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Christmas
Biscuits
Something
seasonal again, easy to make and
absolutely 'more-ish'. Try
eating only one!!
INGREDIENTS
( To make 48 biscuits!)
a.
For the Biscuits
¾ Cup of
softened un-salted butter
½ Cup of
sugar
1 Egg
1
Tablespoon of finely grated
lemon peel
1
Teaspoon of vanilla
¼ Teaspoon salt
2¼ Cups of unsifted
flour
1
Tablespoon water (Possibly 2 if
required)
b.
For the Icing
3 Egg
whites
1 Caster
Sugar
2
Teaspoons of water (Possibly 3
if required)
Food colours, sprinkles etc.
Method
a.
The Biscuits
(1)
Beat together the butter and sugar in small bowl with
an electric mixer until light and
fluffy
(2) Beat in the egg, lemon peel, vanilla and
salt
(3) Gradually beat in
the flour until thoroughly
incorporated
(4) Add the water, a few drops at a time,
but only until the dough starts to come away from sides of
bowl
(5) Wrap the dough in
cling film
(6) Refrigerate the
dough until it is firm, which
should take about 2 hours
(7) Preheat the oven to
180ºC
/350ºF (Gas Mark 4)
(8) Lightly grease 4
baking sheets
(9) Roll out dough to
about 1/8" thickness, on a lightly floured
surface
(10) Cut out various shapes using
biscuit cutters or similar
(11) Re-roll the leftover scraps and cut
out
(12) Bake for 12 to 15 minutes or until
the biscuits are just beginning to brown around
edges
(13) Place the biscuits on a wire rack to cool before
decorating
a.
The Icing
(1)
Beat the egg whites in small bowl with electric mixer until
foamy
(2) Slowly beat in the
caster sugar
(3) Continue to beat
the mixture until thick and
creamy
(4) Add just enough water to get a good spreading
consistency
(5) Tint with food
colouring, if required
(6) Spread evenly over
the biscuits
(7) Decorate with glitter, sprinkles, dragees and cinnamon
and a small sprig of holly if
desired
The
biscuits will keep for ages in
an airtight tin, but won't keep
for long once you have tasted
them!
©Ken
December 2001
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Vegetarian
Shepherd's Pie
I
seem in the past to have neglected the vegetarians among us. To
put this right what better than a hearty, warming November dish -
Shepherd’s Pie. Shepherd’s Pie is an old English favourite
normally made with minced beef or lamb. This vegetarian version uses a
hearty winter vegetable stew and stock.
INGREDIENTS
( To serve 6)
a.
The Sauce
2 Medium onions
3 Cloves of garlic (Phew!)
1oz Butter
1 Tablespoon virgin olive oil
1 Bay leaf
1 Pint vegetable stock
1 Glass of red wine
3 Tablespoons flour
4 Tablespoons of chopped parsley
Salt and freshly ground pepper
b.
The Stew
4 Medium carrots
1 Celeriac
2 Teaspoons of lemon juice
10oz Parsnips
10oz Mushrooms
1 Small cauliflower
2 Cloves of garlic (More Phew)
5oz Brussels sprouts
1½ Butter
2 Tablespoons of olive oil
1 Tablespoon of chopped fresh thyme
¼ Pint of vegetable stock
c.
The Topping
4
Medium potatoes
1oz Butter
4 Tablespoons of milk
Salt and freshly ground pepper
Method
a.
The Sauce
(1) Dice the onions into
½in squares
(2) Finely chop the garlic
(3) Heat the butter and oil gently in a casserole
(4) Add the diced onions, bay leaf and a pinch of salt
(5) Cook over a medium heat for 10 minutes, stirring
frequently, until the onion has turned golden
(6) Heat the stock.
