September 27th, 2013
75g strong white flour
2 large eggs
25g flaked almonds
punnet of raspberries
300ml double cream, whipped
icing sugar to dust
Preheat oven to 180c. Line a tray with baking paper.
Add water and butter to pan and bring to a rolling boil, then remove from heat. Add all the flour at once and beat with a wooden spoon until it forms a ball of dough, leaving the pan sides clean. Transfer to a large bowl and leave to cool for 15 minutes.
Gradually beat the eggs into the dough with a wooden spoon to create a smooth, shiny paste. Put the mixture into a piping bag, or use a freezer bag and snip off one corner to make a piping bag.
Pipe the mixture onto the baking paper in the shape of a large ring and sprinkle with the flaked almonds.
Bake for 35 mins until puffed up and brown. Immediately make small holes round the edge using a knife or skewer. Return to the oven for 5 mins to dry, then cool on a wire rack.
Gently fold the raspberries into the whipped cream. Split the choux ring and fill with cream, then decorate with icing sugar. Serve immediately.
September 23rd, 2013
This can be made with spinach too; all my spinach/chard recipes can be made with either. This soup is fantastic for winter lunches.
1 mug green lentils, soaked overnight (or a tin)
2 cloves garlic
1 tbsp olive oil
1 bunch chard
2 inches ginger
1 litre vegetable stock
1/2 lemon, juice only
2 tbsp soy sauce
Soak lentils the night/day before, or drain a tin of green lentils. Rinse lentils well.
Finely chop the onion and garlic and heat gently in the oil, in a large pan.
Wash the chard well and chop fairly small. Peel the ginger, then grate finely. Chop the chilli into thin slices.
Add stock and lentils to onion mixture in pan and bring to boil. Add chard, ginger, soy and chilli.
Boil for around 40 minutes until the lentils are cooked. Add lemon juice. Season to taste.
Serve with crusty bread.
July 1st, 2013
2 mugs cous cous
1 stock cube (chicken or veg)
1 tbsp olive oil (extra virgin if you have it)
10 mint leaves
Place the cous cous into a bowl. Mix the stock with 1 mug boiling water. Pour the stock over the couscous and stir. Juice the lemon and add to the bowl along with the olive oil. Stir again.
Dice the cucumber, (peel* and) grate the carrot and mix into the cous cous mixture. Finely chop the mint and add to the salad.
Goes well with chicken or fish and great for a quick kiddy supper.
*Young carrots are lovely just washed at this time of year as the skin is very thin.
June 11th, 2013
6 wooden skewers, soaked in water
500g lamb mince
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
4 wholemeal pitta breads
12 halved cherry tomatoes
Grate the cucumber into a sieve, mix with the salt, and leave to drain. Mix the yoghurt with the mint, sugar and mustard, then add the drained cucumber. Refridgerate.
Grate the apple into a large bowl. Mix in the dried mint, garlic and spices, then add meat and use your hands to mix it all well. Roll into 18 small balls.
Thread three balls onto each skewer and squash them slightly to form short sausage shapes on the skewer. Grill under a hot grill or on a barbeque for around 7 mins, turning regularly.
Toast the pittas (or sprinkle them with a bit of water and barbeque them a minute on each side) then split immdiately. Spread the inside with raita, then fill with the lamb kofte and halved cherry tomatoes.