Inside a British Mum's Kitchen

Spinach and Feta Cheese Pasties

2012-02-28T09:31:00.001-05:00

I've been meaning to make pasties for ages. They're a traditional food from Cornwall. In the old days they were portable meals for farmers, they had meat at one end and a sweet filling at the other - the original "to go" food. Instead of using meat I thought I'd go with spinach and feta - a combination my girls love - so I've really ended up with Spanakopitas Pasties! Nothing too traditional about that - but they tasted great.

Shortcrust Pastry.

3 1/2 cups all purpose flour
Pinch of salt and pepper
8 oz cold unsalted butter, diced
1 egg yolk
1 cup iced water

Filling.

1 large or 2 medium onions, peeled and finely chopped
Olive oil
2 tablespoons unsalted butter
2-3 cloves garlic, finely chopped
2, 10 oz bags of frozen spinach, thawed
2 eggs
6 oz feta cheese
Zest of a lemon
Juice of half a lemon
black pepper

1 egg - for egg wash

Heat the oven to 425F

To make the pastry, combine the flour, salt and pepper in the bowl of a food processor and pulse a couple of times.

Add the butter a few pieces at a time, pulsing all the time. Add the egg yolk and water and process until the mixture just comes together.

Place the mixture onto a flour surface and gently press together.

Place it onto a sheet of plastic wrap, wrap it up and put it in the fridge for at least 30 minutes to rest.

Meanwhile make the filling. Saute the onion in the olive oil and butter for approx 5 minutes. Add the garlic and continue sauteing for another few minutes or until the onions are turning golden. Take off the heat and set aside to cool a little.

Squeeze all the water out of the spinach. Place in a bowl, add the eggs, pepper, feta cheese, lemon zest and juice. Combine thoroughly. Add the onion mixture and combine.

Roll out the pastry and cut into circles as big or small as you wish. Place them on a baking sheet sprinkled with a tablespoon of flour to prevent sticking.

Paint the edge of the circles with beaten egg. Place some of the filling onto the middle of the circle, fold up the sides and pinch together to form a pasty. Egg wash the top of the pasty. Sprinkle with salt and pepper.

When all the pasties are ready place the baking sheet into the oven for 15 minutes.

Reduce the oven temperature to 350F and continue cooking for approx 20 -40 minutes depending on the size of the pasties.

Remove from oven and allow to cool for about 10 minutes before serving.

Spiced Chai Latte

2012-02-27T11:28:00.001-05:00

Recently I've been spending a fortune on Starbuck's Chai Lattes. I'm absolutely hooked - it was beginning to get a little out of hand, so I decided to do some research and make my own. I can only say this is a home run - of course it's as simple as making a cup of tea and honestly it tastes divine.

I used skim milk as I really can't afford the extra fat calories at the moment but use whatever milk you please.

4 black tea bags

1 cinnamon stick

6 cardamon pods

4 whole cloves

1/4 inch of peeled ginger root

3-4 tablespoons of sucanant sugar (regular brown sugar would do the trick)

1 cup of milk

Makes approx 4 good sized cups.

Put the kettle on to boil the water.

Place the teabags, spices and sugar into the teapot.

When the water has boiled, pour into the pot and brew for at least 4 minutes.

Steam the milk.

Pour the tea into a teacup, add milk and enjoy.

Stuffed Peppers with Quinoa and a Mediterranean Twist!

2012-02-23T12:12:00.000-05:00

Quinoa, as you probably know is actually from South America - not the Mediterranean. However the rest of the stuffing is positively Capri - artichokes, capers, lemon zest, roasted peppers etc, etc - I'm getting in the mood for Spring with the temperature touching 60 toady - JOY!

I have discovered a misconception recently. I've always prided myself that I feed my family a good deal of vegetables, when I examined this claim - I found I have come up short, very short! So I'm determind to explore the world of the mighty vegetable and hope that my family will reap the rewards. These stuffed peppers are a first step in that direction.

3 good sized peppers, cut in half, seeds and pith removed.
Olive oil
1 onion, finely chopped
3 sticks of celery, finely chopped
2 cloves garlic, finely chopped
1 tablespoon capers
2-3 roasted red peppers, chopped (jarred is fine)
3-4 artichoke hearts, chopped(jarred)
Fresh mint, chopped
1 cup toasted pine nuts
Juice and zest of a lemon
salt and pepper
a sprinkle of red pepper flakes
3/4 - 1 cup feta cheese

1 1/2 cups quinoa

Cook the quinoa according to the packet directions. I used red and white quinoa.

Heat the olive oil in a large saute pan and saute the onion, celery, garlic, salt and pepper for approx 5 minutes.

Add the chopped roasted peppers, artichoke hearts, red pepper flakes, capers, zest and juice of the lemon and a tablespoon of chopped mint. Continue to cook for a further 5 minutes.

Meanwhile, toast the pine nuts in a dry pan and set aside.

When the quinoa is cooked, add to the vegetable mixture. Add a couple of tablespoons at a time, making sure there is not too much quinoa. It there is any left, use as a side for another dish.

Add the pine nuts and combine.

Pour a couple of teaspoons of olive oil into an oven proof dish and grease thoroughly.

