Thursday, 29 December 2011
So on 22nd December the Hampers were finally completed and delivered to everyone expecting them!
Had some great feedback so far and look forward to hearing back from more people!
On describing my 'Stupendous Samosas' - Joseph Rudi Pielichaty said, "They were like a dream, spice clouds floating through the skies and into my mouth where they rained a tropical storm of sex onto my tongue."- He's always had a wonderful way with words.
I' ve got one more delivery to go on 2nd January then that part of Jess's Messes is complete (for now) then some reformatting of the book (which you can see slightly in the picture) and it will be ready for anyone and everyone to get their hands on!
Hope everyone had a fantastic Christmas and had a wonderful Christmas dinner, thanks to Mum Barrowclough Christmas dinner was as fantastic as ever! Wonderful!
Happy New Year!!!
Monday, 12 December 2011
Wednesday, 23 November 2011
The Christmas Hampers are selling amazingly well! Looks like people will be getting good Christmas presents this year with the money I'm making!
Don't miss out on your opportunity to order yours! From £12 for a whole hamper. See post below for further details!
Everything is home made, completely from scratch and uses fresh ingredients!
7 days until order taking closes!
Monday, 14 November 2011
It's finally happened:
I am delivering them to your house. So if you're in the Manchester/Cheshire area I will deliver on the afternoon/eve on 22nd December and if you're around Nottinghamshire it'll be daytime on the 23rd.
I'm not taking deposits, but be sure you want to order, as I don't want loads left over, and I will just collect payment on delivery!
Please make sure orders are in by 1st December so I know how many ingredients to buy!
The Exciting Bit
So the choices are:
1. Tangy, Cheesy, Twisty Snackingtons
2. Secret Shortbread
3. Giggly Gingerbread Peoples
4. Magical Mince Pies
6. Vivacious Vanilla Fairy Cakes
1. Ravishing Red Onion Marmalade
2. Funky Chunky Tomato Relish
3. Barrowscotch Butterclough Sauce
4. Snuggly, Cuddly Chocolate Sauce
5. Sharp, Sherry Vinaigrette
The Essential Bit
These are the ‘standard packages’, anything other food or different combinati ons are wanted, please j ust
ask and I’m s ure I can do it!
5 Bags / 4 Jars—£18
4 Bags / 3 Jars— £15
3 Bags / 2 Jars—£12
Opti onal extra - Jess's messes book - £10
Op tional extra - Mu lled wine kit - £10
Please email orders to firstname.lastname@example.org along with delivery address, or send a message on my Facebook page
Tuesday, 25 October 2011
It's cold, I've got a cold. Need something quick, but healthy, but warm, but tasty. So many things to consider! Noodley Doodley Doo Soup was the obvious option. Have the basic essentials in the fridge anyway. Just some beansprouts to buy. Nice and easy and so so warming. Chicken noodle soup is that 'typical' dish people seem to have when they're ill. This is different though, it has some lovely Asian flavours - which will always be my favouties. Don't get me wrong, this is no Pho Bo (my favourite noodle soup creation). But to get that recipe you'll have to either ask, or get a copy of Jess's Messes!
Here's the recipe for Noodley Doodley Doo Soup:
Sunday, 16 October 2011
This recipe Is a goooood one for making and leaving to eat later as it takes a while to get the lamb nicely tender. I decided to put it on now, as it is getting soo much colder now, a good 'winter warmer'
600g Lamb Shoulder/Neck (diced)
20g Plain Flour
2 Tsp Sea Salt
2 Tsp White Pepper
4 White Onions (Sliced)
1 Red Onion (Sliced)
2 Cloves Garlic
200ml Red Wine
600g White Potatoes (Peeled)
150ml Lamb Stock.
Salt and Pepper
1. Place Lamb in bowl with sea salt, white pepper and flour and mix until lamb is thinly coated with seasoning and flour and place in hotpot dish.
2. Place 15g Butter in a pan and fry onions, garlic rosemary, thyme, salt and pepper slowly until onions are softened. (You can also add some carrot here, if you want to get some of you '5 a day' included).
When onions are soft, add red wine and cook on a high heat until wine reduces and onions have absorbed the wine.
3. Cover the lamb with the onions.
4. Slice the potatoes about 2-3mm thick, depending how you prefer them. Melt the remaining butter and place in a bowl with potato slices and some salt and pepper and mix until all potatoes are coated.
