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Monthly Archives: July 2013

Cherry Feta Bites

Juicy and Sweet

Juicy and Sweet

Cherry Feta Bites

Cherry Feta Bites

Cherry Feta Bites

If life delivers a bowl of cherries to your table then I would suggest that you sink your teeth into their luscious juiciness without the addition of other ingredients.

The other evening, however, I was nibbling a few cherries, an oatcake and some pecorino in a rather absentminded way. Suddenly I realised what a lovely combination cheese and cherries are together.

As I had some Feta cheese in the fridge I decided to experiment with its soft, salty texture and see how it worked with the sweet cherries.

This is what I came up with…….

Stone the cherries and use an apple corer to produce little cylinders of cheese. Cut the cheese cylinders in half and slide them into the centre of the cherry.

Pop into your mouth and enjoy the intense explosion of sweet, salty and creamy flavours.

This is the perfect nibble to have with a glass of something chilled on a warm evening.

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Posted by on July 22, 2013 in Uncategorized

 

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Rosemary Basting Brush

Basting Vegetable and Haloumi Kebabs

Basting Vegetable and Haloumi Kebabs

Rosemary Brush

Rosemary Brush

Rosemary

Rosemary

Now let’s be honest about this – getting out the barbecue is a bit of a faff! So much so that I hardly ever bother. I am always on the look out for something which can make the whole messy and time consuming business a little easier. Last year I came across this fun and convenient little tip. Snip a few sturdy pieces of rosemary off the bush and tie them together. You then have a flavoursome, efficient AND disposable brush to apply oil, barbecue sauce etc.
I also put a couple of sprigs of rosemary straight on the charcoal. It gives off a wonderful smell as it smoulders. If you don’t grow rosemary at the moment then please give it a try. It is happiest in well drained soil and a sunny aspect.

 
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Posted by on July 15, 2013 in Uncategorized

 

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Mini Scones

mini scones

scone dough

scone dough

I come from a long line of accomplished scone makers. Unfortunately, mine never really made the grade until I started using buttermilk as the wet ingredient and then ta -da success! Suddenly my scones were light and fluffy. Another family member creates the buttermilk effect by adding a dash of lemon juice to fresh milk before adding to the flour.

Before I gently roll out the dough I sprinkle the work surface with polenta or cornmeal. I enjoy the slightly gritty texture and it prevents the dough sticking more effectively than flour.

The scones I have made this week had a slightly nutty flavour because instead of using 8oz white SR flour I used 2oz of wholewheat flour and 6oz white SR flour.

My favourite filling for sweet scones at the moment is softly whipped double cream and raspberry jam. Later in the year when I have made some damson jam my scones will be filled with this and clotted cream.

 
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Posted by on July 10, 2013 in Uncategorized

 

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Greek Frappé

Nestle shaker

Nestlé shaker

Greek Frappe

Greek Frappé

Greek Frappé

The thing that nobody ever tells you about holidays is just how tiring they can be. I think, in my case, it is the heat which drains my spirit and stifles my natural curiosity.
Greek Frappé came to my rescue during a sizzling August tour of the classical sites in the Peloponnese. Somehow the third ruined temple of the day only became bearable after a roadside stop for a welcome Frappé Metrio ( medium sweet). The Greeks make this refreshing iced coffee with water, ice and sugar but back home I have developed my own version.
I love cold milk so this is the basis for my frappé. I add semi skimmed milk to my Nescafé shaker and a teaspoon of good old fashioned Camp coffee essence. This provides just the right hint of sweetness for my taste.

I fasten the lid, hold it tight and shake vigorously for a few moments. Then pour into a glass over ice cubes. It’s a fabulous and cooling mid morning pick me up.

 
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Posted by on July 9, 2013 in Uncategorized

 

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