Pile the stuffing into the peppers and place the peppers into the greased dish. Top with feta cheese.

Cover the dish with aluminum foil.

Place in the oven for approximately 50 minutes or until the peppers are soft.

To serve sprinkle with a little more fresh mint and some more feta on hand.

Beef Stew with Beer!

2012-02-21T16:37:00.000-05:00

There's nothing very elegant about this title but let me assure you the taste of the stew makes up for that! This is pure winter comfort food. I served it over a piping hot baked potato to make it an unapologetic meat and carbs meal. I've made stew with red wine many times but the beer seemed to tenderize the meat into melting mouthfuls and it seemed to cook a little quicker than when made with wine.

As a family we have had a very busy time over the last week, a bowl of this hearty stew and (as my grandmother would say) "a night between the sheets" seemed to put us all back on track! As always, I would suggest grass fed beef, happy cow equals delicious stew - poor old cow!

1 1/2lbs lean stew beef meat (best quality meat possible)
1 tablespoon flour
ground black pepper
A sprinkling of dried savory herbs, such as rosemary and thyme
olive oil
1, large onion, peeled and chopped
4-6 carrots, peeled and chopped
3 celery sticks, chopped
2 leeks, thorough washed and chopped
2 cloves of garlic, peeled and chopped
fresh rosemary and thyme, very finely chopped
1 bottle of beer
Beef stock
1 tablespoon tomato paste
1 generous tablespoon of Worcestershire sauce
1 cup frozen peas
1 teaspoon cornstarch (optional)
1 tablespoon of unsalted butter.

Heat the oven to 350F

Heat the olive oil in a Dutch oven or heavy saucepan.

Pat the meat dry. Place the flour, black pepper and dried herbs into a large ziplock bag. Add the meat and shake until the meat is coated in the flour mixture.

Brown the meat in the hot olive oil, you will have to do this in batches. Transfer the browned meat to a plate and cover with aluminium foil.

When all the meat is browned, add the onion, carrots, celery, leeks, garlic, rosemary and thyme to the pan. Saute for about 5 minutes.

Place the meat and any juices that have accumulated back into the pan. Pour in the beer and add enough beef stock to just cover the meat and vegetables. Add the tomato paste and Worcestershire sauce.

Stir and bring to the boil. Turn down to a simmer. Add another fresh sprig of rosemary. Cover and place in the oven for approx 1 1/2 - 2 hours.

When the meat is tender, remove from oven. Add the frozen peas, they will cook through from the heat of the stew in a few minutes.

If you need to thicken the stew, mix 1 teaspoon of cornstarch with a tablespoon of soft butter until you have a paste. Add a tablespoon of stew gravy, mix to combine. Add this to your the stew and stir until thoroughly incorporated and the stew has thickened.

The stew can be served immediately or be refrigerated and taste just as good if not better the next day.

Pan Seared Salmon with a Cream Fraiche Sauce and My New Favorite Thing

2012-02-16T07:47:00.000-05:00

Pan seared salmon with a cream fraiche sauce is a favorite thing, but my really NEW favorite thing is a ready made balsamic glaze I found in the market the other day. It comes in a handy dandy squeezy bottle and I'm squeezing it over just about everything. It provides a lovely "zing" and looks gorgeous.

Despite the Italian balsamic glaze, this dish really does remind me of England. When you go to a pub around this time of the year you will invariably find salmon on the menu. The Brits are good with salmon - just think of all that Scottish Smoked Salmon - delish! This is quick and easy to make, good for you and the cream fraiche sauce adds a nice touch. Hope you like it too.

4 fillets of wild salmon

Olive oil

Salt and pepper

Lemon juice.

For the sauce.

4 oz crème fraiche

1 teaspoon Dijon mustard

1 teaspoon of zest of a lemon and the juice of half a lemon

Sprigs of fresh dill

Salt and pepper

Heat the oven to 350F.

Rub the salmon fillets with olive oil and sprinkle with salt and pepper.

Heat a tablespoon of olive oil in an oven proof non stick pan until hot.

Place the salmon fillets top side down in the pan. Don’t touch them

for 2 minutes as they will stick to the pan. After 2 minutes they are

less likely to stick. Turn them over and cook for a further 2

minutes.

Place the pan in the oven and leave until the fish is fully cooked

through, approx 6-8 minutes depending on the thickness of the

fillet. Start checking after 4 minutes.

Remove from the oven, squeeze over some lemon juice and cover

with aluminum foil until ready to serve.

To make the sauce, mix together all the ingredients.

To serve, top the salmon with a generous tablespoon of sauce and

place a fresh sprig of dill on top.

A Valentine's Day Chocolate Mousse

2012-02-13T06:49:00.001-05:00

What could be more perfect this Valentine's Day than a decadant Chocolate Mousse This is laughingly simple, but no one needs to know that. It tastes rich, smooth and sublime. It's sure to tempt your sweetheart.

1 cup dark chocolate chips

1 cup heavy cream

4 eggs, separated

1 teaspoon vanilla extract

1 tablespoon brewed coffee

1 tablespoon rum or brandy (optional)

Heavy cream and a shaving of chocolate for garnish

Separate the eggs.

Pour the cream, coffee, vanilla extract, rum or brandy – if using and

chocolate chips into a saucepan.

