RECIPE OF THE WEEK

This week I will give you ideas and information about what is in season for you chefs to ready, steady and cook up recipes of your own, creating to impress family and friends with. Please try to source produce locally and support our farming community, produce suppliers within the surrounding villages, and please share with […]

Fine Beans

Dear readers, I  am ashamed to say that I opened a pack of Fine Beans today. There are more carbon footprints on that pack from Kenya, than Sir Somebody uh! Hum! Avoiding the Viruses by popping off in a custom-made flying machine. Can we grow fine beans, runner beans, broad beans here in Goostrey? Yes […]

RECIPE OF THE WEEK – SUMMER SAVORY BRUSCHETTA TOPPING

¼ cup olive oil (Optional) ⅓ cup loosely packed basil leaves, very thinly sliced 1 tablespoon chopped fresh thyme ¼ teaspoon garlic powder 1 clove garlic, minced salt and ground black pepper to taste 1 ½ pounds roma (plum) tomatoes, diced 1 ½ tablespoons olive oil (Optional) Directions Simple Steps! Time to impress… Mix 1/4 cup olive […]

RECIPE OF THE WEEK – MINI SUMMER PUDDINGS

      Ingredients 1kg mixed berries , such as raspberries, blueberries, redcurrants, blackberries and strawberries, plus a few extra to serve 50g caster sugar 4 tbsp crème de cassis (or water) large (approx 800g) loaf white bread , sliced          Method STEP 1 Strip berries from their stalks and hull strawberries. Discard any that are squashy or […]

RECIPE OF THE WEEK – MOCKTAIL PINA COLADA

WHAT INGREDIENTS DO I  NEED TO MAKE A MOCKTAIL PINA COLADA? PINEAPPLE JUICE COCONUT CREAM CREAM OF COCONUT ICE HOW TO MAKE VIRGIN PINA COLADA Start by adding your  pineapple juice. When blending always add your liquids first. Add your remaining ingredients including ice. TIPS FOR THE PERFECT TEXTURE TIP 1: Obviously more ice will create […]

RECIPE OF THE WEEK- ETON MESS ROULADE

Ingredients 4 large free-range eggs, separated 75g golden caster sugar, plus extra to dust 75g self-raising flour 75g whole blanched almonds or unsalted pistachios, toasted in a hot dry pan and whizzed in a small food processor – or use pre-ground nuts 1 tsp vanilla extract   For the Eton mess filling 400g ripe strawberries, […]

RECIPE OF THE WEEK- COLOURFUL SUMMER SALAD

      Ingredients 400g black beans , drained 2 large handfuls baby spinach leaves , roughly chopped 500g heritage tomatoes , chopped into large chunks ½ cucumber , halved lengthways, seeds scooped out and sliced on an angle 1 mango , peeled and chopped into chunks 1 large red onion , halved and finely sliced 6-8 radishes , sliced 2 avocados , peeled and sliced 100g feta , crumbled handful of herbs (reserved from […]

A TASTE OF MADEIRA, PORTUGAL

Madeira, an autonomous region of Portugal, is an archipelago comprising 4 islands off the northwest coast of Africa. It is known for its namesake wine and warm, subtropical climate. The main island of Madeira is volcanic, green and rugged, with high cliffs, pebbly beaches and settlements.  There are no sandy beaches on Madeira but nearly […]

RECIPE OF THE WEEK – WATERMELON SORBET

  INGREDIENTS 1 x ripe watermelon cubed 1/2 of a lime Juiced     INSTRUCTIONS Dice the watermelon, remove seeds, and place the pieces in the freezer overnight. After several hours in the freezer, you can proceed, but if the watermelon isn’t completely frozen, the sorbet will have more of a slushy texture rather than be a […]

THEM WELSH RISSOLES – THE LATEST SUPPER

This week’s recipe is inspired from Andrew Fisher, and his memories as a young boy. One of the earliest memories I have revolves around a meal at the Famous Joseph’s Fish Shop, nearly half a century ago. In Wales. Situated at the rear of the premises was a dining area, where you could sit and […]