My fresh Salmon, Asparagus tartlets use my favourite fresh herb has to be dill and my vegetable garden is full of it and I’m always looking for ways to use it (you can search for Marinated Courgette with Dill -another favourite recipe). Fresh herbs make such a fab difference to your cooking and I try to fresh herbs when they are in season. Dried herbs just don’t taste like the real thing and I’d much rather cook something different & seasonal. I know that you can get basil in a supermarket in December but it just isn’t the same. All is not lost however if you can’t do this, some fresh herbs freeze very well including dill (hoorah), parsley and coriander. Just chop them up and put in a plastic bag ( a zip lock bag is good as you are going to dip in and out of it). Pat it out so the herbs are just in a thin layer and freeze. After that, a quick scrunch means that they aren’t frozen in a block and easy to use as you want.
I digress, these Salmon and Asparagus & Dill tartlets are delicious and look so pretty. They do take a bit of effort but you can’t always be a slouch and if you want to impress then give these a go. You can use all different sorts of fillings as long as it is previously cooked and bind it with the ‘basic tart mix’ and away you go. The cases can be made well ahead and frozen. If I have some leftover pastry I often use it for a tart or two (it’s surprising how little pastry they take), freeze it and then I can use them when I want. You can also do the same with sweet pastry (with fillings such as strawberries, raspberries or my favourite lemon tart). Lable them carefully, I have to admit that whilst testing this recipe I mixed them up and my son got a very strange tasting tart! It was a lucky dip 3 were with sweet pastry and three with ordinary pastry. Hmmm…
As I speak it’s getting quite difficult to find flour in the shops anywhere! It’s good news that people are now turning to baking/cooking for the first time or have been meaning to do more but they never had the time. Now we are all isolated we have the time and I hope you have the inclination to give this lemon Swiss roll a go.
I’ve searched my recipes for a cake that used the least amount of flour which, I’m hoping that you may still have in the cupboard from before ‘the situation’. This fat-free sponge uses only 75g. Homemade lemon curd is just delicious and easy to make as long as you have a little patience to stir, stir and stir. A gentle touch is needed or you will end up with scrambled eggs. Of course, I strongly advise you to have a go at making the lemon as it so, so, so delicious but If you don’t want to make the lemon curd then I’m certain that a jar of it could be an ‘essential’ ingredient on your next shopping outing. You can, of course, fill the roll with any other jam such as strawberry or raspberry.
I’m getting hysterically over-excited about my next supermarket trip out, it’s so lovely to be out of the house and even calls for lipstick and a bit of dressing up for the occasion. I’ve even turned to giddy chatting with anyone in the queues (at the required distance of course) just because I can, at last!
This simple pink & creamy rhubarb fool is made with the first picking of the most tender and pink rhubarb. These beautiful stems are a fleeting delight and are just starting to appear around now in my vegetable garden. Later in the season the stems will be tougher & not so pinky (although still delicious to eat) so you only have a short window of opportunity to pick it. Remember to pull the stems away from the plant (gently) rather than cutting them off. Take care also when cooking it as it needs a gentle touch or you will end up with a mush and you will lose the lovely pink colour- you have been warned. I have used Greek yoghurt for a lighter version of the pudding but you can use whipped double cream if you prefer.
Serve with some little homemade shortbread biscuits. Search for my recipe for Lavender shortbread thins and instead of the lavender substitute a small amount of finely ground, edible rose petals to make the prettiest biscuits to serve with this pretty dessert -is that pretty enough for you?
This lightly spiced Moroccan pie but it can easily be made spicier by adding something like mango chutney or a hotter sauce. Pulses can be bland & usually need more additional flavourings than you think. It’s a good dish to make for those that don’t like meat and you can freeze it ahead of time. Handling the filo can be tricky but don’t worry if it all goes pear-shaped you can just use it scrunched up as long as you try to brush the butter between the layers.
