Breakfast Boudins

Thank you Sue K. for sharing this recipe that appeared on the ‘buzzfeedtasty’ page on Facebook. These little breakfast lovelies are such treats and just a bit different. They were certainly a lovely start to our Sunday.

Makes 6

What you need…

Muffin tin, greased

Cookie cutter

3 slices bread

3 teaspoons Parmesan or Cheddar cheese, grated

6 rashers back bacon

6 eggs

Sea salt and black pepper

What to do…

Preheat oven to 180°c / 350° f / gas 4.

Choose a cookie cutter that is the same size as the bottom of your muffin tin holes and cut six circles from your bread slices, nestling them snugly into the bottom of six of the holes.

Sprinkle a teaspoon of cheese into each one.

Dry-fry the bacon so that it’s only just cooked and remove from the pan, setting aside until it’s cool enough to handle. Wrap each rasher around the edge of each muffin hole and then break an egg into each one.

Season with salt and pepper and pop in the oven for 15 minutes.

Transfer your breakfast boudins to warm plates and take to your kitchen table, already laden with knives and forks, freshly squeezed orange juice, steaming coffee and the weekend newspapers. Bliss!

Inspired by…

www.facebook.com/buzzfeedtasty

How Easy…

Really easy – great for whipping up on a Saturday or Sunday morning whilst the coffee brews

Asparagus Tart with Brie and Capers Dressing

This is a lovely tart, ideal for sharing with friends as a starter or as a light but delicious lunch

Serves 4 – 6

What you need…

1 baking sheet

500g ready-made puff pastry

1 egg, beaten

500g asparagus

250g Brie, sliced

Sea salt and black pepper

for the dressing

2 tablespoons capers

2 tablespoons olive oil

A squeeze fresh lemon juice

What to do…

Roll out the pastry to a large rectangle, around 23cm x 30cm. Using a knife, score another rectangle 2.5cm inside the edge, without cutting right through the pastry. Brush the 2.5cm ‘frame’ with the beaten egg and place on a baking sheet. Chill for 15 minutes.

Preheat the oven to 200°c / 400°f / gas 6.

Trim the asparagus to fit across the inside of the frame. Blanch for 3 minutes in boiling, salted water then, drain in a colander and ‘refresh’ with cold water. Set aside the asparagus in the colander.

Bake the pastry in the oven until lightly browned. Remove and then discard the top couple of layers of the inner (scored) rectangle to prevent having a ‘soggy bottom’ underneath the asparagus.

Arrange the asparagus inside the pastry frame, top with the cheese and season with salt and pepper. Bake for 20 minutes or until the pastry is gorgeously browned and the cheese has melted.

Mix together the dressing and drizzle over the tart.

That’s it – serve your asparagus tart with brie and capers dressing straight away and enjoy. A glass of crisp, dry white wine wouldn’t go amiss!

A Quick Aside…

The image shows the tart made for just two people, using half the ingredients – a lovely little mid-afternoon snack!

Inspired By…

Woman and Home magazine (torn out several years ago!)

How Easy…

Really very easy, especially as it looks and tastes so yummy!

 

Monkfish Roasted with Parma Ham and Sun-Dried Tomatoes

A lovely dish that is easy to make, very easy on the eye and great tasting.

Serves 4

What you need…

1 small jar of sun-dried tomatoes in oil

2 large handfuls of fresh basil

Olive oil

16-20 slices of Parma ham

4 x 200g/7oz monkfish tail fillets, trimmed

Sea salt and black pepper

Balsamic vinegar and rocket (optional, to serve)

What to do…

Pre-heat oven to 200c/400f/gas 6. Place sun-dried tomatoes and half their flavoursome preserving oil in a food processor with all the basil and blend until smooth. While blending, add the remaining preserving oil to the paste until it’s nice and spreadable.

