This is a really easy pate to make and even my children loved it. Obviously, if you are not a fan of a heavy pepper taste then plain smoked trout can be used.

Ingredients

• 350g Smoked Peppered Trout
• 2 teaspoons of English mustard
• 2 tablespoons of creme fraiche
• 1/2 teaspoon sugar
• Juice of 1 lemon
• Finely chopped chives

Method

Place fish, creme fraiche and mustard in to a food processor and mix until smooth.

Add lemon juice and sugar. Mix well.

Cool in the fridge for minimum of 3 hours.

Serve with fresh crusty bread.

The post Smoked Trout Pate  appeared first on Cooking By The Sea.

I think I’ve finally perfected her pies after about 35 years of trying!

The pastry recipe can be found here

 
To make the Apple pie instructions are here. 

Truly stumpsious with warm custard. 

Do you have a receipt handed down the generations that is a firm family favourite?

The post Apple Pie appeared first on Cooking By The Sea.

Ingredients

• 400g Self raising flour
• 1/4 teaspoon of salt
• 1 teaspoon of baking powder
• 100g butter
• 50g Caster sugar
• 200ml milk
• 50g chocolate chip

Method

• Preheat the oven to 220 degrees
• Mix the flour, sugar, salt and baking powder in a large mixing bowl
• Cut the butter in to cubes and mix in to the flour mix
• When it resembles breadcrumbs add the chocolate chips and stir
• Slowly add the milk and mix until you have a dough.  You may not need all of the milk.
• Grease & flour an 8″ loose bottom baking tin
• Press the scone mixture in to the tin
• Brush over the top with a little milk and cook for 10 to 12 minutes until risen and golden brown on the top
• They taste lovely whilst still warm.

The post Chocolate Chip Scone appeared first on Cooking By The Sea.

Just those three little words get my mouth watering.  This chocolate cream pie is so delicious and so easy to make.  I can assure you this chocolate cream pie will not disappoint.  It is so easy to make my 13 year old Son actually made it.  Last week The Boy Teen had a ‘make what you like’ cooking class.  Being a typical teen boy, he told me this at 8pm on Sunday night.  The cooking class was Monday.  He was unsure what he wanted to make but knew it had to be something with chocolate.

Everybody likes chocolate don’t they?  With this recipe it can be tailored to your guests.  Do you like a rich high cocoa chocolate?  Do you like milk chocolate?  Perhaps you are a fan of white chocolate or a more usual flavoured chocolate.  This chocolate cream pie recipe does not disappoint one little bit.

Ingredients

• 150g melted butter
• 2 packets of oreos
• 2 large blocks of chocolate
• 300ml of double cream
• strawberries to decorate

Method

• Crush the oreos with either a food processor or in a bag with a rolling pin.
• Mix in the melted butter and stir well
• Press down in to an 8″ tin with removable base
• Place in a freezer to cool.
• Gently warm the double cream but do not allow to boil.
• Whilst the cream in warming break the chocolate up and place in a bowl.
• Pour over the warmed cream and wait for 1 minute
• Mix well
• When all the chocolate has melted pour the mixture over the biscuit base and place in a fridge and allow to set overnight.
• Cut the strawberries in half and place on the top of the chocolate cream pie.

The brilliant thing about this recipe is that it requires no cooking at all.  The recipe really is simple and a child will be able to make this on their own.  As to whether a child will clean up after they have made this is an entirely different matter.

The post Chocolate Cream Pie appeared first on Cooking By The Sea.

Ingredients

• 150g unsalted butter
• 2 tablespoons of brown sugar
• 350g cherries
• 150g ground almonds
• 150g caster sugar
• 3 large eggs
• 100g self raising flour
• 1 teaspoon baking powder
• 3 tablespoons of redcurrant jelly
• Cream of Creme Fraiche to serve

Method

Preheat oven to 180 degrees

Line an 8″ square tin

Sprinkle the brown sugar over the bottom of the tin.  Stone and halve the cherries and mix with the brown sugar and make sure they are spread evenly over the bottom of the tin.

Place all other ingredients in a mix bowl and mix until you have a smooth batter.

Spread the batter over the cherries and cook until a skewer comes out clean.

Once cooled remove from the tin and upside down.

Melt the redcurrant jelly and using a pastry brush cover the top of the cake.

Serve with cream or creme fraiche.

The post Cherry And Almond Cake appeared first on Cooking By The Sea.

