Archive for May, 2011

Full mummy winter

All members of our family attended black tie functions on Saturday night, which meant we were all dressed to the nines for a rare formal family photo, and on the flip side needing a bit of quiet time and comfort food Sunday.

After all the Saturday night glamour, Sunday night was time for tracksuits and baking. I cooked Rockling with a pesto and breadcrumb crust, Italian greens, and rhubarb and apple crumble.

Dessert is rare in our family, where a couple of us are watching our waistlines, so the apple and rhubarb crumble was a special winter treat. Maybe because of being a dessert deprived family, we have got into the habit of eating our desserts with a teaspoon- to make it last!

Oli, Mark and I, about to attack the crumble with our teaspoons!


Rockling with pesto crust.

This is a winner for people like Nic who don’t really like the taste of fish. Rockling is a very mild tasting white fish, and the crunchy topping is delicious. The topping is: 50% pesto paste (we make our own but you could buy) and 50% breadcrumbs (again we use fresh but bought would be fine). Mix the two together with a fork until fully combined. Cooking it couldn’t be simpler, put pieces of fish on baking paper on a flat tray, gently press topping onto each piece of fish, bake in 180 degree (c) oven, for around 15 minutes, or until fish is white. ¬†Finish under grill for 30 seconds to give the topping extra crunch (optional).


Stir fry broccoli (or broccolini) in a bit of olive oil in a wok, add sliced mushrooms, splash of balsamic, sea salt, black pepper, handful of cherry tomatoes, sprinkling of chopped olives. Stir fry, place in vegetable dish, and top with shavings of parmesan cheese.



peel core and chop 1/2 dozen Granny Smith apples.

trim and chop a bunch of rhubarb.

place in a saucepan with 1/2 cup of water, and 1/4 cup of sugar.

Boil until fruit starts to soften, stirring regularly.

Tip fruit mixture into a baking dish, allowing plenty of space at the top, as the fruit can froth up during baking.


1 cup self raising flour

1/2 cup caster sugar

1/3 cup dessicated coconut

1/3 cup rolled oats

2 heaped tablespoons margarine (or butter)

Mix together dry ingredients with a fork, then fork through butter or margarine (do not melt) until margarine is completely mixed into dry ingredients. You may want to finish by rubbing it through with your fingertips.

Put topping loosely on top of fruit, bake for 25 min-1/2 hour on 180 degrees until top browns.

Serve with cream or vanilla ice-cream and teaspoons!


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