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.





Semolina and Almond Syrup Cake

Semolina and Almond Syrup Cake

This is a very traditional Greek cake and different variations of this cake can be found across the Middle East. The use of syrups in these cakes was used to preserve the cake when refrigeration was not available.

 When you mix the cake it will appear quite dense but will rise in the oven. The use of semolina gives a sandy texture and allows the cake to absorb the syrup.

The use of oil means that you can make this cake if you are dairy intolerant. Just leave out the milk and add some orange juice instead.

This cake keeps beautifully and can be served as a dessert with some mascarpone and berries.

 It is a really easy cake to make with no complex method so a good recipe for someone new to cake making.

 6oz/150g caster sugar

7floz/175ml corn oil

4 large eggs lightly beaten

1tsp vanilla essence

100ml/4 floz milk

grated rind of an orange

3 level tsp baking powder

400g/1lb ground semolina

50g/2oz ground almonds

50g/2oz blanched whole almonds

For the Syrup

300g/12oz caster sugar

450ml/ 3/4 pint water

2tsp orange flower water

4 whole cloves

1 cinnamon stick

A shallow rectangular baking tin 13 x 9x2 " lightly greased

Oven gas 6/200 degrees centigrade

In a large basin mix together the sugar and the oil. Next gradually beat in the eggs. The mixture will thicken. Add the vanilla essence, milk, orange rind and baking powder and mix again. Finally mix in the semolina and ground almonds.

Pour the mixture into the prepared tin and level the top with a knife. Decorate the top of the cake with the whole almonds.

Bake in the preheated oven for 35 to 45 minutes until it has risen and is golden brown and a skewer inserted into the centre of the cake comes out clean.

Whilst the cake is cooking make the syrup. Heat all the syrup ingredients together for about 5 minutes and allow to cool. Discard the spices.

When you remove the cake from the oven spoon over the cooled syrup. It will seem like you have a lot of syrup but the cake will absorb it. Allow the cake to cool in the tin before cutting it into portions. Squares work best or sometimes the cake is cut on the diagonal to form diamond shapes.





Chicken Laksa

Chicken Laksa

I made this last night when it was snowing outside. It is a great healthy alternative to an oriental ready meal or take-away and really quick to make. It contains hardly any fat and if you want to reduce the fat content even further you can use "light" coconut milk.

Also you can vary the vegetables and use prawns instead of chicken. I used baby sweetcorn and red pepper but you can also add mangetout and beansprouts.

1 tbsp cooking oil

1 bunch of spring onions- thinly sliced

1 red pepper - diced

Laksa paste ( 1 tablespoon - or more if you like a hotter soup) - you can buy this ready made from good supermarkets ( I got mine in Waitrose).

1 litre vegetable or chicken stock

400 ml can of coconut milk

400g skinless chicken breast ( thinly sliced)

100g baby sweetcorn or canned sweetcorn kernals

200g thick rice noodles

Chopped coriander, mint, lime juice wedges to serve

Crispy fried onions or shallots.( you can make these by frying some onions or shallots until crispy, or you can buy them ready fried from Asian stores, I actually bought mine in Ikea).

Heat the oil in a large pan and fry the spring onions and pepper over a gentle heat until soft.

Add the laksa paste to taste and allow to cook slowly for a couple of minutes.

Add the coconut milk and vegetable stock and allow to simmer for about 5 minutes.

Add the chicken and vegetables and allow to  cook for 5 more minutes until the chicken and vegetables are cooked.

Meanwhile cook the noodles in boiling water for about 5 minutes until just tender. Then drain rinse 

 with cold water and leave aside.

To serve place the cooked noodles in a warmed bowl and ladle over the sou.

Sprinkle with chopped, coriander and mint and sprinkle with the crispy onions. Squeeze over the lime juice to taste.

Keep up your New Year Resolutions

Healthy Alternative to Take-away - Lamb Curry

This lamb curry is a much healthier alternative to a takeaway or ready meal as these are loaded with fat and salt.

