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RECIPES

RASPBERRY WHITE CHOCOLATE AND BLUEBERRY BLONDIES

Posted by Susie Taylor on

RASPBERRY WHITE CHOCOLATE AND BLUEBERRY BLONDIES

Ingredients 200g unsalted butter 150g white chocolate 300g light muscovado sugar 3 large eggs 200g plain flour 1/4 tsp salt 1 tsp vanilla extract 75g raspberries 75g blueberries Method Heat oven to 180C/fan 160C.  Butter and line a shallow rectangular tin approx 25cm x 22cm.  Melt butter in a pan, then cook gently for about 5 mins until butter smells biscuity and sweet.  Cool for 5 mins, then add half white chocolate and set aside for a couple of mins to melt. Stir until smooth.  Whisk sugar and eggs together with electric whisk for about 2 mins until thick and...

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OVEN BAKED ASPARAGUS WITH CHORIZO PINE NUTS AND PARMESAN

Posted by Susie Taylor on

OVEN BAKED ASPARAGUS WITH CHORIZO PINE NUTS AND PARMESAN

Take a bunch of asparagus and break the woody ends from the stalks – if you gently bend the end of the stalk it will naturally break where the woody part starts. Place the tops in a baking dish and drizzle with fino olive oil and some rock salt. Bake in a preheated oven at 180C for about 10 mins – the asparagus should be soft but not too brown. Meanwhile gently brown some pine nuts in the same oven – watch like a halk as they only take a couple of minutes and once they start to cook they...

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CHILLI AND GINGER SCALLOPS

Posted by Susie Taylor on

CHILLI AND GINGER SCALLOPS

Fino chilli oil, scallops, fresh ginger, clove of garlic, soy sauce, extra fresh chilli if you like it really hot Gently heat the chilli oil and begin to lightly fry the ginger and garlic. Add scallops (plus additional chilli to taste) and cook for about 2 mins on each side. Take off the heat and add a good dash of soy sauce to the pan. Serve immediately pouring the excess sauce over the scallops. Delicious.

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PRESERVED LEMONS

Posted by Susie Taylor on

PRESERVED LEMONS

6 lemons, 6 tbs coarse sea salt,  2 sprigs rosemary,  2 red chillies,  juice of 6 more lemons, olive oil (from Fino) Sterilise a large kilner jar. Cut a deep cross in the lemons nearly all the way to the bottom but leaving all 4 quarters attached. Stuff each lemon with a tablespoon of salt and place in the jar. Squeeze them down – it will be a tight fit! Seal the jar and leave for a week. Remove lid and using a wooden spoon press down as hard as you can to get as much juice out as possible....

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SPAGHETTI WITH TOMATOES BASIL AND GARLIC

Posted by Susie Taylor on

SPAGHETTI WITH TOMATOES BASIL AND GARLIC

Score a cross on top of 6 large ripe tomatoes. Bring large pot of water to the boil and plunge tomatoes in. Count to 20, take them out and plunge them into a basin of cold water. The skins should come away easily. Cut each tomato into quarters, remove seeds and chop the flesh into chunks. Chop 3 cloves of garlic, shred a large handful of basil and put in a bowl with tomatoes and garlic. Cover with Fino extra virgin olive oil and season with salt. You can add a pinch of sugar if you want. Leave to macerate...

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