Heat gently until the chocolate is melted, stirring constantly.

REMOVE FROM HEAT.

Add the egg yolks, one at a time, whisking well so they don’t

scramble.

Whip the egg whites until just stiff.

Mix one heaped tablespoon of the egg whites into the chocolate

mixture and then carefully fold in the rest of the whites.

Spoon into individual bowls or glasses, cover and place in

refrigerator to set.

To garnish whip the heavy cream, vanilla extract and confectioner’s

sugar until they reach soft peaks.

Decorate each dessert with some cream, a shaving of chocolate and

a mint leaf.

Braised Sausages in Red Wine and Juniper Berry Gravy and Root Vegetable Mash.

2012-02-08T19:51:00.000-05:00

“Bangers and Mash” must be one of the best known British dishes and for good reason. This is perfect cold, wet weather food! It warms and nourishes and will fill you up for the day. Braising the sausages in a rich sauce takes this powerhouse meal to another level. Using root vegetables in the mash not only adds flavor but nourishment as well. Use the best quality sausages you can find.

For the sausages and gravy.

8 best quality sausages

Olive oil

2 medium onions, peeled and sliced

1 teaspoon of juniper berries

1/3 cup red wine

1/3 cup chicken

1 tablespoon Worcestershire sauce

1 teaspoon of cornstarch (optional)

For the Mash.

1 medium celery root

1 large or 2 medium sweet potatoes

4 medium regular potatoes

Salt and pepper

2 tablespoons butter

Milk, half and half or cream (to mash potatoes)

Heat the oven to 350F.

Heat the olive oil in a Dutch oven and brown the sausages. You may have to do this in batches. Don’t overcrowd or the sausages will steam and not brown properly.

Remove the sausages to a plate and cover with aluminum foil.

Add the onions to the pan and cook on a low heat for approx 8-10 minutes, stirring from time to time to stop them burning. Sprinkle over the salt and pepper

Place the sausages back into the pan with the onions.

Add the red wine, juniper berries, chicken stock and Worcestershire sauce.

Place the top on the Dutch oven and put into the oven for about 20-30 minutes or until the sausages are cooked through.

Before serving, remove the juniper berries if they haven’t dissolved into the gravy. If the gravy needs to be a little thicker, spoon 1 tablespoon of gravy into a bowl, stir in the cornstarch, pour the mixture back into the gravy and heat through, stirring constantly until the gravy thickens.

Meanwhile make the mash. Peel and chop the celery root, sweet potatoes and regular potatoes. Chop the celery root slightly smaller than the potatoes as it takes slightly longer to cook.

Place all the potatoes into a pan of water and boil until tender.

Mash together with a couple of tablespoons of butter and as much milk, half and half or cream as you wish. Season with salt and pepper.

To serve, ladle some mash onto a plate and top with a couple of sausages in their gravy and a sprinkling of fresh parsley.

Roasted Butternut Squash and Apple Soup for the very last time and a big Thank You!

2012-02-06T07:53:00.000-05:00

I do understand that by this time of the year Butternut Squash soup has really been done to death. But - I made it again over the weekend and it was SO heavenly I had to share it. The addition of 10 grain, rosemary scented croutons didn't hurt either. If you're up for one more bowl of Butternut Squash soup this winter - give this a go.

AND thank you to everyone who voted for my pear cupcake and the Today Show Home Chef Challenge. I don't have the results yet but MUCH appreciate your lovely comments and vote.

Ingredients.

1 medium butternut squash, peeled, seeded and chopped into approx 1 inch cubes.
2 apples, peeled, cored and halved.
1 onion, peeled and quartered.
Olive oil.
Salt and pepper.
1/2 teaspoon cumin.
1/2 teaspoon cinnamon.
A sprinkling of fresh parsley, finely chopped
32 oz chicken stock.

For the croutons.

4 thick slices of 10 grain bread (or whatever bread you want to use - Rye is another good option) crusts cut off and cut into small cubes.
salt and pepper
1 good sized sprig of fresh rosemary, minced.
Olive oil.

Heat oven to 425F.

Place all the vegetables on a baking tray.

Pour over about 1-2 tablespoons of olive oil and rub over all the vegetables.

Sprinkle over the salt and pepper, cumin, cinnamon and a sprinkle of parsley.

Bake in the oven for approx 25 minutes, or until the squash and onions are tender. The apple will break down quickly but that is just how it should be.

Remove from the oven and allow to cool for 10 minutes or so.

In a frying pan heat a tablespoon of olive oil.

Add the bread cubes, season well with the rosemary, salt and pepper. Fry until golden. You may need to add another tablespoon of olive oil, or do this in batches depending on the size of your pan.

When golden, remove to a paper towel to blot the excess oil.

To serve the soup, check the seasonings, sprinkle with croutons and add a sprig of parsley.

Today Show's Home Chef Challenge and a Pear Cupcake!

2012-02-01T16:56:00.000-05:00

Please vote for me! I am in the final 3 for Today's Home Chef Challenge!

Please click on the link below to "like" the facebook page and vote for my Pear Cupcake!!

Thank you so much !

http://www.facebook.com/todayfood?sk=app_203215029715450

A British Mum, the Superbowl and Flank Steak Tacos.

