CHOCOLATE, RASPBERRY AND ALMOND MACAROONS

CHOCOLATE, RASPBERRY AND ALMOND MACAROONS

I had nothing to do with the making of these, but I had a lot to do with the tasting, and I can vouch for their total deliciousness - along with the wow factor... I mean they look and taste incredible... so if you're looking to add something to impress on the Christmas table this year - then look no further.

This was very much a father, daughter afternoon, I think I may have still been in bed with the papers (you do have to cherish those rare beautiful moments)

I asked Holly to write this down for me, so I will pass on your messages of blame if all goes wrong - she is normally rather brilliant in the kitchen (not that her school would agree ... I've just received an email from her housemistress complaining of over burnt mince pies, an emergency evacuation of the house, and a whole load of beautiful firemen (I knew there would always be a good reason!)..

INGREDIENTS

(To make about 30)

170g icing sugar
160g ground almonds
120ml egg whites (approx 4 eggs) - divide this mixture into 2
160g granulated sugar
1/2 tsp red food colouring

FOR THE FILLING
120g double cream
110g dark chocolate, finely chopped
25g unsalted butter
75g raspberry jam

Put the icing sugar and ground almonds in a whizzer until completely combined, and then sieve it through into a fresh bowl (chuck the left over bits in the sieve - it has got to be smooth).  Add the first batch of egg whites and mix to make a thick paste - then put aside.

Tip the other batch of egg whites in a clean dry bowl.  Put 50ml water and the granulated sugar in a pan and bring to boil over medium heat until it makes a syrup (don't stir).  If you have a sugar thermometer, then use it! and wait till it reaches 110 deg C... if you don't - then just sort of guess (as long as your sugar mixture is syrupy - you should be fine... Once it starts looking syrupy, take it off the heat and then you get whisking your egg whites on a high speed.  When they are stiff, slowly pour your sugar syrup down the side of the bowl.  Don't pour directly under your moving whisk.  Carry on whisking until you have a shiny peaked meringue mixture - then add the red colouring.

Tip the meringue mixture into your almond mixture, and fold together.  Don't over mix.

Heat oven to 170 deg/150 deg.  Line 3 baking trays with baking paper... and transfer your mixture into a piping bag with a plain nozzle.  Pipe rounds of about 2.5cm and then leave in the fridge for around half an hour, until they develop a skin (you can see why I stayed out of the kitchen - it did kick off just a few times).

Bake them for about 14 mins (they need to be perfect, so maybe taste one) Take the baking paper off tray and lay on a cool work surface for a few mins before removing the macaroons.

And now for the easy bit...
To make the filling, place the cream in a saucepan and once it is just about to boil, pour it over the finely chopped chocolate in a bowl.  Add the butter and then stir until it is all mixed, then leave till it has thickened.  Pop it into a clean piping bag and pipe around the sides of half the macaroons.. pop a little raspberry jam in the centre, and then sandwich them together with the other halves.

PHEW!!! I NEVER SAID IT WAS EASY!!!

I promise I will return to far less complicated recipes again, as I feel exhausted just typing it ... but how good do they look? - Who needs Laduree when you have Holly and Mike?

PEANUT BUTTER AND CHOCOLATE CUPCAKES

PEANUT BUTTER AND CHOCOLATE CUPCAKES

SO.... my obsession with peanut butter continues - not a good thing obviously in large doses, but if you can control yourself in the food department, you are definitely on to a surefire winner here, and doing better than me.

I did make extra for the neighbours - but they've literally vanished - I knock on their door at all hours, so either they are on holiday, or they are definitely avoiding me ... hmmm.

Holly phoned me from school last week, and her obsession with peanut butter is developing nicely.  This was totally her idea, so you only have her to blame when you see the Hayes family featuring on "Too Fat to Fly" (my new favourite programme - something quite comforting eating vasts amount of cake and chocolate whilst watching someone on telly considerably larger than you - the joy!)

We are now on soft food at the moment - Max had his braces put on today, so I must embrace it, as the next time we shall be eating soft food is when my children are watching some underpaid slave in the local nursing home, chuck it at my mouth in the hope that I don't eat into their non-existent inheritance for too much longer..... (They have warned me!)

Anyway, back to the peanut butter cupcakes - TOO RIDICULOULSY GOOD -so here we go.....!

INGREDIENTS

00g unsalted butter - soft
100g crunchy peanut butter
60g smooth peanut butter
220g brown soft sugar
3 eggs
1 tsp vanilla essence
150g plain flour
large teaspoon baking powder
pinch of salt
3 fluid ounces milk

ICING
120g smooth peanut butter
120g crunchy peanut butter
100g cocoa powder
60g unsalted soft butter
400g icing sugar
Add milk to get to right consistency
(I added a little cooled melted dark chocolate into my piping bag - but only because it was greedy - you don't have to!)

Turn oven on to 180 degrees, and then using your hand mixer whizz the sugar, peanut butter and butter together until it's all light and fluffy.  Add the eggs one at a time, and once all mixed (smell that peanut butter!), then add the vanilla essence. Mix the flour, baking powder and salt in another bowl and then fold half of it in to the nutty nectar... then add the milk and the rest of the flour.

Pop them into pretty cupcake cases (or in my case cheap supermarket ones, and fill them 2/3rds full... Put the cupcake cases into baking trays with holes in them.  Then, bake in the centre of the oven for about 10 or so minutes (they may need 15 mins, but just keep a beady eye on them)..

Meanwhile, whizz up all the icing ingredients, and try not to eat too much, as trust me, it makes you want to reach for maternity wear.  If you have a piping bag, then you can do magic things on the top of your cooled cupcakes, but if you don't possess one, then just spread it on thickly.

Holly and Mike also made almond and chocolate macaroon's yesterday (the result of too many late nights and too many lazy afternoon's..) I will post them tomorrow .... but didn't want them to outdo me tonight..



Have a good Monday ...

I did do a double take at Tesco's tonight - this should spice up your night!

xxx

PUMPKIN AND CHOC CHIP LOAF

PUMPKIN AND CHOC CHIP LOAF

I know, I know, you are all done with Halloween... and I'm way too late with this recipe - but if you don't have any pumpkin flesh left over for for your seasonal soup, then you can substitute a cup of pumpkin for some variety of squash, and it will taste just as delicious..
Although, for all you Americano's - there is always Thanksgiving to prepare for...
Couldn't post a pumpkin recipe without showing you the carving we did for Max (he's about to have braces next week, so we just thought we'd show him how best to wear them)..

This is a sort of breakfast loaf, but can be eaten as cake for tea, or pudding for after supps, or just snacking in general... (even at 4.30am on a Saturday morning, when you find yourself still talking nonsense).

