Smoked Mackerel Pate

This is a total crowd pleaser. I’ve never met anyone who didn’t love this (apart from those people who totally hate fish).

When people hear pate, they tend to think it’s going to be complicated. This recipe has only 5 ingredients, and takes 5 minutes to make. It makes a brilliant starter with crusty bread, or I enjoy it on a toasted bagel for lunch. It also makes a good topping for baked potatoes.

The pate has lots of flavour, but if you want to mix it up a bit you can swap out the parsley and lemon juice for coriander and lime, with some finely chopped chillies.

Ingredients

200 Grams Smoked mackerel

100 Grams Cream cheese

Juice of half a lemon

Small handful of chopped parsley

Ground black pepper

Method

  1. Remove and discard the skin from the fish
  2. Break up the mackerel in a bowl, and flake with a fork
  3. Add the cream cheese, lemon juice, and parsley and mix until the pate is smooth. Taste and add black pepper to taste (you can also add more lemon and parsley if you prefer)

Hazelnut and Raspberry Eton Mess

Chewy meringue, luscious cream, and juicy raspberries

Most of my baking is throw it in a bowl give a quick stir and throw it in the oven. Every now and again I like to go a little bit fancier, not as fancy as those creations you see in French patisseries that are total works of art, but a bit more involved than a tray bake.

As with some of my favourite recipes this came together as the result of an accident. I was in a supermarket and meant to lift ground almonds but lifted ground hazelnuts instead. If you can’t find ground hazelnuts, just give whole hazelnuts a whiz in the food processor, just don’t go too fine with them or else the hazelnuts will start to release their natural oils which is death for a meringue. I used raspberries in this, but oranges or strawberries also go really well.

I’ll be honest, I was trying to make pretty frou frou little meringue nests. It went horribly wrong (I have a checkered past with meringue and it beat me once again. I think I need one those beautiful very expensive mixers, just saying in case anyone would like to send one to the Sunnyside Kitchen and break my meringue curse). If you are better with meringues than I am please give the little nests a try I think they would look adorable.

My meringue nests didn’t really work out.

So I had a pile of ugly meringues, and rather than waste these I just adapted what I had and layered broken meringue, cream, chocolate and fruit to make a version of Eton mess, it tasted fabulous! This is also a fantastic gluten free dessert.

I like to think of cooking as a metaphor for life, sometimes you end up with something you didn’t want or didn’t ask for. Sometimes things don’t work out as you hoped or planned. But with a little imagination and the right attitude you can still create something great.

Served in little jars or glasses these make a delicious dessert.

Ingredients

Meringue

150 Grams Hazelnuts (ground)

7 Eggs whites

385 Grams Caster sugar (if you don’t have caster sugar, whiz ordinary granulated sugar in a food processor of a couple of seconds)

1/2 Tsp White wine vinegar

Filling

100 Grams Chocolate (use the the type you prefer and grate or scrap into curls

1 Punnet of raspberries

250 Ml Whipped Cream

Method

  1. Pre-heat your oven to 180 degrees, line two baking sheets with baking parchment, drawing on circles (if making meringue nests)
  2. Separate your eggs and whisk the egg whites until they resemble stiff peaks, whisk in the sugar a tablespoon at time and then add the vinegar.
  3. Gradually fold in the ground hazelnuts with a metal spoon, and then pipe or spoon onto the prepared baking trays
  4. Bake for 25-30 mins and remove and allow cool before carefully removing from the baking parchment
  5. When the meringue are completely cold, start to layer them up with the whipped cream, prepared fruit and grated chocolate. I use little jam jars, but these also look really good served in tall glasses. If you have any whole hazelnuts left you could also toast these in a pan and allow them to cool before topping the desserts to give some crunch

Tropical Rice Pudding

Scrumptious served with ripe mango or pineapple

I’ve mentioned before that when I was a kid, my Mum wasn’t a great cook (I love you Mo, but we both know the truth). Dessert in my house was usually shop bought, and when I was really young one of favourites was tinned creamed rice with a big spoonful of jam.

Fast forward God knows how many years, and I taught myself how to cook. I was also lucky enough to go out into the world and try some amazing flavours. So I decided to try and experiment with some of my favourites. Coconut, ginger and lemon grass gives a new twist on this traditional dessert.

I like this chilled and served with mango or pineapple, but it’s also really good warm, and you can enjoy it with whatever fruit you prefer.

