Some things are meant to be

A good friend of mine, who follows the blog, mentioned she'd recommended it to a good friend of hers who loved it – keep up!

Fast forward a couple of months I'm at a charity concert with another friend who is with a friend of hers. During the interval we are chatting and I was introduced properly to M – my friend's friend. Guess what – turns out that it's the same person in the first sentence. A lovely lady who was very complimentary.

If you aren't thoroughly confused by now I'd be amazed!

Moving on, M came to class and enjoyed herself, here's what she wrote afterwards :

“... getting back to you as promised. The other week I cooked a Mushroom

and Stilton starter for Sally and Stephen and Sally commented that

I was skipping that course, I don't like cooked mushrooms only fresh

says I. I then arrive at class to be presented with Mushroom

Tartines … how would I describe it … lip smackingly good!!!!

I couldn't think of anything else for the next couple of

days and one of the chaps at work said that was a really

good description and I've made it twice since

I enjoyed The Ivy Fishcake recipe and will try that

soon, loving hearing the background of it and class is an

education in more ways than one

The Hazelnut Hodgepodge I'm doing this evening when

we have a friend round for dinner, so you can see, it's not

just a lovely evening with a glass of wine with the “Loose

Ladies” as Stephens calls us, it's putting it into practice and

spreading the word about the blog...forget about radio spots

you should have a TV Series called … FRIDGED … love that

expression

Sorry if I've prattled on a bit but I feel that when you have

a good experience you should express your feelings and

politely when you haven't.

Love, M xx”

Absolutely some things are meant to be. I cannot tell you how wonderful it was to receive M's email. I love what I do but it's fantastic to read that other people love it too.

Class Report

It's that time again!

The menu for class was :

Pizza Puffs

A Tickle Tray

Lemon and Blueberry Hodgepodge

My mission is to make sure that my Students are inspired enough to want to go home and try a recipe for themselves.

I thought you'd be interested to hear what they had to say :

“Starter, one of the best. Main course, can't

wait to try for alfresco dining. Pudding – wow. Fab evening.”

“As per usual superb food … makes it look so easy. Starter

really tasty, main course definitely one for a party

and the dessert was beautiful.”

“Starter – so tasty – looks easy – hope so! Main

course as well as being delicious also looks like a

work of art. Dessert soooo gorgeous!!!”

“Pizza puffs easy for canapés or with rocket served

as a starter. Main delicious - who needs a BBQ when

you can eat this! Pud – to die for - one of the best - a perfect combination.”

It's important to me that you have this feedback – it confirms that the recipes on the blog are not “pie in the sky” they are real, tried and tested and do exactly what they say on the cake tin.

I'm very sorry for the awful puns. I will try and improve.

Crackers anyone?

There are so many options – here goes.

Are you a rice cake fan or do you think of them as a lightweight frisbee not fit for anything? For the most part I'd agree but I do like the version that contains yeast extract – I realise it's the “M” word but it has got to be said!

There are lots of rice cakes out there – some definitely better quality than others. My favourite is “Kallo” - they may be more expensive than some but I work on the basis that you get, in the main, what you pay for.

A rice cake with yeast extract, spread with the smoked mackerel paté – I reckon that took about 20 seconds to prepare.

Rice cakes not your thing – ever tried rice crackers – aka rice thins? A more delicate, refined cracker – rice cakes have this knack of crumbling into 60 pieces - I exaggerate I know but that's what it feels like when you lose control and it goes everywhere – stuck to your nose, on the front of your new shirt and finally in your lap which looks so wonderful when you've had to wipe down leaving the biggest and most embarrassing damp patch you've ever seen!

I'd recommend you try Ricesnax Rice Thins, available from your usual on-line grocer! You can choose between sweet chilli, sour cream & onion or salt & vinegar. An absolute must for your store cupboard. Suitable for vegetarians and gluten free too – sounds to good to be true, but no, they're delicious and I always have a supply in my pantry.

Here's a photo of the sour cream and salt & vinegar versions :

If the rice cakes and the crackers don't make the grade, you could always try mini wholemeal pitta breads, toasted and split, spread with the paté and add salad of your choice.

Just before I go, another alternative is to fold the paté through cooked pasta. Serve hot or cold with any veggies that take your fancy.

I think I'd consider most boxes ticked!

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!