Easy Tia Maria Tiramisu

Serves 6

550 ml double cream

250g mascarpone

75 ml Tia Maria

5 tbsp caster sugar

300 ml strong coffee (made with 2 tbsp good quality instant coffee granules and 300ml boiling water), cooled

175g pkt savoiardi (lady's fingers) sponge biscuits

50g dark chocolate (min 70% cocoa), refrigerated

2 tsp cocoa powder

1.  Put the cream, mascarpone, Tia Maria and sugar in a large bowl. 

2.  Whisk until completely combined with no lumps and it has the consistency of thick whipped cream.

3.  Put the coffee into a shallow bowl and dip in a few sponge fingers at a time, turning once or twice so they are nicely soaked, but not soggy. 

4.  Layer these into your chosen serving dish until you have used a third of the biscuits, then spread over a third of the cream mixture.

5.  Using the coarse side of a cheese grater, grate over a third of the chocolate. 

6.  Then repeat the layers twice more, using up all the coffee, finishing with a cream layer, topped with grated chocolate.

7.  Cover the dish and put in the fridge overnight for the flavours to blend.

8.  To serve, dust with cocoa powder.

Keeps for 2 days in the fridge.

Herby Harissa Chicken

Serves 4

3 red chillies, deseeded, chopped roughly

6 cloves garlic, chopped roughly

2 tsp paprika

1 tsp ground cumin

40g bunch fresh coriander

40g bunch fresh parsley

20g fresh mint leaves

Juice of 2 lemons

100 ml Extra Virgin olive oil

½ tsp salt

2 x 125g tubs Greek yoghurt

4 chicken breasts

1.  Fry the chilli and garlic in a little oil for a couple of minutes, then add paprika and coriander and fry for a further minute to toast the spices.

2.  Put the coriander, parsley, mint, lemon juice, olive oil and salt in a food processor or blender. Add the chilli garlic mix and whizz until all finely chopped and well blended.

3.  Mix the herb blend with the Greek yoghurt. 

4.  Put half of the herby yoghurt sauce into the bottom of a large casserole dish or baking tray, add the chicken breasts, top with the remaining sauce, turning the chicken breasts over several times to coat well. 

5.  Put the dish in the oven, preheated to 180ºC, for 30 - 35 minutes, or until the chicken is cooked through.

Serve with couscous or rice, with the sauce spooned over.

Panettone (using bread machine)

1 tbsp sugar

160 ml warm milk

60g butter

1 egg, beaten

1 tsp vanilla extract

300g bread flour

¾ tsp salt

1½ tsp fast-acting dried yeast

50g dried fruit (such as cranberries, chopped apricots, etc)

50g raisins

2 tsp candied peel

1½ tsp anise or fennel seed

1 tbsp lemon zest, grated

1.  Place the first 8 ingredients into the tin of your bread machine in the order listed. Select the dough cycle.

2.  When the fruit or nut signal sounds add the fruit, lemon zest and anise seed.

3.  Oil and line a 6¾" x 3¼" loose-bottomed cake tin with baking paper. Once the dough cycle of the bread machine is complete, put the dough in the cake tin.

4.  Warm the oven to 40ºC then switch off, put the dough in and allow to rise for an hour.  

5.  Leaving the risen dough in the oven, set the oven to 180ºC and allow to heat slowly rather than preheating. Cook for about 35 minutes. A skewer should come out clean when done.

6.  Allow to cool. Dust the Panettone with icing sugar.

To Give as a Gift: Simply wrap the panettone, leaving the baking paper on, in clear cellophane and tie with a bow.

To Freeze: Panettone can be frozen for up to 3 months if wrapped well in clingfilm, then in tin foil.

Cook's Note:  To make the Panettone solely in the bread machine, place all of the ingredients except for the mixed fruit into the tin of your bread machine in the order listed. Select Sweet bread cycle and use the Medium or Light crust colour. Do not use the delay cycles. Add the fruit when the fruit or nut signal sounds.

Sesame Prawn Toasts

Serves 2-4

150g shelled prawns*

2 tbsp plain flour

salt and pepper

4 slices white bread

3-4 tbsp white, untoasted sesame seeds

2 tbsp sunflower oil

* I have used cooked prawns here - if you use raw prawns, make sure the topping is completely cooked through

1.  Blend the prawns and flour in a food processor until smooth. Season with salt and pepper.

2.  Spread the prawn mix on one side of the bread, sprinkle sesame seeds on top and press them down firmly so they stick.

