Rich Mushroom Soup





























My mum was extolling the virtues of mushrooms soup and how much she loves it, so good daughter that I am, I make some mushroom soup for her next visit. Sods law steps in and mum breaks her glasses, so her trip is cancelled and instead she makes a pricey visit the opticians. Not knowing when we would see her next, Graham and I did the noble thing and tucked into the soup ourselves. I wouldn't say it is my favourite soup, but heck it was rather good.

Rich Mushroom Soup

1 tbsp olive oil,
a small knob of butter
1 clove garlic, finely chopped
5 large portabello mushrooms, sliced
15 medium closed cup mushrooms
1 heaped tsp dried thyme
1 heaped tsp dried parsley
2 tbsp plain flour
½ glass white wine
2 pints vegetable stock
a splosh of single cream
salt and freshly ground black pepper


In a large pan, saute the garlic and portabello mushrooms in the olive oil and butter. Saute for a few minutes before adding the closed cup mushrooms. I like to season the mushrooms at this point with black pepper as they really soak up the flavour.

Once the mushrooms are lovely and juicy and brown, reserve a few to serve as a garnish on top of the soup.

Next add the herbs. If you have fresh herbs, then so much the better, but this was a bit of a store cupboard soup for me.

Pour in the wine and allow the mushrooms to start absorbing the liquid. Stir in the flour which will absorb the juices from the mushrooms and help to thicken the soup.

Next, add the stock and leave the soup to simmer gently for 20 minutes.

Whizz the soup until smooth and season to taste before adding a splosh of cream. This is optional and it is up to you how much you would like to add.

Serve topped with some of the reserved mushrooms

Serves 4-6
23

Mum's Trifle




It's a simple dessert, but one filled with comfort and joy. My mum adds a good glug of sherry to her cake base, but I have left that out. Although I love it, Graham is not so keen, but the choice is yours. The jelly really moistens up the cake, so you don't need to add any extra liquid, although saying that, a good boozy trifle can go down a treat.

I'm not going to lay this out as a traditional recipe, this is more of a case of layering and you can't go wrong. If you want more custard and less cream, just adjust it to suit yourself. It's all about plunging your spoon through the layers and the taste sensation as your taste buds tingle.



Mum's Trifle

1. Start off with a nice large bowl, a clear one is good so you can see all the lovely layers.

2. Your first layer is sponge. You have a choice here. I used a few slices of my Jaffa Drizzle Sponge Cake, without the chocolate drizzle. I sometime use a Madeira cake. Homemade cake is a good choice, but bought cake works just as well.

3. Fruit next. I used blackberries and clementines in my trifle. Unfortunately the clementines I had were a bit bitter, so I used tinned clementines in fruit juice, instead of fresh. Fresh berries such as strawberries and raspberries are lovely in a trifle, again you choose.

4. Now we add the jelly. Jelly can be a problem for vegetarians, but there are alternatives out there. I used a sachet of Hartley's Quickset Raspberry Jelly, which uses pectin instead of gelatin. It's easy to use, just follow the packet instructions. Don't be alarmed when it doesn't set as firm as regular jelly, this is normal. Leave the jelly to cool slightly before pouring over the sponge and fruit. Leave to cool and set in the fridge.

5. Now for the custard. If you can find a good fresh custard to buy, then why not save some time, but if you have some time to potter about in the kitchen and want a more deluxe trifle, then make your own. You can find my recipe for fresh custard here. It is the custard recipe I use when I make ice cream and it is filled with lovely specks of black from fresh vanilla. I would leave out the cinnamon for this dish however.

6. Our last layer is cream. I whipped double cream with a little sugar until it was lovely and thick and then spread it across the top of the custard.

7. Decoration. I sprinkled my trifle with chocolate flakes, but many of you will remember childhood trifle sprinkled with hundreds and thousands, those colourful little sugar sprinkles. It depends how nostalgic you are feeling. A dusting of cocoa powder is rather nice too.

Dig in! How can you resist?



30

Greedy Pudding Pear Cake


(just look at that juicy slice of pear, what you can't see is the crunch of caramel you hit, before you bite into that luscious pear)

I was watching an episode of River Cottage on replay. I like to watch it this way, so if anything gruesome comes on, I can just fast forward. I do love Hugh Fearnley-Whittingstall's passion for food and love watching him cook, but some of it is just stomach churning.

Not so this dish. A delicious pear cake, ever so moist with slices of juicy, caramelised pears sunk into it's depths. I slammed on my pause button and grabbed a notebook (there is always one to hand anywhere in the house) and started to scribble down the recipe as he cooked. My mouth was watering as I continued to watch and scribble. Needless to say, I made the cake as soon as I could lay my hands on some ground almonds.

