Easy Strawberry Jam

This is take two for this recipe.  Remember all that over-set jam I've been using up?  That was take one!  I'm pleased to say that the second time worked out much better ... just please excuse the presentation!

Easy Strawberry Jam
800g fresh or frozen prepared strawberries, equivalent to 900g unprepared fruit
4 tbsp freshly squeezed lemon juice
1kg jam sugar

Hull and squash the strawberries, place in a large, heavy based saucepan with the lemon juice and simmer gently for approx 20 mins.  (Do not boil at this stage).

Add the jam sugar and continue to cook gently until the sugar has dissolved.  Bring to the boil rapidly until the setting point is reached (approx 10 mins should do it!)

Remove the pan from the heat and skim off the skin from the surface.  Leave to stand for 10 mins, then stir thoroughly to distribute the fruit evenly.

Pour into prepared sterilised jars, cover and label.

Makes approx 1.5kg
Taken from the Whitworths jam sugar packet!

My Cocky, The Tattoo and Cooking With[out] Gas!

For Christmas my very generous Sis In Law gave all us girls tickets to go to last night's final performance of the 2010 Royal Edinburgh Military Tattoo.  In the 6 years I've lived in Edinburgh I've been fortunate enough to see the tattoo every year, apart from my first year when I was a poorly paid temp!  My Grandad, who is proudly known as Cocky in my family (its a long story but lets just say its all my big brother's fault!) was a Scot's Guard and an absolute giant of a man, if he hadn't been my Cocky he probably would of frightened the wits out of me!  Every year when the tattoo came on the TV at home we had to watch it, he asked questions later so there was no pretending you had lest he catch you out with a trick question!  He passed away about 10 years ago and I can honestly say that dealing with his 'departure' from my life was very difficult. 

Though he was born and bred in Cambuslang (you can just imagine his accent - I loved it!  And because i had grown up with his broad Scottish accent as a norm, I used to have to translate Taggart to all my friends at school!) I feel quite a connection with him now I also live in Scotland.  Visiting Edinburgh Castle is almost like visiting with him, that's were the Scot's Guard memorial is and know he would be fiercely proud of it.  And even though I hated watching the tattoo on TV every year as a kid, I will continue to make every effort to attend each year.  As much as I go in the memory of my Cocky, I also go because its actually really good fun, I actually enjoy it!  And in case you are wondering, I scream every bit as loud when they shout out for all the Aussies to make themselves known as I do for the Scots ;0)

Enough of the sentimental rantings (he would be most embarrassed!) and back to the reason for this post!  In the lead up to last night's performance we were all going to go out for dinner first and then wander up to the castle.  But being festival time the tables in restaurants are at a premium and as a general rule you pay over the odds for the food and drink even if you are willing to squeeze a meal in around the restaurants timetable.  So I offered to have a barbie.  Yep, you guessed it.  I got half way through cooking the barbie and the gas ran out.  Plan B was to fire up the range cooker and it all worked out in the end, Hubby and I will be feasting from the leftovers for the rest of the week.

Here is the menu;
Chicken with Chorizo and Mozzarella
Sausages
Chicken and Smoky Bacon Burgers
Gourmet Ranch Burgers (recipe follows)
Prawns with lime, chilli and coriander (recipe follows)
Mozzarella and Basil Bread
Sweetcorn with Smoked Paprika Butter (I actually managed to find sweetcorn with the husks still on!)
Mozzarella, Beetroot and Rocket Salad
I cheated and bought coleslaw and Miss SP made a very yummy potato for us all too!

And for dessert .....
Mark Hix's Iced Berries with Hot White Chocolate Sauce

Now ... here's the thing ... I forgot to take photo's of the food!  That's why there are photo's of the Tattoo on today's post instead ;0)

Gourmet Ranch Burgers
450g quality standard beef mince
1 small onion, peeled and grated
1 large garlic clove, peeled and finely crushed
5ml English mustard (optional)
60ml BBQ sauce
1-2 tbsp flat leaf parsley, chopped
1 tbsp sunflower oil

In a bowl mix all the ingredients together and season with salt and freshly milled black pepper. Using slightly damp hands shape the mixture into 4 10cm burgers, then cover and chill for 30 mins.

