Appliances Online get Colourful!

Appliances Online really do seem to love the New World Colours Collection.  Apart from running a competition on facebook where you can win an oven and hob, Becky Yardley has been commissioning Bloggers and Illustrators to show what’s best about the world in Colour!

Here’s her article and a bit about the Rainbow Cookery Book she comissioned.

The Rainbow Recipe Book 

To celebrate the New World Colours collection, we asked six food bloggers to create a colourful recipe for an online rainbow cookbook. We’ve then passed these imaginative inventions onto six illustrators to interpret in their own creative style. You can see the results below, with more detailed recipe instructions on each chef’s blog. So why not try one or two out this week and let us know how you get on!

Blue Cheese Gratin


Recipe by Clare from Seasider in the city. Illustrated by Katie from Sugarpatch

Green Lime Cheesecake


Recipe by Helen from Jessies Crazy kitchen. Illustrated by Lauren from Tastes like Love.

La Pizza Rossa


Recipe by Hannah from Home Baked Online. Illustrated by John N4Sketchpad.

Mango Lassi


Recipe by Solange from PebbleSoup. Illustrated by Jack Knight at Knight time Creations.

Meatloaf Cupcakes


Recipe by Mike from Mikes Baking. Illustrated by Claire from Aspergers Info.

Raspberry Tart


Recipe by Emma at Kitchen Goddess in Training. Illustrated by Dina at She loves mixtapes.

Thank you to everyone who contributed to this project, we think it looks great!

What’s your favourite recipe?  And would you ever co-ordinate your food to your kitchen?  I know that at certain times of the year we do ‘colour theme’ our food a bit (think about christmas with all that red and green icing on a white background, or valentines day when there’s a real surfeit of pink).  It could be quite a challenge don’t you think?

 

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Some Simple Tapas Recipes

Tapas is a great way to eat.  Having small dishes that everyone shares makes for a really sociable meal.  And, if you have kids, well, there’s bound to be something they will eat!

Here are three of my favourite REALLY SIMPLE tapas recipes.  I’ve been posting these recipes for some time on London Unattached, so if you like this is a bit of a round-up of how to make a tapas supper.

Gambas Pil Pil

For this you need great prawns.  They should be uncooked (look for the grey coloured ones, not the pink ones) and if possible already peeled for you.  In fact you can cook them in their shells and leave everyone to peel them at the table, but I find it quite messy.  Here’s what to do.

For 2 people as a main course or 4 as a tapas

12-16 large green (raw) prawns – shelled, butterflied and de-veined.

3-5 cloves of garlic sliced finely or crushed

A good pinch to half a teaspoon of red chilli flakes (depending on how hot you like things)

2 tablespoons of light olive oil

2 tablespoons of white wine or dry sherry

Chopped flat leaf parsley to serve

Method

Pre-heat the oven to 200c

Put the oil into a casserole and place in the oven for 3-5 minutes (it should be smoking slightly)

Add the prawns, chilli and garlic and mix through

Place back in the oven for 5 minutes

Take out of the oven and stir through again.  Now, add the sherry/white wine and return to the oven

Heat for a further 2 minutes or so

Garnish with parsley and serve with lemon wedges

Gambas Pil Pil

Chorizo Con Vino

For 4 as a tapas

Ingredients

Half a Chorizo ring, skin removed and chopped into 1/4cm slices

A glass of red wine

A handful of finely chopped thyme or oregano

Method

Put everything into an ovenproof dish and place in a pre-heated oven at about 180c for 15-20 minutes.  Watch to make sure the wine doesn’t evaporate completely and top up if necessary.

Drain off any excess fat and wine.  Garnish with chopped parsley and serve

Chorizo con Vino

Patatas Bravas

Ingredients for two

For the patatas

1 medium to large potato

1 tablespoon of olive oil

For the tomato sauce

1 shallot or half a spanish onion

1 small chili or half a teaspoon of chili flakes

Half a tablespoon of olive oil

2 cloves of garlic

1 tin (400g) chopped tomatoes

2 teaspoons sweet smoked paprika

Method

First start the tomato sauce

Chop the shallot and garlic finely and soften in olive oil for 5 minutes or so.  Now add the finely chopped, deseeded chili (or chili flakes) and paprika and cook for a minute longer

Add the tin of tomatoes and simmer gently, stirring occasionally for at least 30 minutes.

