Epic blog preview

Happy New Year my lovelies….how was everyone’s holidays?

Well, the festive period was certainly a busy one – the busiest one ever in terms of food and cooking! I think that this year I may have overdone my experimenting, some of them I even forgot to photograph, and for that I am sorry.

As this post will be epic, I thought I’d give you a rundown of what to expect to keep you all excited then I can run away and write my backside off!

***drum roll please*** here goes:

Starters and sides…

·         Asparagus, Camembert and Parma ham tart

·         Curried Carrot soup

·         Brie and cranberry twists

·         Prosciutto wrapped bread sticks with pesto dip

·         Alternative parsnips

·         Bacon wrapped cranberry stuffing

·         Port and Cranberry Sauce

Mains…

·         Turkey gratin

·         Honey and mustard rubbed gammon

Puds….

·         Salted caramel chocolate tart

·         Jaffa cake pots

·         Chocolate orange ice-cream

I will also be filling you in on a couple of dining experiences over the holidays at The Parks in Uttoxeter and The Wolsely Arms near Rugeley.

I am hoping to get this all done by the end of the week at the latest. Especially as I have started content for my next instalment. I have a feeling that tomorrow will be a write off as it’s my first day back after a couple of weeks off!

Eat, Drink and Be Merry

H x

Christmas Craft Weekend - The Results!

Howdy all and apologies for the delay, things have been more than hectic. But it's back by popular demand....Harriate!


So me and lovegrove embarked on a day of drinking and craft round at Jessie's house on the 24/11 and oh what fun we had. 

I did a lot of the unknown or as it is known to you all Baking!

I even got a bit carried away with the creation side that i forgot to photograph 2 of the recipes ...whooops. I'll get them out of the way first..


Toffee Popcorn Bark - This one was simple but effective and went down a treat with all the people in the room so comes highly recommended as a special treat.

Here's what the wonders of the bbc made it look like:

Needless to say mine didnt come out quite as preened. 

You will need:

• 200g milk chocolate
• 200g white chocolate
• 2 x 30g bags toffee popcorn   We just got a big bag of popcorn and made it more popcorn based!

As I am totally ill prepared for the world of baking we didnt have the '20 x 30' baking tray and used a lovely oval baking dish lined with baking parchmant (thats right we had some!) Melt the chocolate (white and milk seperate) and allow to cool a little. Pour most of the choc into the dish and swirl around, chuck in the popcorn and top with the remainder then chill!

So Yummy. As I said up there the cutting wasnt nearly as elegent as the BBCs version but made great finger food during the party - get involved.

The Drink....

The second one without a pic of my own was the trusty alchol mixture that we made. Now during the festive season I'm a sucker for mulled wine however, i felt for day time drinking something lighter was needed hence/.....

WINTER PIMMS PUNCH (recipe can be found HERE :) )

I was a little sceptical as this has brandy in - the only time i use brandy is for Steak Au Poivre but decided to get into the spirit of festivities and give it a whirl. I must say that i found it a little overpowering so decided to top up with a lot of lemonade. It left the mix tangy yet warming and if you like Pimms you are well in. The BBC have got some great drinks suggestions, have a looksie 

So here comes the photos:

Christmas Tree Crispy Pops

You will need:


200g marshmallows
3 tbsp golden syrup
100g Rice Krispies    100g of coco pops - oooh yeah i live wild
6 ice-cream cones
500g icing sugar
½ tsp green food colourings
sweets and sprinkles , to decorate

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You need to melt the marshmellows and golden syrup together then add the coco pops. Once the heat is taken off you need to move quickly as the marshmellows start to set - push the mixture into the ice cream cones but make sure youre careful we had a few casualties and leave to set for a while

Mix icing sugar with water and green food colouring to make a thick paste. There is no evidence to support the fact i added a little too much water and had to add more icing sugar. Im not going to lie it tasted a bit bitty (does that even make sense?)

Once the cones themselves have set, dip them into the icing sugar mixture and then decorate. Points of error for this section include - we didn't have any lolly pop sticks or a cooling rack. This made the pops hard to balance and they wobbled over a few times. We had bought some pretty accessories including soft balls (hehe) of silver and pink and general confetti. 

They all looked good and here's an example. The taste wasn't as good as the appearance  They were really stodgy and rich - we couldn't even finish one. My error with the icing sugar made a difference for sure. 

For this i think ill blame the punch. Yeah it intoxicated me :S that's my final story.

The day after the night before....the baking continues.

The Cinnamon and Raisan Loaf.

