Saute Potatoes

A nice little side-addition to a lot of meals, I really like it with stuffed marrow, but they are tasty with anything, and also reasonably low calorie for a roasted-style 'tato.

• Floury potatoes (enough for everyone, I tend to use 3-4 big potatoes for 3 people).
• 1 tbsp oil
• Extra low calorie oil for spraying on

Put the oven on to approximately 180C to preheat.



Peel your potatoes and then par boil them until they just begin to flake apart.



Drain the potatoes and put them back in the pan to dry off. This is important, it means that they will go much crispier and yummier!)


Meanwhile put 1tbsp oil in a roasting tray and place in the oven to get hot.



When this has heated up and the potatoes are dry, put them in the roasting tray and then back in the oven.






Cook them for 20-30 minutes, tossing them regularly, until they begin to go golden and crisp up.

Spiced Apple Muffins

Apples, mixed spices and muffins are three of my favourite food-stuffs, so naturally; this is one of my favourite sweet-treat recipes. The appley spicy scent will fill your kitchen as they are baking and that's almost as good as the taste! They have the perfect wintery flavour (even though I made them mid-July this time!)

To make 12 of these little beauties you will need:

• 1 apple, peeled and chopped
• 2tsp lemon juice
• 4oz (100g) light demerara sugar
• 7oz (200g) plain flour
• 3oz (85g) wholemeal flour
• 4tsp baking powder
• 1tbsp ground mixed spice
• 2oz(50g) pecan nuts, chopped
• 250ml (8floz) milk
• 4tbsp sunflower oil
• 1 egg, beaten

Preheat the oven to 200C and then line a 12-hole muffin tin with paper cases and set aside.

Put the apple into a bowl with the lemon juice and toss together so that it is all covered. Add 4tbsp of the sugar and toss again before setting aside for 5 minutes.

Whilst the apple is soaking up all of the delicious flavours, sift the plain and wholemeal flours, baking powder, mixed spice and 1/2tsp salt into a large bowl. Tip any bran left over from the wholemeal flour into the bowl as well.

Stir in the remaining sugar and pecans and then make a well in the centre of the dry ingredients.

Beat together the milk, oil and egg and then add the apple to this. Tip the wet ingredients into the centre of the dry ingredients and mix together to make a lumpy looking batter.

Spoon this mixture into the paper cases, filling each to about three-quarters up the case. Bake them for 20-25 minutes until the tops are peaked and brown.

Custard is yummy with these when still warm from the oven.

Chocoholics Chocolate Cheesecake

I am, and always have been a certified Sunday hater. Don't ask me why, but since the age of '0' I haven't been able to stand Sundays. So I devised myself a plan to conquer my Sunday blues - I allow myself only to do fun things. I read the Sunday observer, sing songs, play my guitar (which I am just starting to learn on and am pretty awful to tell you the truth), watch my favourite films, cook big dinners and of course bake.


This Sunday was Chocolate Cheescake's turn.

For the Base you will need:

500g digestive biscuits
240g butter
4 tbsp cocoa butter

For the filling you will need:

175g dark chocolate, chopped small
500g cream cheese
150g caster sugar
1tbsp custard powder
3 large eggs
3 large egg yolks
150ml sour cream
1/2 tsp cocoa powder dissolved in 1tbsp hot water

For the glaze (which is optional, but delicious):

75g dark chocolate, finely chopped
125ml double cream
1tsp golden syrup


To make the base, process the biscuits to rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into a 23cm springform pan. Press the biscuit crumbs into the bottom to make an even base and then put into your freezer whilst making the filling.


Preheat the oven to 180C and put the kettle on.

Melt the chocolate for the filling either in a microwave or a double boiler and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard powder, beating to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with clingfilm, then a layer of foil over that - this protects it from the waterbath. Sit the springform tin in a roasting pan and pour in the filling. Fill the roasting pan with just boiled water to halfway up the cake tin and bake for 45minutes to an hour. The top should be set but the underneath should still have a wobble. Peel away the foil and film wrap, sit it in its tin to cool.


Refridgerate covered with film until it is set and then unspring the cheescake ready to pour on the glaze and serve!

To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take it off the heat and whisk it to a smooth sauce.

