Roast Kimchi

This is amazing easy French Dessert to make which everyone will be happy with Ingredients 1 Tin of Cherries 450 grams pitted and halved 2 Tbsp of Caster Sugar 2 Tbsp of Brandy or Amaretto For the batter Butter for Greasing 100 grams of Caster Sugar, plus extra for dusting 1 Carton approx 300 ml of Double cream 3 eggs, plus 1 egg yolk 25 grams of sifted plain flour 1/2 tsp of Almond extract Method 1) Put the cherries in the bowl with the liqueur and sugar and set aside for 2 hours 2)Grease an oven proof dish then sprinkle some sugar around the base and sides of the dish 3)Gently heat the double cream until it's warm but not boiling. 4) In a large bowl whisk the sugar, eggs until combined, then sift in the flour and a pinch of salt and whisk until smooth, then add the almond extract. 5) Then gradually whisk in the warm cream to create the batter 6) Place your cherries in the base of the dish and spoon your batter on the top and cook for 30 minutes @ 180 oC and

This is a lovely spicy dish from the Caribbean. Ingredients Enough Cod for 4 people ( or any firm fish) cut into 2.5 cm  or 1-inch pieces 2 Tbsp of Creole Seasoning 2 Tbsps of Malt Vinegar Flour for dusting For the sauce Oil 1 tbsp of butter 1 onion, finely chopped 1 can of chopped tomatoes 2 Garlic cloves crushed 2 Fresh Thyme sprigs 500 ml of fish stock 1/2 tsp of Cinnamon 1 green and red pepper finely chopped 1 hot chilli, chopped Method 1) Toss the pieces of Fish with the seasoning and vinegar in a bowl and leave in a refrigerator for 2 hours 2)When ready to cook add the fish piece to Flour shake off excess and fry for 5 minutes and set aside 3)  To make the sauce add the butter and oil and fry the onion for 5 minutes, then add the tomatoes, garlic, thyme, peppers and simmer for a further 5 minutes. 4) Then add the stock, chilli and cinnamon, then add the fish back and  simmer until the sauce reduces

This Classic French Stew is a Winter staple in my house, I hope you enjoy. Ingredients  serves 4 1 LB of Good quality Beef cut into bite size chunks 3 Onions roughly chopped 3 Carrots roughly chopped 3 shallots roughly chopped 2 sprigs of thyme 2 bay leaves Bunch of parsley roughly chopped 4 rashes of bacon diced 1 bottle of red wine 1 large glass of brandy 200 grams of mushrooms finely chopped Butter 200 grams of baby onions Method 1) Marinate the beef with the onions, carrots , shallots, garlic and herbs in the wine over night, Remove the meat  and reserve the marinade 2) In a saucepan fry the bacon and then add the meat and brown, add the brandy and flame, then add the reserve marinade. 3) Cover and simmer on a low flame for about 2-3 hrs. ( you can cook the day before and reheat in the oven) 4)  30 minutes before the end add the baby onions, fry the mushrooms in butter and also add to the stew. 5)  Serve when the onions are tender and add salt and pepper and

This is an excellent Vegetarian Meal Ingredients 2 Garlic cloves, sliced 3 Tablespoons of Olive oil 3 pinches of Chilli Flakes 300 grams of cherry Tomatoes 120 ml of Dry White wine 350 grams of Dried Spaghetti 40 Grams of Rocket leaves Salt Method 1) Add the Garlic to the Olive oil as soon as it starts to brown add the Chilli Flakes 2)Add the Tomatoes and cook for 2 minutes, stirring continouly, until softened. Season with salt 3) Increase the heat and pour the wine  and simmer for about 5 minutes 4) Mean while cook the pasta, when cooked add 2 the pan with the Tomatoes, and mix.Add the Rocket and toss together. Enjoy