3.  Heat the oil in a frying pan and fry the toasts for 1-2 minutes on each side, or until the toast is golden and crisp both sides. Drain on kitchen paper.

4.  Cut into quarters and serve with sweet chilli dipping sauce (see previous post).

Sweet Chilli Sauce

Serves 4

2 fresh red chillis, finely chopped (leave seeds in if you want it hot)

3 garlic cloves, finely chopped

100g sugar

100 ml white wine vinegar

100 ml water

1 tbsp soy sauce

Put all the ingredients in a small saucepan, bring to the boil, then simmer for 20 minutes until thick. Pour into a sterilised jar and keep in the fridge until required.

Boozy Chocolate Orange Cake

This one's for adults only! A delicious, rich, moist cake.

125g (5 oz) Self-raising flour

125g (5 oz) butter, softened

125g (5 oz) caster sugar
50g pure cocoa powder

2 eggs

3 tbsp milk

1 large orange (finely grated zest & juice, separate)

3 tbsp icing sugar
3 tbsp whisky (or brandy, or Cointreau...)

1.  Put the flour, butter, sugar, cocoa, eggs, milk and orange zest into a mixing bowl and blend with a wooden spoon until smooth (or mix in food processor using the plastic blade).

2.  Pour into an oiled 2 lb loaf tin lined with greaseproof paper and place in cold oven at 180°C (350°F) for 35-45 minutes, or until a skewer comes out clean. Remove from oven and leave in tin to cool.

3.  Mix the orange juice and whisky with the icing sugar. 

4.  When the cake is cold, prick all over with a fork and pour the juice over it so it soaks into the cake.

Pork Dopiaza

Serves 4

2½ lbs onions, peeled

4 tbsp sunflower oil

2 tbsp lemon juice

1½ lbs boneless pork, cubed

2 heaped tsp ground coriander

2 heaped tsp turmeric

2 heaped tsp fenugreek seeds

1 heaped tsp salt

½-1 heaped tsp chilli powder (to your taste)

1.  Chop half the onions very finely (I use a food processor with chopping blade) and thinly slice the remainder (fine slicing blade on food processor).

2.  Heat the oil in a heavy based pan, add the chopped onions and lemon juice and fry very gently for 20 minutes, stirring so they don't catch, until light golden brown and quite dry. Remove to a bowl.

3.  Add the pork to the pan and fry over high heat until well browned on all sides. Remove to a bowl.

4.  Add the sliced onions to the pan, along with the coriander, turmeric, fenugreek, salt and chilli powder. Fry gently for about 10 minutes until the onions are soft.

5.  Return the pork to the pan, and stir well to mix with the onions. Add about 5-6 tablespoons of water, cover and simmer for 1½ hrs, stirring occasionally, until pork is tender.

6.  Add the reserved chopped onion to the pork and mix well. Continue cooking for about 15 minutes, stirring constantly until the sauce is thick and almost dry.

Serve with rice, naan bread, pappadums & Spicy Banana and Date Chutney (see previous post).

Spicy Banana & Date Chutney

6 bananas, peeled and sliced

4 medium onions, chopped

225g (8 oz) dates, stoned & chopped

300 ml (10 fl oz) vinegar

2 tsp ground coriander

1 tsp turmeric

1 tsp ground cumin

1 tsp ground ginger

125g (4 oz) crystallised stem ginger, chopped

½ tsp salt

250 ml (8 fl oz) treacle

1.  Put the bananas, onions, dates and vinegar into a saucepan and cook for 15 minutes, stirring occasionally, or until the onions are cooked.

2.  Remove from the heat, stir in the coriander, turmeric, cumin, ground ginger, crystallised stem ginger, salt and treacle and return to a moderate heat. Cook for 15-20 minutes, stirring occasionally with a wooden spoon until the mixture is a rich brown colour.

3.  Remove from the heat and spoon the chutney into clean, warmed jam jars.

Serve with curry, or cold meats and cheese.

Old-Fashioned Spiced Beef

My friend who gave me the Pickled Orange Rings recipe does this every year for Christmas. She thinks the original recipe might have been from Josceline Dimbleby.

