La Différence

La Différence
A passion for food

Friday 30 March 2012

Chicken, Bacon, Mushroom & Leek plait




This recipe can be adapted any way you choose to use up any leftovers you may have that go well together. Just make sure you have a packet of puff pastry in your freezer.
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To serve 4/5
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Now this is what I had available. (You could use salmon, tuna, sausage meat, ham or totally veggie)
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1 leg & 1 breast of a roasted chicken, skinned & cut into mouthsize pieces
2 leeks
around 200 gms 1/4lb bacon cut into lardons
around 6oz button mushrooms
1 clove of garlic
1tbsp olive oil
half a teaspoon of dried tarragon or another herb that would work well
Steamed broccoli or similar veg to serve.
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a packet of puff pastry rolled to about 15"x10" / 25x38 cms
1 beaten egg for glazing the pastry
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a really thick bechamel sauce or just a thick white sauce made from approx
half a pint of milk, made using the roux method
1 oz butter
1 and a half oz flour.
add to this 1 chicken stock cube and mix in well
It has to be really thick & gloopy and not at all runny.
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Sautee the bacon, leeks, garlic & mushrooms in the olive oil until cooked through
Add the tarragon
Mix with the thick Bechamel and leave until cold.
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Meanwhile roll out the pastry to 15"x10" / 25cms x38 cms on a large board
Leave it to rest for around 10 mins in the fridge if possible.
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Add the chicken to the cooled veg mix.
Season well to taste
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Back to the pastry
Place the pastry on a well greased oven tray
with the pastry facing longways towards you cut strips of around 1 inch wide & 3inches deep all the way down one side. Now do the same with the other side. There should be a good 4" of uncut pastry in the middle. There should be around 13/14 cuts on each side.
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Place the filling all along the middle of the pastry.
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Brush the cut ends with beaten egg and start to plait.
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Just bring alternative ends in one by one until a neat braid is formed.
Tidy up the ends by tucking them under.
Brush over with the egg wash
Leave to rest for around 15 mins or until you want to bake it.
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Bake at around 200C for 15 mins then turn down to 175c until the pastry is beautifully crisp & cooked through.
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Serve with steamed brocolli or any other green vegetable
or a crisp green salad.



Saturday 17 March 2012

Goji Berry, Mixed Seed, Honey, Wholemeal Bread

Goji Berry, Mixed Seed. Honey Wholemeal Bread
What could beat the aroma of freshly baked bread wafting through your kitchen.
This is such a wonderful recipe. The basic bread recipe has been lifted from Rachel Allen's 'Food for Living' cookbook. It's such a versatile recipe that can be personalised by adding your own combination of flavours either sweet or savoury.
Now Goji Berries are supposed to be a wonder food so while trying to eat more healthily I bought the berry & seed mix in Waitrose planning to sprinkle them on my bowl of porridge but instead I added them to this lovely loaf. One word of warning though if you're going to try this recipe out, the berries will burn if left on top of the bread while baking. I had to pick the burnt offerings off. Just incorporate them into the dough. I sprinkled on a few extra towards to end of cooking which makes it such a pretty loaf to look at.

Here's some facts about Goji Berries the new superfood from an excerpt from the Tibetan Goji Berry Company

Of the many varieties of Lycium, the Tibetan Lycium berry has earned the respect of the great Physicians of Tibet over these many centuries and has been coined with the name ‘Goji’. It grows in remote unpolluted hills and valleys of Tibet and Mongolia, in soil so rich in nutrients that the berries are exploding with this special nutrient dense vitality. Here are just a few ways Goji supports a healthy life.
  • Protects the liver — less fatigue
  • Helps eyesight – supports kidney function
  • Increases metabolic activity — burns fat and aids digestion
  • Boosts immune function – Lymphocytes, Interleukin 2, Immunoglobulin
  • Improves circulation — supports distribution of nutrients and quality energy levels
  • Improves sexual function and fertility — boosts libido and energy
  • Promotes longevity — brings life support to the blood and all internal organs
  • Rich in phytonutrients, antioxidants, particularly carotenoids such as beta-carotene and zeaxanthin.
  • Test studies are showing that Goji berries may prevent the growth of cancer cells, reduce blood glucose, and lower cholesterol levels.
  • Goji has unique bioactive polysaccharides (LBP) — key markers for building immune response.


The recipe:- this will make two large loaves.

