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Features - Food & Drink - Recipes

Try this perfect summer pudding

Apple CompoteApple CompoteTry this simple summer pudding from our resident food writer, Androulla Derbyshire of Culinary Capers.

I made this for dessert at the weekend when we had some friends for dinner. I wanted something light and fresh as too often puddings are too heavy and stodgy.

I made this in individual glasses as often presentation is a problem when making this sort of dessert and it is so much nicer to serve them individually.

Ingredients

Sponge Layer
Some ready made trifle sponges or madeira cake
3 tablespoons of Marsala or sherry

Apple Compote

4 large cooking apples, peeled, cored and sliced (place the apples into cold water with some lemon juice after you have peeled them to stop them turning brown.)
3 tablespoons caster sugar

Cinnamon Custard
400ml double cream
1 cinnamon stick
8 eggs (yolks and whites separated)
80g caster sugar
Ground cinnamon

6 glasses or pretty trifle dishes to serve

Method

Place a layer of sponge in the bottom of each glass and  sprinkle with the alcohol.

For the apple compote place the peeled and sliced apples and the sugar with a tablespoon of water into a pan and cook over a low heat until the apples are soft.

When cool divide amongst the glasses.

For the custard put the cream into a pan and add the cinnamon stick. Heat until the cream begins to simmer. Remove from the heat and allow to infuse for half an hour.

In a bowl stir the egg yolks and sugar together.

Remove the cinnamon from the cream and return the cream to the heat. When the cream is warm add the eggs and sugar and stir continuously until the custard thickens.

Pour over the apple layer in the glasses. Sprinkle the top with some ground cinnamon. Cool and refrigerate.

This is delicious served with some crisp biscuits.

Marlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes.

For further information and more free recipes log on to www.culinarycapers.co.uk

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Forget the hot cross buns, try this Greek alternative

Androulla DerbyshireAndroulla DerbyshireForget the chocolate eggs and the hot cross buns. For the Greeks, these koulourakia cookies are a seasonal favourite, as cookery coach Androulla Derbyshire of Culinary Capers explains.

“These cookies are traditionally made for Easter. Two strands of dough are twisted together or formed into “s” shapes before being glazed with egg wash and baked. Flavoured with orange and vanilla they are lovely with a cup of coffee.”

Ingredients (makes 40 cookies)

8oz/200g butter – allowed to soften for about 2 hours at room temperature
8oz/200g caster sugar
4 whole eggs + 2 yolks
2 teaspoons of vanilla extract
grated rind and juice of one orange
1oz/25g baking powder
2llbs/800g plain flour
1 egg yolk mixed with 2 tablespoons of milk to glaze

koulourakiakoulourakiaMethod

Heat oven to 200◦ C/ gas mark 6

Cream the butter and sugar together using an electric mixer or hand held whisk until light and fluffy.

Beating continuously, add the eggs one at a time beating well after each addition and then mix in the two egg yolks. Then add the vanilla extract and orange rind and juice.

Fit the mixer with a dough hook or use a wooden spoon gradually add the flour and baking powder.

Keep mixing until the mixture begins to form a soft dough.

The mixture should be soft but not sticky.

Using your hands break off pieces of the dough and roll into long thin sausage shapes about the thickness of a finger. Fold the sausage shape in half then twist the two ropes together or form the dough into “s” shapes.

koulourakiakoulourakiaPlace the cookies onto greased baking sheets. Glaze them with the egg/ milk mixture. Space them well apart as they will expand during cooking. Bake in a preheated oven for about 20 minutes until golden brown.

Marlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes. 

For further information and more free recipes log on to www.culinarycapers.co.uk

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Local ingredients given a Mediterranean twist

Androulla at Marlborough Communities MarketAndroulla at Marlborough Communities MarketFor her fourth and final (for now!) recipe for Marlborough News Online, and to celebrate Marlborough Communties Market becoming a twice-monthly event, we set cookery coach Androulla Derbyshire of Culinary Capers a challenge – to create a main dish using only ingredients found at the market. 

Androulla's first stop was at the Hinton Marsh Farm stall, where she bought loin of locally-reared lamb from stall holder Emily Smith.

