30 March 09

flue2

Warm Ginger, Tamarind and Lime Flu Beater

I’m feeling pretty rotten this week. I have been struck down with the dreaded flu for four days and cannot stand it much longer.

My mum was kind enough to tell me about her best friends recipe for a drink that she makes to cure the flu.

‘Aunt’ Elises’ advice was to heat ginger beer mixed with two disprins, a shot of brandy and a squeeze of lemon.

I managed to drag myself out of the house to get the ingredients and I felt much better doing so.

It did tinker with the recipe. I made a cordial infused with the tamarind, vanilla, ginger and lime. When I was ready for my potion I heated the ginger beer, stirred in some of the cordial to taste and served it up with freshly sliced ginger, mint and lime. It worked a treat; the fresh ginger helped clear my head and the

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29 March 09

warm_lamb_salad_greek_style

Slow Cooked Shoulder of Lamb, Greek Style Salad and Warm Lamb Vinaigrette

Shoulder of lamb is level pegging with belly of pork when it comes to my favourite meat rankings. I simply love the flavour of the shoulder when cooked slowly for 24 hours at 63°C. It’s simply just delicious and melts in the mouth.

For Mother’s day this year we cooked the shoulder in the water bath for 24 hours, then crisped the fat under the grill. It was served alongside crispy, duck fat roasted potatoes and a very cheesy cauliflower mash. Mmm I’m still dreaming of that meal, as it was utterly good!

My speciality used to be confit shoulder of lamb cooked for 3 – 4 hours in duck fat then turned in to the ultimate shepherds pie or lasagne. I think this one should now take its place.

As spring’s approaching and we see  the little lambs grazing the fields, my brain starts to work overtime thinking about

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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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