tag:blogger.com,1999:blog-53674287090186365202023-10-19T04:08:28.337-07:00CookingsystemPlan, organise and cookMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-5367428709018636520.post-65972591625337560062011-12-04T13:58:00.000-08:002011-12-04T13:58:24.533-08:00Jazz and Spice Shepherds Pieserves 2<br />
<br />
450g floury potatoes<br />
2tablespoons oil<br />
1 small onion, finely chopped<br />
1garlic clove, finely chopped<br />
1 large carrot, diced<br />
300g quorn mince (frozen bag)<br />
2 tablespoons mild curry paste / curry powder probably less of the powder but to your taste<br />
8 flu oz of veg stock<br />
1 tablespoon of tomato sauce<br />
2 teaspoons dark soy sauce<br />
1 teaspoon cornflour<br />
50g frozen peas<br />
2 tomatoes roughly chopped<br />
2 tablespoons milk<br />
a knob of butter<br />
25g of cheddar cheese grated<br />
salt and pepper<br />
<br />
<br />
Cook the potatoes in boiling water for 8- 10 mins.<br />
Heat the oil in a frying pan and cook the onion, garlic, caarrot and mince for 3-4 mins.<br />
Stir in the curry paste/powder, stock, tomato sauce and soy sauce.<br />
Bring to the boil and simmer for 3-4 mins.<br />
Mix cornflour with little water in a dish and stir into the pan to thicken. <br />
Add peas and chopped tomatoes and bring back to the boil, stirring until thickened.<br />
season.<br />
pre-heat grill<br />
mash potato<br />
assemble mince in dish with potato on top, sprinkle cheese over the top and grill until it is golden.<br />
adapted from Ainsley Harriot's Meals in MinutesMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-22236824731269771562011-05-22T09:01:00.000-07:002011-05-22T09:09:03.902-07:00Mushroom and Spinach PizzaServes 4 as a snack , 2 as a meal<br />
<br />
225g chestnut mushrooms, trimmed<br />
100g baby spinach leaves<br />
4 soda farls<br />
4 tablespoons of sun-dried tomato paste<br />
2 x 100g balls of buffalo mozzarella torn into pieces<br />
salt and pepper , 6 tbs olive oil<br />
<br />
preheat oven to 180<br />
<br />
Heat a frying pan add 2 tbs olive oil. Tip in mushrooms salt and pepper and fry for a while until tender then add the spinach for a minute until it wilts.<br />
<br />
Split the soda farls and put on a baking sheet. stir in the remaining olive oil into the tomato paste and spread over the bread. Then put the mushroom mixture over the top and scatter the mozzarella over the top.<br />
<br />
Bake until cheese is melted.<br />
<br />
from Just Five by Ainsley HarriottMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-40865487431494795212011-04-14T05:50:00.000-07:002011-04-14T05:50:48.298-07:00Bruschetta with cavalo Nero and Parma hamServes 4<br />
<br />
Chop 2bunches of (300g)of cavalo Nero.<br />
Cook 8slices of Parma ham / bacon until crisp on both sides. Set aside.<br />
Add 2tbs oil to a pan and 4unpeeled garlic cloves. Fry for a minute to flavour t he oil.<br />
Then add the cavelo Nero,salt and pepper and a glass of water.<br />
Cook stirring frequently for 5mins. <br />
Half a ciabatta lengthwise, then toast lightly. Pile ham and cavelo Nero onto warm toast and top with garlic.<br />
<br />
<br />
From healthy appetite, Gordon RamsayMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-42630035441202461182011-02-05T07:20:00.000-08:002011-02-05T07:23:32.204-08:00roasted quorn with lemony bombay potatoes<div class="separator" style="clear: both; text-align: center;"><a href="http://c0445482.cdn.cloudfiles.rackspacecloud.com/lrg_1112.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="369" width="492" src="http://c0445482.cdn.cloudfiles.rackspacecloud.com/lrg_1112.jpg" /></a></div><br />
serves one<br />
preheat oven to 200 . Put quorn (2 fillets?) to fry gently in olive oil and butter. Peel a large handful of potatoes cut them into 2.5cm dice and put in a pan of cold salted water. Bring to the boil and simmer for a few minutes, drain and allow to steam in a sieve. Put a heaped teaspoon of turmeric into a bowl and add the zest of one lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of red pepper, chopped and 1 inch piece of ginger, peeled and sliced into matchsticks. Cout 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl. Shake the potatoes up and add to the bowl with the cooked quorn. Toss everything with a splash of olive oil and season. put into a cooking tray and put in oven for 15 mins?<br />
