Raspberry Mousse with Blackberry Coulis

August 30, 2019 by Angie In Desserts Tagged creme fraiche, raspberries, blackberries, coulis, mousse, kirsch Leave a comment

Raspberry Mousse with Blackberry Coulis

Raspberries are used to make this lovely creamy mousse and then an easy-to-make blackberry coulis is poured around the outside. Just top with dollop of crème fraîche and a fresh blackberry.

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Raspberry Mousse with Blackberry Coulis

Prepares: 6 servings

Preparation time: 35 minutes
Setting time: 4 hours or overnight
Ingredients
For the mousse
225g (8 oz) fresh raspberries (2 cups)
55g (2 oz) icing/powdered sugar (½ cup)
142ml carton double/whipping cream or heavy cream (⅔ cup)
1 tbsp powdered gelatine
1 tbsp kirsch (optional)
For the coulis
170g (6 oz) blackberries
1½ tbsp icing/powdered sugar
To serve
crème fraîche
You will also need 6 ramekin dishes.

Method
For the mousse
Line the dishes with cling film/plastic wrap, pressing well down into the edges and letting it hang over the rim.
Using the back of a spoon, push the raspberries through a sieve to remove the seeds. To make sure you get all the raspberry sauce, scrape off any remaining sauce from the underside of the sieve using a clean spoon.
Now sift the sugar and add to the sauce. Stir until until the sugar has dissolved and the sauce is smooth.
Whisk the cream until it forms soft peaks and then fold into the raspberry sauce. Set to one side.
Now sprinkle the gelatine over 3 tablespoons of water in a small bowl and leave for 3 minutes for the gelatine to become spongy.
Pour some boiling water into a dish that is just larger than the bowl of gelatine and then sit the bowl of the gelatine in it. Make sure there is only enough water to come halfway up the sides of the smaller bowl. Leave for 2 minutes for the gelatine to dissolve.
Stir to make sure all the gelatine has dissolved and the mixture is completely smooth. You want to make sure there are no lumps. Remove the bowl of gelatine from the water and let it cool for a couple of minutes.
Now slowly stir into the creamy, raspberry sauce until it is well incorporated.
Then add the kirsch, if using.
Divide the mixture amongst the ramekin dishes. Cover the dishes and refrigerate for at least 4 hours, or overnight.
For the coulis
Reserve 8 blackberries for decoration. (If the blackberries are large just reserve 4.)
Push the remainder through a sieve to remove the seeds.
Sift the sugar and stir into the blackberry sauce until it has dissolved and the sauce is smooth.
Now pour into a jug, cover, and refrigerate until the mousse is ready.
To serve
Invert the ramekins on to small serving plates and carefully peel away the cling film/plastic wrap.
Then pour the blackberry coulis around the outside of the mousse.
Put a dollop of crème fraîche on the top and decorate with the reserved blackberries.

Updated: August 31, 2019

Blackberry and Cream Cheese Tartlets

August 4, 2019 by Angie In Desserts Tagged pastry, cream cheese, blackberries, philadelphia, tarts, tartlets Leave a comment

Blackberry and Cream Cheese Tartlets

Fresh fruit tarts always say summer and these blackberry and cream cheese tartlets don’t disappoint. Sweet pastry tartlets have a creamy cheese filling and are topped with fresh blackberries.

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Blackberry and Cream Cheese Tartlets

Prepares: 6 tartlets

Preparation time: 40 minutes
Cooking time: 12 minutes
Chilling time: 1 to 2 hours
Ingredients
For the rich sweet pastry
140g (5 oz) plain flour/cake and pastry flour (CA)/all-purpose flour (US) (1 cup)
pinch salt
28g (1 oz) caster/ superfine sugar (2 tbsp)
85g (3 oz) unsalted butter, diced (⅜ cup or ¾ stick)
2 eggs, large (U.K.)/extra large (N.A.), yolks only
½ tsp vanilla extract, optional
For the filling
250g (8 oz) cream cheese/Philadelphia (1 packet)
85g (3 oz) caster sugar/superfine sugar (½ cup less 1 tbsp)
1 lemon, zest only
3 tbsp double cream/whipping cream
For the topping
170g (6 oz) blackberries
icing sugar/powdered sugar to dust
You will also need 6 tartlet tins.

