Granny's Recipe Book

Having been recently working on a cookery show I got the chance to dig out Granny Thom's recipe book. Started by my late granny in 1949 recipes range from the strange sounding 'Garland of Mushrooms', the exotic sounding 'New Zealand Sponge', to the rather grand '2nd Officers Green Tomato Chutney.

It's a lovely thing to have in my kitchen, and would be so lovely to add to it but I'd be afraid to ruin a lovely book with my fashionable recipes that might sound horrific when in pass it on to my children!

Easy Sushi Making

Proud of myself this lunchtime, had nothing inspiring in the fridge and had a guilt laden weekend so I decided to make some sushi. Some rice, mirin, nori and a few slices of avocado later and I'm in free lunch heaven - and faster than I can get it at the nearest sushi bar.

A happy Monday it is!

Dukan Diet Starts Today

 

 

So it's been a busy year so far and the furthest thing from my mind has been wearing a bikini, so imagine the fear when I realise I'm to be bikini clad in less than two weeks, so my only answer is - bring on the Dukan! 

I've had a good read of the main book and the book of recipes so feel pretty good about diving head first into the Dukan diet experience. Unlike the Atkins you can't eat fatty meats, salt or oil but with it being a French diet the recipes are right up my street. Smoked salmon, chicken terrine and moules marinieres are suggested for the first 5-day 'attack' faze, oh such a hardship! But as a bread addict I'm worried I'll run out of steam in a day or two, never mind with the promise of 2lbs a day lost I think I can forgo the bread for a few days...

In other news, my Dad is recovering well having had his cancer tumour removed on Thursday the nurses were amazed he was able to go home after only three days - us Sharkey's are made of strong stuff clearly. After the stresses of last week with my Dad I'm quite pleased to be doing the accounts today, never again will I complain that my life isn't exciting enough, I've had enough excitement to last me a lifetime over the past month.

I'm really madly into Pinterest at the moment, between interior design ideas and wedding stuff I think I click 'Pin It' more than anything else on my laptop. I'm finding it the easiest way to gather everything I like visually, I've folders of downloaded images on my laptop which can now be deleted thanks to the wonders on Pinterest. Now that I've discovered how to Pin from my iPad there is no end to the obsession... Check out my page here.

Rebecca Thuss

Absolutely love the website of Rebecca Thuss, former editor of Martha Stuart Weddings, photo stylist and all round creator of pretty things. It's just page after page of lovely things. Indulge here.

Halo Folded Wrap - Flat Toaster

With our kitchens getting smaller and amount of appliances increasing we are desperately in need of some new ideas in space saving. Lo and behold, what do I see today - a flat toaster. I am so impressed by this ingenious idea and the design, I was semi-impressed by the see-through toaster, but a flat sheet that folds and toasts - holy moly.



The Halo Folded Wrap is a flat sheet, almost like a silicon baking sheet, you put on the toast, fold over wrap and press the button, even better the toast shows through the folded side as a blue shape that turns red when ready. I can't express how much a I want one of these, they can even be rolled up for storage like a place mat!

Read more here.

Halloween Finger Biscuits

Found a fabulous recipe from bbcgoodfood.com for biscuits in the shape of fingers for creepy Halloween party food. Easy and anything, you just put the ingredients together in the food processor blend away until it forms a dough, then roll out with your hands, make some crease marks with a knife and push on an almond for the nail. Creepy.




Finger Biscuits
100g caster sugar
100g butter
1 egg yolk
200g plain flour
½ tsp vanilla extract
20 blanched almonds
red food colouring

Method

Place the first five ingredients and a pinch of salt in a food processor and whizz just until a ball of dough forms. Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders - you should get about 20. Place on a baking sheet lined with baking parchment - a little apart as they will spread during baking. Use a knife to make a few cuts, close together, for the knuckles. Place an almond at the end of each finger and trim away excess pastry around the edge to neaten. Place in the fridge for 30 mins, heat oven to 180C/160F/Gas 4, then bake for 10-12 mins just until firm. Leave to cool a little, then paint the almond with food colouring, if you like. Makes 20.

Get the full recipe from BBC Good Food here.

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Hate to Love: Jamie's 30 Minute Meals

Ok, so here's where I come across as a food snob, but I am just so over the Jamie Oliver early 2000's 'scrunch it up', 'bish, bash, bosh' style of cooking, or so I thought until I got hooked on Jamie's 30 minute meals. On Channel 4 daily at 5:30pm this programme is aimed at the stay at home mum, the student or the one person who managed to negotiate flexi-time, not so much aimed at the rest of us who don't even dare sit back in their office chair until 6pm for fear of being branded a part-timer.

