Lesley's Kitchen, Artisan Catering

Apple and red pepper chilli chutney

2015-10-08T18:47:00.004+01:00

With autumn fully established and the nights drawing in, it always makes me think of warming tasty meals and snacks, peoples palette's change seasonally I find, well mine does.. So its out with the salads and in with the wholesome warming comforts of home cooking, which can be as equally just as healthy, if not better.

I have an apple tree in my garden which has had a good crop of apples this year, and they needed using up, there are only so many apples one can eat !! So I decided to make this chutney, it's a healthy alternative chutney, to the standard, Ive added little sugar and basically left the natural sugars from the fruit play the main part. The sugar can be omitted completely if required and if you wanted to go super healthy, you can, by adding a little more water to help the fruit release its natural pectin, but I added a little sugar, as a little of what you fancy wont kill you.. But that's my opinion.. he he.

My house smelt all christmasy whilst cooking the chutney, the gorgeous aromas of, cloves, nutmeg, and star anise, absolutely gorgeous, and got me a tad excited in the process, thinking about the run up to Halloween, Bonfire night and Christmas. I do love the autumn for many reasons, but equally as much as I love the summer IF we ever get a decent one, anyway.. This Chutney will go fantastic with cheeses, burgers and hot dogs for Halloween or on bonfire night, also great with some ham or beef for sandwiches. Also the chutney I would rate chilli heat wise, as a 2/3 out of 5.. So its got a little kick to it, again you can adapt the recipe to your own personal taste.

2lbs of brambly eating apples, peeled, cored and sliced into chunks
150gms of dark brown soft sugar
2 cloves of garlic finely chopped
1 tbsp of freshly grated ginger
2 red peppers roughly chopped
1 large onion, chopped finely
1tsp of garam masala
1tsp of ground cloves
1tsp of grated nutmeg
1tsp of ground cumin
1 x star anise
2 red chillies finely chopped
1 tbsp of coconut oil for frying
100ml of water ( 200ml of water if omitting sugar )
350ml of Cyder vinegar

In a large saucepan, add the coconut oil and gently melt over a low heat, add the onions, garlic, peppers and spices and fry until transparent.

Add the apples, chilli's, sugar, water, cyder vinegar and star anise to the saucepan and stir until fully combined. Simmer on a low/ medium heat for an hour, stirring occasionally, the fruit will appear broken down and caramelised when its ready.

Set aside the chutney to slightly cool before placing into sterilised jars and seal .

Store in the fridge when completely cool for 2 months ( if unopened ) Open jars consume within a month.

Baked eggs in Avocado with chilli

2015-06-18T10:44:00.001+01:00

This is an easy and good for you snack or breakfast, its also super tasty, its great way to get the essential omega-3s and protein in. Full of " Healthy Fats" the ones we want to he eating and also its what the body needs, this low-sugar and fibre-filled recipe will kick off your day on a healthy high note.

1 ripe avocado split in 2, stone removed.

2 eggs

A good pinch of chilli flakes and seasoning.

Preheat the oven to 190C

Place the avocados in a small baking dish.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell. Season with the chilli and salt and pepper.
Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Remove from oven and Enjoy!

Chickpea, Butternut Squash and Coconut Curry

2015-06-18T10:03:00.000+01:00

This is a super healthy low fat and good for you curry, it's virtually fat free. ( we like that !! ) This curry looks and tastes sinful. BUT !! it's actually, only approx.150Kcals per portion, so its perfect for those wanting to get in shape this summer, or alternatively on a healthy eating plan like myself ( im currently following macronutrients, so keep your eyes peeled on my blog for further tasty "good for you dishes" ) I find it's a gorgeous end of week or weekend dish, Cheat meal I call them, but it isn't.. music to my ears that is :-) It will also leave you feeling like you are NOT missing out on the Saturday night take away or treat be it . It's defiantly one of the best and quick vegetarian curries I have made to date to be honest. Its packed full of good-for-you ingredients, the butternut squash, chickpeas, spinach and spices, and SO tasty. I serve it with either brown rice or quinoa, but also delicious served on its own with flatbread.

