Hello!
Well I have finally settled in the south of Spain having spent one month touring down from Santander to Malaga. We stopped off in La Rioja to spend time with my daughter Lara and her wine maker partner Pete, it was beautiful, the vines were full of Autumnal colours and of course the Rioja had to be sampled daily! It is strange to see the bodegas of the many wines we buy in our supermarkets such as Faustino and Campo Viejo, to think real people make these wines!! The food has been pretty amazing as they seem to eat every part of the animal in the north, deep fried intestines beautifully bound in a light batter, testicles swinging in the butchers just waiting to be braised in wine and garlic......( gave that a miss!! ) trotters, tails, whole faces of pigs that look like halloween masks apparantley stuffed, but the most fascinating thing I saw has to be air dried donkey!! I have eaten air dried beef and even tuna known as mohama, but Im not sure about eating a donkey!!
Of course the pinchos and tapas are superb and my waistline is evidence of just how much I am loving this food!!
We are now at the finca where I will spend Christmas with my family, and then in the New Year will be organising the cookery classes and I have some bookings for cooking for groups that are coming to the finca. Dont forget if you have a special occasion to celebrate or you fancy a break let me know, the finca is ideal and easily accessible from Bournemouth, and its always sunny!!
Meanwhile have a fabulous Christmas and a joyful New Year is wished for you all. !
Camelia xx
Wednesday, 2 December 2009
Friday, 27 November 2009
A Yuletide Log To Impress
I just had to share this recipe with you for your Christmas table as this has to be the best chocolate log I have ever tasted. This is one of my family recipes handed down to me by my father, a rich truffle-like sponge with roasted pecans and coated with a creamy, thick, chocolate custard. It may look time-consuming and some of the ingredients are a little expensive but it is truly worth spoiling yourself, for the end result is so yummy you won’t ever want to buy a shop one again!If you want to get ahead you can make the sponge and freeze it for up to a month ahead, finishing it the day before you want to eat it. It would also make a great centre-piece dessert for New Year’s celebrations - just add sparklers for a really special effect.
I would like to wish you all a very Merry Christmas and a New Year filled with all good things.
Camelia xx
Chocolate Yule Log
Serves 8 to 10
Serves 8 to 10
50 grms/2oz Plain flour
100 grms/4oz Muscodavo sugar
1 tblspn Cocoa powder
5 Eggs
100 grms/4oz Toasted and ground pecan halves
(I quickly toss them in a hot dry pan then process in a processor)
50 grms/2oz Melted butter cooled
2 tblspn Maple syrup
A little caster sugar for dusting
For the custard frosting:
5 tblspn Maple syrup
1 tblspn Cocoa powder
284 ml Double cream
½ tspn Instant coffee granules
3 Egg yolks
250 grms/9oz Dark chocolate (70% cocoa solids) cut into squares
100 grms Pecan halves toasted and roughly ground
50 grms Unsalted butter softened to room temp.
3 tblspn Bourbon or whisky
100 grms/4oz Muscodavo sugar
1 tblspn Cocoa powder
5 Eggs
100 grms/4oz Toasted and ground pecan halves
(I quickly toss them in a hot dry pan then process in a processor)
50 grms/2oz Melted butter cooled
2 tblspn Maple syrup
A little caster sugar for dusting
For the custard frosting:
5 tblspn Maple syrup
1 tblspn Cocoa powder
284 ml Double cream
½ tspn Instant coffee granules
3 Egg yolks
250 grms/9oz Dark chocolate (70% cocoa solids) cut into squares
100 grms Pecan halves toasted and roughly ground
50 grms Unsalted butter softened to room temp.
3 tblspn Bourbon or whisky
Method for the sponge: Preheat oven to 180c/ gas4 /160c fan
Prepare and line a swiss roll tin 42 x 27cm with non stick baking parchment.
Sift both flours and cocoa powder into large bowl and put aside. In another bowl whisk the eggs and sugar with an electric whisk for about 15 mins until the mix is thick and pale. Fold in pecans, sifted flours, follow with melted butter and maple syrup. The mix should be the consistency of batter. Pour into prepared tin and bake for 15 mins until an inserted skewer comes out clean.
While the sponge is still hot, place a piece of baking parchment larger than the Swiss roll tin onto the work surface; dust with caster sugar, tip sponge onto paper and gently peel the lining paper off. Roll sponge and paper together with paper inside the roll to look like a Swiss roll; roll again in a tea towel, leave to cool.
Custard Frosting: Heat double cream in large saucepan, remove from heat, whisk in maple syrup, coffee, cocoa, egg yolks. Heat gently until slightly thickened, stirring all the time. Do not boil. Remove from heat, pour into another bowl; stir in softened butter, chocolate, and ground pecans in that order, working quickly (butter should be at room temp) keep stirring until sauce is smooth and dark. Put aside; chill for about an hour until set.
To finish: Carefully unroll sponge removing paper. Sprinkle alcohol over the sponge and spread a thin layer of frosting, then tightly re roll sponge. Place log on serving plate, cover with the remaining frosting.
Draw lines with a skewer to look like tree bark. Dust with cocoa powder and decorate - finally sift icing sugar over the log. Beautiful!
Merry Christmas
Monday, 5 October 2009
A Culinary Adventure!
Hello!
As you can see in this months recipe it will be the last regular recipe in the mag for a while as I am leaving the country for one year to explore other lands... well thats the plan! My husband and I are going to live in Spain for a while and hopefully we will then go to Australia and new Zealand to visit family, a rather late gap year but as I enter my 50th year I feel now would be a good time for an adventure! I will continue my blog with recipes and hopefully will find some new flavours to share with you all, so keep in touch.
This months recipe is my favourite and a well known dish in Andalucia , my grandmother would often have this bubbling away in the kitchen, the sauce is rich and yummy well worth the effort to make, and by making the day before it is an easy one for entertaining.
Whilst in Spain I will be doing some cookery courses in a beautiful Hacienda and also providing food and service for private dinner parties in peoples homes, so if you are interested please contact me on 07990966144. It is always nice to have your own personal chef and Im always ready for a challenge so if you have a property on the Costa Del Sol and want a special evening give me a call.
Meanwhile take care to you all and I look forward to sharing my news with very soon.
Camelia xx
As you can see in this months recipe it will be the last regular recipe in the mag for a while as I am leaving the country for one year to explore other lands... well thats the plan! My husband and I are going to live in Spain for a while and hopefully we will then go to Australia and new Zealand to visit family, a rather late gap year but as I enter my 50th year I feel now would be a good time for an adventure! I will continue my blog with recipes and hopefully will find some new flavours to share with you all, so keep in touch.
This months recipe is my favourite and a well known dish in Andalucia , my grandmother would often have this bubbling away in the kitchen, the sauce is rich and yummy well worth the effort to make, and by making the day before it is an easy one for entertaining.
Whilst in Spain I will be doing some cookery courses in a beautiful Hacienda and also providing food and service for private dinner parties in peoples homes, so if you are interested please contact me on 07990966144. It is always nice to have your own personal chef and Im always ready for a challenge so if you have a property on the Costa Del Sol and want a special evening give me a call.
