Sarah Raven's Smoked Salmon Pate

One of the things I miss most whenever we move (and take forever to unpack) is my cookery books. I know my way round a kitchen and fridge so they are not considered essential enough to dig out with any immediacy. Then once I have found them I forget to use them for a bit and it takes a while to fall back in love with old favourites. Sarah Raven's Garden Cookbook is definitely and old favourite and particularly useful as it's arranged by month.

One of the things I miss most when I'm pregnant is pate although I'm pretty lax about what I eat I try to keep pate fish-based and homemade for the 9 months... it's not that long and if you find the right recipe then its a doddle to make and more delicious than any shop bought variety. So when I looked at a very old list of things I wanted to try from the Garden Cookbook I fell upon the Smoked Salmon Pate with chervil recipe and, as suggested, used chives instead of chervil, which isn't in season.

This pate is a cinch to make (in the magimix) and incredibly delicious to eat. Straight to the top of my lists for easy starters, nibbles and fish pates. I made it for some friends who then requested the recipe... twice!

Smoked Salmon Pate with Chervil
Serves 8 (I successfully halved this)

170g smoked salmon (You can use trimmings. I used smoked trout)
510g cream cheese
300ml double cream
60g butter (she says unsalted I say salted)
Lemon juice to taste, plus slivers of lemon to serve
1 tsp cayenne pepper
2 tbsp chopped fresh chervil, chives or dill
Black pepper
Warm toast, to serve

I made this in a magimix, made thin slices of toast in the oven and served it in a dish in the middle of the table for everyone to help themselves. If you wanted you could do individual ramekins which would maybe be better for 8.

1. Put the fish, cream cheese and double cream into a blender. Blitz briefly.

2. Add the butter, lemon juice, cayenne pepper, herbs and black pepper. Whizz until the mixture forms a paste consistency. Check the seasoning and adjust if necessary.

3. Pack into a pate dish or ramekins and put in the fridge for an hour or two to set.

4. Serve with warm toast, slivers of lemon and butter if you are a total glutton like me. 

NibNibs

When I was just at the most jaw-clenchingly awful moment of morning sickness I very kindly got sent a box of assorted NibNib products to try. I carried the box through to the kitchen and then studiously ignored it for a month. It wasn't just the box. For most of the first three months of this pregnancy I avoided the kitchen. There was an incident involving morning sickness, norovirus, absent husband and cooking for a 2 year old that put me off the whole concept of non-M&S sandwich food for at least 7 weeks.

Then as my appetite returned I wanted salty, delicious, mostly cheese-based nibbles and so I finally opened my box of NibNibs. My hopes weren't high as there is quite a lot of competition out there so I wasn't paying too much attention as I tore open the (really handy) packaging and started shoving the Exceptional Cheese Straws in. But they were really delicious - cheesy, the right consistency for a cheese straw and a really nice nibbley size. Not bad I thought.

The Cheddar and Spicy Chilli Staws were opened (and finished) a couple of nights later when my mother came to stay. I trust her taste buds as, like me, she finds most things under-salted. Not these, these she approved of whole-heartedly. We opened the Cheddar and Cheeky Onion Straws and were again really impressed. These are definitely my favourite - just the right amount of onion. Seriously, I have a very sensitive stomach at the moment and I was anxious about too much onion. These are incredibly delicious and slightly addictive.

The last on my to-try list were the Salt and Black Pepper Jumbo Peanuts (yes I know I shouldn't have peanuts when pregnant but I am ok?) and again, although these come in a really easy to store, easy to open, closable tub they didn't last very long. Perfectly seasoned and good-quality peanuts.

Without a doubt I would buy these again - they are fantastic nibbles and the aforementioned packaging makes them great to have in the cupboard for when you need them. You don't need to eat them all, they'll keep very nicely in their tubs, but you probably will eat them all. But don't worry if you do - all the ingredients are personally sourced by the NibNibs team and where possible, they are all British and all products are made in their bakery in North Yorkshire. Find your local stockist here or buy online and try them - the perfect go-to store cupboard treat for Christmas

Saganaki

I love feta cheese but I'm aware that not everyone shares my passion. My mother is one of these people yet it was she who suggested I try this recipe out on some friends who were coming to supper as she thought it looked like a delicious and unusual starter. Whilst babysitting for me one day a week she works her way through my cookery books copying recipes and making my tummy rumble by shouting out suggestions for what we should be eating even though she knows I'm on a diet.

