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.
Flour

Batter

Don't waste the beer

Peas

serve

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. 

Delicious.

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.

Pumpkin Soup

Getting ready for winter, Pauls bringing his vegetables up as there ready, I'm cooking what he brings but started doing my winter soups.

A large pumpkin,

Cut into half and scrape out the seeds, 

Cut into wedges then peel

This next photo shows the pumpkin in a pan to boil with chicken stock with garlic, onion and curry powder, but after I did this I decided to roast the rest, gave a much nicer flavour.

The seeds were washed and dried, I'm going to save some for planting next year, the rest I will roast to eat later.

Once the pumpkins were roasted I put the pumpkin I boiled with chicken stock and the roasted pumpkin in my blender.

I bagged up a lot of the puree and put the bags in the freezer, 

Then used the left over chicken stock to thin the puree I had left into a lovely soup.

Serve with ground black pepper and crunchy bread

Pauls Green Bean soup

I'm getting my winter soups ready; Pauls grown loads of beans but some have been a little "woody", so rather than boil and eat Paul made a soup.

Trim and dice the beans, put them on to boil.

Slice up a couple of leeks

I used a small ammount of yellow courgette last night so Paul peeled and diced the left overs and roasted them.

Paul fried the leeks

Bacon bits

and the roasted courgette, with a good spoonfull of paprika and parsley.

And blended, using a little of the chicken stock I had left over from my pumpkin soup.

Its a bit thick, but I will bag and freeze it, when I use it on a cold January evening I will adjust it then.

Pauls Feta and Aubergine tart

Mix 200ml of yoghurt and 200gms of feta chesse together with a good sprinkle of thyme.

Roll the edges of puff pastry (Paul put emmenthal chesse round the edges before rolling the pastry giving a cheesy crust)

Put the cheese yoghurt mix into what is now a pastry case and arrange the sliced aubergines on top, drissle with olive oil.

Bake at 200c till the pastry and aubergines are a golden brown.

While its still hot drissle with a spoonfull of honey.

Lovely hot or cold, but next time I think I will peel the aubergines.

Rosies Moutabal

Moutabal is an Armenian dish using aubergines, versions of this dish are found all over the world and is used by the Spanish in tapas, in Turkey it includes Tomatoes and grren peppers the Bulgarians add red peppers, but the recipe here is my take on the Armenian one.

First you need to make Tahhini paste.

 Grind down a good hand full of Sesame seeds.

Add sesame seed or olive oil and salt then make into a paste with warm water, thats the paste made.

Pierce the Aubergines and toast over a flame, about 5 mins, what you want is a slightly burned aubergine, to give you a smokey flavour.

Then bake them in the oven till they are soft, 

If you have a Noddy plate next to the oven use that but its not essential. 

When they have cooled, peel them.

Blend the peeled aubergines, the Tahini paste, 2 crushed garlic cloves, the juice of a lemon and some olive oil till you get a smooth(ish) paste.

Gorgeous spread on toast or as a dip for bread sticks.