tag:blogger.com,1999:blog-34730931385799188272024-03-13T13:25:32.549+00:00ROSE COTTAGEROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.comBlogger161125tag:blogger.com,1999:blog-3473093138579918827.post-37535845185360807302014-12-17T15:07:00.000+00:002014-12-17T15:07:06.092+00:00SMOKED MACKEREL KEDGEREEThis takes no time at all to whip up and makes the perfect breakfast for Christmas day. Change the mackerel for kippers, if you're anything like my Dad, or throw in trimmings of last night's smoked salmon.
Smoked mackerel kedgeree
Serves 2
2 free-range eggs
good drizzle olive oil
knob of butter
1/2 banana shallot, sliced
1 clove garlic, chopped
1/2 tsp cumin seeds
1/2 tsp ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com121tag:blogger.com,1999:blog-3473093138579918827.post-50360731893446663352014-10-18T19:21:00.000+01:002014-10-18T19:21:40.599+01:00APPLE AND FENNEL SEED SODA BREAD
Rustic, crumbly soda bread
1 small loaf
100g stoneground rye flour
50g strong white bread flour, plus extra to dust
100g wholemeal flour
2 tbsp ground linseed/flaxseed
1 tbsp toasted chopped hazelnuts
1 tsp sesame seeds
1 tbsp fennel seeds
1 tsp baking powder
1 1/2 tsp flaked sea salt
1/2 grated apple
200ml whole milk
1. Heat the oven to 210C/fan190C/gas 7. Lightly ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com9tag:blogger.com,1999:blog-3473093138579918827.post-86855232901577227712014-07-08T09:53:00.002+01:002014-07-08T09:53:31.700+01:00The Recipe WheelThere are few things more satisfying or exciting as seeing a book come together. It never occurred to me how well a small, buzzy idea could evolve into a tangible object. My brain, there, in a book. After two years of brainstorming, drawing, painting, writing, cooking
and reading over and over, The Recipe Wheel has taken on full, beautiful, book form.
It's moved from scribbling.
To ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com5tag:blogger.com,1999:blog-3473093138579918827.post-88987690764090265962014-06-28T10:52:00.000+01:002014-06-28T10:55:07.459+01:00GOAT'S CURD AND LEMON PANCAKES
Goat's curd - a creamy, fresh and mild goats cheese that is made by straining the whey from milk - is heaven. I smooth it onto rye toasts with a sweet/savoury honey walnut pesto, or I toss it through cooled, cooked potatoes with crushed garlic and thyme for an easy potato salad.
It's easier to make than buy - though Neals Yard Dairy do a delicious unpasteurised version at about £8 a yogurt ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com0tag:blogger.com,1999:blog-3473093138579918827.post-1433242969025457712014-04-29T09:56:00.003+01:002014-04-29T15:17:04.098+01:00PIZZETTE BIANCHEI've been on a mad hunt for firm, smoked ricotta for months and months, ever since I grated some into a sauce with nduja and homemade passata at work (that fella Francesco Mazzei won my heart from the first mouthful). I still haven't got my grubby hands on any - and that's because it's a very seasonal (and very shy) cheese.
I did find, to huge delight, a ball of sweet, creamy, woody smoked ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com0tag:blogger.com,1999:blog-3473093138579918827.post-75745752386685611032014-01-25T11:04:00.000+00:002014-01-25T11:04:30.235+00:00BERGAMOT SORBETBergamots - pale fleshed, pale skinned (though some are green) and petite like a blood orange - have the most extraordinary flavour. Their juice is full of perfume and fresh, fresh citrus, and smells like a cup of the best Earl Grey tea imaginable.