(7)
Add the garlic and wine to the onions and simmer for 5 minutes
(8) Slowly stir in the flour and simmer for another 2
minutes
(9) Whisk in the hot stock and bring to the boil
(10) Half cover the casserole and simmer for 25 minutes
(11) Add the parsley, season to taste, and remove from the heat
b. The
Stew
(1) Peel the carrots and cut them into pieces 1½in long
(2) Peel the celeriac, cut into large
cubes and place in a bowl of water with the lemon juice
(3) Peel, quarter, core and roughly chop the parsnips
(4) Clean the mushrooms and leave them whole if small, or
roughly chop them
(5) Break the cauliflower into large florets
(6) Finely chop the garlic
(7) Boil a pan of water and add the cauliflower
(8) Blanch for 30 seconds
(9) Remove and rinse under cold water and put to one side
(10) Add the Brussels sprouts to the boiling water for 1 minute, rinse
and reserve
(11) Melt half the butter and 1 tablespoon of the olive oil in a large
pan or casserole
(12) Add the sticks of carrot
(13) Cook over a medium heat for 3 to 4 minutes
(14) Add the chopped thyme and all but 2 or 3 tablespoons of the
vegetable stock
(15) Lower the heat, cover the pan, and cook for 4-5 minutes
(16) In a second pan, heat the remaining butter and oil and add the
mushrooms
(17) Sauté them over a high heat until brown
(18) Add the rest of the stock and the garlic
(19) Cook for 2 more minutes
(20) Add to the carrot sticks in the pan or casserole along with the
mushrooms and garlic, the drained celeriac and the parsnips
(21) Cover tightly and cook over a low heat for 3 minutes
(22) Stir in the sauce, cauliflower, sprouts and fresh herbs
(23) Season to taste
(24) Transfer to a casserole
(25) Cover and bake for 40 minutes
c. The
Topping and Completion
(1)
Boil
or steam the potatoes in chunks and lightly mash with a fork
(2) Mix in the butter and milk and season to taste
(3) Raise the oven temperature to 2000C (4000F,
gas mark 6)
(4) Put the stew in a baking dish and spread the potato over
the top
(5) Bake for 40 minutes until the potato browns and the
sauce bubbles to the surface
(6) Serve immediately.
©Ken November 2001
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Pumpkin Casserole
Halloween is upon us
again so I am publishing another recipe to use the seasonal
pumpkin. Pumpkin dishes don't have to be sweet. This one is perfect with roast pork.
INGREDIENTS
( To serve 6)
1½
lb fresh pumpkin flesh
1 Large onion, finely chopped
½ Teaspoon of salt (or to Taste)
¼ Teaspoon of ground white pepper
2 Tablespoons of unsalted butter, melted
2 Medium eggs
¾ Cup of milk
¾ Cup of farmer's cheese (or Ricotta cheese)
Method
(1)
Hollow out a small pumpkin to serve this in for a special presentation.
(2) Preheat oven to 375ºF/190ºC.
(Gas Mark 5)
(3) Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin.
(4) Slice the pumpkin into 1/4-inch slices and place in a mixing bowl.
(5) Add the onion, salt, pepper and butter and toss well.
(6) Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven.
(7) Bake for 30 minutes.
(8) Meanwhile, beat eggs, milk and cheese together until smooth.
(9) Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top.
(10) Replace in oven, uncovered, another 20 minutes.
(The gratin is done when it turns golden brown.)
©Ken October 2001
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Spaghetti
Bolognaise
INGREDIENTS
( To serve 4)
1
lb (450g) spaghetti
I large onion
2 cloves garlic
6oz (1 75g) mushrooms
1 tablespoon virgin olive oil
1 lb (450g) minced beef
14oz (400g) tin tomatoes
2 tablespoons chopped fresh thyme, marjoram and parsley,
or 2 teaspoons dried mixed herbs
1-tablespoon tomato purée
1-teaspoon English mustard
1-2 glasses red wine
1 bay leaf
Salt and freshly ground black pepper
4oz (115g) Parmesan cheese
Method
(1)
Finely
chop the onion.