Method
For the rich sweet pastry (using a food processor or mixer)
Put the flour, salt, and sugar in a food processor or mixer. Whiz for a couple of seconds to mix.
Add butter and whiz again for a few seconds.
Now add egg yolks and vanilla extract, if using, and whiz until the mixture starts to bind together.
Then knead lightly by hand and wrap in clingfilm/plastic wrap. Chill for 10 minutes.
Roll out the pastry thinly and then cut rounds 3.8cm (1½ in) larger than the tartlet tin, re-rolling the pastry until there are six rounds.
Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape. Now chill again while the oven is heating up.
Preheat the oven to 190°C (375°F) (gas 5)
Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.
Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be very delicate until completely cold.
For the filling
Using a hand mixer, beat the cream cheese, sugar, and lemon zest together until creamy and well blended. Add the cream and beat again until there is a light, soft mixture.
Once the pastry cases are cold they can be filled. Divide the mixture equally among the cases using a small pallet knife to spread the mixture into the edges of the pastry and then smooth the top.
To finish
Top with the blackberries, pressing them down a little into the filling.
Cover the tartlets loosely with clingfilm and chill for 1 to 2 hours.
Just before serving, dust the icing/powdered sugar over the top of the tarts using a small sieve.

Updated August 4, 2019

Summer Fruit Tartlets

July 30, 2019 by Angie In Desserts Tagged creme fraiche, fruit, pastry, summer fruit, tartlet 2 Comments

Summer Fruit Tartlets

I just love the fruits of summer. Here a mixture of strawberries, raspberries, blueberries and redcurrants top a crème fraîche filling to make a very light tart. Although any favourite summer fruits can be used.

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Summer Fruit Tartlets

Prepares: 6 tartlets

Preparation time
For the sweet pastry: 30 minutes
For the filling: 8–10 minutes
Cooking time:
For the sweet pastry: 12 minutes
Chilling time for the sweet pastry: 20 minutes
Ingredients
For the sweet pastry
145g (5 oz) plain flour/cake and pastry flour (1 cup)
pinch of salt
85g (3 oz) cold butter, diced (⅜ cup, or ¾ stick)
1 tbsp caster/superfine sugar
1 egg, large (U.K.)/extra large (N.A.), yolk only
For the filling
250ml tub crème fraîche
2 tbsp icing/powdered sugar
1 tsp vanilla extract
170g (6 oz) mixed summer fruit (1 cup)

Method
For the sweet pastry
You will need 6 x 10cm (4 inch) tartlet tins.
Sift the flour and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Then mix in the sugar.
Add the egg yolk, sprinkle over 1 tablespoon cold water and mix to a firm dough. Add a little more water if necessary.
Wrap in cling film/plastic wrap and chill for 20 minutes.
Meanwhile, preheat the oven to 200°C (400°F) (gas 6).
Roll out the pastry thinly. Then cut rounds, each 3.8cm (1½ in) larger than the tartlet tins, re-rolling the pastry until there are six rounds.
Line the tartlet tins, gently pressing the pastry down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Then prick the base, using the tines of a fork, to allow air trapped underneath to escape.
Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.
Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be delicate until completely cold.
For the filling
Sift the sugar into bowl and add the crème fraîche and vanilla extract. Stir to combine.
Fill the pastry cases and level the tops.
Wash and pat dry the fruit. If using strawberries, halve or quarter them so they are of a similar size to the other fruits.
Top the filling with the fruit.
Serve immediately. If left too long, the filling will begin to soften the pastry.