Meanwhile take care to you all and I look forward to sharing my news with very soon.
Camelia xx
Hasta Luego!
Hasta luego - I’ll be seeing you! Sadly this will be my last recipe for a while as I am going on an adventure for a year starting in Spain.Our plan is to travel and see other parts of the world experiencing the culinary delights of other lands. Of course I shall be keeping in touch with Janine at Town & Village and hopefully making some guest appearances with some exciting recipes. My thanks go to all you readers and your lovely comments but especially to Janine and Ben who have always supported me. My blog will continue and I look forward to receiving your comments where I will always be happy to reply. So for now, keep well, keep happy and keep cooking!
Rabo De Toro Con Rioja
(Oxtail with Rioja) This recipe from Andalucia has to be one of my favourites. Succulent meat falling off the bone in a dark rich gravy. Oxtail is easily available from butchers and supermarkets and like all good stews, if possible, should be cooked the day before to allow the flavours to develop. I would recommend lots of crusty bread to mop up the lovely juices, but be warned, this one is a real finger sucking affair!
The day before
1.5 kg prepared oxtail cut into chunks
1 bottle of Rioja
1 onion cut into chunks
2 cloves of garlic
1 stick of celery cut into chunks
1 carrot cut into chunks
3 bay leaves
4 cloves
6 whole black peppercorns
A handful of parsley stalks
4 sprigs of fresh thyme
4 tblspns of olive oil
Salt and pepper
On the day
1 finely diced onion
1 finely diced carrot
120g chorizo cut into small chunks
1 tspn hot paprika
1 tspn sweet paprika
1 tspn fennel seeds
2 tblspns tomato puree
2 tblspns flour
2 tblspns olive oil
1.5 kg prepared oxtail cut into chunks
1 bottle of Rioja
1 onion cut into chunks
2 cloves of garlic
1 stick of celery cut into chunks
1 carrot cut into chunks
3 bay leaves
4 cloves
6 whole black peppercorns
A handful of parsley stalks
4 sprigs of fresh thyme
4 tblspns of olive oil
Salt and pepper
On the day
1 finely diced onion
1 finely diced carrot
120g chorizo cut into small chunks
1 tspn hot paprika
1 tspn sweet paprika
1 tspn fennel seeds
2 tblspns tomato puree
2 tblspns flour
2 tblspns olive oil
Method
1. Heat the oil in a large pan. Season the oxtail and brown on all sides.
2. Take the oxtail out of the pan and tip away the excess fat then add the onion, carrot and celery.
3. Once the vegetables start to colour (about 5 mins) add the peppercorns, thyme, garlic, cloves and bay leaves, and fry for a further 2 to 3 mins.
4. Place the oxtail back into the pan, add the Rioja and parsley, and cover with water. Bring to
a simmer and cook on a low heat until the oxtail is tender (approx 2 hours). The meat should
easily fall off the bone when pulled, but not on its own.
5. Remove the oxtail into a large bowl, and strain the juices over the meat. Leave to cool then
place in the fridge overnight.
6. The next day skim off as much fat as you can. Heat the oil in a large pan. Caramelise the
onion and carrot stirring occasionally, then add the chorizo for 3-4 minutes followed by the
flour for 2 minutes and finally add the paprika, crushed fennel seeds and tomato puree.
7. Add the oxtail and all the stock. Simmer for 15 to 20 mins.
8. Let it stand for 5 mins and serve with mash or traditionally with fried potatoes.
1. Heat the oil in a large pan. Season the oxtail and brown on all sides.
2. Take the oxtail out of the pan and tip away the excess fat then add the onion, carrot and celery.
3. Once the vegetables start to colour (about 5 mins) add the peppercorns, thyme, garlic, cloves and bay leaves, and fry for a further 2 to 3 mins.
4. Place the oxtail back into the pan, add the Rioja and parsley, and cover with water. Bring to
a simmer and cook on a low heat until the oxtail is tender (approx 2 hours). The meat should
easily fall off the bone when pulled, but not on its own.
5. Remove the oxtail into a large bowl, and strain the juices over the meat. Leave to cool then
place in the fridge overnight.
6. The next day skim off as much fat as you can. Heat the oil in a large pan. Caramelise the
onion and carrot stirring occasionally, then add the chorizo for 3-4 minutes followed by the
flour for 2 minutes and finally add the paprika, crushed fennel seeds and tomato puree.
7. Add the oxtail and all the stock. Simmer for 15 to 20 mins.
8. Let it stand for 5 mins and serve with mash or traditionally with fried potatoes.
Wednesday, 2 September 2009
Faggots In The Rain!
Hello! I hope this months recipe can bring a little Summer to your table as the weather outside certainly is not Summer! What is going on? I walked out of the supermarket today and thought I was in a monsoon, I dont think I have ever got so wet before, some say its good for the garden but hey how about us poor souls that need to feel the heat of the rays? My daughter and her partner have gone to work in Rioja Spain and phoned me to say it was so hot outside they had to go indoors , and they are only two hours away on an aeroplane!
I have just returned from cooking for the lunch club, they had home made faggots today with onion gravy mashed potato and mushy peas, real comfort food for a rainy day, it was surprising how many at first said" I dont eat faggots "but once they saw them and smelt the aroma were soon munching them up! These old recipes are dying out mainly because of offal scares in the past but if you get them from a reputable source are delicious, these ones had little offal in them and were mainly pork and bacon so dont forget to try these old favourites that we seem to be missing out these days they are quite delicious. I would recommend faggots from Oakley Butchers they make them fresh daily with real ingredients and no additives.
Well enjoy what is left of the good old English Summer and dont forget to try some good old fashioned English fare!
Cameliaxx
I have just returned from cooking for the lunch club, they had home made faggots today with onion gravy mashed potato and mushy peas, real comfort food for a rainy day, it was surprising how many at first said" I dont eat faggots "but once they saw them and smelt the aroma were soon munching them up! These old recipes are dying out mainly because of offal scares in the past but if you get them from a reputable source are delicious, these ones had little offal in them and were mainly pork and bacon so dont forget to try these old favourites that we seem to be missing out these days they are quite delicious. I would recommend faggots from Oakley Butchers they make them fresh daily with real ingredients and no additives.
Well enjoy what is left of the good old English Summer and dont forget to try some good old fashioned English fare!
