My "Berry and Cream Tower"

I have a problem of being indecisive, I find it really hard to stick to my dinner plans as much as I try to plan in advance. I find myself making last minute changes especially when it comes to dessert.

Last night I decided very late that I was to have profiteroles for dessert, I quickly whizzed through everything and the dessert was in the oven while we were having dinner. The kids were excited and looking forward to profiteroles as this is one of their favourite desserts. After dinner, I felt tired and was too full to be bothered with piping in the cream, making the ganache and all that. So I decided to squash the profiteroles, pile up the cream and fruits used up the compote from the previous night. The result is impressive although I am not sure what to call it.

Dauphinois potatoes with lemon chicken

DAUPHINOIS POTATOES

6 Russett potatoes washed and sliced not too tick but not too thin
200mls double cream
150ml Greek yoghurt
100mls milk
1tsp freshly grated nutmeg
1tbs butter
1clove garlic
200g grated cheddar cheese

Preheat oven to 180 deg Celcius

Par boil the potatoes and drain off water

Whilst the potatoes are boiling: combine milk, cream, and season with salt and pepper
Bring mixture to boil and set aside

Grease oven proof dish with butter and rub in the garlic
Layer on the potatoes ensuring that they over lap each layer as you go
Sprinkle the cheese over potatoes and finish off with a nutmeg sprinkle
Pour the cream mixture over the potatoes making sure potatoes are immersed in the liquid
Cover with foil for the first 20minutes of baking then remove foil and continue baking for the remaining 10minutes until the food is golden


LEMON CHICKEN

                                       

400g chicken wings or thighs
2cloves garlic crushed
1tbs clear honey
1/3cup White wine
1/2 cup chicken stock
1tbs butter
1tbs olive oil
1tbs lemon juice
1tsp grated lemon rind
Salt and pepper to taste
Chopped coriander to garnish
1tbs cornflour

Fry the chicken in olive oil until cooked through and juices run clear
Transfer chicken to a clean bowl, mix the remaining ingredients and cook until liquid has reduced slightly, add the chicken back into the pan with the side and simmer for a further 10minutes on medium to low heat.
Garnish with coriander and serve with your potato gratin (dauphinois).

What's in your child's lunch box?

I got a request from my son this evening for packed lunches for the week. Until then I was happy for them to have school dinners. It was too late to make rolls as I normally do so this is what I came up with.
Crepes, Yes I decided to make crepes, added some vanilla extract for a delightful twist and rolled up some chicken, thrown in a muffin I made yesterday and voila 'Packed lunch was made'

 Yoghurt, juice, muffin and clementine plus chicken rolled crepe.

White chocolate and raspberry muffins

Sunday Celebrations

i got ridiculed last night for cooking spaghetti bolognaise for dinner. My children are so used to me trying something new or different every weekend so when they saw good old spaghetti on their plates they were not impressed. The meal is associated with mid week dinners something we just put together whilst looking at the time to make sure kids are not late for bed.

To make up for the disappointment I decided to do something different from the quail eggs and soups for starters. PLEASE PLEASE DO TRY THIS AT HOME IF YOU HAVE TIME.

Scallops with bacon strips and pea and mint purée on reduced balsamic vinegar.

300g peas (you can use frozen peas but I prefer fresh ones)

2tbs creme fraich

1tsp fresh lemon juice 

handful chopped fresh mint

8 scallops

10 tsp balsamic vinegar

2 pieces smoked rasher bacon (optional)

Cook your peas until tender in salted water (I like using chicken stock but you saled water is just fine)

Drain and put peas in blender, add creme fraiche, and mint and blend

Strain or sieve to get rid of the pulp and keep the purée until you are ready to serve.

Grill your bacon and cut into strips

Fry the scallops for 2minutes on each side 

Pour vinegar into a hot pan and heat through until reduced and becomes syrupy

Serve as desired.

White chocolate and Chambord creme brûlée with blackberries and raspberries in white chocolate infused mixed berries compote.

Fish Friday

Here is to all the easy meals that are loved by the whole family, a healthy take on the fish and chip shop made in the comfort of my home. 

BEER BATTERED HADDOCK FILLET

200mls any dark beer of choice

150mg plain flour

2 medium sized haddock fillet

Salt and pepper to season

You will also need vegetable oil and a deep skillet/fat fryer

Mix together beer, flour and seasoning and whisk allow to stand for an hour before using.

Heat oil until very hot or if using ryer turn dial to fish and let oil heat for 3minutes

Deep fish into batter and coat well before dipping into the oil. Cook till golden brown and fish is cooked through. 

Batter will puff up and becomes crispy.

Enjoy with your chunky chips or in my case just lots of salad.  

CHAMBORD AND HONEY BAKED FIGS

6 well ripened figs

2tbs clear honey

capful chambord

Cut each fig into four segments but do not cut through, leave the base intact so the fig opens up like a flower

Mix the chambord and honey together and pour over the figs and drizzle the remainder.

Bake figs in pre-heated oven @180deg Celcius for 10minutes. 

Serve with ice-cream

Simple dinners

Being a full time working mum has a lot of challenges; juggling work, kids' school work, showers, packed lunches and bed time stories. Most of time is spent on planing and organising dinners to avoid the repetitive meals which my children dislike and so often remind me when they last had lasagna or shepherd's pie or bolognaise. I will then be told of better alternatives which would then be a struggle to pick one for the day as all three of them will come up with different suggestions allmofmwhic have to be honoured. This was my six year' old request for dinner and his older brother's suggestions for dessert. 

Stuffed chicken breast on Savoy cabbage served with horseradish mashed potatoes

Roast Pineapple in honey and sugar syrup accompanied with baileys infused whipped cream

I first had this dessert in Mozambique on my honeymoon and have been an occasional treat in my household ever since.  I know pineapples are sweet, and when mixed with honey and sugar; when Mitch think that it is going to be sickeningly sweet but you will be surprised. The warmed fruit is amazingly refreshing in your mouth and the sweetness is just about right with the juices bursting in your mouth. One slice is often not enough for me believe it or not. My kids love it, so do I and everyone else I have served it to. 

I dare you try it. 

1 well ripen pineapple 

2tbs caster sugar

1tbs clear honey

300mls double cream

1tsp lemon juice

Whip the 2 together till firm and set aside. Do not over whip

Slice your fruit lengthwise into six segments, mix sugar and honey and coat the fruits. Bake in oven at 180deg Celcius for 15-20minutes until fruit is soft and juices oozing out. 

Serve warm with the whipped cream and dazzle some of the juices on top of the fruit. 

Lazy Monday's: super dinner

Ultimate steak burger treat for my family for a lazy Monday dinner.

I used rib eye steak to make these and they were super tender and beautiful. It's Monday okay so there is no time to make one's own burger buns so I got some focaccia buns which adds the crunchiness to it, topped that with blue Stilton cheese, red onion, gem lettuce and sliced vine tomatoes. It was hailed the best burger ever.

(I make my own burger from scratch but one can always buy ready made ones for that quick and easy meal).

Dessert was another of my time saving yumminess Lemon Possett with chambord and White chocolate ganache drizzled with strawberry compote and served with an almond thin (or two).

Just buy good quality lemon curd, 600ml double cream, 50g caster sugar and have a few strawberries to decorate.

Gently heat cream and sugar together till warm to hot, remove pan from heat and add the lemon curd, and mix gently till all is incorporated
Divide into dessert glasses or ramekins and chill till set. Serve with shortbread or almond thins.