I made two - one for the neighbours, (kind of wanting it back now), and one for us... thank god that my brilliant cousin and her man, who are eating for 3, appeared impromptu on Sunday morning, along with a  whole host of terribly hungover guests, and finished the remaining crumbs as a pre-amble to bacon, eggs, black pud (all courtesy of the Ginger Pig) - cooked up by THE Mikey Hayes himself.

Being a Halloweeny, Thanksgivingy sort of recipe.. I have measured out the ingredients in cups - so all very easy if you have no scales to hand..

INGREDIENTS

Half a pack of butter (Half a cup)
1 1/4 cup caster sugar
3 large eggs (beaten)
1 tsp vanilla extract
1 cup pureed pumpkin flesh (or if not - you can buy canned - or use squash)
1 3/4 plain flour
1 tsp baking powder
1 tsp bicarbonate soda
Half tsp salt
2 tsp pumpkin spice (impossible to find - but just mix equal quantities of cinammon, ginger, nutmeg and all spice)
1/3 cup milk
1 cup choc chips (dark or milk)
3/4 cup bashed up walnuts and pecans

Grease a loaf tin (actually this makes two - so obviously one at a time if you only have one).  I put baking paper on the bottom, but if you grease it well, it should be fine..
Turn oven on to 180 deg.
Mix the butter and sugar until all creamy (best with a hand mixer) and then add the eggs slowly, and then the vanilla extract and the pumpkin.
In another bowl, mix together the flour, baking powder, bicarb, salt and spices.

Blend both bowls of ingredients together, I add the dry to the wet.. but do it slowly, then you can add the milk, the choc chips and the nuts.

If you think it may be a little too runny, I add a bit extra of self raising flour, but I have played about with the quantities, and I think it should be okay.

I mean, seriously, how easy is that? Definitely worth a go..

Pour evenly into both loaf tins, and cook in the centre of the oven for about 50- 60 mins.  Check with a skewer - and if it comes out clean, you know it's done.

Cool for 10 or so mins, and then remove loaf from pan - THIS IS BY FAR THE BEST EATEN HOT STRAIGHT FROM THE OVEN - it's all in the timing I say.

Eaten with or without lashings of butter.

Anyway, I've had a slightly exhausting weekend, half term has come to an end (I mean, it's been weeks) - and I'm thinking of pouring myself an extra large glass of vino to celebrate normality resuming.  If only I had more cake... I must send Mike over to have a serious word with the neighbours,

CHOCOLATE OREO BROWNIES

CHOCOLATE OREO BROWNIES

Sometimes you have just got to go for it, forget the thighs and the tummy, and indulge yourself - especially as it's still half term and there's time for the kids to eat the crumbs from your table - I had to box up a load and send them off to Hugo, as I knew there would be trouble ahead if I kept the whole batch at home.  He's keeping them under lock and key.

INGREDIENTS

275g soft unsalted butter (cut into little pieces)
375g caster sugar
4 large eggs (beaten)
75g cocoa
100g self raising flour
200g milk/dark/white chocolate - broken or bashed into little pieces
2 packs of oreo cookies
100g pecans (roughly chopped)

Put the oven on at 180 degrees.
In a bowl, add the flour, sugar, cocoa and soft butter, and mix all together.  Add the beaten egg slowly (use a food mixer to make life easier) or one of those hand held whizzers.  Once it is all mixed together and tastes and looks beautiful, then mix in all your chocolate chunks (no need for melting in this recipe) - you could add Terry's choc orange or anything with a different flavour to add a bit of craziness or extra crunch to it.  Crush one packet of your Oreo's - with a rolling pin, and then add this to your mixture too.  Don't crush too much, you don't want a whole load of tiny crumbs.  Then add the nuts (you don't have to use Pecans, but they are my favourite.)


How good does that look?

Pour the mixture into a well greased and baking sheeted lined tin, make sure it is spread nice and evenly, and then break up the other packet of oreos and randomly press them into the top of the mixture before baking.

Cook for about 45 minutes, and when you think they are just about done, take the tin out of the oven, but keep it in there for at least half an hour.  If you think they are really too soft before you take them out of the oven - cover with tin foil and cook for a further 10 minutes.

I only have pictures of them before they went into the oven, because they were attacked before I had managed to take them out of the tin.

I wanted to do a pumpkin and choc chip loaf recipe for you.... but feel that you've already probably binned your pumpkin flesh - but if you haven't, do not throw it away and I will post it later anyway - perfect accompaniment (spell check please) for your soup - or toasted with butter for your halloween tea.

SMOKED HADDOCK AND CHIVE OMELETTE

SMOKED HADDOCK AND CHIVE OMELETTE

Yes, yes I know Tom Kerridge did do a version on the telly last night - but I promise I made it first - (and mine definitely looked better) so he must have been round the corner inhaling the aroma of my kitchen (I really must have a word).

This is a perfect Sunday night delight, and nothing better after a full feast during the day.  Something to do while all about you are obsessed with Downton, and the nights are drawing in....

So, the easiness of an omelette, when you're not sure how many you're feeding is a joy..

I seem to have them coming and going at irregular intervals at the moment  -  one child off camping for 4 days on some hideous Duke of Edinburgh scheme, in the thick of a storm  (I did help him pack, and feel mildly guilty that I packed him a coat by mistake instead of a sleeping bag - I am guessing he can stick his legs in the arm holes - right?) Anyway.. moving on... at least Holly is back from swanning around Barcelona looking at the most expensive Art College's she can find (she's managing incredibly well).. and Hugo, we haven't seen since he vanished into the thick of Fresher's week, about a month ago.... so, basically the omelette was just for us... so this is a recipe for TWO (hurray!!)

INGREDIENTS

6 eggs (I need the strength for the week ahead)
1 red onion
2 or 3 smoked haddock fillets
A big bunch of chives
Half a pot of creme fraiche
Half a handful of strong grated cheese
Tsp paprika
Tsp cayenne pepper
Salt/Pepper
Sprinkle of parmesan

Generally it's 3 eggs per person (and if you can't finish it, fine, but best to have more rather than less... don't you think?)
Pop the haddock fillet in a bowl with a little milk, salt and pepper; and cook in the oven for about 10-15 mins, until a little flaky.  Meanwhile, chop the onion, and fry in a pan until fairly soft.  Beat the eggs, and add the salt/pepper and creme fraiche in a bowl, and then pour this mix all over the onion (making sure this is done on a medium heat).  Add the flaky haddock (remove the skin first, and drain the milk), and then add the grated cheese and the chives and the spices.
Turn the grill on!
When you think the bottom has cooked (and not burnt)... then remove from the top and add the parmesan... then place the pan under the grill to finish it off  - and serve with a lovely fresh green salad.
You can't beat this for an easy light supper, and you've still got room to scoff plenty of chocolate, as I'm sure you deserve! (Actually, I had a spare moment on Sunday afternoon, and it was a choice between making Christmas pudding or CHOCOLATE OREO BROWNIES - which I will be posting next, as they are ridiculously delicious and I think I may have eaten all of them).
This little beauty, though,  literally takes minutes and is truly delicious, and not a bad idea to break away from the meat feast that the men in my life are constantly demanding..

