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Ingredients Archives: butter

Plum Crumble

By on March 16, 2017 in Recipes

Plum crumble6

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 Plum Crumble
Serve leftovers with milk for breakfast.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200oC.
  2. Quarter the plums and chop roughly.
  3. Cover in the base of the pie dish with the plums.
  4. Place in the oven for 10 minutes.
  5. In the meantime make the crumble : Chop the butter Mix the oats, flour and butter then rub between the tips of your fingers until the mixture resembles rough breadcrumbs.
  6. Mix in the walnut pieces and the sultanas.
  7. When the 10 minutes are up, cover the plums with the crumble.
  8. Bake for 15-20 more minutes or until the crumble browns.
  9. Serve hot or cold with cream or plain yoghurt.
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Foil-baked cod with roast vegetables

By on March 10, 2017 in

20170310_180519Wrap the cod in foil. It stays moist and keeps its flavour.

Print Recipe
 Foil-baked cod with roast vegetables
An all in one dish.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degrees C.
  2. Peel the sweet potato and cut in thick rounds.
  3. De-seed the pepper and cut in large pieces.
  4. Pour oil in a baking tray .
  5. Add the vegetables and stir to coat.
  6. Season
  7. Place in the oven for 10 minutes.
  8. In the meantime place the cod fillets on a sheet of foil.
  9. Add butter under and over the fish.
  10. Add the mushrooms and the bay leaf.
  11. Season with salt and pepper.
  12. Bring together the edges of the foil to make a parcel.
  13. When the 10 minutes are up, stir the vegetables, place the fish parcel on the tray with the vegetables.
  14. Return to the oven for 23 - 25 minutes or until the fish flakes when pressed.
  15. Transfer the fish and the cooking juices out of the parcel onto two plates and serve spooning the vegetables around.
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Salmon broccoli quiche

By on November 12, 2016 in

Salmon quiche                Salmon and broccoli

Print Recipe
 Salmon broccoli quiche
This dish goes a long way when served with a mixed salad.
Course Main Dish
Prep Time 40 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Main Dish
Prep Time 40 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
Poach the salmon
  1. Place the salmon fillets skin down in a small pan. Cover with cold water. Bring to the boil, turn over and when it boils again take off the heat, cover and leave to cool. At this stage the salmon fillets can be stored for up to a day in the fridge.
Onions and garlic
  1. Melt the butter. Saute the chopped shallots for 3 minutes. Add the spring onions and garlic. Continue to cook on medium heat for 2 minutes stirring. Remove to a large bowl.
Broccoli
  1. Remove the stalks and separate the broccoli head into tiny florets. Steam for 6 minutes. Add to the bowl with the onion and garlic mixture
The salmon
  1. Discard the skin from the poached salmon fillets. Flake and add to the broccoli and onion mixture. Season with 1 tsp salt and some black pepper. Stir well.
The pastry
  1. Preheat the oven to 200 degrees C. Roll the pastry to fit a 20cm square baking dish or similar. Trim the edges and use the trimmings to form strips of pastry to use on top. Bake blind for 10 minutes: this is achieved by placing a piece of grease-proof paper on top of the pastry and weighing it with a packet of dried chick peas of beans (which you can then stored in a jar and reuse). Remove the peas and paper. Store the peas and reserve the paper.
The custard
  1. Soften the cream cheese by mixing gently with a fork. Add the cream and continue to stir briefly. Add the eggs one at a time taking care to stir fully each one before adding the next one. Sprinkle with 1 tsp salt and keep mixing. Add the lemon juice and mix.
Assembly
  1. Spread the broccoli, salmon, onion and garlic mixture over the pastry base. Pour over the custard. Arrange the strips of pastry on top. Brush with some milk.
Baking
  1. Bake for 25 minutes. Now cover with the grease-proof paper you used earlier. Continue cooking for 10-15 minutes. By now the top has risen and evenly browned. Towards the end check if the custard is ready : stick a skewer in. It will come out clean or nearly clean.
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Pumpkin Cornbread

By on April 26, 2016 in Recipes

Polenta bread

Print Recipe
 Pumpkin Cornbread
slightly adapted from a recipe by Belinda Jeffery
Course Bread
Cook Time 25 minutes
Passive Time 10 minutes
Servings
squares
Ingredients
Course Bread
Cook Time 25 minutes
Passive Time 10 minutes
Servings
squares
Ingredients
Instructions
  1. 1. Preheat the oven to 200C. Peel the pumpkin and cut into cubes. Steam for 10 min or until soft. Leave to cool, and when cool enough to handle puree the flesh in a blender. You should have about 350g puree (give or take). Set aside.
  2. 2. In a large bowl, mix the polenta, flour. baking powder, salt, baking soda and nutmeg to combine. Set aside.
  3. 3. In a separate bowl, mix the buttermilk, pumpkin puree and egg together. Set aside
  4. 4. Put the butter in a 20cm square cake pan and pop it into the oven to melt. Once melted, swirl the butter around the base and sides of the pan then add tip the excess butter into the buttermilk mixture and whisk it together
  5. 5. Add the pumpkin mixture to the polenta mixture and mix until just combined. Pour the batter into the prepared pan and scatter the pumpkin seeds over the top.
  6. 6. Bake for 25 minutes or until lightly golden and the centre springs back when gently pressed. Leave to cool for 10 minutes in the pan before turning out onto a wire rack. Best served warm.
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