Penne with Salmon

Ingredients

A 30 minute meal that feels like a real treat. From just six basic ingredients you can whip up this comfortingly creamy and yet deliciously fresh tasting dish. The recipe is also delicious made with prawns instead of salmon. 

• 200g (6½oz) penne
• 225g (7oz) skinless salmon fillets
• 20g (¾oz) butter
• 100g (3½oz) frozen peas
• 100ml (3½fl oz) cream
• 1tbsp chopped chives

Method

1. Cook the pasta in a large pot of boiling salted water, following the timing on the packet, or until al dente.
2. Meanwhile, cut the salmon into bite-size pieces. Melt the butter in a medium-sized frying pan over a moderate heat. Add the salmon and peas and cook, stirring occasionally, for about 3 minutes.
3. Add the cream and chives and cook for 3-4 minutes or until the salmon is cooked and the sauce is reduced slightly. Keep warm.
4. Drain the pasta and return it to the saucepan. Pour over the sauce and stir gently. Season with salt and freshly ground black pepper. Divide between two plates and serve immediately.

Top tips

If using prawns, simply cook them from raw, in the same way as the salmon.

Sticky Pork Spare Ribs

I'm in a Pork Meat mood!

Today I'm showing to you how to make Sticky Pork Spare Ribs. :) Hummmmm, looks so good.

So, you will need:

• 1 1/2 kg spare ribs, chopped in half
• 1 peanut oil
• 100 ml Chinese bbq sauce
• 2 soy sauce
• 2 sweet chilli sauce
• 2 cloves of garlic, crushed
• 2 tsp grated fresh ginger
• 100 ml honey
• 5 brown sugar
• 1/4 tsp 5 spice powder
• 100 ml dark sherry
• 5cm cube ginger, chopped, skin on
• a few spring onions for garnish

• 1 medium pot
• 1 slotted spoon
• kitchen roll
• 1 wok or large frying pan
• 1 ladle

And to do just follow this instructions or watch out the video.

Boil the ribs

Put the ribs and ginger into the pot and pour over enough water to cover. Turn to a high heat and boil. Once boiling, skim off the scum from the top. Reduce to a simmer and cook for 15 minutes.

Drain the ribs

Using a slotted spoon, remove the ribs from the pan. Put them on to a plate covered with kitchen roll and drain.

Brown the ribs

Place the frying pan over a high heat and add the oil. When hot, add half of the ribs. Allow to brown for approximately 1 minute on each side. Repeat the process with the other half of the ribs.

Transfer to a plate covered with kitchen roll.

Add ingredients

To a clean frying pan, add the bbq sauce, chilli sauce, soy sauce, sherry, sugar, honey, garlic, grated ginger and the 5 spice mix. Stir well and bring to the boil.


Add the ribs and stir again, turning the ribs to coat them in the juice. Cook for 5 minutes until the majority of sauce has been absorbed, but don't allow it to completely dry out.
 

Finishing touches

Transfer to a large serving plate, spoon the remaining sauce over the ribs, sprinkle on the spring onions.

Serve

Serve hot with some white fluffy rice. Enjoy!

 

Crispy Pork Belly

I just love pork! Just see this amazing recipe, you will enjoy believe me! 

Ingredients

pork belly
onions
leeks
celery
carrots
salt
cloves
star anise
fennel seeds
coriander seeds, crushed
sweet cider
fresh thyme

Method

Using a large knife, score into the fat, to help the meat cook better and slice more easily. Sprinkle with salt and rub in to the cuts.

Chope the vegetables finely and place in a large roasting tray. Add the spices. Pour over the cider.

Lay the pork over the vegetables and cook in the oven at 220 degrees for 15 to 20 minutes, then turn the oven temperature down to 160 degrees for 2 to 2 and a half hours.

Slice and serve with vegetables and a sprinkling of freshly chopped thyme.

 If you need, just watch out the video. :)

 

My only doubt is if the vegetable will be too fatty from meat fat. What do you think? I have to try it! :)  

 

Carrot Soup

 

Ingredients

A simple yet luxurious carrot soup recipe topped with fresh chives that takes just 10 minutes to prepare. Go on, let your hob do all the work tonight...

• 2tbsp olive oil
• 600g (1 1/4lb) carrots, chopped or grated
• 2 onions, chopped
• 2 stalks of celery, chopped
• 1 1/2l (48 fl oz) chicken stock
• 100ml (3 1/2 fl oz) whipping cream
• Chives, snipped, to serve 

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the carrots, onions and celery, and fry for about 5 minutes. Add the stock, bring to the boil and simmer gently for 25 minutes, or until tender. 
2. Remove the soup from the heat and leave to cool slightly before blending until smooth. 
3. Whip the cream until it forms soft peaks. Ladle the hot soup into teacups and spoon 1 tbsp whipped cream on each. As the soup heats the cream, it will smooth out on the top. Sprinkle with snipped chives and celery salt. 

