I don’t think a bit of accuracy does anyone any harm and I find myself slightly troubled each Easter as I see many chocolate nests filled with standard size chocolate mini eggs. Not only does it look like an ostrich has laid several eggs in a blackbird’s nest you can only fit three maximum in each nest which doesn’t feel very generous. Now I know these aren’t used for educational purposes and are purely for chocolate enjoyment but I couldn’t bring myself to make something that was so proportionally incorrect. Thank heavens, then, that I found some micro chocolate eggs.
Dried Blueberry and Almond Cereal Bars
Ingredients
You will need (for 12 cereal bars):
- 225g oats
- 100ml maple syrup
- 150g butter
- 75g dried blueberries
- 50g flaked almonds
- 1 tbsp poppy seeds
Method
Preheat an oven to 180C and lightly grease a baking tray. The one I used was about 20cm x 20cm.
Melt the maple syrup and butter together in a saucepan on a low heat until melted and well combined.
Mix the oats, dried blueberries, almonds and poppy seeds together then pour in the syrup and butter and stir together until well mixed.
Press the mixture into the prepared baking tray and then place into the oven for 25-30 minutes or until golden brown on top.
Mark into pieces while still hot then remove from the tray when cooled.
Beef Braised in Beer with Onions and Carrots
As I rent a house I am in the unfortunate position of being lumbered with the oven and hob that I’m given. Don’t get me wrong; having a hob and an oven is certainly one up from having no heating implements at all but they definitely leave a lot to be desired.
Creamy Pea and Bacon Pasta
After my last £6 supper on BBC Radio Berkshire, Paul Ross was quite disappointed that the recipe included no frozen peas. It got me thinking that actually there’s plenty to celebrate in the humble frozen pea. They’re cheap, you can always keep some in the freezer and they are a welcome shot of greenness and sweetness at this time of year. This quick, easy and cheap meal is a little mid-week fanfare of the frozen pea.
Creamy Mushrooms and Wild Garlic on Brioche Toast
Ingredients
You will need (for two):
- 1 small onion, finely chopped
- 250g mushrooms
- 150ml single cream
- 16 small leaves wild garlic, roughly chopped
- Salt and pepper
- Butter
- Brioche, two slices
Method
Melt a knob of butter in a frying pan on a medium heat and fry the onion for at least 15 minutes or until starting to turn golden at the edges. Increase the heat, you may need to add some extra butter, then add the mushrooms.
Fry the mushrooms until they are golden and sticky before turning down the heat to low and stirring in the cream. Simmer the cream, stirring occasionally, until it’s reduced then add the wild garlic and some salt and pepper.
Turn the heat off and let the garlic infuse with the cream while you slice and toast the brioche. Serve the mushrooms atop the brioche.
Veal, Pork, Serrano Ham and Porcini Cannelloni – Random Recipe Challenge
I know I’m guilty of flicking through all my recipe books and thinking how good the recipes sound but knowing full well it’s pretty unlikely I’ll ever give it a try because I’ll either forget or not have the time. This challenge suited me because I was forced not to turn the page to find something quicker, easier or less expensive. I stuck to the rules and ended up opening Rick Stein’s Spain to Canalons de ternera, cerdo, jamón y boletus or Veal, Pork, Serrano Ham and Porcini Cannelloni.
Rhubarb, Rosehip and Lime Fizz
I’m not sure if you’ve ever been in the designated driver situation where you end up at a soiree and the host assumes that the only guests not drinking alcohol are children? As much as I like Um Bongo it’s always a little embarrassing to reach the end of the carton and make that loud, conspicuous slurping noise while in the middle of a conversation. Down with this I say and hooray for the now bursting market that is adult soft drinks and cordials. I’m not sure why but all the ready-made ‘adult’ soft drinks available used to be either apple orientated or have grape juice in. I am really not a fan of grape juice; maybe because it tastes artificial to me and not at all like grapes. Not to worry though as this Rhubarb, Rosehip and Lime Fizz is a corker of a soft drink.
Blackcurrant and Liquorice Lemonade
Ingredients
You will need (per glass):
- Mr Fitzpatricks Blackcurrant and Liquorice Cordial
- Lemonade
- Fresh lemon juice
Method
This isn’t a complicated one to make but again it’s all about personal preferences. Add some cordial to the glass as much or as little as you like then top up with lemonade. Squeeze in a few drops fresh lemon juice to give it some tang.
I think the colour is fantastic; a lovely dark purpley brown. The fresh lemon juice added a freshness to cut through the rich liquorice and distinctive blackcurrant. I am a fan of a bit of fizz too so I really liked this flavour combination. This is very much an evening drink; a long one to have with a book or a good film.
Thanks to Mr Fitzpatricks for the samples. All opinions expressed are my own.
Sloe Gin and Tonic with Elderflower and Apple
Ingredients
You will need (per glass):
- 50ml sloe gin (to make your own see recipe here)
- 1/2 cap full Mr Fitzpatricks Elderflower and Bramley Apple Cordial
- Tonic
- Juice 1 lime
- Caster sugar
Method
I was going the whole hog with this one, sugar crusting on the edge and everything. It’s easier to make the cocktail in another receptacle and then pour it into the sugar encrusted glass; much less risk of dribbling and dissolving. Start by squeezing the lime juice onto a small plate and putting a thin layer of caster sugar on another plate. Dip the rim of each glass into the lime juice and then into the sugar so you form a rather pretty (sweet and sour) edge to the glass. Mix together the sloe gin, cordial and tonic in a jug and then pour into the prepared glasses.
Hot Blood Tonic with Orange
Ingredients
You will need (per glass):
- Blood Tonic
- Hot water
- 1 small orange
Method
With the exception of water (and even then maybe not) people are very particular about how they like their beverages; strong, hot, milk in after and many other variations can enhance or upset our enjoyment of a drink. When it comes to making this concoction it is all about how strong you like it. For this unbelievably simple drink just dilute the Blood Tonic with hot water, squeeze in a little orange juice and then top with a slice of orange.