I used milk in this recipe, but you can substitute some of this with cream if want to make a really indulgent dessert. If you want to make a vegan version, swap cow’s milk for almond milk. I’ve tried both versions and they’re both delicious.

Coconut and spices bring a new twist to an old classic

Ingredients

400 ml Can Coconut milk

250 Grams Pudding rice

40 Grams Sugar

500 ml Milk

1 Large stalk of lemon grass (kept whole but bruised)

1 Thumb sized piece of ginger

Method

  1. Cut your piece of ginger in half length ways, then smack your lemon grass with the back of a knife (or pot if you want get some frustration out). Bruising the lemongrass helps release the flavour. The ginger and lemon grass are kept big to make it easier to fish out when the rice pudding is cooked
  2. Put all the ingredients in a pot with a lid and heat until just before the boil. Reduce the heat and simmer over a low heat stirring regularly. Each type of rice is different, so cook until the rice is soft. (mine took about 30 minutes). Different rices will absorb different amounts of liquid so if you think the mix is looking too dry add a little milk/water
  3. When the rice is cooked you can scoop out the ginger and lemon grass. The rice pudding can be served hot or cold. I like it served with fruit

Paneer Masala

Serve with rice or flat breads

This might look like a lot of ingredients, but getting yourself a good spice cupboard opens up a world of food possibilities. Find a good Asian supermarket and you can do this much more cheaply than buying them from a big supermarkets.

My love for cheese that you can fry has been well documented on this blog. Add it to a fragrant and well spiced masala sauce and it’s a little slice of vegetarian heaven.

Ingredients

1 Onion (finely chopped)

1 Tsp Cinnamon

2 Cardamon pods

2 Cloves garlic (finely chopped)

1 Tsp Fennel seeds

3-4 cm Piece of ginger (grated)

4 Cloves

1 Tsp Tumeric

1 Tsp Chilli Powder

1 Tsp Ground coriander

1 Tbsp Tomato puree

2 Tbsp Chopped coriander

Knob of butter

250 Grams Paneer ( cut into 2cm cubes)

2 Tbsp oil

Taking time to set out your spices saves time while you’re cooking, and you can tidy as you go.

Method

  1. In a large frying pan add the butter and fry the onion, then add the cinnamon, cardamon pods, cloves and fennel seeds
  2. Cook for 5 minutes before adding the ginger and garlic, and cook for a further 5 minutes, stirring occasionally
  3. Add the turmeric, tomato puree and chilli and fry for another minute, and 250ml hot water
  4. Bring the sauce to just before the boil. Reduce the heat and simmer on a low heat for 20 minutes
  5. In a non stick frying pan, heat the oil and fry the paneer until browned on all sides
  6. Add the paneer to the sauce and cook for another 10 minutes, allowing it to absorb the flavour.
  7. Top with chopped coriander. Serve with rice or flat breads. This keeps well in the fridge for 3-4 days

Crab and Avocado salad

Soft sweet crab meat, fresh crunchy vegetables, and delicious tahini dressing

I never thought I would say it, but after weeks stuck at home. I was finally fed up with carbs.

The antidote was a quick and easy salad. I used tinned crab meat because it was what I had, but fresh or frozen would also work.

Like most salads, use what you have or what you like, I added nectarine because it’s what I had, but mango but would be great too. Lemon and tahini are great in dressings. I usually add garlic to this dressing mix, but left it out this time so that it wouldn’t overwhelm the delicate crab flavour. Fresh herbs like parsley or corriander would be great in this salad too.

Mix colours and textures

Ingredients

Serves 2

1 Carrot (grated)

50 Grams Endame beans (frozen)

6 Radishes (sliced)

1/2 Avocado (cubed)

1 Nectarine (cubed)

145 Gran Tin of crab meat

2 Handfuls of rocket or other salad leaves.

For the dressing

1Tbsp Tahini

Juice of 1 lemon

1 Tbsp Rapeseed oil

Salt and pepper

Method

  1. Add the tahini, oil, and lemon juice to a bowl. Mix well and season with sat and pepper, loosen with a little water if it’s too thick
  2. Combine all the salad ingredients in large bowl, add the dressing and serve with crusty bread

Spicy Carrot Soup

I’m challenging myself to try and make better versions of stuff I haven’t been 100% happy with before, and use what’s in the house, (yes, I’m going stir crazy already).

I tried to make spicy carrot soups before and always thought the consistency was a bit weird. I think I have now cracked it. Adding a potato to the soup helps make it a much nicer creamier consistency. It’s still really healthy, and delicious served with big slabs of buttered soda bread (not as healthy given how much I enjoy butter).

