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Archive for the ‘cream’ Category

Leek and Potato Soup




There is nothing more warming after a day cheering the children from the sidelines in the cold wind and pouring rain than a steaming bowl of soup. To serve with warm crusty homemade bread you either neither to be ultra efficient or have a partner in crime to put in the oven as you are on your way home.   These days lots of places sell freshly baked so I am guilty of resorting to picking up a loaf on the way.


Many soups need to be made  early on and left to cook but this one I can get away with making and serving once all the potatoes are soft and falling apart.  Just time enough for them to get out of the shower as I throw the ingredients together and then I can shower and warm whilst it cooks.

Ingredients 
Oil
Onions chopped
Leeks sliced  lots I like it thick and warming
Potatoes cut into small pieces – again lots 
Sherry  – a good splash of this
Chicken stock
Cream and parsley for decoration



Heat the oil gently then add the onions and leeks .  Let them soften rather than fry.  It will not take long so be careful to keep an eye as they can turn quickly.

Add the potatoes.   Stir well then add the good splash of sherry – this is of course optional but the alcohol cooks off and the piquancy of the sherry brings out a fresh depth of flavour in the potatoes.   

Add the chicken stock and bring it to the boil.  If there is not enough liquid, water can be added or if you have some vegetable water add this.  Once boiling turn it to simmer and allow the potatoes to soften and fall apart when touched with a knife probably about 20 minutes.
I use my hand blender in the pan but some people prefer to liquidise and place in a fresh pan.   Serve it from the pan or add to your soup tureen and decorate with the cream and parsley.  Serve with a warm crusty bed and feel the warmth radiate from your insides.   Windy wet sports pitches will be a distant memory in no time.


Enjoy,  let me know what you do to your soups to enhance them. When do you enjoy a bowl of steaming soup?

I always try to make extra for the week ahead, unfortunately one bowl is never enough so there is never any left for my weekday lunches.


Tiggy 

Have a look at what I have been up to on my other blog  Tiggy Hayes

Butterscotch Sauce


We are in the season of strawberries and there are so many different recipes to create.  This is not necessarily to be restricted to strawberries but they work so well together.  I love the ease and simplicity of this recipe that then produces an unbelieveably delicious complement other than cream.  

Do not be fooled into thinking this is the calorie free alternative to clotted cream this is pure indulgence.   I remember it by 2 x 2 x 2 + 2.5.

2oz /  50g Butter
2oz / 50g Sugar (brown sugar works best)
2ozv / 50g Golden syrup
Vanilla Essence
2 1/2 fl oz / 75ml double cream 
Juice of lemon (optional)




Over a very gentle heat combine the butter, sugar and golden syrup.


Watching it carefully and stirring occaisionally allow the ingredients to melt into to each other.   Do not allow it to burn.



As the last of the butter melts stir well to mix


Remove from the heat and add the vanilla essence.  This is the time to add the lemon.  I find it cuts the sweetness and adds a subtle tang but my children definitely prefer the pureness of all sugar so we often have it without.


Allow to cool slightly before adding the cream.  Mix well so that all ingredients form a combined thick gloopy sauce.  


This can be served warm on fresh strawberries but equally can be prepared early in the day or the day before.   As it cools the sauce becomes thicker.  



Serve over fresh strawberries and enjoy.  My family were sceptical that there is any thing to beat clotted cream or double cream but finally were persuaded to try it.  Now such a firm favourite one son will only eat strawberries with  this on.

Try it out on your own brood and see what they think.  Such an easy and impressive addition to strawberries you can serve it up to guests feeling confident they will enjoy and be impressed.

Enjoy 

Tiggy   

  

see what I am up to at Tiggy Hayes

Bacon and Leek Bake


This is a very simple bake that we had as a main course but would work equally well as a side dish if you lessened the bacon,  I would probably use small lardons.   Very popular and deliciously rich.

Ingredients
Olive oil
Bacon cut into bite size pieces
Onion – chopped
Leeks – sliced
Garlic – chopped very finely
Cream – single is fine for this



Heat some of the olive oil and fry the bacon till it is well cooked




Remove from the pan into a roasting dish.  Add the onion to the now empty pan with the remainder of the olive oil.




