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
I don't know about you, but I am right in love with the Joseph Joseph line of cooking and baking utensil products. They are always such fun and in such brilliant colours! I could spend hours looking at all of the line which is available at our local Garden centre, and often do to Todd's chagrin, but then . . . I don't complain when he spends hours looking at man stuff . . . ok . . . so maybe I do a little bit . . .
I have a huge wish list of wants from Joseph Joseph so when I was recently contacted by Find Me A Gift and asked would I like to try out their new 4 piece baking set, I jumped at the chance! It was like all of my Christmas's Birthdays, Anniversaries had come at once! Lucky moi!
Included in the set are a very uniquely elevated pastry brush and spatula, which have weighted handles and really cool integrated tool rests, which help to keep the mess up off the table.
There is also an unusually shaped one hour baking timer, in bright pink, which I found really easy to use.
The thing I loved the most though, is this fabulous rolling pin. Made of beech it is adjustable, with three sets of removable discs which allow you to roll out your pastries, biscuits and other doughs to three different heights, with the measurements showing in both inches and millimeters!
This allows you to roll things out to an exactness which removes any guesswork! I found the discs really easy to change as they are quite simply held in place with a kind of screw thingie. As easy to use as nuts and bolts!
There are other measurements printed on the actual rolling pin as well, which easily help you to measure out whatever it is you are rolling, eg 12" round, 15" rectangle, etc. These are also in both measurements. I love this rolling pin . . . I absolutely love it.
Of course I could not wait to put it all to good use.
I just adore Samosas. When my oldest son was at Uni, I often would stop at the local market on a Saturday morning and pick up some samosas for us to share. He loves them too. I would ring the doorbell to his flat and when he answered the intercom, I would reply . . . "Speedy Samosa Delivery!" He never failed to let me in. Samosas are Indian snack food/appetisers . . . kind of like little curry turnovers. You can get veggie ones, or lamb ones. (My friend Joy makes fabulous lamb ones!) Most usually they are fried. Beautifully spiced and flavoured.
It isn't much of a stretch really to incorporate those flavours into a tasty pie. I had some leftover roasted chicken that needed using up and I thought a chicken pie would be nice . . . and then I thought, why not a Samosa pie. Win/win!
The crust is just lightly spiced with a bit of cumin and uses butter, so it's rich and beautifully coloured. Sturdy enough to stand up to the hearty filling, and yet flake, flake, flaky!
The filling contains the most usual samosa fillings . . . tender pieces of potato and onion, garlic, some cooked carrot, baby peas . . . cooked chicken . . .
Beautifully flavoured with a tasty mix of aromatics and spice . . . coriander, ginger, fennel, cumin, mustard, fenugreek, tumeric (for colour) and cayenne for some heat, this tasty pie pleases on many levels, both sight, smell and taste . . . and with picnic season having arrived it would make a great pie to take on a picnic. I served it simply . . . with some salad and mango chutney on the side. Deeeeeeeee-licious!
*Chicken Samosa Pie*
Serves 8
Your favourite Indian snack in a dinner pie! Couldn't be easier or tastier!Serves 8
2 large potatoes, peeled and diced (2 large)
1 large carrot, peeled and diced
1 TBS vegetable oil
2 cups of chopped cooked chicken
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp brown or black mustard seeds
1/2 tsp ground tumeric
1/2 tsp coriander seeds
1/2 tsp fenugreek seeds
1/4 tsp cayenne pepper
1 medium onion, peeled and chopped
2 cloves of garlic, peeled and minced
1 TBS grated fresh ginger root
1 cup frozen peas
1/2 tsp salt
2 TBS chopped fresh coriander leaves
2 TBS fresh lemon juice
For the pastry:
For the pastry:
250g of plain flour (2 1/2 cups)
1 1/2 tsp cumin seeds
1/2 tsp salt
150g cold butter, cubed (2/3 cup)
160ml of milk (2/3 cup)
1 egg beaten, to glaze the pie with
First
make the pastry. Sift the flour into a bowl. Whisk in the salt and
cumin seed. Drop in the butter. Rub it in with a pastry blender or
your finger tips until it resembles fine bread crumbs. Add the milk
and stir with a fork to form a dough. Divide in two and shape each into
a round flat disc. Wrap in plastic cling film and chill while you are
making the filling.
