Anchovy Bites

Whenever we eat in fancy hotels I always love the canapes that are served before dinner and decided that it must be possible to do something similar at home that wasn't too complicated. The next stage in this process was finding something to use the fish shaped pastry cutter that I bought on a trip to Norway and had never used. It made perfect sense to combine the two and make anchovy bites. Many years ago I had made these tiny delights and couldn't find the recipe. I referred to Google and found a variety of similar recipes that were all in American cup quantities so I played around until I could make it more UK metric compatable. They were a great success and even if you don't like anchovies I would defy you not to love these.

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Ingredients:

• 120g plain flour
• 115g cold butter
• 115g cheese, grated
• 45g anchovies, roughly chopped
• 50g pitted olives, chopped
• 1/2 tsp cayenne

Mehod:

• Put all ingredients in a food processor and pulse to combine until the mixture forms a ball. I found that I needed to mould it by hand at the end to ensure that all was combined. 
• Turn out and form into a ball and wrap in either cling film or wax wraps and place in fridge to chill for 20 mins.
• Pre heat the oven to 200*C. 
• Roll out the dough until thin and cut into 2" strips. Then cut diagonally to make either diamond shapes or triangles. Or use a pastry cutter like I did to make any shape you feel is appropriate. Or you can keep it simple and just make very thin strips. They will taste delicious however you cut them!
• Place on a baking tray and bake for 8-10 mins until golden. Cool on a wire rack and refrain from nibbling until cool.

The recipes I looked at varied in their choice of cheese but I would guess you can use whatever you like. I wanted a really punchy flavour so used parmesan but some recipes recommended manchego for the traditional Spanish tapas feel or you can stick with reliable cheddar. The world is your oyster ... or Anchovy.

Make -Ahead Breakfast Cookies

This recipe was found in a store magazine and although my parents complained that they tasted like cardboard I really enjoyed them. Having recently been told that I need to address my raised cholesterol levels I am in need of a sweet treat that is both tasty and healthy. I don't want to feel deprived of treats and this recipe hits the spot. Although they are described as a breakfast cookie that kids will love they work perfectly well for grown ups with an afternoon cuppa.

This recipe states that it makes 12 but it depends how big you make them. I prefer them a little smaller and then I can have more of them. I can easily deceive myself into believing that I'm having more even if the overall content is the same.

Ingredients:

200g rolled oats

150g plain, self raising or bread flour

2 tsp ground cinnamon (I like to reduce cinnamon and add in ginger too)

1/2 tsp bicarbonate of soda

2 medium ripe bananas, peeled

2 Tbs honey

1 large egg (or 2 small) beaten

50ml olive oil

150g carrots, scrubbed, trimmed and grated

1 eating apple, cored and grated

Method:

• Preheat the oven to gas 4, 180*C, fan 160*C. Line a baking tray with non-stick baking paper.
• In a large bowl stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt (optional).
• In a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Mix with a fork until just combined.
• Roll the mix into 12 balls (5cm wide); arrange on the baking tray. Press the balls down with your fingers to make a cookie shape.
• Bake on the middle shelf for 15 minutes or until firm, turning the tray halfway through. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.

Since first making these I have played around with the ingredients a little. Adding half a dozen dates adds sweetness, taste and another of your five a day! I also substituted 50g of flour for ground almonds in an effort to increase my good fat intake. Feel free to make your own adjustments.

Piccalilli

I love piccalilli but had never thought about making my own until two years ago when I realised that I hadn't bought any for Christmas and couldn't face going into a supermarket again prior to the big day.  And then my love for Piccalilli grew as I discovered that the pickle I could make was far superior to anything I bought in a jar.  Like all my recipes I have amended it each time I made it because I had set my mind to making it and didn't have all the listed ingredients. I've discovered that this recipe allows for variations depending on personal taste or vegetable availability. I've even played around with spices a little and added a few of my personal favourites. This could just be the start of a pickling adventure for you. The first time I made it I used broccoli as I didn't have cauliflower and fine beans instead of runner beans. The footnote on the recipe suggests that some people add carrots but that doesn't appeal to me.  

