Marmalade for breakfast with a twist?
Simon Perry talks to Noni Needs about how best he prefers his Seville marmalade for breakfast.
A marmalade martini no less.
Simon Perry talks to Noni Needs about how best he prefers his Seville marmalade for breakfast.
A marmalade martini no less.
Picture credit above: commons.wikimedia.org
James “Foodie’ Fairweather talks to Noni Needs about cooking a Khoresh and the ultimate test of any Persian chef – checkout their chelo rice and the butter crispy Tahdig.
And there’s a recipe for how to make that all important rice – if you dare.
Let’s celebrate the festive season with a sweet treat.
Lulu Williams tells Noni Needs how to make her favourite sweet treat – Florentines.
And why she goes to the trouble of making large circular ice cubes.
You’ll need:
Florentines: Makes 40
4oz butter
4oz caster sugar
1 egg
5oz coarsely chopped almonds
3 oz plain chocolate
2oz candid peel
chopped walnuts
1oz cheries
2oz sultanans
Melt butter and sugar in a pan.
Stir in egg.
Preheat oven to 350F(180C).
Put small heaps of mixture onto a grease tray allowing room to spread.
Bake for 10-15mins in moderate oven. Allow to half cool before transferring to wire racks.
Coat bottom with melted chocolate.
Store in refrigerator.
Enjoy.
As our Christmas Day Rules change for 2020, Noni talks to her neighbour Peter, a chef for recipe inspiration for that extra turkey.
Peter has 4 great suggestions of what to do with too much turkey.
A soup, a pie, a bake and a fricasse.
Merry Christmas.
James ‘foodie’ Fairweather tells Noni Needs what cooking goes on in his house on Christmas day.
Is he as full of curmudgeonliness as he makes out?
What’s your Christmas day dress code – PJs?
Clare Boyd-Wallis chats to Noni Needs about her festive plans with grown-up Children coming home for Christmas and needing to add vegetarian to her cooking repertoire.
Clare shares a favourite aunt’s family chicken and broccoli recipe that can be modified and caters for vegetarians and meat eaters. And pulled out of the freezer when needed.
And Clare talks helpful cooking tips from Bish Bash Bosh, a vegetarian sensation.
Clare B-W’s Chicken and Broccoli in a Mayonnaise Curried Sauce
Serves 6
You will Need:
1 large chicken
1 onion
1 carrot
Bouquet Garni (or a few herbs)
Salt and Pepper
A few whole peppercorns
2Ibs Broccoli
Butter for greasing
For Sauce:
2oz Butter
2oz Plain Flour
1 rounded tablespoon of curry powder
7oz Evaporated milk
2 tablespoons Mayonnaise
2 tablespoons of lemon juice
2 oz Cheddar cheese (a little more to sprinkle on top)
Some bread crumbs
Poach Chicken in large saucepan having covered with water. Add chopped onion and carrot, black peppercorns and Bouquet Garni. Simmer until juices run clear. Leave chicken to cool, while still warm remove meat from chicken and set aside. Keep one pint of the water for your sauce removing veg and Bouquet Garni. Cook Broccoli until tender. Drain and run under cold water to refresh colour. Butter large oven dish and place Broccoli in a layer on the bottom.
Melt butter, flour and curry powder. Cook briefly and then gradually add the stock from the chicken. Once sauce begins to boil remove from the heat and add evaporated milk, mayonnaise, lemon juice and grated cheese. Season to taste. Make a layer of chicken on the broccoli and pour over sauce. Sprinkle grated cheese on top with bread crumbs. When cool dish can now be frozen.
Heat through at 180 degrees until browning and bubbling.
A vegetarian version can be made using Quorn pieces, find them in the freezer section of the supermarket. Roast Quorn on an oven tray and then put over broccoli. Use a vegetarian stock cube to make stock and then do as above.
Ben Rosling from Cheeseculture.co.uk talks about 3 Hampshire cheeses to Noni Needs. Tunsworth, Winslade and Old Winchester.
Smelly, runny or hard?
There’s also tips on how to get the best from your cheese and how to pair your wine like a professional to go with your cheese.
Thanksgiving is alive and well in Steep.
Genevieve Hayes and Debora Harding share their menus, recipes, memories and neighbourghly love of Thanksgiving with Noni Needs.
PECAN PIE
RECIPE OPTION 1 – uses corn syrup
Ingredients
Method
RECIPE OPTION 2 – uses golden and maple syrup
Ingredients
PUMPKIN PIE
Ingredients
For the pastry:
For the pie filling:
Step 1. Make the pastry by mixing the ingredients, rolling out and chilling in the fridge.
