Smoked Salmon Fishcakes

Smoked Salmon Fishcakes

It seems like ages since I made fishcakes. In fact I know it is. Why exactly this is I’ve no idea when they’re always a huge hit with J & F, just as much as with us. Particularly with Master J who wolfed two down in breakneck speed. But then it appears, at newly three, he’s suddenly acquired a taste for smoked salmon, together with a near screaming obsession with olives….and Parmesan. The boy certainly appreciates the finer things in life and I have secret hopes he’ll be a fully fledged foodie one day. Maybe even a chef? Now how good would that be.

These fishcakes really are a cinch to make, and a fast cinch at that. And pretty frugal too if you use the considerably cheaper smoked salmon trimmings. They’re simply a matter of combining cold mashed potatoes (you could even use leftovers) with a generous amount of smoked salmon, plenty of parsley, capers, lemon zest, a couple of spring onions and a dollop or two of creamed horseradish. Then there’s the fun moulding into golf balls, dipping in beaten egg and rolling around in breadcrumbs and flattening into a fishcakey shape. So easy. You could even get the kids to make them. With their eyes shut (could be messy!). Then obviously there’s a brief shallow frying which is more grown up territory.

Smoked Salmon Fishcakes with Herby Mayo, Lemon Wedgies and Steamed PSB and Carrots.

Smoked Salmon Fishcakes with Herby Mayo, Lemon Wedgies and Steamed PSB and Carrots.

herbsonsaturdaySince there’s a handsome amount of parsley involved I’m entering my post to Lavender & Lovage’s Credit-Crunch-Munchmonthly Herbs on Saturday event, this month hosted by the lovely Anneli of Delicieux. And as these work out as a particularly frugal, but nevertheless exceptionally tasty, munch to this month’s Credit Crunch Munch challenge!. Jointly held by Fuss Free Flavours and Fab Food 4 All, and this month hosted by Farmersgirl Kitchen.

Smoked Salmon Fishcake

Smoked Salmon Fishcakes

Great for Toddlers & Young Children (omit the capers if they’re adverse to strong flavours), Bigger Kids, Cooking with Kids, Family Dinners, Mid-Week Suppers, Grown Ups too!

Makes 9 fishcakes (plenty for a family of 4!):

500g of Potatoes, washed, peeled and cut into large chunks

150g of Smoked Salmon trimmings, roughly chopped

2-3 Spring Onions, finely sliced

zest of a Lemon

2 heaped tablespoons of chopped Parsley

a heaped tablespoon of Capers, rinsed

2 teaspoons of Creamed Horseradish

Salt and Pepper

a free range Egg, lightly beaten and seasoned with Salt and Pepper

4 heaped tablespoons of dry Breadcrumbs or Panko or a mix of the two

Sunflower Oil for frying

Boil the potatoes in water until tender. Mash and set aside to cool.

Once cool stir in the smoked salmon, spring onions, lemon zest, parsley, capers, horseradish and a generous amount of black pepper. Taste and season with additional pepper if needed. You may want to add salt but it’s unlikely you’ll need it with the salty capers and smoked salmon.

Place the beaten egg in a bowl and the breadcrumbs or Panko in another.

Form the fishcake mix into nine evenly sized golf balls. Dip each into the egg so it’s coated all over, then the breadcrumbs, flattening to a patty as you do so. Refrigerate until you’re ready to cook them.

Heat a very fine layer of sunflower oil in a frying pan until medium hot. Carefully place however many fishcakes will fit in your pan and allow them to crisp up and golden on each side. This will only take two to three minutes on each side. Add a little more oil to the pan and continue until all the fishcakes are cooked.

Serve hot. With lemon wedges and Herby Mayo on the side, and a salad or streamed veggies. Bliss.

Smoked Salmon Fishcakes

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Smoked Salmon & Broccoli Penne

Smoked Salmon & Broccoli Penne

Cheese & Tuna Veggie Bombs!

Cheese & Tuna Veggie Bombs!


Rhubarb Crumble Muffins

Jacques Rhubarb Muffins

We’ve just had a couple of days of bank jolidays here in France and it rained. It’s pretty much expected and part of the course of bank holidays in the UK, with the amazing exception of this last weekend obviously, but not so normal here!. So rain meant a spot of indoor baking with the littlies which we haven’t managed for quite a while now with all the flitting around I’ve been doing lately. And with a couple of prosperous rhubarb plants in the garden and the Swallow Recipes for Life challenge to mind we made some tasty and fairly wholesome Rhubarb Crumble Muffins together.

Francesca & Jacques Rhubarb Muffins

Tucking into their muffins, in a short break from the bank holiday rain!

I’m actually staying at my friend Debbie’s house this week with the littlies, on the premise of doggie and horsey sitting. To be honest it’s been a welcome wee joliday for us all, wonderful to spend some quality and relaxed time with the kids after my recent three trips to the UK without them. And they’ve been the most chilled I’ve known them in recent times. Not that anyone would exactly call either of my kids ‘chilled’, but they have indeed been a good deal calmer than normal!. And for me, I’ve enjoyed getting my blogging and cooking mojo back, hence a spree of planned blogs I have for you in store.

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The Lovely Dexter

These surprisingly healthy muffins are very low in sugar (and dark soft brown sugar at that) and fat (sunflower oil, apart from a little butter in the crumble topping). To increase the health stakes you could always omit the crumble topping and switch the plain flour for wholemeal (which I was intending to do but had run out!). Or you could un-health and sweeten with a little additional sugar if you wish!.

