Tarte au Citron

November 19, 2019 by Angie In Desserts Tagged lemon, tarte, citron, tart 2 Comments

Tarte au Citron

A light pastry base is filled with a creamy, citrus filling that makes this tart very refreshing.

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Tarte au Citron

Prepares: 8 servings

Preparation time: 40 minutes
Standing time: 40 minutes
Cooking time: 50 minutes
Ingredients
For the pastry
225g (8 oz) plain/all purpose flour (1¾ cups)
2 tsp caster/superfine sugar
115g (4 oz) cold butter (½ cup, or 1 stick)
a pinch of salt
For the filling
3 lemons, juice only (9 tbsp)
½ orange, juice only
225g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
3 eggs, large (U.K.)/extra large (N.A.)
2 eggs, large (U.K.)/extra large (N.A.), yolks only
140ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
To serve
icing/powdered sugar
You will also need a 27cm (10½ inch) loose-based tart tin, greased and floured.

Method
For the pastry
Sift the flour and salt into a mixing bowl.
Cut the butter into small cubes and add to the flour. Rub in the butter, at the same time lifting the flour well out of the bowl to incorporate as much air as possible.
When the mixture resembles dry breadcrumbs, add the sugar.
Then sprinkle over 3 tablespoons of cold water and, using a palette knife, bring the mixture together until it begins to form clumps. Add a little more water (no more than 1 tablespoon) if the mixture seems dry. Using your hands, bring together into a ball by kneading lightly. Cover in cling film/plastic wrap and refrigerate for 20 minutes to relax the pastry.
(Alternatively, use a food processor.)
Roll out the pastry on a lightly floured surface until it is 5cm (2 inches) larger than the size of the tart tin. Carefully transfer to the tin without stretching the pastry. Gently press down into the sides of the tin, then trim by running the rolling-pin over the top to cut the pastry level with the rim. Return to the fridge for a further 20 minutes to firm up.
Meanwhile, preheat the oven to 200°C (400°F) (gas mark 6).
Prick the pastry base all over, line with baking paper and add baking beans, making sure they spread to the edge. Bake for 15 minutes.
Remove the paper and beans and bake for a further 10–15 minutes until golden. Put to one side to cool a little before filling.
For the filling
Meanwhile, make the filling. Reduce the oven temperature to 150°C (300°F) (gas mark 2).
Strain the juice of the lemons and orange into a bowl.
Add the sugar, eggs, and egg yolks and whisk just enough to blend in the eggs. Whisk gently to avoid the mixture becoming too frothy.
Stir in the cream.
Then strain the mixture into a jug.
Carefully remove the tart shell from the tin and place on baking sheet. Pour the strained mixture into the tart shell. Very carefully slide onto the oven rack and bake for 20–25 minutes until just set. Then leave to cool.
Just before serving dust icing/powered sugar over the lemon tart using a small sieve. Serve at room temperature.

Updated: November 19, 2019

Coffee Meringues Drizzled with Chocolate

November 16, 2019 by Angie In Dinners, Desserts Tagged chocolate, meringue, coffee Leave a comment

Coffee Meringues Drizzled with Chocolate

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

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Coffee Meringues Drizzled with Chocolate

Prepares: 8 meringues

Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Chilling time: about 15 minutes
Ingredients
1 tbsp instant coffee granules or coffee extract
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
85g (3 oz) dark chocolate
You will also need 2 medium baking sheets/trays lined with baking parchment

Method
Preheat the oven to 140°C (275°F) (gas 1).
If using coffee granules, dissolve in 1 teaspoon of hot water and leave to cool.
Put the egg whites in a large bowl and whisk until just stiff. Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then sprinkle over the coffee and whisk until it has thoroughly mixed in.
Dab a little meringue on the corners of the baking sheets/trays which will prevent the parchment paper from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners. Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart. Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment paper easily.
If you like your meringues crisp on the outside but chewy in the centre, then remove from the oven and leave to cool completely on a cooling rack. If you prefer them crisp all the way through, then leave in the oven until it has become cold.
Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until it has become cold.
Drizzle the melted chocolate over the meringues. Leave in a cool place for the chocolate to set.