Top tips

The soup can be made up to 2 days in advance. Serve topped with freshly whipped cream.

Sweet And Sour Chicken

I love chicken, it's the most healthier meat we can eat.

Lemon Cheesecake

Ingredients:
250g Unsalted Butter (Melted)
1x 250g Packet of Plain Biscuits (Cookies)
3x 250g Packets of Cream Cheese
2x 395ml Tins of Sweetened Condensed Milk
Juice of 2 Large Lemons (about 125ml)


Preperation Time: 5 - 10 minutes
Chilling Time: 2 - 3 Hours

Molten Chocolate Cakes

Amazing cakes must I say! =)

Grilled Miso Salmon

 

Ingredients

Miso salmon is one of those dishes which sounds complicated but is actually incredibly simple. Once you make up the simple miso marinade, just cover the salmon in it and leave overnight.
 

• 1tbsp soy sauce
• 4tbsp mirin (rice wine)
• 2tsp caster sugar
• 4tbsp red or white miso paste
• 4 salmon fillets

FOR THE SALAD:

• 200g (6½ oz) mangetouts, thinly sliced on the diagonal
• 1 small cucumber, halved and seeds removed, thinly sliced on the diagonal
• Small handful thinly sliced daikon (Japanese radish), if available
• 2tbsp mirin (rice wine)
• 2 tbsp rice vinegar
• 2tbsp sesame oil
• 2tbsp sesame seeds

Method

1. Bring the soy sauce, mirin and caster sugar to a simmer in a small saucepan over a medium heat. Add the miso paste and whisk until smooth. Transfer to a shallow dish and leave to cool completely. 
2. Add the salmon fillets and turn to coat. Cover with cling film and marinate in the fridge for at least 2 hours, or overnight. 
3. Heat a grill to high. Grill the salmon for 5 mins, until golden. Meanwhile, toss all the salad ingredients together in a bowl, then season to taste. 
4. To serve, divide the salad among four plates and top with the salmon.

Passion Fruit Sorbet

Ingredients

• 200ml (6 ½fl oz) boiling water
• 185g (6oz) caster sugar
• 8 passion fruit
• Juice 1 lemon

Method

1. Combine the water and sugar in a small saucepan. Bring to the boil over a medium heat, and stir until the sugar has dissolved. Allow to cool completely.
2. Scoop out the flesh and seeds of the passion fruit, and put in a food processor with the sugar syrup and lemon juice. Pulse for about 10 seconds. Pour into a sieve over a bowl and rub with a spoon until only the seeds remain in the sieve. Add about 1 teaspoon of the seeds to the bowl, if desired.
3. Churn in an ice-cream machine until firm. Alternatively, pour the mixture into a shallow lidded container, then cover and freeze for about 3 hours, or until a firm ring of ice appears around the sides and base, and there is a soft slush in the centre. Transfer to an electric mixer or food processor and beat until smooth. Return to the freezer until firm, then beat and freeze 2 more times.

Top tips

Pulsing the passion fruit helps the flesh to separate from the seeds, making it easier to sieve. Choose dark and wrinkly fruit, as they will have the best flavour.

Stuffed Red Peppers

Ingredients

• 6 red peppers
• 400g (13oz) cherry tomatoes, halved
• 200g (6 1/2oz) feta, crumbled
• 3 slices rustic white bread, crusts removed, cut into 1cm (1/2in) cubes
• 3 anchovies, chopped
• 2 cloves garlic, chopped
• 2tbsp roughly chopped fresh basil
• 2-3tbsp olive oil
• 2tsp balsamic vinegar

Method

1. Heat the oven to 180°C (gas mark 4). Cut off the tops of the peppers and scoop out any seeds or pith with a spoon.
2. Put the rest of the ingredients in a bowl and mix gently to combine. Season with salt and plenty of pepper.
3. Fill each pepper with an equal amount of the mixture, place them in a roasting tin and bake for 35 minutes, or until they have softened and coloured. Replace the pepper tops about 10 minutes before the end of cooking.

Top tips

If you prefer, slice the peppers in half lengthways and fill (as described) with the mixture, to give you 12 halves.

Salmon Teriyaki with Soba Noodles

 

Ingredients

Stock up on these Eastern ingredients to create the traditional Japanese sauce, Teriyaki, at home. Marinated salmon, served on a bed of flavoursome soba noodles - you'll never order it to takeaway again.
 

