Magical Christmas

I cant believe its less than a week to Christmas Day.. Every year I say I am going to not burn the midnight oil…. and here I am sitting in my Kitchen at 1am.. listening to Christmas music and putting the finishing touches to the finale of the year “The Donellis Magical Christmas Dinner”.

So don’t panic if you haven’t got it all under control… pop on the Christmas Music make a cuppa… pour a glass of wine and make the list… if you are cooking this Christmas it’s the most important thing you will do… plan a few menus and write the shop list, this way you will save Time and Money!!  

Wishing all of you and your families a safe happy Christmas & a wonderful 2014.   I am taking a little break until mid-January so will be looking forward to chatting about delicious soups & handy mid week dinners in January…  Have a safe & happy festive season…

Best Wishes

Siobhan @ Donellis

So here we go… keep it simple, cook as much in the oven as you can ..

Fantastic Potatoes with sticky parsnips…

These really are "fantastic" because with this method you get the crispy bit on the outside and the melty sweet bit inside… just Fab…  

1kg potatoes peeled & cut into large chunks 

4 medium parsnips peeled , & cut into sticks

1 medium bulb of garlic broke into cloves

Small handful rosemary

1 lg. Tablespoon of honey 

Extra Virgin Olive Oil

1. Preheat your oven to 200, fan 180, gas 6. 
2. Cook potatoes in a pot of cold, salted water and bring to the boil when it begins to simmer add the parsnips… cook for a further 5 mins, drain and steam until dry.  
3. Transfer to a roasting dish,  sprinkle the garlic cloves  thru the veg… add the warmed honey & drizzle enough olive oil to make the veg glisten.  Cook for about 15 mins or until aldente!!

Festive Potato Gratin…

Fantastic Dish that can be cooked 2 days before & stored in the fridge ready for reheating

1 deep baking or Pyrex dish about  

30cm x 30 & 7cm deep 

10 potatoes peeled & sliced thinly 

(evenly or they wont cook properly so take your time)

5 generous handfuls of baby spinach

4 roast peppers sliced into strips

½ litre of cream 

2 cloves of garlic chopped vv finely 

Generous sprinkle of parmesan cheese

1. Cover the bottom of the dish with a layer of potatoes.  
2. Spread a handful of the spinach & peppers on top and continue to layer up the dish with potatoes, spinach, peppers until it is packed tightly.
3. Meanwhile heat the cream with the garlic over a low heat until just hot and the garlic has infused nicely.
4. Pour over the gratin scatter the grated parmesan cheese on top and pop into the oven for about 1 hour or a little more … you need to check the centre of the dish to ensure the potatoes are cooked.

When cooked, leave to cool with a weight on top of the gratin (this will compress it and allow you to slice into whatever shape you wish) An easy weight to use is place a baking tray on top of the gratin with a saucepan of cold water weighing it down…  Leave to compress until cold enough for the fridge…..  

Festive Tips for Cooking the Bird!!

Its important to try and keep the Turkey breast meat moist… & the trick is to cover the turkey breast with something that will continue to baste the turkey. 

Examples include draping streaky bacon over the turkey breast, or smearing the breast with butter and covering with greaseproof paper or foil, like a little tent, this will ensure the moisture is retained.  

A great tip to keep the breast extra moist is to dip 4 sheets of kitchen paper in melted butter and drape over the Turkey Breast, then cover with foil… 

How Long to Cook for

4.4 kg – 10lb   3 hours

6.7kg – 15lbs 4.5 hours

9kg  - 20lbs - 5 hours

Check the weight of the Turkey you need…. examples a turkey weighing 10lbs (4.5 kg)  will feed 6 people with some leftovers .  

What Temp do I cook turkey at ?

First 30 mins cook @ 200/400/6

Next xx take it down to  170/325/3 … 

Final 30 mins uncover the turkey and cook @ 200/400/6

How do I know its cooked….  The only sure way of knowing the bird is cooked is to insert a thin skewer into the thickest part of the leg, remove it and press it flat against the skin  if the juices run clear the Turkey is cooked..

Remove the bird and immediately cover again with foil and a thick clean towel, this will ensure the turkey stays hot & the moisture is sealed.  

It’s also a lot easier to carve.  In addition it gives you time to do all the last minute prep & maybe even sit down and have a little Christmas drink.. 

Stuffing… as wild as your imagination…

No need to weigh just use your hands to measure and taste to adjust the seasoning… 

• • 6 handfuls of breadcrumbs, 2 onions sliced and lightly cooked, 1 tablespoon sage & parsley, 2 tablespoons of melted butter 

• • 6 handfuls of breadcrumbs, 1 handful of cranberries, 1 apple, 1 tablespoon parsley, sage, rosemary & thyme 3 tablespoons of melted butter.

