Chorizo and Fennel Seed Sausage Rolls

You may have realised, by now, that I'm catching up on all the recipes I intended to cook in December! A combination of gas leaks, children's flu etc, has somewhat disrupted my schedule.  One thing I really wanted to cook for my annual quiz night were Andy Bates' chorizo and fennel seed sausage rolls...

Fettuccini with lardons and chestnuts...

I came across this great little recipe by Angela Hartnett, in the Guardian...  Angela comes form an Italian family, and often talks about the dishes she learnt at her Nonna's side...  As well as running Murano's, she is working with Luke Holder, Head Chef at Limewood Hotel on a new venture showcasing New Forest produce.

Blood Orange and Fennel Salad

After the best part of a year waiting for their return, blood oranges are finally back in season.  I've made them into sorbet in the past, but sometimes when something is this seasonal it's nice to enjoy them in a very simple recipe.  So - this one is not really a hardship - no waiting for dough to prove - no hanging around! 

Oven-Baked Doughnuts and Knot Rolls

Amongst other things, one of my very dear friends gave me a doughnut pan for my birthday (because that's what dear friends do, when you're an obsessive baker)! The books have been read, the pictures poured over, but the unused pan has remained in my kitchen drawer - silent - mysterious - resolute.  "Try me", it cries, when I open the drawer, "let's make doughnuts"...

Pecan and Salted Caramel Brownies [Thermomix]

Just lately I've been craving Gower Cottage's chocolate brownies, but my secret stash in the freezer was sorely depleted over Christmas!  However serendipity has struck again, as I spotted Ed Kimber's brownie recipe in my in-box this morning.  There's definitely something about salted caramel... It's my favourite filling in Laduree Macaron's, my favourite combination in chocolate bars, there's something about the salty sweetness that becomes utterly addictive!

Eggs Benedict and Heston Blumenthal's Perfectly Poached Eggs

Hubby is mildy addicted to eggs Benedict - he frequently orders it for working breakfasts, and you can see from some of his comments that he has many, many criteria he applies to the dish.  Consequently I'm often reluctant to cook it at home - but hey, it's Christmas - the man deserves his favourite breakfast at Christmas surely?!

Thermomix Sauces: Béarnaise

There are conventionally five mother sauces, of which hollandaise is the probably the richest, with it's combination of egg yolks and melted butter.  I'm not always massively fond of hollandaise, as it often lacks flavour beyond the butter.  However I absolutely adore a number of variations, especially blood orange hollandaise (Maltaise sauce), beurre blanc, and most particularly béarnaise sauce, with its fragrant addition of tarragon.

Heston Blumenthal's Macaroni Cheese

Whenever I get a little bored, or I'm sitting in the bath, I delve into my i-pad espisodes of How to Cook Like Heston...  I like the combination of science, technique and, ultimately, gastronomy - it always has my food brain working overtime... After a particularly late night hosting our annual Christmas quiz, I delved into the episodes again, and looking at my groaning cheese boards (yes, plural), thought I'd better get stuck into some of his cheese recipes.

Black Olive, and Caraway and Onion Rolls

I have several, no, many bread books, which get used to varying degrees. However when I need a basic do-ahead recipe which will be transformed into a variety of uses, I head straight for Peter Reinhart's Artisan Breads Every Day.

I've made any number of variations of this recipe - sun blushed tomato bread, cinnamon and raisin, but my favourites are onion and caraway, and olive bread. The joy of this recipe is that the dough can sit in your fridge until you're ready...

Beetroot and Kummel Cured Salmon, with a cucumber salad

I was at a shooting party recently and was served beetroot and vodka cured salmon as a starter - it was absolutely delicious.  Light, tangy, the cucumber salad adding a refreshing bite.  I found a number of variations on-line which I've adapted to produce my perfect variation - it's a bit more Scandinavian than the original, and a little more fragrant.