Posts tagged ‘recipes’

March 9, 2011

Lemon Curd and Blueberry Pancakes … the Curd has it


Pancake Day may be over but there’s still good reason to try these babies out. Lemon and Sugar or maple syrup are my usual favourite toppings but this new one is joining the ranks. And before you say anything, no I didn’t make the lemon curd especially. I’d made some for a cupcake filling at the weekend and was wondering what to do with the leftovers, aside from eating it straight from the bowl. Then I remembered the amazing Lemon and Blueberry tart I had eaten at the now closed Eastside Inn in Farringdon … and being pancake day … well you get how I got there.

Enjoy!

sarahx.

Lemon Curd

Ingredients:

1/2 cup lemon juice
1/2 cup sugar
100g butter
1 egg
3 egg yolks

Method:

In a small saucepan, heat lemon juice and butter until melted.
Add the sugar and eggs. Whisk continuously otherwise you’ll get funny eggy bits in it. Keep whisking until mixture is thick and glossy.
Pour into a bowl or tray to cool. Will set a little more when cold.

Note: Use freshly squeezed Lemons for the best flavour.

 

Lemon Curd

By Good Bite In

Published: March 9, 2011

Prep time: 2 min

Cook time: 15 min

Total time: 17 min

 

March 7, 2011

Beef Cannelloni on a little Roman Holiday with Audrey Hepburn and Gregory Peck


Those that know me, have known me as a vegetarian for most of my life.  Until a year ago, the last time I’d eaten meat was when I was just eleven years old.  Back then I was seemingly more strong willed than I am today.  I was determined to stick with my new found vegetarianism.  But I knew that there was one dish that might tempt me, beef cannelloni. Ooh my.

As the smell wafted up from the family dinner table, the cannelloni made it’s best efforts to lure me. Somehow I held strong and stuck with my vegetables.

Clearly my determination has wavered in my adulthood and now I’m back on the meat eating side of the fence. So  a couple of weekends ago when M and I decided to have a classic movie night in, it seemed like a great reason to go to a little extra effort in the kitchen and reacquaint myself with the old favourite.

What a brilliant night in. The wine was plentiful and the cannelloni was scrumptious, not too rich as I didn’t make it with a white sauce. Perhaps slightly cheesily we continued the Italian theme in our classic movie selection … the fabulous William Wyler romantic comedy, Roman Holiday, starring Audrey Hepburn and Gregroy Peck.

It had us both in fits of tears and chuckles …  if you haven’t seen it, see it!

Sx.


Beef Cannelloni

Ingredients:

1 box dried cannelloni shells
A couple of handfuls of mushrooms, finely chopped (I used the chesnut variety)
1 small onion, finely chopped
400g lean minced beef
1 egg yolk
Pinch nutmeg (freshly grated if possible)
1/3 cup fresh parsley
2 tablespoons butter / olive oil
Tomato Sauce (see below)
1/2 cup Parmesan
salt and pepper
For the Tomato Sauce
1 small onion, finely chopped
400g tin, chopped tomato
1 tablespoon olive oil
1 clove garlic
salt and pepper

Method:

To make the filling:
Melt butter (or heat olive oil) in pan. Add onion and fry slowly until soft and just translucent. Don’t let it brown.
Add mushrooms and beef and continue cooking until beef is browned, stir occasionally so it won’t stick.
Add a little water to allow a little sauce to form. Season with salt, pepper and nutmeg to taste.
Remove from heat and leave to cool a little.
Stir through egg yolk and parsley, leaving a little parsley to garnish later.
To make the Tomato Sauce:
Melt butter (or heat olive oil) in pan. Add garlic and onion and fry slowly until soft and just translucent. Don’t let it brown.
Add tomatoes and a little water. Let to simmer about 10 minutes. It’s good for the sauce to be on the runny side as it’s from here than the dried cannelloni will take the moisture to cook.
Season to taste. Add a little red wine vinegar to counter the sweetness of the tomatoes. Do this to taste.
To make the Cannelloni:
Preheat oven to 200ºC.
Place a thin layer of the tomato sauce on the base of your tray to stop the cannelloni from sticking.
Fill the dry cannelloni shells with the filling mixture, you can pack them quite tightly. Pack them close together in the tray.
Cover shells with the tomato sauce.
Place in the oven for about 25 minutes or until the pasta is cooked.
Garnish with lots of Parmesan cheese and the reserved chopped parsley.
Note: If you want to make it a little richer, add a layer of Mozzarella above the tomato sauce.

