Inside a British Mum's Kitchen

Avocado Toast with Harissa Paste for Breakfast, Lunch or Supper - or anytime!

2013-05-17T13:20:00.001-04:00

I was in Barnes and Noble yesterday picking up books for the girls latest school project when I found I had quite naturally gravitated to the cookbook section. My two addictions in life are cookbooks and coffee. I simply can't manage without either. I tried once and became extremely grumpy. Anyway, I found a recipe in Daphne Oz's new book "Relish" (which is lovely) for toast with avocado and harissa paste. As you might recall I ADORE harissa, a very spicy spice but I've never found it in a paste. I shot off to the supermarket and scoured the shelves and there, to my delight, was harissa PASTE. It looks like this:

I couldn't quite remember what the recipe called for exactly (I haven't actually bought the book yet but I expect I will succumb very soon) but thought I couldn't go too far wrong as there were only about 4 ingredients. I LOVED it and could happily eat it for breakfast, lunch and supper - and anytime in between. If for some reason spice is not your thing - this isn't for you. If you like a little spice go and track down some harissa paste and make toast!

Avocado Toast with Harissa Paste.

2 slices of seriously healthy bread such as Ezekiel Sprouted Grain, toasted
1 avocado
Lime juice
Harissa paste
Olive oil
Red pepper flakes
Sea salt and freshly ground black pepper

Toast the bread.

While the bread is toasting, mash the avocado, sprinkle over some lime juice, salt and pepper.

When the toast is ready spread with a little (or as much as you dare) harissa paste.

Top with the mashed avocado.

Sprinkle with more salt, pepper and red pepper flakes and pour over a drizzle of olive oil.

Lemon Chicken with Sage from the Garden and an Unconventional Cooking Method

2013-05-16T20:35:00.001-04:00

A perfectly cooked chicken - despite its cooking time!

Sage is one of my very favorite herbs with it's velvety leaves and pungent smell. I love to eat it but also to pick bunches of it and have them in the kitchen.

The unconventional cooking method was temperature and time. I had timed the roast to be perfectly cooked by the time I had dropped off and picked up various children in various places at various times. I left one at home to make sure nothing caught fire. Then of course everyone's times changed, frantic calls were made to turn down the oven, turn up the oven, turn off the oven, turn on the oven. When I returned home 2 hours later the chicken was NOT cooked through!!! It was turned up one last time for one last blast and came out beautifully. The meat fell off the bone.

I'm giving the regular cooking time in the following recipe as I couldn't possibly tell you the correct sequence of last nights temperature changes.

Roast Chicken with Lemons and Sage

1 4 lb best quality chicken
2 lemons
1 large bunch of fresh sage
1-2 onions, halved
Sea salt and freshly ground black pepper
3 tablespoons unsalted butter (soft)

Heat the oven to 375 F

Take the chicken out of the fridge and bring to room temperature. Place in a roasting pan and rub the butter all over it. Stuff with 1 lemon and some fresh sage. Sprinkle salt, pepper and some very finely chopped sage over the top of the chicken.

Scatter the other cut up lemon, onions and more sage around the chicken.

Place in the oven for approximately 1- 1 1/2 hours or until the chicken is golden brown. If you're around you could baste it once or twice.

Remove the chicken from the oven, cover with aluminum foil and allow to rest for 10 minutes before carving. When carved, squeeze the juice from the roasted lemons over the meat and roasted onions.

Sizzling Trout for Mother's Day!

2013-05-14T10:02:00.001-04:00

Each year my husband hot foots it to New Hampshire and spends the weekend fishing. This year it just happened to fall on Mother's Day weekend. I was doubtful if raw fish constituted a suitable Mother's Day present and expressed these doubts clearly before he left. However, on his return I was presented with a cooler full of the most beautiful rainbow trout, gutted and cleaned and ready for the saute pan. Slightly grudgingly I tossed these little fishes in a breaded mixture and browned them in the pan. My reservations about such a gift melted along with the delectable morsels of fish in my mouth. I still wouldn't say no to some chocolates. What was your best ever Mother's Day gift?

Breaded Trout.

Trout - gutted and cleaned.

1/2 cup of panko breadcrumbs

Pinch of sea salt and freshly ground black pepper

1 teaspoon of lemon zest

1-2 tablespoons fresh parsley, finely chopped

2 eggs

2 tablespoons unsalted butter

A couple of tablespoons of olive oil

Fresh parsley and lemon wedges for serving.

Pat dry the fish with paper towels.

On a large plate mix together, the breadcrumbs, salt, pepper, fresh finely chopped parsley and lemon zest.

On another plate, lightly beat the eggs, season with salt and pepper.

Dip the fish in the egg mixture, then roll in the breadcrumb mixture.

Heat the butter and oil in a large saute pan until foaming.

Lay the fish in the bubbling butter and oil and saute until the fish is golden brown, a couple of minutes per side depending on the size of the fish.

Remove to a platter, squeeze over some lemon juice and serve.

Gwyneth Paltrow's Roasted Cauliflower and Chickpeas

2013-05-10T17:06:00.000-04:00

As Gwyneth has just been voted the world's most beautiful woman I thought it only sensible to see what she eats. On the whole she eats REALLY well. Not surprisingly no deep fried snicker bars or anything of that nature. Her new book "It's All Good" is - on the whole - all good. Gwyneth knows what to do with a cauliflower. I have a weakness for cauliflower, that poor misunderstood and over boiled vegetable. When roasted it's divine, sweet and flavorful, add some roasted chickpeas, a tangy finger licking good dressing and fresh parsley and you've got a treat. I had this for lunch today, I'm having the leftovers for dinner. Great recipe Gwyneth!

Roasted Cauliflower and Chickpeas,
adapted from Gwyneth Paltrow's book "It's All Good"

1, 14oz can of chickpeas, rinsed, drained and dried
1 cauliflower, cut up into florets
1-2 tablespoons olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon of red pepper flakes
1 teaspoon of lemon zest
Fresh parsley

For the dressing.

3 tablespoons white wine vinegar
2 tablespoons Dijon Mustard
5-6 tablespoons of olive oil
Sea salt and freshly ground black pepper

Heat the oven to 425 F

Place the florets and chickpeas on a large baking tray. Sprinkle with the olive oil, salt, pepper, red pepper flakes and lemon zest.

Shake well and place in the oven for approximately 35-40 minutes or until the cauliflower is golden.

Remove from the oven.