<br />
<br />
adapted from Cook with Jamie recipeMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-76938273473462475572011-02-05T07:09:00.000-08:002011-02-05T07:09:23.186-08:00menu for the weekWed: salmon fish cakes with ramsay fried rice (Jamie at home, ramsay fast food)<br />
<br />
Thu:stuffed squash <br />
<br />
Fri: roasted quorn with lemon bombay potatoes (cook with Jamie)<br />
<br />
Sat: Potato and fennel soup (Hugh FW Everyday)<br />
<br />
Sun:Potato rosti and poached eggs (cook with Jamie)<br />
<br />
Mon: Smoked trout and scrambled eggs (Hugh FW, Everyday)<br />
<br />
Tue: Roast squash with chilli garlic and rosemary (Hugh FW Everyday)Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-4443245711503777972010-11-14T08:35:00.000-08:002010-11-14T08:39:53.188-08:00Menu for the weekWed: Hash browns and poached eggs(Ainsley)<br /><br />Thurs: Roasted Squash and vegetables and rice(Hugh FW)<br /><br />Fri Wild Mushrooms en croute (Ainsley)<br /><br />Sat: Leek and Blue cheese tart(Hugh FW)<br /><br />Sun: Salmon fillet with horseradish crust(Ainsley)<br /><br />Mon: Carrot and coriander soup (Rose Elliot)<br /><br />Tues: Welsh Rarebit (Ainsley)Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-17325378267008107532010-11-10T07:07:00.000-08:002010-11-10T07:23:37.876-08:00Pasta e Fagioli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t1.gstatic.com/images?q=tbn:ANd9GcTxnOtQTUv06vOsiW5tE7PcRSzog7mGtOI0B50ADa9GABKacBs&t=1&usg=__NycJeHHLfpcvU8KR8-1PWH16ds8="><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 253px; height: 199px;" src="http://t1.gstatic.com/images?q=tbn:ANd9GcTxnOtQTUv06vOsiW5tE7PcRSzog7mGtOI0B50ADa9GABKacBs&t=1&usg=__NycJeHHLfpcvU8KR8-1PWH16ds8=" border="0" alt="" /></a><br />If you like warming winter stew type soup this is for you , it is an italian countryside type dish, hmm imagine a bowl of this with some fresh bread.<br /><br />serves 2<br /><br />1 tin Borlotti beans drained and rinsed (if you use dry you have to soak them for 8 hours and then cook for longer)<br />2 tablespoons olive oil<br />1 large onion, chopped<br />2 cloves garlic, chopped<br />2 sprigs of thyme<br />1 tin chopped tomatoes<br />1 glass of white wine<br />200ml water or stock<br />Soup pasta ( any short quick cook type will do ) I used a handful<br /><br />Parmesan grated , to serve with<br />black pepper<br />salt to taste<br />optional chilli oil , to serve with<br /><br /> Heat oil and cook onion gently until soft , then add garlic and cook for another minute. Add chopped tomatoes and mix, then add beans and water/stock. Boil for about 5 mins. Add the pasta and wine and some more water about 200ml, or whatever you think and cook the pasta. Keep an eye on it as it will stick if not stirred. Add salt to taste , its ready when the pasta is soft. Serve in a bowl with parmesan and oil and black pepper over the top.<br />Adapted from 'sacred chef' DVDMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-70620567904632817432010-11-10T07:01:00.000-08:002010-11-10T07:22:54.478-08:00menu for the weekWed: Naan Pizza (Nigella Express)<br /><br />Thu: Grilled Chicken (Quorn) with Tomato Basil and Olive Sauce (Taste)<br /><br />Fri: Goujons of Sole with Dill Mayonnaise (Nigella Express)<br /><br />Sat: Spiced Parsnip Soup (Taste)<br /><br />Sun: Griddled Halloumi and sweet chilli sauce with two salads<br /><br />Mon: Cauliflower cheese and French baked potatoes (Jamie Ministry)<br /><br />Tues: Pasta e Fagioli (DVD Sacred Chef)Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-75358639253229930402010-11-03T15:35:00.000-07:002010-11-04T06:46:47.491-07:00Naan pizzas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.hostesswiththemostess.com/dynamic/images/image_2706_258_1000.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 258px; height: 258px;" src="http://www.hostesswiththemostess.com/dynamic/images/image_2706_258_1000.jpg" border="0" alt="" /></a><br />Serves 2<br />2 naan breads<br />Tomato paste to coat the naan , I used tin chopped tomatoes drained and a few sun dried tomatoes ,blended<br />Mozzarella for the topping<br />Button mushrooms cut in half<br />Thyme over the top<br /><br />Cook in a hot oven for 10minsMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-42679390580469477702010-11-01T11:16:00.000-07:002010-11-01T11:24:22.814-07:00Cheesy Leeks and Baked PotatoesServes 2<br /><br />Potatoes for 2 people<br /><br />400g leeks sliced down the centre lengthways and washed, sliced into pieces the other way.