Carrot- Coriander soup

This soup is mentioned in a Betty Neels novel. The recipe I have used here, is by Jamie Oliver. A good Fall soup. It tastes like a simple, Indian soup or "curry", btw.





carrot-coriander soup

1 tbsp vegetable oil

1 onion, chopped

1 lb. carrots, sliced

1 clove garlic, crushed
1 tsp ground coriander
2 pints vegetable stock
3 tbsps chopped fresh coriander ( cilantro)
a squeeze of lemon juice
freshly grated nutmeg to taste

salt, pepper

single cream (use whipping cream) for garnish

1/2 tsp mustard or cumin seeds (optional) -- Pls. see my Note.

Heat oil --> onions, carrots, garlic = soft. <---+ coriander powder+ salt+ pepper. <--- stock = boil.
Cover & simmer - 20 minutes. <--- fresh cilantro. ---> all in blender = smooth.
+ lemon juice + nutmeg. Reheat until warm.
garnish with cream-swirl.

Note: Popping some mustard or cumin seeds in the heated oil, before adding the onions would give it another dimension tastewise, and visually.
PS: If annoyed by the way I've written out the method, it's just because I am too lazy some days. and testing out a different way. anyway, for the recipe in real words, you may go to jamieoliver.com.

Actually I would prefer  soups a little less processed, and the vegetables not cooked to death. I like some bite in them -- but that is my preference. Some like the velvety smoothness of the pureed version. Of course the blended version is always better if one is in convalescence or there is something wrong with the teeth, like if there is none left.

scones

scones

Scones, as expected, are always around in  Betty Neels' heroine's kitchen.



Ingredients


3 cups all-purpose flour

1/2 cup white sugar

5 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

1 egg, beaten

1 cup milk

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2.In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

3.Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

4.Bake 15 minutes in the preheated oven, or until golden brown.
 
Source: http://allrecipes.com//Recipe/scones/Detail.aspx

lettuce-cucumber soup

Ingredients


 125g spring onions
400g lettuce
200g cucumber
100g fresh or frozen peas
50g butter
750ml light chicken stock
5 mint leaves
Single cream



Method
Trim and finely slice the spring onions. Separate the lettuce leaves, rinse and shake dry. Shred the lettuce. Peel the cucumber, halve, slice into strips and chop. Melt the butter in a heavy-bottomed pan, stir in the spring onions and cucumber and a generous pinch of salt. Cover and cook over a low heat for five minutes.

Stir the lettuce through the onions, cover again and cook for ten minutes, stirring halfway through. Add the stock and peas, bring to the boil for five minutes until the peas are tender. Liquidise with the mint leaves for three minutes to break down the fibres. Return to the pan, taste and adjust the seasoning. Serve hot with a swirl of cream.

Source: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article4122669.ece

fairy cake

fairy cake

                                                       

Another staple in the Betty Neels kitchen,  served with tea.. esp. for children. When I looked for a recipe, I found that there is a serious debate as to whether this is called a butterfly bun/cake or a fairy cake.  Basically, a cupcake. Other usual cakes in her kitchen are the Victoria sandwich cake, madeira cake, and seed cake.

Recipe for fairy cake:


 125g (4.5oz) butter, softened

125g (4.5oz) caster sugar

1tsp vanilla extract

2 eggs

150g (5oz) plain flour

¼tsp baking powder


For the filling:

100ml (3.5fl oz) raspberry or strawberry jam

200ml (7fl oz) crème Chantilly or vanilla buttercream icing

Icing sugar, for dusting

Dragèes (metallic sugar balls), to decorate (optional
 
Method
 
1.Preheat the oven to 190ºC, 375ºF, gas 5. Line a 12-hole fairy cake tin, or a 24-hole tin for mini cakes, with 12 (or 24) paper cases.


2.Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy.

3.Add the eggs, one at a time, beating continuously, then sift in the flour and baking powder. (If you are pushed for time, and the butter is sufficiently soft, put the butter, sugar, eggs, vanilla, flour and baking powder into an electric food mixer and briefly whiz just until the mixture comes together.)