I like to serve it as part of a vaguely inspired ‘Moroccan’ meal with grated carrot & cumin salad, cooked beetroot in yoghurt, flatbreads (sweet with honey & fennel seeds or savoury with seas salt & rosemary) etc. Lovely, easily prepared food to share.
These little tartlets look impressive with light puff pastry cases and a creamy filling and, take my word for it, they are quite delicious to eat.
Serve as a starter or light lunch with a crunchy salad and crusty bread. If you are catering for vegetarian for your Christmas dinner these can be served with all the trimmings. The little cases could be used for all sorts of tartlets. Try other fillings such as roasted peppers & tomatoes or caramelized onions just remember that the filling must be cooked before you put it into the cases. Pair your filling with any sort of melting cheese such as Brie or Camembert Continue reading “CREAMY GRUYERE & LEEK & WALNUT TARTLETS”
This smoked trout mousse can be served as an elegant starter or it’s perfect for a light lunch. It can be made with smoked mackerel which is much more economical (and has a stronger flavour) but for a special occasion, the trout is lovely. It’s a handy recipe to have as you can make it a few days ahead, indeed the flavour develops so this is preferable anyway or you can freeze it. Serve with warm melba toasts. Splendid.
When I started writing this post we were basking in sunny weather now it’s a tad cooler and damp…I’m not complaining we have had lots of sunshine in Cumbria this year. I’m planning to enjoy some summery food and this homemade basil pesto really is a taste of summer.
It takes me back to sunny Italian holidays where beautiful food and eating together were really at the heart of family life. Here the homemade pasta itself was very important and was served with just a tiny amount of sauce rather than being flooded with sauce as is more the case here. Indeed it was often just served with oil and parmesan. The key was good quality pasta either fresh or a superior variety. Here we can buy better quality ones such as Barilla or De Cecco made from the finest durum wheat. For some strange reason I’ve often found this in bargain shops such as Poundland, so if you see it you can stock up!
Cook the pasta in lots of salty water in a big pan and don’t overcook it, it should be served ‘al dente’ -with a bit of bite when you test it. to You do need a lot of basil so, if you have a greenhouse, you could make a mental note to grow your own next year. Traditionally the pesto is made in a mortar and pestle but I am using a food processor for ease.
Give it a go and I promise that you too will be transported to sunnier climes.
This CHOCOLATE & MARASCHINO GATEAU is a party pudding, one to impress and it does take some time and dedication to make but, as they say, it’s worth it. I’ve followed my mother’s own recipe (with a few tweaks of mine) which seemed appropriate with Mother’s day coming up soon. It was her take on the famous Black Forest gateau and would always be an impressive ending to her dinner parties. We children were so disappointed if ‘they’ finished it all and there were no leftovers! I hope that she would have been impressed with my effort to reproduce it.
Could this delicious soup be any easier to make? It ticks all the boxes for me; cheap to make, nutritious, 20 mins to make, one pan, family friendly, no meat, no dairy….I’m running out of positives and so far I haven’t come across any negatives.
I made this for a cookery demonstration on family-friendly healthy meals. The following week I was stopped by a lady in the street (we are a friendly lot in Cumbria). She explained that her granddaughter absolutely refused to eat any vegetables at all but now she was asking for this soup every time she visited -and that, my friends, is one of the greatest culinary achievements of my life.
If you want to make it into a more substantial meal it is lovely with homemade crispy cheesy croutons.
This terrine is favourite ‘make ahead’ Christmas dish of mine as it freezes very well and I like to have a stash of ready-made meals to whip out when I am too busy enjoying the Christmas festivities to spend too much time in the kitchen. You could have it as a starter or as a light lunch. It’s a poor photo but you can see how to construct the terrine and what it looks like before you cook it in the oven.
The secret of a good terrine relies on plenty of fat and plenty of seasoning. Pressing it down after cooking makes for a more compact terrine in which the juices are well spread through the pate and it is much easier to slice. Leave it for at least a day before serving to allow the flavours to develop.
And here is the finished terrine looking splendidly festive!