Archive of ‘food’ category

Corn Fritters with Tomato Salsa

In our current issue, we asked Anne from Anne’s Kitchen to share some of her favourite spring recipes from her current book with us and she had our mouth watering with these yummy corn fritters!
“I like preparing mine with ricotta, which makes them really light and fluffy. This is also great as a light lunch, in which case I’d serve a few rashers of crispy bacon on the side,” says Anne. 
Makes 8 fritters for 4 people 
• Prep 20mins • Cooking 10mins • Easy
For the salsa:
400g cherry tomatoes
a squeeze of lemon juice

2 tbsp olive oil
a handful basil, chopped

salt and pepper
For the fritters:
3 eggs

250g ricotta

100g flour

30g melted butter
2 spring onions, chopped

1 small can sweetcorn (140g drained)
1⁄4 tsp chili flakes
1 tsp salt

a handful basil, chopped

sunflower oil for frying

Method
- Start by making the salsa: wash the cherry tomatoes, cut into quarters, add the lemon juice, olive oil, basil and season with salt and pepper.
- For the batter: Separate the egg yolks from the whites.
 Beat the egg whites until stiff. Put the egg yolks into a big bowl, add the ricotta, flour, butter and mix.
- Trim the spring onions and cut into fine slices. Add the spring onions, sweetcorn, chili, salt and basil to the ricotta batter and mix. Then fold in the egg whites with a spoon.
- Heat a tablespoon of oil in a large frying pan. Once it’s hot, make four fritters by dropping four times two tablespoons of the batter into the pan, frying them for 2-3 minutes on each side. Repeat with the remaining batter.
- Serve the fritters with the tomato salsa.
Want to know what other spring recipes made the cut? Find out in our current issue

Easy-peasy Berry Tart

There’s nothing worse than being at a party while the host is slaving away in the kitchen – particularly if you’re the host! That’s why today we have an easy Berry Tart recipe for you, that uses *gasp* shop-bought pastry. We don’t mind a shop-bought pastry, particularly when it makes something so delish! 
The great thing about this tart is that once you have the base (mainly berries) you can add whatever you’ve got in the cupboard. Here we’ve added chocolate (a gooey caramel, nougat & chocolate combo) and coconut. Oh and a sprig of mint to freshen it up, seeing as it’s spring.
Ingredients (makes 4) 
 400g ready-made sweet shortcrust pastry 
1½ cups fresh berries
 ¼ cup brown sugar
1tbsp cornflour
⅛ tsp salt 
 1 egg white 
Chosen toppings e.g chocolate, coconut, mint. 
Method
Pre-heat the oven to 180°C. 
In a large bowl mix together the berries, sugar, cornflour and salt. 
 Roll out the pastry to 8mm thick. Cut into rounds and place the berry mixture in the middle. 
 Add your toppings to ‘spice’ things up. 
 Fold the edges in and brush with egg white. 
 Bake for 30 minutes or until the pastry is golden and the berries are bubbling. 
 These tarts are a perfect spring treat and so easy to make. Now you can pop them in the freezer until the day of your party, then defrost and enjoy yourself!
 Words and photography by Britney Hazeldine

Perfect Pancakes

Happy Pancake day to all our readers and followers. We’d thought we’d share our simple pancake recipe with you. We love ours simply with a little lemon and a sprinkle of sugar… how do you eat yours?

Ingredients 
110g plain flour 
Pinch of salt 
2 eggs 
½ pint of milk (can use half water and half milk) 
Selection of your favourite toppings
 Method 
- Sieve the flour and salt into a bowl; add the egg 
- Add ¼ of the milk and stir carefully with a wooden spoon, beat the mixture until it is smooth and then let it stand for 15mins 
- Slowly add and beat together the rest of the milk and then use an egg whisk to get air into the mixture – Into a small pan add a dessert spoon of oil and heat until you can see steam rising faintly, pour the mixture on to the pan so that it covers the whole area in a thin layer 
- Cook for 2mins each side 
- And then sprinkle with your favourite toppings. 

