Fruit crumble is a real winter favourite pudding. The soft, warm and often spiced fruit covered with a crunchy, sweet, perhaps nutty crumble topped with cream is a perfect way to top off a Sunday roast. This is a basic apple recipe but I’ve given you some variations below. Apple Crumble Serves 6 – 8…
Category: Cooking Techniques
Nasi Goreng
I’ve been eating this for as long as I can remember. Fried rice is a family favourite and there are a number of versions of the recipe. You can substitute the chicken for pork, beef or prawns, even a meaty fish like monkfish would work really well. Nasi is better the next day, so whilst you…
Cooking Pasta and Rice
Using a large saucepan with 2 handles makes cooking with large volumes of water easier to handle. The trick with boiling pasta and rice is using a lot of water. When steaming rice you need to be specific with the volumes so here are a few tips: All measures serve 4 – 6 1) 500g…
Salad Dressing
If you have the following ingredients in your pantry at home you can quickly rustle up a dressing to transform the most basic of fresh greens into a delicious meal or side dish. The quality of dressing will depend on the quality of your two main dressing ingredients: oil & vinegar. Right now I’m loving balsamic…
Soda Bread Scones
Soda bread scones are quite different from normal scones, they have a lovely crisp outside and a slightly chewy soft inside. They don’t crumble and the flavour is something else. I can’t claim this recipe – and the lemon curd in the photo is shop bought (Mrs Darlingtons Lemon & Lime Curd – so good!)….
Pot Roast Chicken with Herby Stuffing
The great thing about pot roasting is that the meat stays really moist, you get heaps of juices for gravy and it keeps your oven clean! When I’m pot roasting I lay a bed of vegetables in the bottom of the pot. I use up the old scraggy ones from the bottom of the vege…
Mastering the (t)art – A Pastry Lesson
Flans and tarts can be a really impressive savoury or sweet dish to serve a group. They are easy to prepare and can be made ahead of time, but a lot of people are put off the fact that they have to make their own pastry. So, this little post is dedicated to pastry. Typically,…
The Rules of Roasting
As the evenings draw in and the bbq is wheeled away for the year, many of us will return to roasting for Sunday lunch. Here are a couple of tips to give you the best possible result: Roasting Times: Guide to roasting meat at 160°C – 180°C: Meat Desired Result Minutes per 500g Internal Temp…
Peeling Shallots
Shallots are a stable vegetable for stews at this time of year – but boy are they tricky little buggers to peel. They have wafer thin skin and as I have no patience whatsoever I use this technique to peel them. Boil some water in a saucepan, drop the shallots in and boil for 2…
Easy Peasy Tasty Gravy
Sometimes you would think the gravy was the main event in our house. At the end of the meal there is a rush for any remaining gravy which is slurped up with spoons. Making gravy is really simple and there is just no comparison to the ready made stuff. It all starts with the roasting…