2012-01-31T07:13:00.002-05:00

After seventeen years in this wonderful country I have to admit I really don't understand the rules of football. Football to me is of course soccer to you. I do however quite enjoy the Superbowl - especially the half time show - especially if Paul McCartney is playing Live and Let Die. Anyway, I try to make an effort for this event and have come to realize that football equals MEAT. This is where the flank steak comes in. There's nothing wimpy about these taco's, they're a powerhouse meal. You can also make fajitas with this - in fact I made several but they were gobbled up before I could take the photo. I nearly cried but there's no crying in football.

1, large flank steak, trimmed of fat as best you can.
2 medium or large onions
3 peppers, red, yellow or golden.
zest and juice of a lime
salt and pepper
1 teaspoon red pepper flakes
Olive oil

Sides.

Salsa
Sour cream
Sliced avocado
Fresh cilantro
Grated cheese

Trim the steak.

At least 1/2 hour before you want to cook the steak, whisk together the olive oil, salt and pepper, lime zest and red pepper flakes.

Pour into a large zip lock bag. Place the steak into the bag with the marinade.

Slice the onions and peppers and set aside.

Heat a griddle pan, if you have one, or a large non stick frying pan if not. Do not put oil on the pan as it will smoke.

When it's really hot, lay the steak down on the pan. Add the onions and peppers and cook on a high heat.

I cooked the steak for about 4 minutes a side, it was still pretty pink in the middle.

Remove the steak to a platter, squeeze lime juice all over it, cover with aluminium foil and allow to rest while the onions and peppers continue cooking.

Heat your taco shells in the oven and get your sides ready. I served sour cream, chopped tomatoes, grated cheese, avocado, salsa and lots of fresh cilantro.

Slice the meat and pile into the tacos or wraps to make a fajita and watch them disappear.

Cauliflower Miso Soup with Crispy Onions and a Calming Moment.

2012-01-28T15:26:00.001-05:00

I had good and honorable intentions of a roast beef. My first mistake was attending a birthday party with 25 highly excited and over sugared 10 year olds in a darkened room with a whirling disco ball and strobe lights. I arrived home to one with a fever, one having a meltdown because she had dropped her phone down the toilet. "We have to go to the mall NOW and get a new one!!!" - dream on....... and the other was having a fit because a sleepover was not on the cards tonight. Welcome, Ladies and Gentlemen, to my world.

I was feeling fragile. The thought of wrestling a large demanding cut of meat in and out of the oven was enough to push me over the edge. Comfort food was needed and in my language that means soup. Miso soup is supposed to be calming and I had a cauliflower sitting in the fridge begging to be used. Bingo!

The crispy onions I feel are a must with this soup. It did work - my blood pressure was nearing normal after my second bowl.

Olive oil

1 onion, finely chopped

2 sticks celery, finely chopped

3 carrots, finely chopped

1 cauliflower, cut into florets

salt and pepper

paprika

fresh parsley

32-40 oz chicken stock (depending on how thick you like your soup)

1 tablespoon white barley miso

In a large Dutch oven or saucepan heat the olive oil and saute on a low heat, the onions, celery, carrots, parsley, salt and pepper for approx 8-10 minutes.

Add the paprika and the cauliflower and combine thoroughly.

Add the chicken stock, bring to a boil, turn down to a simmer, partially cover and cook for approx 20-30 minutes, until the vegetables are tender.

Meanwhile cook the onions. Heat a tablespoon of olive oil in a pan and add the chopped onions. Sprinkle with onions (which stops them burning) and cook on a low heat for about 20 minutes until golden brown and slightly crispy.

Remove from heat, transfer to a blender and process until smooth. You will have to do this in batches.

Return the soup to the pan. Spoon a couple of tablespoons into a small bowl and add the miso. Stir until dissolved. Pour back into the soup and heat gently. Do not boil as this destroys the enzymes in the miso.

Check seasonings, serve warm with sprinkled herbs and lots of crispy onions. Peace!

Jerusalem Artichoke Soup

Black Bean Spread, Goat's Cheese, Avocado and Cilantro Quesadillas

2012-01-26T11:00:00.000-05:00

What a wonderful invention quesadillas are. I like to think of them as a sort of hybrid crepe/sandwich. I get very carried away with fillings because the sky's the limit (I've been known to stuff them with nutella and bananas) but honestly, this is my all time favorite combination. The black bean spread also works beautifully as a dip. My husband likes these, they taste "meaty" - it must be the black beans. Why is it that men don't consider it a "proper" meal without meat??!!

Olive oil

1, 14oz can black beans

1/2 onion, finely chopped

1 teaspoon cumin

1 teaspoon coriander

salt and pepper

1 jalapeno pepper, finely chopped

2 cloves of garlic

Juice of a lime

Flour tortillas

1 avocado

fresh cilantro

Goat's cheese

Heat the olive oil in a pan and add the onion, saute on a low heat until almost golden.

Add the jalapeno pepper, spices, salt and pepper, garlic and continue cooking for for another few minutes.

Add the black beans, lime juice and combine.

Transfer the mixture to a food processor and blitz until you have a smooth paste.

Lay a tortilla flat, spread some of the bean paste over, top with goat's cheese, cilantro and avocado.

