The picture doesn't look so bad small. But let me tell you...it was deeeelicious! 6 of us at the meeting...and it was all gone by the end!
Thursday, 10 March 2011
terrible pic...but wanted to share
My manager is leaving this week, so I made Nigella's No Fuss Fruit Tart from Kitchen for our last department meeting yesterday. It was easy...no bake...just bash the cookies up for the base, mix up some cream cheese and lemon curd, top with berries...and then protectively cart it through the rush hour commute!
The picture doesn't look so bad small. But let me tell you...it was deeeelicious! 6 of us at the meeting...and it was all gone by the end!
The picture doesn't look so bad small. But let me tell you...it was deeeelicious! 6 of us at the meeting...and it was all gone by the end!
guess who's coming to dinner....
Well, David and I have been back from Canada for three weeks now....and.....guess who came to stay last week??? My mum and dad and Auntie Sandi!! Between recovering from our trip and preparing for their arrival (plus work...work...and work) I haven't been spending much time in the kitchen. Well, that's not entirely true...we are cooking (from scratch) every night...but it just hasn't been too inspirational, or inventive or....well....extraordinary. That's not to say that we haven't been making new dishes...David made a fantastic fish pie the other week, and I've made some new pasta dishes...but nothing WOW OH WOW!!!!
The fam arrived last Thursday and stayed with us for three nights....Lots of eating out, lots of travelling lots of fun. The one night we stayed in (after a gorgeous day in North Essex) we had...the classic...hors d'oeuvres nibbly meal....perfect (with or without a glass or five of bubbly...or wine...or both) after a full day's adventure!
smoked salmon, shrimp, smoked trout, pate, olives, marinated artichoke hearts, beetroot relish, cheddar, port salut, stinky cheese and....drinks!!!
The fam arrived last Thursday and stayed with us for three nights....Lots of eating out, lots of travelling lots of fun. The one night we stayed in (after a gorgeous day in North Essex) we had...the classic...hors d'oeuvres nibbly meal....perfect (with or without a glass or five of bubbly...or wine...or both) after a full day's adventure!
smoked salmon, shrimp, smoked trout, pate, olives, marinated artichoke hearts, beetroot relish, cheddar, port salut, stinky cheese and....drinks!!!
Tuesday, 22 February 2011
in loco parentis
Back home from visiting mes parents for the last week...
OH CANADA!!
Maple Dip and Chocolate Glazed
The KING of all coffees! mmmm Medium Double Double
Saturday, 5 February 2011
My new favourite tart (oooooeerrrrrrr)
Oh my god....I am not kidding...this week I made the most amazing (and quick) savoury tart. Totally easy, but dressed up to the nines, this tart is now at the top of my list for dinner parties, potlucks and picnics. The recipe comes from the February issue of delicious magazine (ooooohhhh so delicious)...which reminds me...the new issue must be out now....
Every month the kind kind writers and editors at delicious magazine offer up 5 speedy, easy and relatively kind on the wallet recipes to help one plan one's weekly suppers. Every month I look at them and think...ohhh I really should try that....oooooohhhhh that looks good....ooooooo let's just do it....and then, I don't. Mostly because they use special ingredients from a whole range of different supermarkets....and mostly because when it comes to planning my meals I have forgotten about the stir fry/quick steak/fajitas that looked good last week!!
But this week...fear not!! I knew as soon as I saw this gorgeous tart I would have have have to make the effort to doll up a quick off the train and down my gob kinda meal.
Now...I normally don't post recipes, but this is sooooo good and simple I must must must share!!!
Sticky Onion Tart
adapted (of course) from delicious magazine Feb 2011
Ingredients
Sheet of store bought puff pastry (to fit tart tin)
2 Tbsp onion relish (I used Tiptree...yum yum...)
1 egg plus 2 egg yolks
4 Tbsp creme fraiche (or 80ml double cream)
1 Tbsp whole grain mustard
75g creamy blue cheese cut into small pieces
small handful of hazelnuts roughly chopped
leaves from a few sprigs of lemon thyme
Method
Pre-Heat oven to 200 C and put a baking tray (large enough to fit tart tin) inside to preheat
Line your tart tin (mine is about 8") with puff pastry
Spread onion relish over base of pastry shell (use more than 2 Tbsp if you need to...I did)
In a bowl whisk together egg, egg yolks, mustard and creme fraiche until smooth
Pour egg mixture into tart shell
Evenly distribute cheese onto of mixture
Sprinkle with chopped hazelnuts and thyme leaves
(you can brush the pastry with an egg wash if you like...I don't bother)
bake on preheated baking tray for about 18 mins, until pastry golden
I had cold left overs yesterday on the train and it was even better I think!!! Try it...you won't be disappointed!
