Recipes

Blackberry muffins recipe

2007-08-02T06:49:00.000-07:00

Hi All

I know I have been out of action for a while, but I will try to get more recipes up on the blog. Yesterday my new husband and I went out for a walk and picked some lovely juicy blackberries. Rather than letting them rot away on our counter top I thought the best thing to do would be to add them to something sweet and delicious. I considered tarts, ice cream, cakes and finally stumbled upon a most wonderful blackberry muffin recipe. Just click on the link to go directly to the recipe. Obviously it is not mine and I would like to give the woman credit who added this recipe to her website. I hope you enjoy it as much as we are. I've already had three... burp!
Blackberry muffins

Roast Partridge Recipe

2006-11-09T06:56:00.000-08:00

Serves 4

Ingredients

4 Partridges
4 sprigs fresh thyme plua few leaves
12 juniper berries
salt and freshly ground pepper
8 slices streaky bacon
mix of butter and olive oil
chestnut mushrooms

Method

Pre heat the oven to 200c/400c Gas Mark 6

Place 1 sprig of thyme and 3 juniper berries in the cavity of each bird and season with salt and pepper. tie the legs together with some string before cooking.
Spread softened butter and oil over the birds and place a rasher of bacon on each breast. Put in a roasting pan and cook for 30 minutes. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear.

Pour some of the juice into a small saucepan and keep on a low heat. In the meantime heat a little olive oil and saute the mushrooms and season.

Place the mushrooms on the plate together with the partridge and crispy bacon. Serve with a little of the heated juice.

Serve with roast potatoes and cabbage.

Courtesy of Game to Eat

Caribbean Curry Rice with Butternut Squash Recipe

2006-11-02T07:21:00.000-08:00

If you like more heat add another chili!

Ingredients

2 tsp oil
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno or other hot chili, (optional) seeded and minced
2 cup peeled and diced butternut squash
2 tsp curry powder
1 tsp ground coriander
1/2 tsp salt
1/2 freshly ground black pepper
3 1/4 cup water
1 1/2 cup long-grain brown or white rice
15 oz canned red kidney beans, rinsed and drained
4 green onions, trimmed and chopped

Method

Heat oil in large saucepan. Add onion, garlic and chili if using. Cook, stirring, until onion is soft, about 5 minutes. Stir in squash and seasonings; cook for 1 minute more.Stir in water, rice and beans. Bring to a simmer over medium-high heat. Cover, reduce heat to medium-low and cook for 35 to 40 minutes (if using white rice, 15 to 20 minutes).Fluff rice; fold in scallions. Let stand covered for 8 to 10 minutes before serving. Serve with plain yogurt.
Makes 6 servings.
HELPFUL HINT: Soaking the brown rice at least an hour will reduce the overall cooking time by 8 to 10 minutes.

HOME MADE WHITE DINNER ROLLS RECIPE

2006-10-04T10:20:00.000-07:00

250ml warm water, one part boiling to two parts cold
1 tsp dried yeast
200g strong white flour
175g plain flour
1 tsp salt
oil, for kneading

RInse your mixing bowl with boiling water to take the chill off it, then pour in the 250ml warm water, add the yest and stir in the strong white flour. Cover and wrap the bowl in a towel and leave for an hour.
Add the plain flour and salt to the bowl, mix by hand all the ingredients. Again, wrap the bowl in the towel and set aside for 10 minutes.
Rub a tablespoon of oil over the top of the dough. Rub more oil over your work surface, so it covers a plate-sized area, and hands. Put the dough down on the surface and knead gently for 10 seconds - the aim is to mix it evenly and break up any lumpy bits. Return the dough to the bowl, cover again and leave for another 10 minutes. Repeat the kneading and resting twice more, then leave, covered for 30 minutes.
Roll out the dough on the oiled surface to roughly 15 cm square, and cut into 12 4 cm x 3 cm pieces. Place on a tray, cover with a towel and leave for 45 minutes to an hour, until puffed and doubled.
Preheat the oven to 200c/400F/gas mark 6, then bake for 25-30 minutes, until golden.

