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| Christmas Hampers |
Loads of Jess's Messes Website updates - including Christmas Hamper Info.
Make sure you check it out and find out all the latest Jess's Messes happenings.
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| The Cookbook |
Lovely.
Thank you!
Jess's Messes - For a first class flavour experience
Thursday, 13 September 2012
Website Updates
Hello food.....
Loads of Jess's Messes Website updates - including Christmas Hamper Info.
Make sure you check it out and find out all the latest Jess's Messes happenings.
Books and hampers can be ordered through PayPal now, so you will receive the books directly from me - much better than through a third party! :)
Lovely.
Thank you!
Loads of Jess's Messes Website updates - including Christmas Hamper Info.
Make sure you check it out and find out all the latest Jess's Messes happenings.
Lovely.
Thank you!
Tuesday, 11 September 2012
Scumptious Scallops
Hello food.....
This is a recipe I have had a lot of questioning looks about. How does bacon, pear and fish go together? Surely I must be insane? However, no, I don't think I am insane, well not in food ways anyway!
The thought behind this dish, came from my youth - working in Pizza Express. There was a salad, called the Pancetta Salad (not as original as Jess's Messes names), which me and Cate (my lovely fellow Pizza Express friend) were OBSESSED with. It had pancetta and pear and lettuce, blah de blah and just worked wonderfully well. So my thoughts grew from here. Hmmmmm, crispy bacon is lovely with scallops - but perhaps a little overdone, what can I do with it to make it more interesting? Well, pear and bacon goes well together too - and so this dish was born... Let me know your thoughts
What do I need?
(Serves 4)
1. Finely dice the pears and palce in saucepan. Cook on a slow heat until it has all turned to mush!
2. Grill the bacon slowly, until all the fat has gone lovely and crispy. Wait for it to cool and crumble into small pieces. Place in ovenproof dish.
3. Season each scallop with salt and pepper.
4. Melt the butter in a non-stick, shallow frying pan, along with the oil. Meanwhile heat the pear puree under the grill.
5. Place 3 blobs of puree on each plate. When the butter is piping hot add each scallop qiuckly. Squeeze the lemon juice into the pan.
6. Cook very quickly on a high heat for 2 minutes each side and place one on each blob of puree.
7. Sprinkle bacon and lambs lettuce on top and dress with pan juices.
8. Serve immediately.
ENJOY!
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| Scrumptious Scallops |
The thought behind this dish, came from my youth - working in Pizza Express. There was a salad, called the Pancetta Salad (not as original as Jess's Messes names), which me and Cate (my lovely fellow Pizza Express friend) were OBSESSED with. It had pancetta and pear and lettuce, blah de blah and just worked wonderfully well. So my thoughts grew from here. Hmmmmm, crispy bacon is lovely with scallops - but perhaps a little overdone, what can I do with it to make it more interesting? Well, pear and bacon goes well together too - and so this dish was born... Let me know your thoughts
What do I need?
(Serves 4)
- 2 Conference Pears
- 4 Rashers Streaky Bacon
- 10g Butter
- 10ml Sunflower Oil
- 12 King Scallops (out of shell)
- 1 Lemon
- Hamdful Lambs Lettuce
- Salt and Pepper
1. Finely dice the pears and palce in saucepan. Cook on a slow heat until it has all turned to mush!
2. Grill the bacon slowly, until all the fat has gone lovely and crispy. Wait for it to cool and crumble into small pieces. Place in ovenproof dish.
3. Season each scallop with salt and pepper.
4. Melt the butter in a non-stick, shallow frying pan, along with the oil. Meanwhile heat the pear puree under the grill.
5. Place 3 blobs of puree on each plate. When the butter is piping hot add each scallop qiuckly. Squeeze the lemon juice into the pan.
6. Cook very quickly on a high heat for 2 minutes each side and place one on each blob of puree.
7. Sprinkle bacon and lambs lettuce on top and dress with pan juices.
8. Serve immediately.
ENJOY!
Jess's Messes - BACK WITH A VENGEANCE!
Hello food.....
Ok, so maybe I've had a longer holiday than most people in the world do, but it's been a busy summer. I've had my birthday, moved house, things have been going on. Yes, i am just making excuses - after finishing the book I was a little sleepy.
Now, however, as Christmas Hamper time approaches - I am back, with a vengeance!
So keep tuned for lovely free recipes, Christmas Hamper news, Jess's Messes - The Cookbook news and various other food experiences.
Follow Jess's Messes on Twitter: https://twitter.com/JessMesses
Like the Jess's Messes Facebook Page: www.facebook.com/jesssmessesfood
 |
| IIIIII'MMMMMM BACK! |
Now, however, as Christmas Hamper time approaches - I am back, with a vengeance!
So keep tuned for lovely free recipes, Christmas Hamper news, Jess's Messes - The Cookbook news and various other food experiences.
Follow Jess's Messes on Twitter: https://twitter.com/JessMesses
Like the Jess's Messes Facebook Page: www.facebook.com/jesssmessesfood
Pat the Pot
Hello food.....
After a summer of wonderful birthday fun, I came out the other end with a wonderful Le Crueset pot.
However, I cannot simply accept it as a cooking pot, everything in my kitchen has to have a personality - therefore PAT THE POT came into being.
She is wonderful. Truly wonderful. I am sure many recipes will be born through her! :)
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| Pat the Pot |
However, I cannot simply accept it as a cooking pot, everything in my kitchen has to have a personality - therefore PAT THE POT came into being.
She is wonderful. Truly wonderful. I am sure many recipes will be born through her! :)
Sunday, 20 May 2012
Jess's Messes AVAILABLE TO BUY!!!!
