• Eating Out
Thursday, 30 January 2014 21:02

Farmhouse Breakfast Week

This week is Farmhouse Breakfast Week.  Today I made ...wait for it.... balsamic roasted tomatoes squashed onto toasted rye bread, topped with stir fried mushrooms and spinach, griddled halloumi cheese and a poached egg...what a pig!

Visit the ShakeUpyourWakeUp website for lots of breakfast ideas and recipes.

Published in Events
Tuesday, 03 September 2013 21:42

Zero Waste Week Day Two. A bit cheesy.

Today for Zero Waste Week I used up all the leftover pieces of cheese in my fridge.  I made Potted Cheese. It's the perfect recipe to use any type of stale cheese and is delicious on toast or with baked potatoes.  It keeps for a week in the fridge. And don't throw away the milk can, wash it out and keep it to bake a mini fruit cake at Christmas.

 

Published in Events
Tuesday, 03 September 2013 21:08

Potted Cheese

Potted Cheese

 

A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.

 

Ingredients

225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert

170g (small tin) evaporated milk

1 very small onion or 3 spring onions finely diced

1 tsp chopped chives

pinch of mustard powder

pepper

a little oil or butter for fying the onion

 

Method

Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion

Pour in the evaporated milk

Add the grated cheese, mustard powder and a little ground pepper

Stir well until the cheese has melted

Stir in the chopped chives

Pour into ramekins and leave to set in the fridge

Eat spread on toast or with a baked potato

 

 

 

 

Published in Recipes
Monday, 14 January 2013 20:42

Jerusalem Artichoke and Carrot Soup

A favourite Winter soup which is vegetarian.  Serves 6 - 8 people

Ingredients

  • 1kg g (2 lb) Jerusalem Artichokes
  • 3 celery stalks, chopped
  • 450 g (1 lb) carrots ( peeled and sliced)
  • 1 medium onion, chopped
  • 75 g (3 oz) butter
  • 1.5 L (3 pints) vegetable stock
  • salt and freshly ground pepper
  • Method

Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. ( add a slice of lemon)

Melt the butter in a cooking pot and soften the onion, celery, carrots and artichokes.

Put the lid on the pan and let the vegetables sweat for 5 minutes on a low heat.

Stir from time to time.

Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Liquidise the soup and season to taste.

Published in Recipes
Saturday, 06 October 2012 14:00

Fried Green Tomatoes at the Whistle Stop Cafe

A delicious treat and the perfect way to use up those unripe tomatoes.  Vegetarian too!

Ingredients:

  • 4 to 6 green tomatoes
  • salt and pepper
  • beaten egg
  • cornmeal
  • vegetable oil for frying

Preparation:

Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in the beaten egg and then the corn meal. Fry in hot oil for about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

Published in Home Made
Thursday, 20 September 2012 19:42

Hey Pesto

Today I picked my whole crop of basil and turned it into pesto sauce ready to smother onto hot pasta. Pesto is very quick and easy to make, either in a mini food processor or by hand, with a pestle and mortar. You will need:

  • 2 cups fresh basil leaves
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts ( or try walnuts for a change)
  • 3 medium sized garlic cloves crushed
  • Salt and freshly ground black pepper to taste

Crush the basil leaves, salt, pepper and garlic together adding the nuts and oil a little at a time.  Keep working until you have a rough paste. Add the grated cheese and the last of the oil.  Mix well and store in the fridge in a covered jar.

I keep a layer of oil on top of the sauce, to maintain the colour and texture. 

Published in Home Grown
Monday, 24 October 2011 12:56

Going to see Bobby in Leicester

It might be nearly two hours from here but the food is worth it. Bobbys is a Leicester institution. The best home-made samosas - deep fried on the spot, an all you can eat buffet with no meat in sight, a Thali for one to take home which includes three types of vegetable curry, a dhal, rice, puri and pickles and actually serves two, and all this for under £20. I've been going here for twenty five years, and in the picture is Bobby himself!

Published in Abroad

jason shaw    camembert beignets

The new Head Chef at the White Lion, Jason Shaw has dedicated himself to creating a dynamic menu, offering everything from tapas to a hearty dinner. The restaurant and the menu reflect the Suffolk coast with the freshest fish caught on the White Lion’s doorstep. Here Jason gives his recipe for a delicious starter or supper dish, or you could make them a little bit smaller for a canapé at a party.

Camembert and wild garlic beignets – makes 24

450g of strong flour

8 whole eggs

226g butter

1pt water

150gm camembert cheese peeled and roughly chopped

50gm wild garlic blanched and finely chopped

salt and pepper

Method

Bring the water to the boil and add butter. Add flour and mix well. Cook out for 1-2 mins on the heat.

Cool the mixture and then add the eggs gradually, beating all the time until the mix is glossy.

Fold in the Camembert and wild garlic and season to taste. Leave mix to rest for one hour.

Using 2 dessert spoons shape the beignets into Quenelle’s. Heat the vegetable oil and deep fry until golden brown for roughly 4-5 minutes. Drain and serve. At the White Lion Jason serves his with Balsamic caramelised onions, Thorpeness leaves and fresh pomegranate with fresh pomegranate syrup.


Published in Dish of the Day

Gary

 

 

 

 

 

 

 

 

 

 

 


 

 

Low_res_savoury_custard2

Suffolk Shipcord Cheese Custard - served with soda bread. Serves 4.

The Savoury Custard

1 pint whipping cream.
5 free range eggs
200g Suffolk Shipcord cheese (or similar strong cheese)
200g spinach
Pinch salt & cayenne pepper

Boil the cream and let it cool down to room temperature.  Whisk the eggs, then mix with the rest of ingredients.  Pour into a buttered oven proof dish at least 2 inches deep. Place in a pre-heated oven at 150°C for 20 to 30 mins. When cooked it should feel slightly firm to the touch. Serve with warm oatmeal soda bread and a mixed green salad.

Soda Bread

150g wholemeal flour, plus extra for dusting

150g plain flour

25g porridge oats

2tsp soft brown sugar

284ml carton buttermilk

1 tsp salt

1 tsp bicarbonate of soda

Sift flour, salt, and bicarbonate of soda into a large bowl.  Add sugar and oats, then stir in the buttermilk using a wooden spoon.  Bring together the dough with your hands into a round and place on a baking sheet dusted with flour.  Cut a cross on top then bake for 30 mins at 200°C. Cool on a wire rack then slice and serve with butter.

Published in Dish of the Day
Tuesday, 08 March 2011 13:55

...but we saved Crespolini for today

Crespolini 

...and they are on our Spring Recipe pages. 

Published in Home Made
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