• • 6 handfuls of breadcrumbs, 2 handfuls of chestnuts, 1oog of Pancetta, good glug of olive oil, 1 egg lightly beaten, knob of butter, pinch of nutmeg,  zest of 1 lemon.

Wok Tossed Brussels Sprouts w Chestnuts & Pancetta

Slice Brussels Sprouts into 3 slices.. Steam for 3 mins….

1. Heat a non stick wok with a little oil….

2. Pop the brussels sprouts into the wok 

3. 2 mins later toss in the chopped chestnuts & pancetta and cook for a further 2 mins…

Serve immediately

Fasta Pasta

Pasta is such a fantastic versatile food..  It's food for all the family from the biggest down to the tiny tots…  

Basic Rules… 

• Don’t Overcook it…
• Fill up the pot with lots of boiling water
• Fresh Pasta only 3/5 mins – take the taste test
• Dried  - up to 20 mins – take the taste test
• Drain when cooked and toss with a little olive oil if not using immediately.  You can reheat pasta while tossing in a sauce..  

Penne or Fusilli Pasta salad… 

When I cook pasta I always throw in a bit extra to use for pasta salads or to pop into soups, it’s the handiest staple to have cooked in a container in the fridge..  simply drain when cooked rinse in cold water, shake to dry and drizzle with olive oil.

• Cold pasta, little basil pesto, chopped grilled red peppers, garden peas, little cubes of feta cheese.
• Cold pasta, chopped chicken breast, baby spinach, cherry tomatoes, drizzle of chilli oil.
• Cold pasta, chopped sugar snap peas, broccoli, flaked salmon or tuna, light chilli mayo.

Sauces are what makes pasta dishes great!

From a Basic Tomato you can also make tomato & basil, Creamy tomato, Spicy tomato Arrabiata

Creamy Sauce, Carbonara, Smoked Salmon, pinenuts, spinach & roast red peppers

Sometimes the simple things are the most special… 

Use any fresh or dried pasta shapes… 

• Melt Real butter, 1 tbls of sage, basil or flat leaf parsley & grated parmesan cheese.
• Roast butternut squash cubes, fresh sage, real butter & parmesan
• Homemade Tomato sauce, Frozen peas & grilled bacon, parmesan

Last night's dinner - quick birthday dinner for a friend…  

Sunblushed tomato ravioli filled with ricotta

1 courgette

1 handful of sugar snap peas

1 handful of chorizo sausage

2 tablespoons of fresh basil pesto

half a glass of white wine

4 tablespoons of cream 

Chop the courgette into small cubes, and also the chorizo sausage, pop a little olive oil into a deep non-stick sauté pan or wide saucepan, heat and pop the courgette and chorizo into the pan, cook until the courgette has turned a nice glossy colour possibly 5 mins.  Pop in the wine cook for 3 mins add the cream and pesto…  pop in the chopped sugarsnap peas.   Meanwhile cook pasta for about 3 mins – drain pasta and add to sauce pot..  combine well and serve in a large bowl straight to the table..  

I served it with a baby spinach salad & crusty ciabatta bread…   Enjoy!

Fantastic Sauces

Basic Tomato Sauce

2 tablespoons of olive oil

1 red onion finely chopped

2 cloves of garlic

2 x 400g (140z) can of plum tomatoes

1 teasp of caster sugar

½ cup dry white wine

salt & pepper to season

1. Heat the oil in a pot and add the onion & cook for about 5 mins  pop in the garlic and continue to  cook for about another 2 minutes.. turn the heat down to ensure you don’t burn them..
2. Whiz the plum tomatoes and add them with the wine to the pot..
3. Bring to the boil and reduce to a simmer for about half and hour with the lid off the pot…

This basic sauce freezes brilliantly and will keep in your fridge for ages if kept in a sterilized jar.  Its delicious just by itself with some Penne Pasta and some shavings of Parmesan or as the basis for Bolognese sauce or Lasagne…

Tomato & Basil sauce… just add 3 tablespoons of fresh torn basil just before tossing into hot pasta.. with lots of parmesan. 

Broccoli, lemon and pinenut penne

Serves 2

4 Stalks Tenderstem broccoli, chopped

2 tbsp, pinenuts toasted

1  Lemon, zest and juice

Salt and freshly ground black pepper 

3 generous handfuls penne pasta

1 cup of cream

grated parmesan, to serve

1. Melt the butter in a saucepan, add the broccoli and pine nuts and fry gently for three minutes. Add the cream lemon zest and juice, season well with salt and freshly ground black pepper bring up to the boil and then remove from the heat.
2. Cook the penne according to the packet instructions and drain, leaving a little of the cooking liquid in the pan. Add the broccoli mixture to the cooked penne, combine well
3. To serve, spoon into a serving bowl and scatter with grated parmesan.

