LEMON SHORTBREADS

I needed to bake something last week as my ex mother in law was coming for tea but I was totally limited on time. Thankfully I found this recipe is Fay Ripley's first book. These biscuits are quite quick and easy to make plus they don't need too many ingredients. They took about 30 minutes to make and cook and 30 minutes chilling time.

Ingredients for 15-20 biscuits (depending on size):

175g soft butter - don't forget to take it out of the fridge beforehand
90g caster sugar
zest of 1 unwaxed lemon, finely grated
1 large egg yolk
250g plain or white spelt flour, sifted
1 large egg, beaten
Granulated sugar, to sprinkle

Start by creaming the butter, sugar and lemon zest until light and fluffy-ish using an electric whisk. It took a few minutes in total. This is why you definitely need soft butter!

Add the egg yolk and gently combine.

Then gradually whisk in the sifted flour until it comes together into a dough. This took around 5-10 minutes as you need to do it slowly. Towards the end, it might be easier to use your hands - I certainly did although it really gets under your nails. Wrap in cling film and pop into the fridge for half an hour (or into the freezer if you are using for another day).

Preheat the oven to 180 C fan, 200 C, gas mark 6.

When it has firmed up just a little, roll out the dough to 5mm-ish thickness. I don't have a rolling pin so just used my hand and I did half the dough at a time. I scattered flour on the chopping board first as otherwise it was too sticky.

Using the top of a jar or a cookie cutter, cut the biscuits into shapes.

With a wide knife or spatula, scoop the shortbreads up and place them on a lined baking sheet. Brush with the beaten egg and then sprinkle with sugar.

Bake for 10 minutes or until golden.

Eat as they are or serve with a dollop of creme fraiche and some berries or with ice cream, yoghurt or mousse. The options are endless! These are yummy - they didn't look as good as Fay's but the taste made up for it. Arabella liked them so much I had to stop her at 4! She has had the rest of them as her afternoon snack, even though they are sugary, at least I know exactly what is in them. A real winner - perfect for adults and children alike.

QUICK SALMON & GOATS CHEESE TART

I am all about quick recipes at the moment and nothing too heavy - there is not much room left in my tummy and I prefer to fill it with sweets and ice cream!!

Anyway this is a very simple tart which tastes delicious - it takes about 5 minutes to prepare and 30 minutes to cook. It is from Fay Ripley's first cook book.

Ingredients for 4 people:

375g pack ready rolled puff pastry sheet

4-6 large tomatoes, thinly sliced

150g French goat's cheese

300g smoked salmon, sliced

A handful of chopped chives

Preheat the oven to 180 C (fan), 200 C, gas mark 6 and take the pastry out of the fridge for ten minutes.

Line a roasting tray with baking paper and unroll your pastry onto it.

Start by adding the sliced tomatoes, then the goat's cheese and finally the smoked salmon.

Pop in the oven for 25-30 minutes or until the pastry is golden.

Use the paper to slide the tart onto a chopping board and then scatter with chives and serve.

This was yummy - really easy yet so tasty - I think it will definitely be a regular for us over the summer when my hands are full with the new baby. It is perfect on it's own or you could serve with a green salad. You could even make little individual tarts. Arabella and I both love this recipe, smoked salmon and goat's cheese are delicious together.

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MUSHROOM, SPINACH AND BLUE CHEESE PASTA

We celebrated Father's Day twice this week and twice with pasta - Pascal's favourite! On Thursday we had Tomato and Basil Pasta with Arabella and then on Sunday I cooked this dish - pasta with mushroom, spinach, peas and blue cheese -  as Arabella wasn't here and she would not be a fan (she hates mushrooms and blue cheese).

This is a waitrose recipe from 2007 (!) and it took about 20 minutes to cook.

Ingredients for 4 people:

500g pasta (we used fusilli but penne would also work)
210g frozen peas
2 tbsp of olive oil
250g chestnut mushrooms, cleaned and thinly sliced
3 cloves of garlic, chopped
200g blue cheese (we used Castello creamy blue), crumbled / chopped
235g bag of spinach
Juice of half a lemon
To serve:
Parmesan or grated cheddar cheese

Prepare the ingredients by slicing the mushrooms and crumbling the blue cheese.

Bring a large pan of salted water to the boil and cook the pasta according to the packet's instructions. Add the peas for the last 3 minutes of cooking time. Drain, leaving a little bit of water still clinging to the pasta and then cover.

