Category: Chef Stacey

Stacey Kinghams cooks favourite recipes

Potato Salad Recipe

Potato Salad, photo by JMorton

Potato Salad, photo by JMorton

This recipe is a very quick and easy one to do.  Anyone can try it at home.  The above is the effort of our very capable chef Stacey.  We enjoyed it eaten with tonnes of barbecued meat. 🙂

Stacey used new potatoes which she left unpeeled.  Other bigger variety of potatoes may need to be peeled.

Potato Salad Recipe

INGREDIENTS

  • 2 lbs new potatoes, unpeeled, cut in half
  • 1 cup Mayonnaise
  • 2 Tbsp. vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery (optional)
  • 1/2 cup chopped spring onion
  • 2 hard-cooked eggs, chopped (optional)

DIRECTIONS

  1. Cover potatoes with water in and  bring to a boil over medium-high heat.
  2. Turn down the heat to low, add the salt,  and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  3. Combine the mayonnaise, vinegar, sugar and pepper in large bowl. Add potatoes, celery If using), onion and eggs (if using) and toss gently.
  4. Serve chilled as a side to grilled, roasted or fried meat.

April Spring Barbecue

Stacey, The BarB Girl

Stacey, The BarB Girl

Chicken Barbie, photo by PH Morton

Chicken Barbie, photo by PH Morton

Salad Layer in Sukang Iloco, photo by PH Morton

Salad Layer in Sukang Iloco, photo by PH Morton

Steamed New Potatoes, Photo by PH Morton

Steamed New Potatoes, Photo by PH Morton

 

We had our first barbecue of the year yesterday. It was not an ideal time as it was so cold and drizzly, but all the same, we enjoyed it a lot.

Our family does not do mainstream, you see! LOL We are all rebels at heart!

Stacey, a very methodical DIYer, put together the new barrel barbecue we got from Argos.  She said it was a good model, a very good update from our old one as the shelves slide and glide quite easily as opposed to the old pernickety lift and slot old method, which can be rather dangerous when the machine was already heated by the glowing embers of coal.  Now it just a matter of sliding the left shelf to the right or the right shelf to the left to add more coal if needed.

Anyway, Stacey suggested to properly try the new cooker by doing a proper barbecue.

We had chicken marinated in creamy lemon sauce and also also a separate marinade of medium hot piri-piri. We also had the traditional kebab of pork, corn on the cob and sausages.

It was delicious and a happy time for the family. We opted to eat in as it was getting really cold outside, as you can see from our warmly coated, chef. 🙂

Special thank you to our beautiful and industrious Stacey, the original BarB Girl.

It was a success!

Chocolate Cupcake Recipe

The proof is in the eating of the cupcake, lol, Photo by PH Morton

The proof is in the eating of the cupcake, lol, Photo by PH Morton

As the very old quote, which might be French in origin, says “The proof of the pudding is in the eating.” So I ate and it was very tasty too.

The cakes were made by Stacey and her Nanny Mo for Samantha’s birthday party, which was a lot of fun and loads of food and drinks.

Anyway, I remembered how much I enjoyed the cupcakes. Stacey, my beautiful daughter-in-law, said it was very easy to make and decorating it was a lot of fun.

Below is the recipe.

Chocolate cupcake, photo by PH Morton

Chocolate cupcake, photo by PH Morton


Ingredients

100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
¼ tsp vanilla extract
12-hole cupcake tray,lined with cupcake paper cases

Method

Preheat the oven to 170ºC

Using a food mixer, for convenience, add together the  flour with the cocoa powder, sugar, baking powder, salt and butter and mix until everything is combined.

Whisk the milk with the egg in a bowl and to the mix add the vanilla extract.

Gradually pour the milky egg mixture into the food mixer, which should be on a high speed.

Continue mixing for a couple more minutes until the mixture is smooth.

(Do not overmix, as too much of everything is never good. LOL)

Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched. A skewer inserted in the center should come out clean.