Cooking time : approx. 30 mins to make. This recipe feeds 4.

Give it a go at the weekend you wont be disappointed.

1 onion roughly chopped into chunks
2 cloves of garlic
A thumb-sized piece of ginger, peeled
1tsp of red chilli flakes
1 tbsp of coconut oil
1tsp turmeric
1 tbsp garam masala
1 tsp ground cumin
Handful of freshly chopped coriander
butternut squash peeled and cut into 1cm cubes

200ml water
1 tin of chickpeas ( drained)
1 tin of half-fat coconut milk

Handful of frozen spinach or fresh ( I used frozen )
100gms of mangetout
1 tsp of lemon juice

Pulse the onion, garlic and ginger in a blender, when smooth in consistency, fry in a large frying pan with the coconut oil for a few mins, when ready, add the spices ( omitting the coriander ) and continue to cook for a further 2 minutes.

Add the squash, chickpeas, spinach, coconut milk, mangetout, chilli, lemon juice, water and coriander, on a low heat simmer for 25 minutes, keeping the lid on, until the squash softens.

Serve with Brown rice or Quinoa.

Fennel and vegetable Courg-agne

2015-04-20T14:57:00.001+01:00

With the light nights and warm days of spring here, and with summer just around the corner, most of us are now wanting to eat more healthily, go to the gym, and shred any of those excess pounds, in the bid to ' expose ' more flesh on our summer holidays. Im a firm believer that, low calorie, healthy food doesn't need to be boring and bland!!
There are lots of fantastic seasonal vegetables about at the moment , so I decided to come up with this dish. I named it ( actually my boyfriend did ) Courg-agne, it's our take on Lasagne, but using the courgette instead of the pasta sheets, which in turn makes it a super healthy dish. I used cheese for 1 layer over the courgette ribbons and over the top, but IF you are wanting to omit the cheese for an ultra low calorie take on this dish, do so, I just felt as lasagne goes, or should I say Courg-agne, it needed some extra ' vava voom ' , and by adding the cheese gives it that extra bit of taste, but by saying that the filling is delicious as it is, so really its up to you if you want to add it or not. I just love cheese, so it was a no brainer when it came to adding it or not.
This recipe feeds 4, but if you are anything like myself and my boyfriend, we devoured the whole dish, that may sound greedy, BUT it was so light and tasty it was hard to resist and certainly rude not to go back for a second portion each. hehe.

Here is how I made it.

2 medium courgettes ( top and tailed, sliced lengthways into ribbons, approximately 2mm thick and transparent on looking at. I used a potato peeler )
1 large onion chopped roughly
1 Bulb of fennel, roughly chopped, ( removing and discarding the stalk like tops )
1 of each, red and green pepper, chopped into chunks
2 cloves of garlic ( minced )
1 Good handful of frozen sweetcorn
1 Good handful of baby spinach leafs ( stalks removed )
1 tin of italian plum tomatoes.
1 crumbled vegetable stock cube
20gms of grated parmigiano reggiano
80gms of good mature cheddar cheese
1tsp of olive oil
salt and pepper to taste
Square cassarole dish approx. 9inch by 9inch

Preheat the oven to 180C

In a large saucepan, gently heat the oil, add the onions and garlic and gently fry until transparent, add the remaining vegetables, the fennel, peppers, sweetcorn and spinach and fry for a further few mins until soft, add the tinned tomatoes the stock cube and stir. On a gentle heat simmer for 10 mins. Season to taste.

Courg-agne finished layering, without the Cheddar cheese topping, prior to baking.

In your casserole dish, start by laying a bed of the courgette ribbons along the bottom, then top with the vegetable mix. repeat the process, but this time ( only the once ) sprinkle a little of the parmigiano reggiano over the courgette ribbons and top with the vegetable's again, keep on repeating the process until the casserole dish is full to the top, finishing off with the courgette ribbons on top, Scatter over the remaining cheeses, place on a baking tray and bake for 40mins.

Serve with side salad or grilled chicken.
Delicious.

