Full as an Egg Suppers

February 28, 2011

Hello!

I am back at work after my break and feel so refreshed and raring to get back to it.

It is with that I can finally announce that I have been asked to host a supper!

A friend of mine who is a professional chef has asked to team up… so he will cook, I will help and learn, and I will decorate the table and look after you all… I hope you can come!

Space is very limited for a our first dates, which are Thursday 17th March and Friday 18th March and will be £25 and the location is in Knowle at the chef’s beautiful house, please email fullasaneggsuppers at gmail dot-com if you would like to come along…

The location and full menu will be announced nearer to the event.

We have big future plans for our venture, and I cannot wait for our first one!

We are looking to serve at least 5 courses… I will let you know more as and when we have decided.

Very excited.

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Dorset is Darling…

February 25, 2011

So I haven’t been able to post this week as I took the Boy away for his birthday, and I feel like I haven’t stopped eating or drinking!



I am actually craving health, salads, pulses and the gym… but first the Boys parents are here for more eating and drinking, so Monday it is!

I do love Bristol and as small a city as she is, it is very busy…

I already miss the peace…

I miss the seaside…

I miss the wood burner that made the house oh so cozy…

I already miss our little house!

You can find out more about our stay in this beautiful cottage here, including how to book this little treat.

I am back to normal next week so will hopefully be cooking lots and blogging lots and I also have some exciting news too!

Chilli and Thyme Chicken

February 18, 2011

To go with those scrummy smashed potatoes another easy dinner…

You need;
1 birds-eye chilli, finely chopped
4 sprigs fresh thyme (leaves removed)
Olive oil
Seat Salt
Black Pepper
2 chicken thighs, bone in skin on if you like, not if you don’t, I also cooked 2 chicken legs at the same time

1. Chuck a good glug of the olive oil over the chicken and rub in the thyme leaves and chilli, add lots of sea salt and black pepper, leave for at least 20 minutes

2. Brown the chicken for a few minutes with olive oil in a skillet

3. Place in a foil covered roasting dish for 35 minutes

I served with pan fried kale and shallots, plus those smashed potatoes

No fuss dinner!

An easy side dish…

I am only posting this to get you all to try smoked garlic, I got some recently from Source and finally got round to using it last night in the simplest way possible… to make some garlic potatoes.

It was a pain to get into…

But so worth it, smoked is my new favourite flavour!

You need;
3/4 medium red-skinned potatoes, cut into bite size chunks and boiled for 7-8 minutes
Sea Salt
Black Pepper
Olive Oil, the best you can get
1 clove of smoked garlic -if you can’t find it I am sure this would be just as yummy with some crushed garlic

So once your potatoes are boiled chuck them in a skillet with a good glug of the oil (when its hot) and the garlic, loads of seat salt and black pepper and smash them around.

That’s it… yummy with chicken.

I am going to make these a lot.

So for pudding another River Cottage recipe, my Mum does love Hugh!

See here for details.

You need;
About 12 plums
2 vanilla pods
Unsalted butter
About 60g caster sugar
4 thick slices crusty white bread

Preheat the oven to 190C.

Halve the plums, remove their stones, then arrange cut side up in a baking dish. Snip each vanilla pod into pieces about 1cm long, then place a piece in the hollow of each plum, along with a tiny scrap of butter and a teaspoon of sugar.

Roast for about 20 minutes, or until they are tender and the syrupy juices are running.

Toast the bread and spread generously with butter. Spoon the plums and their hot, sticky juices on to the toast, Mum served with vanilla cream…

So good!

I took the Boy back to the village where I grew up at the weekend, I forget how lovely it is there sometimes… we went to have lunch with my Mum and I think she deserves to go on the blog as we had a really great lunch.

First we have some bruschetta with caramelised onion and goats cheese, which I didn’t take a photograph of, sorry hunger took over!

Then we had Gurnard with braised fennel and Asian spices…

You need;
2 tbsp sunflower or groundnut oil
2 fennel bulbs, trimmed, quartered and sliced fairly finely (2–3mm)
2 garlic cloves, finely sliced
1 tsp grated or finely chopped fresh ginger
1 small red chilli, deseeded and finely sliced
2 large (150-200g) or 4 small (80-120g) fish fillets
Soy sauce
Sea salt and freshly ground black pepper

1. Heat half the oil in a pan, add the fennel and cook gently for a few minutes, until it starts to soften. Add the garlic, ginger and chilli and cook for a few minutes more, so everything starts to soften and release its flavour. Remove from the heat and set aside.

2. Take 2 pieces of strong kitchen foil, roughly 25cm square, and oil them well with the remaining oil. Pile the fennel mixture in a little mound in the middle of each one. Season the fish fillets generously and curl them around the fennel mixture – either 2 small fillets or one large per parcel. Sprinkle a little soy sauce and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels.

3. Place the parcels on a baking tray, transfer to an oven preheated to 190C and bake for 15 minutes. Open up the steaming, fragrant parcels and pile the contents, including all the lovely juices, on to 2 warm plates.

Mum served with spinach, purple sprouting broccoli and mash…

Thanks Mum.

Pudding coming tomorrow!

Valentines Cupcakes

February 15, 2011

I have been away for a while, I hope you have missed my updates!

I have been very busy and had no time to cook really let alone blog, I will be able to tell you all later this week if all goes to plan.

So I said I was going to make Valentines cupcakes, and although they were not as elaborate as some I have seen but they were very good…

You need;
for the cakes…
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
pinch of salt
40g soft unsalted butter
120ml whole milk
1 egg
1/4 tsp vanilla extract (although I probably used 3/4 tsp – slip of the hand!)
for the icing…
300g icing sugar, sifted
100g unsalted butter, very soft
40g cocoa powder, sifted
40ml whole milk

Preheat the oven to 170C

Line a 12 hole muffin tin with paper cases

Put the flour, sugar, cocoa powder, baking powder, salt and butter in a large bowl and beat on a slow speed with an electric hand mixer until well combined and a sandy consistency.
This is was so messy!

Whisk the egg, milk and vanilla extract together in a jug and add half to the dry mixture.
Beat slowly to combine and then more quickly to beat out any lumps.

Add the remaining liquid mixture and beat slowly to combine. Do not overmix.

I did a special three for the Boy for a Valentines treat…  I added a little spoonful of nutella for a melty middle but it didn’t work, need to work on that!

Transfer the mixture into the cake cases until 2/3 full and bake for 20-25 minutes in the preheated oven until they spring back to the touch. A skewer inserted should come out clean.

For the frosting, beat the butter, sugar and cocoa powder together until well combined. The mixture will be crumbly.

Add the milk and beat to combine. The mixture will come together into a big lump. Keep beating for a few minutes, you will see it get lighter in colour and texture.

Spoon or pipe onto the cupcakes.

Then enjoy!

I decorated mine with little edible hearts!

A little note, you could probably double up the cake mixture as this is way too much icing for the cakes made, or you could adjust your icing mix.