Lamb Pitta Burgers

I love making these lamb burgers during barbecue season, they make a delicious change to the ever popular beef.  I like to make them in an oval shape to fit neatly into a pitta bread...then add some lettuce, chopped spring onion and mayonnaise...yum! 

If you are short of time you could just soften the onion with the rosemary, however slowly sizzling it until caramelised adds a wonderful sweet/savoury dimension to the juicy burgers.  This burger mixture can be made in advance to save time, in fact it allows the flavours to develop more. 
 

Makes 4 large oval burgers or more smaller ones!

Ingredients

1 Red Onion, thinly sliced

Butter

1 teaspoon Light Brown Sugar

Salt and Black Pepper

Sprig of Fresh Rosemary (approx. 20 needles), finely chopped

500g Minced Lamb

Handful of Fresh Mint Leaves (approx. 10 large leaves, more if small), chopped

2 Cloves of Garlic, minced

1 teaspoon Dijon Mustard

1 medium Egg, beaten

• To prepare the onion, melt a generous knob of butter into a pan and tip in the finely sliced onion.  Season with salt and the brown sugar then stir to combine and put on the lowest hob setting you have.  It will need to sizzle slowly for up to 45 minutes, being stirred occasionally, until soft, gooey and sweet.  About halfway through the cooking time add the finely chopped rosemary so that it softens with the onion.  When done, transfer to a bowl to cool.
• Tip the lamb mince into a large bowl and break up with a fork.  Add the minced garlic, chopped mint and a generous seasoning of salt and black pepper, mix thoroughly.  Add the egg, mustard and the cool onion and mix thoroughly again, it will seem a bit sloppy at first but come together as you mix it and incorporate all the egg.  This can now be covered and refrigerated until needed.
• When you are ready to cook, shape the mixture into just smaller than pita sized ovals or round burgers if you want to put them in buns.  
• Cook on a hot barbecue, griddle pan or frying pan for about 5 minutes per side or until chargrilled and juicy looking.  I think these are best not pink but definitely still moist in the middle, if you like your meat well done, cook it for longer but maybe on more of a medium heat.  They also benefit from a few minutes resting before serving.
• Serve wedged inside toasted pitta bread with any extras you feel are appropriate...enjoy!

Red Pepper and Feta Couscous Salad

This salad is lovely served as a side dish (great with all things barbecue!) or as a meal in itself maybe with the addition of some spinach leaves.
The red pepper and couscous can be prepared ahead of time so the salad can then be assembled in minutes.

Serves 2 as a main or 4-6 as one of several sides

Ingredients

100g Dried Couscous

2 Red Peppers

Approx. Quarter of Red Onion, finely chopped

100g Feta Cheese, cut into cubes
For the Dressing

1 and a half teaspoons Dijon Mustard

1 tablespoon Fresh Lemon Juice

1 tablespoon Balsamic Vinegar

1 clove of Garlic, minced

Approx. half a teaspoon Lemon Zest

4 tablespoons Extra Virgin Olive Oil

a handful of Fresh Basil Leaves

Salt and Black Pepper

• Skin the red peppers by deseeding then cutting them into quarter sections and putting them, skin side up under a hot grill.  Leave them until the skins go black in parts and wrinkly, this will take 10-20 minutes depending on the ferocity of your grill.  Put them aside to cool before removing the skins with a knife, cut into strips.
• Tip the couscous into a large bowl, sprinkle with salt and pepper and pour over enough boiling water to just cover it.  Set aside for 4-5 minutes for the grains to absorb the water then fluff up with a fork.  Leave to cool.
• To make the dressing whisk the mustard with the lemon juice and balsamic vinegar, add the minced garlic and the lemon zest then gradually whisk in the oil.  Taste and add salt and pepper, it needs to be well seasoned and punchy.
• To assemble the salad, pour two thirds of the dressing into the couscous and add the pepper strips and chopped red onion then mix in thoroughly.  Shred or tear the basil leaves into the couscous then add the cubes of feta cheese and fold them in gently so you don't break them up.  Put into a dish or bowl to serve.
• Just before serving, taste and add the rest of the dressing if you want to.  If you are mixing it with salad leaves you will definitely need the remaining dressing.

