Vanilla Clouds and Lemon Drops

Butterfly Cake Pops

noreply@blogger.com (Lynds) — Tue, 06 Mar 2012 12:30:00 +0000

As soon as the first glimpse of Spring arrives I can't help but want to make lots of bright things featuring yellows and greens – it happens every year without fail! That being said we had snow here less than a week ago (not so Spring-like!), however no matter what the weather is like, the sight of bright, vibrant daffodils and tulips always makes me feel like Spring is in the air.

To start getting excited about the prospect of Spring being just around the corner I couldn't resist making these Lemon Butterfly Cake Pops. It's also Mother's Day in the UK this month (March 18^th) so I thought these would make a delicious and beautiful addition to my Mother's Day Afternoon Tea that I did last year – especially since my Mum and I love Butterflies and they always remind us of my Grandma as she also loved them (and most likely initiated our love for them!). Even better, I also have my Mum staying with us just now so she can actually enjoy them for once rather than just having to look at the pictures on my blog!

A Taste of Home - Angela Hartnett

noreply@blogger.com (Lynds) — Sun, 04 Mar 2012 12:30:00 +0000

Being a home cook I couldn't resist a book entitled 'A Taste of Home' especially when it was by renowned chef (and protege of Gordon Ramsay) Angela Hartnett. I love knowing what other people cook at home for their families and friends, so cookbooks that are all about home cooking are favourites of mine.

Perhaps known more for her Italian cooking this second book by Angela Hartnett features a mix of Mediterranean and British influences to create delicious looking recipes with minimal fuss. There are 10 chapters featuring recipes within the book, some of which include Snacks; Soups; Pasta and Risotto; Pies and Gratins and Cakes and Puddings. This book has 200 quick and easy recipes – just what you want for home cooking!

In the introduction she states that for her, home cooking is all about sharing good meals with friends without showing off “cheffy skills” in the process. And just like the other book I was reviewing this month – Casual Entertaining by Ross Dobson – her approach is all about relaxed and enjoyable entertaining and reassuringly though she does admit to having mistakes in the kitchen like the rest of us! The recipes are meant to be simple, uncomplicated and perfect for making at the end of the working day so hopefully that is the case – along with being deliciously tasty!

Sweet Heat # 6

noreply@blogger.com (Lynds) — Thu, 01 Mar 2012 15:15:00 +0000

I can't believe Sweet Heat is 6 months old already! Time really does fly when you are having fun (especially Spicy Fun!) ; )

I am delighted that Janice from Farmersgirls Kitchen is hosting this month's challenge so make sure to head on over to her blog to find out what this month's Spicy theme is.....all I can say is this might get you in the mood for beautiful sunny days and your Summer holidays!

Sweet Heat # 5 Round Up ~ Game Food!

noreply@blogger.com (Lynds) — Tue, 28 Feb 2012 17:45:00 +0000

Well another month has flown by and another Sweet Heat successfully completed! I think this month's theme of Game Food was a little more challenging for you all, however you still outdid yourselves and we got some fantastic entries!

I really do love and appreciate the time and effort you all make to take part in Sweet Heat – especially when the theme is a little more challenging but once again I did receive a couple of entries this month that didn't have any chillies in them. While I hate to be repetitive and definitely don't want to discourage any of you from taking part please remember that this challenge was started to encourage to cooking, eating and celebrating the deliciousness of chillies (in any shape or form)!

So with the team talk over let's not waste anymore time and send this into an undeserved overtime ! ; )

Casual Entertaining - Ross Dobson

noreply@blogger.com (Lynds) — Sun, 26 Feb 2012 15:45:00 +0000

I found this book sitting in a bookstore reduced to the point where they were practically giving it away so of course it seemed only right to buy it! I never ever feel any guilt about a book that costs me less than $10....in fact I feel it my duty to buy it and lovingly add it to my collection! Of course I don't buy all books that are under $10....it still has to have a certain appeal and this one did just that! I already had Kitchen Seasons and Fired Up so I was familiar with Ross Dobson but this book, Casual Entertaining, seemed extra special - full of recipes that looked and sounded absolutely delicious.

For those of you unfamiliar with Ross Dobson he is a popular Australian food writer that writes for both Australian and UK magazines and newspapers as well as of course, writing and publishing his own cookbooks! Like many Australian chefs he has a very simple, no nonsense and relaxed approach to food, and his recipes are full of vibrant, bold flavours that appeal from the moment you read the title of the recipe. The mantra of the book is to keep entertaining at home as stress free, simple and casual as possible while still providing delicious, relaxed meals and of course, enjoying yourself.