Hello food.....
The Jess's Messes website is now created and the book is READY TO BUY! I'm so excited about it!
There's 20 copies on their way to me now to sell and plenty more people going to the website and clicking on the link to get it.
So don't miss out! Get this book with: Starters, Mains, Desserts, Baking, Basics and Sauces!
The Jess's Messes website is now created and the book is READY TO BUY! I'm so excited about it!
There's 20 copies on their way to me now to sell and plenty more people going to the website and clicking on the link to get it.
 |
| Jess's Messes The Cookbook! |
So don't miss out! Get this book with: Starters, Mains, Desserts, Baking, Basics and Sauces!
Saturday, 12 May 2012
Fabulous French Onion Soup
Hello food.....
I was asked to put this recipe on here so I have done. I am a week late and Jane attempted her own version - with soy sauce (which was accidental). So hopefully you will see this and create this recipe. :) It's very easy and simple, but make sure you leave the onions to cook for ages - without burning- so you can't all the wonderful flavour out of them.
Enjoy!
What do I need?
1kg White Onions
2Cloves Garlic
15g Butter
5ml Vegetable Oil
10g Brown sugar
250ml White Wine
20ml Balsamic Vinegar
1 Litre Beef (or vegetable) stock
Salt and Pepepr
How do I do it?
1. Finely slice the onions and crush the garlic.
2. Heat the butter and oil in a heavy based pan, careful not to burn the butter.
3. Add the onions, garlic, salt and pepper and cook a low heat for about 15 minutes, until the onions are really soft and go translucent.
4. Add the brown sugar and stir in.
5. Add the wine and vinegar and cook on a medium heat until it has reduced and the onions have taken up all the flavour of the wine.
6. Pour in the beef stock and stir.
7. Leave to simmer for about half an hour. Check and adjust seasoning.
8. Serve with a little sprinkling of cheddar cheese and a lovely cheesey crouton to dip. Or cheese scones!
Lovely lovely!
I was asked to put this recipe on here so I have done. I am a week late and Jane attempted her own version - with soy sauce (which was accidental). So hopefully you will see this and create this recipe. :) It's very easy and simple, but make sure you leave the onions to cook for ages - without burning- so you can't all the wonderful flavour out of them.
Enjoy!
What do I need?
1kg White Onions
2Cloves Garlic
15g Butter
5ml Vegetable Oil
10g Brown sugar
250ml White Wine
20ml Balsamic Vinegar
1 Litre Beef (or vegetable) stock
Salt and Pepepr
How do I do it?
1. Finely slice the onions and crush the garlic.
2. Heat the butter and oil in a heavy based pan, careful not to burn the butter.
3. Add the onions, garlic, salt and pepper and cook a low heat for about 15 minutes, until the onions are really soft and go translucent.
4. Add the brown sugar and stir in.
5. Add the wine and vinegar and cook on a medium heat until it has reduced and the onions have taken up all the flavour of the wine.
6. Pour in the beef stock and stir.
7. Leave to simmer for about half an hour. Check and adjust seasoning.
8. Serve with a little sprinkling of cheddar cheese and a lovely cheesey crouton to dip. Or cheese scones!
Lovely lovely!
Tuesday, 1 May 2012
Monday Meatballs recipe
Hello food.....
A boring Monday evening lay ahead, what could I do, there was one choice and one choice only..... to make meatballs!!!!
What do I need?
400g Minced Beef
10g Thyme
Salt and Pepper
1 Egg
2 Onions
2 Cloves Garlic
150ml Red Wine
15g Tomato Puree
400g Chopped Tomatoes
10g Green Pesto
10g Balsamic Vinegar
How do I do it?
1. Combine the beef, thyme, salt, pepper 1 onion (chopped very finely) and egg together. Then make into lovely little meatballs.
2. Dice the remaining onion, crush the garlic and fry quickly for 5 mintues (until softened).
3.Add wine and cook on a high heat to reduce down. Add tomato puree and chopped tomatoes and cook for 5 minutes.
4. Add pesto, balsamic vinegar and seasoning and cook for a further 5 minutes. Season.
5. Meanwhile, gently brown the meatballs in a pan. Just until coloured outside, not cooked through. Place in ovenproof dish.
6. Cover meatcalls with tomato mix and place in oven at gas mark 5, 200c for 20 minutes.
7. Serve with pasta of your choice. Sprinkle with parmesan for a lovely tang.
Speedy, easy recipe! Enjoy!!!
A boring Monday evening lay ahead, what could I do, there was one choice and one choice only..... to make meatballs!!!!
What do I need?
 |
| Monday Meatballs |
10g Thyme
Salt and Pepper
1 Egg
2 Onions
2 Cloves Garlic
150ml Red Wine
15g Tomato Puree
400g Chopped Tomatoes
10g Green Pesto
10g Balsamic Vinegar
How do I do it?
1. Combine the beef, thyme, salt, pepper 1 onion (chopped very finely) and egg together. Then make into lovely little meatballs.
2. Dice the remaining onion, crush the garlic and fry quickly for 5 mintues (until softened).
3.Add wine and cook on a high heat to reduce down. Add tomato puree and chopped tomatoes and cook for 5 minutes.
4. Add pesto, balsamic vinegar and seasoning and cook for a further 5 minutes. Season.
5. Meanwhile, gently brown the meatballs in a pan. Just until coloured outside, not cooked through. Place in ovenproof dish.
6. Cover meatcalls with tomato mix and place in oven at gas mark 5, 200c for 20 minutes.
7. Serve with pasta of your choice. Sprinkle with parmesan for a lovely tang.
Speedy, easy recipe! Enjoy!!!
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