TRIED,TASTED & SHARED

HALLOWEEN PARTY FOOD - FRUITY EYES

2009-10-26T03:14:00.000-07:00

This is one for the mums really - to get our little monsters to eat something a bit healthier! And they take no effort to make!

Dried apple rings, dried apricots & raisins.

1. Place the apple rings on a plate, put an apricot on top & a raisin on top of that for a pupil. And that's it!

HALLOWEEN PARTY FOOD - BEETLEJUICE

2009-10-26T03:05:00.000-07:00

This looks so disgusting that children love it!

250g blackberries
1 litre of red/purple fruit juice - eg. blackcurrant, cranberry, raspberry - you know the sort of thing.

1. Place the blackberries in a bowl & mash with the back of a fork.

2. Place a couple of spoonfuls of the fruit pulp into cups & top up with the fruit juice. Give it a quick stir to mix all the seedy pulp with the juice. Enjoy!!

HALLOWEEN PARTY FOOD - PUMPKIN ORANGES

2009-10-19T23:52:00.000-07:00

If you have a very large pumpkin you can hollow it out and carve out a face and then place a glass or plastic bowl in the centre and fill it with fruit punch or mulled wine for adults. You can surround the pumpkin with these mini orange pumpkins filled with chopped jelly.

Large oranges.
Assorted packets of jelly.

1.Prepare the jelly according to the packet instructions and put in the fridge to set.

2.Cut a slice from the stalk end of each orange. Cut out eyes, nose and mouth shape using a sharp pointed knife. Hollow out the oranges using a small sharp knife and spoon so that you are left with just a shell.

3.Fill with chopped jelly.

HALLOWEEN PARTY FOOD - SEVERED FINGER SANDWICHES

2009-10-19T23:46:00.000-07:00

These ghoulish sandwiches look terrific!

Thin sliced white bread, crusts removed.
Soft margarine.
Cream cheese or peanut butter.
Almonds.
Strawberry jam or tomato ketchup.

1.Gently flatten the slices of bread with a rolling pin to make them more pliable. Spread with a little margarine and either some cream cheese or peanut butter.

2. Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints.

3. Stick an almond on to each tip with a little cream cheese or peanut butter to form the nails and add some tomato ketchup or strawberry jam at the other end for the blood!

HALLOWEEN PARTY FOOD - BAT BUNS

2009-10-19T05:33:00.000-07:00

For the sponge see here & do a 2 egg mix of chocolate cake mix.

For the frosting:
100g butter
175g icing sugar
2 tbsp cocoa powder
1 tbsp milk
1 tube black writing icing
Edible silver balls

1.Pre-heat the oven to 180C/350F/Gas 4. Mix the flour, cocoa, sugar,margarine, eggs & vanilla together with a hand whisk until combined. Line a bun tin with paper cases and half fill each case with the mixture.

2.Bake in the oven for about 20 minutes. Remove and put on a wire rack to cool before decorating. Make the chocolate frosting, beat the butter until creamy. Sieve together the icing sugar and cocoa and gradually beat into the butter together with the milk using a wooden spoon.

3. When the cakes have cooled, cut off the tops of the cakes and cut into three sections and use the two curved ends to make wings (reserve the middle section). Draw a 'V' with black writing icing on the wings. Spread a thick layer of chocolate frosting over the surface of the cake, position the wings to that they stand up: you will need to cut small squares of cake from the middle section to position under the wings to prop them up. Stick edible silver balls on top for the bat's eyes. Makes 12 bat buns.

HALLOWEEN PARTY FOOD - MARSHMALLOW GHOSTS

2009-10-19T05:10:00.000-07:00

Again these were for my 5yr olds party.

2 bags of 'toasting' marshmallows
500g block of white ready to roll icing
Black writing icing
Icing sugar

1. Mix together 4-5 tbsp of icing sugar with a few drops of water to make a thick icing - this is your glue. With a little icing, sandwich 2 marshmallows together, one on top of the other.

