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.

BROAD BEANS, ASPARAGUS, COURGETTES AND SPINACH SALAD

BROAD BEAN, ASPARAGUS, COURGETTE AND SPINACH SALAD - SERVED WITH SEA BASS AND NEW POTATOES


Well, I feel completely useless as to have not put up any recipes for quite some time - so do not desert me, as I am back......

It is due to a mixture of being madly busy (Ana and I had a show)  - a little bit social - and not having a chance to photograph any food before it gets devoured.

We had 12 people over for Mike's birthday on Friday night, but also to celebrate our amazing friends over from Cambodia.  I literally cooked up a storm, and then had far too much to drink, so can't properly remember what it tasted like, and before I batted one of my false eyelashes,  the kids had tucked into my ridiculously delicious honeycomb and chocolate cheesecake (which as it happened still tasted good at 4am), but sadly unphotographable at that time .......

I also made a very healthy and beautiful salad of rocket, figs, goats cheese, and pomegranate with balsamic dressing, which I will have to make again as I could eat it ALL day - but I won't bore you with the stuff that I'm not writing about - and before I pass out from tiredness (another family wedding yesterday - amazing, but not quite as insane as the one from last weekend, which is a whole nother story)...

So on to a particular healthy supper, that I cooked for Holly's return from school last week, and it was her choice.  She is home on study leave (did we ever have that?!) - it's brilliant to have her home (but sometimes when she's still loitering around the kitchen at 2.30 am, I kind of think she might be better off going to bed, and not asking questions like "Why are your eyes so red? and "why are you so hungry"? The joys of boarding school!

Hugo seems to have made rather a surprise visit home too (the school didn't seem to want him there for a bit after some alcohol incident, so he's been welcomed home into the heart of his rightly or wrongly proud parents - I knew he was my son after all - Thank the Lord!

INGREDIENTS (for 6)

2 red onions
3 garlic cloves
Packet of new potatoes (cooked)
Packet of broad beans (frozen)
3 courgettes (chopped)
2 clumps of asparagus (chopped into bitesize)
Bag of spinach
Veg stock
Lemon juice

Cook finely chopped onions, cook till soft and add garlic.  Boil the frozen broad beans till they are defrosted (no longer) - literally, just till they are basically defrosted, and not soggy and grey) .  Add them to the onions and garlic. Add the already cooked potatoes (which take about 15/20 mins from cold water to boiling (so actually, although I've written it in the wrong order, you should maybe do that first.  Once cooked, drain and leave to cool.
Once the onions and garlic are soft (and not burnt), add the potatoes and the courgettes, and stir for about 5 or so minutes, add the stock, (maybe 2 cubes diluted in about 1/2 pint of water).  Add the asparagus,  and some lemon juice, (I prefer freshly squeezed), and then some salt and pepper for tasting.  Do not over cook as it starts to lose the colour (this should all take no longer than 10 mins.  Add the broad beans, and then at the last minute before serving, add the spinach - and stir for about a minute.  You can also add some herbs if you fancy.

We served this with some fresh sea bass (Moxons is a joy, and rather a handsome french man (but obvioulsy that's not my main reason for visiting his rather fine establishment.)

I think Holly was happy with her welcome home meal, but don't want her to feel that she should never return to school again, so may have to serve her some chilli feast tomorrow, just to remind her that school food has its advantages....

I do have a picture (have resorted to I phone, but it ran out of battery, and so had to wait for it to charge while we sat watching it get cold)

The filleted sea bass drizzled with a little lemon and pepper on the top, was perfect.... and we got stuck in to our hearts content.

It was kind of healthy though, and I do like a good balance in my life, so the crunchies that I bought for my chocolate and honeycomb cheesecake needed a replenishing the next morning.....
I hope you like it - please let me know if you do......

Also, I added a photo of my little elf helper on Friday night.....  I mean the Max added touch  mustn't go unrewarded!

Now, Im off to slump on the sofa while Mike is homing in his bbq skills - so we'll be eating around 5 then?!

