All posts filed under: Food and Drink

Melissa Hemsley’s Fridge-Raid Frittata

The beauty of a frittata is that anything goes – really, it does! In this case, broccoli is the star, but let whatever is in your fridge take the lead. Always aim for some green as it’s often the green veg that most of us could do with more of. Not only is a vegetable frittata an easy and delicious way to start your day, but in this case you eat the whole broccoli in all its glory – stems and stalks – and, even better, everything happens in the same pan. If you’ve got cooked broccoli ready to go, then skip step 1 and save time. And if you know you’ll be rushing out the door a lot this week, bake it in a 12-hole muffin tray at fan 170°C/Gas mark 5 for 10–15 minutes for a grab-and-go breakfast or snack. Ingredients Feeds 4, takes 20 mins 1 large head of broccoli, florets evenly chopped and stem finely chopped 1 small onion, thinly sliced 2 garlic cloves, thinly sliced 2 tbsp butter 10 eggs …

Gluten Free Chocolate Brownies

This is the recipe we used at our cookery class at fifty seven on the 11th January 2020. Gluten Free Chocolate Brownies Ingredients 375g Salted Butter 400g Dark Chocolate (chocolate mix) 480g Castor Sugar 6 Medium Eggs (egg & sugar mix) 225g Rice Flour Pinch Salt Method Preheat the oven to 1800C or to gas mark 4. Prepare your tin measuring approximately 33cm x 23cm x 5cm by lining with parchment paper. Cut the butter into small cubes and place in a saucepan with your chocolate to melt slowly over a low heat. Stir chocolate mix until smooth and glossy. Allow chocolate mix to cool. Break the eggs into a bowl, add sugar, lightly beat together (egg & sugar mix). Measure your flour and sieve into another bowl, add a pinch of salt. Pour the egg & sugar mix into the cooled chocolate and beat well together with wooden spoon or spatula. Finally add the flour and beat together well. Pour into your lined tin. Bake on the middle shelf in the oven for a …

Spicy Parsnip Soup

For me it isn’t so much about a diet in January, but more about getting back to basics.  After all the sweet, rich Christmas food I really enjoy getting the more basic but very warming dishes that this time of year brings.  This soup is a real winter warmer that is very easy to make. Spicy Parsnip Soup (serves 4) Ingredients 700g parsnips 2 tsp curry powder 1 tbsp groundnut or vegetable oil 2 medium onions 2 or 3 medium potatoes 2 cloves garlic 2 pints vegetable stock Heat the oil in a large saucepan and add the peeled and chopped onion. Cook gently for about 5 minutes then add the crushed garlic and the curry powder. Leave to simmer gently for a few minutes then add the peeled and chopped parsnips. Give it all a good stir then add the stock, bring to the boil and simmer gently for 1-2 hours. Blend the soup with a hand blender or in a food processor. Serve with chunks of wholemeal bread.   Enjoy! In season at …

Satsumas in brandy

  One of the nicest things about Christmas has to be all the ‘naughty but nice’ nibbles we get to enjoy.  The shops have plenty to choose from, but I really like to make my own, and there are plenty of options that are quick an easy – here are two of my favorites; Satsumas in brandy Ingredients 1kg satsumas peeled 350g caster sugar 450ml brandy Optional – Star Anise & Cinnamon Sticks Method Pack the satsumas into clean sterilised jars, layering with sugar as you go and pushing the star anise & cinnamon sticks in around them (If using).  Leave at least 3cm at the top of the jar. Pour in the brandy, tapping the side of the jar to remove any air pockets. Seal the jars, shake well and store in a dark cupboard for up to 1 month. Serve cold from the jar, or heated gently in a saucepan with cream. Fruitcake Truffles Whilst whipping up your Christmas Cake, why not make a little extra and use it for this fabulous recipe. …

Roasted chestnut and mushroom pate recipe

Chestnuts are now in season, don’t wait for December, they are good enough to eat now. They are a great source of vitamin C as well as vitamins B1, B2, and B6 and folic acid. Choose firm, shiny chestnuts to create this delicious recipe. Roasted Chestnut and Mushroom Pate; This recipe makes a big bowl of pate, which will keep in the fridge for 3 days. Ingredients: 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 medium parsnip, peeled & diced 2 tbsps olive oil 250g cooked chestnuts, chopped 250g chestnut mushrooms, sliced 150g shitake or wild mushrooms, sliced 25g butter (optional) 2 tbsps brandy 1 tbsp lemon juice handful of flat parsley, chopped freshly ground black pepper sea salt Method: Pre-heat the oven to 200C/Gas Mark 6. Roast the parsnip in 1 tablespoon of olive oil for 20 minutes, until soft and beginning to colour. In a large frying pan, fry the onion in 1 tablespoon of olive oil, until soft, but not browned. Add the garlic and fry for a minute. Add …