Brussel Sprouts with Caramelized Onions and Pecans...

Brussel Sprouts with Caramelized Onions and Pecans

Ode To The Sprout

Loud and clear you’ll hear me shout

about my love of the Brussel sprout.

So this day I will give thanks

for a veggie that tops the ranks.

Like wee, tiny cabbages green and bright

every mouthful a sheer delight.

Those who hate them don’t know ‘owt’

about the lovely Brussel sprout.

©2012 Luna Raye

As much as I would like to say I was a perfect child, I wasn’t. I was naughty, had tantrums and caused my parents all sorts of grief. However, I always ate my Brussel sprouts. That probably isn’t much of a consolation but that’s all I’ve got.

For years I was content having sprouts boiled and served up with butter, salt and lots of pepper. Now I have discovered there are other ways to prepare these magical veggies. This particular dish has come my way via the GE Healthahead website which has a huge range of delicious and healthy recipes. I think even those who aren’t keen on Brussel sprouts will be converted once they give this a try!

One new thing I have learned about Brussel sprouts is that they are also known as ‘Brussels sprouts‘. Apparently spelling them either way is fine – they still taste wonderful.

Brussel Sprouts with Caramelized Onions and Pecans

Ingredients

1 large sweet onion

2 teaspoons unsalted butter

1 Tablespoon brown sugar

400g fresh Brussel sprouts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped pecans, toasted

Directions

Prepare the Brussel sprouts by cutting them in half and then into shreds

Set sprouts to one side

Melt butter in a large non-stick frying pan over medium heat

Add the onion and cook for approximately 15 minutes or until onions have softened

Stir in brown sugar and cook for a further 3 minutes, stirring frequently

Add the shredded sprouts to the pan and 3 Tablespoons of water to the pan

Saute with the onions for approximately 10 minutes or until tender

Add pecans and serve immediately

Enjoy!

Baked Grapefruit...

Baked Grapefruit

My memories of grapefruit involve a whole lot of fuss over something bitter and unpleasant. There were of course the special spoons needed in order to separate the tart flesh from the rind. Then there was the necessary addition of sugar (and lots of it) in order to make it palatable. A few years ago, after reading about it’s many health benefits, I decided it was time to give it a second chance. Sticking my special spoon in, I was promptly treated to a large of squirt of juice directly into my eye.

In that moment I gave up on having anything to do with this citrus beast ever again. Well that’s what I thought until I watched Sunny Anderson make this incredible dessert. O.K O.K – there was peeling and segmenting and cutting involved but this time I wore goggles.

Luna 1 – Grapefruit 0

Of course this dessert doesn’t shy away from the fact that grapefruit does need a bit of sweetening up. The brown sugar, ice cream and meringue are (in my mind anyway) cancelled out through the healthful benefits of the grapefruit – so this is a perfectly healthy and delicious treat. It is also unbelievably easy to make. I whipped this up last night at 8pm. When I say whipped – I mean it. I don’t have an electric whisk so the meringue was all done by hand. This (also in my mind) makes it ‘cardio friendly’.

Sunny Anderson’s Baked Grapefruit

Ingredients

3 grapefruits

1/4 cup brown sugar

1/2 teaspoon vanilla extract

2 egg whites

1/4 cup sugar

1 1/2 cups vanilla ice cream

Special equipment 6 (4-ounce) ramekins

Directions

Heat oven to 450F / 230C / Gas Mark 4

Remove the ends of the grapefruit to stabilize them on the cutting board

Using a sharp knife, remove the skin and bitter pith from the flesh

Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane

Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins

In a large bowl, beat egg whites until light and fluffy

Add sugar and beat until meringue is glossy and holds stiff peaks

Top each ramekin with 1/4 cup of ice cream

Cover with meringue and bake until golden brown, about 7 minutes

Enjoy!

Simple Tomato Chutney...

I always knew my summer holidays were coming to a sad end when my grandparents began their laborious preparations for making chutneys, relishes, jams and pickles. The process always seemed so complicated with sterilizing jars, tongs, gloves, large pots of boiling water, copious amounts of paper towel, cling film, gauze and of course the occasional swear word.

