Cooking with Herbs Round Up for January 2014
Wow! What an amazing turn-out for January! This month we had over forty fabulous herbal and citrus entries into Cooking with Herbs, it seems that lots of you embraced your herbal side in the New Year! There were sweet and savoury entries, as well as baked entries – cakes and cookies, and we even had a pickle entry too! Thanks so much to all of you who entered……now sit back and enjoy this virtual cookbook round-up of herb and citrus recipes. The new FEBRUARY Cooking with Herbs Challenge will be open for play on Friday the 31st January, which is coincidently Chinese New Year, so, I am hoping for some Chinese inspired recipes. Thanks again, here we go………..42 delicious herbal recipes are listed below. Karen
Cooking with Herbs Round Up for January 2014: Image BBC Food
Cooking with Herbs Round Up
1. Chermoula marinated Halloumi, apricot and rocket salad with a chilli and agave yoghurt dressing by Deena of Deena Kakaya: A wonderful vibrant and fruity way to serve halloumi, with a creamy dressing cooked up by Deena.
2. Lentil & Cauliflower Tacos with Fresh Tomato Oregano Salsa by Janet of The Taste Space: Tacos with no carbs, Janet has made these sound even better than the usual tacos.
3. CHILLED THAI BEAN SALAD by Sue of A Palatable Pastime: Sue is an old friend of mine from RecipeZaar and she has made an amazing Oriental salad packed with herbs and flavour.
4. Duck Legs with an Orange & Chilli Glaze by Gingey Bites: Gingey cooks up a storm with some fabulous orange and chilli glazed duck legs, that look like they should have been on MY plate and not hers!
5. Lemon & Tuscan Herb Chicken Drumsticks by Jenn of Smell Good Kitchen: Jenn has really got my taste buds going with these herb and lemon glazed chicken drumsticks, and shows us some handy step-by-step photos in her post too!
6. Salt Encrusted Whole Baked Salmon with Lemon & Thyme by London Busy Body: A FABULOUS way to serve fish, and this whole salmon get’s the works when it comes to herbs, as well as a dousing of lemon too, I LOVE it!
7. Chicken Pie by Chris of Cooking around the World: What a GREAT entry Chris has cooked, and it’s PIE, my all time favourite meal! Chris has made his pie with chicken and lots of parsley and lime, looks FAB!
8. Sweet Potato and Cauliflower Gratin by Barbara of Bread and Companatico: My lovely friend Barbara has made this stunning gratin dish of sweet potato and cauliflower with beautiful fresh sage, it looks so comforting and tasty.
9. A Salad of Spiced Oranges, Dates, Green Olives & Parsley by Laura of How to Cook Good Food: I am a big fan of citrus in salads and Laura serves up a beauty here with olives, dates and a parsley dressing.
10. Olive Oil Cake with Rosemary and Chocolate by Ros of The More than Occasional Baker: Oh yes, a HEALTHY-ISH chocolate cake! And with herbs too, that sounds totally lush!
11. A lighter route to en croûte: salmon filo parcels by Antonia of A Little Bit Greedy: Antonia may be a little bit greedy, but these light salmon parcels look amazingly healthy as well as tasty too!
12. Citrus and Roasted Winter Vegetable Salad with Pomegranate Dressing by Kellie of Food to Glow: Kellie always gets my taste buds tingling with her lovely recipes and this salad is no exception!
13. ROSEMARY-LEMON NO-KNEAD BREAD WITH BAKED SPINACH ARTICHOKE YOGURT DIP by Law Students Cookbook: A FABULOUS looking no-knead bread that is packed with herbs and vegetables, this looks amazingly tasty.
14. Hariyali Murgh Masala by Dip of Dips Diner: Just look at this GORGEOUS spicy chicken dish by Dip! SO vibrant and green, and packed with beautiful herbs and vegetables too.
15. Sweet and sour winter salad by Vanesther of Bangers and Mash: Based on a Yotam Ottolenghi recipe, Vanesther’s salad looks full of vibrant flavours and textures, and is very colourful.
16. Lentil and vegetable potage in the slow cooker by Linzi of Lancashire Food: A comforting and warming bowl of soup that is made in the crock pot/slow cooker, and is packed with tasty pulses and vegetables.
17. Mandarin and Dill Sorbet by Mel of Edible Things: Mel makes great use of all her “Festive” mandarins with this cool and herbal sorbet, she also loved adding herbs to all of her recipes, as do I!
18. Game casserole with porcini and chestnuts by Galina of Chez Maximka: A TRULY FABULOUS casserole now and one that has the most amazing ingredients too, including sage, sherry and chestnuts.
19. Lamb Tagine by Corina of Searching for Spice: I LOVE tagines and Corina has made a lovely lamb one that is packed full of herbs and spices, as well as apricots and chickpeas.
20. Yorkshire Tea Biscuit or Fat Rascal by Ros of The More than Occasional Baker: One of my favourite bakes and I also have a recipe for Fat Rascals, although this recipe comes from The Hairy Bikers.
21. Ale Cake by Deon of Foodie Jam: Deon has made one of my favourite cakes, and Ale Cake and as well as having Speckled Hen ale in it, it also has bags of citrus fruits too!
22. Soya bean, Barley, lettuce, feta and roasted lemon salad in a dill and chilli vinaigrette by Deena of Deena Kakaya: Deena creates the most amazing vegetarian recipes and here is another stunner, packed full of tasty ingredients too.
23. Clementine and Cranberry Pork Steaks by Dragons and Fairy Dust: Another entry that uses festive fruit, clementines and cranberries this time. And look at how pretty these pork steaks look with both of these fruits!
24. MUNG DAL LENTIL RISOTTO by Petra of Food Eat Love: Who doesn’t love risotto and especially when it has lentils added too. Petra also adds nuts, spices and lots of herbs to this creamy bowl of loveliness.
25. Orange Squash Cupcakes by Ros of The More than Occasional Baker: Another plate of treats that has been baked for us by Ros! These cakes are made with seasonal squash and orange.
26. Garlic, Herb and Parmesan Crusted Chicken Schnitzels by Me! Lavender and Lovage: A delectable low-calorie chicken dish that is packed with flavour but not calories. For a gluten free version use crushed cornflakes in place of the breadcrumbs.
27. Creamy Sweet potato and Bacon Linguine by Anne of Anne’s Kitchen: NOT just a plate of pasta, but a delectable plate of pasta with herb paste, bacon and sweet potato – such a lovely recipe from Anne.
28. Flatiron Beef with Pickled Cabbage by Charlene of London Busy Body: A quick and tasty meal that is on the table in under 30 minutes and makes use of high quality commercial pickled cabbage.
29. Pasta with Lemon, Garlic, Cilantro and Breadcrumbs by Spices Galore: SUCH a lovely entry next with a series of stunning photos too. Spices Galore makes pasta look sexy and with a wonderful herbal and citrus zing!
30. Lemon & Garlic Linguine by Rachel Cotterill: Rachel says of this BEAUTIFUL dish that it requires a little attention to timing, as you don’t want the pasta to be sitting around going cold, but other than that, it’s a very simple method.
31. Braised Poussin with baby vegetables in Chilli and Lime broth by Nazima of Franglais Kitchen: Nazima says “Forget Pink heart biscuits or cupcakes for Valentines. Get to the main menu. This braised poussin dish is easy to put together, but like all good winter food, time and patience are needed in the cooking.”
32. Carrot and Courgette Fritters by Tina of The Spicy Pear: Tina has cooked up some fabulous little vegetarian fritters that scream taste and flavour! Tina serves these fritters as a main course with a salad of rocket leaves, toasted pecan nuts and pickled baby beetroots; and drizzle of minty yoghurt sauce
33. Shepherd’s Pie by Camilla of Fab Food 4 All: Who doesn’t love a shepherd’s pie and especially when Camilla has made it, as hers is packed with all sorts of tasty ingredients such as dried porcini mushrooms, herbs (or course!), mustard and cooked beef – it looks stunning and is a perfect cold weather meal!
34. Slow cooker ale-braised beef with dumplings by Jibber Jabber UK: This is a real gem of a recipe and Jibber Jabber discovered it in an old cookbook from the 1980′s. The dumplings have parsley added and the main stew is packed full of tasty ingredients with ale of course!
35. Thai-Stylie Root Veggie Curry by Louisa of Eat your Veg: This vibrant veggie curry has coconut, sweet potatoes, carrots and swede in it for a five-a-day feast! Lou has also added some fresh coriander for a green herbal finish.
36. Home made roasted tomato soup in wholemeal bread bowls by Mummy Makes Cakes: This next recipe is so inventive and with no washing up, well no bowls to wash up! I LOVE it!
37 & 38. Slow cooker carrot and coriander soup – vegan and gluten-free and Pork and parsley burgers by Jibber Jabber UK : Two more FABULOUS recipes from Jibber Jabber that are packed full of vibrant herbs. The soup is gluten-free and is vegan whilst the burgers have Parmesan cheese in them as well as parsley for a tasty little patty! BOTH recipes have my 100% seal of approval and have been bookmarked to make soon!
39. LOW CAL BAKED WHITE FISH WITH A MINT AND SPICE DRESSING by Manjri of Slice Off Me: What a wonderful fish recipe we have now, so colourful and packed with amazing ingredients. Manjiri says …“ Ladies this one is to be bookmarked and is perfect for any day when you want to treat your taste buds and yet not load on the calories” …I SO agree!
40. Lacto-Fermented Vegetables with Dill by Fromage Homage: Vegetables pickled in whey, and whey hey, what a great idea too! I love this pickled veggie idea from the Queen of Cheeses, Fromage Homage – plus it has gentle dill in it for extra flavour.
41. Venison Goulash With Herb Dumplings by Linda of Mrs Portly’s Kitchen: I LOVE Linda’s blog name as much as I love her first submission to Cooking with Herbs! She has made a delectable venison goulash with herb dumplings that screams out comfort food!
