Here's how it went

Silence is always a good sign, followed by a “wow” - then Dil said “would it be allowed – can I drink the sauce – it's too good to leave?” backed up swiftly by everyone else! It may not be etiquette but, “my house, my rules” - yes, of course!

I first used the Marsala sauce with Another idea … for a starter, supper or dinner party and Surf and Turf continued in December 2018. I used frozen scallops (200g) and frozen cooked king prawns (250g) both from Waitrose. The scallops were smaller than average (Queen scallops) and so were perfect for my dish.

Defrost both in separate covered boxes in the fridge. My only task before we left to go out for breakfast!

Note to self – add the Marsala sauce to your “Recipe Reservoir” - it's excellent!

Here's a photo of the dish and the pastry fork – the dish measures 19cmsx11.5cmsx3.5cms (7¼x4½x1¼”)

Here's Rose – after her shower and relaxing!

Four clean dishes and forks, main course next, but not until 7.30ish.

Another milestone birthday!

Have you ever noticed how milestone birthdays and big celebrations always seem to come in the same year. Whilst my recent birthday was not a biggie the next one was - H's eldest Son's 50^th and so we decided to push the boat out. They were coming to stay for a couple of days so a good opportunity for the four of us to celebrate.

What follows gives ideas for a slightly different way of celebrating and the emphasis is on the word “day”.

I know that the fashion seems to be big “secret” parties for family and friends people haven't seen for decades - it's whatever floats your own boat. Here's an understated, different approach.

I planned the food I wanted to serve and did as much prep as I could before they arrived.

The day began with breakfast out at Bill's. If you're not familiar, check out bills-website.co.uk for their menu and locations. What I like about this establishment is nothing appears to be a problem. Our Dil (daughter-in-law) is lactose intolerant – on arrival we were asked immediately for any dietary requirements and very quickly Dil was given a complete menu – the same as ours but obviously modified to suit – one big fat tick!

A delicious breakfast had by all, the guys went home to pick up Rose our dog and headed out for a walk – it was a beautiful day and you could have been forgiven for thinking it was Spring and not the middle of February! You will not be surprised to discover that we girls went off for a spot of retail therapy – it would be rude not to take the opportunity.

Fast forward, a great walk and successful shopping trip then a relaxing afternoon with the guys watching “petrol-head” stuff of their choice and we girls catching up big style.

I served an aperitif of choice at 5pm but no nibbles. I decided that I'd serve a starter that was easy to eat but above all quick and easy to cook. Scallops, sealed quickly on both sides on a high heat using a glug of rapeseed oil and a knob of butter with salt and pepper, then set aside on a baking tray in a warm oven whilst I repeated the exercise with king prawns and asparagus tips that I'd blanched – and added both to the baking tray.

Next, add 100g of good chicken stock to the juices in the pan to de-glaze – it should sizzle, then add 3 tbsp of Marsala followed by 30g of unsalted butter and stir for 1-2 minutes, until it thickens. Serve in practical sized dishes that have sides and make sure your servings are equal but not too big, garnish with a generous drizzle of the Marsala sauce. I served the starter with pastry forks – sounds odd but they are the perfect size to spear the scallops, prawns and asparagus.

Would you like to know how it went?

Just before we leave the fishcakes …

… I mentioned a raita dip. You can buy raita ready-made and there are many versions of it, some add cucumber, some paprika or chilli. My reasoning has always been that if you're serving spicy food then it follows you serve a side that is cooling and fresh to give balance to the spice – as I'm very fond of saying, it's a matter of personal taste.

My version of raita is really easy and does not add extras – it's entirely up to you.

Raita

Serves 4

250ml/8fl oz natural yogurt, low fat is

just as good

1½ tsps of mint sauce

pinch of salt

Place the yogurt in a medium mixing bowl, add a pinch of salt and then 1 tsp of mint sauce and mix well. I added an extra ½ tsp for my taste. Remember – you can add more - you can't take it out!

Here it is :

To each his or her own!

Fishcake foto guide

There are quite a few fotos, here goes :

Finely chopped onion with the spices

Fluffy mashed potato, riced

The ingredients, ready to form into cakes

The cakes before flouring and frying

The cakes fried, ready to bake

Three different sizes of cake

The appetiser size of cake with rendang sauce

and topped with mango chutney

A size to suit every occasion!

The fishcakes, a sauce and a side

If you're cooking and you're using your oven baking the salmon wrapped in foil is another way of making the best of all the space. If you're waiting for a dish to come out of the oven you could peel and cook your potatoes too. Let them cool before putting through the ricer.

I can hear you saying I don't need eight fishcakes – I know - you could halve the recipe if you wish but I see no point – think of your treasure trove! I can also hear you saying I'm not that fond of fishcakes. All I can say is try them - you might be pleasantly surprised.

