Red Cabbage Cobbler

Cooking, Recipes

Red cabbage cobbler

Hi gang! I’m back writing recipes, did you miss me? 🙂

To make up for my extended absence I asked you lovely lot on instagram, twitter and facebook to send me your recipe requests. I picked one at random, out of a bobble hat no less…and the request was for me to “make something veery interesting with Red Cabbage – lots of it!

tweet askmim

 

So, here goes, I hope it’s exciting enough for you N’ham Youth Theatre x

Thanks so much to all of you who submitted ideas – I will be picking a recipe at random again soon so if you would like to put an idea forward please get in touch via facebook, instagram or twitter using the hashtag #askmim – you can also use it for any foodie questions or conundrums you need help with.

Happy cooking xxx

red cabbage cobbler

Red cabbage cobbler

Serves 4 – 6

Ingredients 

1 tablespoon olive oil
20g butter
150g – 200g shallots, peeled and quartered
1 sweet potato or around 200g of diced sweet potato, pumpkin, butternut squash (or a combination)
1 tablespoon of plain flour
2 cloves of garlic, crushed
1 teaspoon juniper berries
1 red cabbage, about 1 kg, finely shredded
300ml red wine
couple of sprigs of thyme and rosemary (if they’re kicking about in the garden/on the window ledge/at the back of the fridge)
1 bay leaf
1 cinnamon stick
2 heaped teaspoons of cranberry sauce
2 heaped teaspoons of Dijon mustard

For the cobbles

50g butter
200g plain flour
½ teaspoon bicarbonate of soda
50g pecan nuts, chopped
100ml milk
lemon juice

Optional extras

100g feta cheese or 6 chipolata sausages
Pumpkin seeds
Sunflower seeds
Chopped parsley

Method

1. Heat the oil and butter in a really large saucepan over a medium heat. Throw in the shallots and fry for 5 minutes so they’re starting to soften. Next chuck in the sweet potato or squash, keep frying for another 5 minutes, then add the tablespoon of flour. Stir in the red cabbage, garlic, juniper berries, red wine and 300ml of water. Mix really well scraping the bottom of the pan to make sure the liquid lifts off all the flavour that’s caught there.

2. Turn the heat down to low and tuck the cinnamon stick, bay leaf and herbs into the cabbage, cover with a lid and leave to simmer for 1 hour.

3. Shortly before the hour is up, make your cobbles: Rub the flour and butter together with your finger tips – you know, till it looks all lumpy like fresh breadcrumbs. Add the chopped pecans, bicarbonate of soda, tiny squeeze of lemon juice and season with salt and black pepper. Pour in the milk, stir then knead just enough to bring the dough together into a ball. On a floured surface press the dough flat (about 3cm thick) with your hands. Cut it into squares or triangles or if you’re feeling super fancy use  a cookie cutter to make circles, stars, anything you like.  Preheat the oven to 180°C.

4. When the cabbage is ready either leave it in the pan (if your pan is oven safe) or transfer it to an oven proof dish. Pick out and discard the bay leaf and cinnamon stick then stir in the dijon mustard and cranberry sauce, taste and season with salt and pepper accordingly. Top the cabbage with the cobbles, brush them with milk or beaten egg and pop the whole thing in the oven for 20-25 minutes or until the cobbles are starting to brown on the top and are cooked through.

5. Serve! I had this just with some chopped parsley over the top but have also tried it with some feta cheese crumbled over in the last 5 – 10 minutes of cooking then scattered over some toasted seeds before dishing up, which was ace, but would also be smashing with a pile of cooked chipolatas. A green salad with a sharp vinaigrette goes really well with this too.

red cabbage cobbler served red cabbage with pecan cobbles

red cabbage cobbler with feta

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Foodie Penpals pt. 3

Foodie Penpals

Eek, bit late with this one, sorry dudes! Firstly a big thank you to Georgina from www.whatpegmade.blogspot.co.uk for the really lovely foodie penpal parcel this month including super cute handmade card. lovely handmade card! foodie pen pal gifts

The tea shelf is now very happy with its new additions and I made swift work of the nãkd bars. They’re pretty low guilt as they’re mostly made of squished up nuts and dates so deffo need to have a go at making cereal bars this way.

foodie goodies!

