April 4th, 2015

 

Carrots & blackeyed beans soup

Carrots & blackeyed beans soup

Carrots & blackeyed beans soup Part I
Carrots & blackeyed beans soup Part II

Carrots & blackeyed beans soup Part II

 

In this recipe I have used leftover vegetables lurking in the drawer of the fridge. Vegetables need not be thrown away, simply transform them quickly into any veg soup that takes your fancy.

Packed with tomatoes, mushrooms, carrots and beans, this soup offers a great way to include more vegetables in your diet and hit your 5-a-day target.

Ingredients:

240g blackeyed beans ( in tin cooked) you can buy from supermarkets

125g  mushrooms (cleaned and cut into small pieces)

3 or 4 medium carrots, (peeled and diced)

4 medium sized tomatoes (deseeded and chopped)

1 sweet red pepper (de-seed and cut into little pieces)

1 medium onion, peeled and chopped

2 cloves garlic, peeled and chopped

thumb sized ginger – peeled and chopped

1 level tbsp cornflour (made into  paste with water)

2 tbsp vegetable oil

2 kaffir leaves

1 stock cube (beef  or chicken) dissolved into 750ml of warm water

Salt, cheese, pepper and fresh parsley for garnishing

Heat oil, add onions, garlic, ginger and carrots and cook for 5 minutes, stirring all the time. Add stock, kaffir leaves, beans (empty the beans in a bowl and rinse) tomatoes and mushrooms and let it simmer till everything is tender, about 15/20mins. Add the corn flour to thicken to give a smooth consistency. Now at this point you either liquidise the soup (discard the kaffir leaves) or serve  as it is, garnishing with parsley leaves and grated cheese.

Enjoy!

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MERRY XMAS 2015!

December 22nd, 2014

Dear Friends

I’ve been  elusive for the past few months due to ill-health.

I would like to take this opportunity to thank you for supporting me this year. My  recipes have become more and more popular as the months have gone on, and I’ll be back in 2015 with some more culinary treats!

Wishing you all a Merry Xmas and a Prosperous New Year.

Stay safe

Nina Gaskell

 

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CARROT BALLS

August 13th, 2014

Carrot balls

Carrot balls

 

Eating plenty of carrots makes you “see in the dark”, so the saying goes!
All the ingredients in this recipe should be staples in your kitchen
cupboard for use as and when, apart from carrots, coriander or basil
and salad leaves, which of course need to be bought fresh…
Ingredients:
4 medium sized carrots, peeled and grated
1 tsp garlic purée or 1 fresh clove crushed
2 medium egg yolks, beaten and the egg white beat until stiff
1 small onion peeled and chopped finely
50g coriander (use ½tsp of dried one if fresh not available)
2tbsp self-raising flour
1tsp all-purpose savoury seasoning (found in most supermarkets)
Pinch chilli powder (optional)
Green seasoned salad of your choice for dressing
Chinese sweet chilli sauce for drizzling

Vegetable oil for frying
In a ceramic bowl, mix all ingredients with wooden spoon and then add the egg white.  Take a heaped tablespoonful,   and lower into the hot vegetable oil and deep fry until golden.

Serve on a bed of green salad and drizzle some Chinese sweet chilli sauce.
NB: do not leave the carrot mixture standing, as the juice emanating from the grated carrots will saturate the ingredients.

Enjoy!

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BAKED APPLE LIKE NO OTHER!!

July 9th, 2014

Apple in puff pastry

Apple in puff pastry

Apple pastry - end result

Apple pastry - end result

This is my take on stuffed apple with raisins. Try preparing this and you will be blown away. For the preparation and ingredients, I shall have to refer you to my recipes page.

Happy cooking and enjoy!

Good day!

 

 

 

 

 

 

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BAKED SAUSAGES IN GRAINY MUSTARD SAUCE

January 23rd, 2014

 

 

Baked sausages in grainy mustard sauce

Baked sausages in grainy mustard sauce

 

Baked sausages in grainy mustard sauce

Baked sausages in grainy mustard sauce

This is the end product.  If served mash potatoes, we both shall be talking the same language. Comfort food as you’ve never tasted before!!

For full recipe, turn to my Recipe page for full instructions as to its preparation.

Good luck and enjoy!!

Goodbye!

 

 

 

 

 

 

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RICE AND SUGARSNAP PEAS

October 22nd, 2013

Rice and sugarsnap peas

Rice and sugarsnap peas

 

This is a simple recipe of mine with the inclusion of various green vegetables with cheese. For full recipe instructions, turn to my Recipe page of my website!

Thank you and cheerio!!

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PINEAPPLE & APPLE YOLANDA

September 3rd, 2013

P & A Yolanda End Product!!

Pineapple and Apple Yolanda!

Pineapple and apple Yolanda!

Pineapple and apple Yolanda!

This is my grand-daughter’s favourite so I decided to attribute this pudding to her because she gave me the idea. I do hope you enjoy it!