Homemade granola

Whether you want a snack during the day or a breakfast with yoghurt or milk, homemade granola is great because not only is it easy to do but you can make it exactly to your own taste. Not chewy enough? Add more syrup. Want coconut? Just add coconut! You get the idea. Here are two of our favourite combos… 
Ingredients
Peanut butter, ginger and chocolate granola
100g rolled oats
Large handful peanuts
2 tbsp golden syrup
1 tsp ginger
1 tbsp peanut butter
50g cooking chocolate
Apricot, honey and walnut granola
100g rolled oats
Large handful of chopped walnuts
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
30g chopped apricot
½ freshly chopped apple
Method
-       Heat oven to 180C
-       The same procedure more or less applies to both the sweet and savoury granola
-       First you must mix the oats and nuts together
-       Then mix in the golden syrup/honey, the spice and either the peanut butter or the vanilla extract, depending on which one you’re making
-       Put the granola mix in the oven and bake for 30-35mins, turning the mixture over every 10mins
-       Approx. 10mins before the end add in the dried chopped apricot
-       Take out of the oven and let the granola cool
-       Melt the chocolate and pour over the sweet granola and let it cool
-       Store in an air tight container max. 2 weeks
-       Remember to chop up some fresh apple to have with the savoury one and add yogurt or milk if desired or eat without!
By Melodie Walter

Christmas Nibbles

Tis the season for entertaining, but time can be a little hard to come by at this time of year. If you’re expecting guests, or throwing a Christmas party we’ve got some simple but stylish recipes to really impress your guests. All of these nibbles can be made in under an hour from things you’ve got in the store cupboard so get baking and be prepared for your guests to be impressed!

Goat’s Cheese and Red Onion Palmiers 
These look really impressive but are so easy to make – we won’t tell if you don’t!
 Ingredients
250g puff pastry 
100g goats cheese 
3-4tbsp red onion chutney
Makes 20 
Method
Preheat the oven to 180°C. Roll your pastry out into a large rectangle about ½ cm thick. Sprinkle over the goats cheese and then the red onion chutney. Starting at one side, tightly roll into the middle, then brush the rolled edge with a little milk. Do the same with the opposite side, rolling into the middle then pressing the two sides together – the milk will help them stick. Cut into 20 even slices, place on a lined baking tray and bake for 15-20 minutes, or until the palmiers are fully risen and a lovely golden colour. Leave to cool on the tray, then serve. 
 Sausage and Stuffing Rolls 
Everyone’s favourite party food has been given a new twist for the festive season 
Ingredients
250g shortcrust pastry 
200g pork sausagemeat 
 1 box stuffing mix, made to the instructions – we went for sage and onion, but choose whichever flavour you prefer 
1 egg, beaten
Method
Preheat the oven to 180°C. Roll you pastry out into a large rectangle, about ½ cm thick. Place a line of sausagemeat down the middle of the pastry, then top with a layer of stuffing. Tightly roll the pastry around the sauagemeat and stuffing and brush the ends with beaten egg to secure. Cut into 10 equal slices and place fold down on a lined baking tray. Brush the top of each sausage roll with a little more beaten egg and cook for 20-15 minutes, until the pastry is golden and sauagemeat cooked through. Serve whilst still warm. 
 Baked Pitta Chips 
The latest snack craze is so easy to make at home – you’ll never want to buy them again! Perfect when loaded with a scoop of your favourite dip 
Ingredients
4 pitta breads 
1tbsp olive oil 
Salt and pepper, to season 
Preheat oven to 180°C. Cut each pitta bread into 8 pieces, then hold horizontally and carefully slice each piece in half again, until you’ve got a pile of thin pitta pieces. Mix together the olive oil and salt and pepper to flavour the chips – you really can go nuts here and use whatever flavours you fancy, paprika and cayenne pepper would be good to give the chips a kick, or try using some oregano and thyme for a herby flavour. Brush the pitta pieces with the oil and seasoning mixture and place on a baking tray. Bake for 10-12 minutes, or until the chips are light and crispy. Leave to cool and serve with a selection of hummus and dips.
By Millie Norton

Apricot and Cranberry Cinnamon Rolls

The smell of baked cinnamon rolls wafting through the house is the ultimate in festive comfort at this time of year. Added cranberries and apricots give these a seasonal twist – the perfect thing to enjoy on a cold winters morning. 
Ingredients
For the rolls
450g strong white flour
75g dried cranberries
1tsp fast acting dried yeast
1tsp salt
1 ½ tbsp caster sugar
150ml hot milk and 150ml hot water mixed together – hot but not boiling!
For the filling
25g butter, melted
50g light brown sugar
2tbsp ground cinnamon
75g dried apricots, cut into small pieces
Makes 8 rolls

