All posts tagged: recipe

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 …

Triple Ginger Cheesecake with Poached Rhubarb

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 …

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 …