Fold over the tortilla and lay it in a hot, non stick pan for a few minutes until it's browned. Flip it over on the other side and brown.

Cut the quesadilla in half and serve with salsa and sour cream.

Swiss Chard, Caramelized Onions and Pecorino Cheese Quiche

2012-01-24T18:43:00.001-05:00

This is SUCH a delicious quiche - I do recommend it. Even my picky eater liked it - I think it was the saltiness from the cheese. I would have loved to have got a shot of it in its entirety but they descended on it like vultures. It's a good thing I deftly whisked a slice away for this photo. I had been toying with the idea of adding mushrooms or crispy pancetta but in the end I decided to be sparing, I'm so glad I did. Hope you enjoy this.

For the pastry.

1 cup white wholewheat flour
2 cups all purpose flour
1 egg yolk
2 sticks of unsalted butter, diced and chilled
3/4 - 1 cup of iced water
salt and pepper
Fresh thyme

For the filling.

4 eggs
1 cup cream
1 cup milk
1 bunch Swiss chard, trimmed and chopped
3 onions, sliced
olive oil
1 tablespoon butter
6-8 oz Pecorino cheese
Pinch of nutmeg
black pepper

To make the pastry combine the flours, salt and pepper and fresh thyme in a food processor and pulse approx 10 times.

Add the butter down the funnel and combine for a few pulses. With the machine on, add the egg and then the water slowly until the mixture comes together, you may only need 3/4 cup.

Turn the pastry out onto a sheet of plastic wrap. Shape into a disc, wrap and put into the fridge for at least 30 minutes.

Meanwhile pour a good couple of tablespoons of olive oil and a tablespoon of butter into a pan and heat. Add the onions and allow to caramelize on a low heat. This could take up to 20 - 25 minutes.
Be patient!

Wash and chop the Swiss chard and set aside.

When the onions have caramelized add the Swiss chard and combine.

Mix together the eggs, milk, cream, 3/4 of the cheese and nutmeg. Set aside.

After thirty minutes take the pastry out of the fridge. Flour a surface on your counter top and roll out the dough. Lay it into a pie dish, trim the edges.

Transfer the onion mixture into the pie dish and pour over the egg mixture, combine gently.

Sprinkle over the remainder of the cheese.

Transfer to a baking sheet and place on the middle rack of the oven.

Bake for approx 1 hour until risen and golden the filling is set.

Allow to cool thoroughly (although this didn't happen in my house!)

Chicken and Rice Soup to Chase the Colds and Coughs Away!

2012-01-22T17:52:00.000-05:00

We knew it was coming and here it is - our first proper winter snow storm of 2012. We've done well really - but now it's winter's iron grip accompanied with ensuing colds and coughs. Nevermind Tylenol, chicken soup is this mama's choice of medicine. A hearty squeeze of lemon juice just before serving not only gives a boost of vitamin C, it bolsters up the soup no end. This makes a HUGE amount so scale back on the ingredients unless you have a large, sick family to feed, alternatively you could always freeze some for future emergencies. If you don't have or don't like some the of the veggies listed change them to your preference, I have a bit of a penchant for parsnips myself.

Ingredients.

A large roast chicken
4 carrots
4 celery sticks
2 leeks
2 onions
olive oil
salt and pepper
fresh rosemary and thyme
40-48oz organic chicken stock
2 cups white basmati rice
baby spinach
Fresh lemon

Cook the rice seperately and set aside.

In the biggest Dutch oven or saucepan you can find, heat the olive oil and saute the onions, carrots, celery, leeks and fresh herbs for approx 10-15 minutes.

Add the chicken stock, bring to the boil and turn down to a simmer.
Partially cover and simmer until the veggies are soft but not mushy. This won't take long, 5 - 10 minutes.

Meanwhile cut, tear or pull the meat off the roast chicken. When the veggies are cooked, remove from the heat and add the chicken, rice and baby spinach which will wilt from the heat and be delicious.

Just before serving check the seasonings and add a big squeeze of lemon juice and a sprinkling of fresh thyme if desired.

Guaranteed to bring you back from the brink of any nasty cold.

Beef Chili

2012-01-17T11:03:00.000-05:00

As the forecast threatens freezing rain I'm turning to winter comfort food. Stew is all well and good but I do get a tad bored of it, that's when I turn to chili. Although this is far from a British dish I've given it a go and it didn't stick around - the ultimate test in my house. I thought it would be more substantial made with chunks of beef rather than chopped meat. If you have fixed ideas as to the spices you feel are essential in chili - stick to them - I just went my merry way.

1 lb of lean stew meat

salt and pepper

olive oil

1 tablespoon butter

2 onions (finely chopped)

1 green pepper (finely chopped)

1 jalapeno pepper (seeded and finely chopped)

2 cloves garlic, minced

2 teaspoonfuls chili powder

2 teaspoonful cumin

1 teaspoonful ground coriander

1-1 1/2 cups beef stock

1, 24oz can tomatoes

1 tablespoonful tomato puree

2, 15 oz cans red kidney beans, drained and rinsed

fresh cilantro

sour cream

grated cheddar cheese

fresh chopped tomato

Pat the meat dry and season with salt and pepper.

