Blog

Category: Dessert

Area: British

Ingredients:

• 250g Plain Flour
• 135g Butter
• 400g Golden Syrup
• 150g Breadcrumbs
• Zest of 2 Lemons
• 1 beaten Eggs

Instructions:

First make the short crust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.
Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.
Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.
Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
Prick the base with a fork, to stop the base rising up during baking.
Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.
To make the filling, heat the syrup gently in a large pan but do not boil.
Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.
Pour the syrup mixture into the lined tin and level the surface.
Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin.
Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin.
Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.
Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/350F/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.
Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set.
Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.

Category: Pasta

Area: American

Ingredients:

• 8 ounces (230 grams) Macaroni
• 1/3 cup Plain Flour
• 3/4 teaspoon Mustard Powder
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1/8 teaspoon Cayenne pepper
• 6 tablespoons (85 grams) Butter
• 1 1/2 cups (360 milliliters) Whole Milk
• 1 cup (240 milliliters) Heavy Cream
• 1 pound (455 grams) Monterey Jack Cheese
• 4 tablespoons (55 grams) Butter
• 1 teaspoon garlic powder
• 16 slices square Bread
• 8 slices mild Cheddar Cheese
• 8 slices Colby Jack Cheese
• 4 tablespoons (55 grams) Butter

Instructions:

Make the mac and cheese

1. Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil. Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions. The pasta should be tender but still chewy.
2. While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.
3. Drain the pasta in a colander. Place the empty pasta pan (no need to wash it) over low heat and add the butter. When the butter has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute. Watch carefully so it does not scorch on the bottom of the pan.
4. Slowly whisk the milk and cream into the flour mixture until everything is really well combined. Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Remove from the heat. Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce. Then stir in the drained cooked pasta.
5. Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil. Coat the paper or foil with nonstick cooking spray or slick it with butter. Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula. Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese. Refrigerate until cool and firm, about 1 hour.

Make the grilled cheese
6. Heat a large cast-iron or nonstick skillet over medium-low heat.
7. In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.
8. Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper. Carefully cut into 8 equal pieces. Each piece will make 1 grilled mac and cheese sandwich. (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.)
9. Spread 3/4 teaspoon garlic butter on one side of each bread slice. Place half of the slices, buttered-side down, on a clean cutting board. Top each with one slice of Cheddar, then 1 piece of the mac and cheese. (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich.) Place 1 slice of Jack on top of each. Finish with the remaining bread slices, buttered-side up.
10. Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it. Cover and cook until the bottoms are nicely browned, about 4 minutes. Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.
11. Repeat with the remaining ingredients. Cut the sandwiches in half, if desired, and serve.

Category: Lamb

Area: Tunisian

Ingredients:

• 500g Lamb Mince
• 2 cloves minced Garlic
• 1 Onion
• 300g Spinach
• 3 tbs Tomato Puree
• 1 tbs Cumin
• 1 Litre Chicken Stock
• 3 tsp Harissa Spice
• 400g Chickpeas
• 1/2 Lemon Juice
• 150g Macaroni
• Pinch Salt
• Pinch Pepper

Instructions:

Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
Keep a tablespoon of fat in the casserole and discard the rest. Reduce to medium heat then add the garlic, onion and spinach and cook until the onion is translucent and the spinach wilted or about 5 minutes.
Return the lamb to the casserole with the onion-spinach mixture, add the tomato puree, cumin, harissa, chicken, chickpeas, lemon juice, salt and pepper in the pan. Simmer over low heat for about 20 minutes.
Add the pasta and cook for 15 minutes or until pasta is cooked.

Category: Beef

Area: British

Ingredients:

• 8 slices Beef
• 12 florets Broccoli
• 1 Packet Potatoes
• 1 Packet Carrots
• 140g plain flour
• 4 Eggs
• 200ml milk
• drizzle (for cooking) sunflower oil

Instructions:

Cook the Broccoli and Carrots in a pan of boiling water until tender.

Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.

To make the Yorkshire puddings:
Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through
To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

Plate up and add the Gravy as desired.

Category: Vegetarian

Area: Filipino

Ingredients:

• 1 large Egg Plants
• 1 cup Breadcrumbs
• 50g Sesame Seed
• 2 Eggs
• To taste Salt
• To taste Pepper
• For frying Vegetable Oil

Instructions:

Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness.
2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.
4. Heal oil in a large skillet over high heat.
5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.

Category: Vegetarian

Area: French

Ingredients:

• 75g Butter
• 1kg Leek
• ½ tsp Salt
• 300ml Creme Fraiche
• 1 Egg
• 3 Egg Yolks
• ¼ teaspoon Nutmeg
• 225g Plain Flour
• ½ tsp Salt
• 60g Butter
• 60g Lard
• 50g Cheddar Cheese
• 2 tbs Water

Instructions:

For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.
04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.

Category: Beef

Area: Dutch

Ingredients:

• 100g Butter
• 150g Flour
• 700ml Beef Stock
• 30g Onion
• 1 tbs Parsley
• 400g Beef
• Pinch Salt
• Pinch Pepper
• Pinch Nutmeg
• 50g Flour
• 2 Beaten Eggs
• 50g Breadcrumbs

Instructions:

Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.

Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.

Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.

Serve on a plate with a nice grainy or spicy mustard.

Category: Seafood

Area: Chinese

Ingredients:

• 400g Prawns
• 2 tbs Soy Sauce
• 1 tsp Tomato Puree
• 1 tsp Corn Flour
• 1 tsp Caster Sugar
• 1 tsp Sunflower Oil
• 85g Peanuts
• 3 Large Chilli
• 1 tbs Brown Sugar
• 6 cloves Garlic Clove
• 450g Water Chestnut
• to taste Ginger

Instructions:

Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.

When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.

Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.

Category: Vegetarian

Area: Tunisian

Ingredients:

• 5 Large Potatoes
• 2 tbs Olive Oil
• 1 Green Pepper
• 5 Onions
• 1 tbs Ras el hanout
• 500g Pumpkin
• 24 Skinned Eggs
• Pinch Salt
• Pinch Pepper

Instructions:

Peel potatoes and cut into 5cm cubes.
Pour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.
Cut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.
In the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.
Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.
Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.

Category: Dessert

Area: British

Ingredients:

• 300g Strawberries
• 250g Blackberries
• 100g Redcurrants
• 500g Raspberries
• 175g Caster Sugar
• 7 Slices Bread

Instructions:

Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
Let flavours mingle then serve: Dip the bread triangles in juice and place on top – trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.