• 2 garlic cloves, crushed
• 3cm (1¼in) piece of fresh ginger, peeled and grated
• 2tbsp mirin rice wine
• 4tbsp light soy sauce
• 2tbsp sake (optional)
• 2tbsp brown sugar 
• 4 salmon fillets, skin on
• 250g (8oz) soba noodles
• 4 spring onions, finely chopped
• 1 red chilli, finely chopped
• 1 carrot, peeled and coarsely grated
• 2 tbsp coriander, chopped 
• 1 tbsp sesame seeds, toasted
• 2 limes
• 1tsp sesame oil

Method

1. Combine the garlic, ginger, mirin, soy, sake (if using) and sugar in a jug. Place the salmon fillets in a shallow dish and pour over the marinade. Leave for at least 30 mins. Meanwhile, cook the noodles according to the packed instructions. Drain and place in a large bowl. 
2. Place the salmon skin-side up on a sheet of foil and cook under a hot grill for 5 mins. Turn the salmon over, spoon over the marinade mixture and cook for a further 4 mins. 
3. Add the spring onions, chilli, carrot, coriander and sesame seeds to the noodles. Add the juice of 1 lime and drizzle with the sesame oil. Toss well. Spoon the noodles into bowls or plates and serve the salmon on top with any juice spooned over, garnished with lime wedges.

Lemon Snow Pudding with Basil Custard

Ingredients

• FOR THE SNOW PUDDING:
• 1x7g pack powdered gelatine
• 60ml (2fl oz) cold water
• 250ml (8fl oz) boiling water
• 185g (6oz) sugar
• 1tbsp grated lemon zest
• 80ml (2¾fl oz) fresh lemon juice
• 3 large egg whites at room temperature 
• FOR THE CUSTARD:
• 500ml (16fl oz) whole milk
• 1 teacup packed fresh basil leaves
• 3 large egg yolks
• 75g (2½oz) caster sugar
• Fresh basil leaves, to serve

Method

1. To make the snow pudding, stir the gelatin into the cold water in a large bowl and let it stand for 5 minutes. Add the boiling water, sugar, lemon zest and juice, and stir until the sugar has dissolved. Set the bowl in an ice bath and stir often until the mixture is cold and thickened, about 45 minutes. The consistency will be similar to that of raw egg whites.
2. Beat the gelatin mixture with and electric whisk at a medium-high speed until very frothy, about 1-2 minutes. In a separate bowl, beat the egg whites until they hold soft peaks.
3. Add the whites to the gelatin mixture and beat on a high speed until tripled in volume and thick enough to form a wide flat ribbon that holds it shape on top of the mixture when the whisk is lifted, about 5 minutes (longer if using a hand held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
4. Make the custard while the snow pudding sets. Pour the milk into a medium saucepan. Bring the mixture to simmering point over a low heat, then remove from the heat and add the basil leaves. Leave to infuse for 30 minutes.
5. In a large mixing bowl. Whisk together the egg yolks and sugar for 4-5 minutes, or until thick and pale. Strain the milk. Return to the saucepan and cook over a low heat, stirring constantly with a wooden spoon, until the mixture thickens to a consistency of cream and coats the back of the spoon when lifted out of the pan (rather than just running off the spoon). Stir right into the corners of the pan, and do not allow the mixture to boil or it will curdle. Transfer the custard to a bowl and chill. Stirring occasionally, until cold, about 2 hours. To assemble spoon some custard into glasses or bowls and top with the snow pudding and a basil leaf.

Top tips

Be aware that the egg whites will not be fully cooked. The snow pudding and custard can be chilled separately, tightly covered, for up to a day.

Passionfruit Parfait

Ingredients

• 8-10 passion fruit
• 185g (6 oz) caster sugar
• 3 large eggs
• Pinch of salt
• 300 ml (9½ fl oz) cream

Method

1. Halve the passion fruit, spoon out the pulp and push the pulp through a small sieve to remove the seeds.
2. Place the sugar and 100 ml (3½ fl oz) water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil steadily for 3 minutes.
3. Meanwhile, beat the eggs and salt with an electric mixer until frothy.
4. Slowly pour the sugar syrup into the egg mixture and continue to beat for 2-3 minutes, or until the mixture has thickened. Stir in the passion fruit.
5. Whip the cream until it holds soft peaks and then fold into the mixture. Churn in an ice cream machine if you have one; otherwise, pour the mixture into a lidded container and freeze until firm. Remember to soften before serving.

Top tips

No ice cream machine? No problem! Beating in eggs and whipped cream will introduce air and fat, meaning this will be soft even without churning.

