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Showing posts from November, 2011

Stilton, Bacon and Sage Penne

I created this recipe using a few of the products from my Forman and Field seasonal box, sent as part of the Knorr 'Best of British' campaign which you can read more about here. This dish provides an ideal way of using up leftover Stilton from the Christmas cheeseboard as well as that odd rasher or two of bacon lurking at the back of the fridge. A few dried cranberries thrown in wouldn't go amis, nor would some toasted walnuts sprinkled on top. No need for salt as the cheese and bacon provide plenty already. If you don't have any creme fraiche to hand, use extra thick double cream with a squeeze of lemon juice instead.
Enjoy - this is REALLY good!

STILTON BACON AND SAGE PENNE | Serves: 2  | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |

Ingredients: 
200g Pasta1 TBSP Olive Oil1/2 Red Onion, sliced2 Rashers of Streaky Bacon - (I used Emmetts from my Knorr Seasonal box)1 Garlic Clove, chopped1 TBSP Fresh Sage, chopped100g Stilton, chopped (I used …

Fish is the Dish Challenge Part 3: Kedgeree

Another parcel arrived today from Delish Fish, containing lovely undyed and sustainably caught smoked haddock fillets for this weeks Fish is the Dish challenge (you can read more about Fish is the Dish in this post).

This weeks recipe challenge was Kedgeree, a family favourite in this household. Kedgeree is a dish that originated in India and was bought back to the UK by the returning British Colonials during the Victorian Era. The dish itself contains cooked flaked fish (usually smoked haddock but salmon can be used), rice, hard boiled eggs and curry powder and was originally eaten at breakfast.
I made a few tweaks to the recipe on the Fish is the Dish website because, well....I like tweaking things, but essentially it was very similar. You can see my recipe below. This was utterly delicious and I really must remember to make it more often!
KEDGEREE | Serves: 4  | Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes |
Ingredients:  450g Smoke Haddock2 Bay Leaves25g Butte…

Chocolate Honeycomb Mincemeat Squares

Is it acceptable to be posting festive recipe ideas yet? I hope so as these chocolate squares were pretty amazing.
Baking Mad contacted me recently to see if I would like to recreate, in my own style a recipe from their extensive website. Having had a browse through the hundreds of lovely bakes and cakes, I stumbled across one for Chocolate Honeycomb Squares. I wanted to give the recipe my own festive twist so added some halved glace cherries, mincemeat and a dusting of snowy icing sugar on top. I also used half dark chocolate and half milk chocolate to cut through the sweetness of the cherries and mincemeat.
The bars keep really well in the fridge (up to 2 weeks) so are an ideal make ahead treat or gift. If you wanted to make them more 'adult', you could try using Amaretti biscuits instead of the honeycomb and brandy soaked raisins instead of the glace cherries. Enjoy, these are too good.


CHOCOLATE HONEYCOMB MINCEMEAT SQUARES
| Serves: 16 squares | Prep Time: 10 Minutes | Cook T…

St Ives Beef Box Scheme

Russell Osborne set-up St Ives Beef back in 2007 in the hope that diversifying would ensure the family farm at Trevalgan near St Ives could be passed on to his children, potentially the fourth generation of farmers. The farm, right on the coast in West Cornwall has been in Russell's family for more than 60 years and has changed somewhat from it's dairy farming origins when his grandfather Robert was at the helm. Since the 1970's Trevalgan has been a beef farm but with the mounting insecurities in cattle farming Russell knew he needed to diversify beyond the holiday cottages that he managed in conjunction with the farm business.
Both Russell and his wife Mel are passionate about the importance of local, ethically sourced food and this was the very basis on which St Ives Beef was born. The cattle at Trevalgan are free to graze in the fields all year round producing high quality grass fed beef which Russell is now selling online UK wide. He is particularly keen to educate peop…

Fish is the Dish Challenge Part 2: Prawn Curry

I received my second Fish is the Dish package today (you can read more about Fish is the Dish and what I did with the first package here).

Prawns were on the menu courtesy of Lyons Seafood Co - one of my favourites and this colder autumnal weather called for a creamy comforting Korma. The recipe is lovely as it is but if you wanted to up the heat a little bit add 1 tsp of chilli powder at the same time as the ground almonds. Similarly if you prefer curries on the milder side then a spoonful of natural yogurt should do the trick. I added a couple of quartered boiled eggs to each plate at the end  - fish and eggs go well together.... Kedgeree, Fish Pie....try it!