Cheesy Nachos

2015-04-02T13:26:00.003+01:00

I love finger foods and nachos in particular are one of my favourites, they are not ' sin free ', but a little of what you fancy now and then never hurt anybody. They are a great addition to any party table or in my case a great weekend treat whilst, curled up watching a movie on a saturday night. This recipe is SO easy, the only cooking as such is the chilli cheese sauce and reheating of the nachos, so its stress free and easy. Most of the ingredients you can buy from the supermarket, but in my case I tend to make it, but, either way it tastes delicious.. I reckon they are the best nachos EVER, and thats me blowing my own trumpet !! hehe. Try them.

1/2 a bag of tortillas
1/2 a jar of ready made salsa ( or make your own )
1 thinly sliced banana shallot
1 Green chilli, de seeded and thinly sliced
My chilli cheese sauce recipe. See recipe on this blog.
Preheat oven to 200C

In a large dish, scatter the nachos evenly, add the shallots, sprinkling liberally. Take the ready made cheese sauce ( remember to warm through and stir , if made in advance ) and top the nachos with the sauce, be generous in how much you fancy of the sauce, they are your nachos, so its up to you on how cheesy you want them, scatter on the chilli. Place in the preheated oven for 10 mins, until warmed through and cheese slightly bubbling.

Remove from the oven and randomly over he top add the salsa and serve...

Delicious.

Serve with soured cream and guacamole on the side if required.

Chilli Cheese Sauce

2015-04-02T12:58:00.005+01:00

Here is my recipe for a chilli cheese sauce, its truly a fantastic, tasty sauce, dip or alternatively try adding it to some macaroni to make a spicy Mac n cheese. I made the sauce for some Nachos I made at the weekend, its really easy to make and so darn tasty, I could easily eat it with a spoon on its own hehe.

2oz plain flour
2oz of salted butter
½ pint of milk
100ml of double cream

250gms of strong cheddar cheese

2 red chilli's, de seeded and finely chopped

1tsp of smoked paprika

Over a low heat, Dissolve the butter in a pan and add the flour.
Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
Cook for a minimum of 2 minutes to cook out the taste of the flour.
Pour in a little of the milk to start forming a paste, approximately one-fifth of it, keep adding the milk ( slowly, whilst constantly stirring ) until it resembles a lump free sauce consistency.

Add the double cream, cheddar, chillies and the paprika, stir until combined, gently simmer for 5 mins to let flavours infuse, then set aside until ready to use.

I tend to make the sauce in the morning , so when I need it , its all systems go, and its reheated, depending on what dish im making that day.

This sauce can be eaten cold as a dip

Easter Turkey

2015-04-02T11:24:00.000+01:00

Well here is my take on a classic turkey recipe to feed the family for easter. The citrus fruits work amazingly well with the dish and make an amazing gravy also. I am going to dish this up for an easter lunch. Serve it with buttered Jersey royal potatoes and fresh cabbage.

For the Stuffing
1 Leek sliced
2 Cloves garlic minced
1 Stick of celery sliced
2 Rashers of smoked bacon chopped
2 Slices of stale bread for Breadcrumbs (whizzed up finely)
5 Sage leaves
Juice of 1 Orange

For the turkey

1 Turkey Breast (1 3/4 Kg)

1 Whole Orange Sliced into rings
Handful of Rosemary
2tbsp of butter for frying
2 Carrots sliced into chunks
1 Large Red Onion roughly chopped

Preheat your oven to 180C I am cooking this for approximately 2 hours

To make the stuffing

Add the butter to a pan and melt, add the bacon, garlic, leek, and fry until soft and golden brown. Allow to cool slightly and then add the breadcrumbs, chopped sage leaves and the juice of one orange. and season well. Leave to cool..

To prepare the turkey.

Place the stuffing on the underside of the turkey breast and roll, tie with string. Rub the skin with seasoned butter and skewer the orange slices to skin of the bird with the rosemary sprigs in between and randomly around it.

Place chopped onions, leek and carrots around, and cover with foil. Cook for about 20 minutes per 500g ( bird + the weight of the stuffing!). Remove the foil for the last 40 minutes of cooking to allow the skin to crisp...