Cameliaxx
Tuesday, 1 September 2009
Table for Two
My daughter's boyfriend produced this for her one evening. It looked so impressive I thought I would share his recipe with you. It’s simple, full of fresh flavours, and uses seasonal ingredients. You can use a different cheese if you prefer such as Roquefort or goats cheese, but the Tallegio seems to work very well with the creaminess of the risotto. Make sure you use a good risotto rice, such as Arborio or Carnaroli as it does make a difference to the flavour and texture. Enjoy!Camelia xx
CHICKEN STUFFED WITH TALLEGIO WRAPPED IN PARMA HAM WITH SUMMER RISOTTO
Ingredients:
2 skinless chicken breasts
1 tblspn of olive oil
Approx 20 grms Tallegio cheese sliced
6 slices Parma ham
2 tspns ready made pesto
4 sun dried tomatoes
Cherry tomatoes on the vine (optional)
Salt and pepper
For the risotto:
4 tblspns of olive oil
200grms risotto rice
1 medium onion finely chopped
2 garlic cloves finely chopped
600 ml hot chicken stock
150 ml white wine
A handful of broad beans shelled, with outer skin taken off
A handful fresh shelled or frozen peas
6 asparagus tips snapped at the join and cut into three
A handful of chopped fresh basil, fresh mint and parsley
50 grms Parmesan cheese
A bowl of iced water
A lemon
CHICKEN STUFFED WITH TALLEGIO WRAPPED IN PARMA HAM WITH SUMMER RISOTTO
Ingredients:
2 skinless chicken breasts
1 tblspn of olive oil
Approx 20 grms Tallegio cheese sliced
6 slices Parma ham
2 tspns ready made pesto
4 sun dried tomatoes
Cherry tomatoes on the vine (optional)
Salt and pepper
For the risotto:
4 tblspns of olive oil
200grms risotto rice
1 medium onion finely chopped
2 garlic cloves finely chopped
600 ml hot chicken stock
150 ml white wine
A handful of broad beans shelled, with outer skin taken off
A handful fresh shelled or frozen peas
6 asparagus tips snapped at the join and cut into three
A handful of chopped fresh basil, fresh mint and parsley
50 grms Parmesan cheese
A bowl of iced water
A lemon
Method
• Pre heat the oven to 180C/350F.
• Make a small pocket in each chicken breast, season inside and out with salt and pepper.
• Stuff the chicken with the pesto, sundried tomatoes and cheese.
• Wrap each breast tightly with 3 pieces of Parma ham ensuring the breast is sealed. Put the chicken to one side while you prepare the risotto.
• Heat one tblspn of the oil in a pan and quickly fry the beans, peas and asparagus until they start to brown. Place the beans, peas and asparagus in a bowl of iced water to refresh.
• In a heavy based saucepan heat the remaining oil and gently fry the onion and garlic together until soft and translucent.
• Add the rice, continuously stirring until the rice starts to crack. This will take 5 to 10mins. This is very important to prepare the rice for absorbing the liquid.
• Add the white wine, stir, and turn the heat down to simmer slowly for a few minutes while you pan fry the chicken.
• Heat the oil into a pan and quickly brown the chicken for one minute on each side to brown, being careful not to break the seal. Place the chicken and the cherry tomatoes into a preheated oven to cook for approx 20 mins.
• Once all the wine is absorbed, gradually add the hot chicken stock stirring all the time until the liquid has been absorbed. This will take approx 15 to 20 mins.
• Add the asparagus, beans and peas, stir through then add the herbs, cheese and a squeeze of lemon, season with salt and pepper.
• Take the chicken out of the oven ensuring it is cooked through. Serve the chicken on top of the rice.
• Pre heat the oven to 180C/350F.
• Make a small pocket in each chicken breast, season inside and out with salt and pepper.
• Stuff the chicken with the pesto, sundried tomatoes and cheese.
• Wrap each breast tightly with 3 pieces of Parma ham ensuring the breast is sealed. Put the chicken to one side while you prepare the risotto.
• Heat one tblspn of the oil in a pan and quickly fry the beans, peas and asparagus until they start to brown. Place the beans, peas and asparagus in a bowl of iced water to refresh.
• In a heavy based saucepan heat the remaining oil and gently fry the onion and garlic together until soft and translucent.
• Add the rice, continuously stirring until the rice starts to crack. This will take 5 to 10mins. This is very important to prepare the rice for absorbing the liquid.
• Add the white wine, stir, and turn the heat down to simmer slowly for a few minutes while you pan fry the chicken.
• Heat the oil into a pan and quickly brown the chicken for one minute on each side to brown, being careful not to break the seal. Place the chicken and the cherry tomatoes into a preheated oven to cook for approx 20 mins.
• Once all the wine is absorbed, gradually add the hot chicken stock stirring all the time until the liquid has been absorbed. This will take approx 15 to 20 mins.
• Add the asparagus, beans and peas, stir through then add the herbs, cheese and a squeeze of lemon, season with salt and pepper.
• Take the chicken out of the oven ensuring it is cooked through. Serve the chicken on top of the rice.
Tuesday, 4 August 2009
Whats happened to Summer!!!!!
Hello to you!
I cant believe how quickly this year has gone by, before we know it it will be Christmas! I have been busy cooking for 65 people every week for a lunch club in Broadstone which is a challenge I am enjoying, its so nice to see so many happy faces and full tummies at the end of the meal, Im sure those ovens have magic fairies inside them!
Well this months recipe is assuming barbie weather but looking outside at the moment I dont somehow think thats going to happen! In fact I cant believe its raining again! The good news is you can always pan fry inside just make sure you get the pan nice and hot before you put the steaks in and always rest your meat before serving, it really makes a huge difference to the tenderness and flavour. I prefer ribeye steak as it has a layer of fat through the middle and has a lovely flavour, it is a lttle cheaper too.
Dont forget to send in your comments, its always nice to hear from you, meanwhile keep well, keep happy and most importantly keep smiling!!
Cameliaxx
I cant believe how quickly this year has gone by, before we know it it will be Christmas! I have been busy cooking for 65 people every week for a lunch club in Broadstone which is a challenge I am enjoying, its so nice to see so many happy faces and full tummies at the end of the meal, Im sure those ovens have magic fairies inside them!
Well this months recipe is assuming barbie weather but looking outside at the moment I dont somehow think thats going to happen! In fact I cant believe its raining again! The good news is you can always pan fry inside just make sure you get the pan nice and hot before you put the steaks in and always rest your meat before serving, it really makes a huge difference to the tenderness and flavour. I prefer ribeye steak as it has a layer of fat through the middle and has a lovely flavour, it is a lttle cheaper too.
Dont forget to send in your comments, its always nice to hear from you, meanwhile keep well, keep happy and most importantly keep smiling!!
Cameliaxx
Take Supper Outside!
At this time of year it’s nice to spend time outside cooking and eating in the garden and what can be nicer than succulent cuts of meat simply grilled on the barbecue giving that lovely chargrilled flavour. Whether it be a simple supper or entertaining with friends, the robust flavours of this dish will satisfy the heartiest appetites. The red onion marmalade can be stored and kept in the fridge and is a useful addition to liven up a sandwich. You can serve this dish with a crisp mixed salad and a baked potato, the choice is yours, dress it up or down as you wish. Try to use sirloin or ribeye for flavour.Camelia xx
Peppered Steaks in Beer and Garlic
Ingredients
4 sirloin or ribeye steaks
2 crushed garlic cloves
120ml brown ale or stout
2 tblspn dark Muscovado sugar
2 tblspn Worcestershire sauce
1 tblspn oil
1 tblspn crushed black peppercorns
Peppered Steaks in Beer and Garlic
Ingredients
4 sirloin or ribeye steaks
2 crushed garlic cloves
120ml brown ale or stout
2 tblspn dark Muscovado sugar
2 tblspn Worcestershire sauce
1 tblspn oil
1 tblspn crushed black peppercorns
Method
• Place steaks in a dish and add the garlic, ale or stout, Worcestershire sauce and oil. Turn to cover well and marinade in the fridge for 2 to 3 hours or overnight.
