White onion & Parmesan Soup with fresh chives and truffle oil

A couple of tweets here, a couple of tweets there, and the inspiration flows. This Avoca soup had been doing the twitter circuit as being the most delicious soup ever experienced by some influential blogger ladies on Twitter. The way they described it's lusciousness, I could just taste it. 

As I drove home this evening, I wrote the recipe as I imagined it in my head. 

I cooked, it worked, and I IMPLORE of you to make this absolutely amazing soup. You will not be disappointed.

White Onion & Parmesan Soup 

with fresh chives and truffle oil

Serves 6 Happy People or 4 deliriously Happy People

Ingredients

2 lbs white onions thinly slices (I used magimix to slice)

2 bay leaves

400ml milk

400ml cream (feel free to add all milk if you want to watch the calories and be a party pooper)

I jelly chicken stock cube

8 oz of Parmesan + Rind

salt & white ground pepper to taste

1 teaspoon of sugar

In a large casserole, add the onions, bay leaves, Parmesan rind, stock cube, milk and cream.

Bring to the Boil

Simmer for 20 minutes, or until the onions are completely tender.

Discard the rind and bay leaves.

Add Parmesan, salt, pepper and sugar....Blitz in food processor for at least 2 minutes

Top with snipped fresh chives and a drizzle of truffle oil, or fresh truffle shavings if you are incredibly rich.

Enjoy with lots of crusty bread, unashamedly spread with proper butter.

Lamb & spinach Curry

Foreword

I'm so excited about the coming weeks. I've decided to completely change the look of my blog and, well, lets just say, it's going to be fun. Watch this space.....

I love Indian, and with so many wonderfully exotic ingredients now readily available through supermarkets and ethnic food stores, we really don't need to resort to only opting for take away Indian meals. When looking through any curry recipe it always looks like there are so many ingredients, but once your cupboard is well stocked with spices it's easy to whip up something wonderful from scratch. There are lots of good quality 'lazy' garlic and ginger pastes available which work fine in an emergency. Plus, in my experience, if you happen to be missing a spice, it's not the end of the world and it won't affect the dish. The most common spices I use are cumin and corriander (ground) so I tend to by big bags of these, for everything else the small little jars last for a considerable length of time. 

This dish is the best Indian curry I've made in a long time. Please don't be disheartened with the list of ingredients. The method, is a doddle, and the results are better than any Indian curry house! 

I'd recommend you download some Indian pop music when cooking and eating this. A bollywood dance and a bottle of beer makes the cooking process even more fun. I love a dance when I'm cooking.

Lamb & Spinach Curry (or is it Sagg?)

1 1/2 lbs diced lamb shoulder

1/2 tsp whole cloves

1/2 tsp Cardamom pods

1/2 tsp Corriander Seeds

1/2 tsp pepper corns

3 star anaise

1 cinnamon stick

2 bay leaves

1 tsp ground cumin

2 tsp  ground corriander

3 chopped large red chilis 

2" piece of fresh ginger, grated

1 onion, diced

5 garlic cloves, crushed

1 tin of chopped tomatoes

4 tblsp of natural yogurt

1/2 pint chicken stock

2 teaspoons of salt

1 large bag of fresh spinach, finely chopped.

Butter & groundnut oil

Method

1. In a large casserole, heat 3 tablespoons of oil. Add all the spices and cook for 2-3 minutes, stirring frequently. I love this part, the smells are overwhelmingly fragrant.

2. Add the meat and fry for a couple of minutes. Then add the tomatoes, stock, salt, yogurt and spinach. Bring to the boil, then cover and simmer for 60 minutes, or until the lamb is tender

3. I added about 1 oz butter at the end to enrich the sauce. This isn't necessary, especially if you want to save calories

4. Serve with basmati or pilau rice. 

Spiced Banana & Walnut bread

Right, and so it appears I have a baking addiction. Typical, as I'm trying to shift a stone. I find when I'm down, stressed, happy or sad, the kitchen is where I need to be. Today my mood is off. I'm down in the dumps a bit and when I decided to bake my mood took an upturn. My mam told me she had black bananas so excitedly I got in the car and took a spin to the folks to retrieve the said overripe fruits. The blacker the better, k?


