HOMEMADE BASIL PESTO A TASTE OF SUMMER

 

 

Homemade Basil Pesto

 

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.

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CHOCOLATE & MARASCHINO CHERRY GATEAU

 

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.

 

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CARROT AND ORANGE SOUP OH SO SIMPLE

carrot and orange soup

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.

OH SO SIMPLE CARROT AND ORANGE SOUP

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HALLOWEEN CREEPY SPIDERS!

 

Halloween creepy chocolate spiders

I just have to look at these Halloween Creepy Spiders to make me smile……..and they are fun to make and decorate especially for little fingers.  They would be a fun project for the half term holidays. 

I always loved (and still do) Halloween and Bonfire night and I can still feel the excitement that I did as a child!

We followed the Scottish tradition of ‘guising’ rather than the more American ‘trick or treating’ – you had to put some effort in before you got a reward! So it was either a song or a dance or you read a poem as this was regarded rather odd in Yorkshire we got away with mumbling a few words that were vaguely poetic before we held out our hands but we did go to town with the handmade costumes!  Bonfire night was next on the children’s calender of very exciting things. I know nowadays it is considered risky to have your own bonfire and much  ‘safer’ (probably) to go to an organised event but this misses the point. Where is the building excitement of scavenging for wood etc to burn on the fire and then building the fire (I think we had help with this part!), not to mention the anxiety that someone may maliciously set fire to it before the night.  Even more important to me was the lovely food that was associated with bonfire night, toffee apples, parkin, cinder toffee, sausages and homemade soup. Given the opportunity to go and see a spectacular firework display I’d rather stay home have a tiny fire, a packet of sparklers and the nice food any day!

Somewhere in between was the, much, more serious-Mischief night. I think this was a Yorkshire custom or at least Northern as I haven’t heard anyone else doing it other than in these areas. Opinions vary as to whether it was the night before Halloween or the night before Bonfire night. When I talk about it nowadays it always gives rise to a fair amount of consternation and tut tutting and a  lot of taking the moral high ground. Hm..mm,  it was, however,  fairly tame and ‘just’ mischief such as taking gates off hinges (putting jam under the bars of your gate usually protected yours if you were lucky), ringing doorbells and drawing smiley faces (only with lipstick) on the round orbs on some neighbour’s gate posts………………..nothing to get too worked up about unless you were that way inclined

Just to get things going I would start with these lovely chocolate spiders….

HALLOWEEN CREEPY SPIDERS

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AUTUMN FRUITY PLUM CRUMBLE

 

 

Autumn winds are making the delicious plums fall from my tree and I’m picking them up as fast as possible as they rain down on my head. Apart from being delicious, I love the idea of ‘free’ food and, even better, free food from my own garden. For me, Victoria plums have the best flavour and are perfect for this Fruity Plum Crumble

Plum crumble has to be the ultimate comfort food and certainly a dish to illicit some guaranteed ‘ooohs and aaahs’ when it is brought to the table. Perhaps this is because the fruit season is short and serving this once or twice a year pudding,  signals the changing of the year. Actually, mine isn’t a once a year treat as my freezer is now full of all the plums I couldn’t use -even after making spicy plum chutney & gifting some to friends etc there are lots left! I have either put the prepared plums (stone and halved) straight into freezer bags or cooked and pureed into boxes. My plan is to use the puree to make into a Christmas ice cream possibly with a little brandy or port and crumbled amaretto biscuits.

If you have a tree or know someone who has one, you will need to get a wriggle on and get them picked. Even better you could consider planting your own tree to guarantee your supply for years to come. They are trouble free and have pretty blossom in the spring.

Try this lovely pud

PLUM CRUMBLE

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ROSE SCENTED PERSIAN RICE PUDDING

 

PERSIAN RICE PUDDING

I absolutely adore rice puddings & consider it the food of the gods -it’s not for nothing that babies here are often weaned on rice!  I have eaten it around the world (of course there are many versions as it is such a cheap, staple ingredient) and have loved many of them. My favourites include the slow baked, creamy,  nutmeg flavoured pudding of my childhood served hot on a cold day (with the skin of course) and the very rich, sweet Spanish Arroz con Leche served cold on a hot day.  Both France & Italy have sweet, custardy versions with vanilla and many Asian countries cook it with coconut milk and serve with fruit such as lychees…I could go on. To be fair I’m very happy with tinned or carton rice puddings and yes, I did snaffle the kids’ baby rice.

When I read this recipe for a Persian style rice pudding in Sabrina Ghayour’s book  ‘PERSIANA’ -Recipes from the Middle East & beyond, I knew that I had to try it…I loved the idea of rice delicately flavoured with rose with zesty lime & gentle spices. Sprinkled with crushed pistachio nuts & edible rose petals it looked as beautiful as it tastes. 

I don’t often cook from recipe books but I love ‘Persiana’ with a passion, at first glance it seems so exotic but in actual fact, once you have accepted the long list of ingredients, this is a cuisine that is simple is simple to make and made to share-my kind of food. I could eat every page. I have only made some tiny changes, marked by asterisks, the most important being to take great care with the rose flavouring-perhaps it is a western thing, although I love it it’s very easy to over do it and end up with a soapy taste -you have been warned.