2. Dust a work surface & roll out the ready to roll icing until quite thin. Take a small saucer or large round cookie cutter & cut out rounds in the icing. Ideally big enough to cover the marshmallow stack & leave a 'skirt' around to bottom.

3. Dab a little icing on top of the marshmallow stack & a bit down the sides. Take a rolled icing disc & place over the stack, shaping with your hands to look like a ghost. Draw on a face with your writing icing.

HALLOWEEN PARTY FOOD - SWAMP

2009-10-19T04:54:00.000-07:00

I've invented this for my daughter's Halloween party - it's very easy & little one's love it.

Packets of green (lime) jelly (depending on how many children)
Sour jelly worms
Flake bars, crumbled up

1. Make up the jelly as pack instructions & half fill some see through plastic jelly dishes.

2. Add 2-3 jelly worms & put in the fridge to set.

3. Once set, sprinkle over the crumbled up Flake - this then looks like mulchy mud on top of your swamp!!!

Crispy Chicken With Coleslaw Recipe

2009-10-12T08:58:00.000-07:00

Crispy Chicken With Coleslaw Recipe Food Channel4.com

These are so good with or without the coleslaw. They are also very filling, the 1st time I made them I doubled the recipe & we were eating them for hours!!! Not that we complained!

Hot and Sour Pickled Prawns

2009-10-12T08:53:00.000-07:00

Hot and Sour Pickled Prawns - Prawns - Recipes - from Delia Online

These are another family favourite. Great to increase the volume to have a massive bowl full on a buffet table too. Just remember you need to start them 2 days before you need them!

BABY SPINACH & CHICKEN LIVER SALAD

2009-10-12T08:31:00.000-07:00

I was just flicking through my dinner party menu book & came across this fantastic salad/starter, so delicious.

500g chicken livers
3 tbsp olive oil
6 rashers streaky bacon, cut into large bits
2 garlic cloves, finely sliced
1/2 tsp each of ground cumin, ground coriander & ground cinnamon
6 tbsp sherry vinegar
1 small knob fresh ginger, grated
200g baby spinach, washed & dried

1. Trim the livers of any green & sinew, slice into bite-sized pieces & set aside. Heat the oil in a large frying pan. Add the bacon & sizzle for 5 mins, until starting to crisp, then add the garlic. Cook for 2 mins, until just coloured, stirring all the time. Add spices while still stirring & fry for another minute.

2. Reduce the heat a little, add the chicken livers, season, then cook for 3-4 mins, tossing the pan frequently. You want the livers to be crusty on the outside, but still pink in the middle.

3. Using a slotted spoon, take the livers out of the pan & set aside. Add the vinegar & ginger to the pan, then bring to a boil. Return the livers to the pan & stir until hot.

4. Divide the spinach between the plates* & spoon the liver mixture over the spinach. Drizzle with the hot dressing.

* Serves 4 as a main meal salad or 6-8 as a starter (depending on appetite)!

Raspberry Bakewell Cake

2009-10-07T05:57:00.000-07:00

Raspberry Bakewell cake recipe - Recipes - BBC Good Food

Another triumph from BBC Good Food Magazine. Living so close to Bakewell in Derbyshire, I have to try all 'Bakewell' recipes, I've made this twice already. I tip is use fresh raspberries, it's not as good with frozen.

CHOCOLATE, CHOCOLATE - CHIP MUFFINS

2009-10-07T05:33:00.001-07:00

These I came make blindfolded I've made the so many times - & everyone loves them, diet or not!