This is a perfect curry for this season with so much left over Turkey. Hopefully, you Enjoy Ingredients Serves 4 500 grams of cooked Turkey or Chicken Chunks 75 grams of Butter 1 Onions finely Chopped 4 Pineapple Rings, Drained and Chopped 2 Banana, Cubed 2 Apples  peeled and Diced 4 Tbsp Medium Curry Powder 2Tbsp Desiccated Coconut 150 ml of Coconut Milk 150 ml of Chicken Stock Seasoning 100 grams of Sultanas Method 1) Melt half the butter in a large saucepan and add the onions, banana, and one apple. Add the curry powder, Coconut milk, and stock and bring to boil and simmer for 20 minutes.  2) Pass through a Sieve to form a glossy sauce. 3)  Add the Glossy sauce back to the saucepan with the Chicken or Turkey Chunks, desiccated Coconut, and the Pineapple and cook for 8 minutes 4) In another saucepan melt the remaining butter and cook the remaining apple and sultanas for 8 minutes until just softened, Add to the smooth curry sauce and season with salt and pepper.

This is a lovely Flavoursome Curry for everyone to Enjoy Ingredients 1 Large red chilli, Deseeded 1/2 Finger piece of fresh Ginger, roughly chopped 1 Fat Garlic Clove Small Bunch of Coriander, Stalks Roughly Chopped 1 Tbsp of Sunflower Oil 4 Skinless Chicken Breasts cut into Chunks 5 Tbsp of Peanut Butter 150 ml of Chicken Stock 200g Pot of Greek Yoghurt Method 1) Finely slice a quarter of the Chilli, then put the rest in a food processor, with the ginger, garlic, coriander stalks and one-third of the leaves, whizz to a paste 2)Heat the oil fry the chicken until brown then add the paste, stir in the paste, then add the stock, peanut butter and yoghurt. 3) Let it gently simmer for 10 minutes garnish with the remaining chilli and coriander and serve with rice

Merry Christmas Everyone I hope you Enjoy reading about this typical English Dessert. Ingredients 150 grams of Sultanas 75 grams of Caster Sugar 1 zest of an orange or lemon 1/2 tsp of Mixed spice 100 grams of Butter melted 6-8 slices of white bread with crusts removed 2 Tbsps of Demerara Sugar For the Custard 2 Eggs 300 ml of Double cream 150 ml of Milk Method 1) Grease an Oven Proof Dish 2)Combine the zest, sultanas, and mixed spice and mix well into a bowl 3)Cut each slice of bread in 3 and dip one side of each in the melted butter. Lay the bottom Layer Butter side down,  Add the dried fruit then put another layer of Bread slices on the top, But this time butter side up ( of course you can add as many layers as you want). 4) For the Custard beat together the eggs, milk, and cream and pour it over the pudding, Then sprinkle over the demerara Sugar. 5) Leave to stand for 1 hour 6) Then bake in the oven for 30-40 minutes our until the top is golden brown.

This is a class English Dessert that you must all try. You can use any fruit  such as  apricot , peach , rhubarb. The reason behind apple and blackberry is that both fruits tend to be in season  at a similar time in England ( September- November) , Thus this crumble is very popular. Ingredients For the Crumble 90 grams of Plain Flour 75 grams of Golden Caster Sugar 60 grams of unsalted butter , chilled 60 grams of Jumbo Oats 60 grams of Ground Almonds For the Apple and Blackberry 750 Grams of Cooking Apples 75 Grams of Caster Sugar Juice of 1 Lemon 500 Grams of Blackberries Custard to Serve Oven proof Dish Method 1) Sieve the Plan Flour and stir in the Golden Caster Sugar 2) Cut the chilled Butter into cubes and rub them into this mixture to form bread crumbs 3)Stir in the Ground Almonds and Oats to evenly Mix 4) Peel Quarter and core the apples and put into a pan with the Lemon Juice and sugar 5) Heat the apple for about 5 Minutes to Soften 6) Place the App

This is a lovely side dish from Puglia Italy. Ingredients 100 ml Olive oil 12 small onions peeled one packet of Parma ham about 100 grams chopped 2 garlic cloves thinly sliced 450 grams of peas 2 tablespoons of Parsley Salt and Ground Pepper Method 1) Heat 2 Tablespoons  of Olive oil in a pan and add the onions and fry until golden 2) Add 2 Tablespoons of Water and simmer covered for  5 Minutes until tender. 3) Uncover and add the Parma ham, garlic and remaining oil and cook for 2 minutes. 4) Then add the peas and salt and pepper and cover simmering gently for 15 minutes. 5) Near the end add the parsley and serve.