So rather than going for my usual something-on-toast easy starter for supper the other night I decided to try out the suggested Saganaki from Sarah Raven's Garden Cookbook and it was really tasty and, if you had a round table, probably quite fun to help yourself straight from the dish with warm flat bread.

Saganaki

for 6

600g (3 packs) feta cheese, broken into rough 2cm pieces
20 large or 30 small cherry tomatoes
20 capers
15 Kalamata olives, halved and stoned
2 tbsp olive oil 6 sprigs of thyme or marjoram

Pre-heat the oven to 200C/400F/Gas Mark 6. You can make this as individual parcels for cooking on an open fire - 100g feta, a few tomatoes, capers and olive pieces, herbs and oil on top, fold loosely and cook for 10-15mins but I did it in one big dish.

1. Crumble the cheese into a shallow, oven-proof dish, dot the tomatoes around sprinkle over the capers and olive pieces, drizzle with oil and sprinkle the thyme or marjoram over the top.

Saganaki - pre-oven

2. Bake in a hot oven for 15-20 minutes until the cheese is bubbling and browning on top. Eat hot or warm. I served with mini pitta bread but think the flatter the bread the yummier probably.

Anchovy and Goats Cheese Puffs

I make these alongside my chorizo and parmesan puffs they are great to assemble beforehand and chill or freeze.

Anchovy and Goats Cheese Puffs

Makes 16-20 squares

I jar of anchovies (approx 60g drained weight)
30g soft goats cheese
350g pre-rolled puff pastry
garlic oil
1 egg, beaten

Pre-heat the oven to 180C/350F/Gas Mark 4. I use disposable foil baking trays to make these - if you are having a party it's easier to throw these away after use rather than add to the washing up.

1. Lay the pastry out in a rectangle and baste the outside edges with beaten egg.

2. Brush the rest of the pastry with garlic oil and draw a line down the middle of the pastry so it looks like an open book.

3. On one side of the pastry dot the anchovy and bits of goats cheese and grind some black pepper over the top.

4. Fold over the other half of the pastry over the top of the anchovy and goats cheese and press down the edges.

5. Brush the top of the pastry with beaten egg and then chill, freeze or cook in the pre-heated oven for 15-20 minutes until it's golden on top.

6. Cut into small bite-sized squares and serve.

Chorizo and Parmesan Puffs

Every year we have a Christmas drinks party and every year I try to make enough canapes to sink a ship. This year I had my hands fuller than usual so I wanted to do as many things as possible ahead of time and these are incredibly easy to assemble and can sit in a disposable foil tray in the fridge until you are ready to cook them - I also do an anchovy and goats cheese version.

Chorizo and Parmesan Puffs

Makes 16-20 squares

350g pre-rolled puff pastry sheets
6 tbsp grated Parmesan
20 slices chorizo
1 egg, beaten
garlic oil

Pre-heat the oven to 180C/350F/Gas Mark 4. I use disposable foil trays for this so I can throw them out when they are cooked and because they are easy to stack in the fridge.

1. Lay the pastry out in a rectangle (or roll it out into a rectangle if you haven't got the pre-rolled stuff). Brush with beaten egg all around the outside edges.

2. Brush the middle of the pastry rectangle with garlic oil and gently draw a line down the centre of the pastry top to bottom so it looks like an open book.

3. Layer half of the chorizo along one half of the pasty and sprinkle with half the Parmesan. Then do a second layer with the remaining chorizo and sprinkle with the rest of the Parmesan.

4. Fold the empty half of the pasty over the top of the chorizo and Parmesan layers (like you are closing a book) and press down the edges.