Rhubarb Crumble Muffins

swallow-recipes-for-lifeJust incase you missed my earlier posts the Somerset based charity SWALLOW, through the lovely Vanesther of Bangers and Mash Chat, are running a six month Recipes for Life challenge.  Each month three ingredients are picked and bloggers are challenged to come up with easy, tasty and wholesome dishes using them. And for May the ingredients happen to be Rhubarb, Lemon and Spice. How lovely!

Simple and in SeasonSeeing as Rhubarb’s well and truly in season I’m entering my blog to this month’s Simple and in Season, hosted by Ren Behan herself. Just in case you hadn’t seen, this month there’s a chance of winning the gorgeous and new Yeo Valley Great British Farmhouse Cookbook! So go enter….

breakfast-club-logoAnd finally as they happen to make a pretty tasty, and healthy, breakfast munch (we’ve eaten them for breakie a couple of times now!) to Fuss Free Flavour’s Breakfast Club event. Hosted this month by Katie of Feeding Boys and a Firefighter  and the theme so happening to be Bakes.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

Great for Baking with Kids, Rhubarb Lovers and/or Growers, Toddlers, Kids, Growns Ups, Picnics, Breakfasts, Elevensies, Packed Lunches, Afternoon Tea, After-school Munchies

Makes 12

For the Crumble Topping:

60g of Plain Flour

60g of Butter

50g of Dark Soft Brown Sugar

40g of Oats

a heaped teaspoon of Cinnamon

For the Muffin Mix:

250g of Plain Flour

a heaped teaspoon of Baking Powder

a heaped teaspoon of Bicarbonate of Soda

½ a teaspoon of Cinnamon

½ a teaspoon of Ground Ginger

a large free range Egg

150ml of natural Yogurt

3 tablespoons of Sunflower Oil

zest of a Lemon

250g of Rhubarb, washed

175g of Dark Soft Brown Sugar

Special Equipment: A 12 hole muffin tin, muffin cases

Pre-heat your oven to 200°C. Line a muffin tin with 12 muffin cases.

Start with making the crumble topping. Place all the crumble ingredients together and rub the butter into the flour, cinnamon, oats and sugar. Set aside.

Sift all the dry muffin ingredients together into a large bowl, namely the flour, baking powder, bicarb, cinnamon and ginger. Set aside. In another bowl, lightly whisk the egg then stir in the yogurt, oil and lemon zest.

Slice each strip of rhubarb lengthways into 2 or 3 strips depending on width. Then dice across. Place the diced rhubarb in a bowl with the sugar and stir. Set aside.

Combine the egg and yogurt mix with the sugared rhubarb and pour into the flour mix and combine well.

Spoon about a tablespoon of the muffin mix into each muffin case. Then spoon a layer of the crumble mix on the top and lightly press down.

Bake in the pre-heated oven for 20 to 25 minutes until well risen, golden and a cake skewer comes out clean.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

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Super-Fruity Banana Mini-Muffins

Super-Fruity Banana Mini-Muffins

Leftover Cheese & Onion Bread

Leftover Cheese & Onion Bread


A Couple of Fishy Dippy Dip Dips

Smoked Salmon & Red Pepper Dip

To be truthful things have been a little on the busy side at Chez Foti lately. Make that insanely hectic. Way too much flitting to and from the UK for a multitude of reasons, four times in the last few weeks!. Which is all very tiring, both emotionally and physically, and has sadly meant less time to potter in the kitchen putting together new recipes and ideas. Not that we haven’t eaten well, very well indeed. But there’s been a greater reliance on those firm family favourites and the pulling together of goodies from the freezer. I’ve also been on somewhat of a mission to cook and eat my way through five enormously fruitful PSB plants, and probably been a little too reliant on my PSB Pasta and Tart recipes for quickie mid-week suppers. Plus there’s been PSB pizzas, PSB pesto pastas, PSB stir fries and PSB crostini and bruschettas a plenty!

Between the flitting and Mission PSB I’ve managed a few catch ups with friends, involving various nibbles and numerous drinkies. Nibbles at this time of year, as the weather’s happily warming up, usually means a plate of assorted Crostini (including one with the the aforementioned PSB, cooked with anchovies, garlic and chili) and a dip or two with various dipping accompaniments.

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Both these dips are made in minutes, which is always a bonus in my book. Both are very tasty indeed but I wouldn’t necessarily serve them together, possibly being a little bit too similar. And both have funnily enough been stolen from other people!. The first is a Smoked Salmon & Roasted Pepper Dip, which also makes for a wonderful sandwich filling, pate or crostini topping. It’s a recipe I ‘stole’ from a friend of mine, Anita, who nearly always turns up at social occasions with a pot of this pink loveliness. It’s a heavenly blitzed-up mix of creme cheese, smoked salmon, roasted red peppers (I use the jarred ones), a little red onion, horseradish, lemon zest and juice, and plenty of black pepper.

My second recipe is for a Tuna & Caper Dip, which I stole in idea from my big brother Julian. Again it’s wonderful in sandwiches or on crostini too.. And no blitzing required, just a stirring of creme cheese, tuna, capers, parsley, lemon zest and juice and black pepper. So so simple, and perfect for impromptu drinks parties.

And they’re not just for the grown up folk. My kids love these ‘fishy dippy dip dips’, and dips are a fine (and manipulative) way to get your kids eating more raw veggies and lots of them. Namely carrot, pepper, celery and cucumber strips. So along with my faithful hummus I make dips pretty frequently at Chez Foti. For more baby and toddler-friendly dippy ideas please do bob over to a blog I wrote last year: A Trip of Dips for Babies & Toddlers.

