Posts tagged lemon

Spinach, Mushroom and Ricotta Pizza

November 7, 2013 Comments Off read Vegetables and Salads

Ok so it’s a tomato-less pizza…don’t shoot me. This was also pointed out by my (notably) satisfied and well fed but rather unjustifiably disappointed dad? A night of using up all ingredients littering the fridge, clinging on for dear life before labouring into town for a weekly food shop. One of my favourite challenges….make something from what you have left. Its a great way to be creative, prevent waste and come up with new ideas! Challenge accepted, I created this. Spinach forced its way into the base while the topping was a mix of mushrooms, lemony ricotta and some lovely fragrant thyme. Give me ready steady cook anyday?

Serves 4 lightly

Base

1 mug self raising flour
½ water
100g spinach
Pinch cumin seeds

Topping

200g mushrooms, chopped
Small bunch thyme leaves
Knob of butter
250g ricotta
150g mozzarella, sliced
Handful pine nuts
Zest and juice of 1 lemon
Olive oil

Start on the base. Wilt the spinach in a hot pan with a splash of water. Once wilted, drain and squeeze out as much of the moisture as possible. Chop finely.
In a food processor, add the flour, cumin seeds, plenty of seasoning and the spinach. Blend together and slowly add the water, stopping when the mixture forms a soft dough. You will need to use your instinct with the amount of water being used.
Turn out onto a floured surface and knead to form a smooth dough. Put aside to rest.
Melt the butter and a splash of oil in a hot frying pan and add the mushrooms. Fry over a medium high heat until they have released their juices. Add the thyme leaves and continue to fry until golden. Set aside.
Loosen the ricotta in a bowl with the juice from ½ a lemon and the zest.
Heat the grill to high. Next, heat a large frying pan over a high heat and add a splash of oil. Roll out the dough thinly and add to the pan pushing into the oil. While the bottom begins to cook and crisp,spoon over the ricotta and spread out evenly. Grate over the lemon zest. Top with the mozzarela and finally the mushrooms. Scatter with the pine nuts and continue to cook the base on the hob until the bottom is beginning to crisp and turn golden (you will need to lift it up now and again to check).
Once you’re happy with a crispy base, pop under the grill and cook for 8-10 minutes until the top is melted and the rest of the dough and crust has cooked.
Remove from the grill and devour drizzle with some good quality grassy green extra virgin olive oil.

Orzo and Crab

October 23, 2013 Comments Off read Seafood

I am really not a pasta fan. I rarely eat the stuff. However, I’ve been intrigued to try these little rice-like orzo for a while now. So tonight was the night. Fried with some potted crab, mixed with some fresh lemon which was delicious and as welcome as a priest at a wedding here, scattered with fresh herbs like confetti on a bride. Please excuse the wedding metaphors. The Great British Bake Off final has just finished and the ultimate challenge was wedding cakes….

I served mine with some crispy fried seabass fillets, one of my favourites of the fish world, and some wilted spinach and peas for freshness. See what you think.

Serves 2

160g orzo pasta
Up to 60g potted crab in spices (I used the 57g pot of ‘Seafood & Eat It’ potted crab) Or use fresh crab- even better!
Large handful parsley, chopped finely
Large handful chives, chopped finely
Zest and juice of 1 lemon
Salt and pepper
Olive oil
2 seabass fillets

Boil the pasta in salted water for about 7 minutes until cooked.
While cooking, fry the crab in a little hot oil for a few minutes. Drain the pasta, reserving a splash of the cooking water, and while still loose and warm, add to the frying crab and stir to combine.
Add a splash of the cooking water if dry.
Add the herbs, the lemon zest, seasoning and the juice of the lemon.

5. Keep warm while you fry the fish. Season the fillets and score the skin to stop it from curling in the pan.

6. Fry in a little hot oil for about 3 minutes, skin side down until mostly cooked. Finish on the other side for a final few minutes. Add a knob of butter to the pan and let brown while basting the fish. Serve on top of the orzo with some wilted spinach and peas.