Penne with spinach, pinenuts & roast red peppers

Serves 4

3 Roast Red Peppers

3 tbls of pinenuts

3 handfuls of baby spinach

6 handfuls of Penne pasta

1 ½ cups of cream

½  cup of parmesan cheese

2 egg yolks

salt & pepper

1. Beat egg yolks together with cream & parmesean.. season with salt and pepper.
2. Wilt the spinach, pop into a small pot with a tbls of boiling water, cover & cook until wilted.
3. Toast the pinenuts on a non stick pan until lightly browned.
4. Slice up the peppers into strips
5. Pop the penne into a sauce pan and cover with boiling water – cook until aldente..
6. Pop the egg mixture into a small pot and heat gently
7. Drain the Penne, pop back into the pot 
8. Toss the sauce, spinach, pinenuts & roast peppers through the pasta over a low heat.

Serve immediately in bowls with some extra parmesean…

Use the same method to make carbonara…. Use cooked bacon, sautéed mushrooms in lieu of spinach, pinenuts & roast peppers..

Know your Parmesan Cheese…

Grana Padano -  Parmigiano Reggiano  & the Cheapies….

• Parmesan cheese & Grana Pandano are iconic hard cheese originally from Italy, they are made using traditional methods as both cheeses have been produced since the middle ages.. widely used and produced all over the world.
• Within Europe, Parmesan cheese is a protected cheese which means the manufacture of these cheeses are governed by rules & regulations..
• Protected method in a geographic area of Italy can be labeled as Parmesan cheese. 
• Parmesan cheese is referred to by its Italian name: Parmigiano-Reggiano, a reference to the regions in which the cheese is produced. To bear the Parmigiano label, Parmesan cheese must be made from cow's milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cows are fed a diet of grain & grass – no silage or antibiotics, whereas Grana Pandano can be made in many more regions, the feeding regulations are not as strict..
• The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. Both cheeses are moulded with a stencil, indicating where and when it was made. 
• The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.
• Buy these cheeses in a whole wedge, rather than pre-grated, as the wedge will hold flavour and texture better, and will not dry out as fast… 

Back to College time! Good eating is easy.

Get those College Guys & Girls Cooking ...

This is the time of year that our young guys and girls begin to head to college for the first time or get ready to head back.. learning to cook is really essential if you live away from home as its the only way to manage money and at the same time nourish yourself...  but equally can be very useful if you are living at home but now you are not always on the same schedule as everyone else in the house..  

Eggs - breakfast - lunch and dinner 

Soups - easy minestrone filling and satisfying 

Cook a whole chicken..  dinner & leftovers

Stir Fries... - wok or non stick pan - dinner in minutes

Quick, Easy & minced beef, turkey, lamb, pork…

Minced meat  has to be one of the  most versatile of ingredients,  its very easy to cook with, easily absorbs flavours and can cook for a long period or a shorter quick cook without loosing flavour or texture…  

Tip:  Buy good quality lean minced meat – use within 24,hours of purchasing an if you are going to freeze cooked product do so within 24 hours to keep the flavours..

Some of my tried and tested favourites..

Asiany Turkey Mince roll ups.. babycorn, sugarsnaps, beansprouts, chilli, garlic, coriander splash of soy & teriyaki beansprouts & iceberg..

A Mexican variation using Turkey mince  with  nachos, or tortillas…  fry off with garlic, chilli, cumin, coriander, add the turkey mince and a few chopped fresh tomatoes with coriander…  

Asian Turkey patties… Fab flavours of kaffir lime leaf and lemongrass….  Turkey mince, egg, kaffir lime leaf, lemongrass, garlic, chilli … mix up and form little patties..Pan fry and transfer to the oven to finish for 10 mins.

Minced pork or a mixture of minced pork and beef make very tasty meatballs…. Add a bit of spice or herbs to mixture.

Lamb lasagne with feta, chilli & olives or mousakka...

Chilli Beef in nachos, tacos, wraps, or jacket potatoes, vary it with different topping for example salsa, cheese, guacamole, lime juice, coriander.

Meatloaf – spice it up with chilli or add some fresh herbs and serve with tossed salads.

Cottage pie – top with carrot & parsnip mash or potato & parsnip with a little horseradish

Lasagne  - forget the béchamel and use cottage cheese & fresh basil pesto.