Ingredients

1 Potato (cut into cubes)

4 Carrots (sliced)

1 Stalk of celery (chopped)

1 Onion (chopped)

1Tbsp Oil

1 Stock cube

1 Clove of garlic

1 Tsp Ground cumin

4-5 cm Piece of fresh ginger (grated), or 1 Tsp of ground ginger

1/2 Tsp Chilli powder (optional)

750 ml water

Salt & pepper

Method

  1. Heat the oil in a pot, and add the vegetables and dried spices, cook over a medium heat until the onion begin to turn clear
  2. Crumble in the stock cube and add the water. Bring the soup to a simmer and cook for 15-20 minutes, add the garlic and fresh ginger if you are using it
  3. Simmer for another 5 minutes, and check the seasoning
  4. Remove from the heat and allow to cool for 5 minutes before transferring to a blender, or do what I did and use a hand blender to blitz the soup until you have a smooth soup

Rumbledethumps

This recipe comes from one of my co-workers Ruth. She knows I love a good recipe and was kind enough to share this. It’s one of the things I like about food. Everyone needs to eat, and everyone has a favourite food. Many of my recipes come from people who just wanted to share something they really enjoyed.

This is a traditional Scottish recipe, and was probably developed to use up left over vegetables. I wasn’t that organised so I made this from scratch, but if you plan ahead and have left over veggies then this can be really quick to make. The name supposedly comes from the fact that cabbage and turnip can make some people a bit “windy”. Rumbledethump refers to the noises they may make. Thankfully this wasn’t my experience.

Rumbledethumps are traditionally fried, I oven baked these to make them a little healthier.

These make a great side dish or are delicious served with a fried egg.

Makes 8

Ingredients

500 Grams Potatoes (peeled and cubed)

200 Grams Turnip (peeled and cubed) – in England this is known as swede, but in NI we call it turnip)

1/2 Onion (finely sliced)

125 Grams Cabbage (finely sliced)

1 Egg yolk

50 Grams Cheddar cheese (grated)

2 Tbsps Oil

Salt and pepper

Method

  1. Cook the potatoes and turnip until soft, drain and mash roughly before allowing to cool
  2. Add 1 Tbsp of oil to a pan and gently fry until soft, allow to cool
  3. Combine all the ingredients (except the remaining oil), in a bowl. Check the seasoning, I found this recipe needed quite a lot.
  4. Preheat your oven to 200 degrees. Get your hands into the mixture, and make 8 equal sized patties.
  5. Set the patties onto a greased baking sheet. Brush with the remaining oil and bake for 25-30mins

Macarons with Chocolate Ganache Filling

Yummy and dangerously addictive.

Anyone one who follows this blog will probably have guessed that I usually don’t do dainty.

But trapped in the house on a rainy Saturday afternoon, I decided to rustle up something different . Macarons are cute little almond meringue cookies, and can have a variety of fillings including butter cream or jam. I have used chocolate ganache, which sounds fancy but is basically just cream and chocolate.

If you’ve seen macarons for sale they can come in a variety of rainbow colours, and can be eye wateringly expensive. This is a bit of a rip off considering that while they might be a bit fiddly they’re not especially difficult to make. They also make great gifts.

Always handy for gifts.

Ingredients

For the mcarons

210 Grams Icing sugar

95 Grams Ground almonds

3 Egg whites (at room temperature)

50 Grams Caster sugar

1/2 Tsp Vanilla paste

Food colouring (this is optional, but it does help them look nice. I would recommend using gel or powdered food colouring)

