Author: Suzanne James

Food & Drink – Burgers

Published by Suzanne James

Burgers There is nothing that beats a good home-made burger and these are superb. This is a really simple recipe that guarantees truly scrumptious Burgers! It is very easy to follow and as always, a huge hit with the family! If you don’t have horseradish, use mustard. If you don’t like mustard, keep it simple and leave it out! Add sundried tomatoes to the meat mix and pickles before you serve. It really doesn’t matter, just enjoy them! This is a uber quick and ultra-delicious recipe. Fabulous for a BBQ – at a safe social distance of course. Watch me make them over on my Instagram page. #cupboardcookeryclasses Cooking time 30-40 Minutes Ingredients 750g minced beef 1 onion (or shallots) – chopped A handful of chopped Parsley 2 clove garlic – crushed 2 large tsp horseradish sauce (can use mustard instead) 1*2 tbsp Worcester sauce 1 egg Up to 2 tbsp breadcrumbs Extra onions to caramelise for the buns 6 burger buns Filippo Berio Extra Virgin Olive Oil Method: Heat Olive Oil in frying pan Add …

WHYC – Your Local Youth Club Needs You ………..

Published by Suzanne James

We are delighted to share a blog post from Suzanne James about her fundraising for Westminster House Youth Club. I have had many sleepless nights in this past few weeks with the pandemic creeping through my business and wiping out event after event. It has woven itself through my life and through the lives of friends whose loved ones have been stolen, and I can only watch friends grieve from a safe distance. Like most people, I have done what I can to keep myself sane while putting on a brave face and smile, as always, with a “show must go on’ façade. Without question, we all owe huge thanks to our doctors, nurses and care workers along with other essential service workers who are daily, risking their lives to save our relatives and friends who are dying alone in Covid-19 wards. I am proud to join those standing outside every Thursday as we clap hands to express our thanks. It troubles me however, to know that some of us here in South East London live fairly luxurious …

Scotch Eggs

Published by Suzanne James

Spring has sprung, the grass is growing…. Picnic season is definitely coming! With this in mind I thought now would be just the time to share my recipe for Scotch Eggs with you. To avoid any confusion, Scotch egg is actually a modern abbreviation of ‘scotched’ egg, which is it’s true name. Scotching meat involves tenderising or roughly mincing it, referring of course to the sausage meat surrounding the egg. Something that is scotched is now generally regarded as being coated in breadcrumbs and fried, too. Preparation time approximately 1 ½ hours | Cooking time 10 minutes | Serves 4 Ingredients 4 Hardboiled Eggs 240g Sausage Meat 1-2 teaspoons Chopped Fresh Thyme 1 Onion finely chopped & ‘sweated’ 4 tablespoons Plain Flour 2 Eggs Beaten 100-150g White Breadcrumbs Vegetable Oil to Deep Fry Salt & Pepper Method: Place eggs in their shells in a pan of cold water Bring to the boil, reduce the heat and simmer for 9 minutes Drain and cool eggs under running cold water, then peel Mix sausage meat with onions, salt & pepper and …

Triple Ginger Cheesecake with Poached Rhubarb

Published by Suzanne James

Triple Ginger Cheesecake with Poached Rhubarb Serves 8-12 Rhubarb, rhubarb, rhubarb! Absolutely top of my list of favourites at this time of year and even better now we have forced rhubarb from our allotment! There are so many ways to use it, and every single option is delicious! This triple ginger cheesecake with poached rhubarb is so good, my family beg me to make it for them on a weekly basis! Preparation time about 30-45 minutes Cooking time approximately 30 minutes in total plus chilling minimum 3 hours Ingredients for the base 100g Duchy Original Stem Ginger Biscuits or Ginger Nuts Finely Crushed 50g Digestive Biscuits 60g butter, melted You will also need a 20cm (8”) spring form tin, greased Ingredients for the filling 4000g forced rhubarb trimmed and cut into 2.5cm batons 50g caster sugar (for the rhubarb) 1 tbsp grated stem ginger 1 tbsp stem ginger syrup from the jar 800g cream cheese (or full-fat soft cheese such as Philadelphia) 75ml double cream 200g caster sugar (for the filling mixture) 1 vanilla pod, split in …

Gluten Free Chocolate Brownies

Published by Suzanne James

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 …