I now have to wait till next Sunday for a repeat performance.

I didn't properly see the way Tom cooked his, but bound not to be a patch on this little gem..

I DO KNOW THIS PHOTO DOES NOT DO IT JUSTICE - BUT HAVE SOME FAITH!

AUBERGINE WITH TAHINI AND YOGHURT

AUBERGINE WITH YOGHURT, TAHINI AND GARLIC

So... Am not sure if you read my yesterday's recipe with the 3 green bean salad... but if you did, you would know that some sort of cook off occurred last night at the P's house...
We bought a fillet and ribeye steak from our local 3 butchers.... Moens, Ginger Pig and Dove's (I know - some would say too much meat for 4 of us, but we would disagree..)  We couldn't actually choose a winner from our two favourites - so the top 2 were unanimously the ribeye from Moens (but slightly heavier on the price) and the fillet from Ginger Pig (definitely my best - god it was good, and cooked to perfection - you clever man, I do love you!)

But every good piece of meat needs a rather tasty side dish to compliment it - and I LOVE aubergine... so I rustled this little number up.  It is a really old recipe of mine, and I haven't made it for ages, but it's definitely making a well deserved comeback.....

INGREDIENTS - for 4

2 large aubergines
3 cloves garlic (finely chopped)
2 tbsp tahini paste
Juice and zest of 1 lemon
Half a pot of yoghurt (about 250g)
A couple of tsp fresh ginger (finely chopped)
Sesame seeds
1 tsp Cumin
1 tsp Turmeric
salt/pepper
Coriander for garnish

Slice the aubergines and put in a preheated oven (around 180 deg) with some olive oil, check on them after about 10 mins and stir them around.  They will need about 25 minutes, maybe half an hour - you want them really soft and slightly mushy.  Before you take them out, scatter the finely chopped garlic over them, and cook for 5 to 10 minutes more.

Once out, put them in a serving dish. In a separate bowl, mix the yoghurt, tahini, cumin, turmeric, lemon juice, lemon zest, ginger, salt and pepper - and once mixed, add it to the slightly cooled aubergine ..
Fry the sesame seeds in a dry pan for a few minutes and then sprinkle on the top - and then add the fresh coriander for garnish.  Voila!

Easy and tasty.... exactly how I like it , but just so you know, I didn't have any coriander yesterday, so the photo isn't 100% true to the recipe -

You can eat this warm or cold the next day...

Always leave a little space for choc later- or not if you have some late night surprise guests who relieved me of my entire chocolate drawer...
Thanks Bron, you both are more than welcome anytime!

AUTUMNAL GREEN BEAN SALAD

AUTUMNAL 3 GREEN BEAN SALAD - FOR 4

So... my idea of an autumnal (spell check please) salad, is one that you could eat cold in the summer, hot in the winter, and sort of somewhere inbetween for the autumn, just to ease you in gently to those looming months ahead - when eating cold food is just not an option.

I thought I would go salad today, as I seem to have a MASSIVE meat feast ahead of me tonight... we are buying steaks from Ginger Pig, and Mr and Mrs P are buying theirs from Moens - and we are having a cook off - who will win?  I shall report back with results of where you can purchase the best steaks from Clapham.

But quite honestly, after last night at The Dairy, when I think we had to order the whole menu just to satisfy my insatiable hunger, I probably don't need to eat for a week.

So with this salad, I thee wed - it is delicious, can be knocked up in seconds, you don't need any dressing, just a little toss will do the job .... (to combine all the flavours of the seeds, herbs, spices).

INGREDIENTS

250g French beans
250g mangetout
250g broad beans (or in my case - peas)
2tsp coriander seeds (crushed with pestle and mortar)
2 tsp mustard seeds
3 tbsp olive oil
1 tsp nigella seeds
Small red onion - finely chopped
1 mild fresh chilli - deseeded and finely chopped
2 garlic cloves
grated zest of large lemon
2 tbsp chopped fresh tarragon
A scattering of chard/lettuce leaves (optional)
sea salt


Boil some salted water.. and add the french beans/mange tout - for no longer than 3-4 minutes.  You want them still crunchy. Once drained, dab them with kitchen roll so they aren't damp, but keep the boiling water and add the peas for about 1 minute (no more!).  Add the peas to the other beans and put in a nice salad bowl/plate.

Put the crushed up coriander seeds, mustard and oil in a small saucepan and heat up. Once they start popping, pour them over the beans in the bowl.  Toss together, and then add the nigella seeds, red onion, chilli, garlic, lemon zest and tarragon, and a little salt to taste.

Just before you serve, you can gently fold in the extra leaves if you so wish.

See! So quick, and a real little pleasure on a plate!

Ps....

my little must see of the week - Sunshine On Leith - a joy (but only if you're not sitting next to Clapham's No1 nutcase)

LAMB AND SPINACH WELLINGTONS

LAMB AND SPINACH WELLINGTONS

So, I kind of thought I had baked enough cakes for a bit, (although Reece's peanut butter cheesecake is sounding so ridiculously tempting - or Twix tray bake kind of tickles my fancy too), but I have to wait until I have some more people round before I commit culinary suicide, so I am concentrating on a fine savoury dish instead...

We are only allowed to eat lamb when Holly is not in the house; for some reason she's taken a huge disliking to it, although with hunger pans and her eyes shut, it generally slips down a treat...
She would have been a vegetarian in her younger years, but realised she didn't like vegetables, so the whole thing became rather awkward.  Anyway, back to the lamb...

They are a little special these, so no need to knock them up on a quiet Monday night (unless of course, you are hoping for a new dress, and then a bit of spoiling goes a long way).  But whatever the occasion, they are a bit of an effort, but look and taste totally delicious...

I use lean lamb neck fillets, because it is tasty AND cheap, but if you are feeling flash, then go for tenderloin as it is slightly more flavoursome , and some may say a bit more tender...

INGREDIENTS  (FOR 4)

150g chestnut mushrooms
3 garlic cloves
1 red onion
4 anchovy fillets
3 tbsp olive oil
2 x 300g tenderloin lamb (or equivalent in neck fillet)
1 tbsp English mustard
A bag of VERY LARGE spinach leaves
500g block puff pastry (or make your own)
1  beaten egg
plain flour for dusting - so your pastry doesn't stick to the damn table

Put the oven on at about 200 degrees.

Whizz the mushrooms, garlic, onion and anchovies in a food processor to make a rough paste, then put a couple of tbsp olive oil in a pan and add the mushroom paste, and cook it over a medium heat for about 5 minutes.  Once it's cooked, then pop it in a sieve, and leave over a bowl while you are doing everything else.

