hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: A dish for all seasons

Recipes with salt

09Apr 12

Roast pork with apples and cider

Roast Pork with ApplesPork fillets are tender and succulent, and in this roast pork with apples and cider recipe are cooked fast. This means that you can prepare a roast from start to finish in less than 45 minutes, and it’s delicious!

What you need:
2 x 350g fillets of pork
3 x large cox apples, core removed, skin on
2 cloves garlic, peeled and cut into thin slices
20 Cloves
40g butter (plus a knob of butter to grease baking tray)
1 ½ tablespoons cider vinegar
1 small onion, peeled and finely chopped
1 tablespoon Demerara sugar
225ml English cider
2 tablespoons crème fraiche (optional)
Salt and pepper to taste

What to do:
1. Preheat the oven to 230°C.
2. Cut slits into the pork fillets and insert the garlic slivers inside – do this all over the meat.
3. Push cloves into some of the spaces between the garlic, around 5 cloves per side of each piece of meat.
4. Butter a baking tray and scatter with the sliced onion.
5. Melt the butter in a bowl and stir in the cider. Lay the pork over the onion on the baking tray, and brush the meat all over with the cider mixture. Then season with salt and pepper.
6. Cut the apples into wedges, toss them in the cider and butter mixture and place them in the tray around the outside of the pork.
7. Place the tray in the hot oven on a high shelf and roast for 25-30 mins, or until the pork is thoroughly cooked (roasting time will depend on the thickness of the pork).
8. When cooked, remove the pork, keeping it warm by wrapping it in silver foil, then put the baking tray on the heat on top of the cooker, add some cider and stir loose the apples and onions to make a wonderful sauce, let the liquid reduce by about a third – this should take about 5 minutes.
9. Add the crème fraiche (if you are using it) to the cider, apple and onion sauce, let it warm through on the heat, taste and season further if necessary.
10. Carve the pork into nice thick slices and serve with the apples.

1 hour to prepare – 45 minutes to cook
Makes: 4 main courses

Note: If you enjoy my recipe, I also recommend this spiced roast ham or pork with juniper berries.

Continue reading
03Apr 12

Easter Hot Cross Buns Part 2

This is where we continue with the creation of the dough.  We will bake the Easter hot cross buns and decorate them with the classic piped white cross shape.  You will need to visit part 1 of this recipe for the ingredients and instructions on the first part of the dough creation.

What you need:

For the topping

  • A little vegetable oil for greasing
  • 2 tbsp plain flour
  • 1 tbsp golden syrup for the glaze, hot
  • Cinnamon powder for dusting

What to do:

  1. Clean and re-flour the work surface, and divide the risen dough into 12 even parts.  Roll each piece into a round, then with the palms of your hands, flatten each ball a little into a bun shape.  Re-cover the buns with the tea towel for another 10 minutes.
  2. Grease a baking tray with a little butter and move the buns to the tray.  Wrap parchment paper around the tray and buns and put it inside a large plastic bag (a clean shopping bag, for example), tying the bag tightly to seal out the air.  Once again, leave the buns in the airing cupboard for another 45 minutes to rise some more.
  3. Take a deep breath, and preheat the oven to 240ºC.
  4. Whilst the buns do their final rise, make the cross topping.  Put the plain flour into a mixing bowl and stir to a smooth paste with 2 tbsp cold water.
  5. Once the buns have risen, remove them from the bag and paper, put the cross topping into a piping bag and draw a cross shape with the mixture onto each bun.
  6. Bake the buns on the tray in the oven for 8-12 minutes, until they turn a pale golden brown.  Remove them and brush them over with hot golden syrup, then dust with cinnamon powder.  Leave them to cool on a wire rack or enjoy them fresh and warm.  You deserve it!

More than 2 hours to prepare – 10-20 minutes to cook
Makes: 12 hot cross buns

Note: For an extra twist on the classic recipe, try these cherry and walnut hot cross buns.

Continue reading
03Apr 12

Easter Hot Cross Buns Part 1

Hot Cross Buns -1This is quite a time-consuming little project, making your own traditional Easter Hot Cross Buns. But believe me, if you can make the time, it’s worth it to eat them fresh from the oven; lavished with butter, or topped with a thick layer of seasonal rhubarb and ginger jam.  It’s also a great idea for something to do with the kids during the Easter holidays, if you find yourselves stuck in on a rainy day. (Try this especially kid-friendly hot cross bun recipe.)  I’ve split this recipe into 2 parts.  Visit part 2 for instructions on finalising the dough, baking and decorating.

What you need:

For the buns

  • 630g strong white flour
  • 2 tsp ground mixed spice
  • ½ teaspoon ground cinnamon
  • 1 tsp salt
  • 50g unsalted butter, use a tiny bit for greasing the baking tray
  • 90g caster sugar
  • zest of 1 lemon
  • 1 ½ tsp yeast, fast-acting
  • 275ml milk, slightly warmed to tepid
  • 1 medium egg
  • 130g mixed dried fruit

What to do:

To start the process of making the dough

  1. To make the buns, sieve the flour, mixed spice, cinnamon and salt over a large mixing bowl.  Peel the lemon with a zest peeler and leave to one side.  Add the butter to the flour, rubbing it into the mix with the tips of your fingers.  Create a well shape in the middle of the mixture. Next, add the sugar, yeast and the lemon zest.
  2. Beat the egg together with the tepid milk and add that to the well.  Mix everything together to create a soft and pliable dough.  Gently combine the dried fruit into the mixture.
  3. Lightly dust a work surface with flour and knead the dough onto it gently and lightly for about 4-6 minutes, or until the dough becomes elastic and smooth.  Shape it into a ball.
  4. Warm a plastic or ceramic mixing bowl in the microwave for a few seconds, grease it with butter, place the dough ball inside, cover it lightly with a clean tea towel, and leave it in the airing cupboard or somewhere warm to rise for one hour.
  5. On your floured work surface, knead the dough again, but roughly this time, for a few minutes – to knock-out some of the air and return it to the shape it was before you left it to rise.  Shape it back into a ball, pop it back into the bowl, cover it again and leave it for another half an hour to re-rise.

 continued in part 2

Continue reading