Blackberry Muffins

Ingredients: makes 12
200g Plain Flour
50g Ground Almonds
1 TSP Baking Powder
150g Golden Caster Sugar
125g Butter, Melted
175ml Buttermilk
1 Egg, beaten
200g Blackberries
Demerera Sugar for sprinkling

Method:
Step 1: Preheat oven to 180c
Step 2: Sift together flour and baking powder and stir in ground almonds
Step 3: Combine wet ingredients (including sugar) in separate bowl then lightly fold into dry ingredients
Step 4: Tip in blackberries and mix again
Step 5; Line a 12 hole muffin tin with cases and tip the muffin mixture in, sprinkle on demerera sugar.
Step 6: Bake for 20-25 minutes or until golden

Butternut Squash, Chorizo and Pine Nut Spaghetti

Squash, Chorizo and Pine Nut Spaghetti

Ingredients: (2 servings)
Half a small Butternut Squash, diced
Small Chorizo, sliced
Handful of Pine nuts, toasted
250g Spaghetti
100g Feta, crumbled
Sage leaves, shredded

Method:
Step 1: Bring a pan of salted water to the boil, add the squash and boil for 4 minutes until tender
Step 2: Meanwhile fry off the chorizo so they release their oil, take off the heat and add the toasted pine nuts and shredded sage
Step 3: Use a slotted spoon to take the squash out of the pan, add this to the chorizo mixture and put on a low heat.
Step 4: Add spaghetti to water and cook according to packet instruction
Step 5: Drain cooked spaghetti and toss with chorizo mixture and add a good glug of oil
Step 6: Serve with a good helping of grated Parmesan

Beef Koftas


Every few weeks we have a 'build a burger night' in our house which is always well received, especially by hubby. On this occasion though I decided to try something a little bit different and did a 'build a kofta night' instead. I served the koftas with pitta breads, red onion, cucumber, tomatoes, sour cream, chilli sauce and also some rice. They were fantastic, and although not totally authentic, they will become a regular I think!

Ingredients:
Koftas
500g Minced Beef or Lamb
1 Onion, grated
Thumb of Ginger, grated
6 Garlic Cloves, finely chopped
Coriander
1 TBSP Chilli Sauce

Serve with Pitta's, Red Onion, Cucumber, Tomatoes, Sour Cream, Chilli Sauce and if you're really hungry Rice too!!

Method:
Step 1: To make the koftas, put all of the kofta ingredients into a big bowl, along with salt and pepper and mix together, form into balls. Grill for 8-9 minutes, turning once or twice.
Step 2: Toast Pittas and prepare salad

Chinese Chipshop Curry

Chinese Chipshop Curry

We love Chinese curry in our house. It has a lovely subtle spice to it and its not too hot, perfect for the kids.


Chinese Chipshop Curry

CHINESE CHIPSHOP CURRY

| Serves: 2 | Prep Time: 20 Minutes | Cook Time: 30 Minutes | Total Time: 50 Minutes |


INGREDIENTS:

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 tbsp ginger, grated
  • 3 garlic cloves, sliced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp Chili powder
  • 1/2 tsp ground coriander
  • 1 tsp ground fenugreek
  • 1 1/2 tsp curry powder
  • 125ml water
  • 2 1/2 tsp plain flour
  • 2 1/2 tsp self raising flour
  • 400ml chicken stock
  • Handful of mushrooms, sliced
  • 200g leftover roast chicken

INSTRUCTIONS:

  • Step 1: Gently fry onions for 3 min, add the ginger and garlic and fry for a further 30 seconds. Keep gently frying until onions have softened.
  • Step 2: Stir in all the spices and fry for a further 5 mins. Add the water then blitz into a paste. Stir in the two flours until well combined.
  • Step 3: Slowly simmer the puree for 20 min until you have a thick paste and it is dark mustard brown in colour.
  • Step 4: Add stock, mushroom and chicken. Simmer for 10 min until sauce begins to thicken. Serve with rice.

| Author: Beth Sachs | Date: 13th September 2008 |


Leek and Stilton Bread and Butter Pudding

Leek and Stilton Bread and Butter Pudding

Bread and Butter pudding is one of Britain's most traditional and loved desserts, and I couldn't resist putting a savoury spin on this classic using my favourite cheese, Stilton.


The original recipe came from a past edition of BBC Good Food magazine. Let me warn you though it is very filling but also very easy to adapt with other ingredients. 

LEEK AND STILTON BREAD AND BUTTER PUDDING
Ingredients:
8 slices Granary Bread
TBSP Dijon Mustard
Butter
2 Leeks
200g Stilton
200g Cheddar
3 eggs
500ml Milk
Seasoning and Parsley to serve

Method:
Step 1: Fry leeks in a little oil until soft.
Step 2: Butter and mustard one side of each slice of bread and cut each slice into quarters
Step 3: Mix together the eggs. milk, salt and pepper to make an egg custard.
Step 4: Lay third of bread on the bottom of an ovenproof dish (butter side up), top with a third of leeks and third of cheeses. Pour over a third of egg custard mixture.
Step 5: Repeat the process until all ingredients have been used up. Leave to soak for 20 minutes
Step 6: Preheat oven to 190 and bake for 30-40 minutes.

Malteser Traybake

Malteser Traybake

I'd been wanting to give these a go for ages so when I won a big box of maltesers in a prize draw last weekend I thought this was the ideal opportunity.


MALTESER TRAYBAKE
By Beth Sachs

Ingredients:
110g Butter
3 TBSP Syrup
120g Digestives
100g Ginger biscuits
220g Plain Chocolate
200g Maltesers
Topping:
300g White Chocolate
10 Maltesers, crushed

Method:
Step 1: Grease a swiss roll tin
Step 2: Melt the plain chocolate, syrup and butter (I did this in the microwave)
Step 3: Stir in crushed biscuits and whole maltesers and press into swiss roll tin, leave to set
Step 4: Melt white chocolate and pour over base and sprinkle over crushed maltesers.
Step 5: Refrigerate for 30 minutes then cut into bars.

Spicy Sweet Potato Chips


Ingredients:
2 Sweet potatoes, peeled and cut into chips
Sea Salt
Black Pepper
2 tsp Dried Chilli
1 tsp Cumin
1 tsp Ground Coriander
2 Cloves of garlic, crushed
A few glugs of Olive Oil

Method:
Step 1: Preheat oven to 200c and throw the seasoning and oil over the chips in an oven proof pan
Step 2: Oven cook for 30 minutes until crispy and golden

Bacon, Spinach and Mushroom Pancake Bake


A delicious and easy savoury pancake bake, which could easily be adapted for vegetarians. As this was a midweek meal, to save time I bought ready made pancakes from the supermarket.

BACON, SPINACH AND MUSHROOM PANCAKE BAKE


Ingredients: serves 4
500g Mushrooms, sliced
6 Rashers Bacon, chopped
300g Spinach
2 Garlic Cloves
Cheese Sauce:
50g Butter
50g Flour
600ml Milk
150g Cheddar Cheese, grated
Worcestershire Sauce- dash
8 Savoury Pancakes

Method:
Step 1: Fry the mushrooms, bacon and garlic, drain excess liquid and put to one side.
Step 2: Wilt the spinach in frying pan in 2 batches and squeeze out excess water.
Step 3: Make the cheese sauce - melt the butter, stir in the flour and cook on a medium heat for 2 minutes, add the milk gradually, bring to the boil and then take off the heat and add the cheese and worcestershire sauce.
Step 4: Assemble pancakes.
Step 5: Place in oven proof dish, pour remaining sauce over and bake for 20 minutes.
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