This is just divine..!!!! and quick as the title says.. I got it out of Delia Smith's cookbook and we had it with both asparagus and fish tasting gorgeous with both..
6oz butter (175g)
1 tablespoon wine vinegar
2 tablespoons lemon juice
3 large egg yolks
a pinch of salt
Put the butter into a small saucepan and allow it to melt slowly. Place the wine vinegar and lemon juice in another saucepan and bring to the boil. Meanwhile blend the egg yolks and salt in a liquidiser or food processor - then, with the motor still switched on, gradually add the hot lemon juice and vinegar.
When the butter reaches the boil, start to pour this in very slowly in a thin trickle (with the motor running all the time) till all the butter is added and the sauce is thickened. To keep it warm, place it in a basin over some hot water till ready to serve.
Monday, December 20, 2010
Saturday, October 9, 2010
Creamy tomato and coriander omelette
This is just divine for Sunday Brunch..!!!!
Ingredients: (Serves 4)
1 small onion - finely chopped
3 oz (75g) unsalted butter
1 lb (450g) tomatoes, skinned, seeded and chopped
1 level tbsp of chopped fresh coriander (or flat leaf parsley)
Salt & freshly ground pepper
8 oz (225g) full-fat, soft cream cheese
12 eggs
3 tbsp water
GARNISH - sprigs of fresh coriander
Gently fry the chopped onion in 1oz (25g) of the butter for 3 minutes. Add the chopped tomatoes, chopped coriander or parsley, and salt and pepper to taste. Simmer steadily for 10-12 minutes, until the mixture is thick and pulpy. Keep warm over a very low heat.
Divide the cheese into small cubes or knobs. Beat the eggs in a measuring jug with the water, and add salt and papper to taste.
To make each omelette, heat a quarter of the remaining butter in an omelette pan, or a medium non-stick pan. Once the butter is bubbling, add a quarter of the beaten egg mixture. Cook over a moderate heat, shaking the mixture backwards and forwards as the omelette starts to set on the underside. The omelette needs to be just set on the base, but still creamy and slightly liquid on the top.
Remove the pan from the heat and top the omelette with a quarter of the tomato filling and 2oz (50g) of the cream cheese. Tilt the omelette pan carefully over a warm plate, and roll the omelette neatly onto the plate, folding it with a spatula.
Garnish with sprigs of coriander or parsley and serve immediately. Make the remaining three omelettes in the same way.
(This was from the Reader's Digest Guide to Creative Cooking & Entertaining)
Ingredients: (Serves 4)
1 small onion - finely chopped
3 oz (75g) unsalted butter
1 lb (450g) tomatoes, skinned, seeded and chopped
1 level tbsp of chopped fresh coriander (or flat leaf parsley)
Salt & freshly ground pepper
8 oz (225g) full-fat, soft cream cheese
12 eggs
3 tbsp water
GARNISH - sprigs of fresh coriander
Gently fry the chopped onion in 1oz (25g) of the butter for 3 minutes. Add the chopped tomatoes, chopped coriander or parsley, and salt and pepper to taste. Simmer steadily for 10-12 minutes, until the mixture is thick and pulpy. Keep warm over a very low heat.
Divide the cheese into small cubes or knobs. Beat the eggs in a measuring jug with the water, and add salt and papper to taste.
To make each omelette, heat a quarter of the remaining butter in an omelette pan, or a medium non-stick pan. Once the butter is bubbling, add a quarter of the beaten egg mixture. Cook over a moderate heat, shaking the mixture backwards and forwards as the omelette starts to set on the underside. The omelette needs to be just set on the base, but still creamy and slightly liquid on the top.
Remove the pan from the heat and top the omelette with a quarter of the tomato filling and 2oz (50g) of the cream cheese. Tilt the omelette pan carefully over a warm plate, and roll the omelette neatly onto the plate, folding it with a spatula.
Garnish with sprigs of coriander or parsley and serve immediately. Make the remaining three omelettes in the same way.
(This was from the Reader's Digest Guide to Creative Cooking & Entertaining)
Friday, September 24, 2010
Mussels with Spiked Coconut Milk
This is yum..., especially with Green Lipped Mussels.. (taken from Kate Fraser's book "Cooking with Zest")
Ingredients:
2 wine glasses of dry cider
1 dried lime leaf or 3 fresh lime leaves
2kg mussels
1 Tbsp light, flavourless (grapeseed or rice bran) cooking oil
1-2 cloves garlic, peeled and shredded
1 mild chilli, deseeded and diced
1 small knob ginger, grated
1 cup coconut milk
1 lime - juice and zest
1 Tbsp chopped coriander
Clean the mussel shells if they need it.
