Kitchen Chemist

Parsnip cake (tastes of oranges) As referred to in my weekly post, a mid-way carrot cake had to change course as I went to the cupboard only not to find a carrot. The cake is based on a couple of recipes, I didn't want it too moist as the cooking times go haywire. My wife tried a Jamie Oliver recipe once that said something like 40 minutes - 2 hours later it was cooked. This cake ended up moist and tasty, but could probably have looked better in a 1 lb loaf tin not a 2 lb. It got the thumbs up from all other cake eaters in the house. Ingredients 2 oz butter 2 oz sunflower oil 3 oz sugar or substitute (I used xylitol) 2 eggs 4 oz self-raising flour 2 oz sultanas 1 orange, zest and juice 1 oz chopped nuts (I used almonds) 4 oz grated parsnip (you need about 6 oz parsnip to yield this) 3 oz icing sugar for glacé icing Method Cream the butter and sugar, add the oil and continue to beat. Add the eggs and combine. Add the sultanas, orange zest, chopped nuts, p...

This is probably the first "summery" meal I've cooked this year. It's well and truly time the casserole dishes were left in the cupboard and the salad bowl was getting more use, but the weather hasn't exactly been normal. This is a quick and easy salmon dish for one - my wife (less fish-loving) had some chilli con carne from the freezer. 1 salmon fillet (or similar) 1 courgette 1 pepper 2 tomatoes or handful of cherry tomatoes balsamic vinegar Roughly chop the courgette, pepper and tomatoes (if using large, or leave whole if cherry). Add to a roasting dish, toss with oil, season with salt and pepper. Roast for 40 mins on 170°C (fan). 10 minutes before the veg is done, heat a little oil in an oven safe frying pan, place the salmon skin side down in the pan. Turn off the heat, allow approximately 1 minute and transfer the pan to the oven. Drizzle the veg with balsamic vinegar. Serve, pouring the balsamic glaze from the roast veggie...

A lovely way to enjoy asparagus A quick meal to enjoy what might be our last English asparagus of the season. That's steamed asparagus, a poached egg, grated cheddar and a drizzle of balsamic vinegar.

First meal to use up some black pudding. This one-tray-only bake is nice and simple and the mix of vegetables makes for a more colorful meal. 1/2 butternut squash 4 carrots (small)  1 onion 1 celery stick 2 potatoes (small) 3 sausages 2 oz (50 g) black pudding 1 tsp fennel seeds 1 tsp rosemary Dice the vegetables, season with salt, pepper, fennel & rosemary and drizzle with oil. Roast at 180 °C for 40 mins, stir to ensure it crisps after 20 mins. Remove the sausage meat from the skins and blend with the black pudding. Roll into approximately 16 balls and add to the roasting veg for a further 20 mins cooking.

Moussaka without the aubergine is probably a bit like a banana split without the banana, but I thought I'd give it a go. What's out: Aubergine Garlic Potatoes (not sure if they're traditional anyway) What's in: Courgette and squash Bell pepper Pasta sheets Ingredients: 250 g lamb mince 1 onion 1 pepper (any colour) 1 large courgette or 2 small ½ butternut squash (you'll just have to find a use for the other half) 1 can of tomatoes dried oregano ground cinnamon 6 sheets of lasagne pasta 100 mL yoghurt 3 tbsp grated cheese (I used 50:50 Cheddar and Grana Padano) 1 egg Recipe Dice the onion, pepper and squash. Fry the onion and pepper for 3-5 mins in olive oil, then add the squash. Continue to lightly brown for 5 - 10 mins. Remove from the pan and reserve. Fry the lamb mince until brown, add back the vegetables, the can of tomatoes and a little water. Season with black pepper, a pinch of cinnamon and add plenty of oregano (two handfuls). Stir and leave to simmer and th...

Finely dice a small onion and gently fry in a tablespoon of oil. After 5 minutes add a few dashes of Worcestershire Sauce, half an beef Oxo cube, and a teaspoon of flour. Stir and add 100mL of boiling water. Reduce and allow to thicken (2-3 minutes).

Lynsey wanted pork and cider, I fancied something quick and easy.... So here is my Moroccan Meets Pork and Cider recipe. 1. Finely chop a large red onion and a large pepper. Lightly fry half the onion and all the pepper in olive oil, season with salt and pepper, and transfer to a bowl with ~200g of cous cous. Add 200mL of stock (lamb works well), stir, cover with cling film, and leave the cous cous to absorb the liquid. 2. Re-using the same pan, fry the remaining onion and enough diced pork for two people for about 3 minutes. Crush a teaspoon of coriander seeds and mix with a teaspoon of ground ginger. Add to the pan and continue cooking for 2-3 minutes. Add a generous teaspoon of honey, two teaspoons of balsamic vinegar, and a good glug (4 tablespoons ??) of cider. Stir and allow the liquid to boil before turning down the heat. Add finely chopped broccoli florets to pan, cover and steam them for 5 minutes. Serve with the cous cous, and possibly a small salad. Enjoy. I did get a pictu...