• Remove the steaks from the dish saving the marinade, and press the crushed peppercorns over the steaks.
• Heat the barbecue until hot and cook the steaks, basting with the marinade for about 3 to 6mins each side depending on how well cooked you prefer, turning once.
• Leave to rest for a few minutes before serving.
• Place steaks in a dish and add the garlic, ale or stout, Worcestershire sauce and oil. Turn to cover well and marinade in the fridge for 2 to 3 hours or overnight.
• Remove the steaks from the dish saving the marinade, and press the crushed peppercorns over the steaks.
• Heat the barbecue until hot and cook the steaks, basting with the marinade for about 3 to 6mins each side depending on how well cooked you prefer, turning once.
• Leave to rest for a few minutes before serving.
Red Onion Marmalade
Ingredients 1 kg red onions finely sliced
200 grms brown sugar
200 ml good quality balsamic vinegar
200 ml red wine
Sprig of fresh thyme
Knob of butter
Olive oil
Ingredients 1 kg red onions finely sliced
200 grms brown sugar
200 ml good quality balsamic vinegar
200 ml red wine
Sprig of fresh thyme
Knob of butter
Olive oil
Method
• Melt the butter and oil together, add the onions and thyme and slowly soften together. Do this as slowly as possible to really soften and caramelise the onions but do not let them brown too much.
• Add the rest of the ingredients and simmer for approximately 25mins until the liquid evaporates and you end up with a sticky jam.
• Add a small knob of butter if you wish and remove the sprig of thyme.
You can serve warm or chilled.
This is also good with patés and terrines, or any cold cuts... that’s if there’s any left. You could double the amount and keep the rest in a jar for up to 3 months in an airtight container.
• Melt the butter and oil together, add the onions and thyme and slowly soften together. Do this as slowly as possible to really soften and caramelise the onions but do not let them brown too much.
• Add the rest of the ingredients and simmer for approximately 25mins until the liquid evaporates and you end up with a sticky jam.
• Add a small knob of butter if you wish and remove the sprig of thyme.
You can serve warm or chilled.
This is also good with patés and terrines, or any cold cuts... that’s if there’s any left. You could double the amount and keep the rest in a jar for up to 3 months in an airtight container.
Tuesday, 7 July 2009
Glorious sunshine!
Hello! I hope you are enjoying the spell of warm weather as much as I am. It is so nice to spend more time in the garden enjoying the longer evenings with family and friends. We have also spent more days on our boat and a recent trip to the Isle Of Wight was idyllic to celebrate our wedding anniversary, whilst there we discovered a fab restaurant called Forresters in Yarmouth, really worth a visit for for excellent good value food in lovely surroundings, thank you to Wade and Samuel for making our evening so pleasant, we shall be back!!
This months recipe takes us to sunny Spain with a traditional Paella, a great all in one pot dish for entertaining, the nice thing with this dish you can add your favourites using the base as a guide, so if you want more seafood just add more or perhaps try pork or rabbit instead of chicken, try drinking Tinto Verano translated as Summer red with it, red wine topped with fizzy lemon or soda with a wedge of lemon and lots of ice, similar to Sangria but not as potent! The locals drink this all the time in Spain worth remembering if in Spain for a refreshing cheap drink. I am still getting enquiries for my Andalucian cookery courses and for anybody that is interested you can call me on 07990966144 where i would be happy to answer any questions. meanwhile keep cooking and have fun!
Camelia xx
This months recipe takes us to sunny Spain with a traditional Paella, a great all in one pot dish for entertaining, the nice thing with this dish you can add your favourites using the base as a guide, so if you want more seafood just add more or perhaps try pork or rabbit instead of chicken, try drinking Tinto Verano translated as Summer red with it, red wine topped with fizzy lemon or soda with a wedge of lemon and lots of ice, similar to Sangria but not as potent! The locals drink this all the time in Spain worth remembering if in Spain for a refreshing cheap drink. I am still getting enquiries for my Andalucian cookery courses and for anybody that is interested you can call me on 07990966144 where i would be happy to answer any questions. meanwhile keep cooking and have fun!
Camelia xx
Paella Party!
This classical Spanish dish is native to the area around Valencia, where rice is grown extensively, but can be found all over Spain where each region has its own version and claims it to be the best!In Spain, you will often see paellas sizzling in the streets over an open flame at fiestas, romerias or family gatherings. It is an ideal outdoor food and just as good cold for picnics and outings.
The paella pan is a shallow, two-handled dish and can be bought in this country at most cookshops, a 40cm round pan will serve 8 people but a large frying pan will do the job equally as well. Try to use paella rice - Bomba or Calaparra found in local supermarkets, if not Uncle Ben’s is good. Don’t be tempted to use cheap rice as it tends to be too stodgy. My grandmother would never stir but would shake the pan to stop the rice sticking and a couple of drops of lemon juice prevents the rice becoming too sticky. If in doubt just add a little more water. It is important not to let the rice dry out.
What could be better for simple alfresco dining than a few jugs of Sangria some crusty bread and a sizzling paella?
Camelia xx
Paella
For 4 People (double for 8):
Ingredients
400grms boned and skinned chicken (thighs good for flavour) cut into 4cm cubes
400 grms firm white fish skinned cut into 4cm cubes
4 to 5 small cleaned squid tubes
400 grms peeled prawns
1 shell on king prawn per person
1ltr chicken stock
1 400 grm tin tomatoes
1 large onion chopped
4 garlic cloves chopped
Approx 10 shell on mussels (live)
1 green pepper chopped
110grms frozen peas
2 sachets of saffron powder or about 20 threads fresh strands
6 to 8 tblspns olive oil
300grms paella rice (Bomba or Calasparra) or Uncle Ben’s
Salt and pepper
Fresh lemons for garnish
Paella
For 4 People (double for 8):
Ingredients
400grms boned and skinned chicken (thighs good for flavour) cut into 4cm cubes
400 grms firm white fish skinned cut into 4cm cubes
4 to 5 small cleaned squid tubes
400 grms peeled prawns
1 shell on king prawn per person
1ltr chicken stock
1 400 grm tin tomatoes
1 large onion chopped
4 garlic cloves chopped
Approx 10 shell on mussels (live)
1 green pepper chopped
110grms frozen peas
2 sachets of saffron powder or about 20 threads fresh strands
6 to 8 tblspns olive oil
300grms paella rice (Bomba or Calasparra) or Uncle Ben’s
Salt and pepper
Fresh lemons for garnish
Method
1. Heat oil in pan and add the chicken slowly, cooking until well browned and nearly cooked.
2. Remove the chicken, add a little more oil if required and add the onion and pepper and cook slowly until soft and sweet.
3. Add the garlic and cook for 5 mins to soften.
4. Add the rice stirring to coat the vegetables. Up to this point can be done in advance, allow 20 to 25 mins to finish when required.
