Friday, 21 November 2014

Penny's Leek Soup by Julie Forsyth



Today we do it differently.  Julie Forsyth from Grant & Forsyth has kindly shared her mum's Leek Soup. This is Penny's recipe made by Julie.
Julie Forsyth and Dominic Grant
Ingredients:
50g (2 oz) butter
6 large leeks, chopped
3 medium potatoes, peeled and diced
900ml ( 2 pints) chicken stock (I use knorr chicken stock cubes )
Salt and freshly ground black pepper
Milk

How to put it together!:
Melt the butter in a large saucepan on medium heat,
sauté the Leeks (that have been cut in medium size chunks & washed) for a few minutes, stirring frequently.
Add the stock & potatoes and bring to the boil. Make sure the ingredients are fully covered
Simmer gently with lid for 30 minutes.
When the potatoes are soft, remove from the heat & Mash gently, then add the salt & pepper & a cup of milk
I don't blend it as We like it the way it is... But small kiddies will probably like it smooth...
Hope you like it everyone! It will keep you warm & healthy X x

Wednesday, 29 October 2014

Bruschettas with Prosciuto

The serrano ones are on the left
My husband Darren has made these bruschettas. We all know the ones with tomato and basil and mushrooms with garlic and red onions, but I have found one with prosciuto or serrano ham.

Shopping list:

Bruschetta bread or toasted baguette slices
Prosciuto or Serrano ham (good quality)
Parmesan
Parsley
balsamico vinegar
Olive oil



Just cut the bread into pieces (ours were a bit large) and we have toasted them in the frying pan in olive oil, both sides just until crispy.

Cut the ham (ours did break apart very easily) and put it on the bruschetta

Add a drop of balsamico (we have used one with pear)
On top put some very finely cut parsley
And finally some grated fresh parmesan

Buon Appetito!

Saturday, 20 September 2014

Mediterranean Gnocchi dish

Again for this dish, Rudolph van Veen has inspired me to make this, although I'm not the greatest fan of veggies, it was delicious.

 
Shopping list:
500 g gnocchi
     2 red onions
     3 cloves garlic
     1 green, 1 yellow, 1 red pepper
     1 courgette
     125g chorizo
     olive oil 
     2 tablespoons tomato paste
     1 bunch fresh oregano (or fresh parsley)
     100g manchego (Spanish cheese)
     400 g of artichoke hearts (from a jar or tin)


Cook the gnocchi according to the preparation method on the package. (We use fresh gnocchi that needs to be fried in butter for a few minutes)Peel and slice the onions into wedges.
Peel and slice the garlic coarsely.
Halve the peppers lengthwise, remove seeds and cut the peppers into pieces.
Cut the courgette into cubes.
Remove the skin from the chorizo ​​and cut the chorizo ​​into cubes. (Don't eat it with the skin!)
Heat a little oil in a frying pan and fry the onions, garlic, peppers and courgette about 4 minutes. Add the chorizo ​​and cook for about 2 minutes. Add the tomato paste and cook for about 2 minutes.
Cut the oregano.
Cut the manchego into cubes.
Drain the artichoke hearts off. Cut the artichoke hearts. 

Add the oregano, manchego and artichoke hearts to the frying pan and warm thoroughly.  
Stir in the gnocchi through and season to taste with a little salt and freshly ground pepper.

If you have some fresh tomatoes, just put them in as well.

A bold bottle of red wine goes perfectly with the dish.


Thursday, 18 September 2014

Salmon filet with apricot mustard sauce with rice salad

Inspired by Dutch chef Rudolph van Veen I have prepared this dish yesterday. Easy and tasty!
For 4 persons:

Shopping list:

240 g
canned apricots
     1 tbsp white wine vinegar
     1 tbsp mustard
     40 ml extra virgin olive oil
     450g salmon fillet
 

Rice Salad

     300g white rice
     2 little gems
     1 lemon
     200g peas (frozen or from the tin)
     extra virgin olive oil
     1 cup watercress (if not available, don't worry)

Rice

Cook the rice cooked according to the preparation method on the package.

Apricot-mustard salmon from the oven

Preheat the oven to 180 ° C.      

Drain the apricots off. Mash in a high bowl apricots, white wine vinegar, olive oil and mustard   in a blender smooth. Season with a little salt and freshly ground pepper.
Cut the salmon fillet into portions and place the salmon fillets in a greased baking dish. Pour the apricot marinade over the salmon and bake the salmon in the oven for about 12 minutes until tender.

Rice
Salad
     

Remove the bottom of the and cut the into strips.
Peel the lemon and cut the lemon into pieces.
Mix in a large bowl of rice, little gem, cress, sliced ​​lemon, peas and a dash of extra virgin olive oil. Transfer the salad to taste with a little salt and freshly ground pepper.

 
Serve
Divide the rice salad on plates and divide the apricot-mustard salmon over the rice salad.

Sunday, 20 July 2014

Clafoutis with plums

It's the time of year, our plum trees are bending over. Enjoy this clafoutis tarte, even I could do it so it's a tarte for dummies like me. About 14 persons can enjoy it.

Shopping list:



3 eggs
115g butter, softened
100g caster sugar  (or brown sugar)
1 teaspoon lemon zest  (or  little bit of lemon juice)
125g flour
1/2 teaspoon baking powder
little bit of salt (like you do in pancakes)
230 gr plums, pitted and sliced

Preheat oven to 175 degrees . Grease a round baking pan of 23 cm and flour.
Separate the eggs. Beat the egg whites in a small bowl until stiff and set aside.
In a large bowl, mix the butter and sugar. Mix the egg yolks and lemon zest.
Mix the flour and baking powder and mix into the butter mixture over. Carefully fold the whipped egg whites. Spread the batter evenly in the pan. This is only about 2.5 cm. Arrange the plums with the skin side down in the batter.
Bake the cake cooked 40 minutes in the preheated oven. Place on a wire rack to cool completely.
Result with brown sugar




Stoned plums

Mixture

Egg whites beaten (up) with eyes ;-)