I umm-ed and ahh-ed about what to do with the chocolate because it seemed too exciting to just munch as is…but didn’t want to go too elaborate either because I’d hate to detract from the geranium.

So, after much deliberation here is a very, very simple recipe for chocolate florentines. These fancy chocolate buttons are possibly the easiest chocolates to make and look lovely in a box of handmade truffles or as a super gift to take to a last minute dinner party.

Chocolate Florentines

Chocolate Florentines.

Ingredients

100g of chocolate (I used Montezuma’s Dark Chocolate with Orange & Geranium, but any chocolate you like including white chocolate would be fine)
Handful of mixed nuts, seeds, edible flowers and dried fruits

Method
1. Gently melt the chocolate in a bowl set over a pan of simmering water.
2. Lay a large piece of tin foil flat on a work surface or large chopping board, preferably in a cool place.
3. Carefully drop teaspoonfuls of chocolate onto the foil and spread out so they are just slightly bigger than a £2 coin.
4. Decorate each one with a few nuts, dried fruit etc. It looks really smart if they all look the same.

Decorated with sultanas, hazelnuts, lavender and elderflowers
5. Leave to set hard somewhere cool and serve. They’re really nice with coffee or as and edible decoration to a simple dessert.

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If you would also like to be a foodie penpal then what the hell are you waiting for:

FOODIE PENPALS UK & EUROPE: HTTP://THISISROCKSALT.COM/FOODIE-PENPALS/

FOODIE PENPALS US: HTTP://WWW.THELEANGREENBEAN.COM/FOODIE-PENPALS/

xx

Pomegranate Syrup

Recipes

Pomegranate Syrup with Pomegranate & Greek Yoghurt

This stuff is brilliant. I came across it whilst testing a recipe for a new Taylor & Nice client, where Pomegranate Molasses/Syrup was listed in the ingredients. I had no idea where to even begin looking for it. Instead I flicked through a few recipes online and got experimenting. Subsequently I have found that it is quite readily available in smaller shops but I quite like making it, it’s really satisfying and you can control the flavour and consistency yourself. I intend to have a go at making similar syrups from other pressed fruit juices; I tried it with pineapple juice and it was equally delicious – any other suggestions?

Pomegranate Syrup with Greek Yoghurt

Pomegranate syrup

Ingredients

300ml of pomegranate juice – you need 100% juice for this not anything labelled “juice drink” because then you’re just concentrating additional sugars, sweetners and water
Juice of 1/2 lemon
1 dessertspoon of caster sugar

Method

1) Put everything into a small pan over a high heat, occasionally swirling the pan to mix the ingredients, no need to stir

2) Heat until it starts to bubble rapidly

3) Once the mixture is the consistency of runny honey or golden syrup (and has reduced by about two thirds) take it off the heat – and that, is that!

It’s so delicious. The recipe we were working on was chicken based so deffo drizzle a bit on grilled chicken or barbequed meat. I mixed up a quick salad too with a load of couscous, feta, rocket, pomegranate seeds and a drizzle of this syrup – delish! It’s very sticky, sweet but also sharp so it works really well with sweet and savoury dishes, also you can drizzle it nicely over the plate so my normal everyday cooking can look super extra fancy 😉

Toasted bagel with cream cheese and either pineapple or pomegranate syrup

Why not have it for breakfast folded through yoghurt with some fresh pomegranate seeds scattered about.

Pomegranate-based Breakfast

It’s Eurovision this weekend too, so if there’s any left it’s going into a cocktail for sure! Yummers! x

Bring Back Jam Tarts!

Recipes

Tangerine and Raspberry Tarts
Ok, so Jam Tarts haven’t disappeared completely, but as cake trends go…they’re no macaron right now.

