Plum and Apple Crumble (V)

This was another recipe that I did with the plums. I wanted to do a pudding and realised I haven't made a crumble in ages. I altered my apple crumble recipe (before I created the blog). Made the crumble crunchier by adding almonds. So if you have nut allergies, don't add the almonds

Serves 4-6

Crumble
250g Plain Flour
100g Demerera Sugar
150g Unsalted Butter, cubed and at room temperature
50g Ground Almonds

Filling
400g Cooking Apples, Peeled, Cored and
cut into wedges
400g Plums, Destoned and cut into halves
3 tbsp Caster Sugar
1 tbsp Lemon Juice
1tsp Cinnamon

1. Preheat oven to 200c/180c Fan assisted. In a pan add the lemon juice, apples and plums and stew for about 10 minutes or until the apples are mushy. Add the sugar and cinnamon and stir in. Put the fruit filling at the bottom of an oven proof dish

2. For the crumble, get out a mixing bowl and add the sugar and butter and mix with a wooden spoon until smooth. Add the flour and stir for a bit. Then rub the butter/sugar mixture with the flour to create small crumbs. Do this by putting the mixture between the fingers and rubbing between the palms of your hands.

3.  Tip the mixture over the fruit filling and spread equally. Bake in the oven for about 30-35 minutes until golden brown on the top. Leave to stand for about 20 minutes. Serve with ice cream, cream or custard.

Duck Breast and Plum Sauce with Mashed Potatoes and Kale

So after picking up a few plums, the main recipes that came to mind were mainly fruity ones so I thought why not try something savoury with plums. Duck is a bit pricey but looking at the prices the leg is the cheapest part coming at around £2 for 2 in Asda but you might get a cheaper deal on duck in your local butchers or in the reduced section. A lovely romantic meal for two.

Serves 2

2 Duck Breasts/Leg
1 tsp of Thyme
1 Star anise
25g Butter, plus extra for the kale.
Kale

Mash Potatoes
Potatoes (Preferably Maris Piper)
About 25ml Double Cream
Knob of Butter
Dash of Milk

Plum Sauce
3 Shallots, finely chopped
About 8 plums, de stoned and cut into quarters
Splash of Red Wine
300ml Beef Stock
1tsp Cranberry Sauce
1tsp Butter
2 tbsp Demerara Sugar


1. Begin by making the sauce. Put the butter in a pan and leave until it melts. Add the shallots and cook until softened. Add the plums and sugar to the pan and continuously stir until the sugar is gone. Then add wine, stock and cranberry sauce to the pan and let it simmer for about 20-25 minutes on a low heat. Taste and season if necessary.

2. Heat an oven to 180/160c fan assisted. Score the duck skin and season both sides. Heat a medium frying pan place the duck in the pan and if using breast place skin side down and if using a duck leg put it on either side. Fry for about 5 minutes or until sealed.

3. Turn the duck over and add the butter, thyme and star anise. Once this has melted, occasionally baste the juices of the duck by tipping the frying pan and spooning the mixture over the duck. Then put it all in an oven-proof dish and put in the oven for about 10 minutes if cooking with breast. If you are cooking with leg put it in for about 20-25 minutes.

4. While that is being done put two pans of water on to boil and to one add potatoes and the other kale. Kale will need about 5-10 minutes simmering. Potatoes will need 10-15 minutes. Drain when each are done. Return both to the pan.

5. Add butter to the kale and mix it in. With the potatoes add the milk, cream and butter. Mash the potatoes and make sure its all mixed in. The potatoes should be creamy and smooth. Taste and season if needed.

6. When the duck is done, baste and leave to rest. Then, if using breast, cut the breast into slices. Put a dollop of mash and kale next to each other. Add the duck breast, resting on the top. Drizzle the plum sauce over. Serve with a nice red wine.

Positively Pleasing Pershore Plum Festival

Pershore is famous for their plums and from the turn out, everyone knows it. Even though it lasts for a month with various events throughout that time, the one event I want to really talk about is the Pershore Bank Holiday Monday event. A market with various tastes that will tantalise your taste buds.

