Oct

7

Searching for fried chicken with a difference. Serve the chicken breasts with seasonal vegetables then pour the sauce over the chicken breasts. Garnish with lemon slices and parsley. Serves 4. Delicious…

Ingredients

60g / 2oz butter
4 boneless chicken breast joints, skinned
1 clove garlic, peeled and crushed
Strained juice 1 lemon
3 tbsp fresh chopped parsley
Seasoning (salt and freshly ground black pepper)
Fresh parsley
Slices of lemon to garnish

Method

Melt half the butter (30g / 1oz) in a frying pan.

Add the chicken breasts and cook over a moderate heat for 6-8 minutes, turning frequently until cooked through.

Remove the chicken breasts from the pan on to a plate and keep hot until ready to serve.

Melt the remaining butter in the frying pan and add the garlic, lemon juice and parsley and seasoning. Stir over a high heat until bubbling to crate the sauce.

Serve the chicken breasts with seasonal vegetables then pour the sauce over the chicken breasts. Garnish with lemon slices and parsley.

Oct

7

Sauce Ideas

October 7, 2008 | Leave a Comment

A sauce is a well-flavoured liquid, thickened to a suitable consistency and used in the preparation of dishes, or as a dressing, coating or filling. The right sauce can make the meal. Whether you are preparing a sweet or a savoury sauce, you should follow the basic recipe for the sauce and only then add the appropriate flavourings.

Savoury Sauces

To make a delicious sauce to accompany your meal try this: Make a white Sauce, season with salt and pepper, then flavour with either of these: Cheese, Parsley, Onion, Mushrooms, Shrimps or Prawns.

Sweet Sauces

To make a delicious sweet sauce to accomany a dessert make a white sauce and flavour with either vanilla essence, marmalade, or coffee essence, then bring back to the boil for 2 minutes.

White Sauces

Try white sauces for either coating food or pouring.
Melt butter in a saucepan over moderate heat. Add flour and beat until smooth, remove from heat. Add milk, a little at a time, and beat well. Bring to the boil and cook gently for 2-3 minutes, stirring all the time. Add seasoning or flavouring as desired.

Oct

7

Sweet Sauces

October 7, 2008 | Leave a Comment

When searching for a sweet sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious sweet sauce to accomany your dessert try one of these options…

Prepare 500 ml (1 pt)  White Sauce and flavour with one of the following:

Vanilla - add 1 x 15 ml spoon sugar (1 tbsp) and a few drops of vanilla essence.

Marmalade - add 2 or 3 x 15 ml  spoons (2-3 tbsp) marmalade after cooking.

Mocha - add 1 x 15 ml spoon (1 tbsp) grated chocolate and 1 x 2.5 ml spoon ( ½ tsp)coffee essence, then bring to the boil for 2 minutes.

Oct

7

Savoury Sauces

October 7, 2008 | Leave a Comment

When searching for a savoury sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious savoury sauce to accomany your meal try one of these options…

Prepare 500 ml  (1 pt) White Sauce and season with 1 x 2.5 ml (½ tsp) salt and a pinch of pepper.

Flavour with one of the following:

Cheese - add 100 to 150 g (4-6 oz) grated cheese.

Parsley - add 1 x 15 ml spoon (1 tbsp) chopped parsley after cooking.

Onion - add 200 g (8 oz) chopped onion, cooked until soft or slightly golden brown.

Mushrooms - add 50 g (2 oz) finely chopped, cooked mushrooms.

Shrimp or Prawn - add 100 g (4 oz) chopped shrimps or chopped prawns.

Oct

7

White Sauces

October 7, 2008 | Leave a Comment

When searching for a sauce for either coating food or pouring over food, you can start with either of the basic white sauce recipes below then add seasoning and flavouring. The basic sauce can be adapted for either sweet or savoury food. The basic method for making the sauce is the same whether you want to coat or pour, only the proportion of the ingredients changes. Why not try these white sauces out for yourself…

WHITE SAUCE FOR POURING

Ingredients:
35g (1½ oz) butter
35g (1½ oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

WHITE SAUCE FOR COATING

Ingredients:

50g (2 oz) butter
50g (2 oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

Method for Both Sauces:

Melt butter in a saucepan over moderate heat.