42. Kale and Orange Cup Cakes with Orange Icing by Veggie Desserts: An innovative idea for cup cakes, cakes made with kale! These pretty little cakes are an attractive green colour and have a zingy citrus icing.
No image: I cannot copy the image unfortunately.
The NEW Cooking with Herbs Challenge will open on Friday 31st January 2014!
This is the day you all have been waiting for! Right, only if you followed or joined or joined and followed the Bloggers Around the World - World Cup 2014 - Brazil challenge. It has been a few weeks of intense football cooking action kind of action in the kitchen and ... beyond. Now, there are only a few things left to do while I type things away until my fingers start to bleed and my brain starts to say 'no more, no more'.However, first things first and last things last and a lot of cooking in between ...
First of all, I wish to thank everyone for their great support. So, thank you very very very much Galina, Cheryl, Vohn, Caroline, Ruth, Alison, Deon, Gayathri, Karen, Anchu and Catwoman. It has been a lot of fun with you and I hope we can do such a thing again in the future.Besides that, one of you has won a lovely price of some lovely chocolate. For me, though, you all deserve it. However, as the rules go, there can only be one winner. Obviously, that one is not Catwoman. In order to find out, who the winner is, you have to bear with me for a while.Another thing we have to find out is, which country made it to be the winner of the Food World Cup. Before we like to kick that off, we need to get you in the mood with a few recipes from the host of the event, from BRAZIL ...One of the most popular dishes in Brazil is Feijoada. Lovely Galina from Chez Maximka saw that, too and so she gave us her version of it.
Still, you could do it slightly different as well and go and visit the Madhouse Family Reviews! blog and see what amazing Cheryl has done in that direction ... and ... check out her Feijoada, too.
Now, before you think, it's just beans and all and it will give us all a lot of wicked air, try Cheryl's Fruity Brazilian Burgers with Coleslaw. If you love burgers, you will love that one, too.
Then again, you could have a Brazilian Potato Salad, too. Let Galina introduce you to such a delightful version ...
Next comes another famous Brazilian dish I already had my eyes on. However, there was one lady, that was a bit faster then me. No, I'm not complaining. I could only complain about me as being Captain Slow, but hey, why should I. Here I have a wonderful recipe for Vatapa, a creamy fish/prawn stew, I can still try any time I feel like it.
Another one to tune you in for Brazil comes all the way from Scotland and from Vohn and Vohn's Vittles. Well, originally it was supposed to bring you happiness in a cold winter, but it will bring you happiness now, as well. Try some Papaya and Melon Jam.
Vohn has something else going for us, Brazilian slow-roasted lamb. That made me very hungry the moment I read it. Additionally I was due to get some food at that time.Care for a drink now? Then let Vohn serve you Strawberry, Melon and Mint Sucos.
We are not yet ready to start properly, there is still one more Brazilian post of a non match day kind. Cheryl gives us Beef Churrasco & Farofa.
So far to the the prologue for our event. Now we are going to kick it and I'll give you the countries in ascending order until we get to the winner ...
In the real World Cup itself Honduras just scored one goal and ... strangely ... we also had just one entry for HONDURAS.However, it's just a coincidence, that Cheryl felt the recipe she tried for Honduras was a total disaster. In this case, though, there is still the opportunity to adjust the settings to get a different outcome, whereas you can't change the fact that Honduras didn't make it too far with the World Cup. What am I talking. Have a look at Cheryl's recipe for Pupusas from Honduras. I still feel the name has something intriguing ...
Let Cheryl tell you what went wrong.
The question, what went wrong with JAPAN and why we have just one entry for that country as well, has to go to ... I don't know. Caroline, though, knows how to give us a delicious Japanese dessert with chocolate: Chocolate Mochi. She dug deep in the depth of her blog to present this to us ...
GHANA also left us after the first round with one entry. Cheryl was so kindly and go that way to bring us Bananas Ghana to satisfy our sweet teeth as well. So, next time you have extra bananas, don't do banana bread, but Bananas Ghana. Right, you don't need to wait until you have extra bananas.
We like to stay a bit with Cheryl ... because she thinks, she is totally clever. There is no denying this from my side now. She thought, she could do a South American post and get quadruple points for it, because the dish covers four countries. Clever thinking! Sure, there are quite some dishes that don't know any borders. This one here is called Black Bean Soup. While it could represent Colombia, Uruguay, Chile and Brazil, today it goes for URUGUAY. This way we have at least one entry for this country.
So far for all the countries that got just one entry ...
Now to the ones that fought a little bit harder. Did they? Ah, of course, it was due to your amazing efforts to give them a higher ranking. So let's continue with the group of two ...
This brings us right away to PORTUGAL. Here Galina has some chicken for us, Portuguese-style chicken. Oh, what makes a chicken Portuguese-style? Head over and find out and ... you will reader as well about some disasters that have absolutely nothing to do with that chicken.
I don't know whether it is essential to have chicken for a proper Portuguese meal, but here we go again with chicken. Caroline has a Piri Piri Chicken recipe for us. By the way, do you know what's the difference between Piri Piri and Peri Peri ... apart from the obvious difference of the two 'i' and 'e'?
So far regarding Portugal. Let us move a bit to the East, well a bit more even. That will lead us to KOREA.Cheryl has something for us, I have never heard of before: Japchae. However ... have a quick guess ... yes, chicken is involved here, too. At least we are familiar with that.
So you see, there is a bit more to it, not just chicken.
The next entry for Korea is making me a little bit sad. Hm, no, it's not the entry, it's Vohn that is making me sad. Ah, I'm kidding, she is not really making me said, although I would have loved it had she made her Kimchi by burying some jars underground, but hey, no worries, it's going to be lovely anyway ...
... we continue with ECUADOR. There is also a song with that same title, but most probably you don't know it. In fact, you don't need to know. Something more noteworthy, though, are the Potato Cakes with Peanut Butter Sauce.
I really like the idea of that dish and I hope I get the chance to try it myself.
Another very lovely dish from Ecuador is brought to us from Cheryl. Cheese! Do I have to say more? Yes, I have, because it's called Baked Cheese Empanadas. Anyway, there is a good reason, why I love this. Cheese! Now I need not say more.
We already have to leave Ecuador and travel South travel through a country, which didn't even take part in the World Cup, and then we will reach CHILE ...
Here I had something colourful for you with Avocado, stuffed. It's called Palta Reina.
So ... what about the second one for Chile? Well, we had it already up there for Uruguay. Remember the black bean soup from Cheryl? Yep, that's the one.
As we are heading over to SWITZERLAND we are going to serve something sweet with chocolate. We wouldn't want it any other way now. Those two entries came all in on the same day.
The first go had Caroline with her Slimming World-style Low Fat Chocolate Swiss Roll. So we are safe, no need to worry about your waistline here.
I cannot assure you, though, another waistline-worry-free entry next as I remind you of my Engadine Nut Pie V2.0.
Oh, I guess I still have to do some workouts to work that pie off.
Let's continue on our way around the world and have a stopover in Africa in NIGERIA. Here I had something for you I wanted to recreate already for a long time and ... it was a success for me: Semolina Fufu and Nigerian Chicken Soup.
Nigeria playing was also the opportunity for Gayathri from Spices Galore to join the fun with kicking food around the world with us ... eh ... rather cooking. Here we get some Black Eye Pea Fritters called Akara in Nigeria or if you would have them in Brazil Acarje.
Don't they just look gorgeous? For sure something worth trying, if you are into fritters.
We like to stay in Africa and have some entries for ALGERIA.
Grab some fill pastry and go for Cheryl's Bourek. Have a closer look to find out what is inside those lovely parcels.
Over to Alison for Algeria's kick out dish. Well, it was for their last game and the post actually contains another recipe for the country that played Algeria on that day. What am I saying? Ah, have a look at the next picture, the carrots are Algerian-style. More about this post at a later time, though ...
The country next in line for presentation is COSTA RICA. They fought hard to stay a bit longer in the competition, but there was not too much cooking in that direction. Nevertheless, let me tell what we had there.I showed you what the day to day married life could be like in Costa Rica when it comes to food. The name of the dish: Casado.
You might not have freshly harvested peppers, but you still might want to try Cheryll's dish from Costa Rica: Chile Rellenos Casserole.
Wow, we already made it far, but ... we haven't even started properly yet. There is still a lot more to come as we go to the next group ...
We couldn't really know how this World Cup challenge would develop when it all started with the first match Brazil vs CROATIA. At the beginning it started firing Croatian recipes. First off was Cheryl with her Torn Underpants ... ahem ... that is the name of the dish, when you translate the name into English. Otherwise you can just call it Kiflice.
On that very same day I brought you Fritule, nice little balls to snack away or play food football with by kicking them into your mouth.
Alright, we also have something savoury for you. Galina made some Cevapi for us. While we are at it, I have to mention something Galina might not like, but there are voices saying, that some of the Cevapi "look like poo". Anyway, that wouldn't deter us from trying ...
From this incident we like to move over to Down Under, to AUSTRALIA.Because of that Vohn offers us her favourite Aussie dessert, a Spring Pavlova. While there we get a little bit of background information about pavlova and the opportunity to judge whether less is more.
Onward with more cake. Here my Surfer Cake has to do for Australia as well. By the way, do you think surfing is more fun than football?
To round things off here, Cheryl adds some ANZAC biscuits to the sweet collection for Australia.
THE NETHERLANDS stayed right to the end in the World Cup and managed place 3, here it managed 3 entries.
One of those three was Cheryl's version of the Hairy Bikers' Dutch Apple Cake.
We stay in the cake department for the Netherlands with another cake from Galina: Advocaat Cake.
We like to stay a bit with Galina and change the department only slightly. We stay sweet with these wonderful cookies: Speculaas.
Then we have to leave for another country. We are at 4 here. That very country is BELGIUM ...Here we start with a dish from the miller's wife ... eh ... with a dish from Caroline, which is called Sole Meunire, which means that the fish in this recipe is cooked the way the wife of the miller would have done. We don't know, though, exactly which miller. The only thing we know is, that he is from Belgium.