To make the dressing, place all the ingredients in a jar, screw the lid on tight and shake well.

Place the cauliflower and chickpeas in a bowl, pour over the dressing, add as much chopped parsley as you like and toss together.

Grab a fork and dig in.

Confetti Rice Salad

2013-05-09T14:03:00.000-04:00

This pretty rice salad, named for its resemblance to confetti, is loaded with vegetables, tremendously good for you not to mention delicious. As with the quinoa salad I posted a few days ago, almost any veggie combination is good with this, just lots of them with a toasted nut thrown in for good measure. You could certainly add some roasted chickpeas too, just toss a can of chickpeas on a baking tray, sprinkle over a little salt, pepper and cumin and roast in the oven (shaking the pan every so often) for about 30 minutes until crunchy. You really can't go wrong with this.

Confetti Rice Salad

2 cups of cooked white basmati rice

2-3 tablespoons olive oil

1 onion, peeled and finely chopped

2 cloves garlic, minced

Salt and pepper

1 bunch of baby kale, or a bunch of regular kale very finely chopped

1-2 fresh tomatoes, diced

½ English cucumber, diced

¼ cup slivered almonds (toasted)

Fresh parsley

Lemon juice

For the dressing.

2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

6 tablespoons olive oil

Sea salt

Freshly ground black pepper

Heat the olive oil in a sauté pan add the onions, sprinkle over a pinch of salt (which will stop them from burning) and cook on a LOW heat for 8-10 minutes until caramelized. Add the garlic and kale and cook for a further 2-3 minutes.

Place the cooked rice in a large bowl, add the cooked onions, garlic and kale. Chop the tomatoes and cucumbers and add them to the mixture.

Toast the slivered almonds in a dry pan until they have just turned golden and add to the rice.

To make the dressing, place all the ingredients together in a jar, screw the lid on tight and shake well. Check the seasonings and pour over the rice. Add some chopped parsley, a squeeze of lemon and another sprinkling of salt and pepper if needed.

Berry Pavlova.

2013-05-07T20:04:00.000-04:00

There was nothing but blue skies today, blue skies and sunshine. It was like a perfect English summers day. My grandmother used to make pavlovas almost every weekend during the summers, decorating them with berries from her garden. These berries I'm afraid were from the supermarket but they still tasted glorious and I was reminded of the English countryside and Sunday lunch at Grandmas. Pavlova's have definitely stood the test of time! My children now adore this, well everybody does really. It's a very easy dessert to make, in fact it's one of those rare occasions in life when minimum effort yields a fabulous result. Grandma was nobody's fool.

Berry Pavlova.

6 egg whites
1 1/4 cup of superfine white sugar (I'm sorry but there's just no substituting this!)
1 tablespoon of white wine vinegar

8 oz of heavy whipping cream
1 tablespoon of vanilla extract
1 tablespoon of confectioner's sugar

Heat the oven to 300 F

The secret to making a great meringue is to keep everything very clean. Meringue's worst enemy is fat. If your whisk is greasy your egg whites will flop so just make sure the bowl and whisk are squeaky clean.

Whisk the egg whites on high until stiff. Add the sugar, one tablespoon at a time, the mixture will become beautifully shiny. Add the tablespoon of white wine vinegar and whisk until combined.

Line a large baking tray with wax paper. Spoon out the meringue and shape into a circle with a dip in the middle, building up the sides.

Place into the oven and cook for 1 hour. After an hour, turn off the oven but leave the meringue inside with the door closed for a further hour. When the times up, remove from the oven and allow to cool to room temperature.

Meanwhile whip the cream, confectioner's sugar and vanilla extract until it has reached the soft peaks stage.

Peel off the wax paper from the meringue disk, place it on a serving plate, fill with whipped cream and top with berries.

Quinoa Salad

2013-05-06T20:58:00.000-04:00

This is such a useful salad because it uses just about any vegetables you may have lurking in your fridge. I used onions, garlic, celery, carrots, tomatoes, avocados, cucumber and a TON of baby kale. A strange assortment perhaps, but delicious. If you have any parsley or cilantro that would be lovely, use whatever you have. I love this warm or cold. A multi colored quinoa is a lot of fun.

Quinoa Salad.

1 cup of quinoa
1 onion, peeled and finely chopped
2 cloves of garlic, minced
2 celery sticks, diced
3 carrots, peeled and finely chopped
1 tablespoon cumin
1 box of baby kale, finely chopped (or 1 bunch of kale, finely chopped)
2 tomatoes, diced
1/2 cucumber, diced
1 avocado, peeled, pitted and diced
Lemon juice

For the dressing.

2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
6 tablespoons olive oil
Sea salt
Freshly ground black pepper

Cook the quinoa according to the package directions.

Heat a couple of tablespoons of olive oil and saute the onion gently for about 7-10 minutes until golden.

Add the garlic, celery, carrots and cumin. Cook for another 2 -3 minutes. Add the kale and cook until wilted. Place in a large bowl.

Add the cooked quinoa, cucumber, avocado and tomato. Toss gently.

To make the dressing place all the ingredients in a jar, screw the lid on tight and shake well. Taste and check the seasonings. Pour over the quinoa and vegetables and toss to coat everything lightly with the dressing.

Add a squeeze of lemon juice and serve.

Smoked Salmon, Feta Cheese and Herb Omelette.

2013-04-30T11:14:00.000-04:00

Eggs are wonderful things! they fill you up, they're packed with protein and they're inexpensive. And you can do all sorts of exciting things with them, such as make them into an omelette stuffed with smoked salmon, feta cheese and fresh herbs. YUM. As with most things I cook, this takes about 5 minutes, is very easy to whip up and tastes wonderful . WOW. I can promise you the following is a super duper breakfast, lunch or dinner.

Smoked Salmon, Feta Cheese and Herb Omelette.

4 large, cage free eggs
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
3 slices of smoked salmon
2-3 oz feta cheese
A handful of fresh herbs, such as parsley, thyme, oregano or cilantro

In a large bowl, whisk the eggs, salt, pepper and fresh herbs.

In a NON STICK pan, heat the butter until foaming. Pour the eggs into the pan, allow to cook for a few minutes until the edges are just firming up. Shake the pan a little so the omelette doesn't stick.

Lay the smoked salmon and feta cheese down the middle of the omelette, fold the sides over and allow to cook for another few minutes. Gently turn the omelette over with the help of a spatula and cook for a further minute or two.

Ease the omelette out of the pan onto a plate and enjoy.

