Lemon Posset

Posted on 20/03/2014 by Anna

Out for a walk one morning last week there were signs of Spring everywhere. Catkins and pussy willow, primroses, tiny wobbly lambs, the first shoots heralding the wild garlic and even some weeny tadpoles. There is still a nip in the air, the sort that whilst fresh and invigorating to breathe in still makes you wish you’d worn a hat. Anyway, it was glorious to be out and about and it got me thinking about lemons. Of course, lemons.

Now I know that however good the Spring weather here we are unlikely to be surrounded by lemon groves anytime soon but there is something about their zesty, fresh sharpness than is perfect for Spring. Awakening tired tastebuds which have been spoilt with rich stews and hearty puddings and paving the way for the abundance of crisp, green salad leaves that is Summer.

I must confess to always having lemons in the larder, I know we don’t grow them here but they are an essential in my kitchen and barely a day goes by without the squeezing of a lemon.

This pudding then is the very essence of Spring. Retaining a little richness to bolster against the cold but with enough zip and zing to put a spring in your step. Unbelievably easy, simply a combination of three ingredients which, through some culinary alchemy produce this creamy treat. I like to serve it with some little crisp biscuits, perhaps the vanilla ones in Biscuits du Jour (November 2012). These possets would make a great pud after last weeks’ Chicken with Peppers and Onions, and what an easy supper that would be.

Lemon Possets

450ml double cream

100g golden caster sugar

Juice of 2 lemons

Put the cream and sugar into a pan. Heat to dissolve the sugar and bring to the boil, simmer gently for 3 minutes, add the lemon juice stir well, then pour into 6 x 100ml ramekins or glasses and leave to set. Serve with crunchy little biscuits.

By the way these are neither too rich nor too sharp for children, my two hovered around whilst I was taking these pictures and happily scoffed one each.

Chicken with Peppers and Onions

Posted on 05/03/2014 by Anna

I look through cook books and magazines checking out the new recipes or twists on classics and whilst I love some of the ideas and promise myself I will try this or that, what I really want is a simple idea for supper. What to cook for supper. How many times do you ask yourself that in a week? Well presumably 7 but add to that some children’s teas or a supper party for friends and it become a highly repetitive question. What I would rather not have however, is highly repetitive suppers – you know, chicken on Mondays, sausages on Tuesdays etc.

So we need more supper dishes. Something stress free that won’t demand too much attention or time at the end of the day, won’t break the bank and is properly lip smacking delicious.

This then, ticks all those boxes. A few ingredients bunged in a pan and roasted in the oven. What a testimony to the sum being so much greater than the parts. Crispy skin on the chicken, soft sweet peppers and onions with a winey sauce that is nothing short of divine. This cooks itself whilst you pour yourself a glass of wine and get on with something else, or better still, with nothing at all.

Chicken with Peppers and Onions

I serve this with something green, usually wilted spinach or green beans and new or waxy potatoes, roasted in the oven at the same time as the chicken. It’s a great, easy, weekday supper but also something I would happily serve to friends. You can up the amount of chilli flakes if you like, I usually leave them out if the children are eating this with us.

2 medium onions, peeled and cut into sixths

1 large pepper, red, orange or yellow, cut into slices

2 cloves garlic finely chopped

1 desertspoon olive oil

2 chicken legs (or 4 chicken thighs in which case reduce the cooking time a little)

Salt and pepper

1/4 teaspoon dried chilli flakes (optional)

100ml white wine

Fresh parsley or oregano, a small handful chopped

Preheat the oven to 200. Put the onion, pepper and garlic in a baking pan and turn in the olive oil. Put the chicken legs on top, give it a good sprinkle of salt and pepper and the chilli flakes if using. Cook in the oven for 30 minutes then pour in the wine and give it a further 15 minutes. If your chicken legs are large you may need a little more time. When the chicken is bronzed and cooked and the vegetables soft remove from the oven, sprinkle over the herbs. Serves 2 but easily double or tripled.

