Author Archives for Belinda

Pork Fillet in a Creamy lemon and Thyme Sauce

Pork Fillet with Lemon and Thyme

   This week I have been proudly using our very first harvest of home grown lemons. Their dark yellow skins are a joy, the colour of spring and the promise of sunshine. Scratch the skin and the aroma is huge, reminiscent of  eating lemon sherbet on a hot summers day, or walking among trees bearing beautiful ripe fruits in the groves of Sicily. These large lemons are also filled with a good quantity of delicious juice. What a treat, and well done to ‘The Hubby’, and gardener Anna for looking after them so well this year. 

I have also been busy this week and so our family suppers have needed to be quick and easy. Either ten minutes to prepare before cooking slowly, or up front fast and easy. Lean, mild, tender and delicious, pork fillet fits the bill nicely.  They need no more than 15 minutes cooking time in total (for the weights indicated in the recipe), and five minutes resting time, while you finish off ,or dish up your veg, mash and sauce accompaniments. Continue reading

Canelé flavoured with Seville Orange, Seedlip Spice 94, and Orange Brandy.

canele with seelip

Canele flavoured with Seville Orange, Orange Brandy and Seedlip’s Spice 94

Who ever thought of cooking sweet batter in small fluted moulds at a very high temperature ?  Luckily for us they did and today these deliciously sweet bites are enjoying the limelight.  

 Canelé are reputedly tricky to make; the batter is the easy part – the cooking of canelé is what makes it tricky. The art is in cooking the sweet batter of the canelé for a short burst in a  fiercely hot oven. The heat boils the batter trapping the air in pockets as the batter sets. Once cooked the insides are aerated and creamy soft in texture. The outside of the canelé is caramelised forming a dark, crisp shell.

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Book yourself a Zesty Weekend in the Lake District.

Dalemain Marmalade Awards & Festival

The World’s original Marmalade Awards

March 17 & 18th 2018

In 2005, Jane Hasell-McCosh set up the worlds original  Marmalade Festival and Awards. Held annually near Penrith in the Lake District the event draws crowds well before the usual holiday season.  This March Jane has kindly offered me three demonstration sessions where I will be cooking recipes from  At Home in Cumbria.  Do come and join the fun.  Continue reading

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