Serves 4

1kg leg of lamb - cut into 1 inch cubes

1 onion diced

2 garlic cloves finely diced

2 tbsp cooking oil

1 red chilli, deseeded and finely chopped ( for a hotter curry you can leave in the seeds and even add more chillies!)

A 2 inch piece of ginger peeled and grated (grating ginger on a coarse grater is so much easier than chopping it and the ginger will dissolve into your cooking not leaving any nasty bits)

2 tsp ground cumin

2tsp ground coriander

2 tsp turmeric

1 tin chopped tomatoes

stock or water

salt and pepper

2 tbsps natural yoghurt ( this enriches the curry and makes it creamy).

2tsps garam masala

200g spinach

chopped coriander and steamed rice to serve

Heat the oil in a saute pan.

Add the diced onion and fry gently until just begining to turn brown. Add the garlic, chopped chilli, ginger, cumin, coriander and turmeric and fry gently until you can smell the aroma of the spices.

 Add the tin of chopped tomatoes. You will now have a thick sauce.

Add the diced lamb and enough stock or water to come just below the level of your meat.

Add seasoning and stir in the yoghurt.

Bring to a simmer, then cover and cook for 45 minutes to an hour until the lamb is tender.

During the last 5 minutes of cooking time add the garam masala and the spinach.

Allow the spinach to wilt.

 To serve sprinke with coriander and serve with some steamed basmati rice. You can also serve with Indian pickles, chutneys and naan breads if you are not being too good!!!

You can make this dish the day before you need it and then reheat it ensuring that it has it is hot all the way through before serving.

Healthy burgers, chips & shakes

As the New Year begins so does a healthy eating regime for many people. This doesn't mean giving up your favourite foods. My burger,fries and shake recipe is not only better for you than a takeaway option but also ensures that you know what is in your food.
The scandal which shook supermarket shoppers today (Weds 16th Jan 2013) where horse and pig meat was found in beefburgers is even more reason for  making your own food from scratch. If you buy from a reputable butcher you will know what is in your food and cooking it yourself will mean it is much healthier too.
This link will take you to the full story in the press:

http://www.marlboroughnewsonline.co.uk/features/1389-no-added-horse-meat-marlborough-cookery-coach-shows-how-to-make-a-better-burger

The recipe below costs less than eating at a fast food outlet and is not loaded with fat, sugars and other additives.
Over the next few weeks I will be posting recipes for other healthy options to our favourite takeaways including, chinese, curry, pizza and fish and chips.

Recipe: Androulla’s burgers, chips and shakes for four

Burgers
500g minced beef (I used lean minced beef with 20 percent fat in this recipe but use the best you can afford)
1 red onion, finely chopped
1 tablespoon olive oil
2 slices of bread made into breadcrumbs
1 egg
Salt and pepper

Burger buns/rolls
Fry the onion in the olive oil until it is soft. Cooking the onion first ensures it is soft and sweet. Add to the minced beef with the breadcrumbs, salt and pepper and the egg.
At this point you can add any flavourings you like. I added 1 teaspoon of oregano and some ground cumin. You can add other dried herbs like thyme, and spices like cinnamon or ground coriander.
Mix well and then shape the burger mix into patties. Place in the fridge for half an hour to firm up. When you are ready to cook the burgers place them in a preheated griddle pan, grill or hot oven (gas 7, 200ᵒc) for about 4 minutes per side or to your liking.
Halve your burger buns and put your burger together with your choice of lettuce, tomato slices, mayo, ketchup, relish, gherkins or whatever you fancy.

Baked potato wedges
4 medium potatoes cut into chunky wedges
2 tablespoons of olive oil
Salt and pepper
1 teaspoon of sweet paprika and 1 teaspoon of dried oregano
Mix the olive oil, paprika, oregano, salt and pepper together and toss the wedges in the mixture to coat them all over.
Place on a baking tray in a hot oven (gas 7, 200ᵒc) for about 40 minutes until they are crisp and brown.

Healthy, chocolatey fruity shake
200g blueberries
360ml plain Greek yoghurt
80 ml pomegranate juice
1 banana
2 tablespoons cocoa powder
2 teaspoons runny honey
2 scoops of chocolate ice cream

Although this milkshake has some ice cream it is still a healthier option than a takeaway shake as the fruit is one of your five a day.

