Recipes tagged with: confidentcook

    blinis

    Blinis

    These small yeast pancakes take a little while to make but are worth the effort. Delicious served with sour cream, smoked salmon, lumpfish roe or caviar and chopped hard boiled eggs. Ooh...we know how to live!

    • Time: 1hr 30 minutes (with proving)
    • Complexity: medium

    Cheesy Vegetarian Scotch Eggs

    Cheesy Vegetarian Scotch Eggs

    This is just one of the best vegetarian scotch eggs you will ever eat!  Quite a claim I know but I created this recipe when I ran my own vegetarian restaurant in the 80's.  It has stood the test of time and still gets lots of oohs and ahhs when you put them on the table. Worth making lots because its a little bit of a fiddle to do just a few. Promise that they will all get eaten!

    • Time: allow 1 hour
    • Complexity: medium

    Crespolini

    Crespolini

    Italian Spinach and Ricotta stuffed pancakes served covered and baked with a Béchamel sauce. You will need one quantity of pancake batter.  Use the batter recipe for Buckwheat pancakes or from Crepes Suzettes.

     

    • Time: 30 minutes
    • Complexity: medium

    Fresh Apricot Jam

    Fresh Apricot Jam

    The pretty pink, freckled, French apricots, when they arrive in the early summer are the best for making this jam. Make sure that they are not over ripe and that they are still slightly firm to the touch (not hard and not squashy). The addition of one or two of the kernels also gives a disitinctive almond like flavour to the jam, if you fancy cracking a couple of the stones and putting them in. This recipe will make about 5 x 1lb jars.

    • Time: allow at least an hour
    • Complexity: medium

    Hot Cross Buns

    Hot Cross Buns

    16 hot cross buns for Easter.  Serve warm from the oven with butter.

    • Time: Allow 3 hours - to include rising time
    • Complexity: medium

    Jammy Heart Biscuits

    Jammy Heart Biscuits

    These biscuits are easy to make. Just a little fiddly to put together. Perfect for your Valentine!

    • Time: 60 minutes
    • Complexity: medium

    Lemon Curd

    Lemon Curd

    Long, slow cooking is the secret for a good lemon curd. Use a double boiler or a heatproof bowl over a pan of hot water. Take your time! This recipe makes about 800g which should just about fill two standard size jam jars.
    Make sure that used jars are spotlessly clean and sterilise by warming in the oven.
    The curd should keep in a cool place in perfect condition for about three months.

    • Time: 30 minutes
    • Complexity: medium

    Mrs Bennett's Mango Chutney

    Mrs Bennett's Mango Chutney

    Keeley Bennett kindly gave us this mango chutney recipe which is so easy to make. You can use slightly under ripe mangoes and experiment with different spices. Cardamom pods or seeds (either green or black) will add a unique and aromatic fragrance. Whole black peppercorns will add some heat. This recipe will make about 3 good size jam jars.

    • Time: 20 minutes to prepare. 1 hour to simmer.
    • Complexity: easy

    Parsnip Fritters

    Parsnip Fritters

    Crispy and light vegetarian, choux pastry fritters suitable as a starter, light supper or as nibbles with drinks. They take a little time to make but are well worth the effort.

    • Time: 50 minutes
    • Complexity: advanced

    Spring Cabbage, Mushroom and Dill Cream Cheese Pie

    Spring Cabbage, Mushroom and Dill Cream Cheese Pie

    A delicious vegetarian pie which can be served with a dill flavoured béchamel sauce. Use shortcrust pastry or make a quick puff pastry topped pie (buy ready rolled puff pastry) Cook the cabbage filling, place in a dish and top with a puff pastry lid.  Creme fraiche can be added to the pie filling for a creamier finish.

    • Time: 40 minutes plus cooking time
    • Complexity: medium