Christmas eve canapes

Minted pea puree with goats cheese crostini.
Parmaham, mozzarella and fig sticks.
Crab crostini with chilli and parsley.
Smoked salmon and cream cheese blini.
King prawn, guacamole, salsa, sour cream tortilla chips.

Butternut squash and lentil soup

Recipe:
- 1 leek
- 2 sticks of celery
- 1 garlic clove
- half red chilli
- half butternut squash
- half a cup of red lentils
- chicken or vegetable stock
- salt & pepper
- 15g fresh coriander

Roughly chop all veg and fry off ingredients in order of list leaving a couple of minutes between adding the next. Add the lentils followed by stock cube and boiling water to cover all ingredients. Leave to boil for 20- 30 minutes. Blend, season and add coriander then blend again. If too thick add more water.

Roast pheasant Sunday dinner

Pheasant bought from bury st Edmund farmers market.

Chicken liver pate with a red onion, port & cranberry chutney.

Recipe

Pate (4 ramekins)
- 300g chicken livers
- 2 rashes of bacon diced
- 2 shallots diced
- 1 garlic clove
- 1 tbsp fresh thyme
- zest of half an orange
- 2 tbsp brandy
- 50ml double cream
- salt & pepper

Fry onion, bacon & garlic until softened, add the thyme and orange zest followed by the livers and brandy. Only cook the livers until coloured on each side, the inside should still be a bit pink. Blitz ingredients with cream, season and refrigerate.

Chutney (1 ramekin)
- 1 red onion
- 2 tbsp sugar
- 2 tbsp port
- 1 tbsp cranberry sauce

Fry onion in butter until soft, add sugar followed by port. Allow the port to cook off then add cranberry sauce and a dash of hot water to loosen. Serve in ramekin.

Spicy tomato and red pepper soup with cheddar crouton.

Recipe for 4:
- 1 red onion
- 1 stick of celery
- 1 red pepper
- half red chilli
- 10 cherry tomatos
- 1 beef tomato
- half a can of chopped tomatos
- half vegetable stock cube with two cups of water.
- pinch of paprika
- salt & pepper

Fry off ingredients in order of list, add chopped tomatos, stock and seasoning and simmer for 20 minutes. Blend and serve.

Christmas cake time

Smoked chicken, mango, avocado & hazelnut salad

For 4:
-Smoked chicken breast
-Half an avocado thinly sliced
-Half a mango thinly sliced
-Handful of hazelnuts toasted & crushed.
- bag of mixed small leaf salad
For dressing:
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 3 tbsp orange juice
- 1 tsp whole grain mustard
- 1 tsp honey

Arange sliced chicken, mango and avocado around plate, place handful of leaves in the middle, scatter with hazelnuts and drizzle with dressing.

The geldart

Crocodile and kangaroo cooked on hot stone to your liking. Really tender meat, good choice of ales and great service!

A birthday breakfast for a special friend!

Jamie's Asian seared beef noodle salad

Really enjoying testing Jamie's 15 minute meals recipes.

                                                        Canapes

honey, mustard and pickled onion cocktail sausages

Crostini with pea & mint puree and goats cheese

smoked salmon blinis

Red pepper & chorizo fritatta

Eggless chocolate cake

inspired by bbc goodfood
http://www.bbcgoodfood.com/recipes/13485/eggless-chocolate-cake

My Favorite breakfast, dippy egg and english muffins.

Lunch at Michaelhouse cafe

sweet potato quiche, healthbowl salad & rosemary roast potatos

My friend Millie's lunch of lamb burger w/ onion marmalade and salads.
I never get bored of there healthbowl salad, it could have done with some dressing though.

An experiment.. breakfast in a mug!

It wasn't as tasty as it looks, a bit dry! next time I shall soak the bread in egg mixture first.

The Sea Tree, Mill road

Lunch of crab thermador, salad and chips at the Sea Tree on Mill road. An alternative fish & chip bar giving you the choice of battered, fried or grilled. Definitely worth a visit. Yum!

                                                 

  Smoked salmon & chive pate on toasted wholemeal pitta

Recipe - Blend together smoked salmon trimmings, one tub of cream cheese, 1 tbsp creamed horseradish, juice of one lemon and a good handful of sliced chives. Slice each pitta down the middle, cut into triangles and grill until crisp. Serve with chives to decorate.

mini rocket, leek and gruyere frittatas.