Sunday, 25 September 2011
Friday, 23 September 2011
Makes 2 portions.
Heat 1tbsp olive oil in a frying pan, then fry some sausges until browned on the outside. I used chipolatas, in which case use 3 or 4 per person. Remove from pan and keep to one side.
In the same pan, on a low heat, add 1 finely chopped onion, 1 crushed garlic clove, a generous pinch of dried chilli flakes and a small pinch of paprika. Cook for 5 minutes or so until softened.
Add 100g dried red lentils that have been rinsed in cold water. Add 1 large sweet potato (or 2 small ones) peeled and cut into chunks.
Tip in 1 tin of chopped tomatoes. Season. Add the sausages back to the pan and mix all together.
Now move this all to a bakng dish, top with some grated mature cheddar and bake in an oven pre-heated to 200°C for approimately 25 minutes until golden brown and crispy.
Serve with green vegetables.
Saturday, 17 September 2011
Wednesday, 14 September 2011
I already have a pile of other editions that I was planning to do this with. It hasn't happened yet. So I figure it would take at least another 10 years for me to get round to doing all of it.
I'm off to a pretty good start this year with this steak cooked in ale that a friend and I shared at the weekend, over a bottle of hearty red. I made a creamy potato dauphinoise to go alongside..just because. I'm not suggesting you eat this everyday, but it was damn good!
To make the dauphinoise (roughly 4 portions) - thinly slice 4 large potatoes. You want the pieces about the thickness of a pound coin. Place haphazardly into a buttered baking dish, adding some fresh chopped garlic (1 clove) and generous seasoning as you go. Pour over 300ml double cream, top with some grated gruyere cheese and pop in oven pre-heated to 180° for 1-1/2 hours.
Tuesday, 13 September 2011
Sunday, 11 September 2011
This will make enough to fill two thin 20cm cake tins, or one deep tin if that's all you have. Then you can ice the two sponges together, or ice the top of one large cake as above.
3 large eggs 150g self-raising flour
175g Castor sugar
30g of cocoa powder
1 teaspn of vanilla essence
2 tablespoons of milk
Pre-heat oven to 180°C/Gas 4.
Put all the butter into a good-sized mixing bowl and, using a wooden spoon or an electric mixer, beat until creamy. Add the sugar, beating all the time until the mixture is light and fluffy.
Break the eggs into another bowl or jug, add the vanilla essence, and beat together with a fork. Pour this mixture a bit at a time into the bowl containing the butter and sugar mixture.
Sift the flour and cocoa powder over the butter, sugar and egg mixture.
Add the milk. Then gently fold the flour and cocoa mixture into the rest of the mixture, until thoroughly combined. You want to do this in as few movements as possible though, to ensure there is lots of air still in the mixture.
Pour the mixture into your tin/s and bake for 15-20 minutes.
The cake is done when the sponge springs back when gently pressed in the centre; or is starting to brown on top and has shrunk away from the edges of the tin.
Turn out onto a wire rack and let the cake cool completely before you filling or icing. I made a simple chocolate butter icing using 125g unsalted butter at room temperature; 400g icing sugar, sifted; 3 tablespoons of cocoa powder, sifted and 3-4 tablespoons of milk. Thoroughly mix together before using.
Tuesday, 6 September 2011
I don't believe in God as such. But if I did, I would ask the big guy for a massive favour and let it be sunny on Sunday for this festival at Dyrham Park.
To be honest, I would probably ask for more than that, but it's a good a place to start I guess.
Monday, 5 September 2011
Thursday, 1 September 2011
Nothing says good luck like a novelty sized bottle of champagne!