All posts by Heather

Moroccan Mushrooms with Chickpeas

Holidays, Vegetarian
  • 1 onion sliced
  • 2 tsp olive oil
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • pinch flaked red chilli
  • 8oz mushrooms quartered
  • 1 can chopped tomatoes
  • 1 can chickpeas drained
  • 1 tsp clear honey

Fry the onion in  the oil until softened. Add the cinnamon chilli and cumin and stir in. Add the mushrooms ,stir then add the tomatoes ,chickpeas ,and honey. Season with salt and pepper and simmer for ten minutes.

I like to serve this with couscous soaked along with some chopped dried apricots then roast pinenuts and chopped parsley added before serving

Rhubarb & Almond Cake

Cakes and Muffins, Desserts, Family Favourites

golden_parm_chicken

  • 200gm blanched almonds
  • 8oz caster sugar
  • 6oz butter
  • 3 eggs
  • 31/2 oz self raising flour
  • Grated zest of two oranges
  • 14 oz rhubarb sliced into 3/4 inch pieces

Preheat oven to 160 fan. Grease and line a 9in loose bottom cake tin. Blend the almonds in a food processor until coarsely chopped, remove 1oz then continue to blend the rest until like bought ground almonds.

Put 6oz of the sugar in a bowl with the butter, eggs,flour, orange zest and ground almonds and beat with an electric whisk until smooth.

Turn the mixture into the tin and level. Scatter with the rhubarb. Sprinkle with the rest of the sugar and chopped almonds.

Bake for about an hour until risen and firm to touch. A skewer inserted into centre should come out clean.

Summer Salad with Asparagus

Family Favourites

Ingredients, amounts depend on number of people to be served

  • Bag of mixed spinach,watercress and rocket salad
  • Cooked peas fresh or frozen
  • Lightly cooked asparagus spears
  • Sliced radishes
  • Diced cooked beetroot(NOT in vinegar)

Dressing made with honey,dijon mustard, white wine vinegar and olive oil

Crispy topped Chicken Bake

Chicken, Family Favourites, Holidays, Main Courses
  • FOR FOUR
  • 2 tbsps olive oil
  • 1lb chicken thigh skinless diced
  • 1 large leek sliced
  • 4oz button mushrooms halved
  • 2oz pancetta lardons
  • 300ml carbonara sauce from chill cabinet or in a jar
  • 2 cups fresh white breadcrumbs
  • chopped parsley

Heat half olive oil in a large frypan and fry chicken until browned.Transfer to an ovenproof dish.
Add the leek and mushrooms to the frypan and fry till soft. Add to dish. Fry pancetta in pan till cooked and add to dish.
Spread the sauce over the chicken. Mix breadcrumbs.parsley and the other tablespoon of olive oil. Scatter over chicken
Bake at 170 fan oven till golden and bubbling about 30 mins

Chilli Crab and Prawn tarts

Fish, Main Courses, Starters
  • For four
  • 375 gm pack ready rolled shortcrust pastry
  • 1 bunch spring onions trimmed and finely sliced
  • 1 red chilli deseeded and finely chopped
  • 25gm butter
  • 250gm prawns
  • 170gm tinned white crab meat
  • 200ml single cream
  • 3large egg yolks
  • small bunch fresh coriander chopped
  • grated zest of 1 lime

Preheat oven to 160{fan} Use the pastry to line 4x10cm tart tins. Line with foil and baking beans and bake “blind” for 15 mins.
Meanwhile melt the butter and gently cook the spring onions and chilli for 2-3 mins. Remove from the heat and add the crab and prawns. Mix together the cream,eggyolks,coriander and lime zest in a jug.
Remove the foil and beans from the pastry cases. Spoon in the crab mixture then pour in the egg mixture. Bake for 15 mins until set but with a slight wobble. Stand for 10mins before serving.