Well, take a hike cupcakes and cake pops, move over oversized meringues and make room for the Jam Tart because…

  • Firstly, Jam tarts are easy to make – comprising of only 4 ingredients
  • They’re cheap to make – one of the 4 ingredients is water and another could be any old jam at the back of the cupboard!
  • Speedy, too – needing only 15 minutes in the oven!
  • and they’re a bit magic – well not actually magic but there’s definitely something very exciting and totally delicious that occurs when jam is baked in pastry

Yes they’re simple, but some of the best things are. You really don’t need to spend all day in the kitchen to bake these and the house will get that wonderful homely smell without so much as a balloon whisk in sight.

Jam Tarts

Makes 12 small tarts

Ingredients

100g plain flour (plus a little extra for rolling out)
50g butter
cold water to bind
Jam, marmalade or fruit curd of your choice

Method

1) Rub the butter into the flour until the butter is well incorporated and the texture is sandy or like fresh bread crumbs

2) Mix in enough cold water to bring the mixture together to make a smooth dough which picks up all the flour in the bowl – I used about 3/4 of an espresso cup full of water…if that helps 🙂

3) Leave the dough in the fridge to rest. You can leave it in there for about 30 minutes but I don’t usually time it. Instead, I just leave it in there until I’ve preheated the oven to 180°C, cleaned and floured the surface, found my rolling pin and pastry cutters and greased a 12 hole bun tin.

4) When you’re ready, roll out the dough onto the floured surface til it’s about 2-3mm thick and cut out 12 circles.

5) Line the prepared bun tin with the pastry discs and fill each one with a level teaspoon of jam

Making Jam Tarts

6) Bake in the oven for 12-15 minutes or until the pastry is cooked through and the jam is bubbling (just enough time to put away the rolling pin and get the coffee on)

7) Once baked, let them cool in the tin before transferring to a wire rack to go completely cold.

If you’re still not convinced that Jam Tarts are snazzy enough for your fanciest of guests, then do go ahead and add an arty drizzle of chocolate, dusting of icing sugar, scatter a few slivers of lemon zest or use any leftover pastry to well, tart up your tarts!

x

Chocolate Drizzle I heart Jam Tarts Jam Tart with Pastry SpotsJam Tart with Pastry Lattice Tarted up Tarts!

Are there any old fashioned foods you’d like to bring back, or any trends you could do without? Let me know – I’d love to hear from you. x

Spring Cake

Recipes

Mummy Avocet

For this Easter Bank Holiday Weekend I thought it would be nice to post a cake recipe. But already I have a bit of a headache (which I think could possibly be attributed to an over consumption of chocolate eggs) so I’ve gone for a light, chocolate-free, fruity number! I made some fresh tropical fruit orb thingys to decorate it, which you can see as Easter eggs or as Spring flowers (or just bits of fruit), and then added some paper Avocets. There’s nothing significant about the use of avocets, I just wanted to draw some black and white birds with long legs to give the cake some height and these wetland birds seemed to fit the bill…(sorry it that a bad joke?).

Spring Cake

Spring Cake

Ingredients

For the cake:
150g light soft brown sugar
2 large free-range eggs
100g sunflower oil
200g grated carrot (about 3)
Zest of 2 lemons
1 teaspoon baking powder
200g wholemeal flour

For the filling:

300g cream cheese
Juice of 1 lemon
2 tablespoons icing sugar
170g 0% total Greek Yoghurt

For the icing:

8-10 dessert spoons of icing sugar
Juice of 1 lemon

To decorate (optional):

1 Pineapple
1 Melon
1 Mango
Fresh mint sprigs

You will also need 1 small round cake tin, greased with butter and lined with a circle of grease proof paper

Method

  1. Pre-heat your oven to 190°C
  2. First make the cake: Whisk the eggs and sugar together until pale and fluffy (or in my case until your arm aches because you’ve been making cakes all day and can’t be bothered to wash the electric whisk again)
  3. Whisk in the oil then add the grated carrot and lemon zest.
  4. Fold in the baking powder and flour until fully combined and then tip everything into your prepared tin
  5. Bake for about 25-30 minutes or until a skewer poked into the middle comes out cleanly
  6. Turn the cake out onto a rack to cool completely
  7. Mix the filling ingredients together in a bowl then put into the fridge to firm up a little while you slice the cooled cake horizontally through the middle
  8. Sandwich the cake together with the cheesecake filling and pop the cake into the fridge for 10-15 minutesSpring Cake filling
  9. Meanwhile, mix the icing sugar with the juice of 1 lemon until thick and smooth – you want the consistency to be somewhere between double cream and smooth peanut butter, so add the icing sugar bit by bit to the lemon juice and add more or less if needed
  10. Use a melon baller to carve little pastel spheres from a fresh pineapple, mango and melon. Ice the cake and then decorate with the fruit, mint leaves and a gentle snow flurry of icing sugar.