Since there’s parsley involved I shall be entering my blog to Lavender & Lovage’s Herbs on Saturday challenge, this month hosted by Anneli over at Delicieux.
herbsonsaturday

Smoked Salmon & Roasted Red Pepper Dip

Smoked Salmon & Roasted Red Pepper Dip

Smoked Salmon & Roasted Red Pepper Dip

Great for Parties, Drinks and Nibbles, Starters, Picnics, Kids, Finger Foods, Grown Ups, Sandwiches, Crostini Toppings

150g of Creme Cheese, full fat, light, or extra light depending on how virtuous you’re feeling!

100g of Smoked Salmon trimmings

80g of Roasted Red Peppers – about 2 or 3  (you can make your own but I use the jarred shop bought ones for speed), drained of all oil

zest of ½ a Lemon plus a couple of generous squeezes of juice, to taste

¼ of a small red onion, diced

a heaped teaspoon of Creamed Horseradish

a large pinch of freshly ground Black Pepper

Place all the ingredients in a food processor and blitz until you have a smooth and creamy texture. Or alternatively blitz with a hand held stick blender. Season with more black pepper and lemon juice to suit. Eat and devour.

Tuna & Caper Dip

Tuna & Caper Dip

Tuna & Caper Dip

Great for Parties, Drinks and Nibbles, Starters, Picnics, Kids, Finger Foods, Grown Ups, Sandwiches, Crostini Toppings

a 185g tin of Tuna, drained

150g of Cream Cheese, full fat, light, or extra light

a tablespoon of Capers, drained and rinsed

the zest of a Lemon plus a squeeze or two of juice to taste

a heaped tablespoon of chopped Parsley

a large pinch of coarsely ground Black Pepper

Combine all the ingredients in a bowl. Taste and season with more black pepper and/or lemon  juice. Eat. So so easy.

You might also like: 

A Couple of Winter Crostini: Lovely Cannellini Beans & Homemade Tapenade

A Couple of Winter Crostini: Lovely Cannellini Beans & Homemade Tapenade

Courgette, Feta & Basil Bruschetta

Courgette, Feta & Basil Bruschetta


Rhubarb Tart

Rhubarb Tart

It’s been quite a while since I posted anything in the sweet or pud line, but then it’s pretty rare I make anything outside of a good old crumble, bread and butter pudding or a cake. But today, armed with some handsome pickings of homegrown Rhubarb, I tasked myself with being a little more inventive and put together this cheeky wee tart. A simple (bought!) puff pastry base, smeared with a fine layer of gingered & slightly sweetened creme fraiche and topped with roasted rhubarb it really is simplicity in itself. And was pretty heavenly served with a generous dollop of the flavoured creme fraiche. It’s quite a ‘tart’ tart but then that’s how I personally like my fruit. Feel free to be more generous with the sugar than myself.

Rhubarb

On a sweeter note, it was my wee fella’s Big Third Birthday last week. The requested blinged-up (he LOVES his silver balls!) Choccie Cake was successfully made and (messily) consumed.

Happy Big Third Birthday to Baba Jacques!

Happy Big Third Birthday to Baba Jacques!

Jacques

Since rhubarb is very much in season I shall of course be entering my tart to Ren Behan’s Simple and in Season event.

Simple and in Season

Rhubarb Tart

Rhubarb Tart:

Serves 6:

6 – 8 Rhubarb Stalks

2 dessertspoons of Dark Soft Brown Sugar

3 heaped tablespoons of Creme Fraiche (half or full fat)

½ teaspoon of Ground Ginger

250g of ready made Puff Pastry

a little Plain Flour for rolling

a medium Free Range Egg, lightly beaten

a teaspoon of Icing Sugar, plus a little more for serving if you wish

Pre-heat your oven to 200ºC.

Start with roasting off the rhubarb. Wash and cut the stems into roughly even lengths – anywhere between 5 and 10 cm. Place on a baking tray and scatter over a dessertspoon of the dark soft brown sugar and 4 tablespoons of water. Place in the hot oven for 10 minutes. Remove and allow to cool. Leave the oven on for the tart.

Meanwhile mix the creme fraiche with the remaining dessertspoon of soft brown sugar, the ginger and any juices from the rhubarb tray.

Roll out the pastry on a floured surface to a rectangular shape. Roll it out a little larger than you intend the tart to be, so you can cut off some side strips. It should be big enough to house your rhubarb fairly closely. Cut 0.5 to 1 cm off each side and glue on to the sides with a brushing of beaten egg. The total size of my tart was about 15 by 30 cm which is probably what you’re aiming at. Brush the side strips with the egg.

Spread a fine layer of the creme fraiche mixture over the base of the tart. There should be plenty left to serve with the cooked tart. Lay the rhubarb strips. Sprinkle (through a sieve) over a teaspoon of the icing sugar. Place in the still hot oven for 25 minutes, or until the pastry is browned, cooked and risen.

Allow to cool for a few minutes before serving with a generous dollop of the flavoured creme fraiche. Dust with a little extra icing sugar if you wish.

A slice of Rhubarb Tart

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Courgette Cake with Homemade Lemon Curd

Courgette Cake with Homemade Lemon Curd

Clementine & Almond Cake

Clementine & Almond Cake


Roasted Mushroom Pearl Barley Risotto

Roasted Mushroom Risotto

Pearl barley risottos seem all the rage of late and it was really about time I got around to trying my hand at one. I had fully intended on making Anneli’s (of the fabulously inspiring Delicieux blog) Marvelous Mussel Puttanesca Pearl Barley Risotto and even bought the mussels especially in for the very recipe. But somehow after a couple of glasses of vino they got used in making an impromptu Moules Frites supper one night instead. Oops, sorry Anneli, but rest assured I will be trying your delightfully interesting recipe very soon!. Moules-less but still determined to give a pearl barley risotto a crack and happening to have an abundance of mushrooms begging to be used I opted for my favourite Roasted Mushroom Risotto instead, just replacing the rice with barley.

