We may have found the only beetroot recipe in the world that your Dad and I like (we're not big fans, let's put it this way). This one is nicked from Hugh Fearnley Whernley and slightly adjusted.
Makes enough for 4 (or for 6 as a starter). You'll need:
shortcrust pastry (I used 200g flour, 75g butter and a little cold water)
3 red onions, finely sliced
150ml red wine
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon dried thyme
500g small beetroot
a little fresh dill, finely chopped
200g goat's cheese
First of all, you need to roast the beetroot. Wash them, cut the top and bottom off, and stick in the oven at about 200 degrees C with a little olive oil for 40-45 minutes (you may need a little longer if they're on the large side). Let them cool a little, then peel, and chop into wedges. It's best to delegate this bit, as it's rather messy.
In the meantime, make the shortcrust pastry, and prepare the rest of your filling. You'll need a flan tin (I used one about 20cm across with a removable bottom), which you need to grease, and line with the pastry. Stick a circle of baking parchment on top, and then tip in some baking beans, or dried pulses. Bake in the oven for 10-12 minutes or so, and then haul it out.
Fry the onions in a little olive oil until they're soft. Add the wine, vinegar, dried thyme, honey (and a generous helping of black pepper), and then simmer until almost all the liquid's gone. Stir in the beetroot wedges, add a little fresh dill, and mix well.
Cut your goat's cheese into thin-ish slices (about 1cm thick). Lay a few on the bottom of the tart, tip in the beetroot mixture, and stick the rest of the slices on top.
Bake in the oven for 25-30 minutes - you want the goat's cheese to be bubbling, and browning on top.
Serve with a green frondy salad. And beware...it'll turn your wee pink.
28 July 2009
23 July 2009
Blackberry muffins
The blackberries at the allotment just seem to be getting bigger and bigger - it must be all the rain. The monsters need eating, so we made muffins this afternoon - you were brilliant at all the cracking eggs and mixing.
Makes 12 small cupcake-sized muffins. You'll need:
200g plain flour
1/2 teaspoon baking powder
85g sugar
a pinch of salt
40g butter, melted
140ml milk
1 egg, beaten
three or four blackberries per muffin
Stick the oven on at 200 degrees C, and dig out a cupcake tin. I lined mine with silicon cases, but the paper ones will do just fine.
Sling all the dry ingredients together in a bowl, and mix well. Pour the milk, melted butter and egg into a measuring jug, mix together, and dump into the muffin mix. Stir until everything's combined together (it'll be a stiff-ish mixture).
Drop three or four blackberries (depending on how large they are) into each paper/silicon case. Spoon the muffin mixture on top.
Bake in the oven for 15-20 minutes, until the tops have gone golden brown. Decant the muffins (still in the cases) onto a wire rack to cool.
They're delicious with a dab of creme fraiche, but to be honest are best scoffed immediately with a cup of tea.
22 July 2009
Blackcurrant jam
Again, too much on the allotment. And this is my favourite jam (you're much more of a strawberry jam girl).
Makes 3 1/2 large jars (454g size).
You'll need:
800g blackcurrants
1 1/4 pints water (yes, I know this should be in metric too, but I forgot to convert it)
900g (ish) sugar
Make sure you've washed the jars in hot soapy water, and then dried them out in a low oven. Put a plate in the fridge, so you can test whether the jam is ready or not.
Sling the blackcurrants and water into a large saucepan. Bring to the boil, and then simmer until the blackcurrants are soft and sludgy, and the liquid has reduced by about half.
Add the sugar, and stir carefully so it's all dissolved. Bring this mixture to a rolling boil (the bubbles still remain if you stir them), and keep it there until it starts to thicken (should take about 5-10 minutes). Drop a little of the jam onto the cold plate - once it starts to wrinkle when you push it with your finger, you're good to go.
Decant into the jars, and then leave to cool on the worktop overnight. Label, and place proudly at the back of the pantry, on the jam shelf.
Makes 3 1/2 large jars (454g size).
You'll need:
800g blackcurrants
1 1/4 pints water (yes, I know this should be in metric too, but I forgot to convert it)
900g (ish) sugar
Make sure you've washed the jars in hot soapy water, and then dried them out in a low oven. Put a plate in the fridge, so you can test whether the jam is ready or not.
