Amazing Lunchboxes

Awww! sweet and talented!  Oh, to be in Japan


Some Japanese parents go to extraordinary lengths to give their children the perfect packed lunch.
< http://www.bbc.co.uk/go/em/fr/-/news/magazine-16069217 >

Last gasp of summer - berry burst

We made frozen yoghurt ices last weekend, and I remembered that I'd photographed them (prompted by those young Apprentices on the BBC last night!)

the lollies were very easy...
225g Raspberries, picked over to ensure no bugs/leaves
400g Greek Yoghurt
2 x 15ml spoons caster sugar

Just mix it up gently, but crush a half of the raspberries to get a lovely colour.  We did have ice lolly moulds which were filled, but the ones photographed were made in plastic cups, divided into 2
Then put in the freezer or icebox...They should be eaten within a few weeks of making for the best flavour ( but in our house won't last that long)

The sticks, buy the way, are the wooden stirrers (purloined from st*rbucks...other proprietary coffee shops are available).

It's National Baking Week!

I have the honour of being "hostess" for the monthly meeting of Galashiels Inner Wheel today, and so have taken the time to do some baking - co incidentially I discovered it's also  http://www.nationalbakingweek.co.uk/
so I'm on trend!

I have make my 2 bite mini cakes & chocolate brownies.... both of which have already featured on this blog..so just new photos today.
The brownies will be decorated with golden fairy sprinkle tomorrow, just before serving

I also discovered the lovely, meticulous Holly from TGBBO has a blog and she tweets - some great recipes ..here she is    http://www.recipesfromanormalmum.com/

Yet Again Haloumi saves the day - Magician Ingredient part 1

Butter bean and Haloumi Salad

Honestly, Haloumi cheese is the best fridge food ever! It has a great shelf life, and can turn an ordinary meal into something rather more special.  I would rate it with avocados as a "magician ingredient" to do such a thing!

This salad is terribly easy, using storecupboard ingredients and a few fresh salad items

What you need....

1 x 300g can butterbeans, drained and rinsed

2 x tomatoes, chopped or sliced

2 handfuls of fresh spinach leaves, rinsed and dried

1 red pepper, sliced thinly

25g fresh coriander, chopped

25g pitted black olives

Dressing, as desired

1 pack Haloumi cheese, sliced thickly into 8

How to...

Mix all the ingredients, except the cheese into a bowl, and toss with dressing
Dry fry the slices of Haloumi in a frying pan, over medium hot heat, on both sides until golden brown.
serve on top of the prepared salad
Delicious!



Windowsill of hope.. part 2

The basil in the mug is still going strong...pinched out regularly for a wee zing with tomatoes, the salad leaves just peeping through were used - when fully grown - in a super salad last week.
                              Chillis were not for me!
The window sill of hope is still going strong, with regular crop rotation, and now contains a fine specimen of red basil grown by Bella, from Eden Project seed.  Her pot of red basil won first prize for the Category "Culinary Herb" at the Melrose show 10th Sept. So proud!

Potato.....

Home grown chives adorn this potato salad.....

I combined chunks of cooked potato stirred into light mayonnaise and a spoonful of creme fraiche, with red onions adding a zing of flavour - they have to be very very thinly sliced.
Potato salad is my downfall!

Makes me think of summer....

Fwd: Butterbeer

Well, who'd have thunk it..!

I can't believe this worked, just a whim took us from watching to actually consuming!

For 2 small glasses (it's sweet, warm and fizzy so a small glass is PLENTY!)

1x15ml spoon golden syrup

  1x15ml spoon caramel ice cream topping

   2x15ml spoons butter

Cream soda, sparkling water or lemonade to top up glasses

Place syrup, topping and butter in a microwaveable container. Heat on high/med power until bubbling. Allow to cool slightly, stirring well. Divide &

Pour into 2 glasses, top up with the soda and stir well.

Serve immediately !

We used lemonade, but we think cream soda would give a better vanillary taste....careful though IT'S V V V SWEET!

Probably....The most delicious crab sandwich in the world

Lightly toasted wheaten bread, baby gem lettuce, avocado slices, cherry tomatoes - halved,  a dollop of seafood sauce, squeeze of fresh lemon juice, a sprinkle of sea salt & freshly ground black pepper and fresh white crab meat!  Dive in!