You'll need:

190g/7oz softened unsalted butter

190g/7oz caster sugar

3 eggs, at room temperature

190g/7oz plain flour

1 tsp baking powder

1/4tsp salt

25ml/1fl oz soured cream

1 tsp vanilla extract

1 tbsp ground cinnamon

70g/2 1/2oz raisins

Preheat the oven, 170c/160c fan/gas 3 and grease the loaf tin (I had to buy this especially)

While the oven's preheating, you cream the butter and sugar together until creamy and pale. Then you beat in the eggs one at a time, beating well after each addition, scraping down the sides as you do so with a spatula. Sift in the flour, baking powder and salt, then using the same spatula, you fold in the dry ingredients. Once the flour's been combined in, fold in the soured cream and vanilla. Into a smaller bowl you spoon in about 200g/7oz of the mixture, then you fold the cinnamon into this, and into the vanilla mixture you fold in the raisins.

Pour in the vanilla mixture first then the cinnamon and then you swirl it with a skewer.

Bake in the oven for 50-60 minutes, until a skewer inserted in the middle comes out clean. Once baked, take out of the oven and leave to cool.

Turn out of the tin and slice likeaso....

And serve with some amazing cornish clotted cream ice cream....

Now for this i did have a lot of help off lovegrove. Turned out really nice and dare i say it? Moist. The only thing I wanted was a stronger cinnamon taste so be liberal. If youre a beginner like me make sure you have some supervision!

The one I can do allllllll by myself....The Peanut Butter cookie :)

You'll need

• 115g of butter,crunchy peanut butter, caster and muscavado sugar and rolled oats
• 1 egg beaten
• 1/2 teaspoon of vanilla essence
• 85g flour
• 1/2 teaspoons of bi-carb and baking powder

The method in the madness

• Oven to be set at 180c. Grease a baking tray
• mix the butter and peanut butter together. Beat in the suagrs, the egg and the vanilla essence
• sift in flour, bi-carb and baking powder then add the oats
• Shape the mixture into flattish balls and make sure you space far enough apart

• Bake for around 12 mins and leave to cool for 2.

These were tasty but i did have a spacing issue:

hmm soft gooey goodness

Easy fun and tasty to make - we added some milk choc chips on top for even more sugary goodness

The Jammy Biscuits:

You'll need:

• 225g of unsalted butter
• 100g caster sugar
• 200g plain sugar
• 100g ground almonds Not for me thanks!
• 100g of strawberry jam

Method:

• Beat together butter and sugar and add flour - leave dough to chill for an hour
• Knead dough, roll and shape and divide into equal size balls.
• Using one ball roll out until about 5mm thick and cut out as many shapes of your cutter as possible and repeat with the second ball. Make sure you cut small circles in the second shape batch.

• Cook cookies for 20- 30 mins at 140c and allow to cool.
• Place blob of jam on the shapes without the circle cut out and place holed cookie on top gently

TA DA. Not perfect but not bad for my first attempt.

The biscuit turned out more shortbread like but it was really tasty. I added a little extra jam than the recipe called for just cos i like it.

So the non baking trial:

Feta and Sweet Potato Quesadillas

 4 Sweet Potatoes

200gs Feta Cheese

Handful of fresh coriander

Drizzle of olive oil

Freshly ground black pepper

8 Tortillas

Roast the sweet potatoes in a hot oven for around 50 mins - check they are soft with a skewer. Scoop out potato filling into a bowl and mash using a fork and adding the oil and pepper. Add the coridander and continue to mash. Crumble the feta into the mixture and gently mix in.

Take a tortilla and add mixture down one side. Fold over.

Warm a griddle pan and add the tortilla to it when hot. Leave to cook on one side for a few minutes and turn over. Cook until the feta is starting to melt.

Serve with some mexican dips - salsa, guacamole and sour cream.

A nice hearty and filling snack. Good mixture of flavours with coriander and pepper adding a little kick.

So thats me all caught up.

What would you recommend for me to have a go at baking?

Enjoy your week and have a look at my Christmas Tree

Eat, Drink and Be Merry.

H

xx

My week in food 15/10

Right, we are getting on track and I have finally caught up with my tales of yesteryear and food. 

Last week was fairly busy so I only have a couple of recipes to share with you. One is a trusted classic and a Josh favourite and one was a new find.

The Trusted Classic....

A good friend of mine Lucy introduced me to the Good Food Magazine books and I invested in the 101 Veggie Dishes which has a couple of good recipes in it. Josh being a strong carnivore couldn't understand the concept of eating a meal without meat so I amended the recipe to include diced turkey

Thai Satay Noodles

you will need:

• 3 Tbsps of crunchy peanut butter (I like to use the whole nut version as it gives the flavours a different element).
• 3 Tbsps of Sweet Chilli Sauce 
• 100mls of coconut milk (light option all the way for me)
• 100mls of Chicken Stock 
• 2 Tbsps of Soy Sauce
• 2 inches of ginger, grated
• 140g of broccoli florets
• 1 red pepper sliced
• 85g of baby corn, sliced in half length ways
• 50g Mangetout, sliced in half length ways
• 3 cloves of garlic, diced finely
• 2 nests of wholewheat noodles
• Olive oil

To start you need to mix the peanut butter, sweet chilli sauce (I usually add another tablespoon or so as I like it spicy), coconut milk, chicken stock and soy sauce. Mix them together until the peanut butter mix becomes smooth. One thing I forget to do regularly is to stir the coconut milk before adding. It makes the difference. It may not seem the most appealing in sight or smell but give it a taste here as I often add extra soy sauce.