The children helped prepare all of the condiments to go with the curry - raita, mango chutney, naan breads and poppadoms. My four year old also stirred the korma curry paste into the onions and added the coconut milk. A lovely quick weeknight dinner!

PRAWN CURRY| Serves: 3 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total…

Win a Christmas Cream Tea Hamper from Delimann

COMPETITION CLOSED You might be surprised to find me writing about a Devonian Cream Tea considering I’m Cornish – to be honest, I’m a bit surprised myself. However, on my quest to find good quality edible Christmas gifts I came across Delimann, a long established family run Devonian Deli based in Bovey Tracey (the shop is called Mann & Son and has been a fixture of Bovey’s town centre since 1837). Their year-round signature gift is without doubt the Devonian Cream Tea, so this year they decided to give it a festive twist just in time for Christmas.


 The Delimann Christmas Cream Tea Hamper is priced at £19.50 and contains the following products
2 oversized Devon scones - freshly baked on the day of dispatch Delimann strawberry jam - made in small batches, winner of Great Taste Award Rich clotted cream  113g - produced on a local farm and made with Jersey milk, extra creamy Teonis Cinnamon Festive Cookies 300g  - extra large sized festive favourites, made in Devon Westcountry tea - 40 t…

SuperJam

SuperJam™ is a range of 100% pure fruit jams; sweetened with grape juice and made using Super Fruits, such as blueberries and cranberries. The brand was created by Scottish jam-maker Fraser Doherty, after being taught to make jam using his Gran’s secret recipes at the age of fourteen.  Little did she know what she had started!
From humble beginnings making the jams from his parents home in Edinburgh, the company has gone on to sell millions of jars, has won a variety of awards and is even exhibited in the National Museum of Scotland as an example of an ‘Iconic Scottish Food Brand’. SuperJam is now available in supermarkets throughout the UK and Fraser has just broken into his 6th international market, Russia!
I was kindly sent three jars to sample (Strawberry, Raspberry & Cranberry and Blueberry & Blackcurrant) and what better way to try the jam than as part of a traditional Cornish Cream Tea. We used the strawberry jam for this and it was delicious - fruity, not too sweet a…

Bite 'N' Write Food Bloggers Conference ~ 19th November 2011

Bite 'n' Write is the first UK food bloggers conference to be held outside London and is taking place on Saturday 19th November 2011 at The Custard Factory in Birmingham…more to the point I am going (yay!). I’m excited to be finally meeting some of my long time blogging friends and the programme for the day looks useful and informative (the goody bag will be an added bonus).
Here is a sneaky peak at the day (please note some elements may change).

10:40am–11:00am Welcome speech (and short speech from Action Against Hunger) 11:00am–12:00noon Food Photography workshop by Craig Fraser from FraserShot 12:00am–1:00pm Indian Banquet Lunch provided by Bipins 1:15pm–1:45pm Promoting your blog using Social Media and SEO by Judith Lewis 1:50pm –2:20pm Finding your blogging voice by Jeanne Horak from Cooksister 2:00pm–2:45pm Cooking demo by Craig McKnight from WeGrowOurOwn/ Chocolate Tasting by Artisan du Chocolat 2:45pm–3:00pm Tea & Coffee, mingle time 3:00pm–3:30pm Recipe Developing and Fo…

Grumpies of Cornwall

Despite their close proximity to me (they are based just 8 miles away in the Cornish market town of Launceston), I first heard about Grumpies whilst listening to the Chris Evans show on BBC Radio 2 back in September. I somehow managed to miss them at this years Royal Cornwall Show, where they displayed their pies to the public for the first time and got, by all accounts an overwhelming response (I’m still not quite sure how I managed to miss them).

                                                         The two grumpy old men

Grumpies of Cornwall was launched at the beginning of this year by self proclaimed grumpy old men Trevor Shea and Mark Carne at their bakery in Launceston. They use only the best local ingredients in their savoury pies, including meat from an award winning (and very helpful) local butcher Phillip Warren’s as well as local vegetables, Cornish ale and cider and local cheese. The Cornish businessmen founded Grumpies, pronounced GrumPIES, to fill a gap in the market …