From
The Guardian Weekend
30 September 2006

NEW ENGLAND CLAM CHOWDER RECIPE

2006-10-04T10:01:00.000-07:00

New England Clam Chowder

1 1/2 cup water
1/2 cup white wine
4 tins of clams, drained
1/8 cup sliced bacon
1 1/2 medium onions, chopped
1 pd potatoes, peeled and diced
1 cup of heavy cream
1 bouquet garni

Instructions

Cook the bacon until it begins to crisp. Remove the pieces with a slotted spoon and set aside. Add the onion to the bacon fat and cook over a low heat until they are soft. Do not allow them to brown.
Add the water, wine, bouquet garni and potatoes to a pot and boil until the potatoes are cooked through. Five minutes before you're ready to serve out, add the clams, bacon, onion and cream to the soup. Season with plenty of freshly ground black pepper, a bit of salt and tarragon.
Serve with homemade dinner rolls.( look at my next blog for this recipe)

Enjoy!

Slow Cooked Lamb Stew Recipe

2006-10-01T08:36:00.000-07:00

Sorry for such a long absence. I think I got distracted with other things over the past several months but now I am happy to say that I am back blogging my recipes!

Slow cooked lamb stew recipe

1 shoulder of lamb
half a pack of mushrooms, sliced
2 carrots peeled and sliced
2 parsnips peeled and sliced
2 cloves of garlic, crushed
1 onion, sliced
1 leek, cleaned and sliced
1 bay leaf
1 400ml tin of chopped tomatoes
2 glasses of red wine
plenty of freshly ground black pepper
1/4 teaspoon of sea salt
a few stalks of thyme, rosemary and sage leaves

Mix everything together in an electric slow cooker. Cook on high for a few hours and turn to low for several hours. The meat should fall of the bone when the stew is ready.
Enjoy!

Fish and Chips Recipe

2006-05-04T04:54:00.000-07:00

Fish and Chips and Potato Scallops by our next door neighbours Frank and Alison Midgely who used to run Jack's Fish and Chip shop on Clay Street in Burnley, Lancashire, UK

Ingredients:

Haddock fish (skinned and boned)
Maris Piper potatoes
Batter mix
Salt
Vinegar
Bicarbonate of soda
Beef dripping(for frying)

Method:

To the batter mix add a pinch of salt, bicarbonate of soda and 1/2 egg cup full of vinegar. Mix with the water until batter is airy and is of a treacle like consistency.

heat the beef dripping to 170c. Batter fish and cook for approximately 7-10 minutes.

For the potatoes, cut slices to half inch thickness and fry in the beef dripping at 140c until nicely browned.

French Onion Soup Recipe

2006-04-27T01:41:00.000-07:00

French Onion Soup Recipe

Ingredients
4 large onions, thinly sliced
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 Tbsp flour
4 cups water
3 vegetable cubes (or beef cubes)
1 clove garlic, minced
1/4 tsp parsley
1/4 tsp nutmeg
1/2 tsp thyme
1/4 cup dry sherry
4 slices toasted french bread
1 cup grated parmesan or gruyere

Method
Melt 3 Tbsps butter in a large pan. Add the onions and saute. Cover and cook over a low heat for 15 minutes. Add the salt, sugar and pepper and raise the heat to a moderate temperature and cook for 20 minutes, stirring often, until onions are a golden brown. Sprinkle with flour and cook for 2 minutes longer, stirring constantly. Add the water, vegetable or beef bouillion and remaining seasonings. Bring to a boil and then lower the heat and simmer covered for 20 minutes. Add the sherry. Transfer to a large casserole dish and spread toast with remaining butter and sprinkle with cheese. Place the toast on top of the soup and heat in oven at 400F for 6-8 minutes or until the cheese has melted and is brown.

tuna noodle casserole recipe 1 onion

2006-04-06T11:06:00.000-07:00

Tuna Noodle Casserole Recipe

1 onion, chopped
250 g mushrooms, sliced
2 sticks of celery, chopped
½ bag Pennsylvania Dutch Egg Noodles
2 tins tuna fish in brine
small head of broccoli, florets cut
1 can cream of celery soup
1 can cream of mushroom soup
milk

Boil a sauce pan of water and cook the egg noodles until al dente. Boil the broccoli until cooked through. Sauté the onion, mushrooms and celery in oil until soft and taking on colour. Once finished drain the oil and add the vegetables to a bowl. Drain the tuna and add to the vegetables. Also, add the noodles, broccoli, cream of celery and cream of mushroom soup. Add a can or two of milk and mix up well. Pour the mixture into a baking dish and bake at 175c for 45 minutes or until piping hot.

