Welsh Cakes

Tomorrow is St David's day so I have just made a batch of Welsh Cakes. My girls and I have just eaten about three each as they are so delicious warm from the griddle and sprinkled with sugar. They are like a cross between a scone and a biscuit, lightly spiced and not too fruity.
Other food associated with St David's Day are the leek which is St David's personal symbol.
In the 18th century gingerbread confectioneries known as "taffies" were baked in the shape of a Welshman riding a goat.

Ingredients

8oz/225g self raising flour
4oz/100g butter
3oz/85g caster sugar
1/4 tsp mixed spice
2oz/50g sultanas
1 egg -lightly beaten

Method

Place the flour into a bowl and add the butter cut into cubes. Rub into the flour until the mixture resembles breadcrumbs. Stir in the sugar, spice,and dried fruit. Add the beaten egg and mix until you have a dough.

Roll out the dough on a floured surface and cut the dough into rounds with a 3 inch fluted cutter.

The Welsh cakes are traditionally fried in lard but for a less fattening version use a heavy griddle or baking stone to cook the cakes. Butter the stone and place on the heat for the stone to heat up. Place the cakes on the stone and "fry" the cakes for 5 -7 minutes a side. Only turn them once as if you try to turn them before they are "set" then they will break apart.  Allow the cakes to brown well as this will give them a lovely flavour.

Serve the warm cakes sprinkled with caster sugar or you can split them and serve them with butter and jam, or even cream and soft fruits as a dessert.
They will keep in an airtight container for about a week but they are better served warm.

PASTITSIO

My recipe for Pastitsio as it appeared in Marlborough Town and Country Magazine 

 March 2013 Issue 59 

When cooking for a family you need something nutritious, filling and tasty as well as being economical. If you are cooking together you need a dish you can all become involved in and this recipe is perfect.

Pastitsio is Greeces’ answer to lasagne. It is a pasta dish with a meat ragu which is then covered in a creamy white sauce and baked in the oven .My recipe uses lamb but you can use any minced meat you like.

It is a great dish for the family to cook together as the different components of the dish can be put together by different members of the family- meaning you can cook it in half the time! It can be made in advance up to a day before you are going to eat it and kept in the fridge until you are ready to bake it.

INGREDIENTS

3 tbsp olive oil
1 large onion –finely chopped
2 garlic cloves – finely chopped
1lb of minced lamb, beef or pork mince
1 bay leaf
1tsp ground cinnamon
¼  tsp grated nutmeg
2 tbsp chopped parsley
1tsp dried oregano
5 floz white wine
14 oz tin chopped tomatoes
1lb short pasta –e.g penne, riagatoni
salt and pepper

For the béchamel sauce
4 oz butter
4oz plain flour
20floz milk
2 egg yolks – beaten lightly
salt and pepper
¼ tsp grated nutmeg
grated parmesan cheese.

Oven gas mark 6, 200ᵒ c

METHOD

1.       Heat the oil in a frying pan and gently fry the onion and garlic until soft and translucent.

2.       Add the minced meat and fry over a high heat to colour and sear the meat –about5 -10 minutes.

3.       Add the bay leaf, cinnamon, nutmeg, oregano and salt and pepper. Add the white wine and tomatoes and mix all ingredients together well. Leave to cook over a gentle heat for about 20 minutes.

4.       Meanwhile cook the pasta until al dente in a pan of boiling, salted water. When it is cooked drain the pasta and stir it into the meat sauce. Place the pasta mixture into a lightly greased, deep gratin dish.

5.       Make the béchamel sauce. Melt the butter in a saucepan. Stir in the flour and cook over a moderate heat for a couple of minutes. Gradually add the milk stirring continuously until you have a smooth white sauce. Season with salt, pepper and nutmeg. Remove from the heat and stir in the egg yolks.

6.       Pour the sauce over the pasta and meat mixture. Sprinkle with the parmesan cheese and bake a preheated oven for 35 -40 minutes until golden brown and bubbling on top.

