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…
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.
Lavender shortbread thins-a little taste of summer..
Oops where did summer go? I’m hanging on to the idea that there is a lot more to come and crossing my fingers for an ‘Indian summer’-to be fair here in Cumbria we often have lovely weather in September ………once all the children have gone back to school. That is a shame
I love my garden and love the idea of using flowers in my recipes what could be prettier-delicate blue borage flowers in ice cubes or drinks, peppery nasturtium flowers & calendula petals in a freshly picked salad, courgette flowers stuffed with creamy ricotta cheese & fried and delicate rose petals to adorn a special cake….I could go on.
These lavender shortbread thins are delicate little biscuits perfect for serving with home made ice cream, mousses or something like a creamy lemon posset or with afternoon tea. I have used a ‘sausage’ technique for making them which easily gives thin biscuits with a good ‘snap’. You can use this method to make any sort of biscuits that require rolling out a dough and cutting out shapes. The biscuits are not perfect rounds so if you want that you will have to go back to the usual methods. You can also make these with finely chopped rosemary again take care as rosemary has a powerful flavour.
Simple oaty biscuits to bake at home? Simple is great and it’s a shame that simple is often thought to be boring.
My mother is a Scot and I was brought up eating lots of oats, porridge, oat cakes, haggis, muesli, flap jacks, oaty bread, oaty biscuits and a delicious pudding called cranachan, a creamy mix of raspberries, toasted oatmeal and whisky. I have to admit to preferring porridge made with rolled oats (not pinhead), milk (not water) and sugar (not salt). We were subjected to ‘proper’ porridge on visits over the border to see grandparents and I still shudder at the memory. Our rolled oats of choice was Scott’s Porage Oats. Who could resist the athletic, kilted Scots man on the packet about to release his shotput over the glorious highlands?.
Oats are healthy to eat, high in fibre, cheap to buy, nutritious and their slow release, wholegrain goodness will keep you going until lunchtime and beyond…what’s not to love?
This recipe for oaty biscuits comes from a Scottish (of course) friend Fiona, have a go they are simply delicious!
FIONA’S OATY BISCUITS
125g Plain flour
1 teaspoon baking powder
125g rolled oats
125g unrefined caster sugar
125g block margarine or butter
Generous tablespoon golden syrup
Splash of milk
Prepare a baking tray with baking paper. (It is helpful to have two trays if you have them as the biscuits take up quite a lot of space in the oven)
Put the flour, baking powder and oats in a bowl and mix together.
Melt the sugar, margarine and syrup in a small pan and then add to the dry ingredients.
Stir until incorporated. The mixture should be quite stiff but add a very little milk if it doesn’t come off the spoon easily. Drop approx. a small desert spoonful of mixture onto the baking sheet, it helps to use a teaspoon to push the mixture off the spoon.
Bake for about 20 minutes in a medium oven at approximately 160C, Gas mark 2. When golden remove from the oven, allows them to cool a little and then transfer them to a wire rack to cool completely.
NOTE: It is easy to put too much too much mixture on the tray, the biscuits need room to spread or you will end up with one large (but equally delicious) biscuit!
School holidays and sunshine (well it is here in the West, sorry East but it is usually us in the rain and cold!). Time to head out for a picnic-these portable, Sausage & Egg Picnic Pies are scrumptious. They are a bit more of a fiddle to make than a cheese sandwich but they don’t curl up around the edges when you leave them out in the sun and……………they are delicious. If you can get hold of a nice, meaty, sausage rather than a more processed one that is better.
So head off in to the great outdoors or just down to the bottom of the garden or local park and have fun in the sun! Toodle pip