My Bread

2015-03-26T10:44:00.003+00:00

Here is a recipe for my bread. I am asked many times how I make it, so here it is. I use a mix of white and brown flours as I feel it helps with the taste. I find it's a full proof recipe and tastes delicious. My children LOVE it.

400gms of Strong white flour
100gms of Strong wholewheat flour
1 packet of yeast
a pinch of salt
a pinch of sugar
1tbsp of vegetable oil
300ml of warm water

Preheat oven to 220C

Add all the dry ingredients to a bowl ( I use my kitchen aid ) add the water and knead for 15 mins.

After kneading place the dough ( in the bowl, or leave in kitchen aid ) Cover the bowl with a damp T towel, in a warm area to prove / rise for 1 hour until doubled in size.

After its doubled in size, pull the dough out of the bowl and ' Knock back ' the dough for 5 mins.

Place the ' knocked backed ' dough in a bread tin and flatten gently with your hands to even out, cover with clean dry T towel and leave again to prove for a further 40 mins.

Cook for 25mins, the best way to check if the breads cooked is to tap the bottom and listen for a hollow sound, if you hear this, its ready.

Leave to cool on a wire rack.

Yummy.

Tzatziki

2015-03-25T13:50:00.000+00:00

One of my favourite dips, low fat, tasty and especially fab served with Cous cous.

1 (500g) tub low fat Greek yoghurt
1 large cucumber - peeled and chopped
2 cloves garlic, crushed
20 fresh mint leaves, finely chopped

Salt and pepper to taste

In a large bowl add all ingredients, mix thoroughly and refrigerate until needed.

Cod with Bran flakes

2015-03-25T13:25:00.000+00:00

This dish possibly sounds unusual and somewhat a little odd. ' Cod and bran flakes ', YUCK I hear you all say. Please believe me it's NOT and you have to try it.
Many fish dishes have a crumb outta casing, and I wanted to do the same, steering away from the norm of using breadcrumbs, I just wanted to incorporate, an extra bit of goodness to the fish without omitting the crunch, to give texture. I searched my larder to see with what I could use and "Voila"... Bran flakes it was. Here is how I made it.

2 medium sized fresh cod loins
200gms of crushed bran flakes
2tbsp of low fat mayonnaise
1 tsp of lemon juice
Salt and pepper

Preheat oven to 200C

Take bran
flakes and in a small, sealed sandwich bag, gently crush them with a rolling pin ( good stress buster ) until they resemble breadcrumbs. Place in a bowl.

In a separate bowl add the mayonnaise, lemon juice and season to taste.

Take your cod loin and roll in the mayonnaise, enough to cover both sides, slightly shake off any excess, then roll in the bran covering both sides. Repeat the process for the other piece of fish.

Place in the oven and bake for 25-30 mins until golden brown.

Delicious.

French Beans with tomatoes

2015-03-25T12:54:00.000+00:00

A healthy and tasty accompaniment for any dish, or served on its own, its great with salads, steaks or fish and SO easy to do.

1 small pack of french green beans ( trimmed, stalk ends)
1 small Puente of baby plum tomatoes
1 clove of garlic minced
1tsp of olive oil ( for the tomatoes )
Salt and pepper

Preheat the oven to 190C.

Place the tomatoes and garlic on a lipped baking tray and add the olive oil, toss all together, season and bake in oven for 15 mins.

Meanwhile in a saucepan cook the green beans until al dente, drain and set aside.

In a serving bowl, add the green beans and cooked tomatoes, toss until thoroughly combined.

Serve with a dish of your choice.

Portobello Mushroom Filled with tomatoes

2015-03-25T12:33:00.003+00:00

Here is my recipe for an easy mid week snack, serve with a fresh green salad or brown rice. I love goats cheese so tend to use it quite often with a lot of my recipes. I find, it adds an extra creamy finish to any dish and is a very versatile cheese. This mushroom is virtually low in fat, if you omit the cheese, but a small, little bit of what you fancy never killed anyone, and finishes the recipe off beautifully. Prepare these mushrooms in the morning and refrigerate until cooking.