One thing I have found is that I like to cut the vegetables into smaller pieces than advised in the recipe. It would be fine in larger chunks if you're only going to eat it with cold meats as a vegetable in its own right. However, if you're going to balance it on crisp bread with slices of cheese the large chunks fall off and the turmeric will stain your clothing as it hurtles downwards!

This quantity makes 2kg (4 1/2 lb) and supposedly keeps for 6 months but mine has still been fine to eat almost a year later. I have also made half the quantity when I didn't have a large preserving pan and used a large stainless steel saucepan.

            Ingredients: 

• 225g / 8oz salt
• 450g / 1 lb pickling onions
• 1 medium cauliflower, broken into small florets
• 225g / 8oz runner beans, sliced into 2.5cm / 1 inch lengths
• 2 ridged cucumbers or courgettes, diced
• 2 head of plump garlic cloves (I like to slice mine)

       For the Sauce:

• 30g / 1oz plain flour
• 60g / 2oz mustard powder
• 225g / 8oz white granulated sugar
• 1 Tbsp ground turmeric
• 750ml / 1 3/4pts distilled malt vinegar, plus extra if needed. 

        Method:

• For the brine, put the salt in a large china or glass bowl. Pour over 450ml / 15 fl oz boiling water and stir to dissolve the salt. Add a further 1.7 litres / 3 points cold water. Add the prepared vegetables and leave to soak overnight. (I place a plate over the veg to keep them submerged under the brine).
• For the sauce, combine the flour, mustard, sugar, and turmeric in a large bowl. Add a little of the vinegar and work into a paste, adding more vinegar if required. Mix in the remaining vinegar, and pour into a large preserving pan.
• Bring the mixture to the boil, whisking constantly. Continuing to whisk, simmer for 4-5 minutes until the sauce is thick and smooth. Remove from the heat
• Rinse the vegetables and drain well. (I have found that rinsing thoroughly is essential and now do it once more than I think is necessary. The time I didn't do this the resultant pickle was far too salty)
• Add all the vegetables to the sauce, bring back to the boil, and simmer for about 3 minutes until they are cooked but still a little crisp.
• Pot into hot sterilised jars, pressing the vegetables down to ensure that they are covered, and adding extra vinegar if needed. Seal with vinegar proof lids and label. 

 

It is best left for a month to allow the flavours to develop and mature ... if you can wait that long.

I hope that I have inspired you to start your own pickle adventure. Next on the list for me is pickled onions and maybe a ploughman's pickle 

Easy Kedgeree

Today I have been asked for my kedgeree recipe; and as I had already cooked and eaten it last night there are no photos as I didn't anticipate blogging about it. This recipe is an old one from a Somerfield magazine and truly is quick and easy. Having looked at other recipes I am tempted to try them to see how much the flavour differs with such intensive preparation and attention. The original recipe also advises using prepacked rice which would be excessively quick and easy; but I am on a plastic free mission so I avoid all packaged products where-ever possible. My measurements will always be variable as I have strayed from following the recipe explicitly.

Original recipe for four people

Ingredients:

• 1 onion, finely chopped (I use a whole onion for 2 people)
• 10 ml oil (recipe says olive but I'm currently using rapeseed ... use what you like)
• 250g / 9oz smoked hadddock (or use whatever you consider to be the right portion size for your appetite. I just look at the size of the fillet and decide on the day what I feel like)
• 2 x 250g packs of rice (I use 2oz of uncooked rice per person)
• 15ml / 3 tsps curry powder (adjust to taste, I like a kick so use this amount for 2 people)
• 2 eggs (I use 1 egg per person)
• 30 ml creme fraiche (if not in the fridge I substitute yoghurt or sour cream .. or even kefir)
• 15ml / 1 Tbsp chopped coriander

Method:

• If not using packs of rice prepare and cook rice according to pack instructions ( I always steam mine in a steamer and add the haddock in a top layer for the second half of the time along with the eggs to cook. This saves additional pans being used.)
• Fry finely chopped onion in oil with curry powder until soft.
• If not steaming haddock with rice place the deskinned haddock in a pan with a little water or milk, cover and poach gently until cooked (time varies depending on thickness of fillet; approx 7-10 mins). Once cooked drain and flake
• Hard boil the eggs if not already cooking
• Once the onions are soft mix the rice into the pan with the onions and add the haddock, creme fraiche and coriander. Season to taste and serve with the shelled boiled eggs cut into quarters and a good squeeze of lemon juic.

