Hello food.....
Please find the new blog here: http://jesssmesses.wordpress.com/
xxx
Jess's Messes - For a first class flavour experience
Thursday, 9 October 2014
Tuesday, 7 October 2014
Published recipe
Hello food.....
This week my Jess's Messes Spiced Pumpkin Soup Recipe, that is also featured on this blog was published in the @Lancaster Community Magazine.
I'm now a published recipe writer!
Success! Let me know if you try the recipe.
 |
| In the magazine |
I'm now a published recipe writer!
Success! Let me know if you try the recipe.
Monday, 29 September 2014
Jess and Jane's Foraging for Flavour Frolic
Hello food.....
The time approaches for Jess's Jingle Jam to be created, ready for the Christmas Hampers. This year I had some lovely company whilst foraging for flavour. My wonderful friend Jane came for a visit and.
we went and picked Blackberries to our heart's content.
We had a successful forage and now it is time for flavour to be created.
Jingle Jam is coming, Jingle Jam is coming, always Jess's Messes... (sang in the Christmas Coca-Cola advert tune) 'tis the season it's always the real Jam.
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| Foraging Jess |
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| Foraging Jane |
we went and picked Blackberries to our heart's content.
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| Putting the stick to good use |
We had a successful forage and now it is time for flavour to be created.
Jingle Jam is coming, Jingle Jam is coming, always Jess's Messes... (sang in the Christmas Coca-Cola advert tune) 'tis the season it's always the real Jam.
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| Jingle Jamming |
A week of joyful food
Hello food.....
This week I am living at the Duckmanton residence (my sister and brother in law's house). We've just been planning the weeks meals and I'm very excited about them - as all will be made from scratch and are sure to be beyond tasty. I'll be sure to post a picture of each of the lovely meals listed here:
1. Bangers and Mash
2. Chicken Fajitas
3. Chicken and Leek Pie
4. Crispy Fish Tempura with Spicy Coriander Pesto and Vietnamese Salad
5. Dahl with Okra Bahji
6. Spaghetti Bolognaise
A delicious Jess's Messes week ahead...
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| Me and Tim |
1. Bangers and Mash
2. Chicken Fajitas
3. Chicken and Leek Pie
4. Crispy Fish Tempura with Spicy Coriander Pesto and Vietnamese Salad
5. Dahl with Okra Bahji
6. Spaghetti Bolognaise
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| Me and Elly |
Monday, 22 September 2014
Spiced Pumpkin Soup Recipe
Hello food.....
 |
| Spiced Pumpkin Soup |
A lovely slightly spiced pumpkin soup, perfect for the days
getting colder as Autumn approaches.
Serves 4
What do you need?
·
1 Small Pumpkin (or Butternut Squash)
·
2 tbsp Rapeseed Oil
·
2 White Onions
·
2 Garlic Cloves
·
3cm Piece of Ginger
·
2 Celery Sticks
·
1 Carrot
·
1 Leek
·
1 tsp Ground Cumin
·
500ml Chicken stock (can use vegetable stock)
·
1 tbsp Natural Yoghurt
·
Salt and Pepper to taste
·
Toasted Cumin Seeds and Fresh Coriander to garnish
What do you do?
1.
Pre-heat the oven to 225˚C/Gas Mark 7. Peel and
deseed the pumpkin and cut into 1cm cubes. Toss in 1 tbsp of rapeseed oil and
place in a roasting tin. Put in oven and leave for about 30 minutes, until the
edges are browning slightly.
2.
Meanwhile, finely dice the onions, garlic,
ginger, celery, carrot and leek and cook in a heavy based pan in the remaining
oil on a low heat. Add a good pinch of salt, pepper and the cumin at this stage
to cook all the flavours in with the vegetables.
3.
When the vegetables begin to soften (after about
10 minutes), add the chicken stock and cook on a low heat for a further 15
minutes to infuse all flavours.
4.
Add the pumpkin and cook for 5 more minutes.
5.
Leave to cool for around 5 minutes and then
blend until smooth. If you would like the soup extra smooth, pass through a sieve.
6.
Add yoghurt and whisk in. Season to taste.
7.
Serve with garnish and crusty bread.
Wednesday, 27 August 2014
Super Superfood Salad Recipe
Hello food.....