For some other fab supper ideas try Claypot Chicken (May 2013 and no, you don’t need a clay pot) which still reigns supreme in top spot. Nipping at its heels though is Chicken with Harissa (October 2012)…. one of my very early recipes and one still without a photograph I’m afraid but well worth a try.

Girls’ Night In

Posted on 28/02/2014 by Anna

Some years ago, before marriage and children, a girl’s nights in seemed to be a fairly frequent occurrence and enormous fun. Different in those days though when, to be frank, a couple of bottles of wine, a packet of cigarettes and a video (remember those) of Take That Live made for a belting evening with the girls. You know who you are!

These days however, finding a free evening is a different ball game. Children need ferrying from one after school activity to another and there is a husband to be fed. The girlfriends from those heady, single gal days are now dotted around the World rather than living just down the road and the Take That video looks like a sad relic next to all the dvds.

So I was particularly pleased when a couple of Dorset friends suggested coming over for wine, movies, popcorn and ice cream. We are going to kick off with frozen raspberry daiquiris, a grown up slush puppy. I persuade myself that the lime juice and berries go some way towards off setting the rum and the fabulous bright zingy pink seems a suitably girly start. Then chilli – perfect fork food to eat in front of a film, spicy and warming. Rich with tomatoes, earthy cumin and a good blast of heat from the chilli and cayenne. Alongside I will offer the essential sour cream, grated cheddar, extra chillies and home made tortilla chips. For pudding I have good vanilla ice cream in the freezer and the wherewithal for either hot chocolate sauce or salted caramel sauce depending on our mood.

All that remains is to decide whether it will be a “no one puts Baby in the corner”, “Goose, you big stud” or “Kevin, I think I broke your shower” evening…..

Chilli

There are probably hundred of recipes for Chilli but this is how I make it. You can go the cubed beef or mince route – I use mince just because that is what I have always done and a little nostalgia is not a bad thing on a Girls’ night. For the tortilla chips, I buy regular tortillas and cut them into 6 or 8, brush lightly with oil, sprinkle with a little salt and bake at 200 for about 5 minutes or until crisp. They are just right with the chilli but you could serve rice too. You can cook this ahead of time or the day before.

1 tablespoon oil

1 onion, chopped

1 yellow, red or orange pepper, sliced

4 cloves garlic, finely chopped

400g beef mince

2 heaped teaspoons cumin

1 teaspoon sea salt

1/4 – 1/2 cayenne pepper (I do a 1/4 if serving to children, 1/2+ for adults)

250ml red wine

1 tablespoon tomato puree

1 tablespoon tomato ketchup

1 tin chopped tomatoes

2 tins of kidney beans, drained and rinsed

Chopped parsley or coriander, whichever you prefer

Preheat the oven to 150. Heat the oil in a large pan and soften the onions and pepper for about 10 minutes until soft. Add the garlic followed by the mince and cook, stirring, until brown. Add the cumin, salt, cayenne and a generous amount of black pepper, then the tomatoes, puree, ketchup and wine. Give it a good stir, bring to a simmer, put on the lid and cook in the oven for an hour, add the kidney beans and cook for a further hour. Check for seasoning, sprinkle over the parsley or coriander and serve with whichever accompaniments you choose. Enough for 4 with rice.

Onion Tarte Tatin with Blue Cheese

Posted on 13/02/2014 by Anna

I was going to give you a fabulous pudding this week, Chocolate Fondant with Salted Caramel anyone? However, this being Valentine’s week I thought everyone would be awash with chocolate puddings so I’ve decided to go savoury. Melty caramelised onions, both sweet and salty with a hint of cider vinegar and thyme topped (or bottomed) with crispy flaky puff pastry, followed by tangy blue cheese, what is not to like. I’d be delighted to eat this a deux but you could also cut it into four and along with a little dressed rocket or watercress it would be a stella starter.

