POTATOES - THE MOST IMPORTANT PART OF DINNER!

When I wrote the review of the new Leon Cookbook, I was asked to give more details of the POTATOES  LEON-AISE, and of course I am more than happy to oblige.  This dish was very well received at Sunday lunch, with a lovely crispy top layer covering a soft, delicious center - although I nearly gave them to my vegetarian brother in law!!!  When I was putting the vegetable dishes on the center of the table, I wondered why I had made so many roasties, then realized just before he served himself ... phew!!

I loved the fact that the potatoes were not peeled, so much more healthy, and speaking of healthy the original recipe calls for 80ml of olive oil, I think that this is too much, particularly if you are using home made chicken stock (which I recommend if you have some in the freezer).

I was afraid that the lemon might jar with the bland (in a good way) potatoes, but this didn't happen - they seemed to just melt into the dish, adding a pleasant background flavour, rather than pockets of bitterness, but you do need to slice them as thinly as possible.


Potatoes Leon-Aise

1.3 kg              potatoes (I used red skinned Roosters)
2                      large onions
1                      bulb garlic
1/2                   lemon
5                      fresh bay leaves
80ml                olive oil (I would use 30ml if using fresh stock, 50ml if using bullion)
650ml              chicken stock
                       salt and pepper

Preheat oven to 180 C/350 F

Wash potatoes well and slice thinly - no need to peel.
Slice the garlic thinly.
Slice the lemon as finely as possible.
Drizzle with the oil.
Toss everything except the stock into a baking tray and season.
Arrange as snugly as possible and flatten as well as you can.
Pour in the stock - it should come halfway up the potatoes.
Bake in the oven for about 1 hour, or until soft and yielding to a sharp knife.

Enjoy.

P.S.  The leftovers (when added to leftover veggies) made a delicious soup.

THANKSGIVING BURGER OF SORTS!

The super-talented Kim over at Stirring the Pot, issued a challenge - to create a Thanksgiving Dinner in a burger.  Well I must be the least qualified person to participate.  My only experience of Thanksgiving comes from watching cheesy movies and T.V. programmes set at this most fraught of times (at least it is always fraught on the screen) - from this extensive research I reckon that a Thanksgiving burger should contain ... 1. Turkey   2. Cranberries  3. Sweet Potatoes/Yams  4. Marshmallows  5. A side order of American Football on the T..V.

Well I put my foot down at adding marshmallows to a burger - a step too far I think!!!  I have taken the easy way out with this one - I bought some Ceddar with cranberries (actually should have bought the Wensleydale with cranberries - much nicer), moulded the minced turkey breast around it and fried them up (in a tiny amount of oil), I served this with a cranberry mayonnaise and some crispy roasted sweet potato wedges.  We ate the burgers while watching Rugby on the telly (well sameish shaped ball!!).

The burgers were really tasty, the cheese kept the turkey from drying up too much and added that kick of flavour that they needed.  The cranberry mayonnaise (just some cranberries and a tiny amount of redcurrant jelly added to shop bought mayo) was yummy, adding a pleasant astringent element to the meal (no need for vinegar).  The sweet potato wedges were much nicer than the usual potato wedges, the sweetness allowing them to get more crispy.

Thanks Kim, I enjoyed getting my thinking cap on - not that I came up with any great ideas - but I had fun!

FAB FISH

I am lucky to have a fantastic fish shop locally, Connollys supply the freshest fish imaginable.  They also make up ready made prawn stir frys and fish pie/chowder mixes, which look really good.  When I was in last week the plaice looked great, and I couldn't resist the fresh prawns sitting in the next tray.

I know that raw fish probably isn't most peoples idea of beauty, but I just thought they looked fantastic.  I have to admit that I don't always make good use of the prawn shells (although I often make a stock from them and then lose it in the freezer!!).  This time when I shelled the prawns I popped them with some water and lemon juice into a pan and simmered them for about 15 minutes, then I strained the liquor and reduced it to about 3 tablespoons full, added a small knob of butter and then drizzled this over the cooked plaice, so easy and yet it tasted as though hours of work had gone into it.

