Grilled Goats Cheese Bruschetta
Bank Holiday Weekend is a mere day away! and it’s only bloody picnic weather!
This is perfect for a little Alfresco Petit Déjeuner.
I N G R E D I E N T S
1 x Ciabbatta
1 x wheel of your favourite chees
1 x Jar of my red onion & chilli chutney
3 of your loveliest pals
Super Super Simple
& it looks pretty
1st of all you need to make the red onion chutney
I always have a little jar of this stashed away – because it is my favourite thing ever!
I have it in sandwiches, or with cheese boards. I chuck some in with gravy and have it with sausages and mash too – super versatile, and really effortless to make too!
1-2 Red Onions
Spoonful of Sugar
Dash of Balsamic
Dash of Red Wine
Red Chilli (Optional)
Let this cool and then keep in a jar, I’m not sure how long this will last you for, because mine never sticks around that long! but I’m guessing a good month or so!
Then pick up some of your favourite cheese from the market,
Grill your Ciabatta bread for a minute, and then top with the chutney and goats cheese
put under the grill until everything gets a little bit gooey.
Serve with Pear & Walnut Salad
&Thats it! Promise!
Really quick and satisfyingly decadent lunch!
Enjoy the long weekend
Homemade Salmon Fishcakes
I N G R E D I E N T S
1-2 Salmon Fillets
1-2 Potatoes – Mashed and cooled
Salt & Pepper
Nice Chunk of Ginger
2 Garlic Cloves
Sweet Chilli Sauce
Egg & Milk Mixture
First of all boil some potatoes and mash them with a little salt and pepper
Having still not gotten my s**t together after moving house
– it only occurred to me I don’t have a masher when it was too late!
But that’s ok – handy fork
At the same time as your boiling potatoes
-Mix together a little oil, salt, pepper, ginger, chilli flakes, sweet chilli sauce, and garlic with a dash of soy sauce!
then pour over the salmon and put in the oven for about 10 minutes.
Once the salmon is cooked -Flake it all up and mix in with the potato, taste and season to your liking!
i added more chilli and lots of coriander at this point!
then make into small balls, and squish into flat rounds (like little burgers)
and then i dipped them in flour, egg the flour for a good coating! it gives a really good crunchy outside.
Next put a tiny bit of oil in a pan on the stove
they don’t take long! maybe 1.5minutes on each side
I quickly made a simple salad sprinkled in a soy dressing and chilli’s
This really is the perfect lunch for a spring weekend and i definitely plan on doing this a lot over the next few months!
so quick to do and with lots of guests booked in this is a great go-to-recipe!
This weather! yuck! Where has Spring gone?
Not impressed at all…
Although, there is a real upside to these dismal, windy, rainy, gross afternoons!
I’m so happy when I get to spend the day indoors, watching movies, cuddled up with my favorite people cooking them some good mood food, this Sunday was one such cold, wet and windy day; when I think we were all dreaming of being in sunnier climates, maybe on a deserted beach somewhere or some hot ancient city- so I reverted to what was a happy, health reviving staple for me while I was bouncing around Thailand over Christmas and New Year – when I’d spent all my cash on hareem pants and cocktails, and was burnt to a crisp!
The street-food in Thailand was a MUST! If you are lucky enough to venture over to South East Asia, I recommend only eating from the markets, the restaurants tend to be over priced and under whelming… And your missing out on some of the best fresh-as-you-can-get Thai noodle soups E V E R made by some brilliant old Thai ladies who want to massage you too, perfect?
My favorite Thai food was this spicy sour prawn soup – Tom Yum Goong. There are a thousand variations on this dish; but this one is lovely and light with some added squid and rice noodles from the traditional! I honestly love Thai food, and this recipe, although it may seem like a lot of ingredients, is so so delicious, really simple and feeds about 4 people; once you’ve bought things like soy and fish sauce and kaffir lime leaves they’ll keep forever and you’ll use them over and over!