120g around 4oz mixed seeds and Goji berries (the seeds were pumpkin, sunflower & sesame)
600g /1lb 7oz strong white bread flour
300g/11oz Wholemeal bread flour
2 tsp salt
100g/4oz softened butter
3tbsp honey
3tsp of dried yeast or 40g/1 &3/4oz fresh yeast
450ml/16fl oz warm water

Method.

Mix together the warm water, honey & yeast in a small jug. Leave for 5 minutes until it starts to froth
Place the two flours, the salt & the softened butter in the bowl of your mixer and mix to combine the butter.( or do by hand if preferred) Add most of the berries and seeds reserving a few to sprinkle on top later on
Make a well in the centre & add the yeast liquid
Knead with the mixer for around 5/6 minutes or for around 10 minutes by hand
By this time the dough should be springy and smooth
Pop into a large greased bowl, cover with cling film and leave to prove in a warm place for 2 to 3 hours or until doubled in size.
Knock the dough back and leaveit to relax on the floured surface, covered with a tea towel for around 5 minutes
Cut the dough in half and shape into 2 large balls. Flatten them down to about  4cm/1and a half inches thick. Place on floured baking sheets.
Make a few slashes in the top, cover with oiled cling film and leave to rise in a warm spot for around 45 mins or until doubled in size yet again.

Set the oven to 200c/400f/gas 6 & place a small baking tray filled with boiling water at the bottom of the oven to create lots of steam.

Brush a little milk over the loaves and sprinkle them with some seeds reserving the Goji Berries until 5 minutes before the end of baking time, They burn very easily.

Bake for 30-40 minutes or until the loaf sounds hollow when tapped on the base.

The dough can be made into around 20 rolls, just reduce to baking time to 10-15 minutes.

In her recipe Rachel suggests other additions and variations such as Cheddar cheese, caramelised onion & cheese, cinnamon & raisin, pesto, sun-dried tomatoes. I'm sure that you can think of something equally gorgeous to personalise this delicious bread.







Friday 16 March 2012

10 random facts about me/ Kreativ Blogger Award



PLUS 10 VERY RANDOM FACTS ABOUT MYSELF


I was recently honoured to receive this award by one of the best bloggers around Melissa from Chindeep.  The terms in accepting this award state that I have to recommend 6 of my favourite bloggers along with 10 random facts about myself. Here I go.

These are pages I visit & enjoy almost everyday.

Rising to the Berry A wonderful account of Anneliese's baking her way through Mary Berry's Baking Bible. She's just the sweetest person on Facebook !!!!

Jo's Blue Aga We all know Jo as the winner of BBC Great British Bake Off. Such a talented kind-hearted girl who spends hours answering everyones baking questions. We are great friends & I love her.

Sam's Kitchen  Sam's a really good friend, fabulous baker & photographer, so innovative a great page. We contact each other every day.

Mias Domain. Sensational food & photography. Mia also tackles more serious issues on health & food safety etc. There's always such a wonderful read to be had.

Blog of a peri-menopausal woman when I remember. I follow Marcy's page on Facebook every day. I need both my daily giggle and her more reflective posts. Unfortunately I can't get the link to work on this page but please seek her out.

What's for dinner Allys Kitchen Finally lovely Ally, she was my first American friend on Facebook and her style of posting really shaped the way I run my page & this blogspot. Just love the way she turns recipes on their head and starts all over again. We also share the same birthday, just one year apart (don't tell anyone but she's a year older then me & I'm positively ancient)

Now this was the hardest part for me. I suppose I think I'm really quite boring and ordinary but I do have my moments !!!!!!  Okay random facts

I adore watching thunder storms especially when it goes as black as pitch in the middle of a summer's afternoon.

I'm a really good knitter even though I say so myself. The more complicated the pattern the better.

The one food I couldn't live without would be cheese.

I really hate rudeness, arrogance & bad manners.

I am always on time and can't bear tardiness from anyone.

I'm always right, & even if I'm wrong I find it hard to say so.

In my 20's I dated three Peters all at the same time. Now did that cause confusion.

Determining right from left is such a weakness. Please don't ever ask me directions.

Snakes terrify me but I like spiders.

I queued up all night twice aged 13 then 14 to get tickets to see the Beatles. I only recently confessed this to my mother who thought I was staying over at friends.

just to awkward I'm making it eleven.

I never ever go anywhere without wearing lipstick & mascara, you never know who you might bump into !!!!!!! 

Well now I've started I could write another 10 but that's it I'm afraid.