<br />100g grated cheese<br />100ml creme fraiche<br />2 sprigs thyme<br />1 clove garlic chopped<br />Bake the potatoes in a hot oven for about 40mins depending on size.<br />fry the garlic gently for a minute in some butter and olive oil. Add the leeks and thyme and cook gently for 10mins. Put in a dish with the cheese and creme fraiche. Cook for 15/ 20 mins until golden. Serve with the baked potatoes.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-91724704421280994982010-10-29T13:34:00.000-07:002010-10-29T13:39:25.952-07:00Menu for the weekMon: Broccoli and Cauliflower Gratin (Gordon Ramsay Fast Food)<br /><br />Tues: Vegetable Jalfrezi (Ministry of Food, Jamie)<br /><br />Wed: Pan Fried Crumbed Fish (Ramsay Fast Food)<br /><br />Thu: Salmon Baked in Foil Parcels with green beans and pesto (Jamie, Ministry)<br /><br />Fri: Butternut Squash Soup (Taste)<br /><br />Saturday: Fried Breakfast with Hash Browns<br /><br />Sun: Trout with Mustard and Oats (Jamie , Ministry of Food)Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-81223783757027582692010-10-29T09:26:00.000-07:002010-10-29T09:33:02.782-07:00Digestive BiscuitsThe dough needs 30 mins in the fridge , otherwise this is a really quick recipe, taken from Hugh FW Everyday cookbook.<br /><br />250g wholemeal flour<br />250g unsalted butter<br />250g medium oatmeal<br />125g soft brown sugar<br />2 tsp fine sea salt<br />2 tsp baking powder<br />1 tablespoon of milk<br /><br />Rub butter into flour and then add rest of ingredients. Wrap the dough in cling film and put in the fridge for 30mins.<br /><br />Recipe says to roll it out and cut rounds. I found it a lot easier to roll the dough into a sausage shape and cut the rounds with a sharp knife. 1cm thick?<br />Bake at 180C for 10mins mine took longer 15 mins to become golden brown.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-73553785161273693802010-10-16T13:39:00.000-07:002010-10-16T13:55:38.737-07:00Toffee Apples<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t3.gstatic.com/images?q=tbn:ANd9GcQIWpCU2a4t1oqZZYmHK0L0FF1hpwT1XvYtCU42C01zirFOEC8&t=1&usg=__H2uON6H2Bwser21nMVMWDnnpqZY="><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 292px; height: 172px;" src="http://t3.gstatic.com/images?q=tbn:ANd9GcQIWpCU2a4t1oqZZYmHK0L0FF1hpwT1XvYtCU42C01zirFOEC8&t=1&usg=__H2uON6H2Bwser21nMVMWDnnpqZY=" border="0" alt="" /></a><br />Hey I found this old recipe in a notebook, its seasonal - but watch your teeth!<br />I haven't tried it in years and don't know how it will turn out. Grateful for feedback.<br /><br /><br />6-8 Apples( definitely choose nice ones)<br />1 lb demerara sugar<br />2 oz butter <br />2 teaspoons vinegar<br />1/4 pint water<br />1 level tablespoon golden syrup<br />lolly pop sticks<br /><br />Put sticks in apples<br />Heat all ingredients gently in a pan.<br /> Bring to the boil.<br /><br />Boil for 5 mins 143 degrees ( jam thermometer would help I suppose or just guess)<br />This is the soft crack stage.<br /><br />Brush sides of the pan with a brush dipped in water to prevent crystals forming<br /><br />Remove pan from heat, tilt slightly and dip in apples <br />Lift out the apple and twirl over the sauces until evenly coated<br /><br />Place toffee apples on parchment or a buttered baking sheet leave till toffee hardens before wrapping/covering.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-60354653980154673732010-10-16T13:30:00.000-07:002010-10-16T13:36:44.846-07:00Menu for the weekSunday: Mixed Grill with Parsley Oil (Ottolenghi Plenty) Ha ha not a meat one!