Sling the blackcurrants and water into a large saucepan. Bring to the boil, and then simmer until the blackcurrants are soft and sludgy, and the liquid has reduced by about half.
Add the sugar, and stir carefully so it's all dissolved. Bring this mixture to a rolling boil (the bubbles still remain if you stir them), and keep it there until it starts to thicken (should take about 5-10 minutes). Drop a little of the jam onto the cold plate - once it starts to wrinkle when you push it with your finger, you're good to go.
Decant into the jars, and then leave to cool on the worktop overnight. Label, and place proudly at the back of the pantry, on the jam shelf.
17 July 2009
Bacon, feta and pea salad
Our veg box arrived today in the pouring rain, containing a box of freshly picked pea pods and the most amazing bag of salad leaves.
Makes enough for one. You'll need:
some peas, freshly shelled (this is one occasion where the frozen variety probably aren't worth using)
a handful of salad leaves (mizuna or rocket, spinach and butterhead lettuce is a good combination)
25g feta cheese, cubed
2 rashers of streaky bacon
some salad dressing of your choice - something balsamic-y is good
Fry the bacon (you don't need to add any extra oil) for 5 minutes in a pan until it goes crispy. Slice into small pieces.
Sling the salad leaves into a large bowl, and chuck in the peas (uncooked). Add the feta cheese and the bacon pieces, and toss together. Drizzle over a little salad dressing and season with lots of black pepper.
Eat with some nice bread, or failing that some pitta bread that you've dragged out of the freezer and toasted...
Makes enough for one. You'll need:
some peas, freshly shelled (this is one occasion where the frozen variety probably aren't worth using)
a handful of salad leaves (mizuna or rocket, spinach and butterhead lettuce is a good combination)
25g feta cheese, cubed
2 rashers of streaky bacon
some salad dressing of your choice - something balsamic-y is good
Fry the bacon (you don't need to add any extra oil) for 5 minutes in a pan until it goes crispy. Slice into small pieces.
Sling the salad leaves into a large bowl, and chuck in the peas (uncooked). Add the feta cheese and the bacon pieces, and toss together. Drizzle over a little salad dressing and season with lots of black pepper.
Eat with some nice bread, or failing that some pitta bread that you've dragged out of the freezer and toasted...
16 July 2009
Ketjap manis
Also called Indonesian sweet soy, apparently. We needed it for the Indonesian noodle salad, so Google obliged (hence the American cup measurement).
You'll need:
1/2 cup water
1/2 cup dark brown sugar
1/2 cup soy sauce
2 tablespoons dark treacle
1 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
Stick the water and dark brown sugar in a saucepan, and stir over a low heat until the sugar has dissolved. Bring to the boil, and then keep on a high heat for 5 minutes.
Reduce the heat again, and chuck in the rest of the ingredients. Stir until everything's dissolved, and then simmer for 3-4 minutes.
Decant into a jar - it'll keep in the fridge for 2-3 months. It's rather good as a dipping sauce, and it's even better if you have it with a little lime juice.
You'll need:
1/2 cup water
1/2 cup dark brown sugar
1/2 cup soy sauce
2 tablespoons dark treacle
1 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
Stick the water and dark brown sugar in a saucepan, and stir over a low heat until the sugar has dissolved. Bring to the boil, and then keep on a high heat for 5 minutes.
Reduce the heat again, and chuck in the rest of the ingredients. Stir until everything's dissolved, and then simmer for 3-4 minutes.
Decant into a jar - it'll keep in the fridge for 2-3 months. It's rather good as a dipping sauce, and it's even better if you have it with a little lime juice.
Indonesian noodle salad
This one surprised your Dad by being so good - he's not a natural vegetarian. You liked the peanuts best, but did enjoy dipping the noodles in the sauce.
It's adapted from a recipe I found in Olive magazine - their's has raw veg instead.
Makes enough for three. You'll need:
1 egg per person (hardboiled, and halved)
medium egg noodles
1 yellow pepper, sliced
2 green peppers, sliced
1 carrot, peeled and finely sliced into batons
1 onion, finely sliced
roasted peanuts - a scattering per person
1 lime, halved
ketjap manis - a tablespoon per person
a little olive or sunflower oil
Sling the onions in a pan with a little olive or sunflower oil, and cook until they've softened. Add the pepper and carrot, and fry for another 5 minutes or so, until they are tender.