Onion Tarte Tatin with Blue Cheese

3 onions (roughly tennis ball size), peeled and quartered

3 teaspoons butter

2 teaspoons olive oil

2 teaspoons caster sugar

3 teaspoons cider vinegar

1 teaspoon thyme leaves

Salt and Pepper

Puff pastry, I used ready rolled cut to the size of my pan, about 1/3 of a packet

50g of blue cheese, St Agur, Dorset Blue Vinney or similar

Preheat the oven to 200. You will need a frying pan that can go on the hob and in the oven, I used a 20cm le Creuset (www.lecreuset.co.uk). Cut out your circle of pastry just smaller that the circumference of the pan. Melt the oil and butter in the pan and add the onions. Cook for 15-20 minutes until the onions are softening and getting a little bronzed. Add the sugar, thyme and vinegar along with some salt and pepper and turn the onions carefully. Ideally you want them to remain in their quarters but some will fall apart, it doesn’t matter. Take off the heat and lay the pastry circle over the top of the onions, tucking the edges in. Put in the oven for 30 minutes but check after about 20 and if the pastry is getting too dark cover with foil. When the time is up, very carefully put a plate over the tart (still in its pan) and then invert the whole thing. As soon as it is out of the oven crumble the blue cheese over it so that it starts to melt. Serves 2 or 4 and is perfect with a dressed green salad.

Blood Orange, Beetroot and Feta Salad

Posted on 28/01/2014 by Anna

We are blessed with a fabulous farm shop just down the road and I find myself there often. This point was proved, rather tellingly, the other day when my husband went in to collect “an order for Anna” to be told “oh yes I know her, she is in here all the time….”..

I do shop there a lot. Since foxy got our chickens, the next best thing is to see those at Washingpool strutting, pecking and buy their spanking fresh eggs. When I can’t be bothered to make bread, theirs is marvellous and when I want tip top, super-fresh fruit and veg that haven’t clocked up air miles I go there. The problem is that I usually come out with more than I went in for. Faced with amazing produce I am helpless and unable to resist. So it was this week when I chanced upon fat globes of beetroot still with their frilly green and pink leaves (perfect in a stir fry) and one of my absolute seasonal favourites, blood oranges.

Once home I decided I wanted to combine the sharp juiciness of the oranges with the sweet earthiness of the beetroot. I added a little spring onion and rocket for peppery bite and some soft salty feta. It was a delicious lunch.

Blood Orange, Beetroot and Feta Salad

This is how I made the salad you see, it was enough for one but can easily be doubled or tripled.

1 cooked beetroot, peeled and cut into 8

1 blood orange, peeled and segmented

A handful of rocket

1 spring onion, finely chopped

About 25g feta

2 teaspoons rapeseed oil

1 teaspoon cider vinegar

Salt and pepper

Mix the oil and vinegar in a small bowl and add salt and pepper to taste. Put the beetroot, blood orange, spring onion and rocket on a plate, drizzle over the dressing then add the feta at the last minute so it doesn’t all turn Barbie pink.

For an unbelievable refreshing light pudding after this seasons hearty, cosy stews try my Blood Orange Granita (February 2013) show here in front of another crisp, cleansing number, Iced Tea Granita (July 2013).

A final point, why have supermarkets started calling Blood Oranges Blush Oranges….?

Golden Syrup Sponge Puddings

Posted on 21/01/2014 by Anna

I have avoided making steam puddings because despite finding them irresistible, the whole steaming for hours thing makes me nervous. Recipes that implore me to keep the water in the pan at a certain level throughout or the pudding may explode make me want to turn the page. Anything, other than a small child, that requires such focused and constant attention is not for me. As such I have felt a whole range of rib sticking treats out of reach unless I want to consider immediate redecoration due to wallpaper peeling from walls because of the steam (no I don’t have wallpaper in my kitchen but it is an image I am unable to shake from my mind) or the afore mentioned explosion and subsequent plastering of sticky dough to the ceiling and walls.

