Secret Recipes From The Hideaway

Plum and Ginger Muffins

2010-09-04T15:41:00.000-07:00

Here is another version of our basic muffin recipe for you to try!

Prep Time 15 mins

250 g self raising flour

120 g sugar

1 tbsp ground ginger

2 tbsp treacle

100 ml milk

100 ml olive oil

2 large eggs (preferably home grown!)

7 plums chopped into small pieces

1/2 packet cream cheese

small amount of icing sugar for topping

preheat oven to 180oC

1. Sieve flour and add sugar and ginger to a large bowl.

2. Beat eggs lightly and add milk, treacle and olive oil.

3. Chop the plums and add to the dry mixture.

4. Stir egg mixture into the flour mixture gently. Pour into 14 (approx) cake cases.

5. Bake on 180oC for about 20 minutes.

6. Leave to cool and then ice with cream-cheese and icing sugar frosting.

7. EAT!

Gorgeous Italian Stewed Rabbit in a Fragrant Sauce.

2010-09-04T07:00:00.000-07:00

Rabbit can often be dry and boring but in Italy, it is stewed with herbs and tomatoes until the meat nearly falls off the bones. It makes a delicious, tender dish that reminds us of the woods and mountains.

1 rabbit cut into portions

3 finely diced onions

2 celery sticks

3 carrots finely diced

4 rashers bacon or 1 packet panchetta

4 bay leaves

15 juniper berries

4 colves of garlic sliced

1 large stick of cinammon

3 sprigs of rosemary

3 sprigs of marjaram or thyme

1/2 bottle of good red wine

1 tin tomatoes or 8 fresh

25g butter

1. Gently fry the finely diced bacon with the butter for about 3-5 minutes or until soft.

2. Lay the rabbit pieces in the pot so that each piece of meat will sit on the pot bottom. If they don't fit, do this in as many batches as it takes then sauté over high heat. You want to create new flavors through the browning of the meat. If the pot is not hot enough, or you put too much meat or there is too much meat and it gives off its juices, then no browning will occur and all you will have achieved is drying out the meat.

3. Season the rabbit then place it in a covered dish.

4. Now add the cinnamon and juniper berries to the bacon then the onion, carrot and celery. Fry over medium-high heat, moving constantly.

5. If you have the rabbit liver, chop it and add to the pan and let it colour. It will turn from red to grey.

6. When the liver has turned in colour, add the wine and let it bubble, cooking out all the alcohol.

7. Add the can or fresh tomatoes.

8. Now add the herbs, possibly tied in a buch to make it easier to remove later. Place the rabbit dive in and join his garnish. Bring to a boil, cover and reduce the flame to obtain a very gentle simmering.

9. Let it cook for at least one hour or as long as it takes for the rabbit to be really soft and almost starts to fall off the bone.

10. Now you can either leave the sauce as it is, puree for a smoother effect or add a knob of butter and reduce slightly for a glossy finish. Whatever you do, it certainly will be full of flavour and very delicious. Enjoy!

Mars Bar Cheesecake

2010-08-26T00:44:00.000-07:00

One of our old favourites we made up whilst at The Comus was the mars bar cheesecake. Some customers came every week just to consume a portion of this delicious concoction. We have just been asked for the recipe again, so here it is:

Serves 12 - 16

FOR THE BASE:

1 packet crushed digestive biscs

125g melted butter (or enough to make a moist mixture)

2 tbsp golden syrup

2 tbsp cocoa power

1. Grease a 28cm loose based tin

2. Melt butter and golden syrup, add cocoa and biscuits

3. Heat for 2 mins then pour into tin and press down on base and sides.

FOR THE FILLING:

2 x 200g tubs cream-cheese

1 pt whipping cream

vanilla essence

3 mars bars chopped into little pieces

100g castor sugar (we think, but if not sweet enough, add more)

chocolate sauce (we usually use our homemade recipe which you can find on here)

3tbsp powdered gelatine (or enought according to the instructions on the packet to set 1pt liquid)

1. cream cream-cheese and castor sugar together with vanilla essence

2. fold in mars bars

3. whip cream and fold in gently

4. make up gelatine and leave to cool slightly then add to mixture

5. pour quickly on top of biscuit base and swirl in 4 tbsps of chocolate sauce to create a marbling effect.

