All posts tagged: recipe

Suzanne’s Favourite Carrot Cake recipe

As we head into September there are plenty of locally grown apples, pears, plums & soft fruits available. Our temperate climate gives them a great depth of flavour and they make wonderful crumbles, one of the most heartwarming, cosy of puddings; for me they really do herald the arrival of Autumn. Crumbles are so easy to make and can be easily adapted so do have a go a making some this year. I have discovered a really brilliant carrot cake recipe recently, which I just have to share with you as it is incredibly easy and truly delicious! I hope you will agree that cake is always good, no matter what month it is! Crunchy Fruit & Oat Crumble (serves 4) 15 minutes preparation time, 15-20 minutes cooking time Ingredients 2-3 slices of bread (100g/3oz), crumbed (stale is fine) 50g (2oz) rolled oats (or muesli or granola) 1 tablespoon sunflower seeds (or sliced almonds) 400g (14oz) any fruit (e.g. 2 apples plus berries) 100ml (3ml oz) fruit juice (we use apple juice, but if you …

Croque Monsier Hasselback Potatoes with Prosciutto di San Daniele & Grana Padano

A Hasselback potato is a glorious thing – similar to a jacket potato, but so much better! The slits allow the potato to absorb more flavours whilst it is cooking and can be stuffed with any number of different ingrdients. The recipe below brings together the glorious combination of sweet soft potato, salty ham and cheese, and the delightful zing of wholegrain mustard. Whilst this can be served as a side dish it makes a wonderful light meal in it’s own right. Croque Monsier Hasselback Potatoes with Prosciutto di San Daniele & Grana Padano Serves: 4 Prep Time: 10 minutes Cook Time: 1 hour 5 minutes Ingredients 4 baking potatoes (approx. 700g) 4 tsp Filippo Berio Olive Oil Salt 70g Grana Padano Cheese 6 slices Prosciutto di San Daniele 4 tsp wholegrain mustard Method Pre-heat your oven to 2200C / 2000C fan oven. Using a sharp knife, cut slits in your potatoes, these should be about half a centimetre apart and should go about two-thirds of the way through the potato. Brush the tops of …

Minted Garden Vegetables with Real Salad Cream recipe

School holidays are fast approaching and summer is well and truly here! Here is a recipe for a wonderful, jewel coloured summer salad. Minted Garden Vegetables with Real Salad Cream Preparation time: 20 minutes Cooking time: 35 minutes Ingredients 2 Bunches Baby Beetroot with leaves 2 tablespoons vinegar 250g (8oz) English Asparagus 1kg (2lb) Broad Beans, Shelled 400g (13oz) Baby Courgettes, cut into 1cm (1/2 inch) thick slices 200g (6 ½ oz) firm English Goat’s Cheese, Crumbled Bunch of mint, chopped For the Salad Cream 4 Eggs 2 Tablespoons White Wine Vinegar ½ Tablespoon English Mustard 4-5 Tablespoons Single Cream Method Trim the beetroot keeping the smallest leaves for the salad, and place the roots in a pan with the vinegar. Cover with water, bring to the boil and simmer for 20 minutes. Cool, drain and peel. Bring a lightly salted pan of water to the boil and cook the asparagus for 1 minute. Add the broad beans and courgettes. Cook for 3 minutes, drain and cool. For the salad cream, cook the eggs in …

Crab & Lemon Linguine Recipe

Crab is absolutely at its best from May until November so now is the time to try this wonderful recipe. If you don’t have linguini it also works well with spaghetti or fettuccine. Instead of crab meat you can use peeled, cooked prawns. Crab & Lemon Linguine Serves 4 Preparation time 10 minutes Cooking time 10 minutes Ingredients ·       400g (13oz) linguini ·       400g (13oz) dressed white crab meat ·       1 long red chilli, finely sliced ·       1 clove garlic, crushed ·       Grated zest of 1 lemon ·       2 tbsp Filippo Berio Extra Virgin olive oil ·       2 tbsp torn chervil leaves ·       Juice of half a lemon   Instructions 1.     Bring a large saucepan of salted water to the boil.  Add the pasta to the pan, stir well and boil rapidly for around 8-10 minutes, or until al dente. 2.     Meanwhile, combine the dressed crabmeat, chilli, crushed garlic and lemon zest in a bowl.  Stir the extra virgin olive oil into the mixture, and season well with sea salt and freshly ground black pepper.  Mix …

Spring Tacos with Mushrooms Recipe

We have been experimenting with Tacos this month, to be served as evening food for a wedding couple with a Mexican connection. This traditional Mexican dish is composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. This easy recipe with garlic, mushrooms and melted cheese couldn’t be simpler, it is meat free but has amazing flavour and is the perfect dish to serve as the warmer weather arrives. Spring Tacos with Mushrooms Serves 4 Preparation time 10 minutes Cooking time 10-20 minutes Ingredients 25g (3/4oz butter) 2 tablespoon olive oil 250g Oyster Mushrooms, sliced 250g Chestnut Mushrooms, sliced 250g Button Mushrooms, sliced Sea Salt Black Pepper 1 tablespoon Truffle Oil (optional) 2 Shallots, finely chopped 2 Cloves of Garlic, finely chopped Small handful thyme, chopped  To Serve 4 Soft Tacos (we made our own but you can buy ready made) Small handful of parsley, roughly chopped Grated …