Kurt's Sweets

Kurt's Sweets Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients2 kg lovely ripe cherry tomatoes , mixed colours if you can find them2 sprigs fresh thyme2 sprigs fresh rosem...
01/28/2022

Ingredients
2 kg lovely ripe cherry tomatoes , mixed colours if you can find them
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh bay
1 tablespoon dried oregano
3 cloves garlic , peeled and chopped
12 higher-welfare Cumberland or coarse Italian pork sausages
extra virgin olive oil
balsamic vinegar

Method
Preheat the oven to 190°C/375°F/gas 5.
Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

Ingredients1 large sweet potato3 tablespoons olive oil2 medium red onions6 large free-range eggs100 g blue cheese1 whole...
01/28/2022

Ingredients
1 large sweet potato
3 tablespoons olive oil
2 medium red onions
6 large free-range eggs
100 g blue cheese
1 whole nutmeg , for grating

Method
Preheat the oven to 190ºC/gas 5.
Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.
Delicious served with a seasonal salad.

Ingredients4 large sweet potatoesolive oil8 rashers of higher-welfare smoked streaky bacon , optional125 g Monterey Jack...
01/28/2022

Ingredients
4 large sweet potatoes
olive oil
8 rashers of higher-welfare smoked streaky bacon , optional
125 g Monterey Jack or Cheddar cheese
4 spring onions
1-2 fresh red chillies
soured cream , to serve

Method
Set up your barbecue for the heat canyon technique by placing coals on opposite sides of the barbecue to make two heat walls – this will create sections of hot, direct heat on the sides, with an indirect, cooler area in the middle to ensure your meat gets consistent heat throughout the cook. Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 175°C/345°F.
Scrub the sweet potatoes clean, then rub all over with a drizzle of oil and a good pinch of sea salt. Place on the middle of the barbecue, cover with the lid and bake for around 1 hour, or until soft in the middle and crisp on the outside.
Meanwhile, fry the bacon (if using) in a pan over a high heat (you can do this on the hob), or until golden and crisp, then set aside for later.
Split the potatoes open, crumble in the bacon (if using) and grate over the cheese. Return to the indirect heat on the barbecue for a further 5 to 10 minutes with the lid on, or until the cheese has melted.
Trim and finely slice the spring onions and chilli then sprinkle over the potatoes, serve with spoonfuls of soured cream and devour.

Ingredients120 g plain flour180 ml milk8 tablespoons olive oilsea saltfreshly ground black pepperbutter , for frying150 ...
01/21/2022

Ingredients
120 g plain flour
180 ml milk
8 tablespoons olive oil
sea salt
freshly ground black pepper
butter , for frying
150 ml crème fraîche
1 small bunch fresh chives
200 g smoked salmon , from sustainable sources, ask your fishmonger
2 tablespoons lemon juice
2 large free-range eggs

Method
These are a kind of sushi-style take on a classic combination of smoked salmon and crème fraîche inside a pancake. You can make them up the day before, keep them in the fridge wrapped in cling film, then slice them up at the last minute. They look great if you serve them up-ended, like sushi-rolls, on a rectangular or square plate with the dip in a little bowl. You could use mustard mayo or even horseradish sauce instead of the vinaigrette dip if you like.
Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it’s all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.
Heat a large non-stick frying pan and melt a k**b of butter in it. Pour in a ladleful of batter, swirl the pan around, then pour any loose batter back into the bowl it came from. You should be left with a thin pancake stuck to the pan. Let it cook for a minute or so, flip it over for 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.
Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.

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