All posts tagged: recipe

Food & Drink with Suzanne James

Here is a wonderful recipe from Suzanne James from our latest magazine. Peaches & Brioche (serves 4) Ingredients 2 peaches or nectarines 4 brioche slices 150g Mascarpone 1 vanilla pod, seeds scraped out, pod reserved 150g caster sugar, plus extra to taste pinch Cinnamon 50g Butter 50ml double cream Method Bring a pan of water to the boil. Make a cross in the bottom of the peaches with the tip of a sharp knife, then place the peaches in the water and leave for 30 seconds. Drain, peel away the skin of the peaches and set aside. Cut the fingers of brioche in half and toast them on a griddle pan until golden-brown. Remove from the heat and set to one side. Mix together the mascarpone and vanilla seeds in a bowl, adding sugar, to taste. Set aside. Heat a frying pan over a medium heat. Sprinkle the caster sugar over the base of the pan and allow it to melt and caramelise – do not stir the sugar, just shake the pan. Once the …

Food & Drink

I know lots of you have been growing your own this year whilst in lockdown and by now you should be seeing the result of your hard work. Our allotment is bursting at the seams right now. We are picking raspberries and strawberries daily they are delicious straight from the punnet, served with cream and sugar or even chocolate cake.  Our cherry tree is loaded with fruit and ripe for picking too. In the vegetable patch July is particularly good for legumes, with peas at their sweet, snappy best and the first long leggy runner beans dangling from their vines.  Thin skinned new potatoes should be around for a little longer too; boiled and buttered they go with almost anything. Recipe: Couscous with broad beans, mint & lemon, topped with baked fish Serves 4 Preparation 20 minutes Ingredients: For the Couscous 1300g (10oz) shelled fresh broad beans 200g (6.5oz) couscous 2tbsp roughly chopped fresh mint Zest and juice of 1 lemon Extra Virgin Olive Oil (optional) For the fish 4 Portions (150-175g/5/6oz each) fish, such …

Afternoon Tea

Suzanne James writes about the importance of a perfect scone recipe for Afternoon Tea. There is nothing like a good Afternoon Tea to lift your spirits!  Here is the perfect scone recipe for you, and if you are feeling really brave you can make your own jam too!   For the Scones; Makes 6-8 good sized scones Ingredients 225g/8oz self raising flour 55g/2oz butter 25g/1oz caster sugar ¼ pint of milk 1 teaspoon of baking powder for rich scones add 2oz dried fruit for cheese scones add 2oz grated cheese plus a teaspoon of English Mustard Powder and omit sugar Method Heat the oven to 180C/360F.  Lightly grease a baking sheet. Sieve the flour and baking powder and rub in the butter with the fingertips. Mix In the sugar (and dried fruit or cheese and mustard if making the rich or cheese scones). Using a knife stir in the milk to make a soft dough. Turn on to a floured work surface and knead very lightly (be careful not to over-knead).  Roll out to a …

Cooking Online In Lockdown

Nena Foster wrote a lovely article for the May issue of SE23 which we are happy to share. As a freelance nutritional chef, my work revolves around working with people; whether it is a cookery class or workshop, working with clients on a 1-2-1 basis or cooking on a set for a cookbook or magazine. My job also revolves around consistent access to food, so it was no surprise, but still came as a shock, that when we ended up in lockdown all my work completely dried up or needed to be delivered without making contact with others. After an initial panic, I decided to take my experience as a cookery teacher, former university lecturer delivering remote teaching sessions and use my limited (but growing) tech skills to move the parts of my business that I could online. The first week of lockdown was spent trying to make sure my family had what we needed and was spent getting up to speed with transitioning to online class delivery. At times it felt completely impossible; juggling …

Kimchi Fermentation Online Workshop

Lorraine Liyanage is hosting a joint fundraiser for Bell House and Westminster House Youth Club this week. The online workshop is all about Kimchi Fermentation and starts at 6pm on Friday 24th April. Kimchi is a quintessential Korean dish, loaded with healthy lactic acid bacteria and great for your gut health. The base ingredient is usually Chinese leaf cabbage, which is fermented with the bacteria and flavoured with red pepper, garlic and chilli. Lorraine Liyanage will show you how to make kimchi from a few easy-to-access ingredients, with full instructions on how to ferment the kimchi at home. The recipe used in the workshop is raw and vegan (no fish sauce). It can also be made without sugar if you follow a sugar-free diet. Prior to the event, Lorraine will send out all the information on what you need to make along at home. Join Lorraine on Zoom and find out more about this spicy wonder food! This event is a joint fundraiser for Bell House and Lorraine’s chosen charity, Westminster House Youth Club. We ask for a …