7.       Serve warm with a big Greek salad. 

Chocolate Chunk Cookies

 I made these over the weekend with my daughter. They were lovely warm from the oven with a cup of tea. Perfect for a cold and rainy afternoon.

makes about 20 cookies

6oz/150g butter
5oz/120g sugar
1 large egg- lightly beaten
12oz self raising flour
1 teaspoon vanilla extract
 1-2 tablespoons milk
4oz/100g dark chocolate chips
4oz/100g white or milk chocolate chips
pinch of salt

Preheated oven 180 degrees centigrade/gas mark 4
baking sheet lined with baking parchment

Cream together the butter and sugar using an electric mixer or hand mixer with a large bowl until light and fluffy. Beat in the egg, the vanilla extract and the milk.
Fold in the flour, salt and the chocolate chips. You will begin to get a soft dough and if necessary mix with your hands to get a soft pliable dough.
Roll out the dough on a floured board  to a thickness of about1/4 inch. Cut into rounds using a 2 inch biscuit cutter and place on the baking sheet spaced well apart.
Bake in the centre of the oven for about 20 minutes until lightly browned. Remove from the oven and cool for a few minutes on the baking tray before placing on a wire rack to cool completely.

Banoffee Brownies

This recipe was created so that I could use up that one banana that was lying around in the fruit bowl!
I am expecting a crowd of people over the weekend so thought these would be good to have with cups of tea or even as a dessert with ice cream. That is if they last that long.......

Ingredients

1lb/400g granulated sugar
8oz/200g butter -softened
1 medium banana- mashed
2 teaspoons of vanilla extract
4 eggs
10oz/250g self raising flour
2oz/50g cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4oz/100g fudge chunks
4oz/100g chocolate chips

Preheat the oven to 180 degrees centigrade/gas mark 6
lightly greased 13" x 9" pan

Method

Using an electric mixer or hand held electric whisk combine the sugar and butter and beat on a medium speed until light and fluffy.
Add the mashed banana and vanilla extract. Beat until well blended.
Add the eggs one at a time beating well after each addition.
Add the flour, cocoa powder, baking powder and salt and beat on a low speed until blended.
Stir int the fudge chunks and chocolate chips.

Spread the mixture into the prepared pan and level the top. Bake in the preheated oven for 30 to 40 minutes until a skewer inserted into the centre of the cake comes out clean. Cool completely in the pan.


When completely cold spread with ready made dulche de leche. This is a ready made caramel spread which is available in supermarket. Cut into even sized squared to serve. This should make about 32 brownies.

Spiced Shepherds Pie

I made this as I had so much lamb left over from the Sunday roast. Normally recipes using leftovers are not so nice and lamb particularly is quite difficult as it seems to change taste when it is cold. I found a recipe in a Diana Henry book called Food from Plenty which is all about how to create meals from gluts of fruit, wild food and leftovers.
I have slightly changed the recipe as it was a bit sweet for my taste. It also contained raisins which my family are not so keen on in a savoury recipe.I also added some other ingredients of my own.

Ingredients

3 tablespoons olive oil
Leftover lamb - about 11/2 lbs/ 600g cut into small pieces
2 onions, chopped
2 carrots, chopped
2 celery, sticks chopped
3 cloves garlic -finely chopped
2 tsp cumin
2 tsp cinnamon
1 tbsp plain flour
1/2 pint/300ml stock
5 floz/ 150ml white wine
juice of one orange
1 tin chopped tomatoes

Mash potato and parsnip topping

1lb/450g potatoes
2lbs/ 900g parsnips
2oz/ 50g butter
2floz /60ml milk
salt and pepper
grated nutmeg

Method

Heat the olive oil in a large pan and brown the lamb. Remove the lamb and set it aside. In the same pan heat a little more olive oil and brown the onion, carrots and celery until golden. Add the garlic and spices and continue to cook for a minute.Stir in the plain flour, stock, white wine, orange juice, and the tin of tomatoes. Allow to come to the boil then add the browned lamb, reduce the heat and allow to simmer for about 30 minutes.