spaghetti bolognese recipe 1 454g

2006-03-29T08:35:00.000-08:00

Spaghetti Bolognese Recipe

1 454g package of pork mince
3 pieces of bacon chopped
1 onion chopped
4 cloves of garlic chopped
4 pieces of celery chopped
2 carrots chopped
package of mushrooms sliced
½ red pepper chopped
½ yellow pepper chopped
six plum tomatoes chopped
three cans chopped tomatoes
1 glass red wine
beef bouillion cube (stock cube)
2 large glasses of water
2 Tbsps balsamic vinegar
2 Tbsp Worcester sauce
½ cup milk

brown the pork and bacon. Drain in a sieve. Add oil to pot and soften, onion, garlic, celery. Then add the mushrooms and peppers and allow them to soften. Add the carrots and coat with the oil. Add the plum tomatoes and return the meat. Next add the cans of tomatoes and plenty of basil, oregano and salt and pepper. Allow this to heat through for about ten minutes. Next add the wine, balsamic vinegar and Worcester sauce, beef cube and water, combine. Allow to simmer on a low heat for about two and ½ hours. Add the milk and simmer for another ½ hour. Serve over pasta and toss with mozzerella cheese

Carrot and Lentil Soup Recipe

2006-03-27T14:01:00.000-08:00

Carrot and Lentil Soup

Ingredients

1 Tbsp Cumin seeds
1 Tbsp red pepper flakes
1 Tbsp ground coriander
1 knob of ginger chopped
2 cloves of garlic
½ red chilli
5 or six large carrots, chopped
2 onions, chopped
1 cup red split lentils
1 litre vegetable broth
bunch of chopped coriander

Method

Sauté the spices, ginger, garlic and chilli for a couple of minutes. Then add the onions and allow them to soften. Next add in the carrots and allow to soften a bit in the oil. When the ingredients become fragrant add the vegetable broth and lentils and boil until the lentils and carrots have softened, about 25 minutes or so. Finally add the chopped coriander and then puree with a hand blender.

Slow cooked beef stew recipe with celeriac and potato mash

2006-03-26T09:29:00.000-08:00

Ingredients

5oog beef brisket
1 large carrot
1 large pasnip
1 onion
few sprigs of thyme
beef boullion cube
glass of red wine
two cloves crushed garlic
handful of chopped mushrooms
plenty of pepper

Method

Combine all the ingredients in a slow cooker with enough water to cover. Cook on high for 5 1/2 to 6 hours.

Celeriac and potato mash
1 head of celeriac
enough potatoes for two people

peel and chop the celeriac and potatoes and boil until soft. Mash with butter and milk, salt and pepper.

Turkey stir fry with vegetables recipe

2006-03-25T13:56:00.000-08:00

Ingredients

Two turkey steaks, cubed
chopped ginger
mange tout
baby sweet corn
one green onion (spring onions)
a few mushrooms chopped
bean sprouts
chopped coriander
1 jar Sharwoods Singapore Lhaska sauce
basmati rice
star anise

Method
Cook basmati rice according to package directions. Add in a star anise for a pleasant liquorice flavour. Sauté the turkey until nearly cooked through and then sauté the mushrooms, ginger and onions and stir-fry them quickly. Throw in the mange tout and the corn. Allow the corn to soften a little bit. Then add in the bean sprouts and stir-fry for a few seconds. Finally add in the Singapore Lhaska sauce and heat through. Add in some chopped coriander at the last minute so not to lose the flavour of the herb. Serve over a bed of basmati rice and garnish with some more fresh coriander.

Sorry for no new recipes

2006-03-21T07:38:00.000-08:00

Hello all
Apologies for not getting any new recipes up in the last few weeks. I had to return home to the US for the funeral of a close family friend. Once I get myself sorted and feeling a bit better and more energetic I will be sure to start posting recipes again. In the meantime, you can subscribe to my blog and once I start posting recipes you will be the first to know.

Thanks for your visit!
Molly

Spaghetti with artichokes and turkey rashers recipe

2006-02-27T05:46:00.000-08:00

Hello here is what we had for dinner the other night. It's super tasty, I'm sure you will love it!