It's frothy Man...!

What a wonderful invention!  Frothy milk using a brilliant contraption from BIALETTI   

Our wonderful friends introduced us to this, and it's been used almost every day - it can bring skimmed milk to a thick, sublime almost "crust" of froth...very satisfying!

 

Newness

Really excited that Blogger has added a widget allowing subscription to my blog.....please follow me (it's embarrassing to only have 2 followers!) the follow link is at bottom of page and if you'd like to subscribe in order to get a fresh post everytime I manage to write one, then enter your e mail in top right hand box........thanks very much x

Oh, to live in london! Thanks Red Magazine

http://goo.gl/0aAE9

Something I'd love to do

Roskillys...what a surprise!

the weather was drizzly, we were all a bit fed up, so Monday saw us adventure to the other side.....of course, this was the east/south coast of Cornwall (it was rather dark too though...but not drizzly like St Ives)

Roskilly's ice cream is delicious.. we have tried on other occasions and have never been disappointed.  However, we were disappointed of the closure of the tasting/invention/hands on section of the ice cream making process....ho hum

Nevertheless, we forced ourselves....scientific research purposes only, in the spirit of comparison....to try a further 4 varieties ( in a similar vein to previous Moomaids)


Vanilla
finely mixed with tiny specks of vanilla, this was very flavoursome to the point of being almost alcoholic!

Malty Mystery
fabulous malty flavour, well balanced *Bella's Fav

Hokey Pokey
consistent flavour through out of honeycomb /cinder toffee and fab, chunky bits of toffee mixed well through the ice cream. A perennial favourite * my Fav

Raspberry Sorbet
fresh, almost jammy flavour of raspberries and with pieces of raspberries too *Mark's Fav

Moomaid of Zennor - ice cream to savour

we were lucky enough to come across a delightful story of  cows and flavours this week, and reaped the rewards!         The Moomaids of Zennor icecream have great flavours in a small cafe over looking the harbour  (to watch the many dive bombing seagulls)      We choose chocolate sorbet - rich and dark and Cornish clotted cream - creamy with just the right amount of sweetness  in 1 tub and Raspberry Sorbet - very fresh & White chocolate - creamy and sweet - covered in sprinkles and for a real treat - a flake ( completely unnecessary but we had walked up and down hills) in the other. Delicious!                                                 

Title: Mintel Announces IFT 2011 Taste Test Winners

Link: http://www.prnewswire.com/news-releases/mintel-announces-ift-2011-taste-test-winners-125655228.html

Jam and Cream - what a recommendation, from an unexpected source! Just so you know The Cornish way is Cream On Top!

DIZZYMAFELLA  ... Who’d a thought it?

Talk about taken by surprise ... and in the best possible way!
It’s not often that one final business meeting in a busy day grappling with the highways and byways of the challenging summer traffic chaos that is Cornwall reveals a quirky bonanza of ‘must haves’, hidden gems hailing from the Scottish borders.
 
As Director of the David Nieper Fashion Academy, and as serendipity would have it, I found Heriot Watt University’s Professor Mark Timmins in a quiet corner of St Ives. We met to share thoughts as to how David Nieper and the fashion faculty at Heriot Watt might work together and offer their students an introduction to life at the sharp commercial end with everything that David Nieper has to offer.
 
Who said business wasn’t fun?
 
But this was no ordinary meeting. I met a charming and extremely hospitable family who were much more than I ever could have imagined.
First there was Mark’s own initiative www.dizzymafella.blogspot.com, his own portfolio of handmade gifts and whimsical what-nots tastefully made from recycled and upcycled fabrics and other random materials. I simply couldn’t resist drawing your attention to them here.
Mark like me is drawn to the land and seascapes of South West England and it is plain to see where he gets some of his ideas from.
 
Do you know whether it is the Cornish or the Devonians who put the jam on the scone before the clotted cream?
 