I do love a good market and may have dipped into my pocket to make a few good investments. Here is a picture of some the delectable goods I got my hands on.

L to R: Cider Punch, Salmon, Leek & Mozerella Tart, Plums, Curry Sauce, Belgium Chocolate Slab, Treacle tart, Mead, Plum Tart and Black Cherry Liqueur.

Generally enjoyed all of these delectable things and needed to stock up on my Mead since I used it up in like a couple of months. So this time, I am gonna make it last longer. But don't worry I am not that much of a drunk *hiccup*. For the plums I have made a couple of recipes, one sweet and one savoury. These will be uploaded in due course.

Mulled Plum Punch

Apart from the food, there was a vast selection of cars and a variety of entertainment such as live cookery from a chief using plum related recipes and for the children teddy bear parachuting. An enjoyable day out for the whole family as well as ample amounts of cider, plum drinks (alcoholic and non-alcoholic) and live music. Add the town crier and the mayor, you have a lovely mix for a grand day out.

Make sure you put this event in your calendar!

Strawberries and Cream Scones (V)

I am here with a Summery baked good which can be enjoyed with tea or a nice cold glass of lemonade. Remember to stay hydrated this Summer.

Makes 10
400g Self Raising Flour
1 tsp Baking Powder
100g Butter
200ml Milk
1tsp Vanilla Extract
1 Egg, beaten
Pinch of Salt
3 tbsp Icing Sugar
3 tbsp Caster Sugar

Filling
150ml Double Cream/Clotted Cream
200g Strawberries
Strawberry Jam

1. Preheat the oven to 220c/200c Fan assisted. Put a greaseproof paper on a baking tray. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar

2.  Make a well in the middle of the bowl. Warm the milk over the hob (Don't let it boil). Gradually mix the milk with the crumbs. If too sticky add more flour and if too dry add more milk.

3. Sprinkle flour on the work surface, rolling pin and hands. Then cover the dough with flour and begin to roll and then fold the dough over. Do this about 3 times so that dough is smooth. Then finally roll out the dough so its thick (probably about 3-4 cms).

4. Take a cutter, about 5-6cm in diameter (if you don't have one, use the rim of a large glass/wine glass). Cut them out and once you have cut as many as you can out roll the dough out again and repeat the process until you run out of dough.

5. Place the dough onto the baking tray with the greaseproof paper. Brush each of the pieces of dough with the beaten egg.

6. Bake in the oven for about 10 minutes. The crumpets will have risen and will be golden on the top.

7. While leaving to cool, if using double cream, whisk the double cream until thick and add 2 teaspoons of icing sugar. Slice the strawberries into quarters.

8. When assembling a scone you the scone in half and layer with cream, strawberries and jam. Then sprinkle with icing sugar. Serve. 

Chicken and Pepper Stir Fry

Another quick and easy recipe, full of vegetables and plenty of flavour. Also has a bit of a kick to it. If you aren't into spicy food take the chilli out.

Serves 4

2/3 Chicken Breasts, cut into strips
1 Red Pepper, sliced
1 Green Pepper, sliced
1 Red Chilli, finely sliced
1 Broccoli, each florette quartered
2 Garlic cloves, crushed
4 Spring Onions, cut lengthways
6 Mushrooms, sliced
1 Onion, sliced
4 Nests of Medium Noodles
5 tbsp Soy Sauce
2 tbsp Sesame seed oil
1 tsp Cumin
1 tsp Ground Coriander
1 tsp Olive Oil

1. Add the olive oil to the Wok and put on a medium heat. Add the chicken to the pan and cook until the chicken is white on the outside, then add the peppers, garlic, broccoli, onion and mushrooms to the pan. Cook these until softened.

2. While this is being done, boil a pan of water and put the noodles in. Drain once they have cooked through.

3 Add the chilli and spring onions to the pan and cook for a further 2 minutes. In a bowl add the soy sauce, sesame seed oil, cumin, ground coriander and stir.  Pour this into the wok and stir thoroughly so everything is covered and is heated through.

