Sausage rolls are such a classically British snack. I was always quite surprised that they weren’t more popular in the States given how much they love pork but I guess their sausages aren’t quite the same as a good old British banger. Back in the […]
You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner! I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly […]
Oops! Somehow another madeleine recipe has made it onto this blog… These are like my perfect Anglo-French treat. The floral earl grey tea goes really well with the sharp sweet raspberries and the little sponges have a wonderful melt-in-the-mouth texture. There may have been an incident where I ate one of these with a little clotted cream, you know, just for research purposes, and it was pretty darned delicious.
85g plain flour
1/2 tsp baking powder
pinch of salt
2 tbsp milk
2 tsp earl grey tea
punnet of fresh raspberries
Melt the butter and use a little of it to brush your madeleine tin. Dust the tin with a little flour too and shake out any excess. Put the tin in the fridge to chill. Set the remaining butter aside to cool.
Grind the tea a little in a pestle and mortar. Heat one tablespoon of the milk and steep the tea in this.
Beat the egg with the sugar until it is nicely thick, fluffy and pale in colour. Sift together the flour, baking powder and salt and then fold this into the egg mixture.
Mix the tea and the remaining milk into the butter and then stir this into the batter and let it stand in the fridge for at least 1 hour but longer if you want to.
Towards the end of the resting time pre-heat the oven to 220°c.
Spoon the batter into each of the little shell shaped cavities of the chilled madeleine tin. You don’t need to worry too much about spreading it out to fill them, the batter will do this of its own accord once it hits the heat of the oven. Gently press one or two raspberries into the top of each madeleine. Bake them for three minutes and then turn the oven down to 180°c and leave them for a further five minutes.
Once the little cakes have risen and become golden brown take them out of the oven and place the tray on a cooling rack for a few minutes. When they’ve cooled a bit you can carefully lift them out of the tin and allow to cool completely on the rack before sprinkling them with a little icing sugar. These are best eaten on the same day, whilst the outsides are still crisp.
I love hummus as much as the next person but summer barbecues when you don’t eat meat can get a bit hummus heavy so it’s nice to have a bit of a change every now and then.
This recipe is ludicrously good for you! It’s packed with protein and vitamins and has barely a whisper of fat in it to boot. It’s packed with flavour too, fragrant herbs and a little zing from the lemon. If you buy pre-cooked beets (not the kind in vinegar) then this is also really quick to make and it keeps for several days.
makes enough to feed an army of barbecue guests!
350g cooked beetroot
1 tin of cannellini beans
big handful of fresh dill and mint
3 tbsp of Greek yoghurt or skyr
juice of 1/2 lemon
salt and black pepper to taste
Put the beetroot into a food processor and whizz it up until you have a thick paste. Drain the beans and add them and the herbs to the processor and blitz again until it’s fairly smooth. Finally add the yoghurt, lemon juice and seasoning and pulse until well blended. Transfer to a serving dish and serve with flat breads or tortilla chips.
When we were living in the States we used to visit Philadelphia quite often and we’d always stay at the same hotel, which served complimentary wine in the lobby every evening. This may have been why we always chose that particular hotel. Along with the wine there was always a huge bowl of warm savoury popcorn, presumably to help soak up the copious amounts of booze they plied their guests with. I think theirs was usually a parmesan and truffle oil combination, which went beautifully with wine but perhaps wouldn’t suit all libations.
I’ve opted for a spicy combo which I think would match wines, beers and cocktails to make providing party nibbles a cinch. The real beauty of this smoky, spicy, tangy snack is that it takes mere moments to make, leaving you with more time to spend with your guests.
makes 1 large bowl
80g popcorn kernels
1 tbsp vegetable oil
1 tsp seasalt
1/2 tsp chipotle powder
zest of a lime
juice of half a lime
Put the popcorn and vegetable oil in a medium-sized lidded saucepan over a moderate heat and leave it to pop, give the pan a shake every now and then to make sure that it pops evenly.
Zest the lime and set this to one side. Melt the butter and combine it with the salt, chipotle powder and juice of half a lime. Pour this over the popped corn and toss it together, so that it’s nicely coated. Sprinkle on the lime zest and toss the popcorn again before piling it into a large serving bowl for people to help themselves to.
Succulent and aromatic, these little prawns cakes make a delicious appetiser or a great addition to any Asian soup or noodle dish if you’re in the market for something more substantial. They’re pretty easy to whip up with the help of a food processor but […]