There are 6 chapters featuring recipes which are divided into fun titles including 'Keeping it Casual'; 'Grazing'; 'Food in a Flash' and 'Chic Eats' - perfect for every occasion while entertaining! I have to admit though that although this book is called 'Casual Entertaining' there was a distinct lack of entertaining on my behalf while reviewing this book but I just couldn't resist cooking from it any longer! Therefore the recipes I made were rather selfishly enjoyed only by myself and hubby (oh and Wee One had one of the meals!), however I will definitely use this book in future when we are entertaining. The majority of the recipes are accompanied by stunning photographs that have you licking your licks and writing shopping lists before you are even half way through the book. So far I have tried 4 recipes in total from the book but it is my intention to try quite a few more as there are so many that really appeal.

Jambalaya

noreply@blogger.com (Lynds) — Thu, 23 Feb 2012 12:30:00 +0000

It's Random Recipes 1^st Birthday this month so for this month's challenge, the lovely Dom of Belleau Kitchen challenged us to go back to the book we used for the very first time we took part in Random Recipes. I lucked out with this one as the first book I ever used was Just One Pot by Lindsay Bareham. Although the first recipe I made wasn't a huge success, it definitely had potential and after looking through the book there were plenty of other recipes I was keen to try. Of course that was back in October and despite keeping the book on my closest bookshelf to the kitchen with great intentions of cooking from it, that's where it stayed......until now of course!

So I lucked out with the book and this month's challenge and it turned out lady luck was on my side as I randomly (and a little nervously!) opened the book at page 111 to find a recipe for Jambalaya. I was delighted! I love Jambalaya and for me it's a perfect mid-week meal bursting with lots of flavours that we love. Of course there are lots of variations for Jambalaya but this one was just perfect for us – simple to make with ingredients I already had in the house. I did change a few things to suit our tastes (sorry Dom!) so it's adapted from the original recipe but it tasted great. This is something I will definitely make over and over again.

Classic Crepes

noreply@blogger.com (Lynds) — Tue, 21 Feb 2012 12:30:00 +0000

Today is Shrove Tuesday (or Pancake Day as most people now know it) so I couldn't resist keeping with tradition and making up a quick batch of classic French Crepes. Growing up this is what we always had as pancakes – not the big fat, fluffy American style pancakes which I now also love. Mum always made them for us on Shrove Tuesday and I think they were one of the first things I ever made by myself. I even have an actual crepe pan and wooden utensil for flipping them – both designed specifically for making crepes - that my best friend gave to me after she had been on holiday in France when we were 12. It was honestly the best present ever (maybe she knew something I didn't about my future and cooking!). Unfortunately my beloved pan is still at my parents house in Scotland, so I couldn't use it for these crepes but I know mum is delighted to still have it there!

These classic French crepes are delicious for both sweet and savoury meals but my absolute favourite way to enjoy them is with a sprinkling of sugar and a good squeeze of lemon juice and occasionally when the mood strikes and you need that extra indulgence, spread with a little Nutella. Fabulous!

Jalapeno Popper Dip

noreply@blogger.com (Lynds) — Fri, 17 Feb 2012 12:30:00 +0000

I really love Jalapeno Poppers but sometimes they can be a bit of a pain to make so this dip is the perfect solution! It has all of the flavours of Jalapeno Poppers but is much easier to make – especially when making for a crowd. And what better dip to serve at a party than this – just make sure to warn your guests that it packs a punch! Also it goes without saying (just looking at the list of ingredients!) but I feel obliged to do so since it is so calorific – this is definitely one dip that is not for the calorie conscious which is why it makes the perfect special treat for a party!

Valentines Kiss

noreply@blogger.com (Lynds) — Tue, 14 Feb 2012 12:30:00 +0000

Whether you are a fan of Valentines day or not this cocktail is definitely worth treating yourself to and is guaranteed to put a smile on your face!

I have to thank my friend Chelsea for this one as she served it (minus the alcohol!) at her daughter's Birthday party and from the moment I tried that first sip I knew it would make the most perfect cocktail! Of course it is also delicious without the alcohol and makes a perfect punch for a party if made in large quantities. It is super easy to make and can be mixed in a flash so make sure to keep the ingredients on hand for a quick and delicious cocktail!

Valentines Cake Pops

noreply@blogger.com (Lynds) — Sun, 12 Feb 2012 12:30:00 +0000

You didn't think I was going to let Valentines Day pass without some over-the-top bright red treat did you? Last year it was Valentines Cupcakes and Cookies so this year it had to be my 'thing/obsession of the moment' which is of course, Cake Pops! Realistically I should be calling them Cake Bites as once again these are round mouthfuls of pure cake and not 'true' cake pops but nevertheless they are delicious and disappeared in a hurry!

