Muffaletta/Pan Bagnat

                                                                              Muffaletta/Pan Bagnat


Muffaletta is an Italian loaf/ Pan Bagna is French..  you make your mind up which you prefer..the bread in the centre of the loaf is removed ( you could use this for breadcrumbs so as not to waste it)  ....it's perfect picnic fodder....really easy to make once all the ingredients are assembled.  You can fill the loaf with whatever you like. When assembled the crust lid is placed back on.  The loaf is wrapped tightly in aluminium foil then weighted down overnight. 

Here's the ingredients I used

   

The Ingredients I used

1 fresh 10-12" crusty loaf
2 courgettes/zucchini cut lengthwise and griddled
1 large red & yellow pepper cut into quarters griddled
2 red onions sauteed in a little olive oil till tender
3 large tomatoes sliced
5 eggs quartered
4oz of sliced ham
2oz Italian Salami
4 cheese slices
4oz  Buffalo Mozzarella 
few Kalamata Olives
3 tbsps Pesto...(I used sun-dried tomato but use what you have in stock)
a little mayonnaise

                           Remove the crust lengthwise and start to pack the ingredients in

Nearly full

                                                              Full to bursting



Cut the lid off the bread, lengthwise
Scoop out the middle of the loaf..leaving the crusts around about 1" or so thick
Fill the loaf in layers as you want,  you may not need to use all of every ingredient just make sure the loaf is really full to busting
Replace the lid & wrap the loaf carefully & tightly in aluminium foil.
Place the loaf in the fridge, put a board or dish large enough to cover the entire loaf on top of it .
Weight it down .....I used baked bean tins
Leave overnight.

Leave it wrapped until you're ready to serve it......don't forget to take a bread board & knife if you've packed it for a picnic. 

Cut into thick slices and serve 

Homemade Tomato Soup with a hint of Basil served with Parmesan Crisps

Homemade Tomato Soup with a hint of Basil served with Parmesan Crisps


The flavour of this soup takes me back to my childhood.  If I felt unwell the only thing I ever wanted to eat was a bowl of tomato soup....usually Heinz Cream of Tomato.  This soup is thick and warming but it only has the tiniest amount of fat in it. No butter, no cream...the parmesan crisps are optional but I love them....they will happily accompany so many other soups, salads and risottos...and are a complete doddle to make.

To serve 6

2½lbs really ripe tomatoes
2 carrots chopped
2 sticks of celery chopped
2 cloves of garlic minced
1 large onion diced
1 tsp dried oregano
few basil leaves
around 1pt of good chicken or vegetable stock
1tbsp Balsamic Vinegar
1 tsp freshly milled black pepper
seasoning to taste 
1 Dessertspoon of Rapeseed or Olive
Parmesan Crisps:-

for the parmesan crisps allow 1heaped tbsp of grated parmesan per crisp
line an oven tray with parchment paper and place the heaped tbsps of the cheese in piles leaving plenty of space between each pile
You can either bake them in a hot oven for just  2 or 3 minutes...keep your eye on them  
as soon as they start to bubble and turn colour take them out and leave to cool
I actually put mine under a hot grill....but don't leave them for second....watch them like a hawk they'll be done in a minute or 2...same applies leave them to cool and they will crisp up.
Then remove them from the paper

The Soup:-

In a large covered pan sweat the carrots, onions, celery & garlic in the oil
When almost tender add all the tomatoes continue to cook until they soften down
Add the oregano, pepper, the stock & Balsamic Vinegar
Simmer for around 15 minutes
Check the seasoning and blitz everything together until smooth adding a little chopped basil towards the end

Serve hot with the parmesan crisps and a garnish of basil leaves

    
        

Fig & Goat's Cheese Dessert Tart

                                         Goat's Cheese & Fig Dessert Tart


I served this wonderful tart recently at a dinner party.....it was an absolute triumph. I've had so many figs this year probably because of the very mild & wet winter we had...usually the immature fruits perish in the cold but not this year, the crop has been bountiful and my tree is still producing fruit ...I feel blessed.

Thank you so much Yotam Ottolenghi for the inspirational recipe for this truly delicious dessert.  It is a complete revelation to me. I always have associated Goat's Cheese Tart as being savoury. The pastry is yeasted and made well in advance....the filling is incredible....a very unusual mixture of ground almonds, creamy Goat's Cheese, sugar & orange zest....sounds strange I know but wow...what a result when topped with the figs and baked...just marvellous served with some thick Greek Yoghurt with honey.

