Recipe Ideas

With an abundance of Herbs in my Living Larder Herb Garden always available, Herb Butter is one recipe that I make regularily.

Ingredients

225g Unsalted Butter at room temperature

1/4 teaspoon chopped Garlic

1 tablespoon chopped Spring Onions (white and green parts)

1 tablespoon chopped Dill

1 tablespoon chopped Flat Leaf Parsley

1 teaspoon freshly squeezed Lemon juice

1 teaspoon Salt

1/4 teaspoon freshly ground Black Pepper

Directions

For the herb butter, combine the butter, garlic, spring onions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

To serve

My favourite is to spread some herb butter on a slice of thick granary bread and top it with a slice of smoked salmon.

However, Herb butter is great to use in any dish that benefits from the addition of herbs; pasta, steamed vegetables, chicken, fish, etc.

Herb Butter is easy to make and keeps well in your freezer.  Great to keep handy for adding a little sparkle to last minute meals.

Love Samantha x

‘I just love Anzac Biscuits, I have tried lots of recipes - all in the name of research!  This one is my best, just the right amount of chew v crunch.

Did you know Anzac Biscuits are thought to date back to the time of World War 1, when mothers made them for their sons heading off to the front line; hence the name - Australia and New Zealand Army Corps.

Although perfect served on their own, they also make a delicious desert, serve with ice cream or fresh fruit like strawberries and cream'.

Ingredients

• 100g Unsalted Butter
• 2 rounded tablespoons Golden Syrup
• 100g Light Brown Sugar
• 100g Plain Flour
• 100g Desiccated Coconut
• 150g Porridge Oats
• 1/2 teaspoon Bicarbonate of Soda
• 2 tablespoons Boiling Water

Directions

Lightly grease 3 baking trays.  Pre-heat the oven to 180c / 350F / Gas Mark 4.

Measure the butter and golden syrup into a medium saucepan and heat gently until melted.

Dissolve the bicarbonate of soda in the boiling water then add to the butter and golden syrup.

Stir in the flour, sugar, coconut and oats and mix well until evenly blended.

Spoon large teaspoonfuls of the mixture well apart on the prepared baking trays and flatten slightly with the back of the spoon.

Bake for 10-15 minutes, until they have spread out flat and are lightly browned at the edges.

Leave to cool on the trays for a few moments, then carefully lift off with a palette knife and place on a wire rack to cool completely.

Store in an airtight tin - if there are any left on the cooling rack.

Samantha x

'If I could only choose one meal this would be it, every time!

It is so simple to prepare but spectacular enough to serve to your friends, you can prepare in advance and refrigerate then just bake when you are ready to serve'.

Ingredients

• Salt
• 300ml Double Cream
• 1 x 400g Tin Chopped Tomatoes
• 40g Freshly Grated Parmesan Cheese
• 40g Freshly Grated Gruyere Cheese
• 40g Taleggio Cheese, Cubed
• 2 tablespoons Ricotta Cheese
• 125g ball of fresh Mozzarella Cheese, Cubed
• 6 Fresh Basil Leaves, Chopped
• 500g Dry Penne Pasta
• 8g Unsalted Butter

Directions

1. Preheat the oven to 220ºC / Gas mark 7.
2. Bring a large pan of salted water to a boil.
3. Combine all the ingredients except the penne and butter in a large mixing bowl and mix well.
4. Drop the penne into the boiling water and parboil, usually about 10 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
5. Either divide the pasta mixture among 6 shallow ceramic gratin dishes. Dot with the butter and bake until bubbly and brown on top, 10-15 minutes.
6. Or put the whole mixture into a large oven proof dish.  Dot with the butter and bake until bubbly and brown on top, 25-30 minutes.

Samantha x