Halved bergamots
Eating this sorbet was a perfect antidote to a cripplingly heavy lunch (mini pizzette with smoked provola, then sausages in red ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com3tag:blogger.com,1999:blog-3473093138579918827.post-35201458460741027492014-01-13T22:20:00.003+00:002014-01-14T11:16:17.272+00:00CAVOLO NERO & HAZELNUT PESTO
Cavolo nero and hazelnut pesto
200g cavolo nero, trimmed of thick stems, washed and chopped
3 tbsp toasted hazelnuts
3 anchovies in oil
1 fat garlic clove
good handful of watercress leaves
juice and zest of 1/2 lemon
25g parmesan, grated
100ml olive oil
salt and pepper
Whiz all but the olive oil in a food processor then, still whizzing, gradually pour in the olive oil untilROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com6tag:blogger.com,1999:blog-3473093138579918827.post-69561325570542769182013-11-07T15:42:00.001+00:002013-11-07T15:42:46.497+00:00BROWN SUGAR PEAR CAKE
Brown sugar pear cake (for pudding)
for the pears
2 large ripe pears (such as comice) peeled
juice of a lemon
100g caster sugar
2 slices of fresh ginger
splash of brandy
for the cake
100g golden caster sugar
100g light brown sugar
1 tsp sea salt
2 tsp baking powder
1 tsp ground ginger
100g ground almonds
100g semolina
1 tsp vanilla extract
zest of a lemon
4 medium free ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com1tag:blogger.com,1999:blog-3473093138579918827.post-71217848189581264992013-10-05T13:14:00.001+01:002013-10-05T13:16:44.346+01:00CRAB AND BROWN SHRIMP GRATIN
Something for the weekend
Serves 2 with a jacket potato and salad
knob of butter, plus extra for greasing
1 onion, grated or finely chopped
1 garlic clove, crushed
Splosh of brandy
1 1/2 tsp plain flour
150ml whole milk
1 tsp English mustard
1/2 wholegrain mustard
1/2 tsp Worcestershire sauce
pinch nutmeg
200g mix brown and white crab meat
small handful of tarragonROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com0tag:blogger.com,1999:blog-3473093138579918827.post-64508178336484017082013-08-13T08:47:00.000+01:002013-08-14T20:10:11.533+01:00LEMONGRASS AND COCONUT PORK LARB
Lemongrass and coconut pork larb with rice
Serves 4
240g basmati rice
1 tsp sesame oil
1 red onion, very finely chopped
2 sticks lemongrass, tough outer layers removed, grated
1 inch piece ginger, peeled and grated
1 thai red chilli, sliced, plus extra to serve
500g free-range pork mince
1 tbsp fish sauce
1/2 tsp palm sugar
1/2 tbsp Mirin rice wine
1 tsp rice wine vinegar
2ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com3tag:blogger.com,1999:blog-3473093138579918827.post-24261432870492952382013-07-23T08:49:00.003+01:002013-07-23T08:51:03.333+01:00LEMON TAGLIATELLI
On a day when weather is heavy, hot and bright - and after months of book writing and recipe testing - the only thing called for in my kitchen is a little light relief (and a burst of sharp citrus). Lemon tagliatelli is recipe that is understated, painless to produce and refreshingly clean tasting. A good squeeze of lemon juice and a scattering of zest, in all their simplicity, do just enough ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com3tag:blogger.com,1999:blog-3473093138579918827.post-79259431007789548622013-04-04T09:30:00.000+01:002013-04-04T09:30:03.161+01:00SAUSAGE, CHILLI TOMATO AND RICOTTA PASTA
SAUSAGE, CHILLI TOMATO AND RICOTTA PASTA
SERVES 2
1/2 tbsp olive oil
small knob of butter
1 shallot, very finely chopped
1 stick celery, very finely chopped
1 garlic clove, finely chopped
3 free-range pork sausages
8 chilli blush tomatoes (Sacla do a good version), chopped
4 tbsp chicken stock or water, hot
1 tbsp tomato puree
100g ricotta
150g amori pasta
handful chopped ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com3tag:blogger.com,1999:blog-3473093138579918827.post-85520435815459261912013-03-27T10:00:00.000+00:002013-03-28T17:56:27.702+00:00CELERIAC REMOULADE
This on a menu, with a few thin slices of proper jamon, makes me squeal with glee. If there were space, I'd make a vat-load to fill jars for every corner of the fridge, and dip in and out when I pleased.