(2)
Crush the garlic
(3) Thinly slice the mushrooms
(4) Heat the olive oil in a pan
(5) Sauté the onion and garlic over a low heat for 15
minutes, until soft and lightly coloured
(6) Add the mushrooms and stir-fry over a moderate heat for
a further 3 minutes
(7) Spoon the mixture into a bowl and leave to one side
(8) Reduce the heat and add the minced beef
(9) Cook slowly over a low heat for 5 minutes until the meat
juices appear, breaking up the meat with a spoon
(10) Raise to a moderate heat and cook for another 5 minutes, until
browned
(11) Bring a large pan of water to the boil, ready to cook the spaghetti
(12) Drain the tin of tomatoes
(13) Add them to pan with the minced beef, the onion and mushroom
mixture, the mixed herbs, tomato puree, mustard, wine and bay leaf
(14) Bring to the boil, and then reduce the heat and leave to simmer
slowly for 30 minutes, adding more wine if necessary to keep the sauce moist
(15) Remove the bay leaf and season
(16) Cook the spaghetti in the pan of boiling water, according to the
instructions on the packet, leaving the pasta cooked but slightly firm
(17) Drain and serve with the bolognaise sauce, and a bowl of Parmesan
to pass around.
Over
200 pasta shapes have been invented to date, but the long-established
favourite is spaghetti; and even this can be bought in a large
assortment of thicknesses and lengths. ‘Spaghettini’ are thin
strands of spaghetti and ‘spaghettoni’ are thick. This recipe is a
healthy version of a traditional Italian dish. The use of lean meat
reduces the fat content, and by cooking it slowly you will need less
oil. If wished, you can use wholewheat spaghetti for extra fibre, and
replace some of the minced beef with extra mushrooms. Serve with a green
salad.
©Ken September 2001
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Chilled
Cucumber Soup
I
know I had a soup dish last month, but this deliciously fresh, cooling
soup is absolutely perfect for a hot summer evening as a picnic or
outdoor lunch. It's pale green colour can accentuated by borage
flowers if they are available. Follow it with something special
like the Mint Julep below. Take care if you intend to drive afterwards
as the Mint Julep contains a good measure of Bourbon.
INGREDIENTS
(To serve 4)
1
large cucumber, peeled
10 ml (2 tsp) lemon rind
30 ml (2 tbsp) lemon juice
1 garlic clove, skinned and crushed
450 g (1 lb/2 cups) plain yogurt
30 ml (2 tbsp) chopped chives
15 ml (1 tbsp) chopped fresh parsley
salt and pepper
paprika
borage flowers (a pretty mauve edible flower) to garnish
(optional)
Method
(1)
Cut
12 thin slices off the cucumber and reserve for garnish
(2)
Chop the rest of the cucumber and put into a blender or food processor
with the lemon rind and juice, garlic, yogurt, chives and parsley
(3) Blend until
smooth
(4) Add
salt, pepper and paprika to taste
(5) Chill
(6) Serve
very cold, garnished with the reserved cucumber slices and borage
flowers if available.
Follow
this up with something special!!
Mint
Julep
This
famous drink, traditionally served in a small silver goblet, is both
refreshing and stimulating. Linger over it as you sit in the
sunshine of a Summer’s evening before dinner at dusk.
INGREDIENTS
(To serve 1)
5—10 ml (1—2
tsp) caster (superfine) sugar
5—10 ml (1—2 tsp) water
crushed ice or ice cubes
6 mint leaves
50—100 ml (2—4 fl oz) Bourbon
1 mint sprig, dipped in icing (confectioners’) sugar
Method
(1)
Dissolve the sugar in the water in a saucepan over low heat
(2)
Bring
it to the boil
(3)
Remove
from the heat and allow to cool
(4)
Half-fill a chilled glass or goblet with crushed ice, or ice cubes if
preferred
(5)
Add
the sugar syrup, mint leaves and bourbon
(6)
Stir
vigorously with a wooden spoon to crush the mint leaves
(7)
Decorate with the frosted mint sprig
(8) Enjoy!