Next she headed to Olives 'n' Stuff, where owner Chris Lugg provided her with some tasty sun-dried tomatoes and kalamata olives.

Finally she paid a visit to the stall of Lyneham-based Preston West Farm's, where she bought a container of British Cheese Awards gold medal-winning goats cheese, which had been packed at 6am that day from farmer Erica Barton.

Find out what she came up with below. The next Marlborough Communities Market will be held from 10am to 4pm this Sunday (March 3) and will be held on the first and third Sunday of the month until the end of September.

With Emily Smith of Hinton Marsh FarmWith Emily Smith of Hinton Marsh FarmLoin of Chalk Downland Lamb stuffed with Goats Cheese, Sun-dried Tomatoes and Olives.

Ingredients

1kg/2.2lbs of Chalk Downland Lamb Loin

For the stuffing

150g/ 6oz Preston West Farm goats cheese

50g/ 2oz sun-dried tomatoes – chopped
50g/2oz kalamata olives –chopped
2 teaspoons of fresh thyme leaves
salt and pepper
2 tablespoons of olive oil
juice of 1 lemon
6 cloves of garlic – unpeeled
1 wine glass of white wine
Preheated oven- Gas 6/ 200ᵒC

Providing that Mediterranean twist: Chris Lugg of Olives'n'StuffProviding that Mediterranean twist: Chris Lugg of Olives'n'StuffMethod

Mix all the stuffing ingredients together in a bowl.

Open out the loin of lamb to give you a squarish piece of meat. The loin may already have been rolled and tied in which case cut the strings to open the loin out.

Spread the stuffing evenly across the lamb loin and then roll it back up and tie it with string to give you a rolled up joint.

Place the loin of lamb in a roasting tin.

Pour over 2 tablespoons of olive oil and the lemon juice. Add the unpeeled garlic cloves to the pan. Don’t worry about peeling them as these are just to add flavour to your meat.

Place your meat in the oven at the preheated temperature for 30 minutes. After this time turn down the heat to Gas mark 4/ 180ᵒC . Remove the lamb from the oven and pour over a wine glass of white wine. Place back in the oven to roast for another 30 minutes. The wine, lemon and garlic will create a lovely gravy while the meat cooks. Cook for 20 more minutes by which time the lamb will be cooked through.

Serve with some roasted potatoes and steamed green beans dressed with a little olive oil and lemon while still warm.

Chalk Downland Lamb stuffed with Goats Cheese, Sun-dried Tomatoes and OlivesChalk Downland Lamb stuffed with Goats Cheese, Sun-dried Tomatoes and OlivesMarlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes. 

For further information and more free recipes log on to www.culinarycapers.co.uk

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Ditch the red meat and enjoy this chicken and aubergine dish

Androulla DerbyshireAndroulla DerbyshireWith the storm over red meat continuing to blow, our resident cookery expert, Adroulla Derbyshire, serves up a dish of chicken and aubergines which offer a taste of the Mediterranean.

“Chicken Parmigiana is my variation of melanzane parmigiana which is made only with aubergines, and serves four people.

“I include chicken in my version as this makes for a complete meal. The Mediterranean flavours of tomatoes, garlic and basil remind me of warm Italian summers. It is delicious served with crusty bread and salad.”

Click to enlargeClick to enlargeIngredients

About 4 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
pinch of dried chilli flakes
1 x 400g can chopped tomatoes
100 ml dry white wine
1 bay leaf
small bunch of basil leaves
1 tsp dried oregano
3 aubergines, cut into slices about ½ inch thick
4 chicken breasts, bashed with a rolling pin to slightly flatten them.
2 x 150g balls of mozzarella, thinly sliced
100 g freshly grated parmesan cheese
salt and pepper

Click to enlargeClick to enlargeMethod

Preheat the oven to gas mark 6, 200⁰ C. Heat a tablespoon of the olive oil in a saucepan and gently fry the onion and garlic until soft and translucent. Add the chilli, chopped tomatoes, wine and herbs. Add salt and pepper and simmer for about 15 minutes until the sauce has thickened. Remove from the heat.

