Wednesday, 29 June 2011

SLOW SLOWWWW Cooked Chicken Thighs Moroccan Tagine Style with Garlic Rolls and Cous Cous

Marinate the Chicken Thighs in the following- rub all over leave for an hour (not crucial but helps)

  • 2 tsp ground black pepper
  • 2 tbsp paprika 
  • 2 tbsp ground ginger
  • 1 tbsp tumeric
  • 2 tbsp ground cinnamon .

  • Lightly fry (until soft not brown) the following
  • 2 large red onions , finely sliced however you like
  • 3 cloves garlic,  bashed then finely chopped
  • Add 2 lrg heaped tsp of the following to the onions and garlic and cook for a minute or so-
  • Paprika
  • ground ginger
  • tumeric
  • cinnamon 
  • ground coriander
Once this has all cooked through add 2 pints of chicken stock
1 tube of tomato puree
2 big tbsp of Honey
Season with Salt & pepper
Add 2 bay leaves
2 preserved lemons (finely sliced)
Black pitted olives (as many as you like)
Add the greens (I had chinese greens left over so threw these in) before serving
Sprinkle with coriander to serve (or I used some left over Sweet Thai Basil- has a great sniseed taste )

  • Cook on 160 for 4/5hrs the meat falls apart and the flavours are super rich.

Preserved Lemons -YUM

Scroll down to my 26th Birthday for full Roll details...SO easy and SO worth making

Monday, 20 June 2011

Turned 26... Home Made Pasta, Ravioli, Bolognese, Garlic Rolls, Chocolate Tart & Lemon Tart for 30ish!!

Two Large plates of beetroot ravioli. (Had some left over that I'd frozen from the previous week)

Finally found the '00' Strong Pasta Flour. Risked it and made the trip to the large Sainsburys (hate supermarkets) but luckily they had it :-) Have been making pasta with regular plane flour, it works but this works better, the pastas much more spingy and smooth.

Ted involved in the pasta making/helping with the clearing up...he totally got the farts in a bad way from eating the dried pasta that had fallen off the string :-(


500 g all purpose flour
7 g instant (dry) yeast
1 tbsp sugar
2 tsp salt
2 tbsp olive oil
60 ml warm milk
250 ml warm water
For the Garlic Butter:
40 g butter
1/2 tsp parsley
2 cloves garlic

1. Combine dry ingredients, add wet ingredients and knead until it forms into soft, elastic dough. Dough should be softer, but not too sticky. 
2. Transfer dough to a ligthly oiled bowl, turn once to coat and cover with plastic wrap. Let rise for 1 hour.
3. Divide the dough into 15 equal balls. Shape each ball on floured surface into 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center.
 cover with clean kitchen towel and let rise for 45 minutes on an oiled tray.
4. Heat oven to 180 Celsius. Bake them for about 35-45 min.
5. Make the glaze: melt butter with some parsley and minced garlic (or press it through a garlic press). Brush the glaze onto the hot, baked knots.

I cheated & bought the pastry cases then filled with the following-
400g of dark chocolate/hazelnut chocolate mix
50g butter
Melt these together either in microwave or over barely simmering water in a bowl
Let the chocolate  butter mixture cool
Mix together 180g of Sugar (caster sugar)
4 Eggs

Then mix it all together and bake in the oven for 10/12 mins on 160

Krispy doing his pasta making jobs...
I doubled the quantities & made 5 batches


Lemon Tart

6 Eggs(2 whole, 4 yolks only)
180g caster sugar
200ml double cream
2 Lemons, juiced (1/2 Lemon zest) 
icing sugar to make it look fancy

Whisk the eggs, yolks and sugar together in a bowl and stir in the cream. Then add the lemon juice (save the zest).
Strain the filling through a fine sieve into a jug. Pour half of the filling into the pastry case and put the pastry case onto the bottom oven shelf, pull the shelf half out and, keeping the tin level, pour in the remaining filling right to the top of the pastry case.
Add the lemon Zest.

Bake for 55/60mins on 110/120
Cover with icing sugar and get the chef torch on it to make it all crispy.

Mikey with my Buns...