<br /><br />Monday: Five Root soup (Hugh FW Everyday)<br /><br />Tuesday: Lentil and Squash Pasties (Hugh FW)<br /><br />Wednesday: Cheesy Cherry tomato potato omellette (Ainsley Mealsin Minutes)<br /><br />Thursday: Asparagus mimosa (Otto Plenty)<br /><br />Friday: Snappy Zappy Stuffed Tatties (Ainsley Meals in Mins) done this before<br /><br />Saturday Curry Ramsays Tikka mmmmmmmmm<br /><br />Sunday Cawleys classic fish and chipsMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-57956043445737421602010-10-06T08:13:00.000-07:002010-10-06T08:16:18.400-07:00Coleslaw to go with toasted sandwichGoes with sandwich , toasted or other and burgers<br /><br />serves 2<br /><br />1 apple cored and chopped into sticks<br />1 carrot cut into matchsticks<br />75g of lettuce (romaine or chinese leaf or iceburg, anything crisp) finely sliced<br />1/2 tsp caraway seeds<br />1 tablespoon mango chutney<br />2 tablespoons mayonnaise<br />1 tablespoon lemon juice<br />1/4 tsp salt<br /><br />Put apple, carrot and lettuce into a bowl and mix in the dressing made of the chutney , mayo and lemon juice and salt and caraway seeds if you have them.<br />This recipe is taken from nigella express.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-67561975000656036242010-10-02T17:03:00.001-07:002010-10-02T17:03:41.594-07:00Granola BarsTaken from Ottolenghi<br /><br />Oh these are good, you make them in a similar way to the granola, you mix all the dry ingredients together and then add the melted butter, sugar etc to bind together. I changed some of the ingredients ; for example I didn't have dried cherries so I put in californian raisins, I think I might try dates next time, also I didn't have enough sesame seeds so I put some poppy seeds in.<br />I also used a mix of honey and maple syrup, same reason. You need to bake it in the same way as flapjack, low heat 150C in the middle of the oven for about 20 mins and gently mark it into bars when hot and then WAIT until it is cold and separate into bars.<br /><br />45g Pecan nuts<br />45g dried apricots roughly chopped<br />45g dried cherries<br />45g pumpkin seeds<br />30g sesame seeds<br />30g ground almonds<br />190g rolled oats<br />one and a quarter teaspoons Cinnamon<br />pinch of salt<br />95g unsalted butter<br />85g honey<br />95g demerara sugar ( I used soft brown)<br /><br />Line /grease baking tray with parchment so it doesn't stick<br />oven 150C and roast pecan nuts for 8 mins. Soften and rehydrate apricots and cherries by soaking in hot water for a few mins. Chop apricots.<br />Mix all ingredients except for butter honey and sugar into a big bowl ( I broke up the nuts a bit)<br />Put honey , sugar and butter into a small pan and cook , simmer until golden brown, don't burn it. Mix this together with dry ingredients and press into the baking tin.<br />Just like flapjack really.<br />Bake until coloured on top, experience will guide you here because all cookers seem to be different.<br />Posted by Mollie at 06:31Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-84385111482901353972010-10-02T16:59:00.000-07:002010-10-02T17:00:58.814-07:00Grandmothers Chicken Fried RiceServes 2<br /><br />1 tablespoon ground nut oil<br />1 tsp grated fresh ginger<br />2 shallots finely chopped<br />2 dried chinese mushrooms (pre-soaked in hot water for 20mins)<br />100g skinless chicken breast finely diced<br />1 tablespoon of shaohsing rice wine<br />1 tsp five spice powder<br />1 tablespoon dark soy sauce<br />25g dry roasted peanuts<br />150g cooked jasmine rice<br />2 tablespoons light soy sauce<br />1 tablespoon sesame oil<br />ground white pepper<br />1 spring onion<br /><br />Heat a wok or pan over a high heat add the ground nut oil. Add the ginger, shallots and mushrooms and cook for a few seconds<br />Add the chicken and cook for a minute or two then and the rice wine followed by five spice powder. As the chicken starts to turn white add the dark soy sauce. Add the peanuts and then the rice , mix well and stir-fry for 1 minute. Season lightly with light soy sauce , sesame oil and pepper to taste and stir to mix. finally stir in the spring onion, transfer to a serving dish and serve immediately.