1/2 chili
2 cloves of garlic
1/2 red onion
handful of mushrooms
1 can of artichoke hearts
2 tablespoons garlic and herb low fat cream cheese
100ml white wine
handful of grated gruyere cheese
spaghetti for two

Method
Saute in oil the chili, garlic, onion and mushrooms until soft. Add half the wine and allow to evaporate. Meanwhile start boiling the pasta. Once the wine is evaporated add the artichoke hearts and the rest of the wine. When the artichoke hearts are heated through and the wine is evaporated take off the heat until the spaghetti is al dente. Finally, drain the pasta but allow about 1/2 cup of cooking water to remain. This will keep the spaghetti from sticking together. Keep the water in the pasta and over a low heat add the sauteed mixture and cream cheese; mix well. Once mixed thoroughly add the grated gruyere cheese and salt and pepper. When the cheese is melted and everything is heated through it is ready to eat. Bon Appetit!

Roasted Vegetable and Couscous

2006-02-23T05:27:00.000-08:00

This is a recipe from BBC Good Food Magazine in association with Weight Watchers

1/2 courgette trimmed and cut into chunks
1/2 red and 1/2 yellow pepper, deseeded and roughly chopped
1/2 small red onion cut into 3 wedges
100 grams butternut squash, peeled, deseeded and diced
low fat oil
3 oz cherry tomoatoes
3oz hot vegetable stock, made using 1/4 stock cube
50 grams cous cous
1 tbsp fresh chopped basil
1/2 oz wild rocket

Method
Heat oven to 2ooc. Toss the courgett, peppers, red onion and squash together on a large roasting tray, lightly coat the ve in oil and roast in the oven for 15 minutes, stirring half way through.
Place the tomatoes in the roasting tin and coat with oil. Roast for a further 5 minutes, or until the vegetables are tender and beginning to caramelise around the edges.
Meanwhile, pour the stock over the cous cous in a bowl, stir once then cover and leave to stand for 5 minutes until the couscous has absorbed the liquid. Fluff up the couscous and stir in the basil. Place the couscous in a lunchbox and top with the veg and leave to cool. Add the wild rocket once the couscous and vegetables are cool, then seal and chill until ready to eat.

halibut crusted with couscous recipe

2006-02-23T04:34:00.000-08:00

This is what I made for dinner last night. It is taken from the January/February 2006 issue of Weight Watchers Magazine in the UK.

3 1/2 oz low fat plain yoghurt
11/2 medium red chilli finely chopped
zest and juice of 1 lemon
10g fresh flat leaf parsley, chopped finely
50 g cous cous
1cm piece fresh ginger, grated finely
vegetable oil
2 halibut fillets
1 egg beaten

For the cabbage:

1/2 teaspoon olive oil
1/2 red pepper cut into strips
100g mushrooms sliced
125g cabbage shredded
1 garlic clove, crushed
1cm piece fresh ginger, grated
lemon wedges to garnish

Method
Preheat the oven to 180c
To prepare the dip, mix the yogurt with half of the chili, lemon zest and parsley. Mix well adn set aside.
Place the cous cous in a bowl with the ginger, the remaining lemon zest and the lemon juice. Add 125ml boiling water and cover for 5 minutes. Then, using a fork, fluff the couscous with the premaining pasley and season well.
Line a baking tray with foil and add vegetable oil. Dip the non skin sides of the fillets in the beaten egg and place skin-side down on the baking tray. Spoon the cous cous over the halibut and gently press down on top. Bake for about 20 minutes until the fish begins to flake.
Meanwhile, prepare the cabbage. Heat the oil in a large frying pan, add the red pepper and mushrooms and stir fry for 2 minutes. Add the cabbage, garlic, ginger, and chilli and stir fry for two minutes. Pour 25ml water over and cook for a further 5 -6 minutes until the cabbage is soft and tender. Season.
Place the halibut on piles of stir fried cabbage and red pepper, garnish with lemon wedges and serve with the yougurt dip.