Chicken Teriyaki Stir Fry.

2013-04-27T14:27:00.000-04:00

I'm not quite sure if technically there is such a thing as a teriyaki stir fry but if there isn't, there should be. All those lovely flavors with some veggies and cashew nuts thrown in. This was a perfect dinner for a hungry brood AND it can be made ahead of time so all you have to do is zap it for a few minutes in the microwave and it tastes as good as if it just hopped out of the wok - or pan in my case as I don't own a wok. It is equally wonderful made with some skinless boneless chicken thighs, white basmati rice and sauteed bok choy with minced garlic and a few splashes of soy sauce.

Chicken Teriyaki Stir Fry.

4 skinless boneless chicken breasts, sliced into strips
2 tablespoons soy sauce
2 tablespoons mirin
4 tablespoons honey
1 teaspoon minced garlic

1 teaspoon minced peeled fresh gingerroot
2 tablespoon white-wine vinegar
1 teaspoon cornstarch

2 tablespoons of safflower oil

1 onion, peeled and finely chopped
3 cloves garlic, minced
3 celery sticks, finely chopped
3-4 medium carrots, peeled and finely chopped
1 red pepper, finely chopped
A handful of fresh cilantro
1 cup cashews
1-1/2 cups of cooked rice

Directions;

In a bowl whisk together the soy sauce, the gingerroot, garlic, honey, mirin,vinegar, cornstarch and the garlic. Marinate chicken in the soy mixture for 20 minutes.

Preheat a grill pan until hot. Wipe the excess marinade from the chicken pieces.

Add chicken and sauté for 7-10 minutes.

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In another pan heat the oil, saute the onion for 8-10 minutes, then add the celery, carrots, garlic, red pepper for another 5-7 minutes or so on a fairly high high until crisp but cooked.

In a large bowl combine the veggies, rice, cashews and cooked chicken. Sprinkle the top with fresh cilantro, sprinkle over a little extra soy sauce if desired.

The first tomato salad of the year!

2013-04-25T08:57:00.003-04:00

This is really more of a celebration than a recipe. I was at the market and came across a beautiful array of tomatoes. Greens, yellows, rich reds in all shapes and sizes. I realize they weren't picked from the garden off the plant but they did have a faint homegrown smell to them that I just couldn't resist. Their flavors were tempted out of them by the dressing of olive oil, red wine vinegar, garlic, salt, pepper and a pinch of sugar. Mop the dressing up with some hearty multi grain bread and add a sprinkle of basil leaves and you have a treat and a promise of what is in store later in the summer.

Tomato Salad.

As many different types of tomatoes as you can lay your hands on.
Fresh basil leaves

For the dressing.

3 tablespoons of red wine vinegar
6-7 tablespoons of olive oil
Pinch of Sea Salt
Freshly ground black pepper
1 minced garlic clove
Pinch of sugar

Slice the tomatoes and arrange them on a platter.

To make the dressing, place all the ingredients into a jar and shake vigorously. Check the seasonings. Pour over the tomatoes. Sprinkle with a tiny bit more salt and pepper. Add the basil leaves and serve.

The Perfect Solitary Lunch, Poached Eggs and Roasted Asparagus.

2013-04-22T07:03:00.002-04:00

It's not often I have the whole house to myself. When I do the atmosphere of calm is palpable. It was when I was alone in the house I heard the kitchen clock tick for the first time, until then I had no idea it had an audible tick. Most of us need some solitary moments just to be. Whenever they occur I like to just breathe deep and listen to the silence. The other day I found myself alone at lunch time and ravenous. There was a bunch of asparagus in the fridge, some eggs and a ripe tomato sitting out on the counter. The perfect solitary lunch.

Poached Eggs and Roast Asparagus.

2 large cage free eggs
1 tablespoon of white wine vinegar
Sea salt and freshly ground black pepper
1 bunch of skinny asparagus (if they are thick use a vegetable peeler to peel off the tough outer edges)
Olive oil
Squeeze of fresh lemon
Feta or blue cheese crumbles (optional)

Heat the oven to 425F

Cut the tough ends off the asparagus. Place on a baking tray, sprinkle over a couple of gulgs of olive, oil, salt and pepper. Shake well so each spear is lightly coated in oil and seasonings.

Place in the oven and roast for approximately 15-20 minutes depending on the thickness of your asparagus. Give it a shake now and then allow even cooking.

Heat a small saucepan of water to the boil. Add the tablespoon of white wine vinegar (this will stop the whites of the eggs spreading and falling apart).

One at a time crack the eggs into a small bowl then slip them into the boiling water. Cover, turn down to a simmer and cook for approximately 3 - 4 minutes for runny.

When the asparagus is cooked take it out of the oven and remove to a plate.

When the eggs are ready, lift them out of the water with a slotted spoon, drain the excess water and place them on the top of the asparagus. Grind a little black pepper and sprinkle some sea salt over the top. If you wish, add some feta or blue cheese crumbles. Add a couple of slices of tomato to the plate and pour over a drizzle of olive oil. Enjoy - in peace.

Beef Stew a Happy Dog and a little Joie de Vivre!

2013-04-18T11:28:00.000-04:00

Beef stew may seem like an odd choice for Spring as it's such a hearty comfort dish but that was exactly what I was after last night. Two of my girls are playing lacrosse (it seems to me pretty much around the clock) and were exhausted. What better way to recharge the batteries than a hearty stew.

I've been making a great effort of late to slow down and not forget to smell the roses (or daffodils in this case). It's a wonderful thing to watch the dog play and the flowers bloom and have time to really appreciate it all.

Always ready to play.

First splashes of color in the garden.

Getting ready to bloom.

Beef Stew.

1 lb of best quality stewing beef

2 tablespoons flour

Sea salt and freshly ground black pepper

1 sprig of minced rosemary

Olive oil

1 onion, peeled and chopped

3-4 shallots, peeled and left whole

2 cloves of garlic, peeled and sliced

4 medium carrots, peeled and chopped

3 sticks celery, chopped

3-4 medium potatoes, scrubbed and chopped

32 oz of organic beef stock

2 tablespoons tomato paste

A good shake of Worcestershire sauce

1 packet of Baby Bella mushrooms, wiped clean and cut into quarters

1 tablespoon unsalted butter (room temperature)

1 tablespoon cornstarch

Fresh parsley

Heat the oven to 325F

Pat the meat dry. Season the flour with salt, pepper and minced rosemary. Toss the beef in the seasoned flour and set aside.