Maybe afterwards you would love to have a piece go Galina's Belgian Apple Tart. I would!
Somewhere on my blog you will find a Belgium recipe for Stoemp ... you know, no confusion here, please.
Finally, we got another savoury dish for Belgium ... from Cheryl this time. It's beef in ale and we call it Beef Carbonnade. For sure I would enjoy this one, too.
We have already travelled a lot, but we are still hungry for more. Well, then it's time to go to RUSSIA ...
The first dish to present to you is from Caroline. It's Russian Shashlik Kebabs. It's a lovely thing with sticking chunks of lamb and vegetables. Judge yourself ...
Another one comes from Galina, of course, and it's called Pirozhki. I only have to keep in mind to also try it myself, for it is exactly something I want to try.
We continue and get again something from Caroline. We get cake, a Russina Doll Cake to be more precise. Isn't that looking totally lovely? Sure it is!
Still on we go with Russia and Mushroom Stroganoff from Vohn. It comes with a promise: low fat, but ... I lvd it anyway. I so adore the way it looks.
Then we got one final one with yet more mushrooms: Mushroom Julienne from Galina. Don't be afraid of the Julienne part, it's lovely ...
Don't cry for me ARGENTINA. Fine, they made it right to the final of the World Cup, but it wasn't enough to get the Food World Cup title. Well, every World Cup has its own rules and so did our little challenge. 'Have I said too much? There is nothing more I can think of to say to you. But all you have to do is look at me to know that every word is true.'On then, here are the entries for Argentina ...Caroline has something sweet for us: Pionono Dulce de Leche. I just love the sounds of it. After all I know what dulce de leche tastes like.
Or would you rather like to have a Steak with Chimmichurri. Caroline can offer that as well. Have a look!
Others have attempted chimmichurri, too. Read a story of failure and success as Vohn turns her Mint Chimichurri into something else. Well, you have to read it to find out what it is, this is the Mint Chimichurri ...
You can also have an Argentinian Potato Salad, if you wish. At least this is what Cheryl has made for us.
Something to feast on comes from the wonderful and lovely Karen from Lavender and Lovage: Argentinian Picada. For sure there is something on the plate to satisfy everyone.
Now that we had those lovely recipes, we climb up the ladder to the countries with six entries. Yes, I know it's keeping to get more and more and more and more ... eh ... just go on then with ...ITALY ... everyone loves Italian food. You eat it all over the world, I'd say. So, no wonder Italy is up here.
We commence here with Caroline and Spinach, Cottage Cheese and Roasted Garlic Cannelloni.
Apart from pasta, focaccia is also always something lovely Italian. Therefore, behold Galina's Focaccia Ripiena.
Back to Caroline and back to pasta with Spaghetti Bolognese. The recipe is from her almost-first cookbook.
Among the things Italian everyone loves is of course pizza. Here I have a not so common version fro my blog: Pizza with potato and thyme.
I reckon after all this, there is some time for ... a salad. Galina has the right thing for us: Insalata Caprese.
However, Galina has more for us, although she wasn't so happy that day, when she posted something for the loosing team. Nevertheless, the dish looks totally gorgeous with those flowers in it. Welcome, Spaghetti Primavera! (although we have summer right now)
That means now we have to leave Italy and travel on. By the way, do you know how many times I already nearly pressed the publish button while writing this? I hope I can make it to the finish without pressing that button in reality.
The next stop is GREECE. Oh, that wasn't too far away. So get ready for some delicious Greek recipes ...
Pastitsio - Greek Pasta Bake is the first dish on our list and it is presented by Caroline and if you have regularly followed the Bloggers Around the World challenge, this may look familiar to you.
A lovely starter comes from Cheryl with her Dolmades (Stuffed Vine Leaves). Do you think you could roll them up, too? See what they taste like ...
The next dish in line somehow sounds like fusion: Baked Prawn Enchiladas with Feta Cheese by Caroline. Hm ... that sounds Mexican to me, but ... hey ... there is feta here and we all connect that with Greece.
Don't think that Caroline and Cheryl are just taking turns here, but we like to continue with Cheryl and Greek-Style Lamb, Potato & Thyme Kleftiko. Oh, would that be lovely now ...
Now we stay with Cheryl and have a Tart with Tomatoes, Olives and Capers ... another mouth-watering dish.
Somehow I get the feeling Mexico and Greece go well together. See for yourself as you go for these gorgeous and yummy Mediterranean Quesadillas from Gayathri.
On we go to the USA. What kind of food are you going to expect here? What do you say? Ah, whatever, have a look at our entries for the USA ...
Have a drink first: Pina Colapple. I bet you didn't see that one coming. Vohn thought, we should try that one. I say, why not!
He he he ... oh ... cake, yes cake is next, from Caroline. She has a delicious Doberge Cake. It comes from New Orleans and have a guess, where it originates from originally ...
We need to have more sweets. This time Caroline has Mini Heath Bar Pies for us. I fear, it will be dangerous, if I would have more than just one, but ... could I resist?
As it seems Caroline persists into staying on the sweet side for America. Here she does it again with American-Style Banana Pancakes.
I reckon there is just no way in helping Caroline here. As our main supporter for the USA she strictly wants to keep sweet. That's the way she is. Sooooo ... have some Chocolate and Peanut Butter with Reece's Cups Cupcakes. They are so so so yummy that I wish I had one or two or three right now. Yes, I know, I should have stopped after two.
So what about the last entry for USA. Will it be sweet, too? Would it be in Caroline's hand, you might know the answer, but the last recipe is coming from someone else, Cheryl that is. Honestly, for me that is one of my favourites, too. Next time I only have to make sure, I'll serve it the same way Cheryl did. So, without any further ado I bring you Parmesan Chicken ...
Now we end our almost-sweet stopover in the USA and travel back to Europe to SPAIN. That also means now we are having a country with seven entries. So we are really progressing here, but still the winner had more than double of that.
We have some potatoes first, Patatas a lo pore - poor man's potatoes. Cheryl quickly threw it together for us.
Deon from Foodjam has something that is intrinsically tied with Spain for us: Paella. It makes you automatically think of Spain, doesn't it? If you do it correctly it will be a wonderful dish. Simply let Deon tell you how to do it ...
Alternatively, though, you could Caroline tell you how to make Paella. However, you have to remember we are not doing a paella competition here. Otherwise we would ask for huge pans that could feed entire villages.
For the next one we cannot be 100 % sure whether they would serve it in Spain, but ... hey ... there is chorizo it it. I would eat it that way any time: Easy Peasy Cheesy Stuffed Peppers from Vohn. Go and check out Vohn's beautifully put together photo recipe.
Here we go for another quick dish: Tortilla Española from Ruth over at 8&Ruth. Although this is a Spanish omelette, it's more than that, it's more filling than just an omelette with eggs ... eh ... just have a look.
Cheryl was so kind to make my favourite Spanish dessert: Crème Catalane. I well remember the day when I had a shop-bought one. I simply let it slide directly from the package into my mouth and devoured it literally with one bite. Well, that wasn't really a good thing to do. However, Cheryl has this wonderful homemade dessert especially for me ... eh ... us now ...
Finally already again the last entry: Ensalada Mediterranea from Galina. Another colourful, good to look at and ... of course delicious dish ...
As we leave Spain we continue with one of my favourite cuisines. Thanks to that cuisine we are here anyway. Wouldn't be of Mexican food I wouldn't have started cooking in the way I am doing now. So, off to MEXICO then with a big leap to the group of 10 entries ...
Here we start with Vohn and her step-by-step photo tutorial for Quesadillas ... full of cheesy goodness.
Caroline likes to make it cheesy for us as well with her Cheesy Mexican Chicken. If you ask me, why not, bring it on!
Did I tell you, it's quite some work putting up this round-up? Sure, you gathered that already yourself before we even finished the challenge as the posts came flooding in. Here Caroline has another Mexican chicken dish for us. This time Mexican Chicken in Mole Sauce. Just make sure you don't confuse mole with the cute little character from Wind in the Willows (I would never confuse that, though). Anyway, just to make me comfortable, Caroline added also a drink in her post, a margarita. Cheers!
Do you know, why I couldn't confused with the Wind in the Willows character? He he he ... eh ... right, I also know guacamole. Speaking of that, we got a lovely recipe from Vohn, Velvet Guacamole. I just adore that velvety look of it ...
The next one is very intriguing to me. Cheryl presented us a Chilli Honey Crumble. Fine, you have to love chilli, but with a nice dollop of clotted cream with it ... it's got to be good.
Well, all this writing up isn't that bad, especially because I have my own writing soundtrack playing in the background. At the moment it was a song from Julieta Venegas, a Mexican singer. You might not know her and who knows why I know her, but that song was playing ... Eres Para Mí - You're for me. So, I'm not sure who I am for or who is for whom of for her, but I know the following dish from Cheryl is for me: Autumn Stew with Pipian. No, I don't like to have autumn right now, but I like the sounds and looks of it with pumpkin and chilli in it.
Mexico was the point where things totally kicked in for Gayathri and the recipes came flaying in from her - three at once. The first one in this line is the recipe for her Guacamole Hush Puppies. They sound so good.
The second one is Chipotle Black Bean Soup with Orange and Red Onion Salsa. I love the colour the salsa adds to it.
The final entry for Mexico from Gayathri is for her Fajita Wraps. They are promised to be light yet flavourful.
We like to round things up with a lovely Mexican Tomato Soup from Vohn. Eat it hot or chilled.
That's the point where I could start to panic. I thought I had an entry for Mexico, too, but ... obviously I didn't. Oh, in fact I did make something very delicious. Instead of posting the recipe I just posted a photo of a bottle of beer mixed with tequila. Great! Yes, in fact I am a bit sad, that Mexico was out relatively early. I would have enjoyed a bit more time for Mexico ... for sure. Chance gone. I make sure to post that dish at another time.