Meanwhile, preheat the oven to 180c

Peel the potatoes and chop into 2cm cubes.

Heat the oil in a baking tray till smoking gently, then add the potato cubes and stir through the oil

Put in the oven

Watch them carefully and turn them once or twice so that they brown nicely.

Once the potatoes are golden brown, you should be able to serve the dish.

Drain the potatoes on kitchen roll.

Check the seasoning of the tomato sauce and adjust as necessary.

Spread the tomato sauce over the patatas and then if you like add alioli or mayonnaise on top of that.  Garnish with flat leafed parsley

Eat while the potatoes are piping hot and crispy!

patatas Bravas

(ps, as you can see, it works quite well to mix in your chorizo con vino with the patatas, to make a more substantial supper dish).

Brian Turner Recipes Banana and Toffee Pudding

You may recall, I watched Brian Turner in action at the Good Food Show last year. He’s a great support of the New World brand and has been kind enough to provide us with some recipes to share!  Here’s the first…a rather scrummy looking Banana Toffee Pudding.

Banana Toffee Pudding

Banana and toffee pudding

Serves 6

 shopping list

50g unsalted butter
50g unrefined caster sugar
2tbsp golden syrup
150ml double cream
2tbsp chopped peanuts
150g unsalted butter
110g unrefined caster sugar
3 eggs, beaten
2 ripe bananas
150g plain flour
1tsp baking powder
50g butter for greasing moulds/ramekins
Icing sugar, to serve

how to create the dish

Melt the 50g butter with the 50g sugar.
Add the golden syrup and bring up to the boil.
Add the cream, reboil and cook for 2-3 minutes.
Add the chopped peanuts and remove from the heat.
Cream the butter and 110g sugar and add the beaten eggs slowly.
Mash the bananas and mix in.
Sift the flour and baking powder and add to the mix, but do not overmix.
Put the toffee sauce into six greased moulds/ramekins.
Put half of the pudding mixture on top.
Share out the rest of the toffee sauce.
Fill up with the rest of the pudding mix.
Bake at 170°C for 25 minutes.
Take out and leave to rest for 5 minutes.
Turn out carefully, sprinkle with icing sugar and serve.

ps

Serve with glazed banana and clotted cream.

The Great British All Day Breakfast

There are only two tricks that I know to making the perfect breakfast.  The first is to use the best possible ingredients.  The second is not to get stressed.  It’s all about timing…and that is actually very easy!

Breakfast

It’s healthier and easier to cook as much as possible in the oven.  And with modern fan ovens that really doesn’t take too long.  It’s a good idea to heat the plates up in the top oven if you have one.

Here’s my own ‘basic’ for a breakfast.  I don’t like egg, so my own plate (above) is eggless…but I still cook them for my family!

The fried egg

Ingredients

1 or 2 sausages per person.  I use venison because they are lower in fat and cholesterol but still really meaty.

2 rashers of bacon per person.  My own preference is for smoked back bacon

1 tomato per person

1 large field mushroom per person

1 egg per person

Method

Set the oven to 180c

Half the tomatoes and cut out the core

Wipe the mushrooms with a piece of damp kitchen towel and trim the stalks

Put the sausages in a large roasting tray in the oven and pierce them a few times to stop them splitting and let the fat drain out  You shouldn’t need any extra fat or oil

Cook for 10 minutes then take out and turn.

Tilt the pan gently so all the sausage fat is spread out

Covering the mushrooms and tomatoes with bacon

Lay the mushroom and tomato out in the pan and season well with salt and pepper.  Lay the bacon over the mushroom and tomato

Put back in the oven for about 10 more minutes, once you think it’s nearly ready take the bacon off the mushrooms and tomato to crisp up a bit while you cook the egg.

