Valentines Eton Mess <3

It is Valentines; this recipe is so simple but is a great treat for your loved one.  With heart-shaped meringues sweet berries and cream, a great desert after your romantic meal.

This need not be just for Valentines, it is tasty, creamy and decadent for any time of the year!!

Ingredients:

Meringue;

4 large organic egg whites

115g caster sugar

115g icing sugar; sieved

red food colouring

Sauce;

150g fresh strawberries

1 tbsp. icing sugar

Cream;

2 tubs double cream

3 tbsp. white sugar

1 tsp vanilla essence

A handful of fresh blueberries

Strawberries for decoration

Redcurrants for decoration

Method:

Pre-heat oven to 100 degrees, line a baking sheet with parchment paper (you can stick this paper down with blobs of the meringue mixture later) Make the meringue in advance as they taste better after being left in a warm oven for a few hours.

Whisk the egg whites on a medium speed to be stiff, the bowl should be able to sit above your head without dropping any mixture, with soft peaks forming when you move the whisk.

Next turn up the speed and add the white sugar a spoonful at a time; once all mixed in the mixture should be glossy.

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Then fold in the icing sugar, again a little at a time. Add a drop of food colouring, fold in to make the meringue pink, then pop into a piping bag.

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Pipe small hearts out onto the prepared tray and bake in the oven for 2 hours.  Turn the oven off after the 2 hours and leave the meringues in there for a few more hours.

In a blender blitz up the strawberries and icing sugar to be a sauce, set aside.

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Whisk the cream up, when it starts to thicken add the sugar and vanilla, whisk the cream to become thick.

Crumble in some of the meringue hearts reserving some for decoration.

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Stir in the blueberries.  In layers starting with a little sauce layer up the mess, to have sauce  then cream and so on.  Decorate with redcurrants, sliced strawberries and a meringue heart each.

 

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Happy Valentines Day,

If you are in the Costa del Sol the full recipe is featured in the Seaside Gazette!

❤ Love Lulu ❤

Spaghetti alla Puttanesca….Tarts Spaghetti!!

Throw back!!!

Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it.

Puttana literally translates to ‘whore’ so I guess this is why it is known as tarts spaghetti. When you research online the meaning there is so many different variations but most say it is because courtesans would make this dish as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner but also extremely moreish and tasty. Continue reading

Chicken Liver Risotto

Many would turn their noses up to offal, which is such a shame as if cooked well it can be very tasty. I love liver, even as a kid I found it tasty; yes, I was a weird child but it was a favourite of mine.  I have cooked this for friends in the past who were determined they hated liver but they were soon convinced by this recipe. Plus, chicken livers are extremely cheap as they are really under used, and they are full of vitamins, protein and iron…. give it a go, you’ll never know unless you try.

This was a recipe of my mum’s, I think I have pretty much remembered it the way she cooked it, it tasted great and brought back happy memories.

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INGREDIENTS

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

METHOD

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

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Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside.

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Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned.

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Then add the garlic and the rice. Sprinkle in the paprika and mix well.

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Once the rice is translucent pour in the red wine, on a medium heat let this bubble away for a few minutes.

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Next start to ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite. Taste for more seasoning; I usually add a more black pepper to mine.

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Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

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Then remove the lid stir in the cheese and the butter.

Serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

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xxx

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Chicken Liver Risotto

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lulu Lemon and Lace

Ingredients

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

Method

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside. Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned, then add the garlic and the rice. Sprinkle in the paprika and mix well.

Once the rice has turned translucent pour in the red wine, on a medium heat let this bubble away for a few minutes then ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite, taste for more seasoning; I usually add a more black pepper to mine.

Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

Then remove the lid stir in the cheese and butter, serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

Lulu xxx

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Christmas Cake xxx

This Christmas cake recipe never fails, it’s the basis of Delia Smiths classic Christmas cake that over the years I have adapted.  But it always comes out perfect.

It is best to bake these as soon as you can to allow for the feeding process, and then the decorating.  I have however cooked these the week before Christmas and fed the cake everyday and it still tasted great.

The smell as you bake will pull you straight into the festive spirit 🙂

It can be difficult to find some of the ingredients here in Spain but do not worry, I have recipes for candied peel, and marzipan on my blog. You can also replace the black treacle with molasses; which is not as dark but still creates a good cake.  The Spanish brown sugar is also fine to use if you cannot get hold of soft brown sugar.  If you use soft brown sugar and black treacle the sponge will be much darker in colour, the taste will be good neither way. Ultimately once this cake is fed with lots of Brandy who cares about these differences!