My lovely sister, who brought my wonderful nephew in to this world has decided it's time to try and lose a little extra weight from pregnant times.So this evening we decided a salad would be a good idea, but it needed to fill us all up! A Superfood Salad was the solution to all our problems, all problems in life.... well, for tonight's tea dilemma at least.
It's a little time consuming for a salad I guess as you have to roast various things, but it's really tasty and mostly good for you, so worth a little extra effort.
Serves 4-6
What do you need?
1 Butternut Squash
4 Beetroots (uncooked)
2 Garlic Cloves
2 Tbsp Rapeseed Oil
Sprinkle of Thyme
50g Quinoa
100g Fine Green Beans
150g Spinach
150g Watercress
100g Feta Cheese
Salt and Pepper
Handful Pumpkin Seeds (optional)
Handful Pomegranate Seeds (optional)
Lemon & Olive Oil Dressing
2 Garlic Cloves
1 Lemon (juice)
1 Tbsp Olive Oil
Salt and Pepper
What do you do?
1. First you need to peel and chop the squash and beetroots in to 2cm cubes. Place these on 2 separate roasting trays with a tbsp of rapeseed oil each. Crush the 2 garlic gloves and sprinkle along with the thyme over the squash tray. Toss the vegetables in the oil with salt & pepper and place in the oven at Gas Mark 7/220 degrees C for about 45 minutes.
2. Meanwhile, place the quinoa in a small saucepan and cover with water. Bring to the boil, then turn down and simmer for 20 minutes. Strain and leave to cool.
3. Make the dressing - crush the garlic cloves and place in a shallow boil. Add lemon juice, oil and salt and pepper and whisk until all combined. Taste and adjust seasoning to suit.
4. Boil water in a small saucepan and add green beans. Boil for 2-3 minute so still nice and al-dente, strain and leave to cool. Remove beetroot and squash from the oven and leave to cool.
5. Place the spinach, watercress and crumbled feta cheese in a large bowl. Add quinoa, green beans, squash and beetroot. Pour over dressing and toss salad.
6. Serve, add optional items if wanted. ENJOY!
Click here to see another lovely (less healthy) Jess's Messes Beetroot salad
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| Superfood Salad |
It's a little time consuming for a salad I guess as you have to roast various things, but it's really tasty and mostly good for you, so worth a little extra effort.
Serves 4-6
What do you need?
 |
| Colourful, Super Superfoods |
4 Beetroots (uncooked)
2 Garlic Cloves
2 Tbsp Rapeseed Oil
Sprinkle of Thyme
50g Quinoa
100g Fine Green Beans
150g Spinach
150g Watercress
100g Feta Cheese
Salt and Pepper
Handful Pumpkin Seeds (optional)
Handful Pomegranate Seeds (optional)
Lemon & Olive Oil Dressing
2 Garlic Cloves
1 Lemon (juice)
1 Tbsp Olive Oil
Salt and Pepper
What do you do?
1. First you need to peel and chop the squash and beetroots in to 2cm cubes. Place these on 2 separate roasting trays with a tbsp of rapeseed oil each. Crush the 2 garlic gloves and sprinkle along with the thyme over the squash tray. Toss the vegetables in the oil with salt & pepper and place in the oven at Gas Mark 7/220 degrees C for about 45 minutes.
2. Meanwhile, place the quinoa in a small saucepan and cover with water. Bring to the boil, then turn down and simmer for 20 minutes. Strain and leave to cool.
3. Make the dressing - crush the garlic cloves and place in a shallow boil. Add lemon juice, oil and salt and pepper and whisk until all combined. Taste and adjust seasoning to suit.
4. Boil water in a small saucepan and add green beans. Boil for 2-3 minute so still nice and al-dente, strain and leave to cool. Remove beetroot and squash from the oven and leave to cool.
5. Place the spinach, watercress and crumbled feta cheese in a large bowl. Add quinoa, green beans, squash and beetroot. Pour over dressing and toss salad.
6. Serve, add optional items if wanted. ENJOY!
Click here to see another lovely (less healthy) Jess's Messes Beetroot salad
Sunday, 24 August 2014
Cricket Themed Afternoon Tea
Hello food.....
