Tortelloni with Porcini Mushroom Sauce
Food on the Ledge
Recipes from my kitchen
Moroccan Mussels
Recreated a wee taste of home last night, with some Isle of Skye mussels, done Moroccan-style à la Mussel Inn (Hope Street, Glasgow)
Summer’s definitely on its way!
The first of the English asparagus and Gazpacho on a sunny Tuesday
Taking pictures of people taking pictures of the 50 Best Chefs in the World.
(A shot from last night’s awards, and a preview of many more pictures to come from this weekend’s trip to London to announce Tumblr’s partnership with Cook It Raw. Read a bit about it here.)
A great opportunity to meet my future husband missed…
King prawn curry
(Dale Pinnock recipe from delicious. magazine
Cheddar cheese and spinach souffles
Roasted fennel with prosciutto and balsamic
Made this twice this week to play with the thickness of the sauce and also because it was just delicious! The aniseed flavour of the fennel with the gently cured ham, slightly crisp from the oven is just perfection.
As such, I wouldn’t call this a ‘recipe’ but, if you’d like to give it a go, this is how to go about it:
Cut the fennel into sections (quarters or sixths depending on the size), keeping the root section so that they don’t fall apart. Pop in a pan of water, bring to the boil, then simmer for 10 minutes. Drain the water from the fennel and pat dry with kitchen towel. While that’s going on, heat about 3 tablespoons of balsamic vinegar in a pan, on a medium heat, until reduced by half.
Heat a roasting tin with a little oil in a 180c oven. Chuck the fennel into the hot pan and return to oven for 15 minutes. Remove and roughly wrap/entwine with prosciutto. Return to oven for 5 minutes.
Pop on a plate, drizzle with the reduced balsamic and enjoy.
Bon appetit!
Perfect shortbread #2
Snow food
Potato-topped Smoked lardon, turkey, leek and mushroom pie
Perfect Shortbread
Dear Falletron,
Rub 325g plain flour with 200g butter until a breadcrumb texture. Add 2 large egg yolks, 125g caster sugar and 2 teaspoons DECENT vanilla extract (I’m currently using M&S organic stuff- thanks, Santa). Mix, knead, cajole together until you have a dough. Note, you will spend up to 5 mins with a crumbly mass that seems as though it will never ever be good for anything but the bin. Then, suddenly, you will be holding a golden mass of vanilla-scented heaven.
Wrap the mass of heaven in clingfilm and pop in the fridge for half an hour. Take out and roll to about 0.5cm thick and cut out rounds. Don’t use any flour- it won’t need it.
Bake at 160c for 12-15 mins. Check after 12 as they may be done but you’re looking for JUST turning over from white. Remove and cool on a wire rack.
ENJOY!! FEAST ON SHORTBREAD BEYOND YOUR WILDEST DREAMS IN A KITCHEN THAT SMELLS LIKE MARY BERRY’S HANDBAG.
Alternately, as I’ve done with the 2 batches I’ve made since Thu, sandwich 2 together with this:
They will be quite the best biscuit you’ve ever tasted.
Better than Deans.
(Photos to follow)