Meatballs, serve with a tomato & basil sauce, arabiata or do them Moroccan style - add some ground cumin, coriander & chilli serve with couscous

Asiany Turkey Mince Roll ups… 

500g Turkey mince – lovely and lean

6 Baby corn chopped 

1 handful Sugar snap peas 

3 handfuls of mushrooms

1 red pepper cubed into small pieces

1 red chilli chopped very finely

2 cloves of garlic chopped very finely

1 red onion chopped very finely

Small piece of ginger

1 bunch of coriander chopped

3 handfuls of beansprouts

8 iceberg lettuce cups

Couple of splashes of soy & teriyaki sauce

Splash or spray of oil

Heat a wok, add the onion, pepper, chilli, garlic& ginger cook for 3 mins, add the mince stir fry with a splash of soy and teriyaki, add half the coriander, cook for 5 mins. Meanwhile  Steam the chopped baby corn for 5 mins, chop the sugar snaps into small pieces add to the mixture with the baby corn , stir to combine cook for another 5 mins add the remaining coriander with another splash of soy & teriyaki.

Pop the beansprouts on top of the mixture just as you are about to serve.. combine and pop mixture into a bowl.  Serve in cups of iceberg… roll up and eat… just delicious!!

Greek Moussaka

500g minced lamb

500g natural yoghurt

3 raw eggs

2 red onions finely chopped

2 cloves of garlic

1 glass of red wine

2 large aubergines in big cubes

4 rooster potatoes sliced

2 cans of chopped tomatoes

1 large handful of basil

Fry the aubergine in oil remove and place on kitchen paper.

Heat a little oil and cook the onion & garlic for 3 mins, add the mince cook until browned add the wine and tomatoes cook for 10 mins, pop the aubergine and basil into the mixture and bring to a simmer.

Meanwhile Steam the rooster potatoes for 5 mins just to remove the big bite…   

Combine the yoghurt with the eggs..  Layer the lamb mixture with potatoes and top with the yoghurt mixture on top…. Sprinkle with breadcrumbs and bake for 45 mins @ 190… serve with a green salad…  

Homemade Burgers…

Everyone loves a good homemade burger…  here’s a few variations that will satisfy everyone..

Basic ingredients..

500g minced good quality beef,  1 egg, 1 handful of fine breadcrumbs, salt & ground pepper.

This is a simple plain recipe however, you could top with melted cheese & bacon or why not top with a little with mixed pepper sauce..

These variations will keep everyone interested..

Mexican – 1 teasp chilli powder, 1 handful of fresh coriander, juice of 1 lime

Italian inspired – add some sunblushed tomatoes, 

basil pesto into the mixture

Aisany – grate ginger, garlic & sweet chilli sauce into the mixture 

Spanish – chopped chorizo sausage & carmelized red onions

Delicious Chilli Beef..

This chilli con carne is ready to go in the pan in a few mins.. then it will bubble away happily until dinner time

Ingredients

500g good-quality beef mince

1 glass of red wine

2 onions, diced

2 garlic cloves, crushed

2 carrots, diced

2 celery sticks, diced

2 red peppers, diced

1 heaped tsp chilli powder

1 heaped tsp ground cumin

1 heaped tsp ground cinnamon

salt and freshly ground black pepper

1 x 400g/14oz can red kidney beans, drained

2 x 400g/14oz cans chopped tomatoes

To serve

sour cream

chopped fresh coriander leaves

lime wedges

nachos

Preparation method

Heat two tablespoons of the oil in a large frying pan over 

a medium heat. Add the mince and fry until golden-brown all over.

Meanwhile, heat the remaining oil in a saucepan over a medium to high heat. Add the onions, garlic, carrots, celery and peppers and fry until softened.

Add the chilli powder, cumin and cinnamon and season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.

Remove the mince from the pan using a slotted spoon and add to the vegetable mixture.

Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about an hour, stirring every now and again to stop it from catching on the bottom of the pan.

To serve, ladle the chilli into four serving bowls. Drizzle over the soured cream. Sprinkle with the chopped coriander. Garnish with the lime wedges and serve with nachos or steamed  alongside

Penne Pasta with Meatballs & Tomato Sauce

500g beef minced or mixture of beef & pork

2 tbsp tomato puree

1 red onion chopped finely 

2 cloves of garlic finely chopped

Sprinkle of chilli flakes (if you like spicy food)

1 cup of breadcrumbs

1 carrot grated

2 eggs beaten

Olive oil

2 tbsp of warm water

500g Penne Pasta 

Tomato Sauce

2 cans of tomatoes  

2 cloves of garlic

1  red onion finely chopped

1 tablespoon of sugar

1 glass of white wine

Sprinkle of chilli flakes (only if you like spicy food)

1 handful of chopped basil

Cook off the onion and garlic for a few mins, then add the wine and cook for 3 min, pop in the tomatoes,& chopped basil.  Bring to the boil and simmer for 20 mins.

Meatballs

Place the mince, tomato puree, egg, onion mixture breadcrumbs, carrot and warm water into a large bowl and mix well with your hands.