2 large portobello mushrooms, peeled,
1 large tomato finely chopped
1 tsp of green pesto
1 sprig of fresh thyme, leafs removed
1 clove of garlic finely chopped
2 slices of goats cheese
salt and pepper to taste
2 pieces A4ish in size. Tin foil

Take the mushrooms, remove the stalks and chop finely, with a spoon scrape out all of the dark flesh from the mushroom and set aside in a bowl.

Finely chop the tomato and add to the chopped stalks with the thyme, garlic and pesto, mix thoroughly and season to taste.

With the tin foil, place one the Portobello mushrooms, then add the stalk and tomato mix until slightly full. Top with each slice of the goats cheese.

Bring each side of the tin foil together to resemble a parcel, place on a baking tray, and cook in a pre heated oven of 180C for 20-25 mins.

Remember to use up all of that lovely juices from the baked mushroom to baste prior to serving.

Oat and Mixed Nut Flapjacks

2015-03-12T10:44:00.005+00:00

Flapjacks make a great breakfast if you’re in a hurry, which I am most mornings with the children, and the best thing about them is that you can put whatever you like in them. I used nuts today as I had some left over. Make a big batch and you can use them throughout the week for breakfasts. I tend to take one to the gym and have in the car ready for after training hehe, or even put in your children's lunchbox.

250g butter, plus extra for greasing
150g mixed nuts chopped finely
4 tablespoons golden syrup
200g brown sugar
350g oats

Preheat the oven to 160C

In a large saucepan add the butter, sugar and syrup, over a low heat melt all the ingredients till combined and bubbling slightly.

Add the oats and nuts, to the melted syrupy mix and stir thoroughly.

Pour the mixture into an oiled baking tray and press it down firmly with the back of a wooden spoon to make it smooth.

Place in the oven for 40 mins until golden brown.

Leave to cool for 10 mins before cutting into portions. Don’t take the individual flapjacks out of the tray yet, though – leave them until they are completely cool.

Store in an airtight container until needed

Maitre d'Hotel

2015-03-11T14:38:00.004+00:00

It’s got a fancy, ( Oncy Poncy ) French name, Beurre Maitre d’Hotel that can only be pronounced by Le Cordon Bleu Chefs, but maitre d’hotel butter is an easy way to add a complex layer of flavors to some of your favorite meals. Maitre d’hotel butter is part of the family of compound butters often used in place of sauces or creams in French cooking. A compound butter, a mainstay in culinary arts, is simply butter with other ingredients added to it. They are either served warm (melted) or cold like maitre d’hotel butter.
Maitre d’hotel butter got its name because it was traditional created table-side by the maitre d’ at fancy hotels and restaurants. The maitre d’ often created several parts of the meal at the table, including compound butters, sauces, salads, and desserts. This delicious butter is best served either with freshly baked breads or as a topping for grilled steaks, fish and chops.

2 x 250gms of salted butter, at room temperature
3tbsp of finely chopped fresh parsley
3 tsp of lemon juice
1 x teaspoon freshly ground black pepper

Place the butter in a medium bowl and cream with a wooden spoon or rubber spatula
Add the remaining ingredients and mix well. Place on a large sheet of cling film and form into a sausage shape.
Roll up in the cling film, pushing in as you go, to form a tight log
Seal the ends and refrigerate or freeze until needed

Serve with bread, fish or on top of your favorite steak. Im using this butter as its part of the ingredients to make Chateaubriand, which im making for my boyfriends birthday ( his favourite dish ) at the weekend.

Brown Rice

2015-03-10T15:00:00.002+00:00

Here is my recipe for brown rice. I LOVE brown rice its full of goodness and has major health benefits. As its known, before the white rice went through the refining process, it at one time looked exactly like brown rice, but brown rice, unlike white rice, still has the side hull and bran on, which renders quicker cooking times and makes it easier to digest as it’s much “lighter” in the in the stomach and gives less bloat I suppose. The hulls and brans provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. For those trying to lose weight or those suffering from diabetes, like my dad, the brown rice can prove a healthful staple, given its low glycemic rating which helps reduce insulin spikes.
I add lots of vegetables to my rice so it makes a really wholesome dish and also adding to its health benefits. I tend to use up anything ( as per usual ) I have left over in my larder and fridge, which makes this dish a cost effective recipe, you can improvise on any of ingredients I have used, but this is how I make mine. I tend to serve with Chicken breasts or fish, which in turn makes this dish a supper healthy and low fat meal..