Heat the rest of the olive oil in a pan over a high heat, and fry the lamb (season it first with salt and pepper) for a couple of minutes on each side until it's browned.  Leave to rest for 10 minutes.  Then, cut the lamb in half (widthways), and brush each side with english mustard.

Place a sheet of baking paper on the table, and lay 3 or so large spinach leaves to form a square (around 15cm) - This recipe does get a bit mathsy, so if you always sat in the back of the maths class in Div 4, then you may need your small child to help you out.


Spread a quarter of the mushroom paste over the spinach, and pop the mustard covered, browned lamb on the top.  Use the baking paper to roll and wrap the lamb in the spinach, and then repeat until they have all been done, and you've used up all the paste.

Now for the pastry, and all the technical mathsy stuff...

Dust the surface with flour, and roll out the pastry to around a 25cm x 50cm rectangle. Cut in half widthways so you have 2 x 25cm squares (I did warn you)... then cut each square into quarters (okay all done).

Put each wrapped lamb piece on a pastry square, and brush the edges with the egg, so when you put another pastry square on top of it, you can press down the sides together so they stick, and all the edges are sealed.  Then cover the top with the beaten egg too, and sprinkle a little pepper on the top.


Pop the parcels on the baking sheet, and bake for about 17 minutes until they are golden.  Remove from the oven and serve to your very favourite people..... best with peas and glugs of red wine ...

WHITE CHOCOLATE AND RASPBERRY BAKED CHEESECAKE

BAKED WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

So... with Hugo returning from the Far East last week, and then packed off to begin a whole new chapter of his life on Sunday, I wanted to make him something that I know he loves... so I nicked the recipe from right under my mother-in-laws nose.  Doesn't it annoy you, that as a parent, you can try and try and try, but when the chips are down, all they actually want are Granny's cheesecake, Grandma's roast potatoes, and other Grandma's chocolate puddings? (I know - we are greedy, they have 3 grandmothers)....THEY ARE SPOILT FOR CHOICE, and I have tough competition.

This is simply delicious and it can stay in the fridge for at least 4 days winking at you, and giving you that come-hither look, as it does just get better and better, so best eat it all at once probably, and then you can't be tempted for the rest of the week...

It's also good to know, that if a load of your daughter's unexpected friends descend on your house at 3am on a Sunday morning, it is far better for them to tuck into cheesecake than an array of unheard of cocktails - so always be prepared I say!

INGREDIENTS

900g philadelphia cream cheese (I use the light, just to make me feel better)

2 large eggs

200g melted butter

250g crushed digestives (or chocolate ones if you fancy)

350g raspberries

300g white chocolate chips/buttons

3 tsp vanilla extract

115g caster sugar

3 tbsp cornflour

115ml double cream

Turn on the oven to 180 degrees, then the music and get cooking..

Mix the melted butter and crushed digestive biscuits in a pan, sometimes I add a little golden syrup, just to make sure that the biscuit base doesn't crumble when you cut into it later.  Once it's all mixed, press down in a spring form cake tin (one with a bottom that you can remove... wouldn't that be good), and when you have pressed it down, and it's all compact, then put in the oven for about 10 mins and take out to cool... then turn oven up to 200 degrees.

Mix the sugar, cornflour and philadelphia with a spoon, then if you have one of those hand electric mixers, now's the time to put it to use.  Beat the ingredients on high speed until it's properly mixed, then add the beaten eggs and the vanilla extract.  Now, really slowly, add the double cream until it has become a rather tasty, thick vanilla cream.  If you're not finding it is thick enough, and you are worried, you can add a little more cornflour, but it should be completely fine. So, when you are happy, you can then stir in the choccie chips and the raspberries.  If you like it a little fruitier, you can add a few more raspberries (not too many though!).

Pour onto the base, which should be ready for you on the side, and then put into the oven for around 1 hour.  If it's looking too brown on the top, cover with tin foil for a bit - but just check every now and again, it should be fine.  The way you can tell if it's done, is give it a little wobble - too much wobble means more time.  Or, you could stick a skewer/cocktail stick inside and if it comes out covered with runny hot stuff, get it back in quick..

When you are kind of convinced it's ready, then take it out of the oven, but LEAVE in the tin for hours before you take it out - otherwise it will collapse.  So, make it in the morning, let it cool, put it in the fridge (still in it's tin for the rest of the day), and then just before you serve the perfect cheesecake at supper time, wriggle it out of it's tin, dust it with icing sugar (if you have any), pop a few raspberries on the top and tuck right in.

My pictures are again a bit rubbish, but only because I had 5 people shouting at me to get the bloody thing on the table - it was delicious, but was it as good as the way Granny cooked it? Hmmm, let's just say, that in order not to cause a huge stink, they stayed very quiet.

PS:  MY FAVOURITE THING AT THE MOMENT IS FENNEL -  I know that it doesn't go with cheesecake, but I will surprise you with a really tasty twist on it later on in the week...



PPS: IF YOU ARE LOOKING FOR THE BEST EVER STREET FOOD - THEN LOOK NO FURTHER - I have literally chased him round the country for the last few years, and eventually tracked him down at Kerb's first street food birthday in Kings Cross last Friday - YEAH... I can't find his link but he is called Jahl Muri - Calcutta street food at its most brilliant, star of Rick Stein in India, and at last, I am at peace

CINNAMON PECAN STICKY BUNS

HOT STICKY DELICIOUSLY SWEET PECAN BUNS 

AT LAST - I have thrown away the bathers, summer is well and truly behind us ... the lazy days of eating freshly caught fish from the sea, sipping chilled rose while watching the kids wrestle with sharks will have to wait for another year... but more importantly, we can all forget the hideous idea of squeezing ourselves in and out of that teeny weeny itsy bitsy bit of clothing, we can cover ourselves up in massive coats and jumpers and FEAST on anything we desire - and no one will ever know what is lurking beneath -  there has to be some advantage living here surely?

So, with that in mind, I made these delicious hot sticky, incredibly bad for you creations (and actually missed out on a mystery date because of them... but that's a whole nother story).  I made them for Rachel's Macmillan coffee morning last Friday, which by the time I had arrived at 8.30am , she had already gathered a cool 2 grand - brilliant.  I made a rather tasty coffee and walnut cake too, so shall put that one up later if it tickles the taste buds..

Anyway, I am delighted to be back writing my blog, I have missed it, and have sooo many recipes from the summer to share and loads more in my head to get us through the lead up to the C word... plus Hugo gets back from his travels on Thursday before he leaves to Uni on Sunday - so the banquets shall begin...


One last quick note - a few local excitements ... The Ginger Pig Butcher has just opened on Abbeville Road _ I have been in there at least 8 times already, and if my hair colour was any different, then there would be a picture of me on the window...

Plus.. and far more importantly - CHECK OUT THE VERY VERY HOT NEW BARISTA AT LE BOULANGER (Abbeville Road)  I mean, seriously, how much coffee can a girl drink...
Definitely hot buns that would compete with these!


