Monday, 31 May 2010
Friday, 28 May 2010
Monday, 24 May 2010
"To be a good cook means the knowledge of all fruits, herbs, balms, and spices, and of all that is healing and sweet in fields and groves, savoury in meats ; it means carefulness, inventiveness, watchful willingness, and readiness of appliance ; it means the economy of great grandmothers, and the science of modern chemists ; it means much tasting and no wasting; it means English thoroughness, French art, and Arabian hospitality ; it means, enfin, that you are to see that everybody has something nice to eat."
John Ruskin (1819 - 1900)
Ok I know what you must be thinking, this is turning out to be a Blog for potato recipes, as this is the fourth recipe on here, but hey books are full of main courses and you are often stuck with something to serve with it, so I am just helping you out.
A lovely side dish, but its so yummy it would make a lovely lunch on its own.
750g Waxy Potatoes (Eg Desiree, peeled & thickly sliced
200g Bacon Lardons or Cubetti de pancetta
2 Onions, halved & thinly sliced
300g Brie or Reblochon, rind removed & sliced, don’t worry Simon you won’t taste its there !!!!
284ml Double Cream
Heat the oven to 190c/fan 170c/gas 5
Drop the potatoes into a large pan boiling water, cook for 5 minutes & the drain well.
Fry the bacon in a little oil until crips & golden.
Remove the bacon, add the onions & cook until soft, about 10 minutes.
Butter a baking dish well.
Arrange layers of potato, onion, bacon and cheese (season as you layer but go easy on the salt).
Pour the cream over. Bake 30 – 40 minutes/until golden.
Its time to meet my one & only Daughter, the poor little girl that is stuck between all those Brothers.
1kg even sized floury potatoes (eg King Edwards)
1 onion – thinly sliced
284ml double cream
Oven 190c / Fan 170c / Gas 5
Grease a large shallow baking dish with butter – doesn’t hurt to smear round a little garlic for added flavour
Slice potatoes thinly
Layer up evenly in the baking dish along with the onion slices, seasoning as you go
Pour over the cream & milk – I usually mix these two together in a measuring jug before pouring over the potatoes
Dot with butter
Cover with foil
Bake for 1 hour
Discard the foil after the hour & bake for a further 15 – 20 minutes, or until cooked through & golden.
Thursday, 20 May 2010
Wednesday, 19 May 2010
I love this salad so much that I make it at least once a week, its a great way of using up left over stale bread and I always make far to much, this isn't because I don't have any portion control, far from it, its so that I have loads left to take to the office the next day for lunch. Its just even more amazing the next day when all the juices from the dressing have soaked in.
500g Ripe Tomatoes
1 large red onion – halved & finely sliced
500g 2 day old white, country-style bread (in chunks, toast in the oven for about 5 minutes with a drizzle of olive oil, oregano, sea salt & freshly ground pepper)
2 to 3 stalks celery – trimmed & finely sliced
4 tablespoons chopped fresh parsley
10 Basil leaves roughly torn
8 tablespoons extra virgin olive oil
5 tablespoons of red wine vinegar
Cut the tomatoes into small chunks & put them into a colander, sprinkle with a little salt for about 10 minutes.
Put the onions into a small bowl of cold water sprinkle with a little salt & a splash of vinegar.
To make the dressing just whisk/mix together the extra virgin olive oil & red wine vinegar.
Drain the onions & put with the tomatoes, celery, parsley, basil & bread into a salad bowl or serving dish. Cover with the dressing & toss all together & serve.
Monday, 17 May 2010
Ok before I introduce you to my second Son I have a couple of gorgeous potato salads for you.
Hello & welcome to my first ever Blog, I'm not sure what I am doing so please bear with me, I am sure I will make many mistakes & my lovely Geek Husband will have to sort them out for me, but here it goes !!!
Simon is my eldest Son and the reason for this Blog, he left home a few years a go & I miss him sooooo much. On regular occasions he will call me and ask me for recipes to cook for his Friends & lovely Girlfriend, recipes that he has enjoy over the years or sometimes just for fresh inspiration. I have talked him round the Supermarket whilst he has shopped for ingredients & talked him through the cooking process. I started to write all these recipes into a book for him but wanted him to be able to access them where ever he was in the World, so clever Hubby came up with the idea of a Blog !!!!
Simon truly changed my life, at the age of 19 most people probably felt that I wasn't ready to be a Mother, but my gorgeous blue eyed, blonde haired little boy arrived and I was smitten & I knew at that point that I would do anything for him & would love him forever.
Simon being the eldest is also the most sensible, he is strong & dependable, loving & caring and I am very proud of the man he has become. He loves his football, always has done and I am sure there will be many more tales as the Blog unfolds, of me becoming a Team Manager for him & his many trips to A&E because of football injuries.
But for now here is the recipe that Simon first requested after he left home & the reason that I started this Blog.
Quick Curried Kedgeree - Takes 35/45 minutes - Serves 4
1 bunch of spring onions trimmed
a knob of butter
1 tbsp curry powder
400g/14oz basmati rice
700ml/1 1/4 pints of hot chicken or vegetable stock
225g smoked salmon trimmings or 206g cubed pancetta ( well not in Simon's case as I always swapped this for pancetta for him)
Cut the green tops off the onions & roughly chop, then roughly chop the white parts.
Melt the butter in a large pan over a medium heat & tip in the white onions, pancetta & curry powder.
Cook for a few minutes until the onions soften & the pancetta is browned, then add the rice and stir to coat in the butter.
Pour in the hot stock & bring to the boil.
Stir once & boil for 5 minutes, then cover the pan & continue to cook on the lowest possible heat for 15 minutes.
While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs & simmer for 8 - 9 minutes until softly boiled.
Move the pan to the sink & tip off the hot water, then fill the pan with cold water from the tap to cool the eggs quickly. Take out the eggs, then shell them & roughly chop.
Tip the rice into a serving dish, toss in the smoked salmon (or in Simon's case the pancetta) and the green onions and fork through.
Taste & season with salt & pepper if needed.
Put the pieces of eggs on top & gently fork them through.
Note - This recipe came from a magazine & you may find like I have that it requires more stock than stated or it will dry out. I make a bit of extra stock to keep to one side, just keep an eye on it, if it seems to be drying out to quick, just add more stock as required. I also tend to put in a little extra curry powder for the same reason.
Well first recipe posted, hope you enjoy it, as I have more time & get better at this I will also post photo's of the Family & of some of the dishes.