Lobster bisque

To make this food sing, you do want to make the effort. The shells of this crustacean are packed with flavour, so you must use them to your benefit. Lobster is an expensive ingredients, so this is perhaps something to make when you’re seriously trying to impress someone. This soup is very decadent and luxurious. Most of the meat will be used in the base of the soup, however you could save some of the meat to be eaten either on it’s own, or as pieces in the soup. It’s always satisfying to bite into a juicy piece of meat. I got my lobsters from the fishmongers already boiled. You can serve this as a main soup, or it works very well as a starter.

serves 6
2 fresh lobsters
1 onion
1 carrot
1 celery stick
2 litres water
2 tbsp tomato paste
200ml brandy
2 tsp sea salt
1 tbsp black peppercorns
2 bay leaves
3 garlic cloves
5 parsley stalks
25g butter
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1 shallot
1 garlic clove
1 tbsp lemon juice
3 tbsp flour
150ml double cream
handful of dill, finely chopped
salt
black pepper

25g butter

1. Cut the shell on the belly side, to remove the meat. Pull the tail part of the shell separate from the head. Discard what’s inside the head, but keep all the shell of the lobster. Set all of the tail and claw meat aside.

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2. Place the butter and all other ingredients apart from the brandy and water into a large pan. Fry on medium to high heat, stirring, to ensure the shells are fried. Then, pour in the brandy, and let it bubble for a few minutes, then add the water. Simmer the stock for about an hour.

3. Melt the butter in another pan, and fry the shallots and garlic on a medium heat for couple of minutes, until the shallots are translucent. Add the flour, and stir together. Add the lemon juice, and start straining the stock from the shells. Keep stirring the mixture, to incorporate the liquid into the flour mixture. Little by little it will become thinner liquid.

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4. Once all the liquid had been used , place in a blender, together with the lobster meat, and blitz until smooth. Return to the pan, and add the cream and dill. Season to taste.

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Crêpes

Crêpes are a good, easy choice when you feel like you would like to treat yourself (or your family) to a sweet breakfast. All ingredients are part of most households’ basic cupboard, so this doesn’t require much pre-planning. And why not make a big enough batter to have some left over, to use for savoury galettes later?

makes 8 large crêpes
2 eggs
600 ml milk
250 ml basic wheat flour
1/2 tsp salt
2 tsp sugar
~ tbsp butter, melted, + extra for frying

1. Slightly whisk the eggs so that the yolks and the whites are combined together. Whisk in half of the milk. Then add the flour little by little, whisking in until all the flour has been added and the mixture is slightly thick batter. Mix rest of the milk into the batter, then add salt, sugar and melted butter, and whisk just to mix everything together.

2. Let the batter rest for about 15 minutes.

3. Give the batter a slight stir. For each crêpe, use a small piece of butter for frying. Melt the butter in a frying pan, and add a ladle (about 100ml) of batter into the pan. I have a large frying pan, and this amount works well. If your pan is smaller, less might be better.

4. The first crêpe tends to take slightly longer to fry, than the rest of them, but generally it will take around 3-4 minutes to cook the first side, and around one minute for the second side, depending on heat. I use medium heat, and fry the first side one setting higher than the second side. When cooking the first side, when the batter has become firm on top, and the crêpe has normally gotten holes in the batter, you can start checking the underside to see whether it’s browned enough. Once the underside is nice golden colour, flip the crêpe over and fry the other side until nice colour.

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5. Serve with your choice of topping and enjoy!

 

Ultimate roast beef

I’ve been on a quest to find that perfect way to cook roast beef, so that it’s very tender, pink and juicy. I’ve been combining tips and tricks from different recipes, and I believe I have now gotten to where I want to be. This is how I will from now on always cook my roast beef. It will take time to cook, however roasting it at such low temperatures should guarantee a perfect result every time. It will really help to use a meat thermometer.