We're leaving Mexico and head over to ENGLAND for some more food.Anyone some Queen Cakes? Or shall I rather say Blueberry Muffins. Anyway, let Caroline tell you more about it.
Vohn has something for us I love very much and have done also several times myself: Homade Lemon Curd. Vohn has done another one of her famous photo-step-thingies here. There is also a very intriguing idea at the end of her post.
Now it's burger time with Deon and Cheese Burgers. Hm ... as for me cheese on a burger is almost mandatory.
Another fabulous idea comes from Vohn. There are strawberries, there are meringue nests ... so we are having ... wrong, no ... Strawberry Crunch Ice Cream.
On with something that always works with me ... oh no, I guess I have none left in the fridge, but ... I am not going to plan a trip to the moon either. I just get some cheese from the shop soon. Here we go, though, with Caroline's Posh Cheese on Toast.
Then Caroline has a true British classic for us: Queen of Puddings.
Cheryl though England could use a little boost and brought us another classic with her Bangers with Red Onion Gravy & Root Veg Mash ... although I have to admit the plate is a tiny little bit misleading.
The next entry comes with a very very very big claim from Vohn: The Father of all Prawn Cocktails. Finding out, whether, that is the best ever prawn cocktail would require a bit of research. On the other hand, if you just try this recipe and it tastes totally wonderfully delicious, what need is there to look further.
Now I really have to fight to continue writing. Eh ... no ... it's just the music that is distracting my thoughts again.
Well, it was only minimally distracting when Alison posted her recipe for Elderflower and Gooseberry Sorbet. There were some thoughts regarding gooseberries coming up in my mind, but ... never mind.
I knew it, I knew it, I knew it would happen. At one point I will be looking all over the place for a missing post. Thank you, Galina, but I found it anyway in the end. Here the final post for En-ger-land. So make it a delicious one: Rose Petal & Orange Shortbread.
I don't know about you, but I need a cuppa now ... tea time!
Now there are only three countries left. Who will be the winner? Will it be Germany, Brazil or France? We are about to find out soon ...
As we continue with the last three, we first of all see, that the winner isn't GERMANY, although they won the footie World Cup.
Nevertheless, here the German entries ...
I bring you some sort of German pasta: Käsespätzle. Very important, there is cheese.
It might not be the correct time of the year, but I could eat it anytime: Christmas Stollen Bundt from Caroline ... as long as there is enough marzipan in it.
Cheryl has a very savoury one for us: Lentil Stew, Abernmauke and Sausage. The second part of the name signifies mashed potatoes. There are many more expressions in Germany for that, too. Find out ...
Don't ask any questions now, but just do it and keep the next entry in mind for a while longer. You will see in a minute, why. Vohn brings us German Bierocks by the Hairy Bikers. No, I'm not hinting to the Hairy Bikers joining us again for the World Cup. Anyway, I would love to try that recipe as well.
I had been experimenting a bit with Black Forest cake a while ago and I thought I enter this one for the World Cup: Mini Blackforest Gateaux.
We already had one half of Alison's following post for Algeria, here it comes now for Germany with Pork Schnitzel.
Basically, the next entry from Vohn might look a bit familiar, but don't be deceived. This time it's German Sauerkraut. You notice, there is less colour than with the Korean Kimchi.
Next we got another of my posts: Chanterelle, Medallions of Pork and Fried Potatoes.
Over to Cheryl ... still pork ... but it's quick ... Quick Breaded Pork Chops.
So, did you do as I told you before regarding the Bierocks? Good, you are very obedient. I like that. Now look at this entry from Cheryl: Hairy Bikers' Meat & Cabbage Buns (Bierocks).
Cheryl then also has one of the last ever posts for our great World Cup party: Apple Strudel.
Now we are almost done, two countries left and ... of course ... we still have to resolve the chocolate issue. I only can tell you so far, that Catwoman didn't win the chocolate. The rest you will see for yourself, if you still have the endurance to read on ... eh ... why wouldn't you have.There is no easy way of saying this. No matter how I put it, when I tell you the next country, you already know, which country won even before I mention it. Anyway, I am not too fond of the suspense building they do in these ... eh ... these ... eh ... these ... eh ... you know ... shows. Right, you already know now, which countries didn't make it to be the winner of the Food World Cup. Let me now tell you without any further delay ... what?
BRAZIL has been an amazing host for our event and if we would count all the entries on non-match days we had also in the prologue, they would have made it, but ... frankly ... they didn't.The original idea for this Bloggers Around the World challenge was, just to have Brazilian posts, but I don't know what came to my mind and how and why, but I am sure, we are all happy that it did.Having said this, it's time for Brazil's final appearance with ...It was me myself, who had the honour to do the first entry for Brazil on a game day. The name of the dish: Filè á Osvaldo Aranha.
Vohn has a wonderful looking dessert for us: Quindão - Brazilian Baked Custard Coconut Flan. The amount of egg yolks needed for this dessert is no joke, though ... even if you might think 18 is a bit of a number. Here I also saw for the first time, that someone actually did understand the rules I had set out for the challenge.
As we will find out, apart from Feijoada, fish stew is also very popular in Brazil. Along that line we get a Brazilian Fish Stew from Alison.
Beans are very important to the Brazilian cuisine. Then it's only fitting we get a Beef and Black Bean Stew from Caroline.
You should not be too weak for the next one for it can be quite hot. Here I bring you: Picadinho.
Vohn made something for us I read about before, while researching for the challenge. Back then, I thought, I could try that one, too. Vohn did it for us: Brazilian Spring Greens. I think the garlic is a very important part in it.
I believe, at this point it's time for another drink. Good for us, that Vohn is providing. Here we go for a Brazilian Passion Fruit Batida. Give me one right now!
No, it wasn't really a question for me whether I am supposed to post a recipe for Vatapa, although Cheryl did that before. No worries! After all, I know I can do whatever I like here.
Cheryl's hope didn't come fully true as all those know, who saw the last match of Brazil. Anyway, have a tasty Coconut Quindim.
It has been a while since we had chicken last, don't you think so, too. Caroline is going to do something about that with her Brazilian Coconut Chicken (although we just had coconut).
Now here comes something vegetarian, something very yummy. Gayathri has a Brazilian Potato and Bean Stew for us. Lovely just the way it is.
While I still keep thinking about whether I have condensed milk somewhere in the house, Cheryl and her team have already eaten up all their Chocolate Brigadeiros. Yes, even the one you see on the photo is gone forever ...
To be honest, I was a bit surprised by the entry of Anshu from My Mom's Recipes. She called it EBS Pizza. In order to find out what that means, you have to read it for yourself. While Anshu didn't stated specifically for whom this entry was, I took it for Brazil as I read pizza is also very popular there.
Yes, that was it for Brazil. What's next? Of course, finally, after all this lovely, gorgeous, wonderful, delicious, yummy food it's time for the winning country to make its appearance.
Therefore I give you the winner of the Food World Cup 2014. It is ...
If you had thought we would be through now, this is going to be a round-up in itself as we had a total of 16 entries for France ...
We make the start here with Caroline's Pissaladière. This dish inspired by a movie playing in Provence.
Then we have something from Cheryl: Cheesy Chiciry Bake. Do you know what I like about this one?
The final song from Once Upon A Time in the West is coming too soon from the speakers. We are not finished yet ... obviously. Once upon a time, though, I didn't know anything about Tarte Tatin. Now, I love it! If you can agree with me on that, you for sure will also love Vohn's Pear Tarte Tatin.
Eh ... I'm getting a signal again, so I am just going to say it. Here we get another fabulous salad from the Mistress of Salads - Galina: Salade Nicoise. In my mind, Galina has posted the most salad recipes for this challenge. So, if you don't love this, you have no heart or ... simply are not a salad person.
We are going to get our fair share of cheese again with Vohn's Mangetout, Blue Cheese and Hazelnut Open Toastie.
Something completely different: Low Fat Apple Clafoutis from Caroline. The recipe kind of comes also with a book recommendation ... I think.
Once more I have to be honest with you ... no, I don't have to, after all it's nothing serious anyway. Still I tell you, I have never used quail's eggs in my cooking. If I would do, for sure Vohn's Green Bean and Hazelnut Salad with Quail's Eggs would be one thing I would do.
As Cheryl started to panic due to the fact that France's last match would be up, she started kicking out one post after another for France.
The first one was Rosemary-stuffed Chicken with Roasted Mediterranean Veg. Lovely indeed! Just before you ask, no I am not going to mention the plate thing again.
The Power of Love is playing right now from the speakers. Fitting! Feel the power of French Onion Soup as this is what Cheryl presented next. Oh, I haven't got any onions left. Note: Buy onions!
We are not feeling any kind of manipulation here as everyone could have posted as many recipes for any country, but Cheryl posted more French: Beer-doused Ham Hock.
I had my share, too, in helping France to the title, here with some Ratatouille.
Although, when I think further about it, France winning might be due to the achievements of one woman and her kitchen: Cheryl. Here some more entries from her: Chunky Savoie Salad. Yes, we understand, it was to say adieu to France.
And that one as well. It's going to be a long good bye: Slow Cooked Pork Pot Au Feu. No, I didn't mean the slow cooking as you will see afterwards ...
Another French Nicoise Salad, this time from Cheryl. You see?!
Yes, I might have been a bit confused with the order of the entries, but that is not want counts. Anyway, this way it looks more impressive for Cheryl. Have a look at this traditional dish from Dunkirk: Potjevleesch.
Let me have the last word on France with Rilettes and Fougasse and maybe a bottle of red wine, too.
That's it! No ... not really! While a thunderstorm is starting to rage outside, I like to share a brilliant idea from Caroline with you. To round things up, to celebrate the whole thing again, to say bye-bye, here a final post. It's cake ... but not just any cake ... no, a Chocolate Football Cake.
A fitting finish to an epic round-up!
I don't need to tell you that it took a little bit of time to write up this round-up. Yes, it's the same way as with cooking. Sometimes you stand for hours in the kitchen to prepare a delicious meal and then it is eaten up in a fraction of that time.