Bring the cider and lime leaves to a fast simmer and tip in the mussels. Cover and cook on fast heat until mussels open wide. Shake the pan occasionally.
Remove each mussel as it opens and drain in a colander over a bowl - saving the liquid.
Strain the cooking liquor back into the pan, remove the lime leaves, add the drained mussel juices, and cook quickly until the liquid is reduced by about half.
Heat the oil in a small pan, add the garlic, the diced chilli and giner. Cook gently until soft, put aside for a minute or two.
Add the coconut milk to the reduced cooking liquid, stir in the garlic, chilli and ginger mix.
Remove the mussels from the shells and add to the spicy coconut milk mix.
Take the zest off the lime and squeeze the juice. Add to the mussels.
Top with chopped coriander and lime zest. Serve in deep bowls over noodles, or with bread to mop up the spiky lime cream.
Enjoy....
Ingredients:
2 wine glasses of dry cider
1 dried lime leaf or 3 fresh lime leaves
2kg mussels
1 Tbsp light, flavourless (grapeseed or rice bran) cooking oil
1-2 cloves garlic, peeled and shredded
1 mild chilli, deseeded and diced
1 small knob ginger, grated
1 cup coconut milk
1 lime - juice and zest
1 Tbsp chopped coriander
Clean the mussel shells if they need it.
Bring the cider and lime leaves to a fast simmer and tip in the mussels. Cover and cook on fast heat until mussels open wide. Shake the pan occasionally.
Remove each mussel as it opens and drain in a colander over a bowl - saving the liquid.
Strain the cooking liquor back into the pan, remove the lime leaves, add the drained mussel juices, and cook quickly until the liquid is reduced by about half.
Heat the oil in a small pan, add the garlic, the diced chilli and giner. Cook gently until soft, put aside for a minute or two.
Add the coconut milk to the reduced cooking liquid, stir in the garlic, chilli and ginger mix.
Remove the mussels from the shells and add to the spicy coconut milk mix.
Take the zest off the lime and squeeze the juice. Add to the mussels.
Top with chopped coriander and lime zest. Serve in deep bowls over noodles, or with bread to mop up the spiky lime cream.
Enjoy....
Sunday, September 19, 2010
Herbed Mini Muffins
These were sooooo yummy - I cut them in half and put some cream cheese and smoked salmon in..!! The recipe has been taken from Alison Holst's book "Marvellous Muffins".
Ingredients:
1 cup flour
2 tsp baking powder
1 cup (100g) grated tasty/cheddar cheese
1/2 cup chopped parsley
1 Tbsp chopped fresh herbs
1 spring onion, chopped
1/2 tsp salt
1 tsp sugar
1/8 tsp cayenne pepper
1 egg
1/2 cup & 2 Tbsp milk
Measure together into a large bowl the first 9 ingredients. Use whatever fresh herbs you like best, or whichever will go well with fillings or toppings. (Use dill for salmon, basil for smoked meat.) Toss well to mix.
In another bowl, beat the egg and milk together with a fork or whisk.
Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour, etc.
Spoon mixture into 18-24 mini-muffin tins which have been evenly coated with Chef Mate non-stick spray.
Bake at 200 degrees Centigrade for 10-12 minutes, until the centres spring back when pressed.
Ingredients:
1 cup flour
2 tsp baking powder
1 cup (100g) grated tasty/cheddar cheese
1/2 cup chopped parsley
1 Tbsp chopped fresh herbs
1 spring onion, chopped
1/2 tsp salt
1 tsp sugar
1/8 tsp cayenne pepper
1 egg
1/2 cup & 2 Tbsp milk
Measure together into a large bowl the first 9 ingredients. Use whatever fresh herbs you like best, or whichever will go well with fillings or toppings. (Use dill for salmon, basil for smoked meat.) Toss well to mix.
In another bowl, beat the egg and milk together with a fork or whisk.
Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour, etc.
Spoon mixture into 18-24 mini-muffin tins which have been evenly coated with Chef Mate non-stick spray.
Bake at 200 degrees Centigrade for 10-12 minutes, until the centres spring back when pressed.
