flower girl: February 2014

2/28/14

outdoor room

Interior Design

Interior Design

living room

BBQ chicken burgers

Ingredients

4 skinless, boneless chicken breasts
4 rashers bacon (optional)
4 large burger buns, sliced in half
lettuce, tomato and red onion, to serve

For the sauce and marinade

4 tbsp tomato ketchup
4 tbsp brown sauce
splash chilli sauce (optional)
2 tsp clear honey
2 garlic cloves, crushed
Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Method
Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.

Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

Roast & marinated quail with warm spring vegetable salad

Ingredients

2 oven-ready quails (See tip at end of recipe)
1 tbsp olive oil
small knob of butter
10-12 asparagus spears
2 handfuls salad leaves (I use frisée)

For the marinade and dressing

2 tbsp clear honey
1 tsp English mustard
4 tbsp soy sauce
1 tbsp sherry vinegar
5 tbsp vegetable oil
3 tbsp sesame oil

For the potato salad

2 tbsp crème fraîche
2 tbsp mascarpone
1 tbsp white wine vinegar
2 spring onions, finely sliced
1 tbsp olive oil
300g new potatoes, cooked, then peeled and halved
Prep: 20 mins Cook: 30 mins
Moderately easy

Serves 2
Method
Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.

Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.

For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.

Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.

Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.

Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.

Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.

Navarin of lamb & spring vegetables

Ingredients

12 baby carrots
12 baby turnips
12 baby leeks
80g peas, frozen are fine
120g podded broad beans, skinned
12 pearl onions or small shallots, peeled, see tips below
2 lamb fillets, about 700g in total, see tips below
3 tbsp olive oil, plus extra for drizzling
300ml light red wine, such as Beaujolais
300ml fresh chicken stock
50g cold butter, cut into small pieces
bunch tarragon, leaves picked and chopped and few left whole
1 tbsp golden caster sugar
2 tbsp balsamic vinegar
Prep: 1 hr, 30 mins Cook: 30 mins
Easy

Serves 4
Method
Trim all the veg and peel the carrots. Boil a large pan of water and have a bowl of heavily iced water ready. Working in batches, cook the turnips for 3 mins, scoop into the iced water, then scoop out to drain. Repeat the process, cooking the carrots for 4 mins, the leeks for 5 mins, the peas and broad beans together for 1 min and finally the onions for 8-10 mins. Use a clean cloth to rub the skins off the turnips. Put all the vegetables in separate piles on a plate. TIP: Use the timings for cooking the baby vegetables only as a guideline, as they can vary in size. To be sure the vegetables are cooked properly, add a few more than the required amount to the water for you to test as they cook.

Slice the lamb fillets into finger-thick pieces, then season generously with salt and freshly ground pepper.

Heat 2 tbsp of oil in a large non-stick frying pan, then fry the lamb pieces for 2 mins on each side for rare or 3 mins on each side for medium. Tip the lamb into a colander with a bowl underneath to catch the juices, then leave in a warm place. TIP: When you cook lots of pieces of meat together, place them in the pan like points on a clock face – this makes it easy to remember which needs turning and removing from the pan first.

Place the pan back on the heat and tip in the wine. Boil vigorously until reduced to a sticky syrup, then pour in 200ml of the chicken stock and any lamb juices from the bowl. Boil down until reduced by about half, then whisk in the butter. Season with salt and pepper to taste, then stir in the chopped tarragon. Pour the sauce into a small bowl, then wipe out the pan with kitchen paper.

Heat a drizzle of oil and add the turnips and onions. Sizzle until starting to brown, then sprinkle over the sugar and a pinch of salt. Cook, shaking the pan constantly, until the veg are caramelised. Add carrots, leeks and balsamic, bubble for a moment, then add the stock. Bring to the boil, add the peas and broad beans, then boil for a few mins until all the liquid has nearly evaporated. Turn off heat.

To serve, dress each bowl by placing a few pieces of lamb on the base, spooning the smaller vegetables around the lamb and balancing the carrots and leeks on top. Pour the hot sauce over everything, scatter with tarragon leaves and finally drizzle with olive oil.