Celeriac remoulade wins for its true rooty flavour; no ingredient is lost even though tossed through buckets of spicy mustard and soused in tart lemon juice. It's a frugal combination and isROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com1tag:blogger.com,1999:blog-3473093138579918827.post-37382213050072693132013-03-02T14:55:00.000+00:002013-03-02T15:06:46.355+00:00ROAST CHICKEN
There's no fuss with this recipe just simple, amazing flavour. Sage, lemon, butter, garlic. Oh, and a cracking gravy.
My nostrils are tickling. Let's have some chicken.
MY FAVOURITE ROAST CHICKEN
serves 4-6
30g butter, softened
2 cloves garlic
1.5kg free-range chicken, giblets removed, room temperature
6 sage leaves
1/2 lemon
olive oil, for drizzling
1/2 tsp plain flour&ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com2tag:blogger.com,1999:blog-3473093138579918827.post-15727311993655215322013-02-22T10:00:00.000+00:002013-03-02T15:06:23.843+00:00CHICORY BAKED EGGS
CHICORY BAKED EGGS
SERVES 2
as a starter, Sunday supper, or brunch
knob butter for greasing
1tbsp olive oil
1 head red chicory, sliced
1/2 garlic clove, crushed
1 tsp thyme leaves
60g soft crumbly cheese -I used Munster
2 medium free-range eggs
Preheat the oven to 200C/fan180C/gas 6. Butter 2 x 10cm ramekins.
Heat the olive oil in a small saucepan over a medium heat. ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com3tag:blogger.com,1999:blog-3473093138579918827.post-6356192050997288472013-01-27T14:39:00.000+00:002013-01-27T14:41:31.228+00:00BANANA, DATE AND CARAMEL LOAF
I just had to....
Banana, date, caramel loaf
3 ripe bananas (250g), mashed
100g unsalted butter, melted
100g golden caster sugar
6 pitted dates, finely chopped
1 tbsp amaretto/ dark rum
1 tsp vanilla extract
1 free-range egg
150g plain flour
1 heaped tsp bicarbonate of soda
for the caramel:
50g golden caster sugar
1 tbsp creme fraiche
pinch salt
Preheat the oven ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com4tag:blogger.com,1999:blog-3473093138579918827.post-19613963517219327052013-01-22T19:06:00.004+00:002013-01-23T09:55:34.527+00:00AN ODE TO MACKEREL
Typical, isn't it, that the night before mackerel makes top news - over-fished, just like that - I cook it for supper? Delicious it was, too, with its silvery skin still on and its blue, mottled sheen swimming through the soup. But no longer, and I will miss it, alas. A quick ode to the mackerel.
I'll say 'til when, to you, oh silvered jewel.
If you e'er come back in plentiful school
I ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com5tag:blogger.com,1999:blog-3473093138579918827.post-53450006426960195812013-01-15T11:00:00.000+00:002013-01-15T11:00:15.080+00:00ASIAN BRAISED BEEF
BRAISED BEEF WITH COCONUT AND SPICE
SERVES 2-4
1 red onion, roughly chopped
2 sticks lemongrass, peeled of a layer
1 garlic clove
1-2 red chillies, roughly chopped
15g ginger, grated
1 tbsp light oil, for frying
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
500g beef shin, bone in
400ml tin coconut milk
200ml water
1 tbsp fish sauce
1 cinnamon stick
ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com4tag:blogger.com,1999:blog-3473093138579918827.post-63297519127172150842013-01-04T16:45:00.002+00:002013-01-04T16:45:51.286+00:00BEETROOT DAL SOUP
Oh, hello you. It's been a while.
Time to bring in the New Year with some spice and some warmth.