4. Add the noodles to the pan and stir thoroughly. Serve.

Greek Lamb Burgers

Easy to make and very tasty. They don't need any binding, just form it in the hands, fry and stack.


Makes 8 Burgers

600g Minced Lamb
6 Crusty Rolls
Wild Rocket
1 Red Onion, finely sliced
2 Tsp of Dried Lamb/Handful of Fresh Mint
75g Feta Cheese, crumbled
Olive Oil
Salt and Pepper

1. In a mixing bowl and mix the mint, seasoning and lamb in a bowl. Form into patties and place on a plate. They can be left overnight or frozen.

2. Heat some olive oil in a frying pan. Do the burgers in batches of 2. Fry on each side for about 5 minutes or until brown all around the burger. If you want a well done burger fry for longer.

3. Cut the rolls in half. Stack with the rocket, burger, feta, and red onion. Serve with salad and chips.

Banana Bread (V)

Here is a sweet one for you to sink your teeth into. Not much of a bread and more of a cake but all the same tastes delicious.

Makes 1 Loaf

140g butter , softened, plus extra for the tin
3 tbsp Golden Syrup
75g Macadamia Nuts
75g Caster sugar
2 large eggs , beaten
150g self-raising flour
1 tsp baking powder
3 very ripe bananas, 2 mashed and 1 sliced


1. Heat the oven to 180C/160C fan. Butter a 2lb loaf tin and line the base and sides with baking paper

2. Cream the butter, sugar and golden syrup until light and fluffy. Add eggs with a little flour. Fold in the remaining flour, baking powder, bananas and nuts.

3. Pour into the tin and add sliced bananas on top of the mixture. 

4. Bake for about 30 mins until a skewer can come out clean. Cool in the tin for 10 mins, then remove to a wire rack. Then leave to cool for a further half an hour.

Italian Bread (V)

I haven't baked much bread before so I thought I would give it a go. I wanted to make this one a bit different. I had some olives and Sundried tomatoes left over and thought they should go in and eventually it turned into something delicious.

Makes 1 Loaf

500g Strong White Flour
2 Sachets of Yeast
300ml Warm Water
75g Sundried Tomatoes, quartered
100g Green Olives, quartered
100g Black Olives, quartered
Drizzling of Olive Oil
Few Sprigs of Rosemary
Salt and Pepper

1. Add the flour, yeast, salt and pepper to the bowl. Stir it all together. Create a well at the bottom of the mixing bowl.

2. Gradually add the water into the well in the mixing bowl and stir as you go along. It will become doughy then you will be able to kneed the dough. If the dough is too dry; add more water and if its too wet; add more flour.

3. Knead the dough for about 10 minutes. Personally I find it quite relaxing and is a good way to relieve stress. Put cling film over the bowl and leave for about an hour.

4. Preheat the oven to 220/200 fan assisted. After leaving the dough to rise its time to add the olives, tomatoes and olive oil. You begin by flattening the bread out and putting about a third of the olives and tomatoes onto the dough. Then you begin to knead so the ingredients mix into the dough. Continue doing this until your out of olives and tomatoes.

5. Add olive oil to the dough and knead in. Begin to shape the dough into a long cylinder shape (See below). Add the rosemary sprigs to the top of the dough and make 3 cuts along the top. Sprinkle with a bit of flour and put in the over for 35 minutes.

Tip:

• Dip in a mixture of balsamic vinegar and olive oil.
• Want to give your bruschetta that bit more depth, toast the bread and top with the tomatoes, red onions etc.
• Makes lovely bread for sandwiches and adds that extra flavour. 
• The oil from the olives and Sundried tomatoes can be used on the bread instead of using olive oil. 