Caroline Timmins, my hostess of the evening, turned out to be a stylist of a different kind. Hers that of the culinary persuasion and on this occasion I was treated to a supper that, given where we were, would not have been complete without the scones, clotted cream and home-made strawberry jam. As ever, that gave rise to a discussion as to whether it is Devon or Cornwall that puts the jam on first and tops it with the clotted cream. I think that it is Devon but am still not sure. Maybe I’ll have to wait until the next county show to find out!
 
A business meeting ... I could do with many more as much of a pleasure and as unexpected as this one.
 
 
 
 
 
 
 
 

Not Really - Very Nearly NACHOS

These are literally tortilla chips (1x 150g bag) and grated cheese (50g) – layered up  - chips then cheese ending in cheese. Then place in a pre heated oven 180 C/350 F/Gas 5 for 10-15 minutes until the cheese is bubbling.

Of course, you can add chopped tomatoes, avocado, chilli beef or chicken or beans and make it a bit more of a “dish” but this version is good for sharing with either homemade chilli or fajitas and a guacamole or salsa dip...there's always fights for the most cheesy bit....so don't burn your fingers!

Eden Bakery

We visited The Eden Project last wednesday (it was the last day of the Annual Ticket and we couldn’t waste that!)

The Bakery was the newly opened restaurant, and was truly amazing – We could see all the dishes being prepared in the morning, and it was good to see proper chopping by the proper chef, trays of Pizza, Bruschetta, Fritatta & Carrot; Celeriac and herb soup were all prepared that morning, for that lunchtime.

The restaurant change it’s self was a result of a flood in the early part of the year, and everyone seemed to have pulled out all the stops to get it ready for the summer season (Not functioning at all when we visited in April). The vibe is very laid back, with communal benches and long tables, cups on hooks above – very light and airy with a Californian feeling. We found something for all of us and thoroughly enjoyed lunch with a view of the Mediterranean Biome.

Great Scones too.....Massive -  with help yourself jam & cream!



What a lovely Jam, and all in a Pickle

What a fabulous day I had on Saturday at Tresillian House at the Summer Preserving Workshop with Pam "the jam" Corbin and Liz "the pickle" Neville.

I watched with pure pleasure, for over 4 hours (albeit 3 fabulous food breaks), whilst these 2 absolute joys enthused, nattered, stirred, boiled and informed us lucky 25 of many recipes and generously shared their vast experience.

The course was well planned, we all recieved pamphlets of the recipes, but the full "Jam Packed" recipe book by Pam was available to buy at a special price. Pam 'the Jam' Corbin kindly signed and personalised my book.
Truely inspired - we even were provided with discount voucher for the on line supplier of jam paraphenalia www.jamjarshop.com

Having a special view of the walled garden, with gardener John - an authority on lunar planting, was a real pleasure

Loads more information to follow....soon!

Burgers! Burgers! Burgers!

I seem to be making or experiencing plenty of burgers...both home made and restaurant.

Personally I think the raw materials and the seasoning are important – but the bun does have a bearing on the enjoyment overall.

We went to Blas Burgerworks on Wednesday (after a flood at Pizza Express) and I had a fabulous burger with bacon and avocado.  Very succulent texture, great fresh salad and a good bread bun – but I personally felt the burger was slightly underseasoned (no probs – there’s salt to add - completely remedying this) and the guacamole did squish out just a bit too much (lots of licked fingers required).

The Haloumi stack  -Grilled halloumi, wilted spinach, field mushroom, roast sweet peppers & caper aioli  was well recommended, as was the Bacon Cheese burger – using Cornish Blue or Davidstow Cheddar, and dry cure smoked bacon.   Chips weren’t chunky (as I remembered from last time) but very very hot and tasty.

Meanwhile, a few days before, I helped Bella make 4^th July burgers for a BBQ in Academy Place, for a very very select party.

Bella’s 4^th July Burgers

What you need...

500g Minced beef (less than 12% fat)
1 small onion, chopped very finely
Salt and pepper
1 egg, beaten well
1 slice bread, made into breadcrumbs

For sealing..

1 x 15ml sp sunflower oil



To serve..

Quality Bun, sliced tomatoes, sliced gerkins, lettuce, tomato ketchup, mayonnaise, chillis, cucumber, rashers of streaky bacon, sliced cheese....the list is endless

How to...

