Archive for the ‘sunday lunch’ Category

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Lemon tart

August 8, 2010

Lemon tart is one of my favourite desserts, but for some reason, one that I’ve never made myself. Why, when it’s so simple? Well, now I have made it, and it was delicious. And easy. Well, I used ready made pastry, sorry.
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This was supposed to be low calorie, using low fat creme fraiche, but Mr Rice had trouble locating it on his shopping trip. So there were a few more calories than I’d originally intended. The full fat creme fraiche made it lovely and rich though.

Recipe for Lemon tart

250g sweet dessert pastry (Sainsbury’s is sweet and buttery)
200g creme fraiche
2 eggs
4 egg yolks
175g caster sugar
2 lemons, juice only
icing sugar for dusting
raspberries for decorating

Preheat the oven to 190°C and grease a 9 inch loose bottomed tart tin. Roll out the pastry and carefully drape it over your tin, and press it down into the tin, but don’t cut the edges off at this point. Prick the surface gently with a fork, fill with baking beans (or baking paper and rice) then chill it in the fridge for at least 20 minutes, or until you need it.

Bake the pastry blind for 15 minutes until it’s just getting a bit of colour, then remove the baking beans or paper and rice. Brush the pastry with the beaten egg yolk, and bake for another 10 minutes until the pastry’s golden. Let it cool for a bit. Now you can trim the edges as you like.

Turn the oven down to 110°C. Whisk up the eggs, egg yolks and sugar, then stir in the creme fraiche, and finally the lemon juice. Transfer it into a jug so it’s easy to get into the tin.

Put the tin onto the oven shelf and pull it so you’ve got enough pouring room, then pour your mixture slowly into the tin, slide it back into the oven and cook for 1 hour 10 minutes. Check the centre is a little wobbly, and it’s ready.

Leave to cool, dust with icing sugar, scatter with a few fresh raspberries and serve. For extra decadence, drizzle with some single cream. Yum.

© Katheryn Rice 2010

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Cheesy sweet potato cakes

July 18, 2010

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Perfect for light Sunday lunch, and a great way to use up last night’s sweet potato mash.

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Banana and blueberry crumble

October 18, 2008

When I make crumble I tend to make extra topping and freeze it away for when Mr Rice and I fancy a quick pudding fix. One Sunday we were feeling particularly sweet-toothed and could think of nothing better than a lovely crumble. So I dug out the frozen crumble mix and had a look around at the fruit available. 

Ok, so all we had were some frozen blueberries and some nicely ripe bananas. I think cooked banana is delicious and under-rated, so I thought I’d give it a go, combined with some low-GL antioxidant-rich blueberries for a little extra colour and flavour.

 

Banana and blueberry crumble

Banana and blueberry crumble

 

 

It worked fantastically well, the bananas took on that softer, creamier texture and a subtle, deep flavour, which means there’s no need for butter with the fruit. The blueberries added sweet little kick. The great thing about this pudding is that it’s so easy and tastes amazing…

Recipe for banana and blueberry crumble
300g blueberries (fresh or frozen)
3 bananas, ripe is best
100g golden caster sugar
Crumble
100g wholemeal plain flour
80g oats
50g golden caster sugar
50g demerera sugar
100g butter, chilled

Throw the blueberries into a 7-9 inch pie dish, then slice the bananas into the mix, add the sugar and combine well. Level out the mixture in preparation for the crumble.

To make the crumble, grind the oats until quite fine, but still with a bit of texture, then add them and the sieved flour into a large bowl. Then chop the butter into the mixture into inch-size pieces. Rub in the butter until the mixture looks like breadcrumbs and then add both sugars. Rub the sugar in until it is completely blended.

Pour the crumble onto the fruit mixture and then cook at 180 degrees for 20-25 minutes or until the mixture is bubbling and the crumble is golden brown. Serve with fresh custard.

© Katheryn Rice 2008

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Peach Melba Crumble

September 22, 2008

As we head into autumn, crumble is the perfect comfort food for a chilly day. The combination of peaches and raspberries is usually found in other deserts, but it works fantastically with the sweet and crunchy crumble too. Top with creamy custard or fluffy vanilla ice cream and tuck in!

Peach melba crumble

Peach melba crumble

Recipe for Peach Melba Crumble
4 ripe peaches, diced, skin on
200g fresh raspberries
50g brown sugar
3 knobs of butter 

Crumble
100g wholemeal plain flour
80g oats
20g flaked almonds
50g golden caster sugar
50g demerera sugar
100g butter, chilled

Mix the diced peaches, raspberries and brown sugar together well, then transfer into a 7-9 inch pie dish. Add the knobs of butter just under the top level of fruit and make sure the top of the mixture is level for the crumble.

