Rosemary biscuits

Rosemary biscuits

Ingredients

50g/2oz butter, softened
50g/2oz caster sugar grated zest of 1 lemon
4 tablespoons freshly squeezed lemon juice
1 egg, separated
2 teaspoons finely chopped fresh rosemary leaves
200g/7oz plain flour, sieved

• Lightly grease two baking trays.
• In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
• Add the lemon zest and juice, then the egg yolk, and beat until they are thoroughly combined. Stir in the rosemary.
• Add the flour, mixing well until a soft dough is formed. Wrap and leave to chill for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• On a lightly floured work surface, roll out the dough thinly, then stamp out 25 circles with a 6cm/21⁄2in biscuit cutter. Arrange the dough circles on the prepared baking trays.
• In a bowl, lightly whisk the egg white. Gently brush the egg white over the surface of each biscuit.
• Bake in the oven for about 15 minutes. Transfer the biscuits to a wire rack and leave to cool before serving.


serves 4-6

Strawberry mousse

Strawberry mousse


Ingredients

200ml/7fl oz double cream 4 digestive biscuits
55g/2oz strawberries, sliced 30g/1oz dark chocolate
(at least 70% cocoa solids), grated

• Oil the inside of two moulds, and
line the insides with cling film.
• Whisk up the cream so that it is
thick, and crumble in the digestives.
Stir through the strawberries and chocolate.
• Fill the moulds with the mousse,
and chill for 10 minutes.
• Turn out onto a plate to serve


serves 2

Raspberry mousse

Raspberry mousse


Ingredients

3 teaspoons powdered gelatine 225g/8oz vanilla yogurt
400g/14oz fromage frais 4 egg whites
300g/11oz fresh raspberries, mashed

• Put 1 tablespoon hot water in a
small heatproof bowl, sprinkle the
gelatine over the top and leave
until spongy. Bring a small pan of
water to the boil, remove from the
heat and put the bowl into the pan.
The water should come halfway
up the side of the bowl. Stir the gelatine until dissolved.
• In a large bowl, stir the vanilla
yogurt and fromage frais together
to combine, then add the cooled
gelatine and mix well.
• Using an electric beater, beat the
egg whites until stiff peaks form,
then fold through the yogurt
mixture until just combined.
• Gently fold the raspberries through
the mixture. Chill for several hours
before serving.

serves 4

Orange syllabub trifle

Orange syllabub trifle


Ingredients

For the orange syllabub
finely grated zest and juice of 1 orange
50g/2oz caster sugar
175g/6oz crème fraîche
225g/8oz thick Greek-style yogurt

For the trifle
4 trifle sponges
150ml/5fl oz freshly squeezed orange juice

• Put the orange zest and juice in a
bowl with the sugar, and leave to marinate for 1 hour. Strain the
liquid into a clean bowl, and add gradually the crème fraîche ,
beating until thick. Fold in the
yogurt. Chill overnight.
• Cut the trifle sponges in half
lengthways. Lay them in the bottom
of a small serving dish, moisten
with the orange juice, and finish
with a layer of the syllabub. Chill
for 2-3 hours before serving.

serves 3-4

Blueberry trifle

Blueberry trifle


Ingredients

350g/12oz Madeira cake, cut into cubes
175ml/6fl oz white wine
125ml/4fl oz elderflower cordial 3 tablespoons blueberry conserve
500g/1lb 2oz custard
250ml/9fl oz double cream 100g/4oz blueberries
1 tablespoon pistachio nuts, finely chopped

• Put the cake into a 2.4-litre/4pt
glass serving bowl. Mix the wine with 2 tablespoons of the cordial,
and pour over the cake.
• Dot the blueberry conserve over
the cake, then pour the custard on
top. Whip the cream into soft
peaks, then fold in the remaining cordial and half of the blueberries. Add to the trifle.
• Cover and chill overnight. Scatter
with the nuts and remaining
blueberries before serving.


serves 6

Sherry trifle

Sherry trifle


Ingredients

1 Victoria or other butter sponge, halved
3 tablespoons raspberry jam 3 tablespoons apricot jam 150ml/5fl oz brandy
150ml/5fl oz sweet sherry 600ml/1pt double or whipping cream