CINNAMON PECAN STICKY BUNS

DOUGH
450g strong white strong flour
50g caster sugar
85g butter, cut into small pieces
7g sachet dried yeast
2 eggs, beaten
150ml full-fat milk
Olive oil (just for greasing tin)

FILLING
2 tsp ground cinnamon
85g light brown sugar
100g pecans

TOPPING
125g melted butter, plus a little extra
150ml maple syrup
75g light brown sugar
100g pecans

Place the flour, sugar and 1tsp salt in a mixing bowl, and rub the pieces of butter together until it is like breadcrumbs.  Pop in the yeast and beaten eggs, and then pour in the milk, and mix until you get a soft dough.  You might need to add a little more milk (I did).  If you have a food mixer, throw it all in there, and attach a dough hook and then you can leave it for about 7-8 minutes, but if you don't, it's a little more of a bore, and you have to knead it for about 15 or so minutes until the dough is smooth, soft and springy.  Put it in a lightly oiled bowl and cover with cling film (or tea towel) and leave to rise in a warmish place for about an hour (or go to a party, forget about it for a while, and deal with it after a few glasses of wine)... Anyway, make sure it's at least doubled in size before you resume play.

Make filling, by placing the cinnamon, sugar and pecans in a food whizzer until the nuts are finely ground. Punch down the dough to knock out the air and then split it in two.  Roll and stretch out two rectangles (about 30 x 40 cm each).

Melt the butter (for the topping), brush over each rectangle, then sprinkle half the filling nutty mixture over each half and press it deeply into the dough - use a rolling pin to roll it over just so it's not loose on the top.  Tightly roll each rectangle (from the long side) to a long sausage shape - then pinch the ends together to seal them.  Cut each sausage into about 10 pieces (you can actually freeze these at this stage for up to a month)..

Cue instagram photo...

Now, brush two or three baking trays, (depending how vast your oven is), with melted butter.  Mix the maple syrup and sugar into the remaining butter and then pour this over the bottom of each baking tray (at this point I think I had had a few glasses - so I was just pouring huge amounts of sloppy sticky stuff everywhere I could see).  Swirl the mixture around the bottom of the trays so it is all covered, and then sprinkle with the pecans.  Put the rolls on the tray, with at least a 2cm gap between each, ready for expansion of the buns (something that will happen to you after you've scoffed the lot),  Cover with clingfilm again, and leave in a warm place for about another 30 minutes (patience!).

Heat oven to 180 degrees, take the cling film off and bake for around 30 mins until the buns are lightly browned and feel firm... serve warm with the sticky side up .....

YUM!!

GRILLED COURGETTE SALAD - WITH LEMON, GARLIC, CHILLI AND MINT

GRILLED COURGETTE SALAD - WITH LEMON, GARLIC, CHILLI AND MINT..

This is a super healthy and really beautiful looking salad - I've been eating far too much meat lately, and last night was no different, but if I can pile my plate full of salad first, then at least that makes me feel a bit healthier - Last night, Annika and Tim were staying again (always a joy obviously, apart from the police helicopter trying to catch a lunatic hovering over our house ALL night).. We were all downstairs again by 4 am, and quite tempted to open another bottle - but luckily good sense prevailed...)

INGREDIENTS (for 6)

4 courgettes (sliced lengthways - about 4 slices per courgette)
Juice of 2 lemons, and zest of 1
4 garlic cloves (finely chopped)
Roughly chopped mint
Extra virgin olive oil

Optional Extras - raw broad beans/peas/goats cheese/parma ham

I went for the broad bean option, as they were the only thing I had in the freezer.

So, when all else is nearly ready, it will take about 5 minutes to prepare this... Once you've sliced the courgettes, then heat a griddle with some olive oil on (no worries if you don't have one, it's only to get the fancy markings on them).  Be really careful not to overcook them, as we don't like limp things in our house, and they will go limp and soggy if you leave them too long...
So just a few minutes on either side is all you need to do... they barely need to cook...
and then lay them as pretty as you like on a platter.
If you are adding raw broad beans or peas etc, then add them to the courgettes now before you drizzle anything on top..
Then you can scatter the chopped garlic and chilli over the courgettes etc... don't panic about raw garlic and chilli - because once you add the lemon juice and the mint, this lessens the impact of the garlic and chilli.
Drizzle over a little extra virgin olive oil and lemon juice and then sprinkle with roughly chopped mint.
Then a little lemon zest, salt and pepper and you are good to go...

THE SUN IS OUT AND WE NEED TO CELEBRATE... So, once you've eaten a nice healthy salad - we had it with slow cooked roast lamb, rhubarb compote (hmmmm - I was rhubarb crazy yesterday) and new potatoes... I highly recommend eating an entire family pack of Revels and a box of Ferrero Roche, washed down with gallons of wine and rhubarb crumble and custard - literally....

LEMON AND TARRAGON CHICKEN PIE

LEMON AND TARRAGON CHICKEN PIE

We don't eat nearly enough pie - and considering my oldest and bestest friend in the world, Jane, is a pie addict (those geordies sure know how to eat a pie), I feel we need to explore the pie world a little more...
So, just to kick start my pie week (don't worry I won't post all of them)... I made the kids their favourite one, as Mike and I sadly had to be elsewhere.  Well, I say kids, but Hugo seems to be in Poland with 10 friends on the first of a 4 month holiday,  and Holly is leaving us for A MONTH tomorrow on a european adventure.. what did I do wrong? Poor Max has no escape from my watchful eye... so no doubt, the first chance he gets to do a runner, he shall.

Back to the pie...

INGREDIENTS (FOR 4)

Puff or shortcrust pastry (whatevever your choice) Handmade is obviously better, but no one will know!
A whole cooked chicken - or 5 cooked chicken breasts (This is great after a roast, as I generally roast a few chicks at the same time, then you've got the cold one to do as you wish)
Unsalted butter
Lemon juice
Single cream
Vegetable stock
Plain flour
Fresh tarragon

Break up the chicken in an ovenware pie dish... sprinkle with a little salt and pepper.
To make the sauce, melt half a pack of butter in a saucepan, over medium heat. When it's melted add a few big spoons of flour, and use a whisk to mix it in.  You want to add enough flour to make a fairly thick paste.  Keep it on the heat, and once you have the right consistency, add some vegetable stock till it is a slightly thick soup consistency.  Keep whisking until the flour has stopped thickening it.  Add a bit more veg stock to taste, salt and pepper.  Then add a pot of single cream and lots of lemon juice, and keep tasting until it tastes lemony enough for you... Finally stir in the chopped tarragon (take it off the stalks  before you chop it up).  When it tastes delicious (you could add a bit of chicken stock and a splash of white wine if you fancy), then pour it over the chicken in the dish.

