My blog is for anyone like me who love's food and cooking. I'm a busy mum of two but always find time to cook & bake.My blog is full of recipes I love and I hope you do to.
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Strawberry & Pimm's Jelly
750g ripe strawberries,plus some to serve
50g caster sugar
5 sheets leaf gelatine
whipped cream and shortbread,to serve
Wash,drain and half the strawberries.Tip into a blender with the sugar and blitz to crush.Line a colander with a sheet of muslin.Place the colander over a large bowl.Tip strawberry mixture into colander and allow the juice to drip through overnight.(Not in fridge).In the morning, measure the juice-you should have 300-400ml.Add enough pimmm's to make 600ml.Place the gelatine leaves in a bowl and cover with cold water.Leave for 1o mins to soften,then left out of water,squeezing out the excess.In a small pan,heat 200ml of the strawberry and pimm's liquid until it is hot to touch,then remove from the heat.Add the gelatine to the hot liquid and stir to dissolve.Pour back into the remaining cool liquid.Divide the mixture between 4 glasses and place in the fridge for 4 hours to set.Top with whipped cream,halved strawberries and serve with shortbread.
2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
1 med egg,beaten
Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve
Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.