Saturday, 19 October 2013

Half and Half Pizza Tart

My son Calc and I have have been cooking all weekend, ........ I'm still not eating meat so we invented the half and half pizza tart.  One side Fennel, Onions Mozzarella and tomatoes and the other loaded with salami and chorizo, so good we made two :-)  

1. Roll out a sheet of ready made puff pastry to the same size as as the baking tray. score, but do not cut a rim around the edge with the blunt side of a knife,

2. Put passata in the centre of the pastry up to the scored line then, the mozzarella and all your toppings to choice. (I roasted the onions and fennel first separately and they were beautifully caramelised before adding to the tart)

3. Cook in the oven at 180 degrees for about 20 mins . . the edges puff up beautifully. 

Saturday, 12 October 2013

Shitake Mushroom and Miso Risotto

Mushrooms contain Lentinan which stimulates the immune system directly . . and they taste good, the Japanese mushrooms such as Shitake and Oyster have a particularly beneficial effect.   I made this for my lovely friend Jackie, who is a vegetarian and used miso as I didn't' have any veggie stock cubes .  it was a real find.

Recipe to follow

Saturday, 14 September 2013

Super fruit Panacotta

Red berries stimulate the elimination of carcinogenic substances in your body and promotes the  death of certain cells such as cancer . . . well in that case, i'll have another helping ;-)

1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.

2. Place the organic milk, cream, vanilla pod and seeds and sugar (I have started using stevia granuals which comes from a leaf and is great for cooking) into a pan and bring to a simmer. Remove the vanilla pod and discard.

3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set . . . serve with as many berries as you like

Monday, 26 August 2013

Jay's Aussie Paella with Scallops

OMG this was beautiful . . .While staying with family in Australia, Jay made this for the whole family, he cooked every day on the barbecue even breakfast, all fabulous but this was a particular triumph, I so love scallops and this is Jay's recipe

1. Combine saffron and 1 tablespoon warm water in a jug. Stand for 5 minutes.

2   Meanwhile, heat oil in a large frying pan, over medium-high heat. Cook chorizo, stirring, for 3 minutes or until browned. Transfer to a plate. Cover to keep warm. Add  organic chicken to the pan. Cook for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.

3. Add onion, garlic, chilli and paprika to pan. Cook, stirring, for 2 minutes or until onion has just softened. Add capsicum. Cook, stirring, for 3 minutes or until softened. Add the paella rice. Cook, stirring, for 1 minute or until rice is coated. Add saffron mixture, tomato and  fish  stock. Bring to the boil. Reduce heat to medium-low. Cover. Cook, stirring occasionally, for 15 minutes or until rice is almost tender.

4. Return chicken and chorizo to pan. Stir in prawns, scallops  and peas. Cover. Cook for 3 minutes or until prawns and peas are cooked through. Serve topped with parsley and lemon wedges.

Sunday, 18 August 2013

Calc's Quesadillas

My son Callum loves to cook and as we are trying to empty the fridge in readiness for our trip to Australia. He suggested Quesadillas . . .I've never cooked them before so I let him get on with it, but it was so easy and it uses lots of tomatoes cooked in olive oil, which we know is very good for you along with garlic and ginger which are also great.

1. Fry the onion and lean minced beef in a small amount of Olive oil

2. Add the cherry tomatoes (chopped) and then the paprika, and cayenne pepper, soy sauce, garlic, parsley, ginger and red and black pepper.  You could use  fajita seasoning if you don't have all of these herbs

3. Now add tomato salsa (chopped skinned tomatoes, onion lime juice and salt and pepper) a large jar of pre-made will do just as well.

4. In a hot, non stick flat based pan, place a tortilla, and add the beef to half , grate some organic chedder, fold the tortilla in half and flip over until crisp. Add sour cream, salsa and guacamole to serve. .  . .Gorgeous!

Wednesday, 7 August 2013

Veggie Meze


So, with a fridge full of veggies and since I have used all the lovely varieties of mushroom in various dishes this week, I decided on a Meze..  the 'River Cafe' recipe book for vegetables have some lovely ideas and that's where I got the green been dish from.  The Aubergine dip was a recipe from Jana, my friend from Slovakia, but I simplified the process, she lovingly took hours but I have found a short cut. . There was plenty for leftovers the following day, warmed through with a handful of sunflower seeds and generous grating or parmigiana . . beautiful.


1. Peel the sweet potatoes and cut into 3 inch chunks,  cut the squash, Aubergine, (skin on)  into the same sizes and some large shallots in half lengthways. Place on a baking tray with a drizzle of olive oil, salt and pepper and scatter some fresh sprigs of Rosemary and cloves of garlic (unpeeled) .

2.  The Aubergine will cook faster that the rest of the vegetables so once it browns and starts to soften,  remove from the oven and place in dish.  squeeze the softened garlic cloves out of their skins into the Aubergine and mash with a fork, season to taste.

3. While the veg is roasting, fry some garlic,  chilli and cherry tomatoes in a pan, add a tin of chopped tomatoes and reduce then add the blanched green beans . . done