6. Put in fridge to set.

7 EAT!

Ever So Easy Victoria Sponge

2010-08-20T08:54:00.000-07:00

There is really no need to spend ages creaming butter and sugar together when a Victoria Sponge turns out this well!

250g caster sugar
250g softened butter
3 medium eggs beaten
300g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla essance

340g jar good-quality strawberry jam
whipped cream
icing sugar to decorate

Heat oven to 190C/fan 170C/gas 5.
Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter (yes it really is that simple).
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
Spread the cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar or ice the top of the cake before serving.
Keep in an airtight container and eat within 2 days.

Carrot and Cinnamon Muffins

2010-08-17T01:14:00.000-07:00

Carrot and Cinnamon Muffins

We keep adapting our basic muffin recipe and trying out new versions. Here is one of our favourites for you to try!

Prep Time 15 mins

250 g self raising flour

150 g sugar

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp all spice

100 ml milk

100 ml olive oil

2 large eggs (preferably home grown!)

3 carrots grated

1 handful sultanas

1/2 packet cream cheese

small amount of icing sugar for topping

preheat oven to 180oC

1. Sieve flour and add sugar and all the spices in a large bowl.

2. Beat eggs lightly and add milk and olive oil.

3. Grate the carrots and add to the dry mixture.

4. Add the sultanas.

5. Stir egg mixture into the flour mixture gently. Pour into 14 (approx) cake cases.

6. Bake on 180oC for about 20 minutes.

6. Leave to cool and then ice with cream-cheese and icing sugar frosting.

7. EAT!

Just Can't Stop Making Saltimbocca - A Traditional Roman Dish Bursting With Flavour Which Literally Means “jump in the mouth!”

2010-08-11T02:51:00.000-07:00

8 slices pork tenderloin

16 fresh sage leaves

16 fresh marjoram leaves (optional)

8 slices pancetta or prosciutto

Unbleached all-purpose flour for dredging

2 tablespoons olive oil

1 tablespoon unsalted butter

¼ cup dry white wine

Pepper

Serves 4

Instructions

1. Place the pork slices on a cutting board, cut-side up, and, using a meat mallet, pound to a ¼ inch thickness.

2. Place the sage and marjoram leaves (if using) on one side of each cutlet and cover with the pancetta.

3. Secure the pancetta with toothpicks. Lightly dredge cutlets in flour, dusting off excess and season.

4. In a large pan, heat the olive oil and butter over medium-high heat.

5. Add the pork, pancetta side down, and cook, turning once, until cooked through and browned, 2 to 3 minutes per side; transfer to a serving platter.

6. Add the wine to the skillet and stir to remove any browned bits; bring to a simmer, season to taste, and pour over the cutlets. So tasty!

You can also top the pork with thin slices of mozzarella cheese (optional extra, but YUMMY)

Chocolate, Chilli & Courgette Muffins!

2010-08-07T06:45:00.000-07:00

We know it sounds strange but trust us, our newly invented recipe really is delicious!

Prep Time 15 mins

250 g self raising flour

150 g sugar

100 ml milk

100 ml olive oil

2 large eggs (preferably home grown!)

2 courgettes grated

1 1/2 small red chillies (or to taste)

4 tbsp cocoa powder

1/2 a small bar of dark chocolate cut into small chunks

small amount of icing sugar for topping

preheat oven to 180oC

1. Sieve flour and add sugar in a large bowl.

2. Beat eggs lightly and add milk and olive oil.

3. Grate the courgettes and add to the dry mixture.

4. Add the chunks of chocolate.

5. Stir egg mixture into the flour mixture gently. Pour into 14 (approx) cake cases.

6. Bake on 180oC for about 20 minutes.

6. Leave to cool and then ice. Also delicious with cream-cheese and icing sugar frosting.

Courgette & Mint Soup

2010-08-05T01:51:00.000-07:00

We always get far to many courgettes in the Summer so this is a delicious way to use them:

2oz butter

2 onions, finely chopped
2lbs courgettes, diced

1 1/2 pints chicken or vegetable stock

1 small chilli pepper or dried chilli flakes (optional)