Poussins, Quinoa stuffing and veg recipes

2006-02-19T08:44:00.000-08:00

Hi hope you have a chance to look at my blog today. I am feeling a bit creative and a bit bored today which means that dinner has a few interesting dishes involved. I picked up a couple of poussins(something like a baby chicken, I think) the other week and decided to give them a good stuffing with some onions and lemon. I placed them in a roasting pan on top of some sliced onions and on top put a few pats of butter, black pepper, sea salt, tarragon and squeezed lemon. I tucked a few slices of lemon around the chicken legs for added flavour.
My Quinoa stuffing recipe is as follows:
Prepare quinoa according to instructions on box but add a bit of apple juice and some chopped prunes during the preparation.
In a separate frying pan add

2 cloves chopped garlic
1/2 chopped celery stalk
1/2 chopped red onion
1/2 chopped granny smith apple

fry this in a bit of olive oil with some black pepper. When the quinoa is finished cooking add the sauteed mixture to the quinoa along with some freshly chopped parsley. Mix well and heat through.

For the carrots
1 carrot chopped at an angle(don't know about you but I love how it looks)
1/4 cup brown sugar
two tablepoons of butter

boil the carrots as usual and drain. Add the brown sugar and butter and coat the carrots. Voila you are finished!

Next for the green bean casserole
Handful of beans, just enough for two people
1 small can of cream of mushroom soup
tablespoon soy sauce
1/4 pack dried onions
black pepper

Place the beans into a baking pan with the cream of mushroom sauce, half can of milk, small handfull of dried onions, soy sauce and pepper. Mix well and shove in the oven at 350 degrees for 1/2 hour. When finished add a few dried onions to the top and stick back in the oven again for a few minutes until they have browned nicely.

Well that is about it for dinner. I usually make my own gravy with the help of Bisto and whatever is leftover in the roasting pan. Usually, lots of buttery celery and onion flavours. To all the Americans out there Bisto is simply a gravy mix. You should be able to use whatever gravy mix is available in your grocery store and then just add the roasting tin remains to it and heat through for a homemade taste.

All the best
M~

Thai Chicken and Eggplant Recipe

2006-02-18T10:16:00.000-08:00

Hello again

Tonight for dinner we had Thai Chicken and Eggplant. Below is the recipe taken from Women's Weekly Thai Cooking. I made a few adjustments to it which will be in italics. I halved this recipe as there are only two of us.

Ingredients

2 cups coarsely chopped fresh coriander leaves.
1 stalk dried lemon grass.
1 tablespoon finely grated lime rind.
2 tablespoons lime juice
2 tablespoons grated fresh ginger
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1/3 cup rapeseed oil
700g single chicken breast fillets, sliced thinly
250g eggplant
three green onions sliced
3 cups bean sprouts
hand full of green beans
1 tablespoon peanut butter

Method

Blend or process fresh coriander, rind, juice, ginger, turmeric, ground coriander, and cumin with 1/2 of the oil until the mixture forms a paste.
Combine chicken in large bowl with coriander paste; mix well.
Discard stem from eggplant; stir-fry chopped eggplants in dry heated wok or large frying pan for 2 minutes, remove from wok. Heat remaining oil in same wok; stir-fry chicken mixture and onion, in batches, until chicken is cooked through. Add the crushed lemon grass stalk.
Return chicken to work with eggplant, green beans, tablespoon peanut butter and stir-fry 2 minutes. Add sprouts tossing until they are just wilted.
Serve on a bed of thai jasmine rice.

2006-02-16T12:20:00.000-08:00

Break out the sombreros it's Mexican night! [mexican taco recipe]

Yes, that's right... I made tacos this fine evening. Over the years I have found that Mexican cooking is always a bit of a hassle because of all the preparation work involved. Tonight I made the filling with Richfood's Dirty Rice Rice Mix in New Orleans Style. This is easily prepared with minced beef and I added some onion and hot chilis. Richfood products are normally found in the US for all of you American readers. I also made my own guacamole, it's a very basic recipe that anyone can whip up. Anyway on with the tacos this evening.

1 packet of Dirty Rice New Orleans Style
500grams lean steak mince

Pre prepare and set out on table
bowl full of shredded lettuce
1 chopped hot chili
shredded cheddar cheese
chopped tomato
sour cream
bottle of hot sauce
lime wedges

Guacamole
1 ripe avacado
1 chopped tomato
1/2 chopped red chili
juice of 1 lime
1/4 of a red onion

pack of tacos

Follow the packet instructions for the dirty rice and beef. Prepare all the other ingredients and set on table. For the guacamole, combine all the ingredients and chill in a fridge until meal is prepared. Prepare taco shells according to packet instructions.