However, with the brilliance that is 4OD (if you don't know what this is either you're from outside the UK or have such an exciting life that watching the entire series of Kitchen Nightmares in one sitting doesn't appeal) I can sit back and watch the 30 minute show that I do hate to love. What I usually love to watch in intricate towers of patisserie glazed with sea urchins tears and sprinkled with diamond-dust a la Masterchef, but this programme has got me downloading the recipes and giving a few things a go.

The main thing that really appeals in that he cooks a main, sides and dessert in 30 minutes that no only goes but creates a great meal. Ok, so most twenty-somethings won't go for dessert seven nights a week, but as an avid dinner party holder I really appreciate this menu construction angle. I think most of us struggle to pith a main and a dessert with complimentary flavours and a good balance of portion size, so here Jamie has cracked the 30-minute berry sorbet, accompanied by sea bash on sweet potato mash with Asian spiced green AND a lemon ginger cocktail on the side. Blimey, this man is on fire! (See here is you don't believe me!)




So after my long standing anger with Delia Smith for her Frugal Food series involving tinned mince and pre-chopped onions, Jamie has restored my faith that cookery fashion is headed the right way - towards those who enjoy Moroccan lamb with a mango kulfi, not a cottage pie made from tinned goods. What's more every recipe that you see being made is available straight away on Channel 4's website!

Great programme, but I'm looking forward to the next Jamie's revolution. Vive la Food Revolution!

The Manchester Weekender

It's all too much! Sack the person that put on three festivals in one weekend in Manchester! We spend most of the year waiting for something great to come along and what do you know, like buses, three come along at once. The annual Manchester Food & Drink Festival is back with some of Manchester's top restaurants churning out excellent food in Albert Square, though I think I love the posters more than the idea of standing in the rain eating! See the full programme here.




At the exact same time Abandon Normal Devices (AND) festival is also on, with workshops, films and installation art all around Manchester. I'm looking forward to seeing Phil Collins' latest short film Marxism Today at the Cornerhouse. See the full programme here.

If that wasn't enough Un-convention is on this weekend with Bill Drummond, Jah Wobble, Jarvis Cocker, to name a few, are playing at a host of venues across Salford, namely the Salford Lad's Club where tonight Billy Bragg and Kid British are playing at the iconic venue. Great event, although I found it utterly confusing how you buy tickets, and frankly £50 for a festival pass for one weekend is pretty much most of a weeks salary for some of us Salfordians. Seems as though it's more for people to come to Salford, not for us to see things in our area, what a shame.

Finally the Manchester Weekender, which combines some of the above three but adds some more extra activities, just in case you couldn't find something to do! It rather handily divides the weekend into three choices, The Urban Weekender, The Classic Weekender and the Urban Playground, giving you a slice of what's on whether your preferred weekend includes your fixie bike or your three kids.

Nevertheless it's been a crazy two days in Manchester, but a bit of a shame these things weren't spread over the month as only those with the time to trawl the extensive festival listings packed in enough to get a flavour of what was to offer.

Shall try and catch some of the AND festival exhibitions as the continue over the next day or so. Shall report my findings!

Crate Grown Salad

Armed with some new free crates from Salford food market I boldly attempted to grow chic crate grown salad boxes. After some thought I decided the best idea would be to line the crate with an old plastic bag (with holes punched in), put the soil on top and throw seeds at it with my fingers crossed. The result was a brilliant array of lettuces with the slugs kept away by a cheeky smear of WD-40 on the edge of the crate.

Salad perfection! I shall write a tutorial on this this evening, though it's pretty simple!

Until later xx

Chevre Chaud

I didn't think I'd be putting on factor 20 in Salford, but it has been a summer of surprises over in Chimney Pot Park. As we watched England crash out of the world cup we couldn't bring ourselves to put on a big Sunday roast so we opted for the quickest summer comfort food to ease our sadness. Out comes the chevre slices, and ten minutes later we sit in the sunshine reminded of last years summer holidays at their place in South-West France. OK, the goats cheese was from Salford market and the wine was Australian, but if you closed your eyes and blocked out next doors Lady Gaga on full blast you could almost imagine!



The success of this relies solely on good goats cheese (no tesco value!) and a sunny day, or else you're eating mediocre cheese in the rain - not fun.

Chevre Chaud

Serves 2

Ingredients

2 x half inch thick round slices of good quality goats cheese with the rind on
a few sprigs of thyme
a baby gem lettuce, washed
handful of watercress if you fancy
30g walnut halves (or smashed bits if you're shelling them yourself)
2 slices of white bread
4 tbsp olive oil
2tbsp runny honey

For the vinaigrette

½ lemon, juice only
1 tbsp walnut oil (or olive oil)
½ Bramley apple, grated


1. Pre heat oven to 200°C/gas 6.

2. Place the goat's cheese on a baking tray. Arrange a walnut half on top of each cheese. Smash up the remaining walnuts a bit and set aside. Drizzle the cheese with honey, scatter over the thyme leaves and season with black pepper.