Take four A4-sized pieces of greaseproof paper. Rub some olive oil over each piece and lay about 4 slices of Parma ham snugly next to each other, on each piece of paper. Divide your paste into 4, smearing each quarter evenly over the ham. Then, place your monkfish fillets at one end, season, and, using the greaseproof paper as an aid to wrap the monkfish firmly in the Parma ham, fold and roll up. Slide the Parma ham-wrapped monkfish off the greaseproof paper onto an oiled baking tray (with sides as liquid will escape during cooking and make a right mess of the oven – been there, done that!). Roast for 15-20 minutes.

To serve your monkfish roasted with Parma ham and sun-dried tomatoes, either slice up or serve each portion whole, ideally with really buttery mashed potato. Garnish with drizzled balsamic vinegar over the fish and scattered rocket over the whole plate.

It’s quick, gorgeous and looks like it’s taken hours of slaving. Ideal for a dinner party as it can be prepared in advance, kept covered and refrigerated until you are ready to pop it in the oven; or for a family supper when you fancy something a little different.

Inspired by…

Jamie Oliver

How Easy…

Very easy and hardly any clearing up!

Warm Summer Fruits Pudding with Almonds

This is a proper winter-warming pudding, even though the first ingredient is summer fruits! It’s the perfect conclusion to a long, lingering Sunday Lunch and is immensely satisfying – only the Sunday papers and a doze needs follow…

Serves 6 – 8

What you need…

1 x pretty (because its for a pud) oven-proof dish, greased (mine is 20cms diameter and 10cms deep)

500g summer fruits (I buy frozen and let them defrost overnight)

175g caster sugar, plus ½ tablespoon

175g butter, room temperature

175g ground almonds

85g plain flour

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

3 eggs

2 tablespoons milk

2 pears, unpeeled, cored and sliced

What to do…

Pre-heat oven to 170°c / 325°f /gas 3

Tip your defrosted fruit into the ovenproof bowl and stir in the ½ tablespoon of caster sugar.

Tip all the other ingredients except the pears into a food processor and process until thoroughly blended. Pour the mixture over the fruit and smooth over. Arrange the slices of pear on the top, ideally in an overlapping fan.

Bake in the oven for 2 hours!

Check that it is cooked all the way through by poking in a kebab stick – it should come out dry.

Serve straight away, either with warm custard or cold double cream – either way this warm summer fruits pudding with almonds is absolutely delicious.

Tip…

Assemble the fruits in the bowl, cover and pop in the fridge, prepare the pears, cover and pop in the fridge; and then chuck the rest of the ingredients into the processor. You can now leave everything until you’re ready to put them all in the oven – perfect if you’re entertaining. It takes less than five minutes to complete the preparation when you are ready.

Inspired by…

Can’t remember where I plucked this recipe from but I’ve been doing it for years!

How Easy…

Ridiculously! Remember though – 2 hours cooking time (the cooking smell is heavenly!)

 

Haggis with Scallops, Caramelised Pear and Beurre Blanc Sauce

Yes, I know it sounds revolting and I was met with considerable apprehension when I announced that I was serving this up. But after the first tentative mouthful, it was proclaimed as really tasty and a culinary success! Haggis, let’s face it, gets bad PR but honestly, this is a really rich, lovely winter dish. Written up here as a starter, it can also be served as a main course, adding green vegetables (steamed leek and cabbage) and potato (Dauphinoise would work well). So, give it a go and be happily surprised!

Serves 4

What you need…

1 x 450g good quality Haggis (I used Simon Howie’s Haggis Company).

Splash of olive oil

12 good sized scallops, hand-dived if you can spare the pennies

Sea salt and black pepper

for the beurre blanc sauce

2 shallots, finely chopped

20ml white wine vinegar

40ml white wine

40ml water

75g butter, cut into small chunks

Sea salt and black pepper

for the caramelised pears

50g butter

2 tablespoons soft dark brown sugar

3 pears, unpeeled, cored and chopped into 1 cm pieces

What to do…

To cook your haggis, follow the instructions that it comes with. In my case, it was simply to wrap the haggis, skin and clips intact, in foil and pop in a saucepan of water, bringing it to the boil before gently simmering it for 45 minutes.