Vanilla Shortbread

This is very easy to make, the children can help and everyone loves it...winner!  It is great with a cup of tea but also good served with strawberries and cream!
This recipe is slightly different from the classic due to the addition of vanilla and I like to use semolina flour instead of the usual ground rice.

Makes 8 wedges or more smaller fingers

Ingredients

100g Soft Butter (I use spreadable)

50g Caster Sugar

1 teaspoon Vanilla Extract

150g Plain Flour

25g Semolina Flour

• Preheat the oven to 170C (fan) and butter a 20cm round tin (a springform is best, easier for getting the shortbread out!)
• Put the butter and sugar into a bowl and cream it together with a wooden spoon, add the vanilla and mix until pale and creamy.
• Tip both of the flours into the bowl and mix until it is all combined and resembles large crumbs.
• Tip all the crumbly mixture into the tin and press it in with the back of a metal spoon until level and smooth.
• With a fork, make a pattern around the edge and little holes all over the top.  With a knife cut  part way through the mixture to mark eight (or more) pieces.
• Bake in the preheated oven for 20 minutes until just going golden brown around the edges.  Take out of the oven and leave to cool before trying to remove the shortbread from the tin.
• When it is cool, carefully remove in from the tin then cut or break into pieces.

Mini Meringue Kisses

These are great as dessert nibbles for a party, delicious little chocolate-dipped meringues sandwiched together with vanilla cream, yum! 

The meringues can of course be made with all caster sugar but I like the hint of toffee that the brown sugar gives them.

Makes about 25 kisses

Ingredients

2 Large Egg Whites

50g Caster Sugar

50g Light Brown Sugar

Pinch of Salt

For the Chocolate

100g Dark Chocolate (40-50% cocoa solids)

50ml Double Cream
For the Cream
150 ml Double Cream
1 teaspoon Vanilla Extract 

• Preheat the oven to 125C (fan) and line a couple of baking sheets with greaseproof/baking paper.
• Put the egg whites into a clean bowl or the bowl of a mixer with a pinch of salt. 
• Whisk the egg whites until they begin to go white and frothy then gradually add the sugars, whisking constantly.
• Keeping whisking until it is voluminous and holding it's shape.
• At this point you can spoon teaspoons of the meringue onto the baking sheets or use a piping bag and large nozzle.  I like to pipe them as you get a more uniform shape and a little peak with each one, you should get about 50.
• When you have piped or spooned all the meringue onto the trays, bake in the preheated oven for 45 minutes then turn the oven off and, leaving the meringues in, allow to go cold.
• When the meringues are cold, take them out of the oven but leave them on the greaseproof paper (or you can put them in an airtight container at this point and store them until you are ready to make the kisses).
• To make the chocolate ganache, break the chocolate into a bowl and pour in the cream.  Melt it either in the microwave (a couple of 10 seconds bursts should do) or over a pan of hot water, stirring as you go.  When the ganache is molten and shiny take a little meringue and dip the base into the chocolate then put it back onto the greaseproof paper.  Do this with each meringue and leave them for an hour or so for the ganache to set.
• When you are ready to put the kisses together, whip the cream with the vanilla extract until thick then use this to sandwich pairs of meringues together.  Do this with all the meringues and pile the finished kisses on a plate or cake stand.  Try to serve them within an hour or two of making.

Pork Chops with Mustard Cider Sauce

This is one of my favourite, foolproof recipes which is equally good as a quick midweek meal or as an easy dinner party dish.  It is speedy and easy to make, hardly a recipe really, more of an idea.

It is great served with simple buttered tagliatelle, rice or new potatoes and lots of greens.

Serves 2

Ingredients

2 Large Pork Chops

Butter

100ml Dry Cider

1 teaspoon Dijon Mustard

1 teaspoon Wholegrain Mustard

100ml Single Cream (or Creme Fraiche)
Salt and Black Pepper
Fresh Chives, chopped (optional)

• Heat up a large frying pan on a high heat.  When it is hot, pop in a knob of butter and, when melted and bubbling, place the pork chops in the pan.  
• Still on a high heat, sizzle the chops for 2-3 minutes without moving them then turn them over and do the same with the other side.  You may need to cut into the side of the chops if they curl up.
• After this time the chops should be sealed and coloured on both sides.  Pour in the cider and stir in the mustards, jiggle it all around a bit.  Turn the heat down slightly and simmer for 10 (ish) minutes, turning the chops over halfway through.
• After about 10 minutes, when the cider has reduced by half and is looking a little syrupy, pour in the cream, swirl it around to combine and bring back up to the boil.  Taste the sauce and add seasoning if you want to.  If you have some, throw some chopped chives in just before you serve.