The end results were always fantastic but for many years I suffered from ‘preserve angst‘.

This year we had a huge glut of tomatoes from the garden. Bored of using them in salads and pasta sauces I decided it was time to face my fears. Fortunately I found a simple tomato chutney recipe by Christina McCloskey courtesy of Jamie Magazine. It was so easy I didn’t even have to use tongs or swear words. Now that’s my kind of chutney!

Easy Tomato Chutney

Ingredients

250g red onions, finely sliced

500g mixed tomatoes, roughly chopped

1 red chili, deseeded and sliced (I used a green chili)

75ml red wine vinegar

140g brown sugar

Directions

Put everything in a pan and season to taste (I used lots of freshly ground black pepper and about 1 teaspoon of specially seasoned salt)

Stir well to combine

Simmer for 30-40 minutes or until ‘jammy’ (I needed approximately 25 minutes more)

Pour into a sterilized jar and leave to cool before transferring to the fridge

The chutney will keep in the fridge for up to 4 weeks

Enjoy!

It is especially delicious with vintage cheddar and oat cakes.

Father’s Day: Treat Your Father To A Special Mea...

Today is Father’s Day. It also happens to be my sister’s birthday (Happy Birthday Lisa!) and I thought it was the perfect day to try a recipe I saw on one of my favourite cooking shows, Saturday Morning Kitchen. It aired on June 5th and featured the wonderful chef Michel Roux, who prepared Pork Sausages with a Pineapple Salsa and Rocket Salad.

What struck me right away about this dish was serving sausages with something other then the usual potatoes, gravy and Yorkshire pudding. Instead the pineapple salsa and rocket salad are a light and zesty alternative, absolutely perfect for a warm summer evening.

This is a very simple and elegant meal to prepare. The most labour intensive part of the dish is the salsa and that was much easier to make then I expected. I have never had pineapple salsa before but it was incredible. The pineapple combined with the fresh chilli, chill sauce and lime juice (and a bit of brown sugar) was sweet and tangy with a lovely bit of heat that came through wonderfully. It wasn’t overpowering at all. This is something I plan on making again and I think it would also go nicely alongside tuna or swordfish steaks.

The only adjustments I had to make to the recipe were with the herbs and the sambal oelek (Indonesian chilli sauce). Our coriander isn’t doing very well and I used the last few sad looking leaves which didn’t even come close to making up the 2 tablespoons needed for the salsa. So I used a combination of coriander, apple mint and a wee bit of lemon thyme. I also didn’t have the Indonesian chilli sauce but fortunately there was some Tiger chilli sauce lurking in the back of the fridge which I used instead. I’m not sure how much of a difference this made to the dish, but the salsa tasted pretty good in spite of these changes.

It was a fun and satisfying meal to make and what was so great was the way chef Michel Roux made it seem so effortless. It really showed me that you can create simple, wonderful meals that taste like they come from a 5 star restaurant, in your own home. Sadly my parents and sister live many thousands of miles away, so we weren’t able to share this special meal together. I do plan on making it for them when we meet up later this summer. So you guys have fair warning – get some white wine chilling in the fridge! On the show they suggested a Riesling which happens to be one of my favourite white wines.

For dessert we used up the left over pineapple and apple mint to make a fruit salad. We added some blueberries, strawberries and a chopped up banana along with a tiny squeeze of fresh lemon juice. We served it with a generous dollop of vanilla yoghurt. It was a lovely way to finish the meal.

Here is chef Michel’s recipe again. Try it for yourself and why not share it with your loved ones, especially with dad (and any sisters who may be celebrating their birthdays).

Caramelizing the Pineapple For The Salsa

Pork Sausages with Pineapple Salsa and Rocket Salad.

Fruit Salad with fresh apple mint and a dollop of vanilla yoghurt.

The Joy of Local Produce: Apple and Rhubarb Crumbl...

Since my husband or I don’t know how to drive, much of the Kent countryside has remained a mystery to us. There simply are some places we can’t get to via bus or train. As for cycling, I wouldn’t feel comfortable on the small winding country roads.