Cauliflower with Chilli Breadcrumbs

Ingredients

• Butter, for greasing
• 1 cauliflower, trimmed and cut into florets
• 40g (1½oz) extra butter
• 1 clove garlic, crushed
• 1 long chilli, finely chopped
• 80g (3oz) fresh breadcrumbs
• 2tbsp flat-leaf parsley, chopped
• Salt and freshly ground black pepper
• 50g (1¾oz) freshly grated parmesan

Method

1. Preheat the oven to 200°C (gas mark 6). Grease a baking dish large enough to hold the cauliflower in two layers.
2. Cook the cauliflower florets in a large saucepan of boiling water for 2-3 minutes, or until just tender. Drain well and transfer to the prepared dish.
3. Heat the butter in a frying pan over a medium heat and cook the garlic and chilli for 1 minute. Tip in the breadcrumbs and fry, stirring frequently, until golden and starting to crisp a little. Stir in the parsley.
4. Season the cauliflower with salt and pepper and scatter with the breadcrumbs. Sprinkle the parmesan over the top and bake for 10 minutes, or until golden. Serve immediately.

Top tips

Be careful not to over cook the cauliflower in stage 2 - it should still have a bite to it.

Chocolate and Philadelphia Cheese Cake

Hello!! Yesterday I made this Chocolate and Philadelphia Cheese Cake, it was amazing. I'm going to leave the recipe here. Let me know what to you think. Totally my invention. :)

Ingredients

Philadelphia Cheese filling

1 egg

1 1/2 package of Philadelphia cheese

100g light sugar

Chocolate Cake

5 tablespoonsof butter

220g sugar

250 ml of water

2500g flour

80g cocoa powder or chocolate powder

2 teaspoon baking powder

1 pinch of salt
2 eggs

Method

 

Start by the filling. Beat all ingredients until a homogeneous mixture.

For cake, mix the melted butter with sugar and water. Add the flour, cocoa, baking powder and salt and mix well. In the end add the eggs and mix it again.

Fill the cup up and add the filling. Take it to a preheated oven until the cake is cooked. To know it the cake is cooked inside just poke a toothpick into the cake and remove checking if it comes moist.

Photographs

The Philadelphia Cheese filling

 The Chocolate Cake Batter

And, the Chocolate and Philadelphia Cheese Cake Cooked!

Hope it looks good, and if you try it just let me know. :)

Spinach & Ricotta Cannelloni

Ingredients

You can't beat cannelloni for a comforting winter dish, and this easy recipe takes just 20 minutes preparation time before popping it in the oven. The ¼tsp nutmeg makes all the difference to the overall flavour so be sure not to skip this step.
 

• 500g (1lb) ricotta
• 150g (5oz) baby spinach leaves, chopped
• 2tbsp roughly chopped fresh basil
• 1 clove garlic, crushed
• ¼tsp nutmeg
• 6 sheets fresh lasagne
• 500ml (16fl oz) shop-bought fresh Napolitan sauce
• 50g (1¾oz) freshly grated Parmesan

Method

1. Heat the oven to 200ºC (gas mark 6). Put the ricotta into a bowl and break it up with a fork. Add the baby spinach leaves, basil and garlic and mix well. Sprinkle with nutmeg and season well with salt and freshly ground black pepper.
2. Cut each fresh lasagne sheet in half. Spread 2-3tbsp of the ricotta mixture down the centre of each sheet then roll into a tube, overlapping the edges slightly.
3. Spread a layer of tomato sauce over the base of an ovenproof dish (about 18cm x 25cm). Place the cannelloni tubes, seam-side down, in a single layer on the dish. Pour over the remaining tomato sauce and sprinkle with the freshly grated Parmesan. Bake the cannelloni in the oven for 20-25 minutes or until the pasta is tender.

Top tips

You can assemble the cannelloni ahead of time, then simply add the sauce and cook when you're ready

Meringues with Passion Fruit Curd

 

Ingredients

• FOR THE MERINGUES
• 3 large egg whites (save the yolks for the curd)
• Pinch of salt
• 175g (6oz) caster sugar 
• FOR THE PASSION FRUIT CURD
• 6 egg yolks
• 150g (5oz) caster sugar
• 8 passion fruit (strain half of them)
• 2tbsp orange juice
• 1/4tsp vanilla extract
• 150g (5oz) unsalted butter

Method

1. Heat the oven to 140°C (gas mark 1) and line two baking trays with baking paper. Place the egg whites and a pinch of salt in the bowl of an electric mixer. Using the whisk attachment, whisk, gradually adding the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.
2. Pipe cone-like shapes into the prepared trays and bake for 30-40 minutes, or until pale and dry. Turn off the oven and allow the meringue to cool in the oven with the door slightly ajar.
3. To make the curd, whisk the egg yolks, sugar, passion fruit juice, orange juice and vanilla in a heatproof bowl over a saucepan of simmering water, until well combined. Add the butter little by little, whisking constantly until each piece has melted. Stir until the mixture thickens enough to coat the back of a wooden spoon. Be careful not to let boil.
4. Remove form the heat, cover with clingfilm and cool, then refrigerate. Serve the meringues accompanied with a bowl of the curd. 