I was trying to decide what to do for my Mum for Mother's Day earlier this year. I know she loves Afternoon Tea, but I didn't want to do just a standard, normal Afternoon Tea. Yes, Jess's Messes is all about the flavour, however this time the presentation had to be special.
Another love of my Mum's is cricket, so the idea developed from there. Here is my Cricket Themed Afternoon Tea:
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| Cricket Themed Afternoon Tea - Jess's Messes Style |
I was trying to decide what to do for my Mum for Mother's Day earlier this year. I know she loves Afternoon Tea, but I didn't want to do just a standard, normal Afternoon Tea. Yes, Jess's Messes is all about the flavour, however this time the presentation had to be special.
Another love of my Mum's is cricket, so the idea developed from there. Here is my Cricket Themed Afternoon Tea:
 |
| The table display - with essential Pimms |
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| Brownie Scoreboard, Shortbread ECB Logo |
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| Bacon Bat, Tomato, Mozzarella & Basil Ball and Pesto and Roasted Veg Pitches |
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| Red Pesto and Grissini Wickets |
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| Shortbread and Chocolate Soil Paul Collingwood |
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| Broken Paul Collingwood :( |
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| The whole meal |
Slow Roast Belly Pork with Dauphinoise Potatoes
Hello food.....
It's a lovely Sunday in August as I sit and write this... I was going to do a recipe for a Summer Roast Dinner. However, as I look out the window and see the grey clouds and wind, I have made a decision that a more Winter Warmer dish may be more appropriate.
Therefore, here is this dish......
It's a slow cooking roast, but that's the best way for melt in the moth Belly Pork and perfect crunchy crackling, so worth the work, and the wait!
What do you need?
Belly Pork
1 1/2kg Pork Belly
I Tbsp Rapeseed Oil
Salt
Dauphinoise Potatoes
6 Large White All Purpose Potatoes
3 Garlic Cloves
400ml Double Cream
Salt and Black Pepper
What do you do?
1. Rub the skin of the pork with the oil and plenty of salt. Place in the oven at Gas Mark 7/ 220 degrees C for 30 minutes, until the crackling has gone golden and crispy. Then, turn the oven down to Gas Mark 4/160 degrees C for a further 2 1/2 hours, basting every 30 minutes.
2. Meanwhile, finely slice the potatoes, use a mandolin (if you are confident enough to use one - as mentioned in the Beetroot and Goats Cheese Salad Recipe), or just a nice sharp knife, but get them as thin as possible.
3. Bash the garlic cloves and place in a bowl with the cream, potatoes, salt and pepper, mix well ensuring all potato slices are covered in cream.
4. Begin to layer up all slices of potato in a wide, shallow ovenproof dishes. Save the best slices for the top layer to ensure it looks pretty. Pour the cream and garlic mix over the top and press with a slotted spoon.
5. Place in the oven at Gas Mark 4/160 degrees C when the pork has been in for 1 1/2 hours. After 30 minutes press the potatoes again to allow the cream to spill over the top of the potatoes. Then leave to bake until the pork is ready.
6. When the pork is ready you can turn up the oven up again to Gas Mark 7 for 10 minutes to ensure the crackling is perfect.
7. Serve with some nice green veg and a Red Wine Jus (recipe to follow).
 |
| Slow Roast Belly Pork with Dauphinoise Potatoes |
It's a lovely Sunday in August as I sit and write this... I was going to do a recipe for a Summer Roast Dinner. However, as I look out the window and see the grey clouds and wind, I have made a decision that a more Winter Warmer dish may be more appropriate.
Therefore, here is this dish......
It's a slow cooking roast, but that's the best way for melt in the moth Belly Pork and perfect crunchy crackling, so worth the work, and the wait!
What do you need?
Belly Pork
1 1/2kg Pork Belly
I Tbsp Rapeseed Oil
Salt
Dauphinoise Potatoes
6 Large White All Purpose Potatoes
3 Garlic Cloves
400ml Double Cream
Salt and Black Pepper
What do you do?
1. Rub the skin of the pork with the oil and plenty of salt. Place in the oven at Gas Mark 7/ 220 degrees C for 30 minutes, until the crackling has gone golden and crispy. Then, turn the oven down to Gas Mark 4/160 degrees C for a further 2 1/2 hours, basting every 30 minutes.