5. When you are ready add the hot stock, tomatoes, bring to the boil and add the saffron, fish, squid and peeled prawns, salt and pepper and bring to the boil for 5 mins then add the peas and place the mussels in the hot stock and decorate the top with the king prawns,
6. Let it slowly simmer on a low heat shaking the pan to prevent sticking for approx 15 mins adding more stock or water as required. The paella is ready when the rice has absorbed the liquid with just a little liquid left on top of the rice. Cover and let it stand to settle. Decorate with fresh lemons.
2. Remove the chicken, add a little more oil if required and add the onion and pepper and cook slowly until soft and sweet.
3. Add the garlic and cook for 5 mins to soften.
4. Add the rice stirring to coat the vegetables. Up to this point can be done in advance, allow 20 to 25 mins to finish when required.
5. When you are ready add the hot stock, tomatoes, bring to the boil and add the saffron, fish, squid and peeled prawns, salt and pepper and bring to the boil for 5 mins then add the peas and place the mussels in the hot stock and decorate the top with the king prawns,
6. Let it slowly simmer on a low heat shaking the pan to prevent sticking for approx 15 mins adding more stock or water as required. The paella is ready when the rice has absorbed the liquid with just a little liquid left on top of the rice. Cover and let it stand to settle. Decorate with fresh lemons.
Friday, 5 June 2009
Hello to you all!
Hope you are all able to enjoy this lovely weather which is a pleasant change. I have just returned from a few weeks in Spain where of course the sun shone every day and as usual I ate too much and am now regretting it as all my Summer clothes are a little tight! The cookery course at the hacienda will be great and our first one starts at the end of October so contact me if you are interested, its great all inclusive value and good for non cooks as well.
I have been busy since my return, I now cook every Weds for a luncheon club run by a local church and I cook for 60 people a two course meal!! Quite a challenge but enjoyable especially to see so many full tummies and smiley faces at the end!
This months recipe takes us to India, I love to cook Indian food and whilst in Kerala had several lessons from the locals who taught me the basics of Indian cuisine, in fact whilst in Spain I cooked Keralan fish curry for a group of artists who were a little apprehensive but were soon scraping their plates with naan bread! The tandoori recipe this month is nice anytime but especially good on the BBQ you can use the marinade for smaller pieces of chicken and when cold tastes delicious ......even in a sandwich or perhaps a pitta bread, and for all you slimmers something tasty and different.
Thank you for your comments as always its always nice to receive them. Happy sunbathing!
Cameliaxx
Hope you are all able to enjoy this lovely weather which is a pleasant change. I have just returned from a few weeks in Spain where of course the sun shone every day and as usual I ate too much and am now regretting it as all my Summer clothes are a little tight! The cookery course at the hacienda will be great and our first one starts at the end of October so contact me if you are interested, its great all inclusive value and good for non cooks as well.
I have been busy since my return, I now cook every Weds for a luncheon club run by a local church and I cook for 60 people a two course meal!! Quite a challenge but enjoyable especially to see so many full tummies and smiley faces at the end!
This months recipe takes us to India, I love to cook Indian food and whilst in Kerala had several lessons from the locals who taught me the basics of Indian cuisine, in fact whilst in Spain I cooked Keralan fish curry for a group of artists who were a little apprehensive but were soon scraping their plates with naan bread! The tandoori recipe this month is nice anytime but especially good on the BBQ you can use the marinade for smaller pieces of chicken and when cold tastes delicious ......even in a sandwich or perhaps a pitta bread, and for all you slimmers something tasty and different.
Thank you for your comments as always its always nice to receive them. Happy sunbathing!
Cameliaxx
Wednesday, 3 June 2009
Indian Summer
Indian cookery conjures up the idea of aromatic curries, warm fresh bread, refreshing chutneys and fluffy grains of rice. With regional divides in flavours, Indian cuisine is a culinary adventure. This month’s recipe is a classic Tandoori chicken, originating from the northern part of India, great on the barbie or cooked in the oven.The word tandoor means a traditional clay oven fired by charcoal and wood. Tandoori food uses little fat and gets its flavour from the marinade. This recipe has two marinades. Ask your butcher to joint your fresh chicken, if not buy the pieces ready jointed. This is a lovely fresh flavoured recipe complemented by the mint chutney, ideal for a summer’s eve.
Don’t forget I now have my own recipe blog at www.mags4dorset.co.uk online, where I am happy to answer any questions. It’s always lovely to receive your comments.
TANDOORI CHICKEN
Serves 4
Ingredients:
1 Fresh chicken, approx. 1.5 kg, skin removed and portioned into 2 breasts and 2 legs
First marinade:
1 tspn red chilli powder
1tspn salt
1 tbspn ginger- garlic paste (you can buy as paste or crush some fresh ginger and garlic
in a processor)
2 tbspn lemon juice
Mix together
Second marinade:
250grm thick plain yoghurt
1 tspn garam masala
100ml vegetable oil
1 tspn grnd cinnamon
1 tspn chilli powder
A pinch of red food colouring (optional)
1 tspn fresh lime juice
Mix together
Some oil and melted butter for basting
Serves 4
Ingredients:
1 Fresh chicken, approx. 1.5 kg, skin removed and portioned into 2 breasts and 2 legs
First marinade:
1 tspn red chilli powder
1tspn salt
1 tbspn ginger- garlic paste (you can buy as paste or crush some fresh ginger and garlic
in a processor)
2 tbspn lemon juice
Mix together
Second marinade:
250grm thick plain yoghurt
1 tspn garam masala
100ml vegetable oil
1 tspn grnd cinnamon
1 tspn chilli powder
A pinch of red food colouring (optional)
1 tspn fresh lime juice
Mix together
Some oil and melted butter for basting
Method:
1. Pre heat the oven to 200C/gas 6
2. Make 3 to 4 incisions on each piece of chicken without cutting all the way through.
3. Apply the first marinade and leave in the fridge for 20 minutes allowing the juices to drain.
4. Add the pieces to the second marinade, coating it well, and allow to stand in a cool place for at least 2 to 3 hours.
5. Meanwhile make the mint chutney as below.
6. Skewer the chicken pieces and if using an oven place on a baking tray and cook for 5 minutes, reduce the heat to 160C/gas 3 and cook for a further 15 minutes basting well with the oil/butter mix making sure the chicken is cooked right through.
7. If using a bbq cook for approximately 20 minutes basting and turning making sure the chicken is cooked right through. Or you could start in the oven and place on bbq for final 5 minutes.
8. Baste again and sprinkle with the lime juice just before serving.
Method:
1. Bring a small pan of water to the boil, add the mint leaves and return to the boil.
2. Drain the mint leaves and place into a bowl of iced water to refresh them, as quickly as possible, then drain again before placing in a food processor with all the other ingredients and blend until smooth
Serve with a salad of rocket leaves mixed with apple and fresh mango dressed with some oil and lemon juice, and perhaps some warm naan bread.