For the custard
5 egg yolks
75g/3oz caster sugar
600ml/1pt milk
3 drops of vanilla essence

• Spread one half of the sponge with
raspberry jam and the other with
apricot jam. Cut each half into
four, and put in a dish in which
they will just fit, alternating
raspberry with apricot. Pour over
the brandy and sweet sherry, and
leave to macerate for 2 hours.
• To make the custard, whisk the egg
yolks with the caster sugar until
creamy. Bring the milk to the boil.
Pour it over the egg yolks, whisking
constantly, then put the bowl over a
pan of simmering water and whisk
until thick. Stir in the vanilla
essence. Pour over the sponge and
refrigerate overnight.
• To serve, whip the cream until stiff,
and spoon over the top.


serves 8

Tapioca pudding

Tapioca pudding


Ingredients

50g/2oz tapioca
125ml/4fl oz cold milk
600ml/1pt hot milk
2 eggs, separated
75g/3oz granulated sugar pinch of salt
1 teaspoon vanilla essence

• Soak the tapioca in the cold milk
for 10 minutes. Transfer to a saucepan,
add the hot milk and cook until transparent.
• Beat the egg yolks, sugar and salt
together. Add the hot milk mixture
gradually, stirring constantly. Cook
until it begins to thicken.
• Beat the egg whites until stiff,
flavour with the vanilla essence,
and fold into the hot mixture.
Chill and serve.

serves 6

Cabbage soup

Cabbage soup

Ingredients

1 cabbage head, shredded
2 large onions, thinly sliced 2 carrots, thinly sliced
1 large potato, diced
700ml/11⁄4pt skimmed milk

2 tablespoons low-fat yogurt
1 bay leaf
1⁄2 teaspoon dried dill
1⁄2 teaspoon dried rosemary


• Put the cabbage, onions, carrots and potato in a heavy saucepan with a little water. Cover and cook slowly until tender.
• Add the milk, yogurt, bay leaf, dill and rosemary. Continue to cook for a further 15 minutes. Serve hot.

serves 6

Crab & ginger soup

Crab & ginger soup


Ingredients

1 carrot, chopped
1 leek, chopped
1 bay leaf
900ml/11⁄2pt fish stock
2 medium cooked crabs
2.5cm/1in piece of fresh root ginger,
peeled and grated
1 teaspoon light soy sauce
1⁄2 teaspoon ground star anise
salt and freshly ground black pepper

• Put the carrot and leek in a large heavy saucepan with the bay leaf and the fish stock. Bring to the boil, reduce the heat, cover and leave to
simmer for 10 minutes or until the vegetables are nearly tender.
• Remove all of the meat from the crabs. Break off and reserve the claws; break the joints and remove the meat using a fork.
• Add the crabmeat to the pan together with the ginger, soy sauce and star anise, and bring to the boil. Leave to simmer for about 10 minutes until the vegetables are tender and the crab is heated through.
• Season the soup with salt and pepper, then ladle into warm individual
serving bowls and garnish with the crab claws. Serve immediately.


serves 4

Beetroot & yogurt salad

Beetroot & yogurt salad


Ingredients

350g/12oz cooked beetroot,chopped into bite-sized cubes
2 large gherkins, chopped into large chunks
4 tablespoons Greek-style yogurt
2 tablespoons white wine vinegar
salt and freshly ground black pepper
1 tablespoon finely chopped fresh dill, to garnish

• Put the beetroot and gherkins in
a large serving bowl.
• In a separate bowl, mix together
the yogurt and vinegar, and season
with salt and pepper.
• Pour this mixture over the beetroot
and gherkins, and stir. Sprinkle
with fresh dill and serve

serves 4

Sweet potato salad

Sweet potato salad


Ingredients

4 sweet potatoes, peeled and chopped into cubes
3 tablespoons vinaigrette salt and freshly ground black pepper
2 spring onions, finely chopped
1 small bunch of fresh chives,chopped pinch of cayenne pepper
2 tablespoons chopped fresh flat-leaf parsley