Brush each burger with a little olive oil and BBQ for 6-8 mins on both sides until thoroughly cooked or juices are completely clear.

Serve in bread rolls with salads.

Serves 4
Olive July 07

Prawns with lime, chilli and coriander
24 (1kg) medium uncooked king prawns
2 limes, halved
1 tbsp peanut oil
1 bunch (350g) watercress (110g trimmed)
Chilli coriander dressing
2 tbsp peanut oil
2 tbsp lime juice
1 long red chilli, seeded, chopped finely
1 clove garlic, crushed
2 tbsp finely chopped
Fresh coriander
Sea salt, to taste

To make the chilli coriander dressing, whisk all ingredients in a small bowl until combined.

Remove heads and legs from prawns, leaving tail and back shell intact. Split the prawns along the underside to open out flat, leaving shells on.

Cook lime halves on a heated, oiled grill plate (or grill or barbecue) until browned lightly; remove. Brush prawns with oil; cook prawns on same grill plate until browned and cooked through.

Serve prawns with watercress. Drizzle with Chilli Coriander Dressing and serve with limes.

Serves 4
The Australian Women's Weekly, Feb 07

Fresh From The Oven - Brioche

I've not been around much lately ~ sorry!  There are no excuses suitable but to say that there just aren't enough hours in the day pretty much sums up whats been going on!!!  I'm pretty much back to full capacity after my recent illness though, many thanks to all of you who left me get well wishes, it was much appreciated ;0)

As such, my time in the kitchen has been very limited but rest assured that I am planning to put things right very soon and I even have a few recipes I am hoping to share with you all this weekend (time permitting of course!!) starting with this very yummy and easy Brioche recipe.

This month's Fresh From The Oven challenge was picked by moi!  This was my second time in charge of choosing the recipe for the group and pressure was immense but I've always wanted to try my hand at Brioche, I never had though as I always thought it was a tricky bread to make.  I was wrong ;0)

Brioche
400g strong white bread flour, plus extra for dusting
5g powdered dried yeast
10g fine sea salt
90ml warm milk
2 tbsp caster sugar
100g butter, softened
4 medium free range eggs, beaten
To Glaze
1 medium free range egg
2 tbsp milk

To knead by hand: mix all the ingredients in a large bowl, and bring it all together to form a dough. Knead for about 10 mins, until smooth and shiny.  Or, to use a food mixer: fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined, and leave to knead for about 10 mins, until smooth and shiny.

Shape the dough into a round, place in a bowl and cover tightly. Leave in the fridge overnight.

The next day, divide the dough in two and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth and cover with a plastic bag. Leave them somewhere nice and warm to prove until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.

Preheat the oven to 200C/gas mark 6. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking tray and brush all over with the glaze. Bake for about 10 mins, then lower the oven setting to 180C/gas mark 4 and bake for a further 30 mins or until golden brown. Cool on a wire rack.

Makes 2 small loaves
River Cottage Handbook No.3 - Bread

My sis in law had taken pity on me last weekend and took me into town for a bit of retail therapy.  Of course I just had to pop into Lakeland (I could easily spend my months salary in that shop!) and I happened to spot a silicone Brioche pan.  I divided half my dough into a loaf and the other half went to make individual brioches. 

I haven't cut into the loaf yet, that is happily living in my freezer for the time being, but the individual brioches turned out a treat.  I was a bit worried while making the dough that it was too wet, there was no way I could have kneaded it by hand, opting instead for Big Bertha, so I wasn't all that sure how well the end product would end up.  For a first attempt I'm pretty pleased ;0)

Don't forget to head over to the Fresh From The Oven page from tomorrow onwards to see how everyone else got along with this months challenge.

Sunday Night is Barbie Night

The last few weeks have seen us firing up the barbie for Sunday dinner.  Hubby is quite happy to be served sausages and Chicken with Chorizo and Mozzarella but for me variety is the spice of life, so I try to make one new recipe every week.  Due to ill health my cooking adventures suffered a little bit of a set back last week so I attempted to make up for it with last weeks barbie, trying a couple of new recipes.  I am pleased to say they were very successful and will become regular features of our future barbecues!