Happy eating! This is a very satisfying meal and there is always plenty left over for lunch the following day!

2006-02-15T08:40:00.000-08:00

Turkey BBQ tonight

Hi there....

The Turkey BBQ ala Joanne Smith is simmering away on the stove. This is the recipe I used and of course I made a few alterations

1 lb ground turkey
1/4 cup chopped celerey
1/4 cup chopped green pepper
1 cup chopped onion
1 cup sliced mushrooms
8 oz tomato sauce
1/4 cup catsup
1 tbsp vinegar
1 1/2 tsp worchestershire sauce
1 cup BBQ sauce
salt and pepper to taste

Cook the turkey in 2 tbsp of olive oil until browned. Add the celery, pepper, onion and mushrooms and cook until soft. Add the rest of the ingredients and simmer for two hours. Serve on rice or rolls and with a salad.

All the best
xx

2006-02-15T05:41:00.000-08:00

fresh chicken soup and BBQ turkey

Hi all! Big hellllllooo to Kelly and Brad in Australia!

Just made some fresh chicken soup for lunch. We had roast chicken on Sunday so I cooked the leftover carcass and meat down yesterday in some water. I added a few pieces of celery and carrot and one onion along with a few cloves and freshly ground black pepper and sea salt. I cooked this for about three hours and topped it up with water on occassion as needed. Afterwards I let it cool completely and strained it picking out the chicken bones and skin and discarding them. Then returned the chicken to the stock and added chopped celery, carrot, a few chopped potatoes and a sliced onion. I brought this to a boil and allowed it to cook until the carrot and potato were tender. At the end, add some fresh chopped parsley salt, pepper and tarragon.
Tonight I will be making Joanne's BBQ turkey but witha few small changes. I will let you know how it goes!

2006-02-14T12:26:00.000-08:00

Sausages and Mash

Just wanted to let you know a bit more about the Sausages and Mash restaurant we went to the other day. Firstly, for short it was called S&M which of course is the abbreviation for something a bit risque, found all this quite amusing. Also, for Valentine's Day they were offering a free sausage to anyone who whispered in the waitress's ear that they are single. Quite a good gimmick I think. I wonder how many singles at S&M hooked up this evening over a sausage!
Now for dinner on Friday night... Oh what a fright! We ate at Rosie's temporary flat which only has a microwave. You see, she is training with a travel company and they put all of the trainees up in temporary flats which are quite nice but don't have all the amenities one would appreciate. So, Rosie only has a microwave to cook with... we had tortellini mixed together with a bit of cream cheese and chive. The tortellini didn't quite come out according to plan so it was really nasty and stodgy and bland. No cream cheese in the world could have saved this. Also, we had it with white bread which made it even heavier and blander. At least it filled up our tummies for an evening of drinking in the local pub. Rosie apologised profusely because I think with a stove and oven she is probably quite a good cook. I guess we all learned that microwaves really weren't that advantageous to the human race! Hey, did we really really struggle without microwaves before they came on the market??? Our household has been without a microwave for well over two years and we certainly don't miss it. I think we need to get back in touch with how cooking used to be and forget about all the convenience foods. I urge you all to go out and buy some fresh food... now!!!