Somewhere along the line though I had heard or read of steaming puddings in the oven and had been meaning to try this for ages. I regularly tear recipes from magazines and have stacks of these torn out pages waiting to be tried. Of course, when I tried to find the bit of paper I wanted it was nowhere to be found (nor the beetroot, chocolate and yogurt cake which had been on my to do list for some months but more of that another time) so I had to experiment.

This is the result and I can’t convey to you how utterly delighted I am with it. These puddings are a doddle to make, happily transform themselves in the oven and require no attention or subsequent redecoration. They are unbelievably light and fluffy whilst still delivering that lip smacking golden syrup heavenly hit. We had these for lunch on Sunday and were all literally a second away from licking the plates.

If there was ever a recipe to cheer up a cold, dreary and rain sodden January this is it.

Golden Syrup Sponge Puddings

I used 150ml metal pudding moulds and ramekins and they both worked very well. Incidentally I reheated the two that were left in a pan of simmering water for five minutes the next day and they were still perfect. Serve with cold cream or ice cream (or both).

120g soft butter

100g caster sugar

120g self-raising flour

2 eggs

1/2 teaspoon vanilla bean paste or extract

2 tablespoons milk

Pinch of salt

6 tablespoons of golden syrup

Preheat the oven to 180 and butter 6 moulds or ramekins then put a tablespoon of golden syrup in the bottom of each one. You will also need 6 pieces of tin foil big enough to loosely cover the puddings. Cream together the butter and sugar until fluffy, add the eggs one at a time with a little flour and mix well followed by the remaining flour and salt. Add the vanilla and milk and incorporate it. Divide the mixture between the moulds and then cover with the prepared tin foil, fix it loosely so they have room to rise a little. Put into a baking tray, pour in boiling water to half way up the ramekins or moulds and bake for 40 minutes. When done, run a knife around the edge of the puddings and turn out onto a plate being careful not to spill any of the hot runny syrup or burn yourself with it. Serves 6.

My Favourite Green Salad

Posted on 09/01/2014 by Anna

Happy New Year! Are you looking for something fresh, green and crunchy? After the Christmas cake which I ate almost entirely myself I know I am. I love salads all year round and eat them in one form or other several days a week. However right now my craving knows no bounds. After what feels like weeks of rain the sun is out and the sky is blue. Tom and I went for a fabulous walk up beautiful Lewesdon Hill this morning and following a hose down (Tom, not me) I felt like something healthy, raw (mostly) and fresh to eat.

This is the sort of salad we often have for a weekday lunch, perhaps with the addition of a few chunks of feta, maybe with soup if it is chilly or just good bread. Whatever the weather we often have this for a weekend lunch alongside a roast chicken, my children invariably picking out the bits they like best. It makes a lovely change from the usual roast with vegetables and feels a bit lighter – without losing out on the gorgeous golden roast chook. Perfect with a steak for supper, no need for chips because of the croutons and it is just the thing with any barbecued meat (I know, I know, barely a sign of Spring outside and I am already talking barbecues, I can’t help myself).

I suspect you may have spotted the croutons so I must state that this is not diet food per se but it is so delicious, crisp and clean that I would certainly term it healthy. Whatever, this is the green salad I turn to most often and usually have the ingredients in my fridge. No spring onions or avocado? No matter, use what you have or what you like best. This is enough for my lunch just as it is, the croutons, seeds and avocado giving it substance but as ever, it is just a guideline, an idea to share.