I am not one to eat Aubergines or Eggplants but I find them quite delicious in this dish. So if you are one who doesnt normally eat Aubergines , please give this dish a go. Ingredients 1 Kg Aubergines Cut thin 150ml of Virgin Oil 200 grams of Soft Cheese such as Mozarella or Taleggio 24 Basil leaves  , finely shredded 300 ml of Tomato Sauce ( 4 Garlic cloves finely Chopped 1 can of Chopped Tomatoes simmered for 20 minutes) 50 grams of  grated Parmesan Cheese Salt Method 1) Slice  The Aubergines thin add salt and leave in colander for 30 minutes , this will remove all moisture. 2)  Drain on paper towel and fry in a frying pain with some olive oil for a few minutes 3) Assemble the Dish, lay half the aubergine slices on an oven proof dish then add the Basil half the tomato sauce. Cover with the 200 grams of sliced Cheese and half parmesan. Then add the rest of the aubergines , tomato sauce and parmesan cheese on top. 4) Bake in oven for 30 minutes and Enjoy

This is a great idea for a lunch or a light dinner Ingredients 4 Medium baking Potatoes 1/2 red onion, finely Chopped Small bunch of flat leaf parsley, finely chopped 2 Tbsps of Capers zest of 1 Lemon 2 x 200 grams of tin tuna Method 1) Microwave the potatoes for 15 minutes turning one then leave to cool, then scoop out the cooked flesh into a bowl and mash 2) Add the other ingredients season and mix well. 3) Shape the mixture into 8 small patties 4) Put on an oiled baking sheet and brush with a little oil 5) cook over a medium grill for 4 minutes each side until golden. 6) Serve with a salad

Coq Au Vin is an iconic stew and I think it's the best French dish. Ingredients for 4 8 Chicken Thighs 150 grams of bacon cut into cubes 20 small onions 125 grams of butter 1/2 glass of brandy 1 bottle of red wine 1 bouquet garni 2 cloves of Garlic salt and pepper 1 Tablespoon of sugar 200 grams of small mushrooms 1 Tablespoon of Flour Method 1) Fry the chicken, bacon, and onion in about 65 grams of the butter in a large pan. When they have started to brown, chuck in the brandy and flame. 2) Pour the red wine and add the bouquet garni, garlic and salt and pepper 3)bring to the boil and add the sugar and cover for approximately an hour or until the chicken is cooked. 4)  Just before the end of the cooking time fry the mushrooms in the remaining butter and take the chicken out and keep warm out of the pan, then add the mushrooms  and allow to simmer for 5 minutes. 5) Pour the sauce over the chicken and serve and enjoy.

Please try this fragrant Pork Stew Ingredients 500 grams to 1kg of Pork belly cut into cubes 1 tbsp of Cooking oil 20 grams of fresh Ginger finely chopped 1 White spring Onion chopped 1 star Anise 1 Pieces of Cassia Bark 3 tbsp of Shaoxing wine 1.5 Tbsp of Dark Soy Sauce 1.5 Tbsp of Light Dark Soy sauce 2.5 Tbsp of Caster Sugar 500 ml of Pork or Chicken Stock Method 1) Heat the oil over a high flame, add the ginger, spring onion, star anise and cassia bark and stir fry until fragrant. 2) Add the pork and continue to stir-fry until golden 3) Then add the wine, soy sauce, sugar and stock and cover and simmer for 30 minutes to 45 minutes until the sauce ahs reduced.

This Cake is a Firm Favourite in my house. In fact we like it so much I baked this cake for my Son's 100 days Birthday Celebration. In Korean culture,100 days is seen as an important milestone and is celebrated along with the first year Ingredients 175 grams of  Good quality Dark Chocolate 175 grams of Caster Sugar 6 eggs Separated 2 Tbsps of Cocoa Powder, sifted 300 ml of Double Cream Icing Sugar Method 1)Preheat the oven to 180 oC and  lightly grease a swiss roll tin and line with baking paper 2)Break the chocolate into a Bowl and place it over a pan hot water but the bowl must not touch the water and allow the chocolate to slowly melt over a low heat and leave to cool. 3)Whisk the  Sugar and Egg Yolks with an electric Whisk on a high speed until it becomes pale and creamy. 4) Add the Cooled Chocolate and Mix until all is blended. 5)In a Separate Bowl, whisk the Egg whites until they create soft peaks 6) Add slowly the egg whites to the chocolate mixture and mix