2006-02-14T08:19:00.000-08:00

Weekend in London

Hopefully I will be able to get through this post without the electricity going out! It's just been one of those days....
Anyway, had a great weekend in London. On Saturday David, our friend Rosie and myself walked to Portobello Road. It was just great having a chance to walk around and have a look at the antiques. Unfortunately, most of them are exorbitantly priced but it's a chance to get a vague idea of how much certain items may cost if you have the right audience who are willing to pay high prices. We had a few run ins with cars purposely driving too fast down streets full of people. Some drivers just don't seem to understand that there are probably alternative routes to take so they don't need to terrorise innocent people! I think there is a lot of anger in the Notting Hill area simply because Saturdays and Sundays are packed with people visiting Portobello road and the driver is too impatient. I guess that if the neighbourhood is that much of a problem then they probably shouldn't be living there. I think Hampstead is much quieter and one won't have the opportunity of getting a police record for running down several pedestrians at once! So that is my ranting about the weekend...
We ate lunch at Sausages and Mash on the bottom of Portobello Road. I ate there with my Mom about two years ago and I remember the food being quite nice, unfortunately it wasn't quite the same this time. My order was anything but what I ordered but I guess that because it was so busy I shouldn't be surprised by the mistakes. I was supposed to have the Somerset sausages(apple and cider) and rosemary and cheddar potatoes. I think I had traditional Cumberland sausages and a rather sad excuse for rosemary and cheddar mash. I saw a few bits of rosemary but certainly couldn't taste it and also couldn't sense a lick of cheddar. Rosie felt the same about her mash. Up to Saturday I would have recommended this restaurant but no I feel it has just taken a turn for the worse. It is definitely good value for money but the food needs a bit more gusto. Calling the equivalent of Bisto as your house gravy is hardly creative! After lunch we made our way up the road to Blenheim Crescent where Books for Cooks and the Spice Shop can be found. I picked up a vegetarian and a thai cookbook at Books for Cooks and David bought a book about the best Fish and Chip shops in the country. David is from the Northeast of England so he is a bit of a fish and chip conoisseur. We then stopped off at the Windsor Castle Pub which Dave thought was the Devonshire Arms. Clearly it wasn't as we showed him the menu but he still disbelieved it! David and I each had three pints of the Timothy Taylor Ale that was being offered that day. It was a nice change from the Carlsberg I am so used to drinking. The food looked really good at the Windsor Castle but we were determined to feed at Geales on Farmer St. in the Notting Hill Gate area. When we arrived at the restaurant we were asked if we had reservations. Unfortunately, we didn't so the hostess showed us upstairs to a dining area clearly for those who were stupid enough not to call ahead. We were eventually forgotton on several occassions and Rosie took the initiative to make loud noises with menus, dropping cutlery and the like to get the attention of any waitress or hostess who may be close enough to be reminded of our existence! The upstairs room had no atmosphere and certainly no other customers while we were there. The service was appalling but I suppose this is because everyone forgot about us non posh folk upstairs. We dined for nearly two hours mainly because of the slow service. The tartar sauce that was served with the battered fish was mild. I actually preferred it mild over the usual tart, but that's my taste. The fish was very light and tasty and the batter wasn't sickly or greasy as some chippys turn out. The chips were a bit bland and boring. They didn't possess the good hearty homemade thickness and texture I expected. Oh well, overall it was a pleasant meal, however next time I will be sure to make reservations!
Today is Valentine's Day and I plan to make rump steaks with peppercorn crust from Marks and Spencer. Also, I will be stuffing some mushrooms with sauteed cerely, onion, garlic, and spices topped with gruyere cheese and breadcrumbs. There will be two grilled plum tomatoes, and baby carrots with tops. For dessert is a chocolate chip pudding with chocolate sauce and served with clotted cream. I will also be serving Ernest and Julio California Red. David and I had this a few weeks ago when we went to see a concert at the Barbican Centre celebrating Mozart's 250th birthday. I think we paid more for one glass of the red than what I would pay for a bottle of it at Morrisons. Oh well, what do you expect when you go out. It was a great evening listening to the BBC Symphony Orchestra and the Mass in C minor was definitely the high point. The choir was brilliant and really shone throughout the mass. I am really looking forward to seeing them in the summer when they perform Mozart's Requiem Mass. I suppose I should start looking at getting tickets to that soon! There was also only one good soloist out of four which I found a bit disappointing, but that is the chance you take. Jupiter was a boring performance and I was looking forward to it ending to be quite honest. I think we found a real gem at the Barbican. You can pay £8.00 for a ticket in the balcony and see some of the best performances of classical music in the world. What a find! Well, that is all for now, I must get cooking!! Have a great day!

2006-02-09T05:18:00.000-08:00

Last night David(my partner) and I had tuna steaks marinated in soy sauce, ginger, green onions and chilis along with stir fried vegetables mixed with scrambled egg and soy sauce. I am currently trying to drop a few pounds so I am careful not to overindulge in too much rice or pasta. Of course, you can always serve this on a bed of rice or or some egg noodles.
Here is last nights recipe!

