FOOD & DRINK
June 19, 2012
Meat (pork) lasagne - proper lasagne
(serves 6, preparation time 10 minutes, cooking time 1.5 hours)
June 14, 2012
Onion tart with wholemeal pastry (v)
(preparation time 1 hour, cooking time 1 hour)
April 25, 2012
(Preparation time 20 minutes, cooking time 45 at least possibly 1h 15 mins)
March 11, 2012
Spicy chorizo jambalaya
(serves 4, preparation time 10 minutes, cooking time 20 - 45 depending on rice used)
Walnut and black pepper oatcakes
(makes about 20, preparation time 20 minutes, cooking time 15 minutes)
January 22, 2012
January 21, 2012
Rhubarb and almond cake
(preparation time 30 minutes, 40 - 1h 20 minutes baking time)
December 11, 2011
Ragu sauce (v)
(serves 6, preparation time 20 minutes, cooking time 2 hours plus)
November 30, 2011
(preparation time 25 minutes, 40 minutes baking time)
November 14, 2011
January 21, 2011
Here’s what you do:
Step 1 - Line two large baking trays with parchment paper.
Step 2 - Place the sugar in a mixing bowl and add the butter and cream the two together.
Step 3 - Sift the flours into the mixing bowl and add the lavender heads. Using a wooden spoon mix the ingredients until they resemble breadcrumbs.
Step 4 - Using floured hands, work the mixture together to create a smooth paste.
Step 5 - Place the paste on to a lightly floured surface and knead the paste gently until if forms a smooth dough. Chill the dough in the fridge for 15 minutes.
Step 6 - Roll the dough to a thickness of 5mm and cut the biscuits out using whichever cutter you fancy. I used a heart because I wanted to give some away as Christmas gifts.
Step 7 - Place the shortbread shapes onto the baking trays and sprinkle with a little extra caster sugar. Place the trays in the fridge and chill for 30 minutes.
Step 8 - Preheat the oven to 180C and when the chilling time is up bake the shortbread for 15 - 20 minutes or until golden brown.
Step 9 - Allow to cool for a couple of minutes on the trays before transferring to a cooling wire.
Kitchen implements required:
chilli con carne