently mix together with one hand adding the butter little by little.  The mixture will be very sticky.  Avoid adding extra flour at any point as this makes the dough tough.

5.  Turn out onto a cleaned work surface and start to knead, bringing the edges in with a dough scraper or a palette knife.  It will come together eventually if you keep working at it and the dough will eventually form a soft ball.  Continue stretching and scraping until conventional kneading is possible.  This took at least 20 minutes.

6.  Once you have a soft ball of dough that is no longer sticky put it in a bowl, cover it with a tea-towel and let it sit in a warm place for 20 minutes to allow it to rise.

7.  Meanwhile butter the loaf pan (or pans) and shake over sugar so it is well coated.  The sugar can, of course, be omitted.

8.  When risen knock the dough back and knead well for a further 20 minutes.

9.  Make either one large or two smaller loaves.  Before placing the dough in the pan(s) the dough can be split into three strands and plaited or shaped into a long loaf with a gash cut down its length.

10.  Drop the dough into the prepared loaf pan(s), cover with a clean tea towel and leave it in a warm area for 20-30 minutes to allow it to rise again.

11.  Place in the preheated oven and bake for 30 minutes.  The finished loaf/loaves will be golden brown and doubled in size.

12.  Turn out of the pan(s) and cook on a wire rack.  Eat and enjoy!

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With just a few days to go before our holiday the fresh contents of the fridge were run down to almost zero … but we still had to eat.  Half a dozen tomatoes and some sad looking carrots were all I had left, after which we would be on to frozen and tinned vegetables for the last day or so.  Then I remembered this recipe on a card I had picked up in the supermarket a few weeks before.  It was just the right dish to serve with Marinaded Pork, oven tomato roasted tomatoes and some crusty French bread (flatbread or pittas would have been another option).

The recipe card for Indian Chicken with Carrot & Chickpea Salad came from Tesco supermarkets.  The chicken is pre-marinaded and then simply grilled or fried – something to make on another occasion. The salad was prepared as instructed by the recipe except I halved the quantity of carrot to serve three/four whilst still using a whole can of chick peas.  I would have liked to add more mint but there was not much in my garden – well, I was just about to go away and I do use quite a lot – however the 2-3 sprigs I used was adequate.  I am not sure that this would be enough to serve six unless it was with another vegetable or salad side dish in addition to the rice or bread recommended.  Our verdict on the recipe, however, was a resounding ‘more please’ so I shall be making this again.  At some point I will certainly be trying it with a tikka style chicken recipe as suggested by the original card date.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Carrot & Chickpea Salad
(Serves 4-6)

1 tsp coriander seeds, crushed
3 medium carrots, coarsely grated
1 x 400g tin chickpeas, rinsed & drained
1 tsp honey
2 tbsp olive oil
½ lemon, juiced
2-3 sprigs mint, chopped
1.  Put the carrots, chickpeas, honey and olive oil together in a bowl.
2.  Heat the coriander seeds in a dry frying pan and toast until they start to release their aroma.
3.  Add the toasted coriander seeds to the bowl.
4. Stir in the lemon juice to taste – less than the specified quantity may be enough.  Add the mint and season to taste.
5.  Serve with grilled or cold meat.  Original recipe was served with spiced chicken. flatbread, mango chutney and Indian beer.

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This has to be one of the best ketchup based recipes I have come across.  I know it seems excessive to repost two recipes from the same source consecutively, but this recipe and the one for home made Tomato Ketchup posted last week just have to go together – I do hope that Celia, from whom they both originate doesn’t mind.  (I do believe in giving credit where it is due!)  Actually the recipe is Celia’s but the method is my usual one and very similar to that used by Nigella Lawson.

The source is the same as for the ketchup: the inspirational Fig Jam & Lime Cordial.  Celia writes in her original post, Roasted Pork Ribs:

“I wanted a sweet, sticky sauce to cook these in and ended up concocting my own marinade…”:

(and very good it is too – did I say that before?!).  By all means use ribs but I have adapted the recipe for a more meatier cut as we don’t usually eat ribs.  Mostly I use the leanest rind free belly pork strips I can find (Sainsburys in the UK have relatively inexpensive Pork Streaky Rashers) but spare rib chops or pork steaks would be suitable too … as would chicken.  (I have collected together a list of tried and untried marinade recipes in a previous post, particularly ones for use with pork, chicken and beef – though they might be able to be used with other meats, or even fish.)  I you have a favourite one I would love to hear from you.  I have translated tCelia’s original Australian ingredient quantities into their UK equivalents, otherwise I used the recipe exactly as in the original, halving the quantity of marinade for 3-4 belly strips – the original was for 1kg (about 2lbs) ribs.  It is worth freezing a bag of ready marinaded meat.   I have been known to make two or three times the quantity (each portion family meal sized).  Once defrosted this can be tipped into a dish and cooked for a quick meal.  Sticky Tomato Pork would be good served with the pork cut into squares before marinading, then cooked and served as buffet or tapas bites.  It would also be good served as a starter dish at a Chinese meal when, of course, ribs would be particularly appropriate.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Sticky Tomato Pork
(6-8 pieces)

