Well I’m back ! after a few weeks across the channel in sunny France, having returned with some great blog recipes and ideas scribbled down on my memo pad! I don’t know where to start
I thought the first blog would have to quick and easy to do,the French have just that recipe a simple “Sable biscuit” which would be a great way to start off.
This biscuit recipe was firstly baked in Northern France , (which just happens to be where i was on holiday). Some of the finest butters in Europe come this part of the world and this is why i use French butter in my recipe, French butters are readily available in most supermarkets, go for the best money can buy, you will notice the difference in the finished biscuit.
Equipment
1 large flat baking sheet
floured rolling pin
round biscuit cutters
large round to mix your biscuit crumb together
kitchen scales
grease proof paper
cooling rack
pre-heated oven 170 c
Ingredients
500g plain flour
400g chilled diced french salted butter
200g fine caster sugar
1 whole free range egg
Method
- Firstly place the flour into the bowl, add your diced butter and sugar.
- This part is important, the smaller the butter is cut, the less time you will handle the biscuit dough, less time = better biscuits.
- Rub your butter, flour & sugar until you have fine crumbs, place the mixture into the fridge for 10 minutes to relax.
- Remove your mixture from the fridge, add your egg and mix until incorporated.
- Wrap the mixture in cling film, press down to spread the mixture out in the cling film to around 1cm thick,this will help in the rolling out later, chill for an hour.
- Next roll your dough out on a floured surface,if you refer to my blog on “How to make perfect pastry” you will get tips on how to roll the dough out and stop it sticking to your work surface.
- Cut the biscuits out and place on your baking sheet now chill again for around 15 minutes.
- After this final chilling place in your pre-heated oven and cook for 12-15 minutes,or until golden brown ( may be a little less for a fan assisted oven).
- Remove from your oven, and allow to cool on your baking sheet for 5 minutes this lets the sugars in the biscuit set, them you can transfer your biscuits to a cooling rack
- best to consume that day, which definalty will not be a problem once you’ve tasted them.
Enjoy with a nice strong cup of very English tea, what could better!
happy cooking
What is it about making pastry that many people are fearful of? It’s actually quite easy and can help create professional looking desserts. Only four simple ingredients are required for the perfect pastry, and if you follow my simple, but essential rules, your pastry will never be too short/wet again!
1. Make sure your butter is cold.
2. Ensure the flour is sifted.
3. Work quickly with every stage to prevent the mix warming too much (the colder the pastry the better!).
4. Let your pastry rest, this will prevent it from shrinking in the oven.
We are going to do this backwards for a change, with the method first and then the recipe, this will enable me to discuss the problems you might encounter at each specific stage.
Method
Place the sifted flour and icing sugar into a large bowl with plenty of room to move the mixture round in.
Add the cut butter to the flour mixture and rub between fingers and thumb to incorporate the fat into the flour. This will give you a fine bread crumb consistency when completely mixed. Let the mixture rest for ten minutes before you continue.
Add the egg to the mixture bringing the dough together, don’t over work the pastry, it hates being handled too much! Wrap the finished pastry dough in cling film and chill for at least an hour before use.
Ingredients
250g Flour
125g Chilled unsalted butter, cut into small chunks
125g Icing sugar
5 Egg yolks
So now you’ve gotten to this stage, have a look at the video below on how to roll your pastry and line a pastry ring for baking.
Enjoy Cooking!
There must be something about mayonnaise, when you see one of the largest companies in Europe (Unilever) buying Hellmans! I bet, if you go and have a look, you’ll always find a jar of mayonnaise sitting somewhere in your fridge or dry cupboard!
I’ve always pondered, what is it that makes this rich, eggy sauce a classic British condiment? Is it it’s thick consistency or it’s tartness perhaps? No I believe it’s none of these! I think it’s because it is such a great accompaniment to a range of dishes! What would the classical egg & cress sandwich be without it!
So why do we all buy it from the shops when you can make a delicious mayonnaise in a matter of minutes at home? It will keep in your fridge for at least a week and is superb with salmon or a cold meat selection and, of course, all the summer salads you could think of! But don’t forget the classical tuna mayonnaise, simple but brilliant!
So here’s my recipe, quick and easy and finished in less than 3 minutes. How’s that for speed!
Homemade mayonnaise
3 Free range egg yolks or pasteurised egg yolks
350 ml Grape seed oil
1 heaped tsp of English mustard
1 good tbsp of White wine vinegar
1 Lemon (juice of)
some Capers for an extra kick! (optional)
Method
- Firstly place your egg yolks, mustard and vinegar into a round bottom bowl and whisk together.
- Slowly start to add your oil in a thin stream, once it starts to thicken you can add the the oil more quickly.
- If you watch the video below I’ll show you how to bring the mayonnaise back if it splits.
- Once all the oil has been added, add the lemon juice into the mayonnaise
- add handful of chopped capers, these give the mayonnaise a great flavour and cut its richness.


Our family holiday to France this year was our first attempt at camping and it went really well! No rain and six happy campers! As I’m sure you’ll know by now, my biggest consideration was what to cook with such limited resources!
The 1st September seems just like any other day of the month, but to a chef it’s the start of the best ‘free range’ time of the year…..the GAME Season! The Glorious twelfth (the start of the Grouse season) is so widely published resulting in the real game season (pheasant, wild duck, deer, to name a few) being sidelined.
all has just had a taste and thinks it’s delicious (that being my wife)!


