January Recipes: Winter vegetable – Warm Salad and Soup

The warm salad is very good served with sausages which can be put in the oven before the vegetables. You can vary the vegetables depending on availability. I regularly roast squash and you could, of course, also use parsnips.

The soup too is pretty versatile as again you could vary the vegetables, parsnips and carrots would be good, or squash and carrots. Omit the cream if you like but it makes it richer. Continue reading “January Recipes: Winter vegetable – Warm Salad and Soup”

December Recipe: Stilton Cheesecake with Sticky Port Figs

This recipe is best served warm but to serve it cold make up to 2 days ahead and store in an airtight container in the fridge. Remove from the fridge about an hour before serving. Do not use low fat cream cheese in this recipe, sometimes it just doesn’t work or taste the same. You could always use all oatcakes if you don’t want to use digestive biscuits. Continue reading “December Recipe: Stilton Cheesecake with Sticky Port Figs”

November Recipe: Butternut Squash Lasagne

Although the recipe says to use fresh lasagne, this is quite hard to come by unless you make it yourself. However, you can use the dried lasagne but make sure you soak the sheets before hand – a few at a time – in boiling water to soften them. Another tip is that you do not need to use butter in your white sauce. You can easily buy something called sauce flour which you just add to your milk and keep whisking. No fat is involved in the process and it works well, I use it all the time. Lasagne freezes really well. I serve mine with garlic bread and a side salad but that is obviously up to you.

Continue reading “November Recipe: Butternut Squash Lasagne”

October Recipe: Pear and Cobnut/Hazelnut Cake

This really is an easy cake. To roast the nuts use a dry frying pan but watch them very carefully as they take no time at all to burn! I always line all my cake tins with baking parchment, even if they are non stick, it just makes life that much easier. I think I have said before but cakes are much more successful when all the ingredients are room temperature, so do not use butter etc. straight out of the fridge.

Continue reading “October Recipe: Pear and Cobnut/Hazelnut Cake”

August Recipe: A Plate Of Three Dips – Beetroot & Date, Feta & Fennel, Carrot & Cumin

All three dips can be made up to 3 days ahead, kept covered and chilled. The beetroot dip can be served with sour cream and blinis, or as an accompaniment to roast duck, pork or goose. The carrot dip can be used as an accompaniment to roast vegetables for a great veggie main course. Continue reading “August Recipe: A Plate Of Three Dips – Beetroot & Date, Feta & Fennel, Carrot & Cumin”

July Recipes: Really Fruity Strawberry Jam & Fruity Strawberry Traybake

Do have a go at making this jam, we made it in one of my cookery classes and everyone had good results. It is quite a loose French style jam. I have included a cake recipe as well where you can use your newly made jam. The cake recipe is very versatile, you could in fact use any type of jam that you may have made. I am into cutting down on sugar in recipes at the moment so with the cake recipe I would probably actually use only half of the sugar stated and it does not have to be golden caster, it can be ordinary. Continue reading “July Recipes: Really Fruity Strawberry Jam & Fruity Strawberry Traybake”