For the sauce, pop the shallots, vinegar, white wine and water into a saucepan and cook on a moderate heat until the liquid is halved. Remove from the heat and add the butter chunks one at a time, using a balloon whisk to ensure that each chunk is fully blended in before adding the next. Once it is all added, season with salt and pepper and return to the hob, keeping it warm on a low heat.

For the caramelised pears, heat the butter and sugar in a small saucepan on a moderate heat until they are both melted, stirring regularly. Tip in the chopped pears and gently stir them in, ensuring they are all evenly coated with butter. Reduce the heat and just leave them in the pan for 15 minutes, stirring occasionally. They will finish up golden and delicious.

Finally, about five minutes before you are ready to serve, splash a little oil in a frying pan and when it’s hot, chuck in your scallops. Fry them for two minutes on each side until they are golden brown. Season.

To serve your haggis with scallops, caramelised pear and beurre blanc sauce, simply provide each person with one generous slice of haggis in the centre of the plate, topping it with the seared scallops, scatter the pears around the side and drizzle the beurre blanc over the pears.

The vinegar and wine in the beurre blanc sauce provide a gently, slightly sharp contrast to the richness of the haggis and the sweetness of the pear provides a perfect foil to the meat’s depth of flavour. It really works beautifully – simply delicious!

Inspired by…

Loch Fyne Restaurants currently have a version of this on their menus. I hope my interpretation does it justice!

How Easy…

Not difficult but loads of pots and pans, especially if it’s being served with accompaniments for a main course.

Whilst the haggis is cooking, you have plenty of time to make the beurre blanc and then the caramelised pears, just keeping both of them warm until you are ready to serve.

Summer Fruits Smoothie with Chia Seeds

If you are looking for a pick-me-up to start your day with real zest and a blast of goodness, I can whole-heartedly recommend this smoothie. Stuffed full of fabulously nourishing ingredients, it also tastes deceptively delicious!

Serves 2

What you need…

200g frozen summer fruits, defrosted

250g Alpro soya ‘yogurt’, vanilla flavour

1dessertspoon Chia seeds

200ml water

2 teaspoons Manuka honey

What to do…

To make your summer fruits smoothie with Chia seeds, simply chuck the lot in your blender and blend until smooth.

Pour into a couple of glasses and look smugly at one another as you take in all this goodness whilst drinking something imitating a delectable dessert!

Tip…

You can swap my choice of soya yogurt for your own personal favourite – I just find that cutting down on dairy works better for me.

What are Chia seeds…?

For the uninitiated, they’re promoted as a super food. . They contain the highest levels of omega 3 and essential amino acids found in the plant kingdom. They are also high in fibre, calcium, ion, selenium and zinc. They are also rich in antioxidants and protein – what’s not to like?!

Inspired by…

Madeleine Shaw, ‘Get the Glow’

How Easy…

Tip in the blender, put the lid on and push the button!

Lovely, Comforting Lasagne

Sooooo lovely and comforting, both to make and to eat – this is such a lovely family supper dish

Serves 6

What you need…

Ovenproof dish (mine is 20cm x 30cm)

Splash of olive oil

1 kg minced beef

500g minced lamb

150g mozzarella, torn up

A handful of fresh sage leaves

Lasagne sheets, fresh or dried (enough to cover your ovenproof dish three times)

for the tomato sauce

Splash of olive oil

2 cloves garlic, crushed

3-4 sprigs fresh rosemary

3 bay leaves

2 x 400g tins of chopped Italian tomatoes

2 tablespoons tomato puree

for the white sauce

1 litre milk

Pinch nutmeg

½ onion, peeled and sliced

Small handful black peppercorns

80g butter

60g plain flour, sieved

120g – 150g grated fresh Parmesan

Sea salt & black pepper

What to do…

Heat a large, deep frying pan with a splash of olive oil. Slowly fry the garlic until lightly coloured, then add the rosemary, bay leaves, tomatoes and tomato puree. Cook gently for 45 minutes with the lid on.

Add the meat to your tomato mixture and simmer for 20 minutes, creating a tomato and meat ragu.

