Wednesday, 25 July 2018

Courgette And Bacon Fritters



I have plenty of courgettes at the moment, thanks to generous friends and family. Here's one recipe that we all love. It's ideal for any meal of the day - serve it at breakfast with a poached egg, for lunch with cold meat and a salad or for dinner as an accompaniment to a variety of meals.

Courgette And Bacon Fritters

(Makes 12)

Ingredients

Olive oil, to fry
8 smoked streaky bacon rashers, finely sliced
175 g (6oz) self-raising flour
175 g (6oz) ricotta cheese
125 ml (4fl oz) milk
2 medium eggs, lightly beaten
2 medium courgettes, trimmed and coarsely grated
50 g (2oz) broccoli florets, finely chopped
4 tbsp freshly chopped chives

Method

Heat a little olive oil in a large non-stick frying pan and cook the bacon until golden and crisp. Set aside.

Put the flour into a large bowl, then mix in the ricotta, milk and eggs to make a smoothish batter. Next lift up handfuls of the grated courgette over the sink and squeeze as hard as you can to get rid of excess moisture then stir into the batter.

Next stir in the broccoli, chives, the cooked bacon (set pan aside to use later) and plenty of seasoning.

Give the pan a wipe, add a little olive oil and return to a low-medium heat. Add large spoonfuls of the batter (spacing apart, cook in batches) - spreading slightly to level. Cook until golden on the bottom (about 4min) then flip and continue to cook for a further 4min or until both sides are golden. Lift on to a plate, cover with foil and keep warm while you cook off the rest of the batter.

* These are freezable. Allow to cool. Stack the fritters, dividing them with squares of baking parchment. Freeze in a freezerproof bag or box for up to 2 months. To serve, reheat in a single layer on baking sheets in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot. 


kitchenware







Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Tuesday, 26 June 2018

Strawberry Icebox Cake

We are in a bit of a heatwave at the moment so this is the perfect dessert for sunny days. Icebox cakes are really simple and no cooking is required. There are plenty of strawberries about at the moment; this is a perfect way of using them up. 





Strawberry Icebox Cake


Serves 8 to 12 

Ingredients

2lbs fresh strawberries, washed and patted dry
800ml double cream
70g icing sugar
1tsp vanilla essence
19oz digestive biscuits or malted milk biscuits






Method
Pick out a few of the best-looking strawberries and set aside. Hull the remainder and cut each strawberry into thin slices.


Whip the cream until it just holds stiff peaks. Add the icing sugar and vanilla and whip to combine.


Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter. Lay down a layer of biscuits. Lightly cover the top of the biscuits with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of biscuits. Make sure you save enough whipped cream to swirl over the top. 


Refrigerate for at least 4 hours, or until biscuits have softened completely. Decorate with the reserved strawberries.




Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Wednesday, 20 June 2018

Cheese And Onion Rolls

A vegetarian friend popped in the other day so with our afternoon cuppa I produced some fruit cake and cheese and onion rolls. She's not a vegan and loves her cheese. She took a couple of rolls home with her and asked for the recipe.

I used Quicke's Mature Cloth-bound Cheddar but you can substitute any strong Cheddar.


Cheese and Onion Rolls




 Ingredients

For the pastry
300g plain flour, plus extra for dusting
1 tsp mustard powder
pinch cayenne pepper
200g block of butter, very cold

For the filling
2 medium potatoes
30g butter
2 large onions, sliced
few thyme sprigs, leaves picked
½ tsp English mustard
200g extra mature cheddar, grated
handful gherkins or pickled onions (or a mixture), roughly chopped


Method
To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.

Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until
foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they’re completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in
the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.

Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.

Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg.  Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold.



Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Monday, 18 June 2018

Eton Mess Cheesecake


Eton Mess Cheesecake

I love cheesecake and Eton mess - so this is a perfect recipe for me.  It's surprisingly simple to make especially as it specifies using ready-made mini meringues. Of course, you can make your own if you want to. Make the most of succulent British strawberries which are in season at the moment.

Ingredients
100g butter, plus extra for the tin
200g digestive biscuits
375g mascarpone
420g full-fat cream cheese
150g icing sugar, plus 2 tbsp for the strawberries
1 vanilla pod, seeds scraped, pod reserved
225ml double cream
600g strawberries, hulled, larger ones cut in half
1 tbsp balsamic vinegar
10 shop-bought mini meringues

Method
1 Butter a 20cm springform cake tin and line the base with baking parchment.
2 Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs – or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.
3 Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight.
4 Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée – or blitz in a food processor.
5 To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée. 



Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Monday, 11 June 2018

Summer Salads


I hope you've been enjoying the warm weather. It's been glorious here in Devon and we've taken the opportunity to eat in the garden as much as possible. Salads are, of course, always popular when the sun is shining and they go well with anything you may have cooked up on the barbecue. 
Below I have added a few of my favourites. I haven't given quantities as it's all a matter of personal taste. These are merely ingredients that go well together. Add your favourite dressing and you're away!
Chicken, Walnut and Apple
Mixed salad leaves, plus cooked chopped chicken, sliced apple¸ and half a small tin of butter beans (add fresh coriander and spring onions – optional). Sprinkle walnuts.
Goat's Cheese, Beetroot and Mint
Mixed salad leaves plus sliced goat's cheese or Halloumi, sliced cooked beetroot (preferably not pickled) and fresh mint leaves (add few cooked or soya beans – optional).
Smoked Salmon, Lentil and Avocado
Mixed salad leaves, half an avocado sliced and smoked salmon with lots of lemon and black pepper. Serve on lentils with a little horseradish plus mayonnaise.
Smoked Mackerel, Fennel and Grapefruit
Add to salad leaves smoked mackerel fillets, sliced fennel and grapefruit slices - and serve on some ready cooked quinoa if you like.
Aubergine and Hummus
Mix cooked aubergine, olives with sliced beef tomatoes and rocket. Add marinated or fresh peppers and a scoop of hummus (homemade with coriander or basil ideally) – serve with pine nuts.


Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

Subscribe to Kitchen Cook and we'll email you every time the website is updated. All you have to do is pop your email address into the form in the panel on the right.

Tuesday, 29 May 2018

Braised Red Cabbage




Braised Red Cabbage

My nephew cooks Christmas dinner every year and always includes red cabbage with cranberries. I love it but never cook it myself having got the idea into my head that it's  a bit of a pain to prepare.

Recently I spotted a huge red cabbage at a very cheap price so I thought I'd give it a go, minus the cranberries. Why on earth I'd got it into my head it was a complicated vegetable to prepare, I don't know. It was quick and easy to get ready and then I put it into the slow cooker while I got on with the rest of my day.

If you don't have a slow cooker, simmer slowly in a saucepan on the hob for one and a half hours. Keep an eye on it and add a little more water if it starts to get dry.

It is not only delicious but so good for you too with lots of cancer-fighting nutrients. The colour is provided by a special compound called anthocyanin which is a powerful antioxidant.

Here's the recipe I used.

Ingredients

1/2 head red cabbage, chopped
1 red onion, chopped
3 cloves garlic, sliced
3 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons water



Method

Spray a 3-4 quart slow cooker with nonstick cooking spray.

Combine cabbage, red onion, and garlic in the prepared slow cooker. In a small bowl, combine vinegar, sugar, salt, white pepper, and water and stir well to dissolve the sugar and salt.

Pour over the cabbage in the slow cooker.

Cover and cook on low, stirring twice during cooking time, for 6-8 hours until cabbage is tender. Or cook on high for 3 hours.





Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

Subscribe to Kitchen Cook and we'll email you every time the website is updated.  All you have to do is pop your email address in the 'follow by email' link in the panel on the right. 

Thursday, 1 March 2018

Slimming World Chips




I MUST admit I'm a bit of chips fan but lately I have been trying to eat more healthily and have given up deep fried food. So I was delighted when a friend gave me this Slimming World recipe for oven chips. I love them.
Slimming World Chips

Serves 4
Ingredients
900g medium sized Maris Piper potatoes
Low calorie cooking spray
Crushed sea salt and malt vinegar
Method
1. Preheat the oven to 240°C/220°C Fan/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx 1cm thick rectangular chips.
2. Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.
3. Return the chips to the dry saucepan, cover with a lid and shake to ''''rough up'''' the edges of the chips - this roughness is important to the texture of the chips.
4. Spray a metal baking tray with low calorie cooking spray. Transfer the chips to the tray, spray lightly with low calorie cooking spray and bake in the oven for 30 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.

Tip: For extra flavour sprinkle your chips with garlic salt, herbs and spices




Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

Subscribe to Kitchen Cook and we'll email you every time the website is updated.  All you have to do is pop your email address in the 'follow by email' link in the panel on the right.