05/02/2020
This may not look the part, but I decided to put it out as my first new creation of 2020 because it is truly scrumptious!! A desert made with 3 kinds of chocolate accompanied by a light sweet cream sauce
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09/01/2020
Working on several new recipes that are not quite ready for publication just yet. Keep watching this space please :D
13/12/2019
Homemade Shepards pie (more seasonal than cottage pie) but not intentionally!! The difference I think is that one is made with Beef the other with Lamb and Lamb is my preference.
03/12/2019
Homemade chicken soup - see previous post
03/12/2019
This is my homemade chicken soup. I am now trying to have a serious go at starting my business, so will only be publishing pictures. If anybody would like me to cook for them there will be a small fee and it will depend on how much food you are ordering for price and delivery; for those living outside Liverpool we can discuss whether you will come to me or how I can try and get the food to you. If enough of you are interested, I can then formulate my business plan.
21/11/2019
This is a seasonal soup for the winter, not for Christmas, as I well and truly believe that Christmas is for December and December only!! To create a warming hearty soup I just opened up my fridge and freezer, saw what was there and came up with an all in one concoction. Over the past few weeks I have been experimenting with home made fresh egg pasta and I boiled up some of my spaghetti strips to add substance to this soup. I am still working on my pasta recipe/technique but will share this with you once perfected. Five or six portions of this should keep you and your family very warm. The ingredients are as follows;
INGREDIENTS
1 1/2 packs lean best bacon
6 large carrots
1/2 bag fresh coriander
1 onion
5 cloves garlic
100g pasta
1 litre chicken stock
Method
Finely chop the onion, dice the carrots and grate the garlic.
Lightly fry the bacon in a drop of hot oil for 2-3 mins.
Melt some butter in a saucepan and add the onion and garlic and let them sweat down.
Add the bacon, carrot, pasta and coriander, one after each other.
Add the stock to the pan and then put the lid on and simmer for 15-20 mins.
Using a hand blender, blend the soup until thick and smooth and you should get a bright vibrant orange.
Season as required with salt and pepper before serving.
12/11/2019
A tarka dhal is an Indian dish with lentils (usually red) as the central ingredient. It's quick and easy to make on the hob and is usually vegitarian. You can have the dhal completely on its own or I have friends who use naan bread as an accompaniment. However, my mushroom and spinach topping is a winner. For the dhal mixture, butter gives it a richness but those of you who prefer a vegan option may want to use vegetable oil
Tarka Dhal
Ingredients
* 500g split red lentils
* butter for frying
* 1 onion finely diced
* 4 garlic cloves, peeled and grated
* 1tspn grated fresh ginger
* 1tspn cumin seeds
* 1tspn medium curry powder
* 1tspn curry paste (I prefer to use madras but any will do)
* 1 vegetable stock cube
* medium bunch of fresh coriander finely chopped
* Salt and ground black pepper
* 1 punnet mushrooms, peeled and thinly sliced
* 1 bag baby spinach
* 50mls single cream
Method
* In a large saucepan cover the lentils with boiling water and
boil for approx 20mins or until the lentils have split adding
more boiling water as required. (Don't add too much water
or it will turn into a soup)
* In a large wok melt the butter and fry off the onion for 4-5
mins.
* Add the garlic and fry for a further 2-3 minutes before adding
the ginger and frying for another 1-2 minutes
* Toast the cumin seeds under the grill for 2-3 minutes and
then add to the wok.
* Stir the curry powder and paste into the onion mixture and
add the stock cube, stirring until it dissolves.
* Once the lentils are cooked add in the onion mixture and
combine well.
* Stir in the fresh coriander and simmer for 10-15 mins.
* Season with salt and pepper
* While the dhal is simmering melt some more butter in the
wok and fry the mushrooms for 5mins on a medium heat.
* Add the spinach to the wok and stir occasionally until it has
wilted.
* Lastly add the cream and continue to cook on a low heat for
2-3 minutes.
* Top the dhal with the mushroom and spinach and enjoy.
