Month: December 2016

Pide – Turkish pasties / pizzas

Ideas Caramelised onion and butternut squash Lahmacun Roast peppers and crumbled peynir cheese Spinach and cheddar Prawn bhuna!

Delia’s piccalilli (doubled and gluten free)

INGREDIENTS 500 g cauliflower, divided into 2.5 cm florets 250 g small onions, quartered and cut across 400 g cucumber, peeled, quartered legthways and cut into 5 mm slices 350 g dwarf beans cut into 2.5 cm lengths 950 ml malt vinegar, plus 2 tablespoons extra…

Chocolate Coated Honeycomb

Mix 50 ml Water, 190 g Caster Sugar, 50 g Light Soft Brown Sugar, 140 g Liquid Glucose and 60 g Honey and heat in a large saucepan to 146 C. Immediately add 10 g Bicarbonate of Soda and mix quickly but well. The sugar mix will foam pretty quickly (hence…

Coconut Ice

Mix a 397 g can condensed milk with 300 g desiccated coconut and 400 g icing sugar – add a few drops of vanilla extract. Split mix into two halves, add 2 drops of pink or red food colouring to one half. Roll them out into…

Nut Brittle

Make this in a room with less than 40% RH. Heat 75 g soft light brown sugar, 200 g caster sugar, 75 g golden syrup, 25 g unsalted butter and a pinch of salt to 160°c.  Whisk in 1 teaspoon bicarbonate of soda, then 175 g shelled and…

Sausage, mustard and basil pasta

Feeds 4. Cook 400 g pasta of choice in a large pot of boiling salted water until al-dente. Meanwhile, heat 2 Tbsp olive oil in a large, deep pan. Add the meat of 8 skinned sausages and brown over moderately high heat, about 5 minutes. Add around 200 ml…

Spicy Paneer Masala Balti from ‘The Curry Guy’

Am yet to cook this… adapted from here: http://www.greatcurryrecipes.net/2014/01/18/spicy-paneer-masala-balti/ INGREDIENTS AND METHODS Deep fry 500 g Paneer cheese cut into 1 cm sized cubes and set aside. Remove all but 2 Tbsp of the oil and fry 2 tablespoons each of garlic and ginger paste. Next add 1 Tbsp…

Grain Mustard in Beer

Add 175 g yellow mustard seeds and 175 g brown mustard seeds to 500 ml of a good hoppy local beer (I used Proper Job) and sit overnight in the fridge. The next day add 160 g runny honey (around 8 Tbsp), 1 Tbsp sugar, 225 ml white wine…