Chilled Cucumber Soup

ingredients

• 60g butter
• 1 onion, diced
• 3 cucumbers, roughly chopped
• 1.5l chicken stock
• ½ bunch of chives, chopped
• ½ bunch of parsley, leaves chopped
• Juice of 2 lemons
• 200ml single cream

starter | serves 10–12

1. Melt the butter in a large pan and sauté the onions over a medium heat for 4–5 minutes, until softened. Add the cucumber, reduce the heat to low and continue to cook for 5 minutes. Add the stock, bring to the boil then reduce the heat again. Season well, and leave to simmer for 5 minutes.
2. Add the chives, parsley and lemon juice and cook for a further 5 minutes.
3. Transfer to a blender and purée until smooth (in batches, if necessary). Place the soup in a bowl, allow to cool at room temperature then refrigerate until cold. Pour into a large thermos or two to take to your picnic, then whisk in the cream and season to taste there.

Per serving 133 cals, 9g fat (5g saturated), 4.7g protein, 7.7g carbs, 4.5g sugars

Taqueria Guacamole with Mango

Ingredients

• 2 large ripe avocados, halved, pitted, peeled, chopped
• 2 tablespoons fresh lime juice
• Kosher salt
• (2 tablespoons chopped fresh cilantro - or substitute chopped green onion?)
• Optional wow: 1 mango

 

Preparation

Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Season with salt. Add optional mango.

First time we tried something like this was on: July 11th, 2014! With baguette, gruyere, chorizo and liverwrust. Yum!

Happy Birthday!!

Birthday present for the birthday girl!

1 year ago...

...we met at the Poetry Cafe.

Rasta Salad

Red, yellow and green salad...

Ingredients

• 1 red pepper, de-seeded, diced
• 1 yellow pepper, de-seeded, diced
• 1/2 cup cherry tomatoes
• 1 green pepper, de-seeded, diced
• 2 avocados diced

 

Preparation method

Mix all the ingredients in a bowl. Serve!

First time we tried this recipe was: on May 2, 2014!

Classic Onion Soup

Ingredients

• 50g butter
• 1 tbsp olive oil
• 1kg onions, halved and thinly sliced
• 1 tsp sugar
• 4 garlic cloves, thinly sliced
• 2 tbsp plain flour
• 250ml dry white wine
• 1.3l hot strongly-flavoured beef stock
• 4-8 slices French bread (depending on size)
• 140g Gruyère, finely grated

Method

1. Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
2. Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
3. To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

First time we tried this recipe was: on May 2, 2014!

Cheesy Quesadillas

 

Ingredients

• 4 fat-free 8-inch flour (or whole-wheat) tortillas
• 4 ounces (about 1 cup) grated Monterey Jack cheese
• 4 small white mushroom caps, thinly sliced
• 1 onion
• 1 red pepper

 

Preparation

1. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the mushrooms, onions, and red pepper bits equally over the cheese. Sprinkle with the remaining cheese.

2. Place a second tortilla over each, creating a sandwich, or quesadilla.

3. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.

4. Cut each quesadilla into quarters. Serve hot!

First time we tried this was on: April 22, 2014!

Guacamole Salad

Ingredients

• 1 red pepper, de-seeded, diced
• 2 avocados diced
• 1/2 cup cherry tomatoes, sliced
• 1 red onion, diced
• 1 mango, diced

 

Preparation method

Mix all the ingredients in a bowl. Garnish with shredded cheese!


First time we tried this was on: April 22, 2014!

Whole Wheat Fusilli Bolognaise

Ingredients

• olive oil
• 6 rashers higher-welfare dry-cured smoked streaky bacon, sliced 1cm thick
• 2 sprigs of fresh rosemary, leaves picked and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• 1 onion, peeled and finely chopped
• 500 g quality British beef mince
• 200 ml red wine
• 1 x 280 g jar of sun-dried tomatoes
• 2 x 400 g tins of plum tomatoes
• 500 g dried fusilli
• Parmesan cheese
• extra virgin olive oil

Preparation

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.

First time we tried this recipe was: on April 13, 2014 after a canal walk to the aqueduct!

Robyn's Banana Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 2 eggs
• 1 1/2 cups milk
• 2 tablespoons vegetable oil, divided
• 2 bananas chopped
• Optional: honey, lemons, and oranges for garnish

 

Preparation

1. In a large mixing bowl, whisk together the flour, salt, baking powder and chopped bananas. Add the eggs, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps.
2. Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
3. Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.
4. When finished, served the pancakes straightaway with the garnishes and the lemon and orange wedges on the side for squeezing on the pancakes.


First time we tried this recipe was: on Sunday, April 6th, 2014! Served as a treat before Nicholas' Tarragon Chicken and Roasted Veg.

 

Aubergine Stir Fry

Ingredients

• onions, wedged
• carrots, peeled and sliced
• broccoli
• red pepper
• aubergine
• Garnish: cheese cubes!

