Sunday, 8 December 2013

Shepherd's pie

This shepherd's pie is a nice meal for a cold day with flavor bursting out of the meal it is easy to make. To give it extra flavor on top add some cheeses but i recommend a medium flavor as it is too strong it take the flavor out of the meal, maybe you like it different it all depends on your preferences to strength but it and a nice stringy texture to the portato.

For the filling

  • 1 tbsp rapeseed oil
  • 1 onion, chopped
  • 3-4 thyme sprigs
  • 2 carrots, diced (total weight 300g/11oz)
  • 250g lean minced lamb (we used 10% fat)
  • 1 tbsp plain flour
  • 1 tsp vegetable bouillon powder, made up to 350ml/12fl oz stock with boiling water
  • 227g can chopped tomatoes
  • 1 tbsp tomato purée
  • 400g can green lentils with no added salt, drained
  • 1 tsp Worcestershire sauce
  • 1-2 cloves of garlic
  • Add herbs of your choice recommended basil

For the topping

  • 650g Maris Piper or King Edward potatoes, roughly chopped
  • 250g sweet potatoes, roughly chopped
  • 2 tbsp half-fat crème fraîche
  • 1 tbsp semi-skimmed milk



Method

  1. Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.
  2. Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.
  3. Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve



Sunday, 21 April 2013

pineapple upside-down cake

Pineapple upside-down cake

Ingredients

FOR THE TOPPING

  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapples rings in syrup, drained and syrup
  • glacé cherry

FOR THE CAKE

  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs 
 this cake is a very nice cake that can be served with wiped cream, ice cream anything like that,
in the recipe it uses tin pineapple but you can use fresh just make shore that your pineapple is not to thick and that it is stored in a cool place so that it doesn't go brown before cooking. you also need to keep the cake stored in the same conditions as you will a normal cake.

Method

  1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
  2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream or wiped cream