27 March 09

sticky_date

Date Slice with Earl Grey Tea Bananas and Stem Ginger Ice Cream

Sticky toffee pudding is as British as British could be.

I have eaten many sticky toffee puddings in my lifetime and have found that more than once the texture is heavy, gloopy and the sweetness nearly suffocates you. Not this little beauty!

I have been making this particular recipe for a few years and love the light airy texture.

I change the presentation from time to time to keep it interesting.

The combination of bananas, Earl Grey Tea and Stem Ginger might sound very confusing but it adds to the sophistication of this traditional old time favourite.

I serve these in small portions as I  feel too much of a good thing can destroy the effect. It needs to be just enough for your guest to want to lick the plate and look for more but not suffer the sickly sweet feeling.

I have used the Thermomix to make the

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24 March 09

mixed_spice_ice_cream

Mixed Spiced Ice Cream

The best kitchen gadget and the number one must have for 2009 is the phenomenal Thermomix. There is very little that this machine wonder cannot do in the terms of cooking.

Being gadget freaks there is probably very few kitchen gadgets that we have not owned. We had an ice cream maker which unfortunately broke when we moved home. Without the ice cream machine, we never really bothered making ice cream until the Thermomix arrived. It’s actually quite simple and the golden rule is that the mixture must be frozen solid otherwise your ice cream turns to slushpuppie.

I make the crème anglaise and pour the mixture into ice cube trays, place them in the freezer over night until solid. When needed I follow the instructions below, it’s as simple as that. If you do not have a thermomix but still like the sound of this recipe then cook

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23 March 09

sticks71

Crusty Bread Sticks

This recipe is a follow on to the farmhouse white loaf recipe inspired by Richard Bertinet. I have used exactly the same bread dough and the same method, however I ended up making fantastic crusty bread sticks instead of a baking a loaf.

Richard Bertinett reminded us how important it is to chew our food and crusty bread takes  a little longer to chew than the refined soft bread that is widely available. By chewing our food and consuming roughage supports our digestive systems and encourages the right amount of movement when required. I’m sure you get the point I am making. Richard feels just as strong about the crust as he does about the dough,therefore his second book is called “Crust”.

I have used the organic Shipton Mill white flour type 55 with a 10.7% protein content for these little beauties. I met Tom Russell marketing manager from Shipton

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22 March 09

salad1

Creamy Butternut Squash and Butter Bean Salad

I was inspired to make this salad after visiting Ottolenghi in Notting Hill. If you have ever had the opportunity to visit any of the Ottolenghi shops you are seriously spoilt for choice. As soon as you enter the premises the produce literally spills from the counters, it’s fantastic everything in abundance.  I dare you to walk in an Ottolenghi and not feel inspired to go home that day and cook up a storm.

This delicious creamy butternut squash and butter beans salad makes a perfect main meal or a hearty side dish. Mashing half the roasted butternut squash gives the salad the creamy texture alongside the giant butter beans and the crunchy texture is added by the toasted butternut squash seeds. I love the smoky roasted flavours of the butternut and the Romano peppers. It’s a rather romantic dish, one I would feel good about serving to loved ones.

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