Recipe: Yorkshire Puddings

So.. It’s Sunday afternoon and I’m sat (laid) on the settee absolutely stuff. I’ve just devoured a homemade Sunday dinner, or Sunday roast to some of you, packed with all the trimmings. And you can’t have a Sunday dinner without some Yorkshire puddings!!!

This recipe never fails me all you need is a bit of patience and a good old pirex jug (or any old measuring jug).

wpid-20140831_124107.jpg

You will need:

  • 2 eggs
  • 1/4 pint of milk
  • 5-6 heaped tablepoons of plain flour
  • salt and pepper
  • muffin tin

wpid-20140831_124215.jpgwpid-20140831_124254.jpgwpid-20140831_124355.jpgwpid-20140831_124440.jpgwpid-20140831_1246030.jpgwpid-20140831_124601.jpgwpid-20140831_124607.jpgwpid-20140831_124603.jpgwpid-20140831_124655.jpg

Method:

  1. Crack the 2 eggs into your jug with salt and pepper and give it a quick whisk, this should come up to just over 1/4 pint on your jug.
  2. Top your jug with milk until it is 1/2 pint full and give another whisk.
  3. Add your flour to the mixture, start with 5 tbsps and add another if the mix doesn’t feel this enough.
  4. Give it a good old whisk until it’s almost lump free, or completely lump free if you just so happen to be perfect.
  5. The consistency of the mixture needs to be runny but give the whisk a good coating when pulled from the mix, it should also have a little resistance when pulling out the whisk. If your mixture is too thick or thin then you can always just add more milk/ flour until you’re happy.
  6. Set the mix aside to rest for at least half an hour before baking.
  7. The puddings will take about 30 mins to cook so, about 40 mins before add a greased muffin tin to a preheated oven at 200 degrees for about 5 mins until hot!!
  8. Pour your mixture into the tin until it reaches about 1/2 cm from the top, this recipe will make about 6 large yorkies so multiply the ingredients so you get as many as you need.
  9. Place on the top shelf of the oven and bake for 15 mins, turn the oven up to 220 degrees and bake for another 15 mins. Try to resist opening the oven door or your puddings might sink!!!! Take out and serve.

wpid-20140831_135603.jpgwpid-20140831_135616.jpgwpid-20140831_142439.jpgwpid-20140831_143243.jpgwpid-20140831_143252.jpgwpid-20140831_143654.jpgwpid-20140831_143657.jpgwpid-20140831_144147.jpg

Enjoy!! With your leftover puds try warming through and topping with golden syrup or ice cream for a tasty dessert.

ps. I’ve been a busy little baker today and also made some chocolate truffles and salted caramels. I’ll get these recipes on in a couple of days.

Advertisements

Recipe: Gin and Raspberry Cocktails

So after a beaut meal at the Wig and Pen we’ve come home to a night in of Cocktails and Captain America. Yum (cue: stop drooling, or try).

This week’s Saturday night treat is a gin special with fresh raspberries; fresh, zingy and so so tasty.

wpid-20140830_205731.jpgwpid-20140830_205735.jpgwpid-20140830_205759.jpg

  1. You will need (per glass):
  • 1 shot of gin (my choice is tanqueray or portobello road)
  • 1 dash of lemon vodka (I used grey goose)
  • 6 raspberries, plus more to garnish
  • tonic
  • elderflower sparkling water

Method:

  1. Add the ice a raspberries to a glass, for a quirky feel why not try using jam jar style. Muddle together until the raspberries are broken up.
  2. Add your spirits to the glass and mix.
  3. To finish fill the rest of the glass half up with tonic and the rest with sparkling elderflower water. Add more raspberries to garnish and enjoy!!

Recipe: Tzatziki

wpid-20140819_185719.jpg

This is my recipe for my ultimate favourite dip Tzatziki. This is a real taste of holiday and always brings me a sunny feeling. For over 10 years I have holidayed in Cyprus or Greek island where this dip is an ultimate staple. When eating Greek you NEED this dip. I love it.

You will need:

  • 1/2 Cucumber
  • 300g Greek Yoghurt (full fat, low fat, whatever you fancy)
  • 2 Cloves of Garlic
  • 15- 20 Fresh Mint Leaves
  • Juice of 1/2 to 1 Lemon
  • Salt and Pepper to season

wpid-20140819_184718.jpgwpid-20140819_185308.jpgwpid-20140819_185313.jpgwpid-20140819_184924.jpgwpid-20140819_184931.jpgwpid-20140819_1849550.jpg
Method:

  1. In a preheated oven, roast the whole garlic cloves in an oven proof dish for about 5 mins, take out and allow to cool. This gives the dip the garlic flavour without the sharp raw taste.
  2. Next, prepare your cucumber. Use half and coarsely grate and finely chop the other half.
  3. Add a pinch of salt to the cucumber mix and allow to sit for a couple of mins. Squeeze out and drain as much water as you can get out to ensure that the dip isn’t too wet.
  4. Finely chop the mint and add to the cucumber; I find an easy way of doing this is to pile all the mint leaves up, rolling them together and then chopping it up.
  5. Once the garlic has cooled, remove its skin and finely chop. Add to the cucumber mix.
  6. Add the yoghurt, lemon juice, salt and pepper and give a good mix. Taste and add more seasoning if you desire.. and done!!

wpid-20140819_185552.jpgwpid-20140819_185837.jpg

This is a great simple dip which is great to impress your friends or just to simply ‘pimp up’ your meal and will keep good in the fridge for a fair few days. An instant taste of summer perfect for all year round.