Remove from the oven and let them cool completely on a wire rack.

When the cupcakes are cooled (if they have not been eaten as they are, lol) let your imagination take control. Decorate with frosting by using a pallet knife or filling a piping bag with frosting and squeeze to your heart’s delight. Do not forget to add edible embellishment such as silver, pink and gold balls and little sugar flowers and hearts.

Chocolate Pinwheel Cookies

These cookies were made by Stacey. She was so patient following the recipe to the letter. The end product, the cookies, were delicious – they did not last long.

Chocolate pinwheel cookies, photo by PH Morton

Chocolate pinwheel cookies, photo by PH Morton

Chocolate pinwheel cookies, photo by PH Morton

Chocolate pinwheel cookies, photo by PH Morton

Chocolate pinwheel cookies, photo by PH Morton

Chocolate Pinwheel Cookies

Ingredients

  • 190g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110g butter, softened
  • 100g caster sugar
  • 1 egg yolk
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 170g plain chocolate chips, melted
Method
  1. Sift together the flour, baking powder and salt.  Repeat sifting at least three times, this will enable the baking powder and salt to be completely incorporated to the flour.
  2. Cream together the butter and the sugar, then beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
  3. Divide dough into two parts. Leave one to the side (this is the vanilla part).
  4. Meanwhile, melt the chocolate in the microwave or by simmering water in double boiler.
  5. Add the melted chocolate to the other half, and stir well till combined.
  6. Chill both halves of the dough for at least 30 minutes for easier rolling.
  7. Roll out the black and white sections separately, each between two sheets of greaseproof paper.
  8. Roll into rectangles 5mm thick.
  9. Place the layers on top of each other, with one sheet of greaseproof paper still at the bottom. Using the paper to help you, firmly roll together lengthways, as you would a swiss roll.
  10. Wrap in cling film and chill dough for up to one hour.
  11. Preheat oven to 200 C / Gas 6.
  12. Unwrap and slice chilled dough to about 3mm thick rounds. Place on an ungreased baking tray.
  13. Bake for 5 to 7 minutes. Remove and cool on a wire rack.

Meringue Recipe

Last Sunday, we made a few tins of leche flan, which turned out so delicious. The leche flan was made of egg yolks only so we ended up with a surplus of egg whites.

We did not have to think hard what to do with the egg whites, the first thing that came to mind was of course, cooking them into a delicious meringue.

Chef Stacey got busy and produced a most sumptuous version. It was crunchy outside and sweetly soft and chewy in the inside.

Just beautiful.

Meringue Recipe

Ingredients:

8 egg whites
1 cup caster sugar

Method:

Preheat the oven to 105 degrees centigrade (very low heat)

In a bowl, whisk the egg whites until soft peaks form when the whisk is removed, then whisk in the sugar, one tablespoonful at a time, until stiff peaks form when the whisk is removed. To save time and a lot of effort whisking, use a food mixer.

Line a baking sheet with greaseproof paper.

Pour in the mixed egg white onto the baking sheet. Level and tidy it up.

Put in the oven and baked for 1 and a half hours.

Gently check once in a while if the meringue had turned golden brown.

………………

helpful tipsTips for making meringue:

Make sure the eggs are at room temperature, therefore take the eggs from out of the fridge 30 minutes before making the meringue, this will make the eggs greater in volume.

Also ensure that there is no trace of fat or grease on the bowl, also make sure no yolk gets into the egg white.

Using a copper bowl is also good for meringue making.

Add dash of salt to the egg-white  to make for easier beating and increase in volume.

You can use a piping bag to make lovely shapes of little meringue.

Again cook in a very cool oven on a baking sheet lined with greaseproof paper.

Enjoy!

