Saturday, 4 December 2010

Rosies Apple Crumble Tart

Rolled pastry, (I buy ready made)
5-6 Apples (sliced),
Chopped Almonds

For the crumble;
Just put the lot together and mix till you end up with a bread crumb like texture.

Line a flan dish with the pastry, put a thin coating of jam over the pastry, arrange your sliced apples, sprinkle the almonds on top and cover with the crumble mix.

Bake at 22c till the golden brown, about 25 minutes. Serve with Ice or Chantilly cream.

Sunday, 28 November 2010

Rosies Tiramisu

For 2 people;

8 finger biscuits
Fresh coffee,
140gr Mascarpone
1 egg yolk
1tbsp sugar
50gr whipped cream
Grated chocolate

crumble 6 biscuits and soak in a little coffee, optional you could also pour on a little alcohol, I've never tried it but as I post this I'm thinking of trying Rum in the future.

( I do these separately because to much coffee gives me a headache and Paul likes his strong.)

Put the soaked fingers into individual dishes.
Whip the egg yolk and the sugar together, add the Mascarpone and the cream and fold together.

Cover the biscuits with the Mascarpone , crumble another biscuit on top then cover with the last of the Mascarpone and sprinkle with grated chocolate.

Friday, 26 November 2010

Rosies Baked Camembert

Buy a Camembert,a proper one from Normandy, remove the cheese and soak the box in water , now you have two choices, there are those that say Camembert doesn't need any herbs, but I like to add Basil, Garlic and Black Pepper, to do this I slice the cheese in half add the herbs and spices, put the cheese back together, put it back in the soaked box and bake for ten minutes at 200c. Gorgeous served with a baguette.

Monday, 22 November 2010

Rosies Chicken Soup

Roast chicken for Sunday lunch, but what would you do with the bones or any left over vegetables? A lot of people would throw them in the bin, such a waste!
Fry a chopped onion, a carrot and a garlic clove in a saucepan, fry till the onion is soft, add your chicken carcass and water ( I cheat and add a chicken stock cube as well) and a diced potato, add a little dried coriander and bring to the boil and simmer till the potato is cooked, remove the carcass and strip any bits of meat and put the meat into the soup, add any vegetables (if any, but I wouldn't add sprouts!) left over from the roast, blend then adjust the seasoning. Simple warming soup,

Thursday, 11 November 2010

Not made yet

Just saving a couple of recipes for nann bread, I've not made them yet.

Naan Bread Recipe without yeast

450g Strong white flour (bread flour)
1 tbsp baking powder
1 tbsp granulated sugar
2 tbsp Greek yoghurt
1 tsp salt
Optional - 2 tsp sesame seeds for topping or to make a garlic and coriander naan - add 3 - 4 finely chopped garlic cloves and 3 tbsp of finely chopped coriander at No 2 stage.
Lukewarm water and melted ghee or butter for the garnish
Makes 4 balti naans

1; Heat a mixing bowl in a warm oven.
2; Put all the ingredients (except water) into the mixing bowl
3; Add warm water little by little and work it into the flour carefully until it becomes a dough
4; Knead on a floured surface for at least 10 mins until the dough is smooth and feels elastic
5. Return the dough to the bowl and leave in a warm place for about 30mins. Cover with a damp tea towel or 2 layers of cling film to keep the dough moist.
6. When the dough has rested. Remove and knead again for a few mins.
7. Divide into 2 or 4 equal pieces. Shape each piece into a tear drop.
8. Preheat grill, cover the rack with silver foil and set to a midway position. Put the naan onto the foil and grill it. When it turns brown turn it over and brush the uncooked side with a little melted butter, place it back under the grill and cook until sizzling.
9. Serve immediately with fresh coriander sprinkled on top.

With yeast

8oz unbleached flour (advises strong bread flour)

1/2 tsp salt

1/2 oz fresh yeast (available in supermarkets often next to or nr the cakes and fresh breads)

4tbsp lukewarm milk

1 tbsp veg oil

2 tbsp natural yoghurt

1 egg

2-3 tsp melted butter for brushing


Sift salt and the flour together-cream yeast & milk-set aside for 15 mins. Add the milk/yeast mix to the veg oil,yoghurt & egg to the flour.Combine the mix with hands until forms soft dough.Add little more lukewarm water if dough too dry.

Turn dough out onto lightly floured surface and knead for 10 mins. Return it to the bowl,cover and leave in warm place for around an hour/or doubled in size.

Pre heat oven to highest setting no lower than gas 8/230c/450F

Turn dough back out on floured surface-knead for 2 mins - divide into 3 equal pieces-roll into balls- roll out into tear drop shape.10 cms long 13cm wide 1/4 to 1/2 inch thick.

Preheat grill/broiler to highest setting-.Meanwhile place the naan on preheated baking sheet-& bake for 3-4 mins or until puffed up.Remove from oven & place under grill for a few seconds until the top browns.Brush with melted butter or Ghee if you have and serve warm.

