Archive for July, 2012


Hello Ladies and Gentlemen – the hardest dish to cook, Cheese Souffle! Specially for our dear friend Sharon.

For this recipe you will need:

  • 40 g butter
  • dried white breadcrumbs or polenta in our case
  • 30 g plain flour
  • 1/2 teaspoon dry English mustard
  • a pinch of cayenne pepper
  • 290 ml milk
  • 85 g strong Cheddar cheese, grated
  • 4 eggs, separated
  • salt and freshly ground black pepper

First of all preheat the oven to 200 C. The next step is very important as from this will depend how your souffles will rise and look like.  Melt a little bit of the butter to brush your little ramekins with

Dust lightly with polenta or bread crumbs as shown in the picture. All the surface should be covered with no little gaps 😉

Melt the remaining butter in a saucepan and stir in the flour, mustard and cayenne pepper.

Cook it for around 50 seconds and add the milk. Cook stirring all the time for around 2 minutes. When it becomes very thick, remove it from the heat.

Now stir in the cheese

Egg yolks and salt and pepper.

Put in quite a bit of salt, taste it, the mixture should be very well seasoned (later on you will put egg whites and the mixture will double, that’s why you need to season it very well).

Whisk the egg whites until they are stiff but not dry (so do not over whisk)

Mix the spoonful into the cheese mixture. Then fold in the rest with a big metal spoon and pour into the prepared dishes filling them about two-thirds full.

Bake in the preheated oven for 25-30 minutes and serve immediately. Remember to leave it for at least 20 minutes before you check it, then you can open the oven just wide enough to get your hand in and give it a push, to see if it wobbles. If it does, cook it for another 5 minutes.

And enjoy!

Orange and Almond cake

So as promised my lovely orange and almond cake!!!

It’s a very easy recipe only remember you do need to have a food processor! You see I get very excited about a recipe and don’t actually read it fully and in the middle of it realise that I am missing something 🙂 Well at least I got all my ingredients right ha ha.

And they are as follows:

  • 2 large navel oranges (choose oranges with unblemished skins as the whole fruit is used in this recipe)
  • 5 eggs
  • 250 g caster sugar
  • 250 g ground almonds
  • 1 tsp baking powder or gluten-free baking powder  if you want it to be gluten-free
  • Pure icing sugar to serve

So to start place the oranges in a large saucepan and cover with cold water, bring to the boil and simmer for 2 hours then drain and leave to cool. 

Now heat the oven to 170 C and get your tin ready. Grease the base and sides of a 23 cm/9 in spring-form tin and line it with baking paper.

My tin is a little smaller 🙂 so I left the sides slightly higher, just in case, ha ha.

Chop the oranges into quarters, discard any seeds, then place the chunks into a food processor and puree until smooth. I of course don’t have one so chopped the oranges with a knife till smooth, it took a while…

Then whisk the eggs and the sugar together until thick and foamy and the mixture forms the trail from the beater it is ready.

Stir together the ground almonds, baking powder and orange puree, add a large spoon of egg mixture to loosen it then fold the rest of it in.

Pour into the prepared tin (you can see my tin is tiny bit small)  Bake for 1 hourLeave the cake to rest in the tin for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake tastes better the next day and can be prepared up to 48 hours in advance. To serve, sift icing sugar on top and you can decorate with orange zest and almonds. Yum yum! It is soooo good!

Lentil shepherd’s pie

Hello ladies and gentlemen,

it has been awhile but please forgive us as we have been away visiting our lovely family and friends in England and Lithuania and were indulging in their hospitality.

We are back now and ready to cook 🙂

So as Trevor was working and I was home I decided to make a lovely dinner for my hubby 🙂 Lentil shepherd’s pie and Orange and almond cake on the menu! Recipes and pictures for Orange and almond cake will follow in the next blog!

For this beautiful recipe you will need:

  • 400-500 g floury potatoes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 tbsp plain flour
  • 250 ml vegetable stock or water
  • 100 g peas, fresh or frozen
  • 200 g green lentils, canned, rinsed and drained
  • 75 ml hot milk
  • 100 g Cheddar cheese
  • Salt and pepper to taste
  • Nutmeg

First of all heat the oven to 200 C

Cook the peeled potatoes in boiling salted water until soft.

Drain and mash the potatoes, stir in the hot milk and season with salt and pepper and nutmeg to taste.

Heat the oil in a pan and cook the onions for around 5 minutes.

Then add the carrot and pepper and cook until the vegetables are tender.

When they are ready dust with the flour and cook it out for a minute then add your vegetable stock or water.

Bring it to the boil, stir in the peas and lentils and season with salt and pepper.

Leave it on for a minute or two and then spoon the mixture into lightly greased dish or little ramekins for individual portions.

Top with mashed potatoe and scatter with cheese.

Bake in the middle of the oven for 30 minutes until the top is golden brown.

Enjoy everybody. This is a realy tasty recipe and healthy too if you go easy on the cheese 😉

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