As the onion softens add in the leeks on a low heat, continue to stir them and break up any bits still in rounds.

Sprinkle the garlic over this as you stir



Meanwhile cut the potatoes into chunky slices and add them tIo a pot of already boiling water.  You want them just softening so keep an eye on them, they can become mash very quickly.


When the leeks are cooked add them to the bacon and then drain the potatoes before adding them.  Cover the mixture with cream and stir well.

Pop in a hot oven for half an hour and serve piping hot with warm crunchy bread and a crisp salad or vegetables of your choice.



There is a slimmers version to this; Cook in the oven with chicken or vegetable stock instead of the cream, then just before serving add some fromage frais and stir well to give it that rich creaminess without the calories.

Other additions could be cheese grated over the top for added flavour although these flavours do blend very well together and don’t necessarily need the extra.  


Enjoy and let me know what other combinations you can come up with.

Tiggy

Find out what I am up to in my other blog  Tiggy Hayes



Raspberry and Toffee Pavlova


Just picking up milk for home at the supermarket and wondering what on earth to come up with for pudding after our Sunday Roast.   Middle Son being helpful added a pavlova case and toffee sauce to the basket.   I added the raspberries and cream and together we put this very quick and simple pudding on the table later that day.

Ingredients
Meringue Pavlova case – we used a shop bought one
Raspberries – I used frozen and defrosted them
Toffee Sauce
Whipping Cream



Place the pavlova case in a serving dish







Take out a few whole raspberries for decoration later on.   Mix the remainder of the raspberries with most of the toffee sauce.







Add the mix to the pavlova case.






Whip the cream so it stands in peaks and then cover the raspberry mix generously.


Use the saved raspberries to decorate and then dribble toffee sauce over the whole pudding.  we added a sprig of mint to finish it all off.







Enjoy, but don’t expect any left for the next meal.   This disappeared off the plates so fast with many appreciative grunts.




See how you would do this differently and let me know.


Tiggy
Find out what I am up to in my other blog  Tiggy Hayes




Pear and Ginger Crumble

This weekend why not try this wonderful pear and ginger crumble for the family or if you have friends coming round.  It is easy and any crumble goes down really well.

I rarely cook puddings as none of us in the family really eat them, but I do try on a Sunday or if I am entertaining to do something.   I was given a set of terracotta stone dishes that are perfect for single portion puds or starters and so I have made these as individuals but they would work just as well in one dish.

Ingredients
Small piece of ginger – chopped into very small cubes
Brown sugar
Boiling water
Couple of eating apples – peeled and cored
3 large desert pears
Butter  – not straight from the fridge
Plain flour
Sugar
Porridge oats


The amount of butter /flour and sugar will depend on how many you are cooking for and how much they like crumble.  In my family (2 adults, 2 teenage boys and a hungry 9 year old) they most definitely prefer crumble to the fruit so I have used 3oz of butter / sugar and 6oz flour with a large mummy sized handful of oats for crunch.

I make the ginger juice first by putting the boiling water over the ginger and brown sugar and keep boiling.   I think you are supposed to throw away the ginger and just use the juice but I add plenty of water then boil for a long while to soften the ginger.  




When most of the juice has evaporated I then add the apple first and as it softens add the pear followed by a sprinkling more of brown sugar.

Once the fruit has softened but still kept some shape take it from the heat and lay in a layer  in dishes.   Allow it to cool.



In the meantime make the crumble by mixing the butter and flour by hand.   When it resembles breadcrumbs add the sugar and stir gently by hand.   Add the handful of oats and stir again.

Top the fruit and cook in a medium oven till browned on top. 

Serve with cream, ice cream or custard then sit back and listen to their ooohs and aahhhs of  pleasure as they tuck in.






Have a go and spoil them this weekend.  Tell me how you get on 

Tiggy

read my trials and tribulation on my other blog at Tiggy Hayes.

Cupboard Turkey

This came about by accident, one day being organised I had got out some thin turkey fillets to defrost and then slice up into a sauce.   As it was the middle of the holidays and we spent most of the day out we ended up eating out and the forgotten defrosted fillets sat forlornly in the sink waiting for cooking. 
I cooked them in the tomatoes that night.  The following day I added the rest of the ingredients and we ate them.  If I was planning the meal I would do it all in the one day.

