Saturday, 23 March 2013

Rosies Fish, Chips and Mushy peas

Put flour into a bowl, add a tablespoon of baking powder, slowly add beer while whisking to a smooth consistency, deep fry your chips, place frozen peas in a saucepan with water, a table spoon of baking powder and a tablespoon of sugar. boil till they go mushy. When chips are nearly cooked remove from the fryer, put some flour in a shallow dish. pat dry your fish, then put your fish into the flour, remove and shake off the excess flour, dip into the batter, then fry, when they are golden brown remove from the oil, put the chips back into the fryer, place your fish onto your plate with wedges of lemon and the mushy peas, then serve the chips.


Don't waste the beer



Saturday, 16 March 2013

Rosies Olive and sun dried tomato ciabatta

Ciabatta literally means Slipper bread, I will admit to using a bread mix for this recipe, but will make it all from scratch soon.
500gm of Ciabatta bread mix into the bread maker with 300ml of water and a table spoon of olive oil.

You will need to check for the setting on your machine, but you want the machine to make the dough and prove it. Remove it from the machine and knock the dough back, stretch the dough out and place either on a tray or in a dish, like this;
Then push olives and sun dried tomato into the dough.

Then bake at 200c about 30 mins, your looking for a brown crust, like this;
Don't cut this bread tear it and dip in extra virgin olive oil. 

Rosies Nutella and Orange cake

6 large eggs
1 pinch of salt
125 g soft unsalted butter
400 g Nutella
1 tablespoon rum
100 g ground hazelnut
100 g dark chocolate (melted)
2 Large Oranges (the zest)
 Oven 180ºC/gas mark 4

Preheat the oven to 180ºC/gas mark 4. In a large bowl, whisk the egg whites and salt until stiff but not dry.
 In a separate bowl, beat the butter and Nutella together, and then add the rum, egg yolks, orange zest and ground hazelnuts.

Mix in the cooled, melted chocolate, before gently folding in the beaten egg a third at a time.

Pour into a cake tin

and cook for 40 minutes or until the cake begins to come away at the sides, then let cool on a rack.