Add flour and beat until smooth, remove from heat.

Add milk, a little at a time, and beat well.

Bring to the boil and cook gently for 2-3 minutes, stirring all the time.

This completes the cooking of the starch in the flour.

Add seasoning or flavouring as desired.

Oct

5

Maple Syrup Cake

October 5, 2008 | Leave a Comment

When searching for a cake with a the tang of ginger and the bite of pecan nuts, this maple syrup cake recipe is just the job. It’s quite rich and has a delicious creamy filling. Goes well with a tea or coffee and your favourite TV programme. Enjoy! Makes a deep, round 20cm (8inch) delicious cream filled cake.

Ingredients:
225g softened Butter
225g Light Muscovado Sugar
grated zest of 1 Orange
4 eggs
100ml Maple Syrup
350g Self Raising Flour
2 tsp Baking Powder
½ tsp Ground Ginger
50g chopped Pecan Nuts

For the filling and topping:

450ml double cream
2 tbsp maple syrup
zest of 1 orange, shredded

Method:

Lightly grease a deep, round, 20cm (8 inch) cake tin and line the base with a circle of non stick baking parchment.

Pre-heat the oven to fan 160°C/325°F/ Gas Mark 3.

Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended.

Stir in the chopped pecan nuts to the mixture.

Spoon the mixture into the cake tin and level the surface.

Bake for 1-1½ hours, until well risen and golden. The texture of the cake should be springy to the touch.

Allow to cool a little then turn the cake out onto a wire rack. Peel off the lining paper and leave to cool completely.

For the topping, whip the cream until it just holds its shape and then fold in the maple syrup.

When the cake is cool, split the cake horizontally into three. Using a small palette knife fill each section with cream,  and smooth it evenly over the top and sides.

Decorate the top with the shredded orange zest.

Store in the refrigerator and eat while fresh.

Sep

20

I don’t know about you but I often get a bit confused trying to sort out some recipes containing some odd British or American cooking terms or definitions. The chart below is an attempt to relate terms you might come across in some recipes. The chart certainly helps me and I hope it helps you too…

British Term ——– American Term
Aubergine Eggplant
Baking sheet Baking tray
Bicarbonate of soda Baking soda
Broad beans Fava beans
Cheese biscuits Crackers
Cornflour Cornstarch
Coriander Cilantro
Courgette Zucchini
Caster sugar Superfine sugar
Demerara sugar Turbinado sugar
Digestive biscuits Graham crackers
Double cream Heavy cream
Fish slice Pancake turner
Greaseproof paper Wax paper
Grill broiler
Hazelnuts Filberts
Icing sugar Confectioners’ sugar
Knock back Punch down
Mixed spice Apple pie spice
Plain flour All-purpose flour
Plain chocolate Semi-sweet chocolate
Polenta Fine cornmeal
Prawn Jumbo shrimp
Prove Last rising before bread is baked
Red pepper Red bell pepper
Saute pan Frying pan or skillet
Scones Biscuits
Scone cutter Plain biscuit cutter about
7.5 cm 13 in in diameter
Self-raising flour Use 4 oz (1 cup) cake flour plus
2 teaspoons baking powder
Single cream Light cream
Silicon paper Baking parchment
Spring onions Green onions/scallions
Stock broth
Strong flour Bread flour
Tap faucet
Tin pan
Unsalted butter Sweet butter
Wholemeal flour Wholewheat flour

Sep

12

When you want a healthy vegetable soup, this recipe might fit the bill. The soup is full of fresh vegetables (plus a few frozen peas) and fresh parsley. The soup is presented with toast spread with a little mustard for that extra kick. The soup makes a very interesting contribution to any meal. Serves 4.