Updated: November 16, 2019

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

November 16, 2019 by Angie In Lamb, Dinners Tagged potatoes, courgettes, zucchini, cream, lamb, aubergine, eggplant, milk, provencale, mediterranean, dauphinoise, cherry tomatoes, provence Leave a comment

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

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Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Prepares: 4 servings

Preparation time: 55 minutes
Cooking time: 50 minutes
Ingredients
For the ratatouille and lamb cutlets
2 tbsp olive oil
½ medium aubergine/eggplant
1 red bell pepper, deseeded
2 courgettes/zucchini
1 tbsp fresh rosemary, chopped
8 lamb cutlets
2 garlic cloves, peeled and crushed
400g tin cherry tomatoes (small can)
1 tbsp fresh basil leaves, torn
salt and freshly milled black pepper
For the potatoes dauphinoise
800g (1 lb 12 oz) potatoes (5 medium)
240ml (8 fl oz) whole milk (1 cup)
2 garlic cloves, peeled and chopped
240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
salt and freshly milled black pepper
whole nutmeg

Method
For the potatoes dauphinoise
Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.
Slowly bring the milk to the boil in a sauté pan with the garlic.
Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.
Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.
Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).
They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. The ratatouille will need to cook for the same length of time as the potatoes and so they both go into the oven together.
For the ratatouille and lamb cutlets
Preheat the oven to 190°C (375°F) gas 5.
Pour the oil into a roasting tin/pan and put in the oven while it is heating up.
Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.
Tip into the roasting tin/pan and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.
Meanwhile preheat a griddle pan or heavy based frying pan/skillet.
Season the cutlets and then spread over the garlic. Over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.
While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.
Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.
To serve
Divide the vegetables amongst four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.

Updated: November 16, 2019

Luxury Fish Pie

November 10, 2019 by Angie In Dinners, Fish Tagged salmon, prawns, mushrooms, shrimp, sweetcorn, puff pastry Leave a comment

Luxury Fish Pie

A buttery puff pastry makes this luxury fish pie a delicious alternative to a traditional potato topping. The salmon and prawns/shrimp are in a creamy sauce with sweetcorn and mushrooms.

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Luxury Fish Pie

Prepares: 4 servings

Preparation time: 35 minutes
Standing time: 15 minutes
Cooking time: 30 minutes
Ingredients
450ml (15 fl oz) milk (2 cups)
450g (1 lb) salmon, skinned
170g (6 oz) tiger prawns/shrimp
170g (6 oz) frozen sweetcorn (or canned) (1 cup)
55g (2 oz) butter (¼ cup, or ½ stick)
55g (2 oz) flour (⅓ cup + 1 tbsp)
150ml (5 fl oz) white wine (⅔ cup)
115g (4 oz) button mushrooms, halved (about 6)
salt and freshly ground black pepper
2 tbsp fresh dill, chopped
225g (8 oz) packet frozen puff pastry, thawed
1 egg, beaten (for glaze)
You will also need a pie dish.

Method
Preheat the oven to 200°C (400°F) (gas 6)
Pour the milk into a large pan. Cut the salmon into cubes and add with the prawns/shrimp to the pan. Bring the milk to the boil and then remove from the heat. Cover the pan and leave for 5 minutes to cook the fish.
Now drain the fish, reserving the liquor, and place in the base of the pie dish with the sweetcorn.
Next, melt the butter in a clean pan. Add the flour and mix to form a paste. Cook over a low heat for 1 minute.
Then gradually stir in the reserved liquor and keep stirring until the sauce is smooth. Increase the heat and stir the sauce until it is really thick, about 2 minutes.
Now stir in the wine and add the mushrooms. Simmer for 3 minutes.
Season to taste and add the dill.
Pour the sauce over the fish and give everything a good stir so the sauce coats the fish and vegetables. Leave to cool slightly, about 10 minutes.
Trim the pastry to fit the top of the pie dish.
Dampen the rim of the dish with water and use the trimmings to cover the rim of the dish.
Now dampen the rim of pastry with water. Cover the pie dish with the large piece of pastry pressing down around the rim of the dish to seal the pastry. Knock back the edges.
Make 2 holes in the top to allow steam to escape during cooking.
Brush the top of the pastry with egg glaze.
Place on a baking tray and bake in the centre of the oven for 25-30 minutes until the pastry is golden.
Serve with green beans or carrots.

Updated: November 10, 2019

Coffee Crème Brûlée

November 4, 2019 by Angie In Desserts Tagged sugar, brulée, coffee, creme, custard Leave a comment

Coffee Crème Brûlée

Coffee crème brûlée – a lovely creamy coffee custard topped with caramelized sugar. This recipe gives two methods of creating the caramelized topping, with or without using a chef’s blowtorch.