I actually made this for my Mum and Dad as I was with them in the UK at the time, helping out whilst my Mum recuperated from a nasty dose of pneumonia. Luckily she’s now firmly on the mend. Both parents gave the risotto the thumbs up, and there’s even an extra couple of portions waiting to be re-heated in their freezer (along with a whole host of fish pies, stews and soups I made for them whilst I was there!).

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On the whole I was pretty pleased with the barley risotto. An interestingly nutty texture and taste which I actually really liked, but on the down side it didn’t half take a long time to cook! Nigh on an hour, probably at least double the time of the rice version, which seemed a little on the lengthy side. But with a glass in hand (it seemed wrong not to finish the purposefully-opened-for-the-risotto bottle of white) I was quite happy to potter around the kitchen whilst it bubbled away.

You may recall my earlier obsessions with the aforementioned Roasted Mushrooms, namely my Roasted Wild Mushroom Pizza or the Stilton, Parsley & Walnut Pesto Spaghetti with Roasted Thyme & Garlic Mushrooms. And I’m still obsessed. Love them. Can’t bring myself to cook a mushroom any other way. And they’re amazing in a risotto, especially paired with a little lemon, Parmesan and plenty of parsley. If you don’t fancy whiling away an hour feel free to substitute with arborio risotto rice instead. Or a top tip I gleamed on Twitter was to soak the barley for an hour beforehand in boiling water.

As Thyme and Parsley are key flavours in my risotto I shall be entering this post to the lovely Karen of Lavender and Lovage‘s Herbs on Saturday challenge. And as there’s Grana Padano to the One Ingredient Challenge which has the theme of Cheese this month, an event co-hosted by Laura of How to Cook Good Food and this month by Nazima of Franglais Kitchen. And finally since pearl barley is considerably cheaper than risotto rice this makes the dish a pretty frugal munch and a deservant recipe to enter to Credit Crunch Munch, a monthly challenge held jointly by Helen of Fuss Free Flavours and this month hosted by Camilla of Fab Food 4 All.

herbsonsaturday

One-Ingredient-April-Cheese-300x247

Credit-Crunch-MunchRoasted Mushroom Pearl Barley Risotto

Roasted Mushroom Pearl Barley Risotto

Great for: Bigger Kids, Grown Ups, Family Suppers, Mid-Week or Week-end Slowies, Vegetarians, Wild Mushroom Foragers, Roasted Mushrooms Obsessives

Serves 4:

For the Risotto:

2 tablespoons of Olive Oil

2 medium or 4 small Shallots, finely diced

a clove of Garlic, finely sliced

a stick of Celery, finely diced

280g of Pearl Barley (or Risotto Rice if you prefer)

200ml of White Wine

1.5 litres of weak hot Veggie or Chicken Stock (about a litre if using Risotto Rice)

a heaped tablespoon of Creme Fraiche (half or full fat)

a small bunch of Parsley, or 3 – 4 tablespoons, chopped

80g of Grana Padano, finely grated

a squeeze or two of Lemon Juice, to taste

Salt & Pepper

For the Roasted Mushrooms:

600g of Mushrooms, as interesting/wild as you can find – but Chestnut would be fine

4 cloves of Garlic, skin intact

a few sprigs of Thyme, leaves removed

Salt & Pepper

3 tablespoons of Olive Oil

Heat the olive oil in a large heavy based saucepan on a gentle heat. Add the shallots, garlic and celery and saute for 5 minutes, stirring regularly.

Stir in the barley or rice ensuring the grains get a good coating of the oil. Pour in the wine and stir. Allow to simmer away on a gentle heat. Once most of the wine’s evaporated pour on a ladleful or two of hot stock. Continue to stir at regular intervals adding further ladlefuls of hot stock every time the last one is nearly all absorbed.

Meanwhile prep the mushrooms. Pre-heat your oven to 200°C. If you’re using smaller or button mushrooms leave them whole. Tear or chop larger mushrooms into two or four. Place on a baking tray with the garlic, thyme and a generous pinch of salt and pepper. Drizzle over the olive oil and using your hands ensure the mushrooms are evenly coated. Spread out over the tray and place in your pre-heated oven. Bake for 25 minutes, turning once or twice during the cooking time.

When the barley or rice is tender (which could take up to an hour!), stir in half the roasted mushrooms, the creme fraiche, parsley, cheese and a generous squeeze of lemon juice. Squeeze out the flesh from the roasted garlic and stir into the rice too. Cover and leave the risotto to stand for a few minutes whilst the flavours mingle. Taste and season with black pepper and more lemon juice to suit. You probably won’t need any additional salt as there’s plenty in the stock and cheese.

Serve topped with the rest of the mushrooms. Enjoy!.

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Butternut Squash Risotto with Butternut Skin Crisps

Butternut Squash Risotto with Butternut Skin Crisps

Rosemary & Cannellini Bean Risotto

Rosemary & Cannellini Bean Risotto


A very retro Sweet ‘n Sour Pork

Sweet & Sour Pork Recipe

So we’re now in the third month of the Swallow Recipes for Life Challenge and the chosen three ingredients were a potentially tricky Pork, Sweetcorn and Tomato. I have to admit to pondering for quite some time before coming up with my Retro-tastic Sweet & Sour recipe. And my sincere apologies now for the absence of any authenticity, and if you’re likely to be offended please look no further!. But I can nevertheless assure you it’s a pretty tasty dinner.

