Monday, 18 June 2018

Tomato, Thyme, Caramelised Onion & Goat’s Cheese Pearl Tart



Tomato, Thyme, Caramelised Onion & Goat’s Cheese Pearl Tart
This is a brilliant recipe, which once you’ve made, I guarantee you will go on making because it’s just about the easiest and most tasty summer recipe. Delamere Dairy’s Goats Cheese Pearls are deliciously creamy and make this recipe!

Serves 4-6
Prep time: 10 minutes
Cooking time:  30 minutes

Ingredients
3tbsp olive oil
2 red onions, sliced
2tsp brown sugar
250g cherry tomatoes, halved
4 sprigs fresh thyme, leaves picked
1 garlic clove, peeled & finely chopped
Freshly ground salt & Pepper
1 sheet of ready rolled puff pastry
75g Delamere Dairy’s Goats Cheese Pearls
1 egg, beaten
Watercress sprigs, to serve


Preparation method

1.    Preheat the oven to 220°C/200°C Fan/Gas mark 7.
2.    Heat 1 tbsp of oil in a pan over a medium-high heat.  Add onion and sugar, season and cook for 5-7 minutes, until softened and coloured.  Remove from the heat and set aside.
3.    Put the remaining oil, cherry tomatoes, thyme leaves and garlic in a bowl, mix until well coated, season with salt & pepper.
4.    Lay out the pastry on a lined baking tray.  Then using a sharp knife, score a line (not all the way through) along each side of the pastry 2cm from the edge.
5.    Spread the onion over the base, then pour over the tomato mixture evenly, keeping within the scored lines.
6.    Sprinkle the goat’s cheese pearls over the top amongst the tomato, season with pepper. Then brush the border with beaten egg.
7.    Place in the oven for 20 minutes or until the pastry is golden brown & puffy.  Scatter over watercress and serve.  Enjoy!


Delamere Dairy Goats’ Cheese Pearls
Deliciously creamy and very versatile Delamere Dairy’s Goats Cheese Pearls are available plain or delicately infused with honey.

Guaranteed to add some wow to your favourite dishes, sprinkle them in summer salads, on pizza, on canapes, in jacket potatoes… the options are endless.

Available in 100g pots, with an RRP of £1.95, the pearls are available in Asda, Ocado, Booths and independent shops. www.delameredairy.co.uk



Friday, 15 June 2018

Chicken & Mr. Crumb Stuffing Picnic Pies


Chicken & Mr. Crumb Stuffing Picnic Pies
What better way to kick the picnic season off than with these absolutely delicious pies!  Easy to make and perfect for food on the go.  Definitely one to try!

Serves 8
Prep time: 10 minutes
Cooking time:  40 minutes

Ingredients
1-2 chicken breasts
Freshly ground salt & Pepper
½ tsp ground mace
Few dots of butter
Little flour for dusting
1 x pack ready made short crust pastry
1 x 225g pack of Mr. Crumb Sage & Onion Stuffing
1 egg, beaten



Preparation method

1.    Preheat the oven to 200°C/180°C Fan/Gas mark 6.
2.    Cut the chicken breasts into 1 cm cubes, place in a bowl season with salt, pepper and mace.  Set aside.
3.    Grease 8 holes of the muffin tray with the butter.  Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
4.    Add a heaped teaspoon of Mr Crumb Stuffing into each pie and press, cover with a layer of chicken and top with another layer of Mr Crumb stuffing, packing in firmly and shaping to a dome in the middle.
5.    Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftover egg).
6.   Bake for 30 minutes until golden then carefully remove the pies from the tin.  Sit on a parchment lined baking tray, brush all around the sides with more egg and put back in the oven for 8 minutes.  Cool completely, enjoy!

·         Cool the Picnic Pies to chill temperatures (less than 4oC) within 90 minutes after cooking, keep refrigerated and use within 24hours.

Mr. Crumb is an artisan food producer located in the small rural village of Finea, County Westmeath in Irelands luscious green lakelands. A family run business, started back in 1996 and famous for their internationally award winning stuffing. The stuffings are cooked by hand in small batches using Irish butter from grass fed cows.
www.mrcrumb.ie they are available in Sainsburys, Morrisons and Asda


Friday, 8 June 2018

Scotch Eggs made with Mr. Crumb Stuffing

Scotch Eggs made with Mr. Crumb Stuffing
These Scotch Eggs are absolutely delicious and are so easy to make.  Mr. Crumb sage & onion stuffing is handmade with sautéed onions and Irish butter which gives these Scotch Eggs an amazing taste!  Perfect for picnics!