• Put the sweet potatoes in a heavy
saucepan of boiling water. Cook
for 10 minutes or until tender,
taking care not to overcook. Drain.
• Transfer the warm sweet potatoes
to a large bowl, and pour the
vinaigrette over the top. Season
with salt and pepper, and leave
to cool.
• Once the sweet potatoes have
cooled, mix in the spring onions
and chives. Sprinkle with the pinch
of cayenne and the parsley. Serve
at room temperature

serves 4

Garlic bread sticks

Garlic bread sticks

Ingredients
2 baguettes
2 garlic cloves, crushed
150ml/5 fl oz olive oil
• Preheat the oven to 200°C/400°F/Gas mark 6. Cut the baguettes into three lengthways, then halve each segment, creating 12 breadsticks. Place the sticks on a baking tray.
• Mix the garlic and oil in a small bowl, then spread over the breadsticks using a pastry brush. Bake for 15-20 minutes until golden brown. Serve either hot or at room temperature.

serves 4

Naan bread

Naan bread

Ingredients

1 teaspoon sugar
1 tablespoon ghee or butter
1 teaspoon fresh yeast
1 teaspoon salt
150ml/5fl oz warm water
50g/2oz unsalted butter
200g/7oz plain flour
1 teaspoon poppy seeds

• Put the sugar and yeast in a small bowl or jug together with the warm water, and mix thoroughly until the yeast has completely dissolved. Set aside for 10 minutes.
• Sift the flour into a large mixing bowl, making a well in the centre. Add the ghee or butter and the salt, and pour in the yeast mixture. Mix
thoroughly to form a dough, adding more water if required.
• Place the dough on a floured work surface and knead until smooth. Return to the bowl, cover and set aside to rise for 11⁄2 hours.
• Preheat the grill to very hot. Turn the dough out on to a floured surface and knead for a further 2 minutes. Break off small balls and pat them into rounds about 12.5cm/5in in diameter and 1cm/1⁄2in thick.
• Place the rounds on a greased sheet of foil, and grill for 7-10 minutes, turning twice and brushing with butter and sprinkling with poppy seeds. Serve immediately.

serves 8

Grilled chicken with hot salsa

Grilled chicken with hot salsa

ingredients

4 skinless chicken breast fillets,
about 175g/6oz each
pinch of celery salt
pinch of cayenne pepper
2 tablespoons vegetable oil

For the salsa
275g/10oz watermelon
175g/6oz cantaloupe melon
1 small red onion, finely chopped
2 fresh green chillies, seeded and chopped
2 tablespoons freshly squeezed lime juice
4 tablespoons chopped fresh coriander leaves
pinch of salt


• Preheat a grill to medium. Slash the chicken breasts deeply to speed up the cooking time.
• Season the chicken with the celery salt and cayenne pepper, brush with the oil and grill for about 15 minutes.
• To make the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put into a bowl. Mix in the onion and chillies.
• Add the lime juice and chopped coriander, and season with a pinch of salt. Turn the salsa out into a small serving bowl.
• Arrange the grilled chicken on a plate, and serve hot with the salsa.
368

serves 4

Spicy masala chicken

Spicy masala chicken

ingredients

12 skinless chicken thighs
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon crushed dried red chillies 1 teaspoon salt
1 teaspoon Demerara sugar
2 tablespoons clear honey
2 tablespoons chopped fresh
coriander leaves
1 fresh green chilli, finely chopped
2 tablespoons sunflower oil

• Prick the chicken with a fork, rinse and pat dry with kitchen paper.
• In a large mixing bowl, mix together the lemon juice, ginger, garlic, red chillies, salt, sugar and honey. Transfer the chicken to the spice mixture and coat well. Set aside to marinate for about 45 minutes.
• Preheat the grill to medium. Add the coriander and green chilli to the chicken thighs, and put them in a shallow flameproof dish.
• Pour any remaining marinade over the chicken and, using a pastry brush, baste with the oil.
• Grill the chicken thighs under the grill for 15-20 minutes, turning and basting occasionally, until cooked through and browned. Transfer to a serving dish, and serve immediately.