For the ganache

100 Grams Dark chocolate

150 Grams Double cream

Method

  1. Add the icing sugar and ground almonds to a food processor and whizz for a couple of minutes
  2. Sieve the sugar and almonds into a bowl, and discard any bits of almond that don’t go through the sieve
  3. In a separate bowl whisk the egg whites with an electric whisk until they form soft peaks Gradually add the caster sugar, vanilla and food colouring until you have stiff peaks (you’ve probably saw on cooking shows when the cook holds the bowl over their head and nothing moves)
  4. Start to fold in the sugar and almond mix with a spatula or large metal spoon in small batches
  5. When fully combined, transfer the batter into a piping bag
  6. On a sheet of baking paper, mark out circles about 3cm each. Put a dot of the batter on the four corners of a baking sheet and lay the baking paper on top (this will help it stay in place)
  7. Pipe a blob of the batter on the pre drawn circles until you have used up all the mix. I ended up using 2 baking trays
  8. Once you have piped all the mcarons, lift the trays a couple of inches and tap it down on the counter to get out any air bubbles. If you have any little tails of batter sticking up after piping, wet you finger and flatten them (it will stop them burning)
  9. Allow the macarons to sit out for 30 minutes, this helps them set and forms a skin
  10. Bake in an oven preheated to 150 degrees for 17 minutes, cool before filling
  11. To make the ganache, break the chocolate into small bits and put in a microwave bowl. Melt the chocolate in the microwave (blast for 30 seconds at a time, be sure not to burn)
  12. When the chocolate is melted, add the cream and stir until properly combined, allow to cool
  13. When the ganache is cool, take a palette knife and spread the filling on the underside of a macaron the sandwich with another. Continue until all the macaron halves have been sandwiched together

Triple Chocolate Verrine

Rich and deliciously unctuous

This is a little teaser of the dessert for this week’s Supper Club. I like to test recipes before hand and this is a chocoholics dream.

I’m a total fan girl of Eric Lanlard (Cake Boy), his recipes are amazing. I wanted to try this for a while and eventually had a free day to try it. It’s not especially difficult, but it does take a while as you have to wait for the different layers to set.

I made mine in little jam jars. This is a really rich dessert, so you can make smaller versions in shot glasses if you don’t have an especially sweet tooth.

Top with some grated chocolate for a final flourish

Makes 4-6 jam jars, more if you’re using smaller glasses

Ingredients

Dark chocolate layer

75 Grams Dark chocolate

1 Tsp Caster sugar

2 Eggs (separated)

Milk chocolate layer

75 Grams Milk chocolate

1/2 Tsp Caster sugar

2 Eggs (separated)

White chocolate layer

2 Egg yolks

2 Tbsp Caster sugar

150 Gram White chocolate

250ml Double cream

Method

  1. Melt the dark chocolate and sugar in a heat proof bowl over a pan of simmering water. Remove from the heat
  2. Separate the eggs, and whisk the egg whites with an electric mixer until they reach the stiff peak stage
  3. Quickly stir the egg yolks into the slightly cooled chocolate mixture
  4. Fold the egg whites into the chocolate mixture until fully combined. Pour into glasses making sure there is an equal amount in each glass. Put into the fridge to set for 2 hours
  5. For the milk chocolate layer, break into small pieces and melt along the sugar in a heat proof bowl over a simmering water. Remove from the heat once melted.
  6. Separate the eggs, whisk the egg whites to the stiff peak stage.
  7. Add the egg yolks to the chocolate and mix well
  8. Fold the egg whites into the chocolate mixture and mix until thoroughly combined. Top up the glasses that already have the dark chocolate and put back in the fridge to set
  9. For the white chocolate layer, add the sugar and egg yolks to a heat proof bowl and heat over a pan of barely simmering water, whisk for 10 minutes. Remove from the heat and continue whisking until the mix looks light and creamy
  10. In a separate heat proof bowl, break up the chocolate and melt over a pan of simmering water.
  11. In another bowl (yes I should have mentioned that you’ll have a lot of washing up, but it totally worth it), whip the cream with an electric whisk until it forms soft peaks
  12. Add the melted chocolate to the egg and sugar mix and combine well
  13. Fold the mix into the whipped cream, and then add to the glasses. Chill for another 3-4 hours

I would recommend not serving this pregnant women, or very young children.

Possibly the filthiest brownies ever made.

Fudgy brownie, topped with chewy marshmallow and then a layer of crunchy rice crispies coated in peanut butter and chocolate.

Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.

Ingredients

For the brownies

260 Grams White sugar

180 Mil Vegetable oil

4 Eggs

1 Tsp Vanilla bean paste

200 Grams Cocoa powder

1/4 Tsp Salt

60 Grams Chocolate chips (or chopped chocolate)

For the topping

180 Gram Bag of mini marshmallows

250 Grams Chocolate

160 Grams Peanut butter

75 Grams Butter

400 Grams Rice crispies

These little nuggets of deliciousness melt and toast up to add another layer of flavour

Method

  1. Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
  2. For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
  3. Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
  4. Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
  5. The marshmallows should have melted and be looking slightly toasted around the edged
  6. Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
  7. For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
  8. Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
  9. When melted, add the rice crispies and mix until they are fully coated
  10. Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
Allow the marshmallows to cool be trying to spread the crunch topping