Tuna steaks and stir fried vegetables

Marinate tuna steaks in the following for 2 hours

1/2 chopped red chili
2 green onions
a few slices of fresh peeled ginger
three tablespoons of soy sauce
2 cloves crushed garlic

For the vegetables
1 carrot sliced on an angle
1 green onion chopped
half a head of spring greens, chopped
1/2 red chili finely sliced
1/2 red bell pepper, sliced
handful of mushrooms finely sliced

1 egg, beaten

Method
After two hours of marinating heat a griddle with a tablespoon of oil. The griddle is ready when it begins to smoke a bit. Griddle the tuna steaks for six to eight minutes turning once during cooking.
Meanwhile, heat a wok with a coating of oil. Begin by quickly stir frying the carrots for a minute or two, then add the mushrooms, chili, red pepper and onion. Stir fry for a further three minutes. Finally, add the spring greens and stir fry until wilted.

Now put the beaten egg into the stir fried vegetables and flip the veg around a bit until the egg is scrambled. This should only take a minute or less because the heat will scramble the egg rather quickly. Finally, add the marinating liquid from the tuna steaks and additional soy sauce to taste. By this point, your tuna steaks should be finished. Serve immediately and enjoy!

2006-02-09T05:15:00.000-08:00

Today I made Tomato, Mint and Basil Tabbouleh for lunch. It's very tasty and the mint adds a refreshing touch. It's really cold here today even though the sun is shining. David and I are looking forward to spending the weekend in London with some friends we haven't seen in a long time. Should be good! We will be in South Kensington and Primrose Hill/Camden so there are plenty of opportunities for good eating. I will let you all know what we get up to!

Tomato, Mint and Basil Tabbouleh
This makes 12 accompaniment servings and comes from The New Good Housekeeping Cookbook. Thanks Joan for the great Christmas gift!

1 1/2 cups bulgur
1/4 cup fresh lemon juice
3 medium ripe tomatoes (about 1 pound)
1 medium cucumber(8 ounces)
3 green onions
3/4 cup loosely packed fresh parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
1/2 cup loosely packed fresh basil leaves, chopped
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Method
1) In a medium bowl, combine bulgur, lemon juice, and 1 1/2 cups boiling water; stir to mix. Let stand until liquid is absorbed, about 30 minutes.
2) Meanwhile, cut tomatoes into 1/2 inch pieces. Peel and cut cucumber nto 1/2 inch pieces. Chop green onions.
30 When bulgur mixture is ready, stir intomatoes, cucumber, onion, parsley, mint, oil, salt, and pepper. Cover and refrigerate at least 1 hour or up to 24 hours to blend flavours.
Enjoy!
PS. Each serving only has 85 calories which is great to hear!

2006-02-08T07:52:00.000-08:00

2006-02-08T07:30:00.000-08:00

Hello everyone!

Well, it's Wednesday today and we have our neighbours dogs over for "puppy daycare". The male, Barney is a bit loopy and runs around a lot barking at sun rays. The female, Limpet is completely lazy and enjoys nothing more than a good nap and a few free food handouts. Speaking of which, here are some of todays divine recipes!

Raspberry and Cherry Cobbler (in the oven as I type)

4 to 6 cups of raspberries and cherries (you can use other fruit if you like)
1 cup of sugar, or to taste
8 tablespoons cold unsalted butter, cut into bits, plus some for greasing the dish
1/2 cup all purpose flour
1/2 teaspoon baking powder
Pinch of salt
1 egg
1/2 teaspoon vanilla extract

Method
1) Preheat the oven to 375 degrees. Toss the fruit with half the sugar, and spread it in a lightly buttered 8 inch square or 9 inch round baking pan.

2) Combine the flour, baking powder, salt, and 1/2 cup sugar in the container of a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand , beat in the egg and the vanilla.

3) Drop the mixture onto the fruit by tablespoonfuls; do not spread out. Bake until golden yell and just starting to brown, 35-45 minutes. Serve immediately.

From How to Cook Everything, Simple Recipes for Great Food by Mark Bittman

Just tried the cobbler and it's delicious! Hot from the oven I served it with a bit of cream. YUMMY!

My first blog

2006-02-07T07:34:00.000-08:00

Hello food devotees!

Well, this is my first official blog. After much deliberation and frequent hints from my boyfriend, I have finally sat down for five minutes to create Devastatingly Divine Dishes. I do hope you will enjoy at least one of the recipes that will be posted here in the near future. Please feel free to ask questions about ingredients, methods or anything else that is on your mind!

All the best
Molly