Auntie Lou's Kitchen

Boeuf Bourgignon (Beef Stew)

Auntie Lou — Sat, 23 Jan 2010 11:02:00 GMT

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?

Tarte Tatin (Upside Down Apple Tart)

Auntie Lou — Mon, 18 Jan 2010 09:22:00 GMT

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.

Rocky Road Bars

Auntie Lou — Mon, 18 Jan 2010 09:14:00 GMT

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.

Gratin Dauphinois

Auntie Lou — Sun, 20 Dec 2009 13:28:00 GMT

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

Cinnamon Buns

Auntie Lou — Sat, 12 Dec 2009 19:06:00 GMT

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!

Chocolate Chip Cookies

Auntie Lou — Sun, 22 Nov 2009 12:41:00 GMT

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.

Light Marble Cake

Auntie Lou — Sun, 22 Nov 2009 12:27:00 GMT

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.

Lemon Meringue Pie

Auntie Lou — Sun, 08 Nov 2009 17:17:00 GMT

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.

Turkey Meatloaf

Auntie Lou — Sun, 01 Nov 2009 11:29:00 GMT

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...

Yogurt Marble Cake

Auntie Lou — Sat, 24 Oct 2009 19:29:00 GMT

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....

Crusty Quiche

Auntie Lou — Tue, 01 Sep 2009 14:58:00 GMT

What's better than a slice of nice crusty tart with a bit of salad...

Here's my latest recipe for Crusty Quiche:

Quick and Easy Pastry:
250g plain flour
100ml hot water
100ml vegetable oil
1/2 tsp salt

Put all ingredients in a recipient with a lid (Tupperware).
Shake vigorously, making sure that the lid does not come off.
Turn ingredients out onto a floured board and gently form a ball.
Flatten and roll out to the size of your tin. (aprox. 24cm)
Prick the base with a fork.

Filling:
200g grated cheese (I use Gruyère, but you can also use cheddar)
100g chopped ham
100g grated courgette (you may also use mushrooms)
4tsp cornflour
salt and pepper

2 eggs
200ml milk

Mix all dry ingredients together and place in the pastry case.
Beat together the eggs and milk and pour over dry ingredients.
Cook in the middle of the oven at 180°C for about 25 minutes.
Put on the lower shelf of the oven and cook for a further 10 minutes.

Bon appetit!

A little help goes a long way

Auntie Lou — Fri, 17 Jul 2009 05:12:00 GMT

Hi everyone,
I haven't blogged for quite some time. What with sickness and holidays....
I've just found the photos from my eldests 20th and it reminded me that a little help goes a long way.
I was struggling to get things ready and my 12 year old niece turned up. Without having to ask, she put on a pinny and started helping! She made a lovely Guacamole. A big hug and thanks Katie

Have a lovely day and I'll be back soon with some new recipes.
Lou

Chocolate Chip Muffins (no egg)

Auntie Lou — Mon, 25 May 2009 09:01:00 GMT

Saturday my niece and nephew came over for the afternoon. I decided to make some muffins for tea-time.
I wanted to experiment with new ingredients and it's only when the muffins were in the oven that I suddenly realised I'd forgotten the egg... I was convinced that the result would be disastrous, but to my surprise, they were delicious and so moist!

Here's the recipe for those of you who would like to experiment.

220g self-raising flour
30g cocoa
100g brown sugar
150g chocolate chips
1/5 tsp salt

100g margarine
1 banana
1 plain yogurt (125ml)
100ml orange juice

Put all dry ingredients into a bowl. Mash the banana and melt the margerine. Add all liquid ingredients to the bowl.
Mix together and put into muffin cases. Cook in the middle of the oven, 180°C, for about 10-15 mins.

Bon appetit

Flapjacks

Auntie Lou — Fri, 22 May 2009 20:03:00 GMT

I've always envied my sister's flapjacks...
For me, she makes THE BEST.
I asked her for the recipe, but mine are never the same. So I've been fiddling around with my recipe for quite some time and I've finally found something that comes close to hers.

375g rolled oats
300g margarine
250g brown sugar
50g golden syrup
1tsp salt

Melt the margerine and add the brown sugar and golden syrup.
Stir with a wooden spoon just until the sugar dissolves.
Add the oats and stir to cover the oats with the sweet mixture.
Put into a baking tray and push into place with the back of the spoon.
Cook in the middle of the oven at 180°C for about 20 minutes.
Take out of the oven and allow to cool for 5-10 minutes.
Cut into squares and leave to cool in the tin.

Tip:
These can be frozen and I reckon they're even better when defrosted.
Take them out of the freezer 5 to 10 minutes before eating.

Mini Apple Crumbles

Auntie Lou — Mon, 18 May 2009 18:52:00 GMT

I got home from work tonight and my eldest, who was away in Paris all weekend, asked if we could have apple crumble for pudding.
How could I resist. As not everyone wanted it, I decided to make mini versions and freeze the leftovers. Needless to say, there were no leftovers... Apple crumble is so easy to make. This is my recipe:

4 chopped apples
brown sugar
cinnamon

Placed the apples in 8 small oven dishes (or one big dish).
Sprinkle with some brown sugar and cinnamon

Crumble:
180g flour
80g margarine
30g brown sugar

Mix together together to form breadcrumbs.

Cover the apples with the crumble and put it in the oven (180°C) for 30 minutes.

You can serve with hot custard or vanilla ice-cream.

Bon appetit.