Spicy Bean, Mushroom and Pepper Quesadillas (V)

2 Vegetarian Dishes in a row.... Wow I am on a roll. This one is Mexican in origin with plenty of spice and flavour. Have it as a main meal with some rice, guacamole and sour cream or for lunch

Serves: 4
Dash of Olive Oil
1 Onion, finely sliced
1 Garlic Clove, crushed
1 Red Pepper, diced
5-6 Mushrooms, sliced
Coriander, roughly torn
100g Cheese
Can of Red Kidney Beans
Can of Pinto Beands
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Chilli Powder
8 Tortillas
Salt and Pepper
200ml Salsa, Plus Extra
Guacamole (Or Make Own Here)
Sour Cream

1. Heat the oil in the frying pan. Fry the peppers and mushrooms in the pan for about 5 minutes. Transfer to a bowl.

2.  Add extra oil if it needs it. Add the onions and garlic to the pan until they begin to soften (about 5 minutes). Add the paprika, cumin and chilli powder and stir in. Add the beans with a dash of water and heat through for about 5 minutes. Get a masher and mash the beans, onions and garlic together. Taste and Season. Mix with the pepper and mushrooms.

3. Take a tortilla and spread the bean mix on the tortilla. Add a bit of salsa to the top. Add the cheese and coriander. Top with another tortilla. Wipe the frying pan and dry fry the tortilla on each side for a couple of minutes. Repeat this 3 times. Serve with salsa, sour cream and guacamole.

Root Vegetable and Lentil Curry (V)

So I am in this expert patient programme and one of the task I set myself was to cook healthier this week. So here it is a curry with I don't know how many of my fruit and vegetables for the day.

Serves 4

Vegetable Oil
600g Sweet Potato, peeled and cut into chunks
3 Parsnips, peeled and sliced
3 Carrots, peeled and sliced
750ml Vegetable Stock
1 Onion, finely sliced
2 Garlic Cloves, crushed
250 g Low Fat Yoghurt
1 tsp Ginger
1 tsp Turmeric
1 tsp Ground Coriander
1 tbsp Curry Powder (strength- Personal preference)
Naan Bread
150g Red Lentils
Fresh Coriander

1. Fry the onion and garlic in the oil until softened. Add the carrots, parsnips and sweet potato to the pan and fry for about 10 minutes.

2. Add the curry powder, turmeric, ground coriander and ginger to the pan and stir in. Continuously stir over the heat for about 2 minutes. Add the stock and lentils to the pan and bring to the boil. Reduce the heat. Cover and leave to simmer for 20 minutes. The sauce should reduce and thicken and the vegetables should be tender.

3. Add the yoghurt to the pan and heat through for about 5 minutes. Stir in the coriander and serve with the naan bread.

Blueberry Pancakes (V)

Shrove Tuesday is almost among us and thought I would give you one of my healthier options for the day. Blueberries are such a lovely fruit and if you have any left are perfect in a Greek yoghurt with some honey.

Serves 6-10 Pancakes

200g Self Raising Flour

1 Large Egg

150g Blueberries

1 tsp Baking Powder

1 tsp Vanilla Extract

250ml Whole Milk

Pinch of Salt

Knob of Butter

Maple Syrup/Golden Syrup

1. Add the Self Raising, baking powder and pinch of salt to a mixing bowl and stir. Make a well in the centre of the bowl and whisk the egg with the flour mixture. Then gradually add milk into the bowl, continuously whisking. The mixture should be a thick consistency (If too thin, add more flour and if too thick, add more milk). Then add most of the blueberries (keep some aside to put on the pancakes) and vanilla extract to the bowl and stir.

2. Melt the butter in a frying pan. Take a half ladle full of mixture and pour into the frying pan. It should be a small round shape, you don't want them too thin though. You can do them in batches of 2 or 3 depending on the size of the frying pan. Fry on the first side for about 5 minutes. Then with a spatula flip and fry for another 5 minutes. You can stack them and pour with syrup and add the rest of the blueberries.

Chunky Spanish Omelette

So we are taking the classic and uping the game a bit. This takes minutes to make but still has different flavours to make for an enjoyable meal.

