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Wednesday, 15 July 2020

Madeleines

Madeleines 



These little French cakes are so delicious and traditional. They’re easy to make too which is an added bonus.

You can leave them plain or decorate with the chocolate. Either way, they are really tasty!

Ingredients:

  • 2 eggs
  • 100g caster sugar
  • 100g plain flour
  • 1 lemon, zest and juice 
  • 1/2 tsp baking powder
  • 100g butter, melted and cooled slightly 

For the chocolate dipping:

  • 50g dark chocolate
  • 7ml grapeseed oil 

Preheat the oven to 180C. Grease a madeleine tin and shake in a little flour and tap out the excess. 

Whisk together the eggs and sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before spooning the mixture into the prepared tin. 

Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is cooked through. Transfer the Madeleines to a wire rack to cool slightly. 

If wanting to dip in chocolate, melt the chocolate in the microwave in short bursts. Once melted, add the oil and mix well. Dip half the Madeleines in the chocolate and place on the wire rack until set.

Voila, your Madeleines are now ready to eat! 







Wednesday, 1 July 2020

Quiche Lorraine

Quiche Lorraine 



Typically, quiche Lorraine doesn’t have any cheese in it. It originates from the Lorraine region of France, on the German boarder.

If you want, add some grated gruyère or cheddar cheese.

Ingredients:

  • 90g soft unsalted butter 
  • 1tsp sugar
  • Pinch of salt 
  • 180g plain flour 
  • 2 egg yolks
  • Ice cold water
For the filling:
  • 150g smoked lardons or bacon cut into cubes 
  • 4 eggs plus 2 egg yolks (keep the whites to brush the pastry)
  • 300g crème fraîche or double cream
  • 1tsp salt & black pepper 
To make the pastry, add the butter sugar and salt to a mixer and beat until creamy. Mix in the flour followed by the egg yolks and two tablespoons of ice cold water. Mix and bring together to form a ball. Cover in cling film and refrigerate for a minimum of one hour, best overnight.

Remove the pastry half hour an hour before using. Roll out between two sheets of baking paper until 5mm thick, and line a 25cm pie tin. Brush the pastry with the egg white. Refrigerate whilst you make the filling. 

Preheat the oven to 180C.

To make the filling, fry your lardons or bacon in a frying pan until golden brown and lightly crispy. Then take out and place on kitchen paper. Meanwhile, lightly beat the eggs and egg yolks together in a bowl, add the crème fraîche and seasoning and mix well together. Scatter the lardons on the base of the pastry then pour the egg mixture on top. Bake in the oven for 30-40 minutes, or until the filling is golden brown and set. Serve warm or cold.

Bon appétit! 





Wednesday, 17 June 2020

Tarte Tatin

Tarte Tatin




There’s something about French patisserie that makes me so happy. Every time I go back home to my parents I always have to go and buy a selection for me and my family. It’s a feast for the eyes as well as the palate!

Tarte tatin is a family favourite, as well as anything lemony or chocolatey! This recipe is my grandmothers and is sure to make your stomach happy!

This recipe is usually done with puff pastry but I didn’t have any to hand, and with being in lockdown, popping to the shops for non essentials is no longer an option, so I made rich short crust instead (because, who has time or the patience to make their own puff pastry?!!) and it tasted delicious.

Ingredients:

For the pastry, if not using ready made puff pastry:
  • 175g plain flour 
  • 25g golden caster sugar 
  • 85g unsalted butter, chilled & cubed
  • 1egg yolk
  • 2tbsp ice cold water
  • Pinch of salt 

For the filling:
  • 6 apples, peeled, cored & quartered 
  • 50g unsalted butter
  • 50g golden caster sugar 
  • 1 lemon, juiced 

If making your own pastry, add the flour, salt and sugar in a food processor then add the chilled butter and mix until it resembles fine crumbs. Whilst the machine is still running, add the egg yolk and water through the feed tube, and process until the mixture comes together to form a firm dough.

Take the dough out and form into a ball then wrap in cling film. Leave to chill in the fridge whilst you crack on with the apples.

In a tarte tatin dish, heat the butter over a medium heat. Once melted, add the sugar and mix. Once the sugar has dissolved, add the lemon juice and mix together. Now add your apples and mix so they are covered with the mixture. You want to caramelise your apples, this will take around ten minutes.