Place the potato and carrot into a
pot of lightly salted water. Bring to the boil and cook until tender,
about 10 minutes. Drain and place in a large bowl. Heat the oil over
medium heat. Add the chopped onion. Saute to soften. Add the seeds
and stir fry until very fragrant. Tip in the salt, cayenne pepper,
garlic and ginger root. Cook and stir for about a minute. Add the
cooked chicken, frozen peas, coriander leaf, and lemon juice. Taste
and adjust seasoning as desired. Allow to cool completely.
Preheat the oven to 200*C/400*F/ gas mark 6.
Roll
out one disc of the pastry to a 1/8 inch thickness round, large enough
to line a 9 inch pie dish, with some overhang. Spoon the cooled chicken
filling into the crust. Roll out the other disc of pastry to 1/8 inch
thickness, making it large enough to cover the filling with some
overhang. Brush some beaten egg on the edges of the bottom overhang
and top with the other round of pastry to cover. Press the edges
closed. Trim off with a sharp knife and flute the edge decoratively.
Brush the top of the pie all over with some beaten egg. Cut some vents
in for steam. Bake on the bottom rack of the preheated oven for 50 to
60 minutes, until golden brown and tasty!
Cut into wedges to serve. Mango chutney is a good go-with!This delightful Joseph Joseph Baking Set usually retails for up to £40 at most shops but you can get it right now on Find Me A Gift for the low price of only "29.99!" That's a real steal!
Many thanks to Find Me A Gift and the lovely Emma for sending this to me! (Psst! With Father's Day coming up soon you should really check out the Find Me A Gift site. They have ooodles of nice things to choose from on there to suit every price range. They even have a really cool gift finger personal shopper page, which you can find here!)
There are certain times of the week, month and year that my Crock Pot is my best friend and the most valued and used tool in my kitchen! On Sundays when I know we are going to get home from church absolutely famished, it is such a simple thing to do to pop something into the crock pot before we leave, making sure that something tasty is waiting for us when we get home. In the summer when you want something hearty and don't want to heat up the kitchen, the Crock Pot is a great ally, and in Winter, when the cold winds doth blow, there is no better way to create rib sticking hearty and comforting meals for the whole family! Nothing could be easier. Just pile it all in the pot, cover and turn it on. The pot does the rest!
LIVEN UP YOUR CHRISTMAS & NEW YEAR ENTERTAINING WITH A TRIO OF DELICIOUS NEW CONDIMENTS FROM MARY BERRY’S
Looking for some beautifully simple recipe inspiration for entertaining this Christmas and New Year? Then look no further. Mary Berry’s has created a range of delicious new condiments that promise to tickle taste buds throughout the festive season – and beyond.
First up, Mary Berry’s Redcurrant & Mint Jelly is the perfect accompaniment to seasonal lamb or venison, but so much more besides, including as a key ingredient in the following seasonally appropriate dishes:
Duck with redcurrant & mint sauce – pan fry duck breasts to brown and transfer to a small roasting tin. Mix redcurrant & mint jelly with a little water and pour over the duck, roast for 10-15 minutes and allow to rest before slicing and serving with pan fried pak choi, pouring over the baking juices to serve.
Gammon, kale & redcurrant stir fry – fry sliced red onion with sliced smoked gammon steak until golden. Add blanched shredded kale, a can of butter beans and some redcurrant & mint jelly and cook for a few minutes. Great served with mash or rice.
Hot smoked salmon pate with melba toast – in a food processor, blend kiln roasted salmon, some natural yogurt and horseradish sauce together to create a coarse paste. Serve with hot melba toast.