Cook the noodles in boiling water for 3-4 minutes until they are tender. Drain, and add to the vegetables in the pan. Mix everything together, and dish out into three bowls.
To each bowl of noodles add an egg and a scattering of roasted peanuts. Drizzle with a little ketjap manis, and squeeze a little lime juice on top.
It's adapted from a recipe I found in Olive magazine - their's has raw veg instead.
Makes enough for three. You'll need:
1 egg per person (hardboiled, and halved)
medium egg noodles
1 yellow pepper, sliced
2 green peppers, sliced
1 carrot, peeled and finely sliced into batons
1 onion, finely sliced
roasted peanuts - a scattering per person
1 lime, halved
ketjap manis - a tablespoon per person
a little olive or sunflower oil
Sling the onions in a pan with a little olive or sunflower oil, and cook until they've softened. Add the pepper and carrot, and fry for another 5 minutes or so, until they are tender.
Cook the noodles in boiling water for 3-4 minutes until they are tender. Drain, and add to the vegetables in the pan. Mix everything together, and dish out into three bowls.
To each bowl of noodles add an egg and a scattering of roasted peanuts. Drizzle with a little ketjap manis, and squeeze a little lime juice on top.
13 July 2009
Orecchiette with anchovies and broccoli
We ate this for tea, after a hard day playing in the garden - you made cat tunnels out of the hedge clippings, and dragged branches around for Rustle to chase.
Makes enough for three. You'll need:
300g broccoli, chopped into small pieces
4-6 anchovies
a very good slug of olive oil
a clove of garlic, finely chopped
orecchiette (they look like tiny hats or ears. I suspect shells would also do well)
Put the broccoli into a pan with some boiling water, bring to the boil, and simmer for 5-7 minutes until it's soft. Drain, and keep the water (you might as well cook the pasta in it too).
Sling the olive oil and anchovies into a large frying pan and apply some heat - the anchovies will start to disintegrate. Swish them round - don't let them burn - and then add the garlic. Cook for another 3-4 minutes until the garlic's softened and flavoured the oil, and then tip in the broccoli. This needs to cook for 10 minutes or so, but (a) keep an eye on it so it doesn't burn (b) be prepared to add a little more olive oil now and again and (c) remember to break up the broccoli with a spatula as you stir it.
While all this is going on, cook your pasta in the broccoli water. Drain, and tip the pasta in with the broccoli/garlic/anchovy mixture.
Season well with black pepper (the anchovies are so salty you're unlikely to need salt), and then decant into some bowls. It's lovely when topped with lots of grated parmesan, and some chilli flakes.
Makes enough for three. You'll need:
300g broccoli, chopped into small pieces
4-6 anchovies
a very good slug of olive oil
a clove of garlic, finely chopped
orecchiette (they look like tiny hats or ears. I suspect shells would also do well)
Put the broccoli into a pan with some boiling water, bring to the boil, and simmer for 5-7 minutes until it's soft. Drain, and keep the water (you might as well cook the pasta in it too).
Sling the olive oil and anchovies into a large frying pan and apply some heat - the anchovies will start to disintegrate. Swish them round - don't let them burn - and then add the garlic. Cook for another 3-4 minutes until the garlic's softened and flavoured the oil, and then tip in the broccoli. This needs to cook for 10 minutes or so, but (a) keep an eye on it so it doesn't burn (b) be prepared to add a little more olive oil now and again and (c) remember to break up the broccoli with a spatula as you stir it.
While all this is going on, cook your pasta in the broccoli water. Drain, and tip the pasta in with the broccoli/garlic/anchovy mixture.
Season well with black pepper (the anchovies are so salty you're unlikely to need salt), and then decant into some bowls. It's lovely when topped with lots of grated parmesan, and some chilli flakes.
12 July 2009
Blackberry ripple ice cream
We've now got four tubs of ice cream in the freezer, which may be overkill. This one's mine and your Dad's favourite - made with some huge, squishy blackberries from the allotment.
You'll need:
350g blackberries
50ml apple juice
200g sweetened condensed milk (don't laugh...)