Wednesday, 10 November 2010

Welcome to Rosies Kitchen

Hello to those of you who landed here from "A Taste Of Garlic", this blog Is really the store cupboard for an "An English Rose In France" my recipes all in one place. There are many more to come and I hope you enjoy what I do,

Saturday, 6 November 2010

Rosies Cornish Pasties

I dont buy mince, I buy 100% beefburgers and break them up as they cook, for this recipe, you need beefburgers (or mince), chopped onions, cooked potatoes and a tin of mixed vegetables. As usual I have used shop bought pastry as well. Fry the onions add the burgers and cook. add the veg.
I don't buy a lot of gadgets, I have done, then after an initial use they become like exercise machinery, confined to the cupboard. One gadget I have bought and use regularly is my pasty maker. A simple hinged piece of plastic that shapes, seals and adds a little decoration to the pastry, great for apples pies. Make your pasties, brush a little egg wash on top and bake at 200c till brown.

Put a little oil on the plastic, makes it easier to get the pasty out without in breaking the pastry.
Don't overfill them.

Rosies Roquefort and Sesame seed biscuits

100 gms flour
90 gms cold diced butter
pinch mustard pwder
A little ground chilli
150 gms Roquefort, 100gms for the recipe and the other 50gms to go on top before baking.
1 Tbsp Sesame seeds.

Put all the ingredients (except the saved 50gms of cheese) in a bowl, using your hands knead the ingredients together, where it forms a dough roll out on a floured surface into a sausage shape, wrap in cling film and place in the fridge for an hour,
Remove from fridge when your ready, preheat oven to 190c, slice the biscuit roll and arrange the slices on a foil covered tray,place a little of the saved cheese on top of each, a sprinkle of black pepper and bake till they are a light golden colour.

I also wrapped some hot dog sausages in a little pastry and baked them, you could include a little cheese or mustard in with them.

Wednesday, 3 November 2010

Rosies Pork chops, tomato and port.

It really doesn't get much easier than this;

Pork chops
Tub crème fraiche
small tin of tomato purée
2tbsp Port

First time I tried this it was with slices of ham, so I thought I would try it on a pork chop. Grill the pork chops till nearly cooked, mix all the other ingredients pour over the chops and bake.

For pudding I made an apple crumble Tart
I got all the ingredients together, got my camera ready and forgot to take photographs, I will do it again next week, sorry.

Sunday, 31 October 2010

Rosies Black Cherry Cheese Cake

This recipe is for two individual cheese cakes, it takes about 5 minutes to make, for a larger cheesecake for a family you will need a pack of digestives and 500gm of Mascarponi and more sugar. Try using a different jam, fresh fruit. leave out the fruit and jam and add the juice of the lemon to the cheese, So many variations I waned to make one with lemon curd but wasn't able to buy any yesterday, as soon as I see some I will try it.

7-8 digestive biscuits
250gm Mascarponi cheese
2 tbsp sugar
1 Lemon
Black Cherry Jam

Crush the biscuits, I put them into a freezer bag and use a rolling pin to smash them, add enough melted butter to hold the biscuit together, put in the serving dishes and cool in the fridge. Meanwhile, put the mascarponi cheese in a bowl with the sugar and the zest of the lemon and mix together, put the jam, about one tablespoon on top of the biscuit base and put the mascarponi on top.

Edit, Paul just tasted the cheesecake, he says "less jam" But gorgeous though.

The Chocolate, using any chilled chocolate bars that you want, put the bar on a work top, using a large knife scrape the blade across the bar, you will need to hold the bar against you so be careful. for a powdery chocolate lean the blade towards you, for thin slivers hold the blade up right. place the chocolate on top and eat or return to fridge.

Saturday, 30 October 2010

Rosies Carrot Cake

Another variation on the Yoghurt cake, so far I've done sultana, lemon, apple and hazelnut, choc chip and a pineapple, today I tried a carrot version,;

1 x 125g pot of Yoghurt

2 pots sugar

3 eggs

3 pots flour

1 packet levure chimique (1 tsp baking soda and 1 tsp baking powder should work, if you try this let me know how it worked)

1 pot sunflower oil

Vanilla essence

1 Carrot (grated).

For the method follow one of the other recipes.
Yoghurt cake method

Thursday, 2 September 2010

Rosies Lemon Yoghurt Cake

Similar to my Apple and hazelnut yoghurt pot cake, here's a lemon version, sweet but very tangy, delicious.

1 x 125g pot of Yoghurt

2 pots sugar plus half a pot for the glaze

3 eggs

3 pots flour

1 packet levure chimique (1 tsp baking soda and 1 tsp baking powder should work, if you try this let me know how it worked)

1 pot sunflower oil

2 Lemons

Vanilla essence

Preheat oven to 180°C (350°F).

Empty one pot of plain yoghurt into a mixing bowl, then rinse and dry the plastic pot.

Add 2 pots full of sugar and 3 eggs and beat together with a fork.

Add the zest of 2 lemons and a 3 drops of vanilla essence

Add 3 pots of flour and the packet of levure, then mix again

Finally add 1/2-1 pot of sunflower oil and stir again.put the mixture in a buttered cake tin.

Bake for about 40 mins.

Meanwhile, cook the juice of the 2 lemons and half a yoghurt pot of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a plate. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

Next, a Pineapple version.