Mozzarella and Basil Bread

150g butter , really soft
2 x 125g balls mozzarella , cut into little dice
2 garlic cloves , crushed
A small handful basil , chopped
2 baguettes
 
Mix the butter, mozzarella, garlic and basil and season well. Cut diagonal slices into, but not all the way through, the bread. Put a bit of cheesy butter in each slit, double wrap in foil and BBQ until the bread is golden and crisp and cheese melted.
 

 
You could also do this in a 220C/fan 200C/gas 7 oven for 25 minutes if you have no space on the BBQ.
 
Serves 8
Good Food Mag Website
 
Next time I think I'll add all the ingredients to the bowl of a food processor and blitz for a few seconds.  The lumpy bumpy nature of the chopped mozzarella made it difficult to spread, and this meant the foil stuck to the melted mozzarella, making unwrapping it a bit tricky!
 
Smokey Sweet Potato Wedges
 

 
4 large sweet potatoes , skin on, cut into long wedges
olive oil
2-3 tsp salt flakes
3 tsp smoked paprika
 
Heat the oven to 200C/fan 180C/gas 6. Toss the wedges in olive oil and arrange on a baking tray. Cook for 30 minutes until tender.
 
Mix the salt and paprika and sprinkle over to serve.
 
Serves 6
Good Food Mag Website
 
Sweetcorn with Smoked Paprika Butter
 

 
6 sweetcorn cobs
175g butter , softened
1 heaped tsp smoked paprika
lemon wedges, to serve
 
Pull any thick outer leaves off the corn cobs, fold back the rest of the leaves and pull out the silky threads. Mix together the butter and smoked paprika and smear onto the sweetcorn. Sprinkle with sea salt, fold the leaves back over and wrap well in foil. Barbecue for about 20 minutes until tender. Open it carefully so you don't spill any buttery juices. Serve with lemon wedges.
 

 
Serves 6
Good Food Mag Website
 
* Try to get your sweetcorn with the leaves still attached, otherwise use an extra sheet of foil when barbecuing.  (I couldn't find any sweetcorn with the leaves on last weekend, this week all I've spotted in the shops is sweetcorn still in their husks!)
 

I've reproduced the recipes here in their original quantities, for just the two of us though we cut down on the amounts (least we end up like the sides of houses)!

CBC 18 - White Chocolate Passionfruit Truffles ... A Lesson in Cheering One's Self Up!

"Hallo, Pooh", said Piglet.

"Hallo, Piglet. This is Tigger."

"Oh, is it?" said Piglet, and he edged round to the other side of the table. "I thought Tiggers were smaller than that."

"Not the big ones," said Tigger.

- Tigger from Winnie the Pooh

You may be wondering just what this quote has to do with this post!  I'm a bit of a Winnie the Pooh fan, always have been, always will be!  Tigger and Eeyore are my two all time favourite characters, by nature I think I lean more towards the Eeyore 'outlook' on life, a bit gloomy and 'woe is me' when the chips are down.  But in reality there is an inner Tigger within me just itching to be let loose.  I know I've mentioned before about my adventures in America and my various friends nicknames at camp, can't recall if I have ever shared mine though?  I'll err on the side of caution and assume not (see, that comment is a prime example of that little Eeyore on my shoulder!).  My nickname was 'Tig'.  It wasn't uncommon to hear me utter "My name is Tig.  T. I. G.  That's short for Tigger because everyone knows the most wonderful thing about Tigger is that he is the only one!"  Apparently just saying "Hi.  My name is Tig" with an Australian accent in America leads to confusion!  Who knew?

So, back to the quote!  I've been feeling a bit gloomy lately.  I've been a bit under the weather and after several visits to the doctor and various prescriptions later I am at the point where I am sick to death of myself!  Some cheering up is in order, which is where Tigger (the quote above is one of my favourites and always makes me smile!) and these very scrummy Passionfruit Truffles come into the equation.