Meanwhile, put the milk, nutmeg, onion and black peppercorns into a medium sized saucepan and bring gently to the boil. Melt the butter in a third saucepan (large) and tip in the flour. Mix well to form the beginning of a roux sauce (it will look like a glossy ball). Gradually add the flavoured milk – one ladle at a time and through a sieve (you don’t want all the peppercorns and onions in there), stirring it well until you have a thick, smooth white sauce. Bring to the boil and simmer for a couple of minutes, then take off the heat and add Parmesan and seasoning.

Remove the rosemary and bay leaves from the tomato and meat ragu.

Preheat the oven to 180c / 350 f / gas 4 and butter a large baking dish.

Cover the bottom of the dish with lasagne sheets. Then cover with a thin layer of your ragu. Then cover with a thin layer of the white sauce. Repeat with a further two sets of layers – pasta, ragu and white sauce – ending with white sauce. Scatter over the torn mozzarella and sage leaves.

Bake in the oven for 45 minutes, until golden. Remove from the oven and let your lovely, comforting lasagne settle for maybe 10 minutes. Serve with a fabulous, robust bottle of Italian wine.

Inspired by…

Jamie Oliver

How easy…

It is easy but does take time: you need to be in the right mood. Choose your music, open a nice bottle of red and enjoy the process. The cooking smells are wonderful and definitely contribute to the enjoyment of this dish. There are however loads of pans to wash up but….it’s worth it! I wash them whilst the lasagne is in the oven so that when I sit down, I’m totally relaxed.

 

Delicious Lemon Drizzle Cake

I just love this cake! For two reasons: firstly it is spectacularly easy to make and secondly, because it is truly scrumptious! Not naturally a spontaneous baker, I have even taken to quickly whipping up this cake on a whim just when we fancy a little slice of something yummy with our afternoon cuppa (him: tea, me: double espresso). Try it once and it will be on your favourites list.

Serves 8

What you need…

900g/2lb loaf tin, greased and parchment paper-lined

for the cake

3 large eggs

175g self-raising flour

175g caster sugar

175g butter, softened

1½ teaspoons baking powder

Zest of 1½ lemons, finely grated

for crunchy lemon icing

100g granulated sugar

Juice of 1½ lemons

What to do…

Preheat oven to 180c / 350 F / gas 4.

Chuck all the cake ingredients into a food processor and beat together thoroughly.

Tip into the loaf tin and bake in oven for 35 minutes or until golden brown and shrinking away from the sides of the tin slightly.

Pop tin on a cooling rack and leave from 10/15 minutes until the cake is warm rather than hot.

Prick over the top of the cake with a skewer.

Mix together the sugar and lemon juice and pour over the top of the cake whilst it is still in its tin. It will look like there’s loads too much topping – keep the faith and pour the lot in. Walk away.

Come back 10/15 minutes later and the lemon drizzle topping will have largely disappeared – it’s gone into the cake (with the help of your skewering) to ensure that it is wonderfully moist.

When it’s cool rather than cold, loosen the sides away from the tin and lift out, using the paper. Dispense with the parchment paper and serve your delicious lemon drizzle cake – lovely fat slices! At this point, it is beyond delicious – light, reminiscent of being warm with a gentle but gorgeous citrusy tang that simply says, “eat more”. Wonderful!

Inspired by…

Mary Berry

How easy…

Spectacularly!

 

 

 

 

 

Roast Asparagus in Parma Ham Parcels

This is an ideal canapé to have with pre-dinner drinks, or perhaps to hand around as part of a canapé selection at a Christmas drinks party. These delightful little morsels are absolutely lovely, ideally accompanied by a rather pleasant glass of fizz.

Makes 10

What you need…

One flat baking tin, greased with olive oil

20 x asparagus spears, trimmed

10 slices prosciutto di parma

Sea salt and black Pepper

Parmesan cheese, grated

What to do…

Bring a pan of salted water to the boil and drop the asparagus in. Cook in the boiling water for 2 minutes.

