Makes 6 burgers
6 portobello mushrooms
6 burger buns of your choice
3 large vine tomatoes, sliced
3 small spring onions, sliced
salt & pepper
4 tbsp olive oil
2 fresh rosemary sprigs
1 tbsp fresh thyme
2 garlic cloves
salt & pepper
4 ripe avocados
1 small clove garlic crushed
1 lemon squeezed
small bunch of chopped mint
a little splash olive oil
salt and black pepper
Wash the mushrooms carefully, pat dry withkitchen towel. Cut thepeaches in halves and remove the stone. Set both aside.
For the marinade, pour olive oil in a small bowl. Add rosemary sprig, chopped thyme, crushed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around. Brush the mushrooms and peaches with the marinade. When the grill is ready, grill both for about 3 to 4 minutes on each side. Add any remaining marinade to create the wonderful flavors.
For the guacamole; remove flesh of avocado case. Break up with a fork, add all the other ingredients. I use the word 'break up' as you don't want to mash the avocado's. If you do you will be making baby food! Taste and check seasoning. May need a little more salt or lime.
Assembling the burgers:
Slice the buns in halves. Grill till warm, about a minute or two. Start layering, first a spoon of guacamole, then tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together.
If you feel like a little bit extra add a slice of mozzarella!
YUM YUM YUM!
LADY EVE COOKERY HALLOUMI AND COURGETTE SKEWERS WITH ROCKET AND PARSLEY PESTO
2/3 courgettes, sliced into similar sized rounds
300g halloumi cheese, cut evenly
3 tbsp extra virgin olive oil
zest and juice of 1 lemon
1 clove garlic crushed
a little chopped mint
For the Pesto:
50 g cashew nuts
50g grated parmesan
165ml extra virgin olive oil
2 cloves garlic
1/4 red chilli, seeds removed
Sea salt and black pepper
Mix the mint, lemon zest and juice, olive oil, salt, pepper, courgettes and cheese in a bowl. Leave to marinade for 30 minutes.
Push the vegetables onto 6 skewers and place on the grill for 8-10 minutes, Turn them every other minute and make sure not to put them directly onto a high flame.
When the courgettes are cooked and cheese has softened, take off the heat and drizzle over the pesto as below!
For the Pesto:
Put the cashews into a food processor. Blend till they resemble fine bread crumbs. Remove and set aside. Put parsley, rocket, garlic, chilli and olive oil into the blender. Whizz up finely. Then add the cashews and finely grated parmesan and stir till blended. Add a good twist of black pepper and a pinch of sea salt. Taste. Drizzle over the skewers and gobble up!
LADY EVE COOKERY BANANAS IN BUTTER SCOTCH SAUCE
This is so easy and quick to put together and so delicious if you have a sweet tooth!
75g dark brown sugar
hipped cream to serve
Slice the bananas length ways, place on a large sheet of tinfoil. sprinkle the sugar over them, cut the butter into cubes and spread evenly over the top. Bring the tinfoil up at each edge and make a pouch, with plenty of room inside for the air to circulate. Place on the grill and cook for 10-15 minutes. Devour with a big blob of whipped cream!
LADY EVE RASPBERRY AND WHITE CHOCOLATE PUDDING - AS SEEN ON YOUTUBE!
This is such a super dessert to make. It takes at most 5 minutes to make. 20 minutes in the oven and its done! You will impress your guests or family as it's sinfully delicious! The magic int it is basically a cooked custard, just like the French would make!
1 loaf of brioche or a packet of brioche rolls
100g white chocolate cut into little pieces
350g fresh raspberries
3 large eggs
200g creme fraiche
small handful of fresh chopped mint
butter to grease the dish.
A an oven proof serving dish.
Turn the oven on to 180c.
Butter the dish. Break the brioche into bite size pieces. Scatter half the brioche onto the base of the dish. Scatter the chocolate chips over the brioche and then the raspberries. Scatter the other half of the brioche into the dish. Whisk up the eggs, sugar, creme fraiche in a bowl and then add the chopped mint. Pour over the brioche. Leave to stand for 10 minutes. Bake for 30 minutes in the oven until puffed up and golden. Make sure it's just set before you take it out of the oven.
Serve warm, with whipped cream and brown sugar
LADY EVE SWEET POTATO AND FETA RAMEKINS WITH MINT
Perfect for St. Patricks Day! Enjoy!
Serves 6 as a starter
2 sweet potatoes
2 grams of mint, finely chopped
1 large clove garlic, grated
250mls cream or double cream
Maldon sea salt
Heat the oven to 190c
Peel and slice the sweet potatoes with a mandolin or very finely with a knife. In a bowl, mix all the other ingredients well.
Put a little of the cream mix into each ramekin and start to layer up with the sweet potatoes. Cream, sweet potato, cream sweet potato etc.