I've waxed lyrical about my love of passionfruit on countless occasions now.  By now there probably isn't a person on earth who doesn't know how much I love passionfruit.  So when this love is combined with two of my other loves, white chocolate and truffles, and we have a creation of such splendiferous proportions that it just has to be tried to be believed.

I started by making a passionfruit puree;

Passionfruit Puree

Puree the fruit in a food processor or blend until completely smooth (I did this for the strawberry puree,  also pictured, but for the passionfruit puree I just pressed the pulp through a fine sieve so I got the juice but none of the black pips, I was worried a blender would result in little black flecks) and use a scale to ensure an accurate weight on your puree.  Weigh out enough icing sugar to equal 10% of the total weight of the puree (the example the book gives is for every 10 ounces of puree add 1 ounce of sugar).  Return the puree and the icing sugar to the food processor or blender, and mix until smooth and well combined.  Strain the puree through a fine mesh sieve before using to remove seeds or impurities.

Taken from 'Making Artisan Chocolates' by Andrew Garrison Shotts

I've stored my purees in the fridge but they can also be frozen so you have the flavour of fresh fruit even in the darkest depths of winter.

Then yesterday, I should have meet up with a group of Scottish based food bloggers at the Foodie Festival.  But owing to the fact that the sun still seems to be tattooing the backs of my eye balls with the light I had to cancel at the last minute.  I was very disappointed.  So to cheer myself up I headed to the kitchen to put that puree to good use.

White Chocolate Passionfruit Truffles

175ml double cream

230g white chocolate, finely chopped

3 tbsp passionfruit puree

Place the cream in a medium saucepan over a medium heat until it just comes to a simmer.  Remove from the heat and immediately sprinkle the chocolate into the cream.  Cover and allow to sit for 5 mins; the heat should melt the chocolate.  Stir very gently until smooth.

Whisk in the passionfruit puree.  Pour the mixture into a shallow bowl.  Cool to room temp, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll.  (Or you may refrigerate ganache until firm, about 4 hours).

Use a small scoop or melon baller to form the ganache into balls.  Place them in a single layer on a baking sheet and refrigerate until very firm.

Temper another 230g white chocolate.  Dip the truffles into the tempered chocolate, making as thin and even coating as possible.  Place the dipped truffles on a baking tray that has been lined with a piece of acetate.  Place some tempered chocolate in a small zipper top plastic bag; snip off a bottom corner and pipe zigzags on each truffle.  Refrigerate until firm.  Place in fluted paper cups, if desired, and serve at room temp.

Makes between 25 and 30 truffles

Adapted from 'Truffles'

I made a couple of changes to the original recipe.  Firstly I used white chocolate instead of milk, but I'd like to try it with milk chocolate to see what it does to the flavour of the passionfruit.  Not sure I would have ever combined milk chocolate and passionfruit normally but I will soldier on in the name of experimentation lol.

The little buggers even disappear while getting their photo's taken!

My other change was unplanned.  The ganache tasted so good that before I knew it Hubby and I had managed to eat half the batch before I had even thought about tempering the chocolate.  Over the course of last night and today the truffles have slowly disappeared of the tray until it got to the point that there was no need to temper any chocolate because there weren't any truffles left for dipping!  Oops!

But I can 100% positively promote both Tigger and these truffles as a sure fire way for cheering yourself up when you are feeling a little on the 'Eeyore' side ;0)

CBC 17 - Burnt Caramel

Let me just clarify the title of this post.  The caramel was meant to be burnt.  Honest!  See ...

Being off work for a week left me with plenty of time to dedicate to my much neglected cook book collection, specifically the chocolate section!  This recipe comes from a book that Hubby bought me when we fist started seeing each other and, following on from the tradition of the Cook Book Challenge (CBC!), I've never made anything from it.  This recipe is used as the base for several other recipes, the Hot Chocolate we sampled last night and this weekend I'll be attempting some truffles (time off also meant the bank account took a hammering when I found a fantastic website with callebaut chocolate at really reasonable rates!)