Serves 6-8

3-4 lb joint of boned, salt silverside or brisket

soft dark brown sugar

1 tablespoon allspice berries

1 tablespoon juniper berries

about 1 dessertspoon cloves

black pepper

1.  First soak the joint in cold water for 2-4 hours, changing the water once or twice. Then sprinkle the joint generously with black pepper. Rub brown sugar quite thickly all over the joint. Crush the allspice and juniper berries using a pestle and mortar and press all over the joint and into any cracks. Make one or two incisions to get some spices right to the centre of the meat. Stick the cloves into the joint all over. Wrap the joint up very thoroughly in foil and place it in a large ovenproof dish with a well fitting lid, or in a roasting tin with more foil on top. If possible, leave it at room temperature overnight.

2.  Cook in the centre of the oven at 140ºC (275ºF) for about 3½ - 4½ hours, according to the size of the joint. Take it out, open the foil slightly to let the juices pour away and wrap the foil around the joint again. Then leave in a cool place with a board and books or weights on top until the next day.

3.  Keep the joint in the fridge wrapped in foil until you want to carve it. Carve as thinly as possible. Wrap any leftover meat in foil again and store it in the fridge. 

Serve cold with cranberry sauce or Pickled Orange Rings (see previous post).

Pickled Orange Rings

Mine made 4 small jars, but it depends on the size of the oranges and the jars!

8 small, thin-skinned oranges

2 lb (900g) sugar

1½ pt (850 ml) cider vinegar

12 cloves

2 cinnamon sticks

Whisky (optional)

1.  Wash the oranges, slice into rings about 5mm thick, removing any pips and discarding the end pieces. Place the orange rings in a large saucepan and barely cover with water. Bring up to a simmer but do not boil, as this will cause the orange rings to disintegrate. Simmer gently for about 30 minutes.

2.  Carefully lift the orange rings out of the saucepan with a slotted spoon and place on a plate. Add the remaining ingredients to the saucepan and boil rapidly for 10 minutes.

3.  Reduce the heat, carefully return the orange rings to the pan and bring to the boil. Remove the orange rings again and pack into hot jars. Pour two teaspoons of whisky into each jar if you like.

4.  Boil the remaining syrup until it thickens slightly and then fill the jars to the brim (cloves can be added to the jars, but not the cinnamon). Press down on the orange rings to release any air bubbles, seal jars. I had some syrup left over, so don't worry if you don't use it all.

Serve with cold meats.

Chicken with Tarragon and Vermouth

Serves 4

1 lemon

1½ tsp dried tarragon

2 tbsp olive oil

4 skinless, boneless chicken breasts

Salt and black pepper

4 red onions, peeled & quartered, or 8 shallots, peeled

8 cloves of garlic, peeled

75 ml dry vermouth

150 ml chicken stock

2 tbsp crème fraîche 

1.  Using a lemon zester or a potato peeler, remove the zest from the lemon (cut into thin strips if you've used a potato peeler). Squeeze the juice from the lemon and set aside.

2.  Heat the oil in a large pan. Season the chicken with black pepper and add to the pan. Fry for 3 minutes on either side, or until nicely browned. Remove from pan. Add the onions/shallots and garlic, fry over a medium heat for about 5 minutes, stirring.

3.  Stir in the lemon zest, tarragon, vermouth and stock. Stir well, season and stir in 1 tbsp lemon juice. Bring to the boil and return the chicken to the pan.

4.  Reduce the heat to low, cover the pan and simmer for 15 minutes. Remove the chicken from the pan, cut into thick slices and keep warm. Stir the crème fraîche into the sauce and bring to the boil. Boil rapidly until reduced and thickened.

Serve the chicken with the sauce spooned over, on a bed of rice.

Southern-Fried Chicken

This chicken is delicious! Make more than you think you'll need, it WILL get eaten!

Chicken thighs or drumsticks (skin on or off)

Juice of a lemon

½ cup plain flour

1 tsp ground cinnamon

1 tsp garlic salt

½ tsp ground bay leaves

Sunflower oil for frying

1.  Put the flour, cinnamon, garlic salt and ground bay leaves in a ziplock bag and shake lightly to mix.

2.  Dip the chicken in the lemon juice, then place in the ziplock bag, shaking to coat in flour mix.

3.  Use a frying pan which has a tight-fitting lid. Heat the oil. It should be 5mm/half inch deep and hot but not smoking.

