Tuesday, 15 April 2014

Tip Of The Day - Never Throw Away The Rind From Cheese

When you are left with the rind from cheese, put it in your favourite soup to add extra flavour.  Just remember to remove it before serving.

(Jenny McGruther of Nourished Kitchen - nourishedkitchen.com)

Wednesday, 9 April 2014

Recipe: Chicken Liver Pate

Ingredients - 

200g chicken liver
1 onion, chopped
2 cloves garlic, chopped
1 tbsp butter
1 tbsp tomato ketchup
salt and pepper

Method -

In a frying pan, fry the chopped onion, garlic and liver for 10 mins or until the chicken livers can easily be broken apart with a wooden spoon.

Transfer to a blender, add the butter and blend to the consistency you prefer.

Season with salt and pepper and add the tomato ketchup and blend into the pate.

You can also add a tbsp parsley, basil or oregano to the pate at the blender stage.
For a change add a handful of mushrooms to the frying stage for an added twist.

Thank you to Sandy Munson for this recipe.

Tip Of The Day - Squeeze Of Lemon For Oomph

When a savoury dish needs a little oomph add a squeeze of lemon juice instead of salt.  A hint of citrus can make the dish come to life.

(Erin Scott of Yummy Supper - yummysupper.blogspot.com)


A delicate, tasty, herb that is so easy to grow but often forgotten about.  These seeds I planted a few days ago are nearly ready.

I have not found anywhere in Turkey that sells cress or cress seeds, but a packet of seeds brought over with a visitor lasts for ages and grows very quickly.
I have a small shallow dish with a see through lid which I line with kitchen roll, soak with water and then spread with the cress seeds.

On my kitchen work top the seeds germinate within a day, with the lid on, a day or two if you don't have a lid.
I then remove the lid and within a few days are ready to eat, remembering to keep the paper moist.
Providing you keep the paper moist the cress will last for several days.

Use the cress to make some lovely light Egg and Cress Open Sandwiches -

Open Sandwich: Egg and Cress

Method - serves 2

Boil 4 eggs in a pan of salted water.

Once cooked plunge in cold water and then shell.

In a bowl chop the eggs, season with salt and pepper then mix in mayonnaise, to the consistency you prefer.

For an added taste, add a handful of chopped crispy bacon or bacon flakes.

Serve on a slice of crusty bread and sprinkle with the cress.

Recipe: Lemon Curd

Ingredients - for 2 x 395g jars 

3 medium lemons
227g sugar
113g butter
3 eggs + 1 egg yoke only

Method - 

Grate the rind of all the lemons and juice them all.

Put your empty clean jars, without their lids, onto a baking tray and put in a very low oven at 100c to warm the jars ready for jarring up the lemon curd.

Melt the butter gently in a medium saucepan and then add the lemon rind, juice and sugar. Stir well keeping the heat low until the sugar starts to dissolve.

Beat the eggs together and add to the saucepan.

Continuing over a gentle heat, so as not to allow the egg white to start to cook and separate, cook the ingredients, stirring all the time. Once the mixture starts to thicken and the colour changes to a lighter shade remove from the heat. The lemon curd will appear to be too runny but it thickens a lot once cold.

Carefully remove the jars from the oven and fill each one with the lemon curd mix and seal with the lids immediately. Leave to cool before storing.

Once open the lemon curd is best stored in the fridge.

Tuesday, 8 April 2014

Tip Of The Day - Don't Throw Out Those Last Bits Of Jam In The Jar

Make a fruity vinaigrette.  Add equal parts of olive oil and vinegar to the jar.  Shake up well, season with salt and pepper to taste.

(Marisa McClellan, of Food in Jars - foodinjars.com)