Burnt Caramel Base
3 1/2 cups granulated cane sugar (I used Billington's, which I was chuffed to bits to find was a product of Mauritius!)
1 cup water

If your kitchen has an exhaust fan, turn it on (also open all your windows and doors!!!).  Put the sugar in a medium (I would advise an extra large!) heavy bottomed pot.  Use an unlined copper pot if you have one.  Place over medium heat and cook, stirring occasionally with a wooden spoon, until the sugar melts.  Then continue to cook, without stirring, until the sugar turns black, about 10 mins.  If any crystals form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush.  Just before it turns black, the sugar syrup may foam up.  If it does, reduce the heat to low and, wearing on oven mitt, carefully stir it down.  When the sugar syrup is ready, it will smoke (oh buy will it smoke!) and large bubbles will break on the surface.

While the sugar is cooking, bring the water to a boil in a small saucepan.  When the sugar is black, remove the pot from the heat and put a sieve or splatter guard over it.  Wearing the oven mitt, slowly pour the hot water into the sugar syrup a little at a time.  The mixture will splutter and foam (oh boy will it splutter and foam!).  Be careful, as it is very hot.

Let the syrup cool to room temp.  Transfer to a tightly capped storage container and refrigerate until needed.

Makes about 2 cups
Chocolate Obsession

I turned my back for a split second to read the instructions through and in that time the caramel went from a golden well behaved mixture, to a black bubbling mass that did more than just threaten to bubble over the top of the saucepan.  With very steady hands I managed to get the pan to the sink before it boiled over the stove top!!!!  It only took 4 minutes to get to that point and not the 10 stated in the recipe.  I wasn't sure if the end result would have been effected or not so we tried it in another recipe from the book just as a test.

Milk Chocolate with Burnt Caramel Drink
1 1/2 cups milk
3 tbsp burnt caramel base, at room temp
55g milk chocolate, grated (I used callebaut buttons instead)

Bring the milk to a simmer in a small saucepan over medium heat.  Pour the hot milk into a large clear vessel.  Add the burnt caramel and the grated chocolate.

Blend with an immersion blender until the chocolate has melted and the drink is smooth.

Pour into cups and serve.

Serves 2
Chocolate Obsession

Both Hubby and I thought this could do for being a slightly 'longer' drink, with more milk to help dilute the sweetness.  The burnt caramel adds a new level to an ordinary hot chocolate, which was lovely.  After the initial hit of sweetness subsided the burnt caramel flavour lingered and surprisingly it didn't have a burnt flavour, just a mellow caramel.

Announcing 'We Should Cocoa' - A Chocolate Challenge

The big day has finally arrived!  Choclette from Chocolate Log Blog and I have been scheming, planning and plotting for some time now, devising a monthly chocolate challenge.  What do you think?  Are you up for it?
 

Here is everything you need to know to take part;

• The idea is to make something with chocolate each month. You can use any sort of chocolate or cocoa substance and use any ingredient that you like. But you must include the special ingredient or ingredients selected by the host. It can be sweet or savoury, simple or complicated; be as creative as you like. You can use anyone’s recipe (acknowledging the source of course) or make up your own.
• Choclette and I will take it in turns to host the challenge and select the special ingredient.

Want to know more?

1. Post your recipe on your blog – accompanying photographs would be nice.

2. Mention “We Should Cocoa” in your post and link back to the relevant host’s blog. You will find who is hosting each month’s challenge by looking on the 'We Should Cocoa' page on the Chocolate Log Blog.

3. E-mail us the link to your submission and include your name, the name of your blog, your recipe title and a photograph to: weshouldcocoa@yahoo.co.uk

4. Entries should be submitted by the 25th of the month at the latest.

5. The round up of entries will be posted on the relevant host’s blog on the 1st of the month.

6. The new challenge will also be posted on the 1st of the month.

I'll be hosting our very first challenge (eeeeeeeeeeeeeek - take it easy on me now, I'm still feeling a bit under the weather!).  The special ingredient for the month of September is [drum roll] ..... Raspberries.  We're giving everyone a bit longer to take part in this first challenge so there is plenty of time for you to come up with your chocolate and raspberry combo.  Don't forget to email us with a link to your post and a photo!

