Posts

Fish Pie with Watercress Sauce

/in , /by

This family-friendly fish pie with watercress sauce recipe will be loved by adults and children alike. Packed with veggies and flaky white haddock, a great source of vitamins and proteins, this is a hearty and healthy dish that will quickly become a favourite. This dish is also suitable for freezing, so it’s a great one to make in advance.

Fish Pie with Watercress Sauce

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Servings 2

Ingredients
  

  • 800 g potatoes
  • 1 handful fresh mint leaves
  • 1 handful fresh parsley
  • 2 handfuls of rinsed watercress very large stalks removed
  • 1 clove of garlic
  • Juice of half a lemon
  • Crunch of black pepper
  • 150 ml double cream
  • 2 MSC certified sustainable haddock fillets skinned and boned or other sustainable white fish
  • 150 g frozen peas
  • Large knob of unsalted butter
  • Two whisked eggs optional

Instructions
 

  • Preheat your oven to 200°C/400°F/Gas Mark 6.
  • Peel the potatoes, chop into quarters and drop into a large pan of cold water. Bring the potatoes to a boil on the hob then reduce to a medium simmer. If you have a steamer pan, use the bottom part to boil your potatoes and then you can use the same water to steam your fish over the top. Pop a timer on for 15 minutes.
  • Meanwhile, put the mint, parsley, watercress, lemon juice, peeled garlic clove, black pepper and cream into a high speed blender, and blend until smooth.
  • When the timer goes off on the potatoes, add the fish fillets to the steamer, along with the peas. Put the lid on and steam for 5-10 minutes, or until the fish is soft and flaky and the peas and potatoes just tender (timing depends on the size of the fish fillets). This does cook surprisingly quickly though so don't leave it! Alternatively, you can poach the fish and peas in water in a separate saucepan. The saucepan needs to be wide enough to allow space for the fish to sit completely under the water. Simmer on medium heat for 5-10 minutes until the fish is flaky and the peas tender. (The total cooking time for the potatoes is 20-25 minutes).
  • Turn your steamer off and put the fish onto a plate and break into flakes (ensuring there are no bones). Drain the potatoes and mash in a bowl with the butter and whisked eggs. The eggs give the potato a wonderful golden crust when baked, but can be left out if you prefer.
  • Now to create your pie. Put the flaked fish and green peas into a ceramic dish 25cm x 15cm, by 5cm deep (or 3 individual portion sized dishes). Pour over the green sauce and stir through. Spoon the mashed potato on top, carefully pressing the potato to the edge of the dish to seal in the contents. Fork over the mash to create a beautiful finish.
  • Pop the pie into your preheated oven for 20 – 30 minutes, or until the potato is nice and golden
  • Mash or blend to desired consistency, or serve as it is for older babies/toddlers.

Notes

If you don't have a steamer, you can simply poach the fish in a saucepan of water for the same time along with the peas.

Spelt Pancakes

/in , , /by

Make your pancakes with spelt flour for a different taste. Spelt flour has a nuttier, sweeter flavor and is high in protein

Spelt Pancakes

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Servings 12

Ingredients
  

  • 220 g spelt flour
  • Pinch of salt
  • 2 free range eggs
  • 550 ml full cream milk
  • 50 g unsalted butter

Instructions
 

  • Break the eggs into the flour and salt and gently whisk. Gradually blend in the milk, splash at a time, until the batter is smooth like single cream.
  • Melt the butter in a non-stick frying pan, whisk 2tbsp into the mixture and reserve the rest for greasing the pan between pancakes. Leave the mixture to rest for 30mins.
  • Grease the pan and heat until ‘smoking hot’. Add 2 tbsp of the batter to the pan, tipping the mixture from side to side, and using a pallet knife, carefully lift the edges of the pancake. When golden brown, flip the pancake over and cook the other side.
  • Keep warm in the oven with interleaves of greaseproof paper between pancakes. Serve immediately with a topping of your choice!

Notes

Raid your fridge and cupboard for your fillings: traditional lemon sprinkled with castor sugar, or bananas drizzled with clear honey…you name it, everything goes!

Cheesy Scrambled Eggs with Bacon

/in , , /by

Scrambled eggs are delicious on their own but if you add cheese to them they become extra special. Cheesey Scrambled Eggs with Bacon makes an excellent breakfast dish for the weekend when you may have a little more time to prepare something good. This recipe would be great for a snack or light lunch. Served on hot buttered wholemeal toast it makes a filling and healthy start to the day.

