Archive | January, 2012

Five-root soup with bacon

28 Jan

Serves 4-6

1 tbsp olive oil
100g Unsmoked streaky bacon or pancetta, cut into small dice
1 Large onion, finely chopped
150g Carrots, cut into small dice
150g Swede, cut into small dice
150g potatoes, peeled and cut into small dice
150g Parsnip, cut into small dice
150g Celeriac, cut into small dice
1 litre chicken stock
Salt and pepper

To serve
Chives, snipped,
100g Mature cheddar cheese, grated

Heat the oil in a large saucepan, add the bacon and cook gently until the fat runs and the bacon starts to turn golden. Add the onion and sweat for 10–15 minutes, until soft and golden. Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so, stirring occasionally.

Pour in the stock and bring to a simmer. Cover and cook for about 15 minutes, until all the vegetables are tender.

To serve, scatter over a few chives and a sprinkling or cheese




Kale & mushroom lasagne

28 Jan

This recipe is a keeper. The cheeses go so well together with the kale & mushrooms, all you need is a simple salad to go with this dish 😀

Serves 6
60g butter
1tbsp fresh thyme
800g mushrooms-sliced
2tbsp chopped tarragon
4tbsp chopped parsley
1 bunch or curly kale

60g butter
1 small onion-ginęły chopped
60g plain flour
800ml milk
375g cream cheese
1 egg
150g feta
170g gruyere
About 20 lasagne sheets
150 mozarella
50g parmasan
Salt and pepper

Firstly. Heat up a pan and add the butter,next add the thyme and mushrooms,cook for 5 minutes before adding the tarragon and parsley. Once cooked take the mushrooms out and set aside,keeping the juices separate .

In the same pan.heat up the second lot of butter and saute off the onion,and the flour and cook for a minute   before mixing in the milk,stirring continues.if you have any juices from the mushrooms,add this to the pan aswell. Keep stirring  until you have a smooth sauce. (about 10th minutes)

Next,beat the cream cheese with the egg then add to the sauce along with the fetta and gruyere. Season with salt and pepper.

Boil the kale in salted water until cooked then drain.

To assemble,place some sauce at the bottom of a large dish then add a layer of lasagne sheets,followed by more sauce,then add a layer of mushrooms and scatter over some mozzarella , repeat the layers until you have used up everything.  Ending in a layer of sauce,sprinkle over the parmasan and cook for 40 minutes at 180c until the pasta is soft .

Serve with a simple salad of rocket and vine cherry tomatoes .

Bon appetite!



Matcha smoothie

25 Jan

Matcha is a super concentrated green tea powder that’s packed with antioxidants and nutrients.

Matcha contains 137 times more antioxidants than standard green tea.

This smothie is great for mornings as it will start your day the right way and give you more energy throughout the day .

Thus pacific matcha I use if from Tea Pigs and you can find out more by going to

Serves 1
1/2tsp  matcha
1/2 a pear
1/2 an apple
1/2 banana
1/2 a stick of celery
2 sprigs of mint
100ml milk

Place all the ingrediants into a blender and blend .



Vespe tea coasters

24 Jan

This is my latest purchase from the seed gallery in crich.

4 glass vespa tea coaster,

If you love art and one off pieces, visit their website.
The owner,Sarah is a lovely person who goes out of her way to help you.


Beef Stew

24 Jan

Here is a beef Stew which is full of flavour and body. Served with fresh bread,its a hearty meal in one bowl 😀

Serves 4

15g butter
1 onion- chopped
A few fresh sage leaves
1.5lb stewing steak or skirt
Salt & pepper
2 parsnips-chopped
3 carrots-chopped
1/2 butternut squash-chopped
250g potato
1tbsp tomato puree
1/2 bottle of red wine
1/2pt beef stock

200g self raising flour
100g duet

To serve
Zest of 1 orange
Fresh rosemary
1 garlic clove

Heat the butter up in a pan,saute of the onion for 5 minutes,then add the sage. Toss the meat in the salt,pepper and flour,then fry off with the onions.
Add the tomato puree,res wine and stock,lastly add all the vegetable.
Cover the pan and place in the oven 180c for 2 hours,until the meat is falling apart.

For the dumplings. Mix the flour with the surf and bind together with water.make into ball and place on top of the stew,cook in the oven with the lid on for a further 20 minutes,remove lid and give it another 5 minutes to get the dumpling crispy on top.

To serve
Chop the rosemary and garlic,mix with the orange zest and then scatter a little over the stew when serving. This will give the stew a deeper flavour .


White bread (overnight sponge method)

23 Jan

By using the sponge method, it helps the final bread have more flavour and a better texture .

For the sponge ;
250g strong white flour
5g dry yeast
325g water

Beat all the above together until you have a thick batter.
Cover and leave overnight.

The next morning. It will be all bubbly 😀


Add a further 250g of flour and 10g of sea salt. Kneaded until you have a smooth round ball .


Cover and leave for 2 hours or until it has doubled in size . Knock back,shape and then place on a tray and leave to rise . This may take 30-40 minutes.
Meanwhile preheag the oven to 220c

Slash the bread with a pattern of your choice just before placing in the oven.


Bake for 15 minutes and then turn the oven down to 200c and bake for a further 25-30 minutes.

And that’s it ………….


Rabbit Ragu

23 Jan

This is a great way to use a rabbit. Very quick to prepare and a cheap meat to use to . 

Serves 4

1 rabbit
2tblsp oil
4 pieces Streaky bacon
2 carrots
2 celery
1 onion
2 bay leaves
2 garlic cloves
2 x 400g tins of chopped tomatoes
1/2 glass wine
Chicken Stock to cover

Firstly chop the rabbit up into 4 pieces,or get your butcher to do this 😀 .
Heat up the oil in a casserole dish  and brown the rabbit pieces all over. Remove and place to one side. Add the bacon and vegetables to the same dish and saute for 5 minutes, next add all the other ingrediants before placing back the rabbit .
Place in a low oven (150c) for 1.5 hours until the rabbit is tender.

After the long cook. Remove the rabbit and pick all the meat of the bones,then return to the sauce.

You can either strain the sauce or keep it chunky .