1. Pre heat the oven to 200C/gas 6
2. Make 3 to 4 incisions on each piece of chicken without cutting all the way through.
3. Apply the first marinade and leave in the fridge for 20 minutes allowing the juices to drain.
4. Add the pieces to the second marinade, coating it well, and allow to stand in a cool place for at least 2 to 3 hours.
5. Meanwhile make the mint chutney as below.
6. Skewer the chicken pieces and if using an oven place on a baking tray and cook for 5 minutes, reduce the heat to 160C/gas 3 and cook for a further 15 minutes basting well with the oil/butter mix making sure the chicken is cooked right through.
7. If using a bbq cook for approximately 20 minutes basting and turning making sure the chicken is cooked right through. Or you could start in the oven and place on bbq for final 5 minutes.
8. Baste again and sprinkle with the lime juice just before serving.
For the mint chutney (enough for 4)
100g fresh mint leaves
1 tbspn finely chopped red onion
1 tbspn lemon juice
1 green chilli, chopped and seeds removed
1 tspn salt
1/4 tbspn vegetable oil
2 tbspn Greek-style yoghurt
100g fresh mint leaves
1 tbspn finely chopped red onion
1 tbspn lemon juice
1 green chilli, chopped and seeds removed
1 tspn salt
1/4 tbspn vegetable oil
2 tbspn Greek-style yoghurt
Method:
1. Bring a small pan of water to the boil, add the mint leaves and return to the boil.
2. Drain the mint leaves and place into a bowl of iced water to refresh them, as quickly as possible, then drain again before placing in a food processor with all the other ingredients and blend until smooth
Serve with a salad of rocket leaves mixed with apple and fresh mango dressed with some oil and lemon juice, and perhaps some warm naan bread.
Friday, 1 May 2009
Exciting News!
Hello! Firstly I would like to share some news, I have been given the opportunity of hosting some cookery weeks throughout Autumn in Andalucia in A beautiful Hacienda, the weeks are for both cooks and non cooks and are designed to be fun with sightseeing and of course lots of good food and wine, if you are interested in joining me contact me on 07990966144 for further details.
I cant believe it is May already, I love this time of year and with the threat of warm weather on the way we can look forward to lots of alfresco eating and red wine! I have some really nice Summer recipes to share with you in the coming months. The nice part about doing these monthly recipes is I cook every one before going to print and my hubbie photographs the finished dish and of course gets to eat it so he is very happy.... Thank you Richard!
I hope you enjoy this months Asian delight very simple again, and of course you could add more dishes to make it a more formal meal.
Please dont forget to comment it is always nice for me to receive feedback good and bad. so get writing!! Meanwhile enjoy the warmer weather while it is here!
Cameliaxx
I cant believe it is May already, I love this time of year and with the threat of warm weather on the way we can look forward to lots of alfresco eating and red wine! I have some really nice Summer recipes to share with you in the coming months. The nice part about doing these monthly recipes is I cook every one before going to print and my hubbie photographs the finished dish and of course gets to eat it so he is very happy.... Thank you Richard!
I hope you enjoy this months Asian delight very simple again, and of course you could add more dishes to make it a more formal meal.
Please dont forget to comment it is always nice for me to receive feedback good and bad. so get writing!! Meanwhile enjoy the warmer weather while it is here!
Cameliaxx
A Tasty Asian Treat
The thing I love about Asian food is, it is designed for the shared table: a few dishes, a bowl of rice, some nice wine with good company - to me that makes good eating. I have put together a cheap simple menu ideal for a midweek supper or, with a few more dishes added, could be a more formal menu. Pork ribs are such good value, try to choose the smaller ones as they tend to be sweeter and more tender. The shaoshing wine can be bought in some supermarkets or in Asian stores. If you can’t find it, sherry is equally as good. Again all can be prepared in advance with little effort, especially good after a busy day, and for some reason there is something really wholesome about chewing bones and getting in a sticky mess. Enjoy! Sheng ti jian kung. (Good health).
Sticky Chinese Ribs:
Ingredients Serves 6
For the ribs:
2 x 1.3 kg rack of ribs
Black pepper
For the marinade:
4 cloves garlic finely chopped
2 tblspn ginger finely grated
250 ml soy sauce
125ml honey
3 tblspn shaoshing wine or sherry
1 tblspn Chinese five spice
125ml Hoi Sin sauce
To Serve:
2 tblspn coriander leaves
2 spring onions chopped on the diagonal
3 dried chillies split and chopped (optional)
Lime wedge quartered
Warm Rice Salad:
Ingredients:
300g jasmine or long grain rice
1 red pepper finely chopped
1 yellow pepper finely chopped
2 spring onions finely chopped on the diagonal (green bits as well)
1 tblspn toasted sesame oil
A few splashes of Tabasco
salt and pepper
Wilted Sesame Spinach:
Ingredients:
1 pack of young fresh spinach leaves
1 teaspn toasted sesame seeds
A splash of light soy sauce
A splash of sesame oil
Ingredients Serves 6
For the ribs:
2 x 1.3 kg rack of ribs
Black pepper
For the marinade:
4 cloves garlic finely chopped
2 tblspn ginger finely grated
250 ml soy sauce
125ml honey
3 tblspn shaoshing wine or sherry
1 tblspn Chinese five spice
125ml Hoi Sin sauce
To Serve:
2 tblspn coriander leaves
2 spring onions chopped on the diagonal
3 dried chillies split and chopped (optional)
Lime wedge quartered
Method:
1. Preheat the oven to 160C/gas 2. Put the ribs on a baking tray and season generously with salt and pepper. Roast for 1 hour, or until the ribs are tender.
2. While the ribs are in the oven, put the garlic, ginger, soy sauce, honey, wine, five-spice powder and Hoi Sin sauce in a small saucepan. Place the pan over a medium heat and cook the sauce for 15 minutes, stirring occasionally, until it has thickened.
3. Baste the ribs with the sauce and continue roasting for another 20 minutes.
4. Put the ribs on a chopping board, baste again with the sauce and cut into individual ribs.
5. Garnish with coriander, spring onions and chillies and accompany with lime wedges.
1. Preheat the oven to 160C/gas 2. Put the ribs on a baking tray and season generously with salt and pepper. Roast for 1 hour, or until the ribs are tender.
2. While the ribs are in the oven, put the garlic, ginger, soy sauce, honey, wine, five-spice powder and Hoi Sin sauce in a small saucepan. Place the pan over a medium heat and cook the sauce for 15 minutes, stirring occasionally, until it has thickened.