Top tips

The meringues and curd can both be made up to 2 days ahead of time. Store the meringue in an airtight container and the curd in the fridge.

Mussels Hash

Ingredients

• 350g (11oz) potatoes, peeled and diced
• 1.5kg (3lb) mussels
• 2tbsp olive oil
• 30g (1oz) butter
• 1 large clove garlic, crushed
• 1 shallot, sliced
• 1 red pepper, diced
• Pinch paprika
• Pinch cayenne pepper
• Chopped flatleaf parsley to serve
• Iceberg lettuce to serve
• Mayonnaise to serve

Method

1. Cook the potatoes in a saucepan of boiling salted water for about 10 minutes, or until tender. Drain, rinse with cold water, then pat dry with kitchen paper.
2. Place a large saucepan or wok over a medium heat. Add about 500ml (16fl oz) of water and bring to the boil. Add the mussels and increase the heat to high. Cover with a tight-fitting lid and cook for 3 minutes, giving the saucepan an occasional shake. Uncover and stir well. As the mussels open, remove them to a platter. Discard any that haven't opened after 5 minutes. Remove the mussels from their shells and set aside.
3. Heat the oil and butter in a large non-stick frying pan. Add the garlic and shallots, and fry for about 3-4 minutes. 
4. Add the potatoes, raise the heat, and sauté, shaking the pan occasionally for about 10 minutes, or until they are golden and crisp. Add the pepper, mussels and spices, and sauté for 2-3 minutes. You can pop this under a hot grill to finish off if you like it crispy.
5. Scatter with parsley and season to taste. Serve with wedges of iceberg lettuce dressed with a little mayonnaise.

Top tips

Use mussels that close firmly after giving them a good tap and have perfect shells. To prepare, soak the mussels in fresh water for 15 minutes, then pull off any beards with a sharp tug.

Lemon Sauce Pudding

 

Ingredients

• 60g (2oz) unsalted butter, softened
• 185g (6oz) sugar
• 3 eggs, separated
• 2tsp finely grated lemon zest
• 40g (1¼ oz) self-raising flour
• 185ml (6fl oz) milk
• 80ml (3fl oz) lemon juice
• Icing sugar, to dust

Method

1. Heat the oven to 160C (gas mark 2-3). Grease a deep 1.25l soufflé or ovenproof dish. In an electric mixer, beat the butter, sugar, egg yolks and lemon zest until light and fluffy. Alternately fold in small amounts of the flour and milk, until all used, to make a smooth batter, then stir in the lemon juice. The batter may look like it has separated at this stage, but this is fine.
2. In a separate clean bowl, whisk the egg whites until they form soft peaks. Gently fold them into the batter.
3. Pour the batter into the prepared dish, place it in a deep roasting tin and fill the tin with enough boiling water to come a third of the way up the sides of the dish. Gently transfer to the oven and bake for about 50 minutes, or until the top is golden, firm to the touch and risen. Dust with icing sugar and serve with cream.

Top tips

This pudding can be cooked in six individual dishes, which takes about 30 minutes to cook. Lime zest and juice is a nice substitute for the lemon.

Orange & Olive Oil Cake

Ingredients

• 1 large unwaxed orange
• 1 large unwaxed lemon
• 100ml (3fl oz) fruity extra virgin olive oil
• 175g (6oz)  caster sugar
• 4 eggs
• 175g (6oz) ground almonds
• 2tsp baking powder
• Icing sugar, to dust

Method

1. Wash the orange and lemon and put them both in a saucepan. Cover with water, bring to the boil and simmer for 30 minutes or so, until soft. Remove them form the water and leave to cool.
2. Cut the orange in half, discard the pips and put the skin and pulp in a food processor. Cut the lemon in half and discard the pips and pulp. Put the skin in the food processor with the orange, whizz to a purée and set aside.
3. Heat the oven to 180°C (gas mark 4) beat the olive oil, caster sugar and eggs together until light and fluffy. Stir in the ground almonds and baking power. Add the puréed fruit and stir until thoroughly mixed.
4. Spoon the batter into a 20cm (8in) cake tin which has been lightly oiled and the base lined with greaseproof paper. Bake in the oven for 50-60 minutes, or until the cake is golden and risen, and springs back when lightly touched with a fingertip.
5. Leave to cool in the tin until completely cold. Turn out, dust with icing sugar and serve slices with fresh summer berries, if desired.

