For a long time now celebrity chefs have shown us how they can create amazing food that we mere mortals can only dream of being able to cook. These chefs have impressed us with there skills so that we say “I’d love to be able to cook that” what I’m trying to do here at Rosies Kitchen is create food that will make you say “I can cook that”, the recipes you see on Rosies Kitchen are made in my kitchen preparing my food for my husband (Paul) and myself to eat. Many of the recipes you see are first attempts no practice sessions just using locally bought ingredients taking advatage of foods on promo and preparing food to suit the seasons. The products that are promoted here are products that I use from knives through to ovens, kitchen kit that I own and use. So enjoy Rosies Kitchen, I hope you find my website usefull, I value your input you can submit recipes to me to be posted in my guest spot. Or just send messages questions or opinions all are welcome.
Exposure to air causes food to lose nutrition and flavour, enabling bacteria, mould and yeast to grow. Freezing produce in non-airtight packaging also causes freezer burn, which taints the produce with dried out oxidised patches.
Andrew James Set of 3 Non-Stick Spring Form Cake Tins Set
Our set of three Spring form cake tins are perfect for baking all types of cakes especially delicate cakes such as cheesecakes, ice cream cakes and chilled desserts.
They can also be used for deep fruit cakes and pies.
Set of three Spring form cake tins 3 different sizes – 22cm, 24cm and 26cm
Paul like Avocados I don’t, when I saw this recipe I had to try it. I found this recipe on Paging Fun Moms A delicious way to get the goodness of Avocado into your kids, or in this case, me.
VonShef – 3.5L Mini Deep Fryer
Deep fryers open a new world of tastes for food lovers, from cooking traditional favourites like home-made chips with crispy battered fish, to southern delicacies like southern fried chicken and exotic dishes like samosas. The versatility of this fryer doesn’t limit you to savoury food; why not cook something sweet like fruit fritters or Spanish churros? This mini deep fryer has a 3.5 litre oil capacity and has a brushed stainless-steel housing for contemporary look as well as no sharp edges. The fryer comes with a frying basket that doesn’t allow small food to fall through, a detachable inner bowl, a detachable heating element, and handles for safe handling.
This food is perfect for people trying to lose weight or for diabetics controlling there blood sugars while still enjoying tasty food. But this shouldn’t be classed as diet food, its a tasty nutricious cake for anyone to enjoy, No flour, no sugar and no butter (you will need a little butter to grease the tin). yet tasty and nutricious. I used Hazelnuts, Walnuts and Almonds in my 340gms mixed nuts.
I had a very busy day yesterday and didn’t really have time to cook, fortunately I had got some beef tongue and onions out of the freezer so just needed something to go with it. In the garden lots of cabbage, Potatoes in the cupboard, old Cantal Cheese in the fridge and onions in the root store, This recipe can be made using so many different ingredients, but to me its a use up what you got recipe.
This is a very buttery recipe for shortcrust pastry, it works perfectly but it is important to refrigerate the pastry for at least an hour before using. This recipe is a basic pork sausage roll, the only addition I have made to the mince is black pepper, but feel free to use your imagination (or the internet) to create your own flavours.
These seamless and hygienic food rings are perfect for creating elegant and sophisticated dishes. Simply place layers of your chosen ingredients into the food ring and use the pusher to hold the ingredients firmly in place, then simply lift off the food ring to reveal a perfectly presented stack. I use these to make perfect shaped crumpets.
I have a blackberry hedge growing along my fence line and during the season pick them regularly, using some fresh but freezing a lot of them, Frozen blackberry’s need to be cooked from frozen, if you defrost them first they just go mushy and very wet. I also have apple trees but they are rather small and I’ve long used up the fruit I got from them so had to buy but I’m buying more trees, different fruits next year as I continue to build my orchard.
How many people throw away stale bread and then buy bread crumbs? I guess possibly the same amount of people that throw away a meat carcasses and then buy stock cubes.
Any old stale bread I have goes into the oven after baking, I break up the bread, put it into the oven and turn the oven off, when its dry I put it through my processor and then into an air tight container for later use.
Memories of school meals, this was a regular on the school menu when I was at school, shall we say, a few years ago. I don’t have mains gas, although I have an electric oven I had to use the microwave to make the custard when my gas ran out. I’ve never used the microwave to do this before, to be honest I don’t use the microwave to cook, only to heat or reheat food.
Andrew James Red 4 Slice Waffle Maker
I’ve been after one of these for ages, and for just £18.99 for a four waffle maker perfect for me. Includes 1kg Andrew James Luxury Belgian Style Waffle Mix And 2 Year Warranty
This traditionally designed waffle maker makes up to 4 waffles at a time, meaning it is ideal for families and handy for get-togethers with friends. The non-stick coated surface means the waffles are easy to remove and the machine can be easily cleaned ready for the next use.
