Displaying items by tag: recipes

It's fish pie weather. Cod, salmon and smoked haddock yum!

This rice pudding is a little healthier and lower in fat than our other full cream recipe.  You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.

Pakora are always popular in our house. Very often I make them with chard as I have it growing in the garden. Pakora are one of those snacks that you can whisk up quickly if people turn up for happy hour and you want something hot and crispy to nibble on.

• Leftover cheese
• Soften onion and add evaporated milk
• Grated cheese
• Mix well
•  

A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.

Ingredients

225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert

170g (small tin) evaporated milk

1 very small onion or 3 spring onions finely diced

1 tsp chopped chives

pinch of mustard powder

pepper

a little oil or butter for fying the onion

Method

Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion

Pour in the evaporated milk

Add the grated cheese, mustard powder and a little ground pepper

Stir well until the cheese has melted

Stir in the chopped chives

Pour into ramekins and leave to set in the fridge

Eat spread on toast or with a baked potato

A favourite Winter soup which is vegetarian.  Serves 6 - 8 people

Ingredients

• 1kg g (2 lb) Jerusalem Artichokes
• 3 celery stalks, chopped
• 450 g (1 lb) carrots ( peeled and sliced)
• 1 medium onion, chopped
• 75 g (3 oz) butter
• 1.5 L (3 pints) vegetable stock
• salt and freshly ground pepper
• Method

Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. ( add a slice of lemon)

Melt the butter in a cooking pot and soften the onion, celery, carrots and artichokes.

Put the lid on the pan and let the vegetables sweat for 5 minutes on a low heat.

Stir from time to time.

Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Liquidise the soup and season to taste.

This hot weather has proved to be the perfect moment to crack open the new bottle of Rhubarbe Liqueur. We were offered this at the recent Thos Peatling summer wine tasting, along with a Barbados Rum Sixty Six and Taylor's Velvet Falernum... more of that later! The liqueur is quite simply like drinking sweet, liquid rhubarb. It's made by macerating (in alcohol) both green and pink rhubarb for two months. Delicate, light pink colour and with the smell of freshly cut rhubarb, it's sweet and sherberty and reminiscent of those childhood rhubarb and custard boiled sweets. Delicious over cracked ice, or try one of these cocktails below - all measures used are 1 oz, or use your own friendly measures, but remember, drink responsibly!

Gin and Rhubarbe

1 measure Rhubarbe Liqueur
1/2 measure lime juice
1 1/2 measures gin
1 measure soda water
lime slices, for garnish

Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice.  Shake for 10 seconds and strain into a glass.  Top with the soda water.  Serve with lime slice.

Rhubarb n’ Rye

1 1/2 measures Rye Whiskey
1/4 measure Rhubarb Liqueur
1/4 measure Fresh Lemon Juice
1/4 measure Sweet Vermouth

Stir, then strain into a chilled cocktail glass and garnish with a curl of orange rind.

Rhubarb Caipirinha

2 measures Cachaca Cane Spirit
1 measure Rhubarb Liqueur
½  measure Gomme syrup
1 full lime ( quartered, squeezed and muddled into the liquid)

Shake vigorously with ice and strain into glass.

Strawberry Rhu

4 measures Rhubarb Liqueur
3 measures Tequila
3 Strawberries
1 measure Lemon Juice
half measure of Gomme syrup

Muddle the strawberries in a cocktail shaker, add ice followed by all the other ingredients. Shake, filter and pour and serve.

A quick and easy crab recipe which serves eight as a starter, or four as a large main course.

Ingredients

2 dressed crabs ( I use brown and white meat, some prefer just the white meat)

600g linguine
10 tbsp very good olive oil
2 cloves garlic, finely chopped
½ tsp finely chopped fresh red chilli
75ml dry white wine
3 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped basil
Juice and grated zest of ½ lemon
Salt and freshly ground black pepper

Method

Bring a large pan of salted water to the boil and cook the linguine for 9-11 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and chilli.

Fry lightly without colouring for about one minute.

Stir in the crabmeat and heat through for another minute.

Add the wine to the pan and let it bubble and reduce a little.

Drain the linguine and add to the crab mixture.

Stir in the parsley and basil and toss everything together to coat evenly.

Finish with the lemon juice and grated zest.

Season to taste and serve immediately

Allow three hours to make these hot cross buns include rising time. Makes 12 buns so well worth doubling up if like me, you'll eat four as soon as they come out of the oven.

Life is hectic and yesterday when I was exhausted from gardening I had a sudden urge to go inside and make drop scones. I just love that moment when the batter creates bubbles as it cooks.  I think if they could talk they would be saying "turn me over now". Here is the recipe:

Granola - a toasted muesli, nice with fresh fruit and yoghurt for a vegetarian breakfast, this is a very adaptable recipe using any grains, seeds and nuts that you fancy.

Ingredients

• 12 oz / 300g rolled oats, wheat flakes, rolled barley or any other rolled grains

• 4oz / 100g chopped hazelnuts, pecans, almonds or any other nuts

• 2oz/50g pumpkin, flax, sunflower seeds or seeds of your choice

• 2oz/50g desiccated coconut

• 4 fl oz Hill Farm rapeseed oil or sunflower oil

• 4 fl oz Suffolk honey

• 6oz/150g raisins or sultanas

Method

Preheat the oven to 130c/Gas 2 ( a cool setting)

Place the rolled oats in a bowl and mix in the nuts, seeds and coconut.  ( not the raisins yet!) Stir well.

Warm the honey and oil together in a small pan and pour onto the dry mixture.

Coat all the nuts, oats, seeds etc in the honey and oil.

Spread the mixture onto a baking tin and place in the oven for 40 mins.  You will need to move the granola around a little from time to time to ensure that it crisps all over.

Remove from the oven and mix in the raisins.  Leave to cool and store in an airtight container. where it will keep for several weeks.