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Showing posts from December, 2010

Mexican Bean Stew

In an attempt to utilise what I had in my cupboards, this lovely Mexican stew was created - its amazing what a few spices can do to pep up some tinned beans! Make this the day before you want to eat it for the best flavour.
MEXICAN BEAN STEW| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes |
Ingredients:
1 TBSP olive oil1 Red onion, roughly chopped1 Red pepper, chopped1 TSP each of Paprika, Cumin, Coriander, Chili and Oregano1 400g tin of Kidney Beans1 400g tin of Butter Beans1 400g tin of Cannellini Beans400g tin of chopped tomatoes100ml Vegetable Stock 1 tbsp dark chocolate , choppedCoriander, chopped
Instructions:

Step 1: Heat the oil in a large casserole and fry the onion and red pepper until softened - about 5 minutes.Step 2: Add the spices, beans, tomatoes and stock, cover and simmer for 25 minutes.Step 3: Stir in chocolate until melted and sprinkle over the coriander before serving.
| Author: Beth Sachs | Date: 20th December 2010 |

Plum Flapjacks

These sweet, fruity little beauties were gone in a day. Perfect with a cuppa but also surprisingly good with some warm mulled cider - well it is Christmas!


PLUM FLAPJACKS
| Serves: makes 12 | Prep Time: 10 Minutes | Cook Time: 45 Minutes | Total Time: 55 Minutes |
Ingredients:400g fresh Plums, stoned and chopped1/2 tsp Cinnamon300g Golden Granulated Sugar300g Butter350g Rolled Oats140g Plain Flour3 TBSP Golden SyrupInstructions:Step 1: Heat oven to 200c/ 180fan and grease a 20cm cake tin. Toss the plums with the cinnamon, 50g of the sugar and set aside.Step 2: Melt the butter and Syrup in a pan. In a large bowl combine the flour, oats and remaining sugar.Step 3: Pour the butter mix into the dry ingredients and combine.Step 4: Press half the mix into the tin, spread the plums on top and then add the remaining flapjack mix. Press down firmly and bake in the oven for 45 minutes.| Author: Beth Sachs | Date: 15th December 2010 |

Sausagemeat and Bramley Apple Stuffing

I've been experimenting with stuffing over the last few weeks and thought I'd post my favourite concoction to date. The bramely apple gives it a lovely tang (especially with a glug of cider) and it would make the perfect accompaniment to your turkey.
SAUSAGEMEAT AND APPLE STUFFING
| Serves: 6  | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Total Time: 50 Minutes | Ingredients:450g Sausagemeat1 Onion, chopped1 Bramley, peeled, cored and grated1 Egg, beaten1 TBSP Dried Mixed Herbs100g BreadcrumbsSalt and PepperIf mixture is a little dry, add a glug of Cider!Instructions:Step 1: Fry the onion in a TBSP of butter until soft.Step 2: Combine all ingredients in a large bowl, mix thoroughly and then spoon into an ovenproof dish. Uncooked stuffing can be kept in the fridge for a few days.Step 3: When you are ready to cook, preheat oven to 180C/Gas 4 and bake for around 40 minutes - check after 30 mins and if browning too much on top cover with foil.| Author: Beth Sachs | Date: 9th Dece…

The Scandinavian Cookbook: A Review

I have to be honest I'd never heard of Trina Hahnemann before the recently published paperback version of Scandinavian Cookbook dropped through my door. My knowledge of Scandi cuisine extended only so far as knowing herring is pretty popular and cardamom buns are an institution (*hangs head in shame*!).
However, thanks to following some Scandinavian foodies on Twitter, such as Scandilicious and Scandinavian Kitchen, Scandinavian cuisine has really come into my radar in the the last few months and I jumped at the chance of reviewing, reading and trying out some new recipes from this beautifully presented book (a book which quite frankly is far too good to be confined to the bookshelf thanks to the stunning photography by Lars Ranek).
So Trina Hahnemann - who is she? Well after a little bit of research I found out she is a leading Danish T.V chef and food writer but her career started over 20 years ago when she co-founded a company that catered for the film and music industry on locat…