Using your hands shape the meat into bit sized meatballs, roll in flour and place on a tray while you finish rolling all the shapes.

Cook the meatballs on a hot pan in small batches until browned.  Keep warm in the oven while cooking the remaining meatballs..  

Cook the pasta according to the instructions on pack.

Pop the meatballs into the hot tomato sauce mixture for 15 mins until cooked through..  serve scattered with fresh basil & grated parmesan cheese.

Oven baked Lasagne

Using cottage cheese instead of béchamel 

Ingredients

500g lean beef mince

1 onion, finely chopped

1 red pepper, seeds removed, finely chopped

2 generous handfuls of chopped mushrooms

1 tbls of tomato purée

1 large glass of red wine

10 fresh basil leaves shredded

2 x 400g tins chopped tomatoes

salt and freshly ground pepper

Approx 15 dried pasta sheets

300g cottage cheese

150g/5oz grated mozzarella cheese

Olive oil to cook..

Preparation method

Preheat the oven to 180C/350F/Gas 4 and grease a medium sized oven proof baking dish.

Heat a dash of oil in a large heavy-based frying pan over a high heat. Fry the mince until browned all over. Remove the mince from the pan.

Add another dash of oil to the pan over a medium heat. Gently fry the onion, peppers and mushrooms until soft.

Add the mince back into the pan together with the tomato purée and wine.  Cook for a further five minutes.

Add the tomatoes and herbs, and bring to the mixture to the boil. Simmer for at least 30 minutes and season to taste with salt and freshly ground black pepper. 

Line the base of the baking dish with pasta and cover with about one-third of the mince mixture.  Pop  teaspoonfuls of cottage cheese evenly across the mince, using up about 1/3 of the cheese.

Repeat this in layers once or twice depending on the size of your dish…finally cover the lasagne with the grated mozzarella. Bake in the over for 45 minutes, or until golden-brown and bubbling on top.  Serve with a fresh baby leaf salad.. enjoy..

Best Shepherds Pie

Ingredients

1 large onion chopped

2 medium carrots, chopped

500g beef mince

400g tin tomatoes

290ml beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

For the topping

8 potatoes, peeled and chopped

2 carrots, 2 parsnips, peeled and chopped

1 cup of milk

1 tablespoon of butter

Olive Oil for cooking

Preparation method

Preheat the oven to 190C/375F/Gas 5.

Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.

Add the minced beef and cook for 3 minutes to brown.

Add the tomatoes, purée, beef stock, bay leaf and thyme.

Cover and simmer for 30 minutes. Season.

Meanwhile, to make the topping, boil the potatoes, carrots and parsnips in water until soft. Drain and mash with the butter and milk.

Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

Super Easy Summer Salads

Take Potatoes......

Baby potatoes, sliced in half popped on a baking tray Cook @ 190 for 20mins

Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil 

Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, & sprinkle of seasalt

 Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing when warm, can be eaten warm or cold.  The dressing soaks into the potatoes, which gives a great flavour.

Take Pasta......

Penne, Orzo pasta, cook according to instructions and combine with

Roast Red pepper, pinenuts & fresh basil

Chopped black olives, carmelized red onion, shaved Parmesan cheese

Sunblushed tomatoes, goat’s cheese & red pepper pesto w fresh basil

Spinach, cherry tomatoes, grated Parmesan cheese & a drizzle of olive oil

Take Beetroot.....

Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads 

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.

Combine beetroot with crème fraiche and top with toasted almonds

Beetroot, Radish & Roast Almond Salad

Take Beans.....

If using fresh beans you need to soak and cook them before using in salads. For canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing

Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil.

Take Salad Leaves.....

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc.... 

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle 

of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese,  a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons 

Rustic Croutons -  Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing, homemade croutons 

Fruity  & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oil & balsamic.

All you need to know about ...Lettuces and salad leaves

There are so many different varieties of lettuce and salad leaves available. When choosing lettuce to buy look for blemish free leaves or if you are buying leaves in bags check they have not been bruised in transit or look wilted in the bag & check they are well in date as they tend to not be so good on their last day.

Its also easy to grow you r own leaves, buy a variety of packets of seeds, simply sprinkle the seeds into pots with compost and pop out.....

Baby leaf spinach

Is a fantastic, as it has great keeping properties, it is tender yet thick with a pleasant yet fragile taste. It also doesn’t wilt like many other leaves so it holds its shape longer in salads. 

Suggestions:  It combines well with olive oil dressings. We serve it tossed in olive oil & balsamic and topped with warm goats cheese & toasted pinenuts.  Its fantastic tossed thorough penne pasta with some grilled red pepper.

