Recipe of the week

22nd February 2013

This has become one of our favorite recipes – go on give it a try……

2nd February 2013

Oat Biscuits

150g oat bran
150g Porridge oats (not jumbo)
75ml Olive Oil
150ml boiling water
½ teaspoon salt
Black pepper I like quite a lot

Optional extras: chilli flakes, seeds, fennel seeds


Mix all of the dry ingredients together in a bowl, making a well in the middle. Pour in the oil and boiling water and stir it should form a firm ball. If too dry add a little more water.

Roll out between two sheets of baking parchment to about 5mm thick. Cut into rounds with a biscuit cutter and put onto a greesed baking tray. Re roll the left bits and repeat until all used up.

Bake in the oven at 180 degrees centigrade for 20 minutes turning the biscuits over after 10 minutes. Leave to cool on a wire rack.


27th January 2013:

Lime curd

Zest and juice of 5 limes
100g caster sugar
100g unsalted butter
2 egg yolks and one whole egg

Put lime zest , juice, sugar and butter (cut into small cubes) into a bowl over a saucepan of simmering water. Once the butter has melted and sugar dissolved (taste to check it’s not too tart and add some more sugar if necessary), add in the whisked eggs & beat vigorously until combined . Continue to cook for between 15 to 20 minutes, stirring every couple of minutes until mixture thickens. Poor into clean container and cover with cling until cooled. Seal with a lid and keep in the fridge. It should keep for at least two weeks.

Lovely on toast as a change from marmalade. Try it with a lime zest flavoured sponge instead of butter cream. Makes a great ice-cream when added to soft whipped cream or Greek yogurt or even crème fraiche or any combination. Use the ice-cream as part of a baked alaska sat on a lime zest flavoured cake covered with meringue. Great dinner party pudding made easier as the cake and ice-cream can be made days before and frozen.

19th January 2013:

Try this winter warmer. Asian-braised shin of beef.

We tried it with some home produced Dexter beef and liked it so much we are having it again. Thank you Nigella