Blinis & Caviar


Yum! Blinis & Caviar

Yum! Blinis & Caviar

Serves 4

Hey guys, been a long time. So I am kicking off this new series in style. It looks like the summer is about to leave us so, what more than a small treat to wave goodbye (maybe see you soon) to the London summer.

Orange White and green

Orange, White and Green. Delightful

I wasn’t looking for it when I purchase it in Waitrose. It was affordable and I was looking for a treat. So, here it is. Simple, Moorish, VERY VERY rich Blinis & Caviar for 4 under £10 from Waitrose.

Ingredients:

  • 16 blinis
  • 50g Elsinore Salmon Caviar
  • 100g French Crème fraiche
  • 2 onion leaves (grown on my balcony) you can use spring onions from the shop

Method:

Simple: Open the packets and copy the photo. Layer as follows using a teaspoon:

Only 50g just the right amount

Only 50g just the right amount

Generously spread crème fraiche on the blinis, then add ¼ to ½ a teaspoon of caviar on top. Sprinkle spring onion on it to break up the fishiness. Enjoy in 2 to 4 very slow mouthfuls.

Please note this caviar is very salty, so, be more generous with the cream as it counters the saltiness often the caviar.

Just layer, no fuss

Just layers, no fuss

Do not eat more that 4 or you will be sick. This is a very rich treat. Drink something fizzy or acidic with it.

Seat down. Enjoy!

See you next week. x

Nutter Scallops salad – Luxury!


Scrunk scallops, but SWEEEET!

Shrunk scallops, but SWEEEET!

Ideal for a light dinner or brunch for 2

Ingredients:

  • 150g beansproutsFoodnutter scallops salad
  • 100g beetroots
  • 60g macadamia – crushed
  • 20g red onion cut in wedges
  • 150 Peruvian scallops (Waitrose)
  • 60g watercress
  • 1 sprig of thyme

For the vinaigrette:

  • 2 tablespoons ketchup
  • 3 table spoons olive oil
  • 2 spoons malt vinegar
  • 5 tablespoons whole milk
  • Salt + pepper
  • 1 garlic clove

Method:

Remove the beansprouts from the package and put them in a heatproof bowl. Using the kettle, boil some water (about 500ml) and pour over them for literally 2 minutes. Drain with a sieve and rinse immediately with cold water. Set aside.

Clean and cut the beetroots and onion in wedges, set aside. Remove and rinse the watercress leaves.

Wash the scallops, dust with salt & pepper and also thyme.

caramelised scallops and onion

caramelised scallops and onion

caramelised scallops and onion

Mix the vinaigrette by adding all the elements in a jar with a lid. Shake vigorously taste and adjust seasoning.

In a frying pan with 2 tablespoons of olive oil, brown the scallops and the onions for 4 minutes, 2 minutes on each side. The scallops are supposed to be cooked only 1 minute on each side, but by leaving them in longer, they release a caramel like sweet substance. “The caramel” will also add to the sweetness of the red onion wedges while it browns. The result will be a sweet salad with warm scallops and onions without added sugar.

Assembling the salad

Assembling the salad

Now in a big bowl, combine the beansprouts, watercress, macadamia, onion and scallops. Toss and plate up then, drizzle the vinaigrette just before serving. This is such a sweet crunchy and slightly peppery from the still almost raw red onion… this salad is a festival in the mouth with 3 different types of crunchiness (onion, watercress and sprouts, then the frank crunch from the macadamia!) and 3 types of sweetness (scallops sweetness, beetroots and ketchup). I certainly enjoyed it! Can you tell I love my greens?

Enjoy this with a glass or 2 of wine followed by dessert.

See you next time!

Sweet scallops salad - Served

Sweet scallops salad – Served

Caramelised apples in Rooibos tea


Riobos tea caramelised apples & Vanilla ice cream

Rooibos tea caramelised apples & Vanilla ice cream

For 3 – 6 portions

Ingredients:

  • 3 small apples (eating apples) – Peeled cored and cut in half
  • 1 Rooibos tea bag infused 5 minutes in 50ml of boiling water
  • 50g caster sugar
  • 25g salted butter

Method:

In a small pan, melt the butter. Then add the sugar and stir for 2 minutes until the sugar starts to caramelise. Now add the 50ml infused tea (without the teabag) and the apple halves. Stir and cover for 5 minutes. To allow the apples to soak up the flavours and soften a bit.

Cooked and cooling down

Cooked and cooling down with a splash…

After 5 minutes, remove the cover and continuously stir the apples turning them from side to side until they become golden and the liquid on the bottom of the pan becomes heavy with a syrup-like consistency.

The liquid should taste like liquid caramel. Remove from the pan and place in a heatproof dish to cool down.

I did this to serve with a basic vanilla ice cream (top picture), but could be used with natural yogurt or as a topping on porridge… you can even use it to top a basic pound cake with lemon zest. It is just too sweet to be eaten as it is. Only a half apple was used for the portion above.

This can be kept for about 3 days in the fridge.

Enjoy!

Note: I used eating apples because they are very resistant and will not breakdown during the cooking. The cooking apples tend to be too weak and also too acidy for my liking.

Roast Cherry tomatoes


Multi coloured cherries

Multi coloured cherries

I was walking minding my own business then I ended up at the fruit and veg’s market…

Saw a beautiful bowl of mixed coloured cherry tomatoes… I couldn’t resist though I had yet no idea about what I was going to do with them.

Since I had already planned my week’s food, the tomatoes could be spoilt by the time I got round to doing something with them so, I just seasoned and roasted them to make a conserve.

The roasted tomatoes will later be used as accompaniment for some dishes, meats salads or sandwiches.

So, here we go!