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Coffee Crème Brûlée

Prepares: 6 servings

Preparation time: 30–45 minutes
Cooking time: 25 minutes
Cooling time: 2 hours
Refrigeration time: 6 hours or overnight, plus 2 hours on the day of serving
Ingredients
For the custard
butter, for greasing
4 eggs, large (U.K.)/extra large (N.A.), yolks only
 40g (1½ oz) caster/superfine sugar (3 tbsp)
 ½ tsp vanilla extract
300ml (10 fl oz) single cream/table cream (1¼ cups) 
300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
 3 tsp instant coffee granules or coffee essence
For the topping
4 tbsp golden caster, granulated sugar, if using a chef’s blowtorch
100g (3½ oz) caster/superfine sugar (½ cup), if not using a chef’s blowtorch
Note: If using a blowtorch, superfine sugar is finer than caster sugar and begins to melt too quickly once it is spooned onto the custard. Granulated sugar works better.
You will also need 6 × 150ml (5 fl oz) heatproof ramekins

Method
For the custard
Preheat the oven to 160°C (325°F) (gas 3).
Lightly grease the ramekins with butter and set to one side.
Line a deep-sided ovenproof dish or roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (this prevents them from slipping).
Then have a kettle of boiling water ready.
Next pour both creams into a pan and heat until scalding.
Remove from the heat and add the coffee granules stirring until dissolved, or just stir in the coffee essence.
Leave to cool a little.
Meanwhile put the egg yolks and sugar into a large bowl and whisk together.
Gradually pour the cream into the bowl, while whisking at the same time, until the cream is blended into the egg mixture.
Strain the custard into a jug and then divide amongst the six ramekins.
Now carefully pour enough of the boiling water into the dish to come halfway up the sides of the ramekins.
Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it.
Remove the dish from the oven and leave the ramekins in the water until the water has cooled.
Then take the ramekins out of the water, cover them and refrigerate for at least 6 hours or overnight.
For the topping, using a chef’s blowtorch
Sprinkle about 2 teaspoons of sugar evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.
Caramelize the sugar under a direct flame.
Leave to cool and then refrigerate for two hours before serving.
For the topping, without using a chef’s blowtorch
First, have a piece of parchment paper ready on the counter top.
Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar.
Place over a low heat and stir the sugar until completely dissolved.
Then increase the heat to medium–high and, without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready.
Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.
Now turn the grill/broiler to high and leave for 5 minutes to get really hot.
The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules, finer than caster sugar (just like superfine sugar).
Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.
Put the ramekins on a baking tray as close to the heat as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.
Leave to cool and then refrigerate for two hours before serving.

Updated: November 4, 2019

Meringue Layers with Red Plums

October 26, 2019 by Angie In Desserts Tagged cream, meringue, walnuts, plums, hazelnuts Leave a comment

Meringue Layers with Red Plums

For meringue lovers – this is another recipe that is delicious at the end of summer. Juicy red plums lie on freshly whipped cream, sandwiched between meringue, topped with chopped nuts.

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Meringue Layers with Red Plums

Prepares: 6 servings

Preparation time: 40 minutes
Cooking time: 1 hour 5 minutes, plus cooling time for meringues
Chilling time: 2 hours
Ingredients
For the meringue layers
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
½ tsp lemon juice
2 tbsp chopped hazelnuts or walnuts
For the filling
8 large red plums
2 tbsp caster/white sugar
284ml carton double cream/whipping or heavy cream (1¼ cups)

