Wednesday, 31 August 2011

Chicken with Peppers and Pimentón

Readers of this blog will know how I like to make recipes up as I go along!  Using whatever might be living in the fridge at the time.  So, armed with two chicken fillets, a red and a yellow bell pepper and a few other bits and bobs including onions, garlic and dried chilli flakes which are always in this house.  
What to do - what to do?
A lovely rich tomatoey dish of chicken with peppers and onions with a nice heat from the chilli flakes and smokiness of Pimentón.
Chicken with Peppers and Pimentón was created!
The sun-dried tomatoes added a nice sweetness to this and so if you have some I wouldn't leave them out.

Friday, 26 August 2011

Sticky Grain Mustard and Honey Pork Chops

Jan's Sticky Grain Mustard and Honey Pork Chops!
Great on the BBQ but just as good cooked indoors on a griddle pan.
    Slightly sticky, slightly sweet, perfectly cooked boneless pork loin chops.

Monday, 22 August 2011

Baby Potatoes Stuffed with Sour Cream and Spring Onion

Baby potatoes stuffed with sour cream and finely chopped spring onion.  Ideal for the BBQ and can be made earlier in the day so they're ready to go!
No fancy equipment needed just an apple corer which you can buy from Asda for just £1 and you're all set.

Sunday, 21 August 2011

What Happened to Mary's Tomatoes!

Slow Roasted Semi Dried Tomatoes Preserved in Oil.
A couple of weeks back good friend of mine Mary gave me some lovely tomatoes - loads of lovely tomatoes.
As I haven't got round to telling her what I did with them, I thought I'd do a post.  Preserved them is what I did!  Well for a few weeks anyway.
Of course the jar has to be filled to the brim with oil to keep air out and the tomatoes will stay ready to use when you want.  Sauces on top of a pizza, or however else you fancy them. 

Thursday, 18 August 2011

Quick Lamb Stew - by MPW for Knorr

How do you fancy a lamb stew packed full of lovely lamb and veggies ready and on the table in half an hour - prep to finish?
Marco Pierre White has come up with this mouthwatering recipe for Knorr using their NEW herb infusion stock pots.
 This Exclusive recipe by Marco wont be published on the Knorr website until September, but I have it now already!
There's a huge range of yummy recipes using Knorr products that can be found over at their website. You'll also find Marco's hints and tips and video Masterclasses.
How would you like to WIN a Knorr Seasonal Box from Forman and Field containing the ingredients for this recipe including the Lamb and Vegetables plus some fantastic Fish and Knorr products?  
Well you have to be in it to win it as they say!  
You can enter the competition in my previous post here.
For the recipe click continue reading.

Wednesday, 17 August 2011

GiveAway - Seasonal Product Box from Knorr and Forman and Field

This Competition is now Closed and the winner will be announced here shortly.  Thank you to all that entered - Good Luck everyone!  
And the WINNER is Catherine from the food blog Noble Nourishment
Please contact me Catherine with your address! 



Read on to enter the GIVEAWAY!
A while back you might remember reading that I was very kindly invited by Knorr to a Masterclass with Marco Pierre White.  After the Masterclass I was sent a seasonal product box to cook yummy things with.
I've since been sent another fantastic product box and the contents are amazing!  Lovely Fish, Meat and Produce from Forman and Field and of course some lovely Knorr products to.
I will be shortly posting an Exclusive recipe by Marco Pierre White for Knorr made with the lamb and vegetables from my box.
Now - One Lucky Person will have a Chance to WIN one of these Seasonal Boxes!
So easy to enter and the answer can be found over at the Knorr website.
 Please note the contents of the winners box should be the same as above and as follows although may be substituted by Forman and Field:
  • Smoked Trout Fillets
  • London Cure Sliced Smoked Salmon
  • Neck of Lamb Fillet
  • Baby Leeks
  • Baby Carrots
  • Large Spring Onion Bulbs
  • Bay Leaves
  • Sprigs of Thyme
  • Fresh Peas
  • Various Knorr Products
For a Chance to WIN - Please leave your answer to the following question in a comment:

'What is the Name of the Chef that has Developed Recipes for Knorr'?

For a second chance to win: 
Please Tweet this post using the button below and comment with your twitter ID telling me you have done so.

For a third chance to win:  
Please 'Like' my Facebook page and leave a comment here (NOT ON FACEBOOK) to tell me you have done so.
   


The competition will run until Friday 9th September at 12 noon.  The winner will be picked at random by the promoter and will be announced here on this page.  I will also email the lucky winner if they have left an email address.  Anyone entering as 'anonymous' must leave contact details.
 This competition box can only be sent to an address in the UK only. 

Friday, 12 August 2011

Foil Baked Salmon - with Sweet Soy and Peppers

Slightly sweet, slightly sticky, slightly tingly in the mouth.  
Jans' 'Make it Up as you Go Along' foil baked salmon. 
Salmon fillets marinated in Indonesian sweet soy sauce with peppers, chilli 
and spring onions.


Wednesday, 10 August 2011

Not Just a Minced Beef and Onion Pie

Do you ever feel the need to eat mashed potatoes - or is it just me?
Mash is nice at any time I think.  But in order to be fed properly you need something to go with it, so of course.....Pie springs to mind - well my mind anyway!
  Scrummy yummy flaky puff pastry.  Inside?  Minced beef, red wine, onions, peas, oregano, rosemary, Colman's mustard, and..... 

Tuesday, 9 August 2011

Carrot and Walnut Eccles Cakes and a Nice Cup of PG Tips Tea!