<br />Taken from Ching-He <br />Posted by MollieMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-60485512870399477592010-10-02T16:31:00.000-07:002010-10-02T16:33:00.261-07:00Not Your Everyday SandwichPlenty for two/ three people here<br />a pack of part cooked ciabetta or slices of bread<br />one pack of halloumi cheese<br />half a cucumber<br />tub of hummus<br />lemon<br />jar of roasted peppers<br />olive oil<br />rocket<br /><br />started with a part cooked ciabetta(these are the small ones that look like rolls) and put it in the oven for 5/6 mins. While this is cooking fry a fairly thick slice of halloumi cheese in a bit of olive oil until golden on both sides. When the bread is ready cut it in half and spread it with houmous or hummus. Peel a cucumber and put a wedge on the bread. Get a roasted pepper from a jar and put a quarter on the bread. Put on the halloumi cheese and some rocket. mmmmm oh yeah and a a squeeze of lemon over it.<br /><br />You could use toast instead of the ciabetta and you could roast your own pepper if you wantedMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-44277275820455627142010-10-02T16:28:00.001-07:002010-10-02T16:28:56.059-07:00Hash Brownsserves 4<br /><br />1 egg beaten<br />4 medium potatoes peeled<br />1 medium onion<br />salt and pepper<br />oil<br /><br />Coarsly grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel.<br />Add the egg a good couple of pinches of salt and pepper. Mix ingredients.<br />Heat oil in a frying pan add spoonfuls of the potato and flatten into patties. Flip over once browned and crispyMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-8199882018176432852010-10-02T16:26:00.001-07:002010-10-02T16:26:49.363-07:00Cheese'n' Onion Tarte TatinServes 2<br />2 large red onions finely sliced<br />2 oz cheddar cheese grated<br />shortcrust pastry (4 oz)<br />1 tbs balsamic vinegar<br />2 tbs soft dark brown sugar<br /><br />fry the onion slowly in a tbs olive oil and knob of butter about 10mins. Add the vinegar and sugar and cook for another 2mins. Put onion into a pie dish and cover with most of the grated cheese. Cover with pastry and tuck in the edges. Pierce the pastry with a fork<br />and cook for 20mins at 200C . When brown on top let it settle a little and then turn it out upside down so that the pastry is on the bottom.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-78685393842352270692010-10-01T17:07:00.000-07:002010-10-01T17:08:11.709-07:00Spicy Chickpea, cumin and coriander soupA really nice , really cheap and easy to make soup.<br />serves 4 (makes way too much I know but you'll have to halve or quarter it. I made the full quantity and it does serve four with a bowl and a half each!)<br />2 tablespoons extra virgin olive oil<br />1 large onion, finely chopped<br />2 garlic cloves, finely chopped<br />2 tsps ground cumin<br />2 x 400g tins of chickpeas<br />1 and a half pints of veg stock<br />20g pack of fresh coriander chopped<br />juice of half a lemon<br />a few drops of tabasco sauce (i suppose a hot sauce would do)<br />salt and pepper<br /><br />heat the oil in a pan and add onion and garlic, slow fry for 10mins without burning. stir in the cumin and leave cooking for a minute. Add the chickpeas and stock, bring to the boil and simmer for 10mins.<br /><br />Add the coriander and use blender. Before serving add lemon juice and tabasco. Season and serve swirled with olive oil.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-84212611213343581742010-10-01T17:05:00.001-07:002010-10-01T17:05:55.427-07:00Steamed Jasmine RiceEasy rice recipe, when cooked in correct quantities all water will be soaked up and no sieve required.<br /><br />350g Jasmin rice<br />1 pint water<br /><br />Put rice in a pan add the water and bring to the boil. Cover pan with lid and reduce to a low heat , leave for 15 - 20 mins. Fluff up the rice and serve.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-53276375012049159582010-09-30T06:35:00.000-07:002010-09-30T06:59:04.856-07:00Halloumi and vegetable skewers on spicy chickpea couscous!!NEW RECIPE!!<br />An Ainsley recipe, it is fabulous you have to have all the components for the amaaazing tastes together. You will need some wooden kebab sticks and to prepare them you will have to soak them in water for at least 30mins.<br /><br />makes 4 skewers<br /><br /><span style="font-style:italic;">The components for the kebab sticks</span><br />125g halloumi cheese (sliced into thickish slices that can be skewered, it tends to break if they are too thin.)