Saturday, January 29, 2011

My recipes are getting out there..

Found some of my recipes on other sites....quite impressive !!
here are a couple

and i am on the look out for more guest bloggers!!!
e mail me if you are interested!

Thursday, January 27, 2011

Cottage Pie - one of my faves!

1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1¼ lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
3 cloves garlic
75ml Worcestershire sauce

Mash Potato Topping:
750g/1½ lb potatoes, peeled and chopped
75g/2½oz butter
55ml/2fl oz milk
Grated parmesan.

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion, garlic and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown. Drain any excess grease
4. Add the tomatoes, purée, beef stock, bay leaf, worchestershire sauce and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: boil the potatoes until soft. Drain and mash with the butter and milk. season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
8.Add the cheese and grill for a few minuites until the cheese melts and forms a crust.


Saturday, January 22, 2011

Pasta with Brown butter and eggs

Thanks to saveur, I came across this interesting recipe which I had never heard of before.
It is called brown butter pasta and is served with eggs!

salt, to taste
8 oz. fresh pasta, such as fettuccine or tagliatelle
1 cup (2 sticks) unsalted butter
3⁄4 cup pine nuts
4 eggs
Freshly ground black pepper, 
to taste
Freshly grated Parmesan 

Grated nutmeg, to taste

1. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 4 minutes. Set a strainer over a bowl; drain pasta, reserving 1⁄2 cup pasta cooking water, and set aside.

2. Melt butter in a 12" skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl. Working in two batches, crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle with remaining pine nuts, Parmesan, and nutmeg.

This article was first published in Saveur in Issue #132: Photo: Todd Coleman

Friday, January 21, 2011

Roasted potatoes with Parmesan cheese

A twist on the usual roasted potato recipe.
Cut your potatoes into cubes and toss with some Parmesan cheese, olive oil , sea salt and fresh thyme.
Roast..cook..and eat!
Super easy!

Friday, January 14, 2011

Pizza Margherita

Thanks to saveur for this recipe. What could be better than a Pizza Margherita!


1 1/2 tsp. active dry yeast
7 cups 00 flour, preferably Caputo brand, plus more
4 tsp. sugar
4 1/2 tsp.  salt, plus more to taste
1 tsp. extra-virgin olive oil, plus more for drizzling
1 28-oz. can whole peeled tomatoes, undrained, passed through a food mill
8 oz. mozzarella fior di latte ovoline or mozzarella di buffala, thinly sliced and patted dry with paper towels
16 basil leaves, torn by hand

Make the dough: In a small bowl, whisk together yeast and 3/4 cup plus 2 tbsp. water heated to 85º. Let sit for 10 minutes. Put flour and sugar into bowl of a stand mixer fitted with a dough hook. Mix on low speed to combine. With mixer on, add yeast mixture, 1 tsp. oil, and 1 1/2 cups ice-cold water; knead until smooth and a dough forms around hook, 7 minutes. Add salt and continue kneading for 2 minutes more. (If dough feels dry, add a few tbsp. cold water.) Divide dough into four portions, roll into tight balls, and transfer to a lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.

Remove dough from refrigerator and let come to room temperature. Put a pizza stone on lowest rack in oven and heat oven to 500º; heat for at least 40 minutes. Working with 1 piece of dough at a time, dust with flour; using your hands, stretch and shape dough into a 11″—13″ circle. Transfer dough to a sheet of parchment paper. Drizzle oil around rim of dough. Spoon about 1/4 cup tomato sauce onto dough, leaving a 1″ border. Season with salt. Arrange one quarter of cheese evenly over pizza. Drizzle pizza with more oil; using a pizza paddle or grasping the edges of the parchment paper, transfer pizza to pizza stone. Bake until golden brown, about 13 minutes. Slide parchment paper onto a pizza paddle or the back of a baking sheet and transfer to a work surface. Top with basil, drizzle with more oil, if you like, and slice. Repeat with remaining dough and toppings, and reserve remaining sauce for another use, such as pasta.