Roll out your pastry, and cover the dish, making sure it goes over the sides by at least a centremetre (get it to stick to the side of the dish with a little bit of beaten egg or milk.

Then, use the rest of the beaten egg/milk (I use them together) to brush over the top to make that golden pie look...

Put a whole in the middle of pastry to let the steam out, and cook in oven until the pastry looks cooked - generally about 40 minutes in a pre heated 180 deg oven.

SALTED CARAMEL CHOCOLATE BROWNIES

SALTED CARAMEL CHOCOLATE BROWNIES

As you can probably tell, I am slightly obsessed with salted caramel....So, when asked to deliver some sort of nosh to the Bradfield picnic/speech day on Saturday, I had to come up trumps (although my god - there are some amazing picnic makers around, that I was quite concerned my brownies might have been overlooked....(I think the chocolate dipped strawberries annoyed me - being bang next to my rather more unhealthy option - but they did start to melt - the joy!!)  I didn't see how the brownies went down, as Hugo, Mike and I had to race off to the Marlborough Leavers Ball - where I was coached the whole journey as to how I should behave (I mean, seriously, as if I didn't know..). Although, I didn't hear him complain as I loaded my handbag with vodka and extra wine, just in case!

Anyway, I wanted to impress at the picnic, because after 19 years of schooling our kids, we have never been asked to join anyone (haha - how we've made it! We are normally the ones hiding in the corner looking terribly unpopular - not any more, hurray!!

INGREDIENTS (about 20 brownies)

FOR THE CARAMEL
200g white granulated sugar
50g water
200ml double cream
1 tsp sea salt

FOR THE BROWNIES
250g dark chocolate (broken up)
250g unsalted butter
4 large eggs
300g granulated sugar
150g plain flour
sea salt

FOR THE CARAMEL:
Put the water and sugar in saucepan over medium heat for a few minutes until the sugar has started to melt and bubble (don't stir - as for some reason, it seems to make it crystalise - so just swirl it around the pan every now and again.
When it has boiled, it should turn a light brown, so keep boiling it until it does change colour (maybe 5 mins or a few more). Wait till it's turned medium brown, and then take off heat.  Pour the cream into the mix, it will go a bit crazy for a moment, and maybe have some hard bits in it, but return to the heat for a few more minutes and this will all sort itself out.  Add the salt and then leave in a jar to cool...

FOR THE BROWNIES
Get the oven ready at 200 deg.
Put the broken choc and the butter in a bowl over a saucepan and stir occasionally until melted and smooth. Put it to the side for a while to cool.
Beat the eggs and sugar in a bowl until thick and creamy, and then add the chocolate mixture.  Once you've mixed it all together, fold in the flour.
Line a tin (around 23cm x 23cm) with greaseproof paper, and then put HALF the brownie mixture in...
Now, for the really delicious part. Add 3/4 of the cooled caramel using a large spoon to coat the brownie layer evenly - then add the rest of the brownie mixture on top, spreading it all over.
Finish off with the rest of the caramel (picture below) - and use a spoon to make it all smooth.

DO NOT COOK MORE THAN 50 MINS - I have the harshest critics, and their brownies need to be perfect.  They do carry on cooking in the tin once they are out of the oven, so don't be fooled by thinking that they are not quite cooked, they probably are!

P.S. DO NOT EAT IF YOU ARE GOING TO SQUEEZE YOURSELF INTO A TIGHT DRESS LATER!

p.p.s Thank you Jackie, if you read this for passing my blog on - so glad you tried and tested (and didn't like!) my beetroot dip ... (not all bad, she doesn't like beetroot!)
If any of you make my stuff,  let me know what you think - good or bad!
x


BEFORE COOKING

AFTER COOKING

SUNDAY NIGHT SUPPER - RATATOUILLE WITH A TWIST

RATATATOUILLE - BUT NOT REALLY

It is actually really difficult to describe this dish... all I know is that I have now made it twice in 4 days, as it is just delicious.  Ratatouille doesn't do it justice... and you can basically use what's left in your fridge after a busy week... but the ingredients below work a treat, so good to follow them.  I've been a little quiet on the blog front... it's been birthday madness (which I also share with my father and cousin, so we need at least a week to celebrate), and I can safely say I think I need a holiday very very soon....

INGREDIENTS
100 ml olive oil
2 small red onions - chopped
5 garlic cloves - chopped
2 small red peppers - chopped
3/4 butternut squash - peeled and chopped (approx 3cm squares)
1 aubergine - peeled, chopped (approx 3cm squares)
1 parsnip - peeled and chopped (approx 3cm square)
200g green beans
1 courgette - chopped (3cm square)
1 potato - peeled and chopped (3cm)
packet of small tomatoes
1/2 tbsp sugar
2 1/2 tbsp tomato puree
salt/pepper
chopped coriander (for garnish)

Put half of oil in pan, and cook onions and peppers for 5 mins, then add butternut squash and parsnip and cook for another 5 minutes.

Once that's done, then take them out and put aside in a bowl.  Add the rest of the oil back in the pan, wait till it is hot and then cook the green beans, courgette and aubergine for 5 minutes - stir every now and again.

Put the onions, squash and parsnip back into the pan, along with the garlic.  Then add the potato, tomatoes, sugar, tomato puree, and loads of salt and pepper.  Stir well and then add  boiling water to the pan to half cover the veg.

Put a lid on it (something Mike tells me regularly!) and leave to simmer for half an hour over a low/medium heat. Taste it to check you have enough salt and pepper in it.

Heat the oven to 200 degrees, and then transfer it all into an ovenproof dish (or, like me, you can put your frying pan in the oven - saves on the washing up).

Cook for another half an hour in the oven... (I added chilli to my first attempt, but both Mike and Max went bright red, and I had to eat it alone - so that is up to you)  On my second attempt, I left out the chilli, and everyone got stuck in...

When out of the oven, garnish with coriander - and serve with rice if you fancy - or noodles... or nothing..

Ana (my very very good friend and partner... (that always leaves people guessing!) cooked this the other day, so I should be honest and say that it is her recipe - but she poached a few eggs on the top a few minutes before serving... and that was amazing - a perfect sunday night supps,

I am about to make salted caramel brownies (ready for the onslaught of 2 speech days this Saturday) so get your healthy stuff in now, because it's about to get messy...
Plus, little bit nervous about Hugo's leavers ball on Saturday night - I've never thought children and adults should be at the same party, my kids never seem to approve - (should it be the other way round?)

Anyway.... eat and be merry...

CHOCOLATE TRAY CAKE WITH SALTED CARAMEL GANACHE

CHOCOLATE TRAY BAKE WITH SALTED CARAMEL GANACHE (OR ICING AS I PREFER TO CALL IT!)

