4 shallots, 2 sticks celery, 200g mushrooms, 2 garlic cloves, 90g fine almonds, 90g hazel nuts, 30g dried cranberries, 150g gruyere, 300g green lentils, 60g breadcrumbs, chilli flakes, 1 tsp dried sage, 3 eggs…… then 1tbsp caster sugar and 200g fresh cranberries cooked for 2 minutes and then put in the bottom of the loaf tin before the rest. Cook 45mins at 160C – then rest for 10 minutes and turn out upside down.
Bara Brith
Lemon ricotta cake
200 g ( 3/4 cup ) of fresh Ricotta cheese
230 g (2 cups) of all purpose flour
1 medium whole egg
150 g (1 1/2 cups) of granulated sugar
the zest of 1 organic lemon
2 tablespoons of lemon juice
8 g (1/2 tablespoon) of baking powder
powdered sugar for decoration
170C for 15 minutes
COOKING NUT ROAST AND APPLE CAKE
Very cold this morning with breeze from the east. Ordered new computer as this one is getting dodgy.
Apple cake on BBC good food, I added some raisins soaked in brandy!
Sage and onion twists
Makes 12-15
olive oil 50ml
red onion 1, finely chopped
bread flour 400g
fresh sage 2½ tbsp, finely chopped
black pepper ½ tsp
fast action dried yeast 1 sachet (7g)
salt 1 tsp
lukewarm water 200ml
sesame seeds 1 tbsp
Heat 1 tablespoon of olive oil in a small saucepan and fry the onion over a medium heat for 3-4 minutes until softened. Set aside to cool. In a large bowl, mix together the flour, fresh sage, black pepper, yeast and salt. Make a well in the centre, pour in the water and the remaining olive oil and stir to make a shaggy dough.
Turn the dough out on to a lightly floured surface and knead for 8-10 minutes until the dough is soft and smooth. Place in a lightly greased bowl, cover and let the dough rise for 1½-2 hours or until doubled in size.
Once risen, turn the dough on to a lightly floured surface and use your fingertips to flatten into a rough rectangle. Pour the cooled onions on to the surface and press them into the dough. Give the dough a brief knead to incorporate all the onions – this part will be a little messy and if any onions fall out just knead them back in.
Heat the oven to 180C fan/gas mark 6. Let the dough rest on the work surface for 10 minutes before dusting a rolling pin with flour and rolling the dough out into a large rectangle, about 25cm x 35cm.
Slice the dough into thin strips about 1cm wide, take two at a time and twist them around each other. Place each twist on a baking tray, brush with a little more olive oil, and sprinkle with sea salt and sesame seeds. Bake for 18-22 minutes until golden. Serve warm or at room temperature.
LEMONS
DINNER IDEAS
CHRISTMAS DINNER IDEAS
Jamies Xmas
Prawn Cocktail 18
Roast apple and squash soup 22
Roast chicken 64
Flavoured butters 66
Rack of lamb 74
Nut roast 88
Cheese pie 90
Baked squash 92
Cracker ravioli 96
Roast potatoes 108
Potato al forni 112
Champ pie 114
Tuscan potatoes 116
Balsamic potatoes 120
Roasted parsnips 128
Red onion gratin 130
Brussel sprouts 134
Clapshot 138
Cauliflower cheese 142
Red cabbage 144
Get ahead gravy 152
Vegan gravy 154
Cranberry sauce158
Pigs in blankets 164
Veggie stuffing 168
Yorksire puds 170
Apple pie 226
Icelandic rice pudding 234
Granita 248
Apple carpaccio 250
Mincemeat strudels 268
Cannoli Brandy Snaps 274
Billionaires shortbread 276
Badass brownies 280
Gingerbread 286
Truffles 292
Biscotti 294
Florentines 296
Lemon curd 306
Chilli sauce 308
Winter slaw 320
Roasted carrot and ado salad 322
Baked Camembert 336
Sausage roll mania 342
Smoked salmon blinis 344
Quasadillas 350
Samosa cigars 352
Baked buns 354
Party dips 356
Mediterranean cookery
Meat briquets 73
Falafel 77
Spanish empanadilles 75
Green lentil soup 96
Soup 100
Garlic soup 114
Spicy pumpkin soup 113
Fresh tomato soup 116
Potato and onion tortilla
Stuffed toms and peppers 132
Couscous stuffed pepper 135
Veg moussaka 140
Potato and pumpkin souffle 144
Polpettes 148
Spinach with raisins and pine nuts 152
Spanish potatoes 161
Roast potato withered onion 162
Kleftiko 256
Moussaka 254
Roast leg lamb with saffron 258
Roast lamb with rosemary 262
Lamb casserole with garlic and broad beans 264
Persian chicken + walnuts 338
Chicken thighs +garlic +lemon 340
Onion focaccia 401
MANGO RECIPES
APPLE AND MANGO STRUDEL
Recipe here – cinnamon and nutmeg added
GINGER AND CINNAMON BISCUITS
Ingredients
- 350g Plain flour
- 1 tsp Ground ginger
- 1/2 tsp Ground Cinnamon
- 1 tsp Bicarbonate of Soda
- 100g Butter
- 175g Dark muscovado sugar
- 1 Egg
- 4 tbsp Golden syrup
Method
- Mix together the flour, ginger, cinnamon and bicarbonate of soda in a mixing bowl and rub in the butter with your fingertips until it resembles breadcrumbs.
- Add the sugar, egg and golden syrup and mix with a spoon until it forms a dough.
- Tip the dough onto a clean, lightly floured work surface. Knead the dough for a couple of minutes until it is smooth. Cover and refrigerate for at least 1 hour.
- Meanwhile, pre-heat the oven to 180°c / 350°f / Gas Mark 4.
- Roll the dough to 3-5mm thickness on a lightly dusted surface.
- Cut out the cookies using a cutter and place them on a greased or lined baking tray.
- Bake on the middle shelf of the oven for approximately 8 minutes or until lightly browned.
- Transfer the biscuits onto a cooling rack to cool.
- Decorate with currents, icing or sweets if required. Store in jars to keep fresh.