Can't wait to see all the wonderful dishes that will be created, hope to see you at the round up ;0)

PS - Logo is now done - that's it at the top of the page lol

Jammy Doughnut Muffins

I'm back to work tomorrow - not sure if that is a good thing or not!  I've not missed the office politics one little bit but then day time TV is so poor it makes me think I could tolerate the politics again!  Returning to work means that there will need be some treats to either take in with me (to get me through the day!) or to have waiting for me to snack on once I get home. 

These muffins were the first recipe I ever made with the Sweet and Simple Bakes gang, except I didn't make mine jammy style, opting instead for Iced Doughnut Muffins that were filled with Dulce de Leche.  Mmmmmmmmm.  I am pleased to note that they are just as yummy when filled with some of that pesky over set strawberry jam that I am still trying to get rid of!

Jammy Doughnut Muffins
275g plain flour
3 tsp baking powder
Pinch salt
100g caster sugar
2 eggs
200ml milk
75g unsalted butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam
For The Topping
100g unsalted butter
150g granulated sugar
½ tsp ground cinnamon (optional)
You will need 12 hole muffin tin lined with paper cases.

Preheat the oven to 190.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold.

Makes 12
Sweet and Simple Bakes

I love the muffin cases!  I found them at Morrison's and they come in a range of animal prints - these muffins are sporting the Zebra print - Hubby is not as appreciative of this fact as I was lol.  Although he has just phoned me to say that he has taken his first bite of the muffin and really, really, really likes them!

Spiced Lentil Soup

The weather here lately has been pretty naff.  This soup was just the tonic for adding a bit of heat, the ginger and cumin worked well with the chilli flakes.  The end result was a thick, stick to your ribs kind of soup, just the way I like my soup!  The only downfall was that the recipe isn't quite as healthy as I had first hoped, who knew red lentils have so many WW points in them!

I will also agree that it isn't the prettiest looking bowl of soup either.  But they say not to judge a book by its cover and so I believe we should not judge a soup by its colour!

Spiced Lentil Soup

Oil, for frying

A small piece ginger, peeled and grated

1 tsp cumin

A pinch chilli flakes

1 onion, finely chopped

2 large carrots, peeled and grated

150g red lentils
1 litre veg stock
1 lime, juiced to taste
A small bunch coriander, leaves only

Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of mins. Add the vegetables and cook for 5 mins more then add the lentils and stock. Bring to the boil and simmer for 15 mins, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky. Stir through a squeeze of lime juice and serve sprinkled with some coriander.

Serves 4

Olive, Aug 10

Goats' Cheese, Sun Blush Tomato and Rocket Pasta Salad

These next two posts are going to be short and simple!  I've been a poorly child for the last week (woe is me!) and being bed ridden has meant I've even missed my blogs birthday, which was Wednesday.  I had a grand cake all planned as well ;0(

Instead I have to settle for posting some recipes I made last week and never got the chance to post, not a sweet treat among them.  Once I'm back on my feet I promise to make things right ;0)

Goats' Cheese, Sun Blush Tomato and Rocket Pasta Salad
300g penne
1 tbsp oil, from sunblush or sundried tomatoes
100g sun-blushed tomatoes, or sun-dried tomatoes, thickly sliced
75g red pesto
200g yogurt, such as Onken Natural Set yogurt
100g goats' cheese, cut into wedges
50g rocket
 
Cook the pasta in plenty of boiling, lightly salted water with according to the packet instructions. Drain and rinse under cold water.
 

Put the cooled pasta into a bowl and add tomato oil, sun blush tomatoes, pesto sauce, yogurt and the wedges of goats cheese.

Stir in the rocket leaves just before serving along with some seasoning.

Serves 4
Good Food Website

This has been a really handy salad to keep in the fridge for lunches, very yummy flavours.  Hubby prefers his pasta dripping in sauce so he hasn't enjoyed it quite as much as me but I would defo make this again.  Would be great to serve up as a side to a BBQ or some simply grilled chicken.