Serves 6
Prep time:  15 minutes (plus 20 minutes chill time)
Cooking time:  15 minutes

Ingredients
1 x 225g pack of Mr. Crumb Sage & Onion Stuffing
450g good quality sausage meat
Sea salt & freshly ground pepper
6 eggs
50g plain flour
2 large eggs, beaten
100g panko breadcrumbs
Vegetable or sunflower oil for deep-frying

Preparation method

1.  In a large bowl mix together the Mr.Crumb stuffing and sausage meat, season to taste. 

2.  Meanwhile boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes (runny yolk) 10 minutes (hard boiled).  Cool them in cold water and peel them under the water.

3.  To assemble, place a sheet of cling film on a board, put a ball of stuffing & sausage meat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausage meat to cover the egg evenly.  Repeat this with the rest of the eggs.

4.  Place the flour, eggs and breadcrumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

5.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

6.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

·         If serving cold, cool the Scotch Egg to chill temperatures (less than 4oC) within 90 minutes after cooking, keep refrigerated and use within 24hours.


Mr. Crumb is an artisan food producer located in the small rural village of Finea, County Westmeath in Irelands luscious green lakelands. A family run business, started back in 1996 and famous for their internationally award winning stuffing. The stuffings are cooked by hand in small batches using Irish butter from grass fed cows.

www.mrcrumb.ie they are available in Sainsburys, Morrisons and Asda



Saturday, 2 June 2018

SKIPPY® Peanut Butter & Jelly Sandwich Cookies


SKIPPY® Peanut Butter & Jelly Sandwich Cookies
These SKIPPY® Peanut butter & Jelly Sandwich Cookies are absolutely delicious.  A perfect treat for all the family!

Serves 8
Prep time:  15 minutes
Cooking time:  10 minutes

Ingredients
110g butter, cubed
100g light brown sugar
50g granulated sugar
140g SKIPPY® extra smooth peanut butter
1 egg
1tsp vanilla extract
160g plain flour
Pinch of salt
1tsp bicarbonate of soda

For the peanut butter cream
3 tbsp unsalted butter, softened
60g SKIPPY® extra smooth peanut butter
200gicing sugar
1-2 tsp double cream
Strawberry jam

Preparation method

1.    Preheat the oven to 175°C/155°C Fan/Gas mark 4.
2.    Add the butter and both sugars to a stand mixer and mix until light and fluffy, about 3 minutes.  Now add the peanut butter and mix for 1-2 minutes.
3.    Add the egg and vanilla extract, mix until fully combined.
4.    In a small bowl combine the flour, salt and bicarbonate of soda.  Now add to the mixer and mix on a low speed for less than a minute. 
5.    Divide the cookie dough into 16 cookies and place on a baking tray.  Bake in the oven for 10 minutes until lightly golden and firm on the edges.
6.    Meanwhile make the buttercream; cream the butter and peanut butter in your mixer until smooth and creamy 2-3 minutes.  Now add the icing sugar and cream, set aside.
7.    Remove the cookies from the oven and set aside for 3-4 minutes.  Transfer to a cooling rack until completely cooled.
8.    Once cool frost half of the cookies with the peanut butter buttercream, spread the jam onto the other cookies.  Sandwich the jam and peanut butter cookies together.  Enjoy!

Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit www.peanutbutter.uk.com

SKIPPY® EXTRA CRUNCHY Peanut Butter
Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness. 

SKIPPY® EXTRA SMOOTH Peanut Butter

Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.





Indian Meatballs with Green Curry Sauce


Indian Meatballs with Green Curry Sauce
A deliciously fresh and aromatic lamb meatball curry!

Serves 4 small portions, 2 large portions
Prep time:  20 minutes
Cooking time: 45-60 minutes

Ingredients
For the meatballs
500g/1 lb minced lamb
2 or 3 spring onions, finely chopped
2 green chillies, finely chopped
1 tbsp fresh coriander, chopped
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp garam masala
1 tsp freshly ground black pepper
1 tsp garlic paste
1 tsp ginger paste
salt to taste
For the green curry sauce
75ml/2½fl oz vegetable oil
2 large onions, finely sliced
150ml/5fl oz plain yoghurt
3 green chillies
1 small bunch fresh coriander
1 tbsp fresh mint, chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp ground cumin seeds
1 tsp garam masala
1 tsp ground fennel seeds
½ tsp freshly ground black pepper
¼ tsp ground turmeric
1 tsp lemon juice
salt to taste
800ml/2 pints hot water
To garnish
handful toasted flaked almonds
2 tbsp single cream
1 tbsp freshly chopped mint

Basmati Rice and Indian Breads to serve

Method

1.   To make the meatballs put all the meatball ingredients into a mixing bowl and thoroughly mix combine together.  Shape in to golf sized balls and set aside.