White Sandwich Loaf

This is a lovely standard loaf for sandwiches and, along with my wholemeal, it is one of the breads I make most often.

Ingredients

500g Strong White Bread Flour

1 teaspoon Salt

200ml Warm Water

120ml Milk

1 tablespoon Melted Butter

1 teaspoon Sugar

1 sachet (7g) Fast Action Yeast

or 3 teaspoons of Dried Yeast from a tin

• Put the flour and the salt into a large bowl and mix together lightly.
• In a measuring jug measure the water then the milk, add the sugar, butter and yeast and stir with a fork to dissolve the sugar.  At this point if you are using the dried yeast from a tin you need to leave this for 5-10 minutes until frothy.
• Pour the liquid into the flour and mix with a fork until it starts to come together into a dough.  Scrape the dough off the fork then, using your hand, knead the dough around the bowl to collect up any spare flour.
• Lightly flour your work surface and tip the dough onto it.  Knead the dough by stretching it out then folding it back again repeatedly.  It will feel a bit lumpy and sticky at first but will become smooth and springy after about 10 minutes kneading.
• When the dough has been well kneaded put it back into the bowl which has been dusted with flour.  Cover with cling film or a tea towel and leave it to rise for 1-2 hours until doubled in size.  
• When it is well risen tip the dough back onto the work surface and knead it around to knock out the air.  Shape it into a smooth oval and put it into an oiled loaf tin, set aside for another hour to double in size again.
• Preheat the oven to 210C (fan).  If you want to you can make diagonal slashes across the top of the risen dough with a serrated knife, or you can just sprinkle with some flour for a bakery look.
• Bake in the preheated oven for 25 minutes or until golden brown and hollow sounding when tapped underneath.
• Leave in the tin for 5 minutes to cool slightly then carefully transfer the loaf to a rack to cool completely.  The crust will soften as it cools and the loaf will be easiest to slice when completely cold.

Cheese and Pickle Picnic Rye

I think home-made rolls are fantastic for picnics, especially when they contain their own filling or flavourings.
They are also not as much trouble as you would think, so long as you start the process about 4 hours before you think you will want them.  
Make the dough when you get up in the morning (I tend to do this in a half-asleep state when reluctantly forced out of bed by wide awake children), this takes about 20 minutes. Leaving the dough to rise for an hour or more requires no effort, meaning that you can get on with your day.  Then dividing the dough, adding the flavours and shaping the rolls takes no longer than 20 minutes and the final rise and bake is effortless.  
These can be made with any pickle or chutney that you like. 

Makes 8 rolls

Ingredients

350g Strong White Flour

100g Wholegrain Rye Flour

1 teaspoon Salt

300ml Warm Water

1 tablespoon Honey

1 tablespoon Olive Oil

1 sachet (7g) Fast Action Dried Yeast

Mature Cheddar Cheese, grated

Chutney or Pickle of your choice

• Put the flours and the salt into a large bowl and mix lightly.
• In a measuring jug measure the water then add the honey, olive oil and yeast and mix.
• Pour the liquid into the flour and stir with a fork until it comes together into a dough.
• Lightly flour the work surface and tip the dough out onto it.  Knead for approximately 10 minutes, stretching it out and folding back repeatedly.  After this time it should be a smooth, springy dough.  Lightly oil the mixing bowl and put the dough back in, cover with cling film and leave for 1-2 hours until doubled in size.
• When the dough has risen, uncover and tip it back onto the work surface.  Knead it around for a few minutes to knock out the air then shape into a long oval.  Cut the dough in half then cut each half into four even pieces, you can weigh them if you want to make sure they are exactly the same size but I never bother.
• Take each piece of dough and flatten it out a bit in your hand then put a handful of grated cheese and a small teaspoon of pickle or chutney in the middle of the dough.  Fold the sides in to totally encase the filling then squidge it around slightly in your hand to mix the cheese and pickle into the dough.  Shape into a round and place it onto an oiled baking tray.
• Do this with each piece of dough until you have 8 rolls placed on the baking tray with a few centimetres in between to allow for the second rise.  Sprinkle each roll with some rye flour and set them aside for up to an hour to double in size again.  Preheat the oven to 210C (fan).
• When the dough has doubled in size again and the oven is hot, bake them for 20-25 minutes until dark golden brown and hollow sounding when tapped underneath.
• Transfer the rolls onto a rack to cool for 20 minutes.  These are best eaten slightly warm but are great cold, especially split and filled with smoked ham...yum.