I started the pastry the night before and it needs a long prove in the fridge

Ingredients:-

For the Pastry  ( this can be substituted for a pack of pre-rolled all butter puff pastry, but it's so worth the effort to make this yeasted pastry) 

1 tsp easy blend dried yeast
265 gms/9oz plain flour , you will need extra for rolling out
 large pinch of salt
50 gms /1½ oz caster sugar
2 medium sized beaten eggs 
75 gms/2½oz butter at room temp, cut into small cubes
the Zest of half a grated lemon
60 ml/2fl oz water
a little oil for greasing

For the filling:-

Just over a pound/ 600 gms of  firm but ripe figs
1tbsp chopped fresh thyme and a few leaves for decoration 
5 oz/150gms of soft Goat's Cheese, you may need more if using the kind with the rind as this will need to be removed)
1 tbsp    Icing (confectioners) sugar for the filling 
75g/2½ oz   "         "                        "           "       "    glaze 
2 medium eggs beaten
100gms/3½oz Ground Almonds
1 tbsp caster sugar
1½ tbsp lemon juice for the glaze

Method:-

Make the pastry first

Place the flour, yeast, sugar and lemon zest into your mixer,  attach the dough hook and blend together.
Add the water & beaten eggs slowly at first, then knead for a few minutes until a dough is formed
Add the salt, then on a slow speed add the butter a cube or so at a time until it is combined into the dough.
Now knead on a low speed for 10 minutes, you may need to scrape the sides of the bowl a couple of times during this process.
Place in a greased bowl, cover with cling film and place in the fridge for at least 12 hours....even better overnight.

Oil a large oven tray & line it with baking parchment 
Bring out the dough from the fridge and set aside 

To make the filling:-   

Beat the Goat's cheese
Add the tbsp of icing sugar and most of beaten eggs ( reserve a little to glaze the edge of the tart) and whisk well together along with the orange zest & thyme.
Mix the ground almonds in well..the filling is now ready

Roll out the dough on a floured surface to approx 24cms square (10inches)
Neaten the edges roll it over your rolling pin and transfer carefully to the lined baking tray
Spread the filling to within 1½ cms/ 3/4 of an inch of the edge
Overlap the halved figs equally over the filling
Brush the edge of the tart with the remaining egg wash
Sprinkle over the tbsp of caster sugar
Cover over with a clean tea towel or foil and leave to prove for around 20 minutes or so 

 set the oven to 180C/325f/gas mark 4 whilst it's proving

Bake in the centre of the oven for around 25 - 30 minutes until the pastry is golden brown and the figs nicely caramelised.

Mix together the remaining icing sugar and lemon juice to make a glaze then trickle it with a spoon over the tart .

      
   

   

Raspberry & White Chocolate Fairy Cakes

Raspberry & White Chocolate Fairy Cakes

Raspberries and White Chocolate are such a great combination. These little fairy cakes are so simple to make, hardly any mixing just add the dry & wet ingredients together and baking for around 20 minutes. A quick decoration with some melted chocolate and they're ready to serve.

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This recipe will make approximately 10 fairy cakes. Just double or triple the ingredients if you need to make lots

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You'll need pretty fairy cake cases and a 12 hole bun tin

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Heat the oven to 170c/325f/gas 3

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ingredients for the cakes

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150gms/5oz fresh raspberries.

150g/5oz plain flour

½tsp Baking Powder

75gms/3oz caster (superfine) sugar

75gms/3oz unsalted butter

125g/5oz white chocolate chopped and split.  2/3rds will be melted and one third left to add to the cake batter

2 eggs beaten

½tsp vanilla extract or vanilla bean paste

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Ingredients for the decoration

3oz/75gms white chocolate 

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Method

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add the butter & sugar into a  saucepan and gently melt it, then add 3/4s of the white chocolate and stir until it disolves, remove from the heat

Meanwhile sieve together the flour & baking powder into a large bowl, add the rest of the chopped chocolate

Add the eggs and the vanilla into the slightly cooled butter & chocolate 

Reserve 10 whole raspberries for decoration and chop the rest in half, add to the flour etc

Now pour in all the wet ingredients to the flour bowl , mix lightly until combined

Spoon equally into the paper cases in the bun tray

Bake in the centre of the oven for around 15-20 minutes. They should be firm to the touch and a light golden colour.

Cool on a wire rack.

When completely cold you are ready to decorate 

Melt the chocolate for the decoration in a bowl over a simmering pan of water, keep a keen eye on it or it will thicken & separate if over heated.

