Portugese Custard tarts

I made a batch of tarts... before I knew it, they were gone.. too quick for the camera!

Customise your own M&Ms

So, this was slightly disappointing because I designed my owm M&Ms and then realised you had to order a minimum of 20 bags for £60 and I wanted just the one bag for my Dad. Oh well, maybe one of you want to kill 20 birds with one stone and say Happy Christmas on these to all your friends?! Delivery by 15th Dec....  http://www.mymms.co.uk

Trifle - Do something Passé today

I think it's funny that people think I must be a food snob, I love cheap n cheerful, I love simple and I don't mind a cheat. My earliest memories of puddings would be my Nan bringing over Sara Lee Frozen Chocolate Gâteau and Raspberry Pavlova on the weekends. I wonder if they still make them? My Cousin Leina had us all over on the weekend for a big lunch to get us all together before a few of us disappear. I thought I'd bring a pudding, (to add to the four she already had plus cheeseboard) yes the Taylor's know how to eat!! 

I've never made a trifle before but thought it can't be hard without a recipe, and you can make it to the exact quantities that suit you.

Bake a sheet of Sponge and let cool..

 Cut into blocks and press into the bottom of a glass bowl or trifle dish (please make the sponge and don't buy those trifle sponge biscuit things, I swear this is what makes it) Now sprinkle with sweet Sherry. (Liberally)

 Next simmer a punnet of raspberries with a glug of orange juice and some caster sugar until the raspberries break down and get jammy!

Pour over the sponge

 Now I made jelly the night before because I don't like the idea of the jelly soaking into the sponge like a traditional trifle. This is what I made the coulis for! I added fresh raspberries to the jelly, cassis and chambord for a little decadence. Spoon over the top and squidge down the sides of the sherry soaked sponge.

 Pour over custard

 Slice strawberries and scatter

So this is where I had the brain wave of whipping the cream by hand whisk to cancel out my portion of the trifle later on, ah clever thinking.... pfft I nearly passed out. Who needs a gym?

 Shave some chocolate curls off a bar with a sharp knife...

 And scatter like you haven't a care in the world. It's a good idea to refrigerate for at least a few hours before eating. Nick tells me if his family have trifle at home a short silence descends on the table to hear the first spoonful that sounds like a parp! Mine didn't, more jelly next time?

Ackee and Saltfish

Food tastes better when someone else cooks it for you right? Well, definitely the surprise I had yesterday when Chris (my brother in law) cooked me a packed lunch of Ackee and Saltfish, it did. In the 18th Century, the people of Newfoundland island bought over salted cod (saltfish) to Jamaica to trade for rum, it's now Jamaica's National dish and I can see why.

Chris cooks really good homely food taught to him by his Jamaican dad Felix, I am yet to try his Curried Goat, but hear it's a bit of phenomenon. The best bit of my packed lunch? The sweet dumpling.... mmmmm

Thanks Chris! 

Mini Carrot Cakes

I'm so often disappointed when presented with a little weeny cake that makes your heart melt but doesn't quite do the same in the mouth. Too often they've dried out already or just had that minute too long in the oven. BUT  I promise, shrink your favourite carrot cake recipe (must be made with oil, not butter) and the results will be very pleasing. I cooked mine at 180C for 12 minutes in silicone moulds. Make sure you top them with cream cheese icing with a little lemon zest in the mix!

These are a few of my favourite things...

Well, not mine but I do love the idea. If you had to put four of your favourite things on a cake, what would they be? I actually can't think of mine, well I can, but they all look very odd together! 

 For this cake I was sent lots of photos of the dogs and of 'Grannie' so I could really make it personal and we even had Arsenal winning against Liverpool on the telly! 

Boeuf Bourguinon

There is more than one way of spelling it and more than one way of cooking it. I've been on a bit of a mission to perfect it lately and try out different methods. It seems to be a favourite and I'm cooking it for a fair few people's dinner parties this winter.

Here are my findings (hehe feels like GCSE Chemistry)  

-Marinating the beef in wine makes not much difference, infact I think it almost dries the meat out. 

-Adding the mushrooms and bacon lardons at last minute keeps them crispy and cleaner looking.

-Burgundy, Merlot, Shiraz - I can't taste much difference, favourite was probably the shiraz but to be traditional you should use Burgundy.

-Brandy. Ok so it does add a certain "Je ne sais quoi" but I think go with what you've got, I used a Spanish Brandy and it was yum. 

-Slow cooker or casserole pot? SLOW COOKER. I have just bought myself one for £60 and it was the best money I've spent on a piece of equipment and plus it looks pretty nice on the counter too (Cuisinart, if you are looking) 

-Mushrooms. Delia recommends dark-gilled mushrooms, but I much prefer button mushrooms (sorry Delia)

-Beef stock. Sin sin sin... I think either an organic Kallo stock cube or a Knorr Stock Pot does the trick,(yes I too thought Marco was a sell out for advertising these, but they aren't half bad!) you need something strong to come through the wine and having roasted bones and making stock from them it just didn't cut it. 

Lastly, Herbs. I reckon you need a mix of dried and fresh.

Serves 6

1 kilo of braising steak cut into big chunks

1 onion

3 garlic cloves crushed

2 bay leaves

fresh and dried thyme 

fresh and dried parsley (save fresh for garnish)

200g bacon lardons (unsmoked)

1 tbsp of plain flour

20 shallots or small onions

20 button mushrooms

16 fluid ounces of red wine (you choose) 

Big splash of Brandy

 

Dry and season the beef and fry in a little olive oil until browned, don't overcrowd the pan and fry in batches if need be. 

Tip into the slow cooker (or casserole pot)

Next slice the big onion into strips and fry until slightly crispy, add the garlic for a minute.

Tip onion and garlic over the seared beef and sprinkle with flour. Throw in the wine and brandy, herbs, and if you think it needs it, a glass of stock. Fry your small onions and add to cooker.

Slow cook for at least 3 hours and then check. In the slowcooker it took 2 hours on high and then 3 hours on slow but I do like big chunks of meat. 

Before serving fry bacon lardons and mushrooms and add to beef. 

Serve with creamy mash, green beans and fresh parsley. 

Voila! (said in your best French accent! - mine sounds Spanish as is the only accent I can do)