Gorgeous, just gorgeous! I just wish my evening photography was as good as the cake was!























Greedy Pudding Pear Cake

cake

300g butter
250g caster sugar
4 large eggs
150g self-raising flour
150g ground almonds
a pinch of cinnamon


pears

3 tender to firm pears
25g butter
1 tbsp caster sugar

Heat the oven to 180 c/ fan 160 c/ gas 4 (Hugh didn't specify the oven temperature, so I just went with the temperature I used for my Apple Cake). Line a 20cm cake tin. I like to use the inserts available from Lakeland, it saves time and effort. Don't you just hate lining cake tins?

Peel the pears and cut into 3 long slices. Melt the butter until bubbling and then add the sugar. move the pan about until the sugar has begun to melt and the cook the pears in this syrup for a few minutes until they are beginning to colour. Once they are tender, take of the heat and set aside.

Whisk the 300g of softened butter until pale and fluffy (one of Hugh's tips), then add the caster sugar. Still whisking, crack open 4 eggs and add one at a time. Sieve in the flour and ground almonds and fold together. Sprinkle over the cinnamon and stir into the mixture.

Smooth the cake mixture into your prepared cake tin, top with the pears, making a flower pattern. Spoon any left over caramel from the pan over the pears and the bake in the middle of a pre-heated oven for 45 minutes, until a skewer comes out clean.

Hugh's cake came out a lot browner than mine, but I think that might have been to do with the oven temperature. When I make this again, I will be doing it just the same way. The cake was lovely and golden and baked to perfection. I may add a little more cinnamon next time, as it wasn't very noticeable in the first cake. My friend Andrew, hinted that he would like some ginger in it next time and I think that would work well too.

40

Cook Express
















I was lucky enough to receive a copy of this latest offering from Dorling Kindersley - Cook Express. I was planning on setting this book up as a prize, however, it is just too water damaged to give out. Thanks DHL!

All is not lost though, a large selection of recipes from this beautifully put together book are available as a widget for your desktop and it is also available to buy directly from Dorling Kindersley or from Amazon UK with a massive 40% discount.

The book is divided into two sections - Everyday and Food For Friends.

Everyday
























No Cook
(Mixed Mushroom Spinach & Orange Salad )
(Flageolet Bean & Smoked Cheese Salad)
Speedy Suppers
Everyday Chicken
10 Ways With ..... (cheese, salmon, mince, sausages, eggs, bacon and ham & turkey)
Faster Pasta
























Pizza, Quesadillas and Pancakes
(Perfect Pizza Dough)
Easy Tarts & Pies
Get The Most From Your Roast
Batch & Freeze
Store cupboard


Food For Friends

Menu Planners
No-Fuss Finger Food & Dips
Tapas-Style
Simple Starters
Big-Pot Gatherings
All-in-One Roasts
Barbeque
























No-Cook Desserts
(Meringue & Mango Mess)
(Orange & Chocolate Tiramisu)
(Tropical Trifle)
(Blackcurrant Jelly with Vanilla Cream)
Freeze Ahead Desserts
Indulgent Puddings
Cakes & Bakes


The book has a massive 700 recipes, each and every one of them illustrated with a mouthwatering photo. I don't know about you, but I hate cookbooks that don't give you photos alongside recipes.

Each section of the book includes tips and techniques to compliment the recipes and there is a really nifty recipe chooser at the front of the book, which shows photos of each dish in the book, with title, cooking time and page number listed underneath. A much smarter way of offering an index, more tastespotting than the average index and saves a lot of time when browsing for a recipe.

There are a good selection of vegetarian recipes in this book and all recipes can be made in under 15 or 30 minutes, so great for rustling up dishes after work or when you are short of time.

Some of my favourite recipes in the book are Artichoke & Fennel Dip, Swiss Chard & Gruyere Cheese Tart, Pearl Barley & Borlotti Bean One-Pot, Mushroom & Ricotta Pies with Red Pepper Pesto, Pear & Cinnamon Strudel, Blueberry Ripple Cheesecake and Apricot Crumble Shortcake.

I am sure I will be sharing a recipe or two from the book with you soon. It is a real treasure trove.

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.
17

Jaffa Drizzle Sponge Cake





























When I saw this cake on Anne's blog I was bowled over. I was due to start work at 1pm that day, but I had to make this cake right away. I had an hour and a half before I set off for work and I figured I could just about manage it, so I rushed downstairs to confirm I had all the ingredients. As luck would have it I had everything I needed and so I set to work making the most glorious sponge cake, flavoured with orange and drizzled with chocolate.