When melted leave to cool slightly then using a teaspoon drizzle the chocolate over the buns.

Top with a whole raspberry and your ready to serve

I had a little extra chocolate so I actually covered a few buns completely and smoothed the chocolate out with a palette knife then added the raspberry

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if you're lucky enough not to eat them all in one sitting these should last a couple of days in an airtight box in the fridge.

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Hope you enjoy them as much as we did

Honey & Mustard Sausages

Honey & Mustard Sausages

These are the business. So easy and perfect for any drinks party.
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48 cocktail sausages or chipolatas
2 tbsp honey
1 heaped tablespoon grainy Dijon Mustard
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heat the oven to 220c/425f. gas 7
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Place the sausages on a lightly oiled baking tin
Bake for around 10 mins or until they're about half cooked through
Drizzle over the honey and stir in the mustard till all is coated
Pop back in the oven for around another 7 minutes or until they are glazed, golden and cooked through.
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pierce with cocktail sticks
pile up and serve immediately
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they can be frozen and reheated for a few minutes in a hot oven.
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Pea, Mushroom & Ham Risotto

Pea & Ham Risotto



I love to make risotto, it's one of those great dishes where you can easily use up your leftovers. I had some cooked ham and mushrooms that needed using.  Perfect.. here's the result

  

To serve 4

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1 tbsp olive oil

a good knob of butter 

1 large onion finely chopped

2 cloves of garlic crushed

1 stick of celery finely chopped

250 gms or roughly a cup of cooked ham cubed

250 gms chestnut mushrooms sliced

a cupful or so of frozen petit pois

300gms arborio rice

a large glass of dry white wine

around 1 litre of stock,  I used ham stock as that's what I had but chicken or vegetable will do fine

fresh thyme

grated parmesan

seasoning to taste

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Put the stock in a pan and heat to boiling, turn down and keep it simmering

Put the oil & butter into a large frying pan over a medium heat and melt.

Add the onion & celery fry until translucent then add the garlic and continue to cook for a minute or so.

Throw in the rice, and continue cooking until most of the oil & butter has been absorbed.

Add around half the mushrooms and the white wine.

Please keep stirring on a regular basis to create a lovely creamy risotto

Cook till all the liquid has been absorbed. Now add the stock a ladle full at a time adding as soon as it's all been absorbed

Add the rest of the mushrooms and the ham, making sure it's thoroughly heated through

Throw in the peas

When the rice is almost tender add some thyme, seasoning as necessary and a good handful of grated parmesan.

Don't cook it out too much there should still be a little liquid present.

I quite often stir in a little cream or mascarpone at this stage if you haven't got either a little more butter will make it really unctious.

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Serve with a green salad, some warm ciabatti or garlic bread.

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Hope you enjoy it xxx

Perfect Roast Lamb with Homemade Mint Sauce

all ready to rock & roll

Roasted to perfection

The first rule of perfect roasted lamb is to find the best quality meat, lovingly prepared for the oven from a butcher you can trust. 

If you can obtain locally reared lamb....perfect.   If you use a supermarket just check where it's come from.  There's nothing wrong with New Zealand lamb but the carbon footprint is high....why buy foreign meat when the best you can buy is all around us

Cheap meat is usually means poor quality.   This boned out leg of lamb came from just across the border in North Wales....wonderful sheep rearing country. It's naturally full of mountain grass flavour....I like to help it along making it even more flavoursome by roasting over a bed of vegetables.....these in turn with the meat juices & a little red wine will make a fabulous gravy.

This should serve 6 good portions

I used a large....roughly 4½lbs in weight (before the bone was removed) and securely tied.

I didn't manage to secure the bone....if you can all the better

It weighed approx 3½lb perhaps a little more after boning out 

2 carrots chopped....just wash no need to peel

2 sticks of celery chopped

1 large onion chopped

4 tomatoes quartered

3 or 4 cloves of garlic left whole

few sprigs of fresh rosemary

a few parsley stalks

a glass or so of good red wine

2 cups of water

salt & pepper

For the gravy a few teaspoons of slated cornflour to thicken, a dsp redcurrant jelly

For the mint sauce

a big bunch of mint leaves.....I used spearmint and apple mint ....stalks removed