This cake is ridiculously good, and very very rich, and be warned, once you have had one piece and set those taste buds into full working action, it is impossible to stop (I'm just very lucky that I have a greedy cleaner)
My darling Hugo actually finishes school today - that is it - no more - never ever, I literally cannot believe that time has gone that quickly.  He's nearly reached the grand old age of 19, and seems relatively unscarred by having me as a mother - so I am delighted.  He comes home in a few hours (yeah!) and along with Max, who has just come back from an emotional 3 day trip to the battlefields and graveyards in France and Belgium from the 1st World War, I thought that cake was a must!
And now the kids are nearly all home, Mike and I can put our Sunday behind us for good - (no kids, and a day on the sofa surrounded by crisps, chocolate, cake, ashtrays...not a good look!) thank god for children is all I can say, I knew I had them for a reason!

INGREDIENTS

FOR THE CAKE
4 and half tbsp cocoa
180g plain flour
1/2 tsp bicarb soda
225g dark chocolate (broken into pieces)

170g unsalted butter
4 eggs
300g caster sugar
1 tsp vanilla essence
240ml buttermilk

FOR THE GANACHE (ICING)
140g caster sugar
250ml double cream
1 tsp vanilla essence
2 tbsp brandy (or any super tasty alcohol in the cupboard)
450g dark chocolate
2 egg yolks

Heat oven to 170 degrees, and grease your baking tin (approx 13 x 9 inch one)

So.. for the cake first.. mix together the cocoa, plain flour, bicarb soda and half a tsp salt.  In another bowl, melt the chocolate and butter over a saucepan of boiling water until it's all melted and then put aside to cool.
Whisk the eggs, sugar, vanilla and buttermilk in a big jug, and mix into the slightly cooled melted choc. And, then add all the dry ingredients from the other bowl.  It will hopefully look all smooth and glossy, and also quite tasty...Put in your greased tin, and cook for around 35 to 40 mins (kind of like a brownie - so don't think it's not quite ready and cook for too long, because it is essential that it is a little wet (I will refrain from using the word moist, but you know what I mean - do the skewer test, and if it comes out with a few crumbs on it, it is probably ready)

Now, for the icing (seriously, I can't get enough) I must have eaten half the bowl before I whizzed out to see the HB's for a pre cinema supper, I felt sick before I arrived, but still managed a VAST Lebanese, followed by a whole load of shit at the cinema - anyway....)
Put the caster sugar in a little saucepan with around 50ml water. Slowly stir over a medium heat until the sugar has dissolved, and then you turn up the heat and boil until the syrup is like a golden brown (it may go through a hard crystal stage - but stick with it!).  Once its the golden brown syrupy texture, then take it off the heat and slowly add the cream.  When the bubbles have calmed down, keep stirring until smooth, add 1 tsp salt, the vanilla essence and the alcohol.  Leave to the side.
Break up all the chocolate, pour the caramel over it, and slowly stir till the choc has melted (I sometimes melt it a bit over a saucepan of water first, to speed things up).  Once it's all melted and mixed, then add the egg yolks, and leave to cool.

When it's cold (so, in my case, after the cinema) - spoon over the cake and smooth.  Add a little sea salt over the top and whatever else you fancy - I put white choc buttons on mine, but then got hungry so took them all off and ate them)  But the cake is delicious, that it doesn't need anything else, and only hope that I can manage to wait until the kids tuck in before I finish it off....

BEETROOT, HORSERADISH AND CREME FRAICHE DIP

BEETROOT, HORSERADISH AND CREME FRAICHE DIP

I have been a little quiet on the cooking front as of late - not enough entertaining, and too much of going out and stuffing my face with other people's delicious creations (definitely The Trinity in Clapham has a lot of beating, wouldn't even know where to begin) - but also loving Emily Preece catering at The Trinity Hospice (who needs to have supper after all that fabulousness - well, in fact I did, but only because I am greedy...

We had Annika and Tim to stay again the other night, and rather than gossiping and eating crisps before our full on sticky pork supps, I thought I'd try and go healthy, and make my favourite dip...
The only problem with this dip, is that Mike cannot stand beetroot or horseradish.  There's not much he doesn't eat (only capers, beetroot, celery, dill and horseradish - so no doubt I shall soon find the perfect caper and celery dip that I may have to tempt him with..)

INGREDIENTS

A packet of ready cooked beetroot (or roast your own, with balsamic vinegar and olive oil)
A spoon of horseradish
A pot of creme fraiche
A bunch of dill (just to make Mike love this recipe even more)
salt/pepper

So super super easy it's not true....

Whizz them all up in a blender - top with a little left over dill and a spoon of creme fraiche and serve with fresh veg or flatbreads (or both..)

Perfect summer dip (and you can forego the lipstick too, because if you're a messy eater, then your lips can stay peachy all night.

PEA PUREE AND ROASTED CARROTS WITH HARISSA SAUCE

PEA PUREE AND ROASTED CARROTS WITH HARISSA SAUCE

So good to be Friday - Max finishing exams and ready for his birthday weekend - so a big feast tomorrow, so this week's cooking has been all about quick and easy and tasty.

If you're looking for 2 side dishes that will go with almost anything - then I have the answer...

PEA PUREE

INGREDIENTS (for 6)

A whole massive bag of peas or petit pois
Veg stock
Creme Fraiche
Cumin
Nutmeg
Philadelphia
Salt/pepper
Fresh chopped mint

I went through a stage of pureeing most veg in our house adding different spices and things, but this is the only one that we have all really stuck with.  Personally, I prefer it to the normal way of eating the pea, so let me know what you think....

Put the peas in a saucepan of salty water, and bring to the boil.  As soon as it's boiled - take it off the heat and drain them.  It's really important not to overcook them, and once it's pureed, you can then heat it up.

Once drained, put them back in the saucepan, add a cube of veg stock, or a spoon of bouillon powder (still not sure if that's the right spelling) and a big spoon or two of creme fraice, add the cumin, and definitely do not forget the nutmeg, and of course the salt and pepper, and the fresh chopped mint (a few leaves).

Shove it all in a blender, or the hand held whizzer, and then put back in the saucepan to heat up before serving.  I shove a blob of philadelphia on the top, but you could use philadelphia instead of creme fraiche if you fancy it more.  Also, if you want to give this a bit of a kick, I sometimes add cayenne pepper.

ROASTED CARROTS WITH HARISSA SAUCE

INGREDIENTS  (for 6)

Enough carrots for 6! I like them with their green tops on

Pot of harissa paste

Yoghurt (half a pot)

Coriander (handful)

Mint

Garlic (chopped)

lemon juice

salt/pepper

This literally could not be easier.  Put the carrots in a roasting dish and drizzle with olive oil, salt and pepper. Cook in the middle of the oven at about 180 degrees, for about half an hour.  While they are cooking, put everything else in the blender.

I drizzle the sauce over the carrots 5 minutes before I take them out of the oven....

But Holly seems to be allergic to all things spicy, so I had to serve it in a pot on the side, slightly annoying for my photograph - but we cannot risk upsetting the palette of the royal princess....