Anne's original recipe is here. I'm reproducing it here because I tinkered with it a little as Anne said it would be nice with a little more orange.

Jaffa Drizzle Sponge Cake

Ingredients

140g butter , softened
200g self-raising flour
1 ½ tsp baking powder
200g golden caster sugar
3 large eggs
6 tbsp milk
finely grated zest 1 large orange
3 tbsp freshly squeezed orange juice from said orange


To Finish

the rest of the freshly squeezed orange juice from aforementioned orange
50g golden caster sugar
50g dark chocolate


Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.

Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.

Break up the chocolate and melt over a pan of simmering water Drizzle over the cake and leave to set.

































What can I say about this cake? Well it is marvellous. The smell of orange wafting around the house while it baked was wonderful and it didn't disappoint on tasting either. The sponge was lovely and light and you could really taste the orange, although it wasn't overpowering and all topped off with dark chocolate. It was like a giant jaffa cake. What more could you ask for?

Just in case any of you aren't familiar with jaffa cakes, they are made by McVities and are a british biscuit/cake with a sponge like base, a layer of orange jelly all topped off with a coating of dark chocolate and they are very, very addictive!

My skills at drizzling leave a great deal to be desired. If any of you have any tips on how to drizzle more evenly and delicately I would be very grateful. Oh and you may have noticed I drizzled a little white chocolate on my cake with no more finesse than the dark chocolate.

Well, the cake received rave reviews and I have made it again since. I thought I was being clever the second time I made it and I creamed the butter, eggs and sugar together before adding the other ingredients, but to be honest I think it was a little lighter using the throw-everything-in-at-once technique.

My parents have since put in a request for another one and soon! There only complaint with the last one was that I only gave them half and it didn't last long enough.
25

Quick & Easy Banoffee Pie





















I haven't made banoffee pie for years. It is a great dessert, but making the toffee sauce for it was always a chore. The best way to make the toffee was to take a can of condensed milk and boil the unopened can in water for a few hours. The result was the most luxurious, thick toffee sauce imaginable, but as I said, a chore. So when I stumbled on a new variety of condensed milk, made by Nestle, the first thing I thought was, "I must make some banoffee pie!". The new condensed milk flavour is Dulce de Leche caramel, so there is no fiddling about boiling a can for hours. With a flick of the can opener or the squeeze of a bottle it oozes over you choosen dessert. Yum!






































Quick & Easy Banoffee Pie

10 digestive biscuits or graham crackers (not sure if these are approximately the same size or not, so you may have to adjust the quantity if you are using graham crackers)
75g butter, melted
200g carnation caramel
75ml double cream
1 tbsp sugar
1 banana, sliced


Crush the biscuits finely and then pour in the melted butter and stir until well combined. Press the biscuit mixture into 2 small loose-based flan dishes. My flan dishes are 12cm diameter. Leave to cool in the fridge for 20 minutes.

Pour the caramel in each biscuit base and smooth over before adding some sliced banana.

Whip the cream until thick, adding the sugar as you whisk. Spoon the cream over the pies and top with more banana.

Leave to cool in the fridge for another 20 minutes before removing from the flan cases. The biscuit base should have set enough to remove easily.

I would say serves 2, but realistically you could half these quite easily and there would still be enough for one. So lets say .....

serves 2 -4

Here is another slice for you to enjoy.

23

Chocolate Tiffin

















A no bake slice and a massive chocolate hit all in one scrumptious little square.

Chocolate Tiffin

225g/2 sticks butter
3 tbsp golden syrup
50g/½ cup cocoa powder, sieved
½ cup raisins
300g digestive biscuits/ graham crackers, crushed (uneven size pieces make for a more interesting tiffin slice)
400g dark chocolate, broken into pieces


Melt the butter in a pan along with the golden syrup and cocoa powder, until amalgamated. Take of the heat and stir in the the crushed biscuits until well combined.

Pour the mixture into a cake or brownie tin, which has been greased or lined. Chill in the fridge for 20 minutes.

Melt the chocolate in a glass bowl over simmering water. Make sure the base of the bowl doesn't touch the water. Once the chocolate has melted, pour it over the biscuit mix and smooth over.

Leave the mixture in the fridge to set, before cutting into squares with a sharp knife.

