Piedmont Roasted Peppers (Delia Smith’s Recipe) Note: I have made these on numerous occasions and they really are simple and very tasty!  Ingredients 4 large red peppers 6 medium tomatoes 8 anchovy fillets drained from a tin 2 cloves garlic 8 dessert spoons Italian extra virgin olive oil Freshly milled black pepper Preheat oven to gas mark 4 (350f /180c) Method Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they’re not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place three quarters in each pepper half. After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour. Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a sprig of basil leaves. These do need good bread to go with them as the juices are sublime – focaccia would be perfect.  
24.05.12/09:18/♥ 3
Piedmont Roasted Peppersdelia smithred peppersrecipesimply yumfood
Coconut Ice Cream With Lime Syrup (Delia Smith’s Recipe) Ingredients 3 x size1 egg yolks 4 oz (110 g caster sugar) 5 level tablespoons coconut milk powder 15 fl oz (425 ml) milk 2 1/2 fl oz (65 ml) whipping cream 1/2 teaspoon pure vanilla extract 1 rounded teaspoon cornflour For the lime syrup 4 oz (110 g) sugar 4 fl oz (110 ml) water zest of 1 lime (removed with a potato peeler),cut into very fine strips 4 fl oz (110 ml) fresh lime juice (approx 3 limes) 1 level teaspoon arrowroot You will also need a polythene freezer box 6 x 8 inches x 2 inches deep (15 x 20 x 5 cm deep) Method First, in a mixing bowl, whisk the egg yolks, cornflour and sugar together until thick and creamy. Then, in a saucepan, warm the milk and, as it warms, gradually add the coconut milk powder, whisking to dissolve it into the milk. Now pour the hot milk mixture over the egg yolks, return the whole lot to the saucepan and cook for 1 minute, stirring, until the mixture thickens. It is important to keep stirring to make sure that the mixture does not ‘catch’ on the bottom of the pan. Then return it all to the bowl and allow it to become completely cold. To make the ice cream, whisk the cream until it thickens slightly, then stir it, together with the vanilla extract, into the cooled custard mixture. Transfer it all to the polythene freezer box and put in the coldest part of the freezer for 2 hours, or until it becomes firm at the edges. At this stage, empty it out into a mixing bowl and whisk again with an electric hand whisk to break down the ice crystals. Return to the freezer, repeat the whisking process after another 2 hours, then re-freeze until needed. Place in the fridge for 1 hour before serving. This can, of course, be made in an ice-cream maker following the manufacturer’s instructions. To make the lime syrup, begin by putting the sugar and 4 fl oz (110 ml) of water into a small, heavy-based saucepan, bring it very slowly up to a simmer, then stir to dissolve the sugar. Add the zest of lime and simmer very gently for 15 minutes without reducing the volume. Meanwhile, mix the arrowroot with the lime juice in a cup and, when the syrup is ready, pour it in, stirring all the time. Continue to heat it over a gentle heat, and allow it to come back to simmering point – by then it will have thickened very slightly and become clear. Leave the syrup to cool and store it in the fridge in a sealed container until needed: it keeps well for several days.
17.04.12/07:18/♥ 3
cocunut ice creamdelia smithrecipesimply yum
A Terrine Of Summer Fruits (Delia Smiths Recipe) Ingredients 2 oz (50g) caster sugar 2 x 0.4 oz (11g) sachets gelatine powder 1 tablespoon fresh lime juice For the fruit 12 oz (350g) small strawberries 8 oz (225g) raspberries 12 oz (350g) blackcurrants, redcurrants and blueberries 4 oz (110 g) of each or any other combination you like. Method First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail’s egg. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them. In a small saucepan heat half the rosé wine till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that’s happening, lay the mixed fruit in one of the loaf tins – and it’s worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out. Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm. When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with chilled pouring cream, crème fraîche or Greek yoghurt.  
