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flap-jacks

85g Golden Syrup 140g butter 55g dark brown sugar 225g rolled oats Serves – hungry children! 1. Heat the oven to 150°C. 2. Melt the butter, sugar and syrup in a pan. 3. Add the oats and mix well. 4. Turn into a well-greased 20cm square tin. 5. Bake in a pre-heated oven for 15 mins.  Don't let it burn! 6. When cool, cut them into slices. To be more sophisticated,...

crab cakes with avocado + mango salsa

Crab cakes: 50g mayonnaise 1 egg 1 tbsp Dijon mustard 1 tsp Worcestershire sauce juice 1½ lemons 500g white crabmeat 50g breadcrumbs  5 tbsp olive oil Avocado and mango salsa: 1 avocado 1 mango juice of 1/2 lemon Serves 4 - 6 1. Chop the avocado and mango into small squares and squeeze with half a lemon. Set aside until you are ready to serve the crab cakes. 2....

zucchini (courgette) + onion spaghetti

4 small zucchini (courgettes), sliced 2 medium onions, finely chopped ½ stock cube dissolved in a cup of water Parmesan, freshly grated to taste Freshly ground black pepper Spaghetti (not too thick err on the side of thin!)  Serves 4 1. Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low medium heat. 2. Add the onion and saute for a couple of minutes. 3....

smoked salmon, fennel and blood orange salad

200 g of smoked salmon 1 large fennel bulb 4 large blood red oranges ½ lemon olive oil salt + pepper serves 4-6 1. Peel and thinly slice the fennel bulb. Place on a serving platter. 2. Cut the smoked salmon into thin strips and place on top of the fennel. 3. With a sharp, serrated knife, cut away the peel and pith from 4 oranges, then cut the flesh horizontally into thin slices....

stuffed cabbage leaves

200g minced veal 150g sausage meat 60g grated parmesan cheese 20g breadcrumbs 8 cabbage leaves 1 onion 1 egg 200ml vegetable stock 100ml dry white wine extra virgin olive oil salt pepper Serves 4 1. Heat the oven to 180°C. 2. Peel and chop the onion and fry in olive oil until lightly brown. 3. Add the minced veal and sausage meat. Turn up the heat and add the wine. Cook for...

ribollita

250g cannellini beans cooked 4 garlic cloves peeled and chopped 2 whole heads celery chopped 3 large carrots peeled and chopped 1 large red onion peeled and chopped 3 cavolo nero (or Kale or Swiss Chard), stalks removed leaves coarsely chopped 1 loaf stale bread crusts sliced or torn, soaked in water 1 stock cube sea salt and freshly ground black pepper extra virgin olive oil Serves 4...