Cos Lettuce

Cos lettuce is easily recognisable by its elongated leaves,  it has a firm, crispy texture and a subtle nutty flavour.  It keeps well in the salad drawer of the fridge
Suggestions:  It is the classic lettuce for Caesar Salad, but can also be used mixed with other leaves and sprinkled with some seeds.

Frisée

Frisée are curly feathery leaves that range in colour from yellow & white to Yellow & green.  They can be quite bitter so I wouldn’t suggest that you make a salad entirely of Frisée, however if you mix them with other leaves & they provide texture to a salad.

Iceberg lettuce

If your kids don’t like salad try them on Iceberg this summer.  Its a fantastic versatile lettuce which is also great value as it will keep fresh for up to 5 days. Kids like the crunchy texture.

Lamb's lettuce

Are small spoon-shaped leaves, they have a subtle nutty flavour, and are lovely mixed with other leaves
Suggestions:  Use in mixed salads, try a honey mustard dressing

Butterhead lettuce

Our traditional lettuce is still growing strong and there are so many varieties.  

Suggestions: use as a salad garnish or with mixed leaves

Little gem

Is a small compact lettuce with crispy, round leaves. 

Suggestions add crunch to a  Waldorf salad with celery, apple, walnuts and mayonnaise. Or simply use as a side salad with tomatoes & cucumber with a creamy dressing

Mizuna

Is similar in appearance to rocket, this Oriental leaf has a hot, mustardy flavour.
Suggestions: use in mixed salads  and stir-fries.

Radicchio

Is easily identifiable by it distinctive pinky, red leaves.  Radicchio adds a splash of colour to any bowl of salad.  It has a slightly  chewy texture similar to cabbage leaves.
Suggestions:   use to mix into  salads and as a garnish for a variety of savoury dishes.

Rocket 

Is a strong, peppery leaf with jagged-edged indented leaves which has a delicious peppery taste.  It can have quite a strong flavour so a little goes a long way.
Suggestions   It works really well with Mediterranean ingredients such as Parmesan cheese and pine nuts.  Also delicious in  salads or hot pasta, serve with goat's cheese or use simply by its own delicious self!!

All you need for best dressed Salads ….

Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing

1 tbls of lemon juice

1 clove of garlic crushed

¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously

Dijony Salad Dressing

3 tbls of extra virgin olive oil 

2 tsp Dijon mustard

2 large tbls of lemon juice

2 cloves of garlic crushed

Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously

Yummy Honey Mustard Dressing

350ml ex virgin olive oil 130ml of white wine vinegar

1 clove of garlic finely chopped

1 tbls wholegrain mustard 1 heaped teasp of honey

Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.

Vinaigrette dressing 

1 tbs of balsamic vinegar 1 tbls of sunflower oil

2 tbls of extra virgin olive oil 2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously

Asiany Salad Dressing

3 tbls of sweet chilli sauce 1 lime juiced and zested

1 tbls of rice wine vinegar 2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.

Beetroot, Radish & Roast Almond Salad

4 Beets - sliced

6 Radishes – sliced

3 tbls of flaked almonds

2 tbls of crème fraiche

1 tbls of natural yoghurt

1. Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
2. Place the beets & radishes into a bowl
3. Combine the crème fraiche & yoghurt until smooth
4. Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
5. Transfer to a shallow bowl & decorate the top with the remaining almonds.

Red Cabbage, Sugarsnaps w Citrus Dressing

½  red cabbage

4 generous handfuls of sugar snap peas

1 large juicy orange

1 piece of ginger thumb size

Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage.. 

Slice the sugarsnaps down the centre removing any tough ends.

Juice the orange

Grate the ginger

Combine the sugarsnaps, red cabbage and ginger in a mixing bowl

Pour the orange over the salad and mix thoroughly

Transfer to a serving bowl with a garnish of any green herb!!

Carmelized red onion & Sweet Potato Salad

3 Sweet potatoes

8 baby potatoes 

6 cloves of garlic

1 red onion 

3 tbls of balsamic vinegar

1 tbls of sticky brown sugar

Sea Salt

1. Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
2. Slice the red onion thinly removing tough ends etc.
3. Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
4. Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.
5. Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
6. Pop into the oven for about 20 mins or until cooked 
7. Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

Summery Sodas & Sundaes!

Summery Sodas & Sundaes are a great way to slurp away the summer..... they make very easy desserts and can be great fun to make with as many variations as you can imagine!!  If you are on a self catering holiday with kids you can have a lot of fun competing for who makes the best sundae. 

Sugar Stock Syrup

480g /1lb sugar

600m/1pt of water

Pop the sugar and water into a large pot, bring to the boil stirring until the sugar has dissolved into the water.  Allow to cool pop into a sterilized jar/bottle and store in the fridge until needed...

