Sunday, 31 January 2010
Saturday, 30 January 2010
For the base
200g cream cheese
3tbsp cocoa powder
60g caster sugar
150ml double cream
75g dark chocolate, at least containing 70% cocoa solids, melted
Finely grated zest of 1 orange
Pre-heat the oven to 200C 400f gas mark 6
Beat the cheese, cocoa powder, sugar and egg until smooth, stir in the cream. Fold the cooled chocolate and orange zest into the mixture and transfer to the biscuit base. Bake for 20 minutes until just set, then leave to cool.
Friday, 29 January 2010
Thursday, 28 January 2010
Wednesday, 27 January 2010
Tuesday, 26 January 2010
1 lemon, juice only
Roast the ribs in the oven for 45 minutes basting occasionally and turning once.
Tip: To make the day before , just marinate the ribs in the sauce, cover with clingfilm and refrigerate overnight. Remove from the fridge 30 minutes before cooking and leave at room temperature. The flavour should be more intense and the ribs tender.
Monday, 25 January 2010
Sunday, 24 January 2010
Saturday, 23 January 2010
Friday, 22 January 2010
Chestnut Cream Soup
Thursday, 21 January 2010
Wednesday, 20 January 2010
Betty Botter bought some butter,
But, she said, The butter's bitter;
If I put it in my batter
It will make my batter bitter.
But, a bit of better butter
Will make my batter better.
So, she bought a bit of butter
Better than her bitter butter,
And she put it in her batter
And the batter was not bitter.
So, 'twas better Betty Botter
Bought a bit of better butter.
Tuesday, 19 January 2010
Spinach and Cheese Muffins
25g butter, plus extra for greasing
250g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
Good pinch of cayenne pepper
50g fresh Parmesan, finely grated
1 egg, lightly beaten
200g rindless goat's cheese
Preheat the oven to 190°C/fan170°C/gas 5. Lightly grease 9 holes of a deep muffin tin with a little butter.
Allow the milk to cool a little before you add it to the dry ingredients, or the baking powder will start working before it gets into the oven. Don't be tempted to use goat's cheese with rind on – it doesn't melt nicely. These muffins taste best when eaten within 24 hours, but you can freeze them, wrapped in a plastic bag, for up to 1 month.
Place the milk and butter in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from the heat and pour into a liquidiser or food processor. Whizz until the spinach is finely chopped. Allow to cool for 5 minutes.
Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the cayenne and some freshly ground black pepper. Stir in the Parmesan. Add the egg and the spinach mixture, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, filling each about half full.
Add a little goat's cheese to each muffin hole. Top with the remaining mixture, followed by a little more cheese, pushing the cheese down into the mixture. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold.
Monday, 18 January 2010
A delicious breakfast to set you up for the day. Add fresh fruit such as banana or grilled apple for a healthy start to the day.
French toast with Honey and Toasted Oats
1 thick slice crusty white bread
1 free-range egg, beaten
2 tbsp icing sugar
honey, for drizzling
25g porridge oats, toasted till golden brown
1. Dip the bread into the beaten egg, coating well all over. Melt the butter in a frying pan, add the eggy bread and fry for 1-2 minutes on both sides, or until lightly golden all over.
2. Sprinkle half the icing sugar over one side and flip over to fry for 1-2 more minutes, or until golden-brown. Sprinkle over the rest of the icing sugar and flip the toast over again and fry for 1-2 minutes, or until the toast is golden-brown all over.
3. Pile the French toast onto a serving plate, drizzle over the honey and garnish with toasted oats.
Friday, 15 January 2010
Adapted from the French classic "Gratin Dauphinoise" by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. The name probably comes from the Scottish and north of
100g cold, diced lamb
750g potatoes, peeled and sliced.
2 large onions, very thinly sliced.
1 level tablespoon good quality dripping
Stock or water
Salt and pepper & nutmeg for seasoning
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg.
Cover and cook over a low to moderate heat for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley.
Thursday, 14 January 2010
Quick Tuna Pasta
170g pasta shapes, cooked according to packet instructions
110g black olives, sliced
Large tin tuna, drained
55g Parmesan, grated
2 tbsp olive oil
1 tbsp flat leaf parsley, chopped
1. Mix the hot pasta with the other ingredients, the heat from the pasta will heat the other ingredients to give you a warm pasta dish.
2. Serve with salad and garlic bread.
Tuesday, 12 January 2010
Monday, 11 January 2010
Saturday, 9 January 2010
Friday, 8 January 2010
Thursday, 7 January 2010
Wednesday, 6 January 2010
Carrot and Orange Soup
1 chopped onion
450g sliced carrots
2tbsp olive oil
40g plain flour
600ml chicken stock
600ml milk, semi skimmed
1 orange (juice and rind)
Salt and pepper
1 tsp nutmeg
1 tbsp chopped parsley
Heat the oil and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further 1/2 minutes. Gradually add the milk and chicken stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.
Tuesday, 5 January 2010
Saturday, 2 January 2010
Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...
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