To prepare the aubergines, heat a tablespoon of olive oil in a griddle pan until hot. Chargrill the aubergine slices on each side until they are soft. Repeat until you have cooked all the aubergines adding more oil as you need it. When all the aubergines have been prepared griddle your chicken breasts in the same pan until they are just cooked through and nicely marked with the griddle lines.

To assemble your chicken Parmigiana place a spoonful of the tomato sauce in an ovenproof dish. Cover with a layer of the aubergines, then a little more sauce. Sprinkle over some of the cheeses.

Continue with another layer of the aubergines, cheeses and tomato sauce and sprinkle over some chopped basil. Place the chicken in a single layer and then continue with your aubergine, cheeses and sauce until you have used all your ingredients. Finish the dish with a good sprinkling of the cheese.

Bake in the oven for 30 -40 minutes until the dish is bubbling and brown on top.

Marlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes. 

For further information and more free recipes log on to www.culinarycapers.co.uk

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A Valentine's recipe you'll simply love

Androulla DerbyshireAndroulla DerbyshireIn the first of a series of exclusive recipes for Marlborough News Online, Androulla Derbyshire of Culinary Capers has devised an easy-to-cook Valentine's Day meal.

“This menu is simple to prepare and most of the menu can be made in advance allowing you to be relaxed and enjoy your Valentine's Day meal without feeling flustered and running in and out of the kitchen,” says Androulla.

“The recipes given here serve two but you can always increase the quantity if you are serving more people.”

Asparagus wrapped in Parma hamAsparagus wrapped in Parma hamStarter

Asparagus wrapped in Parma ham

12 asparagus spears

12 slices parma ham

olive oil, balsamic vinegar and parmesan shavings to serve.

Prepare the asparagus by washing it and snapping off the woody ends. You can do this by just bending the asparagus stalks at their base and they should just snap off where the stalk is woody.

Blanch the asparagus stalks by plunging them into a pan of boiling, salted water for 2 minutes. Drain the asparagus in a colander and allow them to drain and cool.

When the asparagus has cooled wrap each spear in a slice of parma ham. Place on a baking tray.

You can prepare this stage in advance and put aside until you are ready to cook.

When you are ready to cook the asparagus preheat the oven to Gas 6, 200 degrees centigrade. Drizzle the asparagus with some olive oil and season with pepper. Place in the oven for about 15 minutes until the ham is crisp and the asparagus is tender.

To serve sprinkle the asparagus with a little more olive oil, some balsamic vinegar and parmesan shavings.

Greek style spiced beef served with tagliatelleGreek style spiced beef served with tagliatelleMain course

Greek style spiced beef served with tagliatelle

This is a Greek inspired dish. It is really easy to make and if you make it the day before the flavours improve and all you have to do is make some pasta.

400g lean beef braising steak- cut into 2" cubes

2tbsp olive oil

3 cloves garlic- thinly sliced

1 can chopped tomatoes

1 wine glass red wine ( about 4-6 floz)

1 cinnamon stick

4 whole cloves

1 bay leaf

Heat the oil in a casserole pan and fry the garlic cloves over a gentle heat until theyare fragrant and soft but not brown.

Add the beef and quickly brown it all over.

Add the red wine and allow to come to the boil. Add the tinned tomatoes, bay leaf and spices and season with salt and pepper.

Allow to come back to the boil, then turn down the heat to a simmer and allow to cook slowly for about 2 hours until the beef is really tender.

If you are making this in advance allow the beef to cool and place in the fridge.

The next day remove from the fridge about an hour before you wish to eat and reheat for about 20 minutes until it is hot all the way through.

Serve with some pasta - I have mentioned tagliatelle but any pasta is good.

Serve sprinkled with grated parmesan and a lightly dressed rocket salad.

Spice chocolate potsSpice chocolate potsDessert

Spiced chocolate pots

These little chocolate mousses are quite rich so only a small serving is required. I serve them in little coffee cups and saucers. These are best made the day before to allow them to set properly overnight.

