Saturday, 17 March 2018

Feta potato rosti with poached eggs

Ever since my husband decided to turn vegetarian, a recent thing after watching one of those food documentaries on Netflix, it's been up to me to produce something meat free for our meals. Now I must say on Paddy's Day morning when I should have been tucking into a big meaty fry it was a bit of a challenge. Also he decided that we needed to have some spuds of the fried variety, and because I had been out last night to an unreasonable hour with the girls (1.45am, you'd swear I was still a teenager), I wasn't in a position to complain. So the above is what materialised and I must say it was so tasty I didn't even miss my big greasy fry up!

1 large rooster potato, peeled and grated
100g feta cheese
1 tbsp self-raising flour
4 eggs
1 tbsp grated parsley
Freshly ground pepper
Sliced avacado

Wash the grated potato in a bowl of cold water, drain through a piece of muslin and squeeze to remove as much excess water as possible. Place in a dry bowl with the flour 1 egg, feta, parsley and pepper and mix through until all the ingredients are combined. Shape into 4 round cakes and fry until golden and crispy.
In a separate pan poach the remaining 4 eggs then serve on the potato cakes which have been topped with the sliced avacado.

Happy St. Patrick's Day everybody 🍀

Thursday, 15 March 2018

Sloe gin

I absolutely love sloe gin and get very excited when I see the berries coming in late summer. It is a lovely festive tipple and can be enjoyed on it's own with tonic or a dash of it in a sparkling wine or champagne. It is pretty easy to make, the most complicated part is picking the sloes out of those prickly bushes.

Enough sloes to half fill two 750ml kilner / mason jars
175g (6oz) sugar
1 liter gin

The traditional way to do this is to pick the sloes after the first frost, they can be picked however when they are ripe and juicy. Wash them and pick out any bits of leaves or twigs. Place them in a zip lock bag and freeze overnight, this will split the skins and help the juices escape. Divide the frozen sloes between your kilner / mason jars add the sugar and gin and shake. Place in a dark cool place and shake at least once a day. Do this for at least three weeks but can be kept like this for longer, the longer it's left the better the flavour will be. When you can no longer wait, which happens fairly quickly with me, strain the gin through a piece of muslin and decant into clean sterile bottles.
The gin is now ready to enjoy and will last up to two years, though I can't imagine anyone has managed to make it last more than a couple of weeks at most! 😁

Tuesday, 13 March 2018

Bake Fest: Dorothy's Kitchen: Whisky Orange Marmalade

Bake Fest: Dorothy's Kitchen: Whisky Orange Marmalade: Growing up we always had a steady supply of Marmalade, my Mother is a fantastic cook and annually makes a huge quantity of jams and ...

Whisky Orange Marmalade

Growing up we always had a steady supply of Marmalade, my Mother is a fantastic cook and annually makes a huge quantity of jams and jellies usually using her own home grown fruit. This is where my love if Marmalade, and general interest in this form of cooking stems from.

900g / 2lb Seville Oranges
1.2 litres / 2 pints water
1.5kg / 6oz granulated sugar warmed
60ml / 4tbsp whisky

Wash oranges and cut in half. Juice oranges saving the pips and membranes. Place the juice in a saucepan. Tie the pips and membranes in a piece of muslin and add to the saucepan. Shred the orange rind finely and add to the juice along with the water. Bring to the boil then cover and simmer for 1 1/2 to 2 hours or until the rind is very tender. Remove the muslin bag and leave to cool, once cool squeeze over the pan to release any juice and pectin. Add the sugar and stir over a low heat until it has all dissolved. Increase the heat and boil for 15 - 20 minutes until setting point has been reached at (105°C / 220°F). Remove from the heat and skin off any scum from the surface. Stir in the whisky then let to stand for 5 minutes, this will allow the rind to distribute evenly and will prevent it floating to the top. Pour into sterile jars and seal. Store in a cool dark place.

Monday, 5 March 2018

Bake Fest: Dorothy's Kitchen: Orange and Bay leaf Gin

Bake Fest: Dorothy's Kitchen: Orange and Bay leaf Gin: Orange and Bay leaf Gin If gin is one of your favorite  tipples, you will have to give this recipe a bash. It is really simple to ...

Orange and Bay leaf Gin

If gin is one of your favorite  tipples, you will have to give this recipe a bash. It is really simple to make and tastes absolutely delicious. So go ahead and knock up a batch, your friends will be very impressed  the next time they're over and you whip out a bottle of this!

250g seville orange marmalde
750ml gin
4 fresh bay leaves

Place the marmalde, gin and bay leaves in a large sterilized glass jar. Cover with a tightly fitted lid. Then leave in a dark cool place for two weeks, shaking once every couple of days to help the flavors infuse. Finally strain trough some muslin and decant into sterile glass bottles.

Serve with lots of ice topped with tonic, on its own as an aperitif or add a dash to your champagne for modern take  on a kir royal. The possibilities are endless!

Thursday, 14 February 2013

Rose Scented Raw Chocolate

I absolutely love chocolate, so when I discovered that it was possible to make with a meagre three ingredients I had to give it a go. Admittedly it took me a while to locate the cocoa butter, but the other two ingredients, dates and cocoa powder can be found in most supermarkets.
I have to say though this recipe sounds like it could be thrown together in a matter of minutes it took me quite a while. The main problem was the dates, they are so difficult to process and after filling the kitchen sink with sticky mini and major food processing bowls, chopping boards and forks, I finally had my pureed dates. The next difficulty was folding them into the wet chocolate mixture, eventually, after more messy bowls and appliances I stuck the lot in a zip lock bag and mushed it together with my hands. I then left it to partially solidify in the bag before rolling out between two pieces of grease proof paper, before cutting.

I hope I'm not completely putting people off making this, but I do think you may as well know the difficulties before getting stuck in. Next time I'm going to try to buy the dates all ready processed. This would save a world of time and trouble. Or alternatively buy extremely soft dates, I thought mine were pretty soft but judging the trouble I had, they can't have been nearly soft enough.
The Chocolate is delicious however, plus it is a guilt free alternative, been sugar free!