Cheesy Scrambled Eggs with Bacon

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2

Ingredients
  

  • 2 rashers back bacon
  • 4 medium eggs
  • 15 g butter
  • A little milk
  • Salt and freshly ground black pepper
  • 50 g mature Cheddar cheese grated
  • 2 large slices wholemeal bread
  • Butter for spreading

Instructions
 

  • Grill the bacon until crispy and keep warm.
  • Put the eggs into a small bowl and beat lightly with a fork, then pour them into a small saucepan.
  • Add the butter and milk and stir together well with a wooden spoon.
  • Put the pan on a low heat and cook gently, stirring constantly until the eggs thicken and become creamy. Season to taste. Take the pan off the heat.
  • Add the cheese and stir into the mixture evenly.
  • Toast the bread, then butter each slice.
  • Arrange the bacon on top of the toast, then spoon on the cheesy eggs.
  • Serve immediately.

Notes

To make this really special add some smoked salmon trimmings to the cheesey scrambled eggs. Add the salmon after the eggs have cooked. Serve with or without the bacon. Instead of serving on toast why not try toasted bagels or muffins.

Mary Berry’s Nut Roast

/in , , /by

Mary Berry’s aubergine five-nut roast recipe is a reall winner for vegetarians. It’s so easy to make and tastes delicious too – you can prepare it in advance or the day before you want to serve it so you’ve got plenty of time to focus on the sides. This recipe serves 8 people and will take around 1hr and 20 mins to make.

Mary Berry's Nut Roast

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Servings 8

Ingredients
  

  • 1 medium aubergine
  • Olive oil
  • Salt and freshly ground pepper
  • 40 g 1.5oz butter
  • 1 small onion finely chopped
  • 2 celery sticks finely chopped
  • 1 garlic clove crushed
  • 175 g 6oz shelled mixed nuts (such as Brazils, pine nuts, blanched whole almonds), chopped in the processor, but not too finely
  • 50 g 2oz shelled pistachio nuts, roughly chopped
  • 100 g 4oz fresh white breadcrumbs
  • Grated rind and juice of half a lemon
  • 100 g 4oz mature Cheddar, grated
  • 100 g 4oz frozen chestnuts, thawed and roughly chopped
  • 2 eggs beaten
  • 4 tbsp chopped fresh parsley
  • Sprigs of fresh flat-leaf parsley to serve

You'll also need

  • 900 g 2lb loaf tin, 19 x 17 x 9cm (6½ x 3½ x 3½in) base

Instructions
 

  • Preheat the grill, and oven to 200ºC/Fan 180ºC/Gas 6.
  • Line a loaf tin with foil and oil lightly.
  • Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. The aubergine will cook to a deep brown once in the oven, so don't worry about getting too much colour at this stage. Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. Allow to cool slightly.
  • Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
  • Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and leave to cool.
  • Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
  • Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of aubergine over the top of the filling and cover the tin with the foil.
  • Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley.
  • Slice thickly to serve.

Notes

This nut roast can be made up to two days ahead and can be frozen for up to a month. To reheat, put the nut roast on a baking tray and cover with foil. Reheat at 180oC/Fan 160oC/Gas 4, for 50 mins to an hour, until piping hot.

Gluten-Free and Sugar-Free Carrot Cake

/in , /by

If you’re on a gluten-free diet and don’t want to miss out on a classic you’re going to love this carrot cake recipe. Not only is it gluten-free, it’s sugar-free too – swapping the usual caster sugar for Stevia or Splenda. The deliciously, thick cream cheese frosting turns this cake into a showstopper, just sprinkle with nuts and finish with grated carrot on top. This recipe uses lots of egg whites so we recommend that you use liquid egg whites, which you can find in the baking aisle in most supermarkets, so you don’t have to worry about what to do with all of those yolks!

Gluten-Free and Sugar-Free Carrot Cake

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Servings 8

Ingredients
  

  • 113 g coconut flour
  • 113 g pecan flour
  • 21 g unsweetened shredded dried coconut lightly toasted
  • 400 g Splenda or Stevia Extract in the Raw or 200g New Roots Stevia Sugar
  • 2 tsps baking powder
  • 1¼ tsps salt
  • 1½ tsps ground cinnamon
  • 8 egg whites or 6 eggs
  • 280 ml unsweetened soy milk or other milk
  • 113 g salted butter or margarine melted
  • 2 tsps vanilla extract
  • ¼ tsp liquid stevia
  • 340 g packed finely shredded carrots