I expect nothing, but I hope you enjoyed reading it.
Oh, I don't know, though, whether it is a valid attempt on the world record for food blog challenge round-ups. Just for the stats and that's only if I counted right, which I am not so sure about, we had 136 entries. Just for the stats.
Thank you once more! I love you all!
Oh, you are right, there is still one thing to mention. It has to do with chocolate. I wasn't in any way planning to get around it, giving away some unspecified amount of chocolate.Now we all would like to know as well, who is going to get some chocolate send from me. I already made it perfectly clear, it isn't Catwoman. We fully established that.
You can check the round-up again and you can only come to one conclusion: The winner is ... there is absolutely no doubt about it ... even without counting out the points properly, which I nevertheless did ... yes, it's true ... yes, the winner is ...
Cheryl from Madhouse Family Reviews!
A careful guess is, the chocolate won't last long, taking into account of what happened to the Chocolate Brigadeiros.
Congratulations, Cheryl, well done, you deserved to win ... although everyone else would have deserved a price as well as I mentioned before. But ... that's the way the cookie crumbles.
Cheryl, you know what you have to do now, if you really want that chocolate, what I am sure about. Let me know, if you have a favourite German chocolate or like to taste something especially. I will see what I can do.
All that had been great fun indeed! Really? Let's repeat the whole round-up ...
No, just kidding! The only question now is: Is there a life after the World Cup?
Time will tell ...
We fade out as Disco Samba is sounding from the speakers ...
1. Put the corn husks in a large bowl and cover with hot water. Leave to soften for 30-60 minutes until very pliable.
2. For the beef: Place the beef in a large saucepan or flameproof casserole and cover with cold water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Skim off any scum that rises to the surface then add the stock cube, cover with a lid and simmer gently for 2½-3 hours or until the beef is very tender.
3. Transfer the beef to a board and leave until cool enough to handle. Reserve all the stock then shred and cut the cooled beef into small pieces, discarding any fatty bits.
4. For the sauce: Pour 300ml of the reserved beef stock into a medium saucepan and add the chipotle peppers. Bring to a simmer and cook for 20 minutes, or until very soft. Remove from the heat and stand for 10 minutes, then blend until as smooth as possible.
5. Heat the oil in a large frying pan and gently fry the onion and garlic for 10 minutes until very soft, stirring occasionally. Add the paprika, black pepper, cayenne pepper, cumin, salt and sugar and cook for 2-3 minutes more, stirring throughout.
6. Add the shredded beef and 200ml more of the reserved stock. Press the chipotle purée through a sieve onto the spiced onion and beef mixture. Cook over a medium heat for 5 minutes, stirring regularly until the mixture is moist but not saucy. Remove from the heat.
7. For the dough: Beat the lard and salt in a large bowl with a wooden spoon until smooth and almost fluffy. Gradually beat in the cornmeal, flour and baking powder until well combined. Gradually add roughly 600ml of the hot stock, kneading well with your hands between each addition, until the dough has a soft consistency and the texture of mashed potatoes.
8. Drain the corn husks and pat dry on a clean tea towel. Place one husk on a work surface with the shiny surface facing upwards and the narrow end pointing towards you. Using a rubber spatula or your fingers, spread with the cornmeal dough in a rectangle halfway down the husk towards the narrow end and 1cm from the other three sides.
9. Spoon a heaped serving spoon of the beef mixture down the centre of the dough. Roll the husk inwards from one side and then the other so that the dough surrounds the filling and creates a cylinder shape. Fold up the narrow end to enclose the filling and pinch the top to seal. Turn over and place on a tray. Repeat the method to make the remaining tamales.
10. Stand the tamales upright, folded side down, in a large, flat based steaming pan, packing fairly tightly so they cannot fall but not so tight that the dough cannot swell as it cooks. Place in the steamer, or a deep saucepan, containing about 3cm water.
11. Place a clean, damp tea towel or tin foil over the tamales and cover with a lid. Bring the water to a gentle simmer over a low heat and steam for about 1½ hours, topping up with water when necessary.
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This curry was absoultely delicious, if I do say so myself. I am not a connoisseur on chicken jalfrezi as I don't eat that many curries, and if I do I usually go for chicken tikka masala. I only used 4 chillis as I thought it was going to be too spicy, but I could have used more and made it a bit hotter. There were lots of appreciative noises during the meal and most of those were from me. I served it with nan bread and didn't feel the need for rice. It's much lower in calories than an Indian takeout with only 279 calories per serving, (without rice or nan).
6 long green chillies
4 boneless, skinless chicken breasts
2 tbsp sunflower oil
2 garlic cloves, peeled and finely chopped
3 ripe tomatoes, chopped
1 tbsp ground cumin
1 tbsp garam masala
1 tsp ground turmeric
1 tbsp caster sugar
1 tsp flaked sea salt
200ml cold water
2 tbsp low-fat natural yoghurt
1 medium onion, cut into 12 wedges
1 green pepper, deseeded and cut into rough 3cm chunks
2 tomatoes, quartered
2 tsp cornflour
1 tbsp water
Finely chop 4 of the chillies – deseed a couple or all of them first if you don’t like very spicy food. Split the other 2 chillies from stalk to tip on 1 side without opening or removing the seeds. Cut each chicken breast into 7 or 8 bite-sized chunks.
Heat a tablespoon of the oil in a large, fairly deep, non-stick frying pan (or wok) over a high heat. Add the garlic, chopped chillies, chopped tomatoes, cumin, garam masala, turmeric, sugar and salt, then stir-fry for 3–4 minutes until the vegetables soften. Don’t let the garlic or spices burn or they will add a bitter flavour to the sauce.
Next, add the chicken pieces and whole chillies and cook for 3 minutes, turning the chicken regularly. Pour over the 200ml of water, stir in the yoghurt and reduce the heat only slightly – you want the sauce to simmer. Cook for about 8 minutes, stirring occasionally until the chicken is tender and cooked through and the sauce has reduced by about a third. The yoghurt may separate to begin with but will disappear into the sauce.
While the chicken is cooking, heat the remaining tablespoon of oil in a clean pan and stir-fry the onion and pepper over a high heat for 3–4 minutes until lightly browned. Add the quartered tomatoes and fry for 2–3 minutes more, stirring until the vegetables are just tender. Mix the cornflour with the tablespoon of water to form a smooth paste.
When the chicken is cooked, stir in the cornflour mixture and simmer for a few seconds until the sauce thickens, stirring constantly. Remove from the heat, add the hot stir-fried vegetables and toss together lightly. Serve immediately. And just in case you were wondering – don’t eat the whole chillies!
Grandma Sindy's Ginger Snacking SpongeThe Hairy Bikers’ Best –Loved Recipes Mum’s Still Know best! Si Kingave MyersEve’s Pudding and CustardThe Jones Boys’ Favourite Chicken & Mushroom CrumbleThis was something quite different for me, a savoury crumble. It has a tin of condensed mushroom soup in it. I’m ok with this as an ingredient in a recipe now and again , but if you are sniffy about it, maybe best avoid this one. Still, the soup is just one of the things in the sauce and the overall effect is a creamy mushroom chicken dish topped by a savoury crumble with cheese. A yummy comforting tummy filler. Grandma Sindy’s Ginger Snacking SpongeA very simple recipe this one, the batter is really runny, but the cake is really lovely. Nice rise, airy texture – but oh so sticky and gingery, yum! I remember when I was little my own Gramdma used to serve a ginger cake with a creamy filling. I’ve been looking for a recipe for a long time, but they have never been right. I’m going to bake this one in sandwich tins and see how it goes – I’ve got high hopes. This one is good the day it’s baked, better after a day or two. Low fat too if that’s of interest to you. Tomato SoupAnother really easy recipe, particularly as I blended it with a stick blender. Not quite the famous tinned tomato soup taste, but it’s definitely going down that road. We loved it. I used fruit sugar, and thought this worked well. Meatballs in GravyThese were good - a blast from the past, but only better. The gravy is more appealing to adults than children due to the red wine, hubby and I loved them. I’ve made the recipe easier, by oven baking the meatballs. This works for me on three levels: (1)keeps the meatballs round, (2) really moist and (3) saves me pan frying them, a kitchen job that I do not like. Worth a go. Mash and a vegetable are the obvious choices for this dish. I went with new potatoes and veg, to keep the eating regime in check, as I can go a bit mad with good mash! Meatballs in GravyMy adaptation of Si and Dave’s recipe from The Hairy Bikers’ Best –Loved recipes Mum’s Still Know Best published 2011 by Weidenfeld and Nicolson. I use plain scone crumbs instead of breadcrumbs, as I’m intolerant to yeast – but do revert it back to breadcrumbs if that suits you better. I also used two tablespoons of Heinz tomato sauce instead of 1 tablespoon of tomato puree in the gravy. Serves 4Meatballs250g lean steak mince250g minced pork1 small onion very finely choppeda squeeze of garlic puree (or 1 garlic clove finely chopped)25g scone crumbs (or breadcrumbs)2 teaspoons mixed dried herbssalt and pepper2 teaspoons sunflower oilHeat the oven to 180. Mix all the ingredients except the oil in a bowl, until really well blended. Then roll the mixture into about 20 similar sized balls. Place onto an oven proof tray or dish. Drizzle over the oil and bake for 15 to 20 minutes, or until cooked. Gravy1 tablespoon sunflower oil1 medium onion1 tablespoon plain flour150ml red wine300ml beef stock made with 1 beef stock cube2 tablespoons tomato sauce (like Heinz)Meanwhile, to make the gravy, heat the oil in a frying pan and fry the onion over a low heat for 5 minutes to soften. Stir often. Sprinkle in the flour and cook for about 1 minute, stirring all the time. Slowly add the red wine, followed by the stock and tomato sauce, stirring all the time. Bring to a boil, then simmer gently for 20 minutes, stirring now and then. Add the meatballs into the gravy and cook for a further 5 to 10 minutes until all is piping hot – still stirring now and then. Taste for seasoning and add salt and pepper if it needs it . Next Up: Review and first makes from Lorraine Pascal’s Baking Made Easy
Everyone knows how big a fan I was of the Hairy Dieters first cook book. It is easily my most used cook book and it has never failed to disappoint, whether I am just cooking for me or entertaining friends. I was so excited when I found out they had a new book coming out and I ordered it as soon as I could. And here it is, Hairy Dieters: Eat For Life. I only got it on Tuesday so am yet to try any of the recipes, but after analysing all the recipes (working out the propoints), I do believe this one is even better than the last. For anyone trying to lose weight, be it on weight watchers or otherwise, I seriously cannot recommend these books enough! This one focuses on the importance of making the life time changes and sticking with them, which is hugely relevant to me and I'm sure many others now!