Updated: July 30, 2019

Gratin of Sole with Broccoli

July 18, 2019 by Angie In Dinners, Fish Tagged cheese, sauce, broccoli, sole, gratin Leave a comment

Gratin of Sole with Broccoli

A tasty way of serving fish that is quick to prepare and just right for a summer supper. A thick fillet of sole is grilled/broiled smothered in tiny broccoli florets and a cheesy sauce until the sauce is bubbling and golden.

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Gratin of Sole with Broccoli

Prepares: 4 servings

Preparation time: 35 minutes
Cooking time: 10 minutes
Ingredients
170g (6 oz) broccoli florets (a medium head of broccoli)
40g (1½ oz) butter (3 tbsp, or ³⁄₈ stick)
40g (1½ oz) flour (⅓ cup)
300ml (10 fl oz) milk (1¼ cups)
115g (4 oz) cheese, grated (1 cup)
4 large sole fillets (each weighing about 170g (6 oz)
salt and freshly milled black pepper
1 tbsp lemon juice
butter for greasing
28g (1 oz) Parmesan, grated (¼ cup)
cayenne pepper
Serving suggestion
Baby new potatoes
You will also need a vegetable steamer and a large baking tray/sheet.

Method
Preheat the grill/broiler to high.
Cut the broccoli into florets, trimming and discarding the stems. Then separate the florets into 1cm (½ inch) chunks. Steam for about 2 minutes, until just tender. Remove the steamer from the pan and set to one side.
Now melt the butter in a small pan add the flour.. Stir until smooth. Let this cook gently over a low heat for 1–2 minutes, until it starts to bubble.
Meanwhile, heat the milk in the microwave for 1 minute, which will then make it easier to blend into the roux. Remove the pan from the heat and gradually add the milk, stirring continuously until there is a smooth sauce. Return to the heat, bring the sauce to the boil, and then stir over a gentle heat until it thickens.
Remove from the heat and vigorously stir in the cheese until it has melted and blended into the sauce. (Just use the heat of the sauce to melt the cheese. Don’t put the pan over heat on the stove as this will make the cheese go oily.) Set to one side.
Next season the fish and then sprinkle over the lemon juice.
Grease the baking tray and place under the grill/broiler for 1 minute to heat up.
Lay the fish on the hot tray in a single layer. They will sizzle as they touch the hot baking tray/sheet.
With the grill/broiler rack 7.5cm (3 inches) from the heat, cook the fish for just 3 minutes and then remove.
Meanwhile, carefully spoon the broccoli into the cheese sauce to evenly distribute the florets. Spoon over the fish and then sprinkle the grated Parmesan.
Put the fish back under the grill/broiler and cook for a further 4 minutes, or until the sauce is bubbling and beginning to turn golden.
Sprinkle a pinch of cayenne pepper over each piece of fish and serve immediately.

Updated July 18, 2019

Coated Chicken with Peppers

July 16, 2019 by Angie In Chicken, Dinners Tagged chicken, oregano, garlic, orange, honey, tomato, pepper, olive oil, dressing Leave a comment

Coated Chicken with Peppers

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

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Coated Chicken with Peppers

Prepares: 4 servings

Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
For the chicken and peppers
4 boneless chicken breasts, skinned
2 garlic cloves, finely chopped
55g (2 oz) sundried tomato paste (¼ cup)
2 tsp olive oil
2 tsp chopped oregano leaves
salt and freshly milled black pepper
2 Romano peppers/long red or shepherd peppers
For the salad dressing
115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
1½ tsp runny/liquid honey
1 small orange, juice only
To serve
A green salad and crusty rolls

Method
Preheat the barbecue or grill/broiler.
Slice each chicken fillet in half to make 2 thinner fillets.
Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.
Halve the peppers lengthways, deseed and then cut into thin strips.
Whisk together the dressing with the honey and orange juice, and stir through the salad.
Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.
After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.
Divide the peppers amongst 4 plates, top each with 2 pieces of chicken and serve with the salad and crusty rolls on the side.

