One of the best things about food is the pure excitement when vegetables and fruit appear at the correct season. None of this imported or forced stuff, thank you very much! YAY, asparagus season is here.
Very simple: Break the woody ends off the asparagus, shave the stems if you must, then blanch in boiling salted water for about 4 mins. Remove instantly from the water. This leaves them al dente.
Hard boil and egg or two and finely mash.
The dressing: 2 parts oil to one ...
No, I don't really enjoy chopping liver either (I can hear you saying "yuck liver"!) but believe me this is so much better than shop bought. I never make a huge quantity, unless it's part of a buffet spread, as it keeps for no more than 3 days.
Remove any fat and sinew fibres from the chicken liver.
Sauté a finely diced small onion in 80g of butter until softened. Add 300g chopped chicken liver and a crushed clove of galic. Sauté until browned and cooked through. Add a tblsp of ...
Crunchy peanut flavour with, hen still warm, molten chunks of chocolate oozing as you bite. Well, these certainly hit the spot! Simple as can be, everything is mixed in the same bowl and the mixture isn't too sticky. Perfect for everyone and definitely those with young children wanting to get them hands on in the galley.
Cream together 200g of peanut butter, smooth or crunchy, with 150g of light brown sugar and a tsp of vanilla extract.
Add an egg and 3 tblsp of milk, mix well. Then ...
As with most things I post, the seasonings and added bits can be changed to suit whatever you fancy. I don't think I ever truly make anything exactly as the last time. Actually before starting this blog I could never remember what I'd done before...
Into 500g of minced chicken breast I've added 1 very finely chopped spring onion, half a very finely diced red onion and a clove of grated garlic. Then sweet paprika powder, dried oregano and a little salt and black pepper.
Mix ...
Good side to the chicken burgers we are having tonight.
Simply peel and thickly slice a sweet potato, simmer in salted water until al dente. Chunk a few thick spring onions and blanch for a couple of minutes.
Char both in a griddle pan. Arrange on a dish and crumble feta cheese over.
Dress with a basic vinegarette. Measurements are 1 part oil to 1/2 part vinegar. So it's just olive oil, cider vinegar, whole grain mustard, a little salt and pepper and a dash of honey or ...
For a grain free version just whizz cauliflower florets until they resemble grains then sauté and season.
Packed with herbs and vegetables, this is such a good side dish for any grilled foods.
Roasted vegetables: Chunk an onion, separate cauliflower florets, add a few spring onions including the thicker green stems as well as some wedges of radicchio (Italian chicory). Or use normal chicory, it's the slight bitterness you're looking for.
Toss the vegetables in a little oil and seasoning. I ...
Just a few ingredients poured over the chicken and left happily in the fridge for a few hours before grilling. I chose to cut the huge chicken breast into 4 pieces but there's no reason why it couldn't be turned into kebabs or maybe the base for a stir fry?
Simply combine some grated garlic and ginger. A couple of tblsp of ketjap manis (Indonesian soy sauce) or soy sauce and honey. Add freshly chopped chilli to taste, ground black pepper and a glug of vegetable oil.
Add the ...
Sat in the marina with a steady force 7 gusting 9, joyous! So it's treat day accompanied by multiple cups of tea and a movie or two.
I had a bar of orange flavoured dark chocolate and some candied orange peel in the cupboard and this was the result. Oven temp. is 170 degrees.
Cream together 100g of softened butter with 150g of light brown sugar. Beat in an egg and a tsp of good vanilla extract plus half a tsp of mixed spice. Mix in 170g of ...
Healthy and really delicious, I had mine over warm roasted vegetables but I'm sure it'd be great with raw veg, bread sticks or maybe to stuff hard boiled eggs? Endless possibilities.
All you do is blitz together chopped coriander, mint and parsley with a tblsp of tahini paste, a glug of good olive oil and the juice and zest of a lemon. Add some grated Parmesan and seasoning. If it's too thick add a little more oil and juice.
