So after a mammoth cooking session Sunday all that was left this week was to eat it! Today’s option was the cottage pie, made with shallots, minced beef, carrots and creamed potatoes it was a simple tried and trusted recipe and the only decision left to be made was what to serve it with. I went with green beans and this Salted, Lemon Asparagus.
Salted Lemon Asparagus
Asparagus, as much as you need per person (and in my house that’s a lot, we love the stuff)
Pre heat the oven to gas mark 5. Lay out the asparagus on a baking tray, it doesn’t matter if it’s overlapping at all.
Drizzle over a slash of olive oil, a good squeeze of lemon juice a generous sprinkling of the salt. Put knobs of butter on top and then pop on the bottom shelf of the oven.
It cooks in about 15 minutes. The asparagus should be still just a little firm.
Serve straight from the oven.
Today I’ve spent a very productive afternoon in the kitchen. I’ve a busy week coming up so decided to get ahead of myself again and make our meals for the coming week. So far I have meatballs for spaghetti and meatballs, cottage pie and a chicken curry ready to go, but, while I was at it I also made some Truffles, roasted lamb for today’s dinner and baked some biscuits. I love those biscuits, they’re quick and easy to make, if you’ve the ingredients at hand 20 minutes tops…
Cherry and Vanilla biscuits
5.5oz butter / margarine
8oz plain flour
4.5oz caster sugar
1tsp vanilla essence
Pre heat oven to gas mark 4.
Sift flour into a bowl and add butter. And rub together until it resembles breadcrumbs.
Stir through sugar, vanilla essence and chopped glacé cherries (I have no idea how many cherries, I just chop and add until it looks about right) and then being together with your hands to form a dough.
Roll out on a floured surface until about a centimeter thick, cut into shapes and set out on a greased baking sheet. bake for 15mins (or until they just start to colour on the edges).
Finish with a dusting of caster sugar and leave to cool and firm. Or if you’re a fatty like me just scoff them still warm and soft from the oven with a cup of tea as per the picture above.
I’ve also made these with lemon flavouring and mixed peel, almond flavouring with no fruit and also just plain vanilla. All equally delicious and seriously moorish!