Every month the kind kind writers and editors at delicious magazine offer up 5 speedy, easy and relatively kind on the wallet recipes to help one plan one's weekly suppers. Every month I look at them and think...ohhh I really should try that....oooooohhhhh that looks good....ooooooo let's just do it....and then, I don't. Mostly because they use special ingredients from a whole range of different supermarkets....and mostly because when it comes to planning my meals I have forgotten about the stir fry/quick steak/fajitas that looked good last week!!
But this week...fear not!! I knew as soon as I saw this gorgeous tart I would have have have to make the effort to doll up a quick off the train and down my gob kinda meal.
Now...I normally don't post recipes, but this is sooooo good and simple I must must must share!!!
Sticky Onion Tart
adapted (of course) from delicious magazine Feb 2011
Ingredients
Sheet of store bought puff pastry (to fit tart tin)
2 Tbsp onion relish (I used Tiptree...yum yum...)
1 egg plus 2 egg yolks
4 Tbsp creme fraiche (or 80ml double cream)
1 Tbsp whole grain mustard
75g creamy blue cheese cut into small pieces
small handful of hazelnuts roughly chopped
leaves from a few sprigs of lemon thyme
Method
Pre-Heat oven to 200 C and put a baking tray (large enough to fit tart tin) inside to preheat
Line your tart tin (mine is about 8") with puff pastry
Spread onion relish over base of pastry shell (use more than 2 Tbsp if you need to...I did)
In a bowl whisk together egg, egg yolks, mustard and creme fraiche until smooth
Pour egg mixture into tart shell
Evenly distribute cheese onto of mixture
Sprinkle with chopped hazelnuts and thyme leaves
(you can brush the pastry with an egg wash if you like...I don't bother)
bake on preheated baking tray for about 18 mins, until pastry golden
I had cold left overs yesterday on the train and it was even better I think!!! Try it...you won't be disappointed!
Sunday, 30 January 2011
Poached Egg with smoked mackerel and spinach
A bit of an impromptu brunch on Saturday...woke up late...lounged around not feeling hungry (thank you gigantic take away chinese meal Friday night)...and all of a sudden realised it was noon! GAK!
Quickly rustled up this totally yummy and somewhat gourmet brekkie of toasted homemade bread (yum) with sauteed baby spinach, flaked hot smoked mackerel (left over from Thursday's pasta) topped with a perfectly runny poached egg.
Quickly rustled up this totally yummy and somewhat gourmet brekkie of toasted homemade bread (yum) with sauteed baby spinach, flaked hot smoked mackerel (left over from Thursday's pasta) topped with a perfectly runny poached egg.
Chocolate Cake for the end of a busy week
Well, I was trying very hard to implement a self-imposed baking ban...but I've had a tiring week and on Thursday I thought...hey....I am going to bake a cake this weekend!!
But what to bake? Something chocolate, something with icing, something completely naughty, but something easy and cheap! Since I've been working full time I've just wanted comfort with little effort (and...butter is fricking expensive!) so I settled on this easy chocolate cake from Martha Stewart!! Completely easy and I love baking with sour cream...so it was...perfect!!
Topped with her easy chocolate glaze (oh so easy and soooo yummy) and served with lashings of cream (or more and more sour cream) this cake totally topped off my week!!!
But what to bake? Something chocolate, something with icing, something completely naughty, but something easy and cheap! Since I've been working full time I've just wanted comfort with little effort (and...butter is fricking expensive!) so I settled on this easy chocolate cake from Martha Stewart!! Completely easy and I love baking with sour cream...so it was...perfect!!
Topped with her easy chocolate glaze (oh so easy and soooo yummy) and served with lashings of cream (or more and more sour cream) this cake totally topped off my week!!!
Sunday, 23 January 2011
Bread baking week 4...loaf 5
Last week we were in desperate carb withdraw and practically ate Sunday's loaf of bread in one sitting!! I didn't get a snap of it...and I wish I had since I've changed the method slightly and have used less yeast...different loaf...better loaf...and totally devoured! Wednesday I had to bake a second loaf to see us through the rest of the week (again...no snap)...I used a Hovis Granary bread mix (it was ok....but also my first Granary loaf) and it did the job.
Today...white loaf, new method...fantastic results. I've started using a quick blend yeast from Dove Farm Organics...you add it in with the dry ingredients and add the warm water as the mixture is turning the stand mixer...easy peasy and no need to re-activate the yeast!!! Also... have gone from 2 1/2 tsp yeast to 1 tsp yeast...better taste and more reasonable rise. That first round loaf I made in the tin was gigantic and too yeasty...now...perfection!
Today...white loaf, new method...fantastic results. I've started using a quick blend yeast from Dove Farm Organics...you add it in with the dry ingredients and add the warm water as the mixture is turning the stand mixer...easy peasy and no need to re-activate the yeast!!! Also... have gone from 2 1/2 tsp yeast to 1 tsp yeast...better taste and more reasonable rise. That first round loaf I made in the tin was gigantic and too yeasty...now...perfection!
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