Wednesday, January 9, 2013

{Mussels For My Man}


I'm not terribly romantic, I find cheesy romancey stuff a bit vomittey. However I love my man and I made these for him after his first day back at work, you know as a sort of high five, go you sort of gesture.

The sauce is really subtle letting the mussels shine and I like that, my mussels came from near where we camped last year, Portarlington and were vacuum packed, it made me miss nz mussels, over there in pretty much every supermarket you go into you'll find a tank of live mussels to take home for your tea.  I wish I'd bought those mussels more often, I took them for granted. Mussels are cheap, yummy, lightning fast to cook and bit of fun to eat. Dude food.

...the dish
1.5kg - 2kgs mussels, de-bearded
600ml cream
1 tsp curry powder
1 x leek white end diced
knob of butter
black pepper
1x cup fish stock
1x cup white wine
juice of a Lemon
handful parsley
crusty bread to serve

In a big pot soften the leeks in butter, when soft add the curry powder and turn up the heat. Next add the white wine, stock and cream and simmer for half an hour to reduce.

Add the mussels. Simmer with the lid on stirring occasionally to make sure the mussels are coated in the sauce. When the mussels are opened/cooked stir through the parsley and lemon.  Serve with crusty bread.

Monday, January 7, 2013

{No Bake Berry Tart}

See how fancy that tart looks, well I think its pretty fancy looking and it was so easy.  So easy that you would have to be a total womble not to be able to pull it off.  It's a Nigella, she is a goddess and you know what? I just saw her on the telly last week make another version and instead of lemon curd she used nutella and instead of berries toasted hazelnuts.  I am so making that too.

I'm guessing I don't need to tell you how delicious this was too, absolutely not just a pretty face, I think that while the berries are still utterly and completely juicy and sweet you should make this for your next gathering. That's if you are in my hemisphere of course, if not then remember it for when summer swings back your way x

...the tart
375g digestive biscuits
80g melted butter
400g cream cheese, at room temperature
240g lemon curd, at room temperature
fresh berries to top;

I used a punnet each of blackberries, strawberries and red currants.  Raspberries and blueberries would be fab too.

Crush the biscuits and add the melted butter, press the mixture into the sides and bottom of your tart tin (with removable base). Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.

Whisk the cream cheese and lemon curd till smooth, I used my kitchenaid but you could do it by hand (both MUST be at room temperature for this to occur easily).  Dollop and spread it around the chilled tart tin, smooth it out a wee bit.

Pop the tart into the fridge for at least 4 hours, or preferably overnight. It does need to get properly cold in order to set enough to be unsprung and sliced easily.

Arrange all of the lovely fruit gently on top and enjoy.