Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
There is nothing us Brits love more than a good old-fashioned BBQ. Whatever the weather, nothing beats gathering friends and family together to enjoy tasty grilled treats. This year’s BBQ Week runs from 23rd – 29th May, coinciding with the Bank Holiday in May and Memorial Day in the US, providing the perfect opportunity to experiment with a variety of recipes, and lucky for you, Newman’s Own is here to lend a helping hand.
With a selection of sauces, rubs, marinades and dressings from Newman’s Own, you won’t want to BBQ without them. Get to the grill this BBQ Week and impress your guests with a selection of mouth-watering recipes ranging from honey turkey burgers to fiery bourbon chicken wings. (All the post-tax profits from Newman’s Own products go to the Newman’s Own Foundation, with over £1 million already being donated to a wide range of charities in the UK alone and over £250 million donated worldwide.)
Let's start off with Fiery Bourbon Chicken Wings served with a cooling Blue Cheese Dip! I adore chicken wings. If chicken wings are on the appetiser menu, they are my choice every time!
Any of us who are keen cooks will recognize that our journey as a cook goes through several evolutions. I began my journey as a young girl with a few tentative opportunities in my mother's kitchen.
Not a lot then as mom was not a cook who tolerated children in the kitchen. I was mostly relegated to stirring. This gradually led to being allowed to help peel vegetables.
.JPG "Lemon Garlic Chicken")
As a Brownie and a Girl Guide, I cooked to earn merit badges. This also afforded me the opportunity to "practice" things in my mother's kitchen. Making pudding, peeling vegetables, simple things really.
When I got to grade 8 at school I was finally allowed to take Home Economics. By that time my mother had gone back to work and I was already getting supper ready at home, but at that point it was mostly reheating things my mother had prepared ahead of time.
.JPG "Lemon Garlic Chicken")
As I got more proficient my mother actually let me cook a few things, but not many as she had a very strict food budget and manner in which she wanted things to go, but I was allowed to make gravy and spaghetti and things like that.
One of my first jobs was as the pastry chef at a hotel here in Nova Scotia. I was responsible for all of the appetizers, first courses and desserts. I love LOVED that job! It didn't really require a lot of skill really. There was a baker who came in and baked the cakes. I had to assemble them, etc. and of course put them out for service.
.JPG "Lemon Garlic Chicken")
As a young Bride my skills evolved even further and I went to cooking for two to eventually cooking for a family of seven as well as their friends and our extended family members. Suffice it to say I really enjoyed those years.
I have always had a reputation as being a great and a competent cook. People have always enjoyed sitting at my table.
.JPG "Lemon Garlic Chicken")
Once my children grew up and I moved over to the UK I trained as a chef, which was something I always wanted to do. I then worked as a personal chef for many years prior to retiring. I went from cooking silver service dinner parties for 25 people down to cooking for two people again.
And now, after a further transition two years ago, and except for very occasionally, I now cook for mainly for one. I have to say cooking for one has been the most difficult transition. Especially as I am a person who loves food and who loves to cook! Another learning curve!
This recipe I am sharing today is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is this marinated lemon garlic chicken breast is truly delicious!
.JPG "Lemon Garlic Chicken")
WHAT YOU NEED TO MAKE LEMON GARLIC CHICKEN FOR ONE
Not a lot really. Make sure you get yourself the best chicken that you can afford. Free range if possible and anti-biotics free.
- 1 fat clove garlic, peeled and chopped
- 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 (6-ounce) boneless, skinless chicken breast
.JPG "Lemon Garlic Chicken")
I kept my garlic fairly chunky for this. I was lucky enough to have some fresh local garlic to use in this recipe and I really wanted to taste it.
Italian seasoning is a seasoning blend of a variety of herbs, notably marjoram, rosemary, thyme, basil and oregano. Sometimes a few other things are added. You can easily make your own. I have an extensive list of make your own herb blends here.
I really like making my own as then I know how old the herbs are that I have used and exactly what is in each blend.
.JPG "Lemon Garlic Chicken")
HOW TO MAKE LEMON GARLIC CHICKEN FOR ONE
Nothing really could be easier and if you stick to my timings and instructions you can be assured of perfectly cooked, tender and moist chicken each and every time.
Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.
Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes. (Pricking the chicken really helps to get the flavors of the marinade into the chicken.)
Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)
Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C.)
Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes. Serve hot with rice or orzo and your favorite vegetable or a salad on the side.
.JPG "Lemon Garlic Chicken")
I served mine with some hot buttered orzo and a microwave steamed cob of sweet local corn. (I am enjoying that corn as long as I can!) This was really delicious!
It would go well with any kind of pasta or rice, or even potatoes. I really hope that you will be inspired to want to give it a go! Tender and juicy delicious!
.JPG "Lemon Garlic Chicken")
If you are in the same situation as myself and cooking for only one or two people you might also enjoy the following recipes. Smaller families deserve to eat well also! And from scratch too!
LAMB WITH LEMON, MINT & POTATOES - Tender lamb chops, perfectly seasoned and then pan-grilled to perfection along with some crushed new potatoes. A most delicious combination!
CLASSIC POT ROAST FOR TWO - All of the delicious flavors of a full sized pot roast without all the leftovers. There is nothing much more satisfying than a fall-apart tender meaty pot roast to feed the soul and tummy on a cool autumnal day. This scaled down version of an old family favourite delivers on all levels!
GARLIC BUTTER SALMON & BROCCOLI FOR TWO - Salmon and broccoli are perfect partners. So are salmon and garlic! Put the three together and you have a really delicious entrée that everyone will love. It is perfectly sized for two but you can very easily multiply the amounts to serve more!
Lemon Garlic Chicken for One
Yield: One
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Tender, juicy and filled with flavor. This is an excellent dinner for one which cooks in less than half an hour. Serve with rice or hot buttered orzo. A vegetable or salad on the side is very nice. Plan ahead as the chicken need to marinate for at least 20 minutes.
Ingredients
- 1 fat clove garlic, peeled and chopped
- 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 (6-ounce) boneless, skinless chicken breast
Instructions
- Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.
- Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)
- Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C)
- Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes.
- Serve hot with rice or orzo and your favorite vegetable or a salad on the side.
Thanks so much for visiting! Do come again!
I love October . . . it is in October that my taste palate turns to the colour orange and I just want to eat my fill of winter squash and pumpkins, carrots and sweet potatoes. I don't crave these things in July and August, or even September . . . but once the calendar page flips over to October, I can't seem to get enough of them and I start incorporating them into whatever I can.
This is something which I cooked as a dessert on a few occasions when I worked at the Manor. I often had to cater to silver service 5 course meals and my boss usually liked me to have at least two desserts for her guests to choose from.
Normally she liked everything to be overly complicated. I always tried to temper the complicated dishes with a few simple ones and dishes that I could do a lot of pre-prep for were what I preferred.
After all I was all on my own in the kitchen. When you are talking about shopping and prepping for a huge dinner party that is a lot of work.
They would start with canapes to be served with drinks. You would think canapes would be simple, but actually they are quite fiddly. I would have to serve no less than 4 or 5 different canapes.
A favorite with me was Quail's eggs with seasoning salt. The hardest part was the peeling of the cooked eggs, but depending on how many guests there were, this was something that went rather quickly for me.
They were always served on a huge platter atop a bed of shredded lettuce, a bird's nest holding a dish of seasoning salt in the center. Another favorite was smoked salmon on brown bread. Also very easy.
Other canapes would be parmesan crisps, easy . . . I used to make these Indian shortbreads that were gorgeous. The recipe is on here. I liked doing those because they could be baked ahead of time and then just put together on the night.
I had a few other favorites I liked to do as well. Lets just say, easy was key for me, as much as possible.
The first course all depended on what the main course was going to be. I liked it when she wanted a soup of some kind because I could also do that ahead of time and just reheat it on the night.
The main course would be major work, always. I didn't mind however. I got to use the finest ingredients and really stretch my culinary abilities. I got to cook things I would never have been able to afford to cook at home.
Usually it would involve duck, or lamb, maybe beef, with a sauce. A starch of some kind (either potatoes or rice.) I made a really fabulous Dauphinoise Potatoes. This could also be made ahead of time and then reheated at the last minute.
Usually two or three vegetables to accompany on the side also.
Always, always two desserts, and she liked to go really fancy there. Most people would not choose one or the other, they usually had a tiny slice of each, whatever it was.