 

My new discovery… Shipyard IPA

Ever since visiting Bruges last month (I’ll tell you all about it soon), I have changed from just loving beer to having a slight obsession. I can’t get enough. I’m constantly on the lookout for new beers to try at any opportunity and saw this American craft beef earlier from…. Home bargains. Well I must say, this beer just did it for me pale, semi strong (5.8%) and full of flavour without being to overpowering. I’ll definitely be giving this another go.

wpid-20140829_210345.jpgwpid-20140829_210350.jpg

Recipe: Lunchtime Halloumi Skewers

If your anything like me you need your lunch to be tasty, interesting and fresh. I easily get bored with eating the same foods everyday and you know what they say, variety is the spice of life!! Yesterdays lunch was no different and was inspired by the block of Halloumi sat in my fridge purchased on last weekends shop. This is quick, easy and not only a great for lunch but also good as part of a Meze or platter.

wpid-20140828_124631.jpg

(the below recipe was for my lunch and is enough for one person)

You will need:

  • 1/3 block Halloumi Cheese, cut into cubes (1-2cm)
  • Juice of 1/2 a Lemon
  • 3-4 Mint Leaves Chopped
  • pinch of Oregano (fresh or dried)
  • Black Pepper to season
  • Salad to serve (or whatever else you choose)

wpid-20140828_114253.jpgwpid-20140828_114646.jpgwpid-20140828_114728.jpgwpid-20140828_1241330.jpgwpid-20140828_124138.jpgwpid-20140828_124221.jpgwpid-20140828_124307.jpgwpid-20140828_124623.jpg

Method:

  1. Put the cubes of Halloumi in a bowl with the lemon juice, mint, oregano and black pepper, mix, cover and leave to marinade for 30 mins.
  2. Thread the Halloumi onto skewers and place into a preheated frying pan/ griddle. Save the remains of the marinade in the bowl, you will need this later.
  3. Grill each side for 30 secs- 1 min until you see and nice golden crust forming. Once all four sides are cooked, turn off the heat and pour over the remainder of the marinade which will start to sizzle in the pan.
  4. Take out of the pan and serve with whatever you fancy.

wpid-20140828_124641.jpgwpid-20140828_124809.jpgwpid-20140828_124822.jpgwpid-20140828_133958.jpg

I enjoyed mine with salad, Tzatiki and these little Pearl Onion from Aldi. To top it all off the sun was shining and I managed to enjoy my lunch al fresco.

And today, because it’s Friday it’s going to be good old Fish & Chips.

 

 

Recipe: Raspberry, Honeycomb & Ice Cream Cake

wpid-20140814_122725.jpg

I came accross this recipe for this quick, simple yet indulgent and impressive in a magazine and couldn’t wait to create it. Made ahead will prove showstopper for any party, a perfect summer dessert, it’s messy and loads of fun.

wpid-20140814_110159.jpgwpid-20140814_104858.jpg

You will need:

  • 250g Caramel Biscuits (or digestives will do the trick)
  • 85g Melted Butter
  • 500g Vanilla Ice Cream (I used Carte Dor but any good quality would do)
  • 140g Honeycomb (See yesterdays post for the recipe [you will need to use about half of what you made])
  • 400g Raspberries
  • Approx 20cm loose bottom pie dish

wpid-20140814_104621.jpgwpid-20140814_104705.jpgwpid-20140814_104712.jpgwpid-20140814_104904.jpg

Method:

  1. Crush or blitz the biscuit until they resemble crumbs and mix with the butter. Line the pie dish making sure the bottom and all of the sides of dish are covered. Put in the fridge for a minimum of 30 mins until the filling is ready.
  2. Take the ice cream out the freezer and leave to slightly defrost.
  3. While its defrosting tip half the raspberries in a large bowl and crush using a masher, the back of a fork or whatever you have to hand.
  4. Add half the Honeycomb to the raspberries and tip over the softened ice cream. Spoon together until the mixture has a marbled effect.
  5. Tip the mixture into the prepared base and flatten down. Put in the freezer to set for a minimum of 4 hours (I would recommend overnight to allow the mix to become more solid as it makes the cake easier to handle)
  6. Just before you are about to serve the cake take it out the freezer and decorate with the rest of the raspberries & honeycomb. Enjoy!!

wpid-20140814_122714.jpgwpid-20140814_122725.jpg

If you don’t fancy Vanilla Ice Cream & Raspberries Why not try using Rich Chocolate ice cream and topping with Black Cherries to make the cake even more indulgent. Why not serve with the Quick and Easy Caramel Sauce from my earlier post.