Australian Fruit Cake

I am not sure whether this deliciously squidgy tray-bake actually is Australian.  This recipe was my great aunt's and it has always been known by this name in our family.

Australian or not it is incredibly good cake...chewy, toasty coconut richness topped with a tangy lemon drizzle and icing.

Ingredients

125g Butter

2 tablespoons Golden Syrup

50g Caster Sugar

50g Light Brown Sugar

1 teaspoon Vanilla Extract

100g Sultanas

100g Dessicated Coconut

150g Plain Flour

2 teaspoons Baking Powder

Juice of one Lemon

Juice of one Lime ( you can just use lemon, I like combining both)
Icing Sugar

• Preheat the oven to 150C (fan) and thoroughly butter and line a shallow tin with greaseproof/baking paper (I use a brownie tin for this which is 18x32cm).
• In a saucepan over a low heat melt the butter with the syrup and the sugars, stirring slowly with a wooden spoon.  When totally melted add the sultanas, coconut, flour, baking powder and vanilla and stir to combine.
• Tip the mixture into the lined tin and bake in the preheated oven for 25 minutes until golden brown.
• Take it out of the oven and leave to cool slightly.
• Juice the lemon and the lime into a bowl then gradually stir in sieved icing sugar until you have a syrupy consistency.  Spoon about half of this over the still warm cake and spread out, it will soak in.
• Add more icing sugar to the remaining lemony syrup in the bowl until you have a slightly thicker icing, adding a splash of water if you don't think there is enough.  Use this to then thinly ice the cake and leave to set.
• When the icing has set and the cake is cool, carefully transfer it out of the tin and put in onto a board.  Cut into fingers and enjoy.

Caramelised Onion, Goat's Cheese and Rosemary Rolls

I love to make little rolls with this recipe but it also works well as a focaccia-style loaf.  The semolina is not essential however it does add an interesting texture to the bread and a bit of crunch to the crust, if you prefer you can just use more strong white flour for the sprinkling.
I often make a large batch of caramelised onions to keep in the fridge, as it takes about 45 minutes to an hour to reduce them to a sweet goo, I use them in so many recipes.  This recipe uses the equivalent of 3 large or 4 small onions.

Makes 8 medium sized rolls

Ingredients

400g Strong White Flour

1 teaspoon Salt

300ml Warm Water

1 tablespoon Olive Oil

1 teaspoon Sugar

1 sachet (7g) Fast Action Yeast

50-100g Semolina Flour for liberal sprinkling

Approx. 12 small Rosemary leaves, very finely chopped

A small, round, rinded Goat's Cheese (approx. 65g)