1.6 kg beef roasting joint (I use rump)
2 litres of Pepsi or Coca Cola (I use Pepsi Max)
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1 tbsp coarsely ground black peppercorns
2 tsp sea salt
leaves from a few sprigs of fresh thyme
2 tbsp olive oil

1. Cover the beef with the cola, then cover with cling film and put in the fridge over night.

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2. Remove the beef from the cola, and dry with kitchen tissue. Mix the coarsely ground peppercorns, salt, oil and thyme leaves together, then massage the mixture onto the beef. Keep in the room temperature for few hours.

3. Preheat oven to 80°C / 176°F. Place the meat thermometer in a way that the tip is right at the centre of the meat. Put the beef in the oven, and roast until the inside temperature reaches 60°C / 140°F. For this size roasting joint it will take around 3.5 hours.

4. Remove from the oven, and wrap in few layers of foil and a cloth, then rest for 15 minutes, before carving.

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My weight loss journey series: vol 3 – The first hurdle

As I’m on a pretty low calorie diet, I knew that at some point by metabolism would shut down, so I was prepared for it when it happened. It’s a funny thing with our bodies. Those who do weights training at the gym for example, know that you need to change your exercise programme after a while, because the body has gotten used to the old programme. We have to break that routine to kick start things again. Now, this actually suits me very well. I like having the break weeks, where I can be on a normal diet and eat more, and things I don’t eat during my dieting weeks. Don’t get too discouraged when the weight loss stagnates. As my target per week is to lose 0.5kg (1.1lbs), and I lost more than double that within the first weeks, I tend to calculate where I should be at that stage, if I had lost only my target amount. Sometimes you lose more, sometimes less.

My metabolism shut down came after 5 weeks of dieting. For the next two weeks, I was off my strict diet. For breakfast I might’ve been having either the usual porridge, or perhaps some bread, omelette etc, more varied than during the diet. For lunch I still had my usual salad, and for dinner rice and potatoes were added. Here are a  couple of recipe ideas you could try: Squid and chorizo saladChicken paella

I think the key is firstly not to go completely crazy and overboard when you are on the break weeks, not counting calories, but still keep some sense to it. Secondly, the more difficult thing is to start the diet again after the couple-of-week-break. At this stage, you have now gotten comfortable with not counting calories, and the taste of your favourite foods. You really have to be disciplined to get back on the diet. I think this part is where some might fail and drop out.

People also tend to start slacking when they have achieved such a weight loss already, so it’s important that even if you’re feeling really great because of your achievements so far, there is still a way to go.

During your break week, do expect to gain some weight. My weight only went up by 0.7kg (1.5lbs) which I consider to be quite good. After going back on the diet, my weight went down to less than what it had been before the break within the first week.

Now, sometimes your weight may momentarily go up regardless of your efforts. This happened to me four weeks after being back on the diet after the break. I just kept at it, and the following week the weight came crashing down, far lower than it had ever been since starting originally. Firstly, view it over a couple of weeks. If still not budging, do another break to kick start the metabolism again, or a booster with some exercise.

I haven’t included much exercise to my weight loss yet. I’m at the moment using it as a booster if things get stuck. I might do a brisk 30-60 minute walk once or twice a week when required or a jog around the block (this hasn’t been many times). This seems to have helped a few times.

Regardless of the hurdles my weight still keeps going down. Just keep going and don’t give up.

Pan seared, oven roasted pheasant

Pheasant is smaller than chicken, however not as small as some other game birds are, so one should be enough for two people. It’s pretty simple to cook, and a portion of half the bird (breast and leg) will be about 300 kcal, which is around the same as a large chicken breast. Noticeably gamey flavour, so a nice change to the usual chicken.

1 whole pheasant
1 tbsp vegetable oil
100ml red wine (I used Pinot Noir)
50ml port wine
1-2 sprigs of fresh thyme
2 juniper berries
sea salt
black pepper

1. Preheat oven to 180°C / 355°F. Heat the oil in a ovenproof frying pan, and place the bird in the pan on it’s side, to fry the leg for 5 minutes. Turn to the other side, and repeat.