Admittedly not a dish I’m usually a big fan of, and I’m always a bit sniffy of the take-away version, but this homemade recipe was a bit of a hit in the Chez Foti household. The kids happily chowed down and successfully consumed a healthily pleasing quota of veggies, but then anything inclusive of fruit and/or sweetcorn and served with rice is usually onto a winner with them. I really should confess to very much enjoying it myself too, way more than I thought I would, though I did perk mine up somewhat with an additional (very) hot chili. And it proved a delightful and worthy use of the very last of my Homemade Tomato Ketchup.

swallow-recipes-for-lifeJust in case you missed the earlier challenges, the lovely Vanesther of Bangers and Mash Chat has tasked fellow bloggers to come up with wholesome, delicious and easy-to-cook recipes using three key ingredients, that members of the Swallow cookery club can cook themselves. Swallow is a Somerset based charity that help adults with learning disabilities to lead more independent lives, including the running of cookery courses and the preparation of meals for themselves.

Sweet & Sour Pork

Sweet & Sour Pork

Great for: Toddlers & Young Children, Bigger Kids, Tomato Ketchup Fans, Family Dinners, Grown Ups, Mid-Week Suppers, Retro Foodies

Enough for a Family of 4:

For the Sauce:

a 227g tin of Pineapple Slices in Natural Juice, drained and juice retained, slices cut into chunks

a level tablespoon of Cornflour

2 tablespoons of Tomato Ketchup, Homemade or bought

2 tablespoons of Soy Sauce

2 tablespoons of Chinese Rice Vinegar or White Wine Vinegar

a dessertspoon of Honey

For the Stir Fry:

2 tablespoons of Groundnut or Sunflower Oil

300g of lean Pork loin or fillet, cut into fine inch long strips

a small Onion, diced

a Carrot, sliced into very fine inch long strips

a Red Pepper, large dice

a clove of Garlic, finely sliced

a thumb sized piece of Ginger, grated or finely chopped

0 – 2 Red Chillies, finely sliced (depending on your heat tolerance)

a Courgette, sliced into inch long strips

a 150g tin of Sweetcorn (or you could use a handful of Baby Sweetcorn)

Start with prepping your sauce. Mix the cornflour with all the retained pineapple juice, then stir in each of the other ingredients. Set aside.

Heat one tablespoon of the oil in a wok or large sauce pan to a very high temperature. Carefully add the pork to the hot fat and cook for a two or three minutes, moving the pork around regularly so it cooks on all sides. Remove with a slotted spoon and set aside.

Into the hot pan add a further tablespoon of oil and carefully add the onion, carrot, red pepper, garlic, ginger and chillies (if using). Cook for three minutes on a very high heat, continuously moving everything around. If the veggies are sticking to the pan throw in a splash of water. Stir in the courgette and continue to c0ok for a further three minutes.

Finally stir in the set aside pork strips, pineapple chunks, sweetcorn and the sauce. Stirring regularly allow to bubble away for a few minutes and take off the heat when you have your desired state of veggie tenderness. I personally prefer a healthy crunch to mine but the kids favour their’s a little on the softer side. So I settle for somewhere in the middle.

Chow down with noodles or steamed rice. Maybe a cheeky prawn cracker or three on the side.

Sweet & Sour Pork

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Homemade Tomato Ketchup

Homemade Tomato Ketchup

Noodles with Pork & Veggies

Noodles with Pork & Veggies


Double Rocket Pizza!

Rocket Pizza

Oh I’m so into this pizza these days, it’s a really tasty little gem and one of the finest veggie pizzas that I can recommend. And handily happens to satisfy my current lust (or obsession) for all things pesto. As regular readers will well know I’ve been on a bit of a pesto bender lately trying out many a permutation of the goodly green stuff. If you didn’t catch them there was my Pic n’ Mix Pesto and Stilton, Parsley & Walnut Pesto blog and the earlier Parsley and Almond one too.

Rocket Pesto happens to be up there with my favourites, made fairly classically with a couple of large handfuls of fresh peppery Rocket, lightly toasted Pine Kernels, Parmesan, Garlic, Olive Oil, plenty of Black Pepper and a handsome squeeze or two of Lemon Juice. Wonderful on pasta, but even more sublime smothered on a homemade pizza base then topped with fine slices of Courgette and crumbled Feta, baked and finished off with a scattering of fresh rocket and a drizzle of good olive oil. Oh joy. And just what I need to set things right at the end of yet another topsy-turvy day, of which seem to be happening way too frequently these days! But more on that in a later blog….

Rocket Pesto Recipe

You could obviously use any variation of homemade or shop bought pesto for this pizza, you don’t have to stick with the rocket. But as per all my other homemade pesto blogs, if you’ve never made your own pesto then I urge you to try. It’s ridiculously quick and easy. And you’ll never ever buy another jar again.