3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape.

4. Shred the lettuce before transferring to a bowl. Add the crushed walnuts and toss to mix.

5. In a glass mix the lemon juice with 1 tablespoon of walnut oil and 4 tablespoons of olive oil (to taste). Grate in half the apple, season with salt and pepper and mix to combine.

6. Drizzle a little vinaigrette over the salad and toss together.

7. Toast the bread until golden. When ready, use pastry cutter or chef's ring to cut the toast into 4 round discs.

8. To serve, arrange the dressed walnut salad onto serving plates. Place the toast on the salad and top with the goat's cheese drizzle over a little more honey if you like. Spoon over the remaining vinaigrette and serve.

Enjoy with a glass of French white in the sun!

Swiss Lunch & Apline Macaroni

So today's recipe is courtesy of a week in Switzerland, for a true swiss experience take a few slices of hand swiss chesse, some dense dark bread i.e rye or multigrain, add some butter - voila! Swiss lunch for two. Wow, now don't you feel better for knowing that recipes.

Food on our Swiss trip was really lovely, as we were right up high in the Alps at Saas Fee the food was more 'fuel' based than nouvelle cuisine. Everything was pretty much cheese based, which was perfect as I could happily eat by body weight in cheese! But nevertheless we got to try the famous alpine macaroni, macaroni cheese with stewed apple on top. Pretty much a heart attack on a plate but the most incredible comfort food! (See my 1970's style photo from Dom restaurant in Saas Fee - pretty shiny and bright!)

My favourite version of this recipe is based on Valentine Warners from his glorious book What to Eat Now.




Alpine Macroni by Valentine Warner

Serves 4

250g Gruyere cheese, grated
25g Butter
1 good tbsp plain flour
200ml Riesling white wine
1 tsp mustard
150ml single cream
sea salt
150g rashers of smoked streaky bacon
300g dried macaroni pasta
2 cloves garlic

Apple Sauce:
3 Braeburn or cox apples, peeled, cored and diced
125ml water
1 tsp caster sugar
splash of white wine vinegar

Method:
Melt the butter in a non-stick pan, add the flour and mix the two with a whisk. After it has foamed for 15 seconds add the wine a bit at a time until emulsified. After all the wine has gone in add the cheese and whisk until melted, then add mustard and cream. Season with the salt and put aside.

Take the diced apple and put in a pan with the water, sugar and vinegar and simmer partially covered until the apples are soft. Mash to make an apple sauce consistency and leave aside.

Cut the bacon into 1cm strips and fry them in a tiny bit of oil until nearly crisp.

Cook the macaroni is hot salted water until cooked (not al dente) whilst this cooks, slowly heat up the cheese sauce and apple sauce. Drain the macaroni, add to the cheese, throw in the bacon and garlic and mix well. Put into a big serving dish or plate up to be topped with the apple sauce.

Glorious indulgence!

Stupa Tea – Luxury in a Teapot

When builders’ tea just isn’t special enough, and you’ve had a long week, you need to crack out the Stupa tea. Made from Darjeeling Tea, young tea buds are woven into the shape of a flower which when submerged in hot water fan out to look like a flower. Plus it tastes pretty amazing too. At £2 a pop from Cha Cha Cha Tea Lounge in Birmingham, it’s really for special occasions but totally worth it for the amazing taste.

Hangover Tart

Will a pounding head and an unquenchable thirst I dragged my intoxicated body out of bed to try and help my insides recover. My mother always told me that as alcohol paralyzes the stomach you need something hearty to get it moving again. So, peering into my fridge I managed to locate half a block of puff pastry, a few sad looking tomatoes and some goats cheese - voila, a tart for kings! (or hungover queens...)




Serves 4 for lunch

4 ripe plum tomatoes
100g soft or solid goats’ cheese (just break up solid into pieces)
good sprinkle of chopped fresh thyme (or dried)
1/2 pack of ready-rolled puff pastry
2 cloves garlic, peeled and crushed
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper

First pre-heat the oven to gas mark 5, 375°F (190°C), well done you're halfway there!
Next roll out the pastry onto a floured surface until you get a rectangle which can be cut into 4 decent tart slices. Cut into 4 and place on oiled foil on a baking sheet & score a border inside each like a picture frame so the outside can puff up. Spread or sprinkle on the goats cheese and sprinkle thyme and garlic. Lay slices of tomato on top (not too thick or you'll get raw watery tomato) and drizzle some olive oil and salt and pepper.

Put in the oven until puff sides are golden and tomato looks roasted.
Collapse in front of trashy E4 safe in the knowledge your insides are on the way to recovery!