2.  To make the green curry sauce, heat the oil in a large frying pan or wok and add the sliced onions and fry until golden brown remove from the pan leaving the excess oil and then set aside.

3.  Place all the green curry sauce ingredients except the water into a food processor and add the fried onions and blend until you have a smooth paste.

4.  In the pan you fried the onions, reheat the excess oil and then add the green curry paste and fry for 3-5 minutes.  Add the water and bring the sauce to the boil, then add the meatballs bring back to the boil and then add the meatballs.  Let simmer for 30-45 minutes until the sauce is thick and has reduced.

5.  To serve garnish the meatballs with toasted almonds, a drizzle of cream and a sprinkling of fresh mint and serve with rice and Indian breads.


Thursday, 31 May 2018

SKIPPY® Peanut Butter & Chocolate Crunchy Bars


SKIPPY® Peanut Butter & Chocolate Crunchy Bars
These SKIPPY® Peanut butter bars are an easy and sweet treat with no baking required!  Everyone will love these chewy, sweet & salty bars that are ready in no time at all.

Serves 20
Prep time:  5 minutes (plus chilling time)
Cooking time:  10 minutes

Ingredients
125g butter, cubed
110g caster sugar
80ml golden syrup
100g SKIPPY® extra crunchy peanut butter
160g cornflakes, crushed
350g milk chocolate



Preparation method

1.    Grease a 20cm x 30cm baking tray.
2.    Add the butter, sugar, syrup, and peanut butter to a large pan.  Melt all the ingredients on a low heat until the sugar dissolves.  Bring to the boil and allow to simmer over a low heat for 5 minutes without stirring.
3.    Now add the cornflakes and mix thoroughly.  Spread the mixture into the baking tray, press firmly and refrigerate for 30 minutes.
4.    Melt the chocolate in a small bowl over a simmering pan of water (don’t let the water touch the base of the bowl) or in the microwave, until smooth.  Spread the chocolate over the peanut butter crunch, stand at room temperature until set before cutting.  Enjoy.


Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit www.peanutbutter.uk.com

SKIPPY® EXTRA CRUNCHY Peanut Butter
Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness.
 
SKIPPY® EXTRA SMOOTH Peanut Butter

Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.






Wednesday, 30 May 2018

SKIPPY® Peanut Butter & Jelly Sandwich

SKIPPY® Peanut Butter & Jelly Sandwich
The original American peanut butter brand SKIPPY® Peanut Butter, is now available in supermarkets across the UK.  Try it in this delicious PB&J sandwich - Simplicity is the essence of happiness!

Makes 1
Prep time: 2 minutes

Ingredients
2 slices of your favourite bread
3 tbsp SKIPPY® Peanut Butter (smooth or crunchy)
3 tbsp strawberry jam

Method

1. Spread peanut butter on one side of one of the slices of bread.

2.  On the remaining slice of bread spread the strawberry jam.

3.  Press together.  Enjoy!

Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit www.peanutbutter.uk.com

SKIPPY® EXTRA CRUNCHY Peanut Butter
Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness.


SKIPPY® EXTRA SMOOTH Peanut Butter

Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.





Thursday, 17 May 2018

Lemon & Elderflower Cupcakes


Lemon & Elderflower Cupcakes
Delicate, fragrant cupcakes inspired by the flavours of the royal wedding cake - a perfect combination!

Prep Time:  30 minutes
Cooking time: 20 minutes
Makes 15

Ingredients
For the cupcakes:
200g self-raising flour
1 tsp baking powder
200g softened unsalted butter
200g golden unrefined caster sugar
2 tbsp elderflower cordial
zest of 2 medium lemons
4 medium free-range eggs


For the Buttercream and filling:
200g unrefined icing sugar
80g soft unsalted butter
3 tbsp elderflower cordial
2-3 tbsp good quality lemon curd
1 jar of homemade lemon curd


Method
1.    Preheat the oven to Gas mark 4/180°C/160°C fan.
2.    Mix the flour and baking powder into a large bowl.  Cream together the butter, sugar, cordial and lemon zest until light and fluffy, then gradually add in the eggs until incorporated.
3.    Gently mix in the flour and baking powder until just lightly mixed. Spoon the mixture into your cupcake cases.
4.    Bake for 15-20 minutes or until cooked through and then allow to cool on a wire rack.
5.    Use a cupcake corer or a knife to make a hole in the middle of each cupcake and fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in
6.    Make the buttercream by beating the icing sugar, butter, and cordial together until very pale, fluffy and creamy.
7.    Put the buttercream into a large piping bag fitted with a nozzle of your choice and pipe it onto the cupcakes.  Decorate with a topping of your choice - enjoy!