I had originally intended on making these chocolate cake pops since you can't have Valentines day without chocolate, however when I went to make them I realised I didn't have the ingredients needed for my chocolate cakes bites (I know – completely disorganised but it had been a crazy week!). So the chocolate ones will have to wait for another day, (I will post the recipe soon!) but when all is said and done, who doesn't like good old vanilla?!

Happy Valentines Day!

Profiteroles

noreply@blogger.com (Lynds) — Fri, 10 Feb 2012 12:30:00 +0000

Crisp and light choux pastry bursting with perfectly whipped vanilla cream and finished with a generous drizzle of indulgent chocolate sauce – what's not to like?! This dessert is definitely a favourite in our house and is a perfect and decadent way to end a meal when you are trying to impress. Even better – they aren't difficult or complicated to make, they just look like they are! They are ideal for serving when you have people over for a dinner party or for an extra special romantic meal.

I've been using this recipe for Profiteroles for years (pretty much since I started cooking at the age of 15) and remember that it came from a magazine, although unfortunately now I have no idea where it was from or who it was by. I've changed it very slightly but the quantities and method for making the choux pastry remain true to the original author as it is perfect and never fails!

Steak with Red Wine, Mushroom & Shallot Sauce {& Blue Cheese Dauphinoise Potatoes}

noreply@blogger.com (Lynds) — Wed, 08 Feb 2012 12:30:00 +0000

For a special meal for two you can't beat a perfectly cooked steak topped with a rich and flavourful Red Wine, Mushroom and Shallot Sauce. Add to that some Individual Blue Cheese Dauphinoise Potatoes and a Green Salad and you have the perfect meal to impress that someone special!

This is one of our favourite meals to have for a special night at home and it never let's us down. For that extra special touch serve with a bottle of your favourite red wine and light a candle or two, relax and enjoy! Who said romance is dead?!

Twice as Spicy Chicken Wings

noreply@blogger.com (Lynds) — Sun, 05 Feb 2012 12:30:00 +0000

When it comes to game food, party food, pub food or even just a Saturday night in, you can't beat chicken wings! I absolutely love them so I had to post my recipe for my Twice as Spicy Chicken Wings for this month's Sweet Heat Challenge which is Game Food.

When I was first introduced to Chicken Wings (roughly 14 years ago during a year out in Canada) it was all about sweet and sticky honey garlic wings and to be honest I still love them, however over the years as my tastes have changed I just can't get enough of hot wings....and when I say hot, I mean hot! I've tried various different recipes over the years and they are all good but my wings of the moment are definitely these 'Twice as Spicy' chicken wings.

Crispy Gnocchi with Tomato Dipping Sauce

noreply@blogger.com (Lynds) — Fri, 03 Feb 2012 12:30:00 +0000

You know when you see a recipe and you really wish you had come up with the idea yourself a long time ago? Well this is one of those recipes! As soon as I saw it I wondered why I had never thought of it before and also why I had never seen it anywhere else before! These deliciously addictive little potato gems are courtesy of Nigella Lawson from her most recent book Kitchen: Recipes from the Heart of the Home, and honestly you have to trust me when I say they are a stroke of genius! Honestly they are so good I can't praise them enough other than to say that I have to limit how often I make them as I literally cannot stop eating them. They are perfect with anything you want to serve crispy potatoes with but I particularly love them as an alternative to fries or chips and combined with a Tomato Dipping Sauce they make the perfect party or Game Day snack. Just make sure to make a lot of these as they really will disappear in an instant! You will thank me for these (and of course Nigella!)....I promise!

Sweet Heat # 5

noreply@blogger.com (Lynds) — Wed, 01 Feb 2012 12:30:00 +0000

There's nothing like a great sports game on TV to make you want to get together with a group of friends to watch the game and of course eat some fantastic Game Food, and there is no better excuse for this than America's Super Bowl!

To be perfectly honest I'm not a huge sports fan.....I grew up watching and enjoying Rugby so that's about as far as it goes for me, however being married to a Canadian means whether I like it or not there is always a lot of hockey on TV as well! However what I do love about such big sporting events is the parties that accompany them and more importantly the food! You definitely need a great feast to be enjoyed with the game and of course a beer or two.

So since this month is the Super Bowl and the start of the 6 Nations Rugby Tournament (and of course the continuance of hockey and football (or soccer!) season!) I decided the theme for this month's Sweet Heat challenge is.....(cue cheer leading squad!)..... Game Food! That means anything you fancy eating whilst watching a big game will work as long as it is spicy! Chicken wings, Jalapeno poppers or even a big batch of Chilli all fit the bill perfectly, so why not invite some friends over, chill some drinks, make some spicy snacks and cheer for your team! And of course if you aren't a sports lover there's nothing wrong with inviting some friends over and getting out the Cards, Cranium or if you're in the mood....a little Twister!