To make the crumble, grind the oats until quite fine, but still with a bit of texture, then add them and the sieved flour into a large bowl. Then chop the butter into the mixture into inch-size pieces. Rub in the butter until the mixture looks like breadcrumbs and then add both sugars. Rub the sugar in until it is completely blended. Finally, stir in the flaked almonds.

Pour the crumble onto the fruit mixture and then cook at 180 degrees for 30 – 40 minutes or until the crumble is golden brown – delicious!

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Fish and Pecorino lasagne

June 10, 2008

 

Fish and pecorino lasagne

Fish and pecorino lasagne

 

It might sound odd, but it tastes absolutely delicious. If you like fish pie and you like lasagne, you will love fish lasagne. It was supposed to have cheddar and parmesan, but I picked up pecorino cheese by mistake. Not one to trudge back to the shops, I decided to give it a go, and it worked brilliantly. The cheese sauce gives the whole dish an extra kick, and the crunchy cheese topping is the icing on the cake, so to speak! Use whatever combinations of fish and cheese takes your fancy.

Recipe for Fish and Pecorino Lasagne

1 pint skimmed milk
2 bay leaves
1 garlic clove
40g butter
50g wholemeal plain flour
1 tsp English mustard
salt and freshly ground black pepper
3 fresh lasagne sheets
100g smoked haddock
150g cod fillet
200g prawns
50g sweetcorn
50g wholemeal breadcrumbs
300g cheddar cheese, grated
200g pecorino cheese, grated

Heat up the milk, bay leaves and garlic in a pan over a medium heat and warm to just before boiling point, then remove from the heat. Then slowly melt the butter in a separate pan and stir in the flour carefully, stirring all the time. Take the bay leaves and garlic out of the milk, then gradually add a little of the milk to the flour and butter mixture. Add the milk bit by bit, stirring all the time until you have a thick, smooth sauce. Once all the milk is added, bring the sauce to the boil, add the mustard, salt and pepper and then turn the heat off. Put enough of the cheese aside for a generous topping, then add the rest to the sauce and stir until it’s melted. Add all the fish and the sweetcorn to the sauce, then put a quarter of the mixture into the dish, followed by a sheet of lasagne and so on. Mix the breadcrumbs with the remaining grated cheese, and cover the top of the lasagne. Cook at 180°C for 45 minutes, or until the top is golden and the sauce is bubbling. Serve with garden peas and garlic bread.

© Katheryn Rice 2008

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Honey and ginger pork with parsnips

April 25, 2008

Like many red-blooded males, Mr Rice likes to eat his fair share of red meat, so I decided to treat him to some tasty pork chops for sunday lunch.

Honey ginger pork

Honey and ginger pork with parsnips
2 large pork chops
3 parsnips
1 onion
1 orange, zest and juice
8 tbsps clear honey
¼ tsp ground ginger

Heat the oven to 180ºC, line a baking tray with foil and add a knob of butter, then melt for a few minutes in the oven. Meanwhile quarter the parsnips and slice the onions thickly. Then add them to the baking tray and coat with the butter. Mix the honey and ginger with the orange juice and zest and pour half of it over the contents of the tray, then cook for 45 minutes, turning a couple of times.

Meanwhile, quickly brown the pork chops on each side and set aside. After 45 minutes, add the chops on top of the vegetables and pour on the rest of the sauce. Turn the oven up to 220ºC and cook for 15 minutes, turning once halfway through.

The parsnips and onions will have caramelised and soaked up the juices, which will have reduced, and the pork chops will be nicely browned.

Serve with vegetable mash and celeriac dauphinoise

Mr Rice often insists on having his roast dinner served in a giant Yorkshire pudding, and this was no exception…

Honey pork Yorkshire pudding

 

© Katheryn Rice 2008

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Caramelised onions

December 20, 2007

Caramelised onions is one of my favourite ingredients. I love caramel at any time, and onions are the basis for so many dishes, however they have been prepared. That’s why I added them to my sausage rolls. Of course you can buy them in a jar, but making them usually gives better results.

Recipe for Caramelised Onions
3 red onions
1 white onion
25g butter
dash of olive oil
3 tbsps brown sugar
50 ml warm water
1 tsp balsamic vinegar

Thinly slice the onions and fry gently with the butter and olive oil until they are soft and translucent. It’s very important to let them cook slowly – if they burn the bitterness will come out, which will spoil the sweetness.

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When the onions are soft and translucent and just starting to brown, add the brown sugar, balsamic vinegar and a splash of water and stir well. Then cover the pan and cook on a low heat for 15 minutes, stirring once or twice only, to ensure it doesn’t stick.

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After 15 minutes, check the onions to see how much moisture is left. The less moisture there is, the sweeter and stronger the caramel flavour will be. Cook the onions in the same way – on a low heat with the lid on – until you get the consitency you want. For the sausage rolls recipe you will need the least amount of moisture, so they look like the onions below.

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When the onions are caramelised to your liking, use immediately or store in the fridge for up to a week.

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