Since my last post on these guys is far and above my most popular post, I have trawled through the new book and calculated the propoints for all the recipes. I hope you find it as useful as the last one. As before this is all my own calculations, breaking down the recipes by ingredient, and so I cannot guarantee 100% accuracy. If anyone notices anything they think may be wrong please do let me know!
Last time I calculated the recipes replacing the oil with spray oil, in this case the only time I have done that is where the recipe states "oil for spraying", otherwise the propoints include the oil.
I would love to hear from anyone who has this and
Breakfast & Brunch
Poached Egg, Smoked Salmon & Spinach - 4pp
Fluffy Banana Pancakes - 2pp each (works out the same with skimmed or semi skimmed milk)
Banana and Peacan Porridge - 6pp (using skimmed milk)
Bircher Muesli - 8pp (5pp if serving 3)
Home-Made Muesli - 8pp (skimmed milk)
Porridge with Spice Plums - 7pp (skimmed milk)
Scrambled Egg with Bacon & Mushroom - 8pp
Wakey Wakey Breakfast Salad - 2pp
Good Morning Smoothie - 2pp (skimmed milk)
Light Kedgeree - 12pp (10pp if serving 5)
Banana & Sultana Muffins - 3pp
Real Food Fast
Five minute pizza - 10pp
Creamy Haddock with Broccoli - 7pp
Baked Fish with Chorizo Crust - 7pp
Turkey Burgers & Chips - 8pp
Fast Chicken Fajitas - 10pp
Quick Chicken Cordon Bleu - 7pp
Sausages & Rich Onion Gravy - 5pp
Argentinian-Style Steak with Onion & Radish Salad - 7pp
Spicy Lamb Steaks with Tabbouleh - 12pp
Crispy Pork Schnitzel with Potato Salad - 12pp
Home-Made Fishcakes - 5pp
Fisherman's Pie with Leeky Mash - 9pp
Pan Haggerty Lite - 7pp (6pp if serving 5, 5pp if serving 6)
Veggie Bean Burgers - 6pp
Speedy Chicken & Vegetable Pot Pies - 7pp
Easy Chicken Bake - 9pp
Liver & Bacon with Onion Gravy - 6pp
Mince & Vegetable Pie with Tumbled Spuds - 8 (using tesco 5% mince)
One Pan Lamb Roast with Gravy - 10pp
All-In-One Spicy Pork & Rice - 10pp
Roast Beef & Gravy - 14pp
Meals with Mates
Tuna with Ratatouille - 9pp
Chicken Provencal - 9pp
Moroccan-Style Chicken with Vegetable Couscous - 8pp
Meatloaf wtih Spicy Tomato Sauce - 8pp
Low Fat Beef Ravioli with Tomato Sauce - 8pp
Beef Goulash - 8pp
Rich Beef in Red Wine - 11pp
Beef Stroganoff - 5pp (7pp if serving 3)
Creamy Prawn Korma - 5pp (7pp if serving 3)
Egg Fried Rice - 7pp
Piri Piri Chicken - 9pp (7pp if serving 5)
Jerk Chicken - 9pp (7pp if serving 5, 6pp if serving 6)
Low Cal Chicken Tikka Masala - 8pp
Chicken Bhuna - 9pp
Chicken Biryani - 9pp (11pp if serving 5)
Chicken Chow Mein - 8pp
Dieters Donor Kebabs - 9pp
Food From Afar
Light Chicken Satay - 3pp per skewer
Chicken Tagine with Preserved Lemons - 10pp (8 if serving 5)
Thai Beef Salad - 6pp (4pp if serving 3)
Shredded Duck Wraps with Hoisin Sauce - 4pp
Moussaka - 8pp
Enchiladas - 13pp
Meals on the Move
A Big Soup - 3pp
Split Pea Soup with Ham - 8pp (5pp if serving 6, 6pp if serving 5)
Curried Butternut Squash & Apple Soup - 1pp
Low Fat Cornish Pasty - 7pp
Sticky Chicken with Coleslaw - 8pp
Ham Salad Wraps - 8pp
Tuna & Sweetcorn Wraps - 9pp
Hot Smoked Salmon Wraps - 8pp
Snacks & Salads
Sweet & Savoury Popcorn - 3pp
St Clements Squash - 1pp
Crunchy Vegetable Sticks - 0pp
Creamy Pesto Dip - 1pp
Soured Cream & Chive Dip - 2pp
Gazpacho - 0pp (1pp for oil drizzle)
Asparagus Wrapped in Parma Ham - 3pp
Grapefruit Avocado & Bacon Salad - 5pp
Chickpea, Hot-Smoked Salmon & Pomegranate Salad - 5pp
Tuna Salad with Red Onion & Beans - 4pp
Fresh Fruit Trifles - 6pp
Spiced Apple Cake - 5pp (4pp if serving 14)
Very Berry Fool - 6pp
Warm Nectarine Tart - 4pp
Low-fat Fruit Tea Loaf - 4pp
Light Chocolate Mousse With Rasberries - 4pp
Apple & Blackberry Cornflake Crumble - 4pp
Chocolate, Orange & Cranberry Biscotti - 2pp
Plain Rice - 4pp (3pp if serving 6)
Pilau Rice - 5pp (3pp if serving 6)
Mixed Veg Rice - 5pp (4pp if serving 6)
Mushroom Rice - 5pp ( 3pp if serving 6)
Creamy Mash - 3pp
Champ - 4pp
Mustard Mash - 3pp
Lower-Cal Colcannon - 4pp
Jaunty Jacket Potatoes (pp for potato plus filling)
Tuna Nicoise Filling - 7pp
Cheesy Beans Filling - 7pp
Creamy Coleslaw Filling - 6pp
Prawn Cocktail Filling - 6pp
Broccoli Pasta - 8pp
Prawn Pasta Salad - 7pp
Tagliatelle Carbonara - 7pp
Spicy Bacon & Tomato Pasta - 8pp
It might not be the weather for this just yet but winter must be around the corner, right?
This is a savoury suet pudding I made a few weeks ago for Sunday lunch, a change from a roast and it was delicious with mashed potatoes and veggies. You need a bit of time to make this but if you cook the meat the day before it would just be a matter of making the suet pastry (the easiest thing ever) and assembling and then steaming the pudding on the day. This recipe uses skirt a cut of beef that isn't always readily found in supermarkets, which is just as well as I don't buy any meat from supermarkets anymore, I either buy from one of two farm shops locally or a more traditional butchers in town. Beef skirt makes a really delicious gravy when it is braised in the oven, its quite a lean cut of meat and I never feel the need to brown the meat beforehand to improve the flavour.
500g fresh skirt beef - cubed
1 large carrot sliced
1 onion chopped
1 beef stock cube (or use fresh beef stock)
200 g mushrooms
Sea salt and ground black pepper
Large heaped teaspoon Cornflour
200g suet (beef or vegetable)
400g self raising flour
large pinch sea salt
cold water to mix
Before you start make sure the pudding basin will fit inside a pan you can use with a well fitting lid.
1. Cook the meat; put the cubed beef skirt, sliced carrot, chopped onion, seasoning and beef stock (sufficient to cover the meat) into a casserole, cover with a lid and bake in an 180c fan oven for about an hour and a half.
2. When the meat is cooked, add the mushrooms and then thicken the gravy with a heaped teaspoon of cornflour mixed with water. Test for seasoning at this point. Let the meat filling cool and make the pastry.
3. Grease a large pudding bowl. Put the flour, suet and salt in a large bowl and mix with a fork. Add cold water to make into a pastry bring together initially with the fork and then your hands. Cut off a third of the pastry and leave to one side. With the remaining pastry roll out into a ball and continue rolling this keeping the round shape as you go, and use this to line the pudding bowl. Once the bowl is lined with suet pastry put the cooled meat filling inside.
4. Use a pastry brush to brush the pie rim with water. With the remaining third of the pastry roll out a round top for the top of the pie in the pudding basin. Secure this by pressing the edges together.
5. Cover the top of the pudding with a pleated piece of greaseproof paper. Secure this with string round the neck of the pudding basin. Repeat this same process with a layer of pleated foil and again use string to secure the foil round the neck of the basin, tie the string over the top of the bowl to make a handle. This will help to life the pudding out later on.
6. Take a large pan (with a lid) and place an upturned plate or saucer in the bottom of the pan. Place the pudding basin on the plate or saucer. Boil a kettle then fill the pan to a level roughly halfway up the pudding basin with hot water from a boiled kettle.
7. Cook on a simmering heat with a tight fitting lid, for about two and a half hours. Set your timer every thirty minutes to check the water level in the steaming pan as you may need to add more boiling water.
8. Once the pudding is cooked, remove carefully from the pan and allow to rest, remove string and foil and paper after 5 minutes or so. Turning out can be tricky and you may need another pair of hands to help with the hot basin. Invert the basin and contents onto a large plate.
A pudding this size this will serve 4 very hungry adults.
I bought this beef skirt from a local farm shop at Spout House Farm, its a family run farm, where the cattle are reared and the meat from the same animals is sold at weekends in the little shop they have on the farm, along with other goodies.
