Consuming The Harvest

While Pottering About At Home In Norfolk

Archive for the ‘Recipe’ Category

Jamie Oliver Stuffing . . .

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. . . . and the new mag is out 😀  Well, has been for a while.

jamieo-magazine

A die hard JamieO fan, I had to buy the first issue and enjoyed it enough to purchase the second one too!

This recipe is from his Ministry Of Food cookbook, the stuffing was delicious if a bit too ‘moist’ on this first try – I’m thinking that I probably didn’t squeeze the bread quite enough.  It was the first time I’ve ever dunked and squeezed chunks of bread, so I’m giving myself a little leeway, lol.  Next time I’ll try using a little more strength 🙂

Slight changes I made/did I’ve put into italics.

jamieo-stuffing

Delicious Sage And Onion Stuffing

Ingredients

  • 3 medium onions
  • a bunch of fresh sage (I used dried from last years herbs)
  • 1/2 a large loaf of stale bread
  • olive oil
  • 750g good quality sausage meat (I used good quality butcher sausages and removed the meat from the skins)
  • sea salt and freshly ground black pepper
  • optional – a handful of roasted, peeled chestnuts or a handful of dried fruit such as sour cherries or apricots.

Method

  1. Preheat oven to 200°C/400°F/Gas 6.  Peel, halve and roughly chop your onions.  Pick sage leaves from the stalks and roughly slice.  Cut the crusts off of the bread and discard (I kept mine for breadcrumbs).  Tear the bread into chunks and fill a bowl with cold water.
  2. Put a large pan on a medium heat and add 2 lugs of olive oil.  Add onions and cook gently for 7 to 10 minutes until soft and golden.  Stir in the sage leaves.
  3. Take handfuls of the bread and dip into the bowl of water.  Squeeze the water out well and then add the wet bread to the pan, stirring and breaking up any large chunks with a spoon.  Let cook for a few minutes and add any of the optional extras you wish.
  4. Remove the pan from the heat and spoon the contents into a large bowl and put aside to cool completely.
  5. Once thoroughly cooled, mix the sausage meat into the bread mixture and season well with salt and pepper.
  6. Put the stuffing into an oil rubbed dish and bake at the bottom (I used the middle) of the preheated oven for 50 minutes until really golden and crispy on top.  Serve .

This recipe freezes very well, just put meal size helpings into bags or containers and freeze, which I did.

jamieo-stuffing-2

And the finished and cooked product, plated up.  Yummy!

jamieo-stuffing-3


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Written by kadeeae

March 27, 2009 at 3:14 pm

Chocolate Blondies

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This recipe came from Easy Living magazine.  I didn’t have any pecans to hand so substituted cashews.  A nice alternative to the basic chocolate brownies,they were very tasty, but the dark chocolate ones are still my favourites.  Hopefully the new tax on chocolate won’t be too very dear and I’ll still be able to make them for very special occasions. 😀 😀

blondies

Ingredients

  • 150g white chocolate, roughly chopped
  • 125g unsalted butter
  • 150g caster sugar
  • 2 eggs
  • 1-1/2 tsp vanilla extract
  • 200g plain flour
  • Pinch of salt
  • 120g shelled pecan nuts, chopped

Method

  1. Heat the oven to 170°C/Gas Mark 3.  Line a 33x25x5cm (13x10x2in) baking tray with greaseproof paper.
  2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water.  Leave until melted and smooth.  Alternatively, you could microwave on a low setting for approx. 20-30 seconds at a time and stirring well after each session.
  3. Remove the bowl from the heat and add the sugar stirring until well incorporated.
  4. Add the eggs and vanilla extract, stirring briskly so you don’t allow the eggs time to scramble.  Don’t worry if it looks like it may be splitting.
  5. Add the flour, salt and pecans – stir until well incorporated and the nuts are evenly dispersed.
  6. Spoon the mixture into your baking tray and bake for 25-40 minutes or until golden brown and the centre is still soft.  Leave to cool completely before cutting into squares.

