I Just Love Food

Ingredients

For the cake

• 1 lemon, zest only, grated
• 1 tbsp lemon juice
• 175g/6oz self-raising flour, sifted
• 1 level tsp baking powder
• 175g/6oz butter, at room temperature
• 175g/6oz caster sugar
• 3 eggs

For the lemon curd

• 1 large juicy lemon, grated zest and juice only
• 75g/3oz caster sugar
• 2 eggs
• 50g/2oz unsalted butter

For the icing

• 1 large lemon, zest only
• 50g/2oz sifted icing sugar
• 2-3 tsp lemon juice

Preparation method

• Measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.
• While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened – about 20 minutes. You don’t have to stay with it – just come back from time to time to give it a stir.

Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour

12 slices

Ingredients

For the lime curd

• 8 limes, zest and juice
• 85g/3oz chilled butter, cut into cubes
• 225g/8oz caster sugar
• 3 free-range eggs, lightly beaten

For the pudding

• 300ml/10½fl oz full-fat milk
• 300ml/10½fl oz double cream
• pinch salt
• 3 free-range eggs
• 100g/3½oz soft light brown sugar
• 40g/1½oz unsalted butter, softened, plus extra for greasing
• 4-6 soft white bread rolls, sliced
• 100g/3½oz fresh cranberries
• 50g/2oz dried cranberries
• 3-4 tbsp rum (optional)
• 8 tbsp ready-made redcurrant jelly, for glazing
• 200ml/7fl oz double cream, whipped until stiff peaks form when the whisk is removed, to serve

Preparation method

1. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars.

2. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.

3. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread.

4. Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.)

5. Pour the cream and egg mixture over the bread and set aside to soak for one hour.

6. Preheat the oven to 180C/365F/Gas 4.

7. Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.)

8. Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes.

9. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes.

10. Serve with the whipped cream.

Preparation time: less than 30 mins

Cooking time: 1 to 2 hours

Serves 8

Ingredients

• 570ml/1 pint milk
• 55ml/2fl oz single cream
• 1 vanilla pod or ½ tsp vanilla extract
• 4 eggs, yolks only
• 30g/1oz caster sugar
• 2 level tsp corn flour

Preparation method

1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
3. Whisk the yolks, sugar and corn flour together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
6. Pour the custard into a jug and serve at once.
7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes 570ml/1 pint custard

Italian-style courgette and parmesan soup

Ingredients

• 60ml/2fl oz extra virgin olive oil
• 1 tbsp chopped garlic
• handful basil leaves (preferably Italian), chopped
• sea salt and ground white pepper, to taste
• 1kg/2¼lb green courgettes, cut lengthways into quarters then into 1cm/½in slices
• 750ml/1¼ pint chicken stock
• 60ml/2fl oz single cream
• handful flatleaf parsley, chopped
• 50g/2oz freshly grated parmesan, plus extra to serve

To serve

• crusty bread
• green salad
• salt and freshly ground black pepper

Preparation method

1. Heat the oil in a heavy-based pan over a medium heat.
2. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
3. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
4. Put three-quarters of the soup mixture into a food processor and blend until smooth.
5. Return the mixture to the pan and stir in the cream, parsley and parmesan.
6. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Serves 4

Ingredients

• 25g/1oz butter
• 1 tbsp olive oil
• 2 large onions, finely sliced
• 750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces
• 250g/8oz handful fresh spinach, cooked and roughly chopped
• 10 free-range eggs, lightly beaten
• salt and freshly ground pepper

Preparation method

1. In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft.
2. Add the potato slices and fry gently for two minutes.
3. Stir in the spinach.
4. Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan.
5. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set.
6. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan.
7. Replace the pan over low heat until the tortilla is cooked through.
8. Serve hot, warm or cold, cut into slices or cubes.

