Recipes

Ingredients:

• 1/2 cup granulated Sugar
• 1/4 teaspoon ground cinnamon 
• 1/8 teaspoon ground nutmeg 
• 1/8 teaspoon ground cloves 
• 4 to 5 medium tart cooking Apples  
• 1 to 2 tablespoons milk 
• 1 tablespoon granulated sugar

Method:

• Preheat oven to 400 degrees F.
• In a large bowl, combine sugar, cinnamon, nutmeg, and cloves; set aside.
• Peel, core, and slice apples approximately 1/8-inch thick. Toss apple slices in sugar mixture until well coated.
  Prepare pie pastry. Roll pie crust to a 20-inch x 16-inches rectangle; cut into 10 oblongs pieces. Place prepared apple filling on top of each oblong dough piece. Fold dough over to form a square; prick ends of the dough with a fork. Place the turnovers on a large lightly-buttered baking sheet. Brush milk over top of each turnover and then sprinkle 1 tablespoon sugar onto tops.
• Bake approximately 20 minutes or until crust is golden brown and apples are tender. Remove from oven and serve warm or at room temperature.

Ingredients:

•  frozen puff pastry, thawed in refrigerator
• 1 lightly beaten egg white
• mustard seeds
• Cayenne pepper (optional)
• 1 cup finely parmesan cheese

Method:

• Preheat oven to 375 degree F. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg white. Sprinkle lightly with mustard seeds and a touch of cayenne pepper, if desired. Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Roll a floured rolling pin over cheese to gently press the cheese into the puff pastry. 
• Cut the puff pastry into long 1/2-inch-wide strips; gently twist each strip several times. Lay strips 1 inch apart on a baking sheet lined with parchment paper. Repeat with remaining sheet of puff pastry, egg white,mustard seeds, and cheese. Bake in the 375 degree F. oven for 12 to 14 minutes or until the straws are golden in color. Cool on wire rack. Best served the same day but can be stored overnight in an airtight container.

Ingredients:

• 350g Short Crust
• 24 medium asparagus spears cut in half’s
• Salt &freshly ground pepper
• 500g mixed vegetables (carrot, marrow, mushroom, pumpkin ect)
• 1 egg
• 2 Egg yolks
• 200ml double cream
• Pinch of freshly grated nutmeg
• 60g grated cheese
• Chopped parsley

Method:

• Roll out the pastry to a 3mm thickness and use it to line a loose-bottomed oblong tart tin, ideally measuring 35x11cm and 2.5cm deep. Chill for 20min.
• Preheat the oven to 190°c/ gas 5. Prick the base of the pastry case. Bake the case blind, following the instructions on page 12, for 20min. lower the oven setting to 170°c/gas 3. Remove the beans and paper and return the pastry case to the oven for 10min. leave in the tin and set aside while you prepare the filling.
• Half the asparagus and cut into halves again keeping in mind to use them for the length for the tin from side to side.
  Finely dice the mixed vegetables and cook in a pan lightly. Drain well and scatter them in an even layer in the pastry case.
• Mix the whole egg, yolks and cream together in a bowl using a whisk and season with little nutmeg, cheese, salt and pepper.
• Pour three-quarters of the mixture over the mixed vegetables and lay the asparagus spears over, tip to tail in pairs along the length of the tin.
• Carefully spoon the remaining egg mixture over the asparagus. Immediately bake the tart for 30min. slide onto a wire rack and lave for 20min before unmolding.
• Use a palette knife to lift the flan onto a serving platter. Garnish with fresh herbs and serve warm.

Ingredients:

• 350g Short Crust
• 1 Fresh Lampuka
• Olive oil
• 1 onion finely chopped
• Salt &freshly ground pepper
• 100g spinach
• 30g pitted olives
• 2 tsp fresh marjoram
• 1 egg
• 2 Egg yolks
• 200ml double cream
• 60g cheddar

Method:

• Roll out the pastry to a 3mm thickness and use it to line a loose-bottomed oblong tart tin, ideally measuring 35x11cm and 2.5cm deep. Chill for 20min.
• Preheat the oven to 190°c/ gas 5. Prick the base of the pastry case. Bake the case blind, following the instructions on page 12, for 20min. lower the oven setting to 170°c/gas 3. Remove the beans and paper and return the pastry case to the oven for 10min. leave in the tin and set aside while you prepare the filling.
• Fillet the fish and remove skin and all bones. Cut into small dices.
• Put olive oil in a pan and cook onions for 2 min, add spinach, chopped olives, fresh marjoram and add seasoning.
• Finally at the very end add the raw fish and cook until cooked throughoutly this take only few minutes.
• Half the asparagus and cut into halves again keeping in mind to use them for the length for the tin from side to side.
• Drain well and scatter the mixture in an even layer in the pastry case.
• Mix the whole egg, yolks and cream together in a bowl using a whisk and season with little nutmeg, chopped small dices of cheese, salt and pepper.
• Pour three-quarters of the mixture over the mixture in the tin.
• Immediately bake the tart for 30min. slide onto a wire rack and lave for 20min before unmolding.
• Use a palette knife to lift the flan onto a serving platter. Garnish with fresh herbs and serve warm.

Makes 450g

Ingredients:

• 250g plain flour
• 150g butter, cut into small pieces and slightly softened
• 1 tsp fine salt
• pinch of caster sugar
• 1egg
• 1 tbsp cold milk

Method:

• Step 1:
  Heap the flour on a work surface and make well. Put in the butter, salt, sugar and egg. Using your fingertips, mix the cream these ingredients together.
• Step 2:
  Little by little, draw in the flour, working the dough delicately until it has grainy texture.
  Using the palm of your hand, work the dough by pushing it away from you 4 – 5 times until it is smooth. Roll it into a ball, wrap in clig film and refrigerate until ready to use.
• Step 3:
  Add the milk and incorporate gently with your fingertips ntil the dough begins to hold together.

Ingredients for 4 people

• 1kg mussels
• 500ml dry cider
• 30g butter
• 200g bacon lardons or streaky bacon , cut into strips
• 2 leeks , cut into rings
• 400g potatoes , peeled and cut into 4cm chunks
• 1 large bulb fennel , trimmed, quartered and cut into thin slices
• 142ml pot double cream
• 400g skinless fillet of fish, cut into 4cm chunks
• a good squeeze lemon juice
• 3 tbsp chopped flat-leaf parsley
• 4 roughly cut cherry tomatoes

Method

Clean the mussels well, scrubbing the outsides and discarding any that are broken or don't close when tapped on the side of the sink. Put the cider in a big pan, bring to the boil, then add the mussels. Cover and simmer for about 4-5 minutes, until all the mussels are open. Drain, reserving the cooking liquor in a separate container, and throw away any mussels that haven't opened.

Melt the butter in the same pan and add the bacon. Fry until golden, then add the leeks, potatoes, fennel and a splash of water. Cover and cook for about 12 minutes to soften. Stir from time to time and add another splash of water if necessary - don't let the vegetables and bacon burn.

Remove 3/4 of the mussels from their shells. Strain the reserved mussel liquor through a sieve. Add to the bacon and vegetables and simmer until the potatoes are tender. Mash some potatoes a little against the side of the pan - this helps thicken the chowder.

Finally add the cream, bring up to a simmer and add the chunks of fish. Poach for 2-3 minutes, then add all the mussels and gently heat through. Season with pepper (you probably won't need salt because the mussel liquor is quite salty) and a squeeze of lemon. Scatter with parsley chopped tomatoes and serve.

Ingredients per person

• 250 g mussels, scrubbed and bearded
• about 50ml white wine
• 1 onion, finely chopped
• 1 clove garlic, sliced
• 25g butter
• 90g risotto rice
• few saffron threads, soaked in a little warm water
• 100ml extra white wine
• ½ liter light chicken or fish stock
• 1 tbsp chopped parsley
• 25g extra butter
• 3 tbsp grated parmigiano

Method

Steam the mussels open with a little white wine in a pan covered with a tight-fitting lid. As they open, remove them to a bowl and reserve the liquor. Once cool, remove the mussels from the shells and set aside while the risotto cooks.

In a heavy-based pot, gently cook the onions and garlic in butter until very soft and pale golden.

Add the rice and stir until the grains are well coated. Now add the saffron threads and half-cup of wine and cook, stirring until the wine has almost completely bubbled down.

Add the liquor from the mussels and and half of the mussels and blend for a stronger taste, add to the rice and cook until soft.

Finally add the mussels just at the end to warm through.

Finish with the chopped parsley, butter and parmesan.

Ingredients for Spinach And Lettuce

• 750g spinach, washed
• 1 head lettuce, washed, shredded
• 2 tablespoons butter
• Seasonings to taste

Instructions

• Boil spinach and lettuce in salted water for about 20 minutes.
• Drain off water, add seasonings and butter, and serve.