Mulligatawny Mussels

Ingredients

Move away from the European way of serving mussels to this Indian inspired recipe, which infuses the dish with flavoursome spices and adds basmati rice. So delicious and so easy, taking just 20 minutes from start to finish.
 

• 1 onion, chopped
• 2 cloves garlic, crushed
• 1tsp ground turmeric
• 1tsp chilli powder
• 1tsp ground coriander
• 1tsp ground cumin
• ½tsp ground ginger
• 125ml (4fl oz) white wine
• 1¼kg (2½lb) fresh mussels, cleaned and beards removed
• 200ml (6½fl oz) double cream
• 100g (3½oz) boiled basmati rice
• Coriander leaves, to serve

Method

1. Place a large saucepan or wok over medium heat. Add the olive oil, onion, garlic, spices and white wine. Bring to the boil and simmer for 5 minutes.
2. Add the mussels and increase the heat to high. Cover with a tight-fitting lid, shake the pan and cook for 3-4 minutes, giving an occasional shake. Once the mussels have opened, place them in two large serving bowls. Discard any that haven't opened.
3. Add the cream and cooked rice to the liquid that's left in the pan and boil rapidly for 2-3 minutes, season to taste, then pour over the mussels. Sprinkle with coriander leaves and serve immediately. Serve with crusty bread to mop up the delicious creamy broth.

Top tips

To prepare, soak the mussels in fresh water for 15 minutes, then pull off their beards with a sharp tug. Discard any that don't close firmly after giving them a good tap.
Turmeric and cumin give an Eastern twist to very European seafood.

Easy Spinach Soup

 

Ingredients

Not only is this soup packed with vitamins and iron but it tastes delicious too. For lunch or supper, you'll feel healthier at the first mouthful. 

• 20g butter
• 2 medium onions, sliced
• 1 clove of garlic, sliced
• 2 medium potatoes, peeled and chopped into 1cm cubes
• 1.25 litres chicken stock
• 300g baby spinach
• nutmeg
• The juice of ½ a lemon
• 4 tbsp single cream

Method

1. Heat the butter in a large sauce pan over a medium-low heat and add the onions. Cook gently for 7-8 minutes or until soft (but not brown). Add the garlic and potato cubes and cook, stirring, for an extra 2 minutes.
2. Add the stock, increase the heat and bring to the boil. Reduce the heat and simmer gently for about 10 minutes. Add the spinach leaves, increase the heat again and simmer for a further 10 minutes.
3. Remove from the heat and allow to cool a little. Purée the soup in batches in a blender or with a hand-held blender until smooth. Season with some freshly grated nutmeg.
4. Add lemon juice and season to taste with salt and freshly ground black pepper. Bring the soup back to the simmer and then stir in the cream.

Top tips

This can be made 48 hours ahead of time. Don't add the lemon juice or cream until reheating the soup.

Creamy Saffron Mussels

 

Ingredients

• 2tbsp olive oil
• 2 shallots, chopped
• 2 cloves garlic, crushed
• 1tbsp chopped fresh flat-leaf parsley
• 250ml (8fl oz) white wine
• 250ml (8fl oz) single cream
• 1 pinch saffron threads
• ½tsp ground cumin
• 1.25kg (2lb 7oz) fresh mussels, cleaned and beards removed
• Extra chopped parsley, to serve

Method

1. Place a large saucepan or wok over a medium heat. Add the olive oil, shallots and garlic and cook, stirring, for 5 minutes, or until the shallots have softened. Add the parsley, white wine, single cream, saffron and cumin. Bring to the boil and simmer for 5 minutes.
2. Add the mussels and increase the heat to high. Cover with a tight-fitting lid and cook for 4-5 minutes, giving the saucepan an occasional shake to help the mussels release their flavour.
3. Uncover and stir well. As the mussels open, remove them to two deep serving bowls. Discard any that haven't opened after 5 minutes. Boil the broth for 2 minutes, season to taste, then pour over the mussels. Sprinkle with extra chopped parsley and serve immediately. Serve with crusty bread to mop up the delicious creamy broth.

Top tips

To start, choose mussels that close firmly after a good tap and which have undamaged shells. To prepare, soak the mussels in fresh water for 15 minutes, then pull off their beards with a sharp tug.