05/11/2019
This is something I decided to try because I have some friends who are staunchly vegan. When I made it they tried it and liked it so I have decided to put it on the page for everyone to try - it's worth a go!! One of my favourite chefs/cooks is Nigella Lawson and although this is not her vegan chocolate cake replicated some of the quantities/ingredients are the same.
BANANA AND BEETROOT CAKE
INGREDIENTS
CAKE
* 225g plain flour
* 1½ tsp bicarbonate of soda
* ½ tsp fine salt
* 300g soft dark brown sugar
* 75ml hot water, from a recently boiled kettle
* 90ml (or 75g if weighed when solid) coconut oil
* 1½ tsp cider vinegar or white wine vinegar
* 3 medium ripe bananas
* 75g cooked beetroot
ICING
* 1 tub vegan cream cheese
* Icing Sugar
* hundreds and thousands, to decorate
METHOD
* Preheat the oven to 180C/160C Fan/Gas 4
* Grease your cake tin with coconut oil.
* Put the flour, bicarbonate of soda, and salt in a bowl and
fork to mix.
* Melt the coconut oil, sugar, water and vingegar on a low
heat.
* Use a food processor to whiz the banana and beetroot up,
starting slowly and then increasing the speed. Add the
coconut oil mixture and whiz until ingredients are well
combined.
* Add the banana and beetroot mixture to the dry ingredients
and stir well.
* Pour the batter into the cake tin and bake for approximately
60 minutes. When it’s ready, a sharp knife will come out
clean, apart from a few crumbs. This is a moist cake and
you don’t want to overcook it.
* Transfer the cake to a wire rack and leave to cool.
* Empty the vegan cheese into a bowl and mix with sieved
icing sugar until you have the desired consistency.
* In another bowl, add a couple of tspn of water to some icing
sugar and mix until you have the desired
amount/consistency.
* When the cake has cooled slice it through the middle and
smear the bottom layer with the cream cheese icing.
* Reassemble the cake and spread the icing over the top and
sprinkle with hundreds and thousands.
24/10/2019
A quick and easy snack for when you're in a hurry! This is definitely MY version of a jerk sauce, there are plenty of variations. You might choose to marinate the meat and use the spices as a dressing but using the garlic flavoured olives meant that all I needed to do was give the noodles a bit of extra flavour.
PANCETTA WITH JERK NOODLES
INGREDIENTS
* 4 egg noodle nests
* 1 onion
* 1 tub pitted garlic olives
* 1 pack pancetta
* butter for frying
Jerk Sauce
* 500ml chicken stock
* 1/2 pack finely chopped fresh coriander
* 1 tspn grated fresh ginger
* 4 tspn Chinese five spice
* 1 tspn cayenne chilli pepper
* 1 tbspn brown sugar
* 1 tspn lemon juice
METHOD
* Bring the chicken stock to a boil and
add the rest of the ingredients for the
jerk sauce to the pan. Simmer for 10-15
mins.
* Finely chop the onion and fry in a wok
using the butter. Once the onion is
golden add the pancetta and fry for 2-3
mins.
* Chop the olives in half and add to the
wok. Continue to fry for 5 mins.
* Boil the noodles until soft. Once
drained, toss the noodles in the jerk
sauce and then serve topped with the
pancetta mix.
20/10/2019
When celebrating a birthday no matter what age it's always exciting to make your favourite cake. I've done several different styles of this chocolate orange but I think this is the definitive version. It's mouthwatering!!
INGREDIENTS
CAKE
* 6oz self raising flour
* 6oz softened butter
* 6oz caster sugar
* 1tspn baking powder
* 3 large eggs
* 1tbspn cocoa powder
* 1tspn orange essence
* 1-2 tbspn milk
ICING AND DECORATION
* 5oz softened butter
* 10 oz Icing sugar
* 3-4 drops Orange colouring
* 2 tspn Orange essence
* 1 bag mini chocolate orange pieces
METHOD
Cake
* Leaving the milk to one side add the
rest of the ingredients to a large mixing
bowl making sure to sieve the flour and
cocoa powder.
* Using an electric whisk mix the
ingredients for a few minutes until they
are well combined.
* Gradually add the milk while continuing
to whisk until you have the desired
consistency. The mixture should 'drop'
from a spoon.