Mix all the ingredients together in a bowl.  Combine until well mixed.
Form into 6 patties, forming and shaping with hands.
Start the cooking process off by quickly sealing the burgers in a frying pan, both sides.
This helps to keep them from breaking up on the BBQ (or they could be finished off in the oven  -
180 C/350 F/Gas 5)

 Place in lightly toasted bun and add whatever you wish

Asparagus wrapped in prosciutto for the Barbie

Gorgeous food and friends in St Ives. We are celebrating being on holiday again!

How to....

Take 25 or so baby asparagus spears, wrap bundles of 3-4 tightly with prosciutto, protecting heads if desired.
 
These should be placed on a lit, white hot BBQ for 5-6 minutes, they just need to warm through and lightly cook the prosciutto, the asparagus will remain crunchy.
However the BBQ imparts a savoury smokiness to these little bundles of freshness.

Great with hollandaise, or a mayonnaise or yogurt based dip

R&D

This interesting article regarding R&D ( a report by CIAA) provoked the ongoing notion about the importance of maintaining an R&D programme throughout a economic downturn.

The link here shows the topline headline Pleasure

The focus needs to meet the requirements of the customer - Pleasure and health are odd bedfellows - but there are aways opportunities for product engineering, focus on quality or ironing out those niggling production hiccups which occur pre and post launch.

Rocky Road Recipe - full and uncensored!

                                                                               

I seem to have become famous for chocolate based traybakes..........I wonder why?!    

Anyway - here is the recipe for Rocky Road, Timmins style - nothing left out - no secrets!

400g Milk Chocolate
6 digestive biscuits
10 chocolate fingers (they were left over - you can add any biscuit really...!)
100g Maltesers
50g mini marshallows
to decorate: coloured sprinkles and edible glitter

Melt the chocolate gently, either in the microwave or in a heatproof bowl over a pan of simmering water. 
Break the biscuits into small pieces ( size of a 10p piece)
To the melted chocolate, add the broken biscuits; Maltesers and marshmallows and stir well to ensure everything is covered in the chocolate.
Pour mixture into a lightly buttered foil or buttered baking tray ( 15mm x 30mm or equivalent - it doesn't matter if it's too big the mixture is stiff enough to stop in the tray)
Spread the mixture out so it's 1-1.5cm thick, try not to have any big holes.
Allow to set before cutting into squares. Yummy.

Food festivals

word of mouth is slightly delayed ( I've been busy!) , but is a great summary of all major food festivals this summer.

Food Trends

The Independent has been reporting  "Customization and bold flavors -  That's the final verdict following this year's wrap-up of the National Restaurant Association Show in Chicago".

read the full article below

Strawberry chili ice cream signals new food trend

This made me laugh, and made me think of my colleague (in a previous existence a long long time ago!) who was mad keen on showing a major high street retailer "smoked salmon ice cream" He was way ahead of his time!

I would love to think that the  "pimp your food"  option (which they will more politely call "customization") in restaurants would be a growing trend.... I was writing about this over a year ago!

Spicy Potato Pakoras

2 medium sized potatoes

1 onion, sliced thinly
1 chilli, seeds removed and chopped very finely
50g gram flour (chick pea flour)
1x5ml spoon ground cumin
2x5ml spoons ground coriander
Salt & freshly ground black pepper
150ml water

Sunflower oil for shallow frying

Lemon juice and wedges, and coriander to garnish

what to do....

Wash the potatoes and dry.  Grate potato, skin on.   Once grated – squeeze handfuls of the potato to remove moisture - ensure as dry as possible.  Retain in a clean tea towel.

Combine the onion, chilli and potato in a bowl; add the gram flour, spices and seasoning together. Pour in the water, a bit at a time, stirring well until a moist, well combined mixture which sticks together – not dry but not sloppy!  (You may not use all the water or you may have to add more...sorry to not be precise; the texture all depends on the wetness of the potatoes)
Heat the oil in a high sided frying pan, using approx 3cm oil in pan.  Test the oil by adding a small drop of the mixture to oil, it should bubble straight away.
Add a Tablespoon of mixture into the hot oil, and fry for 2-3 minutes until golden brown. Continue using up all the mixture. Take care removing from the hot oil (slotted spoon is good). Drain on kitchen paper.