Eve's Pudding is a very simple English Dessert to make I hope your Enjoy. Ingredients 1 lb of cooking Apples sliced 90 grams of Demerara Sugar Grated Zest and Juice of 1 Lemon 1 tsp of Ground Mixed Spice 1 Tsp of Ground Cinnamon Sponge topping 125 Grams of baking margarine 125 grams of Caster Sugar 2 Eggs Beaten 125 grams Self Raising Flour 1 tsp Baking Power 60 grams of Sultanas 1 tsp of Cinnamon 1 tsp of Ground spice 1.25 Litre Oven Proof Dish Method 1) Lightly Butter the ovenproof dish and arrange the apples in the bottom. 2) Sprinkle the Demerara Sugar, Lemon Zest, Juice, and Cinnamon 3)Add all the ingredients to make the sponge Topping and mix until smooth and well blended. 4) Add the batter on top of the apples and bake in oven at 180 oC for 45 minutes

I have to say I do have a weakness for all things Leaks and this recipe is no exception. Ingredients serves 4 4 Large Leeks, Trimmed and cut in half 8 slices of Ham 25 grams of butter 25 grams of Flour 300 ml of Milk 50 grams of cheddar grated 25 grams of gruyere cheese grated Plus extra for sprinkling Method 1) Boil the Leeks  until tender and allow to cool 2) Wrap each leek with ham and layer them in a baking dish 3)Melt the butter in a pan, then add the flour and cook for a few minutes 4)Then add the milk gradually and stir constantly off the heat so you have a smooth sauce. 5) Then add the Cheese off the heat and pour over  the leaks 6) Grate some more cheese to sprinkle on the top 7)Baked in the oven at 200 oC for 15 minutes

This Dish is very famous in Rome and Arrabiata loosely  translates Fiery due to the Chillies. Ingredients 4 People 1 Oz Dried Porcini Mushrooms 90 Grams of butter 150 grams of Pancetta or Bacon 1 teaspoon of Dried Chilli Flakes 2 Garlic cloves Chopped 1-2 Tins of Chopped  Tomatoes Basil leaves torn and a few to Garnish 300 grams of dried pasta of your choice 50 grams of Parmesan Cheese 25 grams of Pecorino Cheese Method 1) Soak the mushrooms for  20 minutes then squeeze dry and finely chop 2) Melt  4 tbsp of butter  fry the bacon until golden and remove and set aside 3) Add the Mushrooms and fry then remove  and set aside with the bacon 4) Then add the chili and garlic and cook for 2 minutes 5) Add the tomatoes and basil and season with salt and cook for 10 minutes , meanwhile cook your pasta 6) Add the  bacon and mushrooms back to the pan 7)Add the pasta into a bowl  and dice the remaining butter add to the pasta with the cheese so it's well coated and  then

Please try this easy Pasta sauce  and I am sure you will like if you like seafood. Ingredients for 4 People 300 grams of Pasta 200 grams of Tinned Claims , Liquid Reserved 1/2 Onion thinly sliced !/2 teaspoon of Red Pepper Flakes 3 cloves garlic thinly sliced 3 Tablespoons of Parsley 2 Cans of Chopped Tomatoes Method 1) Cook the pasta 2) Meanwhile Heat the Olive Oil add the onion and garlic and cook until it turns translucent about 5 minutes 3) Add the Red pepper Flakes and Tomatoes and bring to a boil and simmer away for 10 minutes. 4) Add the Clams , Clam Liquid, and Black pepper and simmer until the sauce has thickened about 5 minutes. 5) Stir in the parsley and pasta and toss to coat the pasta and serve.