These go down a treat with children and adults alike. They are so easy, they would make a good choice for Hallowe'en. The dark chocolate can be substitued with milk chocolate, if you prefer, but I love them with dark chocolate.
31

Leftovers Lentil Soup
























This is my entry for this month's No Croutons Required, where leftovers reign. After a quick perusal of my fridge and cupboards, I realised I would have to shop soon, but I had enough store cupboard essentials to get me by for a few days. I had a few carrots and a bit of celery left in the salad drawer, but that was about it. Throw in an onion and I figured that would make a good base for a lentil soup.

Leftovers Lentil Soup

1 tbsp olive oil
1 onion, finely chopped
3 stalks celery, finely sliced
4 carrots, finely chopped
1 tsp chilli powder
4 pints/ 8 cups vegetable stock
1 ¼ cups red lentils
3 tsp balsamic vinegar
¾ cup coconut milk
salt and pepper


Saute the onion and celery in the olive oil until softened, then add the carrots. Cook gently for a few minutes. Sprinkle in the chilli powder and the stir in the vegetable stock before adding the red lentils. Bring to a gentle simmer, cover and cook for 20 - 30 minutes, until the lentils have softened. Make sure to stir the soup occasionally to prevent the lentils from sticking to the pan. Add the balsamic vingear and coconut milk, then season with salt and pepper. Sprinkle with cayenne pepper before serving.

Serves 6-8

The chilli has a bit of a kick. If you are nervous of adding it, then just add half a teaspoon to begin with and add more at the end if you would like it hotter. If you have made it too hot, you can cool it down with more coconut milk, milk or soya milk.

There is still time to submit an entry to this month's No Croutons Required. You have until close of day on the 20th October 2009. So why not have a look at what you have sitting in your fridge and store cupboards and see if you can whip up a vegetarian soup or salad. The full rules can be found here.



In other news, I now have a shiny new laptop to replace the one that died. Yay! Having no pc for a week and a half was not pleasant, but I do so love my new laptop. I decided to upgrade to a Sony VGN-NW11SS and it is fab.
21

Mango & Orange Peel Jam




When I saw some mangoes being sold at a bargain price, I just had to buy a few. My plan was to make Hot Mango Chutney with them, however I was overcome with the urge to attempt a mango jam. So here it is:

Mango & Orange Peel Jam

Ingredients

5 ripe mangoes, cut into chunks
2 cups water
3 cups caster sugar
1 tbsp vanilla extract
finely grated peel from 3 oranges


Method

Firstly place a saucer in the freezer in anticipation of the wrinkle test, to see if the jam is ready.

Bring the mango and water to the boil, in a large pan over a moderate heat for 15 minutes, until the mangoes are tender. Whizz the mango mixture smooth in an electric blender, food processor or with a stick blender. Return the mango juice to the pan and add the sugar, vanilla extract and orange peel. Boil for 30 to 40 minutes, until the mango mixture is the consistency of jam.

Do the wrinkle test to see if the jam is ready. Drop a little jam onto your cool saucer and after a few seconds push the jam gently with your pinky, if it is set, it will wrinkle slightly. Pour into hot sterilized jam jars and seal.

I sterilize my jam jars in the dishwasher just before I am about to use them and only take them out when I am ready to pour, being careful not to touch the inside of the jar or lid.

Makes 2½ x 400g jam


Isn't it the most gorgeous colour?

It's just so luscious! It is a good jam and a great consistency. Everyone has their own preference, but I prefer a jam to ooze slightly, rather than one which needs to be cut into.

I was a bit disappointed by the mango flavour however. The taste of mango is subtle and not the punch of the exotic that I expected. All in all, I am glad I decided to add the orange peel, which adds another dimension to the flavour. Perhaps my mangoes were a little under-ripe for my jam.

19

Halloumi Salad with Balsamic Tomatoes















 

 











Halloumi Salad with Balsamic Tomatoes

Ingredients

salad

1 - 2 tbsp sunflower oil
1 block halloumi cheese, sliced
seasoned flour (I seasoned some plain flour with black pepper and cayenne pepper)
4 new potatoes, thickly sliced
20 baby plum tomatoes
2 tbsp balsamic vinegar
a selection of salad leaves and herbs

dressing

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
a good grind of black pepper

Method


  1. Boil the sliced potatoes until just becoming tender, do not overcook or they will fall apart when sauteed.
  2. While the potatoes are cooking, assemble your salad leaves and herbs onto 4 plates, then whip up your dressing, using the ingredients listed.
  3. In another pan, dry fry the tomatoes until they split, then pour over the balsamic vinegar and toss around for a couple of minutes.
  4. Dry off the potatoes and then saute until golden in a little of the sunflower oil.
  5. Dip the sliced halloumi into the seasoned flour and then fry in a little oil until each side is golden
  6. Assemble the salad and drizzle with a little of the dressing.