3. Baste the ribs with the sauce and continue roasting for another 20 minutes.
4. Put the ribs on a chopping board, baste again with the sauce and cut into individual ribs.
5. Garnish with coriander, spring onions and chillies and accompany with lime wedges.
Warm Rice Salad:
Ingredients:
300g jasmine or long grain rice
1 red pepper finely chopped
1 yellow pepper finely chopped
2 spring onions finely chopped on the diagonal (green bits as well)
1 tblspn toasted sesame oil
A few splashes of Tabasco
salt and pepper
Method:
Place the rice in a heavy based pan, add the water and a pinch of salt and bring to the boil.Cover with a tight fitting lid, reduce the heat to low and cook for approx 15 to 20 mins until all the water has gone and the rice is soft. Fluff up the rice and mix all the ingredients into the warm rice putting the oil and Tabasco in last. Check for seasoning
Place the rice in a heavy based pan, add the water and a pinch of salt and bring to the boil.Cover with a tight fitting lid, reduce the heat to low and cook for approx 15 to 20 mins until all the water has gone and the rice is soft. Fluff up the rice and mix all the ingredients into the warm rice putting the oil and Tabasco in last. Check for seasoning
Wilted Sesame Spinach:
Ingredients:
1 pack of young fresh spinach leaves
1 teaspn toasted sesame seeds
A splash of light soy sauce
A splash of sesame oil
Method:
Place a small amount of water into a large pan and bring to the boil. Add the whole bag of spinach for about 30 seconds just enough to wilt and drain well, carefully removing the liquid. Then toss in the sesame seeds, soy sauce and sesame oil.
Place a small amount of water into a large pan and bring to the boil. Add the whole bag of spinach for about 30 seconds just enough to wilt and drain well, carefully removing the liquid. Then toss in the sesame seeds, soy sauce and sesame oil.
Wednesday, 1 April 2009
The sweet smell of Spring
Hello!
At last Spring is in the air, longer evenings and a time to fill our homes with lovely Spring blooms. Firstly thank you for all your comments and hope you continue sending them, dont forget if I can help with any foodie questions or ideas please write in.
This months recipe Fish Tagine is a simple fresh dish packed with flavours of the Middle East, it is an easy entertaining dish especially lovely on a warm eve Ha Ha! if that is possible! The dish originates from the Moorish influence in Southern Spain and many older Spanish housewives still cook this type of food. So many people ask me if I run courses on cookery so I am very excited to introduce my new cookery days in the comfort of my home " A Taste Of Andalucia" these days are for people that would like to learn more about Spanish and Moorish home cooking, a typical day will include wine tastings, preparing and eating a tapas lunch, then preparing a dish to take home, recipes and more, all in a friendly relaxed enviroment. There will be a max of four persons to keep it more personal. If interested contact me on 07990966144 for dates and details.
Meanwhile I wish you all a Happy Easter, and remember home is the place to be so get cooking!
Cameliaxx
At last Spring is in the air, longer evenings and a time to fill our homes with lovely Spring blooms. Firstly thank you for all your comments and hope you continue sending them, dont forget if I can help with any foodie questions or ideas please write in.
This months recipe Fish Tagine is a simple fresh dish packed with flavours of the Middle East, it is an easy entertaining dish especially lovely on a warm eve Ha Ha! if that is possible! The dish originates from the Moorish influence in Southern Spain and many older Spanish housewives still cook this type of food. So many people ask me if I run courses on cookery so I am very excited to introduce my new cookery days in the comfort of my home " A Taste Of Andalucia" these days are for people that would like to learn more about Spanish and Moorish home cooking, a typical day will include wine tastings, preparing and eating a tapas lunch, then preparing a dish to take home, recipes and more, all in a friendly relaxed enviroment. There will be a max of four persons to keep it more personal. If interested contact me on 07990966144 for dates and details.
Meanwhile I wish you all a Happy Easter, and remember home is the place to be so get cooking!
Cameliaxx
Tuesday, 31 March 2009
A Moroccan moment
A tagine is a Moroccan stew cooked in an earthenware pot of the same name traditionally on an open flame. You can buy tagines in most cook shops. The unusual triangular shape is designed to force condensation to the bottom keeping the food moist, I bought mine from a village in the Atlas Mountains and use it all the time. If you do not have a tagine you can easily make this recipe in a large lidded frying pan or saucepan.This recipe is very simple and can be prepared in advance and would be great for easy Easter entertaining, the real beauty of this dish is that it hardly needs anything to go with it - perhaps a simple salad or some bread to dip in.
The charmoula is a classic fish marinade of cumin, garlic coriander, paprika and lemon and can be used to marinade most fish. I love this recipe it’s so colourful and I have made it many times, and with spring looming its nice to taste some early sunshine!
Camelia xx
FISH TAGINE WITH POTATOES TOMATOES AND OLIVES
Serves 4
Ingredients:
4 white fish steaks or fillets approx 225gm each. Hake is best but hard to source so I have used pollack. Cod or any firm white fish is fine
3 tblspns olive oil
20 small new potatoes such as Charlotte variety
4 cloves garlic thinly sliced
15 cherry tomatoes halved
4 green peppers grilled until black, skinned, seeded and sliced into strips
A few black olives
100ml water
Salt and pepper
Charmoula marinade:
2 garlic cloves
2 tspns grnd cumin
1 tspn sea salt
Juice of 1 lemon
Half tblspn red wine vinegar
1 bunch fresh coriander
1 tblspn olive oil
Ingredients:
4 white fish steaks or fillets approx 225gm each. Hake is best but hard to source so I have used pollack. Cod or any firm white fish is fine
3 tblspns olive oil
20 small new potatoes such as Charlotte variety
4 cloves garlic thinly sliced
15 cherry tomatoes halved
4 green peppers grilled until black, skinned, seeded and sliced into strips
A few black olives
100ml water
Salt and pepper
Charmoula marinade:
2 garlic cloves
2 tspns grnd cumin
1 tspn sea salt
Juice of 1 lemon
Half tblspn red wine vinegar
1 bunch fresh coriander
1 tblspn olive oil
Method:
1. Firstly grill the peppers until black and blistered all over. Place whilst hot in a bowl cover with cling film and leave to get cold. Once cold, the skin will easily peel away. You can do this in advance.
2. Make the charmoula in a mortar and pestle, crush the garlic with the salt until smooth then add cumin, lemon juice, vinegar, paprika, coriander and olive oil. Rub two thirds onto the fish and place in fridge between 20 mins and two hours.
3. Boil the potatoes until tender. Drain and cut in half lengthways.
4. Heat 2 tblspns olive oil and fry the garlic until lightly brown, add the halved tomatoes and toss until slightly soft. Stir in the green peppers, the remainder of the charmoula and season.
5. In a 25cm tagine or lidded pan spread the potatoes over the bottom, then scatter three quarters of the pepper tomato mix over the potatoes then place the marinated fish on top. Place a little of the remaining pepper mix on each fish and scatter the olives. Add the water and drizzle the remaining olive oil over the top. Finally check seasoning and put a lid on and steam over a medium heat for 15 to 20 mins until the fish is cooked through.
6. This will happily stand for about 15 mins.
7. Enjoy!
Wednesday, 4 March 2009
Buenos Dia!
Hello! Welcome to my blogspot, I am really looking forward to hearing your comments and answering any foodie questions you may have, but firstly a big thank you for all the lovely comments and support I receive from Town and Village readers. I feel very lucky to have the chance of sharing my passion for food with all the readers and hope I can encourage people that wont cook to start cooking! Food is the one thing we all share and with the tight budgets of recent times home is definately the best place to be, entertaining family and friends. If you have any questions or any suggestions as to the types of recipes please let me know.