This is an excellent way to do something different with Roast Chicken Ingredients 1 Whole Chicken Chilli Marinade 2 Teaspoons red chilli Powder A Big Pinch of Salt Juice of half a Lemon Creamy Marinade 1 Teaspoon of ground Cumin 1 Teaspoon of Garlic Puree 1 Teaspoon of Ginger Puree A Pinch of Saffron 240 ml  of Double cream 240 ml  of  Yoghurt Method 1 ) Score the Chicken's Legs and breasts. Make up the chilli marinade adding enough lemon juice to make a paste and smear all over the chicken. Leave for 30 minutes 2)Whisk all the ingredients for the creamy marinade into a thick paste and smear liberally all over the chicken and leave in the fridge over night. 3) Then Roast the Chicken in the normal way. The Creamy Marinade The Chicken Cooked The Meal

This Spanish Chicken Stew is very easy to do and very very tasty Enjoy. Ingredients serves 4 Olive oil 8 Chicken  thighs 3-4  cloves of garlic crushed 1 onion chopped 75 grams of serrano ham diced 2-3 Red Peppers 1 can of chopped Tomatoes sprig of  thyme 1 Bayleaf Coriander/ Parsley to garnish optional Method 1)  Fry the Chicken Pieces , Garlic and Onion  until golden 2) Fry the Peppers and Ham for 2 minutes 3) Add the Tomatoes , Thyme and Bay leaf and Simmer for about an hour until the Chicken is cooked and season 4) Garnish with Parsley or Coriander and Enjoy

We have Blackberries growing in our Garden so I try to make the best of them when they  come out  in the late summer to early autumn by making this cake. Ingredients 4 Eggs Separated 100 grams of Caster Sugar 400 grams of full-fat natural yogurt zest of 1 lemon 50 grams of plain Flour 150 grams of Blackberries/ or Raspberries 1) Grease a Spring form cake tin and line the base and sides with Baking paper 2) Whisk the egg yolks into 65 grams of the caster sugar until the mixture is thick 3) Fold in the yogurt and lemon zest and sift the Flour and fold in. 4) In another bowl whisk the egg whites with the remaining sugar until it holds soft peaks. 5) Mix the Egg whites into the batter mixture and then fold in 100 grams of the Blackberries. 6) Then tip this mixture into the prepared cake tin so its level. 7) Place the remaining blackberries on the top 8) Bake for  50 minutes at 150 oC until golden with a slight wobble. 9) Leave to cool in the tin , it will sink , Then Enj

Everybody likes Chocolate brownies and what's so great is that they are so simple to make. Ingredients 180 Grams of Butter Dark Chocolate 200 Grams Sugar 200 grams 4 eggs 4 Tbsps of Flour 6 Tbsps of Cocoa Baking Powder 1/2 Tsp Method 1) Melt Butter over low heat in a saucepan 2) Take off the heat add the chocolate and stir until the chocolate melts into the butter 3)Move this mixture to a bowl and add the sugar and mix well 4) Add the eggs one at a time and whisk quickly 5) Sieve the Flour , Baking Powder, and Cocoa powder into the bowl and mix well 6)  Add to a greased  square cake tin and bake in the oven at 170 oC for 35 minutes 7) Once Cooled cut into Squares

I hope you enjoy this simple Spaghetti Dish. Ingredients Serves 4 300 grams of Dried Spaghetti 1 Can of chopped Tomatoes 1tsp of Granulated Sugar 50 grams jar of anchovies in olive oil 1 small bottle of white wine 200 grams can of Tuna 50 grams of pitted black olives 125 grams packet of mozzarella Cheese Basil to Garnish Method 1) Whilst cooking the pasta ,  heat the oil on a medium heat and add the tomatoes , sugar, and ground pepper to taste and cook for a few minutes 2) Add the anchovies 3)Add the wine , Tuna and Olives and stir once or twice until the sauce is evenly mixed 4) Add the mozzarella without  stirring and add salt to taste if needed 5) Place the cooked pasta in a bowl and add the sauce on the top garnish with Basil and enjoy

Chicken Quesadilla makes a lovely lunch time snack , please try some day. Ingredients makes 4 8 Plain Tortilla wraps 8 tbsp of Tomato Relish 350grams of skinless chicken breast , shredded 1 bunch of spring onions finely sliced 2 Tbsps of Fresh Coriander chopped 300 grams of mature cheddar cheese , grated 1 tsp of sunflower oil Method 1) Spread 1 Wrap with 2 Tbsp of the Tomato relish then top with a quarter of the shredded chicken followed by a quarter of the spring onions and coriander. 2) Sprinkle a quarter of the Cheese and cover with the second wrap and press down firmly and repeat with the others. 3)Then fry in a frying pan with a little oil until the cheese has melted and the tortilla has gone slightly brown. 4) Cut into Halves and serve.