To serve:  squeeze of lemon juice and garnish with lemon wedges and coriander.

Gluten free party

I was interested to see this American report. on the growth of gluten free foods in USA.

Research locally has shown that supermarkets are aware and have addressed this to a certain extent. I wanted to ensure that the guest did not feel alienated from the rest of the party, so have embarked on a brief search for gluten free products to serve at a 12 year old's party.

M&S sausages are gluten free, and I saw fabulous  Genius  bread rolls so the savoury is mostly covered - as they will also have potato crisps and plenty of carrot sticks, pepper sticks, cherry tomatoes and cheese on sticks
harder to find or indeed, make, are gluten free cakes etc - but I'll get there.
I have just found a gluten free lemon drizzle cake recipe using mashed potato...maybe I'll give it a go!

Chatty Girly Lunch

What you need....

8 rashers pancetta

2 eggs

1 bunch, approx 8 spears asparagus, trimmed

2 slices seeded wholemeal bread & butter

Freshly ground black pepper & salt

 What to do...

This takes a bit of coordination to time everything, so it all is ready at the same time – the cooked pancetta can be kept warm, but poached eggs won’t wait...so time accordingly!

Cook the asparagus in salted boiling water for 6-8 minutes, then drain well. Grill or bake the pancetta until crispy, guideline- 3 to 4 minutes under high heat. 

Poach the eggs in simmering water for 3 to 4 minutes. 

Toast the bread, and spread with butter.

Assemble, season and enjoy for a treat lunch with a good friend

May the forcemeat be with you

I thought I'd missed out with Star Wars puns... but no...The lovely people at

the foodpeople

sent me the May newsletter, and I wish to share all these fabulous thoughts, trends and comments on the food business.

Have a good weekend

Yummy Chocolate dipped strawberries

These were inspired by the chocolaty efforts of a lovely girl and her super mum!

Easy, Easy, Easy.....but very messy with a 5 year old!     Happy Birthday to you!

Literally, all you have to do is....

 Gently melt chocolate of any variety – Milk, Dark or even White. Place in containers assessable for dipping

Wash and gently dry the strawberries. 

Dip!

Decorated Cute 2 Bite Square Cakes

These are absolutely fabulous! I make the Victoria sponge slab in the roasting tray, cut into 4/5cm squared cubes, I got about 24 cubes. I then froze them in batches of 6. You can get out 6 at a time to decorate and serve – see the photos. 

The butter cream is enough to coat the sides of all 24 cubes – I froze this too ( in 4 batches), and got 1 batch out of the freezer along with the cakes.

What you need....

Roasting tin approx 30cm x20cm – greased & lined with greaseproof paper – ensure no creases in the corners

Pre heat the oven to 180 C; 375 F; Gas 5

Ingredients...

For the Victoria Sponge – basic recipe

200g cake margarine, softened
200g caster sugar
4 eggs, beaten
200g self raising flour

How to...

Cream the margarine & caster sugar together until pale and fluffy. Add the beaten egg and a Tblsp of the flour a little at a time, when the egg is used up, add the remaining flour and stir well to ensure everything is combined.

Spoon the mixture into the prepared tin, pushing the mixture into the corners, and flatten out.  Place tin on the middle shelf, in the pre heated oven. Bake for 20 minutes until golden brown and well risen. Allow to cool slightly before turning out on to cooling rack. Remove paper carefully and allow to cool.

If required, even off the edges, then cut into 24 @ 5cm x5cm squares. Use as required

 To decorate...

Buttercream – 150g butter, softened,  beaten with 300g icing sugar and 1-2 drops of vanilla extract until pale and fluffy

100’s & 1000’s or sugar strands or chocolate vermicelli

Glace Icing – 100g sifted icing sugar, combined with 1-2 Tblsp water, stirred continuously to combine. Be really careful adding any more water, the icing should be quite thick – not runny!

Place the 100’s&1000’s in a small bowl, ensure the butter cream is softened and make the glace icing.

On each square coat the sides, then dip the sides into the 100’s&1000’s on all 4 sides. Handle carefully onto serving plate. Top each cake with glace icing.