Heat the olive oil and butter in a Dutch oven and sear the meat until brown. Remove from the pan, set aside and cover with foil.

Add the chopped onion to the pan and saute for approx 8 - 10 minutes until turning golden. Add the chopped garlic, green pepper and jalapeno pepper. Saute for another 5 minutes.

Add the spices and stir. Pour the meat and juices back into the pan, add the broth, beans, tomatoes and paste.

Combine, bring to the boil and turn down to a simmer.

Place the pot into the oven and cook for 2 1/2 - 3 hours. Check periodically and give a stir.

Make sure the meat is meltingly tender.

Let the dish rest for 10 minutes or so before serving.

Serve with cornbread, sour cream, cilantro, chopped tomatoes and grated cheese.

Apple and Almond Cake

2012-01-16T11:00:00.000-05:00

I'm happy to be guest posting at http://www.ourkrazzykitchen.com/
Do pop over there to check out my recipe for a this lovely apple almond cake. Have a great Monday!

Mary x

Paula Dean to the Rescue - Roast Pork Tenderloin Sandwiches

2012-01-12T18:31:00.001-05:00

It was meant to be. I had a leftover pork tenderloin in the fridge that I was going to use for dinner. But how? I squeezed lime juice over it, wrapped it up in foil and put it in the oven to heat through. Then what? BLANK! I ambled into the sitting room and noticed Paula Dean was on TV. As much as I like her I'm not a Paula Dean junkie but there she was with a pork tenderloin - making sandwiches. She mixed a mayo/mustard dressing - yum - then I shot back into the kitchen and frantically started mixing mayo, caramelizing onions and warming up my little bread rolls. Thank you Paula - I didn't actually see how hers came out - but mine were great. It just takes a little inspiration sometimes!

1 cooked pork tenderloin

2 onions, finely chopped
olive oil
1 tablespoon butter
Couple of teaspoonfuls balsamic vinegar
salt and pepper

For the spread.

2 tablespoons mayo
1 tablespoon Dijon mustard
Zest of a lime
Juice of a lime
fresh rosemary

Dinner rolls
Baby spinach
avocado
tomato

To cook a tenderloin visit http://insideabritishmumskitchen.blogspot.com/2011/07/spiced-grilled-pork-tenderloin-with.html

Chop the onions, heat the olive oil and butter and slowly saute the onions until golden brown.

Mix all the ingredients of the spread together and set aside.

When the onions are browning nicely, pour the balsamic vinegar into the pan. Let it bubble and reduce.

When the tenderloin is ready, let it rest for 10 minutes or so.

Slice on the diagonal into thick slices. Squeeze lime juice over the slices.

To assemble the sandwiches, layer with the onions, the baby spinach, the pork and the spread.

Enjoy!

A Mid Winter Indulgence - Rich Dark Chocolate Truffles

2012-01-11T11:34:00.000-05:00

I'm told some people don't like chocolate, sadly I'm not one of them. Chocolate is the king or queen of comfort foods.

It stirs deep emotions and has inspired many stories. In the movie “Chocolat” the mystical heroine, Juliette Binoche, uses chocolate alchemy in her truffles to stir the long dormant desires of neglectful husbands and gently coaxes shy and reticent lovers together. I can’t promise these truffles will do the same but I can promise they'll melt in your mouth. These were surprisingly easy to make and the whole process was quite therapeutic - I recommend it.

Chocolate Truffles.

3 cups chocolate, 70% cocoa solids

1, 14oz can sweetened condensed milk

1 very generous teaspoon vanilla extract

For the coating.

Dark cocoa powder

A pinch of cinnamon

A tiny pinch of cayenne (optional)

Confectioner’s sugar

In a double boiler heat the chocolate, sweetened condensed milk and vanilla until melted.

Place in the fridge for 2 hours to set up.

Place the cocoa powder and spices if using, on one plate and the confectioner’s sugar on another.

Take approximately 1 generous teaspoonful of the truffle mixture and roll into a small ball.

Then roll the truffle in either the cocoa mixture or the confectioner’s sugar and place on a sheet pan lined with parchment paper.

Leave to set, approx 10 minutes.

Margarita Pizza by a 10 Year Old

2012-01-08T17:50:00.000-05:00

This may not be a very fancy pizza but I can tell you it was a delicious one. I had very little to do with this, my ten year old took the reins and she was off. The dough, thanks to Ina Garten, is a dream. It's particularly useful for people like me, who have an irrational fear of anything made with yeast. This works - beautifully - and you don't have to hang around for hours and hours to wait for it to rise, just 30 minutes. Honestly, this is a win, win.

As far as topping are concerned, the world's your oyster - Katie went for the traditional and it was magic!

Topping:

2 jars of your very favorite tomato sauce.
Mozzarella Cheese
Parmesan Cheese
Fresh basil or oregano
Black pepper

Pizza dough, adapted from Ina Garten's "Parties!" Cookbook.
1 1/2 cups of all purpose flour
2 1/2 cups of white wholewheat pastry flour
1 1/4 cups warm water
2 packets of dried yeast
1 tablespoon honey
3 tablespoon olive oil
pinch of salt

To make the dough pour the dried yeast into the warm water, honey and olive oil.