NB: These views are mine. I was not paid or asked by Spout House Farm to do this review I offered to do it, the ingredients were all purchased by me.
I know what you're thinking, third post in three days, I'm spoiling you guys right?! Well actually, I'm aiming to post every day this month. I have a huge backlog of reviews and recipes that I've been meaning to put up, some for well over a year now and I figured, as I slacked off so much in 2013 that I may as well try and pull my finger out now to make up for it- I've got a schedule and everything?!
This recipe is from the Gordon Ramsay 'Great British Pub Food' book. It's quality, I love it and it's a great gift for any foodie male in your life as it's all proper 'man food'. I've tried 5 or 6 recipes from this book so far and all have been a complete success. Incidentally, writing up this recipe has reminded me of a present I would love someone to buy me, a Le Creuset casserole dish, I need this one in my life.
Apologies for photos, they look like they were taken on a nokia 3310 by a drunk person!
*before the feminist brigade shoot me down, obviously it's not strictly for men and I'm sure lots of women would love it too.
Ingredients: 900g braising steak, 3tbsp plain flour, salt & pepper, 2-3 tbsp olive oil, 2 onions peeled and chopped, 1 garlic clove peeled and crushed, 4 rashers smoked bacon, 600ml of red wine, 2 carrots, 2 parsnips, 2 leeks, 2 celery sticks, 600ml of beef stock, 2 bay leaves, thyme sprigs. For the scones: 250g of S/R flour, 1/2 tsp salt, 50g diced butter, 150g cheddar, 150ml whole milk.
Chop the beef in to bite size chunks.
Toss in seasoned flour until lightly coated, save the excess.
Heat the oil in a flameproof casserole dish or large pan, fry the meat in batches until it's browned (about 2-3 mins each side) then transfer to a warmed dish.
Add extra oil to the pan if needed and fry the onions, garlic and bacon over a high heat for 6-8 mins until golden brown. Add any remaining flour and stir well.
Pour in the wine and let it boil until it's reduced by a third.
Cut the veg into bits roughly the size of the above
Add the veg to the pan with the stock, beef, herbs and some salt and pepper.
Bring to a low simmer, put the lid on and transfer to the oven (preheated to 150). Cook for about 2-2.5 hours until the meat is tender. Stir halfway through cooking.
Skim any fat off the top, if the sauce is too thin then strain it in to a pan and boil until reduced and thickened.
To make the scones sift the flour and salt together in to a large bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs, then stir through all but 2 tbsp of the cheese. Make a well in the centre and pour in most of the milk and mix lightly to form the dough.
Turn out on to a floured surface and knead gently. Press it out to a 1.5-2cm thickness stamp out scones using a 6-7cm pastry cutter- FYI mine are too small too thin, I bottled it last minute thinking that they wouldn't cook properly. I was wrong.
Brush the scones lightly with milk and arrange on top with some room for them to expand and then scatter with the remaining grated cheese
Turn up the oven to 200 and back until well risen and golden brown.
What are your favourite comfort foods? Comment below or tweet me, I'm always looking for new ways to eat my feelings!
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This is an old fashioned Irish recipe that I got from an 1980's cookbook that was only sold abroad, titled Traditional Irish Recipes. My father is the owner of the copy I've been using and he guards it closely, I got it on loan on condition that I return it pretty sharpish because my mother got this copy in Haiti!
It is full of old recipes like Yellowman (honeycomb) and homemade buttermilk. I decided that this recipe was the most appealing and made it, but without the stout, it was a great success here and well worth the effort. My Pyrex dish is fairly large so I could have easily fed six adults and I've made a second pie and frozen it, I think I'll defrost it and then reheat it in the oven.
500g - 750g Minced Beef
1 Onion, chopped
1tbsp Tomato puree
1 ½ tbsp Plain flour
75g Mushrooms, chopped (Optional)
250ml Stout or Beef stock
Dash of Worcestershire sauce
250g - 350g Ready rolled shortcrust pastry or Step- by- step handmade shortcrust pastry.
Preheat the oven to 200C/400F/Gas Mark 6. Grease and flour an ovenproof pie dish. My glass Pyrex dish is 22cm across and 4cm deep so it took all 750g of the beef to fill the dish, if your dish isn't as deep then 500g should be enough. I greased and floured the dish in order to slip the pie out of the dish to serve.
Heat the oil in a large deep frying pan over a medium heat and fry the onion until soft. Add the beef and cook for 6-7 minutes until completely browned. Stir in the tomato puree and cook for another 2-3 minutes. Stir in the flour, add the stock and a couple of dashes of Worcestershire sauce, stirring all the time. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Remove from the heat to cool.
Meanwhile roll out two thirds of the pastry fairly thinly and larger that your pie dish.
Gently drape the pastry over the dish and press into the edges.
Trim the edges with a sharp knife, pour the slightly cooled minced beef into the pie dish. Brush around the edges of the dish with the beaten egg.
Roll out the remaining pastry and lay on top, trim with a knife, press down firmly with a fork until the lid is sealed.
Cut a X to let out the steam, brush with the beaten egg and bake for 20-25 minutes, or until golden brown.
Pork sausage and beans. What better combination can there be? On this occasion not just any old sausages, but some lovely garlicky Toulouse sausages. The sort of thing you need for making a proper Cassoulet. Yes, Cassoulet was definitely my inspiration for this dish.
I'm not going to give you a recipe for this one, because everyone knows how to make a sausage casserole, surely? I'll just describe it...
Fry some smoked bacon and sliced onions in a casserole dish, along with a few whole tiny onions and some garlic. Set aside while you brown the sausages. Return the bacon and onions to the pan and add the remaining ingredients: stock; homemade tomato sauce; herbs (thyme and rosemary) and a tin of cannellini beans. Cook gently for a long time. Then you have this:
Since my sausage casserole was to be fairly straightforward, I wanted to do something a bit more upmarket with its vegetable accompaniments. I chose to do Parsnip chips (with homegrown Parsnips) and Sweet Potato mash - both easy to do but dramatic to look at.
I stuck some whole, unpeeled, Sweet Potatoes in the oven while the casserole was cooking. When they were cooked (about 90 minutes) I halved them and removed the flesh from the skins:
I put the potato flesh in a non-stick pan, added some butter and black pepper and beat it firmly with a wooden spoon until it was smooth and creamy. At this point I left it to cool and warmed it up later, just before serving time. If I had been able to judge how long the Sweet Potatoes would take to cook I could have co-ordinated my timings to serve them straight away, but...
Now the Parsnip chips. Easy when you have an Actifry machine! Just peel the Parsnips and cut into chip-sized pieces; put them in the Actifry; add a tablespoonful of oil; switch on. Forty minutes later the machine goes "Beep" and you have lovely golden Parsnip chips!
Of course you could make Parsnips chips the old-fashioned way, deep-fried in a pan of oil, but we are great fans of the Actifry - it cooks things very evenly because they are constantly being turned by the cunning rotating blade thingy, and they are much healthier because you only use a very small quantity of oil.
You will have noticed that my meal had a very brown / yellow / orange colour theme. Well, I had an answer to that. You want some green? I can give you green...
A sprinkling of finely-chopped (homegrown) Parsley adds the necessary colour contrast, but also adds a pleasantly fresh taste.
So there you go: Toulouse sausage and bean casserole, with Sweet Potato mash and Parsnip chips:
Do you remember my Out of My Mind Pasta & Quark Casserole? I tried something similar this time. I discovered that quark is a great ingredient for casseroles which makes them not so dry and juicy. There's everything the body needs in this casserole: proteins (quark/cheese), vegetables etc. The ingredients were:
1 package (750 g / 1 1/2 lb) frozen Mexican mix vegetables
11 oz (300 g) fusilli pasta
1 package (250 g / 1/2 oz) of quark
1 can of crushed tomatoes
some roasted onions
herbs (basil, oregano)
cayenne pepper (the end of a knife)
Put the vegetables mix into a pan, add some water (just 2-3 tbsp), some soy sauce. Close the lid of the pan and stew it for about 15 minutes until the vegetables are soft.
In the meantime cook the pasta just short before the point it is al dente.
Mix the vegetables + pasta + quark + crushed tomatoes + onions + garlic + cayenne pepper in a bowl.
Butter a casserole and put the mixture inside
Cut the mozzarella + tomato + cheese. Put it on the top of the casserole.
Add extra herbs and pepper.
Bake it for about 20 minutes in a hot oven (200°C / 390°F) until the tomato gets soft and the cheese melts.
Delicious and Economical Family Supper
Delcious Chicken Casserole
Chicken casserole is an easy, one pot supper. You can put all the vegetales in the casserole or cook separately. I remember it was one of the first recipes I used for entertaining when I invited my boyfriend for a meal when I was just 15! I was very proud of the meal.
Delicious and easy to make family supper recipe ideal for chicken thighs and drumsticks. Keep warm for latecommers, freeze any leftovers
Chicken Thighs, Drumsticks Or Breast
A chicken casserole can be made in many ways. You can add the vegetables and flavourings you like – so use this recipe as a base – and make variations according to what you have in your cupboards. This recipe uses chicken pieces – chicken thghs and drumsticke. You could use chicken breasts or chicken wings if you wish too. For any chicken dish buy the best chicken you can afford. Personally, I would prefer to buy free range chicken thighs than non free range chicken breasts. The mustard coating gives the casserole a good flavour but is not essential if you don’t have any. The casserole can be kept warm for any latecomers and can be frozen for a future home cooked ready meal
Using chicken thighs and chicken drumsticks keeps the cost of the recipe down. Although chicken pieces are lower cost, you could also use only half the chicken recommended and use a tin of lentils, chickpeas or other pulse to make the casserole go further. This would nearly halve the cost of the recipe
Easy Family Supper
It is a classic dish that everyone loves. Change the vegetables according to the season. It is of course, very easy to make too – just a bit of chopping and then leave it in the oven while you get on with other things. It would be good in the slow cooker too – just switch it on in the morning, place in all the ingredients. Cook on high for an hour and then on low until you are ready to eat it (min 3-4 hours)
It is certainly a crowd pleaser. Leftovers can be used for soups, stews or as a pasta sauce.
