All posts by Heather

Christmas Morning Muffins

Cakes and Muffins, Family Favourites

  • Makes about 12 depending on their size. I use a bun tin and cake cases.
  • 200g Plain flour
  • 3 teaspoonfuls of Baking Powder
  • 1/4 teaspoon of Sodium Bicarb
  • 75g Demerara sugar. NOT any other, texture is important.
  • 1/4 teaspoon Nutmeg
  • 1 Small Orange or Clementine
  • 50ml Milk (Approx)
  • 60g Unsalted butter, melted
  • 1 Large egg
  • 150g Dried cranberries
  • For the topping
  • 2 teaspoonfuls of Demerara sugar
  • 1/2 teaspoon ground Cinnamon

Heat oven to 200C

Combine the dry ingredients in a large bowl. Squeeze the orange/clementine and add the juice to a measuring jug. Add milk to the 150ml mark. Add the egg and melted butter to this and beat to combine. Pour this into the dry ingredients and stir only to combine.
LUMPY BATTER=LIGHT MUFFINS
Lastly fold in the cranberries and fill the muffin cases. mix the sugar and cinnamon and sprinkle over the tops.
Put in oven for 20 minutes.
EAT AS SOON AS POSSIBLE!

Mackerel Pate with Fionas Beetroot Chutney

Family Favourites, Fish, Starters

  • For six
  • 200gm skinned boned smoked mackerel fillet
  • 250gm light cream cheese eg philly light
  • 75gm butter-melted gently
  • 2 teaspoons horseradish sauce
  • juice of half a lemon
  • good grind of black pepper

Put all into a food processor and whizz until smoothish
Scrape into a container, cover and place in fridge until firmed up. Serve with thin toast and beetroot chutney if available-see recipe

Will freeze really well just defrost in fridge overnight

Lamb with Harissa and Beans

Hot & Spicy, Lamb, Main Courses

  • For four
  • 400gm lamb neck fillet or other lamb if not possible
  • 1 large onion-chopped
  • 2 cloves garlic-chopped
  • olive oil
  • 2/3 jar belazu rose harissa
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans drained
  • 1 tin butter beans drained
  • 1 lamb stock cube
  • small handful fresh mint chopped

Put 2 tbsp oil in a lidded pan and saute meat garlic and onion until onion is softened. Stir in harissa and add tomatoes 1/2 can of water and crumbled stock cube. Add beans and mint. Simmer very gently for 2 hours(for neck) or less for other. I serve with couscous mixed with sauteed mushrooms and toasted pinenuts but rice would also work.

Auld Grannies Chicken Soup

Family Favourites, Holidays, Soups, Starters

  • 3 Medium Carrots Chopped
  • 1 Large Leek Chopped – Include the Green
  • 2 Long Stalks of Celery Chopped
  • 1/2 New Turnip Chopped
  • 2 Medium Potatoes Chopped
  • 1 Medium Onion Chopped
  • 1 Medium Carrot Grated
  • 2 x Chicken Leg Quarters Small or 1 x Large
  • 3 x Chicken Stock Cubes
  • 1/2 – 1 Teaspoon Salt
  • 4 Grinds of Black Pepper
  • 1/2 Handful of Chopped Parlsey
  • 1/2 Cup of Rice
  • 2 1/2 Litres of Water

Pour the water into the pan and add the stock cubes and the chicken pieces and start boiling.

Add all the chopped vegetables and the grated and chopped carrots, hold of with the rice just now and also the parsley.

Bring to the boil and simmer for 20 minutes. Now add the rice and boil for a further 10 minutes.

Remove the chicken pieces and remove the meat from the bones, chop and put back in the soup.

Add the chopped parsley, adjust seasoning, add more water if it is too thick – remember you want a medium thick texture and the rice will probably puff up more so don’t think it may be too runny.

Lamb and Chickpea tagine

Hot & Spicy, Lamb, Main Courses

  • For four
  • 300gm lamb-cubed
  • 1 onion chopped
  • 1/2 jar Belazu Rose Harissa
  • 1 400gm tin chopped tomatoes
  • 100gm dried apricots or sultanas or a combination
  • 1 tin chickpeas drained
  • handful baby spinach

Put the lamb and a little oil in a pan and saute for five minutes. Add the onion and continue for two minutes. Add the harissa, tomatoes, chickpeas and dried fruit. Put in oven at 150 for 1 hour.Check if getting too dry and if so add a little water.
Remove and stir in spinach until wilted.
Serve with rice or couscous