300ml double cream
50g sugar
1 teaspoon vanilla
First of all, you need to make a blackberry syrup. Stick your blackberries in a large saucepan, together with 50ml apple juice. Bring to a boil, and simmer for 5 minutes. Add the sugar, and stir until it's dissolved. Bring to the boil again, and simmer for another 5 minutes, so the blackberry mush turns syrupy.
Pour the blackberries in a blender (or use one of those handheld things - even easier to shove in the dishwasher afterwards), and whizz round for a minute or so. Pour the resulting blackberry puree through a sieve, to get rid of the seeds, and then leave to cool.
While you're waiting for things to cool down, whip the cream until it stands in soft peaks. Add the vanilla and condensed milk (if it's good enough for Pooh...), and fold through. Pour into a freezerproof container - and then comes the fun bit - drizzle over the blackberry sauce for a ripple effect. Fold it loosely into the cream mixture, and then stick the whole lot in the freezer. You don't need to stir it, but leave the ice cream for at least 3-4 hours before you eat it, preferably in a sugar cone with a dark chocolate lining...
You'll need:
350g blackberries
50ml apple juice
200g sweetened condensed milk (don't laugh...)
300ml double cream
50g sugar
1 teaspoon vanilla
First of all, you need to make a blackberry syrup. Stick your blackberries in a large saucepan, together with 50ml apple juice. Bring to a boil, and simmer for 5 minutes. Add the sugar, and stir until it's dissolved. Bring to the boil again, and simmer for another 5 minutes, so the blackberry mush turns syrupy.
Pour the blackberries in a blender (or use one of those handheld things - even easier to shove in the dishwasher afterwards), and whizz round for a minute or so. Pour the resulting blackberry puree through a sieve, to get rid of the seeds, and then leave to cool.
While you're waiting for things to cool down, whip the cream until it stands in soft peaks. Add the vanilla and condensed milk (if it's good enough for Pooh...), and fold through. Pour into a freezerproof container - and then comes the fun bit - drizzle over the blackberry sauce for a ripple effect. Fold it loosely into the cream mixture, and then stick the whole lot in the freezer. You don't need to stir it, but leave the ice cream for at least 3-4 hours before you eat it, preferably in a sugar cone with a dark chocolate lining...
11 July 2009
Sticky chicken with cashew nuts
We spent the day pootling about on the beach at Druridge Bay, and then came home to eat tea on the balcony in the sunshine. The cashew nuts were a big hit.
You'll need
3 or 4 skinless and boneless chicken thighs, chopped into strips
1 1/2 tablespoons soy sauce
1 tablespoon runny honey
50g cashew nuts
a little olive oil
Decant the soy sauce and honey into a large bowl, and tip in the chicken strips. Mix thoroughly, and leave to marinade for 10-15 minutes.
Heat a splosh of olive oil in a heavy-bottomed frying pan, and once it's hot, tip in the chicken and cashew nuts. Fry for 5-8 minutes (depending on how thickly you've sliced the chicken), making sure everything doesn't stick.
Turn the heat up, and fry for another 5 minutes, so that the honey starts to turn sticky, and the chicken browns.
We ate ours with wedges of sour lemon, and a spinach and mangetout salad. It would be lovely with a little egg fried rice on the side too.
You'll need
3 or 4 skinless and boneless chicken thighs, chopped into strips
1 1/2 tablespoons soy sauce
1 tablespoon runny honey
50g cashew nuts
a little olive oil
Decant the soy sauce and honey into a large bowl, and tip in the chicken strips. Mix thoroughly, and leave to marinade for 10-15 minutes.
Heat a splosh of olive oil in a heavy-bottomed frying pan, and once it's hot, tip in the chicken and cashew nuts. Fry for 5-8 minutes (depending on how thickly you've sliced the chicken), making sure everything doesn't stick.
Turn the heat up, and fry for another 5 minutes, so that the honey starts to turn sticky, and the chicken browns.
We ate ours with wedges of sour lemon, and a spinach and mangetout salad. It would be lovely with a little egg fried rice on the side too.
10 July 2009
Strawberry jam
There were too many strawberries at the allotment again - and this time they were a bit squishy. So we made some jam, to eat with croissants at breakfast.