Celery, Pistachio and Red Onion Halloumi Salad

October 21, 2013 Comments Off read Vegetables and Salads

I absolutely love halloumi and seem to eat it for the majority of my lunches. Served on salad, in couscous, with lentils or stuffed between the warm toasted arms of a fluffy pitta and some punchy herbs its always welcome. The weather today was shockingly poor but I fancied salad regardless. This is a fresh and satisfying one if your stuck for inspiration…

Serves 2

1 little gem
A few large handfuls of mixed leaves -rocket, watercress, spinach
Small bunch of coriander, chopped
2 slicks celery, sliced thinly on diagonal
Handful pistachios
½ red onion, sliced in half moons
3 tbsp red wine vinegar
½ lemon
1 slice stale bread, cubed (sourdough works best)
1 tsp spice mix (see note), optional
200g approx halloumi cheese, sliced

Place the red onion slices in a shallow bowl and cover with the red wine vinegar and 1 tsp of salt.
Pick the outer leaves from the little gems and cut the heart into quarters. Mix together in a large serving bowl with the salad leaves, coriander, celery, pistachios and seasoning.
Heat a frying pan until hot. Add a small splash of oil and fry the halloumi slices for a few minutes each side until golden brown. Remove and drain on kitchen roll and set aside
Add the cubed bread to the hot pan with a little more oil if needed. Season and scatter with the spice mix (alternatively, use a tsp of cumin seed, fennel seed or like etc). Toast until golden and crisp.
Dress the salad with the lemon juice and a generous glug of extra virgin olive oil. Drain the red onions and scatter on top.
Serve scattered with your warm toasted croutons and fried halloumi!

NOTE: My spice mix contains the following spices, toasted in a hot frying pan until fragrant and ground in a pestle and mortar.

1 tbsp fennel seed
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp fenugreek seed
1 tbsp mustard seeds
1 cinnamon stick, snapped in half
3 cardamon pods
1 star anise

Fig, Coconut and Chocolate Tart

October 20, 2013 Comments Off read Sweet Treats

This is another gem of a recipe that I’d hungrily bookmarked too long ago from a fairly vintage and thumbed copy of Vogue’s ‘Entertaining and Travel’. Being unavailable in the UK, I’ve only a prized handful of these gorgeous and teasing magazines from a friends visits to Dubai. However, the recipes are a pleasing port of call for inspiration and I shall attribute the belated testing of this recipe to ‘savouring’ of my limited supply.

With a punnet of figs putting on a brave face in the face of an over-ripe death sitting safely in the fridge it seemed like an Autumn pleaser. With the added bonus that I ADORE anything with coconut it certainly was pleasing…

Makes 1 large tart (or use smaller ones if preferred)

Pastry

225g plain flour
2 tbsp icing sugar
125g unsalted butter, chilled and cubed
1 egg

Filling

200g desiccated coconut
300ml weak, cooled tea
5 eggs
220g caster sugar
1 tsp vanilla extract
Grated zest 1 lemon
100g dark chocolate, chopped (Min 70%)
6 figs
Honey to glaze

Preheat the oven to 180°C and grease and line a 26cm, deepish tart tin.
For the pastry, place the butter, flour and icing sugar in food processor and blend until you get a breadcrumb-like texture (or rub together by hand). Add the beaten egg and combine until you form a smooth dough, being gentle when handling. Wrap in cling film and chill in the fridge for 30 minutes.
Roll the chilled pastry onto a floured surface and line the greased tart tin. Place on a baking tray and chill for at least 30 minutes.
Line with baking paper and fill generously with baking beans and bake blind for 15-20 minutes until the edges are a light golden. Remove the beans and return to the oven to allow the base to cook and turn pale gold. Remove from the oven and leave to cool in the tin.
Reduce the oven to 170°C.
Place the coconut in a large bowl and cover with the tea. Whisk the eggs, sugar, vanilla and lemon together in another bowl before adding the soaked coconut.
Scatter the chopped chocolate over the base of the pastry case and top with the coconut-egg filling.
Bake for about 30-35 minutes until set and golden. Leave to cool in the tin.
Slice the figs into circles and place on top of the cooled tart in concentric circles. Warm a few tbsps of runny honey in a sauce pan and use a pastry brush to glaze the figs. Scatter with more coconut and serve with a large spoonful of lime/lemon scented mascarpone if you like!