2. Meanwhile, finely slice the potatoes, use a mandolin (if you are confident enough to use one - as mentioned in the Beetroot and Goats Cheese Salad Recipe), or just a nice sharp knife, but get them as thin as possible.
3. Bash the garlic cloves and place in a bowl with the cream, potatoes, salt and pepper, mix well ensuring all potato slices are covered in cream.
4. Begin to layer up all slices of potato in a wide, shallow ovenproof dishes. Save the best slices for the top layer to ensure it looks pretty. Pour the cream and garlic mix over the top and press with a slotted spoon.
5. Place in the oven at Gas Mark 4/160 degrees C when the pork has been in for 1 1/2 hours. After 30 minutes press the potatoes again to allow the cream to spill over the top of the potatoes. Then leave to bake until the pork is ready.
6. When the pork is ready you can turn up the oven up again to Gas Mark 7 for 10 minutes to ensure the crackling is perfect.
7. Serve with some nice green veg and a Red Wine Jus (recipe to follow).
Tuesday, 12 August 2014
Pretty. Summery and Easy Beetroot and Goats Cheese Salad Starter
Hello food.....
Many moons ago it was Father's Day and I wanted to do a tasty 3 course meal for my dad to show him how great he is.
As I was doing 3 courses and none of the family have the massive-est of appetites the starter had to be especially light, but we do like strong and interesting flavours. I decided to do a nice, light Beetroot and Goats Cheese Salad... with a slight twist.
Serves 4
What do you need?
300g Cooked Beetroot (not pickled)
2 Limes (Juice)
1 Red Chilli (Finely diced)
2 Tbsp Olive Oil
1 Shallot
200g Soft Goats Cheese
2 Tbsp Double Cream
Handful of Chives
Pea Shoots
Salt and Pepper
For the Dressing:
1 Lemon (Juice)
3 Tbsp Olive Oil
1/2 Tbsp Honey
Salt and Pepper
How do you do it?
1. Very finely slice the beetroot into small discs, use a Mandolin if you have one and are confident with them - but don't cut yourself, they really hurt!
2. Place slices in a shallow baking tray or similar. Mix in a ramekin the Lime juice, Red Chilli and Olive Oil and season. Pour over beetroot and toss the beets in mixture. Ensure all are covered then cling film and place in fridge for at least 30 minutes.
3. Very finely dice the shallot and fry very slowly in a small amount of oil, until soft - but careful not to colour.
4. Place Goats Cheese, cooked Shallot, Double Cream and finely sliced Chives in a bowl and combine. I found it easiest to use my hands, but you can obviously use a spoon to stay nice and clean. Taste and adjust seasoning. Place to one side.
5. Make the dressing - combine all ingredients and whisk.
6. Ball up the goats cheese into small spheres, at least 20 of them if serving 4 people.
7. Place 5 discs of beetroot around the place, and a ball of goats cheese on top, then another disc on top of that.
8. Drizzle over some of the dressing and scatter the pea shoots.
9. Serve and enjoy!
Now, just wait and see what I did for Mother's Day!!!
 |
| Beetroot and Goats Cheese Salad |
Many moons ago it was Father's Day and I wanted to do a tasty 3 course meal for my dad to show him how great he is.
As I was doing 3 courses and none of the family have the massive-est of appetites the starter had to be especially light, but we do like strong and interesting flavours. I decided to do a nice, light Beetroot and Goats Cheese Salad... with a slight twist.
Serves 4
What do you need?
300g Cooked Beetroot (not pickled)
2 Limes (Juice)
1 Red Chilli (Finely diced)
2 Tbsp Olive Oil
1 Shallot
200g Soft Goats Cheese2 Tbsp Double Cream
Handful of Chives
Pea Shoots
Salt and Pepper
For the Dressing:
1 Lemon (Juice)
3 Tbsp Olive Oil
1/2 Tbsp Honey
Salt and Pepper
How do you do it?
1. Very finely slice the beetroot into small discs, use a Mandolin if you have one and are confident with them - but don't cut yourself, they really hurt!
2. Place slices in a shallow baking tray or similar. Mix in a ramekin the Lime juice, Red Chilli and Olive Oil and season. Pour over beetroot and toss the beets in mixture. Ensure all are covered then cling film and place in fridge for at least 30 minutes.