1/2 pint milk
2 bunches mint
salt & pepper

Parmesan cheese

1. Melt the butter in a large pan, then add the onions and sweat gently until soft but not coloured.

2. Add the courgettes, chilli and salt and pepper and cook for a further 2 - 3 minutes.

3. Add the stock, cover, bring to the boil and then simmer for 5 - 10 minutes until the courgettes are cooked.

4. Add half the mint and leave to cool slightly.

5. Then, when cold, add the rest of the mint and blitz until smooth and add the milk.

6. Check seasoning and adjust to taste.

7. Stir in a good handful of parmesan.

8. Serve with triangles of cheesy topped croutons.

This soup is delicious both hot or chilled on a hot Summer's day!

We also get up to stage 2 then freeze the mix to use at a later date. Then all you need to do is add the liquids and seasonings etc once defrosted (this way the soup takes up less room in the freezer!).

Fran's Best Ever Apricot & Lime Jam

2010-07-30T07:15:00.000-07:00

Our friend Francesco has very kindly shared with us his amazing Apricot & Lime jam. The lime gives it a zing and all our guests really love it (and of course so do we)!

2kgs apricots de-stoned

1 packet 2:1 Fruttepec

300g sugar

2 limes juice & zest

1. Wash and cut up the apricots into small pieces & place in a large, heavy bottomed pan.

2. Stir the Fruttepec into the sugar

3. Add the sugar mixture to the apricots & stir well

4. Bring to the boil and when the mixture starts to froth, boil for 3 minutes stirring regularly

5. Add the lime juice & zest & boil for another minute.

6. Place a saucer in the freezer & chill. After a couple of minutes drop a small amount of the jam onto the saucer & wait for it to set. If it doesn't, boil the jam for another minute or until the setting point is reached.

7. Sterilize jam jars & pour jam into jars.

8. Turn upside down for 5 minutes, then back up the right way, to help seal the jars.

9 Eat!

And Now The Best Chocolate Brownies Ever!

2010-05-02T09:12:00.000-07:00

Whilst back in the UK this Christmas -time we were lucky enough to go out for lunch at a lovely restaurant near Cotgrave where we had the most delicious brownies we had ever tasted for dessert. When we asked the waiter is it would be possible to share the secret recipe with us, he very kindly did, so here it is. Thank you.

200g butter, diced

300g dark chocolate

280g light brown sugar

4 tbsp cranberry or orange juice

4 medium eggs

200g plain flour

1/2 tsp ground cinnamon

80g dried cranberries

100g sliced pistachios

icing sugar to dust (optional)

Make 18 large brownies. Takes 45 minutes.

1. Preheat oven to 160 oC (fan) or 180 oC or gas mark 5 and grease and line an oblong cake tin

2. Melt the butter and 200g of the chocolate, slowly in a bowl over a pan of warm water and leave to cool

3. Warm the juice and soak the cranberries

4. Beat the eggs and the sugar for around 5 mins with an electric mixer or 10 mins by hand. You will know when it is ready as the mixture doubles in size and is thick and creamy like a thick milkshake!

5. Sieve the flour and cinnamon together

6. Cut the remaining chocolate into small pieces

7. Pour the cooled chocolate mixture into the egg mixture and fold in carefully

8. Add the cranberries and diced chocolate to the flour mixture.

9. Fold the flour into the rest of the mixture

10. Pour into the cake tin and bake in the centre of the oven for around 30 minutes. You will know when it is cooked as the top goes shiny and starts to crack a little and it should still be slightly soft in the middle if tested with a skewer or piece of spaghetti

11. Leave to cool in the tray then once cooled, cut into triangles or squares and dust with icing sugar if you like

Serve with thick cream or mascapone and we like to eat it with a compot made from poached oranges and cranberries (cooked lightly together for 5 minutes on a low heat)

Enjoy!

Just the Best Walnut Pesto!

2009-10-11T05:38:00.001-07:00

Well we have just had lunch - tagliatelli with the most amazing homemade walnut pesto. Homegrown walnuts, homegrown basil, homegrown garlic and handpicked olive oil. It just doesn't get better than that!

