Teriyaki Salmon Kebabs with Giant Couscous

on Tuesday, 14 February 2017.

This easy dish which can be enjoyed all year is a real ‘crowd pleaser’!

Serves 2                            Time approx 30 mins

 

Full of goodness to support bone growth, the salmon is an excellent source of Vitamin D  as are the mushrooms which have been enriched by exposure to natural light. The giant couscous, a simple to make comfort food is the perfect compliment.

 

Salmon Fillet with Anchovy and Lemon Crumb

on Friday, 11 November 2016.

So easy to prepare, but so elegant for a dinner party, this prized fresh fish is a wonderful source of Vitamin D! Serve with a green salad or crushed new potatoes and ribbon carrots and courgette.  

tastecollectiv Pesto Sauce with Pasta with Fresh Asparagus!

on Wednesday, 06 April 2016.

I COULD EAT IT BY THE SPOONFUL NEVERMIND COOK WITH IT!

This ‘Pesto is the Besto' and I wouldn’t say that lightly!  I have been making my own fresh pesto for years as I did not believe a decent one could be shop bought but it is a woman’s prerogative to change her mind isn’t it?!

 

Clean and textured as it should be, strong notes of creamy pecorino, soft grainy pine nuts, sweet fresh basil carried beautifully by the fruity extra virgin olive oil.

 

The ‘Pesto Besto' in question is being made by Victoria and Mark of tastecollectiv who are to launch their new company at the Good Food Show, Harrogate, 8-10th April, i.e. this Friday!

 

 See information on purchasing tickets below.

 

They will also be launching a Romesco,  a nut and red pepper-based sauce originally from Northeastern Spain which is traditionally eaten with fish.  I haven’t had the chance to cook with it yet but have spread some on crusty bread.  It is also fresh and flavoursome but if I had to choose one it would be the pesto I could lick clean off the spoon!

 

WITH THE BRITISH ASPARAGUS SEASON WELL UNDERWAY, I THOUGHT YOU MIGHT ENJOY MY RECIPE FOR A SIMPLE AND SATISFYING PASTA SALAD, FULL OF SUMMER.

 

 

Pesto Pasta with Fresh Asparagus

Sunday Brunchday with Croque Mercer's!

on Wednesday, 24 February 2016.

My Croque Monsieur Just Got Even Better!

 

 

 

 

CROQUE MONSIEUR OR SHOULD I SAY CROQUE MERCER'S?

A 'SUNDAY BRUNCHDAY' MUST HAVE!

This pan fried ham and cheese toasty is a Sunday brunchday ‘must have’ at ours and so so satisfying. It seems like a decadent treat after a week of being really good on wholemeal cereals and fruit! I have made my recipe even more appetising by adding a layer of Mercer’s of Yorkshire, tangy 
Red Onion Marmalade! Enjoy, Gx

 

The Recipe 

Serves 4

 

The Sauce

 

25g unsalted butter
25g plain flour
175mls semi skimmed milk
pinch of salt 
pinch of cayenne pepper (if desired)

 

The Sandwich

8 slices good quality fresh bread ( sourdough works really well)
8 slices thinly sliced quality ham
100g finely grated Gruyere cheese
40g unsalted butter
Mercer’s of Yorkshire Red Onion Marmalade, a little for spreading

 

The Making

 

Add all the ingredients for the sauce with exception of salt and cayenne to a saucepan on a medium heat. Stir continuously with a balloon whisk until it begins to bubble and thicken, reduce heat and cook for further two minutes whilst continuing to stir. Turn off heat and add salt and cayenne to taste. Mix through and set aside.

Spread the sauce evenly over the 8 slices of bread. Place the ham over four of the slices, sauce side up followed by a finely spread layer of Mercer’s Red Onion Marmalade and top with the grated Gruyere. Place the remaining 4 slices on top, sauce side down to make the sandwiches. 

Brush the outside of the sandwiches evenly with the melted butter and add to a large frying pan on a moderately high heat. Cook for 3-4 minutes on each side until evenly browned and heated through. Serve.

Amazing on its own or with a green salad. 
(Red Onion Marmalade is just as good on the side as inside!)

For more info on Mercers, visit their website and visit at The BBC goodfoodshow, Harrogate, 8-10th April where you can come along and meet them and their wonderful products!

 

http://the-mercers.com


https://www.bbcgoodfoodshowspring.com/

Sunday Brunchday with Croque Mercer's!

Mercer's Lemon Curd Is A Taste Sensation!

on Monday, 22 February 2016.

See My Latest Recipe, King Prawns with Spicy Lush Lemon Curd Marinade!

  

The family 'ate all of' my latest recipe, made on Friday night. Could not be easier or quicker! Mercer's of Yorkshire Lemon Curd added real depth of flavour. Try it out!

(FYI, The Mercer's, Paul and Lizzie live in Yorkshire with their four children.  Paul is the creative foodie of the two, always trying new recipes and Lizzie dots the i's and crosses the t's to ensure their products reach the shelf in optimum condition.)

When Izzy got Bizzy!

on Wednesday, 20 May 2015.

In for a treat!

My friend's daughter had clearly been inspired yesterday. Having created wonderful fresh bread at school, packaging and all, she came home and baked her very own creation, a 'Mixed-Up' Cake! To the naked eye, it was a tempting, evenly browned 'loaf' cake. Keeping control of her giggles she was reluctant to divulge her recipe, admitting only to flour, no mention of the array of unpalatable store cupboard items added for maximum, eye watering effect. Skilfully and with 'dead pan' expression, she cut me a slice and I delved in. The joke was on me! Isn't it wonderful to encourage our young to bake from scratch!

 

PASTINOs.

on Wednesday, 01 April 2015.

Meet The Gourmet Snack Made From Real Pasta!

It was a real night for a fire and my turn to have the girls round for drinks, aka, bookclub.  I was browsing the local farm shop for a few nibbles to put with a glass of wine when these little beauties jumped out.

 

 

‘PASTINOs’, ‘ The Real Gourmet Pasta Snack’. ‘Bringing together the word PASTa with the Italian word for snack spunTINOS and you have’  PASTINOS.  I was intrigued! Four enticing flavours, Sicilian Lemon, Chianti & Olive, Tomato & Sweet Basil and Arrabbiata.

 

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