Full of Flavour: Create....how to think like a chef - Maria Elia

noreply@blogger.com (Lynds) — Tue, 31 Jan 2012 17:09:00 +0000

This book was a Christmas present from my brother and sister-in-law, that I picked out for myself on a fabulous day in London with Susan (sis-in-law), from one of my absolutely favourite shops ever – Books For Cooks. I was lucky enough to go into the shop with money to spend so I knew I was coming out with at least one new book (which realistically would have happened even if I hadn't had any money since I can never resist!). So Sus and I took off our jackets (nothing like making yourself feel at home in a book shop!) and despite the absence of the big comfy couch we managed just fine, scouring all the shelves checking out the titles one by one! A little alarmingly for me was the fact that I was able to tick off a few too many books as already having them in my own library but I shouldn't really be too surprised when I have hundreds and hundreds of books!

As we were searching through the shelves and tables I soon came across this book. As soon as I saw the brown and pink cover sitting on the 'new releases' table I was instantly drawn to it and things only got better once I opened it and started looking at the recipes. You know it's a good sign when your tummy starts rumbling and you start drooling looking at photographs and reading the recipes!

Jamie's 30 Minute Meals

noreply@blogger.com (Lynds) — Sat, 28 Jan 2012 18:26:00 +0000

It may come as no surprise to you but I am a huge fan of Jamie Oliver! This is nothing new – I have loved him and his style of cooking from the get-go and now more than ever I admire his determination and drive to change the way we eat and view food. His simple, easy, no-nonsense style radiates throughout all of his books and he makes me want to cook and try out his recipes. One of the most recent books I added to my Jamie collection was his 30 Minute Meals cookbook. This book has received a lot of attention (more than most of his books!) due to the fact that he claims you can make fantastic, delicious meals in 30 minutes or less......that's quite a claim.

At first glance this is definitely a book with a lot of appealing recipes – made even more attractive by the fact they should be on the table in 30 minutes – who wouldn't love that?! With 50 meals in this book there are more than enough choices, guaranteed to keep everyone happy but the big question undoubtedly that everyone has with this book.... is it possible?!

Orange & Sumac Scented Quinoa {Random Recipes # 12}

noreply@blogger.com (Lynds) — Wed, 25 Jan 2012 12:30:00 +0000

This months Random Recipes (RR) Challenge was right up my alley as for Random Recipes # 12 Dom from Belleau Kitchen challenged us to cook something from a book we received as a Christmas present! Since I got 11 new books this Christmas (6 were part of a collection - honest!!) I had plenty of recipes to choose from! I guess technically I should have closed my eyes and randomly picked a book from the 'Christmas Collection' but I didn't (tut tut, although the rules did say just to pick your newest book!)...instead I went for one that I was desperate to cook from – Full of Flavour by Maria Elia.

Fiery Lamb & Spinach Curry and Spiced Green Beans {Sweet Heat # 5}

noreply@blogger.com (Lynds) — Mon, 23 Jan 2012 12:30:00 +0000

As if I ever need an excuse to cook a curry, Michelle from Food, Football and a Baby gave me the perfect one this month when she chose Indian food as the theme for this month's Sweet Heat Challenge. On top of that, my husband recently declared that he just doesn't find Indian food spicy (I know!! What is that all about?!).....cue the perfect excuse for me to make an extra hot and spicy curry!!

It had been a l-o-n-g week....hubby had been gone for work all week and Wee One had been sick (and I myself hadn't been feeling 100% and also completely uninspired) so I was really looking forward to Friday night and my curry feast that I was planning. Of course as is always the way for me when I make a curry, I find it absolutely impossible to only make a curry.....there is always rice (naturally) but I always have to make some other things to go along with it. This time I made one of my favourite side dishes to have with curries – my Spiced Green Beans. It had also been my intention to try and make my own Naan bread for this occasion but time got the better of me so thankfully I had a packet on standby which I had recently bought! Next time though.....

The meal was fantastic – just what the doctor ordered and my wonderful husband had to retract his comment about Indian food not being spicy (although he can definitely take it a lot hotter than I can – which is saying something!)!! This curry really packed a punch and since my heat tolerance seems to have gone up recently and my cravings for spicy food have intensified this hit the spot perfectly! The perfect Friday night feast enjoyed with my husband and an ice cold beer or two!

