My Kent

My Kent: Pork Meatballs & Homemade Baked Beans

2017-01-29T18:01:00.001+00:00

My Kent: Pork Meatballs & Homemade Baked Beans: This hearty and delicious recipe is an exciting twist on a classic Meditettanean dish. lt's easy to make and a perfect meal to feed t...

Pork Meatballs & Homemade Baked Beans

2017-01-29T12:14:00.000+00:00

This hearty and delicious recipe is an exciting twist on a classic Meditettanean dish. lt's easy to make and a perfect meal to feed the whole family...

My Kent A Rubbishy Little Online Magazine That Argues With Itseif

2017-01-29T10:04:00.000+00:00

I have started the first of my blogs about an online magazine l publish

My Kent: If You Wen

2017-01-29T05:26:00.001+00:00

My Kent: If You Wen

If You Wen

2017-01-24T06:23:00.000+00:00

One y hed see by?

Chilli Con Carne

2016-12-15T19:00:00.000+00:00

Pizza Skulls

2016-12-15T18:07:00.000+00:00

Day Of The Dead Tequila Cocktail

2016-12-15T15:33:00.000+00:00

SERVES: 2
120mi tequila
120mi pomegranate juice
1 tbsp lime juice + 1/2 lime for edging the glasses
2 tsp golden caster sugar

Pinch of Himalayan pink sink (available in most baking aisles)
Crushed ice
Red or purple edible glitter for edging the glasses

1 Pour all the ingredients, except limes and glitter for edging the glasses, with the ice into a cocktail shaker. Shake very well to mix.

2 If decorating the rims of the glasses with glitter, moisten them with the half lime. Pour salt onto a plate and dip the glass edge in it.

3 Strain mixed cocktail into margarita glasses and serve immediately.

We love it

Les Closiers Lirac 2015 Rhone, France

2016-12-15T07:00:00.000+00:00

£10.50, Marks & Spencer, 14% alcohol

This unbaked blend of grefresh, black-cherry fruit with a stony undercurrent and notes of tea, herbs and black pepper. It’s a graceful wine full of freshness.

We look nice

2016-12-14T18:53:00.001+00:00

We look nice --

Cheese And Potato Pie (10)

2016-12-14T11:51:00.001+00:00

SERVES 8 - 10.
INGREDIENTS:
750 floury potatoes, sliced
100ml creme fraiche, pinch of nutmeg, plain flour
2 x 375g blocks puff pastry
250g round camembert, 1 egg, beaten

Salad:
1 shallot, chopped,
2 tsp Dijon mustard
2 tbsp red wine vinegar
100 ml olive oil
500g chicory leaves

METHOD:
1 Heat oven to 220C/200C fan/gas 7. Put potatoes in a pan of water, bring to the boil, cook for 2 minutes, set aside.
2 Dust the work surface with flour, roll the fist block of pastry to a circle 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge.
3 Roll the remaining pastry to a circle 30cm wide. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides, crimping as you go round.
4 Brush all over with egg and score a spiral into the pastry with the back of a knife. Bake for 30 minutes. Glaze with a little more egg.
5 Whisk the shallot. mustard, vinegar and oil together. Place the chicory in a bowl and toss with dressing. Serve with the oozy pie.

Nise

Gas Train Blast Kills Seven

2016-12-12T19:14:00.000+00:00

PM Boiko Borisov: "There will be more casualties."

Mustard & Maple Ham

2016-12-12T00:09:00.000+00:00

Mustard & Maple Ham

SERVES 8 -10
Prep time: 10 mins
Cook time: 3 1/2 hours

INGREDIENTS
2kg smoked gammon
3 bay leaves
10 peppercorns
2 tbsp French's Classic Yellow Mustard
4 tbsp maple syrup
1 tbsp Frank's RedHot Original Sauce

1 Place the gammon in a large lidded pan with the bay leaves and peppercorns. Cover with water and bring to the boil. Place a lid on top and simmer for 2 hours, topping up with boiling water when necessary.

2 Drain the ham (you can keep the ham-flavoured water to use as weak stock) and pat dry with kitchen paper. Carefully slice off the rind, leaving a layer of fat. Score this into a diamond pattern.

3 Preheat the oven to 190C/gas 5.

4 Combine the French's Classic Yellow Mustard with the maple syrup and Frank's RedHot Original Sauce. Smear half over the joint and roast for 15 minutes.

5 Spoon the remaining glaze over the ham and continue cooking for 15 more minutes, covering any areas that begin to catch.

6 Allow the joint to rest in a warm place for 10 minutes before carving.

Fairy Cakes

2016-12-07T17:52:00.000+00:00

Fairy Cakes
110g butter, softened
110g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
Zest of 2 clementines
110g self-raising flour
1-2 tbsp full-fat milk

FOR THE ICING
300g icing sugar, sifted
2-3 tbsp water
Ready-made coloured icing tubes
Edible glitter and decorations

1 Preheat the oven to 180C/ Fan 160C/Gas Mark 4 and lineb2 x 12-hole fairy cake tins with paper cases.

2 Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, then stir in the vanilla extract and the zest of the clementines.