Winter Salad

Ingredients

• 2 small fennel bulbs, trimmed 
• 2 oranges
• 50g (1¾ oz) hazelnuts
• 150g (5oz) watercress

FOR THE DRESSING:

• 3tbsp extra virgin olive oil
• 2tbsp orange juice
• 1tsp white wine vinegar
• 2tsp runny honey

Method

1. Slice the fennel lengthwise into very thin strips and transfer to a bowl. 
2. Peel the oranges, trimming off any white bits. Slice the oranges and add (along with any juices) to the fennel. 
3. Put the hazelnuts in a frying pan and cook over a medium heat until toasted. Add the hazelnuts and watercress to the bowl. Season with a little salt and pepper. Make the dressing by whisking together the oil, juice, vinegar and honey. Pour the dressing over the salad and toss lightly. 

Top tips

The quantities can easily be doubled if needed. This salad also goes well with grilled fish, chicken or vegetables to make an easy main course.

Penne Pasta Bake with Spinach & Parmesan

Ingredients

A delicious bay leaf infused white sauce adds autumnal flavour to this spinach and parmesan pasta. A warming dish for a cold evening; it takes just ten minutes preparation time before you can pop it in the oven, sit back and relax.
 

• 1.5l (48fl oz) milk
• 1 bay leaf
• 400g (13oz) penne
• Olive oil
• 2 cloves garlic, crushed
• 8-10 leaves chopped spinach
• 60g (2oz) butter
• 4tbsp plain flour
• 250g (8oz) grated cheddar
• 50g (1¾oz) grated parmesan
• Salt and freshly ground black pepper
• 60g (2oz) fresh breadcrumbs

Method

1. Heat the oven to 190°C (gas mark 5). Place the milk and bay leaf in a large saucepan over a low heat and bring to just under the boil. Remove and set aside for 10 minutes to infuse. Discard the bay leaf.
2. Cook the penne in a large saucepan of boiling salted water until al dente (check the cooking time on the packet). Drain the pasta and place in a large bowl.
3. Heat 2tbsp olive oil in a large frying pan. Add the garlic and chopped spinach and cook for around 5 minutes, or until the spinach has reduced in size and is soft. Squeeze out any moisture.
4. Meanwhile, melt the butter in a large saucepan, then sprinkle in the flour. Stir with a wooden spoon and cook for 1-2 minutes until the flour has browned slightly. Gradually pour in the milk, whisking constantly until there are no lumps. Bring to the boil, then reduce the heat and simmer, stirring for 3-4 minutes until thickened. 
5. Add the cheddar and half of the parmesan. Pour the white sauce over the pasta, then add the spinach and stir until combined. Season to taste with salt and pepper.
6. Spoon the mixture into a large, shallow, ovenproof dish and scatter with the remaining parmesan and breadcrumbs. Bake for 35-40 minutes, or until heated through so that the topping is golden.

Top tips

Chop four rashers of streaky bacon, mix with the breadcrumbs and sprinkle over the top before baking for a finishing touch.

Baked Orange Custards

 

Ingredients

• 4 large eggs
• 2 large egg yolks
• 185g (6oz) caster sugar
• 1tsp vanilla extract
• 500ml (16fl oz) milk
• 250ml (8fl oz) cream
• 2tbsp Grand Marnier
• Grated rind of 1 orange

Method

1. Heat the oven to 150ºC (gas mark 2). Place a tea towel on the bottom of a baking dish large enough to hold six 150ml ramekins. Beat the eggs, egg yolks and sugar until thick, then stir in the vanilla, milk, cream and Grand Marnier.
2. Strain the mixture and stir through the orange rind. Pour into the ramekins and place them in the baking dish. Pour boiling water into the dish until it comes halfway up the side of the ramekins.
3. Carefully transfer to the oven and cook for 35-40 minutes, or until set. Serve at room temperature.

Top tips

The custards can be made up to 24 hours ahead and kept chilled until ready to serve. They are delicious served with slices of orange.

Greek Stuffed Peppers

 

Ingredients

These simple stuffed peppers look almost too good to eat. Bursting with Mediterranean flavour, they're perfect for a healthy supper or delicious lunch. 15 minutes preparation and then just 25 minutes in the oven. Easy.
 

• 4 peppers (red, yellow or green)
• 1tbsp olive oil
• 200g (6½oz)
• Feta cheese, crumbled
• 200g (6½oz) cherry tomatoes, halved
• 50g (1¾oz) black olives, stones removed
• 1 small red onion, thinly sliced
• Grated zest of 1 lemon
• 1 garlic clove, crushed
• 4tbsp basil leaves

Method

1. Heat the oven to 200°C (gas mark 6). Halve each pepper lengthways and discard the seeds and membrane. Brush the peppers in a little oil, then place on a baking tray.
2. Combine the feta, tomatoes, olives, onion, lemon zest, garlic and half the basil, then use to fill each pepper.
3. Drizzle with the remaining oil and bake for about 25 minutes, or until the peppers are tender. Garnish with remaining basil.