(Most of the ingredients are available in good supermarkets (even in Cumbria) or on line.)

 

Persian Rice Pudding by Sabrina Ghayour

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TORTILLA ESPANOLA

 TORTILLA ESPANOLA (SPANISH OMELET)

Spanish Tortilla

I have a soft spot for anything Spanish having lived in Madrid for a number of years and this Tortilla Espanola was one of my favourite ‘tapas’. Cut up into squares and served with cocktail sticks it is served to accompany a drink. Many bars serve a selection of tapas: slices of salty Serrano ham, cubes of Manchego cheese, hot and garlicky prawns and…….I’m right back there now. Little tapas were originally served free but nowadays you are likely to be charged for them. You can also ask for larger portions and go from bar to bar ordering their speciality tapa. There is even a verb ‘tapear’ which means to have tapas!

This tortilla is a simple peasant dish of potatoes and eggs, quick to prepare and very cheap to make -it is a good standby meal as you will probably have all the ingredients already. I apologise to my Spanish friends in advance but I usually don’t make it in the traditional way but in a microwave -yikes, that’s almost committing treason tampering with a national dish.

Also, I have a nifty trick for turning the tortilla over using two plates rather than the precarious putting the plate on top of it and inverting the frying pan -it can end up with a clatter of pan and plate and …..a mess of tortilla on the worktop or worse. You be the judge you may enjoy the drama of the traditional method -you could even exclaim a flamboyant  ‘ole’! as you do it!

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BAKED AUBERGINE WITH CORIANDER & POMEGRANATE

 

Baked Aubergine with Coriander & Pomegranate

This is a take on the famous Turkish dish ‘Imam Bayildi’, a delicious combination of baked, silky, smooth aubergines with an aromatic stuffing. Legend has it that the Imam fainted with pleasure after tasting it. I’m not sure if I fainted the first time but it has become one of my all-time favourite dishes. If you are planning on improving your diet by eating less meat then this is a great dish, if you are cutting out dairy products as well then it is also suitable for a  vegan diet.  Personally, I’m going down the road of eating less meat and making sure that the meat I eat is better quality and the result of a higher welfare standard. 

You could serve these aubergines as part of mezze type meal (lots of little dishes served before a meal). These could be hummus, falafel (see my own recipe for these), spicy sausage, cheese, stuffed vegetables, olives and tzatziki etc. I love all these little dishes, with bigger portions, for a pick & nibble more sociable sort of meal. 

Give it a go, try not to faint and enjoy this meal with friends.

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MY FESTIVE CHERRY BERRY PECAN CAKE

 

I’m not keen on the traditional Christmas cake so this is my alternative one -my Festive Cherry Berry Pecan Cake. Not surprisingly it is packed with cherries, berries and pecans. It’s also one for marzipan lovers that don’t like icing -me! I only make it a few days before Christmas but it keeps well loosely wrapped in foil and in a cake tin. I love to eat this on boxing day afternoon with a glass of something fizzy or perhaps a sloe gin. Lovely.

Loathe marzipan? -Let me convert you with my homemade marzipan…it’s very different with a more nutty flavour rather than the tongue tingling aftertaste of artificial almond flavour. This amount of marzipan will give you lots of stars, crescents, holly leaves or whatever you have cutters for. If you leave them dry a little they will pack into bags as presents for your favourite marzipan lover.

Have a lovely Christmas and a very peaceful New Year.

 

MY FESTIVE CHERRY BERRY PECAN CAKE

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LUSCIOUS FRUITY MINCEMEAT

 

LUSCIOUS FRUITY MINCEMEAT

This is the smell of Christmas for me, delicious, fruity mincemeat full of plump fruit, zesty orange, apple, nuts & spices. Homemade really is the best there I’ve said it. I’m having none of the pasty, oversweet, sticky ones and if I am going to all the trouble of making my own mince pies it would be a crying shame not to use a good mincemeat. This ‘recipe’ is hardly a recipe just a list (albeit longish) of ingredients that you put together and give a quick stir. If you can bear to give it away small jars make lovely presents. Give it a go please.

Homemade Fruity Mincemeat

 

 

 

LUSCIOUS FRUITY MINCEMEAT Makes 450g (1lb)

100g dried apricots, snipped in half with scissors

50g walnuts (or almonds)

50g seedless raisins

1 medium eating apple, peeled, cored and cut up roughly

50g sultanas

1 tbsp. mixed candied peel

1 heaped tbsp. grated suet (vegetarian if you prefer)

50g currants

Zest of 1 small orange and juice

2 tbsp. unrefined caster sugar

1 tbsp. golden syrup

½ teaspoon mixed spice/½ teaspoon cinnamon

A good grating of nutmeg

2 tablespoons brandy/whisky

 

  1. The ingredients can be chopped by hand but it is much easier to use a food processor.
  2. First of all process the snipped apricots and then tip them into a large mixing bowl. Then process the nuts and add to the bowl. Do not over process these as they give the mincemeat some texture.
  3. Now process  the raisins, apple, sultanas and suet together.
  4. Add them to the bowl and then add the currants (which can be left whole), the orange juice, zest, sugar, syrup, spices and brandy.
  5. Mix together and pot up. Makes 24 pies.