©Ken August 2001
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Fresh
Watercress Soup
INGREDIENTS
( To serve 4)
2 to
3 Bunches of fresh watercress
1 Small onion
1
lb Potatoes
1
pint Chicken or Vegetable stock
½ pint Semi
skimmed or whole milk
¼ teaspoon Ground nutmeg
1 tablespoon Lemon Juice
1 tablespoon Natural yoghurt
Salt and freshly ground pepper
Method
(1)
Chop the onion and dice the potatoes
(2) Place the potatoes and onions in a large saucepan
with the stock, milk and nutmeg
(3) Bring to the boil and reduce the heat
(4) Cover and simmer for 15 to 20 minutes until the
potatoes are tender
(5) Pick over and wash the the watercress (Keep a
couple of nice sprigs for garnishing later)
(6) Add the watercress and the lemon juice to the
saucepan, remove from the heat immediately and allow to cool a little
(7) Puree the mixture in a liquidiser until smooth.
(8) Return the smooth mixture to the saucepan
(9) Reheat gently and season to taste
(10) Serve the soup into bowls
(11) Carefully swirl a little yoghurt into the centre of
each bowl and garnish with the watercress leaves saved earlier.
The peppery flavour of
watercress lends itself well to soups and is delicious served hot or ice
cold.
Watercress is very perishable, so buy it no more than a day before you
intend to use it. Keep it wet but do not keep it in the fridge as it
tends to go yellow and unappetising. Pick off any roots and
damaged leaves. The potatoes do not need to be peeled if their
skins are good. You will need a liqidiser. The watercress
from my home county (Hampshire) is famous for being as good as you can
get and most good supermarkets stock it in season. I buy mine
freshly picked from West Lea farm shop near Alresford in
Hampshire. The also sell the soup ready made and frozen and it is
gorgeous.
Watercress soup prepared as above is low in calories (140 per serving),
it is also low in fat, cholesterol and sodium.
©Ken July 2001
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Summer
New Potato Salad
INGREDIENTS
(To serve 12)
12 Medium sized New Potatoes
½ Cup of Chopped Red Bell Peppers
½ Cup of Chopped Green Bell Peppers
½ Cup of Chopped Yellow Bell Peppers
¼ Cup of Chopped Celery
¼ Cup of Chopped Red Onions
¼ Cup of Chopped Fresh Chives
1 Tablespoon of Chopped Fresh Thyme (or 1 Teaspoon of dried Thyme)
2 Tablespoons Chopped Flat Leaf Parsley
¼ Cup Salad Oil
2 Tablespoons of Red Wine Vinegar
Sea Salt and Ground Black Pepper to taste
Method
(1) Boil
the new potatoes until just done, drain and allow to cool
(2) When the potatoes are cool gently rub the skins off and cut
them into
½ inch cubes
(3) In large bowl, combine potatoes, bell peppers, celery, red onion, chives and parsley,
mixing gently
(4) In small bowl, combine oil, vinegar, thyme,
salt and pepper.
(5) Pour the resulting dressing over
the potato mixture and toss them gently together to combine.
(6) Serve at room temperature.
On a hot summer's day this is
delicious sat outside under your Fiamma with a glass of chilled white
wine. Bliss!!
©Ken June 2001
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Never Fail
Dumplings
Very quick, very easy and very
cheap, but don't forget to have the stew ready first.
INGREDIENTS
(To make about 8 Dumplings)
3 Teaspoons of Baking Powder
1 Cup of Flour
1 Medium Egg
6 Tablespoons of Cold Water (Measure
the Water carefully)
1 Tablespoon Oil
1 Teaspoon of Salt
Method
(1) Beat
the egg well
(2) Add the 6 tablespoons of cold water
(3) Add the oil and salt and whisk together
(4) Mix the baking-powder and flour together
(5) Blend the two mixes quickly into a smooth batter
(6) Drop into A boiling stew and cover
(7) Continue boiling for 15 to 20 minutes
Try to resist the urge to peek too
often - the dumplings l rise to the top and produce a light tender
crust but a cold draught such as that caused by lifting the lid may
cause them to sink.