This makes 3-4 jars (standard jam/marmalade size of about 454g), and is dead easy. You'll need:
850g strawberries, hulled and washed
1 kg jam sugar (the sort with added pectin in - if you've only got ordinary sugar, add the juice of a lemon instead)
You'll need to wash 3-4 glass jars thoroughly in hot soapy water, and then place them on a tray in a low oven to keep warm. (Using them straight from the dishwasher also works.) Remember to stick a small plate in the fridge - you'll need it later on.
Tip the strawberries into a large pan, and attack with a potato masher until you have a glorious-smelling pulp that looks like something out of a horror movie. Warm on a low heat, and then tip in the jam sugar. Stir until it's dissolved.
Bring the mixture slowly to the boil, stirring all the time so the sugar doesn't catch on the bottom of the pan. Now you need to reach a 'rolling boil' (when the mixture is bubbling away, and keeps doing so even if you stir it). Keep the jam at a rolling boil for 4 minutes, then quickly dab a small bit onto a cold plate (that's the one you put in the fridge at the beginning of the process), and see if it wrinkles when you push it with your finger. If it does, you're in business - retrieve your jars from the oven, and decant the jam into them.
Screw the lids on, and then leave to cool on the worktop. Don't worry if you hear popping noises about half an hour later - it'll be the little vacuum disc in the top of the lid popping out.
This makes 3-4 jars (standard jam/marmalade size of about 454g), and is dead easy. You'll need:
850g strawberries, hulled and washed
1 kg jam sugar (the sort with added pectin in - if you've only got ordinary sugar, add the juice of a lemon instead)
You'll need to wash 3-4 glass jars thoroughly in hot soapy water, and then place them on a tray in a low oven to keep warm. (Using them straight from the dishwasher also works.) Remember to stick a small plate in the fridge - you'll need it later on.
Tip the strawberries into a large pan, and attack with a potato masher until you have a glorious-smelling pulp that looks like something out of a horror movie. Warm on a low heat, and then tip in the jam sugar. Stir until it's dissolved.
Bring the mixture slowly to the boil, stirring all the time so the sugar doesn't catch on the bottom of the pan. Now you need to reach a 'rolling boil' (when the mixture is bubbling away, and keeps doing so even if you stir it). Keep the jam at a rolling boil for 4 minutes, then quickly dab a small bit onto a cold plate (that's the one you put in the fridge at the beginning of the process), and see if it wrinkles when you push it with your finger. If it does, you're in business - retrieve your jars from the oven, and decant the jam into them.
Screw the lids on, and then leave to cool on the worktop. Don't worry if you hear popping noises about half an hour later - it'll be the little vacuum disc in the top of the lid popping out.
07 July 2009
Chorizo, chickpea and spinach salad
We spent the afternoon at the swimming pool, and came home completely knackered and starving. Luckily, you can make this in about 10 minutes.
Makes enough for three. You'll need:
chorizo sausage (a couple of hundred grammes should do - depends how chorizo mad you are)
a large avocado, peeled and sliced
half a small bag of spinach
a tin of chickpeas, drained
Slice the chorizo, and sling into a frying pan (you don't need to add any extra oil). Fry for 8-10 minutes or so, until it goes crispy and has released all its oil. Tip in the chickpeas, mix well so they're coated in the chorizo oil, and warm through.
Stick the spinach into a bowl, and scatter the avocado throughout. Tip in the warm chickpeas and chorizo, and gently mix together (the chorizo oil will coat the spinach, so there's no need for any extra dressing).
Season with lots of black pepper, and then decant into some bowls. We ate ours with some crusty bread. It disappeared very rapidly...
Makes enough for three. You'll need:
chorizo sausage (a couple of hundred grammes should do - depends how chorizo mad you are)
a large avocado, peeled and sliced
half a small bag of spinach
a tin of chickpeas, drained
Slice the chorizo, and sling into a frying pan (you don't need to add any extra oil). Fry for 8-10 minutes or so, until it goes crispy and has released all its oil. Tip in the chickpeas, mix well so they're coated in the chorizo oil, and warm through.
Stick the spinach into a bowl, and scatter the avocado throughout. Tip in the warm chickpeas and chorizo, and gently mix together (the chorizo oil will coat the spinach, so there's no need for any extra dressing).