Please try this dish I just love leaks but alas do not eat them enough . Ingredients  serves 4 4 Chicken breasts Butter for frying 2 Leaks chopped 3-4 shallots chopped 1/2 Bottle of White wine 300-400 ml of Veal Stock 8 Tablespoons of Cream Method 1)  Season the Chicken breasts with Salt and Pepper and fry in butter until they are cooked and set  aside and keep warm 2)  Add the Leaks and Shallots into the same pan and the wine and cook until the wine has reduced and the leeks and shallots are moist 3) Then add the Veal stock and cook until it has a syrupy consistency. 4) Then add the cream 5) Meanwhile, cut the chicken into slices and add this sauce on the top , you can strain but I like to eat the leeks too.

Rogan Josh  is one of my Favourite curries and I hope you enjoy . Ingredients 8 Chicken Thigh Fillets 300 ml of water or chicken stock 2 Onions Finely Chopped 2 teaspoons of Ginger Puree 2 Teaspoons of Garlic Puree 1 Teaspoon of Turmeric Powder 4 Teaspoons of Mild Curry powder 1/2 Teaspoon of Chilli Powder 1 Teaspoon of Garam Masala Powder 1 Teaspoon of Fennel Seeds 1 Teaspoon of Cumin Seeds 2 Onions Pureed , I use a ken wood Chopper to puree the onions 100 ml of Natural Yoghurt 5 Tomatoes deseeded and skinned and cut into quarters 2 Tbsps of Tomato Puree 1 can of Chopped Tomatoes Corriander to Garnish Method 1) Fry the seeds in the saucepan with the oil on a high heat until they start to crackle 2) Then turn down to a lower heat and fry the chopped onions slowly until they start to brown 3) Make a paste from the Ginger and Garlic puree , Turmeric , Mild Curry Powder and Chilli powder by adding a little water. 4) Add to the saucepan and fry for a few minutes

Creamy Mushrooms is an easy and fantastic  lunch time meal. Its also very versatile and can be used as a sauce for a main meal  such as chicken or a pasta sauce which I hope to try in the future. Ingredients 200 grams of Mushrooms thickly sliced ( or as many as you want depending on how hungry you are) 25 grams of butter 1 bunch of spring onions finely chopped 2 cloves  of garlic , finely sliced 2 tsp of paprika A Pinch of Fresh Nutmeg 3 tbsp of brandy or red wine 150 grams of  sour cream 1.2 Bunch of Parsley , roughly chopped  Serve with bread or Potatoes Method 1) Fry the Mushrooms  in 3/4 of the Butter until golden brown 2) In a Different pan Fry the remaining butter and cook the Spring Onion , Garlic , Paprika and the pinch of nutmeg for a few minutes. 3) Return the Mushrooms to the pan with the juices , then turn up the heat and cook the wine or brandy for one minute. 4) Season with Mushrooms then stir in  sour cream and parsley and enjoy

This is one of the first cakes I baked many years ago and its the one I make most often .Its very simple and also lasts along time thanks to the dried fruit contained in the cake. Ingredients 75 Grams of Dried Apricots chopped to similar size as Sultanas 75 Grams of Sultanas Zest of 1 Lemon 100 grams of Unsalted Butter 125 grams of caster sugar 2 large eggs 3 Large Ripe Bananas mashed with a fork 200 grams of Self-Raising Flour 2 Tbsp of Rum Method 1) Cream the Butter and Sugar 2) Beat in the eggs one at a time 3) Add the Bananas , lemon zest , Sultanas and Mix well 4) Sift the flour and fold it into the mixture 5) Add the Rum and mix one more time. 6) Transfer the Cake Mixture into a Loaf tin and bake for  50 minutes at 170 oC