Rhubarb & Strawberry Lemonade

3 stalks of rhubarb chopped

6 cups of stock syrup 

5 cups of strawberries, remove stem & crush

½ cup of fresh lemon juice

Bring rhubarb, stock syrup to the boil, remove from the heat and stir in strawberries, cool for about 30 mins.

Press mixture through a fine sieve, pop in the fridge to chill, stir in lemon juice and serve with ice ..

Traditional Lemonade

2 lemons juiced

1 orange juiced

50ml/8floz of Sugar stock syrup

750ml/ 1pint of cold water

10 ice cubes

1. Juice the lemons & limes, pop into a large jug

2. Pour over the water and stock syrup – stir really well

3. Pop in the ice cubes

Variations...

• • Add 6 sprigs of fresh mint – for a Mojito lemonade
• • Add 4 sprigs of lemon balm or verbena
• • Lemon & Lime Lemonade - Substitute the orange for 2 limes and check for taste as you may need a little more stock syrup
• • Pop a scoop of vanilla ice cream into a tall glass and top with lemonade for a light sundae....

This is so refreshing and fun to make....

Knickerbocker Glory 

The quintessential ice cream sundae, that dates back to the 1930’s.

To begin with you need, a tall glass, long spoons and some straws...

Fresh fruit salad

Strawberry coulis

Vanilla Ice cream

Strawberry Ice Cream 

1 tbls of fresh cream pp

Ice Cream Wafers

In a tall glass dribble some strawberry coulis and let it run down the side of the glass. Pop a spoon of fresh fruit salad in the bottom, top with 1 scoop of ice cream add another layer of fresh fruit salad and a drizzle of strawberry coulis, continue until you have reached the top of the glass.

Decorate with whipped cream and drizzle of strawberry coulis with wafers.

Eton Mess

Isnt really a sundae, it comes from Eton College in the UK and began about the 1930’s where Mixed strawberries & cream was served in glasses at the annual cricket match, meringues were an addition later.  I’ve made lots of variations of Eton Mess’s over the years, but this is my favourite one.. 

1 punnet of raspberries

1 small carton of cream

1 tub of mascarpone cream

4 meringue nests 

Mix the mascarpone & cream together until smooth, add 2/3rds of raspberries and mix until smoothish, break the meringues into bite sized pieces and combine with the cream mixture.  Pop in the remainder of the raspberries and mix gently. Spoon the mixture into cocktail glasses.

Triple Choc Sundae 

Chocolate Ice cream

Chocolate brownie cut into bite sized pieces

Or mini chocolate chip cookies

Chocolate sauce

Layer the ingredients into a tall glass and enjoy!!

Remember Cola or Orange Floats

2 scoops of vanilla ice cream into a glass

Top up with cola or orange

Add 2 long straws – stir, sip & Enjoy!!

Tapas - easy Spanish entertainment!

Tapas are an integral part of Spanish lifestyle, and form a focal point for every community in Spain.

Tapas, according to an old Spanish story, originated from a slice of cured ham was thrown over a glass of sherry to keep out the flies!   The tradition was called Tapas which means lids or covers.

Closer to home Tapas are a great way to entertain… informally with a group of friends or family….

A lovely way to spend an afternoon or evening!

Stuffed Cherry Tomatoes 

Slice the tops from the tomatoes, hollow out and discard the seeds. Turn upside down on a paper towel for a few mins to drain.  Mix equal amounts of goats cheese & ricotta cheese, with finely chopped prosciutto or Serrano ham.  Spoon into the tomatoes and pop into the fridge until you are ready to eat.

Grilled peppers on French bread 

Cut 1 red pepper in half remove seeds & membrane, Drizzle with olive oil and pop on the bbq or under the grill for a few mins, until the skins have blackened.  Pop into a plastic bag, cool for a few mins, & the skins will simply peel off.  Thinly slice the pepper, add ¼ teaspoon of balsamic vinegar.  Pop onto slices of French bread.

Manchego cheese is delicious Spanish Sheep’s cheese, cut into cubes and pop onto cocktail sticks with grilled red pepper.

Chorizo Sausage rounds baked or fried until beginning to crisp & served with crusty bread.

Serrano ham slices rolled-  pop on  a cocktail stick with a little melon.

Toppings for Ciabatta/ French or Sourdough bread:

Slice the bread in 1cm slices drizzle with olive oil and bake or grill until golden on both sides...

Rocket & Feta on French Bread Slices drizzled with olive oil.

Smoked Salmon, cream cheese, lemon juice & capers

Fried mushrooms, crumbled goats cheese, flat leaf parsley

Egg mayonnaise with chives 

Tomatoes mixed with finely shredded basil & a drizzle of olive oil.

