Festive gingerbread men

In baking I always use measuring cups rather than scales 

Ingredients:

3 cups plain flour

1/2 tsp salt

3/4 tsp baking powder

3 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground clove 

1/2 cup of unsalted butter

1/2 cup of castor sugar

1 large egg

2/3 cup of golden syrup

Method:

•Preheat your oven to 170°C (325°F) Gas 3.

•Mix all dry ingredients together in a mixing bowl (flour, salt, sugar, baking powder, ginger, nutmeg and clove).

•Add your butter and rub into the dry mixture until looks like breadcrumbs.

• Then add your egg and mix with a wooden spoon then begin to add your syrup. Once all combined if a tad too dry add a teaspoon or two of water.

• Once your biscuit dough is fully combined roll out onto a floured surface to about 3-4mm thick. Then get your desired cutter and begin making you're biscuits.

•Place onto a baking tray and put into your oven for 10-15 minutes or until golden brown. 

Upcoming food recipe blogs

•plaice bonne femme

•pork escalope

•Turkey kebab with pitta

•Vegetable curry 

•festive mince pie 

•chicken Kiev 

•choux pastry for profiteroles

•cauliflower cheese

•spiced chicken wings

Catering for Secretary of State...ministry of defence

A small finger buffet for Michael Fallon's visit to wirral metropolitan college oval campus. 04.12.2014

Salmon with tarragon butter

Ingredients:

1 supreme salmon

Butter

Dried tarragon 

Making your herb butter:

100g of butter into a bowl and a tsp dried tarragon mix together until well combined get greaseproof paper and create a sausage shape and roll into the greaseproof twist both ends and put into your freezer until required this will solidify your herb butter.

To begin grilling your salmon firstly brush melted butter into your grilling tray also brush over the fish. Stick your salon into the tray skin side down and grill for 4 minutes on both sides until it is opaque and firm.... Serve immediately with a small disk of your tarragon butter.

Quick and easy chilli infused sweet potato wedges

2 portions

 

Ingredients:

2 large sweet potatoes

Small handful of Dried chilli flakes

Good glug of Grapeseed oil (enough to lightly coat your wedges)

Salt 

Pepper. 

•Begin by preheating your oven 200 degrees then start preparation of food by washing then top and tailing your sweet potatoes. Then slice into medium size chunks or however you prefer your wedges to be. Does not have to be perfect but aim for roughly the same thickness and Length as they will cook evenly that way.

•once you have accomplished this place a layer of foil onto a baking tray for the wedges to sit on this will prevent them from burning. 

• arrange your wedges to all fit within the foil. Then get your small handful of chilli flakes and scatter over your wedges, then coat them with the grapeseed oil and give them a quick jumble about to make sure all evenly covered. 

• cover with another layer of foil over the top  and put into the oven for approximately 20 minutes then uncovered for a further 10 minutes. 

Then side dish works well with any meat to your fancy. 

Leek & Potato soup

Ingredients: 10 portions

1kg Washed and trimmed leeks

30g butter

2 litres of vegetable stock

Bouquet Garni

500g potatoes

Handful of chopped chives

Salt & pepper

Optional addition: whole cream

Method:

• firstly wash the leeks thoroughly as they tend to store a lot of ground soil within it.

•cut the White and light green into thin rings. Peel your potatoes and dice into small cubes. 

•creating a bouquet Garni: Blanche a decent size leaf (dark green) take a bay leaf or two, four to five peppercorns and a sprig of parsley wrap the blanched leek into a parcel and secure with a long piece of white string (enough to loop the string on the pan handle).

•Take a pan a slowly melt your butter, once this is accomplished throw in your leeks and  cook slowly until soft but without colouring.

•Add stock, bouquet Garni, potatoes and salt with salt and pepper.

• simmer until leeks and potatoes are cooked completely, approximately 15 minutes. 

• blend to desired consistency and serve. 

Vegetable stir fry

I 

Ingredients:

25g beansprouts 

25g button mushrooms 

25g carrots

25g celery 

25g broccoli 

12g baby sweetcorn 

12g french beans 

25g yellow and red peppers

5ml sunflower oil 

5g root ginger (grated)

1/2 red chilli

2-3 springonions 

5ml soy sauce

5ml White wine

1/2 tbsp honey 

Pinch of Chinese five spice 

Mill pepper to season 

1-2 cloves  of garlic (finely chopped) 

• Slice the mushrooms, peel the carrots, trim celery then cut into thin batons.

•Wash the broccoli and cut into small florets, top and tail your french beans and thinly slice your peppers, onions, red chilli and springonions.

•heat sunflower oil in a wok or frying pan once oil is hot add your vegetables but leave mushrooms till the end as they cook quicker than other vegetables.

• continuously stir for 3 minutes, then add the grated ginger, soy sauce and all other ingredients. Stir well and leave to reduce for 2-3 minutes. 

•use correct seasonings and serve.

INTRODUCING MYSELF

Hello!!! The name is Vicki currently a trainee chef with a love  passion for food!

I am a mother to two beautiful children so food is a very important factor. Quality over quantity.

 

Within this blog I will be sharing my dishes I have prepared and cooked myself some traditional some unusual. But also reviewing dishes I consume within the catering industry whether restaurants, cafés, deli, etc.

 

I will post recipes of my own or recipe of others I am giving a try pictures included.

 

So keep a look out for my upcoming food blogs.