Spring veggie casserole with little herb dumplings

Ingredients

For the dumplings

100g self-raising flour
50g butter at room temperature, cut in pieces
50g mature cheddar, finely grated
3 tbsp finely chopped parsley

For the casserole

3 tbsp light olive oil
8 shallots, peeled and cut in half lengthways
250g small new potatoes, cut int half
3 peeled garlic cloves, cut in half lengthways
200g baby carrots, scraped but left whole
2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
600ml boiling vegetable stock (Marigold Swiss bouillion is good)
300g fruity white wine, such as sauvignon blanc or pinot grigio
pinch of muscovado sugar, light or dark
½ tsp light soy sauce
200g green beans, trimmed and cut in half
250g chestnut mushrooms, halved if large
200g baby courgettes, each cut into 4 chunks, or 2 courgettes cut in sticks
2 tsp cornflour
½ fresh red chilli, seeded and finely chopped
1 tbsp each snipped chives and chopped parsley
Prep: 45 mins - 2 hrs

Easy

Serves 6
Method
To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.

Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.

Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.

Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.

Warm salad of spring vegetables with griddled lamb

Ingredients

1 bunch asparagus, trimmed and sliced
140g podded peas, frozen are fine
140g podded broad beans, frozen are fine
3 tomatoes
6 tbsp olive oil
1 tbsp coriander seed
2 tbsp red wine vinegar
handful tarragon leaves
handful mint leaves
6 large lamb chops
Prep: 30 mins Cook: 15 mins

Easy

Serves 6
Method
Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.

Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.

Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing.

flower bike

Flowers

Lily- so pretty

flower

cactus

food art

arreglo floral

Cool food art

food art

Food art

Fruit Cake

fruit animals

2/26/14

Living room

living room

Springtime pasta

Ingredients

400g penne
200g bag shredded kale
100g streaky bacon, chopped
1 medium red onion, finely sliced
100g soft mild goat's cheese
grated parmesan, to serve (optional)
Prep: 10 mins Cook: 10 mins

Easy

Serves 4

Method
Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.

Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.

Tip the cooked pasta and kale into the pan, then stir through the bacon and goat’s cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.

Risotto of spring vegetables

Ingredients

300g carnaroli rice (risotto rice)
150g parmesan, in a wedge
20g fresh chives, finely snipped
150g shelled broad beans (about 600g in their pods)
150g asparagus spears
200g shelled small peas (about 800g in their pods)
fistfuls of ice cubes
1 tsp vegetable stock powder, such as Marigold
1 large shallot or 2 smaller ones, finely chopped
3 large spring onions, trimmed and chopped
1 fat garlic clove, lightly crushed
2 tbsp olive oil, plus extra to serve
50g butter
125ml dry white wine
2 tbsp mascarpone
Ready in 50 minutes - 1 hour
Moderately easy

Serves 4
Method
Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.

Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)

Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.

Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.

Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.

In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.

Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.

Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.

Spring salad with watercress dressing

Ingredients

550g new potatoes, scrubbed
800g young broad beans in the pod (to give about 200g/8oz shelled beans)
200g fresh young asparagus
400g young peas in the pod (to give about 100g/4oz shelled peas)
90g pack prosciutto, sliced into ribbons
125g bag mixed salad leaves
100g pecorino cheese, shaved

For the dressing

50g fresh watercress, roughly chopped
6 tbsp extra-virgin olive oil
2 tbsp cider vinegar
pinch sugar
Ready in 35-40 minutes
Easy

Serves 4
Method
Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans – make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.

For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

Springtime pasta

Ingredients

250g pack frozen ricotta and spinach tortellini
50g frozen peas
50g frozen broad beans
1 tbsp olive oil
zest 1 lemon
50g ricotta
Prep: 5 mins Cook: 5 mins
Easy

Method

Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta

2/25/14

Griddled chicory with figs & bitter leaves

Ingredients

2 heads chicory, white or red, halved
juice 1 lemon
2 tbsp olive oil
2 fresh figs, halved
2 handfuls mizuna or rocket, or a mix of the two
1 tsp balsamic vinegar
25g parmesan, finely shaved
Prep: 15 mins Cook: 5 mins

Easy

Serves 2
Method
Toss the chicory in the lemon juice until completely coated. Heat a griddle until very hot, then griddle the chicory, cut-side down first, turning them halfway through to get nice criss-cross lines. Flip over and griddle briefly on the rounded side. Tip straight into a bowl and toss with 1 tbsp of the olive oil.

To serve, balance the chicory on top of each other, then place 2 fig halves next to it. Dress the other leaves in the balsamic vinegar and remaining olive oil, then scatter around the plate with the Parmesan and serve.