I'm off to hand out my awards toodle pip xxx






Thursday 15 March 2012

White Chocolate Bavarois with Darkest Chocolate Sauce & Strawberries

This Chocolate Bavarois is such a wonderful dessert for a special dinner party or event. It can be made well in advance & placed in the freezer. It just needs an hour or so at room temperature to defrost. It's quite a complicated recipe but if you take your time and follow the instructions carefully you will have no problem at all. Once you've made them I'm sure you'll be back time & time again as they are so light & a delicious way to end a special meal.

Take a look below and you will see a White, Milk & Dark Chocolate Bavarois. Made in exactly the same way but layered up one lovely Chocolate layer at a time. I always make 3 & freeze two for a later date.

I do hope you try & enjoy them.       

White Chocolate Bavarois with Darkest Chocolate Sauce



This recipe should make 8 small puddings. It could also be made in a loaf tin and sliced. It freezes brilliantly.

recipe

13 fl oz / 375ml milk
8 egg yolks lightly beaten
1.5oz caster sugar
15oz white chocolate grated
3/4oz - / 20g gelatine powder soaked in 6 tbsp of cold water
1and a quarter pints/ 720ml lightly whipped double cream

Method

Line 8 . 3 &1/2"  / 8cm pudding basins with cling film
or a 2pt loaf tin
Boil the milk.
Beat the egg yolks & sugar with a wooden spoon to combine.
Pour the milk onto this, stir well.
Return to the pan and heat very gently until the mixture starts to thicken and will coat the back of the spoon.
WATCH THIS LIKE A HAWK, DO NOT OVERHEAT OR THE MIXTURE WILL CURDLE. IF IN DOUBT TAKE IT OFF THE HEAT. IT'S BETTER UNDERCOOKED THAN SCRAMBLED EGGS.
Place the chocolate into a bowl, pour over the milk & eggs and stir to disolve
Place the gelatine into a small pan, pour over the cold water and leave to gel
Heat slowly on a low heat until completely disolved
Add the the chocolate custard
Pass through a sieve into a clean bowl to remove any straggley egg whitey bits
Place in the fridge & leave until it starts to set around the edges.
Lightly whip the cream
Fold into the chocolate custard and pour into the prepare pudding basins/ loaf tin.
Chill until set firmly, preferably overnight and it's ready to serve. Served with raspberries, strawberries as I have here or it's delicious with Cherry Compote.

Darkest Chocolate Sauce
8oz/Dark 70% solids Chocolate
3oz /80g soft brown sugar
1 tbsp golden syrup
6 fl oz/175 ml double cream
1oz/ 30g butter.

Just place everything into a saucepan, heat gently until it's combined & glossy and it's ready. Just warm through if it's sets a little thick.

Now using this recipe you can make a three layered chocolate Bavarois using White, Milk & Dark Chocolate .
Just make sure that each layer is set before you start on the next layer. It's very time consuming so I always make at least three at a time. The recipe freezes brillantly so you'll always have a spare in the freezer when unexpected guests arrive. It will need at least 2 hours at room temperature or even better overnight in the fridge to defrost the loaf.



Wednesday 14 March 2012

Focaccia two ways. Rosemary & Red Onion & Gorgonzola & Pinenuts

Rosemary & Red Onion & Gorgonzola & Pinenut Focaccia

I love to make bread when I have the time. It's so therapeutic and unbelievably rewarding. I'm always fascinated by all those little yeast cells working like crazy to make us something wonderful to eat.
The Rosemary & Red Onion Focaccia has been a firm favourite with us for years, it's fabulous with any pasta dish. The Gorgonzola & Pinenuts has a really robust flavour and is far better suited to accompany a salad or even on it's own served with a glass or two of Pinot Grigio. I hope you will try and enjoy them too, they are really easy to make and you'll be so glad you did.      