For the cream cheese frosting

  • 680 g cream cheese at room temperature
  • 113 g salted butter or margarine at room temperature
  • 200 g Splenda or Stevia Extract in the Raw or 100g New Roots Stevia Sugar
  • ½ tsp ground cinnamon
  • 4 tsps vanilla extract
  • 1 tbsp unsweetened soy milk or other milk
  • ⅛ tsp liquid stevia
  • Pecans or other nuts toasted and chopped, for garnish (optional)
  • Unsweetened coconut flakes toasted for garnish (optional)

Instructions
 

  • Preheat the oven to 160°C/325°F/Gas Mark 3. Line the bottom of two 8-inch round cake pans with parchment paper, then mist the inside walls of the pans along with the parchment with spray oil.
  • In a medium bowl, combine the coconut flour, pecan flour, shredded coconut, Splenda, baking powder, salt, and cinnamon and whisk until well mixed. In a large bowl, whisk the egg whites, milk, butter, vanilla, and liquid stevia together until thoroughly blended. Stir in the carrots. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter. If the batter is too thick to pour, add a little more milk.
  • Pour the batter into the prepared pans. Use a spatula to evenly spread the batter, or jiggle the pan to evenly distribute the batter in the pan. Bake for 35 minutes, then switch racks and bake for about 30 more minutes, until the cakes are lightly golden and springy when pressed in the center and a toothpick inserted into the middle of each cake comes out clean. Let the cakes cool in the pans for at least 20 minutes.
  • Meanwhile, make the frosting. In the bowl of an electric mixer or a large bowl, combine all of the ingredients and mix with the paddle attachment on medium speed or stir vigorously with a large spoon until thoroughly blended. If using an electric mixer, switch to the whisk attachment and mix at medium-high speed for about 3 minutes, until the mixture is fluffy and very creamy; if mixing by hand, switch to a sturdy whisk and beat vigorously.
  • As the cakes cool, they should shrink from the pan walls; if not, run an icing spatula or a thin knife around the edges. Invert the cakes onto two plates. They can be eaten as they are or be frosted, either singly or as a two-layer cake.
  • For a two-layer cake, spread some frosting over the top of the lower layer, spreading it to an even thickness of about ¼ inch. Position the second layer on top and then spread the remaining frosting over the entire cake. Sprinkle the pecans, coconut, or both over the top and/or sides of the cake if you like. Keep refrigerated.

Notes

If you don't have coconut flour or pecan flour you could swap for regular flour instead, just make sure you use the same measurements

Gluten-Free Lemon Polenta Cake

/in , /by

This gluten-free lemon polenta cake with honey drizzle is a super fancy take on a classic lemon drizzle. The use of fine polenta gives this bake a crumbly, moist texture and piled high with berries and generously drizzled with fruity honey, it’s a sweet, summery winner.

Gluten-Free Lemon Polenta Cake

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Servings 10

Ingredients
  

  • 250 g butter softened
  • 250 g caster sugar
  • 3 medium eggs beaten
  • 250 g ground almonds
  • Few drops of vanilla extract
  • Rind and juice of 1 lemon
  • 2 tbsp milk
  • 125 g fine polenta
  • 11/2 level tsp gluten-free baking powder

For the lemon syrup

  • Juice of 2 lemons
  • 6 tbsp honey
  • Icing sugar

For the topping

  • 150-170 g punnet raspberries
  • 180-200 g punnet blueberries
  • Sprigs of mint for decoration

You will need

  • 23 cm 9in cake tin, greased with butter and base lined with baking parchment

Instructions
 

  • Set the oven to 160°C/325°F/Gas Mark 3.
  • Beat the butter until soft and pale. Add the sugar and beat until light and creamy. Whisk in the egg, a little at a time. Gently fold in the almonds, vanilla, lemon rind and juice, milk, polenta and baking powder. Pour the mixture into the tin and level the surface. Bake for 50 mins-1hr, or until a skewer comes out clean after being inserted into the cake. If the cake is getting too dark, cover the top with foil after 30 mins. Remove from the oven and leave it in the tin.
  • To make the syrup, place the lemon juice and honey in a pan and stir in the icing sugar until it has dissolved. Spoon half the syrup over the cake while the cake and syrup are hot. Arrange the fruit on top. Re-warm the syrup and drizzle on top and decorate with sprigs of mint.

Notes

You could make this cake using other citrus fruits such as limes or oranges too.

Gluten-Free Victoria Sponge

/in , , /by

Going gluten-free can be tricky, but with recipes like this gluten-free Victoria sponge, you needn’t miss out on your favourites. This light and airy sponge is perfect alongside your afternoon cuppa – we like it filled with raspberry jam, but you can choose whichever flavour you like best.