2 spring onions (scallions) and the green part

caster sugar to taste

red wine vinegar just a glug

boiling hot water

Chop the mint & spring onions finely

pour over a little boiling water

then a tbsp or so of red wine vinegar

add sugar to taste ....I used around 3 or 4 tsps

Leave to infuse for an hour or so

This is a thick sauce....we almost use it like another vegetable

The meat:-  Weigh your meat.....it needs to roast for 20 minutes per 1lb  ...500gms for well done 

If you like your meat a little pink then reduce the time to around 15 mins per lb after the first 20 minute blast

heat the oven to 220c/400f/gas mark 6

Place all the chopped vegetables in the bottom of a roasting tray if you have the lamb bone add to the tray also

Season the meat all over with sea salt & black pepper

Tuck the rosemary into the  meat strings as I have in the photo

Place the meat on top of the vegetables....the fatty part facing upwards

Add 2 cups of water to the roasting tray

Roast uncovered for 20 mins then turn the oven down to 180c/350f/gas 4 for the remainder of the time

If you're a purist or unsure then check with a thermometer....it should read 80c/170f in the centre when thoroughly cooked 

I like my meat a little pink ..... so I roasted my 3½lb joint for....an initial 20 mins at 200c then around an hour at 180c.  A total of 1½ hours

Remove the meat from the oven....wrap well in tin foil and leave to rest for at least 15 minutes while you make the gravy

The gravy.

there should still be some liquid left in the roasting tray with the vegetables

Add the glass of wine to this and place on a medium heat of the stove top

Scrap around the tray, scooping up all the juices and stuck on meaty bits

Add the redcurrant jelly and a couple of teaspoons initially of the slated cornflour

If the gravy looks to thin add a little more

Strain into a jug through a sieve squeezy and pushing out all the liquid from the vegetables as you do so. Discard the vegetables

Reheat the sieved gravy.....check for seasoning and adjust as necessary

Serve with your favourite vegetables.

We enjoyed ours with new potatoes, broad beans, peas, carrots and broccoli from the garden

Pasta with Beetroot, Feta & Pine Nuts

Delciously healthy vegetarian fodder, cheap as chips too.

Beetroot is a great favourite...not so much the pickled in jars kind but the fresh sweetly roasted or boiled kind.

I grew the beetroot myself and they were picked, cooked and on the table within hours...some of the wonderful leaves & stems are included along with the cooking liquor......waste not want not.... this gave a wonderful colour to the actual pasta as well as adding a real depth of flavour to the dish.

Feta, Pinenuts and a good glug of decent Balsamic vinegar added to produce a wonderful flavour combination......just perfect for a summery lunch.

For 2/3 decent portions I used

6 medium sized beetroot....washed well. leaves removed and saved. Chop the stalks finely and slice through the leaves

if you buy the beet without leaves then substitute with a little spinach, Swiss chard or similar greens 

1 small onion finely diced

2 tbsps aged balsamic vinegar

a little olive oil for frying

a handful of toasted pinenuts

around 6oz of Cavatappi, macaroni or penne or similar pasta

1 tsp sea salt or so

fresly ground black pepper to taste

3/4oz Feta Cheese crumbled

1 tsp dried oregano

a little extra virgin oil for drizzling

Method

Cover the unpeeled beets with water in a saucepan, add a tsp or so of salt, bring to the boil and simmer until cooked through....approx 35 minutes

Leave in the pan until cool enough to handle.......keep the cooking liquor, it adds an incredible earthiness and you lose none of it's flavour & goodness

it also turns the pasta red....so lovely.

When cool enough to handle, gently remove the skins and chop into approx 1" cubes

Put the pan with the cooking liquid back on the stove and bring to the boil.

Add the pasta and perhaps a little more boiling water and cook as per packet instructions.

Meanwhile, add a little olive oil to the a frying pan,  sautee the onion until transluscent

Add the beet stalks first, cook on for a couple of minutes then add the leaves

Throw in the balsamic vinegar...and stir through, heat for a minute or so

Add the cooked pasta to the pan and toss everything together

Add the feta stir through....check your seasoning

Sprinkle over the Pinenuts, the oregano and drizzle with the extra virgin olive oil 

The pasta turns a lovely shade of red when cooked in the saved beetroot liquor

Roast Tomato Salad with Kalamata Olives

Perfect as a summery starter or a light lunch for 4-6 people
The Anchovies are completely optional if you want to keep the dish vegetarian
You won't believe the intensity of flavour that a little roasting can make to a simple tomato salad.   This dish is divine....serve at room temperature for the full impact.  Use the very best vine ripened/heirloom tomatoes you can buy....or even better home-grown and picked that day. And .....don't forget ....you'll ned plenty of fresh crusty bread to mop up those fabulous juices.