When Jessica was here she rented a car and we were able to do some exploring! One of the highlights was discovering farmer’s markets and the many farm shops selling local produce. One such farm shop was in a lovely little town called Hadlow in Tonbridge. The shelves were full of home made pickles and jams. There was loads of fresh produce as well and some beautiful rhubarb caught our eye.

We bought a few goodies and made our way home! Unfortunately, our plans for an apple and rhubarb crumble didn’t materialize while Jess was still here. I ended up making it the day after she flew back home. I have to say it was delicious (sorry Jess!)

So here it is:

Luna Raye’s Scrumptious Farm Shop Apple and Rhubarb Crumble.

Ingredients

3 large cooking apples peeled, cored and chopped into chunks.

3 medium sized rhubarb stalks, cut into chunks.

½ cup of sultanas.

2 Tablespoons ground All Spice.

50 grams unsalted butter.

3 Tablespoons brown sugar.

Splash of water.

For the Crumble Topping

150 grams of flour.

50 grams cold unsalted butter.

50 grams granulated sugar.

2 Tablespoons crushed pecans or walnuts.

Directions

Place unsalted butter in a saucepan and add the chopped apples.

Mix in the brown sugar and all spice and coat the apples.

Add a splash of water if you need more moisture.

After 5 minutes or when the apples start to soften, add the rhubarb and sultanas and mix all together.

When everything is nice and soft add to a large oven proof dish.

Directions for the Crumble Topping

Add the flour and granulated sugar into a bowl.

Cut the cold unsalted butter into chunks and gradually add to the flour and sugar mixture.

Use your hands to mix the butter in. You should end up with a mixture that is similar to bread crumbs.

Add the pecans to the crumble topping before spreading over the apple and rhubarb mixture.

Place in the oven preheated to 180 and cook for 30 – 45 minutes.

Serve with a drizzle of cream or a scoop of ice cream and enjoy!

Scrumptious Apple and Rhubarb Crumble

Spaghetti with Tomato Sauce and Caramelized Onions...

Cooking really changed for me when I finally mastered the fine art of caramelizing onions. Although it may seem like a simple thing to do I usually ended up with charred bits of onion stuck to a heavily smoking pan and lots of little burns on my hands and arms. I think the main culprit in this was my love of cooking everything in butter (and lots of it!). Apparently the dairy solids in butter have a tendency to burn which I didn’t realize. You can use clarified butter but using olive oil seemed a much simpler (and healthier) solution. So I made the switch and the rest is history.

My onion of choice is the large yellow Spanish onion which has a beautifully sweet flavour when cooked. However I personally like to add a sprinkling of brown sugar or for a special treat, a drizzle of maple syrup, which gives the onions a deep rich colour and really brings out the smoky sweetness in flavour. By cutting the onion cross wise in large round slices you get lovely long strands of onion which look quite elegant. To caramelize them add to a pan with some olive oil and a sprinkling of brown sugar or maple syrup. Cook over a moderate heat until soft. It’s as easy as that!

I am very proud of the fact that I can now easily whip up this tasty delight adding a whole new dimension to a variety of dishes. No more charred onions or smoking pans for me, although I still burn my hands from time to time, but then again I can be a real klutz (I am an Aries after all)!

Caramelized onions are a fantastic condiment and can be added to:
• Burgers
• Hot Dogs
• Sausages
• Steaks
• Sandwiches (grilled cheese is especially good)
• Salads (they work really well with hummus or goats cheese)
• Mashed, Scalloped or Jacket Potatoes
• Salsas, chutneys and gravies

You can also add them to:
• Pasta sauces. (my favourites are tomato or carbonara)
• Quiches or vegetable tarts.
• Omelettes.
• Soups.

Here is my recipe for Spaghetti with Tomato Sauce and Caramelized Onions.

Ingredients
1 large yellow Spanish onion, cut crosswise in large round slices.
1-2 cloves of garlic, minced.
2-3 Tablespoons of olive oil.
1 (28 ounce) can Italian-style diced tomatoes.
2 teaspoons of dark brown sugar or pure maple syrup.
3-4 Tablespoons of freshly grated Parmesan or Romano cheese.