300gms of brown rice

1pt of chicken or vegetable stock

1 large onion chopped finely

2 crushed garlic cloves

100gms of frozen peas

1 red pepper finely chopped

1 yellow pepper finely chopped

1tbsp of veg oil ( for frying )

1 tbsp of garam masala

1 small packet of fresh coriander roughtly chopped

2 tbsp of lemon juice, a good glug basically

1tsp of chilli flakes

In a large saucepan add the oil, onions, garlic, peppers, garam masala, peas and chilli and gently fry until the onions are transparent and soft.

Add the rice to the saucepan and stir through the onion mix, until rice is fully coated, add the stock to the saucepan, lemon juice and coriander, stir until all combined and gently simmer ( lid on ) for 40 mins.

Note: this rice HAS to be stirred frequently during the cooking time.

Enjoy :-)

Cod with Red pesto and Goats cheese

2015-03-09T11:41:00.001+00:00

Here is one of my fish signature dishes. Ive often been asked how I make this dish, so here it is !!
Fish as we all know is good for you and I try to eat as much as I can weekly. Its low in fat, so ideal for those who are on a diet or wanting a healthy lifestyle, but also wanting something very tasty and filling at the same time.
Fish is a good source of protein, vitamins and nutrients, which our bodies need.
I generally tend to find fish quite bland in taste, but its what you do to it, that can liven it up and become something tasty. I created this fish dish, by using up odd's and sods from my fridge and freezer, it's a bung it all in a dish type of recipe ( my favourite, hassle free ) so it takes NO time at all to make, just let the oven do the work.. In my opinion it's a winner and definitely a dish I prepare twice weekly as from now on. Give it a go and let me know what your thoughts are in the comments below..

2 small frozen cod fillets ( or any white fish will do )
1 Jar of red pesto ( green pesto works equally as good )
2 cloves of crushed garlic
1 Puente of baby cherry tomatoes
Handful of frozen spinach ( approx. 5 pieces )
2 slices of goats cheese ( optional )
Salt and pepper to taste.

Preheat oven to 200C

In a casserole dish, add the tomatoes, half of the jar of pesto, spinach and garlic, and give it a little mix, season with salt and pepper (don't worry that the spinach is frozen, this will defrost whilst cooking).

Place the fish on top of the tomato mixture and add the rest of the jar of pesto directly on top of the fish, add the slices of goats cheese ( optional ).

Cover with tin foil, and bake in the oven for 40 mins.

Half way through cooking baste the fish with the tomato mix, and place back in oven until done.

Serve with Broccoli or Brown rice.

Easter Rice Crispie cakes

2015-03-06T14:16:00.000+00:00

Every easter I make these little delights for my children, it's a classic, the 'Rice crispie cake' really retro and it reminds me of the 70's growing up ( showing my age here ) I really don't know of anyone that hasn't tried them. I was taught to make these at first by my Mother and then in home economics at school ( around easter time ) so it goes without saying I had to make them today with it being good friday for the children. I have put my own twist on them, as I do, making a 'Ganache' type of mix and it works fab..give them a whirl this weekend.

150gms of Rice crispies

120gms of Dairy milk chocolate

100ml of Double cream

A good knob of unsalted butter

Dr Oetker wafer daisies to decorate

6 cupcake cases

Makes 6 cakes

In a large bowl break up the chocolate and add the butter, place over a ban marie ( ie) put the bowl over a saucepan of boiling water and gently melt. When melted add the cream and stir until all combined.
Take the bowl off the heat and stir in the cream, add the rice crispies and stir thoroughly until the rice crispies are all covered with the chocolate.

Place the mixture into cupcake cases and top with the daisies.

Refrigerate for an hour or so until set.