4.Divide the mixture evenly between the paper cases using two teaspoons for mini cakes or two dessertspoons for larger ones. Cook in the oven for 8-12 mins, or until golden and springy to the touch. (The mini cakes may take just 5 mins.) Transfer the cakes to a wire rack to cool.

5.When cooled, cut the top off each cake, then cut the tops in half to make the butterfly wings. Set aside. Spread half a teaspoon or so of jam on the top of the cut cake, then spoon or pipe the crème Chantilly or buttercream on top of the jam. Arrange two butterfly wings at an angle on top of each cake. Dust generously with icing sugar and decorate with dragèes, if using.

Note: When you cream your butter and sugar, make sure you do this really thoroughly until the mixture is pale. Do the same when you beat your eggs. This means you've beaten in lots of air and that's a great start for well-risen fairy cakes.

Source: http://www.goodtoknow.co.uk/recipes/450609/Rachel-Allen-s-fairy-cakes

I placed m & ms down the middle of the wings.

tournedos of beef

This dish seems to be a favorite of a Betty Neels hero -- appears in many of her novels.

Tournedos

Ingredients

Croutons:
4 slices, country-style bread
Olive oil
Salt and pepper

Directions

Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.

Tournedos and Sauce:

2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter

Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.

Source: http://foodnetwork.com/

Scalloped potatoes

Servings: 6


4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 cup grated sharp cheddar cheese

1/2 cup grated cheese, to sprinkle on top

paprika

Method

1 In a small sauce pan, melt butter and blend in flour.


2 Let sit for a minute.

3 Add all of cold milk, stirring with a whisk.

4 Season with salt and cayenne.

5 Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

6 Reduce heat and stir in cheese.

7 Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

8 Pour half of cheese sauce over potatoes.

9 Repeat with second layer of potatoes and cheese sauce.

10 Sprinkle the remaining cheese on top.

11 Top with some paprika for color.

12 Bake uncovered for about 1 hour at 350F.

Source: http://www.food.com/recipe/scalloped-potatoes-85629


grilled asparagus

french bread

scoring nil

french bread2 -scoring not right yikes!

still workin' on the pockets. :(

better now.

:)

Victoria Sandwich Cake

Also called Victoria sponge cake, this is a cake that a Betty Neels heroine or her mom will have handy for afternoon tea at home. Back home, I had made this for my brother's birthday, a long time ago. Of course, I do not think it crossed my mind then, that  it was a Neels staple. A basic, easy cake that can be dressed up or down ( try different fillings, icings, decorations) and which tastes wonderful.

Ingredients

8 tbsps unsalted butter ( 1 stick)
1 cup self-rising flour
1 tsp baking powder
Pinch of salt
1/2 cup castor sugar (powdered, not confectioner's)
3 large eggs
1/2 tsp vanilla extract
whipped cream - 4 tbsp
raspberry jam -- 3-4 tbsp

Preheat oven to 350°F.
Sift flour+baking powder + salt in bowl.
Combine butter + sugar in mixer.
Add eggs and vanilla. Mix. Low speed.
Add flour mixture. Combine. Do not overbeat.
Transfer batter into two 7"x 1½" round, greasedcake pans lined with parchment paper.
Spread it evenly with a spatula.
Bake 20-25 minutes until tops are golden.
Let set for 2 minutes in the pans. Then, cakes onto racks. Cool.
Place one cooled layer on a serving plate and spread whipped cream within half inch of edges.
Spread jam on the other layer. Invert and place it on top of the first layer.
Sprinkle top with sugar.

Note: The size of the cake pan--shouldn't be too deep.