PIMPING: Chocolate vermicelli around the sides and melted white chocolate on top...use your imagination for loads more variations

Asparagus Risotto – fried rice balls – arancini di risa

Well, I promised that the asparagus trimmings could be used... I suppose this is a bit of a long winded way to use up, but something I’ve always wanted to try...fried risotto rice balls with mozzarella centre.

The inspiration is from Mary Contini’s book– Valvona & Crolla – A year at an Italian table

So..with the asparagus trimmings I made a risotto, I had for supper,  then laid the remaining out on a tray and placed in the fridge to cool thoroughly. There are plenty of risotto recipes on this blog and out there, so I’ll not show this..hope that’s OK!?

What you need..

Frying pan, containing sunflower oil –  filled to ¼ full

Ingredients..

50g plain flour                                                                                                                                                          85g fresh breadcrumbs                                                                                                                                         

2 eggs, beaten well                                                                                                                                                 

250g cooked and cooled risotto                                                                                                                        

50g mozzarella – cut into 10 pieces                                                                                                                    

What to do..

Place the flour, breadcrumbs and egg into separate bowls

Flour your hands, take 1/10^th of the risotto and form into ball – place the piece of mozzarella in the centre, form the rice around the mozzarella.  Coat the balls in flour. Continue this until all 10 balls are formed.
Dip all in flour, then into egg, then into breadcrumbs – place on a baking tray and allow to chill for 30 minutes.

Heat the oil in the frying pan-over a medium heat, which sizzles the crumbs,  fry in batches - keeping moving to ensure an even browning, and cooked through.  Drain on kitchen paper, serve warm with a small salad.

Dippy egg with English asparagus - served with bread & butter

1 bunch English asparagus, trimmed (retain the trimmings – that’s for tomorrow)                                                                                                                                                                 2 eggs
Salt & Freshly ground black pepper

To serve...Seeded wholemeal bread and butter

 Serves 2 as a starter or very light lunch

How to....                                                                                                                                          

Simply cook the asparagus in salted boiling water for 3-4 minutes until tender, drain well.   Simmer the eggs in a separate pan for 3-5 minutes, drain, cut off top, season, and nestle into the bread & butter

To serve....                                                                                                                                                            Dip asparagus into the boiled egg and enjoy, or cut the asparagus and bread into bite sized pieces and dip in the egg – for an indulgent treat – why not try parmesan shavings too

Easy Peasy - Lemon and Pepper Chicken Parcels

What you need...

Pre heated oven 200 C; 400 F; Gas 6
Lightly greased baking tray

Ingredients...                                                                                                                                                               4 boneless, skinless chicken breasts                                                                                                                  Grated rind of a lemon ( retain the juice for serving)                                                                                   Salt                                                                                                                                                                              4 rashers streaky bacon                                                                                                                                 Cracked black pepper

What to do...                                                                                                                                                         Open up the breasts, season with salt; divide the lemon rind inside each breast. Fold each into breast shape.  Stretch the bacon on a chopping board, by pushing the bacon lengthways with the back of a knife.  Cut in half crossways; Wrap the 2 bacon halves around the chicken, putting ends underneath. Sprinkle on the cracked black pepper.

Put the wrapped parcels on a greased baking tray. Place in the preheated oven, cook for 20-25 minutes until golden brown and cooked through– ensure the chicken is piping hot before serving.

Before serving, squeeze the lemon juice over the parcels – serve with a green salad.

Windowsill of Hope

We have embarked on a journey of what can only be described as hopefulness. It’s very small and some may see it as insignificant, but inspired by our lovely backside neighbours – both, like us with responsible jobs and busy full lives. They manage to tend their beautiful garden and produce wonderful flowers and herbs which they use abundantly in cooking. 

We have an equal sized garden to them, but never seem to get it underway – we just trim it and cut the grass –that’s it!

These chilli plants are the start of an adventure, they were downtrodden things in the reduced section, dripping leaves and looking sad.  Mark decided he could look after them, and so far on this sunny windowsill they are looking good.

What I’m hoping is to be able to make chilli salsa in the summer..this summer - 2011. Let’s hope!