Ingredients
Turkey fillets
Tinned tomatoes with herbs (you can add a few extra mixed herbs)
Peppers sliced and pre-roasted
Cream
Buttery mashed potato


Cook the fillets in the tinned tomatoes.  


Add the peppers or anything else in the fridge you want to use up, broccoli, spinach, chopped carrots.  You could even add sweetcorn or peas at this point.

I had some old double cream that needed using up so covered the dish with this.


Some mashed potato made with loads of butter and really mashed up well spread over the top and scored with a fork.



Into the hot oven for a good 20 minutes to half an hour until the potato is deep golden and the filling is bubbling. 

I had added a dash of water to the fillets as the tomatoes had dried out a little overnight.  This meant they were still incredibly moist. You wouldn’t need this if you were doing it all in one day.


This dish went down surprisingly well for a grab what’s in the cupboard meal.  Some meals are obviously hits as this one was but not all mine are so popular.


Give it a try and see what you think, be sure to let me know how you get on, what else could we add to develop it?   Do you have any store cupboard meals?

Enjoy



Tiggy


Check out my other blog at Tiggy Hayes

Baileys and Hazelnut Chocolate Mousse

This week we are going to try something a little more indulgent. But still so easy to dress up or just to enjoy as it comes. 

Chocolate mousse is universally acceptable as a pudding either for a family meal or dressed up with extras for entertaining.  I made this mousse thanks to my close friend Becky who had tried it before.  Both her family and mine were equally rapturous about it.    The basic mousse is straight forward and I will give you that recipe, what you add in is entirely up to you and who you are serving it to. 


Ingredients
Chocolate – I used a 70%  but above is even better  if I can get hold of it.  A whole bar!
Butter  only about 2oz  (55g)
Eggs  4  separated into yolks and whites.  The whites should be in the largest bowl as that will be the final destination of all ingredients
Icing sugar about 2oz  (55g)
Cream – double I used a full 300ml carton

These are the basic ingredients-  you can choose all different extras to add in depending on your guests.

Baileys  –  couple of really good slugs
Chopped roasted hazelnuts
Icing Sugar and grated chocolate (for decoration)
Chocolate drops in contrasting milk or white chocolate
You could use a brandy or mint baileys or orange liqueur, swap the alcohol for mint flavouring 
Try replacing the hazelnuts with almonds or walnuts again chopped and roasted, Glacè cherries or small peices of dried fruit or ginger.  This is your mousse add what you want.

Break your chocolate in to small cubes and put in a bowl with a pan of boiling water underneath it.  Do not let the water bubble over the sides but keep on a medium heat while the chocolate melts.

Add the butter when the chocolate starts to melt.  Also this is the time to add your baileys, liqueur or flavouring.

Stir occasionally and when all melted remove from the heat and allow to cool for a while – no more than 10 minutes

Meanwhile you can be whisking the egg whites till they stand with their peaks up and then whip the cream to the same consistency.

Stir in the egg yolks and icing sugar into the chocolate mixture.

Carefully fold the cream into the chocolate mixture.  A wooden spoon is good and if you fold slowly and deliberately in wide turns you will mix all the mixture.

This is when I added nuts; you could add chocolate drops, cherries or fruit now.

Then add this mixture again folding slowly into the egg whites.   This is where the lightness will come from, so don’t allow yourself to beat them.   (It is not the end of the world if they are beaten the mousse will still taste delicious)

Gently transfer to serving bowl and decorate with icing sugar and the grated chocolate. If you have mint baileys a mint leave or sprig would be good. You can leave the decorating till you are about to serve but if you are grating the final chocolate square – hide it well or it will disappear!

Leave in the fridge to set for several hours; if you can prepare the night before even better.  Make sure you cover with a tight fitting cling film or you will be serving it with finger sized holes!

Serve alone or with shortbread or ameretti buiscuits .  This pudding does not require extra cream but I leave that to you.

This is not a diet aid, replacement or anything other than pure indulgence and should be treated with the reverence this commands.

Enjoy and make sure you tell me how you get on and what you added to make it your own.  To leave a comment you will need to join my site but please do I want to hear your comments.

Tiggy 

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