3. Very finely dice the shallot and fry very slowly in a small amount of oil, until soft - but careful not to colour.
4. Place Goats Cheese, cooked Shallot, Double Cream and finely sliced Chives in a bowl and combine. I found it easiest to use my hands, but you can obviously use a spoon to stay nice and clean. Taste and adjust seasoning. Place to one side.5. Make the dressing - combine all ingredients and whisk.
6. Ball up the goats cheese into small spheres, at least 20 of them if serving 4 people.
7. Place 5 discs of beetroot around the place, and a ball of goats cheese on top, then another disc on top of that.
8. Drizzle over some of the dressing and scatter the pea shoots.
9. Serve and enjoy!
Now, just wait and see what I did for Mother's Day!!!
Monday, 11 August 2014
Choccywoccydoodah
Hello food.....
Recently I took a trip to Brighton for my lovely friend Ali's Hen Do!
It was a fantastic weekend, and we were lucky to get beautiful weather, very much needed when beside the seaside, beside the sea... But one of the highlights of the trip was our visit to Choccywoccydoodah!
For one thing, what a FANTASTIC name for a place, I had never seen the show on TV before, but got told about it before we went, so was beyond excited to see what it was all about. Obviously with i being a Hen Do, there were a few tender heads on the Sunday morning, and what better way for a group of girls (dressed as Brownie Guides the night before) to recover, than to go to a place dedicated to the wonderful creation of chocolate!!!
We went to the cafe to begin with, where there was a wonderful selection of cakes and treats. I decided to go for a 'dipping pot'. You can choose from white, milk or dark chocolate to dip in and then get presented with such a wonderful supply of different delights to dip in the most gorgeous melted chocolate ever! It truly was delicious, and I'll be honest, I've thought of it every day since then... why don't I live closer to Brighton? :(
We then had a quick look around the shop, and wow - the creations there are out of this world. Like nothing I have ever seen before!
So, to conclude, if anyone goes down to Brighton you absolutely have to visit this place. Pop in for a drink and a small slice of cake (I tell a lie, there's no such thing at this place as a small slice of cake) they are magnificent and well worth every penny, so I'm told by the hens that chose cake. Then you must look around the shop, it really is fascinating!
Next action for me - investigate the programme, I can't wait to see it.
Have chocolatey fun times everyone, and thanks to Choccywoccydoodah for a delicious experience!
 |
| Choccywoccydoodah Dipping Pot - pure joy! |
It was a fantastic weekend, and we were lucky to get beautiful weather, very much needed when beside the seaside, beside the sea... But one of the highlights of the trip was our visit to Choccywoccydoodah!
 |
| Chocolatey tea break |
We went to the cafe to begin with, where there was a wonderful selection of cakes and treats. I decided to go for a 'dipping pot'. You can choose from white, milk or dark chocolate to dip in and then get presented with such a wonderful supply of different delights to dip in the most gorgeous melted chocolate ever! It truly was delicious, and I'll be honest, I've thought of it every day since then... why don't I live closer to Brighton? :(
We then had a quick look around the shop, and wow - the creations there are out of this world. Like nothing I have ever seen before!
 |
| Massive Rocky Road from the shop |
Next action for me - investigate the programme, I can't wait to see it.
Have chocolatey fun times everyone, and thanks to Choccywoccydoodah for a delicious experience!
Sunday, 10 August 2014
Recipe of the week - Prawny, Parmesany, Pine Nutty Pasta
Hello food.....
Throughout this beautiful summer there have been so many chances to eat outside and enjoy the lovely weather with some fantastic food and a nice glass of wine. One lunch time when on holiday from my work I wanted to do just that, however didn't have many things in the house. Therefore, this is essentially a leftovers meal, but resulted in something delicious that I will definitely make again.
I didn't have fresh pasta for this recipe, as it was just a quick lunch, but if I was to make it for other people I would definitely use my Fresh Pasta recipe. It would just taste that little bit more special and fresher if I'd had the time to do this.
Serves 4
What do you need?
400g Pasta
2 Cloves Garlic (crushed)
1 Red Chilli (finely diced)
1 Tbsp Rapeseed Oil
100g Cavolo Nero (sliced)
Handful Pine Nuts
200g Cooked and Peeled Prawns
Handful Grated Parmesan Cheese
Salt and Pepper to taste
How do you do it?