You will need a ovenproof dish, choose a pretty one for serving too.

Ingredients:-

12 large ripe but firm tomatoes
1 small tin of anchovies... plus it's oil  (can be omitted ....use an extra tbsp of olive oil, and season with sea salt if leaving them out)
2 tbsp good extra virgin olive oil
1tbsp Balsamic Vinegar
2 large cloves of garlic chopped
a small bunch of fresh basil
around 20 or so Kalamata or black olives
Seasoning.....freshly ground black pepper.....if using the anchovies you may not need any salt whatsoever


Method:-

First skin the tomatoes.....cut a cross in the base of each one.....pop into boiling water for 1 minute or so..... remove ....straight into icy water and the skins will be easily removed
Cut each tomato in half.
Place a little of the olive oil in the base of your oven dish and spread it around
Place the tomatoes on top cut side facing up
Sprinkle over the chopped garlic
place a little anchovy fillet (if using)  on each tomato
sprinkle a little chopped basil over the dish ( reserve some leaves for the finishing of the dish)
Season with black pepper
Pour over the reserved anchovy oil, the balsamic vinegar and the remaining olive oil

Place in the centre of a pre-heated oven 200c/400f/gas 6
Roast for around 50 minutes

Remove and cool
Tuck the olives in and around the dish
Finish with fresh whole basil leaves just before serving

Serve with plenty of crusty bread ......you'll be fighting over the sauce it makes .....we always do .



Roast tomato salad

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Lahmacun aka Spicy Turkish Beef Pizza

This recipe is a complete revelation to me...it's just wonderful. Fabulous flavours of the Eastern Mediterranean, sunshine in eat bite.   The Turks make this with either minced lamb or beef....beef is what I had and it worked so very well.  The pizza topping needs no pre cooking....everything is baked in a really hot oven then topped with the salad....totally delicious and one you must try.

 this recipe will make 2 10" pizzas

You can either use pre-bought pizza bases or follow the simple bread recipe below....it really is worth the effort to make your own

Ingredients.

to make 2 10" pizzas

For the bread:-

12 oz plain flour

a little polenta for rolling out

2 tsps salt

2 tsp easy blend dried yeast

1 tsp sugar

2 tbsp olive oil

approx 8 fl oz/240 ml warm water

For the Spicy Beef Topping :-

around 3/4 tbsp of Tahini (sesame paste) to spread over the pizza bases

250gms/ ½lb  lean minced beef 

1 onion finely diced

1 clove garlic crushed

1 red chilli chopped

1 tsp chilli flakes

1½ tsp cinnamon powder

1½ tsp ground allspice

2 tbsp chopped parsley

1 tbsp Sumac  ( if you can't get this Zataar is available in most supermarkets use it instead and add a little more more lemon juice to the mix)

2 tbsp Pomegranate Molasses (if you can't get this try reducing balsamic vinegar to a syrup)

juice of half a lemon

1 tsp salt

2 tbsp Pine nuts

Salad:-

3 or 4 tomatoes sliced into quarters

a 6" piece of cucumber cut into slices

1 small red onion finely sliced

a little chopped parsley and mint

half a chopped red pepper

squeeze of lemon juice 

optional feta cheese crumbled

For the bread bases.

in a food processor fitted with a dough hook add the dry ingredients

combine then add the oil and gradually add the warm water

you may not need it all  the dough should be slightly sticky but not overly wet

Mix slowly to knead for around 5 minutes.

Remove the dough, place in an oiled bowl, cover with cling film and leave to prove in a warm place for at least 1 hour until doubled in size

I like to make my dough the night before it's needed and then just leave it in the fridge to slowly prove

 if doing it this way take it out of the fridge about 30 minutes before rolling out

Cut the dough in half

Sprinkle some polenta on the work surface and roll each half out into approx 10" circles.

You may have to do this in a couple of sessions. the dough can be very springy..I find it easier to let it rest slightly then roll again into shape

Brush each side with a little olive oil and place on baking trays

Heat the oven to 230c /450f/ gas 8

Combine all the topping ingredients together except for the Tahini & pine nuts

Mix well together

spread the Tahini over the bases

spoon the spiced beef mix over 

sprinkle with pine nuts

Bake for around 15 mins in the hot oven

the base should crispy around the edges and the meat thoroughly cooked through

serve while still hot with the salad placed in the middle of each pizza

add a little Feta cheese if desired

I hope you enjoy it just as much a we did ♥