If you need to, add a little more butter and sugar. Once your apples are caramelised, take off the heat and leave to cool slightly. If making your own pastry, take out of the fridge and rollout so it’s big enough to cover your pan.

Neatly arrange the apples so the are all flat and the pan is fully covered. Carefully take your pastry and cover the apples. Carefully press the pastry into the sides and cut off any excess. Prick the pastry 3 times with a knife and bake in the oven for 20 minutes. Lower the heat to 160C and cook for a further 10-15 minutes or until the pastry is golden brown and crisp.

Leave to cool then invert a plate over the dish, hold the plate and dish together and flip over so the apples are on top. Serve with ice cream, crème fraîche or custard.


Wednesday, 3 June 2020

Creamy Caprese Stuffed Pasta Shells

Creamy Caprese Stuffed Pasta Shells 



This dish will literally transport you to Italy, it’s creamy, cheesy and the sun dried tomato sauce just brings it all together.

I served this as a main for Valentine’s Day, alongside my Arancini as a starter and tiramisu for dessert.

Ingredients:

  • 250g jumbo pasta shells 
  • 500g ricotta 
  • 375g mozzarella 
  • 285g sun dried tomatoes, finely chopped 
  • 2 tbsp freshly chopped basil 
  • Salt & pepper 
  • 100ml chicken stock 
  • 100ml double cream 

Preheat the oven to 180C. In a large pan of salted boiling water, cook the pasta until al denté. Drain and leave to cool.

Meanwhile, in a large bowl, stir together the ricotta, mozzarella, half the sun dried tomatoes, basil, then season with salt & pepper.

In a small saucepan over a low heat, combine chicken broth, double cream and the remaining sun dried tomatoes. Bring to a simmer and cook for 5 minutes.

Pour 1/3 of the sauce into an oven proof dish. Spoon the ricotta mixture into the pasta shells and place into the pan, then pour over the remaining sauce.

Bake in the oven until the cheese has melted and is golden, around 20-25 minutes.


Wednesday, 20 May 2020

Chocolate Chip Cookies

Chocolate Chip Cookies 



These cookies are so soft and chewy and taste amazing!

You can play around with this recipe by swapping out the chocolats chips for any kind of chopped chocolate, nuts, raisins etc. Just make sure you keep it to the same quantity and you’re good to go.

Ingredients:

  • 113g unsalted butter, melted 
  • 66g granulated sugar 
  • 104g light brown muscovado sugar 
  • 1 large egg
  • 1tsp vanilla extract 
  • 1/2tsp bicarbonate of soda 
  • 1/2tsp salt 
  • 186g plain flour 
  • 200g milk chocolate chips 

Place the melted butter in the bowl of a mixer then add the sugars, mix on the low speed setting until well mixed. Add the egg and vanilla extract and mix on a medium speed until combined.

Add the bicarbonate of soda and salt, then slowly add the flour to the mix until smooth. Add the chocolats chips and mix.

Line a baking tray with parchment paper. Scoop a tablespoon of mixture into a ball and place on the baking tray. No need to worry about spacing as we are chilling before baking. Cover with cling film and chill for two hours. 

Preheat the oven to 180C. Line another baking tray with parchment paper. Remove the cookies from the fridge and space them 2 inches apart on the new baking tray. Bake for 12-15 minutes, until the edges are lightly golden and the top is no longer glossy. Leave to cool for 20 minutes before removing from the baking tray.

Tuesday, 5 May 2020

Mozzarella Arancini with Marinara Sauce

Mozzarella Arancini with Marinara Sauce




These are a labour of love but my god, they are totally worth it and during this lockdown, we have allll the time to cook, so no excuses!

Arancini originate from Sicily; and are rice balls stuffed with ragu, mozzarella or whatever you fancy, then deep fried to perfection.

These go great with the marinara sauce and can be eaten as a starter or as light lunch with a salad.