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Serves 6-8

Ingredients

For the burger

• 540g/1lb 3oz minced beef chuck steak
• 25g/1oz chopped coriander
• 1 onion, chopped
• 1 tbsp Dijon mustard
• 1 free-range egg yolk
• 1 tbsp olive oil
• salt and freshly ground black pepper

To serve

• 4 slices mature Cheddar
• 4 tbsp mayonnaise
• ½ iceberg lettuce, shredded
• 4 ciabatta rolls
• 1 red onion, sliced
• 1 beef tomato, sliced

Preparation method

1. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.
2. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.
3. Top each burger with a slice of cheese towards the end of the cooking time.
4. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides.
5. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato.
6. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.

Ingredients

For the fish cakes

• 500g/1lb 2oz fish fillets
• ½ red pepper, chopped
• 2 red chillies, chopped
• 2 tbsp coriander
• 3 spring onions, finely chopped
• 2 cloves garlic, chopped
• 1 stalk lemongrass, tender part only, chopped
• 1 tbsp fish sauce
• 125ml/4fl oz coconut milk
• 1 whole egg
• 125g/4½oz green beans
• vegetable oil

For the Thai cucumber salad

• 2 cucumbers peeled, halved lengthways and de-seeded
• 35g/1¼oz caster sugar
• 50ml/2fl oz rice vinegar
• 2 hot chillies, finely diced
• 2 shallots, finely diced
• 2 tbsp chopped coriander leaves
• 40g/1½oz roasted peanuts, chopped
• ½ tbsp nam pla (fish sauce)

Preparation method

• Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste.
• Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg.
• Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours.
• Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties.
• For the salad, cut the cucumber in to 5mm (¼in) slices
• Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander.
• Sprinkle with the peanuts and fish sauce just before serving.

INGREDIENTS

• 2 cups whole almonds
• 2 tablespoons sugar
• 1 1/4 cups milk
• 1 1/4 cups water

DIRECTIONS

• Soak the almonds in a bowl of water for at least 3 hours.
• Using a sharp knife, chop the almonds into small pieces. grind to a fine paste in a food processor.
• Add the sugar to the almond paste and grind once again to form a fine paste.
• Add the milk and water and mix well.
• Transfer the almond sherbet to a large serving dish.
• Let the almond sherbet chill in the refrigerator for 30 minutes. stir just before serving.



INGREDIENTS

• 3 slices bacon, cut into 1 inch pieces
• 1 small onion, chopped
• 1/4 cup softened butter
• 1 tablespoon dijon mustard
• 9 slices white bread, crusts removed
• 2 eggs
• 1 cup milk
• 1/4 teaspoon worcestershire sauce
• 1 pinch ground nutmeg
• 1 tablespoon dry sherry
• 1 (8 ounce) package grated cheddar cheese

DIRECTIONS

• Preheat oven to 350 degrees f (175 degrees c). grease a 9 inch pie plate.
• Cook bacon in a skillet over medium heat until the grease has rendered out and the bacon has begun to brown. stir in onion, and cook until softened and translucent, about 5 minutes; set aside. meanwhile, stir together the softened butter and mustard in a small bowl until smooth. spread this mixture on both sides of the bread, and set aside. whisk together the eggs, milk, worcestershire sauce, nutmeg, and sherry in a bowl.
• Line the bottom and sides of the pie plate with 3 slices of buttered bread. spread half of the bacon and onion mixture evenly onto the bread. add another layer of bread, then the remaining onion mixture. finish with the remaining 3 slices of bread. pour the egg mixture over the pudding, then sprinkle with cheddar cheese.
• Bake in preheated oven until the center has firmed and the cheese is bubbly and beginning to brown, about 20 minutes.

Method

1. Cook the rice following the pack instructions, then drain and keep warm. While it’s cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.
2. Boil the broccoli until tender. Drain, rinse under cold water and drain again.
3. For the dressing, mix the miso, rice vinegar, mirin and ginger together.
4. Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.