On Saturday we had a Eurovision party and my entry for the UK was good old blighty favourites sausage rolls.
I was lucky to get a days work experience with Waitrose Kitchen magazine at the end of last year and one of the recipes on the shoot were these amazing marmite sausage rolls by Sal Henley. I’m not normally a big fan of sausage rolls but these are delicious! Continue reading
Not entirely in keeping with the wonderful weather we had at the weekend but I made this bacon, butterbean and tomato soup last week as part of my money saving/pre wedding/pre holiday regime of not buying lunch out, thus saving cash and knowing what’s actually in my lunch.
It was extracted from an ancient issue of Zest magazine and has to be my favourite chunky soup. It is so quick and easy to make and also very low fat but satisfyingly filling. If you prefer a smoother soup, use a blender to purée it to a smooth consistency.
Of all the chutneys I make at Christmas time this caramelised red onion chutney is the one that people are still talking about in summer, so much so that I have had to start making a mid year batch to tide people over, myself included! Aside from pairing it with cold meats or a cheese board, its excellent at pepping up cheese on toast, on pizza with goats cheese or in a quiche. I found this amazing recipe courtesy of the Guardian website and the recipe is by Fraser Doherty of Super Jam fame.
I use large red onions so find that makes approximately 1.4 litres which is roughly enough for 3 medium 300ml jars and 3 small 180ml jars. The recipe isn’t specific on what sort of brown sugar so I use 100g light brown and 100g dark brown sugar to cover all bases. And again, as per my other chutney post, your house will smell of onions and vinegar for a good few days after making this.
I am psyching myself up for Christmas so brace yourselves for a deluge of edible gift ideas that will be headed this way….. A few years ago I was really strapped for cash right before Christmas so I had to get creative with cheap homemade presents. Everyone was delighted with their homemade biscuits, mincemeat and chutneys so I have been making them every year ever since and will share some of them with you over the coming weeks.
You can make this chutney as mild or hot as you like by adjusting the amount of chillies to suit your taste.
For those who have never ventured into chutney making territory before, cheap preserving jars are available on eBay, at Hobbicraft shops and online and a great UK website for supplies is http://www.nutleyskitchengardens.co.uk/jam-preserve-making/ Size wise I tend to use jars of roughly 180-225ml capacity.
I have a 5lt casserole pot with a heavy copper base which I use for chutney making so if you don’t have a preserving pan a good quaility 4-5lt saucepan/casserole pan will do the trick. Also, be aware your home will smell of vinegar for days afterwards so I suggest opening windows, whacking up the extractor fan to max and not having any washing drying indoors whilst embarking on chutney making! It really is worth all this prep so I hope I have forewarned you rather than put you off!
Forgive me for reposting this but I can’t leave my terrible first post up on here and I think the combination of maneesh and baba ghanoush is a winner so this week you get two recipes instead of one. Baba Ghanoush is my favourite dip narrowly pipping cool and creamy Tzatziki at the post and I have been making my own for a few months now. There is a stall – Arabica Food and Spice – in Covent Garden who make the best Smoked Aubergine dip I have ever tasted but this is pretty good too. I have halved Paul Hollywood’s Maneesh recipe which was taken from his book Paul Hollywood’s Bread
A few weeks ago I bought Jo Wheatley’s new book Home Baking and whilst flicking through it, came across this scarily simple but impressive recipe. My workmate Tracy requested cheese and biscuits over cake for her office birthday celebrations last week so I thought it would be a good opportunity to try out this recipe and use up some of my homemade caramelised red onion chutney. The original recipe calls for 2 tbsps of chutney but I doubled the amount as it didn’t seem to go far. You could also use a thin layer of chilli jam and Cheddar or Marmite and Gruyère for different flavours.