A Classic Style Beef Cannelloni
By Good Bite In
Published: March 7, 2011
Prep time: 25 min
Cook time: 25 min
Total time: 50 min

February 14, 2011

The Sweets: Pavlova Muffins with Raspberries and Passion Fruit


Time for sweets and Pavlova is an absolute favourite of mine but this version is a tad deconstructed.

Pavlova Elements ... Side by Side

These mini pavlovas came about while I was preparing for a recent party. I baked pavlova into lined muffin tins and planned to slice the peaks off and use them as little lids once I’d added the filling. The problem came when I tried to cut the lids off … too much to handle for my clumsy hands. So in a last minute move  the decision was made to turn them into DIY pavlovas.

They looked so pretty with their perfect peaks so were nice to display just as they were. I served them alongside bowls of cream, raspberries and passion fruit syrup so people could take a pavlova and top it themselves.

DIY Pavlova

The best way to do it, I think, is to give the top a little smash and then go right ahead and load the cream, raspberries and a good drizzle of passion fruit on top.

Give the top a smash and then load your pavlova up with toppings

It worked out well and I think it’s a lot more fun doing it this way. You also don’t need to worry about your pavlova going soggy if you put your toppings on too far in advance. Super easy and the meringues themselves were the perfect combination of mallow-ey, chewy and sweet.

Digging in

So if you’re looking for a sweet and rather sexy looking treat, why not give these a go.

Sweet Valentine Pavlova

Enjoy!

Sx.


Pavlova Muffins with Raspberries and Passion Fruit Recipe

(Makes 10 muffin sized pavlovas)

Ingredients

150ml egg whites (roughly 4 eggs)

220g Caster Sugar

2 tblspns Cornflour

2 tspns White Vinegar

1 tspn Vanilla Extract

1 punnet Raspberries

1 tin passion fruit syrup

1 carton cream, whipped

 

Method

– Preheat oven to 150 degrees Celsius. Line muffin tray with paper cases.

– In a deep bowl whisk egg whites until peaks are just on the verge of  forming. You can use an electric mixer to do this although I tend to do it by hand as it doesn’t take too long.

– Gradually add sugar, whisking between each addition. You are aiming for a thick and glossy mixture. Be careful not to over whisk, you want it just to the point where you can tip the bowl upside down and the meringue won’t fall out.

– Add sifted cornflour, vanilla extract and vinegar. Gently fold until combined.

– Spoon mixture into cases, dividing evenly. Using a teaspoon give pavlova a gentle swirl on top to give a nice peak. Don’t make the peaks too tiny or they will burn more easily.

– Reduce the temperature of the oven to 120 degrees Celsius. Bake pavlovas for 1 hour and ten minutes or until they are just crisp. If you notice they are starting to brown, reduce the oven temperature.

– Cool in muffin tray and then remove with care. They are very delicate.

– Serve along side bowls of whipped cream, raspberries and passion fruit syrup … or really whatever you fancy.

January 27, 2011

Good Bite In My Lunchbox: Cannellini Bean Salad with Spring Onion and Sun-dried Tomato


We’ve got a rather indulgent weekend ahead with the Australia Day Barbie so today we wanted something simple and healthy in our lunchboxes. This Cannellini Bean salad is just the trick.

Apologies for the blurred photo … taken in a bit of a dash this morning before M raced out the door.

Sx.