Top tips

You can prepare the peppers up to 6 hours ahead and cook them when ready to serve. Try long red peppers as an alternative

Chilli Mussels

 

Ingredients

• 2tbsp vegetable oil
• 1 shallot, sliced
• 3 cloves garlic, crushed
• 1-2 large red chillis, sliced
• 5cm (2in) fresh ginger, thinly sliced
• 1.5kg (3lb) mussels, beards removed
• 1tbsp oyster sauce
• 1tbsp light soy sauce
• 4 spring onions, green parts sliced

Method

1. Heat the oil in a large pan over a medium heat. Add the shallot, garlic, chillis and ginger. Stir fry for 2-3 minutes, or until the shallot has softened.
2. Add the mussels and 3 tbsp of water and increase the heat to high. Cover tightly and cook for 3 minutes, giving the pan an occasional shake to help the mussels release their flavour.
3. Take the lid off the saucepan and stir everything well. As the mussels open, remove them to a deep serving bowl. Discard any that haven't opened after 5 minutes. Add the oyster sauce and soy sauce to the now-empty pan. 
4. Boil the broth for 2 minutes, season to taste, add the spring onions, then pour over the mussels.

Top tips

Soak the mussels in fresh cold water for 15 minutes, then pull off their beards with a sharp tug. The mussels should open in the water - throw away any that don't close again when given a good firm tap.

Roasted Salmon with Lemon Butter

Ingredients

Baking salmon is a really quick and easy way to cook the fish. Simply fry your salmon for a few minutes and then add to a hot roasting tray of fennel and lemon. Roast and drizzle with lemon butter. Delicious. And oh-so-simple...

FOR THE LEMON BUTTER SAUCE:

• 120ml (4fl oz) lemon juice
• 200g (6½oz) chilled butter, diced
   

FOR THE SALMON FILLETS:

• 1tbsp olive oil
• 1 fennel bulb, thickly sliced
• 2 lemons, thinly sliced
• 4 thick salmon fillets, with skin on

Method

1. Heat the oven to 220°C (gas mark 7). First make the lemon butter sauce. Bring the lemon juice to the boil in a small saucepan over a medium heat. Whisk in the diced butter, a little at a time, until melted and well combined. Remove from the heat and allow to cool slightly while cooking the fish.
2. Drizzle a roasting tray with a little olive oil and cover with the fennel and lemon slices. Place in a hot oven and roast for 5 minutes.
3. Meanwhile, season the skin of the salmon fillet with plenty of salt and freshly ground black pepper. Heat a large non-stick pan over a high heat. When it's hot, add the salmon, skin side down, and cook until the skin is golden and crisp (you may have to do this in batches).
4. Remove the tray with the fennel and lemon from the oven, and place the seared salmon fillet, skin-side up, on top. Return to the oven and cook for 5 minutes. Serve with the lemon butter sauce.

Top tips

Make sure the frying pan is really hot before adding the salmon - you want to sear the skin, rather than cook it.
This is a quick and easy way fpr baked salmon. Using large fillets is simpler than roasting a whole salmon and there is no carving required. The salmon fillets and vegetables are cooked in the same tray, saving plenty of time - and washing up. Fennel is used here, but you can replace it with thin asparagus or strips of courgettes.

Nutella Cheesecake

 

Hello! This one is really good! I tried it and I wanted to take a picture but when I get there it was already missing a piece (my boyfriend didn't know were it went :P). The only think I have to say is that I didn't use 500g of Philadelphia I used 400g, I didn't had more, and it was perfect. This cheesecake is perfect for kids, was a really strong taste of nutella. Hope you guys like it!

Here is the recipe:

250g of Plain Sweet Cookies (Graham Crackers / Digestives etc)

100g of Butter
400g Jar of Nutella (Chocolate Hazelnut Spread)
500g of Cream Cheese (at room temperature)
1/2 Cup of Icing Sugar / Powdered Sugar (about 70g)

How to make it:
1º Put a Nutella soup spoon in a microwave save container with the butter.
2º Crush the cookies in a bowl and mix with the melted butter and Nutella.
3º Mix the Philadelphia Cheese with the sugar. Add the Nutella and mix it again.
4º Place the cookie dough in a bowl. Squeeze.
5º Place the Philadelphia mixture on top of the cookies. 



Hi everyone, did it again and took it pictures! Here are my Nutella Cheesecake photographs, hope you like it!