Vanilla Cheesecake

2015-03-06T09:55:00.003+00:00

By popular demand from my friends and family here is my recipe for vanilla cheesecake, lovely treat for the weekend ..

200g butter
400g digestive biscuits

800g cream cheese
200g golden caster sugar
300ml sour cream
200ml double cream
Splash of vanilla extract

Sliced strawberries for the top

Melt the butter and sugar together in a saucepan over a gentle heat and then pour into a bowl containing the crushed biscuits. Mix thoroughly.

Line a 24cm springform cake tin with greaseproof paper. Spoon the biscuit mixture into the tin and press it down to form a firm, well-packed base. Leave in the fridge to set for about 30 minutes.

Meanwhile, make the filling. Beat the cream cheese in a bowl to soften it and then add half the sugar. In a seperate bowl, mix the sour cream, double cream, the remaining sugar and the vanilla extract together and then whisk until it forms firm peaks - you should be able to turn the bowl over your head and the mixture be firm enough to stay put.

Fold the cream cheese mixture into the cream and then pour it all onto the chilled biscuit base. Chill for at least 4 hours or preferably overnight.

Top with strawberries.

New look Blog information.

2015-03-05T15:17:00.002+00:00

Just a quick note to you all, with the blog having changed its format .. Remember to use the icons on the right hand side of your screen to guide you through the blog, it's an easier way around to search for recipes and find out different information.

Many thanks.

Lesley
xxx

Homemade Garlic Butter

2015-03-05T12:10:00.001+00:00

Im a HUGE fan of garlic bread ( garlic in general tbh ) I saw James Martin make this butter on his show a while ago, and me being me I had to try and make it. I used my kitchen aid to make it, the results were amazing and surprisingly easy to do, I keep it in the freezer, and when I fancy a bit of the butter, I take a slice off. Its fab with most dishes, be it on steak, fish or traditional garlic bread.. give it a go.

Recipe courtesy of the BBC.

1 whole head of garlic
500ml/18fl oz double cream
pinch salt
handful parsley, finely chopped
5 tbsp extra virgin olive oil
1 large baguette, cut lengthways into four pieces

Preparation method

Preheat the oven to 170C/340F/Gas 3½
Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft.
When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the soft garlic cloves and finely chop.
Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base.
Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.
Tip the butter into a bowl, add the chopped garlic and a generous pinch of salt. Stir in the chopped parsley and mix once more.
Heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes.
Spread the bread with the garlic butter and serve

American Pancakes

2015-03-05T10:26:00.000+00:00

Here is my recipe for american pancakes. My children love them, as do I, and im not a huge fan of pancakes to be honest, but these are fab, as they are very light. My children would have them every morning, given half the chance....

They are so easy to make, and the batter can be made the night before, ready for the morning to avoid the morning rush. I serve them either with blueberries or maple syrup.. Delicious.

4oz of Plain flour

1 heaped tsp of baking powder

2 tbsp of caster sugar

120ml of skimmed milk

1 large egg ( beaten )

4oz of melted butter

Sift together the dry ingredients in a large bowl.

Whisk ( with a hand whisk ) the egg, milk and butter together, then add to the dry ingredients.

Add the milk to the bowl and whisk all the combined ingredients together, until light and fluffy and NO lumps appear. Set aside.

Note : This batter mix is quite thick in consistency, but don't worry about that, its how its meant to be.

With a non stick frying pan, over a medium heat add a knob of butter, when melted, add half a ladle ( large spoon will do ) of the batter mix to the frying pan. Wait until little air bubbles appear, then turn the pancake gently over with a spatula and cook until golden brown and the pancake has risen.

Repeat this process until all the batter has gone.

Im Back.....

2015-03-04T10:28:00.003+00:00

Hi everyone. Sorry its been so long since I have blogged any of my recipes !!
The good news though IS....., Im still cooking :-)

So much as happened in the last few years, Moving house setting up my new life in a different location etc, its been full on, But I am very happy, my children have all grown up and I have found myself my " love of my life " so in summary things are all good. I just haven't had the time to share with you my culinary delights, but I have continued to do what I do best, as that is cook, and conger up random dishes hehe. Im absolutely overwhelmed by the response and comments that have been left for me on here, since my absence. Thank you.