In a large saucepan or Dutch oven, heat the olive oil. Brown the meat. You may have to do this in batches but be patient. Remove the first batch and cover with foil while you brown the rest.

When all the meat is browned remove it from the pan and cover with foil. Add the onions, shallots, carrots, celery, garlic and potatoes to the pot. Saute for about 8-10 minutes until softened. Add a pinch of salt and a good grinding of pepper.

Return the meat to the pan along with any juices and stir to combine. Pour in the beef stock, Worcestershire sauce and tomato paste, bring to a boil, then turn down to a simmer. Cover, place on a baking sheet and put into the oven.

Cook for approximately 2 hours. Add the mushrooms and cook for another half hour or so, or until the meat is very tender. Remove from oven.

Mix together the butter and cornstarch until you have a thick paste. Add one tablespoon of the stew liquid to the mixture and combine. Pour the butter/cornstarch mixture into the stew and combine thoroughly. Heat the stew very gently on the stove top for about 5 minutes to cook the cornstarch mixture through.

Serve sprinkled with fresh parsley.

Grilled Red Snapper in a Lemony Herb Marinade.

2013-04-17T12:08:00.001-04:00

This was melt in your mouth delicious. And SO easy. I used my favorite piece of equipment, the grill pan and hey presto dinner was done in a moment. If you can possibly remember to marinate the fish for a few hours before hand all the better, but don't worry if you can't, sometimes life is just too complicated. What I love about this sort of food is its simplicity and that fresh fish, lemon and herbs deliver such a great result.

Grilled Red Snapper with Lemon, Garlic and Fresh Herbs.

2 or 3 good sized fillets of red snapper
4 tablespoons of olive oil
Zest and juice of 2 lemons
4-5 cloves of garlic, minced
A good handful of fresh herbs, I used parsley, oregano and thyme
Pinch of red pepper flakes
Sea salt and black pepper

Mix together all the ingredients except the fish. Place the fish fillets into the marinade and leave for a couple of hours if possible.

Heat a dry grill pan until really hot on the stove top. Wipe the excess marinade off the fish and lay on the grill pan skin side down. Don't move them around and leave them to cook for about 3 minutes. Add the lemons to the pan as well and char nicely.

Gently turn them over and cook for a further 2-3 minutes or until fully cooked through. Remove to a platter, squeeze a little more lemon juice over and a few more fresh herbs and serve immediately.

A Week Off!

2013-04-07T18:24:00.003-04:00

Spring thank Goodness has finally arrived in all its glory. With all sorts of happenings on the home front I'm signing off for a week to concentrate fully on the family. I'll "see" you all next week, fully recharged and armed with some scrumptious ideas!

Mary x

A Piece of Flourless Chocolate Heaven.

2013-04-02T12:15:00.001-04:00

This is chocolate Heaven. It may not be pretty but it's sublime in its chocolate intensity. I have strong opinions on chocolate cake and believe it should be a rich, dense, moist and utterly satisfying affair. No mucking around with light spongy fairy cakes for me. When I served this for dessert on Easter Sunday (with a choice of vanilla ice cream or whipped cream) there was silence, apart from the odd "ohh" and "yummm". If possible make this a day ahead of time, like any true love it only gets more intense with the passage of time.

Flourless Chocolate Cake.
adapted from Ina Garten's chocolate cassis cake.

12 tablespoons unsalted butter
10 oz dark chocolate
1 teaspoon vanilla extract
1 tablespoon brewed coffee
1/2 cup of unsweetened cocoa powder (Hershey's is great)
1 cup sugar
6 large eggs

For the glaze.

1/4 cup heavy cream
6 oz dark chocolate
1 teaspoon vanilla extract

Heat the oven to 350 F

Spray two 8 inch round cake pans with baking spray.

In a microwave proof bowl heat the butter and the chocolate together. Go slow, do this in bursts of 20 seconds, stir well until the mixture is smooth. Allow to cool a little then add the vanilla and coffee, stir well to combine. Sift in the cocoa powder and mix to thoroughly combine.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs and sugar until they are very light and almost doubled in size.

Pour the cooled chocolate mixture into the egg mixture and FOLD in gently.

Pour into prepared pans. Place in the oven and bake for approx 30 minutes. The cakes will have risen but still be a little giggly in the center.

Remove from the oven and allow to cool for 10 minutes. Don't be alarmed when they sink and crack! it's all part of their disguised glory. Remove from the pans and cool thoroughly.

Meanwhile make the glaze. In a small pan over a low flame heat the chocolate and cream, stir well. When the chocolate is melting remove from the heat and stir until smooth. Add a teaspoon of vanilla extract and stir well.

Pour half the glaze on to the top of one of the cakes, place the second layer on top and pour over the other half of the glaze. Serve with ice cream or whipped cream.

Rachel Allen's Kerrygold Spring Treats.

2013-03-28T10:22:00.000-04:00

Almond Brittle Cake

Mushroom and Spinach Pancakes

Rillettes of Salmon

Rachel Allen is one of my very favorite cooks. Her meals are straight forward, delicious and remind me of home. Here are three of her spring recipes from Kerrygold. I'm seriously thinking of making the brittle cake for Easter, the pancake, which was yesterday's lunch, was so delicious it will be today's lunch as well. It doesn't hurt that it takes five minutes to make. Scrumptious.

Rachel Allen is promoting Kerrygold’s naturally softer block butter. For more information, recipes and tips from Rachel, visit www.facebook.com/KerrygoldUK

Almond Brittle Cake

Calories per serving: 623 Fat per serving: 35.5g

Serves 12

Ingredients

· 150g (5oz) Kerrygold block butter, now softer

· 175g (6oz) caster sugar

· 3 large eggs, beaten

· 150g (5oz) self-raising flour

· 1 tsp baking powder

· 75g (3oz) ground almonds

· 2 tsp milk

Almond Brittle

· vegetable oil, for greasing

· 100g (4oz) granulated sugar

· 100g (4oz) whole almonds (unskinned)

Almond Butter Icing

225g (8oz) Kerrygold block butter,

450g (1lb) icing sugar

½ tsp pure vanilla extract

2 x 18cm (7 inch) deep sandwich tins or cake tins

Method

1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Grease the cake tins with a little Kerrygold butter and line the bases with baking paper or greaseproof paper.

2. Beat the Kerrygold butter and sugar together until light and creamy, then gradually add the eggs, beating well between each addition. Sieve the flour and baking powder together, then add to the creamed mixture with the ground almonds. Stir in the milk.