serves 6

Onion tart

Onion tart

Ingredients

For the pastry
25g/1oz self-raising flour
50g/2oz butter
pinch of salt

For the filling
6 onions, sliced
150ml/5fl oz boiling water

4 rashers streaky bacon, diced)
50g/2oz butter
1 teaspoon dried mixed herbs 2 egg yolks
50ml/2fl oz double cream salt and freshly ground
black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a medium-sized baking tin.
• To make the pastry, sift the flour into a bowl and rub in the butter. Add a
pinch of salt to 50ml/2fl oz water, then gradually add to the bowl until
the mixture forms a ball. Roll out and use to line the bottom of the tin.
• For the filling, sweat the onions in the boiling water for 5 minutes. Drain.
• Fry the bacon in a little of the butter until crisp. Add the remaining butter, onions, mixed herbs, salt and pepper, and cook for 15 minutes.
• Beat the egg yolks and cream together. Add to the onion mixture, and
pour into the baking tin. Bake in the oven for 40-45 minutes. Serve hot.


serves 6

Leek pie

Leek pie

ingredients

225g/8oz shortcrust pastry
3 egg yolks
900g/2lb leeks, thinly sliced
300ml/10fl oz crème fraîche
450g/1lb button mushrooms
salt and freshly ground
50g/2oz butter black pepper

• Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry and line a greased 20cm/8in pie tin.
• In a frying pan, sweat the leeks and mushrooms in the butter until tender.
Spoon into the pie tin. In a bowl, beat together the egg yolks and crème
fraîche. Season with salt and pepper. Pour the mixture onto the leeks.
• Bake in the oven for 25-30 minutes until the filling is set. Serve warm.


serves 6

Leek tart

Leek tart

ingredients

6 large leeks, white part only
100g/4oz raw ham, diced
200g/7oz veal or lamb, minced 200g/7oz lean pork, minced 200ml/7fl oz olive oil
100ml/31⁄2fl oz dry red wine pinch of saffron threads, soaked in
2 tablespoons boiling water

pinch of grated nutmeg
300g/11oz olive oil other
shortcrust pastry
25g/1oz Parmesan cheese,
freshly grated
salt and freshly ground
black pepper

• Preheat the oven to 190°C/375°C/Gas mark 5. Grease a 20cm/8in pie dish. Cut the leeks lengthways into 5cm/2in strips, soak in cold water for 5 minutes, then drain.
• Brown the ham and minced meat in a frying pan, using half the olive oil. Add the wine, saffron and its soaking liquid, and the nutmeg. Season
with salt and pepper. Cook for a further 2 minutes, stirring, until the wine has evaporated.
• Sweat the leeks for 3 minutes in a saucepan using the remainder of the oil, and season with salt.
• Line the pie dish with three-quarters of the pastry. Pour in the meat
mixture and spread evenly over the bottom of the tart shell. Arrange the leeks on top of the meat, and sprinkle with the Parmesan.
• Cut the remaining pastry into strips, and arrange over the top of the pie in a lattice pattern. Bake in the oven for 40 minutes or until the top of the filling is golden brown. Serve hot.

serves 6

Sorrel tart

Sorrel tart



ingredients
225g/8oz shortcrust pastry
25g/1oz unsalted butter
225g/8oz sorrel leaves
3 egg yolks
75g/3oz granulated sugar
3 digestive biscuits, crumbled
1⁄2 teaspoon ground cinnamon
1 tablespoon lemon juice

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the pastry and use to line a greased 20-23cm/8-9in tart tin or pie dish. Bake blind for 15 minutes (see above).
• Using a mortar and pestle, grind the sorrel and pour the resulting juice into a saucepan. If little juice appears, then wrap the sorrel in
cheesecloth and squeeze the juice out this way.
• Add the sugar, cinnamon, butter, egg yolks, biscuit crumbs and lemon juice to the pan. Cook over a low heat until the mixture thickens.
• Scoop the mixture into the pastry shell and bake in the oven for
30 minutes or until the filling has turned golden brown. Serve hot.

serves 6

Game pie

Game pie

Ingredients

225g/8oz onions, sliced
1 teaspoon butter
2 garlic cloves, finely chopped 675g/11⁄2lb game meat, off the
bone, diced
plain flour for sprinkling
11⁄2 teaspoons vegetable oil

225g/8oz streaky bacon, diced
1 bay leaf
150ml/5fl oz chicken stock
150ml/5fl oz red wine
225g/8oz button mushrooms
350g/12oz puff pastry
1 egg, beaten


• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the onions lightly in the butter until golden. Add the garlic and sauté for a further 1 minute. Sprinkle the game meat with flour, and brown gently in the oil.
• Stew the meat slowly in a large covered saucepan with the bacon,
onions, garlic, bay leaf, stock and wine. Just before the meat is done,
add the mushrooms. Continue cooking until tender. Allow to cool.
• Line a small pie dish with the puff pastry, leaving enough to make a lid.
Fill with the meat mixture, cover with pastry and seal the edges. Brush
with the egg. Bake for 25 minutes or until golden brown. Serve hot.

