Sunday, 27 June 2010

Poached Nectarine with Creme Fraiche

Poached Nectarine with Creme Fraiche 

3 nectarines 
1 cup water 
1 cup elderflower cordial 
1/3 cup sugar 
½ tsp rose water 
crème fraiche 
vanilla wafers (kammerjunkere) - optional 

Put water, elderflower cordial, sugar, and rose water into a saucepan just large enough to hold the nectarines. Bring to the boil, stirring frequently to ensure 
all the sugar dissolves. 

Reduce the heat and add 
the nectarines to the pan. Poach gently for 10-12 minutes, turning every so often, until 
they are tender when pierced with a sharp knife. Remove from the pan and allow to cool slightly before carefully peeling away 
the skins, cutting the fruit in half and removing the stones. 

Increase the heat once more and boil the poaching liquid until it has reduced by two thirds and is syrupy. Allow the syrup 
to cool, then pour it over the nectarines. Chill until you are ready to serve. 


Monday, 21 June 2010

Rhubarb Bread Butter Pudding

Rhubarb Bread Butter Pudding 

8 slices bread 
3 eggs 
3 tbsp sugar 
300ml cream 
Homemade rhubarb jam 

Preheat oven to 180C. 
Spread bread thickly with butter and rhubarb jam. 
Cut the bread into triangles and arrange them in a greased oven-proof dish. 
Whisk together cream, sugar, eggs and vanilla. 
Pour over the bread and bake for 25-30 minutes. 


Thursday, 17 June 2010

Char Kuey Teow

Char Kuey Teow 

Stir-fried flat rice noodles 

500g flat rice noodles (kuey teow) 
3 cloves garlic. minced 
3 shallots, thinly sliced 
2 tablespoons cooking oil 
300 g prawns, shelled but leave the tails intact 
150g boneless chicken breast, cubed 
150 g mussels, shelled 
150 g bean sprouts 
100 g chives, cut into 3cm lengths 
chili paste 
2 eggs 

1 tbsp light soy sauce 
1 tbsp dark soy sauce 
1 tbsp oyster sauce 
1 tbsp fish sauce 
a little sugar 
1 tablespoon chili paste 

Heat the oil in a wok or heavy-bottomed pot over high flame. 
Fry shallots until fragrant. Add the garlic and chili paste and stir fry for about 30 seconds. Add chicken stir fry until chicken is almost cooked through. 
Reduce heat to medium and stir in the rice noodles, tossing them to heat through. 
Then stir in the seasonings and stir thoroughly making sure the noodle is well coated with the seasoning. Add mussels and prawns. 
Set the noodles away from the center of the wok and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles. 
Add the sprouts and chives and turn off the heat. Adjust seasoning and serve. 




Wednesday, 16 June 2010

Banana Cake


Recipezaar's Banana Cake 

1 1/2 cups ripe bananas, mashed, 
2 teaspoons lemon juice 
3 cups flour 
1 1/2 teaspoons baking soda 
1/4 teaspoon salt 
3/4 cup butter, softened 
2 cups sugar 
3 large eggs 
2 teaspoons vanilla 
1 1/2 cups buttermilk 

Preheat oven 180C. 
Grease and flour a 9 x 13 pan. 
In a small bowl, mix mashed banana with the lemon juice; set aside. 
In a medium bowl, mix flour, baking soda and salt; set aside. 
In a large bowl, cream butter and sugar until light and fluffy. 
Beat in eggs, one at a time, then stir in vanilla. 
Beat in the flour mixture alternately with the buttermilk. 
Stir in banana mixture. 
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 

Sunday, 13 June 2010

Canadian Buttermilk Pancake

Canadian Buttermilk Pancake 

adapted from Delia Smith's recipe 

120ml buttermilk 
75 ml cold water 
150g plain flour 
½ level tsp baking powder 
pinch of salt 
3 large eggs, beaten 
about 25-50g butter 

Sieve the flour, baking powder and salt together in a bowl and make a well in the centre. 
Whisk the buttermilk and cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. 
Finally, add the eggs a little at a time until you have a smooth batter. 

Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the butter. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. 
They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork. Give them another 45 seconds on the other side. 

Serve with lashings of pure maple syrup, scrambled eggs, sausages and beef bacon. 


Friday, 11 June 2010


Rachel Allen's Scones 

450g flour 
Pinch of salt 
20g baking powder 
25g caster sugar 
75g butter 
2 eggs 
200ml milk 

Preheat the oven to 230°C. 

Sieve the flour, salt and baking powder into a large bowl, add the caster sugar and mix. Rub in the butter and make a well in the centre. 
In another bowl, whisk the eggs and then add the milk. Pour all but 60ml of this liquid into the dry ingredients and, using one hand, mix to a soft dough, adding more liquid if necessary. 

Turn out onto a floured work surface and knead until a dough is formed. Sprinkle with flour and gently roll out until it's 2-5cm (3/4-2in) thick. Cut with a round 5cm (2in) cutter into scones. Place on a lightly floured baking tray. 

Bake in the centre of the oven for 7-10 minutes until golden brown on top. Cool on a wire rack. Serve split with butter and jam or with jam and a blob of whipped cream. 

Thursday, 10 June 2010

Victoria Sponge Cake

Victoria Sponge Cake 

knob of butter, melted 
8oz butter, softened 
8oz caster sugar 
4 large free-range eggs 
8oz self-raising flour, sifted 

For the filling 
6 tbsp strawberry jam (I’m using my homemade rhubarb jam) 
300ml double cream, lightly whipped 

Preheat the oven to 180C. 

Gently heat the knob of butter in a pan and brush two 7-inch cake tins with the melted butter. 

Line the bottom of the two cake tins with greaseproof paper. 

In a large bowl, cream together the butter and sugar until pale and creamy. Beat well to get lots of air into the mixture. 
Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. 
Fold in the flour using a large metal spoon. 
Pour the mixture equally between the two cake tins and level off the top with a spatula. 
Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely. 
Spread the sponge with the jam and the whipped cream, then carefully sandwich together. 

Note : 
I’m using one 9-inch spring-form pan. 
When the cake is completely cool, carefully divide the cake into half using a serrated knife. 

Wednesday, 9 June 2010

Rhubarb Jam

Rhubarb Jam 

4 kg rhubarb 
3 kg granulated sugar 
Juice of 3 lemons 

Trim, wash and wipe the rhubarb and cut into 1 inch lengths. Put into a bowl, sprinkle with the sugar, cover and leave overnight to soak. 

Next day, pour into a pan, add the lemon juice, bring slowly to the boil, stirring occasionally until all the sugar has dissolved. 

Boil rapidly until the jam sets when tested and the fruit sinks to the bottom of the pan. 

Remove the scum and leave to cool slightly. Pot into warm sterilized jars and seal whilst still warm. 

Tuesday, 1 June 2010

Rhubarb and Ginger Crumble

Rhubarb and Ginger Crumble 

a James Martin recipe 

10 sticks of rhubarb 
4 tbsp water 
8 tbsp caster sugar 
1 tsp powdered ginger 
4oz butter, softened 
4oz demerara sugar 
6-7oz flour 

Preheat the oven to 180C. 
Cut the rhubarb into 3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes. 
Once cooked, remove from the oven, sprinkle over the ginger and mix well. 
Fill an ovenproof dish with the rhubarb. 
Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling. 
Remove and allow to cool slightly before serving with crème anglaise and vanilla ice cream.