More Mackerel Please!

 Tasty mackerel you can eat for lunch or dinner.

My dad caught this mackerel but if you buy it from the supermarket try and get it fresh as it really does taste better. It's really simple to cook and there are a thousand and one ways you can cook it but I prefer it done nice and simple; as fresh mackerel is jammed pack of it's own glorious flavours! 


First you have to gut the fish (unless you bought it already gutted). It can be quite tricky and there are many different techniques but I find this link extremely helpful... (if you're squeamish or easily offended then you probably shouldn't watch this video)

I personally prefer to keep the head on but it's totally up to you! After gutting the mackerel simply place on a baking tray with a splash of olive oil, a drizzle of lemon and a sprinkle of dried parsley.


I always eat it with salad and boiled potatoes but you can serve it with whatever you fancy or as a snack on it's own!


Hey Presto!

Rose's Rosey Roasties

My idea of perfect roast potatoes...

Ingredients: 

• As many potatoes as you need
• Salt
• Pepper
• Plain Flour
• Mixed Herbs
• Olive Oil

Method:


1. Peel and slice the potatoes quarterly if using your average size potato. Place them in a pan of boiling water and a pinch of salt. Part boil them for approx ten minutes or until fairly soft.


2. Whilst the potatoes are boiling, pour the oil into the baking tray forming a 1cm layer from the base of the tray. Whack in the oven at a high temperature.


3. When the potatoes are soft, cover them in flour until the potatoes are evenly coated in a thin layer. Place the 'taters in the baking tray and using a spoon cover the potatoes in the oil. (Before doing this make sure the oil is piping hot!)


4. Sprinkle on the pepper and mixed herbs and more salt if you wish and leave in the oven for approx 20 mins to half an hour on a medium heat. You'll know when they are done because they will be a lovely golden colour. You might want to keep turning the beauties over whilst they're roasting to make sure they're cooked all the way through.


There you have it ... Rose's Rosey Roasties! mmmm. 

White Chocolatey Goodness

A delicious sponge cake with a marscapone cheese filling!

Ingredients:

• 100g butter
• 125g caster sugar
• 3 eggs beaten
• 125g self raising flour
• 100g white chocolate
• 200g marscapone cheese

For The Topping:

• handful of raspberries
• a bit of milk chocolate melted for drizzling. 

(You can change the topping to suit your tingling taste buds!)

Method:

1. Cream the butter with the sugar until it's light and fluffy and then beat in the eggs.

2. Sift the flour and salt together and fold into the egg mixture. 

3.  Grease the cake tin and pour the mixture into it. Bake in the centre of the oven until golden and risen. When cooked take the cake out of the tin and leave to cool. 

4. Whilst the cake is cooling melt the white chocolate and place in a bowl with the marscapone cheese. Mix well. 

5. Place the mixture evenly on the sponge cake then add the raspberries and drizzle on the chocolate.

Lovely Jubbly :)

A Little Glimpse Of Heaven

Very rich but very tasty.

Makes 24.


Ingredients:

• 24 small cake cases
• 300g of milk chocolate
• 300g of dark cooking chocolate
• 250g of marscapone cheese
• 2 Cadbury Flakes
• 1tsp vanilla essence

Method:

1. Melt the dark chocolate. Using a brush coat the inside of the cake cases with the chocolate forming an evenly thick layer. Place in the fridge and leave to set for 4 - 6 hours.

2. When the cases have set, melt the milk chocolate and place in a mixing bowl. Add the vanilla essence and marscapone cheese to the mixing bowl, and stir well.

3. Peel the paper cases away from the chocolate, if doing so with care, you should be left with tiny little chocolate moulds! Hey Presto! (That's the tricky bit over!)

4. Spoon the chocolate and marscapone mix into the chocolate moulds and leave in the fridge for a another hour. - (Sorry, I promise you can eat them soon!) Don't forget to lick the bowl clean :)


5: Sprinkle over the flakes on each individual cake to give it that extra touch.

6. EAT THE CAKES BEFORE SOMEBODY ELSE SEES THEM... they're to good to share!

A Simple Salad

A simple take on the Greek Salad.

Ingredients:

• A jar of olives in garlic
• A bag of mixed leaf or beetroot salad
• Feta Cheese
• A splash of olive oil
• A sprinkle of black peppercorns
• Tomatoes on the vine

Method:

1. Slice the olives in half and thinly slice the tomatoes.

2. Place as much salad as you wish in a salad bowl throwing the tomatoes and olives in too. Sprinkle on the Feta cheese and black peppercorns and add a splash of olive all.

3. Mix well and serve.

Sorted!

Strawberry Summer Secret

Fresh strawberries covered in dollops of Vanilla Chantilly is refreshing and tasty! Such a simple yet satisfyingly surprising treat.

Serve in a tall cocktail glass layering the strawberries then Chantilly. Sprinkle a bit of grated chocolate on top - perfect for a summers day (:

Just for Daniel Day :]

Scrumptious Cider & Creamy Mussels

An easier than you think meal to impress your mates! :]

Serves 2


Ingredients:

• 1kg Mussels - scrubbed and bearded. (bearded is the posh word meaning to remove the funny looking stuff mussels use to attach themselves to rocks)
• 300ml of single cream
• A pinch of chives (fresh or dry)
• 1tsp Dijon Mustard
• A bit of salt and black pepper
• 1 garlic clove peeled and crushed
• 3 shallots diced or sliced finely
• small knob of butter
• Secret ingredient: 500ml bottle of Kopparberg mixed fruits cider (adds fruity flavours and intense colour!)

Serve with: A warm yummy French stick with plenty of butter to mop up the lashings of the sexy sauce!

Tip: I prefer to buy the smaller mussels as some people find the larger ones harder to chew.

Also: You can cheat on this dish by buying the packet cream mussels found in the supermarket, then just add the other ingredients except the cream! Still a nice dish - just not as fresh!

Method:

1. Rinse the mussels in cold water thoroughly. If any of the mussels are open, tap it, if it do not close throw it away as it means it is dead :( .... poor guy!

2. Melt the butter in a large pan, then throw in the shallots. After approx 2 minutes whack up the heat to the max and add the mussels and 150ml of the cider.

3. Add the garlic, chives, Dijon mustard, salt and pepper into the pan and stir.

4. Place the lid on the pan and cook those babies for 5 - 8 minutes until all the mussels have opened. If any of the mussels are still closed throw them in the bin as they won't do your stomach much good!

5. Serve the mussels in bowls and place a large bowl in the middle of the table to place your empty shells after  eating those tasty buggers. 

If you want to look like you really know what you're doing, break a mussel shell in half and use it as a spoon to eat your mussels. After all, it's what the French do!

Enjoy :)