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!
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….
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.
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.)