Fiery Lamb & Spinach Curry

4-6 dried red chillies
2 onions, peeled & halved

1 thumb-sized piece of fresh ginger, peeled and roughly chopped
3-4 cloves of garlic, peeled
2 tbsp oil
1 tbsp coriander
1 tbsp cumin
1 tbsp curry powder
1 tsp turmeric
½ tsp cayenne pepper (optional)
2 cinnamon sticks, broken in half
900g/ 2lbs boneless lamb shoulder, cubed
400g tin of chopped tomatoes
1 tbsp tomato puree
300ml water
6 fresh red chillies, split lengthways ¾ (keeping the stalk intact)
85g/ 3oz fresh baby spinach
Drizzle of Natural Yogurt
1 fresh chilli, finely chopped

Put the chillies in a small bowl, cover with boiling water and leave to soak and rehydrate for 10-20 minutes.

Put the onion, ginger, garlic, and soaked chillies into the bowl of a food processor and whizz together until you have a paste. Heat the oil in a large pan then add the onion mixture and cook for roughly 10 minutes until just turning golden. Add the coriander, cumin, curry powder, turmeric, cayenne pepper and cinnamon sticks and stir well so everything is mixed together. Leave to cook for another minute or so then add the lamb and stir well so its coated in the spice mixture. Cook until the lamb has browned on all sides then add the tomatoes, tomato puree, water, salt and pepper and the 6 split chillies. Bring to a simmer then over with a lid and put in the oven for 2 hours until the lamb is tender (alternatively you can continue to cook it gently on the stove top for the same amount of time, stirring from time to time to make sure it doesn't burn on the bottom).

Remove from the oven and taste to check the seasoning and adjust if necessary. Add the spinach and cover with the lid again so that it wilts – this will only take a minute or two. Remove the lid and stir the spinach into the curry then serve at once drizzled with a little of the natural yogurt over the top, a sprinkling of fresh coriander and the freshly chopped chilli.

Serve with some Basmati Rice, Spiced Greens Beans, Naan Bread, Poppadoms and some extra natural yogurt mixed with some finely chopped fresh mint or if you prefer Raita.

Spiced Green Beans

300g green beans, tail end trimmed
1 tbsp olive oil
2 cloves of garlic, very finely sliced
¼- ½ tsp red chilli flakes
½ tsp brown mustard seeds
½ tsp nigella seeds
Salt & freshly ground black pepper

Bring a pan of water to a rapid bowl and season with a little salt. Boil the beans for 3 minutes then drain and refresh under cold water.

When ready to cook heat the oil in a frying pan then gently saute the garlic, chilli, mustard and nigella seeds. Add the beans and cook for a minute or 2 until warmed through. Season with the salt and pepper then serve.

{I apologise about the quality of photos!! I was just too hungry to take good ones!!}

Vanilla Creme Brulee

noreply@blogger.com (Lynds) — Fri, 20 Jan 2012 12:30:00 +0000

I have been making this recipe for Vanilla Crème Brulee for years – ever since I first saw it in one of my Mum's cookbooks when I was a teenager. It is so good, I don't dare change it – especially since my mum and sister are both huge crème brulee fans and always compare any crème brulee to this recipe!! Praise indeed, however the praise for this recipe belongs entirely to David and Hilary Brown as this recipe is from their cookbook La Potinere. Unfortunately they no longer own the restaurant where this recipe originated from and the book is no longer in print (although you can buy it from select sellers) so I thought it my duty to share it with you.

One thing I have changed (I know) is that I use 6 egg yolks rather than the 5 suggested in the original recipe. There are a couple of reasons for this....Firstly I might be imagining it but I find eggs in Canada to be a little smaller than UK sized large eggs so this extra yolk just seems to make up for things! Secondly, having 6 leftover egg whites is much more convenient to have as I use them for meringues or my Pavlova. I promise you though – it doesn't change the taste in my opinion – if anything it just makes it a little richer and even more delicious!

This was the dessert I made for our New Years Eve party and since it was a special occasion I finished it off with a sprinkle of edible gold and silver leaf for that extra special sparkle and decadence. If you have some I recommend using some for a little extra luxury and food glamour!

Serves 6-7 (depending on the size of your ramekin dishes)

300ml whipping or double cream
300ml 10fl oz full fat milk
½ vanilla pod, split open
6 egg yolks
75g caster sugar
½ tsp good quality vanilla extract
7 heaped tsp demerara sugar
Edible gold and silver leaf (optional)

Preheat the oven to 300F/ 150C/ GM 2.

In a large pan heat the cream, milk and vanilla pod until almost at boiling point.