My Green Salad

4 slices of baguette or similar, cubed (a little stale is fine)

1 tablespoon oil

1 small clove garlic, crushed or very finely chopped

1/2 teaspoon sugar

1/2 teaspoon dijon mustard

Juice of 1/2 lemon

3 tablespoons oil (I use 2 of good extra virgin olive oil and one of a plain oil)

Salt and pepper

1 tablespoon each of sunflower seeds, pumpkin seeds and pine kernels

1 little gem

A handful of baby spinach

A handful of rocket

2 spring onions, finely chopped

1 avocado, peeled and cubed

Small chunk of cucumber, peeled, deseeded and chopped

Chives, a small handful (parsley, mint or oregano work well or a combination of any)

Preheat the oven to 200. Turn the cubes of bread in the tablespoon of oil, put in a small tin and bake for 5 minutes until golden, then sprinkle with a little salt. In a small bowl mix the garlic, sugar, mustard, lemon juice a good pinch of salt and some black pepper. Slowly add the 3 tablespoons of oil mixing well until emulsified. In a small frying pan heat the seeds until just turning golden. Cut up the little gem put it into a large salad bowl with the spinach, rocket and avocado. Add most of the dressing and toss the salad, you may not need it all but I find this amount just right. Scatter over the croutons and seeds and trickle over the rest of the dressing if you want. Snip the chives or other herbs over the top. Serves 2 for lunch or 2 adults and 2 children as a side dish.

If you are looking for more healthy New Years’ crunch, try my carrot salad which I posted in January 2013.

Chocolate Mayonnaise Cake

Posted on 20/12/2013 by Anna

Years ago I worked as a waitress in a restaurant in Yorkshire and I would recite the pudding list to the customers. Whenever I cam to the Chocolate Mayonnaise Cake there would be a lot of oohing and “how weirds”! Admittedly it sounds a little strange but the principle of eggs and fat or oil are bang on as ingredients for a cake. They are just already combined for you in mayonnaise. Foolishly I never got that original recipe but after some experimenting I came up with this. Unusually for a cake I think it is better the day after you make it as it seems to become more fudgy and although I thought it might be a bit rich for children, I offered it for tea recently and seconds and thirds were required…

I mention it now in particular because it is a great recipe to have up your sleeve in an emergency. Whilst you may run short of butter or eggs over the holidays, there is almost always a jar of mayonnaise in the fridge standing by for those cold turkey sandwiches. So if you don’t like Christmas cake or just want to rustle up a cake for tea, why not try this. Happy Christmas!

Chocolate Mayonnaise Cake

I usually dust this with cocoa as I like that bitter edge but I couldn’t resist a snowy fall of icing sugar today.

250g self raising flour

55g cocoa powder plus a little extra for dusting

1/2 teaspoon baking powder

200g golden caster sugar

220g mayonnaise

200ml water

Icing sugar or extra cocoa to serve

Preheat the oven to 180. Butter and flour (or cocoa) a loose bottom 23cm tin. Sift the flour and cocoa together, then add the remaining ingredients and mix until thoroughly incorporated and smooth, either with a hand held beater or in a mixer. Pour into the prepared tin and cook for 30-40 minutes until if feels firm to the touch on top. Cool for 10 minutes and then remove from the tin and allow to cool completely. Dust with cocoa or icing sugar before serving. Serves 8.

If you want a slightly denser (in a good way!) cake to serve for a pudding, look no further than my Chocolate Pudding Cake which I posted, funnily enough, last December.

Christmas Salad

Posted on 10/12/2013 by Anna

We are fully in the cosy food season. Immersed in hearty stews, sticky roasted vegetables and pillows of spongy sweet saucy puddings. Fabulous, I am certainly not complaining and part of me looks forward to this time of year even whilst in the heat (hopefully) of the summer. All that said however, I can’t go long without a salad. Not the gentle floppy green leaves of a summer lettuce, festooned with garden herbs type salad. More a crunchy, zingy colourful number, both sweet and tangy – a salad in its Christmas party clothes if you will.

