Author: Elizabeth Whattler

EASY LEMON TART – Serves 6

Pastry:

125g. plain flour
100g. melted butter
3 tbsps. icing sugar, sieved

Lemon Filling:

150mls. whipping or double cream, not single
50g. caster sugar
2 large eggs
2 large lemons, juiced and the rind of 1

1. Mix the flour and sieved icing sugar in a bowl.  Melt the butter and press the dough into the base and sides of a 7 inch / 18cm. diameter pie tin (I used a sponge tin with a loose base).  Bake blind for 20 minutes at 190 degrees.  Cool.  Reduce oven temperature to 150.
2. Whisk all the filling ingredients together and pour into the pastry lined tin.  Bake for another 35 – 40 minutes until set.  Allow to cool before slicing.  This would be lovely served with some raspberries / blueberries and some coulis.  It does not require more cream in my opinion.

TIPS

Baking blind stops you getting a soggy bottom.  I have special baking (ceramic beans) but you can use rice or any dried beans.  Just line the tin with baking parchment so that the base is weighed down.

I didn’t refrigerate my tart and it lasted for 3 days.  Keeping it out of the fridge stopped the pastry going soggy.  It was beautifully crisp the first day, not quite so crisp the following day but still very good.

Pour the filling into the tin whilst it is in the oven and on a baking tray then you won’t have to carry it across the kitchen – use a jug for the purpose.

SLOW COOKED SHOULDER OF LAMB WITH ROSEMARY AND ONION SAUCE – Serves 4 – 6

 

6 garlic cloves
5 sprigs of fresh rosemary
10 bay leaves
2 – 2.2kg. shoulder of lamb
salt & pepper
250mls. red wine

For the rosemary and onion sauce

50g. butter
1 onion (about 200g. finely sliced)
2 tbsps. plain flour
500mls. milk
2 tbsps. cream or creme fraiche
1 tbsp. finely chopped rosemary

Preheat the oven to 160/ gas mark 2-3.  Place the unpeeled garlic in the bottom of a large roasting tin with the rosemary and bay leaves.  Sit the lamb on top and sprinkle with a little salt and pepper.  Roast in the oven for 2 hours, then pour in the wine and roast for a further hour.

To make the sauce, melt the butter over a low heat, add the onion and saute until soft.  Stir in the flour and then add the milk gradually, stirring all the time.  Cook on a low heat for 5 minutes, add the cream and rosemary and cook for another 5 minutes, again stirring all the time.  The sauce should not be too thick so add the little more milk if necessary.  Season with salt and pepper.

Take the lamb out of the oven and transfer to a warm plate.  Cover in foil whilst you make the gravy.  Discard the rosemary, bay leaves and garlic and spoon off all the fat.  Put the tin over a medium heat and add a little water (or vegetable water) and bring to the boil, stirring to make a gravy.  Arrange the lamb meat in chunks on a serving plate, pour over the gravy and serve with the rosemary and onion sauce.

FAST CHEESY HERB MUFFINS – Makes 12

Good with soup, salads or for eating on the go!

275g. / 10ozs. self raising flour
1 tsp. baking powder
1/2 tsp. salt
50g. / 2ozs. butter, melted
1 large egg, beaten
250mls. / 9fl. ozs. milk
75g. / 3ozs. cheddar, grated
leaves of 1 bunch of basil, chopped
75g. / 3ozs. pitted black olives, chopped
2 tbsps. sun-dried tomato paste

1. You will need a 12 hole muffin tin and 12 muffin cases.  Preheat the oven to 200c/180c fan/ gas mark 6.
2. Measure the flour, baking powder and salt into a large bowl.  Mix the butter, egg and milk together in a jug.
3. Add the cheese, basil and olives to the bowl of dry ingredients and mix well.  Pour in the wet ingredients and gently stir everything together using a fork.  Mix in the sun-dried tomato paste right at the end to give a rippled effect through the batter.
4. Divide the mixture between the cases and bake in the oven for 18 – 20 minutes until well risen and lightly golden brown.
5. Remove from the oven and allow to cool slightly.  Serve warm or cold.