The recipe for this sauce was sent to me by Dian Vayda who is a regular contributor to Rosie’s Kitchen, I didn’t have enough hot chili peppers but I bought a mixed bag up from the garden of hot and mild, the sauce still had a bite, was still hot and was well worth making, next year I hope to grow a lot more hot chiles and I’ve seen some great recipes to make this sauce suitable for long-term storage in jars. I’m typing the recipe as it was posted to me, the sauce should be a redder colour than mine but as I said I used a mix of peppers and a lot of them were green.
Still using up a glut of pumpkins, that’s not a complaint, I’m loving finding new recipes for them, this recipe is one I’ve adapted from cookinglight.com I’ve adapted the recipe slightly to suit my tastes.
The basic recipe for this came from http://www.myrecipes.com/ I made a few changes to some ingredients but added no extra, I ended up with 2 cakes, I suggest if you follow this recipe you bake 2 cakes the same size and stack them with cream in the middle, wish I did. The slight changes I made are in bold next to the original recipe.
My son bought a bag of frozen rhubarb, I still haven’t got any growing here, and he made a lot of compot and gave me some, I was going to make a banana and custard pudding but now I had the compot I would do something else. There was no need to add sugar to the rhubarb, although it was very sour I had that much sugar going in with the other ingrediants I decided not to add any, I got that right, the sugar and the sour just went so well together.
This amazing Charles Jacobs Food Dehydrator with adjustable trays will be able to perfectly capture the freshly-picked, in-season flavour and nutrition of almost any food. Dried foods are easier to store compared to non-dried products as they take up much less storage space and are less likely to spoil. They also weigh less, which makes them perfect for taking on camping or backpacking trips. Dried fruit snacks are both delicious and nutritious, so what better way than to make your own? Ingredients for your favourite recipes can be dried and stored which make great last-minute meals, ready to cook for your convenience.
Easy to use and so convenient, simply prepare the food and place on the trays. The heat which flows through will dry away moisture while locking in flavour. This food dehydrator comes with 5 rotatable, removable trays.
A traditional Mozzarella is made with Buffalo milk, if made with cow’s milk it’s called Fior di latte but for home-made cheese purposes this is Mozzarella. This recipe uses 4 litres of milk (a gallon, close enough), don’t use Ultra pasteurized, Haute or UHT milk, it won’t work. Use fresh milk, you can use skimmed though, I don’t.
Inspired by his gastronomic journey through the idyllic waterways of Southern France, Rick Stein’s French Odyssey explores French culinary tradition – perfect for aspiring cooks everywhere. Beginning with a diary of his trip and then divided into 6 chapters, with classic recipes at the back, the book is illustrated throughout with stunning food and location shots. Rick’s culinary tour on an ancient barge takes him along the Canal du Midi from the Atlantic to the Mediterranean. A Bargain at £10.90 an even bigger bargain is that there are used copies of this book from £3.22 I’m buying a copy.
Coleslaw is simple, Sliced white cabbage and carrot with mayonnaise, but I ,like to do mine a little differently. Here in France coleslaw is a new idea, no idea why, but when I first came to France people were surprised by it but enjoyed it, maybe it’s because of my influence (joke) its now on sale in the shops, but it’s so simple to make and home-made definitely packs more punch than the rather insipid version sold in the shops.
Andrew James High Quality Vacuum Food Sealer , I need to buy 2 bits of kit, I need a pressure canner and a Sous Vide system, this is a machine that vacuum packs food, So not only keeping stored food fresh, takes up less room and prevents freezer burn it can be used for making boil in the bag meals, I’m thinking Duck in Orange sauce, buy a duck, make 4 portions of food, freezing it and when I want to eat it, pop into boiling water in the bag.
I decided to call these almond tarts, as far as I’m concerned there Bakewell Tarts, now having said that I’m expecting comments from Derdyshire folk telling me I’m wrong and then giving me half a dozen alternative recipes, so maybe they should be called Rosies a bit like Bakewell tarts sort of, or maybe I will stick with calling them Almond tarts My sons love these so I ration them.
I’m claiming this as mine, I’ve never seen this done before with amazing flavours in this salad. I’ve used four different cheeses in this, a goats cheese, a buffalo cheese, a cows cheese and a sheep’s cheese but it doesn’t mean you can’t make this without the exact ingredients, this could be a four cheese salad, a five cheese or even a one cheese.
This popular kit contains everything you need to get started making hard and soft cheese: full instructions, a sachet of freeze dried cheese culture, cheese cloth square, vegetarian rennet, dairy thermometer, cheese mat, 3 cheese moulds, PLUS a really useful and comprehensive cheese-making book. You can make cheese with goats, ewes and cows milk, either home produced or shop bought. Suitable for vegetarians.