Savoury Turnovers

Auntie Lou — Sun, 17 May 2009 15:44:00 GMT

Well, another Sunday spent baking in my kitchen.
Not long ago, I was watching "Cuisine TV", a French cooking program, and the chef was making some libanese turnovers.
I didn't really like the look of the filling, so I've modified it a bit. You can use any "already made" filling which can be found in English supermarkets, but I made my own bolognese filling:

Dough
300g plain flour
100g buckwheat flour (if you can't find it, use plain flour)
270ml warm water
15g dried yeast
3tbsp olive oil
1tsp salt

Mix the flour, yeast and salt in a big bowl. Add the warm water and olive oil to make a soft dough.
Knead on a floured surface for about 8 mins.
Separate the dough into 14 balls and leave to rise on a floured surface covered in cling film or a damp tea-towel.

Filling
500g minced meat
1 chopped onion
1 crushed garlic clove
2 chopped carrots
4 chopped mushrooms
4 chopped tomatoes
1tsp chilli sauce (optional)
2 tbsp ketchup
2 tbsp tomato purée
200ml stock cube
salt, pepper, parsley

Fry the vegetables in a large frying pan. Add the minced meat and stir until it browns.
Add the rest of the ingredients and simmer for 30mins on a medium heat. Leave to cool.

Once the dough has risen, roll out each ball of dough into a circle, about the size of a small saucer.
Place a good amount of filling on one half of the dough leaving enough space to seal the edges. (about 1cm)
Fold the top half of the circle over the filling and seal the edges with a fork.
Place the turnovers in a hot oven (200°C) and cook for about 10 minutes.
This makes a lovely TV snack on a Sunday evening with a nice portion of mixed salad.
Bon Appetit...

Chelsea Buns

Auntie Lou — Sat, 16 May 2009 07:30:00 GMT

As promised, here's the recipe for my Chelsea Buns:

Bread Dough
3dl warm milk
20g dried yeast
50g margarine
15g brown sugar
5 g salt
500g flour

Filling
150g margarine
150g brown sugar
150g raisins

Glaze
50g brown sugar
30ml 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.
Dot the margerine all over the surface and add brown sugar and raisins.

Roll up into a long sausage shape. Cut into 16 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 25mins.
When the chelsea buns are cooked, prepare the glaze by heating the water and sugar in a saucepan. Brush over the warm chelsea buns... et voila

A batch of yummy Chelsea Buns which will not last long!

Pancakes

Auntie Lou — Sat, 16 May 2009 07:10:00 GMT

My 12 year old nephew came to stay last night as his mum has taken my eldest to Paris for 20th Birthday. (she's her godmother by the way, that's why it's such a big pressie).
As he has a football match this morning, I decided to get up a bit earlier and make some Pancakes.
I've got a lovely recipe that I found in "The New Dairy Cookbook". I have modified a few ingredients to make it my own...

100g self raising flour
1 pinch of salt
10g brown sugar
1 egg
150g greek yogurt (the thick kind)
1 tbsp milk
1 tbsp orange juice
2 tsp vegetable oil

Sift the four and salt into a bowl. Add all other ingredients and mix well to form a smooth, thick batter.
If necessary add a little extra milk.
Cook in small rounds, either in a frying pan or on a 6 mini-pancake machine.

Serve when warm with a drizzle of maple syrup or golden syrup.

Tip: I sometimes add a handful of Cranberries or Blueberries to the mixture before cooking.
This makes a nice alternative which doesn't need the syrup.

Mmmmmm - Bon appetit

Apple Cake

Auntie Lou — Thu, 14 May 2009 16:45:00 GMT

I've just got in from work and my phone alarm reminded me that I'd promised one of my work friends to bake a cake for her daughters cake sale Saturday morning. So, I got out my pinny and started baking. I decided to make an apple cake as it keeps well and is appreciated by almost everyone. Here's the recipe for those of you who like yummy cakes:

360g flour (+ 1 packet of baking powder)
240g margerine
180g brown sugar
1 pinch of salt
3 chopped cooking apples
3 eggs

Sift the flour, baking powder and salt into a large bowl. Add the margerine and mix until the mixture looks like breadcrumbs.
Add the sugar and chopped cooking apples. Add the beaten eggs and mix together.
Put into a baking tin and cook for about 40mins in the middle of the oven at 180°C
Once the cake is cooked, take out of the oven and dredge with white sugar. Leave to cool.

Tip: I sometimes omit 1 egg and replace with apple juice. This makes a very moist cake.

Mmmmm Yummy. Shame I can't pinch a piece to go with my cup of tea...

Juicer

Auntie Lou — Thu, 14 May 2009 09:40:00 GMT

At the beginning of the year I bought myself a Kenwood Juicer.
I had originally gone out to get myself the latest in technology and the best of all fruit juicer...
When I saw the prices, I came back down to earth with a bump and took a sturdy Kenwood.

Over the past few months I have been following a great Weight Loss programme with Pete Cohen. This is what enticed me to buy the juicer. If any of you out there need a bit of coaching to lose the extra weight then I strongly suggest Pete's programme. No need to deprive yourselves of anything, it's all about reprogramming your mind to knowing what's best for you.

He helped me lose 10 kilos... I still have a few hanging on to my hips, but I feel so much better.

This morning I decided to make myself a yummy fruit juice to take to work.
2 Apples
1 Pear
1/4 of a Pineapple
1 bunch of grapes
I pushed all of these through the juicer and put the juice in my blender, adding
1 handful of Raspberries
1 handful of Blueberries
Freshly pressed juice of two oranges

Once all of this was blended I passed it through a sieve as the blueberries and raspberries tend to leave some gritty bits in the juice.

I think I might add a Fruit Juice category to my recipes in the future. Food for thought!