Terrace crab pie

Terrace crab pie


ingredients

25g/1oz butter
100g/4oz onion, sliced into rings
100g/4oz celery, chopped
150g/5oz cooked crabmeat
150g/5oz Cheddar cheese,grated
23cm/9in unbaked pastry shell 3 eggs
50ml/2fl oz single cream
1 teaspoon salt
1⁄2 teaspoon ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.
• In a frying pan, melt the butter and
sauté the onion and celery until the
onion is soft and golden. Spoon
alternate layers of the crabmeat, cheese and onion mixture into the pastry shell.
• In a bowl, beat together the eggs,
cream, salt and pepper. Pour into
the pastry shell over the other
ingredients. Bake in the oven for
30-40 minutes until set. Serve hot.



serves 6

Apple & Cheddar pie

Apple & Cheddar pie

ingredients

150g/5oz plain flour, sifted
250g/9oz Cheddar cheese, grated
1⁄2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored and chopped
100g/4oz granulated sugar
2 teaspoons self-raising flour
1⁄2 teaspoon ground cinnamon
2 teaspoons butter
1 egg yolk, beaten
1 tablespoon water
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in pie dish with butter.
• Mix together the plain flour, cheese and salt in a bowl. Using a pastry
blender or two knives, cut in the shortening until the mixture resembles
coarse breadcrumbs. Sprinkle the iced water over, and toss the crumbs
until a dough is formed. Press the dough firmly into a ball.
• Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 30cm/12in circle. Use to line the greased pie dish, trimming the edges to 1cm/1⁄2in beyond the rim of the pie plate.
• Put the apples, sugar, self-raising flour and cinnamon in a bowl, and mix well. Arrange the apple mixture in the pastry shell. Roll out the
remaining pastry to a 30cm/12in circle. Place on top of the filling,
trimming the crust to 2.5cm/1in beyond the rim of the pie dish. Flute the edges to form a rim.
• Combine the egg yolk with 1 tablespoon water to make an egg wash, then brush over the top crust and rim.
• Bake the pie in the oven for 45-50 minutes until apples are tender and the crust is a golden brown. Cool on a wire rack before serving.

serves 6

"cowboy steak" with Chimichuri Sauce

Have you ever made a chimichurri sauce?

It's an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper, though the variations on this theme are endless. What I love about it is that it makes use of the parsley that is growing like crazy in our garden, and everything else we are either growing or have in our pantry. In Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta. Check out the links at the bottom of the recipe for some different takes on chimichurri from fellow food bloggers. If you have a favorite dish with which you use chimichurri sauce, please let us know about it in the comments.


Chimichurri Recipe
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Ingredients

* 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
* 3-4 garlic cloves
* 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
* 1/2 cup olive oil
* 2 Tbsp red or white wine vinegar
* 1 teaspoon sea salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon red pepper flakes

Method

1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Serves 4.

Suggestions
Try it with "cowboy steak"


The first time I saw a "cowboy steak" at our local butcher, all I could think was, "wow, that's one BIG steak". Looking like a two-inch thick steak ping-pong paddle, the cowboy cut of steak is actually a beef rib-eye, bone-in, with the bone Frenched, so that if you were the cowboy eating this steak, you could just hold it by the bone. (So cowboys don't use forks and knives?) I can just see Marlboro Man now, sitting by the campfire, tin coffee cup in one hand, cowboy steak in the other. (Hmm. Maybe I should ask Ree, the Pioneer Woman herself, if cowboys even eat steaks like this.) Or maybe it's just a marketing ploy to sell more steak. In any case, we love cooking meat bone-in for the flavor, and this is a very flavorful cut. We marinated the steak in, and served it with, an Argentinean chimichurri sauce, appropriate because, as you know, Argentina is home to the famed gauchos, or South American cowboys