I have used a good quality ready flavoured chocolate with orange and ginger but you can use any chocolate you like flavoured or just plain as long as it is about 70% cocoa solids.

100g good quality chocolate ( flavoured or plain)

1 tbsp water

1 tbsp golden syrup

2 eggs separated

Place the chocolate, broken into small pieces into a bowl over a pan of simmering but not boiling water. Add the tablespoon of water and the golden syrup and allow to melt.

Meanwhile whisk the egg whites until stiff.

When the chocolate mix has melted remove from the heat.

Allow to cool slightly and then beat in the egg yolks.

Fold the egg white into the chocolate mixture until it is thoroughly incorporated.

Place the mousse into small ramekins, coffee cups or other small dishes of your choice and place in the fridge to set overnight.

Serve with some crisp sweet biscuits on the side.

Marlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes. 

For further information and more free recipes log on to www.culinarycapers.co.uk

 

 

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Forget fad diets, just eat healthily, says our expert

Androulla DerbyshireAndroulla DerbyshireAs the Daily Mail launches its vaunted 2-Day Diet Androulla Derbyshire of Culinary Capers reveals her thoughts about fad dieting – and shares a great healthy-eating alternative – in the second of her exclusive columns for Marlborough News Online.

"I am not a fan of fad diets or crazes. The newest diet fad is the 'fasting diet', where you eat normally for five days of the week and reduce your calorie intake for the other two days to 500 calories for women and 600 for men.

"I feel it is better to eat a healthy balanced diet as your body will balance out the calories over time anyway and this diet may be difficult to sustain for the long term.

"If you are looking to eat more healthily and have a lighter meal there is nothing better than homemade soup. My Minestrone soup is packed with lots of vegetables, so you are getting all your vitamins, minerals and antioxidants too.

"This recipe makes a large batch but you can keep some for lunch the next day or freeze for later."

IngredientsIngredientsIngredients

3 tbsp olive oil
2 cloves of garlic- finely chopped
3 medium leeks- finely sliced
1 small celery heart –finely sliced
4 medium carrots – peeled and chopped into small dice
1-400g tin chopped tomatoes or 1 jar of passata (about 600g)
3 pints hot stock or water
1 medium fennel bulb – chopped into dice
1 red and 1 yellow pepper – chopped into dice
1 pack green beans – cut into short lengths
3 medium courgettes – chopped into dice
1 can mixed beans or other beans of your choice
2oz small pasta shapes or broken up bits of spaghetti
300g chard, spinach or cavolo nero
fresh basil leaves, olive oil and grated parmesan cheese to serve.

Androulla's minestrone soupAndroulla's minestrone soupMethod

Wash and prepare all the vegetables as directed above. You need to keep your vegetables as similar in size as possible to allow for even cooking.

Heat the olive oil in a large pan and gently sweat the leeks, carrots, celery and garlic for about 15 minutes. This means you will cook them over a gentle heat without browning in order to soften them. Add the fennel and peppers and cook for another 10 minutes. Add the tinned tomatoes or passata and dried herbs and stir to mix.

Add the stock or water and season with salt and pepper. Bring to the boil, turn down the heat to a simmer and allow to cook for about 15 minutes.

Now add the green beans, courgettes and pasta and allow to cook for 30–45 minutes until the pasta and vegetables are tender. If the soup is becoming too thick add a little more water or stock.

Add the canned beans and chard or spinach and cook for 10 more minutes. Adjust the seasoning to taste.

Serve in deep bowls, drizzled with some peppery olive oil and sprinkled with fresh basil and grated parmesan cheese. Some good chewy crusty bread goes really well with this soup.

The 2-Day diet from the Daily MailThe 2-Day diet from the Daily MailMarlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes. 

For further information and more free recipes log on to www.culinarycapers.co.uk

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No added horse meat: Marlborough cookery coach shows how to make a better burger

Androulla DerbyshireAndroulla DerbyshireA healthier eating regime in the new year doesn't mean having to give up your favourite meals, according to Marlborough cookery expert Androulla Derbyshire.

And, in the wake of the horse meat burger scandal, home cooking means you know what you're eating too.