4ozs/110g tomato ketchup (see recipe for home made Tomato Ketchup)
2ozs/55g runny honey
1 tbsp light soy
1 tbsp Worcestershire sauce
1 tbsp white wine vinegar

1.  Place a plastic bag generous enough to contain the meat and the marinade ingredients (plus a little extra room for movement) over a bowl.

2.  Put in the meat and then add the remaining ingredients.

3.  Seal the bag and gently move the meat and the marinade round together by squeezing with your fingers.

4.  Put in the fridge and leave to marinade for at least one hour but preferably all day or overnight.

5.  Preheat the oven to 200oC/400oF/Gas 6. Tip the marinaded meat into a roasting dish and cover with foil.  Put into the oven for about 45-50 minutes, turning the pieces of meat over to baste.  Remove the cover for the last 10 minutes to allow the meat to brown and any liquids to reduce.

6.  Serve with rice or flatbreads and salad.  They are also delicious served with crispy jacket potato wedges, as recommended in the original recipe.

Link to collected Marinade Recipes that sound worth trying
All Marinade recipes on this site…

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Back in the 1970’s I watched Ken Hom cooking Sesame Prawn Toast on TV in his classic TV show Chinese Cookery and although he said they were simple to make, it still took me years to get round to having a go.  Whatever else I order in a Chinese restaurant I always feel I have somehow missed out if I don’t have at least one piece of Sesame Prawn Toast – I have also eaten them in a Thai restaurant where they tasted much the same.  In one really good local restaurant they are just one element of a mixed starter dish so I don’t even have to choose!  It is some time since I have cooked a multi dish Chinese meal so earlier this year I took my opportunity.  It was mum’s birthday.  I know that I can take a bit more risk with something I have not made before – my family and parents are very forgiving guinea pigs – so our starter was, of course, sesame prawn toast.  As I had thought it was a straightforwad recipe and it and the meal a resounding success.

The recipe is a fairly standard one, as far as I can see, and comes from the BBC book that accompanied the TV series: Ken Hom’s Chinese Cookery.  The mixture and the finished uncooked toasts can be made in advance (always an advantage) chilled and then cooked just prior to serving.  Although the original recipe was deep fried I found that the toasts could also be shallow fried.  After draining on kitchen paper I popped them into the oven, which had been on to cook the duck breast for the Duck with Chinese Style Plum Sauce I was also serving.  This kept the toasts warm and crisped them even more.  A version of the recipe can also be found at This Morning Recipes but includes water chestnuts and pork, which are not in the original recipe.  It also specifies just the white of the egg which I have kept as I think it an improvement on my recipe.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Sesame Prawn Toast
(Makes about 30 pieces)
For the base
10 slices bread, very thinly sliced (a square loaf looks neater when cut up)
3 tablespoons white sesame seeds (or more as required)
450ml (15 fl oz) sunflower oil (original suggests groundnut/peanut
For the prawn paste mixture
450g/1lb uncooked prawns, peeled & finely chopped
1tsp salt
½tsp freshly ground white pepper
1 egg white
2tbsp finely chopped spring onions, white part only
2tsp finely chopped fresh ginger
1tbsp of light soy sauce
1tsp of sesame oil

1.  Chop the prawns finely until they are a paste and place in a bowl with the rest of the ingredients.  Mix well until it is a smooth consistency that will be easy to spread. (If available, use a food processor.)

2.  Remove the crusts from the bread and cut each slice into about three ‘fingers’ – rectangles of around 7.5 x 2.5cm  (3 x 1 inch).  Alternatively cut into triangles: 2 large or 4 small.

3.  Spread the prawn paste over the pieces of bread.  Each should be about 3 mm (⅛inch) deep, although it can be spread more thinly if preferred.

4.  Sprinkle the toasts generously with sesame seeds and press well in.

5. Heat the oil in a deep-fat fryer, frying pan or a wok to medium heat.  Fry the toasts paste side downwards, several at the same time, for 2 to 3 minutes.  Turn them over and fry for a further 2 minutes or until golden brown.