Let it cool a little and then drizzle it over the chocolate cheesecake on its serving plate.

Calorific Chocolate Cake

Mei's 22nd birthday fell on an unusually hot and sunny English summers day so we decided to have a picnic. Being late, as usual, I didn't have time to let the icing on the cake set - definately leave yourself enough time to do this.

To make this delicious and indulgent cake you will need:

• 10oz plain flour
• 1 1/2tsp bicarbonate of soda
• 6oz caster sugar
• 6oz light muscavado sugar
• 8floz water
• 2oz cocoa powder
• 4oz butter
• 1tsp vanilla extract
• 1tsp malt vinegar
• 1/4pt single cream
• 2 beaten eggs

For the filling:

• 4oz broken up, dark, plain chocolate
• 7oz caster sugar
• 3tbsp water
• 6tbsp single cream
• 4oz butter
• 1/2tsp vanilla extract

For the icing:

• 4oz dark plain chocolate
• 1oz butter
• 3tbsp water
  

Preheat the oven to 190C. Grease 2 8inch cake tins (or if like me you only have smaller, make it a 3 tiered cake instead).

Sieve the flour and soda into a bowl and add both types of sugar. Then make a well in the middle. Put the water, butter and cocoa into a pan and heat and stir until it is all smooth - don't let it boil, do it on a low temperature.

Take it off the heat and add the vanilla extract. In another dish or jug mix the vinegar and cream together and pour into the flour well. Add the cocoa mix and the eggs to the flour and mix until smooth.

Divide the mix between the cake tins and bake for 20-25 minutes. Remove and set aside to cool.


Whilst your cakes are cooling, begin to make the filling for your cake by putting the chocolate and water in a small pan and stir over a low flame until melted.

In another pan put the butter, caster sugar and cream and stir over a medium heat for 4-5 minutes until smooth and thick.

Remove from the heat and stir in the chocolate mix. Let it cool.

When it's gone cold, sandwich the cakes together and set it aside to cool again.


To make the icing for the cake, put the chocolate, butter and water into a pan and stir until it is coating the back of the spoon. Don't overheat it. Then pour it over the cake and let it trickle down the sides.

Chill your beautiful creation in the fridge until the icing is set and then present it to someone special as their birthday treat!

Leaky Fire Alarm Leek and Potato Soup <3

Whilst stressing over the fact that I only have two weeks left to finish EVERYTHING, before the culmination of my degree in the form of my exhibition, my fire alarm decided to leak!

I was sitting minding my own business and suddenly water was pouring out of the alarm onto the floor! Two minutes later, and the alarms went off. I was late for my tutorial anyway, so I had to scramble around getting my work out of the way and getting ready amidst the screaming tones of the alarm. Lovely.

Anyway, the leak inspired me to make something with leeks. Seeing as it wasn't the warmest of may days yesterday, I thought Soup fit the bill perfectly.


To Serve Five you will need:

• 4 medium potatoes
• 1 carrot
• 1 vegetable stock cube
• 1 leek
• 6 cups water
• 1 tsp mint
• 1 tsp thyme
• 1 tsp basil
• 0.75 tsp coriander

Chop the potato and carrot and place in a large pot with the stock and enough water to cover. Bring to the boil and simmer until the vegetables are soft.

Chop the leek and then in a small saucepan, cook in margarine until soft. Place half in with the potato and carrot.

Add the herbs, then, using a blender, blend until smooth. Add the remaining leek to the soup along with 3 or 4 more cups of water if needed.

Serve topped with lashings of pepper!

To make this recipe vegan friendly, simply cook the leek in soy butter :)

As an added extra, you can also add broccolli - this is yummy!

Lemon Drizzle Leaving Cake: Aka "The L Drizzler"

With summer fast approaching, I couldn't resist getting into the kitchen with a zesty, summery cake.


It was recieved well at the leaving party on Sunday afternoon.
My oldest friend left this week for Ibiza, one year, maybe more...


For the Cake you will need

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
  
• finely grated zest 1 lemon
• 225g self-raising flour

For the Drizzle Topping you will need

• juice 1 1⁄2 lemon
• 85g caster sugar

Heat oven to 180C/fan 160C/gas 4.

Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Sift in the flour, then add the lemon zest and mix until well combined. Line a cake tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the l emon juice and sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve.

Cinnamon Rock Cakes

These little beauties have been a favourite of mine since I was little. Me and my mum used to get sticky fingers baking these on warm Saturday afternoons in the summer holidays...

To make eight you will need:

• 8oz self-raising flour
• 4oz demerara sugar plus some for sprinkling
  
• 4oz margarine
• 4oz dried mixed fruit (currants, sultanas, peel etc.)
• 1 egg
• a splash of milk
• 1/2 tsp ground mixed spice
• 1/2 tsp cinnamon (if, like me, you are cinnamons biggest fan, then add a whole tsp instead of half.)
  

Preheat the oven to 175C.

Sieve the flour into a large mixing bowl and then add the ground mixed spice and the cinnamon. Mix through well.

Next, add the margarine and mix to resemble fine breadcrumbs with your fingers. Add the sugar and then mix thoroughly with a wooden spoon.

Pour a beaten egg into the mixture until it comes together to a sticky, dough ball. You made need a little milk at this point but add it a splash at a time.

Place the mixture in generous lumps on a baking tray and then sprinkle with sugar. Don't smooth them out too much at this stage as they look much better when cooked, if they remain lumpy.

Bake in the oven for 10-20 minutes, or until golden brown and a skewer inserted into the centre comes out clean.

Then Enjoy! They are perfect with cups of tea and coffee and delicious with clotted cream when still warm from the oven!!

Mozzarella Lasagne and Creamy Potato Dauphinoise

A perfect hearty meal for winter warming. Serve both with crusty garlic bread and a green salad :)

To make the Mozzarella Lasagne (which serves 4 generously) you will need:

• A 300g bag of vegetarian mince
• One red pepper, deseeded and chopped
• One yellow pepper, deseeded and chopped
• One onion, chopped
  
• Two garlic cloves, sliced
  
• 150g mushrooms, sliced
  
• Two x 250g balls of mozzarella, torn
  
• 6-8 pasta Lasagne sheets
• 700g tomato Passata
• 1tsp dried Oregano
• 1tsp dried Basil
• 2oz plain flour
• 2oz butter or margarine
• Semi Skimmed milk (added a splash at a time)
  
• A sprinkle of grated vegetarian Cheddar or Parmesan

Add the chopped onion to about 1tbsp olive oil and fry until soft.
Add the peppers, garlic and mushrooms and fry till all the vegetables are soft. Then, add the vegetarian mince. Cook through until defrosted, adding a splash of water.
Pour in the passata and herbs, season well and then cover and simmer for 20 minutes.


Meanwhile, preheat the oven to 180C, fan 160C.


To make the Bechamel Sauce...
Melt the butter into a pan over a low heat and then add the flour. Stir until it comes together into a stiff ball. Keep stirring the mixture over a low heat whilst adding a splash at a time of milk until it forms a thick, but still runny, sauce.


Splash the base of a lasagne dish with olive oil and then add a third of the tomatoey, mince mixture. Layer a third of the lasagne sheets over the tomato mix and then add a third of the bechamel (white) sauce. On top of this tear one of the mozzarella balls up and layer. Add a sprinkling of another cheese at this point if you like.


Repeat these layers twice until you reach the top layer, onto which you should pour the remaining bechamel sauce and add the rest of the mozzarella. Grate over Cheddar and Parmesan and bake in the oven for 20 minutes, or until the cheese is browned and bubbling.



To make the Creamy Potato Dauphinoiuse (which again serves 4 and is a favourite of mine!) you will need:

• A good handful of raw potatoes, sliced thinly
• Salt and Pepper to season
• 2oz vegetarian cheddar
• 6tbsp double cream

Slice some raw potatoes thinly and layer them into a dish with salt and pepper between the layers. Then, cover with clingfilm. Poke a little hole in the clingfilm and put it in the microwave on high for 9-10 minutes.

To check if the potatoes are done, poke them with a little knife. If they're not, do it for 4-5minutes extra.

When they are cooked, pour on 6tbsp double cream. Grate the cheddar on top and place under a pre-heated grill until the cheese is browned and bubbling.