Put into a bain maire with tin foil on. Cook for 20 mins, take the tin foil off and cook for a further 12-15 mins or until starting to brown on the top.
Add a tossed green salad with a citrus dressing to compliment the little pot!
TIP!: If you don't have ramekins put the lot into an oven proof dish. Easy!
350g plain flour
100mls soda water
Sieve the flour into a bowl. Make a well in the middle. Whisk the eggs lightly. Add to the flour gradually, whisking all the time. Whisk the milk and soda together. Gradually add the milk mixture to the flour whisking all the time. You need to mix with speed to avoid lumps. When its all mixed in, let it rest for about an hour before cooking. With a non stick saucepan melt a knob of butter, wait till it sizzles and then add a ladle or two of batter. Flip when its brown!
Enjoy, have fun and please let me know how you get on!
LADY EVE SMOKED BACON AND AUBERGINE LASAGNA
This is superb for families. You will have your kids eating aubergines. The smoked bacon (rashers) is essential, gives a more robust flavour. I did it at the kids camp and they all came back for seconds!
It seems like a lot of work but if you do the tomato sauce the day before its not so bad! Don’t be put off by the aubergine, kids love it this way! Just don’t tell them before they eat it!
Serves 6 – 8
1 pack Egg based Lasanga sheets
2 med onions
6 large cloves garlic crushed
4 tins chopped tomatoes
2 Tbs tomato puree
2 packets of Smoked Bacon cut into bite size pieces
2 large aubergines sliced finely lengthways
Knob of butter and olive oil
3 packet of Mozzarella
handful of Mature white cheddar or Parmesan
Sea salt, black pepper.
1L (1¾ pint) cold milk
70g (2¾ oz) butter
70g (2¾ oz) flour
Salt and freshly ground pepper
Heat the butter in a shallow pan, add the finely chopped onions and cook for about 10 minutes until soft and sweet. Cooking the onions until soft and sweet is very important. Add the garlic and cook for a further minute or two. Add the tins of tomatoes and puree and reduce for about 1.5 hours (or longer if you have time). Season with sea salt and black pepper. The reduction is very important for the flavour of the tomato sauce.
In the mean time, sprinkle salt onto the sliced aubergines, Leave for about 20 mins.( This will extract the water out of the aubergine. If this is not done, the aubergine will soak up a huge amount of olive oil, thus changing the quality and taste of the vegetable). Heat a saucepan until very hot with a dash of olive oil. Add the aubergines to the pan. Cook over a high heat until well browned and cooked through, about 2 minutes on both sides. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
For the white sauce:
Melt the butter in a saucepan. Add the flour and cook for about 2 minutes. Add the milk slowly until thick. Use a whisk or it may go lumpy. You may need to reduce the amount of milk so be careful when adding. You want a runny / thickish consistency. Season.
When the aubergines are cooked, the tomato sauce is reduced, and the white sauce is ready start layering. Start with the tomato sauce and bacon, then the aubergines, mozzarella, white sauce and then the lasagna sheets. Keep going till its all gone leaving some white sauce for the top. Sprinkle some grated cheddar cheese on the top. Place into a hot oven (about 190c) for about 45 mins or until browning on the top
LADY EVE WINTER ROAST VEGETABLE WONDER…
This is a fabulous recipe for colds and flu's. Its extremely healthy and cooked the right way really delicious. I did it at demo today and it went down very well. The yogurt and parsley pesto give such a healthy wow factor! It has a lot of super foods in it! If you don't have wine to hand you can use a good chicken stock
2 Sweet potatoes
Bunch of Sage
cup of White wine
1 tin Chick Peas
1 packet of Smoked Bacon (optional)
Big bunch Parsley
4 cloves garlic
200 mls natural yogurt
Turn on the oven to 180c
Chop the onions, put into a pot with a knob of butter and a dash of olive oil. Cover with a butter wrapper and cook till soft and sweet - about 10 minutes. Add 2 cloves crushed garlic. In the meantime prepare all the veg. Cut into like size pieces. Put into the pot and then add the wine, bring to a simmer then cover and put into the oven for 20 minutes. Add the smoked bacon, chick peas and chopped sage. Put back into the oven for another 10 minutes or so. Whizz up the parsley, remaining garlic and a good dash of olive oil. Take out of the oven, bring to the table, put little blobs of yogurtand parsley dressing over it.Serve! Delicious!
Leave out the bacon for a vegetarian option. Serve with some white fish.
Leave out the chick peas if you are on a diet!
LADY EVE SHOULDER OF PORK WITH HEARTY VEGETABLES IN A RICH TOMATO SAUCE AND CRÈME FRAICHE.
As seen on TV!