5. Brush the top with beaten egg - you can either chill or freeze it now - or cook in the oven for 15-20 minutes.

6. Slice into small bite-sized squares and serve.

Oeufs en Cocotte or Baked Eggs

Years ago we went to a Le Creuset sale. I dragged Joe along promising him that basically we'd be saving money in the long run and we would only buy sensible things. All this was true except at the end there were these really sweet tiny little Le Creuset round casserole dishes in four colours and well I just snuck them into the trolley and persuaded Joe at the check out that they would be incredibly useful for single portions of things. To be honest it was a massive lie - I like small things and the colours were so pretty that I just wanted them to take up valuable space in my kitchen. Which they do.

They are, however, the perfect thing for Oeufs en Cocotte which is one of my favourite things to make when I either have too many eggs or leftover double cream that needs eating. It isn't slimming but a little goes a long way as it's quite rich (I can't usually finish two of these) there is something incredibley soothing about being able to eat something in the evening that involves toasted soldiers... which this really should.

This makes enough for two fatties or four people though I really like this as a late night quick comfort supper which usually means there's just you... you can add all sorts of things but I never bother as this is great as it is. There are loads of recipes for this all over the place - this is how I do it.


Oeufs en Cocotte

Serves 2-4

200mls double cream
2 tbsp grated Parmesan
4 large eggs
salt and pepper

I make this in my Le Creuset mini casseroles but they would be fine in ramekins too. Whatever you are using you will need four of them and they need to be buttered. You will need a roasting tin or something in which to make a bain marie - the water will need to go about ¾ of the way up the sides of your ramekins. Once buttered put the dishes in the tin ready to pour the water in. Pre-heat the oven to 190C/375F/Gas Mark 5.

1. Warm the cream in a pan then add the salt, pepper and cheese.

2. Pour the cream into the prepared ramekin.

3. Crack an egg into each ramekin on top of the cream.

4. Place the roasting tin into the oven and then pour in enough hot water to come ¾ of the way up the ramekins.

5. Bake in the oven for about 10 mins or until the eggs are set.

6. Add a pit of salt and pepper and serve with toasted soldiers.

Tomato, Chipolata and New Potato Lunch Box

I bought River Cottage Every Day by Hugh Fearnley-Whittingstall for my father a couple of years ago and have longed to cook from it ever since. So, while dog sitting a couple of months ago, I wrote down a couple of the recipes and today I finally did one for lunch using the left over chipolata's from our supper last night.

This is incredibly simple, you don't really need a recipe for it but the dressing is delicious and is actually a nice filling lunch even though it doesn't look much.

Tomato, Chipolata and New Potato Lunch Box

Serves 1

4 cold boiled  new potatoes cut into large chunks
a handful of sweet, ripe cherry tomatoes
2-3 cold, cooked chipolata sausages

For the dressing:
1 tsp English mustard
1½ tsp cider or white wine vinegar
2 tbsp rapeseed oil
a small pinch of sugar
salt and pepper

You can obviously use as many potatoes, tomatoes, sausages as you like. I used this amount and was the right amount for my lunch... and I have a big appetite.

1. To make the dressing, whisk all the ingredients together in a bowl to combine.

2. Put the potatoes and tomatoes in a bowl, trickle most of the dressing over the top and toss together.

3. Transfer to your lunch box, place the chipolatas on top and trickle over the remaining dressing.

Hokey Pokey

Crisis - was off to a friends for supper and had spent such a lovely day having lunch and pedicures with my mum that I'd completely forgotten to get anything to take to them... panic not. While the Mumma was getting ready to go out I made some hokey pokey which is another name for honeycomb and then thank god for my Lakeland obsession because it meant I had a little plastic bag and ribbon to put it in.


Really simple easy recipe and much nicer than shop bough chocolates.

Hokey Pokey

100g caster sugar
4 tbsp golden syrup
1 1/2 tsp bicarbonate of soda

You need a baking tray with some reusable baking paper or greased tin foil on it. This isn't for cooking this is for pouring the hokey pokey onto to set.

1. Put the caster sugar and golden syrup in a saucepan and while it's still off the heat, stir it around to mix it together a bit.

