Topped off my dinner party this weekend with this little beauty – It didn’t go exactly to plan as I was making it.. I burnt the first caramel so it tasted bitter, I followed the recipe from my Olive magazine for my 2nd batch that is for 6 people.. 6 not very hungry people maybe!!! …
GORGE
Gorgeous food. Tested, tweaked, shared.
This was a long process which also included a trial run for my xmas day starter, thankfully the only course I was in charge of this year! I found a recipe for ham hock terrine in Delicious magazine which I used for my trial run but altered it slightly for the final product as I …
I made a beef Wellington for a meal on Christmas eve, crikey that piece of meat was expensive!! But it is one of the most luxurious meals I can think of after all. I served mine with mashed potato, a red wine sauce and glazed carrots. This will produce a “pink” beef wellington. If you …
I got a free 40 page recipe booklet in my copy of “Good Food” this week which is a taster of a new cookbook called NOPI by Yotam Ottolenghi. I had a look through and there is a lot of stuff that excites me so you may be seeing quite a few of these in the …
Hot and sweet dipping sauce.
This is a sauce that I have mentioned in a previous recipe that I saw in Olive magazine but I now regard the magazine one as a cheat version. I made this to serve with my popadoms and samosas this weekend. The sauce I made was.. (Cheats version) 2 tbsp Sriracha chilli sauce or Sambal Oelek …
The original plan for my party was a Mango lassi panacotta with coconut ice cream but Pannacotta and vegetarian gelatin do not work! So I binned the lot and started again. I wanted something quite light after lots of food and something quite refreshing and not too sweet, then I remembered this recipe from Shelina’s …
Samosa making is actually really easy and something I will be doing again soon! there are endless possibilities of what to stuff them with! This weekend it was peas and potatoes with the help of a few spices! I found these really tasty, not too spicy and with a nice subtle blend of spices. I …
Ahead of Friday’s Indian Dinner party I have done a trial run of the Matar Paneer which is very nice and have made my own Chutney today, based on a BBC Food recipe. It’s much easier than I thought it would be really and worth the effort. You really do get to see just how …
So the menu changed slightly for Friday night, I decided the chickpea salad was a bit boring and when I made the panacottas with vege gelatin powder ( luckily a few days in advance) it was just not the right consistency so got chucked in the bin! The final menu was Popadoms with Homemade mango …
Last but not least! a tasty crispy pork dish with a fiery sauce! There are 2 parts to this recipe, I would suggest making the sauce ahead of the pork. This is a recipe from Olive Magazine. Szechuan Chilli sauce Ingredients makes 150ml. 1 tbsp chilli flakes 2 tsp crushed Szechuan peppercorns 100ml Oil 3 …
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