ROASTED BUTTERNUT SQUASH, RED ONION AND FIGS WITH TAHINI

ROASTED BUTTERNUT SQUASH WITH RED ONION, FIGS AND TAHINI

Yesterday I had a completely fabulous day at the ITV studios with Melanie, having the ultimate rubberneck at Phil Vickery's kitchen, and boring him senseless with the exciting news of 'Chomp On This'.  He was terribly helpful (poor man being pounced on by two very excitable women) and had a few handy tips, but feel that we may have rather outstayed our welcome, after we were spotted having a little muck about by his pretend sink.....

But, back to cooking... I have my lovely brother staying from New York (just for one night to let us all know that he is kicking some ass back in NYC - so in his honour, we had a few friends over to join us and eat some good grub that would rival ITV's  cooking slot any day..

This recipe is one of my favourites, so putting aside my brother's back seat cooking, I was allowed to create it in relative peace.  I have cooked it hundreds of times, and when I've been to people's houses since, I have seen it recreated just as many.  It is fabulous, looks amazing, tastes amazing and never fails to impress.

INGREDIENTS (FOR 6)

2  Butternut Squash (peeled, deseeded, cubed)
3 red onion (thickly sliced)
8 figs (halved or quartered - depending on their size)
4 tbsp tahini
Packet of pine nuts
Bunch of parsley
Za'tar (mediterranean spice - sold in Waitrose, sometimes Tesco, Sainsbury's and Asda - but sometimes not)
4 cloves of Garlic (finely chopped)
Olive oil
Lemon juice
Salt and pepper

Once the squash is cubed - put them in the oven (220 deg), with the red onions, some oil, salt and pepper, and roast for about 35 mins until a bit brown and cooked through.  Keep an eye on the onions so they don't burn. When they are done, take them out and add the figs, mix them in and leave to the side for a bit.

In a bowl, mix the tahini and about 4 tbsp lemon juice - it may mix a bit funny, but keep whisking and keep adding a bit of water till it resembles the consistency of honey.  Add the finely chopped 4 cloves of garlic and a bit of salt.

In a frying pan, cook the pine nuts (you don't need oil) - but keep shaking them about so they don't burn.

15 minutes or near enough before you are ready to eat, put the squash/onions/figs back into the oven, and once it is all cooked, and before it hits the table... throw over the pine nuts.... drizzle over the tahini, followed by the za'tar, and then sprinkle over the parsley for a perfect finish.

We ate it with lemon roasted chicken and pea puree.  And gave Phil's chocolate fondants a miss till another day.

On the photo front, everyone helped themselves, and then i realised I hadn't taken any, so had to clear everyone's plates and shoved the whole thing back in the dish - no one is ever going to want to come here for dinner again....

CHOCOLATE AND HAZELNUT COOKIES

CHOCOLATE AND HAZELNUT COOKIES

So, having parents descend on you at Saturday tea time, and all about you is a little bit of a rush, - Mike was preparing for the Moonwalk - which meant I was having to prepare for a party unescorted (big mistake.....).  But if all around you is controlled chaos, shove a plate of chocolate hazelnut cookies, (warm and melted and gooey) on the table and peace descends.

My father - who is very particular about his choice in biscuit, loved them.  Holly and Max prefer them in the cookie dough form. I'm not particularly fussy how they are, but I do slightly regret making quite so many.

INGREDIENTS

225g unsalted butter (soft)
225g caster sugar
1 tin (around 200g) condensed milk
350g self raising flour
150g dark chocolate (chopped or buy choc chips)
100g hazlenuts chopped.

Mix the butter and sugar until pale and fluffy, stir in the condensed milk.  Mix in the flour and then work in the nuts and chocolate.  How easy.  Divide the dough in half or thirds and roll into thick sausages.  Wrap with clingfilm and stick in the fridge for about an hour (this makes it easier to cut into cookies before cooking).  They can also stay in the fridge for up to a week...

When ready to bake, heat oven to 180 deg, slice the cookies into thick slices, and pop in the oven slightly seperated on greaseproof paper.  Bake for for about 15 mins (no more, maybe less)... take them out just before they get too brown.  They might seem quite soft still, but leave them out of the oven for about 5 mins before putting on a cooling rack.

I packed Mike's pockets with the leftover crumbs for his trek across London, incase he got lost... but the birds didn't eat them, so he just about managed to find his way home.

p.s Kate and Caroline - have you appreciated that I have added a blue jug to make my photo more interesting, haha!  but I'm not sure if it works?!!