Smoked mackerel, potato & cannellini bean salad – mix chunks of smoked mackerel, cooked and sliced new potatoes and cannellini beans into some lamb’s lettuce and toss with a dressing made from mayonnaise, white wine vinegar and horseradish sauce.
Horseradish roast potatoes – parboil chunks of King Edward potatoes and toss in oil or melted goose fat, some horseradish sauce and seasoning and roast in a hot oven until golden. Great for Sunday roasts – or even Christmas dinner.
Last but not least, Mary Berry’s Hollandaise Sauce is made with free range eggs and is sure to get seasonal parties off to a devilishly good start if mixed with a little crème fraîche to make the base for Devilled Eggs. Finish by stirring in a few tablespoons of Mary Berry’s Apricot & Peach Chutney and a tablespoon of paprika, before seasoning well and generously spooning into halved boiled eggs.
Alternatively, this beautifully smooth and velvety hollandaise sauce is the perfect base for a host of delicious festive holiday breakfasts, including
Smoked salmon & hollandaise bagels – spread halved and toasted bagels with a little hollandaise sauce. Top with cucumber slices, smoked salmon and a spoonful of extra hollandaise sauce.
Or why not try stirring a tablespoon of Mary Berry’s Hollandaise sauce and a teaspoon of Dijon mustard through scrambled eggs just before serving?
All three new Mary Berry’s condiments are available in Tesco now (RSP: £1.50 per jar).
For more information about the Mary Berry’s range of sauces, dressings and chutneys, visit Mary Berry's Foods.
Charlie Bigham's, makers of delicious dishes for two, have launched brand new recipes for their signature Cottage Pie and Shepherd's Pie dishes as they look to serve up the most delicious versions possible of these two British Classics.
I have long been a fan of Charlie Bigham's meat pies, having first tried them when we lived down South, and so I have been keen to try these new dishes!
Charlie and his team have been busying themselves away over the stove to create some sumptuous flavours, including the richest red wine and thyme tomato ragu the chefs have ever made.
This is the ragu they use in the new Cottage pie, which features tender, slow-cooked British beef, topped with creamy mashed potato, breadcrumbs, Parmesan and Cheddar Cheese.
Charlie's Shepherds Pie now has an even more tomatoe-y ragu wih an extra sprinkling of thyme to give it that rich, deep flavour. Originally the Shepherds Pie was made with a beef and lamb combination, but following customer feedback, it is now all lamb based and is succulent and full of flavour.
I like the idea that at Charlie Bigham's they are not afraid to take customer feedback on board and make changes to enhance their existing recipes making them even more delicious!
One thing I love about the Charlie Bigham's products is that they can be ready in minutes and provide a homely supper which is just as good as homemade and from scratch. In fact they taste like homemade and that's not bad.
These new improved pies are now available to buy in stores nationwide via Waitrose, Sainsbury's, Booths, Budgens and Ocado, RRP £7.00
For more information do check out the Charlie Bigham's website.
Follow them on Facebook
Follow them on Twitter
Follow them on Instagram
I grew up in a home where dishes like this were not really served very often. My mother would make Pate Chinoise for my father from time to time, which we had to eat as well. Pate Chinois is a French Canadian version of Cottage pie, using minced beef, mashed potatoes and corn or peas. My mom always used peas, and tinned ones. She also used cheap ground beef, which I did not like at all. It was full of bits of gristle. It was never my favourite meal, but my father love LOVED it! Perhaps I was just too picky.
People often confuse the two, Cottage Pie and Shepherd's Pie. Traditionally both were dishes invented to use up the leftover gravy and veg from the Sunday dinner. With beef being used in the Cottage Pie and Lamb in the Shepherds Pie.
Most people just use the names interchangeably for the both. I can be a bit pedantic however . . . it is one of my weaknesses . . . for Shepherds Pie I use lamb and for Cottage Pie I use beef. It can be leftover or fresh ground, though. I am not quite that picky!