Updated: July 16, 2019

Strawberry Tart

July 15, 2019 by Angie In Desserts Tagged pastry, creme patissiere, tart, strawberries, strawberry Leave a comment

Strawberry Tart

This strawberry tart recipe makes a super delicious summer tart. The sweet pastry is filled with a creamy crème pâtissière and decorated with small, whole strawberries which are then glazed. Just slice and enjoy.

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Strawberry Tart

Prepares: 10 servings

Preparation time: 1 hour
Chilling time: 1 hour 15 minutes
Cooking time: 28 minutes
Ingredients
For the pastry
170g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
115g (4 oz) unsalted butter, chilled and cubed (½ cup, or 1 stick)
40g (1½ oz) caster/superfine sugar (3 tbsp)
1 egg, medium (U.K.)/large (N.A.)
For the crème pâtissière
70g (2½ oz) caster/superfine sugar (5 tbsp)
2 eggs, medium (U.K.)/large (N.A.), yolks only
28g (1 oz) cornflour/cornstarch (¼ cup)
240ml (8 fl oz) semi-skimmed/2% partly skimmed milk (1 cup)
1 tsp vanilla extract
180ml (6 fl oz) double cream/whipping cream or heavy cream (¾ cup)
For the topping
450g (16 oz) strawberries (ideally the same size) (about 3 cups)
85g (3 oz) strawberry jam, sieved (¼ cup)
You will also need a 23cm (9 inch) round springform tin/pan.

Method
Whiz flour and butter in a food processor until the mixture resembles fine breadcrumbs, or rub the butter into the flour using your fingertips.
Add the sugar and stir to combine.
Now separate the egg and reserve the white for later.
Add the yolk and 1 tablespoon of very cold water to the crumb mixture and either pulse or stir with a palette knife to bring the pastry together. Shape into a disc, wrap in clingfilm/plastic wrap and chill for 30 minutes.
Now make the crème pâtissière.
Mix the sugar, yolks and cornflour/cornstarch in a medium bowl until smooth.
Heat the milk and vanilla extract until just boiling. Then gradually whisk the milk into the egg mixture. Return this to the pan and, whisking continuously, let it gently bubble until the mixture has thickened.

Now spoon into a large bowl, cover, and leave to cool and chill.
Once the pastry has rested, roll out on a lightly floured surface.
Line the tin/pan, allowing the pastry to come about 3cm (1¼ inches) up the sides. Trim to neaten. Prick the base all over with the tines of a fork then chill for 15 minutes.
Preheat the oven to 190°C (375°F) (gas 5).
Line the pastry and fill with baking beans. Bake for 20 minutes. Remove the paper and beans and return to the oven for 5 minutes.
Remove from the oven and brush the inside of the pastry with the reserved egg white. Return to the oven for 3 more minutes.
Leave to cool in the tin/pan and then remove and transfer to a serving plate.
No more than 2 hours before serving, whip the cream until stiff.
Next whip the crème pâtissière to loosen it a little and then fold in the whipped cream.
Spoon into the pastry case. Level the surface and chill for 30 minutes until set.
Meanwhile, wash, pat dry, and hull the strawberries. Arrange on top of the crème pâtissière. (If not serving straight away, chill until needed.)
Just before serving, brush the strawberries with the jam to glaze.

