Bigger, Better & Bolder Blog Launched!!

>> Sunday 31 October 2010

Hi all,

One final note from feedahappylife.co.uk to let you know the new blog is launched. http://www.parlourandpantry.com/ combines my growing, cooking and crafting adventures. Please take a look and if you like what you see, you can subscribe to e-mail updates on the front page!

I'm looking forward to writing about all the new things I'm learning and sharing it with you.

Huge thanks for following,
Helen x

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From feeding to leading a happy life...

>> Sunday 3 October 2010

A message to you lovely readers...

I've decided to take a little break. Not from cooking (heaven forbid!!), but from coordinating it in this format on feedahappylife.

I've loved writing about my recipes, it's provided a real focus for all my cooking efforts. That said, the more I've tried to structure it into something that's useful for my readers, the less I've been experimenting and failing and learning!!

I love, love, love cooking for people. Entertaining and creating menus is what makes this all really special for me. However, I also want to expand my skills... I want to grow the food I serve and craft the table linens that people eat off! I want to style tables so people are excited to come in to eat, and not just because they can smell what's in store!

This all takes time - I need to learn!! So I'm taking a break to do so and will rejoin the blogging world when I have something relevant and interesting to share.

Until then, I leave you with today's experiment.... Bundt Cakes..... and bid you adieu

Happy cooking,
Helen x



...My new, special cake pan....


...Creates beautiful, playful cakes...


...Just waiting to be iced and enjoyed...


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Inspired by Italy: Baked Ricotta Cakes and Berry Sauce

>> Saturday 2 October 2010

Here comes the final dish from this week’s Monday Menu; Baked Ricotta Cakes with Berry Sauce

This dessert is a really quick elegant dish to serve. If you want to prepare ahead, it can also be served cool, however with the nights drawing in, I’m looking for all the warmth and comfort I can get, so fresh from the oven is best for me.
The choice of fruits for the sauce is a personal preference. I always have bags of frozen berries stashed away, so my choice is driven by ease, but you can vary this however you wish. A warm cherry compote would be a really nice accompaniment.

I think this follows the pasta dish nicely, because it’s not too heavy or too creamy. Follow with a cup of good coffee and you’re done!

NB - I cooked these for a little too long and they have not photographed amazingly well (sad Helen!)

Enjoy cooking,
Helen x

Baked Ricotta Cakes and Berry Sauce


Ingredients

  • 250g ricotta
  • 2 egg whites (beaten)
  • 4 tbsp honey
  • 450g berries (defrosted if frozen)

Step 1: Preheat oven to 180c/GM 4 and grease 4 ramekins

Step 2: Mix ricotta with beaten egg whites and 3 tbsp honey until smooth and combined


Step 3: Spoon ricotta mix into small ramekins and level tops. Bake for 20 mins or until golden



Step 4: Heat ¾ of the fruit in a saucepan until softened, press through a sieve and add 1 tbsp honey to sweeten


Step 5: Serve ricotta cakes with berry sauce and a scattering of remaining berries

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Inspired by Italy: Scallop, Fennel and Bacon Linguine

Here is the main course from this week's ‘Monday Menu’; Scallop, Fennel and Bacon Linguine.

This originally began life as a starter, where I served it without the linguine. With the addition of wine and a little extra mascarpone though, it creates a lovely sauce destined to coat lengths of pasta. That said, if you like the flavours, I can recommend serving as a starter with slices of toasted ciabatta drizzled with your best oil.

You can use streaky bacon or pancetta in the recipe, I've gone with pancetta to stay with the Italian theme, but if you prefer bacon, it's just as nice!

One thing worth noting though before you approach with gusto….This all comes together very quickly at the end and there is a risk of overcooking or ingredients getting cold if you don’t apply a little bit of organisation! I recommend pre-reading the steps so you’re ready for action and then it should be easy.

Enjoy cooking,
Helen x

Scallop, Fennel and Bacon Linguine


Ingredients

  • 2 fennel bulbs (sliced and trimmed)
  • 130g mascarpone
  • 150ml white wine
  • 16 fresh scallops
  • 75g streaky bacon (or pancetta)
  • 500g fresh linguine
  • 1 lemon
Step 1: Boil the fennel slices in water for 3 mins and drain



Step 2: Place fennel slices in shallow dish, dot with mascarpone, pour over wine and season. Place under a grill until golden and bubbling (5 mins)

 

Step 3: At the same time, fry the bacon/pancetta until crispy


Step 4: Add the linguine to a pan of salted, boiling water (follow pack instructions for cooking time) and remove and drain when cooked

Step 5: Add the scallops to the same pan and fry in the bacon/pancetta fat (add olive oil if needed). Fry scallops until golden (3 mins on each side at a medium high temperature should be sufficient).


Step 6: Plate up. Scoop pasta onto serving dish and top with fennel and the wine/mascarpone sauce. Place over the top a few slices of bacon/pancetta and 4 scallops per person. Squeeze over lemon and season to taste

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