Serves 4























This is not a diet salad, but then again, when have I ever shown that kind of tendency? It is amazingly delicious. Definitely a hearty salad that will impress

And the decorating? Don't ask! We've painted the hallway and two bedrooms, but we still have the woodwork to do. That sounds not too bad, does it? But, then nothing is where it should be and to top it all off, we have had a leak from the under the bath which has made it's way into the kitchen, so more repairs and decorating.

Please someone offer me a home, so I can have some calm until it is finished and tidy again.
25

Chunky Carrot & Squash Soup with Coconut & Red Chilli Flakes





























Butternut squash are starting to appear on the shelves again, so I took one of these little lovelies home. What better way to use the squash than to make soup and let's face it, it is definitely soup weather here in Scotland just now. I have given up on waiting for summer to arrive.



Chunky Carrot & Squash Soup with Coconut & Red Chilli Flakes

Ingredients

1 tbsp olive oil
2 cloves garlic, finely chopped
2 cm ginger, peeled and finely chopped
1 onion, finely sliced
½ medium butternut squash, cubed
3 potatoes, cubed
6 carrots, cubed
1 tsp chili flakes (more if you like)
2 tsp turmeric
2 tbsp dried coriander (use fresh if you have it)
6 cups/ 3 pints vegetable stock
½ cup / ¼ pint coconut milk
salt and freshly ground pepper to taste

Method


  1. Heat the olive oil in a large pan. Saute the onion, garlic and ginger until softened. 
  2. Next add the carrots, squash and potatoes and saute for 5 - 10 minutes before adding the herbs and spices. 
  3. Pour in the stock and cook covered at a simmer for 30 minutes. 
  4. It's ready once the vegetable are tender. 
  5. Whizz up a little of the soup, but leave enough vegetables whole, for a chunky soup. Stir through the coconut milk and season to taste.


Serves 6-8 (well you always need left-over soup for the next day, when it tastes even better)




















I thought this soup would last for three days at least, but Graham enjoyed it so much, that he kept going back for second helpings. He loved the kick from the chilli flakes and the creaminess from the coconut milk.

I usually use fresh chillies in my cooking, but my chilli plant is not co-operating, so I turn to chilli flakes for the heat in this soup. They are such a great store cupboard standby. I bought my chilli flakes from an Indian supplier, which I would recommend, as you get so much more for your money. These Indian chilli flakes are made by crushing the whole dried chilli as well as the seeds and are made from bird's eye chillies, which are really hot, so be careful as you add them, until you know their strength. If you want a slightly milder chilli flake, go for a Greek or Turkish variety.


35

Roast Vegetable & Tomato Soup with Basil





































I had a few vegetables to use up and my friend Audrey kindly gave me some courgettes from her garden. I was a bit stuck to think of what I was going to make, but now I am back in soup mode, so I decided to roast the vegetables and turn them into soup.

Roast Vegetable & Tomato Soup with Basil

3 tbsp olive oil
1 onion, quartered
1 aubergine, sliced
3 courgettes, sliced thickly
3 bell peppers, red and orange, cut into large chunks
3 salad tomatoes
1 400g tin tomatoes
2 cups vegetable stock
2 tbsp tomato puree
fresh basil
salt
pepper


In a large bowl toss together the prepared vegetables, olive oil, salt, pepper and a few basil leaves. Pour the vegetables into a roasting pan, that has heated through in a pre-heated hot oven. Roast for 20 - 30 minutes until the vegetables have started to char at the edges. Turn the vegetables once during this time.

Spoon the roast vegetable into a blender, along with the tin of tomatoes and whizz until smooth. Then pour into a pan, add the stock and tomato puree and warm through while stirring. Add a handful of shredded fresh basil and season to taste.

Serves 4 - 6

This soup is lovely and rich served as it is, but I think it would be even more satisfying with a swirl of cream or yoghurt.

It would also be a great pasta sauce. Just think of that roast vegetable and tomato flavour in a thick sauce, coating the pasta and topped with feta cheese. Mmmmmm! It would actually be good with a few reserved roast vegetables added to the sauce at the end for texture as well. If you are making it into a sauce, then use half the quantity of vegetable stock.
18

Roast Pepper & Sundried Tomato Pasta Salad with Feta



I usually take my own lunch to work, but occasionally I have to pop out and get something and I really enjoy Marks and Spencer sandwiches and pasta salads. Believe me, this is lunchtime haute cuisine in Dundee, especially if you only have half an hour to purchase and eat said lunch!