3. Divide equally between the prepared tins. Bake for 22-25 minutes.

4. While the cakes are cooking, make the almond brittle. First, grease a baking sheet with a little vegetable oil. Next, combine the sugar and almonds in a heavy saucepan. Put over a medium-low heat until the sugar turns caramel colour, carefully rotating the pan until the almonds are covered – this will only take a few minutes. Very carefully pour the mixture onto the baking sheet. Cool. (TAKE GREAT CARE when making caramel and NEVER touch it – it reaches an extremely high temperature. Keep a watchful eye on the pan as you make it – don’t just leave it to cook).

5. Remove the cakes from the oven and cool in the tins for a few minutes, then turn out and cool on a wire rack.

6. To make the icing, beat the Kerrygold butter until soft, then gradually beat in the icing sugar, using a hand-held electric mixer. Beat in the vanilla extract. Chop half the cooled almond brittle finely and stir it into the icing.

7. To assemble, spilt each cake in half. Spread with butter icing, then sandwich the two cakes together with more icing. Spread the rest of the icing around the top and sides of the cake.

8. Break off some shards of almond brittle and arrange on top of the cake. Coarsely chop the rest and sprinkle over the top of the cake.

Tip: Use whole unskinned hazelnuts instead of almonds for the brittle.

Spinach and Mushroom Pancakes

Calories per serving: 355 Fat per serving: 16.5g

Serves 4

Pancake Batter

· 15g (1/2oz) Kerrygold block butter, now softer

· 150g (5oz) plain flour

· pinch of salt

· 200ml (7fl oz) milk

· 2 eggs

· 2 tablespoons water

Filling

· 25g (1oz) Kerrygold block butter, now softer

· 1 onion, finely chopped

· 400g (14oz) baby spinach

· 225g (8oz) mushrooms, sliced

· 100ml (4fl oz) single cream

· 1 teaspoon freshly chopped parsley

· squeeze of lemon juice

· salt and freshly ground pepper

· chopped fresh chives, to garnish (optional)

Method

1. For the pancake batter, melt the Kerrygold butter over a low heat. Put the flour, salt, milk, eggs and water into a mixing bowl and beat together with a hand whisk to make a smooth batter. Whisk in the melted Kerrygold butter and leave to rest for 20-30 minutes.

2. For the filling, melt the Kerrygold butter in a heavy saucepan until it foams. Add the onion, then cover and sweat over a gentle heat for 5-10 minutes, until soft but not coloured.

3. Meanwhile, cook the spinach in a tiny amount of water in a large lidded saucepan, until the leaves wilt (about 3-4 minutes). Drain, then squeeze out the excess liquid with the back of a spoon.

4. Add the mushrooms to the onion and cook for a few more minutes, then stir in the cream, parsley and spinach. Season with lemon juice, salt and pepper.

5. Cook ladlefuls of the pancake batter in a non-stick frying pan until set on the surface. Turn over to cook the other side. Use to make 4 large or 8 small pancakes.

6. Lay the pancakes on warm plates and spoon the filling in the middle. Serve, sprinkled with chopped chives.

Tip: Use the filling as a sauce for pasta - simply stir it though your favourite cooked pasta shapes.

Rillettes of Fresh and Smoked Salmon with Melba Toast and Cucumber Pickle

Calories per serving (without toast): 198 Fat per serving: 14.7g

Serves 6

Ingredients

75g (3oz) Kerrygold block butter, now softer

200g (7oz) smoked wild or organic Irish salmon

1 tsp water

200g (7oz) skinless fresh salmon fillet

Freshly ground pepper and nutmeg

Lemon juice, to taste

6 slices medium-cut white bread from a large sliced loaf

Method

1. Melt 15g (1/2oz) Kerrygold butter in a saucepan. Add the smoked salmon and 1 tsp of water. Cover and cook for 3-4 minutes, or until it no longer looks opaque. Cool and refrigerate until cold.

2. At the same time, put the fresh salmon fillet into a saucepan and cover with water. Heat until almost boiling, then turn off the heat and let the salmon poach in the hot water for 5 minutes. Remove, cool and refrigerate until cold.

3. When cold, use two forks to shred both the fresh and smoked salmon – you are aiming for a coarse, slightly stringy texture.

4. Beat the remaining Kerrygold butter in a bowl, then add the salmon and mix together, still using a fork (do not use a food processor). Season with pepper and nutmeg. Taste and add lemon juice as necessary. Cover and chill.

5. Just before serving, make the Melba toast. Toast the bread on both sides. Cut the crusts off immediately and then split in half to create very thin slices. Scrape off any soft crumb, cut into triangles and put back under the grill, untoasted side up for a few seconds until the edges curl up. Serve with the rillettes.

Tip: Salmon rillettes will keep perfectly in the refrigerator for 5-6 days provided they are sealed with clarified butter. To make clarified butter, melt 75g (3oz) Kerrygold butter gently in a saucepan. Allow it to stand for a few minutes, and then skim off the crusty white layer of salt particles from the top. Underneath this crust there is clear liquid butter, which is the clarified butter. The milky liquid at the bottom can be discarded or used in a white sauce. Pack the salmon rillettes into individual pots or a larger pottery terrine and level the surface. Carefully pour the clarified butter over the top. Chill to form a sealed layer.

Cucumber Pickle

Calories per serving: 35 Fat per serving: 0

Serves 6

Ingredients

· 1 cucumber, thinly sliced (unpeeled)

· 1 small onion, thinly sliced

· 25g (1oz) caster sugar

· 1 tsp salt

· 200ml (7fl oz) cider vinegar

Method

1. Combine the cucumber and onion sliced in a bowl (not a metal one). Add the sugar, salt and vinegar.

2. Place in a tightly covered container in the refrigerator and leave for at least 4-5 hours or overnight before using.

Tip: Keeps well for up to a week in the refrigerator.

Additional Recipe Tips

· Salmon Rillettes on Sour Dough: Toast or char-grill a slice of sour dough bread, spread with some rillette mixture. Top with a few tiny rocket leaves and some chive or wild garlic flowers.

· Salmon Rilettes on Cucumber Slices: Cut two cucumbers into 5mm (1/4 inch) slices. Spoon a blob of the rillettes mixture on top of each cucumber slice. Garnish with sprigs of chervil, chives or wild garlic flowers. Arrange 3 on a plate with a little salad in the centre or serve as a canapé.