4.  Place the chicken in the frying pan and allow to fry for 5 minutes until golden. Turn over, allow it to fry for 2 or 3 minutes more, then cover (the lid helps the chicken steam as well as fry. It also stays juicy, rather than going hard and stringy).

5.  Keep covered, on a medium heat, for 20 minutes, turning once. 

Serve hot or cold.

(Sieve the cooled oil and use for other recipes.)

Quick Limoncello Liqueur

This quick limoncello recipe only takes a week to make,

and can be drunk straight away.

Multiply the quantities and make as gifts for friends.

makes just over 1 litre

1 kg very fresh lemons

700 ml vodka (normal proof)

300 ml water

100g sugar

1.  Zest the lemons, making sure not to include any pith. 

2.  Put zest in a jar with vodka and let stand in the dark for a week, making sure you shake the jar at least twice a day.

3.  Strain the liquid and discard the zest.

4.  In a saucepan over a low heat, heat the water and sugar until the sugar dissolves and the syrup is clear. Allow to cool to room temperature.

5.  Mix sugar syrup with infused alcohol. Strain the liquid through a coffee filter for a clear liqueur. 

6.  Bottle and label. (I put it back in the original vodka bottle, with the labels removed... this leaves some over for the cook... ;-)

Serve very cold, straight from the freezer.

Cook's Note:  I juice the lemons after zesting and use the juice in whisky or brandy sours... If you're good, you could freeze it in icecube trays to use in other recipes.

Easy Puff Pastry Tart

Cuts into 6-8 slices

500g frozen ready-rolled puff pastry, thawed

500g Mozzarella cheese, drained & dried on kitchen paper

125g bacon bits

3 tomatoes

2 tsp lazy basil (ready-prepared, in jar)

About 16 black olives, pitted and halved

Several pinches of dried oregano

Salt and freshly ground black pepper

1.  Line a baking tray with baking paper (my pastry comes in two squares, and I only have a small oven, so I use two trays. Use whatever size tray suits the pastry you get).

2.  Preheat oven to 180ºC (350°F).

3.  Put pastry on tray. Score pastry about 12 mm (half an inch) in from the sides. Spread the lazy basil over the base, keeping within the scored edges.

4.  Slice the mozzarella cheese, break up slices and scatter all over the pastry making sure you keep within the scored edges. Scatter the bacon bits over. Thinly slice the tomatoes and arrange on top. Scatter the olive halves over. Season with salt and pepper, sprinkle with dried oregano.

5.  Bake in the middle of the oven for 35-45 minutes, until the pastry is well risen and golden.

Serve hot or cold.

Meatballs with Tomato & Red Pepper Sauce

The meatballs in this recipe are baked in the oven, rather than being fried, before being added to the sauce.

A nod to being healthy... They are also egg-free as the
milk-soaked breadcrumbs do the job of binding.

Cheat with a jar of ready-made sauce if you want,
but do try the meatballs.

These are made with pork mince, because that's what I had :-)

Serves 6, approx

FOR THE MEATBALLS:

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

olive oil for frying

1 tsp dried chilli flakes

500g minced beef or pork

75g fresh breadcrumbs

3–4 tbsp milk

FOR THE TOMATO & RED PEPPER SAUCE:

1 large onion, sliced

3  cloves garlic, minced
olive oil for frying

1 jar roasted red peppers, chopped

1 tin chopped tomatoes

175 ml passata
50 ml water
2 tbsp balsamic vinegar

1 tsp dried thyme

1 tsp dried oregano
1 tsp sugar

Salt & freshly ground black pepper

3 fresh plum tomatoes (or whatever toms you have)

1.  Firstly, make the meatballs. Fry the onion and garlic with seasoning in a little olive oil in a hot frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or so. 

2.  Place the mince in a large bowl and add seasoning. 

3.  Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well, using your hands.

4.  With wet hands, shape the mince mixture into small balls about 2-2.5 cm wide. 

5.  Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

6.  Place on an oiled baking sheet and bake at 250°C (475°F) for about 20 minutes.

7.  Now make the sauce. Cook the onions in a little olive oil in a large saucepan until softened and translucent. 

8.  Add the garlic and cook for another minute, then add the peppers and cook for another 5 minutes. Add the tinned tomatoes, passata, water, balsamic vinegar, sugar and herbs and season well. Mix thoroughly and simmer uncovered for 10 mins or so.