So Banana bread. In my opinion, it'd got to be so moist bursting with banana goodness and this recipe certainly is. I've adapted a basic recipe adding some spices and the walnuts give it a nice earthy element. Of  course, I adore muscavdo sugar in baking as I love the richness it brings. 


I love this bread with some butter,  and a cuppa tea, but a friend suggested I toast it, top it with a bacon and a poached egg. It's different, but it works, trust us.


Spiced Banana & walnut bread
Preheat oven to 180 degrees Celsius 
Grease a loaf tin

Don't bin 'em! celebrate black bananas with my
spiced Banana and Walnut Bread

Ingredients
9 oz plain flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp cinnamon 
1 tsp vanilla extract
4 oz butter, soft
6 oz dark brown muscavado sugar
2 eggs
4 large over ripe mashed bananas
4 oz walnut pieces (I'd like to say 1/4's as halves are too big and I don't like to chop them too small either)

Method

In a large bowl combine the all the dry ingredients
In a separate bowl, cream the sugar and the butter. 
Whisk the eggs and add the butter and sugar mixture, along with the vanilla extract and mashed bananas. Mix well.

Sir wet batter through the dry mix and combine well. (have a taste of the batter, it's oooooh so good)

Pour mixture into greased loaf tin and bake in preheated oven for 60 mins. If a toothpick or skewer comes out clean, it's ready.


Allow to cool in the tin for about 15 minutes. Then turn out on a wire rack.








NB-All funds for my baking addiction will be gratefully accepted. 


There's cake in it for you.

Peanut Butter & Jam Brownies

I was hesitant to share this recipe as it is ridiculously easy and I wanted it to be my secret. Those who follow my escapades on twitter will know that I am constantly battling with my want to be skilled at baking. I quite simply am not, but it doesn't stop me trying. But produce these babies to your friends and family and they will think you are a top notch baker.


I've made many recipes down through the years, this one is the best. I promise you that.


Have a look at the ingredients below. You stick in a bowl and mix them. Yes ,you read right. No creaming, no sifting, no folding or anything fiddly. 


Like I say, ridiculous.

 Peanut Butter & Jam Brownies
Preheat oven to 170 Degrees
Ingredients
150g softened butter
75 g Self Raising Flour
5 eggs
200g Cadburys Drinking Chocolate
1 Tablespoon Cocoa 
175 g Dark Brown Muscavado Sugar
150 g Peanut butter (smooth or Crunch, doesn't matter)
2 tablespoons of Raspberry Jam


(you could mix through a handful of peanuts, or even raspberries in at the end)


Method 
Mix well. Bake for 40 minutes in a greased silicone square. There should be a slight wobble in the centre, but not too much. Allow to go completely cold before removing from the square and cut into squares. Dust with icing sugar and serve with a smug smile.

Delicious, fast, simple & Healthy Salmon Fish Cakes

Is it really worth it? It is of course
but in moderation

Out with the old Habits
"Shur I could be knocked down by a bus in the morning" I'd say as I inhaled the last puff of my fag. Yeah, that was my attitude in my twenties. Thought I was invincible. But my health gave me a few shocks and the big 3 0 was fast approaching. Jan 1st 2011 I decided to quit the cigs. Most of us have great intentions, and whilst some are short lived, this one wasn't. My doctor pleaded with my vanity above anything else, and shameful to admit, that was a big factor, not to mind I'd be a few grand richer (ah....where has that gone?)




In with the new

We all need to keep an eye on our weight

So a year down the road, my weight has fluctuated. I decided to start the Dukan diet a couple of weeks back coupled with my favourite exercize 'Zumba'. It a whole pile of fun. Life needs to be fun and I refuse to be in pain when trying to be healthy, which brings me to food. Many people associate the word 'diet' with deprivation and dull boring food. The reason it is that is because we need to make more effort to make healthy food more interesting. 