Potato Moussaka

July 15, 2019 by Angie In Lamb, Dinners Tagged potatoes, lamb, moussaka Leave a comment

Potato Moussaka

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

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Potato Moussaka

Prepares: 4 servings

Preparation time: 50 minutes
Cooking time: 50 minutes
Ingredients
900g (2 lb) potatoes, peeled and cut into large chunks (6 medium)
For the meat sauce
1 tbsp oil
1 medium onion, peeled and chopped
450g (l lb) minced/ground lamb
1 x 400g tin chopped tomatoes (½ x 796 ml can diced tomatoes)
1 tbsp tomato purée/paste
1 tbsp fresh oregano leaves
salt and freshly milled black pepper
For the cheese sauce
28g (1 oz) butter (2 tbsp, or ¼ stick)
28g (1 oz) flour (¼ cup)
300ml (10 fl oz) milk (1¼ cups)
85g (3 oz) Cheddar cheese, grated (¾ cup)
1 eggs, medium (U.K.)/large (N.A.)
Serving suggestion
Serve with seasonal vegetables or a salad.
You will also need a 1.5 litre (2½ pint) (6 cup) oven proof dish

Method
Preheat the oven to 190°C (375°F) (gas 5)
Simmer the potatoes in a pan of boiling water for 15 minutes. Drain and leave on one side to cool a little.
For the meat sauce
Heat the oil in a deep sided frying pan/skillet and add the onions. Gently cook until they start to soften, about 5 minutes.
Now add the lamb and brown the meat over a medium heat, about 5 minutes, breaking up any clumps as it cooks.
Next add the tomatoes, tomato purée/paste, and oregano and stir. Cover the pan and simmer for 10 minutes. Season.
For the cheese sauce
Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.
While the roux is cooking, warm the milk in a microwave (this will make it quick and easy to blend into the roux).
Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously. Reduce the heat and stir until the sauce thickens.
Remove from the heat and add 55g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.
To assemble
Slice the potatoes thinly.
Now to layer the moussaka. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly, then layer half the potato slices over the meat sauce.
Next, spoon the remaining meat sauce over these potatoes, then layer the rest of the potatoes over the meat sauce, if possible overlapping them slightly.
Finally pour the cheese sauce over the potatoes and level.
Sprinkle with the remaining grated cheese.
Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes are tender.
Serve with seasonable vegetables or a salad.

Updated: July 15, 2019

Haddock with a Parsley-Cheese Sauce

July 15, 2019 by Angie In Dinners, Fish Tagged haddock, cheese, parsley Leave a comment

Haddock with Parsley and Cheese Sauce

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

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Haddock with a Parsley-Cheese Sauce

Prepares: 4 servings

Preparation time: 30 minutes
Standing time: 15 minutes
Cooking time: 5–10 minutes
Ingredients
750g (1 lb 10 oz) haddock, divided into four portions
300ml (10 fl oz) milk (1¼ cups)
1 lemon
4 sprigs parsley
6 peppercorns
28g (1 oz) butter (2 tbsp)
28g (1 oz) flour (¼ cup)
5 tbsp chopped parsley
55g (2 oz) mature Cheddar cheese, grated (shredded) (½ cup)
2 eggs, large (U.K.)/extra large (N.A.), hard-boiled
Serving suggestion
French fries and peas
You will also need a large lidded frying pan/skillet and a shallow flameproof dish large enough to take the haddock portions in a single layer.

Method
Cut the lemon in half and then slice one half and juice the other.
Lay the haddock portions in a single layer in the lidded pan.
Add milk, lemon slices and juice, parsley sprigs, and peppercorns. Bring to the boil, then turn off the heat, cover the pan/skillet and leave for 15 minutes, until the haddock can be flaked. Lift the haddock using a fish slice and transfer to the flameproof dish. Then flake the fish.
Strain and reserve the milk.
Preheat the grill/broiler to high.
Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute.
Then gradually stir in the reserved milk until there is a smooth sauce and bring to the boil. Remove from the heat, season, and stir in the chopped parsley.
Now pour the sauce over the fish and sprinkle with the cheese.
Place under the grill/broiler and cook for about 5 minutes until bubbling, and the cheese has melted and is turning golden brown.
While the fish is under the grill/broiler shell the eggs and chop.
Once the fish is cooked, garnish with the chopped egg and serve.