This article was first published in Saveur in Issue #135

Tuesday, January 11, 2011

Keftethes - Greek Meatballs Recipe

Greek Meatballs (Keftethes)

Thanks to Joanne for this

4 servings.
4 slices bread, white or wheat or whole grain - or Bread crumbs - they’re easier.If you use bread, trim the crusts.

1 pound ground beef
1 egg
1 medium onion chopped fine.
1 tbs. crushed mint
salt and pepper to taste
some flour
2 tbs butter. 2 tbs olive oil.

Cooking method
Place in mixing bowl and cover with small amounts of water. For bread crumbs youcan omit this step.

Add meat, egg, onion, mint, salt and pepper.
Shape into two inch patties.
Coat the patties well with the flour.
Fry the patties in the mixture of oil and butter.f. Brown on each side then drain.
You can make these ahead of time and freeze them thenwhen you are ready to serve
efrost and reheat them at 400 degrees for 20 minutes.

These are absolutely fantastic with potato salad or coleslaw. They’re also great cold and on picnics. You can also use these with a tomato sauce and serve meatballs and spaghetti. A little twist on the traditional. Enjoy!

Friday, January 7, 2011

Seafood Chowder

I have been reading Saveur diligently - such great recipes.
Here is one i thought you might like. Its really really good and very easy to make! I am posting it with a few changes that I made

4 tbsp. unsalted butter
3 sprigs thyme
1 bay leaf
1 large sweet onion, finely chopped
Salt and freshly ground black pepper, to taste   
1 lb.  potatoes, peeled and cut into 1/2" cubes
1 cup half-and-half, at room temperature
1 cup heavy cream, at room temperature
1 lb. haddock, cut into 1" pieces
6 oz.  scallops
4 oz. cooked lobster meat, chopped
1  9.75-oz. jar whole baby clams in their liquid (I used fresh clams, cooked them, and then used clam juice. )

1. Heat butter in a  saucepan over medium-low heat. Add thyme, bay leaf, and onions; season with salt and pepper and cook, covered and stirring occasionally, until onions are soft but not browned, 20 minutes.

2. Add potatoes, half-and-half, cream, and 4 cups water and bring to a simmer; cook, uncovered and stirring occasionally, until potatoes are just tender, 10–12 minutes.

3. Add haddock and scallops and cook, stirring occasionally, until just cooked through and potatoes are very tender, 3–4 minutes. Add lobster and clams with their liquid and cook until heated through, 2–3 minutes more. Season with salt and pepper and serve immediately.

SERVES 6 – 8
This article was first published in Saveur in Issue #126

Saturday, January 1, 2011

Spaghetti alla carbonara

An eternal favourite. easy to make and delicious to eat. I sometimes cheat and add peas....

4 tbsp.  olive oil
4 oz. thinly  pancetta cut  into 1⁄2" pieces (really you should use guanciale but i like pancetta)
2 tsp. black pepper, plus more
   to taste
1 3⁄4 cups finely grated Pecorino
1 egg plus 3 yolks (beaten)
Salt, to taste
1 lb. spaghetti
(some cooked peas if you like!)

Heat oil in a pan over medium heat. 
Add pancetta and cook, stirring occasionally, until lightly browned.
Add pepper and cook, stirring occasionally, for a couple more minutes. 
Keep warm.
In a bowl, mix the eggs and cheese. season

Bring pot of salted water to a boil. 
Add pasta; cook until al dente,(see what time the packet says). 
Drain pasta (but keep some of the water)
Add Pasta to the pancetta mixture.
Stir in 1 1⁄2 cups Pecorino and egg and yolks and mix; . (add peas here!)
Toss, adding pasta water(if necesary) a little at a time to make a creamy sauce. 
Season with salt and pepper; serve with remaining Pecorino

Some notes:
Do not add the egg mix while the pancetta is on the fire because this will cause the eggs to cook and give a scrambled egg effect!
The recipe does not use any cream. In fact, it is enough to mix the pecorino and eggs well to get a creamy effect, which is lighter and has less calories.

FInd more recipes HERE

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.