Search

Ricky Murray

Cooking good food on a budget and full flavours

Month

May 2017

Different take on a cheesecake

Cheesecakes are a huge this in my family and everyone loves them so I wanted to make something a little different and use the cheese I was sent, so I thought id go with a jelly cheesecake. Please check the link at the bottom for ‘Rickettfieldcheese’

CHEESECAKE

5.2oz (150g) ‘Rickettfield apricot cheese

4 gelatine leaves

125ml milk

125ml double cream

2.8oz (80g) sugar

BASE

12floz water

9 apricots, peeled, pitted, chopped

14 oz (400g) sugar

4 gelatine leaves

Start by making the base, add the water, apricots and sugar to a large pan over a medium heat, bring to the boil and then simmer for 10-15 minutes and remove from the heat.

Place 4 gelatine leaves in a bowl of cold water to soak for 5 minutes, meanwhile crush all the apricots in the bottom of the pan with a potato masher then strain through a cheese cloth or muslin and discard the pulp (I save for making jam), place back on a low heat, remove the gelatine leaves from the water then squeeze out any excess liquid, stir these into the apricot mixture, once dissolved remove from the heat and its now time to decide if you want a big cheesecake or little ones……. I went with little ones so pour the jelly into glasses (about halfway up) then into the fridge for about 1-2 hours to set.

When they’ve set you can get on with the topping.

Put the last 4 gelatine leaves into the bowl of cold water, meanwhile in a large pan over a medium heat add the milk, double cream and sugar heat while stirring until its just about to boil, remove the gelatine, squeeze out any excess liquid and stir into the mixture until dissolved then stir in the apricot cheese.

Pour this into the glasses over the apricot base then into the fridge for 1-2 hours until set and enjoy!

This takes little cooking and if done in a big bowl, its sure to wow everyone!

Rickettfieldcheese

JellyCheesecake

 

 

Advertisements

Courgette and Mint soup

I was asked for a fresh and light soup so I thought mint and courgette, not something I’ve ever thought about using in a soup before but I knew it would be fresh and light. I fell in love with this soup the second I tasted it! Give it a go.

3 medium courgettes, chopped

3 7inch sticks of celery, chopped

1 small onion, chopped

24floz (700ml) vegetable stock (made with 2 stock cubes)

Good handful of mint

salt and pepper

1.7oz (50g) butter

In a large pan over a medium heat, add the butter, onion and celery, cook for 3-4 minutes just to soften the onions and celery a little.

Add the courgettes, stir well and cook for a further 3-4 minutes, pour in the stock and season well with salt and pepper (this soup needs quite a lot of seasoning), turn the heat down to a simmer and cook for 25-30 minutes.

Add the mint then blend until smooth in a food processor or with a stick blender.

Cooking this is well worth it! Its so tasty and fresh!

Enjoy

Visit my YouTube and please leave a like and subscribe. Thanks

CourgetteSoup

 

Parsnip soup seasoned with spicenutrition

With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!

1 medium onion, chopped

1 glove of garlic, minced

1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*

24floz (700ml) vegetable stock (made from 2 stock cubes)

26.4oz (750g) parsnips, chopped

1.7oz (50g) butter

In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.

Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.

Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.

The smells around the house are fantastic while this is cooking!

*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.

Link here Spicenutrition

ParsnipSoup

 

 

Creamy bacon & asparagus fettuccine

3 packs of fresh lasagne sheets, cut into ribbons

13-15 small asparagus spears, blanched and cut into 1cm pieces

1 pack of smoked bacon, cut into batons

handful of fresh parsley, chopped

3 eggs, beaten

5oz parmesan plus a little extra for sprinkling, finely grated

1tbsp vegetable oil

salt & pepper

Add the pasta to a pan of salted boiling water, over a high heat and leave to cook for 4-5 minutes.

In a separate frying pan over a medium heat, add the oil and bacon, fry for 3-4 minutes, add the asparagus for 1 minute just to warm through and set aside.

By this time the pasta should be cooked so drain but save a little of the cooking water in the pan (only half a cup).

Put the pasta back into the pan, add the bacon & asparagus mixture, eggs, parmesan and parsley, season with salt and pepper.

Give everything a huge stir while cooking for only 30 seconds to just cook the eggs a little and serve up with the extra parmesan sprinkled on top.

Enjoy.

Fett&Bacon

Come check out my Instagram or YouTube  Thanks.

 

Moules Marinière

I’m a huge lover of seafood and it was my dad that got me tasting seafoods when I was younger so I have him to thank for my love of this dish really! The mussels are the only thing that cost but even those are pretty cheap for a treat! the flavours are amazing. Sometimes I just want something to make the dish a little more filling so I went with linguine.

3lb mussels

1 Onion, diced

a bouquet garni of parsley, thyme and bay leaves (you can buy them in little teabag type things now)

1oz (30g) butter

2 1/2fl oz (73ml) fish stock

1 garlic clove, chopped

5fl oz (147ml) double cream

handful of parsley leaves, chopped

12oz (340g) linguine

Add the linguine to a large pan of salted boiling water over a high heat and leave to cook.