Method
- Place the flour, cranberries, yeast, salt and caster sugar into a large bowl and stir together. Now add the hot milk and water and mix together using an electric mixer with a dough hook attachment for 5 minutes – if you don’t have an electric mixer that’s fine, you can just use your hands and mix and knead for about 10 minutes. Once the dough has been mixed and kneaded, cover the bowl with a tea towel and leave in a warm place for 1 ½ hours, or until the dough has doubled in size.
- Once the dough has risen, turn it out onto a lightly floured surface and knead for another 5 minutes. Roll the dough out into a large rectangle about 1 cm thick, spread the surface with the melted butter and scatter over the sugar, cinnamon and apricot pieces in an even layer, making sure you reach the edges. Now roll the dough into a tight sausage shape, slice into 8 even pieces and place these, swirl side up on a lightly oiled baking tray.
- Leave in a warm place for a further 30 minutes, or if you want to make these for breakfast next day you can leave them in the fridge overnight (although if you do this, you will need to take the rolls out of the fridge and leave for 30 minutes to come up to room temperature before baking).
- When you are ready to bake the rolls, preheat the oven to 180°C and bake for 13-15 minutes, or until the rolls are well risen and a lovely golden brown. Remove from the oven and leave to cool slightly. You can eat the rolls as they are, but for an extra delicious twist make up some icing using 3tbsp icing sugar, 1tbsp water and 1tsp vanilla extract and drizzle over the top of the hot rolls. Tear off and eat warm – heavenly!
By Millie Norton

Chocolate and Raspberry Fondant

Chocolate fondants look so impressive but are secretly really easy to make! These make a lovely dessert to follow a winter supper and can be made a couple of hours ahead of baking.
Ingredients
Raspberry Sauce
100g raspberries, lightly crushed 
2tbsp water 
1tbsp caster sugar 
Chocolate Fondant
50g butter, plus extra for greasing 
50g dark chocolate 
50g caster sugar 
1 egg 
50g self-raising flour 
1tsp cocoa powder 
You will also need 2 ramekins or pudding moulds 
Start by making the raspberry sauce; Place the raspberries, sugar and water into a pan and gently heat, until the raspberries are soft and the mixture is syrupy. Remove from the heat and take 4 tablespoons of the sauce and pass through a sieve to remove any seeds. Leave to cool.
For the chocolate fondant, prepare the ramekins by brushing them with butter followed by a dusting of cocoa powder. Place the butter, chocolate and sugar into a microwaveable bowl and microwave on a medium heat for 1-2 minutes, stirring every 30 seconds until the chocolate has just melted. Give the mixture a really good stir until it’s completely smooth, then whisk in the egg and then add the flour. Stir through 2 tablespoons of the smooth raspberry sauce and give the whole mix a really good whisk until everything is fully combined.
Spoon the mixture into the ramekins, cover with clingfilm and place in the fridge for at least 30 minutes, although they can be left for a good few hours before baking.
When you’re ready to cook, preheat the oven to 200°C, remove the fondants from the fridge, take off the clingfilm and bake for 14 minutes exactly. The timing is really important here; over-baking with result in a fondant without a gooey middle and under-baking will leave you with a chocolatey mess!
Take the fondants out of the oven and leave for one minute to rest. Turn them out onto a plate, spoon some more raspberry sauce over the top, add a dusting of icing sugar and a couple of raspberries for decoration and serve immediately.
Recipe by Millie Norton

Creamy Chicken One Pot Pasta

Using a few basic ingredients you’ve got kicking about in the cupboard, this can be made (and eaten!) in less than 20 minutes. A simply delicious pasta dish that makes the perfect midweek supper. 

Ingredients
2 tbsp olive oil
500g chicken breast, cut into 1 inch pieces
3 shallots, finely diced
500ml chicken stock
250ml double cream
300g pasta, we’ve used fusilli, but any you’ve got in the cupboard will work
2tsp Herbs de Provence
50g mature cheddar cheese, grated
Salt and pepper, to season
Method
- Heat the oil over a medium heat and add the chicken. Season with salt and pepper and cook for about – 5 minutes – don’t worry about it being totally cooked through at this point as it will continue to cook as the dish simmers. Next add the shallots and cook for a further minute.
- Now add the stock, cream, pasta and Herbs de Provence and stir. Bring to a boil, then cover and reduce to simmer. Leave for 15-20 minutes, stirring very occasionally, until the pasta is soft and the chicken is cooked through. Remove from the heat, stir in the cheese and serve. No-fuss and totally delicious!
By Millie Norton

