Bridport Food Fair

B biscuits

Come and make some biscuits with me at Bridport Food Fair this Saturday, 14th June.  I will be in the Children’s Marquee at 3.00pm where you can make, bake and then eat your own biscuits.  There will be other free, hands-on cookery and food related fun to be had.  The fair takes place in Askers Meadow (next to Morrisons car park) from 9.30am to 5.00pm and there will be masses of food stalls, cooking demonstrations, farmers’ market, beer/cider tent and music.   Check out www.bridportfoodfestival.co.uk.

B biscuits 2

Roast Asparagus with Parmesan, and Banting

Asparagus with parmesan

Are you Banting?  No I’m not being weird or misspelling, it refers to HFLC –  the high fat, low carb way of eating.  When we were in South Africa recently everyone was talking about Tim Noakes and his Real Meal Revolution book.  The night we arrived we had supper with friends, a fabulous carb free supper incidentally and were introduced to the idea, among others, of avocado, anchovies and cream cheese for breakfast.  I tried it, totally delicious and not as peculiar as you might think.  This way of eating is all the rage there, tout le monde was either talking about it or doing it and by the way, losing weight on it.   To the point that the book was sold out in most places and I was lucky to find a copy.  The day we flew out I saw a new magazine based on the philosophy at the airport – this is big over there.

Fundamentally you eat fats in their original, purest form i.e. regular milk or yogurt rather than messed around with low fat versions.  Good fats fill you up so you can eat less of them, what you need to keep a beady eye on are those carbs as that sugar can play havoc.  Chicken to be eaten with its delicious, crispy skin, bacon, avocados, cheese…. and you can lose weight.  Sounds like a dream no? It isn’t a pink ticket to go crazy though, vegetables are a huge part of the regime and the recipe section of the book is sensational.

Whilst I can’t tell you I am following this idea, I am interested in something that has gained such a huge following and I will read the book cover to cover.  In the spirit of it however, this weeks’ recipe is something I cook every year when asparagus is in season.  The roasting intensifies the asparagus flavour and the parmesan adds a gorgeous, salty savoury finish.   Quick, make it before the asparagus is over for another year.

Roast Asparagus with Parmesan

1 bunch of asparagus

Olive oil

Salt and pepper

Parmesan, grated – as much as you would like

Preheat the oven to 200.  Trim the bottom of the asparagus, either just snap them off where they ‘give’ or peel the bottom third.  Put them on a baking tray, pour over a little olive oil and turn the spears in it.  Season well with salt and pepper and roast for 10 minutes until just singeing at the edges.  Grate some parmesan over them and return to the oven for a further 2-3 minutes until the cheese has just melted and then tuck in.  I sometimes have this for lunch on my own or it could serve two as a light starter (or just do two bunches for a proper size starter!)   A drop of good balsamic is a nice finishing touch.

 

Lemon and Lime Ice Cream

Lemon and Lime Ice Cream

When I was about seven or eight I went to visit family on Martha’s Vineyard.  There were many memorable things about that holiday, the amazing round house my cousins slept in, the garden which led straight onto the beach, the horseshoe crabs, fresh limes.  One of the clearest however is of our daily visit to Edgartown to have an ice cream.  The same place everyday and for me the same flavour, pistachio.  Isn’t that crazy that an ice cream (or many) nearly 40 years ago should still be such a vivid picture in my mind.

More prosaically I can still remember my first Cornetto, the exoticism of it and the chance that I would disappear from our Yorkshire garden and reappear in a Venetian gondola. Those were the days when you bought tubs of plain vanilla or perhaps for a treat, Neopolitan.  No salted caramel or Phish food graced the shelves in those days.

Ice cream then is a treat and never more so than when you make it yourself.  The flavours are all the clearer when the fruit goes from punnet to freezer in a matter of minutes.  Better than this you know exactly what has gone into your mix – as children we were convinced ice cream was made from whale blubber, not a tempting thought although it never stopped us scoffing it.   By the way, were you ever told that the ice cream van only plays music when it has run out of ice creams and ice lollies….?

This is a fabulously zingy and tangy ice cream, super fresh from the citrus and without the need of a custard.  It is made, I promise you, in hardly and time and is very easy.  My daughter made the ice cream in the photographs and it is delicious, well done Minty.