· Extra Posh Salmon Rillettes: Line 6-8 individual moulds or ramekins with cling film, then put a slice of smoked salmon into each mould. Fill the moulds with the rillettes, then fold the ends of the smoked salmon over the rillettes to cover. Cover with cling film and refrigerate for at least one hour.

Pound Cake Flecked with Orange and Almonds.

2013-03-25T13:39:00.000-04:00

If this doesn't welcome Spring I can't think what does. It's a lovely pound cake, rich and buttery with a scent of oranges and almonds. If it lasts to the next day the flavors become stronger and more delicious. Perfect with a cup of tea or for dessert with berries and cream. It's also, as ever, a snap to make.

Pound Cake Flecked with Orange and Almonds.

1 1/2 cups all purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
2 sticks of butter (8 oz) room temperature
1 cup sugar
4 eggs (room temperature)
1 teaspoon almond extract
Juice of half an orange
Zest of an orange
1/2 cup of milk

Heat the oven to 350 F

Butter and flour a 9 x 5 inch loaf pan.

In a large bowl sift together the flour, baking powder and salt.

In a measuring jug combine the milk and the orange juice.

In the bowl of an electric mixer, beat together the butter, sugar and orange zest until very light and fluffy.

Add the eggs, one at a time, beating until each is well combined scraping down the bowl after each addition.

Add half the flour mixture and gently combine, add the milk/orange juice and combine and finish off with the rest of the flour. Fold gently to combine.

Pour the mixture into a loaf pan and place in the middle of the oven. Bake for approximately 50 minutes or until risen and golden.

Remove from the oven and allow to cool for 20 minutes or so in the pan, then turn out onto a baking rack to cool thoroughly.

To serve, either sift a little confectioner's sugar over the top and slice with a cup of tea or whip some cream and add some berries. Either way is delicious.

Gussied Up Pasta Sauce with Penne.

2013-03-23T08:09:00.000-04:00

There's something about opening a jar of pasta sauce and pouring it onto pasta that just doesn't feel right. Not that I'm against convenience and speed - far from it - I'm indebted but it seems a little, well, bland. This is a cross between taking the time to make your own sauce and tweaking an already good thing to create something far better. A few caramelized onions, herbs and red pepper flakes, a splash of heavy cream if you're feeling decedent and an everyday necessity becomes a delight.

Gussied Up Pasta Sauce with Penne.

Olive oil
2 tablespoons of unsalted butter
2 medium onions, peeled and finely chopped
3 cloves of garlic, peeled and minced
A generous handful of fresh parsley
Sea salt and freshly ground black pepper
A pinch of red pepper flakes
2 jars of pasta sauce
2 tablespoons of heavy cream (optional)
1/4 cup Parmesan cheese

1 box of Penne or your favorite pasta.

In a large saute pan heat the olive oil and the butter until hot and foaming. Add the onions, stir well and turn down to low. Sprinkle over some salt, this will stop the onions from burning. Allow to gently saute for 10-12 minutes until golden and caramelized. Take your time with this step as this is what adds a depth of flavor to the sauce.

Add the garlic, chopped fresh parsley, red pepper flakes and black pepper and saute for another 2 minutes.

Pour in the pasta sauce, stir well to combine. Raise the heat to a boil then turn down to a simmer. Add a little more parsley, 2 tablespoons of Parmesan cheese and another grinding of black pepper. Cover and allow the sauce to simmer while you make the pasta.

Heat a pan of water for the pasta and make according to the packet directions. Drain, reserving 1/3 cup of cooking water.

Pour the cooked pasta into the sauce and combine. Add the heavy cream , if using. If the sauce is too thick add some of the pasta water, a little at a time until you have reached the desired consistency.

Serve from the pan, sprinkle over a handful more chopped parsley, Parmesan and black pepper.

Coq au Vin

2013-03-21T21:08:00.000-04:00

Although we have thoroughly welcomed Spring there is still snow on the ground and a chilly nip in the air. I'm not quite ready for poached salmon and meringues. We still need something substantial to warm us through. I've been meaning to make coq au vin for ages, it's a simple dish but because there are a few steps to it and it's not my usual "throw it all together in the pan and forget about it" I've put it off. Happily today after a rather busy stretch, I had a slower day, perfect for some tinkering in the kitchen.

It was a hit with the family, even my pickiest eater ate around the mushrooms but did actually consume the chicken, although she was slightly thrown by the pink hue of the meat due to the red wine.

I recently purchased a braiser - what a wonderful invention - from stove top to the oven all in one pan and the meat is as tender as can be! Happiness!

Coq au Vin.

5 rashers of bacon (trimmed of fat and cut into 1 inch pieces)
1, 4lb chicken cut into pieces, skin on, bone in
salt and pepper
4-6 tablespoons unsalted butter
12 pearl onions
1 onion (peeled and finely chopped)
4 carrots, peeled and chopped into chunks)
3 cloves of garlic (peeled)
1/2 bottle of full bodied red wine (such as Merlot)
1 cup of chicken stock
fresh thyme
1 packet of white button mushrooms
2 tablespoons of unsalted butter
2 tablespoons of cornstarch

Heat the oven to 275 F

In a small pan heat approximately 2 cups of water, add the bacon, bring to the boil, then turn down to a simmer for about 10 minutes. Drain and set the bacon aside.

At the same time in a larger pan, place the pearl onions, cover with water, bring to the boil, turn down toa simmer for 10 minutes. Drain.

Cut the root off the end of the onions and slip them out of their skins. Set aside.

In a large non stick oven proof pan, heat about 3 tablespoons of unsalted butter until almost foaming. Add the bacon and pearl onions, saute for about 5 minutes until the bacon is crisp and the onions are just a little golden. Remove from the pan and set aside.

Add the chopped onion, carrots and garlic to the pan, saute for about 8 minutes until softened and just turning golden. Remove from the pan and set aside.

Sprinkle salt and pepper over the chicken pieces. Add another couple of tablespoons of butter to the pan. Brown the chicken pieces in the hot butter until golden brown. Take your time with this, you will probably have to brown them in batches. Don't crowd the pan or they will steam instead of brown.

Return the chicken, bacon, onions, carrots and garlic to the pan.

Pour in the red wine and chicken stock. Sprinkle a few sprigs of thyme in the pan. Bring to the boil, turn down to a simmer. Cover and place in the oven for 40 minutes.

When the chicken is done, remove from the oven. Allow to sit while you cook the mushrooms.