Method
For the plums
Preheat the oven to 180°C (350°F) (gas 4)
Wash the plums and cut in half following the natural line. Twist the halves in opposite directions to separate. Remove the stones.
Arrange in a single layer in a baking dish, cut sides up. Sprinkle with the sugar and add 2 tablespoons of cold water.
Bake in the oven for 25 minutes. Remove and leave to cool.
For the meringue layers
While the plums are cooking, the nuts can be roasted. An easy way to do this is by tipping the nuts into a small non-stick frying pan/skillet placed over a medium-low heat. Cook until they just start to smell ‘nutty’, stirring occasionally. This only takes a few minutes.
Remove from the heat and leave to cool.
Once the plums have cooked, lower the oven temperature to 150°C (300°F) (gas 2)
Prepare the meringue while the oven is cooling down to the right temperature.
Draw a 20cm (8 inch) circle with a pencil on two sheets of baking parchment. (Using a 20cm (8 inch) up-turned plate makes this easy.). Turn the sheets over and lay on two baking sheets/trays.
Whisk the egg whites to a stiff peak and then add the sugar a tablespoon at a time, whisking well between each addition. Finally, whisk in the lemon juice.
Add a dab of meringue on the four corners of the baking sheets/trays, pressing the baking parchment down to keep in place. Then divide the the meringue evenly between the paper lined sheets/trays, spooning it into the centre of each circle. Using the back of the spoon, level the top of the meringue on one of the sheets/trays. Keep the top of the meringue rough on the other sheet/tray and then sprinkle the nuts over the meringue on this one.
Bake in the oven for 45 minutes. Turn out the oven but leave the meringues inside until the oven has become cold.
Lift the meringue layers from the paper and slide the base one onto a serving plate.
For the filling
Whisk the cream until stiff and then spread over the base meringue layer.
Pour off any juice from the plums and reserve. Top the cream with the plum halves with the cut sides facing downwards. Sprinkle over 1 tablespoon of reserved plum juice being careful not to allow it to get too close to the edge or it will run down the outside of the bottom meringue layer.
Cover with the top meringue layer and chill in the fridge for at least two hours.
To serve
When slicing the meringue into portions use a long bladed knife that has been dipped in a jug of hot water. Shake off any droplets of water before cutting and wipe the blade clean between each cut.

Updated: October 26, 2019

Fruity Delight

October 26, 2019 by Angie In Desserts Tagged raspberries, cream cheese, strawberries, shortbread Leave a comment

A really scrumptious dessert. A shortbread base is topped with a light, creamy cheese mixture, topped with glazed raspberries and strawberries and then dusted with icing sugar.

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Fruity Delight

Prepares: 8 servings

Preparation time: 30 minutes
Standing time: 20 minutes
Cooking time: 15 minutes
Ingredients
For the base
120g (4 oz) plain flour/cake and pastry flour (1 cup less 1½ tbsp)
28g (1 oz) icing/powdered sugar (3 tbsp)
55g (2 oz) butter, softened (¼ cup, or ½ stick)
1 egg yolk
For the topping
225g (8 oz) full-fat cream cheese (1 cup)
200ml crème fraîche
2 tbsp icing/powdered sugar
a few drops of vanilla extract
170g (6 oz) strawberries, washed and hulled
170g (6 oz) raspberries, washed (1⅓ cups)
2 tbsp redcurrant jelly
icing/powdered sugar to dust

Method
For the base
Sift the flour and icing sugar into a bowl.
Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
Now gradually add enough egg yolk, a little at a time, until the mixture starts to bind together. Using a palette knife to bring the mixture together will keep the dough light. Once it is binding together then knead lightly to form a ball.
Roll out the dough to a 20cm (8 inch) round, then lift onto a baking sheet. Decorate round the edge of the dough using the tines of a fork and prick the centre. Using a knife, mark the pastry lightly into 8 equal sections.
Chill while preheating the oven to 180°C (350°F) (gas 4).
Bake the base for 15 minutes until just starting to brown. Re-mark the sections while it is still hot to make it easier for serving. Then cool on a wire rack.
For the topping
Put the redcurrant jelly in a small pan and stir in 2 tablespoons of water. Gently heat to dissolve the jelly. Then leave it to cool while preparing the rest of the topping.
Beat the cream cheese until it is smooth and creamy. Then beat in the crème fraîche, icing/powdered sugar, and vanilla extract until light and fluffy.
Now spread over the shortbread base, inside the decorative edge. The marked sections should still be visible.
If the strawberries are large, halve or quarter them so that the raspberries and strawberries are of a similar size. Toss together and then pile on top of the cream cheese mixture.
Carefully brush the fruit with the cooled jelly and then, just before serving, dust with icing/powdered sugar.

Updated: October 26, 2019

Oats and Walnut Plum Crumble

October 19, 2019 by Angie In Desserts Leave a comment

Oats and Walnut Plum Crumble

Choose some dark, juicy plums and cook them with a little brown sugar and a hint of cinnamon. Then bake with an oat and walnut topping for a crunchy crumble.

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Oats and Walnut Plum Crumble

Prepares: 4 servings

Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
450g (1 lb) plums, halved and stoned
55g (2 oz) light muscavado/light soft brown sugar
¼ tsp ground cinnamon
40g (1½ oz) plain/all-purpose flour (⅓ cup)
40g(1½ oz) wholemeal/whole wheat flour (¼ cup)
55g (2 oz) butter, cubed (¼ cup, or ½ stick)
28g (1 oz) walnuts, chopped (¼ cup)
28g (1 oz) jumbo porridge oats/large flaked oats (⅓ cup)
You will also need an ovenproof dish.
To serve
Cream or ice cream.