Wash the mussels under plenty of cold running water and discard any open ones that don’t close when lightly tapped on the side. Remove and fibrous beard coming from the shells and knock and large barnacles of with a knife, rinse again and remove any little pieces of shells.

Add the onion, garlic, bouquet garni and butter to a large high sided pan over a medium heat and soften, next crank the heat up, add the mussels and fish stock and cover to steam for 2-3 minutes, giving the pan a shake every now and then.

Remove the bouquet garni, drain the pasta and add to the mussels along with the cream and parsley.

Give everything a good stir and leave it cooking just for a further 1-2 minutes.

Enjoy

Mussels

 

 

 

Please take a minute to read

Hey I’ve been asked a few times if I have a YouTube channel and I haven’t but it got me thinking, lots of people have come to me and said that so many recipes are hard to follow but mine are nice and friendly to follow so I thought well lets give it a go and start a YouTube “I’ve got nothing to loose” and with two companies sending me their products, its a way to showcase them more and also its something I have a real passion for! I enjoy nothing more than cooking and creating! Please take to time to check it out please and leave a subscribe….. that would be appreciated more than you could ever know. And maybe check out my other networks too…… links below.

YouTube      Instagram

Thanks for reading

 

Naan Bread With A Twist

Seen as the local farm has sent me their eight different flavours of soft cheeses I thought it was time to experiment again. Ever tried making naan bread with cheese? Nope I haven’t either! But it worked so good.

1tbsp ‘Rickett field’ garlic soft cheese

2tbsp milk

7oz plain flour

1tsp dried yeast

1tbsp veg oil

1tsp sugar

3tbsp butter

1tbsp black mustard seeds

In a jug add the yeast, sugar and 2 tbsp warm water, stir and leave in a warm place for 10 minutes until you have froth on the top.
While that’s happening, put the cheese and milk into a small bowl and stir to loosen it up then set aside. Next place the flour into a mixing bowl, stir in the cheese mixture, oil, mustard seeds then the active yeast mixture.
Mix together until you can tip it out on the side to knead for 10-15 minutes until you have a smooth dough.
Place back in the mixing bowl with a little oil, cover with a damp cloth then place in a warm place for 10-15 minutes to rise a little.
When risen, divide into 3 balls on a floured work surface but you can make more i just wanted large ones.
Roll out into oval shapes to about 1/2cm thick, you can cook in the oven but I like to do them in a frying pan.

Add 1tsp butter into a large pan over a high heat, when melted add the naan and fry until golden brown, flip over and add another tsp butter and cook the same.

While that’s cooking you can whip up some mint yoghurt to go nicely with them.

Naan copy

Spinach and Cheese Lasagne

This week a local farm to me were kind enough to bring me some of their soft cheeses to cook with and create some recipes with. There’s eight different flavours as can be seen in the photos. “Rickett Field” soft cheeses are SO creamy and delicious and all the flavours are superb!! I have a few ideas in mind for the cheeses and today I went with a lasagne which turned out brilliant and non was left! These guys are in South Yorkshire, Bradfield, Dungworth and are on Facebook and Instagram. Give them a look!

10.5oz (300g) “Rickett Field” cheese with chives

4 fresh lasagne sheets, 1 extra for gaps

1 400g tin of chopped tomatoes

1 large carrot, diced

1 celery stick, diced

1 medium onion, diced

1tbsp tomato puree

2 garlic cloves, minced

1tbsp mint leaves, chopped

4tbsp hard cheese (I used parmesan)

2tbsp oil

6oz (170g) spinach leaves

Pre-heat oven to 220c (gas 7).

Add the oil, carrot, celery, onion and garlic to a pan over a medium to low heat and soften, you’re best doing it on a low to medium heat so that you don’t colour them.

While that’s cooking, place the spinach in a colander then pour over boiling water to wilt them, place in a tea towel and squeeze all the water out then set aside.

When the veg mix has softened after about 6-7 minutes, stir in the tomato puree and cook for a further 5 minutes. Add the chopped tomatoes then simmer for around 20 minutes to thicken, season well with salt and pepper. Then with a food processor or hand blender puree the sauce which should be nice and thick and set aside.

To make the spinach filling just place the soft cheese, hard cheese of your choice, mint and spinach into a large bowl and mix well and again season with salt and pepper.

Next to build the dish just take a medium size oven proof dish, spread a layer of tomato sauce on the bottom followed by a lasagne sheet then spread a layer of cheese filling followed by tomato sauce and continue the process, top with tomato sauce & the rest of the cheese.

Bake in the oven for 25-30 minutes until bubbling nicely! Serve and drizzle over some extra virgin olive oil.

SkintcookingCheese

 

Blog at WordPress.com.

Up ↑