Heat a couple of tablespoons of butter in a saute pan, add the sliced mushrooms and saute until tender. Add to the chicken and combine.

In a small bowl, mash 2 tablespoons of butter with 2 tablespoons of cornstarch. Add a tablespoon of the wine sauce and thoroughly combine.

Remove the chicken to a platter and cover with aluminum foil.

Add the butter/cornstarch mixture back to the wine sauce, stir well and bring to a boil, turn down to a simmer and cook until the sauce thickens.

Place the chicken back into the pan and spoon the sauce over. Add a few extra sprigs of thyme. Serve in the pan with a baguette and salad on the side.

From Your Spice Rack, Moroccan Baked Chicken with Couscous

2013-03-17T11:41:00.000-04:00

Don't you just love spices? This easy chicken dish uses my top four favorite spices, cinnamon, coriander, cumin and cayenne. Drizzled with a little honey and nestled between lemons and onions the chicken is baked slowly and the result is succulent, tender and aromatic. This is wonderful paired with couscous dotted with toasted slivered almonds, raisins and fresh parsley.

If you are looking for a new spice rack, visit the following link!
http://www.johnlewis.com/home-garden/cookware/kitchen-accessories/kitchen-racks-stands/c80000894/pg-view-all

For the Moroccan Baked Chicken.

1 large chicken, cut up, bone in, skin on
1/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 1/2 teaspoons cumin
1/2 teaspoon of cayenne pepper
1 tablespoon olive oil
1 lemon, quartered
1 tablespoon runny honey
1 cup white wine
A handful of fresh parsley

For the Couscous.

1 1/2 cups of couscous (regular or wholewheat)
3 cups of water
A pinch of sea salt
A grinding of black pepper
6-8 cherry tomatoes
A handful of arugula (or rocket)
1/4 cup of slivered almonds (toasted)
1/4 cup of raisins
1/4 cup of olive oil
Juice and zest of a lemon
A handful of chopped parsley

Heat the oven to 350 F

To make the spice rub, combine the cinnamon, coriander, cumin, cayenne, salt and pepper in a small bowl. Stir together well.

Add the tablespoon of olive oil and combine thoroughly.

Make sure the chicken pieces are dry and then coat them in the spice rub, allow to marinate for at least 1 hour.

Place the chicken in a baking dish, nestle the lemons and onions between the chicken pieces, pour the honey over the top of the chicken and the white wine down the side of the pan so as not to wash off the spice rub. Sprinkle some fresh parsley over the top.

Place the dish in the oven and bake for approximately 1-1/2 hours. The skin will be golden and the juices will run clear. Remove from the oven, cover and allow to rest for 10 minutes.

Make the couscous according to the package directions.

Toast the slivered almonds. Set aside to cool.

In a large bowl place the couscous, halved cherry tomatoes, arugula (rocket),raisins, salt, pepper, lemon zest and chopped parsley.

In a small bowl whisk together the lemon juice and olive oil. Pour over the couscous and toss together. Check the seasonings.

To serve, arrange the chicken, lemons and onions on top of the couscous and spoon over the juices. Add a sprinkle of chopped parsley over the top.

Another Great Night at Chef Hangout - Pan Seared Chicken Breasts in a Creamy Mushroom Sauce

2013-03-13T09:33:00.001-04:00

We had another fun class last night on Chef Hangout! http://www.chefhangout.com/ I taught a simple but delicious dish of pan seared chicken breasts in a creamy mushroom white wine sauce. Everyone had fun and the results looked wonderful. We served it with sides of new potatoes and steamed asparagus. I like to use fairly chunky chicken breasts for this, once they're seared and golden they can gently poach in the sauce to become succulent and flavorful.

Chicken Breasts in a Creamy Mushroom Sauce.

Boneless, skinless chicken breasts

Olive oil

1 tablespoon of butter

2-4 tablespoons of all purpose flour seasoned with salt and pepper

2-4 shallots, finely chopped

salt and pepper

2 cloves of garlic, very finely chopped

1/4 cup of white wine

1/4 - 1/2 cup of chicken stock

One basket of mushrooms (I used organic Baby Bella) wiped and sliced

1 tablespoon of heavy cream

In a large saute pan heat the oil and the butter until hot.

Dry the chicken breasts and dredge them lightly in the flour seasoned with salt and pepper.

Add the shallots to the pan and saute until soft, add the garlic and saute for a further 2 minutes or so, don't let the garlic burn.

Push the shallots and garlic to one side of the pan and add the chicken. Cook the chicken breasts until they are beautifully golden on each side. Season with a sprinkling of parsley.

Add the wine and the chicken stock.

Bring to the boil and turn down to a simmer.

Add the mushrooms, partially cover the chicken with a lid and let the sauce and mushrooms simmer around the chicken until the chicken is cooked through. These chicken breasts were on the chunky side so it took about 5 - 7 minutes.

When just cooked through, remove the chicken to a platter and cover.

Add the cream to the sauce and swirl gently until it is incorporated.

Pour the sauce over the chicken and let rest for 5 minutes or so. Just before you serve it, sprinkle chopped parsley over the top.

Easy Chocolate Mousse, Miette Bakery and Dreams.

2013-03-12T10:05:00.000-04:00

My current obsession is with "Miette" the cookbook from the San Francisco bakery. Ever since I purchased the book I've been on a baking extravaganza. I've decided I'm moving to California to open a whimsical bakery of my own and be a cross between Meryl Streep (from It's Complicated) and Meg Ray (the lady who owns Miette). Sadly, the rest of the family aren't totally on board with the idea. Strange, but there you are.

In the last two days I've made the Bumblebee Cake, the ganache chocolate frosting, lemon shortbread, thumbprint cookies, the old fashioned chocolate cake, REAL buttercream frosting (that was a challenge that involved a great deal of curdled egg whites) and this amazing chocolate mousse. No matter how much I shower I still smell of sugar.

Despite having quite a few recipes for chocolate pudding and mousse I couldn't resist trying this. It's EASY and delicious. I would suggest that if you've chilled it in the fridge for a while take it out and let it come to room temperature before you serve it for a lovely creamy texture.

Easy Chocolate Mousse.

adapted from "Miette" by Meg Ray.

1/2 cup sugar
1/4 cup water
6 ounces of dark chocolate
6 large egg yolks
1 teaspoon vanilla extract
1 1/4 cups heavy cream

Combine the sugar and water in a pan, bring to the boil, turn down to a simmer and cook for approx 4 minutes until the sugar is completely dissolved.