Add a small amount of olive oil to a wok or large frying pan and add the turkey and cook through then add ginger, broccoli, peppers and corn for 3 minutes. I always tend to cook this for a little longer as I find that the broccoli can be underdone and too crunchy for my taste. Take your own taste after 3 minutes and see what you think. At this point boil the water for your noodles and cook as per packet instructions.

Add mangetout and garlic and fry for another 2 minutes. Add peanut mix and stir into vegetables and allow to boil for a couple of minutes. Once the noodles are cooked add to the mixture, stir and serve.

When I first made the recipe I wasn't too sure about it, especially the first phase, however it mixes well with the ginger and garlic to give a unique flavour. One thing that does often gripe me is the ability to mix the noodles in to the vegetables enough that they are spread evenly. You may benefit from plating the noodles first and then adding the sauce mixture. the recipe will take about 30 minutes to cook and prepare when you are in full flow and this should serve around 3 hungry mouths. I have had to sub in petit pois and normal sweetcorn at a push and it still works well.

I tried to find the link for this on the bbc good food website but no joy. If you want to buy the book this is what is looks like:

I got mine from W H Smiths but is available online too!

The new find...

So as you will know by now I have a love of curry. And I'm a fan of vegetables. I made this one and managed to persuade Josh to have this without meat! 

Quick Vegetable Curry

Now I'm not sure about you but quick to me is around half an hour but this recipe with all of its faffing would take at least an hour. As I was tired and impatient I must admit I cut a few corners and amended it to my taste 

*bad harriet*

 As you know this goes against my ethos of try the recipe first then mix it afterwards. If you have a read through the recipe I'm hoping you will let me off about this one.

The recipe says you will need the following. (Though I have crossed out the things I didn't use)

• 2 large aubergines, cut into quarters, thickly sliced
• salt
• good glug groundnut oil
• 2 onions, peeled and roughly chopped
• 3 large, juicy garlic cloves, peeled, chopped
• finger-length piece fresh root ginger, peeled and cut into fine shreds
• 6-8 cardamom pods
• 1-2 good pinches dried chilli flakes
• 1-2 tsp ground turmeric
• 1-2 tsp cumin seeds
• 6-8 tomatoes, roughly chopped    I used passata here
• salt and freshly ground black pepper
• few good dollops natural yoghurt I omitted this as I felt it would be too creamy
• dollop crème fraîche
• small handful fresh coriander, roughly chopped
• small handful fresh mint leaves   I ommitted this as I didn't feel it would be to my taste.

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  I also added to this 2 potatoes (cut into quarters and boiled for 20 minutes) and 2 carrots (Sliced thinly and boiled for 15 minutes) and a can of cannellini beans to add some more texture and to bulk it out for my man

So for this recipe I changed a lot. Firstly it said to :

1. Place the aubergine slices into a colander set over a bowl. Sprinkle with salt and leave for 30 minutes to draw out the moisture from the aubergine. - No Thanks, I want to get this ball rolling!
2. Meanwhile, to a large pan over a high heat add the groundnut oil with the onions, garlic and ginger. Cover with a lid, lower the heat and cook for 20 minutes or so, until the onions have softened. I once again feel that this was too long to cook them for so cut this down dramatically.
   
   
   The next stage it says is:
   Crush the cardamom pods, extract the black seeds and lightly crush them in a mortar with a pestle (I don't have one of these at the moment as I broke mine so used a spoon to crush and extract the pods.) - a gold star so far.
   Add them to the same pan, along with the chilli flakes, turmeric and cumin seeds, and stir to lightly toast the spices (discard the empty cardamom pods) - once again this was fine.
   
   
   Next it says to add the Aubergines which you have to griddle cook first until brown which is fine. At this point I added my other vegetables and the passata. I also added a little water to the mixture to loosen it up slightly. I left it to boil for about 15 minutes. 
   
   
   
   

   The chilli was quite strong against the onions so at this point I added the creme fraiche to cool it a little. The portion fed 3 of us and I had enough left over. As there is a lot of veg in my version there wasn't really the need for rice but I can't fault having a Naan to mop it up. I didn't find the aubergine needed to have the moisture drained out and found that the veg worked together well.

Tomorrow Night I am embarking on some baking with my friend Jessie so I'll take lots of pictures and let you know how we get on.

Eat, Drink and Be Merry.

H x