I added some drawings of avocets to mine, which I taped to cocktail sticks, but you can add your own drawings or any other cake decorations you like.

Mummy Avocet

Spring cake

Have a lovely bank holiday. What are you baking this weekend? x

Toad in the Hole

Recipes

National Butchers’ Week starts today! Great British Chefs asked me to cover this for their blog pages so I went to one of my favourite shops in the East Midlands. The full article is here.

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I had a great time at John F. Pitchford’s butcher’s shop as you can probably tell so for my favourite blog readers (you!) here are some extra photos from my visit:

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Local Football Team Photos

 

shop exterior_gs

Outside the shop

 

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Southwell Minster

 

prize winning beef 2_gs

Ray showed me a picture of some prize winning beef

 

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Ray with the beef in the cool room

 

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Yum!

 

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Ray (left) Adrian (right)

 

Southwell Minster

Southwell Minster

 

Whilst in the shop I picked up 6 of their handmade sausages which I made into a big tray of Toad in the Hole for dinner. Why not grab some bangers from your local butcher this week and have a go!

toad_in_the_hole

Toad in the Hole

Serves 3 -4

Ingredients

300ml milk
3 eggs
60g self raising flour
60g granary bread flour or other wholemeal variety
6 sausages
1 tablespoon of sunflower oil

1) Preheat the oven to 200°c

2) Mix the eggs together with the milk in a jug

3) Put the flours in a bowl and the add the milk and egg mixture, whisking to make a smooth batter, place in the fridge to rest until required.

4) Bake the sausages in the sunflower oil for 20 minutes in the oven,

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5) Pour in the rested batter and quickly put back into the oven for another 15-20 minutes or until well risen and golden brown

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6) Serve with steamed veggies

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I hope you have fun checking out your local butcher but if you fancy visiting the Pitchford brothers I can highly recommend it. Southwell is great for a lil’ day trip, have a look round the Minster, check out the WI vegetable market on a Saturday and go say hi to the guys in the butcher’s shop.

John F. Pitchford, 1 Market Place, Southwell, Nottinghamshire, NG25 0HE

Parsnips & Pancakes

Recipes

Shrove Tuesday (or Pancake Day) has in recent years, become a bit of a non-event for me. I like the idea of the tradition of using up the rich foods before the fast of Lent, but I don’t think that eggs, milk and flour count as luxury goods anymore and neither do I observe Lent. I tend to only realise that it’s just around the corner when stocks of long-life lemon juice are suddenly piled up in the supermarkets.

Instead of remembering on the day, grabbing the ingredients on the way home to then serve with half a jar of nutella and a banana (I’m hoping it’s not just me who has done this) why not make a bit of a fuss about it this year and throw a pancake party? Christmas was ages ago and January is a depressing heap of crash diets, pricey gym membership and tax returns so I think we all need a lift, even on a week night! Get your most enthusiastic pals round a table, compare notes on the progress of your New Years resolutions (or lack thereof) and share a stack of pancakes.

Pancakes can easily fall into the category of rice, pasta and bread as they go with pretty much anything so can be served as a starter, main or dessert (or all three!) This is my recipe for a main course dish, I think it would be great for an informal dinner party where everyone mucks in, heaping their plates with the filling and spooning over the gooey melted cheese.