If there's one thing I love it's a flexible recipe, here's what I mean :

There can be three sizes of fishcake :

You could serve a 50g version as an appetiser – you may think a humble fishcake isn't posh enough – I would disagree. Serve with a raita dip.

How about a 100g version as a supper/dinner party starter with a winter slaw – use the raw slaw principle – check out Veggie label, “Then there's the slaw” April 2018 – dress with raita or warmed mango chutney drizzled over the slaw.

Finally, a size of your choice as a main course – to suit the appetites of your guests, this time with the rendang sauce mentioned in Some like it with a drizzle and again with sides of raita and mango chutney.

Fishcake fotos follow!

Your recipe reservoir

After the birthday bowl and the sweet treat it's back to reality!

Everyone has their own favourite recipes, for me the success of any recipe is the frequency I use it and its versatility. I'm sure you've already got your own reservoir but there's always room for more!

It's the working week suppers that are the most tedious, so here are a few more ideas that will give you back your evenings. My next addition to your collection is a “fish supper dish” and lends itself to prep ahead whilst you're in the kitchen cooking and your oven is on.

Spiced Asian Fishcakes … with a sauce and a side

The Ivy fishcake recipe is the best I've ever used. This is my version - Spiced Asian Fishcakes with some added bits and pieces.

(makes 8 – freeze what you don't use)

800g dry mashed potato, no cream or butter added

650g salmon fillets

2 tbsp tomato ketchup

2 tsp anchovy essence

3 tsp English mustard

salt and black pepper

1 medium onion, finely chopped – use a

sweet variety if possible a Spanish if not

1 tsp each of ground coriander, curry powder

and garam masala

drop of rapeseed oil

Plain flour for coating

This is one recipe where I'd recommend using a ricer to give you a lump free mashed potato. It's definitely worth the effort. It can be made ahead, boxed or bagged and fridged.

I bake my salmon fillets, tightly wrapped in foil on a baking tray – 180fan/200c/Gas 6 for 15 minutes. Leave wrapped to cool then flake the salmon then box and fridge until ready for use.

Sauté the onion in a drop of rapeseed oil and add 1 tsp each of coriander, curry and garam masala – 2/3 minutes on a medium heat. Cool and set aside, box and fridge until ready for use.

When you're ready to roll gently mix together the potato, salmon, ketchup, anchovy essence, mustard, onions and seasoning. Mould the mixture into 8 round cakes and refrigerate.

When you're ready to serve preheat the oven 180fan/200c/gas 6. Lightly flour the fishcakes and fry them until they are coloured on both sides. Bake for 10/15 minutes.

The fishcakes, a sauce and a side up next!

Trove for your treasure chest

I've mentioned more than once that the aim is to make life easier for you and to begin stocking your freezer with your home-made food that you can use whenever it suits you. You may have already begun by freezing some of the chicken that you slow cooked whilst you were cooking Sunday lunch.

Since then you could have added banana timbales and the compote.

Freeze the compote in small pots, they take up less room in your freezer and you won't waste it. You can always take out two pots!

To illustrate the many and varied uses of the compote :

cherries and chocolate – another marriage made

in heaven - add the compote to a rich chocolate cake or fondant

add a layer of compote to a lemon pot – check out the

Traffic Lights versions 2 and 3

and Traffic Light photos for the recipe and

photos

pour the compote over vanilla ice cream and seasonal

fresh fruit – check out On location in S.C. - Dessert – a

light bulb moment and the Verdict – Dec 2017 for the ice cream recipe

and a photo

pour the compote over your breakfast granola or any

cereal - add a spoonful of plain yogurt too

I have another use for the compote but I'm keeping that up my sleeve for the moment – all will be revealed.

More trove for your treasure chest on its way.

What to serve with …

Cherries are perfect partners for bananas so it makes sense to serve the timbales with a cherry compote – the recipe that follows is the best I've ever used :

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon

150g raspberries – can use frozen

4 tbsp water or juice from defrosted fruit

Pour the water into a pan and add the cherries, sugar and lemon juice. Place on a medium heat and stir until the sugar dissolves. Cook the cherries over a low heat for 5-10 minutes until they have released some juice but are not overcooked. If you are using frozen cherries you will have the fruit juices when defrosted – use this juice instead of the water and reduce the cooking time to 5 minutes.

Add the raspberries to the pan and cook for a further 1-2 minutes until they start to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving.

You can keep the compote as is or blitz in a processor and pass through a sieve – purely a matter of personal preference – some people aren't fond of raspberry pips.

I topped the timbale and compote with clotted cream – here it is :

If you're a lover of custard omit the clotted cream – anything goes!

