This dish takes a while to cook, but it really is worth it and it makes a nice change from the Sunday Roast.



600g stewing beef cut into cubes
1 tbsp oil
4 carrots
1 onion
1 tsp salt
1/4 tsp pepper
2 tbsp flour
200ml red wine
500ml stock
1 tbsp tomato puree
2 crushed cloves of garlic
1/2 tsp thyme
*optional: 5 tomatoes (or 1 tin of chopped tomatoes)
2 tsp cornflour
2 tbsp cold water

Heat the oil in a large stew pot. Dry the beef so that it will brown. (damp beef doesn't brown).
Cook a few pieces at a time and place them on a plate until needed.



In the same pan, brown the sliced carrots and onion.



Return the beef to the pot and add salt and pepper. Sprinkle the flour over the top and mix together.
Heat for another 5 minutes, stirring from time to time, before adding the wine and stock.
Add the tomato puree, crushed garlic and thyme.



Lower the heat to a simmer and cover the pot. Simmer for about an hour.
At this stage, I like to add tomatoes, but this is optional.
If you are using fresh tomatoes, peel them first. If you dip them in a pan of boiling water for 30 seconds it will be much easier.
I also like to remove the seeds.
Add to the pot. Cover and simmer for a another hour.
After the 2hrs cooking, mix together the cornflour and cold water and add to the pot.
Stir well and cook for a further 5 minutes to thicken.

This dish is lovely served with Gratin Dauphinois or simply with boiled potatoes, and why not choose the Tarte Tatin as dessert?

This is one of my hubbies favourites and he says I don't make as much as he would like...



For this recipe I have an old frying pan that I don't use anymore. I removed the plastic handle and now it is my Tarte Tatin tin...
This is the best solution for cooking Tarte Tatin as you can make the caramel on the hob before baking the tart in the oven.
If you don't have a dish which can go on the hob as well as in the oven, you can caramelise the apples in the oven at 200°C before placing the pastry.

50g butter
150g sugar (I use white and brown sugar)
10 cooking apples cut into quarters
1 "ready rolled" flaky pastry

Cover the "frying pan" with foil and spread the butter on the base with your fingers. Cover with the sugar and place the apple quarters.

 

Cook on the hob at medium heat for about 25 minutes or until the sugar is caramelised. Be very careful not to burn the caramel.
Once the caramel is a nice golden colour, take off the heat and leave to cool for 5-10 minutes.
Unroll the pastry and prick with a fork before placing over the apples.
Push the edges of the pastry down into the tin so that you will have a border on the tart.
Cook on the bottom shelf of the oven at 200°C for about 30 minutes or until the pastry is a golden brown colour.
Take out of the oven and turn out onto a large flat dish. Carefully peel off the foil making sure the apples do not stick.

Bon Appetit.

I had lots of biscuits left over from my Tiramisu at Christmas, so I decided to try my hand at making Rocky Road Bars.



50g butter
200g chocolate
1 tbsp golden syrup
200g broken biscuits
icing sugar

Put the butter, chocolate and golden syrup in a saucepan and melt over low heat.
Once melted, remove from the heat and add the broken biscuits. Mix thoroughly and place in a baking tray, pushing down so that the bars will be tightly packed. Leave to cool in the fridge for about 30 minutes and pre-cut into squares. Place in the fridge for a further 2 hours. Dust with icing sugar before serving.
I used normal trifle biscuits as that was what I had in the cupboard, but you can use any sort. (eg. digestive, ginger snaps, amaretto...)
I also used a mix of milk chocolate and dark chocolate, but you can use whatever chocolate you like.
You may also add dried fruit or nuts to these bars.
The choice is yours, so be inventive. 

This is really one of the simplest and yummiest potato dishes I have ever made.
When I was a nanny in France, Marie-Laure (my boss) taught me the tricks of the trade for Gratin Dauphinois.
I used to believe that Gratin Dauphinois was one of the most difficult dishes to make, but it really is soooo easy.



(Serves 4 people)
1kg potatoes
2.5 dl cream (I use half fat cream, but that's by choice)
0.5-1 dl white wine (this is optional but does give a good taste to the dish)
200g grated Gruyère cheese (if you can't get your hands on Gruyère, you can use any hard cheese)
1 clove garlic (crushed) 
salt and pepper

Peel and thinly slice the potatoes.
Rub the bottom of the dish with some garlic and pour in enough cream to cover the bottom of the dish.
(so that the potatoes don't stick)
Put two layers of potatoes in the dish and sprinkle with garlic, salt, pepper and cheese.
Cover with cream and eventually a little white wine. 

Continue the layers in order to fill the dish. 
Add more cheese to the last layer so that the Gratin will have a cheesy crust.
Cook at 200°C for about an hour or until potatoes are cooked. Check by inserting a knife.
Take out of the oven and leave to stand for 5 minutes before serving.

Tip: When I've finished the layers, I tip the dish to check I have enough liquid for the cooking.
(not too little and not too much)

 

It really is up to you how much liquid you use.
Over the years, I've modified the measures for my personal taste.
The first few gratins were trial and error!