Meanwhile heat the oil in a frying pan and gently sauté the mushrooms and garlic for 5-6 minutes until softened.

Add the blue cheese and spinach to the pea and pasta mixture and stir well to combine. Cover and leave to stand for 2 minutes to allow the spinach to wilt and the blue cheese to melt slightly.

Stir in the sautéed mushrooms, lemon juice and season who salt and pepper. Mix well.

Serve immediately with shavings of Parmesan or cheddar cheese and tuck in. 

This was really good - much better than I expected to be honest, and perfect for a summer's day as it was quite light and fresh with all the vegetables. We rarely cook with mushrooms as Arabella can't stand them however apparently tastes change every few years so I might try and persuade them to give them another go as they are so delicious!! This was really quick and simple to make…can't believe it took me 9 years to finally cook it!!! 

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COD, CHERRY TOMATO & GREEN OLIVE TRAY BAKE

As I mentioned in my last post, I am very limited with time at the moment and so I am all about cooking something easy and quick. However at the same time I want something healthy as well as I am now 8 1/2 months pregnant. I can see how many people must be attracted by ready meals as it is so easy to shove something in the oven but I am determined to not fall into the trap.

This took 40 minutes to cook and was very simple.

Ingredients for 6 people:

1 red onion, cut into thin wedges
750g cherry tomatoes
Olive oil
6 evenly sized pieces of cod loin (125g each)
6 pieces of Parma ham
18 nocellara green olives (I just used whatever ones I had in the fridge)
Flat leaf parsley, chopped to serve
Crusty bread and butter

Preheat the oven to 220 C / 200 C fan / gas mark 7.

Put the onions and tomatoes in a shallow roasting tin or dish. Season generously and add around 4 tablespoons of olive oil and toss together.

Roast for 15 minutes.

Meanwhile wrap each piece of cod in a slice of Parma ham.

After 15 minutes, add the olives to the roasting dish and then sit the cod on top of the onion, tomatoes and olives. Roast for another 15 minutes until the cod is cooked through and the Parma ham has crisped up.

Scatter with parsley and serve immediately with crusty bread and butter.

This was super simple and really delicious. I loved mopping up the juices from the tomatoes with the crusty bread however if you are watching your weight you could have it with some spinach or kale instead. I think if I was cooking it for my husband I would add some buttered orzo pasta. Arabella enjoyed most of this although she isn't the biggest fan of cooked tomatoes - I ended up bribing her with the bread and butter which she loves so much!

I will definitely be making this a regular recipe as it was so easy, flavoursome and mostly healthy - it will be perfect when I am on my post pregnancy diet.

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CREAMED CORN & PARMESAN RISOTTO

After 7 years of talking about it, I have finally signed up to do a French course. Typically I am actually really enjoying it and wish I had done it sooner. Hopefully by the end of next weekend I will be able to string a few sentences together. My only complaint is the huge amount of homework is really interfering with my cooking and tv time, hence while I have been so quiet on the blog. I did cook this last week though - it was time consuming - but it was worth it. It took about 40 minutes.

Ingredients for 4 people:

1 onion, finely chopped
2 tbsp of olive oil
A knob of butter
350g of risotto rice
1.2 litres of vegetable stock
400g tin of creamed corn
120g Parmesan, freshly grated (plus extra for garnishing)

Heat the oil and butter in a large pan, add the onion and cook gently for 4-5 minutes whilst stirring gently until softened not coloured.

Increase the heat, stir in the rice and cook gently for a minute, stirring, until the rice in opaque.

In a separate saucepan, pour in the stock and bring to a gentle simmer.

Now for the time consuming bit! Add a ladleful of the simmering stock to the pan of rice, stirring continuously until all the liquid has been absorbed.
Continue adding ladlefuls of stock, stirring all the time, and making sure all the previous liquid has been almost entirely absorbed before adding the next.

After about 20 minutes, by which time the rice will nearly all be cooked, tip the creamed corn into the remaining stock and simmer for a couple of minutes. Then add to the risotto like before. When the risotto is ready it should be tender but al dente.

Season to taste and stir in the Parmesan.

Serve and garnish with some more Parmesan if desired.

Even though this isn't the quickest recipe to cook - it was worth it and I think all that stirring is meditative. I was a little put off by the thought of "creamed corn", I have never cooked with it before, but it worked brilliantly with the risotto and Parmesan and Arabella was also a huge fan. We did discuss how it would work well with pancetta or lardons as well. The other thing I liked about this recipe was how few ingredients it needs, a great and easy family supper idea.

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