Meanwhile cook the potatoes and parsnips in separate pans in boiling water until just tender. Drain and then mash with the butter and milk. Season with salt, pepper and a good grating of nutmeg.

Place the lamb mixture in a deep ovenproof dish and spoon the mash over the top.
Bake in a hot oven,gas 6/200 degrees centigrade for about 30 minutes until golden on the top. Serve with a green vegetable.

Chocolate and Amaretto cake with Raspberries

I made this cake at the weekend for my daughter's 17th Birthday. We were having the family over for Sunday lunch so I wanted something that would double up as a dessert too.

There was 9 of us for lunch so I made a starter of Halloumi cheese wrapped with parma ham and vine leaves and baked in the oven which we had with some warm pitta bread and hoummous.

For main course I made a leg of lamb with rosemary and garlic which I basted with white wine and honey so by the time it had finished cooking it had made its own gravy.

I served this with some crisp roasted garlic and rosemary roast potatoes and a medley of green vegetables including asparagus, green beans and baby lettuce which I cooked in a little white wine and stock until the vegetables were tender.

We then had the cake for dessert with some pouring cream.

 

I doubled this recipe but it was a huge cake and I do still have half left!

 

Ingredients

Serves 8

 

9oz/225g unsalted butter - this needs to be really soft as you will cream all the ingredients together in one bowl.

9oz/225g self-raising flour
1tsp baking powder
9oz/225g caster sugar
4 eggs, lightly beaten
2oz/ 50g cocoa powder

For the filling

10oz/250g mascarpone cheese

10floz/300ml double cream - lightly whipped

2oz/50g caster sugar

1teaspoon vanilla extract

2fl0z/60ml amaretto liquer
8oz plain chocolate -melted over hot water and allowed to cool slightl

raspberries and chocolate nibs to decorate.

Method

Preheat the oven to 180 degrees centigrade/ 350 degrees farenheit/gas mark 4. Butter two, 20 cm/8" round sandwich tins and line the bases with baking parchment.

 

To mix the cake you can use a bowl with an electric whisk or an electric mixer. Sift the flour cocoa powder and baking powder into the bowl, then add the softened butter,sugar and eggs. Mix together until well blended but do not over mix as then your cake will not be light. Divide the batter between the tins and level the top of the mixture. Bake for about 20 minutes until a skewer inserted into the middle of the cake comes out clean with no uncooked batter.

Loosen the cakes by running a knife around the edge of the tins and turn out onto a wire rack to cool completely.

 

To make the filling place the mascarpone into a bowl and beat it to soften it slightly. Fold in the double cream, sugar and vanilla extract and the cooled melted chocolate.

To assemble the cake cut the two cakes in half horizontally to make four layers. Place one cake on a plate and sprinkle with the amaretto. Take about a quarter of your mascarpone cream mixture and spread it over the base cake. Place the second tier on top. Repeat the process with the other cake layers. Spread the top of the cake with your mascarpone cream and decorate with raspberries and chocolate nibs. Chill for about an hour before you are ready to serve.

Stir Fried Chicken and Vegetables

 I know its Valentines Day but I felt like something clean and fresh tasting tonight. So decided on a last minute stir fry.

Serves 4

Ingredients

500g/ 1lb 4oz chicken breast -diced

1 tbsp cooking oil
100g/ 4oz baby sweetcorn
100g/4oz mangetout
2 carrots shaved into strips with a peeler
1tbsp finely chopped ginger
1 garlic clove-crushed
1 onion -roughly chopped
75g/3oz water chestnuts

1x300g/12oz pack of beansprouts

Marinade

2tbsp soy sauce
1 tsp five spice
1tbsp mirin ( rice wine)

noodles or rice to serve

Method

Mix the marinade ingredients together and set aside.
Heat the oil in a wok or large frying pan. Add the chicken pieces and stir fry over a high heat until the chicken is browned.

Remove the chicken and set aside.

Add a little more oil if necessary and fry the onion and garlic for a few seconds. Add the remaining vegetables and stir fry for  about 5 minutes. Return the chicken to the pan and pour on the marinade. 