9.  Cut the tomatoes in half, squeeze between your fingers and rip the flesh into pieces, adding the flesh and the juice to the sauce. Transfer the meatballs to the  sauce and simmer for 15-20 minutes, uncovered, on very low heat. Stir gently once or twice, being careful not to break the meatballs.

Serve with pasta and freshly grated parmesan.

Easy Olive Oil Cheese Scones

Making these cheese scones with extra virgin olive oil makes them slightly healthier!

I used a small diamond-shaped cutter for bite-sized scones

Makes 12 regular or 24 mini scones

300g (2 cups) plain flour

15ml (1 tbsp) baking powder

½ tsp salt

Large pinch of chilli powder

100g (1 cup) strong Cheddar cheese, grated

15ml (1 tbsp) extra virgin olive oil

125ml milk (may need a little more)

1 medium egg

1.  Sift flour, baking powder, salt and chilli powder into a large bowl. Add the grated cheese and stir in.

2.  Beat the egg and milk together in a separate bowl and add the oil.

Pour into the flour mixture and, using a metal spoon or fork, mix until the dough clumps together. If too dry, add a teaspoon extra of milk at a time until the mix comes together.

3.  Press the dough out on a clean floured surface, using the palm of your hand, until it is about 5mm (¼") thick. Fold it over on top of itself, flatten again, using the palm of your hand (a rolling pin is too heavy and will prevent the scones from rising).

4.  Cut out scones using a cutter (you decide shape & size). Place them on a baking tray lined with baking parchment, sprinkle with a little finely grated Parmesan cheese and paprika or black pepper if desired.

5.  Bake in the oven at 180°C (350°F) for 15-20 minutes, until golden.

Serve warm with butter.

Bacon, Pea, Lettuce & Herb Soup

Serves 4

1 tbsp olive oil

1 medium onion, chopped

125g bacon bits, or chopped bacon

1 small head of lettuce or bag of mixed leaves,

torn into pieces (approx 150g)*

300g frozen peas

2 tbsp fresh parsley, chopped

2 tbsp fresh coriander, chopped

650ml bacon or vegetable stock (made using 2 stock cubes)

100ml single cream OR 1 tbsp crème fraîche

Salt & freshly ground black pepper

* I save lettuce that I know won't be used up in time in the freezer until I have enough to make this soup - use it straight from frozen.

1.  Heat the oil in a pan, add the bacon and onion and cook for a few minutes until the onion is soft. 

2.  Add the peas and lettuce, cook gently until the lettuce has wilted.

3.  Add the herbs and cook for a minute, then add the stock and simmer gently for 3 minutes or so, uncovered.

4.  Remove from the heat, take out 2-3 ladlefuls and set aside in a bowl. Whizz the remaining soup until smooth.

5.  Return the set-aside soup to the blended soup in the pan, and reheat for 3 minutes. 

6.  Stir in the cream/crème fraîche and season with salt and pepper. Heat gently for 2 minutes, then serve with fresh, crusty bread.

Spicy Sweet & Sour Chicken

Serves 2

Chicken:

2 boneless, skinless chicken breasts

Salt and pepper

1 cup cornflour 

1 large egg, beaten

¼ cup sunflower oil

Sauce:

¾ cup sugar

4 tbsp tomato ketchup

½ cup apple cider vinegar

1 tbsp soy sauce

1 tsp garlic salt

½ tsp Tabasco sauce

1.  Preheat the oven to 170°C (325° F).

2.  Cut the chicken breasts into 1" pieces. Season with salt and pepper. Heat the oil in a large frying pan over a medium heat.

3.  Place the cornflour in a bowl and toss the chicken in, to coat. 

4.  Whisk the egg in a shallow bowl. Using your fingers, dip the cornflour-coated chicken pieces in the egg and place them carefully in a single layer in the hot frying pan. 

5.  Cook for 1-2 minutes and then turn each piece over to cook on the other side until nicely golden but not cooked all the way through. 

6.  Place in a single layer in a baking dish.

7.  Mix the sauce ingredients together in a bowl and pour half over the chicken in the baking dish. 

8.  Bake for 45 minutes to one hour, turning the chicken once or twice during cooking to coat evenly with sauce. 

9.  Pour the other half of the sauce into a small saucepan and cook on the hob at a simmer for 8-10 minutes until it reduces and thickens. Serve it separately in a jug.