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Written by kadeeae

March 14, 2009 at 4:26 pm

Meatballs

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meatballs-wpasta

  • 1 onion, finely chopped
  • 300g lean minced pork
  • 150g lean minced beef
  • 1 egg yolk
  • 2-3 Tbsp. fine breadcrumbs
  • 3-4 sprigs dill, finely chopped ( or dried equivalent )
  • 1 Tbsp. vegetable oil
  • 5-6 Tbsp. sour cream
  • Salt and pepper to taste
  1. Mix together the onion, pork, beef, egg yolk, half the dill and breadcrumbs.  Lightly wet your hands and then shape mixture into 10 – 15 balls.
  2. Heat the oil in a frying pan, then tip in the meatballs and fry turning often.
  3. Mix together the sour cream and remaining dill and spoon over meatballs to serve.

Serve with mashed potato or pasta and side salad or veg.

Well, that’s me done for the week!  I will be online (will have Twitter running) on and off this weekend, but want to do some baking and some ‘structural’ work in the background here at CTH – everyone have a great weekend 😀


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Written by kadeeae

March 6, 2009 at 9:07 am

Posted in Food & Drink, Recipe

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Marble Cake Recipe

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This recipe was meant to go in a bundt/tube cake tin, but as I didn’t have one (haven’t had one for years!) I baked it a 9 inch round. It was extremely good, but a bit ‘heavy’ because of it being a bundt recipe, so not one if you’re looking for a light and airy sponge type! Delicious all the same 🙂   I added a generous dusting of grated white chocolate to the top.

marble-cake

CAKE

  • 250g butter chopped plus extra for greasing
  • 275g plus 4 Tbsp. caster sugar
  • 1 tsp. vanilla
  • 3 medium eggs
  • 340g self raising flour sifted
  • 180ml plus 2 Tbsp. milk
  • 45g cocoa powder sifted

ICING

  • 300g icing sugar sifted
  • 40g cocoa powder
  • 2-3 Tbsp. boiling water

METHOD

  1. Preheat the oven to 180C/350F/gas 4.  Lightly butter a 22-24cm bundt tin.
  2. Place the 250g butter, 275g caster sugar and vanilla in a bowl and beat until light and creamy.  Add the eggs and beat well.  Fold through the flour and 180ml milk
  3. Divide the mixture in two.  Stir the cocoa, extra 4 Tbsp. caster sugar and extra 2 Tbsp. milk through one portion.  Drop alternate spoonfuls of plain and chocolate cake mixture into the tin until gone.  Swirl through with a knife.
  4. Bake for 45 minutes or until a skewer or knife comes out clean when testing.
  5. Cool on a wire rack for 15-20 minutes and then turn out to finish cooling completely.
  6. If possible, chill the cake slightly (about 1/2 hour) before icing.  If not possible, make certain the cake is completely cooled through.
  7. Combine the icing ingredients in a bowl and stir until smooth.  Spread the icing over the cake allowing it to drizzle down the sides.

ENJOY!  🙂

marble-cake-21


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Written by kadeeae

March 2, 2009 at 6:21 pm

News Of The Weekend, With Banana Muffins!

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The weekend wasn’t a washout and there was even sunshine at times, lots of it on Sunday.  I had already resigned myself to the fact it was going to be cold, wet and grey Sunday so didn’t mind that BH was off to ‘detect’ at their regular meet.  Then the sun came out.  And stayed out.  All day.  Nevermind, I kept busy – just not too busy and had a bit of a wander close to home to enjoy the blue skies.

I did get some time with Dear Fatty, and am thoroughly enjoying the book – almost an audio book as I can just hear Dawn French’s voice reading the words as I go along, wonderful!

There were 3 bananas that had been setting on the table for over a week and every time I passed them I thought I had better do something with them soon as they were getting darker by the day.  Finally I decided that they would have to go in the bin, the skins were completely black now and I couldn’t even get a decent grip (too squishy) to start to peel any of them.  Then the little voice spoke (then one in my head who occasionally blurts things out) and thought I should just have a look at the inside flesh of one.  I had to cut the very end of the peel off with scissors, and then very gingerly pull away at the peel.  The bananas themselves were no where near as soft as they’d felt inside the peel (although they were very soft!) and not a brownish bit on the lot!  😕

p1010013mashed-bananas

So of course now there was no way I could bin them and made these tasty muffins instead ↓ ↓

banana-muffins

banana-muffins-2

The recipe is here in a previous post.  It’s for banana bread, and I’ve just put it in muffin/cupcake papers instead of bread tins and baked until they were firm and a nice deep golden brown on top.  Just goes to show you, best check them first before consigning them to the bin!