Garlic, Chilli, Olive Oil, White Wine & Mussels

Beetroot Pasta with Cheese,Cumin & Spinach in Cream & Sage Sauce (Same one I did & bogged last week)

Birthday Dinner

Bolognese - TIP- Cook it up 1 or 2 days before and leave to marinate and just get better and better.

1 White Onion
2 Celery Sticks diced
1 or 2 Grated Carrots
2 x Tinned Tomatoes
A load of Tomato puree
Big splodge of ketchup or tbsp of sugar
Loads of Salt & Pepper to taste
Glug of red wine
2 Bay Leaves
Cook/Simmer  for at least 1 1/2hrs
Then leave over night at least...

Dad enjoying his Dinner :-)

With the Girls...;-)

The 'COOL LUNCH' ...the stylish way to keep your lunch cool!!! Thank You Krispy!! That and the embroidered apron!! TOO GOOD.


Tuesday, 14 June 2011

2 Days In Florence (A Night & A Day!)

So beautiful...more beautiful that Rome, Barcelona & Paris!! I aim to go back and eat my way round there!! ASAP!!


Stewed Beef with Red Wine Garlic, Tin Tomatoes, Whole Black Pepper Corns All Slow Cooked -Parsley -Parmesan

My most Italian moment...I asked what the best pasta dish was, didn't want to risk an own choice given this was going to be my only meal (and on a hangover so needed to be right!!) The waiter -below just folded up my menu and winked (love that shit) and bought me out this, didn't even check if I was veggie or anything, how could he tell??!! Needless to say it was delicious :-)


He's FIT...kind eyes!! 

Love that even at a 'fashion' party the Italians have not only some amazing buffet but are still making fresh pizza and sarnies and people (thin attractive people) are still eating it!! Carbs that late at night is surely a NO!! Lasted until the very end of the night then couldn't resist any longer!! Freshly made pizza, in fact pizza ovens in the museum where the party was!! Do we do that here?? We should!!


Monday, 13 June 2011

Lady Ryans Breakfast offering...annoyingly AMAZING/On par with mine!!

Get everything ready, muffins/toast/bagels (whatever you fancy)
You can do this with spinach/ham/smoked salmon

Hollandaise sauce-
Melt 50g butter- don't boil just simmer until melted add a small splash of white wine vinegar and squeeze half a lemon
4 egg yolks in a blender add salt and pepper then slowly add the melted butter 

Poach Eggs in a frying pan and crack when the waters simmering really close to the water...IT WORKS!! (Another tip from Ryan 'Won't Cook')

Add parsley & (parmesan if you're owed a treat)

Friday, 10 June 2011

Home Made Ravioli with Crispy Sage, Asparagus and Rocket- FITTTTTT RECIPES TO COME

Beetroot Pasta-

80g cooked Beetroot (BULLSHIT!! It doesn't make the pasta dark enough If there's a secret to this let me know??? I added triple the amount but then had to counteract this with flour so the pasta was dry enough)

300g of '00' flour or pasta flour
2 Eggs
1 Egg Yolk

In a bowl add the flour then make a well in the centre, add eggs and beetroot thats been blended together- then stir in with a knife until it all comes together.
Once in a rough ball, kneed together with your hands until smooth 
-This should take between 5/10mins
-There shouldn't be any cracks or crumbling 
-Let it rest for 20mins then kneed again.

When rolling it should be almost transparent - add salt to the water when cooking.

Use a mug or glass cut into circles
Make sure your mixture is well seasoned.
I used a Danish cows cheese with cumin seeds (it was a gift) and added spinach with salt, pepper and nutmeg- YUM

Garlic, Sage, Cream & Asparagus Sauce

Crush then finely slice the garlic- 3 cloves
Tear up the sage leaves, bash them with your fist or end of knife so they're more flavoursome
Add asparagus and cook on a low heat for a couple of minutes
Then add cream, black pepper and half a vegetable stock cube, add a dash of water too.
Simmer for 10/15mins- Mix in rocket leaves or serve over them.



Oh and add grated parmesan

OBSESSED with the colours in this dish...and I added broad beans too, forgot that!! Just frozen ones I found in the freezer.

Oh and don't forget- fry a couple of sage leave in a tiny bit of oil to garnish