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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