1 tablespoon olive oil
4 chicken drumsticks and 4 chicken thighs
1 onion peeled and sliced
2 carrots sliced
1 teaspoon wholegrain mustard
1 teaspoon dijon mustard
1 sweet potato, peeled and chopped
2 sticks celery, sliced
1 tablespoon tomato puree
600ml chicken stock
2 teaspoons mixed herbs
Preheat the oven to 180 degrees C
Mix the two mustards
Coat each chicken piece with the mustard mix and put to one side
Heat the oil in a flameproof casserole
Add the onion and fry for 5 minutes until soft
Add the chicken pieces and cook for about 5 minutes, stirring frequently to turn the pieces over until browning on the outside
Add the other vegetables
Add the stock, tomato puree and herbs
Cover and place in the oven for 45 minutes
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The Toddster grew up during the War years. He was born just before the beginning of WW2, and was only 7 years old when it finished. His mom was a very traditional cook, and of course there was rationing for all of his growing up years. He has very fond memories however of the dishes his mother made. He especially loved her meat puddings.
When I talk about a meat pudding here I am not talking about a sweet pudding, but a very delicious steamed savoury pudding, stogged full of meat and gravy. Some might think it a bit stodgy . . . but then again dishes which were popular during those years were designed to fill em up with less meat and more stodge.
Todd was longing for a meat pudding and so I did a search online to see if I could find a good one. I found a fabulous one on BBC GoodFood. It was called Beef, Ale and Parsnip Pudding and it looked fabulous!
Since it was my first time making a meat pudding, I followed the recipe exactly this first time. It was very easy to do. I think just about anyone could do it. The only change I made was to substitute half of the beef suet for grated cold butter.
It was fabulously delicious! I quite liked it myself, and Todd was in Meat Pudding heaven! The gravy was rich and wonderful. The pastry was nice and crisp, and the meat so tender. Unlike the BBC recipe, I also cooked the filling the day before and chilled it overnight. I didn't feel right about adding a hot filling to the pastry. It worked beautifully.
I served it simply with some boiled potatoes and a mix of savoy cabbage, leeks and cavolo nero. It went down a real treat! Todd can't wait until he gets the leftovers tomorrow!
*Beef, Ale & Parsnip Pudding*
to fit both British and North American measurements from a recipe on
BBC GoodFood. Plan ahead as it works best when you make the filling one
day in advance.
For the filling:
1 large onion, peeled and chopped
100g smoked bacon lardons (1/2 cup chopped smoked thick cut streaky bacon)
2 TBS olive oil
500g lean stewing beef, cubes (generous pound)
2 TBS plain flour
3 parsnips, peeled and cubes
500ml of brown ale ( scant 2 1/4 cup)
300ml of beef stock (1 1/4 cup)
2 TBS cranberry or red currant jelly
4 sprigs of fresh thyme
salt and pepper to taste
For the pastry:
butter for greasing
300g of self raising flour (2 cups plus 3 TBS)
2 tsp English Mustard Powder
1/2 tsp fine sea salt
140g of shredded suet (2/3 cup, loosely measured, not packed)
(I used half vegetable suet and half grated cold butter)
150ml cold water (10 TBS)
the filling the day before. Add the bacon lardons and chopped onion
to a large pan. Cook, stirring, occasionally, for about five minutes,
until golden. Scoop out with a slotted spoon and set aside. Dust the
beef with flour. (I shake it in a plastic bag. It's easy.) Add the
olive oil to the pan. When it is hot add the floured meat and brown
evenly, over high heat. Add the prepared parsnips, ale, stock, jelly,
thyme and lardon mixture. Bring to the boil. Reduce to a simmer, cover
and allow to simmer for about 1 1/2 hours until the meat is fork
tender. Season to taste. Remove from the stove. Remove and discard the
thyme stalks. Carefully pour off any cooking liquid into a container
with a lid. Cover and allow to cool, then place in the refrigerator.
Place the meat/vegetable micture into another container, cover and
The next day, about 2 1/2 hours before you wish
to eat, remove your filling from the fridge and allow to come to room
temperature. Make the pastry as follows. Sift the flour into a
bowl. Add the mustard powder and salt, Give it a good stir. Drop in
the fat. Stir to coat with the flour mixture. Using a fork, stir in
the water, tossing and mixing to make a soft dough. Butter a 1 1/2
litre pudding basin.
Roll out the pastry on a lightly floured surface
to make a large circle which is large enough to line the basin with a
bit of an overhang. Cut one quarter of it away and set aside.
Carefully lay the pastry in the basin, overlapping and joining the cut
edges, wetting them if need be and pinching a bit to join.
the filling and a small portion of the reserved liquid. (about 7 TBS)
Fold the overhang over the filling and brush with water.
quarter of the pastry you cut away into a circle large enough to cover
the top, Place this "lid" on top, pressing firmly around the edges to
Butter a sheet of baking parchment
generously. Fold a large pleat in the centre. Lay, butterside down, on
top of the pudding. Cover with a pleated layer of foil. Tie with a
string, making a loop that you can use to life the pudding out with at
Sit a small trivet or a large cookie cutter in the
bottom of a deep saucepan which is large enough to easily hold the
pudding basin. Half fill the pan with water and bring to the boil.
Lower in the pudding. Cover the pan tightly and simmer for 2 hours,
topping up the pan with boiling water as necessary.
At the end
of that time, reheat the cooking liquid, bubbling it down until you have
reduced it to a delicious gravy. Carefully lift the pudding out of the
basin. Run a knife around the rim and then turn it out onto a plate.
Serve cut into wedges along with some of the gravy and some cooked
greens if you wish.
I think I did pretty good for my first meat pudding. What do you think??? The Toddster was ecstatic!
I don't really bake bread, rolls or anything "bready" too often. I'm very confident with cakes, sweet things, but when it comes to bread I feel a little bit intimidated. I'm not the one to give up easily tho! So... this time it was rolls I wanted to make, something I can make with my little girls and something that we will all enjoy :) There's one cook book in particular that has never ever disappointing me when it comes to baking bread and things related to it. It's Paul Hollywood's "How to bake". Recipes are very easy to follow and everything is explained really well, in a language that isn't too complicated and intimidating (and there are books like that out there!). This time I wasn't disappointed either! I picked a recipe that I had all the ingredients for (and I usually don't have an ale at home, but I was making beer-braised pork knuckles only day before). The smell when making and baking the rolls was fantastic! The rolls itself had very pleasant and mellow taste, they were delicious with some butter and cheddar cheese. This recipe is definitely a keeper! I hope you'll give it a go - even if you're not feeling very confident with bread making!
How to make it...
- 400 g strong white bread flour, plus more for dusting
- 100 g strong wholemeal bread flour (I used wholemeal rye flour)
- 10 g salt
- 10 g instant yeast
- 30 g soft unsalted butter
- 300 ml good quality ale
- olive oil for kneading
Tip the flours into a large mixing bowl, add the salt on one side and on the opposite add yeast. Add the butter and 3/4 of the ale. Move the flour around gently with your fingertips and continue to add the ale. You want dough that's soft, but not soggy. Coat the work surface with a little of olive oil, then tip the dough onto it and begin to knead. Knead for about 5-10 minutes. Work through the initial wet stage until the dough starts to form soft, smooth skin. I made all the kneading in my stand mixer - which makes making bread, rolls so much easier!
When your dough feel smooth and silky, put it into a lightly oiled large bowl. Cover with tea towel and leave to rise until at least double in size - at least 1 hour, but it's fine to leave it for 2 or even 3 hours.
Line two baking trays with baking parchment or silicone paper. Tip the dough onto the work surface. Fold it inwards repeatedly until all the air is knocked out. Divide into 14 equal pieces (each about 60 g). Roll each one into a ball by placing it in a cage formed by your hand and the table, and moving your hand around in circular motion. Place the dough ball in the middle of each tray and position the rest of the balls around, so they are almost touching and you have 7 balls on each tray.
Cover the balls with a plastic bag and leave to prove for 1 hour or at least until double the size. Preheat the oven to 210 C. Dust the rolls with flour (I dusted mine with fine semolina, as I don't like flour on top of my bread/rolls). Give each roll 3 little snips with scissors, leaving the one in the middle untouched. Bake for 30 minutes, until the rolls are golden in colour and sound hollow when tapped on the base. My rolls took only 25 minutes to bake so keep an eye on them! Leave to cool on a wire rack. Delicious simply with butter.
You may also like:
Mini focaccia by Paul Hollywood
Brown/Wheaten soda bread by Neven Maguire
This is not a meal that I would normally do in the middle of summer. However today it's my dad's birthday and I was cooking him lunch and this is one of his favourites. Afterwards Steve said it was the tastiest pie he has ever eaten. The recipe is from Olive magazine a couple of months ago.
1.5kg braising steak or stewing steak, trimmed and cut into chunks
3 onions cut into thin wedges (I just used one large one)
2 garlic cloves crushed
2 sprigs of fresh Thyme (I used dried)
400ml dark ale
500g shortcrust pastry (I used a ready made one, which was 375g)
Salt and pepper
1 egg beaten
Heat the oven to 170c Heat the oil in a large casserole dish, fry the meat in batches until browned. Remove the meat from the pan. Fry the onions until golden, remove the onions from the pan, and add the mushrooms to cook slightly. Put everything back into the casserole dish, add the thyme, garlic and flour and stir. Gradually add the dark ale, and bring to a simmer. Season. Cover and cook for 2 hours until the meat is tender. Take out of the oven and leave the cool. Turn up the oven to 190C. Put the meat into a pie dish, cover with the pastry. Decorate the top with any leftover trimmings, then brush with a beaten egg. Cook in the oven for 30-40 mins, until crisp and golden.