Tag: cooking school cambridge

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Radishes with spring onions and chillies

Radishes with spring onions and chillies

Radishes with spring onions and chillies

Ingredients:

One bunch of radishes

Rock  salt (you can use normal salt, but rock salt is best)

2 spring onions finely chopped

Depending on your chilli tolerance, as many as you want

One TBSP of vegetable oil (don’t use olive oil for this, as it will over power the radishes taste)

Half a lime

Method:

Slice the radishes. In a bowl, mix them with the chopped onions and chillies. Add the oil and the juice of the lime, season with rock salt and mix. And that’s it! It is as simple as that.

This dish is also super tasty in pitta bread with a bit of fish or any strong cheese. I personally serve it as a side dish with a traditional “cari” from Reunion Island. You can do the same with any curry.

P.S: I regularly run a supper club about Reunion Island food, check it out here

Corrine x

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Lovely seasonal quiche with ham and baby spinach

Lovely seasonal quiche with ham and baby spinach

Lovely seasonal quiche with ham and baby spinach

Ingredients:

A 9″ loose tin, parchment paper and a really cheap bag of rice

One roll of shortcrust pastry

300 ml of double cream

4 eggs (medium)

A bag of fresh spinach (best for this recipe as frozen will give too much water)

Ham (enough to cover the base of your cake tin, ham can easily be replaced by bits of chorizo or haloumi if you’re vegetarian)

Camembert

One small onion

A TBS of olive oil

Method:

Pre-heat your oven at 170°c (static oven) 160°c (fan oven)

Start by laying your pastry in your tin. Prick the bottom with a fork, then place your tin in the freezer for a good 5 minutes.

In the meantime, in a pan, fry your onion with the olive oil. Once the onion is soft, add your spinach and cover your pan with a lid, no need to add water or anything, after 2 to 3 minutes lift the lid, the spinach will have wilted by then, stir and leave to the side to cool.

Take your tart out of the freezer, cover the top with parchment paper and add your rice, put your tart in the oven for 10 minutes. After 10 minutes get rid of the parchment and rice on top, put the tart back in the oven and cook for another 5 minutes. Then take out of the oven and cool for 5 minutes.

In a jar, mix your eggs with your double cream, add a bit of pepper and a bit of salt (not too much as the ham is salty).

Start assembling the quiche, (don’t panic if your pastry is still warm at this stage, it doesn’t really matter). Distribute the cooked spinach and onion at the bottom of your quiche, add the ham on top and then pour your egg/cream mix. Add some bits of camembert on top. Pop your quiche back in the oven and let it cook until golden brown on top. (this can take up to 30 minutes depending on your oven).

Let the quiche cool and serve with a lovely rocket salad.

If you are vegetarian, you can easily replace the ham with a good goat cheese for example.

Chef’s tip: in the summer time, if you grow your own herbs, add the flowers of your chives on top of your quiche, thyme flowers work well too.

Corrine x

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recipe

Padrón peppers, chorizo and poached eggs

Padrón peppers, chorizo and poached eggs

Ingredients:

Padrón peppers (about 4 to 6 per person)

Chorizo ( you don’t need a lot, about 50 g or so cut into cubes)

1 or 2 poached eggs per person

Your favourite slice of bread

A non stick pan

One tbsp of olive oil

Method:

Start by poaching your eggs. While they are poaching, in a pan, fry the padrón peppers until they become soft and a bit char on top. Then, add your chorizo and lightly fry for a minute or so.

For this recipe I like to use either a piece of sourdough or a chunky piece of multi-seed loaf that I toast.

I don’t butter my toast, that’s just me but please feel free to do so. Place your padrón peppers on top first then the poached eggs and the pieces of chorizo.

P.S: you can replace the chorizo with cottage cheese or even a beautiful goat cheese, if you are vegetarian. Also, if you don’t have padrón, you can use normal peppers sliced in quarters.

Bakeries: Cambridge is lucky to have a good variety of bakeries, here are some that I use, Balzano’s, Stir and Burwash Larder.

Corrine x

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recipe

Perfect winter warmer: broccoli soup topped with chorizo and camembert

Perfect winter warmer: broccoli soup topped with chorizo and camembert

Ingredients (serves 4) :

One bag of frozen broccoli (1 kg bag) or you can use fresh as well ( a stock cube, I am not a big fan of stock cube, so I always freeze left over gravy, so I tend to use that instead, but use stock cube if you haven’t got any leftover gravy).

Two potatoes peeled and chopped

Camembert (you will need two slices of camembert for each bowl)

Chorizo ( you will need 4 slices of chorizo per bowl)

A bit of salt and pepper, not too much salt as you already have some in your stock

Method:

In a cooking pot, poor your bag of broccoli and sliced potatoes and cover with water. Bring everything to the boil and then add your stock, salt and pepper and stir. Let everything boil until the potatoes are cooked, (this should take around 10 minutes).  Using a hand mixer, blend everything until you have a smooth consistency with no bits of broccoli or potatoes. Pour your soup into individual bowls. Add 4 slices of chorizo on top and then your two slices of camembert. Put your bowls under the grill until the camembert has melted.

So here you have it, my perfect winter warmer: broccoli soup topped with chorizo and camembert

Serve with a delicious slice of sourdough. You can get delicious sourdough at Burwash Larder, Stir Cambridge, Balzano’s, just to name a few.

P.S: if you are vegetarian, you can take out the chorizo and use only the camembert with a veggie stock cube, it is delicious too.

Corrine x