Updated: July 15, 2019

Poached Salmon with a Herb Sauce

July 10, 2019 by Angie In Dinners, Fish Tagged salmon, parsley, chives, herbs, tarragon Leave a comment

Poached Salmon with a Herb Sauce

For that added special touch, this lovely creamy herb sauce of parsley, chives and tarragon covers these simply cooked poached salmon fillets.

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Poached Salmon with a Herb Sauce

Prepares: 4 servings

Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients
4 salmon fillets
1 lemon
1 bay leaf
a few peppercorns
1 tbsp tarragon vinegar
3 eggs, large (U.K.)/extra large (N.A.), yolks only
170g (6 oz) butter, cut into small cubes (¾ cup, or ½ stick)
1 tbsp chopped parsley
1 tbsp chopped chives
salt and freshly milled black pepper
To serve
baby potatoes and green beans
You will also need a large shallow frying pan/skillet with lid

Method
This is one dish where everything needs to be prepared before starting to cook.
First, have four plates warming in the oven.
Now, cut four slices from the lemon and then juice the remainder.
Lay the salmon fillets side by side in the shallow pan/skillet.
Add the lemon slices, bay leaf, and peppercorns.
Cover the salmon with cold water and add the lid.
Now bring the water to a boil and then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon. Then, using a fish slice, lift the salmon from the pan/skillet and transfer to the warmed plates in the oven.
Meanwhile, add the lemon juice to a small pan along with the vinegar.
Bring to a boil and then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it. Immediately pour into a small bowl and leave to cool a little. (You need to pour it from the pan immediately to prevent the heat from the pan reducing the mixture further.)
Next bring a little water to a gentle simmer in another pan.
Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and add the cooled vinegar and lemon juice.
Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.
Once the sauce has thickened, remove the bowl immediately from the heat and stir in the herbs. Season.
Pour the sauce over each fillet and serve with the vegetables.

Updated: July 10, 2019

One-Dish Lamb Pasta

July 10, 2019 by Angie In Lamb, Dinners Tagged tomatoes, pasta, lamb, wine, farfalle Leave a comment

One-Dish Lamb Pasta

Simple to prepare, this tasty pasta dish gets cooked in one pan in just under 30 minutes. Lamb is cooked in a red wine, tomato and thyme sauce with farfalle (bow-tie pasta). Great served with a leafy salad, and crusty bread to soak up the sauce.

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One-Dish Lamb Pasta

Prepares: 4 servings

Preparation time: 20 minutes
Cooking time: 27 minutes
Ingredients
2 tbsp olive oil
1 onion, peeled and sliced
450g (1 lb) lamb mince/ground lamb
400g can (½ x 28 fl oz can) chopped/diced tomatoes
150ml (5 fl oz) red wine (⅔ cup)
1 heaped tbsp fresh thyme leaves
2 tbsp tomato purée/paste
salt and freshly milled black pepper
600ml (20 fl oz) vegetable or chicken stock (2½ cups)
170g (6 oz) farfalle pasta(3 cups)
Worcestershire sauce
fresh Parmesan to garnish
To serve
A leafy salad and crusty bread
You will also need a large sauté pan with lid and four pasta dishes.

Method
Heat the oil and add the onion and lamb to the pan. Brown the meat over a medium heat for 5 minutes, stirring frequently and breaking up any clumps of lamb.
Now add the tomatoes, red wine, thyme, tomato purée/paste, seasoning, and stock. Stir everything together then bring the sauce to the boil. Cover the pan, reduce the heat, and simmer for 10 minutes.
Next stir in the pasta and continue to simmer, uncovered, for a further 12 minutes, or until the pasta is just tender. Stir occasionally.
Add a dash of Worcestershire sauce.
Spoon into the four dishes and top with a little grated Parmesan.
Serve with a leafy salad and crusty bread to soak up the tasty sauce.