Cook you stir fry for another 5 minutes until vegetables are tender and the chicken has heated through.

Serve with some cooked noodles or rice.

Chloe and Lauren's Pancakes

It just has to be done - pancakes on pancake day. The girls had seen pancake mix in the shop and came home saying they wanted to make pancakes but why buy a pancake mix?

Recipe
Makes 6-8 pancakes depending on size.

125g/4oz plain flour
pinch of salt
2 eggs, beaten
300ml/10floz milk
25g/1oz butter melted

Place the flour,salt,eggs, milk and melted butter in a bowl and beat well until you have a smooth batter.

Heat your pan until hot and put in a little knob of butter. When the butter is foaming, pour in just enough batter to thinly coat the base of the pan, tilting the pan around so that it is evenly coated with the batter.
Cook over a fairly high heat until the pancake looks set and the edges of the pancake begin to slightly curl. Turn the pancake over and cook the other side until the pancakes are flecked with brown.
Transfer to a warm plate and repeat again to cook your next pancake. Interleave your pancakes with greaseproof paper to prevent the pancakes sticking together.

We served our pancakes with berries and ice cream, nutella and ice cream but you can have them with whatever you like e.g. just with sugar and lemon.

My Minestrone Soup

I am not a fan of fad diets or crazes. The newest diet fad is the “fasting  diet” where you eat normally for 5 days of the week and reduce your calorie intake for the other 2 days to 500 calories for women and 600 for men.

I still feel it is better to eat a healthy balanced diet as your body will balance out the calories over time anyway and this diet may be difficult to sustain for the long term.

If you are looking to eat more healthily and have a lighter meal there is nothing better than homemade soup. My Minestrone soup is packed with lots of vegetables so you are getting all your vitamins, minerals and antioxidants too.

This recipe makes a large batch but you can keep some for lunch the next day or freeze for later.

  Ingredients

3 tbsp olive oil
2 cloves of garlic- finely chopped
3 medium leeks- finely sliced
1 small celery heart –finely sliced
4 medium carrots – peeled and chopped into small dice
1-400g tin chopped tomatoes or 1 jar of passata ( about 600g)
3 pints hot stock or water
1 medium fennel bulb – chopped into dice
1 red and 1 yellow pepper – chopped into dice
1 pack green beans – cut into short lengths
3 medium courgettes – chopped into dice
1 can mixed beans or other beans of your choice
2oz small pasta shapes or broken up bits of spaghetti
300g chard, spinach or cavolo nero
fresh basil leaves, olive oil and grated parmesan cheese to serve.

Method

Wash and prepare all the vegetables as directed above. You need to keep your vegetables as similar in size as possible to allow for even cooking.

Heat the olive oil in a large pan and gently sweat the leeks, carrots, celery and garlic for about 15 minutes. This means you will cook them over a gentle heat without browning in order to soften them. Add the fennel and peppers and cook for another 10 minutes. Add the tinned tomatoes or passata and dried herbs and stir to mix.

Add the stock or water and season with salt and pepper. Bring to the boil, turn down the heat to a simmer and allow to  cook for about 15 minutes.

Now add the green beans, courgettes and pasta and allow to  cook for 30 – 45 minutes until the pasta and vegetables are tender. If the soup is becoming too thick add a little more water or stock.

Add the canned beans and chard or spinach and cook for 10 more minutes. Adjust the seasoning to taste.

Serve in deep bowls, drizzled with some peppery olive oil and sprinkled with fresh basil and grated parmesan cheese. Some good chewy crusty bread goes really well with this soup.

Blueberry Bundt Cakes

I bought some bundt cake tins a while ago and had not got round to using them. I felt like baking something nice on this very rainy day so decided to make some blueberry bundt cakes.
It took a while to perfect the mix and balance of flavours but I think they have come out great.
The first batch I made stuck to the bottom of the tin even though I had thoroughly greased and floured the tin. It was a bit disappointing but my daughters still managed to eat the stuck on bits with a spoon straight out of the tin!
When making the second batch I said a little prayer before putting them in the oven. Again they came out of the oven smelling really good and evenly risen. This time I decided I would allow them to cool in the tin before turning them out and they came out perfectly. So my tip is let them cool down first!!!