Savoury Pancake with Parsnips & Camembert

Savoury Pancakes with pan-fried Parsnips, Black Onion Seeds and Baked Camembert

Serves 3-4

Ingredients

50g plain flour

50g wholemeal plain flour

30g butter (melted)

300ml of milk

2 eggs

4-5 parsnips, peeled and diced

1 tablespoon of black onion seeds

olive oil

nutmeg

chives

50g walnuts, toasted

1 whole camembert

1 garlic clove, peeled and quartered

vegetable oil

1) Start by making the pancake batter. Place the flours in a mixing bowl and in a large jug mix the eggs, milk and melted butter. Pour the wet ingredients onto the flour whisking all the time until smooth. Pour the batter back into the jug and pop in the fridge to rest for 10 minutes or until you’re ready.

2) Next open up the camembert cheese, remove any of the plastic packaging and pop it back in its wooden box (leave the lid off) push the garlic pieces into the cheese and drizzle the top with 1 teaspoon of olive oil.

Camembert before baking

3) Bake in the oven at 200°c for 10 minutes or until the cheese is gooey in the middle. Set aside.

Camembert after baking

4) In a pan heat a good glug of olive oil and add the parsnips turning only occasionally. You want to get them lovely and golden brown on the outside so it’s a good idea to cook them in batches. Add a pinch of ground nutmeg and the onion seeds. Mix well and cook for another 30-60seconds to warm up the spices. Season with salt and pepper, tip them into an oven proof dish and set aside.

Parsnips

5) Now it’s time to cook the pancakes. Put just about a teaspoon of vegetable oil in a non stick pan over a medium-high heat. Pour in enough batter to create a thin covering over the whole surface of the pan. Allow to cook until the top of the pancake has set and a quick peek using a spatula shows that golden brown patches are forming on the underside. Flip the pancake over and finish cooking the other side. Slide the pancake onto a large tray or oven proof dish and put into the oven at 50°c to keep warm. Repeat until all the batter is used up.

6) Put the camembert and parsnips into the oven with the pancakes to keep warm.

7) Toast a good handful of walnuts in a dry pan ready for the garnish.

8) To put the dish together lay a pancake on each plate, add a spoonful of the parsnips, a few snipped chives and a sprinkling of walnuts. Fold the sides in to make a square and then spoon over some runny camembert cheese and season with freshly ground black pepper.

Serve with your favourite salad leaves dressed with a squeeze of lemon juice and a splash of olive oil.

Pancake Party 2013

Happy Pancake Day!

x

Pancake Day is on Tuesday 12th of February 2013

Homemade Burgers

Recipes

In a change to my planned blog post this week about Soup; here are two recipes for Homemade Burgers! This comes in reaction to the news that the DNA from pigs and horses has been found in supermarket beef burgers in the UK and Ireland – eek!

I’m not going to dwell on this too much but the label should tell you what the product contains. I would (and have) tried many different foods but I was always knew what I was eating before hand (except the first time I had calamari, I thought they were onion rings and got a bit of a chewy surprise!).

Moving on; firstly the beef burgers. This recipe is super easy so do have a bash.

beef burger

Beef Burgers

Serves 2

Ingredients

250g of lean steak mince

olive oil

salt & pepper

Method

1) Squish the mince together with your hands and then squash them into either 2 large burgers or 4 small ones.

2) Season the burgers both sides with salt and freshly ground black pepper

3) Fry in olive oil over a high heat (turning frequently) until they start to caramelise on the outside.

4) Take the pan off the heat and cover with either a lid or tin foil. Allow them to rest for a good 5 minutes or so.

5) Serve in burger buns, with or without cheese, sauces and salad. We had dijon mustard, cheese, cherry tomatoes and rocket.

If you’re vegetarian or are generally feeling a bit squeamish about the whole thing – try these veggie burgers, which pretty much contain everything except meat!

veggie burger

Veggie Burgers

Serves 4

Ingredients

200g of potatoes

1 small onion, finely chopped

1 carrot, finely grated

1 small turnip, finely grated

40g cheese, grated

1/2 teaspoon of ground nutmeg

1 egg

handful of frozen peas

large pinch of chopped fresh parsley

50g breadcrumbs

vegetable oil

salt & pepper

Method

1) Peel the potatoes and boil for 15-20 minutes.