Step 2. Chop pumpkin in half and roast in the oven for about an hour. Remove from oven, cool and remove flesh into a bowl. When cool completely add the maple syrup, spices, rum and beaten eggs into the bowl and mix with a hand whisk. Then add the evaporated milk.
Step 2. Remove pastry from the fridge and line a greased pie dish with the pastry. Fill with the pumpkin mixture and bake in the oven at 170 for 45-55 mins. Halfway through check the pie and cover the pastry with tin foil if it is getting too browned. To check the pie is done insert a knife, which should be wet but clean and the centre will be just barely jiggly. Cool for 2 hours before serving with whipped cream.
Recipes from Geneveive Hayes
Comfort food and a healthy dish. Who could ask for anything more?
Before lockdown 2, Kate Fairweather had cooked Noni Needs her Hawaiian Poke bowl which is deeply rooted in Japanese cuisine.
Here Kate shares her fast, easy, delicious lunch ideas. And even better, you can use leftovers.
Mandy P, shares her Parent Pickles’ secrets with Noni Needs. Have you ever made a pickle or been in one?
Join Noni as she finds out from Mandy how to make her Parents Piccalilli.
Great with Cauliflower cheese – now that’s a tip from Alan Cosh!
You’ll Need:
4 sterilised jars.
A non-metallic bowl for mixing the veg and letting stand over night
A big pan for cooking
450g/ 1 lb each of peeled pickling onions, cauliflower florets, de-seeded cucumber, topped and tailed french beans
340g/12oz coarse rock salt
1 tbsp each english mustard powder, ground ginger and ground tumeric
750 ml/1.25 pt white malt vinegar
1 tbsp whole yellow mustard seeds
2 cloves garlic, chopped
175g/6 fl oz light muscovado sugar
2-3 tbsp cornflour
And listen to the rest.
Enjoy
Cara Wassenberg talks Noni Needs through her Blueberry cake recipe. A favourite for a special occasion, like a birthday. Cream cheese frosting is essential.
View Cara’s work at www.Gallery57.co.uk or at www.carawassenberg.com.
This recipe is based on the Blueberry cake in Humming bird bakery recipe book.
You’ll need:
For the cake
350g unsalted butter, at room temperature
350g caster sugar
6 eggs
1 teaspoon vanilla extract
450g plain flour
2 tablespoons plus 2 teaspoons baking powder
280ml soured cream
250g fresh blueberries plus extra to decorate
icing sugar to dust, if desired
a 25cm ring mould, greased and dusted with flour
Cream Cheese frosting x 2 lots
300g icing sugar
50g unsalted butter, at room temperature
125g cream cheese, cold
An early summer gifting idea.
Noni gifts a homegrown cauliflower to her friend Tom and gets a recipe in return.
This is a Greek Cypriot family recipe, handed down to Noni from her mother, Christina.
It’s a fast and simple lunch dish or a side dish for supper.
For two people You’ll need:
2 tblsp Olive oil
1 courgette
4 eggs
1/2 onion
large frying pan
“Own your own magic”. Hot off the interview trail with Jane Garvey, Mariella Frostrop, Kate Mosse and Jeremy Vine with her book, Dancing with the Octopus, The telling of a true crime.
Debut author, Debora Harding chats to Noni Needs about her Halloween in the US in her haunted house. A fire station no less.
Sharing a fast, easy and magical chocolate chip cookie recipe.
James, ‘foodie’ Fairweather takes Noni Needs off to Louisiana. Not literally, obviously.
The Carpenters sang about it.
Let him tempt you with Jambalaya, a very traditional Creole dish with West African, French and Spanish influences.
Bored of Rice? No such thing.
Listen to James “Foodie” Fairweather inspire Noni by taking her on a rice dish inspiration of different rice grains from around the world. Originally broadcast as a two part special. You can now listen to it as a single podcast.
How many different rices do you use in your cooking?
Do you have more courgettes than you know what to do with?
A glut of over ripe tomatoes?
Lockdown Chard gone feral?
Well, listen in while Lulu gives Noni her easy fast recipes.
This week’s Shine radio recipe is all about apples.
Noni Needs chats to Rachel Perry about her special recipe for making apple chutney. This recipe has been tried and tested over the years. Great for your cheeseboard or a Christmas gift.
You’ll need:
A preserving pan
Makes approx 11-12 jars – re-use empty, sterilised jam jars
2 kg apples
1 kg onions
250g raisins
3 good thumb-sized pieces fresh ginger, finely chopped
3 chillies
900g light brown sugar
900ml malt vinegar
10g pickle spice (in a muslin)
1 tablespoon salt
2 teaspoons mixed spice
Mix in the pan
Simmer for 40 minutes
Put into sterilised jars
Eat after 3 weeks when the colour has deepened
Wrap and gift, as you will
Happy Eating x