Archive | February, 2013

Sunday Lunch

17 Feb

Sunday Lunch

This is the kind of food I like – tattie scones with roast mushrooms, free range bacon, free range sausage, rocket, plum tomatoes and citrus creme fraiche. The scones, mushrooms and creme fraiche are a breakfast recipe from the ‘Waitrose Magazine’ and the additions were my own idea.

Just to add yet another comment to all the current discussions about food labelling and horse meat, I have always enjoyed fresh food that I cook myself and I like to know where it has come from. I never buy ready meals or packs of burgers and this has been been my philosophy since long before all the food scares.

I once cooked a family lunch and wrote out a menu listing the sources of all the meat and other ingredients used. I also specified that it was a ‘completely nutty meal created by and containing nuts.’ This was a little tongue in cheek, obviously, but it was interesting to see how easy it was to carry out this exercise and specify for example which farm the carrots were from.

So today’s lunch included free range Lincolnshire pork sausages ‘from pigs sired by pedigree Hampshire breeders.’ The Denhay bacon is from a farm founded by two families, the Hoods and the Streatfeilds, in Dorset’s Marshwood Vale in 1952.

Anyway, this is not meant to be a lecture, just a celebration of good food!


Magazine CoverRecipes – The Perfect Bacon Sandwich from Waitrose Magazine February 2013

13 Feb

Magazine CoverRecipes - The Perfect Bacon Sandwich from Waitrose Magazine February 2013

I made the bacon sandwich for Jess and her friend Rachel. When I asked for feedback, Jess’ comment was that ‘it was just like an ordinary sandwich.’ I have to say that there did not seem to be anything remarkable about it. The reason I did not try it myself was that I detest ketchup. Anyway, the teenagers enjoyed it, as bacon and ketchup in white bread (I made my own sourdough bread) is a guaranteed hit. Later on Paul and I had the alternative recipe on the same page – Cornbread French toast with avocado and streaky bacon, which was excellent. The cornbread was well worth making.


Magazine Cover Recipes – Spicy Pork Meatball Noodles from Sainsburys Magazine February 2013

7 Feb

Magazine Cover Recipes - Spicy Pork Meatball Noodles from Sainsburys Magazine February 2013

This dish was amazing! It was the kind of dish that I was reluctant to try, and only did so because of having committed to this project! I simplified the dish for the benefit of Jess, who is not yet a fan of chilli, but did the full version for Paul and me.

I am not a great fan of soy sauce, and don’t usually buy jars of sweet chilli sauce, but the combination was just fabulous. Using fresh ginger and chilli also gives a freshness to the dish.

Paul’s comments: “Delicious! Could eat it again.”


Magazine Cover Recipes: Ice-cream Bombe from Sainsburys Magazine January 2013

6 Feb

Magazine Cover Recipes: Ice-cream Bombe from Sainsburys Magazine January 2013

I have to admit that owing to various circumstances, I am the only in the family so far to have actually sampled this pudding so far. But it is in the freezer so does not need to be eaten all at once.

I always love Nigel Slater’s recipes, and they are generally straightforward to make and full of flavour. Actually, this recipe is a little more effort than some of his, but then it is meant to be a party pudding. The flavour was superb, and the home-made centre section is made from blood oranges. Mine came out much pinker than Nigel’s and looked lovely on the dish. Just two small points I’d make here – firstly that for my taste it was a little chilly to be eating ice-cream in the middle of winter, but of course the lovely blood oranges are not available in the warmer months. Secondly, home-made ice-cream always sets rock hard, whereas commercial ice-cream is much softer, so combining the two (the outer layer is from a tub of good quality ice-cream as suggested in the recipe) makes it more difficult to construct, and also it is tricky getting it to the correct eating consistency. I might in the future make both layers from home-made ice-cream.

A real show-stopper with a lovely fresh flavour.


Magazine Cover Recipes – Pork, Apple and Cider Pie from Waitrose magazine January 2013

4 Feb

Magazine Cover Recipes - Pork, Apple and Cider Pie from Waitrose magazine January 2013

This was the second time that I had cooked this recipe, and it was just as good second time round! Pie is a lovely alternative to a roast on Sunday sometimes, and more relaxed to cook. Even I use bought puff pastry for convenience.

I made the pie with pork cheeks, which are cheap and delicious and cook to such a tender consistency. The cider gives the pie a really good flavour. I usually find though that recipes recommend adding far more liquid than I seem to need, and this recipe was no exception. I did not need any stock in addition to the cider.

Paul and Jess enjoyed the pie and had nothing but positive feedback. We ate it with mashed potatoes and a separate bowl of mashed swede.


Blood Oranges – a work of art

3 Feb

Blood Oranges -  a work of art


Magazine Cover recipes – Glam trifle slice from BBC Good Food January

2 Feb

Magazine Cover recipes - Glam trifle slice from BBC Good Food January

Trifle absolutely delicious and well worth making. I changed the recipe slightly by making my own raspberry jelly, rather than buying a packet of jelly cubes. Jelly is so easy to make and I have a real problem with using most convenience foods. I also made my own cake for the base layer.

It took a few hours to make, so really is a party pudding, rather than an everyday one.

I think that my results look pretty well like the picture, apart from the slightly varied decorations that I used.

Usually I do not make dishes with out of season fruit or vegetables, so in future I’d make this as a summer pudding.

Comments from Paul: “Lovely, and would have been even better without the paper.” (the recipe suggested lining the tin with both cling film and baking parchment, and I think next time I’d not bother with the latter, as it must have disappeared into the custard).