One favorite was the frozen Lemon Souffle. One reason I liked that as a dessert was, again, I could make them ahead of time and have them in the freezer waiting to pull out when I needed them. I tried to do that with both desserts if I could.
Another favorite would be this simple French Apple Tart. It looks impressive and complicated, but really it isn't. And lets face it, if you call something a tart, it automatically sounds special.
A simple pastry is made. Its a sweet pastry. You can make it earlier in the day and chill it. Roll it out and then par-bake it. This can all be done ahead. Bonus!
The fiddliest part of this tart is peeling, slicing and arranging the apples. They are mixed with a spice mixture, some lemon zest and lemon juice and then arranged in the tart crust, atop a flour and sugar mixture.
The flour/sugar mixture is there to help absorb some of the juices from the apples, so that the pastry doesn't get all soggy.
And then you just bake it. It bakes for a short time at a higher temperature, and then you reduce the temperature and bake it for a bit longer.
Just until the apples are crispy tender. You don't want them mushy. Once they are just right, you pull it out of the oven and brush it all over with some sieved apricot jam to glaze it a bit.
Its best served at room temperature. They always enjoyed it with a scoop of vanilla ice cream. Always Hagen Das.
While they were enjoying their dessert, I would be getting the cheese course ready. This was always served on a large silver tray with a silver biscuit barrel to hold the crackers. Usually six cheeses, and some fruit.
And as if that wasn't enough, once they were finished with the cheese course I would serve them coffee and chocolates in the Linen Fold room, which was a special room that had oak walls carved in a special linen-fold pattern. The manor itself dated back to Tudor times and this room and its walls were dated back to that time.
Then while they were enjoying their coffees, etc. I would start with the cleaning up. Usually I had my husband and the housekeeper to help me with that. Even so, it was a HUGE chore and we would be very lucky if we were home by 2 a.m.
All in all though they were pretty wonderful experiences. I look back on them now and I wonder at how I managed to pull it all off. There was only me to do everything, but somehow I managed to sort it every time and do it well. I am rather proud of that.
In any case I hope you enjoy this French Apple Tart! They always did!
Yield: 6
Spiced Apple Tart
A wonderful tart with a crisp and rich dessert pastry base, delectably sweet filling of apples . Serve at room temperature with a hot drink after dinner for a real taste treat!
Ingredients
For the Pastry:
- 280g plain flour (2 cups)
- 120g cold butter (1/2 cup)
- 56g sifted icing sugar (7 TBS)
- 2 egg yolks
- 2 TBS water
For the filling:
- 4 large Granny Smith apples, peeled, cored and sliced
- the finely grated zest and juice of one large lemon
- 50g soft light brown sugar (1/4 cup, packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1 TBS each plain flour and granulated sugar, mixed together
To finish:
- sieved apricot jam
Instructions
- First make the pastry. Sift the pastry into a basin. Add the butter, cut into pieces and rub it into the flour until it resembled fine dry bread crumbs. Add the icing sugar. Whisk in well.
- Make a indentation in the centre of the butter mixture. Beat the egg yolks and water together. Pour into the indentation and then, using a fork, mix together to a rough dough in the basin.
- Turn out onto a lightly floured work surface and knead for a few minutes until smooth. Shape into a ball and then place into a zip lock bag. Place in the refrigerator to chill for 30 minutes, while you make the filling.
- Pre-heat the oven to 200*C/400*F/ gas mark 6
- Put the apple into a bowl along with the grated lemon zest, lemon juice, sugar and spices. Set aside.
- Take the pastry out of the refrigerator. Roll it out onto a floured surface to a round about 14 inches in diameter.
- Line a 10 inch diameter tart tin which has a removeable base with it, being careful not to stretch it. Don't trim off any of the overhang.
- Prick with a fork and line with a piece of baking parchment and fill with baking weights. Place onto a baking sheet and place into the heated oven.
- Bake for 10 to 12 minutes, remove the baking parchment and the weights and return to the oven for a further 5 to 7 minutes.
- Remove from the oven and run a rolling pin over the edge all around and remove the overhang and discard.
- Sprinkle the base with the flour/sugar mixture. Add the apple slices, placing them into the pastry on top of the flour/sugar mixture in a really decorative manner.