I sat down and had a think and came up with recipe for our version of breakfast muffins.  I need something that was quick and easy to make.  A breakfast muffin that would fill them until lunch but would also help with our morning routine.  Like most families our morning routine is quite frantic. 

Ingredients

For each of the breakfast muffins you will need:

• English Breakfast Muffin
• Slice of Ham
• Cheese
• Egg
• Seasoning to taste
• Little butter
• Silicone cupcake tray

Method

To make the breakfast muffins:

Pre heat your oven at 200 degrees

slightly grease your cupcake tray

In each tray break 1 egg, add seasoning and cook these for 10 to 12 minutes.  Once cooked allow to cool before removing from the tray.

Cut your muffins in half and place a slice of ham on one half and cheese on the other half.

When the egg is cool add to the muffin between the ham and cheese.

Wrap in clingfilm and freeze.

To cook remove from the freezer 15 minutes before cooking and microwave for 2 minutes.

What I love about these is that I can batch make 12 at a time and freeze them in advance for our breakfast.  They are so much easier to prepare in a morning than cereal or toast and really saves time on the school rush.  I like than they keep the kids full until lunchtime which means they are not snacking mid morning.

Having chickens as pets I also find this a great way to use up and preserve some of our eggs.

We enjoy these most weeks as part of our family meal planning.

Enjoy!

The post Breakfast Muffins appeared first on Cooking By The Sea.

Ingredients

• 2 large white onions, peeled, halved and sliced
• 1.5kg pork belly, with rind removed but the fat left on
• sea salt and freshly ground black pepper
• 1 quantity olive oil mash
• 1 litre good-quality dry cider (do not use sweet cider)
• 150ml runny honey
• 1 beef stock cube
• 1 tablespoon of apple sauce

This recipe feeds 4.  I cooked double quantities to enable some to be frozen for another meal.

Method

• Season the pork.

• Dry-fry the pork on both sides until golden brown, ensuring that all sides of the meat are sealed. Remove from the pan and set aside to rest for 3–5 minutes. (Most of the fat should have been released during this stage.)
• Dry fry the onions until caramelised.
• In the frying pan combine all the ingredients for the braising liquor and bring to the boil.
• Add honey and apple sauce.
• Place meat, onions and liquid in slow cooker and cook for 4 hours.
  

Serve this with caramelised onion mashed potato.

Can be frozen for up to 4 weeks in individual or family sized portions.

The post Slow Braised Pork Belly appeared first on Cooking By The Sea.

First preheat the oven to 200.

Place a wrap on baking tray

squeeze some tomato puree, tomato sauce and some BBQ if you like and spread over the wrap

Now grate some cheese, whatever you have to hand. Even more type of one cheese will work.

Next add other ingredients you have. Onions, mushroom, bacon, sausage, veg.

Sprinkle a little more cheese and if have some some down garlic cheese. Sprinkle of freshly ground black pepper. We tend not to add salt

Cook in oven for 10 to 15 mins. Kids love these are they have made their own food. Great idea for fussy eaters.

The post Pizza Wraps appeared first on Cooking By The Sea.

I

ngredients- 

• 2 eggs 
• Splash of milk 
• Thinly sliced ham 
• Grated cheese 
• Chopped spring onion 
• Seasoning 

Method

• Beat the two eggs, add milk & season 
• Pour in to an individual oven dish 
• Add spring onion, cheese & ham 
• Bake for around 15 to 20 minutes until set 
•  Serve with salad

The post Crustless Quiche appeared first on Cooking By The Sea.

• 8oz wholemeal self raising flour (fibre)
• 5oz soft brown sugar
• 1/4 pint sunflower oil
• 2 eggs
• 4oz walnuts (nuts)
• 4oz sultanas (fruit)
• 2 ripe bananas (fruit)
• 1 carrot (vegetable)
• 2 tea spoon baking powder
• 1/2 tea spoon ground cinnamon

• Heat oven to 160
• Grate carrot.
• chop/mash bananas
• Place everything in a bowl and mix.

• Cook for 45 mins to 1 hour for loaf/cake.
• Muffins 25 to 30 mins

• 6oz full fat soft cheese
• 2oz softened butter
• 4oz icing sugar
• couple of drops of vanilla essence

• Place all of the ingredients in a bowl & mix.
• Spread over the cooled cake
  
  

The post Passion Cake appeared first on Cooking By The Sea.