1.5lbs shoulder of pork off the bone and chopped into pieces (your butcher should do this for you)
1 onions finely chopped
3 large cloves of garlic
2 tins chopped tomatoes
2 whole sprigs fresh rosemary
175 mls crème fraiche (or half fat)
teasp sea salt
A heaped teasp coarsely ground black pepper
Heat the olive oil , add the onions and fry for 10 minutes until soft and sweet. Add the crushed garlic and cook for a further minute or two. In the mean time prepare the veg; cut the carrots and parsnips into the shape of thick chips – just under 2 cm in width, similar length to a chunky chip, add to the onions. Season the meat with a little salt and pepper. Add the tomatoes and puree to the onions, bring to a simmer and then add the meat, rosemary springs and crème fraiche. Season. Bring back to a gentle simmer and put in the oven at 180c for about 1.5 hours. Taste and adjust seasoning.
LADY EVE BAKED HAM…
Ask the butcher if the ham is salty. If so you will need to soak it overnight. I always use smoked ham, the difference is remarkable!
8kg smoked ham
1 tablsp black peppercorns
6 whole cloves
For the glaze:
1 tablsp dijon mustard
1 tablsp dark soft brown sugar
1 tablsp honey or maple syrup
large handful of cloves
After soaking the ham in water in a bowl for at least twelve hours (if the ham is salty) place the ham in a deep sided roasting tin with the peppercorns, and 5/6 cloves. Cover loosely with foil - I say loosely as you want to create an area for the air to circulate. Place in the oven at 150c leave overnight or for about 12 hours.
Remove the roasting tin from the oven. You will know when its cooked if the rind comes away from the meat easy enough. * Remove the rind of the ham with a sharp knife but leave as much of the fat underneath as you can. Score the fat into diamond shapes with the knife. Mix the mustard, sugar and honey in a small bowl and spread all over the fat of the ham. Put cloves in the ham at the corners of each diamond. Place in the ovenat 180c for 20-25 minutes until the glaze is bubbling and golden.
It will be delicious and crispy on the top at this stage. Let it rest for at least 1 hour before serving!
* You can leave it at this stage if you are not eating till later in the day. Glaze it before you eat.
LADY EVE RASPBERRY AND FRENCH CREAM TART
6 ozs plain flour
1 oz icing sugar
4 ozs butter
1 egg yolk
tiny bit of cold water to bind
¼ pint cream
4 ozs sugar
2 egg yolks
a little chopped mint
Make the pastry. If you have a food processor use it! If not a bowl and your fingers! Crumble the flour and butter together, then add the beaten egg yolk with a wooden spoon and finally bind with a little water. Bake blind for 15 minutes at 180c.
Put the raspberries into the pastry case. Combine the cream, sugar and the eggs together and pour over the raspberries.
Bake in a moderate oven (about 180c) for about 20-25 minutes.
Serve with whipped cream and a little brown sugar!
BUTTERED BRUSSELS SPROUTS
This is great because you can cook the sprouts ahead of time and then toss in the butter in a hot pan before serving.
400g brussels sprouts
salt and pepper
Trim and clean the brussels sprouts, put a cross in the tip to let the fairies out! Immerse in boiling salted. Bring back to the boil and cook fast for 3-5 minutes, (with the lid off) until they are just done but not totally cooked through. Refresh under cold water and set aside until 5 minutes before serving.
Cut the sprouts in half, heat the butter in a shallow frying pan and toss for a few minutes to warm through. Season with salt and pepper and devour!
LADY EVE THAI RED CURRY
This is super as it’s as easy as pie! No need to grind paste it’s all there in a perfect tub. I recommend the Mao Ploy brand, as it is a paste. You can use other pastes if you prefer but I would hold off on using powders, they are just not as good!
1 large chicken
1 large courgette or mange tout
1 pack baby sweet corn
2 tins of coconut milk
1 clove garlic
Juice of 1 lime
1 dstp of red Thai curry paste or a little more if you like it really spicy (preferably mao ploy)
3 teaspoons fish sauce
1/2 teasp brown sugar
Slow roast the chicken if possible; otherwise roast the chicken in the traditional way. Put a clove of garlic and a few sprinkles of chilli flakes in the cavity. Place a butter wrap on the top of the chicken and put it in the oven. The butter wrap keeps the moisture in the chicken. When cooked set aside to cool.
Slice the courgettes with a potato peeler, then cut into smaller pieces. Fry in olive oil quickly on a high heat. Season and add crushed garlic at the end. Set aside. Boil salted water and add the other vegetables you may be using. Cook for about a minute; take out of the water and let cool. Heat the coconut milk to almost boiling point. Add the curry paste, cook for 3-4 minutes or until the paste has dissolved. Add the fish sauce, and the sugar if needed. Take off the heat. When the chicken is cool remove from the bone and add to the sauce. Add juice of ½- whole of a lime. Add the courgettes at the very end or what ever vegetables you are using. Serve with rice and sprinkle with fresh coriander leaves. Taste and adjust seasoning.
Everything can be done in advance, the most important thing is to add the cooked vegetables at the very end – this will prevent them from going soggy!