3 tablespoons Caramelised Onions 

• To make the caramelised onions put a large knob of butter into a pan and tip in thinly sliced onions.  Put the heat on low and add half a teaspoon of salt and two teaspoons of soft brown sugar.  Stir it all together to combine then leave it to slowly sizzle on the lowest heat for 40-45 minutes stirring occasionally (if you are doing a huge pan full of onions it may need an hour).  If, towards the end of the cooking, you feel that it is starting to catch a bit on the bottom of the pan, splash in some water.  This will prevent it from burning and help to achieve the desired gooey consistency.  When sweet and golden brown take the pan off the heat and transfer the onions to a bowl to cool.
• Put the flour into a large bowl and stir in the salt.
• In a measuring jug measure the water then add the sugar, olive oil and yeast.  Stir with a fork then pour it into the flour.
• Stir with the fork until all the flour has been incorporated and you have a sticky, wet dough.  Scrape the dough off the fork and, using one hand, start to work the dough.  I find it easiest to leave it in the bowl for this, kneading it around and stretching it up and back down again.  This is undeniably a messy job and I suppose you could use a mixer with the dough hook attachment if you have one, I always do this by hand though.
• Continue to messily work the dough in the bowl for about 10 minutes until it is noticeably smoother and more stretchy, you should be able to stretch it quite high out of the bowl without it breaking (quite good fun).  Cover the bowl with cling film and put aside to rise for about an hour until doubled in size.
• When risen, uncover and add the finely chopped rosemary and the caramelised onion.  Using a fork, stir it around knocking out the air and incorporating the rosemary and onions.
• Sprinkle the work surface generously with semolina flour and tip the dough out onto it.  Dust the top of the dough with more semolina and give it a knead for a few minutes to incorporate some of the flour into the dough.  It should be a lot less sticky now so form it into an oval shape and cut it in half, sprinkle with more semolina if it gets sticky while you are cutting.  Cut each half into two then those in two again so that you have eight small balls of dough all pretty much the same size...you can weigh all these dough balls if you really want to be exact!
• Prepare a baking sheet/shallow tin by dusting liberally with semolina flour.
• Take the goats cheese and cut it into 8 equal sized segments.  Take each ball of dough and flatten it onto the palm of your hand, place a piece of goats cheese into the middle of the dough then fold and squidge the dough around it, making sure the cheese is totally encased.  Place each dough ball onto the baking sheet leaving a couple of centimetres between them to allow for the second rise.
• Keep going until you have all eight dough balls on the tin then give them a final dusting of semolina and set aside to rise again for about at hour.
• Preheat the oven to 210C (fan).  When the rolls have doubled in size bake in the preheated oven for 20 minutes or until golden brown and hollowing sounding when tapped underneath.  Transfer them to a rack to cool for 15-20 minutes.
• These rolls are delicious eaten cold but even better when still slightly warm with melting cheese in the middle....yum.

Union Jack Pavlova

A classic dessert with a decorative twist!  I first made this last year for the royal wedding and thought it would be perfect again for the Diamond Jubilee.  
It is easy to make, just a bit of fiddling about with the fruit at the end...and it looks fantastic!  I love to make Chantilly cream for pavlovas, it gives the dessert a more luxurious edge.   

Serves 12

Ingredients

6 Large Egg Whites

350g Caster Sugar

A Pinch of Salt

1 teaspoon White Wine Vinegar

2 teaspoons Cornflour

300ml Double Cream

3-4 tablespoons Icing Sugar

1 Vanilla Pod

Strawberries and Blueberries to decorate

• Preheat the oven to 150C (fan) and fully line a swiss roll tin (or any rectangular baking tray) with baking or greaseproof paper, overlapping the sides.
• To make the meringue, tip the egg whites into a large clean bowl or the bowl of a mixer  then whisk until it starts to go frothy.  Add the salt, vinegar and cornflour and continue to whisk.
• When it is white and voluminous gradually start to add the sugar, whisking constantly.  Keep adding the sugar a spoonful at a time until it is all incorporated and the meringue is thick, glossy and holding its shape.
• Spoon the meringue onto the lined tin and spread it out evenly to fill the rectangle.
• Put the tin into the oven and immediately turn it down to 125C.  Bake for 1 hour 15 minutes then, leaving the meringue in, turn the oven off and let it go cold.
• When the meringue is completely cold take it out of the oven and carefully transfer it, still in the paper, out of the tin and onto the plate or board you want to serve the pavlova on.  It may be cracked and slightly crumbly on the top, don’t worry if it cracks more as you move it, it can be fixed when you put the cream on top.  Now trim the baking paper from around the meringue, leaving the underneath layer, this is a lot easier than trying to get it off the paper.
• To make the filling, pour the double cream into a bowl and add the icing sugar.  With a sharp knife, cut down one side of the length of the vanilla pod and open it out.  Then run the edge of the knife down the inside of the pod to collect all the tiny seeds, put these into the cream.  Whisk the cream until thick but not stiff.
• Spoon the vanilla cream onto the meringue base and carefully spread it out, fixing any bits of meringue that have fallen off, you need the cream to cover almost all of the top, leaving about a centimetre around the edge.
• To decorate, cut the strawberries in half lengthways and use them to make a big cross in the centre (you can make it neater by trimming the sides of the strawberries to give them a straight edge).  Then cut a few strawberries into thin strips to make the narrower lines and use blueberries to fill the sections.
• Try to serve it within about an hour of putting the cream and the fruit on…once everyone has admired it of course!

