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Tuesday, 14 May 2019 14:32

Caponata

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Fried aubergine ready for a Caponata salad as Lidl had aubergines for 49p each. Caponata originates from Sicily. Sicilians all have their own version of this slightly salt, piquant aubergine dish, with many variations depending on what vegetables are available. Fennel is very good in place of the celery. Serve hot or cold, but never straight from the fridge.

Wednesday, 21 March 2018 19:33

Keen-Wah

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If you are going to use quinoa in your dishes then why not buy British? Here at SuffolkFoodie HQ we make a nice fresh and summery quinoa tabbouleh salad.

Friday, 18 August 2017 15:06

Chicken Kebabs with Indian spices.

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I made these succulent chicken kebabs, marinated in Indian spices and yoghurt for a budget saving barbecue supper last night. I used chicken thigh meat which is tastier and more succulent than the breast. Use less chilli powder or cayenne pepper if you prefer less kick, although the amount in this recipe won't have you gasping for water! If you do not have all the spices in your store cupboard, don't worry, just substitute all of the spices with curry powder.

Sunday, 03 May 2015 14:09

Blue Cheese Ranch Dip or Dressing

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Here's a recipe for for our deliciously creamy ranch dip which is the perfect accompaniment to our southern fried chicken or for spooning onto a barbecued beef steak. It's good to serve as a dip with celery sticks, carrot batons and cucumber too. It's quick and easy to make and doesn't require exact measurements if you're in a hurry.  Use any soft and creamy blue cheese for the dip with a more crumbly cheese to fold in for texture. You can thin it with a little milk if you fancy using it to dress a salad.

Saturday, 26 April 2014 11:25

Treacle, Ginger and Orange Bundt Cake

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Treacle, Ginger and Orange Bundt Cake

200g/7oz butter

200g/7oz dark muscovado sugar

175g/6oz black treacle

2 tbs ginger syrup from the jar of stem ginger

250ml/9floz milk

2 large eggs (beaten)

330g/12oz plain flour

1½ tsp bicarbonate of soda

2 tsp ground ginger

75g/2½ oz stem ginger (chopped)

zest of 1 orange

4tbs orange curd

for the icing

zest of 1 orange

4tbs orange juice

140g/5oz icing sugar

Preheat the oven to 160C/140C/Gas 3

Grease a 10” round Bundt tin and dust a little flour in to ensure a non stick finish.

Place the butter, sugar, treacle and ginger syrup in a saucepan and melt together over a very low heat, until the sugar has dissolved. Leave to cool.

Whisk the milk and the eggs together.

Weigh out the flour and add the bicarbonate of soda, ground ginger, stem ginger and orange zest.

Whisk the milk and eggs into the cooled butter, treacle and sugar mix, stirring well.

Now add the wet ingredients to the dry ingredients, a little at a time, mixing to a smooth batter.

Pour into the cake tine and bake for 45 mins, until a skewer inserted into the centre comes out clean.

Leave to cool a little in the tin then turn out onto a wire rack.

Slice the cooled cake into three layers and spread the orange curd between the layers and sandwich back again.

In a small bowl mix the orange zest and orange juice and heat in the microwave to warm.

Stir in the icing sugar (you may need to add more icing sugar or more orange juice) to get the right drizzling consistency.

Drizzle over the cake and decorate with stem ginger or crushed sugar crystals.

Wednesday, 13 November 2013 15:13

Feta and red pepper muffins

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These savoury muffins are an all year round favourite. We like to experiment with different fillings and toppings, these are topped with pesto. Here is the link for our Feta and Peppadew Muffins. Have fun adapting the recipe!

Wednesday, 13 November 2013 15:13

Membrillo (Quince Paste)

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A sliceable quince treat to serve with cheese.

Wednesday, 13 November 2013 15:12

Green Tomato Chutney

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I made this vat of chutney from the very last of my greenhouse green tomatoes and some delicious Bramley apples from my Dad's garden. I had no small jars so I'll leave it in this enormous jar to mature. This is my mother's recipe.

Wednesday, 13 November 2013 15:06

Fish Pie weather

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It's fish pie weather. Cod, salmon and smoked haddock yum!

Sunday, 08 September 2013 20:27

Rice pudding

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This rice pudding is a little healthier and lower in fat than our other full cream recipe.  You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.

  • Ingredients
  • 100g short grain/ pudding rice
  • 50g caster sugar
  • 700ml semi-skimmed milk
  • freshly grated nutmeg
  • (1 bay leaf, or strip lemon zest for a different flavour)
  • Method
  • Heat oven to 130C/Gas 2. 
    Butter an 850ml heatproof ovenproof dish.
    Pour the rice and sugar into the dish and stir in the milk.
    Sprinkle the freshly grated nutmeg over and top.
    (Add lemon zest or bay leaf into the milk if using)
    Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.
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