TIPS

These are best made and eaten on the day but will keep for 2 days in the fridge in an airtight container.  They freeze well for up to a month.  Defrost and warm through at a low heat in the oven to refresh.

If you can’t find muffin cases you could use cupcake cases, they are larger than fairy cake cases but not quite as deep as muffin cases, so the mixture may stretch to a few extra muffins.  Gently swirl in the sun-dried tomato paste, without stirring it in completely, as this gives a lovely hit of tomato when you eat the muffin.

CHICKEN AND LEEK SUET CRUST PIE – Serves 6

2 tbsps. oil
4 slim, small leeks or 2 fat ones, trimmed and sliced
3 carrots, peeled and cut fairly small
4 skinless and boneless chicken breasts (about 450g. in weight)
1 onion, roughly chopped
1 garlic clove, chopped
2 tbsps. plain flour
150mls. (5fl. ozs.) Marsala or sherry
200g. / 7ozs. full-fat creme fraiche
2 tbsps. chopped parsley

For the pastry:

150g. / 6ozs. self raising flour
75g. / 3ozs. suet
1/4 tsp. salt
1 egg, beaten

1. You will need a 26cm. / 10 1/2 inch pie dish that can hold about 1.2 litres (2 pints).  Preheat the oven to 220c/200c fan/ gas mark 7.
2. Heat half the oil in a large frying pan.  Add the leeks, carrots and onion and fry until soft.  Add the garlic and cook for a further minute.  Remove from the pan and set aside.
3. Heat the remaining oil, season the chicken and fry over a high heat until browned.  Remove from the heat and set aside.
4. Whisk the flour and Marsala / sherry in a bowl until smooth then tip into the pan.  Add the crème fraiche and stir until thickened and combined.  Add back in the leeks, chicken etc.  Add the parsley, season, spoon into the pie dish and allow to cool.  You could do this step the day before.
5. To make the pastry, measure the flour, suet and salt into a large bowl and pour in enough water (about 100mls. / 3fl. ozs.) to make a soft dough.  Add the water gradually, do not tip it all in at once, and stir with a knife as you go.  Bring together with your hands and lightly knead.  Roll out on a floured surface to about 1cm. / 1/2 inch thick and large enough to cover the top of the pie dish.
6. Brush the edge of the dish with a little of the beaten egg, then carefully lay the pastry over the filling.  Trim the edges and press to seal.  Brush with more beaten egg and make a small hole in the middle of the pastry to allow steam to escape.  Place on a baking sheet and cook for about 25 – 30 minutes until lightly golden.
7. Serve with boiled or mashed potatoes and a green vegetable.

TIPS

I had a pie dish of exactly the right dimension, but I also have 2 that are deep and oval, so if you can get the filling in, a dish of that type would be fine.  You wouldn’t need as much pastry for covering the top with a dish of that shape.

If you have a pie funnel (I have 2) I suggest you use one as it keeps the lid from getting soggy on the bottom by holding it up.  You can still buy pie funnels in a good kitchen shop (I have seen them in the one in Ledbury).

The pie can be totally assembled up to 6 hours ahead and baked to serve.  The pre-baked pie freezes well.  Bake straight from frozen for 40 – 45 minutes.

CAULIFLOWER AND WALNUT CREAM

Serves 4

1 medium cauliflower
1 medium onion, roughly chopped
450mls. / 3/4 pint chicken or vegetable stock
450mls. / 3/4 pint milk
45ms. / 3 tbsps. walnut pieces
salt and pepper
paprika and chopped walnuts to garnish

1. Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a large saucepan.

2. Bring to the boil, cover and simmer for about 15 minutes. Add the milk and walnut pieces, then puree in a blender or food processor until smooth.

3. Season the soup to taste with salt and pepper, then reheat. Serve sprinkled with a dusting of paprika and chopped walnuts.

