Saturday , October 31 2020

Recipes

We all love cooking at home but could sometimes do with a bit of inspiration – whether you are preparing breakfast, lunch or dinner! Our recipes use produce from Norfolk and Suffolk and many are suggested by some of the leading chefs in East Anglia. There are recipes for vegans and vegetarians, and also for those of us who are gluten free. Some are easy and some are more ambitious, for, say, a dinner party or special birthday. There are brunch ideas, lots of delicious desserts, recipes to cook with children, and a few cocktail suggestions – often using gins, wines, beers and whiskies produced in Norfolk and Suffolk. Many of the recipes are seasonal, celebrating asparagus, venison or Cromer crab!

Polenta Chips

Polenta Chips 5

Sara Matthews loves polenta chips as they are easy to make and can also be prepared in advance. They are nutritious and you can infuse them with any flavour you like. They make a great alternative to potatoes and are naturally gluten free. Her favourite flavour addition is mustard as it gives an extra bite, although they are great just seasoned with salt and pepper

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Cauliflower Pizza

Cauliflower Pizza 6

I love this pizza, as it’s naturally gluten free and full of nutrients, easy to make and a great light, healthy alternative to a heavy pizza dough. Cauliflower is a great addition to your diet as it contains an amazing array of nutrients, including vitamins, minerals and antioxidants. Depending on your choice of toppings you can add herbs and spices to the base to complement the flavours of the topping. I make my own tomato paste which is very easy to do, although for quickness you can buy tomato based pizza toppings, or as a flavour twist you could use basil pesto in place of the tomato paste. Simple, healthy and delicious: what could be better? Great served on its own or with sweet potato wedges and a green salad.

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Portuguese Custard Tarts

Portuguese Custard Tarts 7

These are delicious little eggy tarts, perfect for Easter tea. The double rolling of the puff pastry ensures that it stays thin and crispy without rising too much to eject the filling! They are also good with a few flaked almonds sprinkled over the custard when they go into the oven

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Baked peaches stuffed with amaretti biscuits, walnuts and raisins

Baked peaches stuffed with amaretti biscuits, walnuts and raisins 9

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

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