Ingredients:

For the Arancini:

  • 750ml chicken stock 
  • 4 tbsp unsalted butter 
  • 1 medium onion, finely chopped
  • 4 garlic cloves, crushed 
  • 190g Arborio rice
  • 1 tsp salt 
  • 115ml dry white wine 
  • 100g Parmesan 
  • 60g double cream
  • 2 tsp finely grated lemon zest
  • 1 tbsp lemon juice 
  • 2 tsp freshly ground black pepper 
  • 375g mozzarella, cut into small cubes 
  • 200g Panko bread crumbs
  • 100g flour 
  • 2 large free range eggs
  • Sunflower oil for frying 

For the marinara sauce:

  • 6 tbsp olive oil 
  • 1 medium onion, finely chopped 
  • 6 garlic cloves, crushed 
  • 2 sprigs of basil, chopped
  • 2x 400g tins of peeled plum tomatoes 
  • Salt and pepper 

Sauce

The sauce can be made a day in advance if needed.

Heat the oil in a large saucepan over a medium heat. Cook the onion, stirring often, until very soft. Add the garlic and cook for a further 3 minutes, then add the basil. 

Add the tomatoes, crushing with your hands as you go, season with salt and pepper and bring to a simmer. Reduce the heat, simmer gently, stirring occasionally, until the sauce is thick, around 1 hour. Season with salt & pepper.


Arancini 

Bring the stock to a simmer over a medium heat in a saucepan, then keep warm over a low heat.

Heat 2 tbsp of butter in a large saucepan over a medium heat, add the onion and cook until softened but not browned. Add the garlic and cook for a further minute.

Stir in the rice, season with 1 tsp salt and cook, stirring often until some of the grains turn translucent around the edges. Add the wine and cook, stirring often until the pan is almost dry. Ladle in one spoonful of stock, bring to a simmer, and cook, stirring often until the liquid is absorbed. Ladle in another spoonful of stock and continue the method until all the stock has been used and is mostly absorbed. The rice should be cooked through but slightly toothsome. Remove from the heat and stir in the Parmesan, cream, lemon zest, lemon juice, 1 tsp pepper and remaining butter. Season with salt to taste.

Spread risotto in an even layer on a parchment lined baking tray. Chill for 4 hours in the fridge, cover with cling film after 1 hour of chilling to stop a skin forming.

Line another baking tray with parchment. Scoop about a palm size amount of risotto into your hand and form into a patty, place 3-4 pieces of mozzarella in the middle. Carefully pinch the edges up to cover the mozzarella and form into a ball. Place on the prepared baking tray. Repeat until all the risotto has been formed. Place in the fridge for an hour (or freeze for 10 minutes).

Meanwhile, pulse the Panko breadcrumbs in a food processor until very fine and transfer to a shallow bowl. Place flour in another shallow bowl. Then, beat the eggs in another bowl to blend. Season all bowls with salt and pepper. Working one at a time, roll the balls in flour and shake off any excess. Then dip in the egg, enduring the entire ball is coated, then let any excess drip off. Finally, roll into the Panko. Transfer onto your lined baking tray.

Heat your oil or fryer, and cook the Arancini until a deep golden brown, around 5-6 minutes. Transfer to kitchen paper to soak up any excess oil. Serve warm with the marinara sauce.




Wednesday, 22 April 2020

Banana Bread

Banana Bread 




This banana bread is super versatile. I’ve added walnuts, cinnamon and chocolate to mine. You can add any nuts you like, and/or seeds or you can completely omit the extras and keep it simply banana. Either way, it’ll be delicious.

Ingredients:

  • 210g plain flour
  • 1tsp salt 
  • 1tsp cinnamon 
  • 70g sugar (I used light brown muscovado sugar)
  • 1tsp vanilla extract 
  • 2 large eggs 
  • 4 ripe bananas 
  • 220g melted butter 
  • 1tsp bicarbonate of soda 
  • 70g walnuts 
  • 40g dark chocolate chips
  • 40g white chocolate chips 

Preheat the oven to 180C. Grease and line a loaf tin with baking parchment. 

In a small bowl, mix the flour and salt together then set aside. 

Place the bananas in a bowl and mash them. Add the eggs, cinnamon, vanilla extract, bicarbonate of soda, sugar and butter and mix well. Add half the flour and fold in. Add the remaining flour and fold gently, do not over mix. 

Add your nuts and chocolate, if using and gently mix. Pour the mixture into your prepared tin. I cut a banana in half lengthways and placed on top, then sprinkled some extra chocolate chips. Bake in the oven for 40-50 minutes. I covered my loaf tin with foil after 30 minutes to stop it from browning any further.