Raspberry and Lemon Goo Brownies

October 7, 2013 Comments Off read Sweet Treats

Coma inducing, artery cloying, heart attack provoking…I could go on. But once in a while a little ‘indulgence’ is necessary. These are best left to be made for you by someone else. Not only for the pure reason that, this way, you won’t be exposed to their contents but because if I’m honest I had rather lost my appetite for all things sweet by the end of this weekends baking session and wasn’t able to enjoy them to their true potential. I am however, one step further away from conducting diabetes…However, if ever there was a gooey brownie recipe then this is it. I thought I’d try a little quirky take on the usual suspects by adding some lemon flavour in the form of the new Green & Black’s lemon bar which, thanks to them, I have generously stashed on the pantry shelf, teasing the rest of my ingredients with its youthful shiny complexion and style. It adds the tiniest of freshness to an otherwise rich brownie and is a nice tang with the rapsberries.

Although these brownies posed extremely sluttily and temptingly in their photo shoot when it came to sampling we actually all ended up cutting them into at least half as they are very rich. Therefore, when attempting this recipe, don’t hesitate to half the quantities used. Its obviously ridiculous but handling smaller quantities does make you feel like they are that little bit less unhealthy…!

Makes…more than enough (about 20)

200g Green & Blacks Lemon chocolate
100g Green & Blacks milk cooking chocolate
250g unsalted butter
400g soft brown muscavado sugar
4 eggs
140g plain flour
50g Green & Blacks cocoa powder
150g raspberries (or blueberries/blackberries/cherries etc)
Feel free to add nuts also if you like

Preheat the oven to 180°C and line a 20 x 30cm brownie tin with parchment.
In a large saucepan, combine the butter, chocolate and sugar and melt gently over a medium-low heat until all is melted and combined, stirring from time to time. Set aside to cool slightly.
Making sure the chocolate is not too hot, beat the eggs in, one at a time, stirring vigorously. The mixture will thicken and turn smooth.
Sieve in the flour and cocoa and fold in until well combined (add nuts here if using)
Pour half the mixture into the lined tin, scatter with the fruits and then top with the remaining mixture. Alternatively add the fruit to the batter all at once.
Bake for 30 (for really gooey) or 35 minutes until still soft in the middle. Don’t be tempted to leave them in longer if you think they are not done. They will set a little in the tray on cooling.
Leave to cool in the tin before turning out and cutting indulgently. Serve proudly with a gym membership and a tangy topping of creme fraiche to your adoring, and now loyal, guests!

Delicious with the addition of chopped roasted nuts or different fruits. Serve with a lovely tangy creme fraiche, warm from the oven for extra (excuse the pun) brownie points with your guests.

Pea, Mint and Black Pudding Fritters

September 20, 2013 Comments Off read Meat, Vegetables and Salads

If you’re cringing at the thought of black pudding, I’ll be candid- man up. Its no more ‘disgusting’ than eating meat surely?! If you’ve never sampled this cheap and tasty treat, at least try it! And hopefully, like me, on you’re first sample you’ll kick yourself at all the time you wasted not enjoying it! Its deep, rich flavour works amazingly well with the sweet flavour of peas…

This recipe is a bit like a previous post (see here) for pea fritters and if you know me you’ll know that I like to fritter things. Its so easy and you can do it with loads of different ingredients and flavours with whats to hand- as long as you have eggs and flour! Here I have simply added crumbled black pudding instead of the cheese in a previous recipe and some fresh mint. A delicious light lunch.

Serves 4

125ml milk
2 eggs
30g cornflour
100g flour
250g peas
100-150g black pudding (cooked and crumbled)
Large bunch mint, leaves picked and chopped finely
Handful of chives, chopped finely.
Lemon

Boil the peas for a few minutes then run under cold water. Place half the peas in a food processor and puree.
Sieve in the flours, some salt, pepper. Add the beaten eggs and milk and mix until smooth.
Place in a bowl and fold in the whole peas and herbs and mix well with a squeeze of lemon juice. It should be fairly thick, enough to hold its shape in a pan. Finally crumble in the black pudding.
Heat a frying pan to a medium heat and warm some sunflower oil
Fry spoonfuls of the mixture (as large as you like) in the hot oil for a few minutes on each side until golden brown and set in the middle. Pat fry on kitchen roll and devour.

