Monday, 22 September 2014

Butternut squash,chickpea & chantenay carrot tagine

1tbsp olive oil
1 red onion,chopped
1 small butternut squash, peeled and cubed
250g chantenay carrots,tops removed and halved
2 cloves garlic,crushed
2tsp greated fresh ginger
1tsp each of cumin,turmeric and cinnamon
1tbsp tomato puree
390g carton chopped tomatoes
10 dried apricots, chopped
400g can chickpeas, rinsed and drained
350ml veg stock,made up with 1 cube
25g flaked almonds
2tbsp fresh coriander
25g pomegranate seeds and cous cous to serve

Preheat oven to 160c/140c fan/gas 3.Heat the oil in a flameproof casserole dish. Add the onion and cook over a medium heat for 4-5mins.Add the butternut squash and carrots and cook for a further 2 mins.Lower the heat,add the garlic and ginger,then cook for 1 min more.Add all the spices and 2 tbsp cold water and cook over a medium heat,stirring,for 1 min.Add the tomato puree, chopped tomatoes, apricots and chickpeas and heat until simmering. Stir well,add the stock,heat to a simmer,then cover and cook in the oven for 45mins.Meanwhile cook the almonds on a baking tray in the oven for 5-5 mins until  golden. Sprinkle the coriander, pomegranate seeds and almonds on top and serve with cous cous.

Sunday, 21 September 2014

Rib Eye Steak Topped With Boursin Black Pepper Portion Served With Spinach and Pine nut Rice

6og white basmati rice
2 x rib eye steaks
olive oil
salt and pepper
2 x boursin black pepper portions
25g butter
100gspinach
100g toasted pine nuts

Put a pan of water on to boil,reduce to simmer and then add the rice.Cook for 15-20 mins,until rice is soft.Once the rice is cooked,drain,leave for 2-3 mins then fluff with a folk.Meanwhile to cook your steak,place a griddle pan on a high heat.Rub oil and seasoning into the steaks on both sides.Add to the pre heated pan and cook to your liking.Remove steaks from pan and add the boursin black pepper portions on top of the steaks immediately.Allow to rest in a warm place for 2 mins before serving.Place a saucepan on a medium heat and add the butter.Once the butter is melted add the spinach and wilt for about 30 seconds.Add the pine nuts and cooked rice to the pan and stir together well before serving.www.boursin.co.uk


Saturday, 20 September 2014

THE CHEESECAKE SHOP

Well got to say I really enjoyed this place.I enjoyed a cuppa tea and the best cheesecake I've had in a while.Got to warn you there's lots to choose from.I had a double chocolate which came out well presented with fruit and fruit sauce on the side.And the price was good.www.thecheesecakeshop.co.uk






ANNIE'S BURGER SHACK

So at last I got to try Annie's Burger shack in Nottingham were the burger's are out of this world.I went for the classic chicken burger with curly fries and my partner had the classic beef burger with side salad.And it was amazing we washed it down with a pint of real ale.Price's was right and staff was great would recommend.
www.anniesburgershack.com

 

Thursday, 18 September 2014

Pesto

BUTTERNUT SQUASH PESTO
Blitz 100g cooked butternut squash (peeled weight)
50g soft goats cheese,1 clove garlic and 150ml of extra virgin olive oil.

BASIC PESTO
Lightly toast 25g pine nuts in a frying pan until a pale golden colour.Using a food processor,whizz the pine nuts together with 100g bunch fresh basil (stalks removed),40g parmesan broken into small pieces,1 clove garlic and 30ml extra virgin olive oil.Finally whizz again while drizzling in another 70ml olive oil.

BEETROOT PESTO
Whizz up 75g cooked beetroot,50g feta,25g pumpkin seeds,1 clove garlic and 100ml olive oil.

BROCCOLI PESTO
Blend together 125g blanched broccoli florets,roughly chopped,50g walnuts,toasted and roughly chopped,75g mature cheddar (grated),100ml extra virgin olive oil,a squeeze of lemon juice,grated zest of half a lemon and 1 clove garlic.

PEA & MINT PESTO
Blitz 175g cooked frozen peas,25g mint leaves,50g soft cheese,1 garlic clove,50g cashew nuts and 100ml extra virgin olive oil in a blender

SUN-DRIED TOMATO PESTO
Make a coarse puree with 100g sun-dried tomatoes in oil,drained,25g flat-leaf parsley (stalks removed),40g parmesan,25g pine nuts,lightly toasted,125ml extra virgin olive oil,50ml sun-dried tomato oil (from the jar) and 1 clove of garlic.

SPICY SPINACH PESTO
Roughly process 160g washed baby leaf spinach,40g raw cashew nuts,2tbsp soy sauce,1 chilli,deseeded and chopped,1 level tbsp greek-style yogurt and 60ml groundnut oil.

Thursday, 4 September 2014

Moroccan lamb

Whole leg of lamb
FOR THE MARINADE:
100g dried apricots
2 tbsp olive oil
25g fresh mint,finely chopped
2 cloves garlic,peeled and crushed
zest of 1 lemon,finely grated
FOR THE CHICK PEAS:
2 red onions,peeled and trimmed
4 cloves garlic
2 tsp ground ginger
3 tspground cinnamon
2 x 400g chick  peas,drained and rinsed
500ml veg/lamb stock

Preheat the oven to 200c/fan 180c/gas 6.Cut small slits all over the lamb.Chop the apricots into small pieces,put into a bowl with the other marinade ingredients and mix well.Put the lamb into a large bowl,pour over the marinade and rub all over the meat,working into the slits.Leave to marinate if you can.Slice the red onions and put into a roasting dish with the garlic,ginger,cinnamon,chick peas and stock.Sit the lamb on top and roast for 1 1/2 hours or until cooked to your liking,cover with foil halfway through.Serve with cous cous.

Easy Brownies

175g butter,plus extra for greasing 200g milk chocolate,broken into pieces 225g light soft brown sugar 2 eggs 1tsp vanilla extract 100...