I am (very unsuccessfully) trying to eat healthily on the run up to Christmas, and this fish dish ticks all the boxes - low fat, low calorie and just so good for you.

Plaice and Prawns

1            fillet of plaice per person
3            fresh prawns per person
Dash      white wine
Lemon juice.
1 tsp      olive oil per person
small knob butter per person

Shell and de-vein your prawns (or should that be vein your prawns?)
Put the shells on to simmer in water with a good splash of lemon juice (I use a half a lemon, but we are lemon fiends)

Place the plaice (!) on some tinfoil (large enough piece to make a nice loose parcel)
Drizzle with about 1 tbsp wine and 1 tsp olive oil.
Bake in the oven for about 15 minutes (depending on the thickness of your fish)

Meanwhile allow the shells to simmer for 10/15 minutes, then strain and reduce the liquor until deeply flavoured.
Saute the prawns in a little butter.
Deglaze the pan with the reduced liquor.

Serve the cooked plaice with the prawns and sauce.



Enjoy.

LATE BUT LOVELY!

Oh man, I really am a ninny - I spent an unhealthy amount of time thinking of the ideal caramel and chocolate combination for this months We Should Cocoa Challenge - and then I forgot to actually post my creation!!!!

Anyway, I have to write about these chocolate/malteser/rolo morsels - everyone I have given them to has asked for the recipe.  My walking buddie's daughter wants it as her birthday cake this year and my nephew has requested it for Christmas Dinner!!

I have to say that it should be hidden from anyone with cholesterol or diabetes issues - not recommended!!  But for the rest of us - this has to be tried.  You can of course play around with the different sweets, whatever you fancy will be good.

I got the original idea from the dishy Eric Lanlard's book Home Bake, and altered it to suit my taste - just don't make this when you are going to be alone with nobody round to help you eat it - you have been warned!!!

Malteser and Caramel Squares

Line a 8/9" (20/22cm) square tin with baking/parchment paper.

100g/3 1/2oz                butter
200g/7oz                      milk chocolate (broken into pieces) (or a mixture of dark and milk if you prefer)
3 tbsp                           golden syrup (I'm sure honey would be good too)
225g/8oz                      digestive caramel biscuits (or whatever biscuits you fancy)*
37g                               Maltesers
130g                             Rolos (chocolate covered caramel sweets)
48g                               Galaxy Caramel Bar - chopped.

For Topping (Optional)

74g (2 pkts)                 maltesers
50g/2oz                        melted white chocolate


Melt the butter, chocolate and golden syrup in a medium sized saucepan.
Add the crushed biscuits and coat well with the chocolate.
Add the sweets and stir together quickly so the chocolate  on the sweets doesn't melt.
Pour into the prepared tin, press into an even layer.
Leave in the fridge until cold.

If using the topping -
Chop the Maltesers and sprinkle over the cake - while still warm.
Drizzle with the melted white chocolate.

* The original recipe asks for plain digestives - the caramel chocolate ones are even better.

Enjoy.

LEON - LOVELY RECIPES.

The last time we were in London, we went to The River Cafe (I would highly recommend it).  The boys were beyond excited that Ronnie (Rolling Stones) Wood was sitting a few tables away from us. (they met him outside afterwards and he was really nice and talkative) - their excitement was nothing to their mothers!!!  Allegra McEvedy was at the next table!!!! I was so tempted to spy on what she was eating - but didn't, I would hate to spoil anyone's meal by gawking over all the time!!

Being an Allegra fan I was delighted to be offered the chance to review the new Leon Book 2 Cookbook.

I have to say that I was disappointed to realize that Allegra was not involved in writing this book - but actually that is the only bad thing I have to say about it.

The layout is fun, scrapbook style in places, with loads of pictures of the different dishes.  Brownieville Boy #2 was very taken with it, and said that he would love to try it out.  It would be very good for advanced beginner cooks as it has plenty of easy recipes (omelets, the grill up), but plenty more for more adventurous and accomplished types.

  

The first recipe that jumped out at me was for these savoury muffins - George Pickard's Cheese and Ham Muffins (I know I said that I had only one negative thing to say about the book, but here's another - alot of the recipes have these types of titles - why??)