Basically both are casseroles with meat and a flavourful gravy on the bottom, a layer of vegetables and a lovely thatch of mashed potato on top!
These types of meals are my Todd's favourites. In fact today he had two helpings. He normally doesn't exceed his one serving of anything, but he was really enjoying this.
I have a secret ingredient for the potato thatch. I always add a tiny bit of cheese, which really helps it to brown to a nice golden brown and adds just a touch of flavour. Sometimes I will add a bit of horseradish to either the gravy or mash for a Cottage pie, because it goes so well with beef.
I like to make a pattern in the potatoes with a fork. Today it was a basket weave. Not hard to do at all. You don't have to do that, but do try to rough them up a tiny bit so that you can get some crispy golden edges!
I also use frozen petit pois . . . not tinned or leftover cooked. And I don't thaw them out before putting it together. I just layer them on frozen. The heat from the filling and the mash will cook them perfectly. (I have a real dislike of over-cooked peas. I can't help it.)
The gravy is also very simple to make. Of course if you happen to have leftover gravy from the Sunday lunch that would also work, but it is very simple to make your own from scratch.
I start by sweating a mirepoix of fresh vegetables in some butter . . . carrot, swede, onions and celery . . . aromatics and real flavour boosters! Especially when you have sweated them in a bit of butter.
A good beef stock made from a quality beef stock cube or gel pack. I like the Knorr ones. Some Tomato puree (tomato paste in the US), or yes even ketchup will work. If you are using ketchup leave out the HP Sauce. Just use a splash or Worcestershire.
I use herbs as well . . . to be specific, Summer Savoury . . . its an Eastern Canada thing. You can use Marjoram or thyme . . .
Today I made a delicious coleslaw to go along with it. Salad is nice also. Todd likes a slice of bread and butter with his. You could serve any vegetable on the side. Green beans and carrots are nice. I like salad.
Its a great way of stretching out leftovers. I do like a thick gravy with mine. I don't like it too soupy, but if you do, then you could certainly add more gravy, or make your gravy thinner, but do bear in mind that the potatoes will absorb some of the gravy, so you want your gravy to be a bit on the thick side and your potatoes as well. You don't want a soupy thatch!
Yield: 4
A Simple Cottage Pie
prep time: 20 minscook time: 45 minstotal time: 65 mins
Simple, delicious, and a family pleasing comfort food.
ingredients:
400g leftover roast beef, roughly chopped (about 3 cups)
1 TBS butter
1 medium onion, peeled and chopped
1 stick celery, trimmed and chopped
1/2 carrot, peeled and grated
a cube of swede (rutabaga) peeled and grated
1 TBS tomato puree
1 TBS plain flour
1/2 TBS brown sauce (HP sauce)
400ml well flavoured beef stock (1 1/2 cups)
1/2 tsp summer savoury
salt and black pepper to taste
100g frozen peas (1 cup)
For the potato thatch:
6 medium potatoes, peeled and cut into chunks
warm milk
a knob of butter
salt and pepper
2 TBS grated cheese (Parmesan or cheddar)
melted butter to brush (optionalinstructions:
Put the potatoes in a pot of lightly salted water and
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual
heat of the burner to dry them out a bit and then mash the potatoes
well until smooth with some warm milk, and a knob of butter. Season to
taste with salt and pepper and stir in the cheese. Set aside and keep
warm.
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual
heat of the burner to dry them out a bit and then mash the potatoes
well until smooth with some warm milk, and a knob of butter. Season to
taste with salt and pepper and stir in the cheese. Set aside and keep
warm.
Melt the butter in a skillet. Add the
onion, celery, carrot and sweet. Cook, stirring frequently over medium
low heat until softened and the onion is translucent. Stir in the
flour. Slowly stir in the beef stock and bring to the boil. Cook,
stirring constantly until the mixture boils and thickens. Stir in the
tomato puree, brown sauce, and summer savoury. Season to taste with
salt and black pepper and then stir in the chopped beef. Pour this into
the bottom of a buttered 1 litre (1 quart) shallow baking dish.