There is one pasta salad in particular that I enjoy, a pasta salad with a small spiral pasta, sunblush tomatoes and feta chesse. So I did what any self-respecting blogger would do. I had a look at the list of ingredients and set off home to recreate it myself and boy it is good. It has a real strength of flavour with the roasted peppers and sundried tomatoes, top this off with feta and you are in pasta heaven. It is a great standby recipe as it uses jarred roasted peppers and sundried tomatoes.








Roast Pepper & Sundried Tomato Pasta Salad with Feta

Ingredients

Dressing

½ clove garlic
1 roasted pepper plus 1 tbsp oil from jar
4 sundried tomatoes plus 1 tbsp oil from jar
1 ½ tbsp tomato puree
1 ½ tbsp red wine vinegar
a few basil leaves
salt and pepper

Topping

sundried tomatoes
basil
feta

Method


  1. Whizz up the dressing ingredients and taste for seasoning, then set aside.
  2. Cook your desired pasta until al dente, then cool under cold water, to stop the cooking process.
  3. Toss the cold pasta in the dressing and then fold in some chopped sundried tomatoes, fresh basil and crumble in some feta.


Enjoy!

27

Lemon Sponge Cake with Lemon Cream & Strawberries

...AND A PRIZE DRAW OPEN TO UK BLOGGERS.


















I made this cake the same day I saw it on Sylvie's blog - A Pot of Tea and a Biscuit. I mean how could I resist? I am sure you have all experienced that immediate lust when you see a recipe and fall in love. Store cupboard permitting, it just has to be made the same day!

It was serendipity! I was trying to decide which cake I should make and take along to my parent's house that evening and low and behold there it was in all it's sumptuousness!

I changed it into cup measures, because I prefer baking this way now, but if you would like the cake recipe in metric, visit Sylvie's blog for the original recipe.


















Lemon Sponge Cake with Lemon Cream & Strawberries

Cake

1 cup self-raising flour
1 tbsp baking powder
100g/ 1 stick butter
½ cup caster sugar
2 tbsp lemon curd
grated rind of 1 large lemon
2 large eggs, whisked
1tbsp lemon juice


Topping

1 cup whipping cream
2 tbsp of caster sugar
juice of ½ lemon


(tweak this until it is to your own taste, by adding a little lemon juice at a time)

Strawberries

Method


Preheat your oven to 175 C/Gas 3-4

Grease and line a 2 lb loaf tin or round cake tin.

Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.

Pour into the prepared loaf or cake tin & bake for 45-50 minutes or until a skewer inserted comes out clean.

Once the cake has cooled, whip up the cream with the sugar and lemon juice and spread across the cake. Sylvie mixed some lemon curd and icing sugar into double cream for her cake, which sounds great too.

Finally top with halved strawberries.

Making this cake was a piece of cake, please ignore the pun! It was just so easy and quick to put together, but with stunning results. It got high marks from my parents and from Graham. Although Graham would have preferred the cream without the lemon juice, but then he is never a huge fan of lemon.

******************************************************************

On another note, I have just learned of a rather brilliant competition open to UK Bloggers.

Those lovely peeps over at Gaviscon Double Action are offering fabulous prizes in their The Nations Favorite Double Act Competition.

First Prize is a £200 voucher for two, to dine at Anthony Worrall Thompson’s restaurant, The Greyhound, in Henley-Thames, plus one night’s stay at the Hotel du Vin in Henley, and £100 toward travel expenses.

33 runners-up will receive a signed copy of ‘Fast Family Food’ by Anthony Worrall Thompson.

Not bad as far as prizes go, huh?

In a recent survey done by Gaviscon Double Action (a heartburn and indigestion remedy), they discovered that Apple Crumble & Custard is the nation’s favourite Double Act pudding. Now who is going to argue with that? It is perfect comfort food.

Apparently, 58% of Brits admit that they would not turn down the offer of a pudding under any circumstances and 16% of men are eating their favourite pudding once a month compared to 17% of women. Those poor men musn't have a food blogger living with them or I am sure the percentage would be much, much higher!

All you have to do to enter this prize draw, is to choose from the 11 favourite puddings listed and then enter your details. It is too good an opportunity to miss!
37

Penne with Roast Vegetables and Fresh Pesto
























When you roast vegetables they taste divine. It gives them such a distinct flavour and yet it's something I don't often do.