Meanwhile in a large bowl (I use my KitchenAid) beat together the egg yolks, sugar and vanilla extract until the sugar is mixed in and the mixture is nice and pale. Slowly add the hot cream to the eggs stirring constantly on low speed. Once everything is mixed together sieve the custard into another bowl, or if you have one a large measuring jug.

Fill 6 or 7 ramekins with the custard and carefully skim off any froth that is on top.

Put the ramekins into a large roasting tin and put half way into the oven on a middle shelf. Carefully pour some boiling water into the town until it comes half way up the side of the ramekins. Gently push the tray into the oven properly and bake for 35 minutes. After that time if it wobbles gently when you shake it, it is ready. If not cook for another 5 minutes. Remove from the oven and leave to cool completely in the water before transferring the individual pots to the fridge until needed.

When ready to serve, evenly sprinkle 1 heaped tsp of the demerara sugar over each crème brulee and using either a blow torch or a grill caramelize the sugar until melted, golden and bubbling. Be careful though as the darker the sugar becomes the bitterer it will taste. If using sprinkle over a little edible gold and/or silver leaf for that final touch then serve as soon as the sugar has hardened.

Sausage, Olive & Tomato Pasta

noreply@blogger.com (Lynds) — Tue, 17 Jan 2012 14:00:00 +0000

I have a constant struggle with my husband since he doesn't like tomatoes so every time I make a tomato pasta I'm as happy as can be and him.... not so much! Don't get me wrong – he does always say he enjoys it, just not as much as a cream sauce. The problem is (other than the fact that I love pasta with tomato sauces) is that they are so quick and easy to make and nicer to my waist line than cream sauces are! My compromise therefore is to always use passata or crushed tomatoes (otherwise I have to puree the chopped or whole tomatoes - I keep those dishes for when he is away!!) and sometimes to add some meat to the sauce. As far as I am concerned this is a perfect compromise as it's tomato based but full of rich, meaty flavours (and if you are looking for a healthier option turkey sausages are just as delicious). It is the perfect mid-week meal as it is quick and easy and guaranteed to keep everyone in the family happy. Perfect!

1 tbsp olive oil
4-6 sausages (of your choice), depending on their size
2-3 cloves of garlic, crushed
700ml (approx.) jar of Passata (just use whatever size you can get close to this amount)
1 tbsp balsamic vinegar
1 tsp sugar (or to taste)
1 tsp dried oregano
A pinch of dried chilli flakes (optional)
A large handful of pitted black olives – I use Kalamata
Salt & freshly ground black pepper
2 tbsp fresh parsley, finely chopped

Crumbled Feta, to serve (optional)
Extra virgin olive oil for drizzling

400g pasta of your choice – I use Radiatori

Squeeze little bite sized pieces of sausage from the casing to make instant sausage meatballs. (If you prefer you can roll them to make perfect little balls, but I just keep them as they are for a more rustic dish.)

Heat the oil in a large pan and add the sausage pieces. Cook over medium heat until golden all over then add the garlic and cook for another minute or 2 being careful not to brown the garlic. Add the passata, balsamic vinegar, sugar, oregano, chilli (if using) and some salt and pepper (go easy with the salt as the olives and feta are both salty). Add a little water to the passata jar and swirl it around to get all the remaining sauce off the sides then add to the pan. Leave to simmer for 20-30 minutes (depending on how much time you have!) until the sauce has reduced and thickened and the sausages are properly cooked through.

Cook the pasta in a large pan of boiling salted water according to the packet instructions. Before draining reserve some of the cooking water in a small cup.

Once the sauce is ready add the olives and taste to check the seasoning and adjust if necessary.

Drain the pasta then add to the sauce pan and stir well. Add a little of the cooking water to the sauce to thin it slightly and help the sauce stick to the pasta. Drizzle over some extra virgin olive oil then sprinkle over the parsley and finish by crumbling over the feta cheese if using. Simple, quick and completely delicious!

Leek & Potato Soup

noreply@blogger.com (Lynds) — Fri, 13 Jan 2012 12:30:00 +0000

I love Leek and Potato Soup and think of it as a very elegant soup – perfect for serving at a dinner party, which is exactly what I did for New Year's Eve this year. It has a mild taste but is unbelievably creamy and rich without being too heavy. This soup was the second course in our 4 course meal and was a huge hit!

3 lbs leeks (approx. 6 long thin leeks)
2oz butter
1 tbsp olive oil
2 onions, roughly chopped
3 cloves of garlic, crushed
1 lb potatoes, peeled and roughly chopped
1.5 litres chicken stock
250ml milk
250ml whipping or double cream
Salt & Pepper
Extra virgin olive oil
Fresh chives, chopped to garnish

Trim the leeks removing the dark green part, the root and the outer leaves. Cut in half lengthways then wash thoroughly, then roughly slice them.