Lemon and Lime Ice Cream

1 large lemon

2 limes

120g caster sugar

400ml whipping cream

Put the zest and juice from the lemon and both limes in a bowl add the sugar and stir until the sugar is dissolved.  Pour the cream into this mixture and put the bowl into the fridge until cold.  When fully chilled pour into an ice cream machine and churn until thick and frozen, transfer to a plastic box with a lid and put into the freezer to firm up a little more. Take it out of the freezer 15 minutes before you want to eat it.  Serves 4.

If you don’t have an ice cream machine, put the chilled mixture into the plastic box and freeze.  Every couple of hours remove from the freezer, mix thoroughly then freeze again until smooth and frozen.

Chorizo and Potatoes

Chorizo and Potatoes 3

Is there anything that doesn’t taste better with a bit of chorizo in it?  I love that rich, spicy flavour and the way it imparts its sunny personality into other ingredients.   Chorizo has great shelf life and is fantastic to have in the fridge for those inevitable moments when you have empty beaks to feed and the cupboard is bare.

This is one of my children’s favourites, unbelievably quick and only uses 5 ingredients.  If you don’t have any potatoes, make Chorizo and Beans (365 things to eat, June 2013) or for a more summery feel, Chorizo, Tomatoes and Green Beans (September 2013).

Chorizo and Potatoes

 

Chorizo with Potatoes

I use the Goikoa Spanish chorizo which I buy in Waitrose, it comes in a 260g horseshoe but any other cooking chorizo would be fine too.

1 teaspoon olive oil

1/2 ‘horseshoe’ Chorizo

1 clove garlic, finely chopped

4 medium new/waxy potoates

Small tin chopped tomatoes, approx 227g

Small handful parsley, chopped

Heat the oil in a pan over a low heat, slice the chorizo and add it to the pan.  Meanwhile slice the potatoes and cook until tender then drain.  When the chorizo is beginning to colour on both sides, add the garlic and cook for a minute followed by the tomatoes.  Let this simmer for 3-4 minutes then put the drained potatoes into the pan, turn them so they are coated with the tomato sauce, finally sprinkle over the parsley.  This serves 2 but is easily doubled, just use the whole horseshoe of chorizo and a normal 400g tin of tomatoes.

Chorizo and Potatoes 2

 

 

Frozen Raspberry Daiquiri

Frozen Raspberry Daiquiri 4

A glass of wine versus a cocktail.  It’s a bit like having a wardrobe full of clothes but still wearing your jeans every day.  A familiar favourite to fall back on and in all honesty a bit easier than bunging various things together and hoping you like the look/taste.  You get what I mean.

Cocktails invite mixed opinions, for some they are the American Bar at the Savoy, the height of sophistication.  For others they are Stringfellows…  The thing is though, I rather like the occasional cocktail and have been known to press a glassful into friends’ hands as they walk in the door.  The Negroni had mixed reviews, the Passion Fruit Fizz had us practically scrapping over the last drop and the Sloe Vespa has always gone down a treat.

This then is a homemade slush puppie really.  Fabulously bright pink, heady with raspberries and with a sharpness from the lime.  Oh and did I mention there is a drop of rum in there too.  These are so delicious that their frozen state is almost essential in order to stop you gulping them down too fast.  Could there be a better start to dinner?

Parental disclaimer – I realise my recipes are meant to be family friendly and for every day but I think it might have been a mother/child moment that got me thinking about a cocktail in the first place…

Frozen Raspberry Daiquiri 2

Frozen Raspberry Daiquiri

This recipe is a guideline and you may like yours with a little more or less of lime or sugar syrup.  Really the best way is to make one for yourself, customise it and enjoy.  Then make some more.  Sugar syrup is simply equal quantities of caster sugar and water simmered until the sugar is fully dissolved.

100g frozen raspberries (about 1 cup if you use cup measures)

2 tablespoons (30ml) white rum

1 tablespoon (15ml) sugar syrup

60ml lime juice (about 1 lime)

Put all the ingredients into a jug and whizz with a hand held blender or for greater quantities you could use a liquidiser.  Makes 1 glorious pink cocktail.

 

Wild Garlic Focaccia

Wild Garlic Focaccia

It is that time of year again and the familiar whiff of wild garlic is in the air.  This feels like the beginning of a slew of seasonal goodies and I look forward to it every Spring.  As soon as I picked a bunch of wild garlic yesterday I knew I wanted to make a focaccia with it and whizzing the leaves into the oil seemed the best way to get the herbaceous notes into the bread.  I made the dough yesterday evening and let it rise overnight so I only had to knock it back and put it in the tin for a final rise this morning – couldn’t have been easier.  You could of course make it all in one day but this suited me better for brunch on the beach with friends.