They can also be served as a dessert by cooking them in boiling
water and serving them with syrup or jam drizzled over them.
When travelling you can make up the dry ingredients into
batches and carry them in self sealing bags ready to add the
liquid and the egg when you are ready to use them.
©Ken May 2001
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Easy Coconut
Macaroons
Something a bit different this
month and particularly easy to make
INGREDIENTS
2 Egg whites
½ Cup of Confectioner's Sugar
½ Teaspoon
of Vanilla Essence
4 oz (100g) of Shredded Coconut
Method
(1) Place egg whites into a bowl and beat until stiff, gradually adding
sugar
(2) Add vanilla essence and beat again until light and smooth
(3) Carefully stir in the shredded coconut
(4) Drop spoonfuls of the resulting mixture onto greased baking sheets
(5) Bake at 140ºC /275ºF (Gas Mark 4)
for about 40 minutes, until macaroons are delicately browned around
edges
The ingredients above will make
approximately 6 good sized biscuits which will keep moist for ages if
kept in a sealed tin, They are so nice however that they won't last long
enough for that. Enjoy!
©Ken
April 2001
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Pork
Chops with Orange and Ginger
Especially suitable for Diabetics
Both oranges and root ginger are thought to have originated in China.
This dish is an adaptation of a traditional dish still served in the
fertile but hill province of Hunan in central China.
INGREDIENTS
( To serve 4)
4
pork
chops
1 large onion
2 teaspoons fresh root ginger
1 tablespoon vegetable oil
1 teaspoon arrowroot powder or cornflour
¼ pint (150ml) orange juice
¼ pint (150ml) chicken stock
l oz (25g) raisins
Salt and freshly ground black pepper
1 tablespoon chopped parsley for garnish
Method
(1) Preheat the grill.
(2) Trim the rind and excess fat from the pork; which can be either
spare rib or loin chops
(3) Grill the chops for about 4
minutes, browning well on both sides
(4) Place the chops in an
ovenproof dish in a single layer
(5) Chop the onion finely
(6) Peel and grate the fresh root ginger
(7) Heat the oil in a small
saucepan and sauté the onion over a medium heat for 8 minutes until
transparent
(8) Add the ginger and cook for a further 30 seconds, stirring
continually
(9) Mix the arrowroot powder or
cornflour with 2 or 3 teaspoons of the orange juice until smooth, then
add to the saucepan
(10) Add the remaining orange
juice and all of the stock
(11) Stir in the raisins and
gently bring to the boil, stirring continually
(This sauce may be made a day ahead if kept covered in the
refrigerator)
(12) Pour the sauce over the chops
(13) Cover and bake at 180ºC /350ºF (Gas Mark 4) for about 45 minutes until thoroughly cooked and tender
( If desired, you can remove the lid about 20 minutes before the
end of cooking to brown the chops a little more)
(14) Season the dish with
salt and freshly ground black pepper
(15) Garnish with chopped parsley
and serve immediately
Serve
with beans, broccoli florets and slivers of courgette.
Jacket or new potatoes go well
.
555 Calories per serving.
High in Protein and Vitamin B12 from the pork.
©Ken March 2001
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Common Food Myths
Many
of the miracle cures we hear about are merely old wives' tales passed
down by relatives, or new fads that are championed by the media.
Or are they? Here are some of the most popular myths about foods
and the realities behind them.
Brown sugar is better for you than white False.
Refined
white sugar is 99.9 per cent pure sucrose.
Brown sugar is less refined but is still 98 per cent pure sucrose
and 1 per cent water. Although
it does retain tiny amounts of minerals and vitamins, these amounts are
far too small to do you any good.
An apple a day keeps the doctor away
False.
While it is true that eating plenty of fruit can help you obtain
adequate fibre, vitamins and minerals, just one apple a day cannot.
An apple will provide about 40 calories of energy, 3 grams of
dietary fibre, 2 milligrams of vitamin C and very small amounts of iron,
thiamine and niacin.