Melt the butter in a large pan and gently sauté the leeks and onions over a low heat for 10 minutes, stirring occasionally until they have softened but not coloured. Add the potatoes, salt and pepper and cook for a further 5 minutes before adding the stock. Cover and simmer gently for 15 minutes until the potatoes are tender. Leave to cool slightly, then blend so that the soup is completely smooth.

Add the milk and cream and taste to check the seasoning. Gently bring back up to a simmer then serve with a drizzle of good quality extra virgin olive oil and some freshly chopped chives.

Cooking the Books!

noreply@blogger.com (Lynds) — Tue, 10 Jan 2012 12:30:00 +0000

Ok so I'm not actually 'cooking the books' (in either sense of the phrase!) but I've decided once and for all (having tried to come up with several ideas in the past and failed!) to really start using my cookbooks to cook from rather than just reading them! True, with reading comes a lot of knowledge and inspiration but it's also nice to actually cook the recipes as the author intended. It's far too easy to read them, drool over them then pop them on the shelves and over time forget about the recipes you were absolutely going to try! Trust me – I am the worst culprit for it! In fact I am quite often frustrated when I decide to randomly pick out a book to look at again and then am reminded of it's delicious recipes and beautiful photography and prose that I had completely forgotten about!

Dom over at Belleau Kitchen hosts Random Recipes which is a fantastic monthly bloggers challenge where you randomly pick a book every month (depending on his theme) then pick a random recipe from it, which I love and try and take part in when I can (if you haven't seen it have a look here for this month's challenge). This is a little similar except I get to pick my books and the recipes that appeal (big difference!). The similarity between the two is more to use your cookbooks to cook from! Therefore starting now, every month I will select 2 books to try and hope to make at least 4 recipes from each book. At the end of the month I'll post my reviews. That simple.

If you have the same books that I select please feel free to cook along with me and let me know how you get on. If you feel like doing a review I would love for you to add your link, however that's totally optional – it's not a challenge after all, just more a resolution for me really to use my wonderful library of books!

So there you have it, I am finally going to really start Cooking the Books! Up first for the month of January I have picked one of my new Christmas additions, Full of Flavour: Create....how to think like a chef by Maria Elia and Jamie's 30 Minute Meals by Jamie Oliver – a good one for this time of year I think!

Remember if you have one or both of these books please feel free to join in and make an effort to cook from them this month! Happy Cooking!

Prawn Cocktail Trio

noreply@blogger.com (Lynds) — Sun, 08 Jan 2012 12:00:00 +0000

I love condiments and dipping sauces, and I love dipping juicy, plump prawns into a delicious sauce therefore Prawn Cocktail, for me, is an absolute favourite. So when I was trying to come up with a starter for our New Years Eve Party I decided to do Prawn (or Shrimp) Cocktail – except since it was New Year's Eve, I decided to go all out and do a Prawn Cocktail Trio!

You see for me (and everyone in the UK), Prawn Cocktail is served with a creamy Marie Rose Sauce which is a combination of Mayonnaise and Tomato Ketchup and is rich and absolutely delicious. But then I discovered the American style of Prawn Cocktail which misses out the Mayonnaise and instead uses some Chilli Sauce and Horseradish – how can you not love that!?! And then, I recently was given a Mexican Cookbook which featured a Mexican style Coctel and I had to try that! So the trio was created and I have to say, it was the best way to enjoy Prawn Cocktail!

The quantities are small since it was for a starter – each cocktail was pretty much bite size, which worked really well with the meal, however you can easily double the recipe for a more substantial sized portion. These made enough for 10 people with some of the sauces left over. I also cut the prawns up rather than serving whole prawns as you usually would, but again that was just due to the fact these were bite sized. If you prefer keep the prawns whole.

US Prawn Cocktail

{This is the same recipe as previously posted as my Prawns with Spicy Dipping Sauce, the quantities have just been halved for this dish.}

75ml tomato ketchup

60ml chilli sauce
1 heaped tbsp prepared horseradish
Good squeeze of lemon juice
½ tsp Worcestershire sauce

¼ tsp Tabasco

35-40 peeled, cooked & de-veined prawns
Fresh parsley to serve (optional)

10 Appetizer style spoons (Chinese soup spoons)

Mix the sauce ingredients together in a small bowl and taste to check it is to your liking. Adjust as necessary then set aside.

Reserve 10 prawns then cut the remaining ones prawns into 2 or 3 pieces (optional – see above)and put in a bowl. Spoon over enough of the sauce to coat the prawns without being too much! Keep any left over sauce in the fridge.

When ready to serve simply put some of the prawns onto each spoon then top with 1 of the reserved whole prawns.