Go bananas – the photo guide

The butter and sugar, creamed together

The ingredients, mixed

The disposable piping bag

In the dariole moulds, ready to bake

Just out of the oven

Out of the dariole mould, into a timbale! X 2 photos

As a guide the moulds measure 6cms/2½” in diameter x

6cms/2½” deep and you'll get 10 or 12 from the recipe

10 if ¾ full, 12 if ½ full

Now all I have to decide is what to serve with!

Go bananas!

After the birthday bowl I thought it only right that I follow with a sweet treat. Can someone explain how come I always seem to finish up with at least two or three bananas past their best even though they have come from the same bunch – it's one of the great mysteries of life.

Since the emphasis recently has been on regaining control after our holiday excesses this is the perfect recipe to use up those over-ripe bananas hanging from the tree.

You may think that bananas are too lowly in the fruit chain to qualify for a supper/dinner party dessert – I hope I'm about to change your mind.

This recipe is the epitome of versatility :

as a traditional sandwich cake, filled with whipped cream

and dusted with icing sugar – 2 x sandwich tins, greased

20.5cms/8”

as a tray bake, cut into squares and served with vanilla

custard or ice cream – or both

Today it's timbales but before we go any further I should explain, a timbale is anything you make in a dariole mould, so perfect for individual servings. If you're not sure what to look for I've included a photo in the guide that follows - here's the basic recipe:

250g/9oz self raising flour

1 tsp baking powder

150g/5oz unsalted butter

250g/9oz caster sugar

2 eggs, beaten

3 bananas puréed, mixed with 1 tbsp

milk

Sift the dry ingredients together.

Cream the butter and sugar, then add the eggs gradually. Add the dry ingredients alternately with the bananas and milk. To make life easier I transfer the mixture to a disposable piping bag – less messy – fill the moulds half to three quarters full. Bake for 25 minutes 160fan/180c/Gas 4.

This recipe is perfect for freezing, stating the obvious I know, but if you make the sandwich cake freeze it unfilled!

I make my timbales ahead and freeze – they take one minute to microwave (on high).

Photos coming next.

The birthday bowl photo guide

Heat the butter and the cream

together

Add the Parmesan and heaps of

black pepper

The bowl

The bowl with petit pois

I didn't have any fettuccine in my pantry but I did have spaghetti – if you're not fond of “ribbony” types of pasta just choose your favourite.

Happy Birthday to me!

The birthday bowl!

I know we've been chatting about all things sensible but I have to interrupt that train of thought since it's my birthday and I get to choose what's for supper.

The simple things in life are the best. I know the immortal words “keep it simple” aren't mine but it's true.

Here's what I cooked and a word of warning it's definitely not what you'd describe as “fat-free”!

Fettuccine Alfredo

Here are the bits of information that I always find interesting . Fettuccine Alfredo was invented by Alfredo di Lelio who had restaurants in Rome in the early to mid 20^th century. Traditionally the dish was cooked at your table. As the dish became more popular it appeared in the USA. I was in Vermont when I sampled my first bowl – it was without doubt, the finest bowl of pasta and sauce I've ever eaten and the only one I've ever finished. That was a long time ago – yikes 1997! Since that time my quest has been to find a recipe as near as I could to that bowl of magic, here it is :

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

This sauce can be made ahead.

The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta. Traditionally there are no additions to Alfredo although I've had it served with petit pois. If you've never tried it I'd highly recommend this sauce.

The sauce is so good and tasty it lends itself to other dishes and particularly leftovers.

Photos up next.

Or is it Steak Haché? ...

Steak Haché, as you may have gathered is French – it's a posh burger without the bun and uses high quality ground beef - as fresh as you can get. I used Aberdeen Angus 5% fat minced steak for my burgers and was delighted with the result. If you're serving to people who say they don't like burgers then call it steak haché and they'll never know!

I digress - back to your Sunday cooking stash and the jacket potatoes and grated cheese. I'd like to point out the obvious, it's Friday and you're exhausted. Slicing cooked jacket potatoes into wedge shapes and placing on a baking sheet and then sprinkling with grated cheese isn't too taxing.

Your burgers and your wedges need 20 minutes although if you like your wedges crispier then pop them in for 10 minutes and then add the burgers for 20 – don't forget to set your timer. You can reduce the cooking time if you like your burger/haché medium – it depends on the size of burger. As a guide if you pan fry for 3-4 minutes each side you'll get slightly pink.

Whilst you're waiting slice an onion – a sweet variety or Spanish is good too, slice a beef tomato and place on top of the onion and add a generous drizzle of Balsamic glaze – salt and black pepper to suit.

Here are the photos :

my bowl of ingredients – it looks

positively artistic!

in the pan

on the plate

To answer my question, I think it's both – the purists may scoff but I don't care.