5. Place Potato slices on top of the onion in layers until all is used. You can do this artistically or just as it ends up, it doesn't affect the flavour in any way.
6. Pour lamb stock over the potatoes and sprinkle with salt and pepper.
7. Place lid on hotpot dish then bake in oven 180 degrees/ gas mark 5 for 30 mins.
8. Turn oven down to 130 degrees/gas mark 3 and bake for 2 1/2 hours.
9. Finally take the lid off the dish and turn oven back to 180 degrees/gas mark 5 and bake for a further 30 minutes, or until potatoes are golden and slightly crispy.
10. Serve with whatever you like (we had pickled red cabbage).
Let me know if any requests!
Monday, 10 October 2011
So, As I've said in the previous post I decided to make a lemon drizzle cake. However, I wanted it to be slightly different so I made it just a general citrus one rather than focusing on just lemon.
Here it is, a cakey creation, that worked out quite nicely and hopefully will for you too!
|Zesty, Citrusy, Drizzley Cakey Cake|
225g Unsalted Butter
225g Caster Sugar
225g Self Raising Flour
1/2 Lemon (Juice and zest)
1/2 Lime (Juice and zest)
Frosting - 180g Caster Sugar
1/2 lime juice
1/2 lemon juice
20g Icing sugar
- Place Butter and Caster sugar in bowl and beat until light and fluffy.
- Add eggs gradually and make sure it doesn't curdle, because then it is nooooooot nice!
- Add flour gradually and fold in gently to make sure it stays lovely and light!
- Add lemon and lime, again folding nice and gently!
- Grease and line a 20cm x 20cm baking tin with greaseproof paper and spoon mixture into tin. Smoooooooooooooooth over and put in oven at 180 degrees for 20 minutes.
- Check by putting a skewer into the middle and making sure it comes out beautifully clean.
- Turn out onto cooling rack.
- Mix together caster sugar, lime juice and lemon juice. Pour over cooled cake.
- When frosting has set dust the top with icing sugar. Cut into squares and SERVE!
- Lovely CAK!
At work my first event to plan was one of the 'Macmillan world's biggest coffee mornings'. However this was slightly different as had to be held in the afternoon, so was a 'coffee afternoon.' With my limited supplies this is how the room turned out, to be honest, the decoration was not important, people were really only there for the food. I made:
- Zesty citrusy drizzley cakey cake (a new Jess's Messes creation)
- Tangy cheesy twists
- Onion tasty tartlets
- Crazy cupcakes (that aren't crazy in anyway, just have pink icing)
- Secret shortbread (no one will EVER get this recipe)
I may have always been known for my ridiculous christmas excitement and this may seem like I am taking it to the extreme! However, really I am just being sensible and planning in advance!
|Jess's Messes raffle prize hamper|
as a raffle prize for a 'coffee afternoon' that I held at my new work and suddenly a plan began forming in my food obsessed head. I am going to offer my hampers for people to buy (at an undecided but very reasonable price) over christmas! I'm going to have to think it through to make sure I make the sort of things that last, so people can get them a few days before christmas and they still taste beautiful by the wonderful day!
I already have an order for 2 from the winner of this hamper, maybe now is the time Jess's Messes takes over the world????
Saturday, 1 October 2011
I apologise dramtically for my lack of 'blogness' over the summer. I was working wierd hours, and having no routine doesn't help. So now I have a normal hours job and therefore the blogging can commence with a vengeance!
So, I started my beautiful new job and a cake had to be made as a leaving present, I'm not going to get into the moustache, but it isn't as offensive as it could appear to the outsider! But anyway, a cake had to be made and the Jess's Messes expertise was required. I cannot take credit for the decorations, and I think they were definitely what made the cake what it is! But anyway, at least I'm getting back into my cooking and baking and returning to the Jess's Messes state of mind!
Again I apologise for my lack of enthusiasm over the last month, but now, I promise I am back, and back for good!
Anyone who wants a cake of their face....... probably not best to come to me!