Supermarket shoppers have been shaken by today's news (Wednesday) that horse and pig meat has been found in beefburgers on the shelves of Tesco and Iceland.

Androulla, whose Marlborough-based company Culinary Capers offers personal cookery tuition in people's own kitchens, says such scandals make people think twice about food traceability.

“One of the best ways to ensure you're eating the best quality food is to buy from a reputable butcher and cook from scratch,” said Androulla.

The cookery expert this week published a recipe for burgers, chips and shakes to demonstrate how affordable and easy home cooking can be.

To help people struggling with their new year's resolutions to cut out junk food, she produced a range of recipes to replace the nation's fast food favourites, including burgers, chicken, pizza, curry and oriental food.

“People who are struggling to stick to their new year's resolution to eat more healthily, or just don't know where to start, will find my easy-to-cook recipes invaluable,” said Androulla.

“Home cooked food is much better for you than ready meals or takeaways,” she said, “and I want to dispel the myth that it's difficult, more time consuming, or more expensive to cook at home.

Androulla's better burgersAndroulla's better burgers“How can people be expected to stick to diets when they don't enjoy the food? I believe changing your culinary habits over the long term, and learning to enjoy making and eating your own meals, is the key to success.

“Cooking at home will also reduce the cost of feeding your family. My burgers, chips and shakes meal is tasty, nutritious, and costs less than eating at a fast food outlet. It's better for you too, as a takeaway burger meal can contain your entire day's quota of fat, sugar and salt.

“And you can prepare and cook my curry and rice from scratch in the same time as it takes to oven cook a supermarket ready meal. It's better for you, too.”

Androulla launched Culinary Capers in 2012, after years in the catering industry and feeding a hungry family.

Unlike traditional cookery schools, Androulla offers a cookery experience tailor-made to her clients' needs, using their kitchen and equipment, and teaching people to cook the food they enjoy – whether that's eating for one or catering for a dinner party.

For more information log on to www.culinarycapers.co.uk

Recipe: Androulla's burgers, chips and shakes for four

Burgers
500g minced beef (I used lean minced beef with 20 percent fat in this recipe but use the best you can afford)
1 red onion, finely chopped
1 tablespoon olive oil
2 slices of bread made into breadcrumbs
1 egg
Salt and pepper

Burger buns/rolls
Fry the onion in the olive oil until it is soft. Cooking the onion first ensures it is soft and sweet. Add to the minced beef with the breadcrumbs, salt and pepper and the egg.
At this point you can add any flavourings you like. I added 1 teaspoon of oregano and some ground cumin. You can add other dried herbs like thyme, and spices like cinnamon or ground coriander.
Mix well and then shape the burger mix into patties. Place in the fridge for half an hour to firm up. When you are ready to cook the burgers place them in a preheated griddle pan, grill or hot oven (gas 7, 200ᵒc) for about 4 minutes per side or to your liking.
Halve your burger buns and put your burger together with your choice of lettuce, tomato slices, mayo, ketchup, relish, gherkins or whatever you fancy.

Baked potato wedges
4 medium potatoes cut into chunky wedges
2 tablespoons of olive oil
Salt and pepper
1 teaspoon of sweet paprika and 1 teaspoon of dried oregano
Mix the olive oil, paprika, oregano, salt and pepper together and toss the wedges in the mixture to coat them all over.
Place on a baking tray in a hot oven (gas 7, 200ᵒc) for about 40 minutes until they are crisp and brown.

Healthy, chocolatey fruity shake
200g blueberries
360ml plain Greek yoghurt
80 ml pomegranate juice
1 banana
2 tablespoons cocoa powder
2 teaspoons runny honey
2 scoops of chocolate ice cream

Although this milkshake has some ice cream it is still a healthier option than a takeaway shake as the fruit is one of your five a day.

Place all the ingredients in a blender and whizz up to a smooth shake. You can add some ice cubes at the end and process again as this makes the shake nice and frothy.

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  • IMG 9097
  • Town-Hall-2011-05-03 08-
  • Marlborough-2013-04-18 St Peters
  • Silbury-Sunset---10-06-08-----07
  • IMG 8472