I N G R E D I E N T S
S O U P B A S E
- 1 litre Chicken Stock
- Fresh Raw King Prawns
- Squid, Tentacles and all
- 2 Lemongrass stalks
- 2-3cm Ginger
- 1 1/2 Fresh Red Chilli
- 1/2 Fresh Green Chilli
- Lots of Coriander
- 3 Kaffir Lime Leaves
- Big Handful of Cherry Tomatoes
- Big Handful of Rice Noodles
- T H A I P A S T E
(whizz all these ingredients up in a food mixer)
- 5 Garlic Cloves
- 2 Shallots
- 2-3 teaspoons Cayenne Pepper
- 1-2 teaspoons Dried Chilli
- 1-2 teaspoons Fish Sauce
- 1 teaspoon Dark Soy Sauce
- 1 Fresh Lime
- Coriander stalks
- 2 spoons of sugar
It couldn’t be simpler, start off with bringing 1 litre of chicken stock to the boil, chop up all your non-fish ingredients for your soup base, and add them in to the stock, bash your lemongrass so its really fragrant. then all you need to do is add in 2 nice spoonfuls of your Thai paste you’ve whizzed up into a nice chunky mixture into the stock let this infuse for 5 minutes, then add your squid, prawns and rice noodles continue to cook for 2 minutes!
Wine and Cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures
Spring is in the air, Or it was before it started snowing again! But the blossoms are starting to bloom in London. This Mothers Day weekend was absolutely hectic with dinners, lunches, cooking and squeezing in my first photo editorial shoot with Images for Life you can find the photos here.
This goat cheese tartlet, with spinach, rocket and homemade caramelised chilli red onion is really simple, Utterly Delicious (I won’t be modest there) and a perfect way to celebrate the slightly warmer weather on a Saturday afternoon with the girls and a glass of fizz!
I love making my own shortcrust pastry,there’s something really satisfying in that and its so simple! But we all know it is a little time consuming if you’ve forgotten your meant to be hosting this weekend… so if your in a rush or want a quick posh eat then store-bought ready-to-go short crust pastry is absolutely fine too!
I invited my gorgeous friend over for a little bit of lunch over the weekend, to celebrate the beginning of spring (any excuse to bring out the Prosecco) and I thought it was a great opportunity to share with you all my F A V O R I T E tart, I’m such a sucker for goats cheese, and this is by far my favorite thing to do it with.
I N G R E D I E N T S
P A S T R Y
125g plain flour
55g slightly salted butter
2 tablespoons cold water
F I L L I N G
1 red onion
4 tablespoons brown sugar
Pinch of salt
Pinch of pepper
Splash of Balsamic vinegar
Your preference of red chilli
Splash of milk
Baby spinach &/OR
Cracked Black pepper
Your favourite soft goats cheese
For my short crust pastry I always use Delia’s recipe. The woman knows her stuff and its fool poof!
125g of Flour and 55g of butter lightly rub the two together with the tips of your fingers with 2 tablespoons of water and a little salt (I always add pepper to mine, as I’m an addict). Once its all lovely and blended together into a doughy ball cover it in cling film and leave it for 15minutes. While that’s resting, get to work on this chilli and caramelised onion mixture for the bottom layer of the tart, slice the onion, slice a chilli I used a Birdseye chilli they’re mega hot!
I L O V E T H E M
but if you prefer a milder chilli use what you like, mix into a pan with olive oil, a little balsamic vinegar and brown sugar, with salt and pepper. this will take a little time to be nice a gooey, give it a taste you want it to be sweet, spicy and sticky.
ROLL out your pastry and cut it slightly bigger than your dish, and line your tin, then add your caramelized onion mixture nice and even on the pastry. MIX 2 eggs and a splash of milk with pepper, slightly cook spinach and rocket in a pan with minimal oil, then mix the two together and pour into the pastry tins.
POP in a nice round of goats cheese and bake altogether for around 20minutes on an oven at 180’c.
I served mine with a really simple rocket salad with pomegranate seeds and olive oil, with a little of the caramelized jus from the onions! All with prosecco and raspberry’s.
P E R F E C T