GREEN COUS COUS

GREEN COUS COUS WITH A HERB PASTE

Was supposed to be hitting the town with a feisty young lady last night, but sadly the office got to her, and I was left at home thinking of something simple and quick to cook last minute ....

So, I called this green cous cous, because that's what I had made last time... but this time I had none, so if you are eagle eyed, you will notice that I've made it with quinoa instead of cous cous, which is just as delicious. (Actually I prefer it... but my darling husband turned his nose up at quinoa, and then munched through the whole lot... In fact, Max, who seems to be having an "I'm not that really into green things at the moment" also devoured his whole plate).  It leaves you super full, and chuffed that you've eaten nice and healthily - so as an added bonus, you can allow yourself ICE CREAM for later....

INGREDIENTS (for 4) (But make more because it's even better the next day)

150g quinoa/cous cous - or any old grain/pulse you have in your cupboard.
Veg stock
Cumin
50g shelled pistachios
Red onion
6 spring onions
1 fresh green chilli (I am chilli crazy so threw a few more in)
Half a packet of rocket
Lemon juice
Salt/pepper

HERB PASTE

USE ALL FRESH HERBS
30g Parsley
30g Coriander
30g Tarragon
30g Dill
30g Mint
Olive oil
Salt
Juice of a lemon

While the cous cous or quinoa is cooking, make the herb paste, by literally throwing the whole lot in a blitzer until smooth.  Put to the side.

Quinoa needs cooking longer than cous cous (about 10 minutes boiling with a splash of oil and veg stock), and cous cous just needs covering with boiling water with stock and a little oil, then cover for 20 minutes.

Chop the red onion and fry it with a bit of oil, salt and about 2 tsp cumin.

When the quinoa has cooked, drain the excess water (cous cous shouldn't need draining) and add the chopped spring onions, the pistachios and the fresh green chilli.

With a fork, mix it all together. Then add the softened onion with the cumin.

Once this is all mixed, spoon in the herb paste.  Add lemon juice as you fancy and salt and pepper.

Finally, chop up the rocket and mix it in too.  I told you it was quick and easy.  Serve at room temperature, with a large smile and an even larger glass of wine.

We ate it with baked salmon, and Mike's homemade mayonnaise mixed with some Thai 7 spice (some would say a little superior to yesterday's Chinese 5 spice).

The photos won't do the talking, but I now blame the camera and am investing in a new one..  and with Mrs P's helpful knowledge on food styling you never know...

DOUBLE CHOCOLATE CHEESECAKE

DOUBLE CHOCOLATE CHEESECAKE

I actually had to make 2 of these, one to take to a friend's party (where I ate most of it anyway) and the other to keep at home (where I ate most of it anyway too).... I did take a photo or two, but have been told by a pure professional that my photos are really not up to scratch - In fact - she said they were rubbish - (not many people can get away with that - but luckily she's great so she can) I love constructive criticism (?!), so hopefully in the future - now I have a few helpful tips to hand, my photos might do my food some justice...

Also, I'm taking a trip back to some healthy eating after today, (have a delicious green cous cous that I will share later in the week) - but I do have a back log of puddings I would also  love to share, but might have to mix them up a bit in between a salad or two ....So, for today, my offering is double chocolate cheesecake, it is rich but so very very tasty (exactly how I like my men)... and once I get my hands on it .... (I must stop there)

INGREDIENTS

For the base
1 packet (or maybe a packet and a half) of chocolate biscuits (I used chocolate hobnobs and chocolate digestives)
150g butter
2 big tablespoons golden syrup

For the topping
300g philadelphia (I used 'lightest' (Ha!) just to make me feel better)
200g mascarpone
300g milk chocolate melted
100g dark chocolate melted

In a saucepan, melt the butter and then add syrup - add the biscuits which you need to have crushed.  I just bang the packet with a rolling pin until it starts flying out of the sides.  A joy for any pent up tension.  Turn off the heat and mix it all together.  Then chuck into a a springform tin (love the technical term - but you know what I mean, one of those with the removable bottom).  If you have a plate the same size, then press it down on the top of the biscuits and put something heavy on top.  This will stop it crumbling when you cut it, so make sure it's densely packed.
Put in the fridge for an hour or two.   Then make the top.
Once the chocolate has melted, and a little bit cooled, then add in the other ingredients and spoon it on top of the biscuit.  Before serving sprinkle with icing sugar (not pour the whole packet on by mistake)

So simple - keep it in fridge to set for at least a few hours - overnight is better.  The tricky bit is taking the bottom off and not dropping it ... Basically this is chocolate biscuit cake with more chocolate on the top - WHAT MORE COULD YOU WANT??!!