Spiced Toffee Apple Pie

Ginger spiced toffee sauce and buttery apples come together to give this classic dessert a modern twist!
Ingredients
Pastry
350g plain flour
175g salted butter
pinch salt
Approx. 6tbsp cold water
Apple filling
2 bramley apples
1tsp cinnamon
1tbsp dark brown sugar
Ginger Toffee Sauce
125g dark brown sugar
125ml golden syrup
100ml double cream
50g salted butter
3tsp ground ginger
Method
- First make the pastry. To do this, rub the butter into the flour until the mixture resembled breadcrumbs. Next add the water a tablespoon at a time, mixing with a knife until the pastry starts to come together – you might not need to add all the water for this to happen. Now use your hands to bring the pastry together in a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
- While the pastry chills, peel and core the apples. Cut into rough 1cm chunks and toss in a bowl with the cinnamon, sugar and a little lemon juice to prevent them from browning. Melt a knob of butter in a deep frying pan over a medium heat and add the apples, cooking for about 10 minutes, or until they begin to soften. Take off the heat and drain away any juice or butter left in the pan.
- Next make the toffee sauce. Simply put all the sauce ingredients into a saucepan and melt over a medium heat. When the mixture starts to bubble, leave to simmer for 5 minutes, stirring gently. When the sauce starts to thicken, remove from the heat and leave to one side to cool slightly.
- Preheat the oven to 200ºC. Take the pastry out of the fridge and roll out on a floured surface until ½ cm thick then use to line a lightly buttered pie dish. Add the apples and drizzle a couple of tablespoons of toffee sauce over the top, putting the leftover sauce to one side to serve. Now roll out the pastry for the pie lid and gently place on top of the pie. Cut two small air holes in the middle of the pie and use any leftover pastry for decoration. Using short downward strokes and a sharp knife cut any leftover pastry away and pinch together the lid and base to create a firm seal.

- Place in the oven for 15 minutes, then turn down the heat to 180ºC and bake for a further 30 minutes, or until the pastry on top is golden and the filling soft and bubbling. Serve with a generous drizzling of toffee sauce and double cream. Delicious! 

By Millie Norton

Roast Pumpkin Soup

This rich, warming soup is perfect for an autumn night. Nutty roasted pumpkin and glorious melting cheese come together for the perfect supper to snuggle up with and keep the spooks at bay!

Ingredients 
Serves 6
Soup
1 small pumpkin (1.3 – 1.6kg)
1 tablespoon olive oil
1 large onion, peeled and diced
850ml vegetable stock
425ml whole milk
25g butter
Salt, pepper and ground nutmeg, to season
Croutons
2 thick slices crusty white bread
1 tablespoon olive oil
Salt and pepper
To serve
100g melting cheese, such as gruyere or mozzarella, grated
Method
Preheat oven to 240 °C. Start by cutting the pumpkin into quarters, scoop out the seeds, then cut each quarter in half. Brush the surface of each section with the oil and season with a liberal sprinkling of salt and pepper. Pop into the oven to roast for 30-35 minutes, or until the flesh is soft when tested with a skewer.
While the pumpkin is roasting, melt the butter in a large saucepan over a high heat, add the onion and stir. After 5 minutes, turn the heat down low and leave the onion to cook gently for 20 minutes, stirring occasionally.
Once the pumpkin is cooked, remove from the oven and set aside to cool. Add the stock and the milk to the onion and turn the heat up to medium. Once the mixture is simmering, scoop out the pumpkin flesh and add to the pan along with the seasoning of salt, pepper and nutmeg. Turn the heat down to low and leave to gently simmer for a further 20 minutes.
This is the perfect time to make the croutons. Preheat the oven to 180°C. Cut the bread into cubes and toss in a bowl with the oil and salt and pepper seasoning, making sure each crouton gets an even coating. Place onto a baking tray and bake for 10 minutes, until they are light and crispy.
Next, puree the soup using a hand blender or food processor and whizz until smooth. Season to taste, and when you’re ready to serve, slowly reheat the soup over a medium heat – keep an eye on it and make sure it doesn’t boil as this would compromise the taste. Ladle into warm bowls, top with a handful of croutons and a generous scattering of cheese. 
Snug up and enjoy!
By Millie Norton

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