400g sausage meat
100g cheddar, grated or crumbled
1 medium apple, grated
fresh herbs of your choice ie chives, sage, parsley
1 pack puff pastry
1 egg, whisked
Squeeze together with your hand the sausage meat, apple, cheese and herbs until well combined.
Cut the pastry in half and roll out each piece until 1/2cm thick. Fold one piece gently in half and cut at 1cm intervals across the fold leaving a 2cm border on the remaining 3 sides.
Spread the sausage mix over the whole piece of pastry leaving a border. Brush with egg then lay the cut piece over the top matching up 3 sides then unfold to cover the sausage completely. Press the edges down well, then eggwash all over to give a lovely shiny finish.
Bake at 200˚C for 40-45 minutes until risen and golden.
we then embarked on the simplest of cheesecakes after which licking the bowl was most definitely obligatory!
7 large biscuits like digestive or hobnob type biscuits
1 heaped tsp cocoa powder
40g melted butter
3 tbsp greek yoghurt
1 tub cream cheese
2 tbsp icing sugar
juice and zest of 1/2 orange
1 satsuma, peeled and into segments
Crush the biscuits in a freezer bag. Add the cocoa and give everything a good shake. Pour in the butter and massage into the crumbs. Gently shake it all out of the bag into a dish and press down with the scrunched up freezer bag.
Mix together the rest of the ingredients and pour onto the biscuit base. Top with the Satsuma and crumble over the flake. Chill for a couple of hours before eating.
These recipes, whilst they may seem ordinary or mundane, were loved by the children and parents that made them. The enjoyment of seeing all these families together, doing an activity they would never do is so important for all involved. I do hope I carry on working with families like these as my time could not have been better spent than enriching the lives with food of these fabulous families.
It’s most certainly coming up to the time of year when our thoughts are turned towards chocolate. The shops are stocking up for Christmas! And I don’t care what men say about not eating it as I know this to be an untruth! Amongst many I know anyway! The nights are turning cold and dark now and a good piece of chocolate suits the mood. But for me, I need a bar of chocolate that does actually taste of more than sweetness. The cheap brands like Cadbury just taste of sugar with not a hint of cocoa. It’s interesting to do a little taste test. A bar with around 26% cocoa solids compared to a bar with 34% solids. The difference is immense. A good bar of dark chocolate should really contain at least 60% cocoa solids. So it’s quite a funny thing when you look at Bournville - which used to be the only dark chocolate available - as it only contains 39%, so hardly more than a quality bar of milk. Use high cocoa solids for cooking and the flavour of your chocolate creation will be astounding. And along the same tracks, a good cocoa makes somewhat of a difference too. These sorts of chocolates are often on offer. Why not spread your wings and go for change! Fairtrade too, if you can. But interestingly, my favourite chocolate, Green and Blacks, is now owned by chocolate giants, Cadbury. This upset me immensely. And I had said I would not buy it, but my taste buds got the better of me. Green and Blacks selling out…….. shame. But the cocoa's flavour overcomes me. the rich intricate flavour of the south american cocoa bean is so different to one grown in Africa, say. compare Divine against G and B's. A real difference.
Try this, melt 200g dark chocolate with 125g butter and 175g sugar. Whisk in 3 large eggs and 2tbsp ground almonds then pour into a 18cm tin that is greased and dusted with almonds. Bake at 180°C/gas mark 4 for 25 minutes. Cool then serve on its own or with cream. serves about 8. Make sure you have a good coffee to offset the sweetness or a well chilled glass of Muscat. Enjoy!