Ingredients
1 onion, roughly chopped
450g (1lb) potatoes, cubed
2 large carrots, chopped
2 large parsnips, chopped
2 celery sticks, sliced
1.2 litres (2 pints) vegetable stock
1 small wholemeal baguette
2 tbsp whole grain mustard
100g (4oz) frozen peas
2 tbsp chopped fresh parsley
Seasoning to taste

Method

Place the onion, potatoes, carrots, parsnips and celery in a large pan and pour in the stock, bring to the boil, cover and simmer for 20 minutes until the vegetables are tender.

Meanwhile cut the baguette into slices and arrange on the grill pan and toast until golden brown on one side, then turn over and lightly toast the other side. Spread with a thin layer of the mustard and set aside.

Stir the frozen peas (and chick peas or red lentils, if using) into the pan of vegetables and season to taste.

Simmer for a further 3-4 minutes until the peas are tender.

Remove the pan from the heat and ladle half of the soup into a food processor or liquidiser and whizz until blended.

Return blended mixture to the soup in the pan, add parsley, stir and heat through.

Pour into four warmed bowls and top with the mustard toasts.

Serving Suggestion

You can add a 200g (7oz) can of drained chick peas or 50g (2oz) red lentils to the soup for added protein.

Aug

12

Date Bars

August 12, 2008 | Leave a Comment

This fruity date bar is quite self indulgent, why not try it. It’s not exactly a healthy option but if you like the taste of dates one of these will please. This date bar goes well dash of cream, a mug of coffee and a good book. Makes up to 18 bars…

Ingredients:

For the base and topping:
115 g (14 oz) butter, softened
85 g (13 oz) caster sugar
a few drops of almond essence
170g (16oz) plain flour
55 g (12 oz) ground almonds
a pinch of salt

For the filling:
250 g19 oz dried dates, chopped
grated zest
juice of 1 orange

Method:
Pre heat the oven to 170°C, 325°F, gas mark 3.

For the filling: place the dates, orange zest and juice into a small pan and heat over a low heat for 5 to 10 minutes until mushy. Set aside to cool.

For the base and topping: mix together the butter, caster sugar and almond essence, then
stir in the flour and salt. Bring the mixture together with your fingers.

Press two thirds of the mixture into a 28 cm (9 inch) square till then chill for 10 minutes.

Squeeze the remaining mixture into small clumps then chill.

Bake the base for 20 minutes then remove from the oven and turn the oven up to 190°C, 375°F, gas mark 5.

Spread the date mixture filling over the base then spread over the topping.

Bake for a further 20 minutes in the centre of the oven until the topping is golden-brown.

Cut into bars while still warm.

Jul

16

Cherry Cake

July 16, 2008 | Leave a Comment

Searching for a cake featuring glacé cherries and ground almond then why not try this. It is delicious with fresh coffee (or tea or any hot drink!) as a supper time treat. Can also be used as a dessert with custard or cream. Provides 8-12 slices.

Ingredients

FOR THE CAKE:

150g / 5oz S.R. flour
75g / 3oz plain flour
3 tbsp ground almonds
175g / 6oz glacé cherries
175g / 6oz butter, softened
175g / 6oz caster sugar
3 eggs, beaten

FOR THE TOPPING:
50g / 2oz glacé cherries, halved rinsed and dried
2 tbsp demerara sugar

Method

Preheat the oven to 180°C/350°F/ Gas Mark 4.

Grease and 18cm / 7in round loose-bottomed cake tin and line the base with a sheet of greased greaseproof paper.

Sift the flours together into a large mixing bowl and stir in the ground almonds and glacé cherries with a wooden spoon.

Cream the butter and sugar vigorously until the mixture turns pale and fluffy, then gradually beat in the eggs.

Fold in the flour mixture with a metal spoon.

Spoon the mixture into the prepared tin and level the surface.

To make the topping combine the cherries and sugar, then spoon over the top of the cake mixture.

Bake for 1 - 1¼ hours until well risen and skewer inserted into the centre comes out clean.

Leave to cool slightly in the tin for 10 minutes then turn out on a wire rack to cool completely.
 

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