Saturday, 11 October 2014

Lancashire Hotpot

Lancashire Hotpot

750g/1½lb lean lamb cubes

50g/2oz plain flour (with salt and pepper)

2 onions (sliced)

500g/1lb Maris Piper potatoes (peeled and sliced)

2 celery stalk (sliced)

2 carrot (cubed)

100g/4oz swede  (cubed)

30ml dry sherry

½ teaspoon mustard

1pich of ground nutmeg

3 bay leaves

½ teaspoon rosemary (chopped)

 1 teaspoon thyme (chopped)

350mls beef stock

15g/½oz butter + 1 clove chopped garlic


Coat the lamb with flour. Layer the lamb and the vegetables (except the potato slices) in an oven proof dish. Season with salt and pepper.

Add in the bay leaves, thyme, rosemary, mustard and nutmeg.

Cover with potato slices then pour in the stock and sherry. Spread with garlic butter and ground pepper. Cover with foil.
Place in the oven and cook for 160C/325F/Gas mark 3) for 2½ hours
Remove the foil and cook for further 30 minutes

Serve with pickle red cabbage. Delicious.

Thursday, 9 October 2014

Baked Jacket potato

Baked Jacket potato with Sour Cream and Chive
This post is an entry for #FluffyMarisPiper Linky Challenge sponsored by Potato Council. Learn more at

1 large Maris piper potato

1 knob of butter

3 tablespoon sour cream

1/2 teaspoon cooking oil

1 teaspoon chopped chives

1 teaspoon chopped dill

1 teaspoon chopped mixed green and red chilli

Salt and pepper


Rub the skin of the potato with salt and oil.

Place the potato on a baking tin. Bake in a preheated oven Gas mark 200°C / Gas Mark 6 for 1 to 1½ hour.

Mix sour cream with chive, dill, chilli salt and pepper.

Spilt the potato into half. Place a knob of butter on each half of the jacket potato. Top with sour cream mixture. Serve and enjoy.

Saturday, 19 January 2013

Creamy Seafood Potato Bake

This post is an entry for #FluffyMarisPiper Linky Challenge sponsored by Potato Council. Learn more at

Serves 4

300g Mixed seafood, (prawns, salmon , cod and scallops)

200g Maris Piper potatoes (cooked and slice)

200 ml milk.

2 tablespoon double cream

2 tablespoon cream cheese

3 teaspoon cornflour ( blend with 50ml milk)

100g grated cheddar

100g small mushrooms (sliced)

1 medium carrot (diced)

100 g broccoli florets

1 tablespoon olive oil

  1. Heat milk in a saucepan. Add cream cheese, cream and blended cornflour. Stir all the time. Bring to the boil. Simmer till thicken. Season the salt and pepper.
  2. Heat olive oil in another pan. Fry the seafood and all the vegetables except the potatoes. Add into the cheese sauces.
  3. Simmer for 2 minutes.
  4. Divide the cheesy seafood into 4 ovenproof dishes or into a large casserole dish.
  5. Arrange the potatoes on top. Sprinkle with the grated cheddar cheese.
    6. Bake in an oven or 45 minutes Gas 4/ 180C/ 350F till golden brown.

Friday, 6 April 2012

Creamy Trout, Yellow Tomato and Asparagus Risotto

Creamy Trout, Yellow Tomato and Asparagus Risotto

This delicious healthy and nutritious risotto is made with trout, fresh tomatoes and other vegetables, herbs and a creamy white wine sauce with a sprinkle of Parmesan cheese

"I want to win a week in one of your Tuscany villas!" as a hyper-link within the words 'Tuscany villa'

(Serves 4)

300g Arborio rice

200g trout fillet (cut into cubes)

60g butter

1 tablespoon olive oil

1 clove garlic (chopped)

1 leek stem (sliced)

4-5 yellow cherry tomatoes (diced)

1 teaspoon chopped of fresh thyme

1 tablespoon chopped chives

1 glass Italian white wine

1 litre chicken stock

1 tablespoon cream

150g of asparagus tips

150g diced butternut squash

70g grated Parmesan

Salt and pepper

70g grated Parmesan

1.      Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for 1 minute without browning.

2.      Sizzle in the wine and thyme. Add in the rice and the chicken stock.

3.      Bring to the boil. Simmer for about 30 minutes. Stir occasionally.

4.      Gently stir in the trout, the asparagus. diced tomatoes and the cream. Add a little more stock if necessary. Cover and simmer very gently for 3 minutes. Stir every minute till the rice is soft and creamy and the fish is cooked.

5.      Season with salt and pepper. Stir in the rest of the butter and half the chopped chives.

6.      Serve hot. Sprinkle with Parmesan and chopped chives.

This is a very easy recipe to make for the whole family. It is delicious and nutritious and bursting

with flavour. It is a favourite for both adult and children. as a hyper-link within the words 'Tuscany villa'

Saturday, 4 February 2012

Romantic chocolate Kissing Pie

100g dark chocolate (melted)

100g bar milk chocolate Toblerone  (cut into chunks)

25g butter

2 tablespoon strong coffee

1 tablespoon coffee liqueur

2 pastry cases

Melt dark chocolate and butter in a pan.

Stir in coffee and coffee liqueur.

Leave to cool slightly.

Pour into pastry cases.

Arrange 2 chunks of milk chocolate Toblerone on top so that the tips of the triangles are just touching (kissing).

Friday, 16 December 2011

Vegetarian Paella


(serves 2)

1 cup Paella rice

2 large carrots (grated)

1 onion (chopped)

1 teaspoon saffron

4 tablespoon olive oil

½ cup peas

10 green olives

10 black olives

1 tin chopped tomatoes

1 clove garlic (chopped)

3 tablespoon diced red pepper

1/2 chopped red chilli

3 cup hot vegetable stock

1 level teaspoon sweet red paprika

1 lemon

Sat and pepper

Soak saffron in ½ glass of hot water.

Heat olive oil in a paella pan. Fry onion and garlic without browning.

Add in the rice, grated carrots, red pepper, tomatoes,chilli, olives,1/2 teaspoon salt and paprika. Stir well.

Add in saffron and the water and the vegetable stock.

Cook the paella for about 15 minutes. Stir in the peas. Cook for further 5 minutes.

Turn off the heat. Cover the paella with a greaseproof paper and let it stand for 10 minutes.

Season with salt and pepper. Garnish with lemon wedges and sprigs of parsley.

link to
 Please send me on holiday to Barcelona

Wednesday, 7 December 2011

Festive Avocado Coconut and Grand Marnier Ice Cream

1 large soft avocado

300ml coconut cream (from 1 grated coconut or a tin)

5 tablespoon icing sugar

1 tablespoon chopped dried cranberries

2 tablespoon Grand Marnier

  1. Mash avocado till creamy.
  2. Warm coconut cream in a pan. Stir in icing sugar.
  3. Leave to cool. Stir in avocado and cranberries.
  4. Add the Grand Marnier. Pour the mixture into an ice cream machine and churn until set.
  5. Keep in the freezer till needed. Serve with warm mince pies. Delicious.