It was watching an old episode of Delia Smith on TV that tempted me. She was making a lasagne with roast vegetables and it looked so good. My mouth was watering as I watched her cook and I realised that I'd not roasted vegetables for such a long time. I decided I'd leave the Roasted Mediterranean Vegetable Lasagne for another time and instead I'd serve my vegetables with penne  pasta and some freshly made pesto.

I have such a lot of basil growing in pots, just waiting to be used and there is nothing nicer than freshly made pesto. Add a sprinkling of feta cheese and you have a match made in heaven.

Penne with Roast Vegetable and Fresh Pesto

Roast Vegetables

1 red bell pepper, cut into chunks
1 onion, peeled and quartered
1 courgette, sliced
12 cherry tomatoes
6 closed cup mushrooms, halved
2 cloves garlic
a few leaves of basil
2 tbsp olive oil
salt & freshly ground black pepper


Pesto

a large handful basil
1/3 cup pine nuts
1 clove garlic
5 tbsp freshly grated parmesan
5-6 tbsp olive oil
freshly ground black pepper


Pasta

Penne

Topping

feta cheese
freshly ground black pepper


Pre-heat the oven to 240c/475f/gas mark 9.

In a large bowl, coat the pepper courgette and onion with most of the oil and season. Pour into a roasting tin and cook for 15 minutes. Next coat and season the mushrooms, garlic and tomatoes and add them to the roasting tin. These won't need as long to cook. Leave in for another 15 minutes until the vegetables are browning at the edges.

Cook the pasta according to the packet instructions until al dente. I was using an unfamiliar brand and probably left mine in a minute or two too long.

Next make the pesto. Dry roast the pine nuts in a pan until they are beginning to take on some colour. This will give them a lovely flavour. Place all of the ingredients in a food processor and whizz up until you have a slightly coarse pesto. Taste for seasoning.

Drain the pasta and coat in 4 tbsp pesto before tossing in the vegetables. Crumble over some feta cheese and grind some black pepper over the dish before serving.

I made enough pasta for two and used the remaining vegetables on wraps, but their is enough pesto and vegetables to serve up to 6 people.

This pasta dish would also be delicious as a cold pasta salad. If this is the way you want to go, then rinse the pasta in cold water to stop the cooking process and allow the vegetables to cool before adding them to the pesto coated pasta.
29

Apple, Avocado & Mint Smoothie



















I have avocados sitting in my fruit bowl, alongside apples and lemons, begging to be used. Most of my fruit is in the fridge, but these guys are just sitting there expectantly.

I am planning to use one of the avocados in a salad with mozzarella, tomatoes and basil, but the other one, I had no plans for. That is until this morning when I decided a smoothie was the order of the day.

Apple, Avocado & Mint Smoothie

3 green apples
3 kiwi fruit, peeled
1 avocado, peeled and stone removed
a squeeze of fresh lemon juice
3 mint leaves


I juiced the apples first. I didn't bother to skin them, just washed them. I am not going to tell you about the incident with the first 3 apples, where I forgot to put the jug under the spout! Needless to say, Graham wasn't impressed.

Next I blended the apple juice, kiwi fruit, avocado and mint with a splash of lemon juice. Not too much as it will overpower the other flavours.

Pour and enjoy.

Serves 2

We really adored this smoothie. It was so rich and creamy thanks to the addition of the avocado. The sharp green smell and flavour of the apple comes first as you take a sip, then you can taste a hint of mint, and next you get a kick from the kiwi. Mmmmmmm! A lovely fresh flavour and such a healthy drink.

I would love to have another glass, alas the apples are finished, thanks to my senior moment.
31

Sweet & Sour Sauce
























I had a hankering to have a stir fry with sweet and sour sauce. I also had a hankering to have some quorn in my stir fry, something I haven't had for years. So I gave into it and had a browse around the internet for the sauce.

There was a lot of variety out there, but usually the main ingredients were sugar and vinegar. Tomato ketchup also featured heavily, but I just couldn't bring myself to use that. I copied 4 recipes down, then did a pick and mix with the ingredients until I had what I thought would be a good combination, then I just tasted the sauce as I went. It worked out rather well and I really enjoyed it.

Sweet & Sour Sauce

2 tbsp red wine vinegar
2 tbsp sugar
2 tbsp tomato puree
2 tbsp soy sauce
1 tbsp cornflour
½ cup water
1 small tin pineapple


In a pan, gently heat the vinegar, sugar, tomato puree & soy sauce, until the sugar has melted. dissolve the cornflour in the water, before adding to the ingredients in the pan. Stir well. Chopped up the pineapple into chunks and add to the pan, along with the pineapple juice. Pour over you stir fry and mix in well. Cook for a couple of minutes before serving.

