Gastronomically Terrific

January 31, 2016

Baked salmon with parmesan crust

Baked salmonsOn to the main for my dinner party. This was even easier than the starter, but looked (and tasted) pretty good.

I seasoned four salmon fillets (one each) and put them on a roasting tin. I then made a white wine and mushroom sauce (by cooking the mushrooms in the wine, removing the mushrooms, boiling wine and cream together, then returning the mushrooms to the pan), and added a small amount of the sauce to the top of each salmon fillet.

Finally, I made a breadcrumb topping with breadcrumbs, Parmesan, parsley, lemon and paprika. I sprinkled this topping over the salmon fillets, then baked them in the oven for 15 minutes.

I served the fillets with extra sauce over the top (saved and reheated from earlier), buttered and minted potatoes, and some rocket on the side. Whilst I wanted a decent meal, I didn’t want to stuff everybody before they had tried my tiramisu!

Who made it: Anna

Recipe: Mary Berry’s Christmas Collection, pg. 76


June 14, 2015

Lemon rollers

Filed under: biscuits, gift — Tags: , , — lawsonanna @ 9:49 pm

Lemon rollersAnother recipe I made for when we headed back to see our families for the weekend (the same weekend I made the Mothering Sunday sweets and the Easter bonnet cake), these were made to take to hubby’s family, and not as a birthday present.

Once again, they were pretty easy to make – a simple dough mixture with some lemon zest added in. The dough was then broken into walnut sized balls (or, when I got bored, slightly larger balls) and baked in the oven for about half an hour.

Once the biscuits were baked and had cooled down, I then added some lemon icing (made by mixing icing sugar and lemon juice together), just to make the biscuits look a bit more interesting. Of course, my 2 year old then asked for one without icing (he is a little odd) which I no longer had… but that did mean more the rest of us, and they were rather tasty!

Who made it: Anna

Recipe: Hallelujah! Easter, Wendy Dyer, Honor Harris, Judith Merrell, pg. 46-47

January 2, 2015

Christmas pudding

Filed under: Christmas, pudding — Tags: , , , , , , — lawsonanna @ 9:00 pm

Christmas pudding sliceAnother make-in-advance recipe, I made two small Christmas puddings at the end of October ready for Christmas. Christmas puddings aren’t difficult – but they do take a while to cook, because you have to steam them for so long (about 2 hours each for the size puddings I made).

The actual mixing, however, is pretty simple. You just put it all together in a bowl, stir it up and then add a greaseproof paper and tin foil lid before steaming the pudding. The only (slightly) time-consuming tasks are creating the breadcrumbs and zesting the lemon. And adding all the ingredients together of course, because in total there are 14 or 15 of them.

Once I had steamed the puddings, they just sat in bowls waiting for Christmas Day. On Christmas Day itself, there were two options – steam the pudding for a further 30 mins or so to reheat it, or stick it in the microwave for about 3 minutes. I went with the second, super-easy, option. It tasted fine – and adding a slug of brandy and setting light to the pudding just added to the Christmassy feel! Adding incredibly boozy brandy butter helped a lot too (although there was also clotted cream on offer for those who didn’t want the brandy butter).

Who made it: Anna

Recipe: My mum’s!

December 31, 2014

Aubergine five-nut roast

Filed under: Christmas, freezer, main, vegetarian — Tags: , , , , , , , , , — lawsonanna @ 10:14 pm

When the rest of us were eating our Christmas turkey, this was my hubby’s alternative. I actually made it about a month in advance, at the end of November, and just reheated it on Christmas Day – if nothing else, it saved on oven space!

The recipe itself isn’t too complex, but there are a lot of ingredients – so there’s a lot of grating, zesting and chopping to do before everything goes in the tin. Basically, you mix together nuts, cheese, breadcrumbs, parsley, egg, lemon juice and zest, onion, celery and garlic, then wrap it all in aubergine strips. It is then baked in the oven for about an hour.