Stacey’s Apple Pie

In order to make an apple pie from scratch, you must first create the universe.
– Carl Sagan

After creating the universe, an apple pie was made. 😉

Stacey’s apple pie is the best I have ever tasted. The pie itself was beautiful. Crunchy at its outer part and softer in the middle.
The apple slices were not overly cooked that they disintegrated. There was still a bit of a perk and crunch to the apple bits.

Stacey’s Apple Pie

The Recipe

For the pastry

  • 125 g plain flour

  • pinch of salt

  • 50 g unsalted butter, cut into pieces

  • 2 medium egg yolks
  • 50 g caster sugar
For the filling
  • 900 g Bramley cooking apples, peeled, cored and sliced (see above photos)

  • 50 g caster sugar and extra to sprinkle

  • flour to dust
  • Double cream or custard to serve

Preparation method

  1. Preheat the oven to 190C, gas mark 7.
  2. Sieve the flour and salt into a bowl.
  3. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
  4. Using a fork, mix the egg yolks, sugar and 1 1/2 tsp of water until the mixture hold together.  Add a little more water if needed.
  5. Gather the dough in your hands and knead lightly.  Form into a ball, wrap tightly in cling film and chill for 30 minutes before using. (This part is important because the chilling 🙂 relaxes the dough and prevent the pastry from shrinking during the baking process.)
  6. Using a 1.1 litre pie dish, layer the apples and drench with the sugar all over.  Sprinkle with a tablespoon of water.
  7. After 30 minutes or so on the fridge, take out the dough and roll out on a lightly floured work surface to a round shape which should be larger than the pie dish.
  8. Slightly dampen the lips or edges of the pie dish.
  9. Carefully lift the pastry circle and put it on top of the pie dish.
  10. Cut off surplus or excess dough and flute the edges with a pinching action using your finger and thumb to seal and beautify.
  11. Ensure to make a slit in the middle to allow for the steam to escape.
  12. Bake for 35- 40 minutes until the pastry is lightly brown.
  13. Sprinkle with caster sugar before service with double cream or hot custard.

Broccoli & Cauliflower Cheese Recipe

Peter and I are new converts to Broccoli and Cauliflower Cheese.

We tend to stay away from too creamy food with our roast but Stacey, our daughter-in-law, made us this recipe and we just love it. We were blown away! 😉 It was so delicious but then again, our Stacey is a very good cook.

It was a great compliment with roast pork, roast potatoes and lashing of gravy.

Really lovely.

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Broccoli & Cauliflower Cheese Photo by PH Morton

Ingredients

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Broccoli & Cauliflower Cheese Photo by PH Morton

DSCN8586

Broccoli & Cauliflower Cheese Photo by PH Morton

Broccoli & Cauliflower Cheese Recipe

Ingredients

1 small cauliflower, broken into small florets
1 small head broccoli, broken into small florets

For the cheese sauce
50g butter
50g flour
1 tsp mustard powder
500ml milk
100g strong cheddar, or vegetarian alternative
2 tbsp snipped chives
Salt & Pepper

 

Method

In a saucepan, boil two cups of salted water, add the cauliflower and cook until sligthly tender. Drain.

Using another saucepan, boil two cups of salted water as well and add the broccoli and cook until just about tender.  Drain.

Transfer both the cauliflower and broccoli into a large ovenproof ceramic dish.

Make the cheese sauce by melting the butter in a small pan until a low heat.

Add flour and mustard powder, and cook for 1 min, stirring continously.

Remove the pan from the  heat and add the milk gradually, stirring constantly to prevent lumps from forming.

When the lumps have gone, return the pan back to the stove and add what is left of the milk.

Keep stirring and bring to a  boil, then turn down the heat to a simmer; cook until thickened and smooth.

Add a handful of the grated cheese to the pan.

Season with salt and pepper and add the chives.

Pour the sauce over the vegetables and sprinkle generously with cheese on top.

Cook in the oven 35-40 mins until it has browned and bubbling.