Enjoy your supper!

It's Friday evening ... is it a burger?

Burgers

Makes 5 x 100g/4oz burgers

500g minced beef

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*mixed herbs or garlic italian seasoning – a generous sprinkle

*half a tsp of chilli or smoked paprika

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour plus extra to flour

a tray for shaping the burgers

gloves or damp hands!

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

The easiest way of making uniform burgers is to weigh whatever amount you wish – in this case 100g/4 oz and then shape using gloves or damp hands. The least messy way is to place an amount of minced beef onto a sheet of cling film and add or subtract to the correct weight required. You can then use the cling film to bring the burger into a ball and then transfer to the floured tray, pat it down and form into a circle. Heat the oil gently and seal the burgers on both sides.

At this point you have a choice, you can continue to cook the burgers in the pan on a low heat turning regularly for 15 minutes and then serve or if you're cooking ahead, cool, cover and fridge in an oven-proof dish and pop into a pre-heated oven on 170fan/190c/Gas 5 for 20 minutes when required.

It's up to you what you do

The burgers don't take long to prep and seal, ready to freeze or to cook and serve immediately. If you don't have time to cook and freeze on Sunday you could make them in the early part of the week – don't forget you've given yourself time with all the stuff you prepped on Sunday. If you are freezing a batch seal them in the pan then transfer onto sheets of kitchen roll to cool then bag and freeze as you wish – they are an excellent addition to your treasure chest!

Hmm, or is it Steak Haché?

Veggie or not – take 2! … the “not” element, the notes… and the dumplings

the “not” element

Turn your veggie soup into “not” if you prefer. Remember the bag of chicken bits stripped from your Sunday slow cooked chicken? Add the bits of chicken to your soup after you've blitzed and thickened.

the notes

Without being too ridiculous try and keep your carrot, onion and potato a similar size so that they cook evenly.

Don't put potatoes in with the carrots, onion and oil – the starch that is released from the potatoes means that they will cement themselves to the bottom of your saucepan!

If you want to shuck your chickpeas i.e. remove the outer husk, have a look at the blog for Sunday 18thMarch 2018 – Veggie Rendang – the shucking and the photos – The shucking stuff which gives you chapter, verse and photos.

If your soup is to include the bits of chicken you could use your chicken stock from slow cooking your chicken on Sunday instead of vegetable stock.

The savoury equivalent to the “cherry on the top of the cake” is a dumpling. Vegetarian suet is out there!

the dumplings

100g/4oz self raising flour

50g/2oz vegetarian suet

pinch of salt – mixed together

Add 100ml cold water, gradually to mix

and form into balls – 4 large or 8 small

Bring your soup to a simmer then add the dumplings, cover and continue to simmer for 20 minutes.

What you do is up to you

weigh your dumpling ingredients ahead and

set aside, covered in your mixing bowl

Make the stock base for the soup on Sunday – take it as far

as you've time or inclination and all that's left

is the blitzing, forming the dumplings and then

simmering for 20 minutes

Here's your bowl of comfort!

Finally – if you don't fancy adding the chicken to your soup you could always dip into your box of bacon bits and throw in a handful or two after you've blitzed and thickened – just a thought!

Veggie or not – take 2!

It's Thursday evening and soup's up.

Carrot, Coriander and Chickpea Soup

1lb/500g Charlotte potatoes, peeled and diced

l large onion, finely chopped

4 large carrots, peeled and diced

2 stockpots, vegetable or chicken

1 litre of water

1 tsp mild curry powder

1 heaped tsp coriander

Salt and black pepper

Rapeseed oil

1 can 400g/240g drained weight can of chickpeas -

(14oz/8½oz) drained and shucked

(optional – see notes to follow)

with veggie dumplings

Soften onion and carrot in drop of rapeseed oil for approx 5 minutes, stirring occasionally.

Add curry powder, coriander and black pepper, cook the spices with the onion and carrot for 2 minutes so that the flavours are released.

Add the stockpots, plus 500ml water and simmer until the pots have melted.

Add the diced potatoes and the remaining 500ml of water, bring to the boil then simmer for 10 minutes until the carrot and potatoes are cooked. Taste, then add salt to personal taste.

At this point you can set aside the soup until you are ready to serve.

Before serving pop 3 ladles of soup into a food processor/liquidiser and blitz. Tip the thickened soup back into your remaining soup, add the chickpeas, heat and serve.

By blitzing a portion of the soup no artificial thickening is required. The potato is your thickener and the joy of using a variety like Charlotte is that those left in the soup retain their shape - together with the other veggies and the chickpeas it is definitely a soup of substance!

Stand by for the “not” element, the notes and the dumplings.