Chorizo sausage, grilled red pepper & flat leaf parsley

Thinly sliced grilled red, yellow & orange peppers, finely chopped garlic & olive oil

Salted fried almonds

2 handfuls of peeled almonds

2 tbsp olive oil

Seasalt

1. Heat the oil in a pan
2. Pop the almonds onto the pan and move them around the pan constantly for about 1 min or until browned
3. Remove from the pan place on kitchen paper .. to remove excess oil.
4. Pop into a bowl and scatter liberally with seasalt

Quick Patatas Bravas

3 potatoes

1 finely chopped onion

1 red chilli pepper

1 clove of garlic

2 cups of pasata – sieved tomatoes 

1 teasp of sugar

½ glass of white wine

Salt & black pepper

1. Saute the onion in a pan with olive oil for about 5 mins then tip in the garlic & chilli and continue to cook for about 5 mins.
2. Pop the pasata into the pan with the wine, bring  to the boil then simmer for 15 mins.  
3. Season with salt, pepper and the sugar.
4. Chop the potatoes into bite sized cubes place on a baking tray coating them in olive oil
5. Pop into the oven for 15 mins @ 200 or until cooked.
6. Transfer to a serving bowl and pour warm sauce over the potatoes.

The sauce will keep in a sealed container once in the fridge for 2 weeks.

King prawns in garlic & sherry

12 king prawns (fresh if available)

3 tablespoons of olive oil

2 tsp garlic crushed

2 tsp paprika

2 tablespoons of sherry

Lemon or lime wedges to serve

Heat the oil on a non stick pan, toss in the garlic,  & sherry, cook for 2 mins the add paprika stir & then pop the on prawns, cook for 5 mins or until turned in colour for 1 min…

Transfer to a plate and garnish with lemon or lime wedges.

Goats cheese with tarragon & garlic marinade

3 thickish slices of goats cheese

250ml olive oil

1 bunch of tarragon chopped 

4 cloves of garlic

1 tablespoon of black peppercorns

1. Leave the rind on the goats cheese and chop into bite sized chunks.

2. mix together all the ingredients for the marinade and pour over the cheese. 

3. Leave to marinade for at least two hours.  

4. Use cocktail sticks to spike the cubes when serving.

Take 5 Ingredients and.....its Dinner!

Just 5 Ingredients for an easy-peasy tasty meal, delicious!

Salmon Parcels

Serves 2

2 Salmon Fillets

1 orange juiced

1 sheet of puff pastry

1 egg beaten with a little milk  

Leave the salmon to marinate in the fresh orange juice for 30 mins.

Meanwhile cut the puff pastry into 2 pieces large enough to make parcels for the salmon

Lay the salmon on the sheet of puff pastry and make a parcel by pulling the ends together and pinching with a fork.  Brush with the egg mixture and pop on a lined baking tray for 20 mins @ 180 or until pastry is golden in colour...

Tuna & Sweetcorn Cakes

Serves 2

1 Can of Tuna Chunks 400g 

3 tablespoons of mashed potato

1 egg beaten 

3 tablespoons of sweetcorn

Tossed green salad

Combine drained tuna, sweetcorn, mashed potato & beaten egg.  Shape into cakes.  Dust in a little flour and fry on a non stick pan with a little olive oil for about 4 mins each side until golden brown and heated through.

Serve with a tossed green salad

Asian Inspired Tuna Cakes

Swop the egg for 1 tablespoon sweet chilli sauce and add some fresh coriander..

Honey Lemon Chicken

Serves 4

Marinade:

4 tablespoons of lemon juice

3 tablespoons of honey

1 tablespoons of Dijon

4 chicken breasts … whole or cubed..  

Ovenbaked baby potatoes

Pop all of the marinade ingredients into a bowl.  Stir well to combine all of the ingredients .

Add the cubed chicken stir and coat with the marinade aallow to marinate,  if possible for an hour.. 

Heat oven to 200 (400F) Gas 6) and place in a casserole dish covered for the first 10 mins.. Stir to combine chicken with marinade and cook for a further 15 mins.

Baked baby potatoes -  drizzle  with olive oil & seasalt & cook for 20 mins @ 200..

Sesame Chill Beef  

Serves 4

500g beef strips

1 red chilli deseeded and finely chopped

2 tbls of oyster sauce

4 handfuls of broccoli florets steamed

Steamed rice or noodles

Heat a non-stick wok and swirl with a little olive oil, pop the chilli on the pan for 30 seconds then add the beef strips, cook on a high heat for 1 min the add the oyster sauce, continue to cook until the sauce bubbles, pop in the steamed broccoli and stir.  Transfer to a serving dish.

Serve with steamed rice add a green veggie like steamed sugar snap peas – delicious!