Season with lots of black pepper, and then decant into some bowls. We ate ours with some crusty bread. It disappeared very rapidly...
06 July 2009
Lemon and mint chicken
We've spent the day dodging thunderstorms - the front garden was awash, and the cat cowered on the porch.
I made this for tea, to inject a little sunshine into the day. A girl can dream...
You'll need:
a couple of boned and skinless chicken thighs per person
a lemon, sliced into thin wedges
a largish sprig of mint per thigh
a slug of nice olive oil
black pepper
a little salt
Stick the oven on at about 200 degrees C.
Take each boned chicken thigh, and spread it out. Place a wedge of lemon and sprig of mint in the middle of each, and roll up again. Place in a baking dish/tray, and drizzle with a little olive oil. Season with lots of black pepper and a little salt.
Roast in the oven for 35-45 minutes, until the thighs are cooked through - they may be done sooner if they're very small.
We ate this with some onion, green pepper and parsley couscous, and spiced things up with Patak's aubergine pickle.
I made this for tea, to inject a little sunshine into the day. A girl can dream...
You'll need:
a couple of boned and skinless chicken thighs per person
a lemon, sliced into thin wedges
a largish sprig of mint per thigh
a slug of nice olive oil
black pepper
a little salt
Stick the oven on at about 200 degrees C.
Take each boned chicken thigh, and spread it out. Place a wedge of lemon and sprig of mint in the middle of each, and roll up again. Place in a baking dish/tray, and drizzle with a little olive oil. Season with lots of black pepper and a little salt.
Roast in the oven for 35-45 minutes, until the thighs are cooked through - they may be done sooner if they're very small.
We ate this with some onion, green pepper and parsley couscous, and spiced things up with Patak's aubergine pickle.
05 July 2009
Ricotta, spinach and pine nut tart
Otherwise known as "how to use the other half a pot of ricotta leftover from making yesterday's tea - I know, I'll put some pastry with it"
Makes enough for 4 reasonably greedy people. You'll need:
half a pot of ricotta cheese (about 125g)
a medium-sized bag of spinach
a couple of onions, thinly sliced
a clove of garlic, finely chopped
a handful of pine nuts
a slosh of olive oil
lots of black pepper and a little salt
8oz flour (preferably self-raising)
1 teaspoon baking powder
a pinch of salt
2oz butter
a little milk (about 4-5 fl oz)
Stick the oven on at about 180 degrees C, and find a baking tray.
First of all make your scone base. Chuck the flour, baking powder, pinch of salt and butter in a food processor, and whizz everything round until it looks like tiny breadcrumbs. Add the milk a little at a time, so as to not drown everything, and blitz until the dough starts to come together. Roll out, and press onto a baking tray, that you've lightly greased with a little butter or oil.
Stick the onions and garlic in a pan with a good slug of olive oil, and fry until they turn translucent. Spread over the base of the tart. Tip the spinach into the same pan, and cook for a couple of minutes until it's wilted.
Dollop the ricotta roughly over the tart, and sprinkle with a few pine nuts. Drizzle a little extra olive oil on the top, and liberally apply black pepper.
Bake in the oven for 20-30 minutes - once the case is nicely browned, it's time to get it out.
We ate ours with a green salad covered in an Asian-style dressing (lots of sesame oil and soy sauce).
Makes enough for 4 reasonably greedy people. You'll need:
half a pot of ricotta cheese (about 125g)
a medium-sized bag of spinach
a couple of onions, thinly sliced
a clove of garlic, finely chopped
a handful of pine nuts
a slosh of olive oil
lots of black pepper and a little salt
8oz flour (preferably self-raising)
1 teaspoon baking powder
a pinch of salt
2oz butter
a little milk (about 4-5 fl oz)
Stick the oven on at about 180 degrees C, and find a baking tray.
First of all make your scone base. Chuck the flour, baking powder, pinch of salt and butter in a food processor, and whizz everything round until it looks like tiny breadcrumbs. Add the milk a little at a time, so as to not drown everything, and blitz until the dough starts to come together. Roll out, and press onto a baking tray, that you've lightly greased with a little butter or oil.