Makes 12 bundt cakes

120g/ 6oz blueberries
150g/5oz butter - softened
400g/14oz caster sugar
2 eggs lightly beaten
300g/10 oz plain flour -sifted
225ml/ 8floz buttermilk
1tsp vanilla extract
1 tsp bicarbonate of soda

Icing
juice of 1 lemon
100 g of icing sugar -sifted

Cream together the butter and sugar until the mixture is light and fluffy. Gradually beat in the eggs a little at time until they are incorporated into the mixture and then add the buttermilk and vanilla extract.

Fold in the flour and the bicarbonate of soda and then gently fold in the blueberries.

Pipe or spoon the batter into the prepared tins and bake in a preheated oven, 180 degrees centigrade/ gas mark 4 for 15 to 20 minutes until risen and golden brown.

Allow to cool in the tins before turning out onto a wire rack.
To make the icing blend the icing sugar with the lemon juice until you have a smooth but not too runny icing. You may need more or less icing sugar to get the right consistency.

Allow the cakes to cool completely before drizzling with the icing.

Filo Pastry Pie with Spinach, Feta and Herbs

I made this recipe today as I had some spinach which I wanted to use up.  I wanted something a bit more substantial for us to have for lunch rather than a traditional spanakopitta so came up with this recipe which is a sort of amalgamation of a spanakopitta and a quiche. In Greece and Cyprus there is a similar version of this pie which is made using wild greens which are foraged from the mountainside. I used other types of green stuff which I thought would be a suitable substitute. Even my children loved it which I was quite surprised about as it had so much "green" in it!

1 pack of filo pastry sheets -about 200g -( the one I used had 8 sheets of filo)
3 tablespoons of olive oil

1 onion chopped

100g of chicory chopped
100g wild rocket
200g spinach

25g fresh mint - leaves picked and chopped
25g fresh dill- chopped

200g feta cheese crumbled
200g ricotta cheese

4 eggs lightly beaten
80g melted butter
50g breadcrumbs
salt and pepper
a good grating of fresh nutmeg.

28cm/11" round tin with a removable base

Heat the oven to gas 180 degrees centigrade/gas 7

Method

Heat the olive oil in a large pan. Add the chopped onion and cook over a low heat until the onion is soft. Add the chicory, rocket and spinach and allow all the greens to wilt down for about 5 minutes.

Remove from the heat and stir in the chopped herbs, crumbled feta cheese and ricotta. Mix in the eggs and lightly season with salt and pepper ( as the feta is quite salty) and the nutmeg. Set aside.

 Place on sheet of filo pastry into the base of your tin and brush with melted butter. Layer another 3 sheets into the pan allowing the excess to hang over the sides of the tin. You will need to fold these over to enclose the filling later. Brush each sheet with melted butter as you go. Sprinkle the base of your filo pastry with the breadcrumbs. These will absorb any excess moisture which will come out of your greens and ensure your pie does not have a "soggy bottom".

Pour in your prepared filling and fold over the excess filo pastry. Make a top for your pie by lightly "scrunching" the remaining filo sheets and lightly placing them on top of the filling. Again brush each sheet with melted butter.

Place your pie on a baking sheet and cook in the preheated oven for about 50 minutes to an hour. Keep an eye on your pie. Check it after about half an hour and if it is browning too quickly lightly cover the top with a piece of foil.

When your pie is cooked remove from the oven and allow it to cool in the tin for about 10 minutes before removing the side of the tin. Serve hot or cold cut into wedges.

Orange, Cinnamon and Rhubarb Crumble

Orange,Cinnamon and Rhubarb Crumble

Serves 6

2lbs /800g rhubarb -washed and cut into 2" pieces
2oz /50g caster sugar
juice and rind of 1 orange
1 teaspoon of ground cinnamon
8oz /200g plain flour
4oz/ 100g butter
2oz/50g caster sugar
2oz/50g porridge oats

Method

Place the prepared rhubarb into a deep ovenproof dish. Sprinkle with the caster sugar, the orange rind and juice and the teaspoon of cinnamon.