- Return to the oven and bake for 15 minutes, then reduce the heat to 160*C/325*F/gas mark3 and bake for another 30 minutes. Remove from the oven and brush the top with the sieved apricot jam. Allow to cool to warm.
- Cut into wedges to serve.
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Well, it is officially summer now the kids are all out of school. People are taking summer holidays, the mercury is rising, and many of us are looking for ways to keep things cool in the kitchen. For a lot of us this will mean grilling, picnics, BBQ's.
Here in Canada, we have just celebrated Canada Day, and I know many of my American family and friends will be celebrating the 4th of July tomorrow. One of my favorite childhood memories is of visiting our American family at this time of year and seeing all of the American flags.
Our cookouts may be as simple as hotdogs and hamburgers, or they can be as sophisticated as grilled chicken, fish, lamb, ribs, chops, or that delicious, tender perfectly grilled steak we have been waiting to enjoy since last year!
And I do look forward to all of those things. But let me tell you what I look forward to even more. Its the sides. Truth be told, to me anyways, they are the best part of any cookout, and I have my favorites!
These are dishes which add texture, color and flavor to those meals, complimenting whatever it is that you are planning on grilling. The dishes that turn any summer cookout, BBQ or Picnic into a feast and not just a meal! The dishes that no summer get-together would be perfect without.
Let me share my favorites with you, and not just any favorites, but the best of the best recipes for adding to the side of anything you might be choosing to cook be it veggie burgers, steaks, kabobs, or whatever.
MOM'S POTATO SALAD
For me, no summer get-together would be complete without a dish of Mom's Potato Salad gracing the table. I know that everyone thinks that their mom's make the best potato salad, and maybe it is true. Maybe your mom does make the best potato salad, but this potato salad recipe is a recipe that will blow most of the others out of the ball park!
This is my most often requested summer salad recipe. Whenever I am invited to someone's place for a pot luck or a BBQ they always ask me to bring my potato salad. I am not surprised actually. It is the perfect potato salad with just the right ratio of potato and veggies to dressing.
I am not fond of potato salads that are overdressed in mayo and gloopy. There is such a thing as too much when it comes to potato salad. This really IS the best potato salad recipe. Its secret is a preliminary dressing of a simple vinaigrette. This gets flavor right into the potatoes and prevents them from absorbing too much mayonnaise when it comes to adding the mayo dressing.
I also like to include plenty of chopped boiled egg, crisp chunks of celery and some onion and of course I always add a layer of sliced boiled egg to the top of the salad which really dressed it up to perfection. A dusting of paprika and we are good to go! I also have a very classic small batch recipe which is perfect for the smaller family.
BASIC MACARONI SALAD
Another must have for me and which makes a change from Potato Salad is this Basic Macaroni Salad recipe. And when I say basic I mean really basic. There is no need for bells and whistles here. This is as basic as you can get.
One thing I like about Macaroni salad is that it goes together a lot quicker than potato salad. You boil the macaroni, drain it and cool it off in cold running water. It doesn't take long. The macaroni I buy takes 5 minutes to cook and about 3 to 4 to cool down. Drain it again and its ready to add the dressing to.
It encompasses many of the flavors of a potato salad, but its faster. You get the crunch of the chopped celery and onion, the richness of the boiled egg, that creamy dressing, along with the bite of al dente macaroni.
This simple salad is about as unpretentious as it gets. Don't let its simplicity fool you into believing that its not really special however. This is the best. It is perfect just as is.
Sometimes my sister will add a can of drained tuna to it. My brother in law likes it that way, and it is very good. Myself, however, I like it just the way it is.
CAKE PAN SALAD
Cake Pan Salad. So called because it is arranged in a cake pan and is frosted with a delicious dressing on the top. Also called 7 Layer Salad, there are a ton of recipes out there for this salad. Most of them are pretty similar. You will also find some Tex Mex versions of it with corn chips and other bits added.
This basic layered salad recipe is a favorite for a reason. Its delicious! It is a beautiful marriage of layers, colors, textures and tastes!
One of the reasons I like mine the most is because I have managed (through trial and error) to reduce the fat and calorie content of it without compromising on taste! My version tastes every bit as delicious as the original. In fact I dare you to tell the difference.