 

Cannellini Bean Salad with Spring Onion and Sun-dried Tomato

Ingredients

400g tin of Cannellini Beans,  rinsed and drained

Punnet of Cherry Tomatoes

4 spring onions, chopped (or just cut them with scissors over the bowl)

2 tablespoons Sun-dried Tomato Paste (or finely chopped sun-dried tomatoes with a little of the oil they’re kept in)

Lemon Juice

Salt and Pepper

Instructions

Place all ingredients in the bowl and add a good splash of lemon juice. Stir to combine and coat salad ingredients in the paste and lemon juice. Season to taste.

Something Extra

I think this might be extra nice with the addition of some rocket. Another idea would be to add some feta cheese.

January 20, 2011

The Secret Stays with Me: Salsa della Nonna


On my recent trip to Australia my mum finally taught my sister and I the secret of  Salsa della Nonna. This is the pasta sauce not only our childhood, but hers and her mother’s too.  Notebooks in hand, we hung on every word of direction so we could replicate it ourselves. Our family’s Salsa della Nonna is a two course feast … first the pasta with rich meat sauce and then the large joint of meat which as been slow cooked as part of the Salsa della Nonna is carved and served with vegetables alongside.

Salsa della Nonna

Now of course being the Salsa della Nonna, I am sworn to secrecy regards all elements of it’s preparation. However, what I want to write about is the warmth that accompanies this dish.

Most Italian families have a Salsa della Nonna. They are all very different but also very similar.  Each family has different things they put in the pot to make their sauce unique, but each and every one is infused with a very specifc love and the memory. The evocative nature, not only of the smell, but the taste, the textures, all feels like family. For me, each mouthful is re-assuring in the way it brings on floods of memories of family sat around the table and sharing from great central plates of food.

The joy of a good sauce is most famously shared by Martin Scorsese in Goodfellas. I only have to think of this scene and I start drooling.

(You’ll have to click the link to get there as there are embedding restrictions on it)

So now that my sis and I have been taught, both M and I are happy that I’ll be able to make my Great Grandmother’s sauce here in London. But, I’m sorry to say the secret of the sauce is going to have to stay with me … hopefully I’ll never need it in prison.

Sx.

I’d love to hear about any of your memories of your old family favourites … do share!

December 23, 2010

French Fridays with Dorie: Speculoos Biscotti


This morning I’ve been putting together my Christmas gift boxes and have been cutting up paper and ribbons galore. So I reckon I deserve a bit of a break, a cup of coffee and a piece of Speculoos Biscotti … oooh yum!

Coffee Break

Yesterday I posted my last pre Christmas French Fridays entry but I’m posting on this Speculoos biscotti because it was just so good!

@doriegreenspan asked how I’d done it and whether I’d crushed up the Speculoos and added it to biscotti dough … that’s not how I did it but doesn’t that sounds brilliant? Biscotti with chunks of Speculoos, I might have to try that!

All I did was use the last bits of cookie dough from the speculoos. You know what I’m talking about, those last little scraps that are hardly worth rolling out? I used the method you use for the baking bit of making biscotti. I took the speculoos dough and rolled it into a sausage shape about 1/2 an inch high and an 1.5inch wide and then flattened it a bit with my fingers. Then into the oven until it was just firm to touch. Then I took it out, let it cool a bit, cut it into biscotti shapes and then put all the pieces back in the oven (standing upright), to crisp up. Done! I guess I only really did this because I was making some chocolate orange biscotti at the same time but I’ll be doing it this way again. Certainly makes your speculoos more dunkable!

Dunking Time

So, I guess I’d better get back to making my Christmas Gift Boxes.

S.

Coming Up next time on French Friday are ‘Spicy Cocktail Nuts’, ready to go with New Years Cocktails!  French Fridays with Dorie is a collection of people cooking along to Dorie Greenspan’s latest book. Feel like joining in, or making Speculoos for yourself, then check out Around My French Table: More Than 300 Recipes from My Home to Yours. As requested by Dorie recipes for this group are not republished online.

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