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.
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.
I like this family friendly, thrifty, and easy to make dish. There are a few, simple ingredients and you may have most of them already. It is much better with fresh thyme but you could use dried. Unfortunately this quickly loses it’s flavour as you only use a little at a time and the little jars can be hanging around in the kitchen for…a very long time!. Try growing your own. Thyme, like lots of herbs from warmer climes such as rosemary and sage ( I feel I should burst into song at this point), are very happy in pots. Buy small plants from a garden centre, which are cheap in summer, add some extra grit to make the compost free draining and site your pot in a sunny place-not too far from your door. Now you can pick as much as you need -fresh herbs make all the difference to your cooking.
I digress……the leeks, cooked slowly, go nice and creamy, make sure you keep stirring as leeks burn easily. I always make a white sauce in the microwave, I can hear ‘proper’ chefs tut, tutting but i find it a palaver making a proper roux with flour and butter etc etc. Not to mention the possible lumpiness, this way is so much easier and with the addition of some butter at the end I certainly can’t tell the difference. Add the cooked leeks and cheese and top with the breadcrumbs, thyme and grated lemon. I make the breadcrumbs from left over crusts of bread, if you have some and don’t want to use them straight away they freeze well.
Try this on a ‘Meat Free Monday’ – I’m sure you will want to make it any day of the week.
Br…rr it’s cold outside and I want something to warm me up on this cold, blustery day in the Lake District.
Homemade soup is a joy to eat and never fails to raise the spirit-not to mention keeping you warm inside. You can easily add a a few soups to your favourite list of foods; leek and lentil, creamy onion with bubbling cheesy toasts, chunky spiced vegetable. or what about beef soup with dumplings. Tomato soup is the stuff of childhood but this soup is nothing like the sweet, creamy, canned version I used to have. Homemade it has a bright and fresh flavour. You could add torn basil leaves and spice it up with a little chilli powder. For a more substantial meal try these homemade croutons. They transform any soup.
This soup is lovely to eat, keeps you warm and is cheap to make………..a win win situation. Here is my homemade soup made with love for you…