INDIVIDUAL LEMON DRIZZLE POTS

INDIVIDUAL LEMON DRIZZLE POTS 

Wow... this week escalated early...
If you want my advice, do not go out on a Monday night with one of your oldest and dearest friends, that you haven't seen for too long - do not drink too much, and certainly do not ask the waitress if she is pregnant, and when she looks appalled, really do not collapse with giggles.  I blame Sammy entirely.

So that's great that that didn't happen.

Well, the sun is still out, and I would be in the garden under the rays, but Holly (I know, seriously why isn't she at school?) has settled herself into the only sunbed... so I am in the kitchen with Max still revising, and thought, as it is his 14th birthday coming up, that we needed a treat.  I've never made my lemon drizzle cake in separate little pots before, normally I double these ingredients and make it in a loaf tin.  I actually do make it at least once every two weeks, and if we don't finish it, my cleaner cleans us out (I did catch her once emptying my entire cake tin into her handbag).  It is so delicious, so I'm hoping they'll work - they're in the oven as we speak.

INGREDIENTS

125g butter (softened)
125g caster sugar
2 eggs
125g self raising flour
zest of 3 lemons
juice of 3 lemons
Icing sugar
More caster sugar

Zest and then juice the lemons, whizz up the sugar and butter till soft and creamy.  Add the eggs and whizz some more, then fold in the flour till all mixed - add a wee drop of lemon juice and about one third of the zest.  Put into greased ramekins - probably make about 6 or 7.

Put in a pre-heated oven at 180 degrees, and cook for about 40 minutes.  Meanwhile, add most of the lemon juice with some caster sugar (about a tbsp and a bit) and cook in a saucepan till the sugar is melted.

Wait till your cakes have risen and they are not too soggy inside - do the skewer test, and if it comes out clean, they are definitely ready.

When they are out, use the skewer to pierce holes all over them, and then spoon your sugar and juice mix over the top, so it all seeps through.

With the rest of the lemon juice, add the icing sugar till it's a sort of thickish consistency, and when the cakes are cool, then drizzle this with a teaspoon over the top.

They should look amazing, and taste even better.

Sometimes, if I'm feeling really bad - I will make it in two normal cake tins and put lemon butter icing in the middle - but really think maybe I shouldn't.

SPINACH AND CHEESE SOUFFLE

SPINACH AND CHEESE SOUFFLE    (for 4 as a side dish)

So, I don't know whether it's normal to dream food, but anyway, I do.

I have just come back from Devon last week, laden with goodies, but more importantly with a dozen eggs from my father's house, which had been laid that morning (lucky things!) They are quite simply the most well looked after hens I have ever known, and because of that, the eggs are unbeatable.  So, sad to say, unless you can source the very best eggs like me, your souffle may not be quite as delicious... but on the other hand, maybe it will....

Had Annika and Tim staying on Friday night, plus all the kids, and considering that she was about to become hideously old the next day, we thought we'd cook an easy feast, while we could busy ourselves with other things - (won't mention the advice she was giving to Hugo about a lads trip to Krakow - I seriously choked on my wine and needed medical intervention)

So, this souffle is incredibly simple, and fail safe - it takes 10 minutes to prepare, 45 minutes in the oven, tastes incredible, and looks incredible (but only for about 5 minutes before it sinks!) - You can either put in one large souffle dish, or pop it in individual ramekins (and if you do, then cook for a little less)

INGREDIENTS

50g butter
50g plain flour
1/2 pint milk
100g grated cheese (I mix it up with a bit of this and that - cheddar, emmental and definitely parmesan, but whatever you've got in the fridge)
Big bag fresh spinach
3 eggs (seperated yolks and white)
Veg stock
Nutmeg
Salt/Pepper

Start by making the cheese sauce ...
Melt the butter, add the flour and whisk, slowly add the milk, keep whisking until it is smooth, add a little more milk if it's still too thick.  Keep it on a low heat, and crumble up a veg stock cube, or a spoonful of bouillion powder (is that the right way to spell it? But you know what I mean..) Add salt, pepper and nutmeg (I love nutmeg and overload it, but start with a teaspoon and keep adding until you can taste it), then add the cheese, and stir until it has all melted.  Take off the heat and then add the egg yolks and mix.
Once, that's done, put a little olive oil in a big pan and cook the spinach, but only literally for a few minutes till it has wilted a little.  Then add this to your cheese sauce and stir it all in together until properly mixed.

Whisk up your egg whites until they are firm and stiff (I could get silly, but am feeling really rather sensible), and once they have reached your desired stiffness, then slowly add them to your cheese/spinach mix.

Pour into your big souffle dish or your little individual ones (it will probably make more than 4) and cook in your PREHEATED oven at 190 deg for about 45 minutes, but check after 35...(don't keep opening the oven though, it's a little sensitive)

It will rise like the sun and tastes like a dream...

Making me hungry all over again... but am wining and dining with Sammy tonight and not sure they'll be time for anything else but chat -

cannot wait....

We ate it with sticky chicken with sesame seeds, and a big salad - followed by Max's crumble and custard - (it is the only thing he cooks, and mine doesn't come close) ..

FIG, GOATS CHEESE AND POMEGRANATE SALAD

FIG, GOAT CHEESE AND POMEGRANATE SALAD - To make us feel like it's summer!

I made this last Friday night, when we had a party to celebrate Mike's birthday - but mainly for our loveliest friends over from Cambodia, what a joy (oh, and to set up a blind date, but no more comment on that one?!). But all added to a good giggly evening with some of our favourite people (what else is life for)..
I could eat this salad every day, and not only does it look great, but tastes totally perfect as well.  I had to make it again last night, as my hand was a wee bit shaky last week to operate a camera phone -  so here goes...

No guesses for the ingredients!

INGREDIENTS (for 6)

8 figs (they are a nightmare at the moment to find in the supermarket, so try your local grocers... the second they come in, they vanish, so I tend to hover and pounce as soon as I see them being brought in)
A circular packet of goats cheese (the smokier the better)
Large packet of rocket
2 Avocados (optional)
Packet of Pomegranate seeds
Lemon juice
Black pepper
Balsamic glaze

Spread the rocket on a serving platter.  Drizzle some lemon juice over the top, and a little bit of balsamic vinegar, and black pepper. Cut figs into 8'ths and lay over the  top.  Slice the avocado and make a nice little pattern with that too.  Slice the goats cheese quite thinly and lay that around the top.  Sprinkle the pomegranate seeds over the top to add a bit of crunch.  Sprinkle some more black pepper over the top, and some lemon juice, and then finish off by drizzling it with balsamic glaze.

YUM YUM

We had it last night with some grilled salmon with yuzu dressing (lemon, orange, soy, mirin, sake, garlic and ginger sauce) and noodles.... but good enough on its own or with cold meat.