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  • seasonal menu - july 2012
    this time of year soft fruits are really coming into their own and home vegetable patches and allotments will be bursting at the seams Hoopefully by the time you are reading this we will have had some more sunshine to ripen all the crops which had a real growth spurt thanks to the heavy rain in June Now is the time to enjoy British grown raspberries and strawberries straight from the punnet or included in many a pudding recipe The raspberries grown on our own little vegetable plot rarely make it back to the kitchen especially when my children are helpingto pick them July is also particularly good for legumes with peas at their sweet snappy best and the first of the runner beans ready to be harvested New potatoes should be around for a little longer too boiled and buttered they go with almost anything Fromage Frais Cheesecake with Lemon Blueberries It seems like every magazine we pick up at the moment has a cheesecake recipe in but we hope you will agree that none are as good as this one Serves 8 Ingredients For the base 8oz 225g sweet oat biscuits 20z 50g butter melted for the filling 4oz 350g full fat curd cheese 12oz 350g fromage frais 8 per cent 3 x size 2 eggs 6oz 175g caster sugar Zest from 2 lemons For the topping 1 1 2lb 700g blueberries 2 level tablespoons caster sugar You will also need a 9 23cm springform baking tin Method Begin by crushing the biscuits in a food processor or with a rolling pin then mix with the melted butter Press the mixture into the base of the tin and put it into the fridge to firm up Heat the oven to 150 deg C Mix together the curd cheese

    Original URL path: http://www.suzannejames.co.uk/news/seasonalmenu-july2012.asp (2016-02-15)
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  • seasonalrecipesjuly2013
    well as stunning jewel coloured soft fruits Now is the time for preserving and canning to save all the flavors of summer for the rest of the year Sea Bass is in season from April to December and has become increasingly popular over recent years As its popularity has risen so to have concerns about the sustainability of wild caught bass and the environmental impact of farmed bass Provided you buy line caught Bass you can be assured that the fish has been caught using the sustainable traditional fishing method of hook and line This method has minimal environmental impact and as all fish are caught live it ensures the fish are in top condition before being stored in ice Small fish are rarely caught but if caught they are returned alive immediately Line fishing also has no unwanted by catch So if top quality sustainably caught fish are what you re after then line caught is the best option insist on it from your fish supplier Sea Bass with Summer Herbs This is a simple yet very elegant way of preparing and serving a summer fish dish Serves 4 6 Ingredients 1 whole sea bass about 1 3 1 8kg scaled and gutted 100 ml olive oil 3 large limes 3 tbsp chopped mixed fresh herbs such as marjoram parsley basil dill or oregano plus a few whole sprigs to garnish freshly ground salt and black pepper Method 1 Wash the fish thoroughly under cold running water especially the body cavity paying attention to rubbing out any clotted blood along the backbone Pat dry with kitchen paper Make slashes diagonally across the fish about 4 6 in all on both sides Place the fish in a roasting pan and brush lightly with some of the oil 2 Grate the

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesjuly2013.asp (2016-02-15)
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  • seasonalrecipesjuly2014
    black beans along with a mixture of salted smoked and fresh meats which can usually be found in one of London s many Spanish Portuguese or South American delis One common ingredient is carne seca a salted dried beef often available in Latin markets If you are really struggling to find it then corned beef is a decent substitute As for the other meats they should be a mix of pork and beef but stay heavier on the pork You can adjust the flavour to suit according to your taste go for a spicier sausage or stick with milder flavours Some people s feijoada are thick eat it with a fork versions others like this one more like a traditional stew Either way serve it up with white rice sautéed greens and slices of sweet cool orange wedges to provide a break from the richness of the stew Drinks wise you should really be serving Capirinhas crushed limes sugar ice and cachaca aguardente de cana if you want to be truly authentic Warning you may need a nap after this meal so make sure you don t doze off during the match Feijoada Brazilian Black Bean Stew Prep time 10 minutes Cook time 5 hours Serves 10 12 Ingredients 1 pound 450g dry black beans 4 Tbsp olive oil 1 pound 450g pork shoulder cut into chunks 2 large onions sliced 1 head of garlic peeled and chopped 1 pound 450g carne seca or corned beef cut into chunks ½ pound 225g fresh chorizo 1 pound 450g smoked sausage linguica or kielbasa 1 smoked ham hock or shank 3 4 bay leaves Water 1 can 411g 14 5oz crushed tomatoes Salt Method Pour boiling water over the black beans and let them sit while you prepare the rest of the