For the dough
500g/1lb 2 oz Strong white bread flour
1 sachet dried yeast or 15g fresh
2 tsp salt
3 tbsp olive oil
between 300 to 400 mls 12/14 fl oz of warm water.
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Mix the dry ingredients in the bowl of your mixer
pour the 1st 300 mls/12 fl oz of water mixed with the olive oil into the dry ingredients.
Mix until a nice soft dough is reached, just add more of the water if needed, little by little.
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Knead with the dough hook for around 5/6 mins or by hand for 10.
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Leave to rise in a warm place until doubled in size
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knock back and place in a well greased roasting tin stretching it to fill.
if you can't get it to reach the corners just let it rest for a couple of minutes and try again.
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leave to rise covered with greased cling film for around another 30 mins until well risen
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Set the oven @ 220c gas 4
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with your fingers push lots of dimples all over the dough to form little wells
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For a plain focaccia pour over around 2 tbsp extra virgin oil and sprinkle with coarse sea salt & bake for around 20 mins until golden & cooked through.
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for the Red onion & Rosemary just sprinkle thinly sliced red onion & rosemary over the top. Add the olive oil as above & bake
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For the Gorgonzola & Pine nuts
mix 150 g/ 5oz Gorgonzola with 3 tbsp olive oil and season well
pour this mixture over the foccacia sprinkle with lots of pine nuts
Bake intially @ 220C/ gas 7 for 8 mins, turn down to 190C/gas5 and bake on for around 20 mins. Until golden & bubbling away.
Serve straight away .

Monday 12 March 2012

Blueberry and Yoghurt Scones with Lemon Curd


Blueberry & Yoghurt Scones with Lemon Curd


Don't you just love scones. As a child our Sunday tea always had a plateful along with a Victoria Sandwich or a fruit cake.  I really should make them more often. These quite literally took me all of 5 minutes to throw together and another 10 minutes to bake. Such little effort but everyone thinks I've been slogging away in the kitchen all day when I do make them.
The lemon curd is also a quick cook. You really don't have to stand over a simmering pan for ages, just keep a very keen eye on the microwave as the curd cooks, it will burn if you're not vigilant. 
These Blueberry, Yoghurt scones are just delicious. The Yoghurt in the dough gives them such a good rise while keeping them lusciously moist. Lemon & Blueberry is such a fabulous combination and this will make a complete change from the regular Devon or Sultana scones that accompany afternoon tea. I really hope you enjoy them

For the Lemon Curd
this is a very quick recipe using the microwave.

zest of 3 lemons
250 ml lemon juice
100g melted unsalted butter
200 g caster sugar
3 eggs

In a microwavable bowl
Whisk the eggs & sugar, add the lemon juice & zest & stir
Add in the melted butter
Cook on a medium heat for 1 minute blasts and give a good stir after each minute
When the mixture is thick enough to coat the back of a spoon it is ready.
Pour into sterilised jars.
Can be kept in the fridge for up to a month.

For the scones. set the oven to 220c/7gas/425F

225g / 8oz Self raising flour
half a teaspoon of baking powder
a pinch of salt
sieve these dry ingredients together
1.50 oz/40g  butter or margarine
1 and a half tbsp caster sugar
zest of 1 lemon
2 tbsp plain yoghurt & 1 egg beaten together
around 3oz/75 g Blueberries

Rub the butter into the sieved dry ingredients until it resembles breadcrumbs
Add the lemon zest and sugar and mix through.
add the Blueberries
Make a well in the centre of the bowl and add the egg & yoghurt
Gently bring together to form a soft dough.
Flour your work surface.
Gently press down the dough & roll lightly until it is around 1" 2.5 cms thick
Cut out with a 2"/ 5cm into around 12 scones
Place on a greased oven tray.
Brush with a little milk.

Bake at the top of the oven at 220c/ gas 7/425f for around 10/12 minutes

Serve with the lemon curd, whipped cream or as I like them with Thick Greek Yoghurt


http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-36.html

Chorizo & Chickpea Soup


Chorizo & Chickpea Soup


There's nothing quite as satisfying as a bowl of warming soup at lunchtime or supper. This Chorizo & Chickpea  is one of my absolute favourites. I adore the smell of Chorizo cooking, the wonderful aroma & flavour of smoked paprika permeates throughout and the chickpeas add a great texture to it. This soup is oh so reminiscent of wonderful holidays spent in Spain and The Canaries. So easy to make, it will become a firm favourite with the family.


To Serve 4/6
1 medium sized dried not fresh chorizo approx 6 oz diced
1oz pancetta or bacon lardons
1 leek washed & finely sliced
1 red pepper diced
1 large onion diced
2 medium carrots diced
2 celery stalks diced
1 or two leaves of green cabbage finely sliced
1 tbsp good oil, I used rapeseed but olive oil will do
1 tin Chick Peas (I used brown but any will do)
1 pint or so of chicken stock a cube will do if you don't have fresh
2 tbsp tomato puree
1 teaspoon smoked Spanish paprika, dulce or hot as preferred
sprinkle of dry thyme
sprinkle of dried oregano
2 tsp cornflour slaked in a little water
seasoning to taste.
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In a large saucepan, with the lid on, fry the bacon then sweat the vegetables in the oil until beginning to soften. On a medium heat.
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Add the tomato puree, paprika & herbs then the chorizo. Mix together well.
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Add the stock and bring to a simmer. Cook for around 15/20 mins, add the sliced cabbage and continue cooking for another 5 minutes
Add the cornflour and cook on for a couple of minutes
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Season to taste. & serve.