I have recently just returned from Spain after organising a 210 years birthday house party.....my hubbies 50th, mums 80th and father in laws 80th!! It was great fun, I even learnt to dance Flamenco with two friends to surprise ( or maybe shock) everybody. Food was obviously a focus and once again I was thrown into catering for the masses! I must say a thank you to Suzy who came in to cook for a couple of the nights her Moroccan recipes were especially good and am looking forward to sharing some of those recipes with you shortly.
This months recipe is a treat for Mum, a simple tea to spoil her on Mothers day! Make the cakes a day in advance and you too can enjoy the day.
I look forward to receiving your comments.
Camelia xx
I have recently just returned from Spain after organising a 210 years birthday house party.....my hubbies 50th, mums 80th and father in laws 80th!! It was great fun, I even learnt to dance Flamenco with two friends to surprise ( or maybe shock) everybody. Food was obviously a focus and once again I was thrown into catering for the masses! I must say a thank you to Suzy who came in to cook for a couple of the nights her Moroccan recipes were especially good and am looking forward to sharing some of those recipes with you shortly.
This months recipe is a treat for Mum, a simple tea to spoil her on Mothers day! Make the cakes a day in advance and you too can enjoy the day.
I look forward to receiving your comments.
Camelia xx
Tuesday, 3 March 2009
Tea fit for Mum
We all have lovely memories of standing in the kitchen helping and watching Mum bake something delicious, the house filled with the aroma of freshly baked cakes just waiting for them to cool to have the first bite. So I thought it would be nice to spoil our mums on Mother’s Day with a few ideas for some great teatime treats. I have included some suggestions to make your sandwiches more interesting and look pretty too, I’m sure she will appreciate all your hard work.Triple Deckers
Use two slices of brown and one white in the middle, cut off the crusts all together to keep a sharp edge and fill with your choice.
Checkerboard sandwiches
Equal amounts of brown and white of the same thickness, cut off crusts and fill with your choice (these are best with less chunky fillings) cut into equal sized squares then alternate on a plate to make a checkerboard effect.
Rolled Sandwiches
Take some slices of bread and cut off all crusts except one end. Spread each one, cut each slice into three with the crust facing away, place chosen filling on the end nearest to you and roll away towards crust. Pack vertically into a dish and chill for 30 mins.
Some suggestions for fillings
Grated cheese mixed with finely diced celery mixed with mayonnaise and black pepper.
Cottage cheese mixed with chopped spring onions a dash of curry powder and spoon of mango chutney.
Corned beef with dill cucumber and wholegrain mustard mixed with a little mayo.
Ham and caramelized red onion chutney.
Smoked salmon or trout with cream cheese and black pepper.
Cheese roasted pepper and sweet chutney
TANGY LEMON CAKE (A favourite in my house)
125grms butter
175grms caster sugar
Grated rind and juice of two lemons
2 beaten eggs
175grms self raising flour
A little milk
50grms granulated sugar
Method
Heat oven to 180c/ 350f/gas mark 4, grease a 1kg loaf tin.
Cream together butter sugar and lemon rind.
Gradually beat in the eggs.
Mix in the flour and about 4tblsns of milk until you have a dropping consistency.
Place in tin and bake for 45 to 50 minutes until golden and firm on top.
Just before cake is ready prepare the lemon syrup. Heat the lemon juice and sugar until the sugar is dissolved.
As soon as the cake is out, pierce the cake with a skewer and pour over the syrup,
leave to cool in tin.
Clotted cream tea cupcakes
You can use any fruit and jam of your choice with these muffin style buns.
Ingredients:
175grms golden caster sugar
150 ml pot natural yoghurt
3 beaten eggs
140grms self raising flour
1tspn baking powder
100grms ground almonds
175grms melted butter
1tspn vanilla extract
Raspberry jam
A small pot of clotted cream
A punnet of fresh raspberries
Method
Heat oven to 190c/170c fan /gas mark 5 and line a 12 hole muffin tin with paper cases.
Mix together the yoghurt, eggs and vanilla extract into a bowl. Put all the dry ingredients in another bowl with a pinch of salt and make a well in the middle.
Pour the yoghurt mix and the melted butter into the dry ingredients working quickly with a metal spoon do not overwork the mix.
Spoon into the cases filling almost to the top and bake for 18 to 20 mins until firm to touch.
Cool in tin for a couple of minutes then place on a rack.
When cold slice the top off the muffins and put a dollop of jam, clotted cream and raspberries and place top back on. Dust with icing sugar.
Use two slices of brown and one white in the middle, cut off the crusts all together to keep a sharp edge and fill with your choice.
Checkerboard sandwiches
Equal amounts of brown and white of the same thickness, cut off crusts and fill with your choice (these are best with less chunky fillings) cut into equal sized squares then alternate on a plate to make a checkerboard effect.
Rolled Sandwiches
Take some slices of bread and cut off all crusts except one end. Spread each one, cut each slice into three with the crust facing away, place chosen filling on the end nearest to you and roll away towards crust. Pack vertically into a dish and chill for 30 mins.
Some suggestions for fillings
Grated cheese mixed with finely diced celery mixed with mayonnaise and black pepper.
Cottage cheese mixed with chopped spring onions a dash of curry powder and spoon of mango chutney.
Corned beef with dill cucumber and wholegrain mustard mixed with a little mayo.
Ham and caramelized red onion chutney.
Smoked salmon or trout with cream cheese and black pepper.
Cheese roasted pepper and sweet chutney
TANGY LEMON CAKE (A favourite in my house)
125grms butter
175grms caster sugar
Grated rind and juice of two lemons
2 beaten eggs
175grms self raising flour
A little milk
50grms granulated sugar
Method
Heat oven to 180c/ 350f/gas mark 4, grease a 1kg loaf tin.
Cream together butter sugar and lemon rind.
Gradually beat in the eggs.
Mix in the flour and about 4tblsns of milk until you have a dropping consistency.
Place in tin and bake for 45 to 50 minutes until golden and firm on top.
Just before cake is ready prepare the lemon syrup. Heat the lemon juice and sugar until the sugar is dissolved.
As soon as the cake is out, pierce the cake with a skewer and pour over the syrup,
leave to cool in tin.
Clotted cream tea cupcakes
You can use any fruit and jam of your choice with these muffin style buns.
Ingredients:
175grms golden caster sugar
150 ml pot natural yoghurt
3 beaten eggs
140grms self raising flour
1tspn baking powder
100grms ground almonds
175grms melted butter
1tspn vanilla extract
Raspberry jam
A small pot of clotted cream
A punnet of fresh raspberries
Method
Heat oven to 190c/170c fan /gas mark 5 and line a 12 hole muffin tin with paper cases.
Mix together the yoghurt, eggs and vanilla extract into a bowl. Put all the dry ingredients in another bowl with a pinch of salt and make a well in the middle.
Pour the yoghurt mix and the melted butter into the dry ingredients working quickly with a metal spoon do not overwork the mix.
Spoon into the cases filling almost to the top and bake for 18 to 20 mins until firm to touch.
Cool in tin for a couple of minutes then place on a rack.
When cold slice the top off the muffins and put a dollop of jam, clotted cream and raspberries and place top back on. Dust with icing sugar.
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