Monday, May 28, 2007
Friday, May 25, 2007
1. I like the colour green
2. I'm a bit mad on cupcakes
3. I'm lefthanded so very clumsy
4. I love France
5. My favourite song in In my Life by the Beatles...
I tag: Anne, Estelle, Charlotte, Michelle and Helen....All who write blogs I really enjoy.
20 heads of elderflower
1.8kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemon
75g citric acid
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
Cook's Notes: To serve Elderflower Cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.
For something a touch more sprightly, add a shot of gin or vodka and a lemon slice, or add it to white wine and sparkling water to make an elderflower spritzer.
You might even try adding it to a marinade for chicken breasts. Try it in sorbets, or ice-creams, or just spooned over scoops of vanilla ice-cream, or use it to sweeten and flavour the fruit for a crumble.
Wednesday, May 16, 2007
1 tbsp olive oil
2 garlic cloves, crushed
1 tsp ground cumin
200g can chopped tomatoes
1 red pepper, deseeded, cut into chunks
450g white fish fillets, cut into chunks ( I used coley)
roughly chopped 1 lemon, cut into wedges
Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon
Sunday, May 13, 2007
2 tbsp milk
225g white bread flour
½ tsp salt
1 tbsp caster sugar
50g butter melted
1 ½ tsp easy blend dried yeast
Pour the milk and the eggs in to the bread machine pan.
Spinkle over the flour, ensuring that it covers the liquid. Add the salt, sugar and butter then add the yeast in top.
Set the bread machine to the dough setting and press start.
Grease a loaf tin or small tins
When the dough is ready put in your chosen mould and spread a glaze of egg yolk and milk on top and bake in the oven at 220C.
Thursday, May 10, 2007
4 tbsp Harissa paste
120g bag herb salad
4 lamb leg steaks
2tbsp demerara sugar
1. Spoon 1 tbsp harissa in to a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 minutes. Fluff up with fork, then empty the salad on top.
2. Heat a frying pan. Season lamb, then fry for 1 min each side. Mix sugar and remaining harissa, then spread over the lamb. Cook for 2 more mins each side, remove from pan and rest for 5 mins. Add a splash of water to the pan then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.
Monday, May 07, 2007
60ml natural yoghurt
280g white bread flour
5ml cumin seeds
1 tsp salt
2 tsp runny honey
1 tbsp melted butter, and extra for brushing
1 tsp dried yeast
Pour the water and yoghurt in to the bread machine pan.
Sprinkle over the flour ensuring that covers the liquid completely. Add half the cumin seeds
Add the salt, honey and the tbsp melted butter, then add the dried yeast.
Set the bread maker to the dough setting and start.
When the cycle has finished, preheat your oven to the highest setting and place 3 baking trays in the oven to heat up. Remove the dough from the bread machine and place on a lightly floured surface.
Knock down the dough. Dived the dough in to 3 equal pieces.
Shape each piece in to a ball then roll out. A teardrop shape looks authentic. Sprinkle the rest of the cumin seeds on top.
preheat the grill to its highest setting. Place the naan on a the preheated baking sheets and bake the naan for 4-5 minutes until puffed up. Place the naans under the grill for a minute until the naans starts to brown and blister.
Brush the naan with melted butter and serve warm.
Garlic and coriander naan- add chopped garlic to dough before making, then layer fresh coriander in when kneading
Peshwari naan – sprinkle coconut and raisins on top before cooking then spread with butter.
Tuesday, May 01, 2007
2 tbsp olive oil
2 skinned chicken breast, diced
1 leek, finely chopped, ( if you don't have a leek, use an onion)
½ tsp ground cumin
½ tsp ground ginger
½ tsp turmeric powder
½ tsp coriander seeds
1 tsp ground cinnamon
1 tbsp tomato purée
75ml white wine
30g/1oz dried apricots
3tbsp fresh coriander leaves, roughly chopped. ( parsley leaves work as well)
1. Heat the olive oil in a frying pan over a medium heat.
2. Add the chicken pieces and brown on all sides.
3. Add the leek and fry for 1-2 minutes.
4. Add all the other ingredients, except the coriander and stir well.
Bring to the boil, then simmer gently for 15 minutes, until the chicken is cooked through.
5. To serve, pour into a bowl and garnish with the coriander.
To make a couscous that goes well with this, in the pan you cooked the chicken in, put some couscous ( use packet instructions for portion size), and add 1 and half times as much in volume boiling chicken stock. When the couscous is cooked, stir in the juice of a lemon, lots of chopped parsley or coriander, black pepper and chopped roasted veg ( peppers, aubergine, courgette).