Enjoy your food everyone, and keep checking back for recipes of the week, which will appear AT LEAST once every week from now on! :)
Friday, 22 July 2011
Sorry I have not left a Mess of the week in a while, I have been very busy celebrating birthdays and graduating. I am doing this on the wrong computer, where I have none of my recipes and no pictures, therefore this is just to say I will be back in action asap with many many new recipes! Again, anymore requests for recipes just say here, or on the facebook page! :)
Monday, 18 July 2011
So, after Harry Potter fun it was time for birthday fun and I had a beautiful bbq with all the wonderful people in my life! I had to work very very hard with all the food though as I made quite a feast! Luckily Jason was here to be my wonderful sous chef otherwise I would never have got through it. It was a worldwide feast with:
1. Lemon and Basil Halloumi Skewers
2. Turmeric and Lime Leaf Chicken Skewers
3. Prawn Skewers with Mango Salsa
4. Jerk Chicken Legs
5. Lamb and Mint Burgers
6. Beef Burgers
7. Various Sausages
8. Lemon Butter Haddock
9. Potato Salad
10. Pasta Salad
11. Salad Salad
12. Funky Chunky Tomato Relish
14. Strawberry Cheesecake
Therefore I was very busy, but all the food went, so must have been ok. And I haven't had any reports of food poisoning yet. It was the most wonderful day with the most wonderful people! Loved it!
Friday, 8 July 2011
Now this is a recipe I’m proud of. I can’t remember when I invented this, but I have experimented a lot with this to make it how it is now. The gravy is lovely and rich and has a sweet tang from the red onions. I managed to make this for 12 people in one go on my tiny uni hob, so it’s pretty easy in some ways, but very tasty!
3 red onions
2 Spanish white onions
2 cloves garlic
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
1 ltr good quality beef stock
250ml red wine.
10 large potatoes
50 gms butter
1 tsp nutmeg
1. Seal the sausages in a wok, and set to one side.
2. Slice the onions into this slices and fry quickly in the wok, along with the garlic, careful not to colour
3. Add wine and reduce until there isn’t much liquid but the onions are all red.
4. Add beef stock, thyme, rosemary and bay leaves.
5. Add sausages, season and leave to simmer for 30 minutes.
6. Boil potatoes until they are soft enough to mash.
7. Mash potatoes and add butter.
8. Heat milk and nutmeg up, add gradually to potatoes until they are light and fluffy.
9. Season potato, check seasoning on gravy and serve.
Monday, 4 July 2011
Sunday, 3 July 2011
Friday, 24 June 2011
- Melt the butter in a pan, careful not to burn, add flour gradually and stir.
- Meanwhile, heat the milk and nutmeg and bring to boil.
- Slowly add the milk to the butter mixture, whilst stirring.
- Add cheese so it melts into the mixture, leaving a few chunks of cheese unmelted.
- Leave the mixture to cool and separate the eggs. Whisk the egg whites into stiff peaks.
- When the mixture is cool, add the egg yolks and mix well.
- Gradually add the egg whites. Fold in gently, careful to maintain air in the egg whites. Season.
- Completely butter and flour each soufflé mould. Add mixture so ¾ full.
- Bake in oven for 17 minutes at gas mark 5.
- Serve with a rocket, tomato and onion salad, ooorrrrrrrrrrr if you're feeling more adventurous: rocket, poached pear and toasted walnut salad.
Wednesday, 15 June 2011
Monday, 13 June 2011
Thai Green Curry Paste
· 4 Green Bird Eye chillies (seeds removed)
· 2 Lemongrass stalks (peeled and roughly chopped)
· 2 Garlic cloves (peeled)
· 3cm cube Ginger (peeled and roughly chopped)
· 1 lime (zest and juice)
· 10g Lime leaves (fresh or frozen NOT DRIED)
· 2 Tbsp Fish Sauce
· 2 Tbsp Sesame oil to combine into paste
· 30g Coriander
· 200g Raw King Prawns
· 400ml coconut milk
· 2 limes (Juice and Zest)
· 1 Tbsp Fish Sauce
· 100g Spinach
· 20g Coriander
· 240g Thai Sticky Rice
1. Place all paste ingredients in food processor and blitz to paste.
2. Place curry paste in pan and cook on medium heat for 2-3 minutes, until smells aromatic.
3. Add the prawns to the pan and stir until all are covered in the paste and begin to turn pink.
4. Add the coconut milk, lime zest and juice and leave to simmer for 20 minutes.
5. Meanwhile put the rice and 300ml water in a pan and bring to the boil, then cover and simmer for 15 minutes.
6. Add the fish sauce, check the taste and add more if needed.
7. Add the spinach and coriander and cook for a further 3 minutes, serve with sticky rice