Directions
1. Add olive oil and chopped onions to a large skillet and stir to coat onions in the oil. Sprinkle the brown sugar or drizzle some maple syrup over the onions and continue to cook over a medium heat until the onions become soft.

2. Once the onions have been cooked set them aside on a plate. Don’t wash the skillet!

3. Add the tomatoes and minced garlic to the unwashed skillet (there will still be some lovely flavours from the onions lurking there). Cook over a low heat stirring occasionally so it doesn’t stick.

4. While the tomatoes and garlic are cooking get a pan of salted water on the boil for the pasta. You can use any kind of pasta but I love using spaghetti or linguine for this dish.

5. Once the water is boiling and the pasta is cooking, add the caramelized onions back into the skillet with the tomatoes and garlic. Gently stir to mix the onions, garlic and tomatoes together.

6. When pasta is al dente, drain it and add it to bowls.

7. Generously spoon the sauce and top and grate some Parmesan or Romano cheese on top.

8. Serve on its own or with garlic bread and enjoy!

Spaghetti with Tomato Sauce and Caramelized Onions

Caramelizing Onions

Please Sir, I Want Some More……..Porridge....

This past summer my husband and I had the pleasure of taking my sister on holiday to Edinburgh for a few days. It is a city we have been visiting for many years (usually for the famous fringe festival in August). I adore Scotland and for me, Edinburgh really is one of the most magical and beautiful cities in the world – yes even in the rain, although my sister might disagree with the rain part.

We stayed in a well located hostel and to our delight we noticed a small café just opposite. It looked relatively new and we didn’t remember it from any of our previous trips. For the life of me I can’t remember the name of the café but we could see it through the window of our room. In the mornings we would hover by the window watching eagerly for signs of the café opening its doors.

So what exactly made this café so special? Well aside from a cosy and friendly atmosphere, they served porridge. Now there are many restaurants and cafes serving porridge in Edinburgh but this was by far the best any of us had ever tasted. The consistency was perfectly smooth, rich and creamy. But the real crowning glory of this porridge was the addition of crème fraiche and fruit jam on top. It was absolutely amazing and we couldn’t get enough of it. We ate there everyday and always had the porridge. Not only was it delicious but it prepared us for a full day of drizzly weather conditions and fringe theatre.

I had always loved porridge as a child and I confess to actually eating Quaker Porridge Oats straight out of the little packets my mom used to buy. Maple and brown sugar being my all time favourite flavour! My great grandmother also used to make me porridge and I loved the way she prepared it. She would let it simmer away on the hob and as she served it up she would put some buttered saltine crackers on top with a little splash of milk. It was always a perfect bowl of comforting goodness.

Porridge is a funny thing and people can be very particular about how it’s made. I prefer mine to be made with full fat milk and no water. This makes for a very smooth rich creamy porridge, similar to the café’s. For some though it can be a little too intense so using half milk and half water is better. Of course there is nothing wrong with just using water, but the consistency is much thinner. Personally I feel the addition of milk makes the porridge a real treat and find it help keeps me fuller for longer.

There are all sorts of wonderful ingredients you can add to porridge to make it a healthy but decadent breakfast.

• Buttered and crumbled saltine crackers (my great grandmother’s way).
• Maple syrup with chopped nuts (walnuts and pecans are delicious).
• Brown sugar with cinnamon (you can also add raisins or dried apples and apricots).
• Assorted fresh fruit and berries (bananas, blueberries, strawberries, peach and apple. You can get a little more exotic and add mango or papaya and some desiccated coconut)
• Crème fraiche with a fruit jam (raspberry is especially tasty).

I won’t go on about the many health benefits of oats but they really are one of the best foods you can eat to start your day. They are good for your digestive health, they can help prevent heart disease and lower cholesterol levels, their slow release in the body can help control blood sugar levels and keep you feeling fuller for longer. You can use oats in many different ways but having porridge is one of the most delicious and magical!

Porridge with Creme Fraiche and Raspberry Jam