Serves 2-3





















I discovered that I had run out of soy sauce in the middle of making my sauce, so I used vegetarian worcestershire sauce instead. It has a lovely tangy taste which worked very well.

My stir fry consisted of onion, garlic, chilli, red pepper, broccoli, mangetout, baby sweetcorn, mushrooms and quorn. I served it on a bed of rice and it was just what the doctor ordered. Very tasty and satisfying!
31

Summer Delight Smoothie






































I haven't enjoyed a smoothie for a while and as my energy levels have been so low, it seemed like the perfect time to start making them again.

This is my favourite time of year for fruit. I am a berry girl and I am guzzling punnet after punnet of fresh strawberries, raspberries and blackberries. For this smoothie I decided to use some plump raspberries and a really sweet, juicy nectarine.




































Summer Delight Smoothie

1 generous cup plump raspberries
1 juicy, sweet nectarine
1 ripe pear
¾ cup milk
½ cup greek yoghurt
2 tsp Manuka honey


Rinse the fruit before removing the stone from the nectarine and coring the pear. I didn't bother to remove the skin from the pear or the nectarine. You really don't notice it in the smoothie. Cut the nectarine and pear into chunks and place them and all the other ingredients in a blender. Whizz until smooth. Enjoy!

Serves 2

You may notice the glass I have poured the smoothie into. I have always spelled my name JacquƩ. The French abbreviate it this way and I always hated the (Jackie) spelling. So when my friend Trudi saw these glasses, she just had to get them for me. I think it is actually a brand name for a flavoured cider.

There was another gift among the ingredients for this smoothie. My best buddy Lisa from Lisa's Kitchen, sent me a jar of Manuka Honey to try and I have to say it is fabulous. It is much thicker than normal honey. It is almost like a caramel and very luxurious. It is supposed to have active properties that are anti-bacterial, but that is just an extra bonus. It is hard not to just eat it straight out of the jar. Of course once you spoon the honey onto something, the spoon must be licked!

(technorati - pc6kr2j8tw)
29

Scones with Clottted Cream & Jam




































I can't believe it is a week since I was here last! My tiredness just seems to envelop me during the week and I am not fit for much more than collapsing on my bed with a book when I get home, so my time online and cooking is suffering.

We are eating a lot of salads, pasta and baked potatoes, but nothing much that is blogworthy. I seem to be reverting to old favourites that are quick and easy to make. We are enjoying fresh pesto from the large pot of basil I have growing in the conservatory, but that is as about as complicated as it gets!

However, yesterday, after a lie in, I had a notion to make some scones. And who do you go to for a good scone recipe? Why Delia of course! The original recipe is here, but I have changed it into cups for ease, so that next time I won't have to drag my scales out.

Delia's Scones

2 cups self-raising flour
40g butter (slightly less than a third of a stick)
1 ½ tbsp caster sugar
¾ cup greek yoghurt and milk (half and half)
pinch of salt


In a large bowl, cube the butter, then sieve in the flour. Using your fingers, quickly rub the butter into the flour.

Next stir in the sugar and salt.

Using a knife, mix in the yogurt and milk, a little at a time, until the mix begins to bind together. If it is a little dry, add a small amount of milk. I have already included a little extra in my recipe to make it up to the ¾ cup, which worked out perfectly. If you just add it a little at a time, you will know when it is ready.

Bring the dough together into a ball and roll out on a floured surface until it is about 2 cm deep. Use a cutter to cut the scones. Delia suggests not to twist the cutter, but to tap it sharply so it goes through the dough in one go . I have heard this before, apparently the dough rises better if it is not twisted, although is is easier said that done. Habit, I suppose! You should be able to make 8 scones out of the mixture.

Place the scones onto a greased baking sheet, brush the tops with milk and bake for 12 - 15 minutes until risen and golden.

Serve with homemade jam and clotted cream

Makes 8 scones






































Boy, what a treat these were, especially with that lovely homemade strawberry jam I bought at the farmer's market last week and the luxury of clotted cream.

Needless to say they have been polished off today! They were lovely and light and I would use this recipe again. I liked the fact that it used greek yoghurt, which I always have in my fridge, instead of buttermilk, which I don't! Although I sometimes mix milk with lemon juice or vinegar as a substitute for buttermilk.

Here are a few of my homemade jams you may like to try with these scones:

























Rhubarb & Orange Jam




















Strawberry & Peach Jam



















Summer Fruit Jam


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