I promise I will start updating weekly as from now on.

All the best

See you soon.

Lesley

xxx

Spinach, ricotta and tomato filo tart

2013-01-05T16:35:00.000+00:00

I bought a very similar tart like this once from a supermarket and to be honest, I didn't like it very much as I felt it was bland in tasting, so as I had some left over filo pastry hanging about I decided to knock up this up for myself, adding in all my favourite ingredients, it's so easy to make and the finished result are amazing.

5 sheets of filo pastry
250gms, 1 tub of ricotta cheese
3 tbsp of parmasen cheese.
3 balls of frozen spinach, defrosted and drained
2 cloves of minced garlic
1/2 tsp of fresh nutmeg
50gms of melted butter
Salt and garlic pepper to season
4 fresh tomatoes finely chopped and seasoned.
5inch rounded foil tray

Preheat the oven to 180C

Take a large bowl and add the ricotta, parmesan, spinach, garlic and stir thoroughly until combined, season with the nutmeg, salt and pepper to taste.

Take your filo sheets and place into your foil tray, brush with the butter and add the cheese and spinach filling, top with the chopped tomatoes.

Bring together all sides of the filo together in the centre to seal the tart, brush with the remaining butter and bake for 30 minutes or until golden brown.

Portobello mushroom filled with cream cheese, topped with hazelnuts

2013-01-05T15:37:00.001+00:00

This is an excellent Christmas dinner alternative for those whom are Vegetarians or Pescatarians like myself, it's hearty, filling and goes great with all those veggies served up on Christmas day. I will be making this dish for myself on Christmas day , but it's also great served up any time of the year. I like to serve it up with a little cranberry jus drizzled over the top to make it that little bit extra special at Christmas. I find it compliments the cheese and nuts fantastically well and brings out the flavours. You can also use standard sized mushrooms and serve as a Canape whilst entertaining over the festive season also, it usually has gone down really well with all my friends and family as a light bite. Bonus is also, thats it's a fairly healthy meal as I used low fat cream cheese.

1 large portobello mushroom. Stalk removed and roughly chopped
2 tbsp of low fat soft cheese
1 tbsp of parmesan cheese
1 tsp of garlic powder
1tsp of garlic pepper
1 tbsp of freshly chopped thyme
Handful of hazelnuts roughly chopped
Olive oil for drizzling

Preheat the oven to 200C

In a medium sized bowl, add the cream cheese, parmesan, garlic, thyme, mushroom stalk, salt, pepper and mix thoroughly.
Place the cheesy mixture into the mushroom, and top with the chopped hazelnuts.

Drizzle with olive oil and bake in the oven for 20-25 minutes.

Haslet pie.

2013-01-05T14:45:00.001+00:00

Haslet is a pork meatloaf with herbs originally from Lincolnshire it's a meatloaf typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. I bought a pack of haslet thinking my daughter would like it for school in her sandwiches, but fussy as she is she didn't, so i improvised and came up with this dish, it worked fantastically well and everybody loved it, its fab with a rich thick gravy and served with vegetables, its so easy to make and good when on a budget.

5 medium potatoes, peeled and 1/2
200gms of haslet broken up into bits
4 spring onions finely sliced
1tbsp of garlic powder
50gms of butter
A little double cream
salt and pepper to season
1 beaten egg
10inch by 6inch casserole dish

Here is a link for the suet top http://homecookingwithles.blogspot.co.uk/2012/04/suet-pastry.html

Start by making the pastry.

Place the potatoes into a saucepan with salted water, and boil until cooked through.
Drain the potatoes when ready and mash until silky with the butter and double cream. Add the haslet, garlic and spring onions and stir thoroughly until combined, season to taste.

Preheat the oven to 180C

Place the mash mixture into a casserole dish and level down with a fork.

Roll out the suet crust to approx. 12 inches diameter and place on top of the mash mixture, folding the edges in to give a nice thick crust and brush with beaten egg and bake for 20-25 mins