We're doing a whole month of it. Every night for the month of January my dear one and I are cooking Feel Good Food. Spicy broths, Asian salads, punchy curries and argy bhaji. So, set the table, pull on your stocking socks, and tuck into a whole lotta love.
For this recipe: ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com1tag:blogger.com,1999:blog-3473093138579918827.post-67598386988995759342012-11-07T17:12:00.001+00:002012-11-07T17:25:14.122+00:00A VEGGIE SUPPER
RAINBOW CHARD AND MUSHROOMS
SERVES 2
1 head of chard
1 tbsp olive oil
1 red onion, finely sliced
1 garlic clove, crushed
1 medium red chilli, finely chopped, plus extra to garnish
4 field mushrooms
100g good quality mozzarella
handful mint leaves
Separate the chard leaves from the stalks. Bring a pan of lightly salted water to the boil and drop in the chard leaves for ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com3tag:blogger.com,1999:blog-3473093138579918827.post-77855997203788854952012-10-18T09:15:00.003+01:002014-06-29T10:29:38.545+01:00GUINEA FOWL DUMPLINGS
I'm crazed over little wanton wrappers and, despite having to queue through the back door of Loon Fung for them, they're within (quite) easy reach for a last minute supper, or sneaky dim sum in the middle of the day. You can even cook them in the office microwave.
They're a great vehicle for leftovers - the weekend's roast, a couple of raw prawns that need cooking, shrinking vegetables,ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com8tag:blogger.com,1999:blog-3473093138579918827.post-63517835096880904102012-09-26T22:04:00.000+01:002012-09-26T22:05:09.388+01:00RED PRAWN AND PAPAYA CURRY
After a heavy day on the food - testing three giant roasts in a day and and eating most of them - a supper of fruit and fish proved sufficiently antidotal. This serves perfectly as a simple midweek winner, bright and lively, and takes no time at all.
RED PRAWN AND PAPAYA CURRY
serves 2
ingredients
2 tbsps olive oil
180ml coconut milk
2 tbsps red curry paste (this is a good ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com2tag:blogger.com,1999:blog-3473093138579918827.post-58169413904900864902012-09-22T09:31:00.000+01:002012-11-07T17:50:34.332+00:00AUTUMN COLESLAW
I adore this dish. The colour kicks us straight into autumn - bright pink and vibrant. It keeps to all the promises of a perfectly constructed salad: sweet crunch from the roots, creaminess from the yoghurt, citrus to cut through, a light nuttiness and a well-balanced freshness from the herbs.
It works wonderfully well alongside meat, hot or cold - a classic pulled pork, ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com1tag:blogger.com,1999:blog-3473093138579918827.post-63654751588480418622012-09-04T10:46:00.000+01:002012-09-04T18:00:08.326+01:00PRUNE AND RICOTTA FROZEN YOGHURT
PRUNE AND RICOTTA FROZEN YOGHURT
Not too greedy.
SERVES 4-6
ingredients
250g ricotta
200g natural yoghurt
250 prunes, pitted and chopped
1 tbsp dark brown Muscovado sugar
pinch salt
Blend all the ingredients together until almost smooth. You want 70% of the prunes to dissolve and the rest to keep a bit of shape.
The prunes will be sweet already so there is no real need for ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com0tag:blogger.com,1999:blog-3473093138579918827.post-87136001155812132012-08-26T12:09:00.000+01:002012-11-07T17:25:54.599+00:00SUMMER SAUSAGES
I spent a very wet Saturday stomping around Broadway market, sheltering under green-striped tarpaulins, standing nose to nose with the marketeers. I scooped up two old cushions, a greedy burger form Lucky Chip, two corn on the cob and a couple of peculiarly shaped courgettes. Despite the sodden shoes and soggy mop, it was quite a perfect day.
This sausage dish is a great cheerer on a ROSE COTTAGEhttp://www.blogger.com/profile/06074911242650330080noreply@blogger.com4