Lemon Thyme Tea Bread
1/2 cup of milk
1smallbunch of lemon thyme
1/4 cup butter softened
1/2 cup sugar
1 cup of plain flour
1tsp baking powder
1 tbsp grated lemon peel
Warm the milk and add the thyme. Leave to one side to cool. Meanwhile cream the butter and sugar well.
Add egg and dry ingredients. Grate in the lemon rind and add the cooled milk solution.
Pour into a greased and lined loaf tin.
Bake in a moderate oven (170C) for 35-45 mins until a skewer comes out clean.
Squeeze the juice of a lemon into a tablespoon of icing sugar and some thyme leaves.
Pour over the cake and leave to cool. slice and serve.
Carrots with Tarragon and Garlic
500g Fresh local carrots
1tsp caster sugar
1 clove of garlic
3 x 5cm lengths of French Tarragon
Chop carrots into discs.
Place into boiling water and boil for around 5mins.
Melt butter in the pan until bubbling. Stir in the crushed garlic. Fry for a further 2mins.
Add sugar and stir on low for a minute. Stir in the carrots and add the Tarragon. Stir and shake until all the carrots are coated in a buttery shine.
This recipe is lovely served with roast chicken or steak.
Helen’s Pea and Mint soup Serves 6-8
2 medium onions
2 cloves of garlic
1 ¾litres chicken or vegetable stock preferably organic
750g frozen peas
A small bunch of fresh mint (garden or apple )
Sea salt and freshly ground black pepper
To make your soup
Peel and roughly slice the carrots. Peel and roughly chop the onions. Peel and slice the garlic. Put the stock in a saucepan and heat until boiling. Put a large saucepan on a medium heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients to the pan and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Add the boiling stock to the vegetables. Add your peas. Give the soup a good stir and bring to a boil. Once boiling, allow to simmer for 10 minutes. Meanwhile, pick your mint leaves.
To serve your soup
When the peas have softened, remove the pan from the heat. Season with salt and pepper and add the mint leaves. Using an immersion blender or liquidizer, pulse the soup until smooth. Heat through before dividing between your serving bowls. Really nice served with a toasted slice of ciabatta, drizzled with extra virgin olive oil.
2 large egg whites
100g (3.5oz) caster sugar
20g of Chocolate peppermint - ground in pestle and mortar with a little sugar
Firstly pre heat the oven at 110c
Then whisk egg whites until forms stiff peaks.
Then whisk in sugar.
Add mint. Stir well. Then spoon small spoonfuls
of the meringue mix onto a piece of
greaseproof paper (on a baking tray).
Finally leave in the oven for 40-45 minutes.
Blackcurrant and peppermint ganache filling
For the ganache filling
200g/7oz white chocolate
Handful of chocolate peppermint leaves (washed)
To make the ganache, melt the chocolate in a bowl set over a pan of
simmering water, and heat to no more than 45C
Blend the blackcurrants with the peppermint in a food processor and sieve them.
Measure out 100g/3½oz of the juice and bring it to the boil in a small
Pour the hot juice over the chocolate and stir rapidly until well
Transfer the ganache to a bowl, cover with cling film and put in the
fridge to cool and thicken.
Sandwich together the meringues with ganache once all cool and ganache is thick .