    Original URL path: http://www.suzannejames.co.uk/seasonalrecipesjuly2014.asp (2016-02-15)
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  • seasonalrecipesjuly2015
    have many weeks of summer to be enjoyed I know that those of you with vegetable patches or allotments will be reaping the benefits of all your hard work with an abundance of soft fruits garlic onions peas beans and salad crops all to be harvested The rest of us will have to make do with shops and Farmers Market s less work but not quite as satisfying either When it comes to buying Strawberries and Raspberries you really do HAVE to buy British nothing else compares They are so good eaten straight from the punnet that it can be a challenge to ever get as far as putting them into a pudding but if you can manage to wait here is a recipe for one of my absolute favourites and a real English Classic at that Individual Strawberry Shortcakes Prep time Up to 1 hour Cook time Up to 1 hour Serves 4 6 Ingredients for the shortbread 225g 8oz plain flour 100g 3 ½ oz caster sugar 225g 8oz butter at room temperature 100g 3 ½ oz semolina 25g 1oz caster sugar Ingredients for the filling 500g 1 ½ oz strawberries hulled cut into quarters 2 tbsp caster sugar 300ml 10 ½ fl oz double cream 100ml 4 fl oz thick natural yoghurt Extra strawberries to garnish Method Preheat the oven to 140C 280F Put the flour caster sugar butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough This can also be done by hand rubbing the butter into the flour first then adding the sugar and semolina and working the ingredients together to form a ball Roll the dough out on a floured surface to 1 2cm ½in thick Using a circular cookie cutter

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesjuly2015.asp (2016-02-15)
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  • seasonal menu - august 2012
    potatoes purslane radishes rocket runner beans salsify scorzonera samphire sorrel spinach sweetcorn tomatoes watercress Meat Game Rabbit wood pigeon Fish Shellfish Hands up I have to admit I love burgers Here are two of my favourtie recipes which I wanted to share with you Lamb Harissa Burgers These are fantastic served with mini pittas For a change from the minted yoghurt try serving with tzatziki a Greek cucumber garlic and yoghurt dip They also make great meatballs if you fancy a change Ingredients 400g lean minced lamb 1 small red onion grated 2 cloves garlic grated 1 tablespoon harissa 1 teaspoon of coriander 2 teaspoons of ground cumin 1 egg 1 tablespoon of olive oil a handful of freshly chopped mint 150ml pot of natural yoghurt Method Sweat the onion and garlic in 1 tablespoon of olive oil until softened Mix together the lamb onion garlic harissa coriander cumin and egg and season really well Form into 4 burgers or use Roullier White s fab burger press which we love Griddle or grill for 4 5 minutes on each side until cooked through Mix the mint with the yoghurt and season Serve with mini pittas crusty rolls or fold into crispy iceberg lettuce leaves thanks Lawrence Healthy Burgers Here is another great way to get children eating veggies and pulses and they wont even know it when they enjoy these burgers with a healthy twist This is truly absolutely my favourite burger recipe I hope you like it too Ingredients 400g lean minced beef 500g carrots peeled finely grated and squeezed gently to dry them out a little A 425g tin of chickpeas 1 small onion finely chopped 2 cloves garlic grated 1 piece of fresh horseradish grated 1 egg 1 tablespoon of olive oil Method Sweat the onion and