UK Style Prawn Cocktail

8 tbsp good mayonnaise
3 tbsp tomato ketchup

Splash of brandy

½ lemon

pinch of cayenne pepper

Salt & Pepper

25-30 peeled, cooked and de-veined prawns (roughly 2-3 per person)

Lettuce leaves to serve – endive works well but you can use anything you like

Mix all of the sauce ingredients together in a small bowl. Taste to check the seasoning and whether it needs any extra lemon and adjust as needed.

Cut the prawns into 2 or 3 pieces (optional – see above)and put in a bowl. Spoon over enough of the sauce to thickly coat the prawns without being too much! Keep any left over sauce in the fridge.

When ready to serve put an individual lettuce leaf on each plate then top with a good spoonful of the prawn mixture. Finish with a light sprinkling of extra cayenne pepper and if you like a wedge of lemon.

Mexican Prawn Coctel

I adapted this recipe from the book, Mexican Food Made Simple by Thomasina Miers. The sauce is similar to a Bloody Mary or Caesar but with a bit more oomph! It is therefore perfect served in individual shot glasses to end the trio.

125ml tomato juice

1 tbsp ketchup
juice of ½ orange, freshly squeezed
juice of 1 lime
2 tsp grenadine
2 tsp Worcestershire sauce
1 tsp Tabasco
salt and pepper
1 tbsp Tequila

1 avocado
¼ English cucumber
2 spring onions, finely chopped
4 cherry tomatoes, quartered
½ jalapeno chilli, finely chopped (or if you like it hot use ½ habanero or Scotch Bonnet)
2 tbsp coriander, finely chopped, plus extra leaves for garnish

30 peeled, cooked and de-veined prawns

Start by making the sauce by combining everything together in a jug. Taste to check the balance of flavours and adjust if necessary to suit your tastes. Keep in the fridge until needed.

Cut the avocado in half and remove the stone, then finely chop the avocado flesh and pop into a bowl. Cut the piece of cucumber in half lengthwise and using a teaspoon remove the seeds and discard. Cut each piece of cucumber into 4 pieces lengthwise then finely chop. Add to the bowl with the avocado then add the finely chopped spring onions, tomatoes, chilli and coriander. Give everything a mix then cut the prawns into 2 or 3 pieces and add to the avocado and cucumber mix. Pour over enough sauce then spoon the mixture into 10 shot glasses. If needed top up with a little extra of the sauce. Serve garnished with an extra coriander leaf and if you like a wedge of lime. Delicious!

Turkey Noodle Soup

noreply@blogger.com (Lynds) — Thu, 05 Jan 2012 13:00:00 +0000

Turkey Noodle Soup (or chicken for that matter) although an American institution, was a new concept for me until I moved to Canada and my husband requested it once after I had made stock from a roast. In our household growing up we always had pureed soups which I loved and still love and constantly make, but for him this was his favourite soup – especially when feeling under the weather. I immediately understood why – especially when it is made with a good stock that you have made yourself.

Whenever I make turkey stock this soup always follows closely behind and quite often any extra stock gets popped into the freezer for those days when nothing other than some good soup will do. It is so simple all it requires is some heating up, a little chopping of vegetables, shredding of meat and gentle cooking of pasta. Even better, the vegetables I use (carrots and celery) I always have on hand as I use them to make the initial stock but you can change them to whatever you prefer or have. Same with the pasta – the favourite in our house for the time being is macaroni but anything works. I particularly like lasagne sheets that you just roughly break up so that you get lovely silky pieces of uneven pasta which is also a great way to finish up those last few sheets of dried lasagne that always seem to remain in the box!

This is soup to be slurped and enjoyed when needing revitalized and restored with feel-good simple food.

1500ml homemade turkey or chicken stock

3 carrots, peeled and sliced at an angle
3 celery stalks, sliced at an angle
100g of dried macaroni (or other pasta of your choice)
Shredded leftover turkey or chicken – as much as you like or have – I usually add a good couple of handfuls
Salt & pepper
1 tbsp fresh parsley, finely chopped
Squeeze of lemon juice (optional but adds an extra pick-me-up element right at the end)

Put the stock in a large pan and bring up to a gentle boil. Add the chopped carrots and celery and cook for roughly 6-7 minutes until tender. Continuing to boil the stock, add the pasta and cook for a further 7-8 minutes or until the pasta is just cooked through. When there is just a couple of minutes of cooking time left for the pasta add the shredded turkey or chicken. Taste to check the seasoning and adjust if necessary then ladle into bowls and sprinkle over some parsley, and if using spritz a little lemon juice, then slurp, enjoy and feel good.