2. Turn the bird so that the breast side is facing down, and fry for another 3 minutes. Season withcouple of piches of sea salt, and some black pepper. Place in the preheated oven, and roast for 15 minutes. Turn the bird so that ast side is now up, season again and roast for another 15 minutes.

3. Take the pan out of the oven, and lift the bird out of the pan, on double layer of foil. Wrap the bird with the foil. I also tend to put a layer of kitchen towel around it while it’s resting, so that it doesn’t get cold whilst making the sauce.

4. Remove the fat from the pan. Add both of the wines, thyme sprigs and crushed juniper berries. I normally use fresh thyme, but as we recently came back home from abroad, and are going on another holiday very soon, I hadn’t bothered with buying fresh herbs. Bring to boil, and simmer until it’s reduced by about a third. Scrape the pan, to get all the flavours from the bird into the sauce. Strain through a sieve.

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Chicken paella

Now that I recently started making paella (I never used to like paellas I tried), I now like them, and look forward to trying different versions. As with any cooking, I like making everything from scratch as much as possible. Since I started making my own chicken stock, I hardly ever use shop bought ones, as your own homemade one is so much better, making all your dishes better, too. To have a go at making your own, click here. I save the meat that gets left over from the making of the stock, and I used it for this paella, however using uncooked chicken for this paella is absolutely fine, they just get added at different stages.

serves 6

2 tbsp olive oil
4 cloves of garlic
1 large onion
1 small green finger chilli
1 red pepper
110g cooking chorizo
1 lemon, juice squeezed (or 2 tbsp. lemon juice)
2 dl frozen peas
250g Bomba paella rice
600 ml chicken stock
650g chicken
pinch of saffron
1 tsp black pepper
2 tsp paprika powder
1/2 tsp salt

1. Finely chop the onions, garlic and chilli. Heat olive oil in a large pan. Fry the onions until softened, and add the garlic and chilli. Also add the saffron and half the paprika powder.

2. Chop the chorizo (and chicken if using raw), and add to the pan. Fry for 5-10 minutes, until the chorizo (and chicken) are cooked.

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3. Add finely chopped tomatoes and pepper, mixing everything together.

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4. Add the paella rice, and stir together, then add the stock liquid. Stir, then simmer uncovered and undisturbed, without stirring, for 15 minutes. During this time, sprinkle the salt and black pepper on top.

5. Add the peas, and if using cooked chicken, the meat. Stir until warmed through. Add the remaining half of the paprika powder and the lemon juice.

 

Fig crumble

Both my husband and I love figs, so it was a no brainer for me to use them for my crumble when I wanted a change to the usual apple or rhubarb options. I also thought it might be fun to make individual pots, rather than one large crumble. I think the individual pots also ‘smarten’ them us, and are a perfect way of serving this kind of food if you’re hosting a dinner party. I serve my crumbles with thick custard, and personally I think my recipe still makes the best custard I’ve ever had (click here for recipe).

makes 4
12 figs
4 tsp caster sugar
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75g self- raising or plain flour
50g butter (+ a small piece to butter the cooking dish / pots)
25g light brown muscovado sugar
25g chopped walnuts

1. Preheat the oven to 180°C / 355°F (fan).

2. Cut the figs into bite-size pieces. It think cutting them into quarters lengthwise, and then halving all those pieces make them perfect size. Place the pieces into buttered individual pots, or a larger dish if making one, bigger size. Sprinkle over the caster sugar.

3. Make the crumble topping. Self-raising flour will give you more puffy topping, and plain flour a more crumbly one. Place the flour, butter and muscovado sugar together, and massage together with your hands, until it’s all mixed together and a crumbly texture.

4. Cover the figs with the crumble topping mixture.

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5. Chop the walnuts, and sprinkle on top of the crumble.

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6. Bake for 30 minutes.

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