Melt the chocolate very gently in the microwave.

Whisk the eggs yolks until thick and lemon colored. On a low speed pour in the sugar syrup until light and the mixture has doubled in volume.

On a low speed add the melted chocolate to the egg mixture. Scrape down and whisk until fully incorporated.

In another bowl ship the cream until it holds soft peaks. Slowly add the chocolate mixture and the vanilla extract to the cream. Switch the mixer speed to high and whisk until it is completely blended and holds stiff peaks.

To serve, add a small dash of whipped cream and a shaving of chocolate.

Shepherd's Pie with Buttermilk Mashed Potatoes

2013-03-08T13:23:00.001-05:00

Surely this has to be the last snow storm of a very long winter. Another 8 inches of the white stuff fell from the sky last night. The only way to cope with more cold is Shepherd's Pie. I used buttermilk in the mashed potatoes to give them a slightly tangy edge but then added butter and cheddar cheese to round it all out. I cooked the ragu for a couple of hours on the stove top, it's not absolutely necessary but I think it develops a richer flavor that way. Make individual pies or one large one, my children seem to like the individual approach and I'm happy to oblige.

Shepherd's Pie.

6-8 large potatoes, peeled and chopped
1/2 - 3/4 cup buttermilk
4 oz grated cheddar cheese
4 tablespoons unsalted butter
A handful of fresh parsley

2 tablespoons olive oil
1 lb of best quality ground beef
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 sticks celery, washed and finely chopped
2 garlic cloves, mashed
Sea salt and freshly ground black pepper
1 tablespoon fresh rosemary and parsley
1 cup of beef broth
2 tablespoons tomato paste
1 tablespoon Dijon mustard
A good shake of Worcestershire sauce
1, 14oz can of crushed tomatoes
1 cup of frozen peas
2 tablespoon unsalted butter, room temperature
2 tablespoons cornstarch

Heat the oven to 375 F

Make the mashed potatoes and set aside.

In a saute pan heat the olive oil, brown the meat, pour off any excess fat and set the meat aside in a bowl covered with aluminum foil.

Add a little more olive oil to the pan and saute the onion, carrot, celery, rosemary and parsley and garlic for about 8-10 minutes until soft and slightly golden.

Add the meat back in the pan with the vegetables.

Season well with salt and pepper, add the tomato paste, beef broth, tomatoes, Dijon mustard and Worcestershire sauce. Combine well, bring to the boil and turn down to a simmer. Leave on a simmer for two hours, stirring occasionally. At this point add the frozen peas.

Mix the butter and the flour together to form a paste, add a tablespoon of the ragu and thoroughly mix then pour back into the meat sauce. Stir to incorporate and simmer for a few minutes.

Pour the meat ragu into an ovenproof dish, top with mashed potato making a swirly pattern with a fork. Place the dish on a baking tray and put in the oven for about 30 minutes or until the potato is very slightly browned in spots.

Remove from the oven and allow to cool for 5-10 minutes and then serve.

Berry Tart with a Lemon Cream Mascarpone Filling.

2013-03-07T09:32:00.000-05:00

I found I had some pastry left over from my mini blueberry tarts the other day and decided to turn it into one large fruit tart. This is such an easy tart to make, the pastry is SO forgiving and the filling doesn't have to be baked, just a quick whisk in the mixer and you're done. The creative side is fun too, arranging sliced strawberries is curiously satisfying.

Berry Tart with a Lemon Cream Mascarpone Filling.

For the pate brisee, recipe from Breakfast, Lunch Tea.

3 1/2 cups of all purpose flour
2/3 cup of white sugar
1 1/2 cups of butter
2 egg yolks
1 egg
1 teaspoon vanilla extract

For the filling.

8 oz mascarpone cheese
1/3 cup heavy cream
1 jar of store bought lemon curd
1 teaspoon vanilla extract
1/4 cup confectioner's sugar
Zest of a lemon.

Heat the oven to 350 F

Mix the flour, sugar and butter (cut into small cubes) in a large bowl. Rub the butter into the flour with your fingertip until it resembles course breadcrumbs.

Make a well in the mixture, crack the egg, egg yolks and vanilla into the middle.

With a fork combine the ingredients. When it's coming together (it will be very crumbly at first) use your hand to fully combine. It takes a few minutes until you feel it's going to stick together.

Turn out onto a floured surface and knead it for a moment or two until it's fairly smooth.

Roll out and place at 9 inch tart shell with a removable base.

Chill the tart shell in the fridge for 30 minutes.

Prick the shell gently with a fork (make sure you don't go through the pastry) and bake for 20 minutes. Keep an eye on it, when it's turning golden it's done.

Remove from the oven and allow to thoroughly cool.

Meanwhile make the filling. Whip the cream and the confectioner's sugar to soft peaks.

In another bowl, combine the mascarpone, lemon curd, zest and vanilla extract. Fold the cream into the lemon curd mixture.

Fill the tart and allow to chill in the fridge to set up for an hour or so. Just before serving decorate with the berries.

Orzo with Bacon, Peas and Parmesan Cheese!

2013-03-04T17:44:00.000-05:00

This is one of those Nigella Lawson knock off recipes. In spirit it's her but I like to think I've bumped up the flavors a bit. This is pure cold weather comfort food, there's no real excuse for bacon, butter and pasta except as a last resort at the end of a cold winter. It's also really quick to cook and kids LOVE it.

Orzo with Bacon, Peas and Parmesan Cheese.

1 packet of orzo
1 packet of bacon, fat trimmed as much as possible and chopped into small pieces
A tablespoon or so of olive oil
1 onion
4 garlic cloves
A pinch to red pepper flakes
A splash of white wine
Sea salt and freshly ground black pepper
1/2 cup (approximately) of Parmesan cheese
4 tablespoons unsalted butter
1 1/2 cups frozen peas
Fresh parsley

Bring a large pan of water to the boil, add the orzo and cook until al dente.

Meanwhile cook the bacon and onion in a large saute pan until the bacon's crisp and the onions golden. Add the red pepper flakes, a handful of fresh parsley and cook for another minute.

Add the splash of white wine and let it sizzle and cook for a minute or two.

Drain the orzo reserving 1/2 cup of the cooking water. Add the bacon mixture to the orzo, along with the butter, Parmesan, frozen peas (which will cook in the heat of the pasta) another handful of parsley and taste for salt and pepper.

If the mixture is too dry add some of the cooking water. Serve immediately!