Method
Preheat the oven to 200°C (400°F) (gas 6).
Put the plums into a pan with 1 tablespoon water, 14g (½ oz) sugar, and the cinnamon. Simmer gently for 5 minutes, until softened but still holding their shape.
Tip the fruit into the dish and put to one side.
Sift both flours into a large mixing bowl, adding the bran that is left in the sieve.
Rub in the butter.
Now stir through the remaining sugar, walnuts, and porridge oats.
Sprinkle evenly over the fruit.
Bake for 20–25 minutes until the fruit is bubbling and soft, and the top is golden.

Garlic Chicken and Crispy Potatoes

October 19, 2019 by Angie In Chicken, Dinners Tagged potatoes, chicken, garlic, wine, stock Leave a comment

Garlic Chicken and Crispy Potatoes

This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.

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Garlic Chicken and Crispy Potatoes

Prepares: 4 servings

Preparation time: 25 minutes
Cooking time: About 40 minutes
Ingredients
900g (2 lb) potatoes (6 medium)
40g (1½ oz) butter (3 tbsp)
3 tbsp olive oil
4 chicken breasts
salt and freshly ground black pepper
12 garlic cloves, peeled
300ml (10 fl oz) good chicken stock (1¼ cups)
300ml (10 fl oz) white wine (1¼ cups)
2 tbsp fresh parsley, chopped
You will also need 2 large frying pans/skillets and a medium-sized serving dish.

Method
Warm the serving dish in the oven.
Peel and cut the potatoes into small chunks. Place in a pan of salted water and bring to the boil. Simmer the potatoes until just tender, about 15 minutes.
Pat dry the chicken breasts and season.
Now divide the butter and oil between the two pans/skillets.
Place one over a medium heat and, once the butter is foaming, add the chicken breasts and brown for 5 minutes, turning the chicken halfway through.
Reduce the heat and continue to cook the chicken for about 15 minutes, until it is cooked through, turning once.
Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out.
Heat the oil and butter in the other pan and, once the butter is foaming, add the potatoes with the garlic. Turn to coat. Cook over a medium heat until the potatoes are golden and crisp on the outside, turning occasionally.
When the chicken is ready, transfer it to the warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.
Pour the chicken stock and wine into the pan the chicken was cooked in, and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.
Pour over the chicken, potatoes, and garlic and serve immediately garnished with the parsley.

Updated: October 19, 2019

Lamb Meatballs in Tomato Sauce

October 19, 2019 by Angie In Lamb, Dinners Tagged lamb, meatballs, parsley, oregano, parmesan, garlic Leave a comment

Lamb Meatballs in Tomato Sauce

A firm favourite with children of all ages. These lamb meatballs flavoured with oregano and Parmesan cheese are cooked in a passata based sauce. Usually served with spaghetti but any pasta you choose will work.

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Lamb Meatballs in Tomato Sauce

Prepares: 4 servings

Preparation time: About 45 minutes
Standing time: 20 minutes
Cooking time: about 40 minutes (hob)
Ingredients
For the meatballs
14g (½ oz) butter (1 tbsp)
3 tbsp olive oil
1 medium onion, finely chopped
2 slices, about 55g (2 oz) white bread, preferably one day old
120ml (4 fl oz) whole milk (½ cup)
450g (1 lb) lamb mince/ground lamb
14g (½ oz) flat leaf parsley/Italian parsley
1 tsp dried oregano
1 egg, beaten
28g (1 oz) Parmesan cheese, grated (¼ cup)
salt and freshly ground black pepper
For the tomato sauce
1 small carrot, peeled and roughly chopped
1 small stick celery, chopped
1 garlic clove, peeled
14g (½ oz) butter (1 tbsp)
1 tbsp olive oil
1 x 700ml bottle passata
2 bay leaves
salt and freshly ground black pepper
120ml (4 fl oz) whole milk (½ cup)
To serve
Pasta and a green salad or Caesar salad
You will also need large sauté pan with lid and a large frying pan/skillet.