This makes a fabulous, squidgy loaf perfect for lunch or with a picnic as we had it today.  I took it from the oven to the car and it was still warm when we ate it.  Dip into oil and balsamic or use it to make a stella sandwich, stuffed with whichever goodies you like.  We had ours cut into little squares which the children loved, a sort of herby garlic bread.  My husband had his cut in half horizontally with a fried egg cooked on the fire on the beach, perfect.

For other ways to use your wild garlic check out the pesto (May 2013) which I wrote about last year or how about strewing some chopped leaves over a salami topped pizza….

Wild Garlic Focaccia 3

Wild Garlic Focaccia

450g strong bread flour

7g yeast

7g table salt

250-300 ml luke warm water

50ml olive oil

Small bunch wild garlic, about 6-8 leaves

75ml olive oil

Sea salt

Mix the flour with the yeast, salt, water (start with 250 you might not need the full 300ml)  and 50ml of oil and knead for 5 minutes.  Leave in a warm place for 1-2 hours until doubled in size or put in the fridge overnight.  Preheat the oven to 190, knock the air out of the dough and then press it into a shallow tin approximately 24x34cm.  Cover loosely and leave to rise for 30 minutes.  Meanwhile whizz the garlic and 75ml of oil with a hand blender, or similar, until you get a fabulous green oil.

Press your fingers into the dough to make dimples and then pour the oil over to fill the little holes and cover the entire surface.  Sprinkle generously with sea salt and bake for 25-35 minutes until golden.  Check the bottom is brown, you can always give it another 5 minutes directly on the rack if necessary.

Pepper and Caper Crostini

Pepper Crostini

I love something punchy and full of flavour on top of a crunchy bit of toasted bread and find it an easy prepare ahead canapé to serve with drinks before lunch of supper.  From the super simple garlic rubbed toasts to something that requires a little chopping and cooking.  The basis of this is often some softened vegetables with a good hum of garlic and a bit of sharpness from capers, balsamic or lemon juice.  Courgettes work a treat as do leeks or onions if that is what you have.  The crisp little toasts can be made days ahead and kept in an airtight tin enabling you to make this in a matter of moments.

This time I have used peppers which cook down to silky soft sweetness with very little attention.  Pushed for time you can use jarred peppers but try and find the ones in oil rather than brine.  Use a little of the oil they are packed in for the pan, chop them and then proceed with the recipe.  They will only need heating briefly and marrying with the garlic.

Incidentally, my children who both profess to not like peppers will scoff these with unseemly speed….

Pepper Crostini 2

Pepper and Caper Crostini

2 peppers, red orange or yellow but not green, sliced

1 tablespoon olive oil

1 clove garlic, finely chopped

1 tablespoon capers

4 slices of toasted sourdough or similar, (rubbed with garlic if you want a bit extra!)

1 small bunch parsley, chopped

Heat the oil in a frying pan and cook the peppers for about 15-20 minutes until soft (or you could do this in the oven).  Add the garlic and cook for a minute then remove from the heat.  Stir through the capers, check for seasoning and then pile onto the slices of toast.  Sprinkle with parsley and tuck in.

 

Holidays….

Scarborough 2 Anna May Everyday

No recipe this week I’m afraid, we are away and I am eating, eating, eating – all in the name of research you understand.

If you need some Easter treats, try my last recipe Salted Caramel Chocolate Fondants, really, who is going to say no to one of those?  Or maybe the Chocolate and Amaretti Spelt Cakes, April 2013 – the healthy spelt completely offsetting the chocolate of course!

Whatever you are doing, enjoy Easter and I will be back soon with masses of ideas for fabulous things to eat.

Salted Caramel Chocolate Fondants

Salted Caramel Chocolate Fondant

I love a good chocolate fondant and wasn’t convinced there was any need to gild the lily but this salted caramel idea just wouldn’t go away and I knew I had to have a go at making it.  Just out of interest you understand…….  So this is the pudding I teased you with around Valentine’s and I thought it would be perfect for Mothering Sunday should you still be without a pudding or as an early Easter treat.