Updated: July 10, 2019

Classic Blackberry and Apple Crumble

July 10, 2019 by Angie In Desserts Tagged apple, crumble, blackberry Leave a comment

Classic Blackberry and Apple Crumble

The best time to think of cooking blackberry and apple crumble is in late summer when wild blackberries are ripe and free for the picking. They have a much fuller flavour than cultivated ones and the best cooking apples are also just coming into season.

However, rather than not enjoying this true classic dish if you can’t gather wild blackberries, it is still delicious made with cultivated ones which are in season now.

The classic crumble topping is made mixing flour, sugar and butter together and then spooning over the blackberries and apples. Just pop in the oven to bake. Oh so good.

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Classic Blackberry and Apple Crumble

Prepares: 4 good portions

Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
170g (6 oz) flour (1 cup + 3 tbsp)
170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
115g (4 oz) chilled butter, diced (½ cup, or 1 stick)
450g (1 lb) Bramley apples/cooking apples (2 large or 3 medium)
340g (12 oz) blackberries (2½ cups)
To serve
Serve with custard, cream, vanilla ice cream or frozen yogurt.
You will also need a deep ovenproof dish.

Method
Preheat the oven to 180°C (350°F) (gas 4).
Sift the flour into a bowl and add the cubed butter. Rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Now mix in half the sugar and put to one side.
Peel, core and slice the apples. Put into a large bowl and add the remaining sugar. Toss to coat the apples.
Next gently mix in the blackberries.
Tip into the ovenproof dish and lightly smooth the surface.
Spoon the crumble mixture evenly over the top but do not press down.
Bake in the oven for 45 minutes or until the top is beginning to brown and the juices are bubbling up around the edges.

Updated: July 10, 2019

Chicken Goujons with a Mustard Sauce

July 10, 2019 by Angie In Chicken, Dinners Tagged lemon, chicken, mustard, goujons, thyme, marinade Leave a comment

Chicken Goujons with a Mustard Sauce

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

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Chicken Goujons with a Mustard Sauce

Prepares: 4 servings

Preparation time: 25 minutes
Marinading time: at least 2 hours
Refrigeration time: 15 minutes
Cooking time: 10 minutes
Ingredients
For the goujons
3 large chicken breasts cut into strips, about 400g (14 oz)
1 tbsp fresh thyme leaves
2 tsp lemon juice
2 tbsp olive oil
1½ tbsp flour, seasoned
1 egg, beaten
2 tbsp olive oil
1½ cups fresh, fine white breadcrumbs (3 slices bread)
oil for frying (not olive oil)
For the sauce
140ml (5 fl oz) crème fraîche (⅔ cup)
1½ tsp Dijon or English mustard
1½ tsp whole-grain mustard
½ tsp horseradish sauce
To serve
Can be served with sautéd potatoes (see recipe below) and fine green beans

Method
For the goujons
Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice and then add 4 teaspoons of the olive oil. Cover, refrigerate, and leave to marinade for at least 2 hours.
Now spread the seasoned flour on a plate or put in a plastic storage bag.
Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.
Spread the breadcrumbs over a second plate.
Now drain the chicken and pat dry.
Next toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.
Place on a plate and chill for 15 minutes.
Heat a little oil in a large frying pan/skillet. You want just enough to prevent the chicken from sticking. Add the chicken and fry over a medium–low heat for 10 minutes, turning frequently, until crisp and golden all over.
Roll them on kitchen paper to absorb any oil before serving.
For the sauce
Just stir all the ingredients together until combined and serve separately for dipping.

Updated: July 10, 2019

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Sautéed Potatoes

Ingredients
675g (1lb 8 oz) (about 4–5 medium) potatoes, cut into even-sized pieces
salt and freshly milled black pepper
2½ tbs olive oil

Method
Place potatoes in a pan with cold, salted water to cover. Bring to the boil and simmer for 7 minutes. Now drain and leave for a few minutes until they are cool enough to handle. Dice into 1 inch chunks.
Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

Updated: July 10, 2019