    Original URL path: http://www.suzannejames.co.uk/news/seasonalmenu-august2012.asp (2016-02-15)
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  • seasonalrecipesaugust2013
    to break bad habits Eating seasonal produce isn t just about jumping on the environmental bandwagon it also means you get to enjoy food when it is at its best and to feel more in tune with the changing seasons It feels so natural to enjoy home grown raspberries and strawberries in August and the more dense and earthy root vegetables such as turnips and squash in January When you eat seasonally you should find you are simply eating the food that you crave naturally For me August is all about tomatoes This is the time to really savour this wonderful fruit at the peak of its freshness especially picked fresh from the vine on a sunny afternoon The fresh musky scented tomato is one of nature s fast foods needing little or no work at all a dash of fruity olive oil a sprinkle of sea salt a few scented basil leaves Enjoy them on their own as part of a salad or whip up a sauce in less than 15 minutes with a few over ripe fruits Unless you are growing your own tomatoes make sure you choose the best tomatoes should be faintly aromatic and the stalks and leaves should look fresh and green Store tomatoes at room temperature never in the fridge as this deadens the flavour of the fruit However if you absolutely must keep them in the fridge then remove them well before you want to eat them and allow to come to room temperature before eating Ratatouille This rich vegetarian tomato sauce with soft aubergine courgette and peppers is a favourite with everyone in my family Serves 4 Ingredients 2 Aubergines 4 Small courgettes 2 Red peppers 4 Large tomatoes 4 Tbsp olive oil 2 Chopped onions 2 Crushed cloves of garlic 1

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipesaugust2013.asp (2016-02-15)
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  • seasonalrecipesaug2014
    Mangetout Peach Redcurrant Strawberries many of these towards the end of the month With corporate enquiries coming in thick and fast it is hard to write festive menus in 30 degree heat but we are battling through and are actually really excited about the Christmas menus we have created As out of kilter as it may feel now is the time to think about booking your Christmas events so please email us if we can assist We are now moving on to our Spring and Summer 2015 collection which feels much more apt in this weather Now that school has broken up and hot and with a bit of luck lazy days lie ahead of us what could be better than quick and easy meals and some last of the summer entertaining with one or two fabulous cocktails Here goes For him A Peace of Peckham Brick Brewery Shandy with Ginger Beer 3 parts Brick Brewery s Pioneer IPA 5 9 approx three 12oz bottles 1 part Ginger Beer 12oz bottle I thinly sliced Lime Mint Sprigs Ice cubes Method In a large pitcher combine the Pioneer IPA with the ginger beer Stir in the wedges of lime and mint sprigs Fill 6 whisky glasses with ice Add the remaining lime wedges to the glasses and pout in the shandy Garnish each drink with a mint sprig and serve For her A Classic Lady James Jensons Bermondsey Gin One 25ml measure Belvoir Ginger Lemongrass cordial One 25ml measure Cloudy Apple Juice or Fevertree Tonic Water To taste Ice cubes Method Take a long glass and add ice Pour a measure of gin over the top then add an equal measure of Belvoir Ginger Lemongrass cordial Top up with cloudy apple juice or a Fevertree Tonic Water Prosciutto Wrapped Peaches Peaches

    Original URL path: http://www.suzannejames.co.uk/seasonalrecipesaug2014.asp (2016-02-15)
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  • seasonalrecipe_aug_cremebrulee
    good month the get those Omega 3 6 s So with so much to choose from what is August s top pick A quick poll of SJHQ confirms raspberries as our No 1 for August These eminently squishable juicy furry little numbers may well be the finest tasting of all the berries and are a real summer crowd pleaser Our quick and tasty tip is to try lightly crushing them with a little icing sugar and orange juice then folding through softly whipped vanilla cream and serving with freshly baked shortbread This is definiately the month to make a trip to a pick your own farm and if as is easy to do you find yourself witih a little too much fruit that is about to go off or is over ripe there is no need to let it go to waste Put it in a saucepan with a couple of teaspoons of lemon juice and sugar Heat slowly until the fruit pops and the liquid reduces You will then have your own jam or a fruit compot You can also freeze fruit for the winter raspberries strawberries gooseberries and black and redcurrants are all around now and can be stored in this way Or you might want one or two extra summer puddings in plastic pudding basins to store in the freezer for a ready made winter treat Microwave Crème Brulee with Raspberries If like me you have a friend with an allotment and a lot of raspberries then beg a handful or two from them for this the easiest recipe ever Trust me the proof is in the pudding when you eat it It works in tea cups in a big dish be careful if using glass make sure it is heat resistant or as small individual ramekins

    Original URL path: http://www.suzannejames.co.uk/news/seasonalrecipe_aug_cremebrulee.asp (2016-02-15)
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web-archive-uk.com, 2016-10-26