Saturday, 28 February 2009
Now, he cooked a whole salmon but obviously for two people this would have been a bit of a salmon overdose me thinks. So instead I used a 400g piece of filleted salmon but skin on which I removed once it was cooked.
I must say this was such an easy thing to make, I love cooking in foil or greaseproof paper, the smel when you open it is amazing.
Friday, 27 February 2009
Please see my updated baked Camembert post here.
Marks and Spencer included baked Camembert as one of the starter courses in their 'Valentine's Dine in for £20' offer this year.
For the Bruschetta:
250 g Camembert Cheese,1 clove garlic - peeled, half a teaspoon of white wine
Preheat the oven to 200C/400F/Gas 6
Remove the cheese from it's box - take off the wrapping then put the cheese back in the box.
Make a good amount of tiny holes with a fork all over the top rind of the cheese. Now rub the garlic all over the top of the cheese - The smallest amount of olive oil will help you to rub the garlic easier.
Wednesday, 25 February 2009
To make about 6 - 8 you will need:
Bring in the flour from around the edge of the bowl so it all gets well mixed together. Now you can gradually add small quantities of the milk and water mixture, whisking all the time until all the milk and water has been added and it is quite smooth - no lumps please!
Sunday, 22 February 2009
I suppose you could put them under a hot grill but it wouldn't be as much fun as using a blowtorch! Served with ice cream - double yum on a plate!
Friday, 20 February 2009
Tuesday, 17 February 2009
Have you ever wondered what to do for dinner but don't know what you want? Happens to me all the time! Anyway, I had two lovely lightly smoked, Scottish salmon fillets in my freezer that really don't take too long to defrost.
So, I made this up as I went along, as I do most of the time with my cooking. The end result was delicious, tasty, succulent (there's a big word from me) salmon that just fell apart.
Preheat your oven to 160c/325F Gas3
So, armed with two large pieces of kitchen foil, I placed a salmon fillet in each.
I then made a couple of slits with a sharp knife in each piece of salmon. Drizzled them both with a little Extra Virgin olive oil and seasoned them with a little salt and freshly ground black pepper and gave them a good squeeze of lemon.
I added some very thinly sliced red onion, lemon slices, freshly chopped parsley and yes, this may sound strange, but I added some cubes of feta. I've added feta to foil baked salmon before (see here) and it is actually rather very nice indeedy says I!
So with my salmon ready for the oven all there was to do was place them both on a baking sheet and pull the sides of the foil up loosely around each salmon to make a parcel. They will take about 20 minutes in total but this will depend on the size of your salmon, so you will need to check on them.
For the last 5 minutes undo the parcels so the cheese gets slightly melted.
They will be falling apart so the best thing is to serve them as I did in the picture below in the foil.
Friday, 13 February 2009
We've all seen those horrid ready made garlic baguettes in the supermarket. They also sell the same ones but call them 'cheese and garlic' baguettes.
Have you ever stopped to look at just how much cheese they actually put in?
Whatever, there really is no comparison to what you can make very simply at home. For the sake of five minutes preparation, you have a crispy loaf that oozes buttery garlic and gooey cheese.
Sunday, 8 February 2009
Friday, 6 February 2009
You will need - to serve 4:
3 leeks - washed and sliced into 1 inch chunks
3 medium potatoes - peeled and cubed into 3/4 of an inch pieces
1 medium onion - diced
500ml chicken stock (has to be 'Knorr' says I as for some reason, 'Oxo' just is not the same for soup making)
250ml whole milk
salt and pepper to season
How to do it:
Melt the butter in a large saucepan. When the butter starts to foam, add the leeks, potatoes and onions. Keep the vegetables moving about until they are well coated with butter.
Add a little salt and a few grinds of pepper.
Now cover with a lid or some foil and let them cook over a gentle heat for about 15 minutes. You don't really want them to colour - just to cook through.
Meanwhile, put your kettle on to make the stock. When the vegetables are soft but not coloured add the stock and milk and continue to cook for about 10-15 minutes or until the vegetables are soft and nicely cooked through.
Have a taste to check for seasoning.
Now, let it cool a bit before you purée the soup in a blender or food processor. You may want to heat it up again in a clean saucepan, if you do then do so over a gentle heat taking care not to boil the soup.
Pour into bowls to serve. If you're going to be fancy like me, pour a little double cream into the middle of each bowl and top with a few snipped chives - getting posh aren't I?!!
Thursday, 5 February 2009
I've made these twice now and both times I baked them in a preheated (fan) oven for exactly 12 minutes and they turned out fine both times - something not too short of a miracle for me! Being no photographer, my picture doesn't do it justice, although you can see the center was still soft and oozed chocolate goo as it should do!