Mushroom risotto
Mushroom risotto
2016-06-30 01:49:11
Ingredients
- 6 fl oz of risotto rice
- 1 onion
- 2 cloves garlic
- 1 oz 10g of dried mushrooms
- 8 oz 225 g of fresh mushrooms
- I glass of dry white wine
- 2 pints/4 cups of warm chicken stock
- Knob of butter
- Parmesan
- Fresh Thyme
Instructions
- First pour boiling water over you dried mushrooms and let them soak for half an hour.
- Then fry your onion and garlic in a good heavy bottomed pan.
- While you are doing this strain your mushrooms keeping the water and chop them up.
- Also, chop your fresh mushrooms. when your onions are lightly browned add all the mushrooms to the pan and cook it for a while with the onions and garlic.
- When the mushrooms have cooked and the juices have dried add in your risotto rice and fry for about 2 minutes then add you wine and cook it till it is soaked in.
- Now it is time to add your stock and mushroom water bit by bit stirring all the time.
- All rice is slightly different so you need to check it all the time,the rice is ready when it still has a bit of bite left to it.
- Take your rice off the heat and stir in a knob of butter and some freshly grated parmesan cheese.
- Let is sit for a few minutes sprinkle with fresh thyme and extra cheese then serve.
Tina's Cooks https://tinascooks.com/
Smoked salmon mousse
Smoked salmon mousse
2016-06-30 01:44:39
Mousse
- 1 300 ml pot of cream
- 2 Large packs of salmon
- 1 lemon juice
- 1 tbsp chives chopped
- Pepper and salt to taste
- Cup cake tray or small terrine
Sour cream topping
- 1 small tub of sour cream
- Zest of 1 lemon
- 1 tsp horseradish
- Salt and pepper
- Salmon row to garnish
Mousse
- Put 1 pack of salmon, cream and lemon juice In food processor mix until smooth consistency and season well with pepper and salt and add the chopped chives.
- Line your terrine or cup cake tray with cling film then line them with the remaining salmon so there is no holes.
- Then, fill with the mousse and cover the base with salmon and cover with cling film.
- Place in the fridge for at least 2 hours before serving.
Sour cream topping
- Mix all the ingredients together and serve on top of the mousse with a small spoon of the salmon roe.
- Serve with toasted brown bread on the side.
Tina's Cooks https://tinascooks.com/
Sticky Toffee Pudding
Sticky Toffee Pudding
2016-06-30 01:38:17
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Cake
- 2 oz /56 g softened butter
- 6 oz /170 g granulated sugar
- 6 oz /170 g self raising flour
- 1 tsp of baking powder
- 2 eggs
- 6 oz / 170 g stoned dates
- 1/2 pint boiling water
- 1 tsp bicarbonate of soda
- 1 tsp vanilla essence
Toffee
- 5 oz / 142 g brown sugar
- 3 oz / 85 g butter
- 4 tbsp double cream
Instructions
- Cream together butter and sugar, sift flour and baking powder.
- Beat the eggs and whisk into the butter mixture then slowly add the flour.
- Flour the dates lightly and finely chop them and pour on the boiling water then mix in the bicarbonate of soda and vanilla. Add this mixture to the batter and mix well.
- Put the mix into a buttered baking tin (11”x 7”) and bake for about 30 mins at f 350 - 325.
- For the toffee heat the brown sugar butter and cream in a pan for about 3 minutes until it bubble and changes colour a bit.
- Pour over the cooked cake and put under the grill until it bubbles, watch that it does not burn!
- Serve with fresh cream or vanilla ice cream.
Tina's Cooks https://tinascooks.com/
Roasted beetroot and goat’s cheese salad
Roasted beetroot and goat's cheese salad
2016-06-30 01:29:55
Ingredients
- 4 fresh beetroots
- 1 cloves of garlic
- 1 log of goat's cheese with skin on
- 1 bag of rocket salad
- 4 slices of good brown or walnut bread
- 1 packet of walnuts or large handful
- Salt, pepper and olive oil
Dressing
- 4 tbls balsamic vinegar
- 10 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- Salt and pepper
Instructions
- Turn on you oven and heat it up to 180-200 C
- In some tin foil place your beets and the clove of garlic pour over a little olive oil and season then wrap them up and roast for 45 mins to an hour depending on size.
- When the beetroot is cooked let them cool and peel them,set aside and get your bread ready.
- First put on your grill then place the slices on an oven tray and drizzle with olive oil then put them under and toast both sides lightly.
- Now prepare the salad ,share out you salad leaves between your plates and top with your toasted walnuts and sliced beetroot.
- Then slice your cheese and place on top of the toast and back under the grill to melt, when cheese is bubbling place on top of the salad and drizzle with your dressing and serve.
Tina's Cooks https://tinascooks.com/
Individual Beef wellington
Individual Beef wellington
2016-06-30 01:24:56
Ingredients
- 4 fillet steaks thick cut
- 1 packet mushrooms mixed
- 1 packet field mushrooms
- 1 packet fresh thyme
- 2 cloves garlic
- 200g pate
- 1 packet ready rolled puff pastry
- Butter and olive oil for frying
- 1 egg + 2 tbsp water
For pancake
- 1 cup plain flour
- 1 egg
- 2 cups milk
- Fresh herbs (optional)
- Butter for frying
Instructions
- Turn on your oven to 200 C .