Bon Appetit

Here's a great recipe I found for Cinnamon Buns. They are so yummy that you'll have to fight to get one.
(The method is more or less the same as for Chelsea Buns)


Dough
600g flour
1 packet dried yeast
150g pumpkin purée (cut pumpkin into cubes and cook 5mins in the microwave, then mash it with a fork)
200ml warm milk
60g melted margarine
1 tbsp sugar
1 1/4 tsp salt
1/2 tsp nutmeg

Filling
3 tbsp white sugar
3 tbsp brown sugar
2 tbsp flour
1 1/2 tsp cinnamon
2 tbsp margarine

White Glaze
150g icing sugar
1 tbsp hot water

I used my bread machine to make the dough and let it rise, but if you don't have one, you can also do it by hand.
Mix together all the ingredients for the dough and knead on a floured surface for about 8 minutes. Put back into the bowl and leave in a warm place to rise (about 45 mins)

Once risen, turn out onto a floured surface and push out the air. Roll out into a large rectangle.
In a bowl, mix together the ingredients for the filling.
Dot the filling all over the surface.

Roll up into a long sausage shape. Cut into 12 pieces and place in a baking tray. Cover with cling film, or a damp tea towel, and leave to rise for about 30mins. They should double in size.

Place in the oven at 180°C and cook for about 20mins.
Leave to cool in the tin for 10 mins. Meanwhile, mix the icing sugar with hot water.
Poor over the buns making a squiggly effect. (My picture doesn't have the white glaze squiggles as my girls don't appreciate white icing. I added 1/2 tbsp extra water so that the glaze was thinner)

Bon appetit!

150g margarine
250g brown sugar
1 egg + 1 egg yolk
300g self raising flour
200g chocolate chips
pinch of salt

Melt the margarine and mix with the sugar.
Add the egg and yolk.
Add the flour, chocolate chips and salt.
Place spoonfuls on a baking tray and cook in the middle of the oven at 180°C for about 10 minutes.

This is one of the best marble cakes that I've eaten. Light and fluffy, it's delicious with a lovely cup of tea!


3 eggs
150g sugar
190g self raising flour
3 tbsp oil
3 tbsp milk
2 tbsp cocoa
pinch of salt

Whisk the egg whites until stiff, with half of the sugar.
Whisk the egg yolks with the other half of the sugar.
Add the milk, oil and flour to the egg yolk mixture.
Add the egg whites and mix delicately.
Split the mixture into two bowls. Add the cocoa to one of them.
From the centre of the tin, place alternate spoonfuls of each mixture.



If you feel artistic, you can create a pattern as above.
Cook in the middle of the oven at 180°C for about 20 minutes.

Bon Appetit.

Now this is one of my favourites. It reminds me of Sunday dinner back home...


Shortcrust Pastry
180g flour
90g margarine
1 egg yolk
water to mix

Filling
3 tbsp cornflour
1/2 pint water
60 g margarine
90g sugar
3 egg yolks
2 lemons (Juice)

Meringue
3 egg whites
80g sugar

Make the shortcrust pastry by rubbing the margarine into the flour until it looks like breadcrumbs.
Add egg yolk and water and mix into a ball. Roll out on a floured surface and line a pie dish.
Bake blind in a hot oven (200°C) for about 10 minutes.
Meanwhile, blend the cornflour with water and cook until thickened.
Add the margarine, sugar, egg yolks and lemon juice.
Pour into the pastry case and leave to cool.
Whisk the egg whites firmly with almost all of the sugar. Pile onto the filling (or pipe if you're feeling artistic)
Sprinkle with the left over sugar and cook in a slow oven (150°C) for about 45 minutes or until the meringue feels firm to the touch.
Do not cook quicker or the meringue will not stay firm when cold.

Bon appetit.

Last night I noticed that I had a turkey filet in the fridge which would soon be passed the "eat by" date. I hunted around on the internet and found a lovely recipe for Turkey Meatloaf. Here's my version :


1 tbsp olive oil
1 medium white onion, peeled and chopped (easier to digest than yellow onions)
1 carrot, peeled and grated
2 garlic cloves, finely chopped (or garlic salt)
1 pinch dried thyme
2 tpsp dried parsley (or fresh if you're lucky enough to have some)
200g finely chopped tomatoes (or canned)
1 tbsp balsamic vinegar
1 tbsp brown sugar
3 drops tabasco sauce (optional)
1 egg white, lightly beaten
125g bread crumbs
750g ground turkey (or shop bought mince)
salt and pepper
2 tsp ketchup (optional)
2 tbsp mustard (with grains if possible)

Heat the olive oil in a small frying pan. Add onion and sauté until softened.
Add grated carrot and garlic and sauté for a further 5 minutes. Add thyme and parsley and put in a bowl to cool down.
Meanwhile, heat the oven to 180°C.
Place tomatoes, vinegar, brown sugar and Tabasco into a large bowl. Add egg white, bread crumbs, turkey and cooled vegetable.
Season with salt and pepper and the ketchup if you like a tang.
Put into a 28cm loaf tin and smooth the top. Brush over the 2 tbsp of mustard.
Cook in the oven for about 1 hour. Pour off any fat and let stand for 10 mins before slicing and serving.

Delicious with a green salad and french dressing and very low in calories...

Now this is one of my eldest daughter's favourites because she can make it herself...
No need for scales, everything is measured in the yogurt tub. Easy peasy!
(I've doubled the original recipe in order to make two seperate batches for the marbling)


2 tubs natural yogurt (2 x 125 - 2 x 150ml)
6 tubs self raising flour
3 tubs brown sugar
1 tub oil
4eggs

Put all ingredients into a bowl and mix together with an electric whisk.
Seperate into two bowls and add 2 tbsp cocoa to one of the mixes.
Fill the tin (aprox 30cm loaf tin) as below. Use a tooth pick or knife to make "s" forms in the mix before putting it into the oven.
Cook in the oven at 180°C for about 45 minutes. (if you half the ingredients to make a smaller cake, cook for about 35 mins)

Very Easy, and Very Yummy....