To make the crumble place the flour in a bowl and add the butter cut into small cubes. Rub the butter into the flour until you have a breadcrumb texture. Stir in the caster sugar and the porridge oats and sprinkle over the rhubarb.

Place in a hot oven gas 7/250 degrees centigrade for about 40 minutes until the topping is brown and crunchy and the rhubarb is tender.

Serve with custard, fresh cream or ice cream.

Valentines Day Menu

I have designed this menu for Valentines day which you can cook yourself at home. It is simple to prepare and most of the menu can be made in advance allowing you to be relaxed and enjoy your Valentines Day meal without feeling flustered and running in and out of the kitchen. The recipes given here serve 2 but you can always increase the quantity if you are serving more people. 

Starter

 

Asparagus wrapped in Parma Ham

12 asparagus spears

12 slices parma ham

olive oil, balsamic vinegar and parmesan shavings to serve.

Prepare the asparagus by washing it and snapping off the woody ends. You can do this by just bending the asparagus stalks at their base and they should just snap off where the stalk is woody.

Blanch the asparagus stalks by plunging them into a pan of boiling, salted water for 2 minutes. Drain the asparagus in a colander and allow them to drain and cool.

When the asparagus has cooled wrap each spear in a slice of parma ham. Place on a baking tray.

You can prepare this stage in advance and put aside until you are ready to cook.

When you are ready to cook the asparagus preheat the oven to Gas 6, 200 degrees centigrade. Drizzle the asparagus with some olive oil and season  with pepper. Place in the oven for about 15 minutes until the ham is crisp and the asparagus is tender.

To serve sprinkle the asparagus with a little more olive oil, some balsamic vinegar and parmesan shavings.

Main Course

Greek Style Spiced Beef served with tagliatelle

This is a Greek inspired dish. It is really easy to make and if you make it the day before the flavours improve and all you have to do is make some pasta.

400g lean beef braising steak- cut into 2" cubes
2tbsp olive oil
3 cloves garlic- thinly sliced
1 can chopped tomatoes
1 wine glass red wine ( about 4-6 floz)
1 cinnamon stick
4 whole cloves
1 bay leaf

Heat the oil in a casserole pan and fry the garlic cloves over a gentle heat until theyare fragrant and soft but not brown.

Add the beef and quickly brown it all over.

Add the red wine and allow to come to the boil. Add the tinned tomatoes, bay leaf and spices and season with salt and pepper.

Allow to come back to the boil, then turn down the heat to a simmer and allow to cook slowly for about 2 hours until the beef is really tender.

If you are making this in advance allow the beef to cool and place in the fridge.
The next day remove from the fridge about an hour before you wish to eat and reheat for about 20 minutes until it is hot all the way through.

Serve with some pasta -  I have mentioned tagliatelle but any pasta is good.
Serve sprinkled with grated parmesan and a lightly dressed rocket salad.

Dessert

Spiced Chocolate Pots

These little chocolate mousses are quite rich so only a small serving is required. I serve them in little coffee cups and saucers. These are best made the day before to allow them to set properly overnight.
I have used a good quality ready flavoured chocolate with orange and ginger but you can use any chocolate you like flavoured or just plain as long as it is about 70% cocoa solids.

100g good quality chocolate ( flavoured or plain)
1 tbsp water
1 tbsp golden syrup
2 eggs separated

Place the chocolate, broken into small pieces into a bowl over a pan of simmering but not boiling water. Add the tablespoon of water and the golden syrup and allow to melt.

Meanwhile whisk the egg whites until stiff.
When the chocolate mix has melted remove from the heat.
Allow to cool slightly and then beat in the egg yolks.
Fold the egg white into the chocolate mixture until it is thoroughly incorporated.

Place the mousse into small ramekins, coffee cups or other small dishes of your choice and place in the fridge to set overnight.
Serve with some crisp sweet biscuits on the side.