MARMALADE QUEEN OF PUDDINGS

Serves 4 – 6

10g. butter, plus extra for greasing
565mls. full fat milk
100g. breadcrumbs
zest of 1 lemon
50g. caster sugar
3 medium eggs
2 generous tbsps. thick cut marmalade

1.Heat the oven to 150 C/ gas mark 2. Butter a medium baking dish. Heat the milk until it just reaches the boil. Remove from the heat and add the butter, breadcrumbs, lemon zest and 25g. of the sugar. Thoroughly mix so that the butter really melts.

2. Set this aside for 15 minutes to swell and melge. When it is a little cooler separate the eggs and add the yolks to the custard. Use a small hand whisk to amalgamate. Pour this mixture into the buttered dish and place in the oven for about 30 – 35 minutes until just set.

3. Meanwhile melt the marmalade in a saucepan and spoon over the baked custard base.

4, Beat the egg whites until they form soft peaks. Whisk in the remaining sugar and spoon this on top of the pudding. Return to the oven for a further 15 minutes or until the soft meringue is beginning to turn golden. Wait for about 15 minutes before eating.

TIPS

1. You will always get a smoother soup with a blender than with a food processor.

2. You can make Queen of Puddings with a jam rather than marmalade. I have used this recipe as it is the marmalade making season. I used brioche bread to make my breadcrumbs and cut it into slices the night before, spreading it on a rack so that it was stale by the time I used it. Do not use ready made breadcrumbs.

3. We ate the leftovers cold and still liked it. If you try heating meringue in a microwave it will disintegrate. I used to volunteer in a Lunch Club for older people and would watch them asking for lemon meringue pie to be heated in the microwave, The meringue would virtually disappear.

CHICKEN AND BACON PUCHERO – Serves 4

1 tbsp. oil plus a little extra
1 yellow pepper, deseeded and cut into bite size chunks
2 carrots, peeled and cut into chunks
200g. baby potatoes, halved or quartered
2 onions, chopped
1 red chilli, deseeded and finely chopped
3 garlic cloves, finely chopped
700g. skinless and boneless chicken thigs cut into bite size pieces
200g. back bacon rashers, visible fat removed and sliced
900mls. boiling chicken stock
2 bay leaves
1 tsp. mild or medium curry powder
1 tbsp. white wine vinegar
4 tomatoes, deseeded and roughly chopped
400g. can chickpeas, drained
200g. green cabbage leaves, roughly chopped

1. In a lidded non stick pan heat 1 tbsp. oil.  Add the pepper, carrots and potatoes and fry for 6 – 8 minutes, until lightly browned.  Transfer to a plate.

2. Add a little more oil and the onions, chilli and garlic and stir fry for 6 – 8 minutes until softened.  Add the chicken and bacon, season to taste and stir fry for 10 – 15 minutes.

3. Pour in the stock and add the bay leaves, curry powder and vinegar.  Bring to a simmer and let it cook for 12 – 15 minutes, then add the tomatoes, cover and cook for a further 10 minutes.

4. Stir in the pepper, carrots and potatoes, chickpeas and cabbage.  Cover and cook for 10 – 12 minutes or until the cabbage has wilted and the other vegetables are tender.  Serve hot in bowls with rice if you prefer.

TIPS

This is a Spanish slow-cooked stew (the name means stewpot) and it can be found with different ingredients and spices throughout the Spanish speaking world.  This is a version from the Philippines and the curry replaces smoked paprika.

There is quite a lot of liquid with this dish. When I made it I did not bother with rice as I didn’t think it needed it. 

SPICED BEETROOT AND CARROT CURRY – Serves 4

1 tbsp. oil
1 tsp. black mustard seeds
1 onion, chopped
2 garlic cloves, chopped
2 green chillies, deseeded and chopped
1 tsp. curry powder
2 tsps. cumin seeds
1 cinnamon stick
400g. beetroot, peeled and cut into batons
2 potatoes, peeled and cut into batons
2 carrots, peeled and cut into batons
2 tomatoes, roughly chopped
600mls. boiling vegetable stock
100mls. reduced fat coconut milk
juice of 1 lime
chopped fresh coriander to serve