1. If making Fresh Pasta start by doing this - and using pasta machine to make desired pasta shape.
2. If using dried pasta, place this in boiling water and cook for 10-12 mins, until cooked but still slightly al denta.
3. Meanwhile, place Garlic and Chilli in a frying pan with the rapeseed oil and cook slowly for 5 minutes until softened, but not coloured.
4. Add Cavolo Nero and Pine Nuts to the pan and cook out for a further 3 minutes. Then add prawns, these should be cooked already, so just head them through.
5. When cooked, drain pasta and add to pan. Stir all ingredients together and season well, to your personal taste.
6. Serve and place grated Parmesan Cheese on top. Add a couple of twists of Black Pepper and eat.
Yum!
 |
| Prawny, Parmesany, Pine Nutty Pasta |
I didn't have fresh pasta for this recipe, as it was just a quick lunch, but if I was to make it for other people I would definitely use my Fresh Pasta recipe. It would just taste that little bit more special and fresher if I'd had the time to do this.
Serves 4
What do you need?
400g Pasta
2 Cloves Garlic (crushed)
1 Red Chilli (finely diced)
1 Tbsp Rapeseed Oil
100g Cavolo Nero (sliced)
Handful Pine Nuts
200g Cooked and Peeled Prawns
Handful Grated Parmesan Cheese
Salt and Pepper to taste
How do you do it?
1. If making Fresh Pasta start by doing this - and using pasta machine to make desired pasta shape.
2. If using dried pasta, place this in boiling water and cook for 10-12 mins, until cooked but still slightly al denta.
3. Meanwhile, place Garlic and Chilli in a frying pan with the rapeseed oil and cook slowly for 5 minutes until softened, but not coloured.
4. Add Cavolo Nero and Pine Nuts to the pan and cook out for a further 3 minutes. Then add prawns, these should be cooked already, so just head them through.
5. When cooked, drain pasta and add to pan. Stir all ingredients together and season well, to your personal taste.
6. Serve and place grated Parmesan Cheese on top. Add a couple of twists of Black Pepper and eat.
Yum!
The Most Beautiful Mascot
Hello food.....
During my year away from the blog something VERY exciting happened. My beautiful nephew Leo was born. He is the most wonderful little boy in the whole wide world and has brought such joy into the whole Duckmanton/Barrowclough family's lives! I just can't describe how much I love him and enjoy watching him grow up. He's amazing!
His first ever outfit was this little gem. What a perfect mascot! I can't wait for him to try his first ever Jess's Messes food! So many exciting times ahead with this little guy.
During my year away from the blog something VERY exciting happened. My beautiful nephew Leo was born. He is the most wonderful little boy in the whole wide world and has brought such joy into the whole Duckmanton/Barrowclough family's lives! I just can't describe how much I love him and enjoy watching him grow up. He's amazing!
His first ever outfit was this little gem. What a perfect mascot! I can't wait for him to try his first ever Jess's Messes food! So many exciting times ahead with this little guy.
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| I'm the luckiest aunty in the world. The perfect little Jess's Messes mascot! |
Jess's Messes - The Return of the Chef
Hello food.....
Well, it's been a whole year since my last post here. It's been a crazily busy year, but now I return, equipped with new laptop, hundreds of new recipes, a bazillion new food photos and experiences and most importantly, time to be able to restart the blog.
I've gone for a slightly new look, just for a fresh new start. Anyway, that's enough of the story. Here's a few pictures of food things that have been happening in the last year for me!
Well, it's been a whole year since my last post here. It's been a crazily busy year, but now I return, equipped with new laptop, hundreds of new recipes, a bazillion new food photos and experiences and most importantly, time to be able to restart the blog.
I've gone for a slightly new look, just for a fresh new start. Anyway, that's enough of the story. Here's a few pictures of food things that have been happening in the last year for me!
 |
| Strawberry Cocktail |
 |
| Cricket Themed Afternoon Tea |
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| Pine Nut, Prawn, Parmesan Pasta |
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| Learning Latte Art |
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| Salmon and Poached Egg Salad |
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| Halloween Hamper |
 |
| School Christmas Fair |
 |
| Icing Cat Heads |
 |
| Icing Canoe |
 |
| Christmas Hampers |
 |
| The best moment of the year - my Nephew Leo!!! |
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