6.  Remove with a slotted spoon, place on kitchen paper to drain and place in the oven or under a gentle grill to keep warm. (The toasts will have to be cooked in several batches.)

7.  It is recommended that the toasts are served at once.  However, they can be kept for a short while (say 5-10 minutes at most) and even finished in a warm oven, in which case it is helpful if they are slightly less browned in the fryer or wok.  Beware leaving them too long as they will harden and could quickly burn.

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A few weeks ago I made sweet scones as part of a special afternoon tea for Mum and Dad on Mothering Sunday and they were a great success.  So last weekend on Father’s Day, with Mum and Dad coming to tea again, I decided to make scones again, but this time Savoury ones: with cheese both in the mix and crusted on the top.  It is a lovely flavourful recipe with the strong cheese flavour enhanced by mustard and cayenne pepper giving a spicy bite, the strength of which of course can be adjusted to taste.  They would also be delicious with a little fried onion added to the mix or on top – or both.  These scones are perfect at tea time or in lunch boxes, at Summer picnics or served with a warming Winter soup in place of bread.

As with the sweet scones the source for this recipe was Delia Smith’s recipe Cheese Crusted Scones from the original version of her Book of Cakes. It is a straightforward fairly standard cheese scone recipe and I made it exactly as per the instructions, apart from slightly lessening the spices.  In particular I used less cayenne as the one I have from our local ethnic shop is rather fiery.  I didn’t want to spoil the scones by making them too hot!  The recipe below is a doubled version: somehow the eight smallish scones I made didn’t seem enough.  As with the sweet scones I have added a list of other savoury scones further down this page: recipes from books I own and from cookery sites online that I may well make at some point.  If I do make any and post them on this site I will add a link.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Cheese Crusted Scones
(Makes 12-16 scones)

12ozs/350g self raising flour
2ozs/60g butter
60zs/170g finely grated strong Cheddar cheese
2 large eggs
4-6tbsp milk (and a little more if needed)
½tsp salt
1tsp English mustard powder (or less if you wish)
2-4 large pinches cayenne pepper
A little extra milk

1.  Preheat the oven to 220oC/425oF/Gas 7 and thoroughly grease a large baking sheet (or two smaller ones).

2.  Sift the flour into a bowl along with the mustard powder, salt and half of the cayenne pepper and mix together.

3.  Rub in the butter with finger tips until well combined.  Mix in most of the grated cheese leaving the remainder (around a generous 2 tbsp) to use later as a topping.

4.  Beat the eggs with 4tbsp milk and add to the dry ingredients.  Mix together to form a soft dough that leaves the bowl clean, adding a little more milk as required if the mixture seems dry.  Try to avoid working the mixture too much as this will make the scones hard.

5.  On a well floured surface, to avoid sticking, gently roll the dough as evenly as possible to a thickness of ¾inch/2cm.  I like to cut savoury scones into square shapes (using rounds for sweet scones) and this can be done with a knife.  If the dough is formed into an oblong shape it can be cut into the required number of equally sized pieces which will avoid it having to be reworked.  Depending on size required, bearing in mind they will rise in the oven, aim for 12-16 pieces.

6.  Brush the tops with a little more milk, sprinkle equally with the reserved cheese and, if you wish, very lightly dush with some more cayenne pepper.

7.  Place evenly spaced on the baking sheets, allowing a little room for rising.  Bake for 12-15 minutes (or a little longer if necessary) until the cheese has started to crust and the scones are browned.  Cool on a wire rack.

8.  Serve warm or cold with or without butter but the scones are best eaten the day they are cooked.  Next day reheating a little is recommended.  Fillings such as ham, tuna, chutney or tomato are also suggested, as is topping with a fried, poached or scrambled egg.

Alternative recipes for savoury scones (untried):
Cheese & Fried onion Scones (see my note above)
Cheese & Sweetcorn Scones – The Omniverous Bear/Good Food
Potato Scones – Delia Smith – Book of Cakes (original version)
Tattie (Potato) Scones – London Eats
Cheese & Marmite Scones – For Forks Sake
Buttermilk Scones with Cheshire Cheese & Chives – Delia Smith online
Feta, Olive & Sun Dried Tomato Scones – Delia Smith online
Savoury Herb Scones – Cook it Simply
Peppadew & Chive Scones – The Complete Cookbook
Cheese & Chive Scones – Lavender & Lovage
Cheese Scones with a Chilli kick –  Searching for Spice
Ham & Cheese Muffins (not quite scones but almost) – Slightly Domesticated Dad

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