MESS OF THE WEEK (3) Pleasy Cheesy Souffle

Hello food.....

So, I first made Cheese Soufflé when on placement and although I'm not the biggest fan of eating it, it is 'such fun' to make! Everyone seems to find making soufflés a challenge, but it's not that difficult really, just make sure you DON'T open the oven when cooking! :D Enjoy!

Ingredients

50g flour

50g butter

150ml milk, warmed

100g strong cheese

4 large egg yolks

5 large egg whites

Method

1. Melt the butter in a pan, careful not to burn, add flour gradually and stir.
2. Meanwhile, heat the milk and nutmeg and bring to boil.
3. Slowly add the milk to the butter mixture, whilst stirring.
4. Add cheese so it melts into the mixture, leaving a few chunks of cheese unmelted.
5. Leave the mixture to cool and separate the eggs. Whisk the egg whites into stiff peaks.
6. When the mixture is cool, add the egg yolks and mix well.
7. Gradually add the egg whites. Fold in gently, careful to maintain air in the egg whites. Season.
8. Completely butter and flour each soufflé mould. Add mixture so ¾ full.
9. Bake in oven for 17 minutes at gas mark 5.
10. Serve with a rocket, tomato and onion salad, ooorrrrrrrrrrr if you're feeling more adventurous: rocket, poached pear and toasted walnut salad.

Jess's first attempt at bread

Hello food.....

So, for father's day I made dad a meal, a few days late because of working, but eventually I got round to it. I made a few things, but the main was a Mediterranean Fish Stew and I decided that crusty bread would be best with it, therefore decided to make my own. It was my first attempt, and although it looks slightly peculiar, it worked quite well, and I will be making much more! Loads of flavours too!

:D

Rewarding times.....

Hello food.....

So today, i got my degree results! I got a 2:1!!!! YEYYYYYYY! Officially a graduate of hospitality management with culinary arts! So happy to have finished and never having to deal with uni EVER again, apart from graduation, but perhaps the best bit so far...... the present from my dad! :)

MESS OF THE WEEK (2) Phuket, Just make a Thai Green Curry

Hello food....

Tasty tasty thai green curry. My dad's genius name! I hope it doesn't offend anyone! The recipe is done with prawns, but it's fantasmical to do with fish, nice meaty white fish like Monkfish, it just takes on the flavours ridiculously well, or use chicken. Or can do it vegetarian style, using some potatoes to give it some substance and various green veg that you like! Also, either take out or add more chillies depending on how spicy you like the curry. This makes a medium spiced one! :) Enjoy!

Ingredients

Thai Green Curry Paste

· 4 Green Bird Eye chillies (seeds removed)

· 2 Lemongrass stalks (peeled and roughly chopped)

· 2 Garlic cloves (peeled)

· 3cm cube Ginger (peeled and roughly chopped)

· 1 lime (zest and juice)

· 10g Lime leaves (fresh or frozen NOT DRIED)

· 2 Tbsp Fish Sauce

· 2 Tbsp Sesame oil to combine into paste

· 30g Coriander

Curry

· 200g Raw King Prawns

· 400ml coconut milk

· 2 limes (Juice and Zest)

· 1 Tbsp Fish Sauce

· 100g Spinach

· 20g Coriander

· 240g Thai Sticky Rice

Method

1. Place all paste ingredients in food processor and blitz to paste.

2. Place curry paste in pan and cook on medium heat for 2-3 minutes, until smells aromatic.

3. Add the prawns to the pan and stir until all are covered in the paste and begin to turn pink.

4. Add the coconut milk, lime zest and juice and leave to simmer for 20 minutes.

5. Meanwhile put the rice and 300ml water in a pan and bring to the boil, then cover and simmer for 15 minutes.

6. Add the fish sauce, check the taste and add more if needed.

7. Add the spinach and coriander and cook for a further 3 minutes, serve with sticky rice

Salad Spinner

Hello food.....

So, I have finally decided, as I'm no longer an official student, it is time to start eating healthily and doing exercise. I've got the 1st spinning lesson booked for this evening (could be interesting....) and for my lunch I went WILD and invested in a salad. I'm usually suspicious of salad bar salads, don't usually think they would actually be that healthy. However, this one is from Waitrose (who I have every faith in) and I chose carefully, no croutons or those little bacon-ey, fatty, tasty little things and I thought the colours of this little beauty were wonderful, so decided to share it with you. So, the health kick begins, I wonder how long it will last for?............

MESS OF THE WEEK (1) - Zuzjshy Lemon avec Balmy Basil Panacotta (with Rollicking Raspberry Relish)

Hello food.....

This recipe was created for Mother's day this year. My Mama loooooooves her creamy desserts and loves lemon, but I felt the basil would add a little something extra to this dessert, and the Raspberry Relish (just a coulis, but I LOVE alliteration) adds an extra flavour dimension. A lovely light dessert too!!! For cream lovers like Kate Barrowclough this is the perfect end to any meal!

For 4 portions of - Zuzjshy Lemon avec Balmy Basil Panacotta (with Rollicking Raspberry Relish)

Ingredients

350ml Double Cream

30g Caster Sugar

2 Lemon (juice & zest of one)

30g Fresh Basil

2 Leaves Gelatine

200g Raspberries

30g Icing sugar

Method

1. Slowly heat the cream, sugar, 1 of the lemon's juice and zest on a medium heat on the hob, until all sugar has dissolved.

2. Keep aside 4 Nice pieces of Basil for presentation. Blanch the rest (including stalks) in boiling hot water for 10 seconds. Strain and place in ICE COLD water to stop them cooking! Leave for 2 minutes then strain and pat dry with some PAPIERE (kitchen paper).

3. Chop the Basil finely and place in cream mix.

4. Place Gelatine in warm water for 3 minutes to soften slightly and then place in cream and stir in until dissolved.

5. Let mixture cool and pour into ramekins. Place in fridge and leave to set for at least 4 hours.

6. Brrrrrrrrup (mix) together Raspberries, juice of remaining Lemon and Icing sugar in food processor for 20 seconds or so.

7. Place mix in sieve and push through (collecting coulis in a bowl - don't lose it down the sink!). Leave to cool in fridge!

8. Serve Pannacotta and coulis together, if you're feeling very adventurous you could make some spun sugar -I don't think it's very safe though and don't want to be responsible for injuries, so I won't write how to do that on here - Googlify it!

Enjoy Enjoy!

Love Jess

xx

To begin again

Hello food.....

So, about a year ago I attempted a blog, but lost interest very quickly. The time has come again to use this and spread the word more about Jesses Messes. It has developed in a year, with not just being a recipe book, but making cakes, snacks and treats and selling them at lovely little local events! The book is currently under development and the THIRD EDITION will be created very shortly, with a better layout, little stories about every dish and most importantly: more and better recipes!

Now it begins then, I will endeavour to produce a 'Recipe of the week', keep updates about the book and any other events I go to, but also discuss my food experiences, of which (now I have a job) I hope there will be many!