Meat is essential for strength
False.
There are large numbers of strong and healthy vegetarians and
vegans, who eat no animal foods at all.
Margarine is less fattening than butter False.
By law margarine must contain at least 80 per cent fat - the same
as butter. Only low-fat
spreads have fewer calories than butter and margarine.
Spinach makes you strong
False.
There is no medical basis for this idea.
Spinach is a good source of vitamins A and C and contains the
minerals iron and copper, but it is no more or less nutritious than
other leafy green vegetables.
Garlic is a herbal cure-all
Partly
true.
There is a firm scientific basis for the old belief that a few
raw garlic cloves (or garlic oil capsules) a day are beneficial to
health. Various studies
show that garlic can lower blood pressure and cholesterol levels, so
helping to prevent heart disorders, and there is some evidence that it
can help prevent colds, chills, flu, sinus problems and bronchial
complaints.
Bran
is best to regulate the bowels
False.
It
is better to eat more food that is naturally high in fibre than to
sprinkle bran on top of a refined carbohydrate diet.
Include lots of fibrous vegetables like celery, cabbage, carrots,
fresh fruit and wholegrain cereals.
Too much bran can irritate the bowels and cause uncomfortable
bloating and wind. It t should only be taken in small amounts in conjunction
with a fibre-rich diet, and plenty of fluids.
©Ken March 2001
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Hampshire Lardy
cake
It's
my birthday this month (February) (the 8th) so I thought that a birthday cake would be
appropriate, however my favourite cake is not a cake at all, but is
actually a type of bread. Very rich, very fattening and
delicious. Not for those who are watching their weight or
cholesterol!!
INGREDIENTS (For
the Dough)
½ lb Strong white bread flour
1 Teaspoon dried yeast
1 Teaspoon salt
½ Ounce melted lard
¼ Pint warm water (or part milk and part water)
2. For the rest
¼ Pork Lard, diced
Lard for greasing the pan
1 to 1½ teaspoons ground cinnamon
1 teaspoon ground allspice
2 Ounces Demerara sugar
1 Ounce white sugar
1 Ounce Sultanas, chopped
1 Ounce Raisins, chopped
1 Ounce Currants, chopped
1 Ounce Candied Peel, chopped
Method
(1) Using a food-mixer or processor or your hands, mix and knead the
dough
(2) Cover it with oiled polythene and leave to rise until doubled in size; this
should take about 1 hour in a warm place
(3) Knock back the dough, knead it again briefly and roll it out to an
oblong
(4) Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the
dough
(5) Add half the dried fruits and half the diced lard
(6) Roll up the dough, like a Swiss roll, give it a quarter turn and roll it out to an oblong
again
(7) Sprinkle with the remaining sugar, spices, dried fruits and fat exactly as
before
(8) Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches
square
(9) Grease the tin and put the dough into it, pressing it well into the
corners
(10) Cover and leave to prove (rise) until the dough is light, puffy and well
risen
(11) Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of
white sugar
(12) Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40
minutes
(13) Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky
fingers
Absolutely
decadent. Have plenty of napkins available to wipe the grease off
of your chin after you've eaten.
©Ken February 2001
|
Left-Over
Turkey Soup
A
hearty and warming dish using this seasonal left-over
INGREDIENTS
1 lb left over turkey - chopped
1 Large onion - Chopped
1 cup of celery - diced
2 cloves of garlic - diced
6 cups of water
1 cube of vegetable, chicken or beef bouillon
1 cup of potatoes - diced
1 bay leaf (remove after cooking and before serving)
1 pinch of basil
2 teaspoons of parsley - chopped
½ teaspoon thyme
6 tomatoes - diced
1 cup of left over turkey gravy
2 cups of vermicelli
Method
(1) Place all the ingredients in a
large saucepan and simmer for about an hour
(2) Add the vermicelli an continue simmering until the vermicelli is
cooked
Absolutely
fabulous on a cold day - makes your nose run!!
©Ken January 2001
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