Archive | March, 2013
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Magazine Cover Recipes – Brandy spiced heart cross buns from the Waitrose Magazine March 2013 issue

29 Mar

Magazine Cover Recipes - Brandy spiced heart cross buns from the Waitrose Magazine March 2013 issue

The first thing I have to say about this recipe is that I did not take up the suggestion of piping hearts instead of crosses on my buns. Hot Cross Buns are traditional for Good Friday and I am never going to change that view. I also always make half of my mixture with chocolate chips instead of fruit. I wish I could eat dried vine fruits, but I cannot. So the review of the genuine buns is by Paul and my parents, Monica and Richard.

The smell of the buns baking in the oven was intoxicating, and I wish that I soaked the fruit in the brandy for longer. However, the verdict was of a good smell and flavour. Seconds were had, and a doggy bag had to be handed out, which says it all really!

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Amazing Salad – Grilled Goat’s Cheese with walnuts, avocado, tomatoes, bacon and parsnip

23 Mar

Amazing Salad - Grilled Goat's Cheese with walnuts, avocado, tomatoes, bacon and parsnip

There are boring salads, bad salads and amazing salads. I only make the latter, and this is one which I created yesterday for lunch. It took about 20 minutes to make and Paul and I ate it with home-made sourdough bread. Don’t let people tell you that salad is boring; it does not have to be! But remember to leave out the iceberg lettuce, tasteless tomatoes and salad cream! And eat your salad fresh so that it is not chilled and can even be served warm, the best way.

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Magazine Cover Recipes – Low-Fat Masala Chicken Pie from BBC Good Food February 2013 issue

11 Mar

Magazine Cover Recipes - Low-Fat Masala Chicken Pie from BBC Good Food February 2013 issue

This was the third time that I had cooked this dish, having made it once for my employer and once at home, before deciding to undertake this project. Luckily we all enjoyed it! Mind you, this was the first time that I actually managed to find the low fat coconut milk!

The pie is an interesting idea, as it combines the comfort of a pie with mash on the top with flavours of India. It is reminiscent of many dishes brought back from India by the British.

I changed the dish by using more spices instead of curry powder, as this is something I never buy. Paul enjoyed it and delcared it well-flavoured and nicely balanced with spices.

Definitely one to cook again!

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Magazine Cover Recipes – Italian stuffed Roast Pork from Sainsburys Magazine March 2013 issue

6 Mar

Magazine Cover Recipes - Italian stuffed Roast Pork from Sainsburys Magazine March 2013 issue

I cooked this for Sunday lunch, having invited my cousin and husband, Ian and Rachel and my brother and his girlfriend, Matthew and Maria. Paul and Jess were in attendance as usual.

Everyone enjoyed the pork very much and declared it very moist and flavoursome. When I decided to cook this dish, I did not think that Maria was going to be able to come, and at the last minute she was able to. As she is Italian, it was good to get the seal of approval from a true native. i served the meat with the fennel as suggested, but was unable to purchase any kale. I also cooked mashed butter beans, glazed carrots and roast potatoes. As the joint of meat was smaller than expected (thanks to the Waitrose delivery service!) I also made some sausagemeat balls to serve on the side.