Stick the onions and garlic in a pan with a good slug of olive oil, and fry until they turn translucent. Spread over the base of the tart. Tip the spinach into the same pan, and cook for a couple of minutes until it's wilted.
Dollop the ricotta roughly over the tart, and sprinkle with a few pine nuts. Drizzle a little extra olive oil on the top, and liberally apply black pepper.
Bake in the oven for 20-30 minutes - once the case is nicely browned, it's time to get it out.
We ate ours with a green salad covered in an Asian-style dressing (lots of sesame oil and soy sauce).
03 July 2009
Strawberry ice cream
After eating strawberries for breakfast, lunch and tea we threw in the towel and made something that would keep for a while.
You'll need:
a large punnet of strawberries, washed and hulled
a 300ml carton of double or whipping cream
100g caster sugar
If you're using an ice cream machine like ours, don't forget to put the bowl in the freezer the night before...
Sling the strawberries and sugar in a liquidiser/blender. Whizz round until you have a lovely smooth strawberry puree. Tip in the cream, and mix the two together.
Decant into your ice cream maker, and follow the instructions. Ours is a bit rubbish and threatens to overheat after about 45 minutes of churning, so I tend to decant it into a tub and stick in the freezer for a final burst until it's properly set and frozen.
This time I had so much mixture that I also made one batch solely in the freezer - just remember to come back every hour or two and give it a good stir to get rid of any ice crystals.
You'll need:
a large punnet of strawberries, washed and hulled
a 300ml carton of double or whipping cream
100g caster sugar
If you're using an ice cream machine like ours, don't forget to put the bowl in the freezer the night before...
Sling the strawberries and sugar in a liquidiser/blender. Whizz round until you have a lovely smooth strawberry puree. Tip in the cream, and mix the two together.
Decant into your ice cream maker, and follow the instructions. Ours is a bit rubbish and threatens to overheat after about 45 minutes of churning, so I tend to decant it into a tub and stick in the freezer for a final burst until it's properly set and frozen.
This time I had so much mixture that I also made one batch solely in the freezer - just remember to come back every hour or two and give it a good stir to get rid of any ice crystals.
01 July 2009
Ricotta and tomato spaghetti
This made a ridiculously quick tea after a traipse about Hadrian's Wall in the mist and murk.
You'll need:
enough spaghetti for three
half a pot of ricotta cheese (about 125g)
a couple of large, ripe tomatoes
a large onion, finely sliced
two cloves of garlic, finely chopped (I used a bulb of wet garlic, which gave the same effect)
a couple of tablespoons of good olive oil
a tablespoon of balsamic vinegar
lots of black pepper
some dried chilli flakes
Tip the spaghetti into a large pan of boiling water, bring to the boil and simmer until it's al dente.
In the meantime, fry the onion and garlic in half the olive oil until they turn translucent. Finely chop the tomatoes (you could deseed them, but I can't be bothered with faffing about).
Drain the spaghetti, and toss with the onions/garlic/tomatoes. Divide into bowlfuls, and dollop some spoonfuls of ricotta onto each portion. Drizzle over some balsamic vinegar, and a little extra olive oil. Season with lots of black pepper, and a sprinkling of chilli flakes.
You and your dad insisted on a scattering of capers on your plates too.
You'll need:
enough spaghetti for three
half a pot of ricotta cheese (about 125g)
a couple of large, ripe tomatoes
a large onion, finely sliced
two cloves of garlic, finely chopped (I used a bulb of wet garlic, which gave the same effect)
a couple of tablespoons of good olive oil
a tablespoon of balsamic vinegar
lots of black pepper
some dried chilli flakes
Tip the spaghetti into a large pan of boiling water, bring to the boil and simmer until it's al dente.
In the meantime, fry the onion and garlic in half the olive oil until they turn translucent. Finely chop the tomatoes (you could deseed them, but I can't be bothered with faffing about).
Drain the spaghetti, and toss with the onions/garlic/tomatoes. Divide into bowlfuls, and dollop some spoonfuls of ricotta onto each portion. Drizzle over some balsamic vinegar, and a little extra olive oil. Season with lots of black pepper, and a sprinkling of chilli flakes.
You and your dad insisted on a scattering of capers on your plates too.
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