I know the photo is shit!!
But it was delicious!!

WHITE CHOCOLATE BROWNIES

IT IS OFFICIALLY TREAT TIME!!

The kids are at home (well two of them anyway), I've had a busy day at the studio - and then home to cook....and it is only fair that I put in a little baking time for the family...

So, thought of white chocolate brownies or Blondies - and as a natural blonde myself, thought it would only be right.

They are too good, but a little odd when you're used to your brownies brown, so obviously you need more than one to adjust your taste buds. Be brave and get stuck in.

INGREDIENTS

100g white chocolate melted
100g white chocolate chopped
2 large eggs
115g butter
115g caster sugar
65g plain flour
Half tsp vanilla extract

Heat oven to 180 deg
While the chocolate is melting, whisk up butter and sugar until creamy... add the eggs (one by one), chopped chocolate, vanilla extract and then the slightly cooled melted chocolate, and then the flour.  Lick the bowl and spoon clean.

Put into greased or greaseproof lined baking tin for no more than 20 minutes - they literally hardly have to cook at all, infact just eating the mixture is pretty much fine for me...But also they cook a bit more when out of the oven.

Put onto cooling rack, and when cool, cut into squares and sprinkle either with grated milk choc or icing sugar.

My harshest critic in the house gives the thumbs up (Hugo) - and my dear friend Melanie who popped round for a cuppa, while I had my apron on finished off the trimmings.

Loving being blonde.

Have been up to no good with a double chocolate cheesecake too, so once my camera is back in action, I shall bore you with that recipe as well, but for now it's in the fridge chilling overnight... which is exactly what I'm about to do.

xxx

EDAMAME SALAD WITH FETA (SUMMER FOOD NOW THE SUN IS OUT!!)

EDAMAME SALAD WITH FETA CHEESE, CUCUMBER, CORIANDER AND RED ONION AND CHILLI

Edamame is quite simply delicious - one of those crazy foods that none of us had heard of when we were younger - and now couldn't live without.

You can buy frozen edamame (soya beans) in the freezer section in most supermarkets - (Whole Foods sell really good frozen ones - but also fresh if you're lucky).  You can buy them with the shell on, but that's more for a picky snack than for a salad, so buy the shelled ones if you can....

Mike has decided to cook salmon and razor clams tonight (the fishmonger was having a clear out - and gave Mike his whole stock), so if you never hear from us again, then you can only imagine what horror has taken hold ....

I thought I better busy myself while he was whizzing up a feast, so I decided on a really simple and healthy salad - something that won't sit on my ever expanding thighs, especially as I bought a totally MENTAL skirt today, that I'm not sure that I even dare to wear out (If I am brave enough - it will have it's first outing to Tim and Caroline's Mexican coocacha on Saturday night - weyhey!!)

So....
Ingredients (for 4)

Half a bag of defrosted or fresh edamame (soya beans)
3/4 packet of fresh crumbly feta cheese
Thinly sliced cucumber
Thinly sliced red onion
Finely chopped coriander
Chopped red chilli (optional)
Lemon juice
Olive oil
Salt/pepper

Mix up edamame, chopped or crumbled feta, cucumber, onion and coriander - add the finely chopped chilli if you like - I have to have this on the side, as Max has now taken Holly's lead and seems to have developed a sort of moan when he sees chilli.

Drizzle with fresh lemon juice, olive oil, salt and pepper...

See.... couldn't be easier - you may want to drizzle a little soy sauce on the top too.  Max did, so I told him he shouldn't - then I tasted it, and annoyingly it tasted quite good.

Hope you enjoy it

xxxxxxx