Chicken vol-au-vents



chicken vol-au-vents

                                                                

 2 packets of puff pastry sheets or shells or vol-au-vent cases

4 garlic cloves, crushed

2 stems of leek, chopped

1/2 cup onion, chopped

1/2 cup mushrooms, chopped

1 tsp tarragon

1/4 tsp salt

1/4 tsp paprika

1/2 tsp pepper

1 tbsp butter

1/2 lb. chicken thigh fillets, diced

2 tbsp white wine

2 tbsp cream

1 tbsp all purpose flour

1/2 cup shredded cheese ( optional)

Saute garlic, leeks, onions and mushrooms  in butter. Add the flour. Cook for 3 minutes. Add seasonings. Reduce heat. Add chicken. Cook for 5 minutes or more till chicken is cooked. Add wine, then cream. Stir till thickened. Spoon into vol-au-vent cases. Heat in oven for 5 minutes at 350 F.

If using puff pastry sheets, make cases, prior to filling. I couldn't get pre-made shells here, and made the cases from Pepperidge Farm puff pastry sheets. Use 2 sheets together. Place one on top of the other. Press firmly. Cut 2" rounds from sheets. Score a smaller round inside each 2" circle, leaving 1/4" border-- do not cut all the way through. Bake them for 10 minutes at 425 F. Remove the soft center carefully using a fork, or just push it in. Cool.

PS: one quick and easy way to make the filling -- to get some readymade roast or fried chicken pieces from the store ;)

Sausage rolls



sausage rolls

   


 2 packets puff pastry sheets.
16 oz sausage meat
1 egg, beaten
1/4 cup Dijon mustard
1/2 cup bread crumbs
1/2 cup onion, chopped
sage
parsley

Season meat with herbs, spices. Cut puff pastry into square sections - 4" .Place filling in each. Roll up and seal the edges with beaten egg. Place on greased baking sheet seamside down. Brush with eggwash. Cut diagonal slits on top.

350 F oven. Bake for 35 minutes.

Custard tart



custard tart






Recipe for 9" tart
Ingredients
9 0z shortcrust pastry ( I used Pillsbury pie crust)
2 whole eggs + 2 egg yolks
1 pint half and half
2 oz unrefined caster sugar
1 vanilla pod/ half teaspoon vanilla
1/2 tsp nutmeg, grated or cinnamon

375° F oven. Greased pan. Line with prepared crust. Brush with eggwhite. Bake till golden, for 10 minutes.
Cool. Reduce temperature to 325° F.
Combine milk and cream in saucepan. Medium heat. Bring to simmer. Add vanilla.
Whisk eggs+ yolks + sugar. Add the milk mixture to this, slowly, stirring constantly.
Pour custard into pastry case/pie crust. Sprinkle top with nutmeg or cinnamon. ( I used both)
Bake for 30 - 45 minutes. Cool.

PS: These are usually made in mini tartlet tins, as individual pieces. Will post that once I make it.

pears poached in white wine stuffed with marrons glaces

Poached, stuffed pears

2 - 2 1/2 cups Moscato, or any sweet white wine
1/2 cup water (optional)
1 cup sugar
1/2 stick cinnamon
4 cloves
4 Bosc pears
1/2 a lemon, sliced, seeded
12 candied chestnuts

Directions

In a large saucepan combine the wine, water, sugar, lemon slices. cinnamon and cloves over medium-high heat and bring to a boil, stirring until the sugar is dissolved. While the poaching liquid is heating, peel the pears, leaving the stem intact. Rub the pears with lemon juice as you are working with them to keep them from discoloring. When the poaching liquid has come to a boil, add the pears and simmer until tender, about 30- 35minutes, depending on the ripeness of the pears.

When the pears are tender, use a slotted spoon to carefully remove them from the poaching liquid and transfer to a plate and allow to cool. Return the poaching liquid to a boil and cook until liquid has reduced to a syrup, about 15 minutes. Strain the syrup and transfer syrup to a bowl. Discard solids. Set syrup aside until cooled to room temperature.

When they have cooled, use a melon baller to carefully remove the inner core of the pears, working from the bottom of the pears, so that no seeds or rough matter remains. I used an apple corer and the handle of a teaspoon to do this. Pat pears dry.


Adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/gorgonzola-stuffed-pears-with-sauternes-drizzle-recipe/index.html

Stuff the pears with the candied chestnuts. Serve with the poaching syrup and brandy-flavored cream.
Recipes below:


Candied chestnuts/ marrons glaces

I used cooked, peeled chestnuts (from amazon.com). If using fresh chestnuts,

Use only large perfect chestnuts.

Select 12, and carefully remove both outer shell and inner skin, leaving the chestnuts whole and undamaged.
Boil them in water until they are just tender.
Make a syrup by stirring 4 oz. of sugar into 2 tablespoonfuls of water and simmering until it thickens; when it clings to the fingers (moistened) in ribbon-like strands add the chestnuts.
Boil for 1 minute.
Then drain the chestnuts, and keep them hot.Now boil the syrup up again till it returns to the same brittle state: then add the chestnuts for the second time.Repeat boiling and drain the chestnuts.
Repeat this procedure 5 or 6 times, until all the syrup is used up.
Do not neglect to drain the chestnuts after each dipping.

Source: http://www.ifood.tv/recipe/marrons_glaces/

stuffed pear

brandy-flavored cream

1 cup heavy whipping cream
3 tbsp icing sugar
3 tbsp brandy

Whip sugar and cream till soft peaks form. Fold in the brandy.

Source: http://www.food.com/recipe/simple-brandy-cream-144827#ixzz1FeG1upm9

Betty Neels English picnic - pasty

here's the deal with Neels

I enjoy reading a Betty Neels romance. There is a certain "purity" to her novels. They are no thrillers, there isn't any sex in them. The plots and characters are fairly repetitive. Still,  they please me. The sheer predictability make them home-like, or like a warm fireplace on a snowy night. I read them as a young girl in India, and now, as a middle-aged housewife in the US.

Back then, I was fascinated by the exotic ( for me)  locales, Amsterdam, London, Vienna etc. I walked along the English countryside, gazed at the canals and the old houses in Amsterdam, ate cakes at Sacher in Vienna, along with the heroine. I visited in my mind's eye, the English cottages, their gardens, the  black and white floors of a Dutch house, the museums and shops in the cities.
And of course, love! :)
There was a period when I forgot about these characters. But now they are back. Like a hot cup of tea, or a chilled glass of wine, these books relax me. But this time around, it is the food that captures my attention more ( of course, there will always be love  on my mind-- that pure, impossibly perfect, perfectly impossible, other worldly, golden ideal! :)). Betty Neels dishes out a  delicious menu in each of her books. And I try to recreate them. I research the recipes,  I combine, edit and create the dishes that Neels has mentioned in her novels. I am having fun doing this, as I learn new things. The recipes and pictures you see here have their origins from this liking.

Like her serious hero who is an expert at making small talk when he loves the girl, let's talk about nothing in particular, and have a glass of sherry before dinner. Here's to us! ;)
read more: who is Betty Neels

Now we 'll all go on a picnic with Betty.

 I forgot the boiled eggs for this platter. The heroine, after a nice walk on the beach, goes to a seaside eatery and enjoys a hearty teatime meal.

cucumber sandwich, sandwich with gentleman's relish, chicken vol-au-vents, cornish pasty, sausage rolls

Pasty


2 lbs short crust pastry -  I used pie crust.
2 tbsp oil
1 medium onion, chopped
3 garlic cloves, minced
1 medium potato, diced and cooked (use microwave :)
1- 2  cups ground beef ( or lamb, diced, cooked)
1/2 cup mushrooms, chopped, optional
salt, pepper
cayenne (optional)
1/2 lb cheddar, grated
Eggwash for glaze


Filling -- Heat oil. Saute onion, garlic. Add beef. Cook well. Add mushrooms. then potatoes. Season to taste. Remove from heat. Add the cheese. Stir well.

400 F oven. Roll out pastry. Cut out 6" circles. Spoon in filling. Crimp edges together. Cut slits. Brush with beaten egg. Bake on sheet for 20- 30 minutes, till golden.

                                                      

buns