Saturday 10 March 2012

A little bit about me

Me on a good day


I'd like to introduce myself and welcome you to my blog. I'm Doreen Simpson known to my Facebook followers as Dor. I started my page on Facebook in 2011 just to make contact with other like-minded fanatical cooks like myself. My goodness how the experience has changed my life. I've met so many wonderful people who have become such firm friends in a relatively short space of time. After cooking for virtually all of my long life I thought I'd seen it all, but no, I have learnt so much through my fellow bloggers. There's a whole world out there of wonderful food that I can't wait try and I'd love you to join me.

Here's a little bit about my life.

I worked for the Midland Bank on leaving school. To this day I wonder why? I was never cut out for office work and I spent a good deal of my time there organising our social events and disappearing to the kitchen to knock up lunch for everyone. But the money was good and I stayed with them for 12 years.
After an unsuccessful marriage I ventured into the cake making world and although I made a reasonable living out of it I decided to go to college to get my City & Guilds and become a chef. It was great fun, I enjoyed every minute of it and never looked back.
I was employed by a large catering company where I really learned my trade and left after two years to start up on my own.
I've run a successful catering company 'La Difference Catering' for the last 20 years now & enjoyed catering for the 'rich and infamous' of the Cheshire set but mainly for ordinary folk like you and I who have something lovely to celebrate.
The highlight of my career happened last year when I catered at a weekend's shoot for The Duke of Edinburgh, Lord Brabourne (Mountbatten's son) and several others of the nobility. I prepared afternoon tea for them, dinner in the evening and breakfast the following morning. It was quite nerve racking and I spent weeks of sleepness nights working up to it, but in the end I thoroughly enjoyed it, the Prince was an absolute delight and such a lovely chap.
Years of cooking & organising events have given me a wealth of experience that I would love to share with you all. If you are planning to start a career in catering then I can offer you any advice that you may need. Also if you're planning a large event yourself then I'm willing to help you.
I hope to bring you a few stories of triumphs and disasters in my career, hopefully in a humourous way along with glimpses of my very happy home life with my partner Clive and my two lovable Jack Russells, Bugsy & Molly.
But the main purpose of my blog will be to share my recipes with you. Don't worry I've got thousands. Trouble is it'll take me years to post them all.

Dor xxx

Friday 9 March 2012

How the make filo triangles, these are cheesy, leeky.

Cheesy Leeky Filo Triangles

I love to make these little filo triangles. These are filled with a cheese & leek mixture, but they are wonderful made with Spinach & Feta cheese or even with  sweet filling such as apple & cinnamon. Just use your imagination and away you go !



I have used JusRol frozen filo sheets here. Each packet should make around 24 triangles
Open up the sheets cut the sheet in half then place on top of the other half. Cut this pile in half, and place on top, cut again and you will have 48 strips of filo. Keep the pile covered with a damp tea towel to stop it drying out while your making them.

Brush with oil or butter and place a second strip on top
Add a couple of teaspoons of the filling and make the first fold upwards
Brush a little more butter up the strip.
Fold up & over to the left, then up and over to the right until you reach the top.
Tuck under any excess and you will have your triangle
place on a buttered oven sheet, brush with melted butter or olive oil and bake in a hot oven 230c for around 10-15 minutes or until crispy, and golden brown
Recipe For the Cheesy leeky triangles 4oz strong cheddar cheese grated 1 large leek, rough leaves removed, finely sliced & sauteed in a little oil or butter a little grated nutmeg, black pepper & salt to taste. Just mix together & follow the pictures. *The one rule is to never overfill them or they will burst when baking*. Recipe For the spinach & feta the recipe is almost the same, use the regular packet of spinach, cooked & with every last bit of water squeezed out , 4oz Feta, add a couple of finely chopped spring onions & a little chopped mint, nutmeg & salt and pepper as before plus 1 egg yolk to bind. You can brush with olive oil instead of butter if preferred