Tuesday, 20 June 2017

Roasted new potatoes with Brie and sundried tomatoes

Tesco recently sent me a box of free goodies for being a good customer. It included a packet of jersey royal potatoes, some Cornish Brie, some sun dried tomatoes and a recipe card. 
Heat the oven to 200C, then roast the potatoes in olive oil with a bit of mustard power mixed in and lots of seasoning. When the potatoes are golden, slice on the Cornish Brie, add the sundried tomatoes and put back in the oven until the cheese is just starting to melt. Sprinkle with parsley when it's out of the oven. I added the Parma ham at the cheese stage and it crisps up beautifully in the oven. 
It was a very simple but delicious meal, perfect for alfresco dining in this wonderful weather we are experiencing. 

Note: if you haven't got mustard powder any mustard would be fine mixed in with the olive oil. I think a sprinkling of spring onions half way through cooking stage would add a good flavour and blue cheese melted like cambozola would be good too. 

Monday, 12 June 2017

Nigella Lawson's Peanut Butter squares

These delicious chocolate and peanut treats were made as a bribe for James to do some revision the other evening. Did it work? No, he ate and enjoyed them but still didn't do the revision required. We haven't got long to go, it will all be over by Friday and there starts a very long summer. We will then have the job of finding a prom suit for the following Friday, hopefully it won't be as difficult as the prom dress search last year. Anyway, if you like Reece's Peanut butter cups you will love these, they are very similar. The recipe is an old favourite from, 'How to be a Domestic Goddess'.

Serves: 12

For the base
50g muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter

For the topping
200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter

Stir all the ingredients for the base together. You can simply use a wooden spoon and bowl or throw it all into the magimix for a couple of high powered seconds.
Press the sandy mixture into the lined brownie or similar style tin and make the surface as even as possible.
To make the topping simply put the chocolate and butter in a glass bowl and microwave for only a minute or two to melt.
Spread on base and put the tin in the fridge to set.
When the chocolate has hardened cut into mini squares. 

Thursday, 8 June 2017

Tray-roast salmon and vegetables with creme fraiche and crumbs

There is a similarity with this dish and one of my favourite salmon dishes which is the salmon with a lemon and Parmesan crust. Both are really lovely recipes and very easy to prepare. The salmon was fresh and perfectly cooked, it's a wonderful meal for the summer months. The meal is from the delicious website. I'm very tempted to subscribe to the magazine and have a change from Olive Magazine, which hasn't been inspiring me that much recently. 

Serves 4
700g unpeeled new potatoes, thinly sliced
Olive oil for drizzling
50g half-fat crème fraîche
2 tsp dijon mustard
2 tsp chopped fresh dill
Zest 1 lemon, plus wedges
4 sustainably sourced salmon fillets, skin removed
6 tbsp panko breadcrumbs
230g asparagus, woody ends removed, halved if thick
125g pack tenderstem broccoli, trimmed and halved if thick

Heat the oven to 200ºC. Line a baking tray with non-stick baking paper. Arrange the potato slices in the tray, season and drizzle with oil. Roast for 20 minutes; toss halfway through.
Mix the crème fraîche with the dijon mustard, dill, lemon zest and seasoning. Set aside.

Remove the baking tray from the oven, then add the salmon fillets. Spoon the crème fraîche mixture evenly over each fillet, then top with the breadcrumbs.
Arrange the veg
around the salmon and potatoes in the tray. Drizzle with oil and season. Roast for 12-15 minutes until the salmon is cooked, the breadcrumbs are golden and the veg are just tender. Serve with the lemon wedges.