I did get the bookmarks cleaned up in Firefox like I wanted,  unused or unwanted programs uninstalled (so easy on the Mac!),  the “Later” folder gone through and a general internal clean-up with Onyx, all programs updated or upgraded as needed.  I added a guestbook to CTH and will have a go at customising it a bit more at a later date.  Then what was left of the weekend was dedicated to the Sunday papers, hoovering up as the beast drops masses of hair, and the shouty people (Eastenders) omnibus and LOST.  Just as the weekend started we had finished watching the Hannah Hauxwell DVDs too.

p1000944hannah-hauxwell-dvd

She really is a remarkable woman, there aren’t many who could have lived her life – alone – and the episode where she finally has to leave the farm is heartbreaking.  I highly recommend it, even if you have seen the series when it originally aired and enjoyed it, it would be worth revisiting.  I would love to know what happened after the last series.

All in all, productive – maybe not as much as I’d of liked, but still .  .  .  .  now, roll on next weekend!  😀


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Written by kadeeae

February 9, 2009 at 5:01 pm

The Blizzard Passed Us By

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Not too long after posting the last entry what there was of the snow turned to rain and stayed that way. 😦   We ended up with nothing but slush which during the night froze solid.  I wouldn’t have wanted to be on the roads early this morning!  Word is that there could be another possibility of snow later in the week, so fingers crossed.

Also, not long after the last post I toddled out to the kitchen to make some of those Oatmeal & Chocolate Chip Cookies that I mentioned from Maria’s blog.  I did have to substitute chopped chocolate for the chips as I didn’t have any, and I didn’t have enough of either light brown or dark brown sugar, so I used half of the 110g of each.  They turned out lovely and sooo delicious!  I also doubled the batch so that there were more than enough to share with BH’s boss and the IL’s.  Probably kept too many here, but that is soon rectified!

chocochunk-cookies

I conjured up some dough just before lunch and have fashioned it into some baps that now need to go into the oven.  Ooo, how I would love a huge brick oven to do my breads and rolls in!

baps

And then before heading off to change the bedding, I want to have a look online for ideas on veggies to grow this year.  Just a few, as we have very limited space and without much in the way of shelter, they have to be able to put up with the winds we get here . . . . . .wondering how difficult potatoes are to grow.  Seems I’ve read in one of Jamie’s books or remember from one of his shows that they are really easy, and carrots maybe.  Time for a bit of searching as soon as the rolls have come out.


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Written by kadeeae

February 3, 2009 at 4:02 pm

Comforting Chicken And Noodles

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This is some lovely comfort food, super easy and a bit of a ‘cheat’ with the soup being used a a basis for the sauce. A good recipe too for using up leftover chicken.

INGREDIENTS

  • 2 Tsp. olive oil
  • 600g (approx) skinless, boneless chicken breast cut into cubes / or leftover chicken
  • 3 – 400g cans Cream of Chicken soup
  • 350ml water
  • Salt and Pepper to taste
  • 500g dried Egg Noodles (or pasta of your choice, linguine works well)
  • 250g grated cheddar cheese
  • 2 Tsp. English mustard
  • 2 Tsp. mixed herbs – dried is fine, fresh even better but use an extra Tsp

Chicken and Noodles

METHOD

  1. Put oil into extra large saucepan or ‘dutch oven’ and heat over med-high heat.  Add chicken and cook until browned then remove with a slotted spoon to a bowl and set aside.
  2. Add soup, water, salt and pepper, mixed herbs and mustard to the pan and heat until boiling, stirring often.  Turn down heat to low and continue to cook, stirring often while the noodles cook.
  3. For the noodles/pasta – bring a pan of water to the boil and cook the noodles/pasta for ONE HALF of the time stated on the package, then drain and rinse with warm water, set aside to drain again for a few minutes.
  4. Add the cooked chicken into the sauce and heat through for 5 minutes.
  5. Add the noodles/pasta to the chicken and sauce, again heating through for 5-7 minutes.

If this makes more than needed for one meal, place the leftover bit in a casserole dish and top with some more grated cheese – it’s nice the next day baked in the oven for about 35 minutes at Gas Mark 5/190C until the cheese is well melted, brown and bubbly!

Written by kadeeae

January 19, 2009 at 10:27 am