* Pour the mixture into a greased cake tin
and bake at 170 degrees for approx 45
mins.
* To ensure the cake is done insert a
sharp knife or skewer into the centre
and if it comes out with mixture stuck
to it then the cake requires further
baking.
* Take the cake out of the tin and place
on a cooling tray for 2-3 hours.
Icing
* Mix the butter, orange colouring and
orange essence with a wooden spoon
until the colour is completely mixed in.
* Gradually mix in the sifted icing sugar
until you have the desired consistency.
* Once the cake has fully cooled, spoon
3/4 of the icing onto the top of it an
spread evenly all over.
* Put the rest of the icing into a piping
bag and decorate around the edges of
the cake spacing evenly.
* Finish by adding chocolate orange
pieces to the piped icing.
17/10/2019
With the winter weather coming on, here is a soothing and comforting sweet and sour. I'm using diced pork but if your taste happens to be different to mine, then any other meat, fish or vegetables will fit well. This is a glazed pork dish where the pork has been dipped in flour before cooking. Unusually, perhaps, I have not used seasoning as I do not think it necessary, but you may think a sprinkling of salt and pepper would add to the flavour, I however would add a moderate amount of salt as an accompaniment to the plated dish. The idea is to show you my version of a chinese style sweet and sour, obviously using a high quality wok. Serve with your choice of rice or as a stir fry.
SAUCY SWEET & SOUR PORK
Serves 4
INGREDIENTS
* 454g diced pork
* 3-4 tbsp flour
* 4 cloves grated garlic
* 1 diced onion
* 1 red pepper roughly chopped
* 1 yellow pepper roughly chopped
* 1 pack babycorn chopped small
* Butter for frying
* 800mls pineapple juice (from carton as
opposed to tin)
* 100mls cider vinegar
* 4tbspn ketchup
METHOD
* Fry the onion in the butter for 3-4 mins
and then add the grated garlic and
continue to fry for another 2-3 mins.
* Coat the diced pork in the flour and
then add to the wok and fry for 5-10
mins.
* Add the pepper and babycorn to the
wok and fry for 4-5 mins.
* Combine the pineapple juice, ketchup,
vinegar and ginger and then add to the
wok.
* Bring to the boil and then simmer on a
low heat for 1 hour.
* Return to a high heat and boil for
10-15mins or until the sauce reaches
your desired consistency.
10/10/2019
For this weeks recipe I am going to introduce you to my homemade jam. There are any number of fruits that you can use like strawberries, raspberries, apricots etc, but to be a little different I am going to tell you how to make my kiwi fruit jam with a hint of fresh ginger.
KIWI & GINGER JAM
INGREDIENTS
800g kiwi fruit skinned and cored
1 tsp grated fresh ginger
340g honey
8g sachet of pectin
METHOD
* chop the kiwi fruit into small pieces and
heat until the juices start to run and the
flesh begins to soften.
* Add the honey, ginger and pectin and
heat gently, stirring continuously until
the pectin dissolves.
* Bring to a rolling boil, so that it bubbles
vigorously and then boil for 4 mins.
* Remove the jam from the heat and
spoon into warm, clean jars and put on
the lids straight away.
* For best results the jam needs to
mature in vacuum sealed jars for
anything between 3-5 weeks.
03/10/2019
Hoping to publish one recipe per week over the next 2-3 months. If I can sort out the issues with the videos to run alongside I will do so but unfortunately this is not guaranteed :)
03/10/2019
Here is my first recipe. Hopefully the pic will whet your appetites :)
Tomato Relish
Ingredients
* 1 punnet vine cherry
tomatoes
* 1/2 tbsp balsamic glaze
* 1/2 tbsp honey
* 4-5 splashes Tabasco
sauce
Method
1) Cover the tomatoes with boiling water
and boil until the skin splits and
starts to wrinkle.
2) Drain the tomatoes and allow to cool.
3) Once cooled remove the skin from the
tomatoes and return to the pan
4) Add the rest of the ingredients and
simmer on a medium heat until the
tomatoes begin to disintegrate, stirring
frequently.
5) Bring the relish to a boil and stir
continuously until the liquid has
reduced and the relish is the desired
consistency.
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