You get the same tasty layers of crisp vegetables and lettuce. Peas, tomatoes, spring onions, cos lettuce. I use a strong cheddar cheese. If you use a strong cheese you need less of it to give you the same flavor impact that a milder one would give.
I use a low fat mayo and sour cream in the dressing. I still add bacon to the top, just not as much, and let me tell you, nobody notices. This salad is so delicious that nobody notices that it isn't slathered in an abundance of bacon. Lower in fat and calories and diabetic friendly. For me this is the best layered salad out there.
CHINESE COLESLAW
For me, every BBQ and summer get together is not complete without some coleslaw and there is no better version than Chinese Coleslaw. This is the perfect blend of crunch and color and flavor without a cloying mayonnaise based dressing. I have eaten far too many mayo soaked coleslaws in my life and if you are already having a potato or macaroni salad with mayonnaise in it, why do you need another salad full of mayonnaise?
Why Indeed?
This salad is the perfect antidote to that. It is a wonderful blend of crisp shredded vegetables. Carrots, two kinds of cabbage, the red and the green. You could use a ready blended coleslaw mix for speed if you wanted to.
Add to that the crunch of toasted almonds and sunflower seeds, and the piece de resistance . . . wait for it . . . a crumbled package of crispy ramen noodles. Crunch perfection.
Add a beautiful sweet and sour vinaigrette dressing and you have a salad that everyone will want seconds of! I always, always, come home with an empty bowl.
There are a bazillion versions of this recipe out there as well. This one uses water chestnuts and sesame seeds.
If you are wanting a slaw recipe that stands out from the crowd, is colorful and tastes delicious, with plenty of crunch then you cannot go wrong with Chinese Coleslaw. This is guaranteed to be the hit of your get-together!
PERFECT DEVILED EGGS
Finally, no cookout, picnic or BBQ would be perfect without a platter of Perfect Deviled Eggs. Again, no bells and whistles here. Just simple ingredients done well.
I don't want to brag or anything, but everyone love LOVES my Deviled Eggs. They are a very simple make. Just three ingredients, including the eggs. Oh, a bit of seasoning as well, according to taste.
When I cooked at the Manor the Mr and Mrs requested that a platter of my Deviled Eggs be in the refrigerator at all times. I wish I had a dollar for everyone that I have ever cooked. I would be a very wealthy woman.
In the above link I give all my tips for cooking eggs perfectly and my hints and tips for making the best deviled eggs ever. For instance did you know that fresh eggs are notoriously difficult to peel, but if your eggs are a bit older they peel much easier. I also like to peel mine under running water.
These are quite simply excellent, and the first thing to disappear on any buffet table, I guarantee!
And there you have it, my five favorite Summer Sides! What are some of yours? I really would love to know. Lets all share. With a bit of cooperation there is no reason why this summer can't be the tastiest one ever!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Thank you so much for visiting! Do come again!
One of the things I love most about the food blogging world is that you get to touch base with food bloggers from ALL over the World! I think that's pretty cool. It makes the world . . . well . . . not so big a place, and it opens up your palate to all sorts of variety and possibility. At least that's my theory.
I was contacted recently and asked if I would be willing to participate in an activity to help to promote the launch of a new cookery book by one of the world's best food photographer/food bloggers Jules Clancy of the popular food blog Stone Soup. As a part of this activity I was asked to submit an ingredient which she could give me some recommendations for cooking quickly and deliciously.
The Stone Soup Blog is all about cooking fresh, healthy and delicious meals that can be cooked with 5 ingredients and in 10 minutes or less.
I asked Jules about Swede. I love Swede, or Rutabaga as it is known in North America and probably other parts of the world. We always called it turnip when I was a child, but that was a misnomer. It is a member of the brassica family, but it's not a turnip per se. In any case we love them in this house. Here was Jule's advice to me . . .
SWEDES
I'll be honest, swedes aren't my favourite vegetable. I usually only buy them once or twice a year when I feel like making a huge pot of my Mum's lamb and veggie soup or making a mixed root veg stew.
Given that they take at least half an hour or longer to cook, they really didn't get a look in when I was planning recipes for my book '5 Ingredients 10 Minutes'. But if you love swedes and would like to include them in your midweek cooking more often, the best thing to do is to cook them on the weekend. Just scrub and dice and roast in a little oil until golden. Then keep in the fridge to throw into soups like the simple minestrone in my book.