Gluten-Free Victoria Sponge

Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 8

Ingredients
  

For the cake

  • 175 g butter softened
  • 175 g caster sugar plus extra for dredging
  • 175 g self-raising gluten-free flour
  • 3 large eggs
  • 75 ml milk
  • Few drops of vanilla extract

For the filling

  • 150 ml whipping cream lightly whipped
  • 3-4 tbsp strawberry or raspberry jam

You will need

  • 2 x20cm 8in round sandwich tins, buttered and base lined

Instructions
 

  • Set the oven to 190°C/375°F/Gas Mark 5.
  • Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and spread out.
  • Bake the sponges for 20-25 mins, until they've risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for about 5 mins, then transfer them to a wire rack to cook completely.
  • Fill with the cream and jam, and then dredge the top with caster sugar before serving.

Notes

The unfilled cooled cake may be wrapped in freezer bags and frozen for up to 1 month. Allow the cakes to defrost before filling with cream and jam.

 

Flourless Chocolate and Hazelnut Cake

/in , , /by

Stuck for a nice dessert to cook? Look no further than this deliciously rich cake made with dark chocolate, Frangelico and hazlenuts – serve on it’s own or with pouring cream or ice cream to finish it off perfectly

Flourless Chocolate and Hazelnut Cake

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 10

Ingredients
  

  • 500 g chopped dark chocolate
  • 6 eggs at room temperature
  • 2 tbsp Frangelico or brandy
  • 165 g ground hazelnuts
  • 250 ml cream whipped
  • Icing sugar to dust and cream, to serve

Instructions
 

  • Preheat the oven to 150°C/300°F/Gas 2. Grease a 20 cm (8 inch) round cake tin and line the base with baking paper.
  • Put the chocolate in a heatproof bowl. Half fill a saucepan with water, bring to the boil, then remove from the heat and sit the bowl over the pan (don’t let the bowl touch the water or the chocolate will get too
  • hot and seize). Stir occasionally until the chocolate melts.
  • Put the eggs in a heatproof bowl and add the Frangelico. Put the bowl over a pan of barely simmering water — don’t let it touch the water. Beat the eggs with electric beaters on high speed for 7 minutes, or until light and foamy. Remove from the heat.
  • Using a metal spoon, quickly and lightly fold the chocolate and ground hazelnuts into the eggs. Fold in the whipped cream and pour the mixture into the cake tin. Put the cake tin in a roasting tin and pour enough boiling water into the roasting tin to come halfway up the side of the cake tin. Bake for 1 hour, or until a skewer comes out clean when poked into the centre of the cake. Remove the cake tin from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
  • Turn out the cake onto a plate, remove the paper and cut into slices.
  • Dust with icing sugar and serve with cream.

Notes

This cake is perfect for any gluten-free friends or family members

Gluten-Free and Dairy-Free Chocolate Cake

/in , /by

Rich gluten-free and dairy-free chocolate cake is so good that you won’t even know it’s missing the usual ingredients. It’s perfect for a special occasion as it means everyone can enjoy it, even allergies and intolerances.

Gluten-Free and Dairy-Free Chocolate Cake

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 250 g Stork Original Baking Block
  • 225 g caster sugar
  • 4 eggs beaten
  • 225 g gluten-free self-raising flour
  • ½ tsp xanthan gum
  • 25 g cocoa
  • 1 avocado mashed

For the filling

  • 150 g Pure Soya spread
  • 4 tbsp icing sugar
  • 2 tbsp cocoa
  • 2 tbsp raspberry jam

For the ganache

  • 200 g dark chocolate
  • small can coconut cream

Instructions
 

  • Heat the oven to 180C, gas 4. Cream together the Stork and caster sugar until pale and creamy, then slowly add the eggs, little by little. Sift over the flour, xanthan gum and cocoa powder, and fold into the mixture. Stir in the avocado and divide the mixture between 2x20cm round cake tins.
  • Bake for 20-25 mins. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
  • To make the filling, mix together the soya spread, icing sugar and cocoa, and set aside. To make the ganache, melt together the chocolate and coconut cream in a bowl set over a pan of barely simmering water. Once melted, leave to cool until thickened.
  • To assemble, sandwich together the cakes with a layer of raspberry jam topped with the cocoa mixture. Drizzle over the ganache and allow it to drip around the edges of the cake. Decorate with your favourite edible decorations (we used Dr Oetker star wafers).

Notes

Any leftovers can be stored in a cake tin in a cool area for up to 2 days.