Ingredients:
* 1 parts Bombay Sapphire Gin
* 1/2 of half a lemon , juiced
* 2 parts soda water
* 2 tsp caster sugar
* ice , cubed
* lemon , wedge
*
Ingredients:
1. Add the freshly squeezed lemon juice, sugar and Bombay Sapphire to a clean highball glass and stir
2. Add plenty of cubed ice and stir again
3. Top with soda water and stir for a final time
4. Garnish with the lemon wedge then serve
4 Şubat 2016 Perşembe
3 Şubat 2016 Çarşamba
Smoked salmon, horseradish and cress toasts recipes
Ingredients:
* ½ teaspoon creamed horseradish
* ½ small tub crème fraîche
* 1 small pinch sea salt
* 1 small pinch freshly ground black pepper
* 1 squeeze lemon juice
* 1 loaf ciabatta
* extra virgin olive oil
* 300 g smoked salmon , from sustainable sources, ask your fishmonger
* ½ punnet cress
* extra virgin olive oil
* 1 squeeze lemon juice
*
Ingredients:
There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you’ve got coming round.
Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough. Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious.
* ½ teaspoon creamed horseradish
* ½ small tub crème fraîche
* 1 small pinch sea salt
* 1 small pinch freshly ground black pepper
* 1 squeeze lemon juice
* 1 loaf ciabatta
* extra virgin olive oil
* 300 g smoked salmon , from sustainable sources, ask your fishmonger
* ½ punnet cress
* extra virgin olive oil
* 1 squeeze lemon juice
*
Ingredients:
There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you’ve got coming round.
Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough. Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious.
Chocolate love cake with cherries and booze recipes
Ingredients:
* For the cake
* 2 tablespoons cocoa powder
* 100 g butter , softened
* 100 g caster sugar
* 1 free-range egg
* 100 g self-raising flour
* ½ teaspoon baking powder
* ½ tin black cherries , drained
* 2 tablespoons hazelnuts , chopped
* For the chocolate sauce
* 1 tablespoon butter
* 142 ml single cream
* 75 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
* 1 splash brandy, rum, Amaretto or Baileys
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4 and grease a small ovenproof dish (23-25cm) with butter.
Mix the cocoa powder with a few tablespoons of boiling water and stir until the mixture is lovely and smooth.
In another bowl or a food mixer, beat the butter and sugar together until fluffy and light, then add the cocoa mixture, egg, flour and baking powder. Mix it all together really well, pour into your ovenproof dish and sprinkle the cherries and hazelnuts on top before putting in the oven for about 25 minutes.
While your cake is baking, make your chocolate sauce. Place the butter in a small pan with the cream and bring to the boil. Turn off the heat and add your chocolate pieces to the pan. Give it all a good stir and then leave it for 5 minutes so that the hot cream can melt the chocolate. Add a splash of your desired alcohol and stir until thoroughly combined.
To check if your cake is ready, give it a bit of a jiggle and if it doesn’t wobble too much then it’s done, if not, give it a few more minutes in the oven.
Once it’s ready, pour your warm chocolate sauce all over the cake and either share it right from the dish or serve it up on two small plates with vanilla ice cream or double cream. Delicious!
* For the cake
* 2 tablespoons cocoa powder
* 100 g butter , softened
* 100 g caster sugar
* 1 free-range egg
* 100 g self-raising flour
* ½ teaspoon baking powder
* ½ tin black cherries , drained
* 2 tablespoons hazelnuts , chopped
* For the chocolate sauce
* 1 tablespoon butter
* 142 ml single cream
* 75 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
* 1 splash brandy, rum, Amaretto or Baileys
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4 and grease a small ovenproof dish (23-25cm) with butter.
Mix the cocoa powder with a few tablespoons of boiling water and stir until the mixture is lovely and smooth.
In another bowl or a food mixer, beat the butter and sugar together until fluffy and light, then add the cocoa mixture, egg, flour and baking powder. Mix it all together really well, pour into your ovenproof dish and sprinkle the cherries and hazelnuts on top before putting in the oven for about 25 minutes.
While your cake is baking, make your chocolate sauce. Place the butter in a small pan with the cream and bring to the boil. Turn off the heat and add your chocolate pieces to the pan. Give it all a good stir and then leave it for 5 minutes so that the hot cream can melt the chocolate. Add a splash of your desired alcohol and stir until thoroughly combined.
To check if your cake is ready, give it a bit of a jiggle and if it doesn’t wobble too much then it’s done, if not, give it a few more minutes in the oven.
Once it’s ready, pour your warm chocolate sauce all over the cake and either share it right from the dish or serve it up on two small plates with vanilla ice cream or double cream. Delicious!