Presuming that Rocket is considered a herb (?) I’m most delighted to be entering my Rocket Pizza to Karen of Lavender and Lovage’s Herbs on Saturday event. And as my pizza’s a made from scratch munch to Javelin Warrrior’s Made with Love Mondays challenge.

herbsonsaturday

Made with Love MondaysDouble Rocket Pizza

Double Rocket Pizza with Courgette & Feta

Great for Pizza Nights, Girly Nights In, Bigger Kids and Grown Ups, Family Suppers, Week-end Slowies, Vegetarians, Pesto Fiends

For the Rocket Pesto (Enough for 2 pizzas or 4 servings with pasta):

80g of Rocket, washed and dried

a clove of Garlic, finely chopped

40g of Pine Kernels, lightly toasted for a few minutes in a dry frying pan

40g of Parmesan, finely grated

80ml of Olive Oil

a generous squeeze or two of Lemon Juice

Salt & Pepper

For the Pizza (Enough for 2):

One quantity of Pizza Dough, I use Jamie’s recipe

2 tablespoons of Pesto, Homemade Rocket or any other homemade or shop bought

a small Courgette, sliced across to the approx. thickness of a pound coin (or euro)

100g of Feta Cheese

Salt and Pepper

A squeeze of fresh Lemon Juice

a handful of Rocket Leaves and good quality Olive Oil to serve

Special Equipment: a pizza stone, pizza baking sheet or an ordinary baking tray/sheet

For the pesto place all the ingredients bar the salt, pepper and lemon juice in a food processor and pulse a few times. If you don’t have a processor use a deep sided bowl and a stick blender or a pestle and mortar. I prefer a fairly coarse texture so you might not want to go too crazy with the blitzing. Once you have  your desired texture, taste and season with salt, pepper and lemon juice to suit.

Pre-heat your oven to the hottest it will go and pop your pizza stone or baking tray in to warm up for a few minutes.

Roll out  the pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on the hot pizza stone or baking tray.

Evenly smother over the pesto, followed by the courgette slices then crumble on the feta. Season with a little salt and plenty of black pepper plus a generous squeeze of lemon juice.

Place in your extremely hot oven and cook until crisp and golden. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the oven at it’s hottest around 10.

When the dough’s golden and crispy on the underside and the courgettes cooked remove from the oven and scatter over another handful of rocket leaves and drizzle with a little good olive oil.

Slice. Eat. Enjoy. You could  always go Treble Rocket and serve with a Rocket & Parmesan Salad on the side.

And here’s some of my other pizza faves:

Pizza Puttanesca

Pizza Puttanesca

Roasted Wild Mushroom Pizza

Roasted Wild Mushroom Pizza

Chorizo, Potato & Rosemary Pizza

Chorizo, Potato & Rosemary Pizza


PSB Pasta!

PSB Pasta

Following on from the PSB Tart this is my go-to Mid-Week Supper. High on the flavour stakes, quick to put together, deeply satisfying and a great way to use up an umteen amount of PSB. And a dish I’ve been dreaming of all winter eagerly anticipating the glutinous arrival of my homegrown Purple Sprouting Broccoli!

Purple Sprouting Broccoli

The pairing of PSB and anchovies is a flavour combination I confess to having become more than a tad addicted to, but then I am a BIG anchovy fan and just don’t get people that aren’t. The duo here are also paired with an overtly generous amount of garlic, chilli and good olive oil, run through interesting egg pasta and topped with anchovy infused crunchy croutons and plenty of Parmesan. This is a dish that really gets my juices going, and certainly not one for the faint hearted!. Nor a dish for the littlies, sadly it’s way too salty and hot for little tums. But then it’s nice to have a grown up dinner sometimes isn’t it? If you’re wanting something more child-friendly then PSB works wonderfully in Smoked Salmon & Broccoli Penne – my kids adore this for their dinner.

Purple Sprouting Broccoli

Simple and in SeasonNow for the bloggie challenges!. First up Simple and in Season, this month hosted by Ren herself at Fabulicious Food, as without a doubt my PSB is in season. pasta pleaseSecondly to Pasta Please as this month’s theme so happens to be Chillies (I just hope I qualify with the anchovies?), the event is the baby of Jac of Tinned Tomatoes and is being hosted by Allotment to Kitchen this month. And finally as this is a pretty frugal munch Credit-Crunch-Munchto Credit Crunch Munch, an event co-hosted by Helen of Fuss Free Flavours and this month by Camilla of Fab Food 4 All

Purple Sprouting Broccoli Pasta Recipe

Purple Sprouting Broccoli Pasta

Great for Mid-Week Suppers, Bigger Kids and Grown Ups, Vegetarians (those that eat anchovies anyway!), Anchovy Obsessives

Serves 2:

For the Pasta:

160g of good quality Egg Pasta, dried or fresh

200g of Purple Sprouting Broccoli, washed

2 cloves of Garlic, finely sliced

1 – 2 Red Chillies, depending on how much heat you like, finely sliced

6 Anchovy fillets (preserved in oil or salt)

2 tablespoons of Olive Oil

Pepper

Parmesan to serve

For the Croutons:

50g of stale Bread, diced into 1cm cubes

2 tablespoons of Olive Oil

2 Anchovy fillets

Pepper

Cook your pasta to packet instructions.

Meanwhile prep and steam the PSB. Slice the tougher ends into inch long strips, leaving a generous couple of inches for the delicate purple florets. Steam over boiling water for 3 to 5 minutes until almost tender. Set aside.

Place the garlic, chilli, anchovy fillets, olive oil and a generous pinch or two of black pepper in a large saucepan. Heat on a low temperature, stirring often. Once the anchovies have disintegrated into the oil tip in the steamed PSB. Give everything a good stir and continue to cook on a gentle heat for 2 to 3 minutes until the PSB is fully tender.

Now for the croutons. Heat the oil with the anchovies and a generous pinch of pepper on a medium heat until the anchovies have disintegrated. Throw in the bread cubes and toss in the hot oil. Fry the bread on all sides until golden and crunchy.

Once everything’s cooked combine the PSB with the pasta and a couple of tablespoons of set aside pasta water. Serve in large bowls and scatter over the croutons. Liberally grate over some fresh Parmesan. Heaven.