250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp cocoa
175g caster sugar
150g chocolate chips (plain, milk or white it's up to you)

250ml full fat milk
90ml rapeseed or vegetable oil
1 large egg
1 tsp vanilla extract

1. Pre heat the oven to GM6 / 200c & line a muffin tray with 12 paper cases*

2. Sift all the dry ingredients into a large bowl & stir until completely combined.

3. Mix all the wet ingredients in a jug.

4. Pour liquid into the bowl & mix together - don't over mix, the secret is to keep a lumpy batter.

5. Spoon in to the paper cases & bake for 20 mins. Cool in the tin for a minute or 2, than transfer to cooling racks.

6. Eat! They don't last longer than a day or 2, but do freeze very well - if you have any leftovers that is!!

* To make mini muffins, alter cooking time to 8 mins - makes between 36 & 48.
* To make a muffin cake, grease a 20cm deep cake tin or 20cm spring release tin & alter cooking time to 35 mins - I top the cake with chocolate spread (icing would do the trick too) for an extra chocolate hit .... like you needed one ;-)

Thai fish cakes with green beans

2009-10-05T01:19:00.000-07:00

These are great with any firm white fish. I used Woof - I'd never heard of it but my fishmonger recommended it, fantastic & a fraction of the price of more well known fish!

BBC - Food - Recipes: Thai fish cakes with green beans: "Thai fish cakes with green beans"

Strawberry And Cream Tart

2009-10-05T01:16:00.000-07:00

This tasted great & is great for the waistline too!

Strawberry And Cream Tart Recipe Food Channel4.com

THE WORLDS GREATEST MUSHY PEAS

2009-10-03T10:08:00.000-07:00

I'm not a great fan of peas, especially mushy peas 'chip shop style' made with marrowfat peas - eewww! But there is always an exception - please try these!

700g frozen petits pois
200ml creme fraiche (I use half fat)
2 cloves of garlic
small bunch of mint

1. Place the frozen peas & garlic in a pan of salted boiling water & bring back to the boil. Simmer for a couple of mins then drain.

2. Roughly chop the mint & put in a food processor, then add the peas & garlic & season. Blitz to a nubbly pulp - not to a puree though.

3. Beat in the creme fraiche, check seasoning & devour!!!

Goes great with fish, you will however eat it with anything!

CHOCOLATE CHOCOLATE CHIP COOKIES

2009-10-03T10:03:00.000-07:00

I made a batch of these yesterday for 'the girls' coming round for a coffee morning. They were fantastic & so easy. You've simply got to try them!

WELCOME TO NIGELLA'S WEBSITE

GRANDAD'S VICTORIA SPONGE RECIPE

2009-10-03T06:02:00.000-07:00

Here's a classic to start the ball rolling. My Grandad was a fantastic baker & confectioner, as is my Mother, Aunts & of course myself ;) We put our great sponge cake making skills down to Grandad's foolproof recipe.

This recipe makes 2 x 20cm sandwich tins, but you can increase/decrease the mix as you wish - remember to alter cooking times too!

1. Grease & base line 2 20cm sandwich tins & preheat the oven to GM4/180c.

2. Take 4 eggs (I use large) - at room temperature, still in their shells & weigh them - make a mental note of the amount.

3. Measure out the exact egg weight of sieved self raising flour, caster sugar & Stork margarine.

4. Place flour, sugar,margarine, eggs & 1tsp of vanilla extract into a bowl & mix together using an electric hand mixer until combined.

5. Divide equally between your 2 sandwich tins & put in the oven on the same shelf & bake for 20mins.

6. Test after 20mins with a cake tester. It should come out clean - if not just pop it back in for another 5 mins or so, until it is clean. Cool in the tins for 5 mins, then remove base paper & completely cool on wire racks.

Fill & decorate as desired. You can alter the flavour by:
for chocolate - remove 1 tbsp of the flour & replace 2tbsp of cocoa powder.
for lemon - remove the vanilla extract & add the zest & juice of a lemon - don't worry if the mix looks to have curdled.... it will be fine!

Anyway - have a play for yourself!

WELCOME TO ALL

2009-10-03T05:42:00.000-07:00

Welcome to my new blog. I don't know about you but I love cooking, baking & generally everything about food! So I thought why not pick out some of my favourite recipes & share them with the world!

This blog is all about recipes I've created, begged, borrowed & stolen, tried, tasted & now shared. I hope you find some ideas here to use yourself - enjoy!