Chicken and Smoky Bacon Burgers

In between downpours on Sunday we managed to get the barbie fired up for dinner.  This was the first time I have made these burgers but I can guarantee they will be regular features from now on. 

Chicken and Smoky Bacon Burgers
4 skinless chicken breasts, roughly chopped
4 rashers smoked streaky bacon, roughly chopped
1 medium egg, lightly beaten
2 tbsp ready made red pesto
A large handful of flat leaf parsley
Olive oil, for dressing
4 burger buns, split
4 tbsp garlic mayo
2 ripe plum tomatoes, sliced
8 lettuce leaves
½ small red onion, peeled and thinly sliced into rings

Whiz the chicken, bacon, egg, pesto, parsley and some seasoning in a food processor until chopped and combined. Tip on to a board and, with damp hands, form into 4 balls, the flatten into burgers. Cover and chill for 30 mins.

Rub a little oil over the burgers then fry, griddle or BBQ for 5-6 mins on each side until golden and cooked through. Toast the buns then spread each bottom bun half with garlic mayo, top with a burger, a few tomato slices, lettuce leaves, onion rings and the bun tops.

Serves 4
Sainsbury’s Mag, Aug 09

We had these 'Aussie' style, with thick slices of bread toasted on the barbie, lettuce (except I didn't have any so we used spinach instead!), sliced tomatoes, beetroot and a fried egg.  Admittedly it was a 'deconstructed' Aussie style burger, there was no way anybody was going to be able to take a proper bite of these burgers if everything was layered one on top of the other.  The chicken burgers are 'man' sized and can easily be made smaller for those of us with a more dainty disposition! Owing to the size of them, I cooked them for much longer than the time stated in the recipe, about 25 to 30 mins - salmonella is nobodies friend!

An Evening At Harvey Nichols Edinburgh

The Fourth Floor Restaurant, Bar and Brasserie at Harvey Nics in Edinburgh held its first ever foodie event tonight.  What a night!  I had a fantastic time with Mum and Sis-in-Law checking out seafood, sushi and cupcake demos to a cocktail masterclass.  There were local producers galore, all of whose products can be purchased in the food court. 

The Chocolate Sculpture

Hubby's Chocolate Hearts

Iain Burnett Chocolate caught my eye (no surprises there!) with a fantastic display of chocolate work which was closely followed by some samples of some of his truffles.  Heaven in a mouthful!  They were the smoothest, richest, melt in your mouth truffles I have ever tasted.  I had to get Hubby some of the love heart ones to try as he couldn't make it to the event, opting to play golf with the boys instead!  He got a box of 8 truffles, I picked the White Velvet (a creamy white chocolate ganache and Madagascan vanilla) and the Heart of Gold (a smooth golden caramel).  Both were sublime!  And I may have bought myself a packet of his White Hot Chocolate mix too but considering there were many other chocolate treats also in his range that I am dying to try I feel I have been very restrained really!

A summer punch was served on the balcony were an edible flower garden had also been set up.  So cute!  I loved the idea, it was almost too much to bear to eat the beautifully decorated shortbread flowers (they were attached to bamboo skewers using white chocolate - will be stealing this idea for sure!)

Talking of too much to bear ....

Isn't he gorgeous!  How anybody could eat him I don't know. He could be purchased at the Chocolate Lounge, a sushi style conveyor belt of sweet treats and mini champagne bottles.  Wonderful  idea, I shall be visiting this locale far more often from now on!  This little guy will set you back £10 in a gift box, I was sorely tempted to 'adopt' one!

We also had a guided tour of the kitchens and met some of the chef's - all on their best behaviour.  The kitchens are tiny, especially for the amount of chefs that need to fit behind the pass.  I can imagine it would be exciting in full service though.

We also got a gift of an apron on arrival, this came in handy for the seafood demo when Chef had lobster juice flying all over the place!  And at the end of the night we all got a goody bag to take home which included two of Iain Burnett's Chocolates, a cupcake, a miniature bottle of whisky, a Scottish Field magazine and a bottle of water.  Fantastic value for money as the ticket only cost £15 to start with.  I highly recommend going if your local Harvey Nics does something similar, it was a fantastic night out ;0)