Nobody except Dan actually ate this on Christmas Day (there was tasty meat on offer, after all), but I did try some a few days later when we were eating up the last of the Christmas dinner left-overs – and it tasted alright. Not like bacon-wrapped chipolatas or turkey tastes, but pretty good if you’re a vegetarian.

Who made it: Anna

Recipe: Mary Berry’s Christmas Collection, pg. 93-94

December 2, 2014

Blueberry and lemon drizzle cake

Filed under: Cake — Tags: , — lawsonanna @ 8:21 pm

Another cake that I’ve made in the past, and one that has been really enjoyed. Completely different to the rich Christmas cakes I’ve been making recently, this is a lovely light lemon sponge with added blueberries.

It’s a pretty easy recipe; basically you just make a sponge cake, add the zest and juice of a lemon, then fold in some blueberries (reserving some to add to the top of the cake mixture before you bake it). You then bake the sponge in the oven for about an hour, and add caster sugar dissolved in lemon juice for the topping.

I admit that the majority of my blueberries did sink when making this, so most of them were at the bottom of the cake. However, it still tasted light and fresh and I’d happily make this again.

Who made it: Anna

Recipe: The Daily CookBook, 19 June, pg. 153


August 11, 2014

Lemon drizzle cake

Filed under: Cake — Tags: , , — lawsonanna @ 5:48 pm

Lemon drizzle cakeThe second visitor was my friend Emma. It had been a pretty busy week, and she was only here for a couple of days, so I didn’t do anything fancy, but I did decide to bake the August recipe in my Home Baking 2014 calendar – a lemon drizzle cake.

As it transpired, Emma didn’t actually eat any of the cake. But it was easy to make, traditional and super tasty, and hubby and I happily chomped our way through it in a matter of days (or perhaps that should read minutes).

There really wasn’t anything hard or fancy about this cake – you make a basic sponge, add lemon zest to it, then add lemon icing to the top of the cake. Lemony and light, it was truly lovely and easy to eat.

Who made it: Anna

Recipe: Home Baking Calendar 2014 (August)

August 29, 2010

Blueberry and lemon drizzle cake

Filed under: Cake — Tags: , , , , — thinkingdan @ 10:39 pm

I can’t recommend this cake strongly enough.  It is enough to turn even the most staunch chocolate lover.

The wicked witch would get a lot more takers if she was peddling this stuff. But she would no longer be wicked, she would be loved as the queen of all things beautiful.

I guess there isn’t anything too special about the ingredients of this.  Its simple, right?  A nice fluffy sponge, a lot of blueberries, and some lemon drizzle.  What is there to say?


That is all you can say when you’ve had a bite of this traybake.   Somehow, it just works amazingly well together.

It helps that golden caster sugar is used instead of white.  It helps that the lemon flavouring is very, very intense.  It really helps that the drizzle is golden lemon flavoured.  It helps that the blueberries don’t all sink because a portion are dropped on top rather than mixed in (a great tip, by the way).  It helps that I gobbled nearly all of it on the day it was baked, although to be fair that was a compulsion rather than a strategy.

I just really like this cake.

Who made it: Anna

Recipe: “The daily cook book” by Love Food, June 19th.

May 3, 2010

Lemon Delight Pudding

Filed under: pudding — Tags: , , — thinkingdan @ 10:01 pm

This excellent pudding is extremely simple and very moreish. I guess it’s somewhere between a cake and a milk pudding.  Sadly we have no picture, but its nothing at all to look at – just a pale yellow “stuff” baked to a golden brown on top.  Instead I’ll describe what goes in: 150g of sugar, 50g butter, juice and zest of a lemon, 50g flour, 2 eggs, separated, and 200ml of milk.  You whisk the egg until stiff then fold everything in together.  This keeps the pudding airy during baking, which is for 30 minutes at 150 degrees.  It sets to an extremely light fluffy mixture with the lemon zest proving the occasional bit of texture.  It’s a very lemony, very tasty pudding!

Who made it: Dan and Anna jointly.

Recipe: “Cakes, bakes, puddings and prayers” by Susan Over, page 38.

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