A really simple yet delicious recipe Ingredients
In a large pan melt the butter over a medium/high heat. Added the shallots, a fry for a minute then add the garlic and bay leaf. After about 30 seconds add the wine. Once this is bubbling and producing plenty of steam add the mussels and put the lid on. Leave for four minutes before uncovering and adding the parsley. The mussels should have opened – discard any that have not.
Transfer to warmed serving bowls, adding the sauce left in the pan and serve with crusty bread or chips.
The recipe above is the classic recipe. Some people like to add cream just before serving and personally I dice a couple tomatoes and add them with the parsley.
In a heavy based saucepan fry the potato and leeks gently in the butter/margarine for a few minutes. Add a splash of stock and the watercress, cover and leave on a low heat for 20 minutes, stirring occassionally.
Add the rest of the stock and seasoning, then simmer for a further 10 to 15 minutes.
Blitz to your required consistency, add cream and serve.
Can be frozen before the cream is added and reheated when required.
Eating In is the new Going Out – as the credit crunch has hit us all more of us are turning to entertaining at home rather than spending fortunes in restaurants, bars and clubs. And what is nicer really than having a group of your closest friends relaxed with good food and drinks in the comfort of your own home?
That is really what this site is all about. Having a lovely time with friends or family or even complete strangers. I must confess that I am an avid “Come Dine With Me” watcher but the growth of supper clubs and cooking programmes recently proves I’m not the only one who loves to entertain.
Ingredients:
Shred the cabbage with a sharp knife into thin strips that are a comfortable size to eat. Grate the carrot on the coarsest side of the grater. Slice the onion as finely as you can.
Toss the vegetables with the mayonnaise, mustard and lemon juice, taste for seasoning and add however much salt and pepper you like.
Chill in the fridge for and hour or two before serving.
My mother dearest always used to put sultanas in her coleslaw but I find that a little too 70s. Coleslaw just means Cabbage Salad in Dutch so really you can add any additional ingredients that take your fancy. I always add 1 Granny Smith apple. Many recipes add celery and Jamie Oliver has a posh looking “Best Winter Veg Coleslaw” with a whole host of additions.
Ingredients
Pre-heat the oven to 150C/300F/Gas 2.
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Bring to boiling point, then lower the heat and simmer gently for five minutes.
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.
Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened – this indicates that the eggs have begun to cook slightly.
Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf of the oven and bake for about 45 minutes, or until the custards are just set and are still a bit wobbly in the middle.
Remove from the water and allow to cool to room temperature.
When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each créme, then caramelise with a mini blowtorch. Leave to cool for a couple of minutes, then serve.