- First make your pancake batter by putting flour in a bowl making a well in the center and cracking in the egg.
- Then, whisk in the milk gradually till the right consistency is acquired then add your chopped herbs if you like( thyme or rosemary work well). Set aside.
- Then, finely chop your mushrooms for the duxelles, melt some butter in a pan and add a splash of oil to stop it burning. Fry your mushrooms and garlic together till all the liquid has gone the season and add your chopped thyme.
- Next make your pancakes. In a hot pan melt a small knob of butter and add a small ladle full of the batter to it making sure it is not too thick. Turn over and cook the other side, making sure it is big enough to wrap your steak in.
- Now sear your steak in a hot pan on all sides, then place your pastry out with the pancake in the middle, top your steak with some pate then some mushrooms, then fold the pancake around to seal in the juices.
- Inclose your parcel with the pastry making sure that you seal the edges well with a bit of egg wash in the seal and on top for nice gloss.
- Bake in a pre heated oven till pastry is puffed and golden.
Tina's Cooks https://tinascooks.com/
Butternut squash soup with chilli & crème fraîche
Butternut squash soup with chilli & crème fraîche
2016-06-30 01:18:53
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche or sour cream, plus more to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4 cm/11⁄2in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and 3⁄4 of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth.
- For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Tina's Cooks https://tinascooks.com/
Spinach and bacon salad
Spinach and bacon salad
2016-06-29 23:11:24
Total Time
35 min
Salad
- 1 packet of pre washed baby spinach
- 5 rashers of streaky bacon
- 1 hand full of pine nuts toasted
- 1 packet of blue cheese ( gorgonzola, roquefort or stilton)
- 1 small red onion chopped
- 5 fresh button mushrooms
- 1-2 boiled eggs (if desired)
Dressing
- 4 tbsp white wine vinegar
- 6 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp sugar
- 1 clove of crushed garlic
- Salt and pepper
Instructions
- First make your dressing and set aside to allow flavours to mix.
- Simply put your leaves,sliced mushrooms, onion and nuts in a bowl and crumble over the blue cheese.
- Then cut your bacon into strips and fry till crispy add to the salad. To make this a warm salad add your dressing to the hot bacon and then mix.
- Can be topped with boiled egg if you wish!
Tina's Cooks https://tinascooks.com/
Spare ribs
Spare ribs
2016-06-29 23:08:39
Cook Time
2 hr
Total Time
3 hr
For pre-cooking the ribs
- 1 Rack of baby back pork ribs
- 1 onion chopped
- 6 chopped garlic cloves
- 2 tsp dried oregano
- 1 glass white wine or chicken stock
Sauce
- 2 cups of heinz tomato ketchup
- 1 cup hot mango chutney
- 1 cup of malt vinegar
- 1 cup demerara sugar
- 1/2 cup soya sauce
- 1 tbsp dried chili flakes
- 1 tbsp creamy peanut butter (optional)
Instructions
- Place the ribs and other ingredients into a baking dish and cover with foil put in the oven to cook for about 2 hours at 180c.
- Make your sauce buy placing all the ingredients in a saucepan and bringing it to the boil and cook until all the sugar has dissolved and the sauce becomes thicker.
- When your ribs have been in for 2 hours take them out and remove as much or the onions and garlic as possible and add half of your sauce, then put them back in the oven for another half an hour so they are well coated.
- You can now either uncover and cook in the oven till they are stick and sauce has reduced or remove them and finish them off on the BBQ . If you put them on the BBQ baste with the remaining sauce as you go along.
Tina's Cooks https://tinascooks.com/
Pickled cucumber
Pickled cucumber
2016-06-29 23:03:11
Yields 2
Total Time
1 hr 10 min
Ingredients
- 2 tablespoons caster (superfine) sugar
- 1⁄4 cup (60ml) lime juice
- 1⁄4 cup (60ml) rice vinegar
- 1 telegraph cucumber
Instructions
- Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved.
- Add the cucumber and toss well to coat.
- Cover and refrigerate for 1 hour.
Tina's tips
- Use a vegetable peeler to peel the cucumber into long thin ribbons.
- You can make these pickles in advance and store in an airtight container in the refrigerator for up to 1 day.
Tina's Cooks https://tinascooks.com/
Parma Ham salad
Parma Ham salad
2016-06-29 22:59:20
Total Time
30 min
Salad
- 1 packet of rocket (or enough for and handful per person)
- 1/4 a pear per person
- 1 slice of Parma ham per person
- parmesan cheese
- Pine nuts
Dressing
- 2 tablespoons balsamic vinegar
- 4 tablespoons good olive oil
- 1tsp sugar
- 1 clove or garlic bruised
Instructions
- Make your dressing and set aside.
- Wash rocket and put in a salad bowl with the clean sliced pears.
- Dress your leaves and pears with enough dressing to coat nicely then put a handful on each plate.
- Shave parmesan over each and top with a slice of Ham and some toasted pine nuts.
- Drizzle with a bit more dressing to finish.
Tina's Cooks https://tinascooks.com/
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