2. Put the pan on a high-ish heat and DO NOT STIR. Just watch it for about 3-5 minutes - it should all melt together and then when all the sugar has gone and it is bubbling and darkish brown (maple syrup colour) remove from the heat and whisk in the bicarbonate of soda. It will all whooosh up but that's what it's supposed to do.

3. Tip this onto the prepared baking tray and leave to set - about 20 minutes. Then break it up by hand, rather than with a rolling pin, and put into it's receptacle.

Frijolemole

I first had this quite recently even though it seems to have been around for a while and I have to say I had Sainsbury's Topped Frijolemole which is absolutely delicious and I highly recommend. However, I'm not one of those people who makes my own hummus, mostly because for some reason I just can't seem to do it, but also because you can get very good shop bought which leaves me free to be cooking something else. For some reason though I was really keen to try making the frijolemole myself... and so I did.

Having done some research it seems there is no specific way of making this and in fact you can add whatever you like it just means that it's a sort of mixture of beans really. I followed a pretty generic recipe from the Internet, wasn't very impressed so then used the cardboard list of ingredients from the back of the Sainsbury's packet to help me decide what to add. It worked pretty well, I was pleased with it but I think it will be one of those recipes that I constantly tweak every time I make it.

Frijolemole
Makes a medium size Tupperware box full

1 tin chickpeas
1 tin cannellini beans
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, peeled
3 spring onions
1 red chili
2 tbsp lime juice
1 tomato, peeled and chopped
2 tbsp sour cream
2 tbsp mayonnaise
Ground cumin
2 slices jalapenos
Garlic puree
Ground coriander
sugar
1 tbsp fresh coriander, chopped
Flat leaf parsley, chopped

To peel a tomato drop it in a bowl of boiling water for half a minute

I do all of this in my magimix, you don't have to but I really recommend it. I also unrepentantly used jalapenos from a jar. They are absolutely fine.

1. Heat the oil over a medium heat and gently fry the onion for 5 minutes, then add the garlic and cook for a further 5 minutes.

2. Finley chop the spring onion and chili.

Chopped chili and spring onion

3. Drain the chick peas and cannellini beans and add to the food processor with the onion, garlic and any remaining oil in the pan. Add the lime juice, salt and pepper.

Onions and chickpeas in the blender

4. Blend to a rough puree.

5. From now on you want to blend as little as possible as it's still nice to have it with a bit of texture. Add the chili, spring onion, sour cream, mayonnaise, jalapeno slices and most of the fresh coriander. Blend again and taste.

6. Add a pinch of ground cumin, ground coriander, a squidge of garlic puree and a teaspoon on sugar. Whizz and taste. You can also add onion powder if you wish but do this before adding any more salt.

7. Add more jalapeno slices to make it more hot, sugar to sweeten etc until you are happy with the outcome. Tip into a bowl - I usually go straight for a Tupperware as this makes a lot and it's nice to have the toppings on every time you use it - and top with the chopped tomato, a drizzle of olive oil parsley and rest of the coriander.

Serve this with crisps and a drink in the evening, or with bread, cheese and cold meats for a snack lunch.

Hangover Cure

I don't drink white wine. Mostly because after a glass of it I start pointing in people's faces and telling them what I think I think of them which is actually nothing to do with anything based in reality, and partly because it makes me feel so dreadful during the night and the day after. Last night I drank white wine. I thought I'd sidestepped the dreadful nausea by having spritzers but I woke up in the middle of the night feeling sick and craving cream cheese. So for the first time in over a year (due to my continuing quest for thinness) I had my number one hang over cure... well it's actually the runner up due to the stupid bagel shop no longer stocking pastrami so I now have to have ham, but here it is.

Hangover Cure

1 bagel (I like plain but you can have whichever you want but I think plain is best), toasted
More cream cheese than is healthy for you.
Pastrami
Pickled cucumber/gherkin
Black pepper

The cream cheese has got to ooze out of the sides and the middle and the gherkins should be the sour kind ideally. I get a lot of comments about how weird this is to eat so early in the morning but if you have to get up and go to work this is the only way to get through.