Salmon Fish cakes. No compromise on taste. SWEAR

I made these delicious Salmon fish cakes this evening and was compelled to blog them before I forgot the recipe. They were packed full of flavour and tasted quite luscious. Feel free to add your own bits and bobs. This is super healthy and lets face it, we ALL should be eating more fish. 


Salmon Fish Cakes
Makes 4 fish cakes


Ingredients


2 large Salmon Fillets
1 egg & 1 egg white
1 tablespoon of oat bran (use breadcrumbs if you like)
3 garlic cloves
1 teaspoon of ginger paste or grated fresh ginger
1 teaspoon of sweetener (or brown sugar if you're not on Dukan)
1 teaspoon of dried chili flakes
1 teaspoon of cumin
1 teaspoon of corriander
1 teaspoon of smoked paprika
1 tablespoon of fish sauce
1 large bunch of coriander leaves
Juice of a lime
3 spring onions, finely sliced
dash of Rapeseed Oil, for frying




Lemon and Lime Yogurt dressing
Half a lime, juice & zest
Half a lemon, juice & Zest
Small pot of natural yogurt


Method


Put all the ingredients bar the sliced onion into a food processor for a few seconds. 


Stir in the spring onions and make 4 patties and put on some greaseproof paper in the fridge for about 10 mins to firm up.


Use a non stick pan and heat a teaspoon of rapeseed oil (rub with kitchen paper if you are super conscious of the calories) On a medium heat, cook the patties for about 2-3 mins each side, ensuring they don't burn.


Serve with some nice green veg like sugar snap peas and some lemon & lime yogurt dressing. 

Feisty Fish Thai Red Curry

A quick foreword...

I know. It's been ages. I've been busy obsessing about carbs and baking things that I won't allow myself to eat. 'Living vicariously' as one tweeter suggested. Absolutely. Hey look, I know the whole 'eat less, move more' ethos, I do. But I always like to try new ways of feeling and looking fabulous, and mixing it up helps me to stay motivated. Plus it's a not so secret fantasy of mine that one day, I'll be referred to as the skinny bitch in the corner. Life has been good overall, have burst into 2012 with loads of positive energy and contentment has taken up residency and is a very welcome addition to my sometimes chaotic life.  

It's a paste, not 'Chicken Tonight'
 so don't beat yourself up

Now, onto the cooking: 

So I've cooked loads of wonderful dishes over the past couple of weeks, but one that I stood out for me was my Thai fish curry. I visited my local fishmonger to purchase monkfish, but they was out and so they suggested Victoria Perch instead. I was hesitant but oh my, this fish is PERFECT in a fish curry. It's a white, extremely meaty fish that holds it's own and doesn't flake into nothingness. It's a white, low calorie option and better still it's very reasonably priced. I used a paste for this dish, which I wasn't happy about, as I like to make everything from scratch (which, I might add, I can be annoyingly boastful about) but after putting out some feelers to the foodie community via twitter I was reassured that the paste I was using was top notch and really ,I couldn't go wrong. And were they right. This paste can be bought in any good eastern cuisine store.

I've not cooked a whole pile of Thai food in my lifetime, nor could I call myself a Thai cuisine fan per se, but this dish packed a punch and more besides. I beg you to make this dish. You'll go back for seconds, in fact you'll probably cook it again within the week. Feel free to add some vegetables, maybe some cooked spuds, peppers or some cherry tomatoes. 

For God sake, it's too deleicious

Feisty Fish Thai Red Curry

Serves 2

splash of sunflower oil

2-3 cloves of garlic, crushed

1 large red or white onion, cut into large chunks (or whatever your preference)

2 Victoria Perch Fillets, cut into bite size pieces (or any meaty white fish)

1 decent Tablespoon of Mae Ploy Red Curry Paste (This is quite hot, so if you'd prefer it milder, maybe use a dessert spoon)

1 tin of Coconut milk (go for half fat if you want to save calories....BORING!)