You might also like:

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Spaghetti Puttanesca

Spaghetti Puttanesca


Anchovy, Parmesan and PSB Tart

PSB Tart

Finally the Purple Sprouting Broccoli has come good. After a year’s impatient, and doubtful, waiting all five of my plants are yielding a glutinous harvest. And what a wonderful veg to glut out on, one of the very finest in my opinion and interestingly one that the French don’t seem to do. Well at least I’ve never seen it for sale here. They really don’t know what they’re missing.

PSB

PSB

So it’s been a bit of PSB frenzy around here the last couple of weeks and one of my favourite recipes has to be this very Tart. A rich peppered shortcrust pastry (or you could cheat and buy ready-made), filled with as much PSB as you can possibly fit, bathed in a layer of eggy, creme fraiche & Parmesan loveliness and topped with preserved anchovies. Probably not a tart for the littlies in your life as it’s heavy on salty anchovies, which incidentally are a match made in foodie heaven with PSB. Though you could always omit them and still make a very tasty tart indeed, or pick them off as my kids happily did (and I charitably gobbled down on their behalves).

I know homemade pastry is considered a bit of a faff by most people but it’s surprisingly easy and generally faultless to make yourself. To cut down on faff time you can make in large batches and line and ‘bake blind’ a number of tart cases all at once, and freeze the excess for a later and convenient quickie dinner. Then the prep of the filling and baking is genuinely a doddle.

Simple and in SeasonSince PSB is so in season right now I’m entering my recipe to Fabulicious Food’s Simple and in Season event, which I was delighted to host myself in March and this month is being held by Ren herself. Not being a very regular baker it’s rare that I get a chance to enter the wonderful baking events out in the blogosphere, but this month I AlphaBakes Logohappened to notice that AlphaBakes (jointed hosted by Caroline from Caroline Makes and this month by Ros from One-Ingredient-April-Cheese-300x247More than an Occasional Baker) is on the Letter A (for Anchovy). So I’m delighted to be making my first ever entry! And last but most certainly not least as Cheese is the theme I shall be entering my tart to this month’s One Ingredient Challenge, an event hosted by Laura at How to Cook Good Food and this month by Nazima at Franglais Kitchen

Please don't be fooled that we're eating out and basking in sunshine here. This was taken in a few minutes of warm sun we had last week - and it's rained ever since!

Please don’t be fooled we’re eating out and basking in glorious sunshine here. This was taken in the very few warm minutes of sun we had last week – and it’s rained ever since

PSB Tart

Enough for 4:

For the Pastry: (double, treble, quadruple if you want to stock up on savory tart cases)

130g of Plain Flour, plus a little extra for rolling

35g of Butter, straight from the fridge, cut into small blocks. Plus a little extra for greasing the case

30g of hard Vegetable Fat, straight from the fridge, cut unto small blocks

a level teaspoon of coarsely ground Black Pepper

a pinch of Salt

an Egg yolk, lightly beaten

For the Filling: 

200 to 250g of Purple Sprouting Broccoli (essentially as much as you can squeeze in the tart base), washed

3 medium free range Eggs

200ml of half fat Creme Fraiche (a small tub)

2 heaped tablespoons of finely grated Parmesan

a large pinch of Black Pepper

6 Anchovy fillets, preserved in oil or salt

Special Equipment: a 19 to 25cm width quiche/tart case

Start by making your pastry. I use a food processor for speed but you can make it by hand too. If you’re using a processor place all the ingredients in the bowl, except for the egg yolk, and whiz until the mixture resembles fine breadcrumbs. Add the egg yolk and whiz again. When it starts to come together in a ball it’s ready, if it doesn’t add a few drops of cold water until it does. Remove from the processor and shape together. Wrap in cling film and place in the fridge for at least 30 minutes before using.

If you’re making the pastry by hand place all the ingredients, bar the egg yolk, in a mixing bowl. Rub the fat into the flour with your fingers until the mixture resembles fine breadcrumbs. Add the egg yolk and mix into the flour and fat with your hands, trying to bring it all together. Add a few drops of cold water if the dough fails to come together. Wrap in cling film and rest in the fridge for 30 minutes.

Pre-heat the oven to 190ºC (gas mark 5, 375ºF).

Whilst the pastry’s resting make your filling. Slice the tougher ends of the broccoli into roughly inch long strips, leaving a generous couple of inches for the delicate purple florets. Steam over boiling water for 3 to 5 minutes until almost tender. Set aside.

Lightly beat the eggs then beat in the creme fraiche, Parmesan and black pepper. Set aside.

Lightly grease your chosen flan case with butter.

The pastry should now be rested. Roll out on a floured surface into a round that will fit your case. Transfer to the case. Cut off any excess pastry; there should be just enough pastry to overlap the sides by a few mms (the pastry will shrink a little when cooked). Prick the base all over with a fork. Place a piece of greaseproof paper over and fill with baking beans to weight down the pastry. Bake for 20 minutes in the hot oven, remove the beans and bake for a further 5 minutes.

Now you’re ready for tart assembly. Place as much PSB in the tart case as it will hold. Pour over the eggy mix. Finally decoratively lay the anchovy fillets over the top.  Slide in the oven and bake for about 35 minutes until firm to touch and a little golden on top.

Perfect with a leafy green salad. And new potatoes if you find them yet.

You might also like: 

Leek & Goats Cheese Tart

Leek & Goats Cheese Tart

Butternut, Feta & Red Onion Tart with Thyme

Butternut, Feta & Red Onion Tart with Thyme


March’s Simple and in Season Round-Up

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Well I’ve so loved hosting my first ever bloggie challenge, thanks again for entrusting me with your baby Ren!. Not only have I discovered some wonderful new and super-seasonal recipes but a whole host of new-to-me foodie bloggers which is always exciting. And what a cold, wet, snowy and miserable month March has been? Here’s hoping April might just remember it’s supposed to be British Summer Time and show us some sun and warmth. On a happier note my Purple Sprouting Broccoli has finally come good, after almost a year of excited but impatient waiting I now have more than I possibly know what to do with! So I’ll be eagerly watching out for some recipes appearing on April’s Simple and in Season, to be hosted by Ren herself.