Preparation method

1. Heat the
2. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper.
3. butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
4. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again.
5. Repeat the process until the eggs have just set but the omelette is still soft in the centre.
6. Place the cheese and three-quarters of the ham into the centre of the omelette and cook until the cheese has melted.
7. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.
8. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham.

First time we tried this recipe was: on April 1, 2014 after a canal walk and editing!

Red, Orange and Green Salad

Ingredients

• 1 red pepper, de-seeded, diced
• 1 cucumber, diced
• cherry tomatoes
• 100ml/3fl oz extra virgin olive oil
• 50ml/3 tbsp red wine vinegar

 

Preparation method

Mix all the ingredients in a bowl. Garnish with chunks of cheese!


First time we tried this recipe was: on April 1, 2014 after a canal walk and editing!

Happy Birthday Nicholas!

Happy Birthday Nicholas!!

 Happy Birthday to you!!

Menu:

• Roast Pork in White Wine
• Robyn's Red, White and Green House Salad
• Chocolate Tomato Happy Birthday Cake

Chocolate Tomato Happy Birthday Cake!

Ingredients

• 1 3/4 cups AP flour (or 1 3/4 cups plus 2 T cake flour)
• 2 cups sugar
• 3/4 cup cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 can condensed tomato soup
• 1 cup buttermilk
• 1/2 cup oil
• 1 tsp vanilla

Icing Ingredients

• 2 8-ounce packages cream cheese, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 4 cups powdered sugar
• Optional: 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract

 

Preparation

• Sift together first 6 ingredients.
• Add next 5 ingredients, and beat on medium speed for 6 minutes.
• Pour into a greased and floured 9x13 pan or 2 round cake pans.
• Bake at 350 degrees for 35 to 40 mins. (start checking after 30 mins if making rounds)

 

Icing Preparation

• Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
• Gradually beat in powdered sugar. Beat in lemon peel and vanilla. 
• Cover and refrigerate until just firm enough to spread, about 30 minutes.

First time we tried this recipe was: for Nicholas' birthday celebration on Thursday, March 20, 2014!

Nicholas' Chicken Greek Salad

Ingredients

• cooked chicken, diced
• 1 red pepper, de-seeded, diced
• 1 avocado
• 150g/5oz feta, diced
• 1 small bib lettuce
• 100ml/3fl oz extra virgin olive oil
• 50ml/3 tbsp red wine vinegar

 

Preparation method

Mix all the ingredients in a bowl.


First time we tried this recipe was: on March 16, 2014 after a canal and scrubs walk!

Nicholas' Magical Sea Bream in White Wine

Ingredients

• 2 plump sea bream
• 1/2 cup chicken stock
• 1 cup white wine
• rosemary
• leeks
• red peppers
• snow peas (mangetout)
• carrots

 

Preparation method

Mix chicken stock, white wine and rosemary in a bowl. Pour over fish in a baking dish. Scatter diced red peppers over top. Bake with leeks, snow peas and carrots placed around in dish.


First time Nicholas made this recipe for Robyn was: on March 11, 2014!


 

Robyn's Red, White and Green House Salad

Ingredients

• 2 medium tomatoes, diced
• 1 red pepper, de-seeded, diced
• 1 avocado
• 150g/5oz feta, diced
• 1 small bib lettuce
• 100ml/3fl oz extra virgin olive oil
• 50ml/3 tbsp red wine vinegar

 

Preparation method

Mix all the ingredients in a bowl.


First time we tried this recipe was: on March 11, 2014!


 

Pizza Capriccio

 

 

Ingredients

2 tablespoons all-purpose flour or 2 tablespoons cornmeal, to work with dough

1 pizza dough

extra virgin olive oil, for drizzling

coarse salt

1/2 cup tomato sauce

1/4 cup basil leaves, shredded (10 leaves)

1/2-3/4 lb fresh mozzarella cheese, very thinly sliced

6 cremini mushrooms, thinly sliced

1 (14 ounce) can quartered artichoke hearts, drained and chopped

1/4 lb prosciutto di Parma, cut crosswise, into 2-inch slices

1/2 cup frozen green pea

2 hard-boiled eggs, chopped

 

Preparation method

Preheat oven to 425.

Dust the dough with the flour or cornmeal and stretch out to a 12-13" pizza. Place the dough on a pizza tray and pierce it with the tines of a fork. Drizzle with EVOO, season with a little salt, and bake 10 minutes.

Remove the crust from the oven and top with the tomato sauce, basil, a thin layer of the mozzarella, the mushrooms, and artichokes.

Bake another 10 minutes, or until the cheese bubbles and the crust is crisp. In the last 5 minutes of baking, add the prosciutto, peas, and eggs and another drizzle of EVOO.

First time we tried this recipe was: on March 4, 2014 at the Picolo Diablo after researching scene locations at the Savoy and Solomon Island languages and customs at the British Museum!



Savoy Ballroom

British Museum