December Recipe: Olde English Trifle

buy fluoxetine nz I hope you will enjoy this trifle. You could, of course, cheat and not make your own sponge and if you do not want to use double cream I find natural yogurt (the Greek style) a really good replacement.

http://broughtonpublishing.com.au/2016/03/ Making your own custard is a bit of a chore but it really is much nicer than custard powder, although you can get the real custard from the chiller section. Just be careful, do not have the heat too high as you do not want to end up with scrambled eggs. I also like proper custard made with Jersey milk, readily available in Handley Organics, it tastes so much nicer and this is Christmas after all!

Have a happy and healthy festive season. Continue reading “December Recipe: Olde English Trifle”

November Recipe: Sweetcorn and Spring Onion Tart with Polenta Crust

This really is pretty straightforward and has the advantage of being fine for those who are gluten intolerant. Do not use low fat crème fraiche.

The recipe for the Spinach Salad referred to is: a handful of mint, chopped, 2 garlic cloves, chopped, 1 tsp. runny honey, 1/2 tsp. Dijon mustard, salt and pepper, 2 tbsps. red wine vinegar, 6 tbsps. olive or rapeseed oil, 175g. / 6ozs. spinach and 1 small red onion finely chopped. Remove the stems from the spinach if it is not young and put in a bow with the onion. Mix all the other ingredients together to form the dressing and pour over. Serve at once. Continue reading “November Recipe: Sweetcorn and Spring Onion Tart with Polenta Crust”

October Recipe: Red Plum (or Apple) Caramel Cake

This recipe is easily adapted for the apples and pears in season at the moment. I have given you all the variations for this cake so that you can use the fruit that is available at the time.

My only advice is to make the caramel if possible in a pan that is not non stick so that you can see what is happening to the sugar mixture. Do not go away and answer the telephone. Stay with it, it changes rapidly and you do not want it too dark otherwise it will taste burnt.

This cake is made using the all in one method so do make sure your butter is nice and soft. Take it out of the fridge several hours before making or microwave briefly to soften but do not melt. Continue reading “October Recipe: Red Plum (or Apple) Caramel Cake”

August Recipe: Chocolate, Beetroot and Orange Cake

This cake is delicious but please do use fresh beetroot (you can cook it the night before).  It really doesn’t work well with the packaged variety and fresh beetroot is so readily available.  Should you want to cut down on the chocolate consumption you do not have to serve it with the chocolate sauce (which would mean using 100g. less of chocolate), you could use yogurt and a fresh fruit compote as an accompaniment. Continue reading “August Recipe: Chocolate, Beetroot and Orange Cake”

June Recipe: Strawberry and Almond Crumble

I hope you all like this month’s recipe. I have made it for a number of dinner parties and it has received rave reviews. I have served it with both vanilla ice cream and custard, some folk have had both! You could, of course, use cream!

You can actually do this recipe before June when the somewhat tasteless strawberries come in as it seems to add depth and flavour to them. Continue reading “June Recipe: Strawberry and Almond Crumble”

May Recipe: Kashmir Lamb with Spinach

This is somewhat exotic but spinach is in season now and its a lovely recipe. If you really do not want to use cream then low fat crème fraiche would be fine instead.

May I recommend Matt’s Kitchin, a new venture in the Homend Mall. The trained chef makes his own home cooked meals to take away and also sells small quantities of spices, which are very useful if you do not use them very often as out of date spices are no good at all and will not impart any flavour, best put in the bin I am afraid. A wide range of spices in small refill sachets is also available in Handley Organics. Continue reading “May Recipe: Kashmir Lamb with Spinach”