The roast cubes can also be quickly warmed in a pan to make warm salads more substantial. They're also great in any dishes involving lentils or eggs or cheese. Try using your diced roast swede to add bulk to a frittata or omelette or even scrambled tofu. Or make your favourite pasta bake recipe a bit healthier by replacing some of the cooked pasta with roast swede cubes.
I agree, they can take some length of time to cook, and I appreciated Jules advice to roast or cook it ahead of time, at the weekend, so that you can have some ready to add to soups, salads, omelettes, etc. I personally have a pretty quick way of cooking it myself, which is quite, quite delicious. I simply grated it on the large holes of a box grater and then pan fry it in a bit of butter. It's done pretty quickly and is absolutely delicious. Tis a trick I learned from a Canadian Mennonite.
I do love Jule's book. It's got a fresh clean look to it and peppered throughout with her beautiful food photography. All of the recipes are nicely written and quite doable! And yes, quick . . . Quick . . . QUICK!
Recipes for tasty spreads and dips such as this simply beautiful looking warm Cannellini Bean Spread with Parmesan . . .
to the unusual . . . like this Cream Cheese, Honey and Soy Crostini. Now tell me that's NOT appealing and intriguing! The picture alone begs me to create it and the ingredients list . . . simply crusty baguette slices, cream cheese, honey and . . . well . . . soy sauce! It could not be simpler.
But that's not all . . . there is also a beautiful variety of delicious looking and sounding soups . . .
Tasty and beautiful looking salads . . .
Quick easy, fresh and colourful pasta dishes . . .
A variety of mains using meat, fish and poultry . . .
And even fresh and delicious desserts.
And . . . all of the recipes use five ingredients or less and are easily created in just ten minutes or less. One of the main excuses people use today for not eating healthy is that they don't have the time to cook healthy meals . . . this delightful cookery book blows that theory right out of the water . . . it is indeed possible to cook fresh and delicious food, using healthy fresh ingredients in not an awful lot of time!
I was personally intrigued by her recipe for Crunchy Bread Pudding. We love bread pudding in this house, especially the Toddster. Too often though the recipes make far too much and most of it ends up being thrown away because it just doesn't get eaten in time. Was it possible to make a delicious bread pudding in ten minutes or less??
Yes. It is and I did.
*Crunchy Bread Pudding*
Serves 2
Printable Recipe
Take care to watch while it is baking as it can burn very quickly if you take your eyes off it for even a second.
60g caster sugar (I used golden about 1/4 cup)
125ml whipping cream (1/2 cup double cream)
1 large free range egg
2 thick slices of bread, cut into cubes
cream or ice cream to serve
Preheat your oven grill to it's hottest setting. Line a large baking tray with some aluminum foil. Spray it lightly with non stick cooking spray. Set aside.
Whisk the sugar, cream and egg together in a bowl. Add the bread cubes and squash them into the mixture, allowing it to soak up as much of it as possible. Spread the soaked bread onto the prepared baking tray.
Cook under the heated grill for about 5 minutes. Turn the cubes over and grill for another 3 minutes or so until golden brown.
Divide the cubes between two small bowls and serve with cream or ice cream.
Note: you can use coconut cream instead of the whipping cream and egg to make this dairy-free/vegan; or use a gluten free bread for a gluten free version, you can add cinnamon to give a spiced flavour, or replace the crea, sugar and egg with a commercial egg free custard for an egg-free version.
Another thing I like about Jules' recipes is that there are many variations included for most of them which give you the opportunity to charge things up. There are also 10 minute tricks of the trade, etc.
All in all I think this book is a real winner and will take pride of place on my book shelf.
Many thanks to the people from Penguin and Jules for sending it to me.
5 ingredients 10 minutes
delicious, healthy recipes for tired and hungry cooks
by Jules Clancy
Published by Penguin books
ISBN 978-0-718-15874-3
U.K. £14.99
Do take a gander at the banner at the top of my right hand side bar to see all of the other people participating in this blogging event.
As promised yesterday I am back today with a delicious casserole that you can make with some of your leftover cooked pork. I think that this casserole would also work well with leftover cooked chicken, beef or lamb as well.
I am a great lover of the casserolee and of using up my leftovers.
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