1. In a wide non stick frying pan heat the oil and add the mustard seeds and as soon as they begin to pop, add the onion, garlic and chillies and stir fry for 3 – 4 minutes or until the onion has started to soften.
2. Add the curry powder, cumin seeds, cinnamon stick, beetroot, potatoes and carrots and stir fry for 2 – 3 minutes.  Add the tomatoes and stock and season to taste.  Turn the heat to low and simmer for 15 – 20 minutes or until the vegetables are tender, stirring occasionally.
3. Stir in the coconut milk and let the curry bubble nicely for another 5 – 6 minutes or until the sauce has thickened slightly.  Remove from the heat, stir in the lime juice and check the seasoning.  Scatter over the coriander and serve hot with rice.

TIPS

1. This dish too has quite a bit of liquid.  You could try reducing the amount of stock used in both recipes by at least 100 mls.
2. Do wear thin rubber gloves when chopping the chillies and beetroot, or make sure you do not touch your eyes, or any part of your face after touching the chillies.
3. Both these recipes come from a Slimming World book so are good if you have over indulged at Christmas.  You could always use full fat coconut milk if you are not worried about calories.  Give the tin a good shake before using.  Handley Organics do a very good range of spices upstairs.
4. Any leftover coconut milk can be used when making a rice pudding or cooking rice.

Happy New Year,

STOLLEN TRAYBAKE

Makes 24 squares

175g. golden marzipan
125g. mixed dried fruit
275g. self raising flour
225g. soft unsalted butter
125g. caster sugar
100g. light brown sugar
zest of 1 orange, plus 1 tbsp. juice
75g. ground almonds
2 tsps. baking powder
seeds from 8 cardamom pods, ground
1 1/2 tsps. gd. mixed spice
1/2 tsp. gd. cinnamon
1/2 tsp. fine sea salt
5 large eggs
30g. flaked almonds
icing sugar to dust

1. Chop the marzipan into small dice then spread out on a plate and put in the freezer to chill – this stops it melting in the oven when baked.
2. Preheat the oven to 180C, fan 160C, gas 4.  Grease a 20 x 30cm. traybake tin and line with baking parchment.
3. Toss the mixed fruit in 1 tbsp. of the flour and set it aside.  This helps to prevent the fruit sinking through the cake batter.
4. Place the remaining ingredients, except for the flakes and icing sugar, in a large bowl.  Beat for 2 – 3 minutes until combined.
5. Add the cold diced marzipan to the bowl of mixed dried fruit and toss to combine before folding it all into the cake mixture.  Spoon into the prepared tin, level it out and scatter with the flaked almonds.  
6. Bake for 35 – 40 minutes until golden brown and springy to the touch.  Leave to cool completely in the tin.  Carefully remove, dust with icing sugar and cut into squares.  

CHEESE AND PARSNIP ROULADE

For the roulade:

40g. butter
25g. plain flour
275mls. cold milk
110g. Sage Derby cheese, grated or alternative cheese
49g. hazelnuts, chopped and toasted
1 tbsp. Parmesan cheese, grated
3 large eggs, separated
salt and pepper

For the stuffing:

225g. onions, chopped
40g. butter
3 level tsps. dried sage
1 tbsps. chopped fresh parsley
75g. white breadcrumbs
salt and pepper

For the filling:

350g. parsnips (prepared weight)
25g. butter
2 tbsps. double cream
freshly grated nutmeg
salt and pepper

You will need a Swiss roll tin 32 x 23 cm. lined with baking parchment

 