Cauliflower & Brocolli Cheese, photo by PH Morton

Cauliflower & Brocolli Cheese, photo by PH Morton

Chocolate Profiteroles Recipe

Our Stacey is turning in to an extraordinarily good baker. She made these profiteroles and hand in my heart, these profiteroles are the best I have ever tasted. Even better than the M&S ones. I had nine of them and I just love it.

It was really amazing how Stacey was able to make them so good without any previous experience of making it. With her Iphone, she followed the instructions to the letter and hey presto, best result!

You too can make these lovely profiteroles, the recipe follows below!

DSCN8629

DSCN8630

DSCN8635

Stacey stuffing cream on the choux mini buns Photo by PH Morton

Stacey stuffing cream on the choux mini buns
Photo by PH Morton

Voila Photo by PH Morton

Voila
Photo by PH Morton

DSCN8643

Chocolate profiteroles dusted with icing sugar Photo by PH Morton

Chocolate profiteroles dusted with icing sugar
Photo by PH Morton

Profiteroles with two chocolate sauces

Ingredients

  • 50g/1¾oz butter, cut into cubes

  • 75g/2½oz plain white flour

  • 1 tsp caster sugar

  • 2 medium free-range eggs, beaten

  • 1 tsp icing sugar

For the vanilla cream
  • 350ml/12fl oz double cream

  • 1 tbsp caster sugar

  • ¼ tsp vanilla extract

For the dark and white chocolate sauces
  • 100g/3½oz white chocolate, broken into pieces

  • 75g/2½oz plain, dark chocolate, broken into pieces

  • 250ml/9fl oz double cream

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Line a large baking tray with baking parchment and set aside.
  2. Pour 125ml/4fl oz water into a medium non-stick saucepan set over a low heat and add the butter. Sift the flour into a bowl and stir in the sugar.
  3. Melt the butter slowly in the water, then increase the heat and bring it to the boil. Immediately tip all the flour into the bubbling water and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste and leaves the sides of the pan. Remove from the heat.
  4. Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition. The paste will become softer and more glossy as the eggs are added. (You can use an electric mixer to incorporate the eggs if you prefer.)
  5. Spoon 18 heaped teaspoons of the choux paste onto the baking tray. Space them well apart to allow for rising. If you dip the teaspoon into a jug of hot water every now and then, it will help prevent the paste sticking. Use a second teaspoon to push the mixture off the spoon and only the tray.
  6. Bake for 25-30 minutes, or until the buns are well risen and golden-brown.
  7. Remove the tray from the oven. Holding each bun with a clean, dry tea towel, turn upside down on a wire rack and make a 1cm/½in hole in the base by twisting the tip of a knife or poking with a skewer to allow the steam to escape. Leave to cool.
  8. While the profiteroles are cooling, make the white chocolate sauce. Place the white chocolate and 150ml/5fl oz of the cream in a small non-stick saucepan and melt over a very low heat, stirring regularly until smooth. Do not allow to overheat.
  9. Remove from the heat and leave to cool. The sauce will look quite yellow at this point, so pour into a jug and leave to cool for at least 30 minutes before using and it will become whiter.
  10. Make the dark chocolate sauce in the same way, using the remaining 100ml/3½fl oz of cream, and set aside.
  11. Make the vanilla cream filling for the profiteroles by whipping the cream with the sugar and vanilla until soft peaks form when the whisk is removed from the bowl. Spoon into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the cream into each choux bun through the base. Alternatively, split the buns and spoon the cream inside. Pile up on a serving plate and dust with sifted icing sugar. (The buns can be covered and popped into the fridge for up to six hours before serving if you like.)
  12. When you are ready to serve, stir three tablespoons of just-boiled water into the dark chocolate sauce, one tablespoon at a time, and heat gently, stirring until smooth and hot. Pour the dark chocolate sauce over the profiteroles. Drizzle the white chocolate over the top and serve immediately. (If the white chocolate sauce has become too firm to pour, stir in a couple of tablespoons of just-boiled water first.)
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