Method
Heat butter and a tablespoon of olive oil in a small pan and, when hot, add the onion and stir to coat. Sprinkle with salt, and cook over a low heat for about 10 minutes until softened but not browned, stirring occasionally. Remove to a plate lined with kitchen paper to absorb any excess fat and leave to cool.
Now remove the crusts from the bread and tear into pieces. Put the bread in a shallow dish and cover with the milk. Put to one side.
Next for the tomato sauce, put the carrot, celery, and garlic in a food processor and blitz.
Put the butter and oil into the sauté pan and, when hot, add the vegetables and stir to coat. Cook over a medium–low heat until soft, about 10 minutes, stirring occasionally.
Then stir in the passata and add the bay leaves and seasoning. Cover and gently simmer for 20 minutes.
Meanwhile prepare the meatballs.
Put the lamb in a large bowl.
Squeeze the milk from the bread and discard, adding the bread to the lamb.
Put half the parsley onto a chopping board, sprinkle over the dried oregano and chop the parsley finely. (This will activate the oregano.) Now add the herbs to the lamb with the egg, Parmesan, cooled onion, and some pepper. Mix together until well combined.
Make into 20–24 meatballs , flattening them slightly, and place them on a baking tray/sheet lined with clingfilm/plastic wrap. Refrigerate for 20 minutes to firm up.
When the tomato sauce has cooked for the 20 minutes, stir in the milk and continue to cook gently, uncovered, for a further 10 minutes. Season to taste.
Once the meatballs have firmed up, put two tablespoons of oil into a large frying pan/skillet and brown the meatballs all over, about 5 minutes. Remove them with a slotted spoon and add to the sauce. Cover the pan and cook for a further 20–30 minutes, until the meatballs are cooked through.
Chop the remaining parsley and, just before serving, sprinkle over the meatballs.
Serve with pasta and a salad.

Updated: October 19, 2019

Raspberry Creamy Parcels

October 19, 2019 by Angie In Desserts Tagged raspberry, cream cheese, mascarpone, pashka Leave a comment

Raspberry Creamy Parcels

Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.

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Raspberry Creamy Parcels

Prepares: 4 servings

Preparation time: 25 minutes
Freezing time: 45 minutes
Cooking time: 10 minutes
Ingredients
For the parcels
170g (6 oz) cream cheese (¾ cup)
170g (6 oz) mascarpone cheese (¾ cup)
55g (2 oz) butter, softened (¼ cup, or ½ stick)
40g (1½ oz) caster/superfine sugar (3 tbsp)
115g (4 oz) fresh raspberries (1 cup)
2 tsp vanilla extract
For the fruit compote
225g (8 oz) mixed frozen berries, thawed (1⅓ cups)
28g (1 oz) caster/superfine sugar (2 tbsp)
You will also need 4 x 8cm (3 inch) ramekin dishes.

Method
For the parcels
Line the four ramekin dishes with cling film/food wrap, overlapping the edges, and put to one side.
Beat together the cream cheese and mascarpone in a large bowl until smooth. (A food mixer or hand-held whisk does this easily.)
Now in a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.
Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.
Divide the mixture amongst the ramekins, pressing it down with the back of a spoon to remove any air pockets. Fold excess film/wrap over the top and place in the freezer to become firm, about 45 minutes.
For the fruit compote
Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Now cook the fruit, over a medium heat, until it starts bubbling.
Reduce the heat and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Gently cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.
To serve
Unfold the cling film/food wrap from the top of the ramekins and invert each one onto a plate. Peel off the rest of the film/wrap.
Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.

Updated: October 19, 2019

Salmon Provençale

October 19, 2019 by Angie In Dinners, Fish Tagged zucchini, tomatoes, salmon, provencale, courgette, herbes de provence Leave a comment

Salmon Provençale

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

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Salmon Provençale

Prepares: 4 servings

Preparation and cooking time: 50 minutes
Ingredients
565g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
450g (1 lb) baby potatoes (about 9)
2 courgettes/zucchinis
450g (1 lb) cherry tomatoes
20 black olives, pitted (optional)
3 tbsp olive oil
1½ tsp herbes de Provence
salt and freshly ground black pepper
You will also need a large heavy based baking tray/sheet.

Method
Preheat the oven to 200°C (400°F) (gas 6).
While the oven is heating up, place the baking tray/sheet in the oven to get hot.
Brush the hot tray/sheet with a little olive oil.
Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 17 minutes.
Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.
After the potatoes have been roasting for 17 minutes, turn them, leaving a space in the centre of the tray/sheet. Now lay the salmon pieces in the centre and then return to the oven for 10 minutes.
While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.
After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.
Serve.

Updated: October 19, 2019