1. First make the stuffing by melting the butter in a pan, adding the onions and cooking them for about 6 minutes or until transparent.  Add the herbs, breadcrumbs and seasoning, stir well to combine then sprinkle evenly over the silicone lined tin.
2. Now for the roulade, place the butter, flour and milk in a saucepan and whisk together over a medium heat until thickened.  Season well and leave to cook over the gentlest possible heat for 3 minutes.  Draw the pan off the heat to cool slightly, add the egg yolks, whisking them really well in.  Add the grated Sage Derby, or alternative, and check seasoning.
3. In a large bowl and with a spanking clean whisk beat the egg whites until they form soft peaks.  Gently fold one spoonful into the mixture to loosen it then spoon a little at a time into cheese mixture.  Now spread the whole lot evenly over the stuffing mixture in the tin and bake on the top shelf for 20 – 25 minutes until it feels springy and firm in the centre.
4. Meanwhile cook the parsnips in a steamer for 10 – 15 minutes until they are soft, then cream them together with the butter, double cream and seasoning.  A food processor is easiest for this.  Keep them warm.  Lay a sheet of baking parchment (slightly larger than the roulade) on a work surface and sprinkle the hazelnuts all over.
5. Turn out the roulade on to the hazelnuts and carefully peel off the base paper.  Spread the creamed parsnip evenly over the sage and onion stuffing.  Roll up the roulade along the longest side, using the baking parchment to help you pull it into a round.  Transfer to a serving plate and sprinkle with a dusting of grated Parmesan.

TIPS

With the traybake you can chop and freeze the marzipan the night before to save time if necessary.

The roulade recipe is an old one of Delia Smith’s, hence the Sage Derby.  You can still sometimes buy this but it is not easy to get hold of.  You could try the cheese man in the Saturday market.  I think Cheddar would be a quite acceptable alternative but you could always seek advice from someone who knows about cheese.

The first time you make a roulade is quite daunting but it usually works well, give it a go!!

CLOTHILDE’S BEEF WITH WINE, BAY AND THYME

Serves 4

Salt and pepper
1kg. / 2lbs. 4ozs. silverside or topside of beef
1tbsp. oil
2 onions, halved and cut into crescent moons
3 garlic cloves, chopped
150mls. dry white or red wine
4 carrots halved lengthways
2 large tomatoes, quartered
3 thyme sprigs
3 bay leaves
300mls. / 10fl. ozs. chicken or beef stock 

1. Preheat the oven to 140C / gas mark 1.  Season the beef and heat the oil in a large casserole.  Brown the joint all over.  Remove and put the onions in the pan and cook until golden.  Add the garlic for another couple of minutes, then add the wine and bring to the boil.  Return the beef to the casserole along with all the other vegetables and the herbs.
2. Pour the hot stock over.  Season well, cover and cook in the oven for 2½ hours.

TIPS

I cook this meal an awful lot and add other vegetables.  Yesterday it was leeks and parsnips as well as the carrots.  I serve it with mashed potato.  I also allow the meat to rest once it is cooked for a good 15 minutes.  I thicken the cooking juices by adding cornflour (do mix with cold water first) and bring to the boil.

The cookery writer had this dish in France where they serve it with either bread or a gratin of macaroni.  The macaroni was either moistened with juices from the pot roast or with cream, then topped with Parmesan or Gruyere cheese and baked or grilled.  I haven’t tried that version yet.

CHILLED BRAMLEY APPLE AND RICE PUDDING

Serves 6

150g. / 5 ½ ozs. short grain rice
700mls. / 1¼ pints full fat milk
30g. / 1¼ ozs. caster sugar
75ml. / 2 ½fl. ozs. double cream
grated nutmeg or cinnamon

For the apple:

3 Bramley apples, peeled, cored and sliced
100mls. 3½fl. ozs. cider
caster sugar to taste

For the syrup:

150g. / 5½ ozs. caster sugar
To serve:

The remainder of your carton of cream

1. Cover the rice with water in a saucepan and bring to the boil.  Boil for 4 minutes, drain and rinse.  Return the rice to the pan and add the milk and sugar.  Bring to the boil, reduce the heat and cook for about 25 minutes, stirring from time to time.  You may need more milk.  You should end up with a sloppy mixture that still holds its shape.  Remember it will firm up as it cools.  Leave until cold.
2. Put the apples in a pan with the cider and set over a medium heat.  Cover and cook until completely soft, stirring to break them down every so often.  Once cooked add sugar to taste.
3. To make the syrup put the sugar into a pan with 100mls. / 3½ fl.ozs. water.  Heat slowly until the sugar has dissolved.  Then bring to the boil and watch until the syrup turns to caramel.  Swish the pan a bit.  Once it becomes caramel, you will know by the smell and colour, immediately add about 8 tbsps. water and wish around.  Stir so the caramel dissolves in the water.
4. Layer the components up in glasses.  Start with some apple, then caramel, then rice pudding, then caramel.  Repeat.  Spoon whipped cream on top and drizzle with caramel.  Refrigerate until serving.

