MUSSELS IN WHITE WINE

1kg of mussels will serve two courses or four starters

Soften an onion and a couple of cloves of garlic in a little oil in a saucepan big enough to take all the mussels.
Add a glass of white wine, a bayleaf and a few grinds of pepper and bring to the boil.
Chuck in the cleaned mussels, pop on a lid and cook for 10 mins or until they have all opened.
Take off the heat and stir in 100ml of double cream.

Serve in two large bowls with crusty bread or with chunky homecut oven chips as we did. Yum.

PEPPER & PARMESAN TARTLETS

Using pizza dough rather than pastry.

Ingredients

2 red and 2 yellow peppers, deseeded and cut into strips

1 red onion, thinly sliced

2 tbsp olive oil

1/2 tsp crushed black pepper

2 gloves of garlic, crushed

1/2 tsp freshly chopped thyme

1/2 tsp freshly chopped parsley

100g mature Cheddar, grated

50g Parmesan, grated

150g Greek yoghurt

Mix together the peppers and onion in a roasting tray. Drizzle with oil, season with the salt and pepper and cover the tray with aluminium foil. Roast in a preheated oven at 190°C for about 20 minutes.  Remove from the oven and drain any excess juice from the vegetables.  Leave to cool while you line the tartlet tins with pizza dough but do not trim edges. 

Stir in the garlic, thyme, parsley, 60g of Cheddar and the 50g grated Parmesan into the roasted peppers and onion and set aside. 

Mix together the yoghurt and the remaining Cheddar in a mixing bowl, then spoon into the tartlet shells.  Scatter the roasted pepper mixture over the yoghurt, spreading it evenly and finish with some shaved Parmesan.  Bake in the oven for 25 minutes at 170°C.

LAMB WRAPS WITH ROAST AUBERGINE

Pulled lamb breast, homemade salsa, creme fraiche & cucumber dip, salad leaves, parsley in a tortilla wrap 

FLORENTINES

Another cracking recipe from Isidora Popovic's Popina Book of Baking, again made by Will (Baker junior).

Ingredients

60g unsalted butter

60g golden granulated sugar

60g runny honey

60g plain flour

35g mixed peel

35g dried cranberries

65g sultanas

45g flaked almonds, plus extra to sprinkle

35g shelled walnuts, chopped

35g shelled pecan nuts, chopped

80g dark chocolate

baking tray, lined with greaseproof paper

          

Preheat the oven to 150°C (300°F) Gas 2

Put the butter, sugar and honey in a saucepan over medium heat and gently bring to the boil. Do not let the ingredients burn. 

When it reaches boiling point, stir until the sugar has dissolved completely, then remove from the heat. 

Stir in the flour, mixed peel, cranberries, sultanas, almonds,walnuts and pecan nuts. 

Mix until well combined. Leave to cool for a while before handling. 

Take a generous teaspoon of the mixture, roughly roll into a ball and place on one of the prepared baking trays. 

Flatten  it gently, then repeat this process with the remaining mixture spacing the discs apart as they may spread when they are baking.

Sprinkle a few flaked almonds over each florentine.

Bake in the preheated oven for 15 minutes. 

Remove from the oven and leave to cool.

In the meantime, put the chocolate in a heatproof bowl over a saucepan of barely simmering water. 

Do not let the base of the bowl touch the water.  Stir until melted.

Dip one side of each florentine in the bowl of chocolate and leave to set, chocolate side up, on a cooling rack.

Store in an airtight container for up to 2 weeks.

No need in our house, they didn't last the weekend!

Nutty chocolate delight!

Makes around 20 florentines

SUNDAY ROAST PHEASANT.....

.....and Yorkshire puddings since its British Yorkshire Pudding Day!

Dauphinoise Potatoes

RHUBARB & BLUEBERRY CUSTARD CRUMBLE

Will's variation on a theme.  A mix of two recipes, one of which is from the Good Food website. 

 Ours however has blueberries - absolutely delicious and highly recommend!!

Lightly soften 300g Rhubarb and 100g Blueberries in a frying pan with 100g sugar over a medium heat until the sugar has dissolved. Remove from the heat. Line a pie dish with sweet shortcrust pastry and blind bake for 20 mins at 160 degrees. Fill with the stewed fruit.  Pour on the egg custard and bake for 20 mins at 180 degrees until the custard has set and there is a light skin.  Spoon on the crumble topping and cook for a further 15 mins at 180 degrees until golden brown and the custard has set.

Short Crust Pastry

250g plain flour

125g unsalted butter, chilled and cubed

85g golden caster sugar

1 egg

Mix the flour, sugar and butter together in a bowl until crumbs formed.  Mix in the egg to bind together for dough.  Roll out. 

Egg Custard

1 egg

1 egg yoke

50g sugar

1 tbsp flour

1 tsp vanilla extract

284ml cream

Mix together eggs, sugar, flour and vanilla extract and then gradually whisk in the cream.

Crumble

100g plain flour

50g unsalted butter, chilled and cubed

40g golden caster sugar

Rub the butter, flour and sugar together in a bowl until all ingredients are mixed together.

Serve with cream or Creme Fraiche 



SNOW AROUND OUR WAY!

And the chickens survived the night!