They went down a storm here, and were perfect served with a bowl of soup.  I brought some to a friend who was working awful hours, she was delighted and demolished them with more cheese.

We then had a Leon inspired Sunday Lunch.

The Butterflied Leg of Lamb (which I didn't bother to butterfly!!) with mint sauce, was delicious.  The mint sauce had just the right balance between sweetness and astringency.

Potatoes Leon-Aise, were very popular and I will definitely cook them again, although next time with less oil.

Probably my favourite recipe from the book these Carrots and Beetroots with toasted almonds were fantastic and well worth the little bit extra bother of roasting separately (carrots with honey and beetroot with balsamic vinegar), I have cooked them several times already.

 

Another winner these Hoppy's Leeks Vinaigrette were loved by all (well not the veg phobic one!!), great for preparing in advance too.

John's Broccoli with garlic, cashew (I used hazelnuts) and chili was lovely too.

These are Sally Dolton's Muesli Bars - moist and fat free (well other than the nuts and seeds), the dried fruit lovers enjoyed these.  Quick to throw together and really healthy.

Sea Bass with Thai spices - I loved this recipe, it raised the farmed fish (which I normally avoid because it is so tasteless) to yummyhood!!!

My mother rang me the other night to ask if I had a cake in the house!!!  A couple of her friends had invited themselves out for morning coffee (at least that's the story she told me!!!).  I threw this Glasgow Banana Bread together in no time (although it took way longer to cook than specified in the recipe).  When I dropped it over to her, she said that she would keep me some to taste it ..... I'm still wondering!!!!!

Turkey Bolognese, a nice healthy alternative to the usual.

Leon's Chicken Nuggets with roasted gnocchi (thanks Nigella!) - boy was I popular when Brownieville Boy #2 came home from school!!!

"Sun Dried" Tomatoes - taste as good as they look!!!

My walking buddies demanded (yes they are like that!!!!) that I post up the recipe for these Jossy's Casablanca Cakes (and yes we do go walking and then undo all the hard work by munching into whatever temptations come our way!!!!).  These little biscuits have a lovely chewy texture and a light lemony taste - just right.

Jossy's Casablanca Cakes

50g           almonds with skins - blitzed as finely as possible in the food processor. (I used ready ground almonds!)
1               lemon - zested
1               large egg
100g         icing sugar
1/2 tsp      baking powder
100g         semolina
extra icing sugar for dipping

Preheat oven to 170 C
Line 2 baking trays with baking paper/parchment.

Whisk the egg and icing sugar until pale (easy by hand).
Add the almonds, lemon rind, semolina and baking powder.
I added a little bit of lemon juice here - not in the recipe.
Sieve some icing sugar into a bowl.
With your hands (dampened helps) form small (walnut sized) balls of dough.
Dip each biscuit into the sugar on top side only
Place on the prepared baking sheets - leave some room for them to spread.
Bake for 10 - 12 minutes, until a very pale brown.
Using a palette knife remove them to a wire rack to cool.

Enjoy.

CINNAMONTASTIC ... MAYBE NOT!

This is the second cake from "Cake Keeper Cakes" by Lauren Chattman which is The Cake Slice baking group's latest book.  As an signed up member of the cinnamon appreciation society, I was delighted when the Cinnamon Pudding Cake was chosen as November's recipe. 

I had read that some of the members were having dryness issues with the cake and took preventative action  - I decided to be very clever (huh!) and add sultanas (knowing that this would prevent me lashing in, I'd have to pick around them) which I soaked in cinnamon and water.  I added these plump, moist morsels to the mixture in the hope that they, along with using twice the specified amount of butter would help deliver a delicious moist cake. 

I hoped in vain - what I should have done was add an egg or two and then mix some of the topping through the cake mixture - you live and you learn.  I have to admit that I won't bother trying these alterations - as far as I can remember this is the first time I have thrown out a half a cake - ever, I won't revisit it.

On the positive side the topping, sank through the cake perfectly, leaving a lovely rich caramel which( because I used the cinnamon water I had soaked the sultanas in) had a lovely spicy flavour.

Not sure if you want it but here's the recipe - may be worth a try if you make all the alterations!