Salted Caramel Chocolate Fondant 3

These puddings are sublime, honestly beyond fabulous.  A crisp chocolate outer gives way to a soft chocolate pudding containing molten caramel sauce within.  They are so good.  Surprisingly they also very easy to make and sit happily in the fridge until you want to cook them.  As long as the oven is at 200 and you cook them for exactly 12 minutes they will be perfect.   I am no expert baker but if I can do them then anyone can.

Salted Caramel Chocolate Fondant 4

Salted Caramel Chocolate Fondants

I am all for quick and easy and although these puds fit that bill you will need to make the caramel ahead of time so it can set firm.  This only takes a few hours but I made it a day ahead so I could forget about it.  You can also make the puddings the day ahead and keep in the fridge.  If you remember put the caramel in the freezer when you start making the puddings just to give them an extra chill – this keeps the sauce together rather than it melting straight into the puddings.  Miss the salt out if you think you or your children would prefer Caramel Chocolate Fondants.

1 tablespoon butter

2 tablespoons brown sugar

2 tablespoons double cream

1/2 teaspoon vanilla extract

Sea salt

85g butter, plus a little extra for greasing

85g chocolate, I used 50/50 dark and milk

85g golden caster sugar

1 teaspoon cocoa

2 large eggs

1 tablespoon coffee

45g plain flour

Pinch of salt

Heat the butter, sugar and cream in a pan and let it simmer for 5 minutes.  Add the vanilla and a good pinch of salt.  When it is cold enough to taste try it, you may want more salt then put this caramel in a small bowl in the fridge to set.  Grease 4 metal pudding tins with the melted butter then dust each one with cocoa.  Put in the fridge until you need them.   Melt the butter and chocolate in a bowl over a pan of barely simmering water.  Whisk the eggs and sugar together until pale, frothy and at least doubled in volume.  Mix the chocolate mixture into the eggs, add the coffee and then gently fold in the flour along with a pinch of salt.   Half fill each greased tin with the chocolate mixture then add a teaspoonful of the cold caramel, it may sink a bit but don’t worry.  Pour the remaining mix over the caramel to fill the tins.  Put the puddings into the fridge for at least half an hour whilst you preheat the oven to 200.  Cook the puddings for exactly 12 minutes, then remove from the oven, turn out onto plates and serve with cream or ice cream.  This makes  four but it is up to you how many it serves…..

Salted Caramel Chocolate Fondant 2

 

Mint Chocolate Drops

Mint Chocolate Drops

Chocolate and Mint is a match (Matchstick) made in heaven, a truly great combination.  For as long as I can remember I have loved that marriage of fresh, clean, cool mint and rich, smooth melty chocolate.  From After Eights liberated on the quiet from their box in the dining room to that crazy Ice Breaker of the 70’s – ludicrously sharp little peppermint shards incased in chocolate – remember that one?  I loved the look of Bendicts Bittermints and though I tried them regularly, desperate to enjoy their sophistication, the super bitter dark chocolate proved an effective barrier between the young me and the soft mint patty within.  Fry’s Peppermint Cream, Mintolas and Mint Aero – don’t believe I’ve ever turned my nose up at any of the above.  Continuing the theme, my parents even had a bottle of Royal Mint Chocolate Liquer – very racy.

So I thought I’d make my own and could it be any easier?  Melt some chocolate, add a little peppermint extract, drop spoonfuls on parchment, let it cool.

Can that be called a recipe?  No, honestly it is just too ridiculously simple but that is pretty much it.  My children love making (and eating) these and they are superb as a present when you go to someone’s house for lunch or supper.  Fun to make during the Easter holidays or afterwards if you need something to do with the surfeit of chocolate that often lingers after the children have gone back to school.

Finally, if like me you have given up chocolate for Lent, I suggest you stockpile some of these, then set your alarm early on Easter Day and tuck in.

Mint Chocolate Drops 2

Mint Chocolate Drops

I use a combination of milk and plain chocolate as that is what we prefer either in the ratio of 50/50 which the children like or 70 plain 30 milk if you want something a little darker and more bitter to serve after dinner.  All plain chocolate is too bitter for me but, as ever, it is up to you.

For every 65g of chocolate use 1/2 teaspoon of peppermint extract

Melt the chocolate with the peppermint.  I do this in a bowl over barely simmering water but I believe a microwave is an even better way to melt chocolate (I don’t have one).  Either way do it very gently so the chocolate doesn’t seize.  Drop teaspoonfuls onto parchment and leave to cool.   Don’t put it in the fridge as this makes the chocolate go a little dull.  This amount of chocolate yields about 10 drops.