2 Şubat 2016 Salı
Root vegetable salad recipes
Ingredients:
* 3 carrots
* 3 raw beetroots (different colours if possible)
* 1 bunch of radishes
* 1 celery heart (with leaves)
* ½ a small radicchio , or 1 baby gem lettuce
* 1 fennel bulb
* 1 lemon
* ½ a bunch of fresh mint
* 5 tablespoons extra virgin olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.
2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.
3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.
4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.
5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.
6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.
7. Cut the lemon in half.
8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.
9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.
11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you’re happy.
12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
leaves and dig in.
Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.
* 3 carrots
* 3 raw beetroots (different colours if possible)
* 1 bunch of radishes
* 1 celery heart (with leaves)
* ½ a small radicchio , or 1 baby gem lettuce
* 1 fennel bulb
* 1 lemon
* ½ a bunch of fresh mint
* 5 tablespoons extra virgin olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.
2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.
3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.
4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.
5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.
6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.
7. Cut the lemon in half.
8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.
9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.
11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you’re happy.
12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
leaves and dig in.
Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.
The best whole-baked carrots recipes
Ingredients:
* 750 g young bunched carrots , different colours if possible, washed and scrubbed
* olive oil
* herb or red wine vinegar
* sea salt
* freshly ground black pepper
* a few sprigs of fresh thyme
* 3 cloves garlic , crushed
*
Ingredients:
Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.
* 750 g young bunched carrots , different colours if possible, washed and scrubbed
* olive oil
* herb or red wine vinegar
* sea salt
* freshly ground black pepper
* a few sprigs of fresh thyme
* 3 cloves garlic , crushed
*
Ingredients:
Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.
1 Şubat 2016 Pazartesi
Roast vegetable megamix recipes
Ingredients:
* olive oil
* Carrots
* 500 g carrots , peeled
* Juice from 1 clementine , squeezed, halves reserved
* Few sprigs of rosemary , leaves picked
* Fennel
* 2 bulbs of fennel , peeled, quartered
* few sprigs of thyme , leaves picked
* 1/2 lemon
* Parsnips
* 400 g parnsips , peeled
* Glug of white wine vinegar
* 2–3 sprigs of sage , leaves torn
* 1 small tsp honey , kept back
* Beets
* 350 g beetroot
* couple glugs of balsamic vinegar
* few sprigs of oregano or marjoram
* Turnips
* 350 g baby turnips
* couple glugs of red wine vinegar
* 5 fresh bay leaves
*
Ingredients:
Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they’ll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.
Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.
Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)
Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.
* olive oil
* Carrots
* 500 g carrots , peeled
* Juice from 1 clementine , squeezed, halves reserved
* Few sprigs of rosemary , leaves picked
* Fennel
* 2 bulbs of fennel , peeled, quartered
* few sprigs of thyme , leaves picked
* 1/2 lemon
* Parsnips
* 400 g parnsips , peeled
* Glug of white wine vinegar
* 2–3 sprigs of sage , leaves torn
* 1 small tsp honey , kept back
* Beets
* 350 g beetroot
* couple glugs of balsamic vinegar
* few sprigs of oregano or marjoram
* Turnips
* 350 g baby turnips
* couple glugs of red wine vinegar
* 5 fresh bay leaves
*
Ingredients:
Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they’ll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.
Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.
Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)
Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.
DIY party combos - fig, mozzarella and Parma ham recipes
Ingredients:
* figs
* buffalo mozzarella
* mint leaves
* quality Parma ham or prosciutto
* extra virgin olive oil
* balsamic vinegar
*
Ingredients:
Quarter a fig (you could also use peaches, clementines or melon), pinch apart a little buffalo mozzarella, take a mint leaf then wrap a slice of Parma ham or prosciutto around everything and stab together on your fork. Finish by drizzling over a little extra virgin olive oil and balsamic vinegar if you like. This combination is fresh and lovely.
Also try:
Smoked salmon with horseradish and beetroot
Greek style
Bresaola with mustard and coleslaw
Prawns and Marie Rose sauce
* figs
* buffalo mozzarella
* mint leaves
* quality Parma ham or prosciutto
* extra virgin olive oil
* balsamic vinegar
*
Ingredients:
Quarter a fig (you could also use peaches, clementines or melon), pinch apart a little buffalo mozzarella, take a mint leaf then wrap a slice of Parma ham or prosciutto around everything and stab together on your fork. Finish by drizzling over a little extra virgin olive oil and balsamic vinegar if you like. This combination is fresh and lovely.
Also try:
Smoked salmon with horseradish and beetroot
Greek style
Bresaola with mustard and coleslaw
Prawns and Marie Rose sauce
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