Anyway here is how to make your very own walnut pesto:

1 cup walnuts
3 gloves garlic
salt
black pepper
1 cup basil leaves
1/2 cup olive oil
1 cup grated parmesan

Take the walnuts, garlic, basil and salt and pepper and blitz them up for about a minute in a blender until the walnuts are in tiny pieces.

Gradually drizzle in the olive oil when the blender is on and then carry on blending until a smooth paste is formed.

Fold in the parmesan, pour into a clear jam jar and see if you can get it into the fridge without eating it all!

Will keep in the fridge for around 6 months.

Perfect for serving with pasta (spoon over the pasta once it is cooked, add a few assorted mushrooms, a couple of tablespoons of the pasta cooking water and top with more parmesan!), spread over chicken breast and then baked in the oven, served as a dip with crunchy vegetable sticks or spead on brushetta - just delicious.

Our First Home Grown Melon

2009-09-09T13:00:00.001-07:00

This is The Hideaway's first ever home grown melon and it is absolutely delicious. Very sweet and juice.

Must remember to grow more next year as each plant only produced one melon each!

Jessie's Been Scrumping

2009-09-05T13:58:00.000-07:00

Jessie's found a new hobby - sweetcorn scrumping. Just don't tell Luciano our neighbour as it's his field she goes and fetches the corn from.

Wonder if she prefers it boiled with butter or barbecued?

Elderflower Cordial.

2009-08-20T12:06:00.000-07:00

A little late for this year, but such a lovely recipe -

you will have it in plenty of time
for next year!

Elderflower Cordial

25 heads of elderflower
2 thinly sliced lemons
2 and a half pints of boiling water
3 lbs sugar
2 oz citric acid

1. Put everything in a large bowl ( I use a bucket just for this purpose!)
2. Stir to dissolve the sugar and citric acid.
3. Cover with the cloth.
4. Leave for 48 hours.
5. Strain (through muslin) and bottle.
6. Dilute and drink!!

It is possible to freeze it for a short time. The sugar stops it freezing properly.

You will probably need to remove some insects from the heads of
the elderflowers before you begin!!

Angie's Special Pear & Ginger Chutney

2009-08-20T11:21:00.000-07:00

Thanks Angie for sharing with us this fantastic recipe.

Pear and Ginger Chutney Recipe

25g root ginger
5ml sp cloves
3 kg pears peeled cored and chopped
500g onions peeled and chopped
100g of stem ginger or grated root ginger
grated rind and juice of 3 oranges
750g granulated sugar
900ml red wine vinegar

cooking time 2 hrs

1. Tie root ginger and cloves in a muslin bag, place all ingredientsin a large pan. 2. Stir over a low heat until sugar dissolves.
3. Bring to the boil, reduce heat and simmer for 1.5hrs or until thick.
4. Keep stirring to prevent burning in last stages.
5. Remove muslin bag and spoon whilst still hot into prepared warm jars. Seal.

makes about 2kg

And it is absoultely delicious!

Lush Lemon Sherbet

2009-08-15T10:20:00.000-07:00

This quick and easy recipe makes a delicious refreshing dessert on a hot summers day. Thanks Jamie.

200g sugar
zest of 1 lemon
200 ml lemon juice
200 ml water
1 heaped tablespoon mascarpone

1. First freeze a shallow baking tin to help the sherbet freeze quicker.
2. Put the water & sugar in a pan, bring to the boil then simmer for 5 mins.
3. Remove from the heat and cool for 15 mins.
4. Add lemon juice & zest.
5. Next stir in the mascarpone until it is all creamy.
6. Taste the mixture to check the acidity/ sweetness as lemons tend to vary.
7. Adust accordingly.
8. Pour into your frozen tin & check after about 1 hour. Fork it up a litlle & repeat this for the next 3 hours.
9. After this it will be ready to eat & will keep well for a couple of days. Any longer & it will get ice crystals in it but you can be sure ours never lasts this long in the freezer before it is eaten anyway!