2) While the potatoes are cooking, gently fry the onion in a tablespoon of oil until soft and translucent. Take the pan off the heat and stir in the grated carrot and turnip to soften in the residual heat.

3) Once the potatoes are cooked, drain them and mash.

4) Put the onion and vegetable mixture in a large bowl and add the mashed potato, nutmeg, parsley, cheese, egg, and frozen peas then season well with salt and pepper. Mix everything in thoroughly.

5) Tip the breadcrumbs into a shallow bowl or dish. Divide the burger mixture into 4 portions and shape into patties. If the mixture is too wet either add a little flour or drop spoonfuls of the mixture into the bowl of breadcrumbs and turn them in the crumbs to coat them using a spoon. They will be much easier to shape and fry once coated.

6) Shallow fry in vegetable oil until golden brown. Serve in buns with trimmings – we had rocket and mustard mayonnaise in ours.

Experiment with different vegetables in these burgers – they’re also great for using up leftover mash and other cooked veggies.

x

Adventures in Canapés

Events, Recipes

I think a good canapé should look and taste delicious but equally your guests need to know they will be able to actually pick the thing up!

You shouldn’t need to use your hand like a claw from a fairground toy-grabbing machine just to avoid the very real danger of the base of the canapé sliding to the floor whilst the topping collides with your eveningwear! Many a lapel has fallen foul of a blob of rogue hollandaise! (true story!)

Canapés are ace when done well (and structurally sound), and I love them because they are a great way to feed people who are going to be moving around a lot! Together with my business partner Bradley Taylor; we are going to be hosting themed pop-up cabaret nights in London. We are very keen to have our events centred around food to help bring together the theme and make everyone feel welcome.

Because canapés are small you can have real fun with the flavours and reinvent classics to fit your theme. Pastry or mini pancakes make great bases so why not try adding additional flavours to the mix. Add fresh dill to blini batter before frying and top with sour cream and salmon or Bradley’s creation of cooked prawns mixed with chilli jam and fresh rocket – delicious!

Canapés don’t just need to be reserved for parties or events; a plate of three of four would make an elegant starter for a special meal and many can be prepared in advance.

Mini Sweet potato & cardamom patties

We’re making sweet potato patties for our first big event so we’ve put mild curry powder into the pastry to give it a subtle spicy flavour and a lovely yellow colour (Makes around 25)

For the Pastry

200g plain flour

100g of butter

2 tablespoons of mild/medium curry powder

1 teaspoon of turmeric

cold water

1 egg beaten

For the filling

1 small sweet potato (around 150-200g)

1 tablespoon of olive oil

1 teaspoon of ground cardamom

1 teaspoon of hot chilli powder

1 small red onion finely diced

1 red pepper finely diced

100g of sweetcorn

50g of peas

1 teaspoon of honey

Start by making the filling:

1) Peel and chop the sweet potato into large chunks and boil for around 10 minutes or until soft. Drain, mash and set aside.

2) Next, heat the oil in a large frying pan and add the cardamom and the chilli powder

3) When the mixture starts to sizzle add the onion and red pepper. Reduce the heat and allow to soften slowly until the onion starts to be come translucent but not brown.

4) Stir in the mashed sweet potatoes, sweetcorn, peas and honey. Keep stirring until everything is thoroughly combined and the honey has melted into the mix.

5) Take the filling off the heat and set aside whilst you make the pastry.

6) Rub the butter, flour and spices together in a bowl until the mixture resembles fresh breadcrumbs

7) Add a pinch of salt then gradually add the water – only add just enough to bring it together to form a firm and smooth dough (so just add it a dessertspoonful at a time and knead gently as you go).

8) Wrap it in cling film and rest the pastry in the fridge for around 30 minutes

9) Once rested roll out to around 1 or 2mm thick and cut into circles with a straight or fluted round pastry cutter.

10) Brush one side of each circle with beaten egg

11) Place ½ teaspoonfuls of the filling mixture onto one half of each pastry circle and then fold the opposite side over to cover it and enclose the filling into half circle shaped patties.