Breakfast waiting to be served

A minute or so before everything is cooked, heat up a tablespoon of oil in a frying pan and gently fry the eggs.  If you pierce the white with a fork, it will help cook it through quickly, as will spooning the oil over the white

Serve the eggs first, so they don’t overcook, then everything from the oven.

Some Variations

Add thick slices of black pudding at the same time as the sausages go in to be cooked.

Fry slices of bread ahead of frying the egg and keep warm in the oven.

Warm up some baked beans(!)

If you have any left over mashed potato, you can fry that up ahead of the egg and keep it warm in the oven.

Cauliflower Cheese

Cauliflower Cheese

Now, maybe this is not for you.  But, part of the reason for posting it is to explain how to make your own cheese sauce.  I promise it tastes 100% better than the little packs you can buy.  And it’s really very easy.  If you prefer Macaroni Cheese then I’ll explain at the end how to use the same sauce to make that.  I like Cauliflower Cheese with a green salad.  And it works well as an accompaniment for roast beef too.

Cauliflower Cheese

Ingredients

1 cauliflower

3/4 pint milk

About 100g grated strong cheddar

A teaspoon of mild mustard (optional, it will add a tang to the sauce)

A tablespoon of flour

A tablespoon of butter

Pepper

Nutmeg (optional)

Method

Take the cauliflower, cut a deep cross into the stem and trim off all the green leaves.  Put on a steamer over a pan of boiling water and cook for about 10 minutes.

While it’s cooking make your cheese sauce.

This is a VERY simplified version of a proper roux (flour, butter and milk sauce) where you would use an onion and a bay leaf to flavour the milk first.  I don’t think it makes any difference if you are going to add cheese.

Melt the butter in a heavy based pan.

Stir the flour into the butter and cook it very very gently for about a minute, stirring the whole time.  It should go very sticky and a lovely golden caramel colour, but not dried out or darkening.

Now, start to add the milk into this mix.  Take the pan off the heat for a minute and add in just a little milk till you have a mixture about the consistency of double cream.  Heat through.

Keep adding in the milk, bit by bit, until it’s all in there.  As you get beyond the first quarter of a pint, you can add in larger quantities.  Stir the whole time and keep the pan on the heat.

Now let the whole mixture come to a gentle boil.  You should have a gloopy mixture, quite thick but not something that looks as if it might just solidify at any minute.  If it’s too thick add a bit more milk, stirring all the time.

Take the pan off the heat.

Add most of the cheese, reserving about 25g to top the cauliflower cheese.  Check the seasoning and add the mustard, pepper and if necessary a little salt.

Now, put the cauliflower into a casserole.  Pour the cheese sauce over the top of the cauliflower and then top with the remains of the grated cheese and a little grated nutmeg if you like it.

Put the casserole into a pre-heated oven at about 170c for 20 minutes or so until the cheese is nicely browned on top and the cauliflower is cooked through

You can jazz this up with a little bit of cooked bacon or ham added to the cheese sauce.  Or to make macaroni cheese, simply cook 150g of  dried macaroni or any other pasta according to the packet instructions, drain, then use the cheese sauce to cover and bake in the oven as above.

Easy Recipes

I really like home made food.  It’s usually cheaper than buying ready meals and can be very very easy to do.  Of course it all depends on where you start!  My plan here is to show you my own simple to make dishes from round the world…and then defer to an expert!  I am not a chef – but I have been meeting some pretty fabulous food experts in the last few months.

So on the list to include are the following

  • British Food (We’ve got Brian to agree to help with this section)
  • Spanish Tapas (The delightful Omar will be showing us some really easy Tapas dishes
  • Indian Cookery (I’m thrilled we are going to be working with Cyrus Todiwala on this section)
  • Asian Dishes
  • Italian Food

I’m sure I will find some more!  For now that’s enough though.  What I want to do is demonstrate just how easy it is to make something yourself.