3 Fold in the flour using a large metal spoon. Slowly add the milk just until the mixture is a soft dropping consistency and spoon it into 24 paper cases until they are half full.

4 Bake in the oven for 10-12 minutes or util golden brown on top and a skewer inserted into one of the cakes comes out clean.

5 Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

FOR THE ICING
1 Sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture - don't make it too runny.

2 Spoon the icing over the cakes and when it's set, get creative with firework patterns using the icing tubes and edible decorations.

HALLOWEEN - 2016

2016-11-30T17:25:00.002+00:00

Hundreds Of Youngsters Ride The Ghost Train

The Romney, Hythe and Dymchurch Railway puts on 'good old-fashioned spooky fun for the whole family to enjoy'

HUNDREDS of wide-eyed youngsters for the Romney, Hythe, and Dymchurch Railway (RHDR) for some Halloween fun.
The event, billed as "good old-fashioned spooky fun for the whole family" took place from October 27-31, as the RHDR steam trains were transformed.
Visitors enjoyed a spine-chillingly eerie ride across the Romney Marsh, a blood curdling Halloween tea, along with other ghoulish games and activities.

In Season Now... Passion Fruit

2016-11-30T05:00:00.001+00:00

The South American fruit is an uplifting addition to cakes and puddings at this time of year. Plus, although they are small, they're a good source of fibre and vitamin C. You can tell they are ready to eat when then the skin goes into deep wrinkles, then store them in the fridge. You can fancy-up plain cupcakes by adding the flesh to a plain icing mix, or for a fancy pudding idea, try this...

Gadget Of The Week - Brussels Sprouts

2016-11-28T17:29:00.000+00:00

Brussels Sprouts can be a fiddle to prepare on Christmas Day -
make things easier with
Chef Twist 'n Sprout
£7.95 from Dexam.co.uk
Simply pop each sprout onto the gadget and give it a twist
and give if a twist to remove the core,
and loosen the outer leaves.

MMMMM

Chestnut & Wild Mushroom Pasta

2016-11-28T13:53:00.000+00:00

Chestnut & Wild Mushroom Pasta

SERVES 5

§ Using a sharp knife, make a cross in the top of 300g chestnut. Roast them in the oven at 220*C/gas 7 for 20-25 minutes. Then, once cool, peel and roughly chop them.
§ Cook 500g pasta according to the packet instructions.
§ In a frying pan, saute 2 finely chopped shallots in 50g butter. Add 200g mixed mushrooms and cook for afurher minute.
§ Add 2 tablespoons brandy to the frying pan and cook for 5 minutes. Stir in 175g double cream, the chestnuts and a small handful of chopped patsley.
§ Mix the sauce with the pasta and top with plenty of grated Parmesan and black pepper.

In Season Now... Chestnuty

2016-11-27T21:57:00.000+00:00

Chestnuts
Chestnuts are a fanastic winter treat, and this comforting dish is an easy way to enjoy them. Choose the plumpest, smoothest nuts you can find to enjoy their robust, sweet flavour at its best.

High Street House Fell Of History

2016-11-27T11:46:00.000+00:00

High Street House Fell Of History

If history warms your heart, you'll love The Shippe in the village of Bridge, near Canterbury.
Believed to have once been a pub, the exposed brickwork and timbers date back for centuries. And the impressive fireplaces will mean a warm welcome for years to come.
The Grade 11 listed property is in the middle of the popular village of Bridge and is now on the market with Charles Bainbridge, priced at over £499,995.
Not bar

GADGET OF THE WEEK - Brussels

2016-11-21T12:00:00.000+00:00

Gadget Of The Week - Brussels

Brussels sprouts can be a fiddle to prepare on Christmas Day - make things easier with Chef Twist 'n Sprout, £7.95 from Dexam.co.uk. Simply pop eah sprout onto the gadget and give it a twist to remove the core, and loosen the outer leaves.

In Season Now... Apples

2016-11-20T15:26:00.000+00:00

In Season Now... Apples

There's nothing quite as nostalgic as homemade toffee apples. the crack of the ear, so we couldn't resist whipping up a batch of these easy-to-make treats.............

I jest like hi???

Toasted Chocolate Sandwich

2016-11-20T14:30:00.000+00:00

Toasted Chocolate Sandwich

This is certainly a toasted sarnie with one sweet twist

SERVES: 1
2 slices brioche bread
6 cubes milk chocolate
1 handful mini marshmallows
6 raspberries
knob of butter
1. Make the sandwich by placing the chocolate, mini-marshmallows and raspberries on brioche. Place the other slice on top and press together.
2. Melt a knob of butter in a griddle pan. Carefully lift the sandwich into the hot pan and griddle over a low heat. After 1 - 2 mins, gently lift the sandwich to see if it is golden and crispy. If so, turn it over and brown the other side. Serve immediately.

Ware These Fest

2016-11-14T22:40:00.000+00:00

It nice, and since hoooo

Mor

2016-11-14T22:13:00.001+00:00

Mar car