Spring Is Here!

Spring is here finally! After a horrendous, long winter of extreme snow and -12 degrees usually found only in Scotland not Salford I am sighing a huge sigh of relief that spring has finally sprung. My mini daffodils came out so fast I am considering setting up a time-lapse camera on my desk tomorrow to show you!

I'm currently preparing a new article on 'Urban Gardening' as well as posting all my latest finding in the recipe binder and design findings. Oh and this amazing new butchers in Flixton that delivers free - amazing!

Phillip and I made the most amazing ketchup on Saturday, it was spiced like a Bloody Mary cocktail - joy! We're looking into going into business with our ketchups, chutneys and jams, they're pretty great - will keep you posted, free samples for all readers!

Must crack on with the drinking of the beer and eating of bangers and mash...

First Photos

Gummi Light Chandelier by Jellio

Oh what could be more amazing than a chandelier made with Gummi Bears! Ok, they're not real gummi bears but made from acrylic, but they still look amazing. From the brilliant food inspired designers at jellio.com.

Want one now!

Stilton Fondue with Walnut Bread and Pears

Stilton Fondue with Walnut bread and Pears

300g Stilton, derinded and cubed
200g Mascarpone cheese
4 tbsp vodka


Walnut Bread
400g strong wholemeal flour
250g strong white flour
120g walnut pieces, chopped
2 tbsp light Muscovado sugar
1tsp salt
7g sachet yeast
3 tbsp walnut oil
450ml warm water

For the Bread:

Put the wholemeal and white flour into a large bowl, add the walnut pieces, muscovado sugar and salt. Sprinkle over the yeast, then pour in the oil and warm water. Mix together until the mixture combines to a rough ball.
Tip the dough out onto a lightly floured surface and knead for 10 mins until smooth and elastic. Shape into an oval and put on to a greased baking tray (You can score to top with diagonal lines). Cover loosely with greased cling film and eave in a warm place for about 40 mins until doubled in size.
Preheat the oven to 200°C. Remove cling film from bread and bake the bread for 35 mins until golden and the base sounds hollow when tapped.

For the Fondue:

Put the Stilton and Mascarpone in a small saucepan over a very low heat and warm through for 5 minutes, stirring, until melted. Stir in the vodka and remove from the heat. Chop the pears and the bread into bitesize chunks when ready to serve. Warm through some small ramekins or a fondue pan and pour in the Stilton mixture. Serve with fondue forks along with the bread and pears to dip in.

Butternut Squash Ravioli with Sage Butter

So as promised I'm kicking off my Instant Restaurant recipes with one of my starters, Butternut Squash Ravioli served with a Sage Butter - tasty seasonal and light!

Handmade Butternut Squash and Goat's Cheese Ravioli with Sage Butter
Makes 24

Sage Butter:
75g butter
12 sage leaves (from the garden)

Pasta
550g ‘oo’ flour
4 fresh eggs (for 2 duck eggs)
salt

Filling
1 butternut squash
I medium onion, finely chopped
1 garlic clove
100g strong goat's cheese
1 tbsp butter
1/2 tbsp sage, chopped
120g parmesan, grated, plus extra to serve
Salt and black pepper

Method

Preheat oven to 190C, cut squash in half and remove the seeds from the butternut squash and brush all over with olive oil and place cut side down on a baking tray. Bake in the oven for about 35-40 minutes, until very soft. Meanwhile sautee the onions without browning. Scoop out the butternut squash flesh into a bowl, add the parmesan and some olive oil. Mix well, using the back of a fork to squash the butternut squash into a thick puree. Season to taste and set aside to cool.

Make pasta by hand into long sheets (by mixing flour, eggs and salt until into elastic dough then run through pasta maker until setting 1 thin.). Cut out circles and fill with squash mixture and crumble in the goat's cheese.

Blanch for 30 seconds ready to cook to serve. When ready to serve cook for 2 minutes in boiling salted water until cooked.

For the sage butter, heat butter until frothy, add in sage leaves until crispy, pour over ravioli to serve.

Instant Restaurant

So, big news people, I was lucky enough to be filmed for BBC2's new show Instant Restaurant last Friday! I had to create a pop-up restaurant for one night in my tiny terraced house and be followed by not one but two cameras, following the spills and thrills of trying to create a professional restaurant with my one oven and tiny hob. The good news is I did it, and it was a success!

After some hairy moments involving making ravioli in the living room two minutes before serving as all the pre-prepared pasta had stuck to the plate! As well as having a mini-breakdown five minutes before the guest arrived as I was still cooking on the dining table and had no flower arrangements. But as if by magic as they walked in, an air of calm came across us and we had the best fun!

Be sure to catch me on BBC2 in January! And check out all my recipes from the show over the next few posts!