Variations: Feel free to add additional vegetables to increase your veggie intake. I like broccoli, spinach, peas or sweetcorn ... just use your imagination or whatever is lurking in the fridge.

The beauty of this recipe is that you can juggle ingredients and quantities to suit your individual taste. Other recipes cook the rice gently with all the other ingredients and a multitude of spices but I find this is simple and doesn't need to be watched constantly. Good Luck and Enjoy!

Roasted Cauliflower with Lemon, Caper and Chilli Dressing

 I grew up eating boiled cauliflower or if lucky cauliflower cheese. It has always looked so anaemic and unappetising. However, the discovery of this recipe has transformed my cauliflower and I now look forward to getting a tightly packed head of deliciousness. Give it a go and see what you think!

From this raw ingredient

Add a colourful zingy dressing

And you get a side dish that can surpass the main feature!

I find that taking photos of my food don't always do it justice. That's not a reflection on the dish but more on my photography skills; plus the fact that the steam rising from the freshly cooked food makes everything look a little blurry.

Ingredients:

• 1 Cauliflower, cut into florets
• 4 Tbsp extra-virgin olive oil
• 1 lemon, zested and juiced
• 1 red chilli, deseeded and finely chopped ( I like the heat so leave a few seeds in, adjust to taste)
• 2 Tbsp capers, rinsed and drained
• Handful flat-leafed parsley, chopped

Method:

• Preheat the oven to gas 6, 200*C, fan 180*C. Toss the cauliflower florets with 1 1/2 Tbsp of the olive oil and spread them out over a large baking sheet. Season well, and then roast for 25 minutes, or until golden.
• Meanwhile, in a bowl, combine the remaining olive oil with the lemon zest and juice, chilli, capers and most of the parsley. Season with some freshly cracked black pepper.
• Arrange the roasted cauliflower in a serving dish. Pour over the dressing and toss to coat. Serve warm scattered with the remaining parsley

Go on ... Try it!

Versatile Versailles

 I have spent far too long this week playing around with inks and stamps. I've never been so obsessed with experimenting with a particular set as I have been this week. Today it was the turn of Very Versailles from Stampin' Up. I needed to make a New Home card and when I sat down to create the only starting point I had was a woodchip house from Kaisercraft. I stared at the desk for ages before then staring out of the window, and began to despair that I would think of anything. Inspired by Pinterest I had wanted to try stamping in a monochrome background effect leading onto a coloured version on a different mount. This was the opportunity to try. 

Another time I might stamp more on the background as most of it is hidden but I still like the effect. I also like the Stampin' Up embossing folder. Kaisercraft blooms added an extra bit of colour and a spring like feel.

I'm pleased how this turned out. Now I need somebody else to move house so I can make another one!

A little Addicted to Green

Having got out my green inks for a previous entry in this week's Fusion Challenge I decided to play around with another Stampin' Up set. With more time on my hands I have indulged in buying two new stamps sets and today was the perfect opportunity to experiment with Very Versailles. 

I got a little carried away with this wonderful set but sometimes the simplest designs are the most effective. I love how simple this leaf design is and was very impressed with the way that the leaves were easily brought to life with a little ink and a blender pen. I love Stampin' Up Lemon and Lime Twist ink and was pleasantly surprised at how the colour altered it's effect when blended into the veins of the leaves. 

This card may not showcase a variety of greens and I have not attempted to follow the sketch but I think it still fits the green category. Maybe tomorrow I'll see how different the same design looks in a different colour palette. 

A little more blending and fussy cutting and the frame came to life. All in all a very versatile card. This one is destined to send Mother's Day love but would be perfectly suitable for any occasion.