Place all the ingredients in a blender and whizz up to a smooth shake. You can add some ice cubes at the end and process again as this makes the shake nice and frothy.

My Mums Orange Cake

My Mums Orange Cake

This is a gorgeous cake which my mum always made us on the weekend. It is made using corn oil which creates a dense crumb and the cake keeps well as it is so moist.

To ring the changes you can also make what my mum used to call a geography cake. Half the mixture is removed after it has all been mixed together and mixed with some cocoa powder then swirled together with the plain mixture to create a marbled effect.

Ingredients
7 floz of corn oil or sunflower oil
6oz caster sugar
4 large eggs separated
2 teaspoons vanilla extract
2 tablespoons brandy
7floz fresh orange juice(approx
2 large oranges)
12oz self-raising flour
2 level teaspoons baking powder
1 tablespoon grated orange zest
1 tablespoon grated lemon zest



Beat the oil and sugar together until well blended.   You will see the mixture thicken as the eggs and oil become amalgamated. Add the egg yolks one at a time mixing well after each addition. Stir in the vanilla extract, brandy and orange juice.
Add the flour and baking powder and mix well until combined. Fold in the zests. Whisk the egg whites to form soft peaks and fold into the mixture.

Pour the mixture into a ringed tin 10" wide or an 8" round cake tin. Bake in a preheated oven Gas 6/200 c for 45 minutes or until golden brown and when a skewer inseted into the cake comes out clean. Cool for 10 minutes and turn out onto a wire rack to cool.

Cypriot Style Charlotta Trifle

Charlotta

Cypriot Style Trifle

This is a dessert which my mum always used to make if we were having guests for dinner. It is basically a trifle in style flavoured with rosewater,brandy and using preserved fruits in a heavy syrup which are traditionally made in Cyprus using fruits like Bergamot, almonds, baby aubergine, fresh walnuts. The syrups are also flavoured with cinnamon and cloves in some cases and this gives a very distinctive taste to this dessert. The preserved fruits are available to buy from good Greek delicatessens.

Ingredients

1  packet of trifle sponges ( you can make the sponge yourself if you really want to but I don't think it makes much difference to this dessert as there are so many other flavours)

2 litres of milk
2 egg yolks from large eggs-beaten
70g caster sugar
110 g cornflour
3 tablespoons rosewater
3 tablespoons brandy
100g preserved fruit
100 g flaked toasted almonds

As you can see I made this trifle in individual dishes of about 8 floz capacity. My mum always made it in a large oval glass dish which she then spooned the trifle out of. I feel this is a neater way of presenting this dish and allows you to appreciate the beauty of the jewel like fruits sitting in the custard.

Cut each trifle sponge in half and place two halves in the bottom of each glass dish. Mix together 2 tablespoons of milk from the 2 litres, the brandy and the rosewater. Use this mixture to drizzle over the trifle sponges.You will not use all this mixture but it will be used to flavour your custard later.
Cut the preserved fruit into small pieces and arrange over the sponges.

To make the cream mix the cornflour and sugar with a little of the milk to make a smooth paste. Place the rest of the milk into a large saucepan and bring to the boil. When it is almost boiling take some of the hot milk with a ladle and gradually whisk into your cornflour mixture ensuring that it is smooth. Whisk in another ladleful of milk and then return the cornflour milk mixture back to the pan. Put the pan back onto a gentle heat and continue to stir the custard mixture until it begins to thicken. Keep stirring all the time to ensure that the mixture doesn't stick. My mum used to say that the custard was done when the bubbles broke the surface with a "blup blup" sound.

When the custard is thickened and smooth remove from the heat and quickly whisk in the two egg yolks. This will enrich the custard and give it a lovely colour. Add  the remaining brandy, milk, rosewater mixture to flavour the cream. The cream will be pale and not to thick but it will thicken up as it sets in the fridge.
Spoon your custard over the prepared sponges and arrange some more chopped fruit over the top.
Allow to cool then place in the fridge to set for a couple of hours or overnight.  Serve sprinkled with the toasted almonds.