A perfect combination

I have my own weekly routine as far as lunches go. I like to try and stay healthy and I've learnt that the more you prep ahead the less likely you are to over indulge when you are ravenous – you know exactly what I mean - raid the fridge or the cupboard and demolish a whole packet of biscuits like a termite on a mission. Lunch has to be quick and easy - not only to prepare but to assemble. I need to be able to pull a box from the fridge and never give myself time to think.

I know that I've mentioned the following recipe previously on the blog – it does no harm to refresh your memory or, if you're new to the blog, you may not have come across it.

I can't say I'm a lover of what I call “fishy” fish - those that are good for us are “fishy” - you know what I mean - that strong “in your face” smell. If I can disguise it, as in the following recipe with the smoked mackerel, so much the better.

Smoked Mackerel Paté

250g smoked mackerel

250g plain quark

glug of lemon juice

2 tsps creamed horseradish

black pepper

Skin the mackerel, break it up into small pieces and put in a food processor. Add the quark and blitz together, add the lemon juice, creamed horseradish and black pepper then blitz again. You can gauge the consistency of the paté to your personal taste.

Here's the boring bit – for those who aren't aware – quark is a soft cheese made from skimmed milk – not appetising on its own but great as a low fat product to include in a paté. These days you can buy flavoured versions of quark – if you're interested, check out tomato and basil, garlic & herb or vanilla for desserts.

Want some ideas for additional ingredients to fold into your paté – hang on to your hat :

Finely chopped capers

Finely chopped cornichons

Finely chopped sweet onion

Fresh chives, finely chopped

A sprinkle of chopped flat leaf parsley to serve

Just in case you think you'll be beyond bored with the same lunch for a few days – oh ye of little faith – read on!

Post script on the pizza puffs …

… and photos too, as promised.

Here's a step by steps guide to the puffs :

I have three pieces of good news – in the unlikely event that you have any left over you can freeze them.

If you have any left over you can wrap and fridge and then reheat the following day – 10 minutes in a hot oven will do it.

You can make these ahead, cool and then wrap in foil and freeze. You can bake them straight from the freezer – use a preheated baking sheet and bake for 15 minutes – they puff up.

I have road tested all of the above and all I can say is that I'll definitely be repeating it!

Win, win and win.

When a plan comes together

Recently in “The end product!” after road testing the new piece of chocolate melting kit I mentioned having a shot at what we used to call “petit fours” they could be used with a dessert or, as they were originally served, a sweet hit with an after dinner coffee and/or liqueur – very 1970s.

Here's an example :

For me, the success of a recipe is in its versatility – kids love this – a welcome change from the coffee version. I suppose it doesn't go down too well with the tiramisu purists but who cares – surely the whole point is to give people food that you know they are going to love.

That's my excuse and I'm sticking to it!

A Tiddy Tiramisu

For the tiddy version (i.e. individual or small) here's chapter and verse and photos too.

The glasses I used have a capacity of 160ml – they measure 7 cms in diameter and 7 cms deep. The tiddy benefits from being made ahead – time to soak up all that lovely lemon syrup – and the alcohol too if you are indulging in a grown-up version.

In the following photo you'll see sliced Madeira cake, along with the glass I used and the cutter too – the size is 4cms in diameter and the cake should be 1cm slices approximately :

In the next photo, you'll see that the tiddy is given height using a circle of cake at the bottom and then circles of cake lining the glass - the filling in the centre and topped with another circle of cake. Add a teaspoon of lemon curd to the cake top and then sprinkle with the chocolate – the curd “glues” the chocolate in place.

Cling film loosely over the top and then fridge.

You cannot fail with this dessert – unless of course you don't like lemon!

The trials and tribulations of tiramisu

Here's the thing – lots of people like trifle, lots of people dislike coffee – even if you like coffee chances are you don't like coffee flavoured desserts – it's not high up on the favourite flavour list of kids either.

If you like the idea of tiramisu but not the coffee, here's an alternative that I hope will appeal – especially to the kids.

I've mentioned this recipe way back on the blog but thought it worth repeating – especially since we're getting into summer now and a recipe for a light dessert will be very useful. In addition to which, this is easy. You can dress it up for a supper or dinner party dessert in individual glasses, or make one large version for a party pud.

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional)

20 sponge fingers or Madeira cake * see note

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

2 x Cadbury's Flake for decoration

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur then add to the syrup.

Mix the cream carefully with the caster sugar and mascarpone, gently fold the lemon curd into the mixture so that it gives a ribbon effect. If you're using a hand mixer use the blades to fold through the lemon curd :

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

For the kids, bash a Flake in its packet so that it doesn't fly all over the kitchen worktop, open carefully and sprinkle over to decorate. If you want grown-up “sprinkles” bash a chocolate disc to decorate instead. Check out “Here goes nothing” and “Not a bad effort” if you'd like the recipe for the discs.

Cling film and fridge until you're ready to serve.

*Cake note :

You could bake your own Madeira case if you wish but it seems unfair on the cake when you're going to dunk it in syrup! Why note use an “economy” range Madeira cake available in most supermarkets – a word to the wise – they vary in size so I'd buy two to be on the safe side. You could use a lemon drizzle cake instead of the Madeira.

The “tiddy” (individual) version is coming next!

Here it is again

At Easter time I mentioned “perfect products” and in particular the puff pastry sheet.

Hence, here it is again.

This is another variation of mine, on a theme of Stromboli, but using the sheet.

Pizza Puffs

1 x 375g puff pastry sheet, defrosted

1 sweet onion, medium size, finely diced

100g mature cheddar cheese, grated

1 tsp Dijon mustard

3 tbsp tomato paste

1 egg, beaten

Generous pinch of oregano or garlic Italian seasoning

Preheat oven 180fan/200c/Gas 6

Place a dampened J cloth on your work surface and then the pastry on top. Unroll the sheet, leaving it on the wrapping paper, lengthways in front of you.

Spread the mustard on the sheet, then the tomato paste. Sprinkle a layer of cheese, then the finely chopped sweet onion. The quicker you move, so as not to allow the pastry to warm, the better. Roll up the pastry tightly, so that it resembles a long sausage roll, you'll find that using the wrapping paper will help you control the roll, then chill in the fridge for at least 10 minutes. After chilling trim each end of the roll and then cut into 12 circles. Lie the circles flat on a non stick baking sheet (grease the sheet if not non stick) brush each circle with the beaten egg. Sprinkle with oregano.

Bake for 12/15 minutes.

You have choices – you can keep this recipe vegetarian or try adding 100g of smoked meat of your choice, i.e. salami, ham, pepperoni. You could add 120g of finely chopped chestnut mushrooms and/or baby spinach leaves. Try mixing the cheese – 50g mature cheddar and 50g Parmesan - it works really well.

Photos on their way!

After the event

I promised I'd report back on the card night – the bad news is the girls lost – bring on the re-match - grrr!

The good news is that my tray bake was a great success!

Here are the photos :

I know that in the previous blog I suggested using any leftovers in a wrap for lunch. However my friend is “confined to barracks” as they say, recovering from an operation so the following day I went to visit – a visitor who brings supper is always welcome!

Later I received a lovely message saying, “delicious” and “yum” with a recipe request – my work here is done.

Since this is my recipe I feel it only right that it should have a name, so the ordinary tray bake is now called “A Tickle Tray” - just because it tickles your taste-buds – so much more inviting than “tray bake”.