Sprinkle the frozen peas over top. Spread the mashed potatoes on top to
cover. Rough up the potato a bit with a fork. Brush with melted
butter.
onion, celery, carrot and sweet. Cook, stirring frequently over medium
low heat until softened and the onion is translucent. Stir in the
flour. Slowly stir in the beef stock and bring to the boil. Cook,
stirring constantly until the mixture boils and thickens. Stir in the
tomato puree, brown sauce, and summer savoury. Season to taste with
salt and black pepper and then stir in the chopped beef. Pour this into
the bottom of a buttered 1 litre (1 quart) shallow baking dish.
Sprinkle the frozen peas over top. Spread the mashed potatoes on top to
cover. Rough up the potato a bit with a fork. Brush with melted
butter.
Preheat the oven to 200*C/400*F/ gas
mark 6. Bake the casserole in the heated oven for 45 minutes until the
potatoes are golden brown and the filling is bubbling. Let stand 15
minutes prior to serving. Serve hot with your favourite sides.
mark 6. Bake the casserole in the heated oven for 45 minutes until the
potatoes are golden brown and the filling is bubbling. Let stand 15
minutes prior to serving. Serve hot with your favourite sides.
Created using The Recipes Generator
We are really going to enjoy the leftovers today for our tea! Dishes like this have a habit of tasting even better the next day! Bon Appetit!
One of the best things about being a food blogger is getting to review cookery books from time to time and I was recently sent a really nice one entitled My Family Kitchen, favourite recipes from four generations . . .
This is the debut cookbook from Celebrity Masterchef 2014 Winner, Sophie Thompson!
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
From Uncle James's Pineapple Tarts to Salted Caramel Cookies for her sons. As well as recipes from friends, such as chocolate truffles from the legendary actress Penelope Keith.
The recipes were photographed in Sophie's own kitchen - each one is relayed with her trademark humour, warmth and vivaciousness. They are fuss- free, easy-to-follow and delicious.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
This is moist and very lemony. Adapted from My Family Kitchen by Sophie Thompson.
150g of polenta (14 TBS fine cornmeal, not self rising)
150g of ground almonds (1 3/4 cup, almond meal or flour)
200g butter, softened, plus extra for buttering the pan (3/4 cup plus 2 TBS)
3 large free range eggs
the zest and juice of 3 large lemonds
100g of icing sugar, sifted (3/4 cup, confectioners sugar)
20g of flaked almonds, toasted (2 TBS)
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease and base line a 20cm/8 inch springform cake tin. Set aside.
Place
the polenta, ground almonds, caster sugar, baking powder and butter in
the bowl of a food processor. Blitz together for about 30 seconds to
combine. Add the eggs, one at a time, whizzing after each addition to
combine well. Add the lemon zest and blizt again for about 20 seconds.
(If you don't have a food processor you can do this by hand with a
wooden spoon in a large bowl.)
Spoon the mixture into the
prepared tin and smooth the top over. Bake in the centre of the
preheated oven for about 45 minutes, or until golden and coming away
from the edge of the tin slightly.
Whisk together the icing
sugar and lemon juice in a bowl until smooth. (You should have about
100ml of juice, or a scant half cup) When the cake comes out of the
oven use a skewer to make holes all over the top of the cake and, whilst
still warm, pour the lemony syrup over the top. Scatter the flaked
almonds over top while the cake is still tacky and leave to cool in the
tin completely.
Remove from the tin when cold and serve on it's own or with a big dollop of cream on the side.
About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
*Lemony Almond and Polenta Cake*
Makes 8 to 10 servings
150g of caster sugar (3/4 cup plus 1 1/2 tsp)
1 tsp baking powder About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
Subscribe to:
Posts (Atom)
Social Icons