 Ingredients:

Roast tomatoes ingredients

Roast tomatoes ingredients

  • 1kg tomatoes
  • 100g white onion quartered
  • 50g garlic cut
  • 1 teaspoon black pepper
  • 1 tea spoon oregano
  • 1 scallion
  • 3 Maggi cubes crushed
  • 100ml olive oil

Mix all in the oven tray and place in the oven at 200C for 1hour 30 minutes…

Ready to roasy

Ready to roasy

Don’t forget to check from time to time to avoid it burning. No need to add water as the tomatoes will produce the necessary liquid during the roasting.

Check out the next post to see how I’ve used it with my milk poached fish. These tomatoes can also be used on toast, meat and to add flavour to a salad without vinaigrette.

Suitable for vegans.

Bon appetite!

Once it is done, leave to cool down, then, spoon into a jar and use as needed. This will keep in the fridge for 3 weeks. Enjoy!

Cherries ready for use

Cherries ready for use

Mardi Gras – Churros


Churros for sharing

Churros for sharing

It is that is that time of the year again! Crepes Tuesday. While everybody else will be looking to make do those regular flat crepes with a syrup of some sort, I’d recommend that you opt for Churros as most Spanish will be doing on this occasion.

Churros are much easier to do and they tend to come in weird shapes. Am sure the kids and adults will find much to talk about looking at the ridged shapes coming out of the piping bag.

Churros shapes

Churros shapes

Churros, just like crepes can be great for snacks or desserts.

Ingredient for 20 to 30 baby Churros:

For the churros:

  • 150g flour
  • 150ml milk
  • 50g butter
  • 1 egg
  • 1 pinch of salt
  • Deep fryer with oil
  • Piping bag and any other pippin apparatuses

    Ingredients for the churros only

    Ingredients for the churros only

 

For the chocolate sauce

  • 100g dark chocolate
  • 25g sugar
  • 50ml milk

Method:

In a deep pan, pour 150ml milk and 50g butter. Bring to boil and turn down the heat.

Hot churros dough

Hot churros dough

Sieve I the mix 150g flour and work the dough continuously with a flat spatula until it look homogenous, soft and lumps free.

Remove the pan from heat and immediately incorporate 1 whole egg. Work the dough again quickly to avoid the egg cooking and forming lumps.

Once the churros dough is done, it should look smooth and non-sticky no matter what. Once you get there. Fill the piping bag and set aside.

Freshly piped

Freshly piped

Now heat the deep frying oil and here we go! Try 1 churro first to test the oil. The dough dropped in the oil should rise to the surface immediately. That signifies that the oil is ready.

Fry the churros by batches. And depending on their sizes they should cook and become golden within 2 minutes. Do not leave them unattended as the cook very quick.

 

Just like chips, when you remove them from the fryer, place them on tissue paper to absorb the excess oil. Repeat until all is done. Sprinkle the lot with a lot of sugar.

Fresh sweeten Churros

Fresh sweeten Churros

I served mine with a chocolate sauce made as follows:

100g dark chocolate melted over boiling water, add in 50ml of milk previously sweetened with 25g sugar.

Happy Mardi Gras!

Dipping chocolate

Dipping chocolate

If you are trying this, let me know how it went.

 

The Nutter x

Avocado & Artichoke heart salad


DSC04786 1For 2 (ideal as a lunch)

Ingredients:

  • 4 parboiled small potatoes
  • 2 medium tomatoes
  • A handful of artichoke
  • 1 avocado hass
  • Leftover roast chicken (Exclude for vegans)
  • 2 small garlic
  • Salt & black pepper

Method?

Just watch the pictures speak! Am sure you won’t eat the avocado with it skin.

DSC04776NutterNutterNutter

Go Create! No rules

Go Create! No rules

Note: The artichoke can be found in the same section as olive and sundried tomato in olive oil. This salad does not require a vinaigrette. As you can just drizzle the flavoured oil from the Artichokes jar with a squeeze of lemon.

This salad is to die for!!!

Bon appetit!

Homemade strawberries jam


 

O' yum-my! fresh baguette

O’ yum-my! fresh baguette

For a jar of 400 – 500g jam – Ingredients:

  • 350g fresh strawberries
  • 350g sugar
  • 350ml water
  • 35g fresh ginger

 Method:

Peel, chop and blend the ginger in 50ml of water. Sieve thru a tissue paper towel to remove all the remains of the roots and collate just the pure essence (juice).

Ginger extract

Ginger extract

Do not throw away that waste as it could be dried and used for tea or even as seasoning.

Now remove the green bits off the individual strawberries, cut the berries in half and rinse.

The drops are neat and are not runny

The drops are neat and are not runny

In a deep sauce pan, place the strawberries, sugar, water and ginger essence. Stew at medium heat for 15-20 minutes. Don’t forget to stir from time to time until the mix starts to become slightly sticky on the spatula.

pure sugar bubbling

pure sugar bubbling

I like my jam with bits in it. If is not the case for you, try to mash to strawberries as you stir them.

To make sure that your jam is ready, just make some drops on a clean plate and if the jam drops (like water drops). If the drops stand, that means your jam is ready and that a lot of the water has evaporated.

If the drops are runny during the test, leave the jam on heat and keep stirring until you get the right consistency.

I used some of this jam for a sponge sandwich dessert

I used some of this jam for a sponge sandwich dessert

Once you have mastered the strawberry jam, you can make any type of jam. Don’t be afraid, just go for it. I have spiced mine with a bit of ginger as I love ginger. If you like spiced desserts, try and make your jams with you preferred spice. How about chillies? That could work?!

Suitable for vegans.

Just have fun and do let me know what you think.

Enjoy