Cinnamon Pudding Cake

Topping

1 cup + 2tbsp       packed light brown sugar

3/4 cup                 water (if adding sultanas use the soaking water)

1 tbsp                   butter

Cake

2 cups                 flour

2 tsp                   baking powder

2 1/2 tsp             ground cinnamon

2 tbsp                 softened butter (I'd use 4 tbsp)

1 cup                  granulated sugar

1 cup                  whole milk

1 tsp                   vanilla extract

1 cup                  sultanas (my addition, soak in water with 1 tsp of cinnamon added)

1                         egg (not in original recipe)

Preheat oven to 175 C

Spray an 8" tin (not loose bottomed) with nonstick cooking spray (I used a 9" tin) 

Make the topping by boiling the water, brown sugar and butter in a saucepan, whisking occasionally.

Put to one side to cool.

Sieve flour, baking powder and cinnamon into a mixing bowl.

Cream the butter and granulated sugar with an electric mixer until light and fluffy.

Turn the mixer down to low and add some flour followed by some milk until both combined.

Add the sultanas if using.

Scrape the batter into the prepared tin.

Pour the topping over the batter.

Bake for 35 - 45 minutes -check with a skewer. (the recipe stated longer, another reason for the dryness)

Remove from the oven and allow to cool in the tin for 15 minutes.

Invert onto a serving plate with a rim.

Best served warm.

BROWNIES 16

Guys I think I've done it - I've found the best brownies ever (well the best brownies so far!).  They are luscious, moist and intensely chocolaty.  They are easy to make.  They are (relatively) inexpensive to make.  Happy days!!

I visit a really interesting and fun forum called Violet's Pantry (contact RhyleysGranny if you are interested in joining) Hevz one of the members brought this recipe to our attention - it originally came from a children's recipe book, so it was no small feat to have rooted it out.  It is incredibly popular amongst the members, who have over time suggested a few small improvements, I have taken them all on board and this is the result.  Please try them, they are really worth a go.

Hevz's Brownies
Adapted from  Jennie Maizels

200g/8oz           butter
100g/4oz           cocoa powder
4                       eggs
400g/16oz         caster sugar
1 tsp                  vanilla
pinch                  coffee powder
100g/4oz           self raising flour
100g/4oz           chocolate chunks (I don't bother, brownieville boy#2 prefers it without)

Preheat oven to 175 C/350 F
Line a 9"/23cm brownie tin with parchment paper

Beat the eggs and sugar until light and fluffy (takes a while).
Melt the butter and add the cocoa, whisk to remove any lumps.
Fold the cocoa mixture into the egg mixture, and when combined add the vanilla, coffee and chocolate chunks (if using).
Add the flour, being sure not to over mix.
Pour into the prepared tin and bake for approx. 40 minutes (check from 30)
Check with a skewer to make sure it has the right brownie consistency.
Cool slightly before cutting into squares.

Enjoy, enjoy, enjoy.



When we are on the subject of chocolate, I was invited to an eye opening press launch   (I know!!!) earlier this week.  Claudio Carallo Chocolate has been introduced to the Irish market by Sheridans Cheesemongers.  The most important thing to mention about this chocolate is that it tastes fantastic - not a trace of bitterness (even in the 100% cocoa variety), without doubt the nicest chocolate I have ever tasted.  I intend to head to Sheridans before Christmas for Mr Brownieville's stocking fillers - he'll be in heaven!

Claudio grows the cocoa beans (an ancient low yield variety, that is unique to him) and produces the chocolate in Africa.  Buying this chocolate not only gives the taste good factor (it has won all sorts of awards) but also the feel good factor - way better than putting money into a charity box!

The tasting was very interesting, very similar to a wine tasting - you had to allow the chocolate to melt in your mouth  and cover all the surfaces to get the full impact. (Actually Claudio compared growing cocoa to growing grapes, and making chocolate to making wine).  The 100% blew me away - I could still taste it when I arrived home (after a 3/4 hour journey!).  It is expensive so definitely not for cooking, but real treat stuff. 

I'd love to hear how you get on if you try the brownies or the chocolate.