French apple tart

 

apple tart 2017

Apples + lemon + sugar + cream +  almonds

Apple tart

Peel & slice apples

Mix with lemon juice & sugar

Apple tart

Roll out sweet pastry

Lay on the sliced apples

Apple tart

Beat egg & cream together

Apple tart

Pour over apples

Apple tart

Top with almonds and a little sugar

apple tart -wix

Bake @ 190C ’til golden – around 25 minutes

French apple tart

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Pea pancakes with poached eggs

pea pancakes

Put cooked peas (frozen are fine) + cornflour + beaten egg + S&P in food processor and blitz to make a purée/pancake batter

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Make this as fine or coarse as you like

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Add chopped parsley + finely sliced spring onions

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Fry in small batches in a good non-stick pan with a little olive oil

Keep warm in the oven or re-heat in low oven as necessary

Poach eggs in simmering water with a dash of white wine vinegar added

Gently remove with slotted spoon

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Top warm pea pancakes with poached egg and sprinkle with chopped chives or more spring onions

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Ideal for Sunday brunch – & gluten-free too!

Great with watercress garnish or some pan-fried chorizo if you fancy

 

Spinach & puy lentil burgers

 

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Cooked puy lentils + chopped blanched spinach + finely sliced spring onions + minced garlic + chopped chillies to taste + grated mature Cheddar + chopped parsley

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Paprika + mustard powder + thyme + ketchup + breadcrumbs +  beaten egg + S&P

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Mix together

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Form into burgers & chill for  a while

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Shallow fry until cooked through

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Tuck into a pitta & top with red onion + gherkin + tomato + lettuce + Emmental cheese

Beef ravioli in a chicken, pancetta and mascarpone sauce

Use 1 large egg per 100g of flour (preferably Tipo 00 or a mix)

Create a well and crack the eggs into it (add tomato puree to the egg at this stage for tomato pasta)

Whisk the eggs together and begin to combine with the flour until you have a soft dough

Knead for 5 minutes or until the dough is smooth and elastic

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Wrap in clingfilm and chill for at least 30 minutes

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Steak + garlic for ravioli filling

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Fry steak for 4 minutes

Add whole garlic cloves and fry for another 2 minutes

Add beef stock S & P

Cover and simmer for 15 minutes

Remove meat and coarsely mince

Return to pan and stir into leafover stock

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Set over a medium heat until the minced beef has just absorbed the leftover stock

Allow to cool

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Mix with breadcrumbs + Parmesan + S & P

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Steak + chicken + pancetta for sauce

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Coarsely mince the meats

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Fry in butter or mild  olive oil until golden

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Add white wine and allow to evaporate slowly over a low heat

Add chicken stock + tomato puree + S & P

Cover & simmer for 30 minutes

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Remove pasta from fridge

Cut off a portion about as large as an orange

Flatten dough with the base of the palm of your hand

Pass through the widest setting on your pasta machine

Fold the two ends into the middle & pass through  a few more times until the pasta begins to fit the width of pasta machine

Dust with flour as required

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The pasta should be silky and have straight sides

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Start to change the dial settings on your pasta machine so you can roll the pasta thinner and thinner

Remember to roll the pasta through each setting 2-3 times

& don’t be tempted to skip any!

For ravioli go to the lowest/thinnest setting

For tagliatelle, linguine, lasagne etc roll out to between 1-2mm thick & then run the dough through your chosen attachment

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Cut the pasta sheet in 2

Make 2 rows of about 1 teaspoon of the ravioli filling on 1 of the sheets

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Lightly brush a little water around each filling

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Top with the second sheet of pasta

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Press down around the dots of the filling

Gently push down around each filling, tightly sealing in the filling and ensuring there is no air left

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Cut the pasta into ravioli with a cutter

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Cook in gently boiling water for 3-5 minutes (depending on size) until al dente and drain

Add mascarpone to the chicken & pancetta sauce

Add cooked ravioli and parsley to the sauce

Equally good with chicken or spinach, pine nut and ricotta filling

Tomato tagliatelle with mozzarella, pine nuts, capers and olives

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Prepare fresh tomato tagliatelle as described in the previous post for ‘ravioli’

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Cook in gently boiling water until al dente  & drain

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Toss the cooked tagliatelle in garlic oil & season with S & P

Stir in diced mozzarella + toasted pine nuts + cherry tomatoes + olives + capers + rocket + torn basil

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Perfect as it is

 . . . also goes well with grilled lemon & rosemary chicken or fresh tuna steak (minus the mozzarella)


Lamb meatball tagine

lamb meatball tagine

lamb meatball tagine

Minced lamb + parsley + coriander + garlic + cayenne + paprika + cumin + S&P

lamb meatball tagine

Chop the herbs & garlic

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Mix well

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Form into walnut sized balls

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Fry until golden & reserve

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Fry garlic & then add  paprika + cayenne + cumin + ground ginger + turmeric + cinnamon over a gentle heat

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Cook spice paste for a few minutes

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Add tinned tomatoes + honey + S&P

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Add meatballs

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Braise until tender

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Side dishes

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Cous cous

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Wholewheat cous cous + boiling water + olive oil

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Fluff up with a fork & add chopped coriander + S&P

Chickpea salad

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Chickpeas + onion/shallots + chopped parsley + olive oil + S&P

Carrot salad

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Grated carrots + chopped parsley

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Mix in dressing: orange juice + garlic + paprika + cumin + chilli powder + olive oil + S&P

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Baked meatballs, roasted aubergine and egg tagine

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Carefully crack eggs into the tagine, around the meatballs

Add diced roasted aubergine to the sauce

Spoon a little sauce over the sides of the eggs

Bake until eggs are cooked

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Granish with chopped coriander or parsley

Baked ham & eggs

baked ham and eggs

baked ham and eggs

Tomato pureé + oregano + olive oil + sea salt flakes

baked ham and eggs

Mix together with some cold water to make a sauce

baked ham and eggs

Spread over the base of your oven-proof dish

baked ham and eggs

Add ham + eggs + S&P

baked ham and eggs

Drizzle over some more olive oil

baked ham and eggs

Bake ’til cooked

Good with granary toast or home-made dough balls

Swap the ham for feta & add fresh chopped parsley/dill & black olives – serve with some warm pitta

Great for a simple brunch or supper