No one knows what the origin of moussaka is but a recipe from a thirteenth-century Arabic cookbook known as the Baghdad cookery book was proposed by one food historian as the ancestor of moussaka. The layered version that is more popular in the west was devised by Greek chef Nikos Tselementes (in the 1920′s) who wanted to “clear” Greek food from Turkish flavors, By adding a Bechamel he made the dish more French. Now this is not the classic moussaka devised by Nikos, a classic moussaka is made from lamb but my adding potato doesn’t change the idea of the dish as it is accepted that it can be made using available fresh ingredients, if you wanted to add courgettes or anything else, feel free to do so.
Search for Linguine recipes and they will all talk about your pasta maker, that is if you own one, but they are not necessary, you think hundreds of years ago they existed? Ok a machine makes it easier and you get a more consistent pastry but without a pasta maker you can still follow this very simple recipe.
Pizza doesn’t always have to go on a pizza dough, if you look through my recipes you will find different ways to serve a pizza. This was uses a whole Ciabatta which is a lovely soft white Italian bread. Don’t get to hung up on my recipe, like all pizzas there’s no limit to what you can do, but maybe this will give you a couple of ideas, The recipe below is to make two different pizzas.
In the supermarket they were selling some cheap fruit, it was past its best and soft, so straight home with it and use it. I have another plum jam recipe on this site and on that I show how to peel plums but with this soft fruit it was easy just to peel without any preparation, don’t worry too much about getting all the peel it’s not going to harm the jam leaving some in. Peel the nectarines with a knife, remove the stones from all the fruit, A kilo of plums gave me 700gms of flesh and 3 nectarines made the amount up to 1kg
This is a Pattypan squash also known as scallop squash, sunburst squash, granny squash, custard marrow and custard squash. Normally have a more scalloped edge, but this one grew in the same place as the ones I grew last year, maybe I’ve accidentally made my own squash!
I came up with this idea of a………………..well I’m not sure what, a snack, apero? Try it, you might like it.
This recipe for Southern Fried Chicken has now become a regular in my kitchen, its my night off recipe as Paul cooks this, he marinates the portioned chicken overnight in brine and then cooks it the next day, apart from a little flour its virtually carb free, The recipe below gives a pretty authentic KFC taste but weve now updated the recipe to make it a little more spicy.
One thing I’m never short of in the summer is courgettes, my American friends will know these as zucchini, as well as roasting, frying and boiling they have lots of other uses, they work well in breads and cakes. I have so many variations on this, but this I love, with tinned tuna.
This is so simple, bung the ingredients together and cook, warning this is very moreish especially while still warm.
I cooked a baked bean recipe awhile back, it was delicious, better than you would ever get out of a tin but it took a long time to cook and not very economical, I saw Jamie Oliver cook a recipe for Baked Beans and thought I would give it a go, I’m posting the full ingredient list here but I made this from ingredients I already had so made a couple of changes, I will write them in the list.
A food dehydrator slowly extracts moisture & preserves foods by using low levels of heat (35-70 °C). Removing the moisture inhibits the growth of bacteria and helps to preserve the food.
The food dehydrator has 5 tiers for conveniently preserving multiple food types, with an adjustable temperature control allowing you to dry different types of food at the correct temperatures. Built in is the motor, fan and ventilating function, as well as a safety overheating protection device. The drying trays are easy to wash and measure 31cm diameter and 3.5cm deep, so that thicker cut foods can be used without hassle.
Dehydrating food is practiced around the world as a natural method of preservation, which dates back to ancient times, and makes a healthy snack, helping incorporate healthier foods into your or your children’s diet. Drying food both reduces the size (allowing for easier storage in jars/lunchboxes) and retains the healthiness (vitamins, nutrients and minerals) of fruit and vegetables.
Dehydrating is also great for extending fruit seasons, so you can have great food year-round.
I love to make preserves, Jams, curds, pickles and lots more, As you get more and more into canning you can buy lots of different kit, but all you need to get started apart from jars and lids is a pair of tongs to remove hot jars from boiling water and a funnel to pour jam into jars.
I’m looking forward to posting jam and pickle recipes on Rosies Kitchen.
This jam making set is just £7.98
The whole point of Rosies Kitchen is the food I eat, its food from my kitchen that I cook for my husband and I also for my family and friends. Its about cooking and serving good home cooking, I’m not out to impress but more to inspire. So most of my recipes are recipes that anyone can cook, and are made from ingredients readily available in the shops where I live.
Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue, and cream, which is traditionally served at Eton College’s annual cricket game against the pupils of Harrow School. The dish has been known by this name since the 19th century.
So mines nearly an Eton Mess.