Serves 2

1 Onion, finely sliced
75g Chorizo, cut into medium slices
1 Red Pepper, sliced into strips
4 Eggs
250g New Potatoes, sliced
Bag of Salad
Knob of Butter
Salt and Pepper

1. Add the butter to a small/medium sized frying pan. Fry the onions in the pan until they begin to soften.

2. Add the pepper and chorizo to the pan. Don't worry about the pan running out of butter, the chorizo will give you plenty of oil to fry the potatoes. Fry for a couple of minutes.

3. Add the sliced new potatoes to the pan and fry until they begin to brown. While the potatoes are in the pan, crack the eggs into a seperate bowl and whisk with a fork and season.

4. Once the potatoes have cooked add the egg to the frying pan. Fry on the one side for about 5 minutes. Then using a spatula flip onto the other side and fry for a couple more minutes. Serve with salad

Mediterranean Chicken Burgers

Tired of those horsemeat burgers? Try my chicken burgers.... No horses in sight. Has a lot of healthy things in them with an explosion of different tastes.

Serves 2

1 Chicken Breasts, cut in half

About 5 slices of bread worth of breadcrumbs

4 tsps Green Pesto

A ball of Mozerella, sliced

1 Red Onion

Rocket

Jar of Sundried Tomatoes

4 Bread Rolls (Ciabatta, Burger Buns etc)

Salt and Pepper

Olive Oil

1. Cut each chicken breast in half. For each half put them underneath some cling film and flatten with a rolling pin.

2. Rub a bit of oil onto each bit of chicken then dip the chicken breast halves onto a plate of breadcrumbs, salt and pepper.

3. Heat a frying pan with some olive oil. Then fry in the pan, each side for about 5 minutes. It should be a golden brown colour.

4. For each roll put a small handful of rocket and some sliced red onion.  Cut half of the chicken breast half and place on top. Add a mozzarella slice, a couple Sundried tomatoes and a tsp of green pesto. Repeat for each roll. Serve with some chips and salad.

Potato, Leek and Bacon Soup

It's still bloody freezing outside even if most of the snow has melted. So here is a lovely cheap warmer for you to enjoy.

Serves: 6

2 Leeks, finely sliced
25g Butter
1 Onion, finely sliced
450g Potatoes, peeled and cut into small cubes
1 litre Vegetable stock
4 rashers of Streaky bacon, chopped
100ml Whole Milk
150ml Double Cream, plus extra
3 Extra rashers of Streaky Bacon,

1. Melt the butter in a pan. Add the onion and bacon to the pan and cook until the onions have softened.

2. Add the leeks and potatoes to the pan and reduce the heat. Cook gently for about 10 minutes with the lid is on. Shake the pan occasionally so the contents don't stick to the bottom.

3. Pour in the stock and season. Bring to a boil and reduce the heat. Cover and leave for about 20 minutes.

4. While the soup is boiling, heat some olive oil/butter and fry the extra bacon until its crispy.

5. After the soup has boiled, use either a hand blender or food processor, blend the contents until it's smooth. Once it's blended add the milk and cream to the pan and stir well. Taste and season. Pour into bowls, top with the crispy bacon and a drizzle of cream. Serve with bread.

Tips:

• Make it creamier by adding a bit more cream

• Make it vegetarian by getting rid of the bacon and top the soup with croutons

Parsley Sauce (V)

A new recipe for a new year. So here it is, a great accompaniment with fish, ham or gammon.

Serves 350ml Delicious Parsley Sauce

50g Unsalted Butter
3 heaped tbsp Plain Flour
Good Handful of Fresh Parsley, chopped up
Salt and Pepper
250ml/300ml Whole Milk

1. Get a pan and melt the butter.

2.  When the butter has melted in the pan add the flour one tbsp at a time. Stir in thoroughly.

3. Gradually add the milk (by about 50ml at a time) to the pan and stir into the butter/flour mix.

4. Once it has add combined add the chopped up parsley to the white sauce. Stir in. Taste. Season to taste. Serve.

Tip: For a creamier taste use cream instead of milk