Drain and and refresh in cold water. Drain again and cool to the point that they are easy to handle.

Lay out one slice of Parma ham. Sprinkle with salt, pepper and Parmesan and then cut in half lengthways.

Using one ‘half slice’ of Parma ham, place two asparagus spears at one end and roll up so the Parma ham is the wrapping around your asparagus. Place on your baking tin.

Repeat until all the asparagus spears and Parma ham have been used up.

You can now leave them in the fridge for a couple of hours, enabling you to go and get ready for your guests.

When ready, pop the baking tin in the oven preheated to 200°c / 400°f / Gas 6 for 4-5 minutes and then serve. Absolutely delightful!

Inspired by…

I can’t quite remember – lots of people seemed to have included a version of this in their cookbooks but I think that Delia Smith was the original inspiration – she uses hard cheese rather than grated.

How easy…

Really, really easy and your Roast Asparagus in Parma Ham Parcels can be prepared ahead of time – bonus!

 

 

Roast Breast of Duck with Plum and Apple Tarte Tatin

A fabulous Autumnal treat that looks and tastes so sumptuous and actually isn’t that difficult to make. Whoever you make it for will be very appreciative! It’s rich and ever so slightly decadent!

Serves 4

What you need…

1 tartlet tin, with 4 8cm holes, greased

1 9-cm cookie cutter

200g ready-made puff pastry (unless you’re on Bake Off, who has the time to make it?!)

2 apples, peeled, cored and roughly chopped

2 plums, stoned and roughly chopped

5 little knobs of butter

4 dessertspoons of honey

30g shallots, chopped

250ml port

500ml chicken/game stock (made from a stock pot and water)

4 duck breasts, similarly sized

225g spinach

Sea salt and black pepper

What to do…

Preheat the oven to 200°c / 400°f / gas 6.

Score the skin on the duck breasts in a crisscross pattern and season well. Put aside for the moment.

Making the jus/sauce: melt the first knob of butter in a saucepan and add the shallots, cooking for five minutes on a low heat. Add the port and stock and reduce until the sauce coats the back of the spoon – about 15 minutes. Set to one side – it doesn’t have to be boiling hot to serve but you may want to reheat just before serving to make sure it’s still runny rather than starting to set.

Making your tarte tatins: in your tartlet tin, place a knob of butter in the centre of each ‘mould’ and pour over one dessertspoon honey over each one. Mix together the apple and plums and then take a handful of the mixed fruit, piling it on top of the honey and butter.

Roll out the pastry to a thickness of 5mm and, using your cookie cutter, cut out four 9cm circles and place over the top of the fruit, tucking the sides in so that you have four upside down tarts. Pop in the oven for 15 minutes.

Meanwhile, take a heavy frying pan, turn the hob heat up to a medium high heat and cook the duck breast, skin side down, in the dry pan for about nine minutes, then turn the breast over and cook for a further six minutes. Keep an eye on it – it can scorch quite easily (as evidenced in my photogograph!)

Towards the end of the duck cooking time, wilt the spinach in a pot with just a couple of spoonfuls of water and little salt for two minutes.

To serve, place a mound of spinach on each plate and top with one tarte tatin, removed from the tin and served fruit side up. Put the duck on the plate and drizzle the jus/sauce around the plate.

Delicious doesn’t cover it! This recipe for Roast Breast of Duck with Plum and Apple Tarte Tatin is a rich, lovely treat, ideal for dinner party. Halve the ingredients and make a sumptuous romantic dinner for two.

Tips…

You’ll have some pastry left over – you could always re-roll it and create another few fruit tatins but for use as desserts or perhaps a couple of Apple Roses (see my other recipes).

I use Waitrose Cooks’ Ingredients frozen chopped shallots – quick and saves all that crying!

Inspired by…

Julian Owen-Mold

How easy…

It’s really easy providing the duck breasts are the same size and therefore cook evenly during the same time. It’s quite smelly and the hob will be a mess at the end, but it’s worth it and surely, if you’ve done the cooking, someone else should clear up!