An evening off duty and a Spanish Roast

August 2, 2013 Comments Off read Poultry, Vegetables and Salads

Recently, I had the rare and deliciously appreciated privilege of being cooked dinner. With the responsibility of hosting and feeding guests stripped from my meddling hands, there was no way I could creep into the kitchen even for a quick stir of a bubbling pot. Instead, I was forced to sit back al fresco in the sun and enjoy a chilled glass of bubbly with some great appreciating company. And the food was quite simply delicious. I always love eating at other people houses as I get inspiration for flavours and ideas to try myself. A feast of grilled and sweetly glazed Spanish chorizo was first to grace the table followed by 2 lovingly handmade loaves of fluffy focaccia and an olive laced ciabatta with a glistening pool of olive oil for dipping. With enough chicken, BBQ ribs and salad to feed us hungry guests, we devoured it with pleasure! Thanks Chef Tipping!

Inspired by that dangerously moreish chorizo I was eager to try it. Come Sunday, a Spanish- style roast chicken feast was on the cards. Roasted chicken with gremolata, glazed chorizo, and some spicy roasted potatoes went down a treat in the balmy weather. Hands down my favourite gem of a recipe was Jeff’s grilled chorizo so this one comes courtesy of him!

Serves 4

Gremolata

1 roasted chicken
Handful of flat-leaf parsley
½ garlic clove
Zest of 1 small lemon

For the gremolata, chop the garlic finely and grate over the lemon zest. Chop the parsley finely too and then add together with the garlic and lemon and chop together to combine.
Add a pinch of salt and pepper and then use to scatter over your freshly roasted, succulent chicken.

Potatoes

500g potatoes
1-2 tbsp tomato puree
½ tsp smoked paprika
Olive oil
2 garlic cloves, skinned and crushed
½ lemon, juice
Handful parsley

Preheat the oven to 180°C . Mix the tomato puree, paprika, seasoning and about 1-2 tbsp of olive oil in a bowl.
Cut the potatoes into small chunks about 2-3cm in size and cover with the dressing.
Place in a lined roasting tray with the garlic and roast for 40 minutes until soft, a little crisp and cooked, turning every now and then
When ready to serve, squeeze over the lemon and scatter with the parsley

Chorizo

1 wheel or a few sausages of raw cooking chorizo (I used the ‘Unearthed’ range. The better quality the better it will taste. I stress that this should be ‘cooking’ chorizo that is raw and not the cured kind)
1-2 tbsp Membrillo quince paste

Place the chorizo on a lined baking tray
Grill for about 8-10 minutes until cooked and golden brown or bake.
Give the quince paste a mix to loosen it and spread evenly over the grilled chorizo. Grill again for a few more minutes until the paste has ‘melted’ over the chorizo and formed a delicious crust. Add more if you like.
Slice into chunks and enjoy with your roast.

Rhubarb Bakewell Tart

June 26, 2013 Comments Off read Sweet Treats

With a bunch of prematurely picked rhubarb from the allotment aging ungracefully in the fridge this week I decided to experiment and make an ever favourite classic- the bakewell tart- with a rhubarb ‘jam’ instead of your traditional cherry or raspberry. Devine…

Note: For a more subtle flavour if you’re not an almond addict, feel free to leave out the extract.

Serves 8 (generously)

Pastry

175g plain flour
75g chilled unsalted butter
Cold water

Rhubarb Filling

350g rhubarb
1-2 tbsp caster sugar
½ lemon juice
Vanilla extract

Frangipane Filling

110g unsalted butter
110g caster sugar
110g ground almonds
25g plain flour
2 eggs
½ tsp baking powder
½ tsp almond extract
½ lemon, zest
Handful flaked almond
70g icing sugar

Preheat the oven to 190°C and grease and line a 20cm tart tin. Start with the pastry and rub the butter into the flour until you have breadcrumbs. Add a few tablespoons of cold water or enough to bring it into a smooth dough. Roll out thinly and line the tart tin. Chill for at least 30 minutes.
Meanwhile, make the rhubarb filling. Chop the rhubarb into pieces and place in a saucepan with the sugar, lemon juice and vanilla. Heat and simmer gently until broken down and ‘jammy’. Set aside
Line the pastry case with parchment and baking beans and bake blind for 15-20 minutes until lightly golden. Remove the baking bean and return to the oven for 5 more minutes or so until the base is also lightly golden.
Make the frangipane topping. Cream the butter and sugar together until fluffy. Beat in the eggs and almond extract followed by the almonds, flour, baking powder and lemon zest and mix until fully combined.
Spread the rhubarb ‘jam’ evenly over the base of the pre-cooked case and top with the frangipane almond paste and smooth evenly, covering all the rhubarb. Scatter oven the flaked almonds and bake for 30-40 minutes until cooked and golden (cover with foil if it starts to colour before it is ready)
Mix the sieved icing sugar with a few splashes of cold water until you form a thick paste. Spoon into a piping bag and, once the tart is cool, drizzle over!