This is just the ticket for my lunch when I crave a change from my usual warming soup. Crisp,crunchy and seasonal it would also work perfectly on the side of some cold turkey, ham or goose in the days after Christmas, or really anytime. I love the jewel like dried cranberries which make anything feel Christmassy, their sweet chewiness is a great foil to the crunch of the apple, carrots and red cabbage. The sweet and sour dressing brings everything together. Incidentally I made this with some cabbage left over after making my firecracker red cabbage to freeze in preparation for Christmas Eve lunch – see how even the humble red cabbage multi-tasks at this time of year.

Christmas Salad

The quantities here whilst not vague exactly are not specific measures because really it is up to you – if you love apple, use a big one or two. If you love dried cranberries use more.

1/4 red cabbage, chopped

2 carrots, peeled and chopped

2 spring onions, chopped

1 apple, cored and chopped

A handful of rocket

A handful of dried cranberries

A handful of parsley, chopped

1 teaspoon dijon mustard

1 clove garlic, crushed

3 tablespoons olive oil

2 tablespoons lemon juice

1 heaped teaspoon sugar

Salt and pepper

Mix the mustard, garlic, oil, lemon juice, sugar, salt and pepper. Taste this dressing and add a little more of anything until you are happy with it. Put all the chopped salad ingredients in a large bowl, pour over the dressing and mix really well. Leave for at least half an hour for the flavours to combine. This will happily sit in the fridge for up to 3 days but I don’t anticipate it will last that long. Serves 4 as a side.

Cheese Sables with Rosemary Salt

Posted on 02/12/2013 by Anna

I remember dinner parties when I was a child – those were the days of going the whole hog – long dresses, velvet jackets, hair up and that 1970’s phenomenon – a selection of puddings. Now, what was that all about? If it wasn’t enough that you would wade through a starter and main course, there would always be cheese served with biscuits, grapes, a jar of celery and whatever else but then a choice of puddings. Perhaps oranges in caramel, a lemon soufflé – the chilled kind rather than oven baked – chocolate roulade or profiteroles. Always three, always cold.

So different from how we entertain now. When we have friends for supper, I might make a big stew, pie or paella which can be served at the table (no hostess trolley) with perhaps a salad to follow. Then depending on our mood, the weather and many other vagaries, cheese (sometimes served with the salad) or a pud. Rarely both as I am incapable of leaving one or other alone if presented with them both and will then feel like a beached whale at the end of supper. What I would do with three puddings I don’t know….well I do. I don’t often serve a starter but prefer to offer something with drinks beforehand. I can’t quite bring myself to call these canapés as I am not dextrous enough to create those little masterpieces you see in smart restaurants. No, spiced cherries in bacon, a little onion tart or these cheese biscuits with rosemary salt.

Can there be anything more fantastically savoury and moreish to have with a cocktail than a little cheese biscuit? That tang and crunch just go perfectly. These ones are crisp with a good bite from strong cheese and a kick from the cayenne. Despite the feisty flavour my children adore them. Make a load to stash away in your freezer ready to whip out when entertaining over Christmas.

As you can see from the photograph I served these with a Negroni and I thought they went together perfectly but naturally the choice of drink is up to you. Admittedly, one of the friends I gave a Negroni to made a face like I’d give her soapy water to drink and gave me the glass straight back. You can’t please everyone…..but at least she loved the cheese biscuits!

Cheese Sables with Rosemary Salt

100g soft butter

100g self raising flour

100g strong cheese, grated (I use 50/50 parmesan and vintage cheddar)

A pinch of cayenne pepper

1 tablespoon rosemary, finely chopped

Preheat the oven to 180. Whizz the flour and butter together, add the cheese and cayenne. Mix to a dough and form into a roll, wrap in cling film and put in the fridge for 20 minutes to firm up a little as this will make the cutting easier. Cut into thin slices and put onto a parchment lined baking tray. Pound the rosemary in a mortar with a pinch of sea salt and sprinkle a little of this onto each biscuit. Cook for 13-15 minutes until golden on top. Cool on a wire rack where they will crisp up. Makes about 25.