Too easy Homemade tortillas for quick mexican meals

Ever looked in the pantry and decided you wanted quesadilla, only to find out there are no tortillas?  Don’t fret, there is a solution.  If you have flour, water, oil and salt, you are on your way.  It only takes a minute or two to make the dough, no need to let the dough rise….

Did you know you can make fresh Ricotta, at home?

I use Ricotta all the time, mainly in pastas, but there are so many more things that you can do with it; tarts, desserts, baked with parmesan and olives, stuffings, the options are endless.  One thing I do bork at though is the price in the shops, and I tend to wait for big tubs…

Making a great Risotto isn’t really that hard, is it?

Risotto is the epitome of Italian Home cooking and comfort food.  You’d think by the fear of God that Gordon Ramsey puts into his Hell’s Kitchen Contestants when they get it wrong, and the amount of issues that are dramatised with Risotto making on almost every reality Cooking TV Show/competition, that making a good Risotto is almost impossible.  But…

Making Pastry

Making pastry is fairly easy, there are only a few things that you want to keep in mind; Keep the butter cold Use Cold water Rest your dough, in the fridge Be patient Pastry Ingredients 150 g Cold or frozen Butter 2 C flour 1/4 C cold water 1/2 tsp salt Method Add butter, flour…

Pumpkin Soup

Ingredients 2 Cups of Stock (either Vegetable or Chicken stock) 750g Pumpkin – chopped 2 onions 2 cloves of garlic 1/2 tsp nutmeg salt and pepper to taste Milk (optional) Method Chop Pumpkin up into small cubes.  The idea is to cut the pumpkin as small as you can so you don’t have to boil…

Making Jam

Take equal quantities of fruit and sugar and a knob of butter and you’re done! Ingredients 1 kg of Mixed Berries 1 kg Jam Sugar 1 knob of butter Method Either blend the fruit slightly or mash lightly with a potato masher.  I like my jam a little chunky so I didn’t blend it too…

Souffle’

I have always wanted to make a soufflé, but for some reason it has always seemed slightly out of reach.  One of my close friends who is a major foodie would whip one up for us for dinner, generally cheese as a main,  and I would always admire it and wonder if I could ever…

Making Burnt Butter Sauce

This week I had seen a lot of programs, recipes and posts using burnt butter sauce on pasta, I thought I’d give it a go. Beurre noisette or browned butter is part of French Cuisine and is commonly used for coating pasta, fish, eggs, mash and vegetables.  The butter is taken to a point where…

How to make Burnt Butter Sauce

Burnt butter Sauce can be made with a wide rangers of flavours and textures – the choice is up to you. This quantity it makes enough to cover 6 large ravioli. – Serves 2 Method Melt butter in a pan over medium heat until foaming Add fresh herbs and cook until crispy – about 2-3…

Caramelised Onions

Last weekend I bought the yummiest bread from Moore Wilson.  It as a Sage and Onion Focaccia and it was stunning, a perfect accompaniment for the Pumpkin Soup that I was going to make for the lunch. Later on as I was enjoying eating it, as with most things, I started to analyse it to…

How to Caramelise Onions

 You need to start with at least two onions.  At the outset this might seem like a lot, the quantity shrinks and  just about halves by the time you get to the finished product.  Cut the onion in half,  I cut the root end of the onion off , this makes the slices separate easily,…