Ingredients: (serves 4)

Temperature: 170c; 375f; Gas mark5

450g sweet apples (you can use cooking apples if you prefer) peel, remove the core and cube

450g pineapple, peeled and cubed

1 grated lemon rind

40g butter

4 slices of bread, crusts cut off, then buttered (only one side)

1½tbsp of rum or Masala wine

1tsp cumin powder

125g granulated sugar

In a pan, add the apples, pineapple, sugar and rum or Masala wine, with a little water and cook until tender. Stir and it should have reduced to a pulp by now. Then add butter, lemon rind and cumin powder. Stir to blend.  Taste and if you’ve got sweet tooth, add a little more sugar.

In the meantime, grease a ceramic baking dish, pour the fruit pulp into the dish, place the buttered bread ontop (buttered side up) and sprinkle the top with the remainder of the sugar. Bake for 25/30mins. By this time, you should have a browny crispy top. Serve in individual dessert dish, finish off with ice-cream or creamy custard.

Oooooh this is orgasmic!!

Enjoy!!

 

 

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CARAMELISED PEACH IN CARDAMOM SAUCE

August 29th, 2013

Caramelised Peach in cardamom sauce

Caramelised Peach in cardamon sauce

This is my own take on caramelised peach with a touch of cardamom seeds!!

Ingredients:

4 ripe Peaches submerged in hot water for 5 mins then peel off the skin and reserve

Grated rind of 1 lemon and then  squeeze out the juice and keep

50g unsalted butter

4tbsp of honey

6 cardamom pods, crushed removing the outer layer

2tbsp of rum

Heat the butter on medium heat, add the cardamom seeds, followed by the honey and the rind of  the lemon, stirring all the time for about 5mins.  Now add the peeled peaches, basting continuously followed by the juice of lemon and rum until the peaches  are covered. Basting should continue for another 5mins or so until the whole peaches have caramelised.

To serve: In a serving dish, pour the sauce over the peach or alternatively, pour the remainder of the rum over the peach and light so that the dish is flaming. If not, serve with your favourite ice-cream.

Enjoy!

 

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POTATO GNOCCHI

August 20th, 2013

Homemade gnocchi

Homemade gnocchi

Following from my last mail, and as promised, this is one of the recipes that I gleaned from Fabio, the Italian chef and I am sharing it with you.

Gnocchi is one the easiest pasta to make for it requires neither rolling nor filling and consists of little rolls.  This is for four.

Ingredient

4 large potatoes, peeled and cubed

220g f lour

2 large eggs

50gr butter

salt and pepper to taste

Boil potatoes in boiling water to which salt has been added for 20 minutes. Drain and mash with butter. Then incorporate the flour and beaten eggs and seasoning. Roll out on a floured board and hands into long thin rolls, the thickness of your finger. Thereafter cut into pieces, ½” long.  Put the cut pieces into a pan of boiling salty water. Boil for 3/4 minutes until  they rise to the top.  Drain and spoon over into a warm buttered dish. Serve with tomato sauce.

Tomato Sauce

Italian like their sauces, and the preparation looks so easy, in that the end result is a taste to die for!!

1 medium sized tin tomatoes or fresh whichever is available

2 medium sized onions, peeled and chopped finely

3 cloves garlic, peeled and chopped

50gr basil, chopped, if not parsley (reserved some for garnishing)

5tbsp olive oil

½tsp granulated sugar

Salt and freshly ground pepper

4 tbsp Parmesan cheese

Heat oil and add onions, & garlic and fry until soft then add the basil. Add the tin tomatoes without the liquid and cook on medium heat for 15mins. stirring intermittently. Add sugar and seasoning and cook for a further 10mins. Empty contents into a sieve, using a wooden spoon, mash into a fine puree. This is what you use to accompany the gnocchi.

Serve into a warm dish, spread Parmesan cheese and finish off with some basil leaves!

Salute!

 

 

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THE ABSENT COOK!!!

June 29th, 2013

It’s been a long time! I have forgotten you- honest!.

It was my 70th birthday recently, and I took the opportunity of travelling and at the same time, exploring the possibility of gathering new recipes. My travels took my husband and I to Paris, then Milan and finally to Roma. Though we saw all the tourist sites, but I was on a mission for new recipes at the same time. Believe it or not, I found one by way of a chef who is in the business of teaching tourists cooking traditional Italian food, courtesy of the hotel we stayed.

The Italian chef goes by the name of Fabio Bongianni. He encourages creativity and wants you to draw inspiration from the fresh ingredients of the season. He teaches the basics of preparing Italian pastas, etc.

He says Italian never uses mincemeat with their pastas, only in England!!. He showed me how to use fresh tomatoes for pastas, which I shall feature in the next couple of days.

The day  ended with us stuffing our faces with our efforts and washing it down with nice local Italian red wine.

See you in a couple of days my friends.

Ciao!

Nina

 

 

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