Sultana Scones with all the trimmings

My lovely mum has used this recipe for decades, Bella and I often make scones together. We were delighted to be able to whip up a batch of scones to have with delicious Cornish clotted cream and strawberry jam on our recent trip to sunny St Ives

What you need...

a lightly greased baking tray;

a circular cutter approx 7cm in diameter

Pre heat oven to 200 C; 400 F, Gas 6

 

Ingredients...

225g self raising flour

50g butter, cut into small cubes, kept chilled

1/2 x5ml sp salt

25g caster sugar

50g sultanas

150ml milk
1 egg beaten with a little milk – for glazing




How to...

Sieve the flour into a mixing bowl then add the butter and salt. Rub the butter into the flour, using your fingertips until the mixture resembles fine breadcrumbs (a good couple of minutes). Add the sugar and sultanas and stir. Make a well in the centre, stir in enough milk to make a soft, pliable dough.

Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm thick.

Cut rounds with the cutter or cut into triangles with a sharp knife. Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. Cool on a wire rack before eating.

Serve with butter, jam and clotted cream – adding a few strawberries ( as part of your 5 a day!)

A story of peppers, courgettes and onions... not perfect looking- but perfect tasting

I think, along with garlic and a splash of cold pressed oil (Borders rapeseed is my current favourite), this trio of vegetables will always form a basis of so many wonderful vibrant dishes.

The pointed red peppers are practically seedless (no fuss) and very sweet – so when roasted the skin chars beautifully, and the intensity moves through any vegetable combination to give such a joyous, sweet savoury flavour. Courgettes will soak up any other surrounding flavours and the texture from a raw crisp courgette slice to cooked soft and pulpy enhances mouthfeel in salads, stir fries or roasts, soups and sauces respectively.

Onions are the bedrock of most cuisines, so when cooked slowly...with patience and gentle stirring....allowing calmness to the end of the day - any cut layers transcend into translucent strands of golden creamy sweetness.

My version of ratatouille...I cook in batches, freeze and use as the basis of meat sauces, soups and fillings – it’s my easy fridge food – I don’t know what I’ll do with it when I make it, but use it throughout the week...it’s filling but with hardly any calories (except, or course, when topped with loads of grated cheese and grilled!)

How to....

Slice 1 onion finely; heat 1 x15mlspoon of cold pressed oil into the pan. Cook gently, stirring most of the time, but not allowing to burn or stick (10 mins minimum!). Meanwhile, chop the pepper and the courgette into bite sized pieces. Stir vegetables into the softened onions, and allow to cook for a few minutes. Add 1 x 400ml tin of chopped tomatoes, some vegetable stock, and 2 x 15ml spoons tomato puree. Bring to the boil, then turn down to a simmer, and allow to cook for 10-15 minutes.

Pot up, allow to cool completely, cover and place in fridge for 4 days OR freeze that day.



Foodwatching....yet again some wonderful foodie news from the food people

Designer Donuts are taking New York by storm - a bit of affordable indulgence, and the shape of things to come – it’s looking cubed and sticky!


The food people

Golden Apricot and Coconut flapjacks

The golden refers to golden syrup
and edible golden sprinkle
.......a delight!


What you need........
Baking tray 23cm x20cm or similar – greased & lined with greaseproof paper


Pre heated oven 150 C; 300 F; Gas 2

Ingredients......


150g butter
2 x 15mlsps (2 Tbsp) golden syrup
125g Dark or light brown muscovado sugar

200g porridge oats

75g chopped apricots

25g desiccated coconut

Salt

To garnish........

Edible gold sprinkle

How to.....

Melt the butter, golden syrup, and sugar in a large saucepan – using a gentle heat. Stir and ensure all is combined and the butter melts. Remove the pan from the heat, stir in the remaining ingredients. Spoon into the prepared tin, push to corners and level out the mixture – pressing down to make as flat as possible.

Bake in the pre heated oven for 20-30 minutes. Personally I like sticky, so I’d take out around 20ish minutes.. but if you’d rather have slightly crispy edges...then 30 minutes.

Allow to cool slightly before removing from tin. Score 24 small squares. Decorate, if desired, with edible golden sprinkle. Leave to set before cutting with a sharp knife.