Place 2 cups white wholewheat flour and 1 cup all purpose flour in a mixing bowl with a dough hook and mix together.

Pour the yeast mixture into the flour mixture and mix for a few minutes, add another 1/2 cup of white wholewheat and 1/2 cup of all purpose flour and mix until the dough is elastic, approx 10 minutes.

Transfer the dough to a well oiled bowl and cover with a tea towel. Leave to rise for 30 minutes.

After 30 minutes halve the dough and roll into two large circles. Place on a large baking pan. Cover with the tea towel and leave for 10 minutes.

Place the desired toppings onto the pizza and place into the oven for approx 20 minutes.

Twelfth Night Cake or King's Cake.

2012-01-05T11:53:00.001-05:00

Twelfth Night is a lovely idea. It comes from the British Christian calender relating to the end of the twelve days of Christmas. There seems to be slight confusion as to when the twelve days of Christmas do actually start and end. Some sources say the night of Epiphany, 5th January is Twelfth night and some say the 6th.

Shakespeare's play "Twelfth Night" was written as entertainment for the festivities. The evening was meant for "merrymaking" - lovely word! The twelfth night cake was an important part of the party. A dried pea or bean was put into the cake, whoever received the slice with the pea or bean inside was crowned king or queen for the day, hence the name "King's Cake" as it is sometimes known.

My recipe I'm sure bear's little relation to the original, although I gather it was loaded with dried fruit and probably alcohol - rather like a Christmas cake. This is good though - as a last minute addition I toasted some pine nuts and tossed them in and they worked a treat. Hope you enjoy it.

2 sticks unsalted butter
1 1/2 cups sucanant sugar
Zest of 1 orange
Zest of 1 lemon
4 large eggs
2 1/2 cups all purpose flour
1/4 cup ground almonds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
Pinch of nutmeg
3/4 cup sour cream
1/4 cup orange juice
1 teaspoon vanilla extract
1/4 cup toasted pine nuts
1 cup golden raisins

For the syrup;

1/4 cup orange juice
1/4 sucanant sugar

For the glaze;

1/2 cup of confectioner's sugar
4-6 tablespoon heavy cream (more if needed to produce a smooth consistancy)
Heat the oven to 350F

Grease and flour a bundt cake mold.

Cream the butter, sugar and zests until really light and creamy.

Add the eggs, one at a time and beat well.

Combine the flour, ground almonds, baking powder, baking soda, salt and spices.

Combine the sour cream, vanilla extract and orange juice.

Add half the flour mixture, gently combine, add the sour cream mixture, gently combine, then add all but 2 tablespoons of the flour mixture. Combine and don't over mix.

Toss the pine nuts and raisins in the 2 tablespoons of flour. Stir into the batter.

Pour into the bundt pan and bake for approx 50 minutes to 1 hour.

Meanwhile, make the syrup. Combine the sugar and orange juice and heat until the sugar has dissolved.

When the cake is cooked through, remove from the oven leave to cool for 10 minutes, then turn out onto a rack, place a large plate under the rack and pour the syrup over the top. Leave to cool thoroughly.

To make the glaze, combine the confectioner's sugar and cream in the bowl of a mixer and beat until smooth and runny. When the cake is cool, pour the glaze over the top.

Enjoy with a cup of tea.

Roast Chicken with Truffle Butter.

2012-01-03T07:26:00.000-05:00

It's true I've posted roast chicken before but this isn't just any old everyday roast chicken - this is absolutely sublime. It's the truffle butter. I was skeptical, how could a tablespoon of the stuff make any difference - well it does. It provides such a depth of flavor and makes the chicken so succulent you'll swear you'll never roast without it. It wasn't too expensive, about $4.00 for a small tub and there's enough leftover for many chickens to come. If you haven't already - try it - I'm sure you won't be disappointed.

Roast Chicken with Truffle Butter.

1, 4lb roasting chicken

Salt and pepper

4 cloves garlic (in their skins)

1 large sprig of fresh rosemary

1 generous tablespoons truffle butter (optional, regular unsalted butter will also be delicious)

½ lemon

Heat the oven to 375F

To prepare the chicken, remove the giblets.

Rub the chicken all over with the truffle butter. Very gently loosen the skin from the flesh over the breast, place the butter under the skin and spread it, taking care not to tear the skin.

Place the garlic cloves, lemon and rosemary sprig in the cavity.

Tie the legs together with kitchen string.

Sprinkle salt and pepper over the chicken.

Place in a roasting pan and place in the oven.

Roast for approx 1 ½ hours or until the juices run clear when you cut between the leg and thigh.

Remove the chicken to a platter. Cover with aluminum foil and allow to rest for at least 10 minutes.

Enjoy.

Split Pea Soup and Happy New Year.

2012-01-01T20:37:00.000-05:00

Happy New Year to everyone. I'm told I'm a bit of a "bar humbug" about New Year's Eve. While everyone is dancing around in funny hats and strange eyeglasses I prefer to be nestled on the sofa with a good book and the dog snoozing on top of me. However my duties as chauffeur to my teenage girls kept me pretty busy this year. I found myself in need of a bolstering soup. Pea soup. I realize that I am not including any ham hocks in this recipe and I also I realize this may be pure unadulterated blasphemy for many people, but I really can't be dealing with ham hocks. This soup is wonderful - it gets me through New Year's Eve and there's leftover's for lunch on New Year's Day.  Who could ask for a better way to start the year?