Very Best Ever Tiramisu

2009-08-05T05:43:00.000-07:00

The very best ever tiramisu (even though we have eaten many different ones whilst living in Italy) still has to be my Cousins recipe. It's fantastic and light and creamy and everything a tiramisu should be and with the chewy texture of the mascapone, its just delicious. Hope she doesn't mind me sharing it with you. See what you think?

Tiramisu

150 ml cold espresso coffee
4 tbsp Tia Maria
4 tbsp brandy
1 tbsp cocoa powder
1 tbsp coffee powder
32 sponge fingers
6 egg yolks
50g castor sugar
500g mascapone
1 tsp vanilla essance

1. Put al the egg yolks & sugar in a bowl & whisk well.
2. Sit over a bowl of hot water & whisk until pale.
3. Continue beating off the heat until cool (2 mins approx)
4. Combine mascapone & vanilla essance.
5. Add egg yolk mixture & fold together.
6. Mix coffee/ Tia Maria, brandy & dip each sponge finger in.
7. Place on the bottom of your serving dish using 1/3 of the fingers.
8. Spoon over 1/3 of the mascapone mixture.
9. Continue layering, ending in a mascapone layre.
10.Chill for 6 hours.
11.Mix coffee powder & cocoa powder & sprinkle on top before serving.
12.Enjoy!

Courgettes, Courgettes and More Courgettes

2009-08-05T04:25:00.001-07:00

Well we have so many courgettes again this year and so this delicious courgette & parmesan bread recipe will come in very handy:

Courgette & Parmesan Bread

75g courgette, grated.
1/4 tsp. salt

75g plain flour

35g wholemeal flour
2 tsp.caster sugar

2 tsp baking powder

40mls olive oil
zest 1/2 lemon

35g grated parmesan
black pepper
80 mls milk
1 medium egg

Oven 180o. Gas 4.

1. Drain grated courgette on kitchen paper to remove excess moisture.

2. Mix together flours, sugar, baking powder, salt, lemon, parmesan & pepper.

3. Whisk together milk, olive oil and egg and add to the dry ingredients.

4. Pour into lined 450g /l lb loaf tin, sprinkle with extra parmesan on top and bake for 35/40 mins.

5. Served sliced and butter (with soup is good!).

Alternatives can be used such as tomatoes and goats cheese, basil and pecorino, celary and walnut.

Obviously you can try different flavours. Why not let us know your favourite.

Yummy Chocolate Sauce

2009-07-20T11:53:00.000-07:00

Here's a little easy recipe of you - one of our family favourites for years!

Prep time 5 mins

125g Cocoa powder
125g Butter
125g Golden Syrup

Put all the ingredients into a bowl.

Microwave on full power until bubbly (about 1 1/2 mins)

Stir well

Pour over icecream and eat!

TIP The longer you cook the chocolate sauce, the thicker it will be and chewier when poured over icecream.

For an extra special treat, add a dash of cointreau!

Ever-So-Easy Lemon Drizzle Cake

2009-07-19T11:56:00.000-07:00

Well when our guests first arrive, we love to welcome them with one of our favourites - Italian Lemon Drizzle Cake, so now the secret is out and we are going to share it with you!

Here we go....... Its so easy!

ITALIAN LEMON DRIZZLE CAKE

Prep Time 15 mins

250 g self raising flour

150 g sugar

100 ml milk

100 ml olive oil

2 large eggs (preferably home grown!)

rind and juice of 2 large lemons (save a tiny bit of juice for the icing)

small amount of icing sugar for topping

preheat oven to 180oC

1. Put flour and sugar together in a large bowl.

2. Beat eggs lightly and add milk, olive oil, lemon juice and rind.

3. Stir egg mixture into the flour mixture gently. Pour into greased and lined loaf tin.

4. Bake on 180oC for approx 35 minutes.

5. Test with a skewer in the middle to check it is cooked.

6. Turn out onto a cake rack.

7. Mix icing sugar with 1 teaspoon lemon juice and drizzle over the top of cake once it has cooled a little.

8. EAT!!!!

You can make the same basic recipe but omit the lemon and add chocolate, carrot and ginger, honey, fruit, coconut and anything you like really.

Many thanks to Piritta, one of our guests this summer, for the photo - she loved the cake so much, we sent her the recipe and she added it to her wonderful cake collection.