TIPS

Do watch when adding the water to the caramel as it will spit and is very hot!!  You need to watch caramel very carefully as you do not want it to burn.  Stand by the saucepan and don’t answer the ‘phone.

If making caramel is a step too far for you you could just have a thin layer of chopped nuts or crushed ginger biscuits, which would add a contrast colour wise. I think ginger biscuits would be rather nice in fact. 

BUTTERNUT SQUASH SOUP WITH CHILLI AND CREME FRAICHE – Serves 4

1 butternut squash, about 1kg., peeled and deseeded
2 tbsps. olive oil
1 tbsp.butter
2 onions, diced
1 garlic clove, chopped
2 mild red chillies, deseeded and finely chopped
850mls. hot vegetable stock
4 tbsps. creme fraiche, plus extra to serve

Heat the oven to 200C / fan 180C / gas mark 6.  Cut the squash into large chunks, deseed, then toss in a roasting tin with 1 tbsp.of the oil.

Roast for 30 minutes, until golden and soft.

Melt the butter with the remaining 1 tbsp. oil, add the onion, garlic and 3/4’s of the diced chilli.  Cook until the onions are soft.  Tip the squash into the pan, add the stock and 4 tbsps. creme fraiche and whizz with a stick blender, or in a liquidiser, until smooth.  Return to the pan and gently reheat, then season to taste.

Serve in bowls with swirls of creme fraiche and a scattering of the remaining chilli.  

TIP

Squash is much easier to peel after it has been roasted.  You can easily scrape it off the skin.  Jamie Oliver is a great one for eating the skin as well as it softens when cooked.  Give it a good scrub if you are planning to do that.

 

PEAR AND FRANGIPANE TART – Serves 6

Pastry:

250g. plain flour
125g. cold, unsalted butter
50g. caster sugar
pinch of salt and cinnamon – optional

Pears:

4 barely ripe pears
2 tbsps. soft brown sugar
50g. unsalted butter
1 tbsp. demerara sugar
1 tbsp. flaked almonds

Frangipane:

75g. soft, unsalted butter
75g. caster sugar
1 large egg, beaten
20g. plain flour
75g. ground almonds
dash of vanilla extract

First make the pastry.  Rub the butter into the flour with your fingertips, until the mixture resembles breadcrumbs.  This can be done easily in a food processor.  Then add the sugar, cinnamon and salt if using. Mix together with cold water (about 50mls.) until you have a dough.  Pat into a round, wrap in clingfilm and put in the fridge to rest for about 30 minutes.

Peel, quarter and core the pears and cut the quarters into 2.  Heat the butter and sugar and cook gently for a few minutes, until the pears soften,  Drain in a sieve, retaining all the sauce.  Cool the sauce in the fridge for later.

To make the frangipane cream the butter and sugar and add the egg, flour, almonds and vanilla.  Beat well until fluffy.

Roll out the pastry to a large circle, no bigger than 4 mm. and put on a greased baking sheet.  Set the oven at 200C / gas mark 6.  Spread the frangipane on the pastry leaving a 2cm. border.  Arrange the pears on top and sprinkle with the demerara sugar and almonds.  Bake for 20 minutes and allow to cool for 10 – 15 minutes.  Serve trickled with some of the sauce and with cream or ice cream.. 

 

TIP

You can buy your pastry if you do not wish to make it but make sure you get all butter shortcrust, it is so much better.  If you make your own pastry make sure the butter is really cold.  I would turn the edge of the pastry circle over slightly to form a rim and stop any juice making the bottom of the pastry soggy.  Drain the pears well.  You could always cook the pears the day before and make the pastry, but let it come to room temperature before cooking if you have done so.