Blueberry and Lemon Friands with Cinnamon Creme Anglaise

June 24, 2013 Comments Off read Sweet Treats

I’ve been wanting to make these frainds for ages! They are little ‘cakes’ that are make with egg whites and are therefore light and airy and often seen occupying the deli counters in Australia. They are a similar to financiers if you’ve ever had one but without the brown butter. In addition, I couldn’t resist making an accompanying creme anglaise with the 3 spare egg yolks!

Frainds (serve 6)

100g unsalted butter, melted
125g icing sugar
25g plain flour
85g ground almonds
3 egg whites
1 lemon, zest
65g blueberries

Preheat the oven to 200°C and grease a 6 spaced muffin tin or 6 friand moulds with plenty of butter.
Sieve the flour and icing sugar into a bowl and mix in ground almonds and lemon zest.
In another large clean bowl, whisk the egg whites until frothy but by no means are you looking for a meringue-like soft peak. Just mix by hand or with an electric beater until airy and foamy.
Fold in the dry ingredients followed by the melted butter until incorporated.
Spoon into the greased muffin mould and top with a handful of blueberries.
Bake for 15-17 minutes until cooked and firm to touch with a lovely golden crust. Leave to cool in the tins before removing and dusting with icing sugar. Serve with ice cream, a coffee or my cinnamon creme anglaise!

Creme Anglaise

6 egg yolks (3 from your friands)
65g caster sugar
1 tsp ground cinnamon (optional)
500ml whole milk
1-2 vanilla pods

Whisk the egg yolks, sugar and cinnamon in a bowl.
Scrape out the seeds from the vanilla and add them and the pod to a saucepan with the milk. Heat until just about to simmer and then remove from the heat.
Whisk the yolks and then gently and slowly pour over the warm milk in a steady stream while continuing to whisk until all is added. Return the mixture to the saucepan and place on a very low heat. Stir continually with a wooden spoon to cook and thicken the custard making sure the heat stays low so it doesn’t scramble the egg.
Continue to heat until it is thick enough to coat the back of the spoon.
Strain through a sieve into a jug and serve.This could also be cooled and churned in an ice cream maker for a lovely cinnamon ice cream!

Fish in Brown Shrimp Butter

May 26, 2013 Comments Off read Seafood

This really is my idea of a speedy fast-food supper which takes less than 5 minutes to cook. The longest part of the process in fact was getting the capers out the jar. Oh and chopping the parsley was fairly taxing…….

Serves 2

2 white fish fillets of choice e.g. cod loin (as shown), Dover/lemon sole, plaice fillets, haddock
1 small pot of potted brown shrimp (I used the Morecombe Bay brand)
1 tbsp drained capers
Juice of ½ lemon
Generous handful of chopped flat-leaf parsley
Splash of olive oil

Have all the ingredients for the sauce ready before you start as once the fish is cooked, it takes seconds and must be served warm. Heat a splash of oil and a sliver of butter in a hot frying pan.
Season your fish and depending on how thick it is, fry gently on both sides until just cooked. A fillet a few centimeters thick should take 2-3 minutes.
Remove from the pan and set aside to rest while you quickly make the brown shrimp sauce.
Add the potted brown shrimp and its butter (If using packaged brown shrimp, add with a good tablespoon of butter)
Add the drained capers, the juice from half the lemon and a handful of chopped flat leaf parsley. Allow the butter to melt and the flavours to combine before pouring over the fish and serving! Its that simple! Serve with crusty bread or roast potatoes/mash or whatever you fancy.

NOTE: Work quickly and if the pan is too hot the butter will burn. Browning the butter will add a nice nuttiness but if it is beginning to catch, just remove the pan from the hob as the residual heat of the pan will be enough.