Three lovely fresh tasting teas have recently been added to PG Tips range. 
They've teamed up with top chef Tristan Welch who has come up with some lovely recipes to compliment their new range of teas.

  The leaves are pressed at different stages during fermentation in order to capture and preserve the genuine and refined taste of fresh tea in each new 
blend:
  •  The Fresh One: Pressed within hours of picking to give a uniquely clean, smooth, golden and fresh-tasting tea. A refreshing pick-me up
  • The Delicate One: A delicate tasting blend that combines lightly pressed leaves and decaffeinated tea. A gentle, mellow cup for those moments of relaxation
  • The Strong One: A full flavour blend with extra-pressed leaves and a rich, rounded character. For those times when you need a kick start.


Sunday, 7 August 2011

Pork with Crispy Crackling - Every Time

So many supermarkets sell pork joints without the skin - Why?  I've no idea as pork just isn't the same without it.  
Pork can be quite dry if cooked wrongly and the nice bit of fat with the skin is, in my opinion, needed to keep the pork succulent - there's a fancy word for you!
Perfect crispy crackling is so very easy to do. 
 The vegetables act as a trivet and they don't all need to go to waste - you can make a nice gravy with them.

Friday, 5 August 2011

Snickerdoodles from the Cookie Book Cookiepedia!

Cookiepedia!  This book is a serious must have if your into baking and love cookies - it has more cookie recipes in it than you can shake a stick at!
Chocolaty cookies, buttery cookies, fruity cookies, sweet cookies, fancy cookies, spicy cookies, nutty and seeded cookies, savory cookies including 'Salt and Pepper' cookies which I quite like the sound of. 
 In the end I made 'Snickerdoodles' Why? Because I like the mad name they've been given!  Cookies rolled in cinnamon-sugar before baking....
Cookiepedia is notebook style with easy to turn pages and room by each recipe for you to make notes if you want to.
  Every recipes comes with a few suggestions on how to 'Make' em your way' too.  There's even a handy conversion chart at the back - very useful with all this talk of 'cups' in the measurements!
So, as I was saying, after seeing 'Snickerdoodles' I had a go at making them.
As you know, I'm no baker and mine turned out a little flatter and a lot bigger than they should have been.   No worries there, just means there's more to eat with your cuppa!
That said, they tasted good so that's all that matters!
Now I spose you want the recipe? Well, I'll give you this one but as for the others you'll have to buy the book!
Recipe taken from the book Cookiepedia.

Makes 2 Dozen Cookies
Preheat your oven to 180C/350F or Gas 4
You will need:
1 1/3 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter - room temperature
1/2 cup plus 2 tablespoons sugar
2 tablespoon light brown sugar
1 egg
1 teaspoon vanilla extract

For rolling:
1/4 cup sugar
4 teaspoons cinnamon

How to do it:
Grease several cookie sheers or line them with parchment paper.  Set aside.
Next, sift the flour, cream of tartar, baking soda and salt into a bowl and set aside as well.  Cream the butter and both sugars until they're light and fluffy.  Add the egg and vanilla and mix to combine.
Add the flour mixture in two batches, making sure the first is incorporated before adding the second.  Stop when the second batch is fully combined.
Stir together the cinnamon and sugar in a bowl.  Roll 1 inch balls of dough into the mixture. 
Place them on the cookie sheet about 2 inches apart or slightly more if you think you've had a heavy hand.  Flatten the balls of dough slightly with the palm of your hand.
Bake the cookies for 9-10 minutes if you like them chewy, or 12-13 minutes if you prefer then crispy.
Cool the sheets on wire rack for a few minutes, then transfer the cookies directly onto the racks to let them finish cooling. 
Cookiepedia is written by Stacy Adimando and is published by Quirk Books.
Available from 1st September from Waterstones branches, your local bookshop and of course Amazon UK, The Book Depository and Play.Com


A big thank you to Mat at PGUK Publishers Group UK for sending me a copy.

Lavender from Provence

Recently, I was very kindly sent a package of lovely French cooking ingredients - Lavender flowers, dried thyme, olive paste and some crispy crackers.  
Vaucluse is a bit of a foodie’s paradise, with plenty of fantastic local produce and a host of interesting ingredients such as lavender & truffles.  
 Provencal cooking is fresh, tasty and elegant and it’s a big reason why the area is so popular.  From the pictures I've seen, the lavender fields look amazing! 

 Recipes from the region include yummy things such as, Fillet Mignon with Black Tapenade, Courgette Flower Fritters with Salt Cod Brandade, Lamb with Liquorice Skewers, Roasted Figs with Sweet Wine and wait for this....
Apricot and Lavender ice cream - now I can see I will have to make that!  

This Lavender sherbet also sounds good!
 Recipe Taken from the Vaucluse en Provence Gastronomy, Wines, Local Produce and Restaurants Guide 2011


You will need:
70g lavender flowers
20cl water
150g lavender honey
1 lemon
4 egg whites

How to do it:
Add the honey and lemon juice and mix well.  Beat the whites into peaks.  Mix gently with the first mixture.  Pour into an ice cream maker, mix and then freeze for at least four hours.
 If this all sounds as good as it does to me you can pop over to the Provence Guide website, or you can go to their FaceBook.

 Thank you to Rachael for sending me some yummy ingredients.

Wednesday, 3 August 2011

Pan-fried Chicken with Feta Chorizo and a Pinch of Chilli

Very easy to make, yet so good to eat.  Another of my made up recipes!
I love chicken cooked this way as it seems to stay moist and is never dry.
  Of course you don't have to add the chilli flakes but we're only talking a small pinch here - nothing that's going to blow your head off. 

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