Olive oil
1 medium onion, finely chopped
3-4 carrots, peeled and chopped
4 sticks celery, chopped
1 large sprig of rosemary, minced
1 bay leaf
1 teaspoon cumin
salt and pepper
2 cups split peas
32-40 oz chicken broth (depending on how thick you like your soup)
1 generous tablespoon of red wine vinegar.

In a large Dutch oven or saucepan heat the olive oil and saute the onion, carrots, minced rosemary and celery for approx 8-10 minutes.

Add the cumin, bay leaf, salt and pepper and stir thoroughly.

Add the split peas, stir well.

Add the chicken stock, raise the heat and bring to the boil.

Turn down to a simmer and partially cover. Cook on a simmer to 45 minutes - 1 hour or until the split peas are thoroughly cooked through.

Remove from heat and stir in the red wine vinegar.

If you like, you can puree a cup of the soup and pour it back into the pot, it just makes it a touch creamier.

Serve with warm bread and plently of olive oil.

Happy Holidays to All!

2011-12-21T14:31:00.000-05:00

Wishing everyone a Wonderful Holiday Season!!

With time running short and my lovely English family arriving any day - I'm signing off until January.

Wishing everyone a most magical and wonderful Holiday Season.

With lots of love

Mary

A Delicious Quick Fix Salmon Supper

2011-12-19T07:44:00.000-05:00

With the indulgences of the Holiday Season in full swing, in my case an alarming ability to polish off copious amounts of Peppermint Bark, the pendulum has swung to a craving for a heart healthy, slenderizing supper.

I'm very interested in "healthy food" but only if it's succulently delicious and one feels fully satisfied after the meal. Otherwise I'm afraid it's back to Peppermint Bark - has anyone tried the Trader Joe's version - it's heavenly. Anyway, this salmon supper is not only easy and quick it was actually enjoyed by 3 out of my 4 children. The rub gives it a little extra lift and a last minute broil ensures a delicious crust on the outside, still maintaining luscious coral colored meat beneath. Served with a roasted tomato and spinach sauteed in olive and garlic, you can feel virtuous and boast healthy levels of omega 3's.

Salmon fillets

1/4 cup olive oil

Zest of a lemon

1 tablespoon of finely chopped parsley

salt and pepper

1 tablespoon Dijon mustard

Heat the oven to 375F

In a small bowl combine all ingredients except the salmon. Stir together to achieve a paste.

Rub the paste over the top of the salmon fillets.

Place the fillets on a foil lined baking tray and place in the oven for approx 10 minutes or until almost cooked through.

Turn on the broiler (in England this means the grill) and broil for a couple of minutes until you have a beautiful golden crust on the top of your salmon.

Remove from oven and serve immediately.

British High Tea Cauliflower Cheese, a Wonderful Polish Blog Mention and a Winner

2011-12-15T11:15:00.002-05:00

There's a lot to pack into this post. First things first. This is the only way my mother had a hope of my brother and me eating cauliflower. We actually LOVED this - far from tasting like boiled cauliflower (ugh) it is a cheesy, creamy delight. Even my picky eater eats this - she thought it was macaroni cheese! It was a staple growing up and I'm always amused by watching my children and husband devour this. It's also easy and quick. It's a win - win.

1 large cauliflower - or 2 small ones
4 tablespoons butter
1/4 cup (heaped) all purpose flour
salt and pepper
3 cups milk
1 cup of heavy cream (you can just use 4 cups milk - skimmed if you want - or course it won't be quite as luscious without the cream)
1 heaped teaspoon Dijon mustard (a little more if you want more of a bite)
Pinch of nutmeg
6 oz of strong British cheddar (all self respecting British women would use cheddar - although I have to confess I had been wiped out and only had Gruyere - so I used that and it was delicious)
1 heaped tablespoon Parmesan
1 heaped tablespoon dried breadcrumbs

Heat the oven to 375F

Put a medium saucepan half filled with water on to boil.

Cut your cauliflower into florets.

Boil them for approx 5 minutes - not quite cooked through.

Drain and place in an oven proof dish.

In a saucepan heat the butter until foaming.

Heat the flour and cream mixture in the microwave until hot.

Add the flour and mustard to the butter and stir.

Add the milk, splash by splash, stirring until thoroughly combine and you have a smooth sauce.

Add the grated cheese, pepper and nutmeg and stir until smooth.

Pour the sauce over the steamed cauliflower.

Mix together the Parmesan and the breadcrumbs and sprinkle over the top.

Place on a baking sheet and bake in the oven for approx 20-30 minutes or until the cheese is is bubbling and golden and the cauliflower is completely cooked through.

Remove from oven and cook for 5 minutes or so.

I was very excited to be included in a wonderful Polish blog

http://www.dobrapolskaszkola.com/

They also very kindly made some beautiful artwork to advertise my blog - don't you think it's lovely?! I just wish my waist was really that size!

I'm happy to annouce the winner of the 5 Ingredient Fix Cookbook

Stephenie of the lovely Greenthyme blog.

http://greenthyme.blogspot.com/