Wednesday, 16 August 2017

Roasted Vegetable FRITTATA
Any VEGETABLES from your allotment would be great 
in this easy, healthy frittata.

·         350g orange sweet potato, peeled, cut into 3cm pieces
·         1 red capsicum, cut into 3cm pieces
·         2 red onions, cut into wedges
·         2 zucchini, cut into 3cm pieces
·         olive oil cooking spray
·         6 eggs
·         1/3 cup skim milk
·         100g baby rocket
·         20g parmesan cheese, (or vegetarian hard cheese) shaved
·         1/4 cup walnuts, roughly chopped
·         1 tablespoon balsamic vinegar

·         Step 1-Preheat oven to 220°C.
·         Step 2-Line a Crafond roasting pan with baking paper. Place sweet potato, capsicum, onions and zucchini in pan. Spray with oil. Roast for 30 minutes or until light golden and tender.
·         Step 3-Spread vegetables over base of Crafond Sauté pan. Reduce oven to 190°C. Whisk eggs, milk and pepper together in a jug. Pour egg mixture over vegetables, shaking dish gently to allow egg to spread to base. Bake frittata for 25 minutes or until top is golden and centre is set. Set aside for 10 minutes. Cut into 4 pieces.
·         Step 4 -Place rocket, parmesan and walnuts in a bowl. Toss to combine. Divide salad and frittata between serving plates. Drizzle 1 teaspoon vinegar over each salad. Serve.

--Recipe taken from

Tuesday, 1 August 2017

Yorkshire Pudding for Four


Ideal to cook in a Crafond Non Stick 24cm Shallow Casserole tin, with 1 litre capacity



55ml water


1.    To make the batter, sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning then make a well in the centre.
2.    Break the egg into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water.
3.    When its all in, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk.
4.    There is no need to leave the batter to stand, so make it whenever it’s convenient.
5.    If you are cooking your Yorkshire to accompany a roast, about 15 minutes before the joint is due to come out of the oven, increase the heat to 220°C, gas mark 7 add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes.

6.    While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat.
7.    Immediately return the tin to the highest shelf in the oven (or, if you have roast potatoes on that one, the second highest).
8.    The pudding will take 25-30 minutes to rise and become crisp and golden.
9.    Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up.
--Delia Smith Recipe--

Wednesday, 5 July 2017

Strawberry Eclairs
With Wimbledon in full swing, why not make these eclairs for a treat while you're enjoying the match!

Ingredients (makes 10-12)
plain flour 150g
caster sugar 1 tbsp
unsalted butter 75g, plus more for the tray
milk 75ml, plus a splash extra
eggs 4, 3 lightly beaten and 1 yolk only
double cream
icing sugar
strawberries 5, hulled and sliced
freeze-dried strawberries crushed to decorate (optional)
strawberries 2 big or 4 small
icing sugar 200g

STEP 1 - Heat the oven to 180C/fan 160C/gas 4. Sift the flour into a bowl. Put the sugar, butter and milk in a pan with 125ml water and bring to the boil. Take the pan off the heat, pour in the flour and beat the mixture until it turns into a smooth, thick panade (pastry dough) that comes away from the side of the pan. Tip this into the bowl of a stand mixer and beat it for a couple of minutes to cool it down a bit, otherwise the eggs might cook when you add them.
STEP 2 - Add the whole eggs, gradually (the mixture should be thick enough to hold it’s shape so you may not need all the egg) beating all the time, don’t worry if the mixture looks as if it has split, it will come back. Scrape the mix into a piping bag fitted with a plain round nozzle about 1½ cm wide and pipe éclairs about 12cm long onto your baking sheet, spacing them well apart. Beat the yolk with a splash of milk and paint a wide stripe of egg wash down the top of each éclair.
STEP 3 - Bake for 50 minutes or until the éclairs are completely dry, the best way of checking is to cut one in half horizontally when you think they are done. If they are still soggy they will collapse when they cool. Cool completely.

STEP 4 - make the icing, squash the strawberries and add a couple of tbsp icing sugar and mash everything together well, leave it for 5 minutes. Push the lot through a fine sieve and use this base to add more icing sugar to, and as much water as you need to make a thick icing that will stay on the top of the éclairs without running off.

STEP 5 - Halve the éclairs horizontally. Dip the lids, top-down, in the icing and put them cut-side down to dry. If your icing is thin, double or triple dip until it looks thicker. Spoon the whipped cream into a piping bag fitted with a wide nozzle and then pipe a strip of cream along each base. Arrange a layer of overlapping strawberry slices on top and then pipe on a couple of small dots of cream to help lid stay on. Repeat with all the éclairs and then put a lid on each. Sprinkle with dried strawberries, if you like.

--Recipe taken from Olive Magazine--

Friday, 23 June 2017

Perfect Summer Picnic Recipes
*Sausage Rolls and Cupcake Quiche Lorraines*

Cupcake Quiche Lorraine


  • 15 g (½oz) Parmesan cheese, finely grated
  • 320 g ready-rolled shortcrust pastry sheet
  • Plain flour, to dust
  • 1 tsp oil
  • 1 small onion, finely chopped
  • 6 rashers smoked streaky bacon, finely chopped
  • 75 g (3oz) mature Cheddar cheese, finely grated
  • 150 ml (¼ pint) each double cream and milk
  • 2 large eggs


  1. Scatter the Parmesan over the top of the pastry, then fold the pastry into quarters. Lightly flour a work surface and roll the pastry out until 3mm (⅛in) thick.
  2. Cut out 12 x 10cm (4in) circles and use to line a 12-hole muffin tin - reroll the trimmings to make enough circles. Chill.
  3. Heat the oil in a medium frying pan over low-medium heat and gently cook the onion until softened. Turn up the heat, add the bacon and fry until cooked through. Set aside to cool.
  4. Preheat oven to 190°C (170°C fan) mark 5. Mix the Cheddar into the cooled bacon mixture, then divide among the pastry cases. In a jug, whisk together the cream, milk, eggs and some seasoning. Pour into the cases.
  5. Bake for about 30min or until lightly golden and the filling has set. Leave the quiches in the tin for 5min, then remove to a wire rack. Serve just warm or at room temperature.

Sausage Rolls


  • 6 good-quality pork sausages, about 400g (14oz)
  • 50 g (2oz) dried and ready-to-eat apricots, finely chopped
  • 1 tbsp fresh sage leaves, finely chopped
  • 320 g ready-rolled puff pastry sheet
  • 1 medium egg, beaten


  1. Preheat oven to 200°C (180°C fan) mark 6. Squeeze the sausagemeat out of their skins into a large bowl (discard the skins). Mix in the apricots, sage and some seasoning.
  2. Unroll the pastry on to a work surface and cut in half lengthways. Spoon half the sausage mixture in a line down one side of the pastry 1cm (½in) in from the edge. Repeat with the other pastry half.
  3. Brush the visible pastry with egg, fold over the sausage mixture and press the edge to seal. Brush the top of the roll with egg and cut each strip into 12 pieces (if you're struggling with a knife, try using kitchen scissors). Transfer to a non-stick baking sheet, spacing a little apart.
  4. Cook for 25min or until the pastry is golden and the filling is piping hot. Serve warm or at room temperature.
--Recipes taken from Good Housekeeping--