12) Press to seal and then use a fork to make small indentations along one side (this helps secure the seal and looks good too)

13) Repeat until all the pastry is used and brush all the patties with the rest of the egg wash.

14) Bake at 200°C for around 10 minutes.

15) Serve cold on their own or warm with a red pepper sauce or a yoghurt dip.

(If you have any of the filling mixture left – it makes a great side dish with grilled or barbecued chicken)

Grilled pineapple with lime and coriander

Canapés don’t have to be tricky either – this grilled pineapple number is a cinch but has wonderful flavour – if you can grab some of those fancy bamboo skewers they’ll look extra special. (Makes around 50)

1) Mix the juice of 1 lime with a small bunch of fresh coriander which has been finely chopped. Add half a teaspoon of ground black pepper and set aside.

2) Peel, core and cut 1 fresh pineapple into chunks. Place on a baking tray and the pineapple pieces until they start to caramelise at the edges.

3) Take the tray out from under the grill and immediately pour over the lime and coriander mixture and toss the pineapple gently so it gets well coated in the dressing.

Serve warm or cold on sticks or bamboo skewers.

The recipes in this post are taken from the menu at our “A Tropical Storm” event taking place on the 4th of October at Caipirinha Bar in Highgate – a night of Music, Drama, Comedy and Canapés. Caipirinha is known for it’s great cocktails but we’ll be adding one or two of our own to their menu on the night too, like this Lychee Bellini:

Lychee Bellini

1) Place a whole sprig of fresh mint into a champagne flute.

2) Fill up halfway with Rubicon lychee juice drink

3) Top with prosecco and serve.

It would be wonderful to see you all next Thursday at A Tropical Storm

For more details on our pop-up events venture Taylor & Nice visit our website, come see us on facebook or join in on twitter

xxx

Saved by the Scones

Recipes

This week my workload had a bit of an upward spike, that sort of 17-hours-in-front-of-a-laptop type spike. Tuesday was the worst, I finally finished my shift at 2am on Wednesday morning and crawled under a duvet on the sofa in the office as I didn’t want to wake my housemates. Even though I’m pretty certain there isn’t a cricket bat in our house my sleepy logic made me believe that if I was heard climbing the stairs at that hour someone would be sure to mistake me for a burglar and hit me over the head with one.

The rest of Wednesday was almost a total right-off. I’m sure when I was a student I could have only a handful of hours sleep and still be functional the next day but not now, stringing a sentence together yesterday was a serious chore. What happened?!

In the end the only thing to revive me from my zombie-like state were a couple of scones and a double espresso.

I had a just about enough energy to whip these up and it was well worth it. I had some clotted cream left over from a recipe photoshoot at the weekend (as you do) so it would have been rude not to use it up!

Oaty Scones

(makes about 12)

350g strong white bread flour
50g of rolled oats
pinch of salt
3 teaspoons of baking powder
2 dessertspoons of golden caster sugar
85g of butter
juice of half a lemon
180ml milk
2 eggs

1) Preheat the oven to 200°C and line a large baking sheet with a piece of greaseproof paper

2) Stir the dry ingredients together in a bowl and then rub in the butter until it looks like fine breadcrumbs

3) Add the lemon juice to the milk. Add the eggs to the milk mixture and stir with a fork to combine.

4) Pour the liquid ingredients onto the dry ones and stir together

5) Tip out onto a well floured surface and knead just briefly to make sure all the ingredients are combined. Flatten the dough, just with your hands is fine (I couldn’t be bothered with a rolling pin yesterday) it should be about 4-5cm thick then cut into circles with a cutter. You don’t have to make them round, my mum used to cut them into triangles just with a table knife, there was something very clever and mathematical about her reasons for doing this but I just remember them being yummy.

6) Put them on the prepared baking sheet, evenly spaced (they expand a little bit) and bake for about 10mins

7) Serve warm with jam and clotted cream!

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Since uploading this photo on facebook & twitter a debate has started as to whether the cream goes first or the jam, I’m all for the jam going first as it keeps the cream nice and cold on the warm scone but other people fiercely disagree with me stating that the cream should be first. What do you think?