Food In My Home

Summer is here and this is the perfect light fruity pudding. serves 10 For the base 200g digestives 100g butter For the mousse cake 4 sheets leaf gelatine 142ml carton single cream 
500g carton fromage frais 
 140g golden caster sugar
 finely grated zest 1 small orange
 4 tbsp orange juice 
400g raspberries 284ml carton double cream Coulis a large handful of frozen berries around a tbsp of icing sugar Base For the biscuit base crush the biscuits in a plastic bag using a rolling pin. Melt the butter and mix with the crushed biscuits. Tip the mix into a loose bottomed round cake tin that is around 24cm. Press down the mix evenly and firmly and place in the fridge. Mousse cake Submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes.  Heat the single cream in a small pan until it just comes to the boil then take off the heat. Take the gelatine out of the water and squeeze to get rid of the water. Stir into the hot cream and leave t...

This potato dish is also from Ottolenghi and is super tasty, and a good alternative to normal potatoes. It is great served with roast lamb or beef. serves around 5 6 medium sweet potatoes 5 tbsps roughly chopped sage 6 garlic cloves crushed generous amounts of salt and pepper 250ml whipping cream Preheat the oven to 200c. Scrub the sweet potatoes but do not peel them and cut them into discs about 5mm thick. In a large bowl mix the potatoes, garlic, sage, salt and pepper together. Arrange the slices in an oven proof dish, tightly in rows standing up. Sprinkle any leftover garlic sage mix on top. Cover the dish in foil and roast in the oven for 45mins. Remove the foil and pour the cream over evenly and place back in the oven uncovered for around 25 mins. By this time the cream should have thickened and the potatoes be totally soft. Serve hot out the oven in the dish.

This is an Ottolenghi salad that I make lots, its served at room temperature so is perfect for picnics and to go with BBQ's. serves 4 3 medium aurbergines, sliced lenghtways about 2 cms thick olive oil for brushing pine nuts pomegranate seeds bunch of basil Saffron yogurt a pinch of saffron strands 3 tbsps hot water 180g greek yogurt 1 garlic clove crushed generous squeeze of lemon juice 3 tbsps olive oil Prep Infuse the saffron in the hot water in a ramekin for 5 mins. Pour the infusion into a bowl with the yogurt garlic, lemon juice, olive oil and season to taste. This sauce can be kept for up to 3 days in fridge. Place a griddle pan on a high heat and brush the aubergine slices with olive oil. When the pans hot grill the aurbergine until they have clear lines on them and are soft and not spongy. If you don't have a griddle pan they are great cooked on the bbq or in the oven for around half an hour at 220c. To serve place the aubergine at room temperature on a large plate, se...