Chicken and Leek Potato Topped Pie

I always make this on a Monday or Tuesday with leftovers from a Sunday roast, it's great as it uses not only the meat, but any vegetables and gravy too.
This can be topped with creamy mashed potato or the slices which I've done here, either works well.  There is also no reason why you can't top it with pastry, particularly easy with bought puff pastry!

Ingredients

Approx. 1 kg Potatoes, peeled and thinly sliced
1 pint of Chicken Stock

3 Large Leeks, sliced and washed thoroughly
2 cloves of Garlic, chopped or minced
 Knob of Butter + Drizzle of Olive Oil
Splash of White Wine
1 tspn Dried Sage (optional - fresh thyme is also good)
2 ladles of chicken stock (out of the pint above)
Any left over gravy (if none put in 3 ladles of stock)
Any left over veg (I always have lots of carrots which go well)
1 heaped tspn Dijon Mustard
A tablespoon or two of Cream (optional)
Plain flour mixed to a paste with butter to thicken (if needed)
Salt and Pepper
Cooked chicken from about half a roast chicken, chopped or torn into chunky pieces
Oil to brush on the top

• Bring the stock to the boil, add the potato slices and simmer for 4 minutes.  Carefully take the potato slices out of the stock and set aside.  This stock can be then used again in the filling.
• In a large pan melt the knob of butter with the oil, add the leeks, garlic and splash of white wine then sprinkle in the sage (or other herb you like).  Give it a good stir then turn the heat down to minimum, cover and cook slowly for 20 minutes.  After this time the leeks should be soft, silky and sweet.  Pre-heat the oven to 175C.
• Add to the leeks the gravy (if you have it), 2 ladles of stock, the leftover veg (if you don't have any just boil or steam some chunky cut carrots until tender and add them) and the mustard.  Turn the heat up, add the cream (if using) and give it all a stir to combine, check the seasoning at this point and add salt and pepper to your taste.
• If it needs thickening, add the flour/butter mixture a teaspoon at a time stirring well until the sauce is as thick as you want it, give it a few minutes bubbling to cook the flour.
• When you are happy with the seasoning and the thickness of the sauce, turn off the heat and gently stir in the cooked chicken.
• Transfer the filling to an oven proof dish and layer the top with the half-cooked potato slices, brushing them with oil and seasoning with salt and pepper.
• Put uncovered into the oven for about an hour or until the filling is bubbling around the edges and the potatoes are browned and tender when poked with a sharp knife.  

Chocolate Cupcakes with Cookies 'n' Cream Frosting

Rich, moist chocolate sponge topped with soft, creamy, biscuity icing...mmmm.  

Makes 18-20 Fairy Cakes or 12-14 larger Cup Cakes

Ingredients

150g Soft Butter (spreadable is good)

150g Caster Sugar

50g Light Soft Brown Sugar
3 Large Eggs

250g Plain Flour

50g Cocoa
1 and a half tspn Baking Powder
1 tspn Vanilla Extract
125ml Milk
For the Frosting
100g Soft Butter
150ml Double Cream
1 tspn Vanilla Extract
200g Icing Sugar
200g Bourbon Biscuits (or any chocolate biscuit)

• Preheat the oven to 175C (fan) and put fairy cake or cupcake cases into a bun tin.
• Put the butter and sugars in a large bowl or the bowl of a mixer and whisk until pale and fluffy.  
• Whisking slowly add the eggs one at a time then sieve in the flour, baking powder and cocoa.  Lastly pour in the milk and vanilla extract and slowly whisk until just combined.
• Generously spoon the mixture into the cake cases and bake for 14 minutes until risen.
• When cool enough to handle take the cakes out of the tin and put on a large plate or board to cool completely.
• To make the cookies and cream frosting put the butter, vanilla extract, cream and icing sugar into a bowl and whisk until thick.  This makes a soft frosting which needs to be eaten within a day, if you want it to set harder add more icing sugar.  Bash the biscuits up so that you have some crumbs and some bigger bits.  Put about three quarters of this into the cream mixture, saving some to sprinkle on the top.
• Fold the crumbs into the creamy frosting then use this to generously ice the cakes, sprinkling with the reserved crumbs.