Roasted Cauliflower

Roasted Cauliflower

One of my new (for me) favourite foods is roasted cauliflower.

Take the cauliflower and break into florets. I then cut the florets in half so that I get better caramelisation and a better looking dish.

Heat a pan and add butter. I usually add a little olive oil to reduce the risk of the butter burning.

I pan fry the cauliflower with lots of foaming butter, before transferring to a heated roasting pan for 10-15 minutes.

If you have an ovenproof pan then, put that straight into the oven.

I sometimes use a grill seasoning to add additional flavour.

Beef and Mushroom Stew with Dumplings

Beef and Mushroom Stew with Dumplings

I do like my slow cooker, but I certainly could use it more often, if I had the time! My most recent recipe was a beef and mushroom stew with dumplings.

To make this I took some shin of beef, which I cubed and then coated in seasoned flour. This was then browned in a pan before placing it in the slow cooker. The flour not only helps with the browning process but also helps thicken the stew during the stewing process. In the pan I used to brown the meat, I then added some carrots, leeks and onions. You could at this stage adding some other root vegetables such as parsnips or swede. These were cooked in the pan for a short time before also adding to the slow cooker. I then added some water from the kettle to the pan to deglaze it, before adding it to the slow cooker as well. I then topped up the slow cooker with water to not quite cover the ingredients.

I then added a Knorr Rich Beef Stock Pot. I quite like these stock pots, not just for the flavouring, but how they thicken the stew as well. One of the challenges with a slow cooker meal is that the sauce doesn’t thicken in the same way that cooking in a oven does.

The stew was then cooked in the slow cooker on the medium setting for four hours. My slow cooker has two settings, low for eight hours or medium for four hours. Though you can change the time manually.

After four hours the stew was allowed to cool and was then left overnight. I do like leaving stews or casseroles to “stew” overnight as it seems to improve the flavour.

The next day I put the stew in the “normal” oven.

I then cooked some bacon lardons in a pan and once nearly cooked added a range of mushrooms. I used chestnut mushrooms, some chanterelles that I had alongside a range of woodland mushrooms. These were cooked lightly before the bacon and mushrooms were added to the stew and stirred in.

I have been using the woodland mushrooms from Morrisons for a while now. Now I know they are not from woodlands, but are farmed, but they make a nice difference to dishes that usually use common mushrooms. The woodland mushrooms include oyster, and some others that I haven’t identified! According to the Morrisons website the pack contains three of the following: oyster, shiitake, eryngi, maitake, shiro shimeji, enoki, and buna shimeji.

Woodland mushrooms

Tesco use to sell wild mushrooms in my local branch, however they haven’t for a while, but you may be luckier at your own branch.

Wild mushrooms

The chanterelles on the other hand were found amongst the range of exotic mushrooms mini packs that they do stock in my local Tesco. This range includes varieties such as oyster, shiitake amongst others.

Exotic mushrooms

On top of the stew I added some dumplings and the whole thing was cooked for about 25-30 minutes. The idea was that the dumplings would have a nice crust and the stew would be bubbling underneath.

Overall the stew was lovely, full of deep flavours. The beef was tender and melt in the mouth, whilst the vegetables still had texture. The bacon and mushrooms added a new dimension and by adding them later in the cooking stage they weren’t lost within the stew.

Yes I will be cooking this again.

Thai style stir fry

Thai style stir fry

I do like Thai food, one of my favourite places to eat in Oxford was Sai’s Thai in the covered market. As I have never actually been to Thailand I couldn’t say whether what they cooked was authentic, or typical of the cuisine. What I can say, is I really liked their food and what they served. I have tried quite a few times to recreate the experience at home, sometimes with an element of success and sometimes it was just okay.

For this recipe I took some chicken thighs and cut them into strips, I prefer using chicken thighs over chicken breast, as the flavour is much better and it cooks better in a stir fry, staying moist and tender, whilst breast can dry out.

The chicken is mixed with soy sauce and I used some rice flour (one of the family is on a wheat-free diet). I mixed the chicken until it was all evenly coated.

This was then cooked in a some sunflower oil in my trusty wok. The chicken is stir fried until just cooked and removed from the wok. What happens next depends very much what is in the house and in the fridge.


First goes some garlic and usually a combination of onions, pak choi, green beans (or mange tout), sliced mushrooms, baby sweetcorn, broccolli, basil and spinach. I had fish sauce and more soy sauce. You can add some chopped red chilli for heat if you want. I do like to get Thai Basil if I can, but I have found normal Basil an okay replacement. This is all stir fried, and when this is nearly cooked, the spinach has wilted, I add back the chicken and some cashew nuts. A little more stir frying before serving on a dish (and sometimes topping with more cashew nuts).

I find this quite a simple, yet very tasty dish, serve with plain steamed rice or noodles.

Reindeer Cupcakes

Reindeer Cupcakes

These are the Reindeer cupcakes we baked last year, we are intending to bake them again this year. Lots of fun to make and the salted pretzels add a little something different.

The first stage is to make some chocolate cupcakes, I have a simple recipe that I use for cupcakes and the quantity can be increased quickly and easily simply by increasing the number of eggs.

The recipe is based around a single egg.

Ingredients

One egg
Same weight of self-raising flour, butter and caster sugar
One tablespoon of cocoa powder

Cream the caster sugar and butter together until smooth.

Add the egg and a little of the flour. Mix until smooth and then fold in the remaining flour and the cocoa powder.

Place spoonfuls of mixture into cupcake cases and bake in a medium oven for ten minutes. Once cooked, cool before decorating.

The cakes are covered in chocolate buttercream icing. Pretzels are used for the antlers and marshmallows for the eyes, spotted with black icing. The noses are homemade biscuits with a giant chocolate button, except for Rudolph who has a red icing nose.

Baking Biscuits

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I have a very simple recipe for some simple biscuits. The recipe is based around a single egg.

Ingredients

One egg
Same weight of cold cubed butter and caster sugar
Twice the weight of plain flour

Rub the flour and butter into breadcrumbs.

Stir in the sugar and then add the egg to bind the mixture into a dough.

The mixture should come into a dough quite easily.

I then form the dough into a large sausage shaped roll, about 3-4 cm in diameter. I then wrapped the dough in cling film and placed in the fridge for an hour or so. This is to firm up the dough and make it easier to manage when slicing into biscuit shapes.

Removing the dough from the fridge, I sliced it into rounds which are then placed onto a baking tray. Now you can placed them onto a greased tray, but I usually use baking parchment. One tip I picked up from Jamie Oliver was after cutting the parchment was to screw it up into a ball and then flatten the screwed up parchment. What this does is make it much easier to line the baking tray, otherwise the parchment as a tendency to roll back into a roll.

These are then baked in a moderate oven for about 10-12 minutes until film. I prefer my biscuits just cooked, not browned, so they have a softer crumbly texture. If you prefer a crisper biscuit then bake for a little longer.

Once baked, remove the tray of biscuits from the oven and place on a cooling rack.

Once cooled, you can then ice the biscuits or cover them in chocolate.