Juice & Zest of a lime

1 Tablespoon of muscavado sugar

A decent bunch of chopped fresh Coriander

Serve with fluffy Basmati Rice

Method

1. Heat the oil in a pan, add the onions, garlic paste and fry on a low heat for about 10 mins until the onions have softened

2. Add in the sugar, the zest and juice of the lime and the coconut milk and bring to the boil

3. Allow to simmer and reduce for about 10-15 mins. 

4. Fire in the fish and cook for a minute or two until the fish is cooked. 

5. Stir in some chopped coriander and use some for a garnish too.

HEALTH WARNING: It is strongly recommended that a cold beer or two is consumed whilst eating this. 

Griddled Scallops with crispy bacon, Pea & Mint Purée and a Balsamic Reduction

Jaysus, I didn't last long on the 'no carbs' did I? Well in fairness, who was I kidding on the run up to Christmas, when there's sauces to taste and chocolates to scoff? I did, in fairness, lose about 4 pounds, so that's me and my Christmas dinner sorted. I'll start again in January. I promise. 


Anyway, this year, like every year, I don't get to cook Christmas day dinner, because that's my mam's gig and to give her her due, she has it perfected, down to the stuffing 4 ways, veg 7 ways, potatoes 3 ways topped with the marrowfat peas, which, after years of gagging at the smell of them every Dec 25th, I now know I quite simply couldn't do without them as part of the festive trimmings.


So, as mam takes the reigns for the mains, I'm left to create the starter. This might seem easy, but the key is to leave room for mams everest of food, so a taste sensation is a must; but without spoiling the appetite. Pictured in this recipe is a big starter, but I would say this year I'll do maybe two scallops max per person. Judge yourself depending on your diners. 

Restauranty food-I think so. A damn good restaurant! 

Griddled Scallops with crispy bacon, Pea & Mint Purée and a Balsamic Reduction
Serves 4


8 large fresh scallops, trimmed (you can get frozen, but fresh is best)

Ahhh Push it...push it real good

8 rindless streaky rashers


For the Pea Purée
500g Frozen peas 


2 tablespoons of cooking liquid


2 tablespoons of creme fraiche


Handful of fresh mint


juice of half a big lemon or one small lemon


1 heaped tablespoon of grated Parmesan




First, prepare the pea purée. This can be made in advance and reheated when plating up. 
1. Cook the peas until tender. I threw in a bit of chicken stock but it's not necessary.


2. Drain the peas, reserving a couple of tablespoons of cooking liquid, add the mint and creme fraiche.


3. BLITZ in food processor, or using a hand blender, or if you are really equipless, mash it with a fork.


4. Push through a sieve, using a metal spoon to manipulate the smooth purée until all you are left with in the sieve is a dry pea pulp, about a heaped tablespoon. This is worth what may seem a fiddly procedure. Stir in the lemon, Parmesan and season with a good bitta salt and pepper


5. Warm through before serving

Balsamic Reduction is stingy on
the eyes but Mwah on the plate

Balsamic reduction

10 tablespoons of Balsamic. Put into a pan and heat for a few minutes until the vinegar has turned syrupy. Not only does it look cheffy on the plate, it adds a nice twist to the dish.

Meanwhile, grill the bacon. You surely know how to do that. If not, YouTube it.

Fry up the Roe in a bitta butter for a 'chefs treat'

Cooking the scallops.
1. Heat the griddlepan until almost smoking. 


2. brush the scallops in a little olive oil and a tiny bit of seasoning.


3. Add the scallops to the pan and after a couple of seconds lift of the pan using a tongs and put back in the same spot. This helps them not to stick, I think. (you could just do them on a regular pan with a splash of olive oil, I just like the griddled affect)


4. Cook for 1-2 mins each side, repeating step three after you turn over.


5. Serve immediately, which the balsamic reduction (it sounds posh, ok? so keep giving the dish it's full proper title) a little dollop of pea purée, warmed bacon slice, topped with your lovely seared or griddled scallop.


Viola. Purées, blitzing, reductions, griddling.....You're on the Michelin Road.