Friday, August 20, 2010
No-yeast Pizza Dough
This is a wonderful recipe for a pizza dough that does not require any yeast, so is extremely quick and simple to prepare if you need a delicious pizza in a hurry...!! It has been taken from Kate Fraser's "Cooking with Zest" by The Press. I always add the dried basil as it gives it a great flavour.
(Makes 2 small pizzas (12-15cm) or one 23cm base
Ingredients:
135g Flour
1 scant tsp baking powder
Pinch of salt
1 Tbsp olive oil (or any good cooking oil)
Milk or water to mix
1 tsp dried basil or parsley (optional)
Mix dough till well combined, tip onto floured counter and pat roughly into the shape of your pizza pan. Roll dough to about 5mm thick, lift into lightly oiled pan and pinch edges to form a border.
Cover with tomato paste and your favourite pizza toppings... - enjoy..!!
(Makes 2 small pizzas (12-15cm) or one 23cm base
Ingredients:
135g Flour
1 scant tsp baking powder
Pinch of salt
1 Tbsp olive oil (or any good cooking oil)
Milk or water to mix
1 tsp dried basil or parsley (optional)
Mix dough till well combined, tip onto floured counter and pat roughly into the shape of your pizza pan. Roll dough to about 5mm thick, lift into lightly oiled pan and pinch edges to form a border.
Cover with tomato paste and your favourite pizza toppings... - enjoy..!!
Thursday, August 19, 2010
Wheat & Dairy-free Fruit Muffins
This is a must for anyone who wants to avoid wheat and dairy. It is from Robyn Martin's book "Never Fail Muffins".
Ingredients:
1 orange (use a banana instead of orange if wished)
2 cups oatbran
1/4 cup raw sugar
1 teaspoon mixed spice
2 teaspoons baking powder
1/2 cup sultanas
1 teaspoon baking soda
2 tablespoons oil
3/4 cup fruit juice
1 egg
Wash orange. Leave skin on and chop roughly. Place in the bowl of a food processor and process until finely chopped. If using a banana, peel the banana. Mix fruit, oatbran, raw sugar, mixed spice, baking powder, sultanas and baking soda together in the processor. Lightly beat oil, juice and egg together until combined. Add to the oatbran mixture and pulse to combine. Three-quarter fill greased deep muffin tins with the mixture. Bake at 190 degrees centigrade for 15 minutes or until muffins spring back when lightly touched. (Makes 12)
I served them warm with a dab of butter .... yum..
Ingredients:
1 orange (use a banana instead of orange if wished)
2 cups oatbran
1/4 cup raw sugar
1 teaspoon mixed spice
2 teaspoons baking powder
1/2 cup sultanas
1 teaspoon baking soda
2 tablespoons oil
3/4 cup fruit juice
1 egg
Wash orange. Leave skin on and chop roughly. Place in the bowl of a food processor and process until finely chopped. If using a banana, peel the banana. Mix fruit, oatbran, raw sugar, mixed spice, baking powder, sultanas and baking soda together in the processor. Lightly beat oil, juice and egg together until combined. Add to the oatbran mixture and pulse to combine. Three-quarter fill greased deep muffin tins with the mixture. Bake at 190 degrees centigrade for 15 minutes or until muffins spring back when lightly touched. (Makes 12)
I served them warm with a dab of butter .... yum..
Tuesday, August 17, 2010
Introduction
Between Gavin and myself, we discovered that we had over 120 cookbooks and most of them hadn't really been used. So I decided to start experimenting, and having all the books lined up on shelves started with book no.1 and started cooking from the first recipe in the book. Having done, I then cooked the first recipe from the second book and so on. This means I am cooking every single recipe from every single book that we own..!! As I cook the recipes, I then make comments in the book as to how good they are, and if they become good enough for a dinner party I am transferring them across to a separate book. A friend asked if I was sharing this via a blogspot so hence this..
As I cook through the recipes, I have decided to share any good or interesting ones, including any comments that I feel are needed. Through this experience I have taught myself how to cook, and given myself a confidence in trying different ingredients that I didn't know I had. As I have experimented with many recipes already, I will run through my Dinner Party book and post any recipes that I feel people might want to share.
As I cook through the recipes, I have decided to share any good or interesting ones, including any comments that I feel are needed. Through this experience I have taught myself how to cook, and given myself a confidence in trying different ingredients that I didn't know I had. As I have experimented with many recipes already, I will run through my Dinner Party book and post any recipes that I feel people might want to share.
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