<br />1 red pepper (I'd say quarter the pepper then cut the quarters in half , the right size for a kebab stick)<br />1 courgette ( cut into thickish slices)<br />8 small tomatoes<br />8 bay leaves<br />2 tablespoons olive oil<br />salt and pepper<br /><br />To prepare the courgette put the slices into boiling water for 2mins then into cold water for 2mins. Drain and put into a bowl with the tomatoes, pieces of pepper, bay leaves, olive oil and salt and pepper. Mix to coat the pieces. Put the vegetables, bayleaves and cheese on to the kebab sticks. Put the grill on to a medium heat.<br /><br /><span style="font-style:italic;">Spicy Chickpea Couscous</span><br />1 tablespoon olive oil<br />3/4teaspoon of ground cumin<br />3/4 teaspoon of ground coriander <br />pinch turmeric<br />half a can of chick peas (200g)<br />1/2 pint of veg stock<br />6 oz (175g) cous cous<br /><br />Put the olive oil into a pan with spices and fry until fragrant add the chick peas and stock, bring to boil and add couscous. Take off the heat immediately put the lid on and allow couscous to absorb liquid.<br /><br /><span style="font-style:italic;">Dressing</span><br /><br />1 garlic clove bashed up<br />1 tablespoon lemon juice<br />3 tablespoons extra virgin olive oil<br />leaves from 10g mint chopped<br /><br />mix these together.<br /><br />Grill the kebabs for 9-10mins? until singed , serve on the cous cous and drizzle the dressing on the top.<br /><br />You've got to try this one.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-36352257454656164462010-09-30T06:27:00.001-07:002010-09-30T06:35:35.968-07:00Butternut squash and parmesan soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t1.gstatic.com/images?q=tbn:ANd9GcR6S61lqEwSkcOeq8qdxGv8zcmBE-fyvCq2nd-hE6qnxPb3MCY&t=1&usg=__m7K6h3qsg6HXc7953X_erzsfgbg="><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="http://t1.gstatic.com/images?q=tbn:ANd9GcR6S61lqEwSkcOeq8qdxGv8zcmBE-fyvCq2nd-hE6qnxPb3MCY&t=1&usg=__m7K6h3qsg6HXc7953X_erzsfgbg=" border="0" alt="" /></a><br />serves 3<br />1 onion<br />1 clove garlic<br />1/4 tsp chilli flakes (optional)<br />2 tablespoons olive oil<br />1 butternut squash<br />1/2 litre stock<br />1 bay leaf<br />3 sprigs parsley<br />35g of parmesan cheese rind<br />2 fl oz of creme fraiche<br />salt and pepper<br />grated parmesan to serve<br /><br />gently fry the onions garlic and chilli flakes in olive oil for about 10 mins.<br />Peel the butternut squash and chop in half and take out the seeds, then chop it up . Doesn't matter how big.<br />Stir pieces into onion.<br />Continue to cook until squash softens. Add stock herbs and parmesan rind , simmer for 45 mins. Discard the herbs and parmesan rind (only there to flavour). and liquidize the soup, add the creme fraiche and season to taste.Molliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0tag:blogger.com,1999:blog-5367428709018636520.post-70855008362945436182010-09-30T06:23:00.000-07:002010-09-30T06:26:45.767-07:00Green Pancakes and lime butterserves 3 - 4<br /><br />Lime butter (do this first and put it in the fridge)<br />100g butter (you can do less, I found this quite a lot)<br />grated zest of 1 lime<br />1 and half tablespoons lime juice<br />1/4 tsp salt<br />1/2 tsp pepper<br />1 tablespoon chopped coriander<br />1/2 garlic clove chopped<br />1/4 tsp chilli flakes<br /><br />Beat butter until soft and add in all ingredients, wrap up in foil or greaseproof paper and put in fridge.<br /><br />Now the pancakes<br /><br />250g spinach<br />110g self raising flour<br />1 tablespoon baking powder<br />1 egg<br />50g butter<br />1/2 tsp salt<br />1 tsp ground cumin<br />150ml milk<br />6 spring onions finely sliced<br />1 egg white<br />olive oil for frying<br /><br />Wilt the spinach in a pan with a splash of water. Drain in a sieve and when cool chop up (its a bit squidgy but chop it up roughly) put it to one side.<br /><br />pancake batter:<br />put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the spring onions, chillies and spinach and mix. Whisk the egg whites up to form peaks and then fold into the mixture gently.<br /><br />To fry in a small amount of olive oil:<br />spoon some mixture into the frying pan, about the size of pancake you want (2 desertspoons?) and cook for 2mins on each side. Until golden.<br /><br />Serve with the butter.<br />Ottolenghi bookMolliehttp://www.blogger.com/profile/01234876741053923547noreply@blogger.com0