So without further ado here’s March’s tasty offerings. Perhaps the most unusual recipe of all came in first from Sarah of The Garden Deli with her Sumac spiced Nettles and Beans. Being a big cannellini bean fan myself and handily having half a garden full of nettles (that I’ve yet to put to use in the kitchen) I’m really excited about trying this recipe soon.

nettles-and-beans

Another intriguing recipe came from Janet at The Taste Space with her incredibly moorish looking Crispy Beer-Soaked Sweet Potato Fries. I must admit I’ve never heard of  soaking chips (white potato or sweet potato) in beer before but I’m so going to give them a go, especially as they’re healthily oven roasted rather than fried which is always my preference. She’s also compiled a list of other wonderful culinary ideas for cooking with beer.

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And then we had Vanesther of Bangers & Mash’s Beetroot and Carrot Pancakes with Herby Mascarpone. Er hello, yes puuuurlease! Another newbie on me, savory pancake batter. They have to be good. I’m reckoning these might just go down a storm with my pancake-loving kids too, and be a fab novel way to sneak in a few extra veggies to little tums.

Carrot & Beetroot Pancakes

Next up came a recipe from myself, Winter Roasted Roots and an Easy Roasted Roots Pizza. A very quick and easy wholemeal scone-based pizza which is a perfect (and healthy) mid-week supper for the little ones in your life.

Roasted Roots Scone-based Pizza

Jen from Blue Kitchen Bakes came up with a bowl of seasonal green loveliness with her cheese-less dairy-free and thus vegan Watercress, Rocket, Spinach & Almond PestoAnd anyone who reads my blog will well know I’m a bit of pesto fiend/obsessive these days, so I totally approve Jen!. And I so further approve of serving a dollop of the green loveliness on a sweet baked potato AND even more so with pasta and flaked trout – I’ve yet to try pesto with fish but I’m betting it’s a delicious combo!

Pesto - Blue Kitchen Bakes

Next up was a recipe for delicious Thyme Courgettes with Leeks and Feta from London Busy Body. I must admit to being a bit boring when it comes to cooking my courgettes, usually only plain steamed or griddled, but the addition of leeks, feta and thyme would make such a wonderfully interesting side dish.

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Jen of Blue Kitchen Bakes entered again with her lovely Leftover Roast Lamb Shepherd’s Pie and I could have a good punt that using extra flavoursome pre-roasted lamb must really add oomphs of flavour to this pie. Jen’s also running a linky for all your ideas of how to use up roast dinner leftovers so do bob along for a bit of inspiration or to add your own recipe to the collection.

Shepherd's Pie

Fabulicious Food‘s Ren herself sent over a recipe for ‘Almost Spring’ Lamb Hotpot, and with the now-beyond-ridiculously-awful so called ‘spring’ we’ve been having I think you’ll all agree this one pot wonder of deliciousness could be the perfect antidote.

Lamb-Hotpot-1-2

There followed a one pot wonder from myself, one of my own family favourites, Spanish Stylie Baked Chicken, Rice & Seasonal Veggies. My kids LOVE this and it’s a great way of getting them to eat plenty of veggies.

Spanish Chicken and Rice

Now on to a wonderful winter Roasted Vegetable Salad from It’s a Fine, Fine Life using roasted yellow beetroot (I agree to loving the flavour of ordinary red beetroot but get a tad grumpy at it’s staining of absolutely everything it comes into contact with!), celeriac (my veggie of the moment!), apple, carrots and topped with goats cheese. Now that’s my kind of salad.

winter-salad

Next up yet another Chez Foti recipe I’m afraid, but I promise it’s the last for this month!. This time a hearty pie made with roasted rosemary winter roots encased in lashings of Gruyère and Parmesan sauce and topped with homemade rough puff pastry. Veggie foodie heaven if you ask me!. A Winter Roasted Roots & Gruyère Pie.

Roasted Roots Pie

From Katie of Feeding Boys and a Firefighter we had a gorgeously vibrant and Polish inspired Beetroot Soupinteresting made with juiced beetroot rather than the whole veggie so as to yield a smoother, clearer and lighter soup. Even better that it’s 5:2 diet friendly, a diet I’m determined to start myself this week having just finished reading The Fast Diet book and so spurred on by all the positive feedback I’m getting from the foodie blogging world.

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Next up was a wonderfully warming and oh so tempting Parsnip & Bacon Gratin with Leeks, Hazelnuts & Blue Cheese from Recipe Junkie. What a fabulously heady mix of flavours?! Which also reminds me AGAIN I still haven’t been for a dig around to see if there are any Chez Foti parsnips still lurking within the weeds, fingers crossed.

on the plate!

Last but most certainly not least we had a glorious Mussel Puttanesca Barley Risotto from Anneli at Delicieux. I’m thinking this dish has my name written all over it. LOVE Puttanesca, LOVE Risotto, LOVE Mussels. I’ve yet to make a barley risotto but I’m sooo going to go for it now with this exact same recipe, and especially as mussels are in season right now!.

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So Round-Up complete. A huge thank you to everyone who kindly linked up their fabulously seasonal and innovative recipes. It’s back home to Fabulicious Food for April’s Simple and in Season. Thanks again for entrusting me with hosting Ren, I’ve loved it!

Louisa

My PSB has finally come good!

My PSB has finally come good!

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