15.04.12/08:04/♥ 11
terrinesummer fruitsdelia smithsimply yumberriessummer
Coconut Lime Cake (Delia Smith’s Recipe) Ingredients 6 oz (175 g) self-raising flour 6 oz (175 g) caster sugar 6 oz (175 g) soft margarine or butter 3 x size 1 eggs lightly beaten 2 oz (50g) desiccated coconut 2 level tablespoons dried coconut milk powder zest and juice of 2 limes 1 rounded teaspoon baking powder For the icing 8 oz (225 g) icing sugar 3 limes You will also need 2 x 8-inch (20 cm) sponge tins 1 1/2 inches(4 cm) deep,the bases lined with silicone baking parchment. Pre heat oven to gas mark 3, 325 F (170 C) Method For the cake, start off by grating the zest of the 2 limes on to a small saucer, then cover that with clingfilm and set on one side. Next, measure the desiccated coconut into a small bowl, then squeeze the juice of the limes and pour this over the coconut to allow it to soften and soak up the juice for an hour or so. To make the cake, just take a large, roomy bowl and sift in the flour, lifting the sieve up high to give the flour a good airing. Then simply throw in all the other cake ingredients, including the lime zest and soaked coconut, and with an electric hand whisk, switched to high speed, whisk everything till thoroughly blended – about 2-3 minutes. Now divide the mixture equally between the two prepared tins, smooth to level off the tops and bake on a middle shelf of the oven for 30-35 minutes, or until the centres feel springy to the touch. Allow the cakes to cool in the tins for 5 minutes, then turn them out on to a wire rack to cool completely, carefully peeling off the base papers. They must be completely cold before the icing goes on. To make the icing, begin by removing the zest from the limes – this is best done with a zester as you need long, thin, curly strips that look pretty. Then, with your sharpest knife, remove all the outer pith, then carefully remove each segment (holding the limes over a bowl to catch any juice), sliding the knife in between the membrane so that you have the flesh of the segments only. This is much easier to do with limes than it is with other citrus fruits. Drop the segments into the bowl and squeeze the last drops of juice from the pith. Now, sift the icing sugar in on top of the limes a little at a time, carefully folding it in with a tablespoon in order not to break up the lime segments too much. When all the sugar is incorporated, allow the mixture to stand for 5 minutes, then spread half of it on to the surface of one of the cakes and scatter with half the lime zest. Place the other cake on top, spread the rest of the icing on top of that and scatter the rest of the zest over. Then place the cake in the fridge for 30 minutes to firm up the icing before serving.
10.04.12/08:31/♥ 9
Coconut Lime Cakedelia smithcakesimply yumlimescoconut
Spaghetti Puttanesca (Tart’s Spaghetti) Delia Smith’s Recipe In Italian, a puttanesca is a ‘lady of the night’, which is why at home we always refer to this recipe as tart’s spaghetti. Presumably the sauce has adopted this name because it’s hot, strong and gutsy – anyway, eating it is a highly pleasurable experience. If you are a strict vegetarian, replace the anchovies with another heaped tablespoon of capers. (* Editors note: I make this exact recipe every summer and it really is delicious! Scanned this pic from my own Delia’s Summer collection recipe book. Think it turned out rather well!) Ingredients 8-10 oz (225-275grams) spaghetti Few drops of olive oil salt For the sauce 2 tablespoons extra virgin olive oil 2 cloves garlic finely chopped 1 fresh red chilli de-seeded and chopped 1 level dessert spoon chopped fresh basil 2 oz (50 grams) anchovies drained 6 oz (175 grams) pitted black olives chopped 1 heaped tablespoon capers drained 1 lb (450 grams) tomatoes chopped (*I don’t bother to skin mine) 1 rounded tablespoon tomato puree Salt and freshly milled black pepper To Garnish Chopped fresh basil Freshly grated Parmesan cheese( Parmegiano Reggiano) Method To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper – but no salt yet because of the anchovies.Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left.While the sauce is cooking, take your largest saucepan, fill it with at least 4 pints (2.25 litres) of hot water and bring it up to a gentle simmer. Add a few drops of olive oil and a little salt and then, 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well to prevent it clogging together, then time it for exactly 8 minutes.After that drain it in a colander, return it to the saucepan _presto pronto_, and toss the sauce in it, adding the basil. Mix thoroughly and serve in well-heated bowls, with lots of grated Parmesan to sprinkle over – and have plenty of gutsy, ‘tarty’ Italian red wine to wash it down.
09.04.12/10:31/♥ 4
delia smithitalianpastarecipesimply yumspaghettitart's spaghettiSpaghetti Puttanesca
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