Vegetable Tarte Tatin

     So, because I am a student and have very little else to do with my time I was watching Michel Roux Jnr on his new Food and Drink programme (Mondays at 8.30 on BBC 2) and was inspired to make this recipe which is a bit of a variation on the Fennel and Onion tart he made.

Ingredients (for one) :

• 1 red onion
• 1/4 Aubergine
• 5 plum tomatoes
• ready made puff pastry
• dried chilli
• 20g caster sugar
• 1 tbsp water
• splash of balsamic vinegar

How to make:

1. Drizzle the thickly sliced onion, aubergine and tomatoes in oil and season plus add a splash of balsamic vinegar. Bake for 20-30 mins at 180 degrees until soft.
2. Cut a circle of pastry big enough to cover the bottom of your oven proof pan/saucepan.
3. Place water and sugar in the same pan which you have measured the pastry for and put on a high heat (trying not to stir) until golden brown.
4. Place vegetables in the golden brown caramel mixture.
5. Cover with pastry, tucking in the sides and pierce the pastry all over.
6. Bake for 20-30 mins until the pastry is risen and golden brown.
7. Turn out of the pan and serve with salad.

The finished Tarte Tatin

Season veg before roasting

Place veg in the caramel

 

 

Enjoy xx



Spanish Venison Meatballs

Ingredients (per person):

• 3 meatballs
• 1 carrot
• 1/2 an onion
• Dried Chilli
• Paprika
• 3tbsp Tomato Paste

Method:

1. Finely chop onions and carrots.
2. Fry onions and carrots in oil until they begin to soften.
3. Add the meatballs and fry until the meatballs are sealed (their outsides will brown).
4. Add tomato paste and about 4tbsp water then season with chilli, salt, pepper and paprika.
5. Simmer the mixture for 10 mins adding more water when necessary so that the mixture doesn't dry out.
6. Serve with rocket, garlic mayonnaise and bread.

 Enjoy x

Potato Skins

     When we have baked potatoes for dinner there are always a few left over that no one eats. The perfect way to recycle these are to make an indulgent lunch of stuffed potato skins. Now this is in no way a low fat meal but once in a while everyone deserves a treat and they are so quick and easy to make! You can also feel a little bit good about them because making them yourself means that they are definitely lower in fat than those that you might buy at a supermarket or get from a pub. This is the kind of dish where you can put any ingredient that you want as a filling, but here is mine.

Ingredients:

• 4 already baked Jacket Potatoes
•  2 tbsp Cream Cheese
• 100g Cheddar Cheese
• Mixed Dried Herbs
• Chilli Flakes
• 2 Onions Chopped
• Salt and Pepper

How to Make:

• Scoop filling out of the potatoes and place in a bowl
• Drizzle oil over the potato skins and bake for 15 mins at 180 degrees Celsius
• Mash the potato insides with a fork then add the cream cheese, herbs, chilli flakes and salt and pepper to taste mixing together.
• Finally mix in 50g of the cheddar cheese.
• In a frying pan soften the onions.
• Place at the bottom of each potato skin a teaspoon of onion then fill with potato and cheese mixture and top with grated cheese.
• Cook for 15-20 mins at 180

Cook Onions until soft

Mix potato filling with Cream Cheese

Bake potato skins with oil

Place one teaspoon of onion in each case

Top with cheese

Enjoy xxx

Raspberry, Meringue and Blueberry Chocolate Brownies

     So it's a sunday and after a week of partying and drinking the girls in flat 11 at Haig are washing away the hangover blues with really decadent chocolate brownies which have A LOT of sugar in but are gorgeous!
     The recipe is from BBC Good Food and was written by Sarah Cook.

Ingredients:
200g dark chocolate , broken into chunks

100g milk chocolate , broken into chunks

250g pack salted butter

400g soft light brown sugar

4 large eggs

140g plain flour

50g cocoa powder

200g raspberries

 How to Make:

1. Heat the oven to 180 degrees celscius and line a brownie tin with foil and butter.
2. Heat butter, sugar and chocolate together in a pan being careful not to burn the chocolate.
3. Once the chocolate mixture has cooled add the eggs slowly and mix thoroughly.
4. Sieve over flour and cocoa powder and stir in.
5. Scatter in Raspberries, Blueberries and crushed meringue.
6. Cook for 25-30 mins.
7. For added  sugar scatter over popping candy.

 

 

xxx