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Ingredients

800g dried fruit, a mix of currants, sultanas, raisins and cranberries

50g mixed candied peel, finely chopped

4 tbsp brandy, plus extra for ‘feeding’

225g unsalted butter

225g soft brown sugar

4 large eggs, beaten in a jug

225 g plain flour

½ level tsp Salt

¼ level tsp Freshly grated nutmeg

½ level tsp Ground mixed spice

1 level tbsp Black treacle

50g glacé cherries, finely chopped

50g chopped nuts, I used almond and walnuts

1 lemon, Grated zest

1 orange, Grated zest

Method:

Soak the dried fruit, and the peel overnight with the brandy.

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Heat the oven to 140 degrees.

Double line your tin with parchment paper.  Also cut a piece to fit on the top of the cake for while it is cooking, cut a tiny hole in the centre; this is for the top to stop it from over browning.

Cream together the butter and the sugar with a whisk until pale and fluffy, then pour the eggs in, little by little, whisking as you go.

Sieve together the flour, salt, nutmeg and mixed spice from a height to give it more air. Then gently fold the flour into the creamed butter with a large metal spoon.

Drizzle in the treacle and fold once.

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Add the fruit, peel, cherries, nuts, lemon and orange zest and gently fold into the mix.

Place into your cake tin, and flatten evenly, you can leave a little dip in the centre to make sure it does not rise too much, it is good to have a flat top for decorating.

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Cook in the oven for around 4 hours, check the cake by piercing a skewer through the centre, if it comes up clean then it is cooked.

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Let it cool a little in the tin before removing. Then let it fully cool before wrapping it up with brown paper and storing in a sealed container.

Feed the cake by piercing with a skewer or tooth pick and pouring a little brandy into the holes. Depending how much time you have before Christmas will depend on the feeding, I would say every other day for two weeks, one day from the top of the cake, and one day the bottom. This should produce a lovely moist sponge. I have however in the past only had a week to feed, so I fed it every day to the same success.

To decorate is your choice; you can add marzipan and icing or leave it plain.  On some cakes I placed blanched almonds on the top before baking as you would a dundee cake…

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For marzipan see my recipe here:

Marzipan

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I like to eat my Christmas cake without icing and with cheeses such as wensleydale cheese, crackers and chutneys…

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Last years cake decoration…

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I will share this years decorations as soon as I have done them 😉

Lulu xx

Juicy’s Jamaican Chicken Curry with Rice and Beans

Happy Sunday Folks,

Wondering what to cook this afternoon?  Why not try this Jamaican style curry, it is very tasty and warming, forget your Sunday roast have a full chicken cooking in a curry!!  You do not need to use the bishop crown chillies, any hot chilli will do!!

Lulu xxx

Juicy’s Jamaican Chicken Curry

Serves 4

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Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

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2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

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Bishop Crown Chilli

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

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Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder/berries ( I used berries)

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma.

Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

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Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily.

Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

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While this is cooking blitz up the garlic, ginger and chillies in a hand blender.

Add this to the pan.  Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

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Then squeeze in the juice of the lemon.

Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock.

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Stir well. Then pour in the coconut milk.

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Add the sugar and the creamed coconut block and the extra star anise.

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Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

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After the chicken has cooked for 20 minutes add these potatoes to the pan.

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Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 20 minutes more.

Once the potatoes are cooked add in the coriander.

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Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes.

Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice, with a great coconut taste. Serve with the curry.

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Enjoy

Love Lulu xxx

❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤

PRINTER FRIENDLY VERSION BELOW

Juicy's Jamaican Chicken Curry with Rice and Beans

  • Servings: 4/5
  • Difficulty: easy
  • Print

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by LuluLemonandLace

Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma. Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily. Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

While this is cooking blitz up the garlic, ginger and chillies in a hand blender. Add this to the pan. Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

Then squeeze in the juice of the lemon. Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock. Stir well. Then pour in the coconut milk.

Add the sugar and the creamed coconut block and the extra star anise.

Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

After the chicken has cooked for 20 minutes add these potatoes to the pan. Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 25 minutes more.

Once the potatoes are cooked add in the coriander.

Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes. Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice. Serve with the curry.

Lulu xxx

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